• 시스템엔지니어링학술지
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• 제15권2호
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• pp.39-46
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• 2019

The purpose of this paper is to present the results of the study, applying Systems Engineering(SE) method, on the feasibility of developing a Melt-down Proof Modular Micro Reactor(MDP-MMR) for its future deployment in Korea. The reactor is being developed by NCSU (North Carolina State University) due to its advantage of melt-down proof nature of the reactor core. For this paper, the characteristics of the MDP-MMR has been studied in terms of fuel characteristics, inherent safety features and passive safety system. The NCSU's development process has been reviewed applying the SE method, and further research is recommended for the feasibility study on deploying such a modular micro reactor in Korea.

• 한국결정성장학회지
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• 제4권2호
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• pp.169-177
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• 1994

결정성장된 시편의 농도분포를 제어하기 위해서는 초기융액의 농도를 균일하게 하여야 한다. 용질농도가 초기융액에 있어서 균일하지 않다면, 성장된 시편에 예측한 것과 다른 거시편석이 발생할 수 있다. 위 쪽의 온도가 높은 온도 구배를 갖고 아래로부터 응고를 진행시키는 Bridgman 방법으로 Al-Cu 합금을 성장시키는 경우, 성장된 시편의 어용질 농도분포가 초기응고 부분이 높고 을고가 진행됨에 따라 감소하는 경향을 갖는 것으로 관찰되었다. 이런 현사은 주괴가 녹으면서 도가니와 주괴의 틈으로 스며나온 Cu의 농도가 높은 융액이 주괴가 완전히 녹은 후의 대류에 의해 아래부분에 축적됨으로 발생했다. Al-Mg 합금의 경우 도가니와 주괴의 틈으로 스며나온 Mg의 농도가 높은 융액이 주괴가 완전히 녹은 후의 대류에 의해 떠오르면서 용질 농도분포가 성장중에 최소값을 가지는 것으로 나타났다. 이러한 거시편석을 억제하기 위하여, 균질화 처리 또는 도가니와 주괴의 틈을 없게 함으로 균일한 농도의 초기유액을 얻었다.

• 한국식품조리과학회지
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• 제12권1호
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• pp.20-26
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• 1996

The present study was attempted to investigate and to evaluate various hydrocolloids as a stabilizer in improving texture of the frozen yogurt. Four kinds of hydrocolloids used in this study were CMC (carboxymethyll cellulose), PGA(propylene glycol alginate), LMP(low methoxyl pectin), and the combination of LBG(locust bean gum) and GG(guar gum). The viscosity of frozen yogurt mixes did not show any significant differences among four samples at 5$^{\circ}C$. However, as the temperature increased up to 50$^{\circ}C$, theviscosity of frozen yogurt mixes containing CMC, LMP, PGA decreased drastically except frozen yogurt containing the combination of LBG+GG. The overrun of frozen yogurt containing each hydrocolloid gradually increased and reached to about 53, 50, 54, and 35%, respectively, after 40 min of operating ice cream freezer. As the result of sensory evaluation in the texture of frozen yogurt and melt-down quality, the sample containing LMP was described as the most coarce & icy, crumbly, and sand-like characters. On the other hand, PGA sample was evaluated as not being icy, crumbly, but being chewy and soft in texture. However, any significant differences among four samples were not shown in melt-down quality.

• 한국염색가공학회지
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• 제35권4호
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• pp.231-238
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• 2023

Microporous gel films of 29 m were prepared by the gel drawing of UHMWPE/soybean oil blend (4:6, w/w) up to 800%. The stretched films containing the optimal photoinitiator concentration, depending on the film thickness, was cross-linked under 365 nm LED-UV irradiation and the oil was extracted with n-hexane, resulting in a gel fraction of 95 % or more. With the formation of the cross-linked structure, the melt-down temperature and melt-down elongation increased by 16 ℃ and by 63% respectively. Also the thermal stability of the crosslinked UHMWPE was proved by the area shrinkage under the heat treatment decreased to 3.8 % compared to 17.4 % for the pristine film, and by the reductions in the combustion heat. The enhanced thermal stability of the crosslinked UHMWPE microporous membranes can be used for various industrial applications such as filters, electric vehicles and energy storage systems.

