• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 1996.10a
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• pp.65-70
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• 1996

엔진소음을 소음특성에 따라 분류하면 공력소음(Aerodynamic Noise), 연소소음(Combustion Noise), 기계적인 소음(Mechanical Noise)으로 나눌 수 있으며 소음원의 종류에 따라 분류하면 배기계소음(Exhaust System Noise)으로 나눌 수 있으며 소음원의 종류에 따라 분류하면 배기계소음(Exhaust System Noise), 흡기계소음(Intake System Noise), 냉각계소음(Cooling System Noise), 엔진표면소음(Engine System Noise)등으로 분류할 수 있다. 이러한 여러소음중 엔진 내부의 유동에 의한 흡배기계통으로의 소음방출은 자동차 실 내외 소음의 중요한 문제로 대두되는데, 이를 줄이기 위해 그 동안 소음기 등의 서브시스템의 형태와 그 위치조정에 관한 연구가 수행되어 왔다. 그러나 이것이 비용 또는 성능에 영향을 미치므로 본질적인 소음원을 규명해 내는 것이 필요하게 되었다. 흡배기계의 소음은 엔진의 흡입, 배기행 정시 피스톤의 운동에 의해 팽창 및 압축파 형태의 압력파(pressure wave)로 발생하게 되고, 밸브근방에서는 유동의 박리(separation)에 의해 발생하게 된다. 소음기 등의 서브시스템에서도 유동의 박리에 의해 발생하게 되며 특히 배기행정시 발생하는 압력파는 비선형영역에 있게된다. 흡기소음은 배기에 비해 그 크기가 작아서 그동안 등한시 되어왔으나 이것이 소비자의 불평요인으로 작용하므로써 이에 대한 연구도 활발히 수행되어야 한다. Bender, Bramer[1]는 흡배기계 소음의 외부 방사에 관하여 전반적으로 기술하였고 Sierens등[2]은 흡기계에서 1차원 MOC(Method of Characteristics)방법으로 비정상 유동해석을 하고 실험결과와 비교하였다. J.S.Lamancusa 등[3]은 흡기 소음원을 실험을 통해 예측하였고, 흡기소음도 비선형 거동을 보인다고 밝혔다. Yositaka Nishio 등[4]은 새로운 흡기실험장치를 고안하여 공명기(resonator)의 위치 변화에 의한 저소음 흡기계를 설계 초기단계에서부터 적용하려 하였다. 일반적으로 흡배기계의 복잡한 형상 때문에 대부분 실험을 통해 문제를 해결하려 하였고, 수치해석은 피스톤의 운동을 배제한 단순화한 흡배기계의 정상상태 유동해석이 주를 이루어왔다. Taghaui and Dupont 등[5]은 KIVA코드를 사용하여 흡기포트와 연소실 그리고 밸브의 움직임을 동시에 고려한 수치해석을 도입하였다. 하지만 이들이 밸브의 운동을 고려하기 위해 사용한 이동격자는 격자점은 시간에 따라 변화하지만 그 격자의 수가 일정하게 유지되어 있어서 밸브의 완전개폐를 해석할 수가 없다. 강희정[6]은 단일 실린더와 단일 배기밸브를 갖는 문제로 단순화하여 피스톤과 밸브의 움직임을 고려하므로써 배기행정 후 소음이 어떻게 전파해 나가는가를 연구하였다. 본 연구에서도 최소밸브간격과 최대밸브간격 사이에서만 계산이 가능하나 흡기의 경우는 밸브가 닫힐 때 생기는 압력파가 중요하므로 실린더와 밸브사이에 벽면조건을 주어 밸브의 개폐를 모사하였다.

• Applied Chemistry for Engineering
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• v.25 no.3
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• pp.254-261
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• 2014

The transformer is a static electrical device that transfers energy by inductive coupling. Then, heat is occurred at coils, inner transformer was filled with insulating oils for cooling and insulation. Although mineral oil as insulating oil has been widely used, it does not meet health and current environmental laws because it is not biodegradable. Therefore, in this study, the diglycerol ester was synthesized with diglycerol and fatty acids (oleic acid and caprylic acid) over various catalysts for insulating oil having biodegradability, high flash points and low pour points. The sulfated zirconia ($SO_4{^{2-}}/ZrO_2$) catalyst prepared at different calcination temperature shows the highest conversion of fatty acids at $600^{\circ}C$ due to crystallinity and high density of acid sites per surface area. When the molar ratio of oleic acid and caprylic acid is 1:3, the diglycerol ester shows superior insulation properties that are the flash point of $306^{\circ}C$ and pour point of $-50^{\circ}C$. The insulation properties of synthesized diglycerol ester shows the pour point of $-50^{\circ}C$ and the flash point of over $300^{\circ}C$. Therefore, diglycerol ester is superior to the vegetable oils in insulation properties.

