• Journal of the Korean Society of Manufacturing Process Engineers
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• v.12 no.3
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• pp.21-27
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• 2013

This study is investigated on flow analysis according to grill configuration of radiator. The stream of flow which pass through radiator grill in car body and the contour of pressure distribution are estimated by the basis. As the magnitude of resistance force which flow affects the car body is investigated so that the power reduction can be reduced. As the pressure inside radiator grill is assessed, more efficiency can be investigated in order that the flow rate inside car body can be increased. Model 2 has the most air resistance and model 1 has the least among model 1, 2 and 3. Model 1 has the most air flow rate at inside. There are model 3 and 2 simulated according to flow rate. As the curved surface at radiator grill configuration increases in number, air flow rate becomes distributed uniformly. By considering the effect on air resistance and air flow rate at radiator grill, model 3 becomes the most effective configuration.

• Korean journal of food and cookery science
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• v.1 no.1
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• pp.74-81
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• 1985

For this research, the Atka-fisher which are used commonly in many homes for baking and broilling were broiled by an iron baking method, a pan baking method, a grill baking method and a microwave baking method respectively after 20 hours salting with 3% salt concentration of fish muscle weight. This thesis has an intention of appreciating the tastes according to each baking method through a sensory test, of examining the corelation between the change of texture measured by Rheometer and a sensory test and of comparing the changes of chemical component of the fish. The results were as follow: 1. The appearance of the broiled Atka-fish maintained a good appearance by the iron baking method and the grill baking method. In the color, the iron baking method and the grill baking method by direct :fire resulted a good score too. In the flavor, there was a significant difference between the grill baking method and the microwave baking method while there was no difference between the iron baking method and the pan baking method. The result of tenderness showed that the pan baking method has the highest score. Difference between the iron baking method and the pan baking was not significant. There was no difference in tenderness between the grill baking method and the microwave baking method. The iron baking method showed-the highest score in juciness and the microwave baking method stowed the highest score in acceptability however the differences were not significant. 2. As a result of the measurement of the texture by Rheometer, the iron baking method and the grill baking method showed higher score than other methods in hardness and chewiness. In springiness and cohesiveness, there was no significant difference among methods. As a result of the measurement of the texture by Rheometer, the corelation with a sensory test was considered to be low. 3. After broil, the cooking retention was the highest in the pan baking method and the moisture content was the highest in microwave baking method. Nitrogen content was the highest in the iron baking method. Fat content was the highest in the iron baking method, followed by the grill baking method, the pan baking method, and the microwave baking method. Free amino acid content was the highest in the iron baking method, followed by the grill baking method, the pan baking method and the micro-wave baking method.

• The Transactions of the Korean Institute of Electrical Engineers A
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• v.48 no.12
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• pp.1527-1536
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• 1999

In this paper, a triply-encoded Hadamard transform imaging spectrometer is proposed by applying the grill spectrometer to the Hadamard transform imaging spectrometer. The proposed system encodes the input radiation triply ; once through the input image mask and twice through the two masks in the grill spectrometer. We use an electro-optical mask in the grill spectrometer which is controlled by a left-cyclic simplex matrix. Then we modeled the system using $D^{-1}$ method. In this paper, the average mean square error associated with a recovered estimate is considered for performance evaluation. The relative performance is compared with those of the other conventional systems.

• Proceedings of the KIEE Conference
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• 1998.07b
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• pp.601-603
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• 1998

In this paper, Hadamard transform imaging spectrometers utilizing Grill spectrometers are proposed. General Hadamard Transform Spectrometers (HTS) carry out one-encoding through input masks, but Grill spectrometers carry out double-encoding through entrance and exit masks. Thus Grill spectrometers increase the signal-to-noise ratio by double-encoding. we reconfigure the system by using the Grill spectrometers which use a left cyclic S-matrix instead of the conventional right cyclic one. Then, we model the system and apply the mask characteristics method, i.e. $T^{I}$ method, to complete fast algorithm. Through computer simulations, we want to prove the superiority of the proposed system by comparing with the conventional HTS. From Observations concerning the average mean square error(AMSE) associated with estimates from the $T^{I}$ spectrum-recovery method, the relative performances of the two systems are compared.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.535-542
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• 2008