• 한국결정성장학회지
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• 제3권2호
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• pp.117-124
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• 1993

연속성장법은 crystal growth chamber의 상부에 있는 reservoir에서 원료 분말을 연속적으로 공급하면서 도가니 하부에 용융대를 형성시킨 후, 종자결정을 용융대에 dipping하여 회전시키면서 아래로 끌어내려 단결정을 성장시키는 방법이다. 본 연구에서는 연속 성장법을 이용하여 silicon 단결정을 육성시켰으며 연속성장에 영향을 미치는 인자는 critical melt level, 원료공급속도, 성장속도, graphite crucible과 gruphite susceptor의 형태, work coil의 위치에 따른 graphite susceptor의 수직온도구배, 중력과 종자결정의 회전에 의한 원심력이 용융대의 안정화에 미치는 영향과 용융액 표면에서 일어나는 소결현상에 관해 고찰하였다.

• 한국주조공학회지
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• 제23권5호
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• pp.268-275
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• 2003

The mechanism of the hydrogen gas pore formation was investigated in Lost Foam Casting of Al-alloy by reduced pressure test and real casting. The hydrogen gas pick-up was affected by the formed gas during the decomposition of polystyrene in addition to the liquid product. It depended on pouring temperature and a proper temperature of metal front gave the minimum hydrogen pick-up. At a low pouring temperature, the hydrogen went into the melt mainly from entrapped liquid product of polystyrene but pores were formed from the gas as well as the liquid product at a high pouring temperature. The mold flask evacuation down to 710torr decreased the gas porosity down by around 0.4% vol%. The entrapped decomposition product of polystyrene in the melt was observed through the visualization of filling behavior of Al alloy-melt with the high speed camera.

• 한국식품조리과학회지
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• 제19권2호
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• pp.216-222
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• 2003

The effects of hydrolysis times and calcium source additions (calcium lactate, calcium carbonate), on the qualify characteristics of soy ice cream prepared with soy protein isolate(SPI), were studied. Increasing the hydrolysis time decreased the viscosity and overrun of soy ice creams, but increased the melt-down property. The addition of calcium lactate increased the viscosity of the soy ice cream mix, but no changes were observed from the calcium carbonate addition. The overrun of calcium lactate samples was higher than on addition of calcium carbonate. The addition of calcium lactate and calcium carbonate resulted in decreased melt-down properties, although these effects were more evident in the calcium lactate samples. However, calcium carbonate addition resulted in higher scores in the overall quality of the soy ice creams. In conclusion, better soy ice cream could be prepared by treating the SPI with Flavorzyme for 50 min, along with calcium fortification in the form of calcium carbonate.

• 한국식품조리과학회지
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• 제16권2호
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• pp.151-159
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• 2000

The effects of bromelain and $\alpha$-chymotrypsin treatments on the functional properties(foaming capacity, foaming stability, emulsifying capacity, and emulsifying stability) of soy protein isolate(SPI) and the addition of various sweeteners(sucrose, sorbitol, xylitol) on the quality attributes(viscosity, overrun ratio, melt-down property, and sensory characteristic) of soy ice cream were studied. SPI was more effectively hydrolyzed with $\alpha$-chymotrypsin than bromelain, resulting in a better foaming and emulsifying capacity. Adding xylitol could significantly improve the viscosity, overrun and melt-down property of soy ice creams while the effect was the lowest in the sucrose addition. Bromelain treatment caused a lower apparent viscosity of SPI suspension compared with $\alpha$-chymotrypsin treatment and untreated. The overrun ratios of the soy ice cream prepared with bromelain and $\alpha$-chymotrypsin treated SPI were 18.9∼25.9% and 24.9∼40.3%, respectively as a result of freezing with agitation for 20 min in an ice cream maker. Comparatively, untreated SPI could bring only 15.8∼21.4% overrun ratios after operating for 15 min. The bromelain treatment caused high melt-down tendency of the product while soy ice cream with untreated SPI showed an opposite trend. In sensory characteristics, no significant differences in the strength of beany flavor were noted among the samples. Sweetness, bitter taste, icy feel, and mouthfeel of the product were greatly affected by the enzyme-treatment of SPI. Soy ice cream added with xylitol after $\alpha$-chymotrypsin treatment was the most acceptable among all samples.

