• Applied Microscopy
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• 제47권3호
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• pp.131-147
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• 2017

In this work further optical and electrical investigations of pure and Zr doped $Mn_3O_4$ (from 0 up to 20 at.%) thin films as a function of frequency. First, the refractive index, the extinction coefficient and the dielectric constants in terms of Zr content are reached from transmittance and reflectance data. The dispersion of the refractive index is discussed by means of Cauchy model and Wemple and DiDomenico single oscillator models. By exploiting these results, it was possible to estimate the plasma pulse ${\omega}_p$, the relaxation time ${\tau}$ and the dielectric constant ${\varepsilon}_{\infty}$. Second, we have performed original ac and dc conductivity studies inspired from Jonscher model and Arrhenius law. These studies helped establishing significant correlation between temperature, activation energy and Zr content. From the spectroscopy impedance analysis, we investigated the frequency relaxation phenomenon and hopping mechanisms of such thin films. Moreover, a special emphasis has been putted on the effect of the oxidation in air of hausmannite thin films to form $Mn_2O_3$ ones at $350^{\circ}C$. This intrigue phenomenon which occurred at such temperature is discussed along with this electrical study. Finally, all results have been discussed in terms of the thermal activation energies which were determined with two methods for both undoped and Zr doped $Mn_3O_4$ thin films in two temperature ranges.

• 한국수산과학회지
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• 제48권1호
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• pp.58-63
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• 2015

The chemical and rheological properties of natural and enzymatically hydrolyzed porphyran isolated from Pyropia yezoensis were investigated. The enzymatic hydrolysate was prepared by hydrolysis of porphyran using ${\beta}$-agarase followed by fractionation based on molecular weight (>300 kDa (Fr-1), 100-300 kDa (Fr-2), 10-100 kDa (Fr-3) and 1-10 kDa (Fr-4) using an ultrafiltration membrane. Each hydrolysate fraction consisted mainly of galactose (42.7-57.5%), 3,6-anhydro galactose (6.5-15.1%) and ester sulfate (8.6-14.1%). The sulfate content of the enzymatically hydrolyzed fractions decreased with an increase in molecular weight, whereas the 3,6-anhydro galactose content increased significantly. The rheological behavior of porphyran and enzymatically hydrolyzed porphyran solutions demonstrated a pseudoplastic behavior, which agrees with the Herschel-Bulkley model. The effect of temperature on the viscosity of the porphyrans and hydolysate fractions were measured and modeled using the Arrhenius equation. The activation energy of the porphyrans and enzymatically hydrolyzed porphyran (Fr-1) increased from 12.30 to 20.29 kJ/mol and 9.06 to 23.84 kJ/mol, respectively with increasing concentrations from 3% to 7%. These data indicate that the extent of the apparent viscosity of porphyran and enzymatically hydrolyzed porphyran are influenced by both temperature and concentration.

• International Journal of Aeronautical and Space Sciences
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• 제16권3호
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• pp.418-424
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• 2015

The chemical response of energetic materials is analyzed in terms of 1) the thermal decomposition under the thermal stimulus and 2) the reactive flow upon the mechanical impact, both of which give rise to an exothermic thermal runaway or an explosion. The present study aims at building a set of chemical kinetics that can precisely model both thermal and impact initiation of a heavily aluminized cyclotrimethylene-trinitramine (RDX) which contains 35% of aluminum. For a thermal decomposition model, the differential scanning calorimetry (DSC) measurement is used together with the Friedman isoconversional method for defining the frequency factor and activation energy in the form of Arrhenius rate law that are extracted from the evolution of product mass fraction. As for modelling the impact response, a series of unconfined rate stick data are used to construct the size effect curve which represents the relationship between detonation velocity and inverse radius of the sample. For validation of the modeled results, a cook-off test and a pressure chamber test are used to compare the predicted chemical response of the aluminized RDX that is either thermally or mechanically loaded.

• 한국식품과학회지
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• 제16권4호
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• pp.451-456
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• 1984

$6{\sim}10%$ 쌀전분의 가열 및 알카리호화액에 대하여 시간의존성 리올로지특성을 회전점도계를 사용하여 검토하였다. 시료 모두 항복응력을 갖는 틱소트로픽유체로 거동하였으나 알카리호화액의 시간의존성이 더 컸으며 전단에 대한 안정성을 보였다. 시간의존특성은 전단 시간 20분까지 Tiu들의 유동모형식에 잘 적용되었으며 식에 포함된 구조의 파괴속도상수 $a_1$ 값은 호화액의 구조적상태변화와 밀접한 상관성을 갖는 것으로 나타났다. $a_1$ 값은 전단속도에 대하여는 두시료에서 모두 직선적인 증가경향을 보였으며 농도 및 온도에 대하여는 겉보기 점도와 마찬가지로 지수적인 관계를 나타내었다. 8 % 쌀전분의 가열호화액에 대한 $a_1$ 의 온도의존성은 겉보기점도보다 더 큰 것으로 나타났으며 $30{\sim}70^{\circ}C$에서 측정한 $a_1$ 및 겉보기 점도의 활성화에너지는 각각 6.8 및 14.3 $kcal/g{\cdot}mol$ 이었다.