The objective of this study was to determine the effects of different reheating methods on the quality characteristics of precooked ground pork patties with different combinations of salt (1, 2%) and phosphate (0, 0.3%). The cooking and reheating methods used were the electric grill and the microwave oven. The cooking method and the addition of phosphate had detectable effects on the quality characteristics of ground pork patties. The reheating rate by microwave oven was faster than by electric grill, and decreased with increases in salt and the addition of phosphate. Cooking loss and reduction in patty diameter after reheating by microwave oven were higher than by electric grill, and these values decreased with increasing of salt/phosphate levels. The pH of patties with added phosphate was significantly higher than patties without phosphate, and no significant difference in pH was observed among patties reheated by each method. The patties reheated by electric grill had higher moisture contents than those reheated by electric grill, and the addition of phosphate resulted in higher moisture contents. The hardness of patties reheated by electric grill was lower than patties reheated by microwave oven, and the addition of phosphate increased the hardness with both reheating methods.

• Journal of Korean Society for Atmospheric Environment
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• v.30 no.3
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• pp.211-222
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• 2014

Pork belly meat is one of the most preferred food items for many Korean people. The odorants released from cooking of pork belly meat were measured by three kinds of cooking methods (Charcoal-grill (C), Electric Pan (E), and Gas burner-pan (G)). A total of 16 target compounds including carbonyl compounds, volatile organic compounds, and poly aromatic hydrocarbon were selected and analyzed for comparative purposes. Their emission concentrations were quantified using HPLC-UV, GC-MS, GC-TOF-MS, etc. The gas samples collected by Charcoal-grill cooking showed generally enhanced concentrations of most target compounds among all three kinds of cooking methods. In Charcoal-grill, concentration of benzene, formaldehyde and pyrene went up to 543, 516, and 402 ppb, respectively. It the results are compared in terms of the sum of odor intensity, the highest value (4.25) was also seen from Charcoal-grill. The results of this study confirm that the significantly reduced emission of harmful pollutants can be attained, it pork belly meat is cooked by the Gas or electric pan instead of Charcoal-grill.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.25 no.3
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• pp.182-188
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• 2016

This study investigates cavity flows through a guide grill above a resonator. Vortex distributions and intake flows are simulated for various shapes of the guide grill. The flows are assumed to be compressible, unsteady, and turbulent. Numerical simulations are conducted using a large eddy simulation (LES) model. To analyze the effect of the guide grill shape, three cavity lengths (0.2H, 0.6H, and 1.0H) and cavity angles ($30^{\circ}$, $45^{\circ}$ and $60^{\circ}$) are considered based on resonator height (H). The results show that the vortex generated in the resonator by cavity flow increases with cavity length. Thus, the intake flow is minimum at the smallest cavity length and angle. However, when cavity length is equal to resonator height, the intake flow decreases. The maximum intake flow occurs at a cavity angle $45^{\circ}$ at higher cavity lengths owing to the interaction between the vortex in the resonator and intake flow.

• Communications of the Korean Mathematical Society
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• v.28 no.2
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• pp.371-381
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• 2013

In this paper, we investigate some properties of ${\theta}$-($\mathcal{G}$, $\mathcal{H}$)-continuous functions in a grill topological spaces. Moreover, the relationships with other related functions are investigated.

• Journal of the Korean Solar Energy Society
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• v.26 no.2
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• pp.87-94
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• 2006

The efficiency of ventilation system is one of the most important issues of designing ventilation in high-rise apartment buildings. The purpose of this study is to analyze the ventilation efficiency of ventilation system by experimental study using CO2 gas method. The results of this paper can be summarized as follows; (1) An appropriate ventilation including opening planning, mechanical and hybrid system are required. (2) The supply diffuser of ventilation system should be located near the contaminant source. (3) The return grill should be located along with supply diffuser for proper ventilation. and the return grill should be located near or right above the contaminant source. (4) However, the supply location right above the contaminant source has to be avoided. and the supply diffuser should be installed in module with return grill increase ventilation effectiveness.

• Journal of the Chungcheong Mathematical Society
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• v.33 no.2
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• pp.271-285
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• 2020

In this paper, we have introduced a new type of covering property ${\beta}^t_{({\omega}_r,s)}$-closedness, stronger than $P^t_{({\omega}_r,s)}$-closedness [3] in terms of (r, s)-β-open sets [9] and β-ω_t-closures in bitopological spaces along with its several characterizations via filter bases and grills [15] and various properties. Further grill generalizations of ${\beta}^t_{({\omega}_r,s)}$-closedness (namely, ${\beta}^t_{({\omega}_r,s)}$-closedness modulo grill) and associated concepts have also been investigated.