• Nuclear Engineering and Technology
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• 제49권7호
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• pp.1547-1554
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• 2017

VESTA (Verification of Ex-vessel corium STAbilization) and VESTA-S (-small) test facilities were constructed at the Korea Atomic Energy Research Institute in 2010 to perform various corium melt experiments. Since then, several tests have been performed for the verification of an ex-vessel core catcher design for the EU-APR1400. Ablation tests of an impinging $ZrO_2$ melt jet on a sacrificial material were performed to investigate the ablation characteristics. $ZrO_2$ melt in an amount of 65-70 kg was discharged onto a sacrificial material through a well-designed nozzle, after which the ablation depths were measured. Interaction tests between the metallic melt and sacrificial material were performed to investigate the interaction kinetics of the sacrificial material. Two types of melt were used: one is a metallic corium melt with Fe 46%, U 31%, Zr 16%, and Cr 7% (maximum possible content of U and Zr for C-40), and the other is a stainless steel (SUS304) melt. Metallic melt in an amount of 1.5-2.0 kg was delivered onto the sacrificial material, and the ablation depths were measured. Penetration tube failure tests were performed for an APR1400 equipped with 61 in-core instrumentation penetration nozzles and extended tubes at the reactor lower vessel. $ZrO_2$ melt was generated in a melting crucible and delivered down into an interaction crucible where the test specimen is installed. To evaluate the tube ejection mechanism, temperature distributions of the reactor bottom head and in-core instrumentation penetration were measured by a series of thermocouples embedded along the specimen. In addition, lower vessel failure tests for the Fukushima Daiichi nuclear power plant are being performed. As a first step, the configuration of the molten core in the plant was investigated by a melting and solidification experiment. Approximately 5 kg of a mixture, whose composition in terms of weight is $UO_2$ 60%, Zr 10%, $ZrO_2$ 15%, SUS304 14%, and $B_4C$ 1%, was melted in a cold crucible using an induction heating technique.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2005년도 추계학술대회 논문집
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• pp.111-114
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• 2005

Experimental and numerical studies were carried out in order to investigate the processability and the transcriptability of the injection molding of micro structures. For this purpose, we designed a mold insert having micro rib patterns on a relatively thick base part. Mold insert has a base of 2mm thickness, and has nine micro ribs on that base plate. Width and height of the rib are $300{\mu}m\;and\;1200{\mu}m$, respectively. We found a phenomenon similar to 'race tracking', due to 'hesitation' in the micro ribs. As the melt flows, it starts to cool down and melt front located in the ribs near the gate cannot penetrate further because the flow resistance is large in that almost frozen portion. When the base is totally filled, the melt front away from the gate is not frozen yet. Therefore, it flows back to the gate direction through the ribs. Consequently, transcriptability of the rib far from the gate is better. We also verified this phenomenon via numerical simulation. We further investigated the effects of processing conditions, such as flow rate, packing time, packing pressure, wall temperature and melt temperature, on the transcriptability. The most dominant factor that affects the flow pattern and the transcriptability of the micro rib is flow rate. High flow rate and high melt temperature enhance the transcriptability of micro rib structure. High packing time and high packing pressure result in insignificant dimensional variations of the rib. Numerical simulation also confirms that low flow rate causes a short shot of micro ribs and high wall temperature helps the filling of the micro ribs.