• Applied Chemistry for Engineering
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• v.31 no.2
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• pp.153-163
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• 2020

Compared to gaeous hydrogen, liquid hydrogen has approximately 1/800 volume, 800 times higher volumetric energy density at the same pressure, and the advantage of lower explosion risk and easier transportation than gaseous hydrogen. However, hydrogen liquefaction requires larger scale facility investment than simple compression storage method. Therefore, the research on energy-saving hydrogen liquefaction processes is highly necessary. In this study, helium/neon (mole ratio 80 : 20) refrigeration cycle was investigated as the main refrigeration process for hydrogen liquefaction. Process simulation for less energy consumption were carried out using PRO/II with PROVISION V10.2 of AVEVA. For hydrogen liquefaction, energy consumption was compared in three cases: Using a helium/neon refrigerant cycle, a SMR+helium/neon refrigerant cycle, and a C3-MR+helium/neon refrigerant cycle. As a result, the total power consumptions of compressors required to liquefy 1 kg of hydrogen are 16.3, 7.03 and 6.64 kWh, respectively. Therefore, it can be deduced that energy usage is greatly reduced in the hydrogen liquefaction process when the pre-cooling is performed using the SMR process or the C3MR process, which have already been commercialized, rather than using only the helium/neon refrigeration cycle for the hydrogen liquefaction process.

• Journal of Life Science
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• v.12 no.1
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• pp.8-15
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• 2002

In this paper we dealt with processing of sausage using duck mechanically deboned meat(duck-MDM). The results may be summarized as follows : 1) after semi-thawing of freezing duck-MDM at $25^{\circ}C$ for 3 hours and cutting as thin, 2) alkali washing at low temperature for 4 hours by 0.2% NaHCO$_3$and 0.15% NaCl, 3) curing at low temperature for 4 hours, 4) after washing and dehydrating(moisture 80%), 5) grinding at low temperature for 55 minutes by silent cutter such as 1st grinding for 10 minutes added only dehydrated meat, 2rd grinding for 30 minutes added salt in 1st grinded meat and 3rd grinding for 15 minutes added other additives, 6) after quick casing in PVDC film and heating at 9$0^{\circ}C$ for 80 minutes, 7) cooling to below room temperature. The additives added at 3rd grinding process were Polymix-CA(0.3%), Polymix-CS(0.3%), polyphosphate(0.3%), sugar(4.2%), potato starch(8.0%), pyre-phosphates(0.3%), isolated soy protein(7.0%), MSG(0.2%), onion powder(0.5%), garlic powder(0.1%), nutmeg (1.5%), potassium sorbate(<0.1%), food red no.40(0.0075%), egg albumin(7.0%) and gluten(3.0%).

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.659-665
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• 2006

The effects of resistant starches on the quality characteristics of cookies were investigated by the physicochemical, instrumental and sensory properties of RS-added flours and cookies. Retrograded RS3 by autoclaving-cooling cycle and cross-linked RS4 after annealing treatment were used. The protein content of RS-added flour decreased, but the ash content of RS4-added flour increased slightly with increasing RS content. The RS levels of wheat flour, RS3- and RS4-added flours were 7.0%, 9.6-13.4% and 11.5-17.9%, respectively. The swelling powers of RS-added flours at 80$^{\circ}C$ decreased, but the solubility of RS3-added flour increased by 2-3 fold compared to that of control flour. Initial pasting temperature increased, but peak, holding, and final viscosities decreased with increasing RS content. The retrogradation degree of RS-added flours was lowered, because of the decreased consistency and breakdown viscosity. The yellowness of RS3-added flour increased with increasing RS3 content which induced browning reaction during baking. On the sensory test, RS-added cookies were significantly different in shape, color and overall quality (p<0.05), and their texture also affected. Overall quality was higher in peanut cookies than in AACC standard cookies and RS addition (up to 30%, w/w), regardless of the RS type, improved the cookie quality.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.539-545
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• 2003

