• Progress in Superconductivity and Cryogenics
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• v.18 no.2
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• pp.1-4
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• 2016

To observe the superconducting current and structural properties of high critical temperature ($T_c$) superconductors (HTS), we suggest the following imaging methods: Room temperature imaging (RTI) through thermal heating, low-temperature bolometric microscopy (LTBM) and Raman scattering imaging. RTI and LTBM images visualize thermal-electric voltages as different thermal gradients at room temperature (RT) and superconducting current dissipation at near-$T_c$, respectively. Using RTI, we can obtain structural information about the surface uniformity and positions of impurities. LTBM images show the flux flow in two dimensions as a function of the local critical currents. Raman imaging is transformed from Raman survey spectra in particular areas, and the Raman vibration modes can be combined. Raman imaging can quantify the vibration modes of the areas. Therefore, we demonstrate the spatial transport properties of superconducting materials by combining the results. In addition, this enables visualization of the effect of current flow on the distribution of impurities in a uniform superconducting crystalline material. These imaging methods facilitate direct examination of the local properties of superconducting materials and wires.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.749-760
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• 2007

The purpose of this study was to evaluate the microbiological quality of non-heat-processed foods and the effects of HACCP implementation. Here, cabbage salad and cucumber&onion salad were selected and we investigated HA(Hazard Analysis) by checking microbiological quality, time and temperature, pH, and water activity at each processing stage. Thus, the receiving of spices and dressings, washing and sterilizing, cutting, cooking, and serving stages were all considered CCPs. Before implementing HACCP, microbial analysis showed that standard plate counts and coliform counts were higher than standard levels in most of the raw ingredients of each menu, as well as during the production process. The microbiological quality of the utensils and employee's hands used during cooking indicated levels requiring direct management. Evaluations of falling bacteria-in the foodservice establishment work areas ranged from $2{\sim}12CFU/plate$. However, after HACCP implementation, microbiological levels improved to standard levels fly sanitation education. Also, the number of falling bacteria were lower than before implementing HACCP. Therefore, it is essential the foodservice operations make efforts to implement HACCP, so that microbiological hazard levels are lowered and hygienic status improved.

• 보존과학연구
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• s.24
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• pp.169-184
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• 2003

Yearly mean temperature and relative-humidity of the Seokguram Grotto was measured $19~23^{\circ}C$, 40~44% from May, 1998 to December,2002. The measurement has little differences comparing to the optimum guideline (temperature : $20^{\circ}\pm2^{\circ}C$, relative-humidity : $50^{\circ}\pm5%$). It is necessary to increase humidity in the Seokguram Grotto during winter because of heating and decrease the temperature during summer because of a higher temperature of outside. In addition, the diurnal range keep in $4^{\circ}C$ of temperature and in 10% of relative-humidity. Yearly mean concentration of $CO_2$(carbon dioxide) was measured538~658ppm that is higher than concentration of normal atmosphere(360 ppm). The $CO_2$ has an cumulative effect on the surface of stone cultural properties as a form of carbonic acid($H_2CO_3$) after reaction with water. HVAC (Heating, Ventilation and Air Conditioning) system should be operated to maintain ideal state for the preservation according to the optimum guideline. Also, the entrance into the Seokguram Grotto should be controlled to prevent a sudden fluctuation of humidity and temperature. Human could carry small particles like a microdust, microbe, etc., into the Seokguram Grotto and also could damage the surface by a direct touch.

• Journal of Welding and Joining
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• v.9 no.4
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• pp.17-27
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• 1991

The direct brazing technology which could be used for the simplification of brazing process and the improvement of brazed joint quality was studied with $Al_2O_3$ and stainless steels. The brazing of $Al_2O_3$ to STS304 or STS430 was performed under different brazing conditions such as brazing filler metal, temperature, heating rate and brazing time. Microstructural observation and chemical analysis be SEM/EPAM were carried out to verify the quality of brazed joints. 4-point bending strength of brazed joints was also measured to find the optimal brazing conditions. The results showed that, in brazing of $Al_2O_3$, the mixed oxide layer resulted from the reaction between Ti in filler metal and oxide layer on the material surface to be brazed was found to be bery important for the joint quality. The width of oxide layer varied with the brazing conditions such as brazing time, heating rate and chemical composition of filler metals. The strength of brazed joints was more affected by the type of materials and their thermal properties than by brazing heat cycle.

• Journal of The Korean Society of Agricultural Engineers
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• v.55 no.6
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• pp.121-125
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• 2013

This study was carried out to provide a valuable reference which could reduce heating loss of air-inflated double PO film. Therefore, this study was aimed to choose the best air space thickness and injected air temperature. The characteristics of heat transmission variation at experimental materials were measured and analysed in the laboratory. The experiment was conducted of two layers of PO film, each 0.15 mm tick, sandwiching 110, 175, 225 mm of inflated air with 1 m sides. Environmental control lab was constantly controlled with $-10^{\circ}C$ and experiment chamber was constantly changed with 0, 5, 10, $15^{\circ}C$. The analysis of heat transfer showed that heat transmission does not have a direct correlation with Air Space thickness and injected air temperature. But when inside and outside temperature difference of chamber was great, supply of outside air to Air Space had an advantage at reduction of heating load. It was required to examine accurate analysis at a real greenhouse.