• 한국항공우주학회지
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• 제49권11호
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• pp.909-917
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• 2021

본 연구에서는 스크램제트 제어모델 정립을 위한 1차원 연소기 해석 솔버가 구축되었다. 유체에 대한 지배방정식 및 아레니우스 식 기반의 연소모델, 연료분사모델이 솔버 내에 구현되었으며, 해석이 수행되었다. 솔버의 검증을 위하여 0차원 점화지연 문제 및 1차원 스크램제트 연소해석 문제가 도입되었으며, 현 솔버가 선행 문헌의 결과들을 성공적으로 재현해 내고 있음을 확인하였다. 이어서 아음속 조건에서의 해석을 위한 램제트 해석 알고리즘이 구축되었으며, 열질식 위치를 통해 램제트 조건에서 연소기 입구 마하수를 확정하는 해석이 수행되었다. 램조건에서 PCST (precombustion shock train) 해석을 위한 모델이 도입되었으며, 천이구간 해석을 위한 알고리즘이 도입되었다. 또한 코드 내 램모드 해석의 적절성을 판단하기 위해 격리부 내 의사충격파 길이를 통해 불시동 발생 여부가 분석되었다.

• Korean Chemical Engineering Research
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• 제52권4호
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• pp.544-552
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• 2014

본 연구는 인도네시아 갈탄인 로토(Roto) 탄의 촤(char)-$CO_2$ 촉매가스화 kinetic 분석을 열중량분석기(thermogravimetric analysis, TGA)를 이용하여 수행하였다. 촉매는 $Na_2CO_3$, $K_2CO_3$, $CaCO_3$ 및 천연광물 촉매로 dolomite을 선정하였으며, 석탄과 촉매의 물리적 혼합을 통하여 촤를 제조하였다. 촤-$CO_2$ 촉매가스화반응은 $850^{\circ}C$에서 $CO_2$ 농도가 60 vol%, 촉매 함량은 $Na_2CO_3$를 7 wt% 혼합할 때 가장 빠른 탄소전환율을 보여주었다. $750{\sim}900^{\circ}C$ 등온조건에서 촤-$CO_2$ 촉매 가스화 반응결과, 온도가 증가할수록 탄소전환율 속도가 빨라졌으며, 기-고체 반응모델 shrinking core model(SCM), volumetric reaction model(VRM), modified volumetric reaction model(MVRM)을 실험결과에 적용하였을 때, MVRM 이 로토 탄의 가스화반응 거동을 잘 예측하였다. 특히 Arrhenius plot을 통한 활성화에너지는 $Na_2CO_3$와 $K_2CO_3$를 혼합한 촤의 활성화에너지가 각각 67.03~77.09 kJ/mol, 53.14~67.99 kJ/mol으로 우수한 촉매 활성을 보여주었다.

• 한국식품과학회지
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• 제19권2호
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• pp.113-118
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• 1987

중간수분식품 모델계를 사용하여 마이야르반응에 대한 Aw, 저장은도, pH, PEG첨가의 영향을 살펴 본 결과 다음과 같은 결론을 얻었다. 모델계의 초기 glucose와 Iysine의 mol비를 0.5에서 4까지 변화시켜 저장한 결과 mol비가 증가함에 따라 갈색화가 촉진되어 mol비 3까지 급격히 증가하였으며 그 이상에서는 큰 변화가 없었다. Aw의 영향을 살펴본 결과 중간수분식품의 Aw범위인 $0.67{\sim}0.84$의 Aw에서 갈색화가 촉친되었다. 저장온도의 영향은 온도가 높을 수록 갈색화가 촉진되었고 저장온도에 따라 최대 갈색화가 일어나는 Aw가 변화하여 60, $40^{\circ}C$의 경우 Aw0.84, $30^{\circ}C$에서는 Aw 0.74, $20^{\circ}C$에서는 0.67에서 최대 갈색화 현상을 보여 주었다. Aw 0.84. 0.74, 0.67에서의 각각의 활성화 에너지는 18.03, 15.18. 9.90Kcal/mole 이었다. 완충액을 사용하여 또델계의 pH를 조절하여 저장한 결과 알칼리쪽에서 갈색화가 촉진되었으며, PEG첨가에 따른 영향은 종합도가 높을 수록 갈색화저해효과가 컸다.