The physiological and sensory properties of breads, prepared with wheat flour substituted with various herbs, were evaluated. The specific gravities and maximum heights of the breads increased when the wheat flour was supplemented with 1% rosemary, lemon balm or lavender, and with 3% rosemary, but not with 3% lemon balm or lavender. The fermentation and cooling losses of the breads with added herbs were smaller than those of the control, but there was no significant difference in the baking loss. The lightness of the breads decreased with increases in the herb contents. In the texture measurements for the breads, the hardness decreased slightly on the addition of 1% of the herb powders, but increased on the addition of 3% of the herb powders. As for the results of the sensory evaluation, the overall acceptances of the breads with 3% added herbs were higher than those of the control and 1% added herb breads. The addition of herbs to the breads inhibited the growth on fungi, and the more herbs substituted, the higher the degrees of this inhibition. The moisture contents were slightly increased, and the staling rates during storage at 25 decreased, in breads with added herbs. These results suggest that the shelf-lives of the breads were extended by the addition of herbs.

• Fire Science and Engineering
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• v.18 no.2
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• pp.20-26
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• 2004

The purpose of this study is to investigate the transition mechanism and prevention mechanism of gas explosion to fire. Transition phenomena of explosion to fire of LPG in the explosion vessel of its size of TEX>$100 cm {\times} 60 cm {\times} 45 cm$ was visualized using the high speed video camera and the mechanism was analysed from the videograph. Newspaper size of $30cm {\times} 20cm$ was used for combustible sample in this experiments and LPG-air mixture was ignited by 10 ㎸ electric spark. Experimental parameter was gas concentration, size of vent area and position of combustible solid. Size of vent area were varied as $10cm {\times} 9cm, 13cm {\times} 10cm, 27cm {\times} 20cm, 40cm {\times} 27cm$, and the position of combustible was varied in 4 point. Carbon dioxide was used to study the prevention mechanism of explosion to fire transition of LPG. Based on this experiment we can find that transition possibility of explosion to fire on solid combustible from explosion is depends on concentration of LPG-air mixture and the exposure time of solid combustibles in high temperature atmosphere of flame and burnt gas. And cooling or inerting of the atmosphere after explosion can be prevent the transition of explosion to fire on solid combustibles from gas explosion.

• Proceedings of the Korea Institute of Fire Science and Engineering Conference
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• 2001.11a
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• pp.301-310
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• 2001

본 연구는 내화성능을 가진 수막보호유리벽을 실제 건축물에 적용하는데 있어서 필수적으로 고려해야 할 가상시나리오 중에서 수막이 유리면을 보호하기 이전에 유리면에 근접되어 있는 화염으로부터 방출되는 복사열이 유리면이 가열된 상태에서 수막이 형성될 경우 유리면의 온도가 급속히 냉각됨으로서 발생할 수 있는 급냉파열특성을 규명하기 위해 실험한 연구로서 가열면온도범위에 따라 유리면에$150^{\circ}C$이상 $250^{\circ}C$이하에서 수막이 형성될 경우 급냉파열은 일어나지 않았으나 일반유리는 $100^{\circ}C$이상 $150^{\circ}C$이하에서 급냉파열이 일어남을 확인하였다. 즉 방화구획벽에 적용가능한 수막형성유리벽의 유리가 강화유리인점을 착안하면 수막의 도포이전에 강화유리면의 온도가 $250^{\circ}C$까지 올라가기 전에는 수막을 유리면에 접촉하여도 유리면의 급냉파열이 일어나짐 않음을 확인할 수 있었다. 이점은 일정한 구획내에서 유리면의 직근에 설치된 감지기에 의해 수막형성시스템의 가동을 할 경우 급내파열형상이 발생하지 않는 온도범위를 설정할 때 중요한 데이터로 활용가능하다. 결과적으로 국부복사열에 의하여 온도범위를 설정할 때 중요한 데이터로 활용가능하다. 결과적으로 국부복사열에 의하여 유리면의 온도가 급냉파열현상을 일으키는 한계온도에 이르기 전에 유리벽체 상부의감지기의 작동이 필수적으로 일어날 수 있음을 증명한다면 수막을 이용한 유리벽체를 일정시간이상의 내화성능이 요구되는 방화구획의 수직부재로 활용하는데 있어서 걸림돌이 되는 급냉파열에 대한 우려를 종식시키는데 이바지할 수 있다.l류 11.56%, acid류 38.87%, hydrocarbon류 2.89%, ester류 0.80%, 총 70.32%가 확인되었다. Alcohol류에서 linalool가 3.78%, acid류에서는 caproic acid류가 14.40%, carbonyl류에서 2-hydroxy-4-methoxyacetophenone이 2.99%, hydrocabon류에서는 aromadendrene가1.59% 그리고 ester류에서는 methyl palmitate가 0.43%으로 가장 많이 함유하고 있었다.0ppm에서 약 25.6%흡수되었고 ferric citrate 100ppm은 24.7%, ferrous sulfate는 19.7%흡수되었다. ILC를 첨가하지 않은 100ppm 철분염 용액은 ferrous sulfate를 제외하고는 흡수도가 감소되었다. 철분 결핍된 쥐에게 gavage 방법에 의하여 철분강화우유를 투여하였을 때 철분 25ppm 시료에서는 ferrous sulfate가 12.5%로 가장 높았고 ferrous lactate는 8.1%, ferric citrate는 6.5% 흡수되었다. 철분 100ppm수준에서는 흡수율이 낮아져 ferrous sulfate는 25ppm 시료보다 절반이하 수준이었다. Ferric citrate는 차이가 거의 없었으며 ferrous lactate는 70%수준이었다. 이상의 결과에서 철분강화우유에 사용하기 적합한 철분염은 ferrous lactate, ferric citrate였는데 특히 ferrous lactate는 제품의 이화학적 품질, 생이용성 측면 모두에서 가장 좋은 것으로 나타났다.다 높았으며, 1회당 평균 8.1$\pm$5.1개의 난포란을 회수하였다.