• Korean Chemical Engineering Research
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• v.56 no.5
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• pp.773-778
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• 2018

In-situ transesterification of microalgae lipids using microwave irradiation has potential to simplify and accelerate biodiesel production, as it minimizes production cost and reaction time by direct transesterification of microalgae into biodiesel with microwave as a heating source. This study was conducted to research the effect of microwave irradiation with in-situ transesterification of microalgae under base catalyst condition. The process variables (reaction time, solvent ratio, microwave power) were studied using 2% of catalyst concentration. The maximum yield of FAME was obtained at about 32.18% at the reaction time of 30 min with biomass-methanol ratio 1:12 (w/v) and microwave power of 450 W. The GC MS analysis obtained that the main component of FAME from microalgal oils (or lipids) was palmitic acid, stearic acid and oleic acid. The results show that microwaves can be used as a heating source to synthesize biodiesel from microalgae in terms of major components resulting.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.9 no.5
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• pp.1359-1367
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• 2008

We analyzed the physical and chemical properties such as proximate analysis, ultimate analysis, heating values, thermogravimetric analysis, and combustion test for the organic sludges generated from paper and beverage manufacturing industries in the industrial complex. The average water and combustible content of the organic sludges from paper and beverage manufacturing industries were 66.07% and 14.67%, 54.98% and 26.77%, respectively. From the ultimate analysis of the organic sludges, C, H, O, N, and S compositions were 21.75%, 3.42%, 32.70%, 0.63%, and 0.30%, respectively. For beverage manufacturing industries, C, H, O, N, and S compositions were 39.88%, 4.28%, 23.20%. 2.65%, and 0.35%, respectively. According to the results of investigating the lower heating values by Dulong's equation, 1 sludge(T company) was on the range of over 2,000 kcal/kg. This sludge could be directly applied to industries which try to use the energy by direct incineration. From the TGA test, the minimum combustion temperature of A company's sludge was about $700^{\circ}C$ for direct use for energy and that of 3 sludges(C, I, and T company) were at least over $800^{\circ}C$.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.9 no.6
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• pp.1760-1767
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• 2008

In this study, we analyzed the physical and chemical properties such as proximate analysis, ultimate analysis, heating values, and thermogravimetric analysis for the organic sludges discharged from an industrial complex in Ulsan. The average water, combustible, and ash content of organic sludges were 72.9, 18.5, and 8.6%, respectively. And according to the ultimate analysis of organic sludges, the C, O, H, N, and S compositions were 33.9, 26.4, 4.4, 4.4, and 0.6%, respectively. According to the results of investigating the lower heating values, 6 sludges were on the range of $1,500{\sim}2,000\;kcal/kg$ and 4 sludges were on the range of over 2,000 kcal/kg. Therefore, these 10 sludges could be directly applied to industries which try to use the energy by direct incineration.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.30 no.5 s.248
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• pp.413-421
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• 2006

The bubble dynamics induced by direct laser heating is experimentally analyzed as a first step to assess the technical feasibility of laser-based ink-jet technology. To understand the interaction between laser light and ink, the absorption spectrum is measured for various ink colors and concentrations. The hydrodynamics of laser-generated bubbles is examined by the laser-flash photography. When an Ar ion laser pulse (wavelength 488 nm) with an output power up to 600 mW is incident on the ink solution through a transparent window, a hemispherical bubble with a diameter up to ${\sim}100{\mu}m$ can be formed with a lifetime in a few tens of microsecond depending on the laser power and the focal-spot size. Parametric study has been performed to reveal the effect of laser pulse width, output power, ink concentration, and color on the bubble dynamics. The results show that the bubble generated by a laser pulse is largely similar to that produced by a thin-film heater. Consequently, the present work demonstrates the feasibility of developing a laser-actuated droplet generation mechanism for applications in ink-jet print heads. Furthermore, the results of this work indicate that the droplet generation frequency is likely to be further increased by optimizing the process parameters.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.842-847
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• 1998

Ohmic thawing in combination with conventional water immersion thawing was investigated. Frozen meat chunks $(10{\times}10{\times}10{\;}cm)$ were immersed in a water reservoir $(12{\times}12{\times}12{\;}cm)$ which temperature was maintained at $10^{\circ}C{\;}or{\;}20^{\circ}C$, and were positioned between two stainless-steel electrodes $(10{\times}10{\;}cm)$ having no direct contact with the samples. Alternating current $(60{\;}V{\sim}210{\;}V)$ at various frequency $(60{\;}Hz{\sim}60{\;}kHz)$ was used to generate internal heat by the electrical resistance. When the frequency was fixed to 60Hz, thawing time was reduced as the voltage increased. Frequency changes gave no significant effect on thawing time. Ohmically-thawed samples treated with lower voltage showed lower drip loss and higher water holding capacity.