• Journal of Biosystems Engineering
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• 제43권3호
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• pp.237-246
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• 2018

Purpose: This study (a) investigated the effect of microwave power intensity and sample thickness on microwave drying characteristics of radish strips, and (b) determined the best-fit drying model for describing experimental drying data, effective moisture diffusivity ($D_{eff}$), and activation energy ($E_a$) for all drying conditions. Methods: A domestic microwave oven was modified for microwave drying and equipped with a small fan installed on the left upper side for removing water vapor during the drying process. Radishes were cut into two fixed-size strip shapes (6 and 9 mm in thickness). For drying experiments, the applied microwave power intensities ranged from 180 to 630 W at intervals of 90 W. Six drying models were evaluated to delineate the experimental drying curves of both radish strip samples. The effective moisture diffusivity ($D_{eff}$) was determined from Fick's diffusion method, and the Arrhenius equation was applied to calculate the activation energy ($E_a$). Results: The drying time was profoundly decreased as the microwave power intensity was increased regardless of the thickness of the radish strips; however, the drying rate of thicker strips was faster than that of the thinner strips up to a certain moisture content of the strip samples. The majority of the applied drying models were suitable to describe the drying characteristics of the radish strips for all drying conditions. Among the drying models, based on the model indices, the best model was the Page model. The range of estimated $D_{eff}$ for both strip samples was from $2.907{\times}10^{-9}$ to $1.215{\times}10^{-8}m^2/s$. $E_a$ for the 6- and 9-mm strips was 3.537 and 3.179 W/g, respectively. Conclusions: The microwave drying characteristics varied depending on the microwave power intensity and the thickness of the strips. In order to produce high-quality dried radish strips, the microwave power intensity should be lower than 180 W.

• Journal of Biosystems Engineering
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• 제8권2호
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• pp.62-68
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• 1983

This study was to examine the drying characteristics of barley and the effect of moisture content of barley on milling performance. A barley variety, Jogang, having 35.0% of initial moisture content was used for this experiment. Thermo-hydrostatic dryer which consists of blower, condensor, heater, humidifier, drying chamber and control box, etc., was used for the drying experiment. The change in the weight of a barley sample was continuously measured by means of the ring type load cell installed inside the drying chamber. Milling test runs the samples having the predetermined moisture content were taken from each drying test run. A laboratory type barley miller was used for the milling test. The results of the study are summarized as follows: 1. The drying constants (k) applied for the thin layer drying model, (M-Me)/(Mo-Me) = $Ae^{-kt}$ were 0.155, 0.259 and 0.548, respectively, at the three levels of drying temperatures, $40^{\circ}C$, $50^{\circ}C$ and $60^{\circ}C$. The drying constants complied with the Arrhenius Equation, K = Ko exp (-C/T), were determined as $Ko=1.901455{\times}10^8$ and C = 6563. 2. The laboratory milling test indicated that the highest milled and head barley recovery was resulted from the sample which was dryed at $40^{\circ}C$. In general, the increase in the drying temperature from $40^{\circ}C$ to $60^{\circ}C$ indicated a negative effect on milling yields. 3. Also, the sample having 15% M.C. presented the highest milled and head barley recovery among the five moisture content levels (12, 15, 18,21 and 24%).

• 한국축산식품학회지
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• 제38권4호
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• pp.664-678
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• 2018

This study was carried out to establish shelf life for pork cutlet of ground meat and pork lard by using various quality indicators and to understand how quality changes in these products are accelerated by temperature. The samples were selected and purchased from markets in Korea, and the chosen quality indicators were total aerobic counts and coliform group in microbiological analyses, thiobarbituric acid reactive substances assay, volatile basic nitrogen, pH, acid value, and peroxide value in physical chemical analyses, and sensory evaluation. The pork cutlet samples were stored at $-18^{\circ}C$, $-6^{\circ}C$, and $-1^{\circ}C$, whereas pork lard samples were stored at $10^{\circ}C$, $25^{\circ}C$, $35^{\circ}C$, and $45^{\circ}C$. These temperature conditions were set to real distribution conditions. The samples were then analyzed using various models including of reaction orders, arrhenius equation, and $Q_{10}$ value. The quality limits for each sample were calculated, and shelf life was estimated. The results of this experiment highlighted the importance of temperature control during the distribution process of these products and revealed that temperature is a useful parameter for the establishment of a basic database for shelf life.