• Food Science of Animal Resources
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• v.29 no.6
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• pp.736-742
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• 2009

This study was conducted to investigate the effect of various high pressure freezing and thawing treatments on the physical properties of pork. To compare the effects of the freezing and thawing process on meat quality, atmospheric freezing followed by running water thawing (AFRT), pressure shift freezing followed by running water thawing (SFRT), and pressure shift freezing and pressure assisted thawing (SFAT) were conducted at pressure of 250 MPa and cooling temperature of $-22^{\circ}C$. SAFT and SFRT showed a shorter phase transition time and total thawing time than AFRT. The pH value of treated samples increased significantly (p<0.05) compared to unfrozen meat. In addition, SFAT and SFRT showed a higher pHvalue than AFRT. Although the water holding capacity was significantly decreased (p<0.05) for SFAT and SFRT, SFRT reduced drip loss. In regards to color, SFAT and SFRT resulted in a significant increase in color parameters (p<0.05) relative to AFRT, while SFAT produced a higher L*-value. High pressure treatment significantly increased shear force (p<0.05) compared to AFRT, and, where SFRT showed the highest shear force. Therefore, these combined results indicated that the hydrostatic pressure treatment improved the functional properties of pork and increased the freezing and thawing rate.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.400-406
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• 2002

In case of doenjang, solution of browning problem might be an important remedy in order to dissolve consumers' dissatisfaction, therefore this study was performed to develop traditional doenjang which has improved in color aspect for consumers' needs. Physicochemical compositions and color values of commercialized traditional doenjang which was processed by history references of our country, were analyzed. doenjang used as samples were processed with traditional meju, which were made with soybean and mixed with various rates after following process such as soaking, steaming, cooling, chopping and grinding. The doenjang processed were storaged at $30^{\circ}C$ for 27 days, and their amino-N, pH, color values and sensory evaluation were analyzed with fermentation period. Furthermore, nitrogen results analyzed were compared with that of commercialized traditional doenjang. In the comparison with control, treated with only traditional meju, and doenjang treatments processed with different mixing rates of traditional meju and steamed soybean, the content of amino-N in control were higher than the others, and the contents of amino-N decreased with increasing contents of steamed soybean. Their pH were changed weak alkalic region into weak acidic region with fermentation period. In the aspect of color, traditional doenjang having the rate of traditional meju and steamed soybean (1:4) was most improved and also, in comparison of result of sensory evaluation with commercial traditional doenjang, its color, taste and falvor were evaluated predominent, therefore it might be thought to have competition on the market.