• 한국결정성장학회지
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• 제26권6호
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• pp.258-262
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• 2016

Foam reaction injection molding (FRIM) is a widely used process for manufacturing polyurethane foam with complex shapes. The modified theoretical model for polyurethane foam forming reaction during FRIM process was established in our previous work. In this study, using the modified model, parametric study for FRIM process was performed in order to optimize experimental conditions of FRIM process such as initial temperature of mold, thickness of mold, and injection amount of polymerizing mixture. In addition, we applied the modified model to real application of refrigerator cabinet to determine optimal manufacturing conditions for polyurethane FRIM process.

• 대한기계학회논문집B
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• 제28권1호
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• pp.99-108
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• 2004

Fundamental combustion characteristics, such as the combustion potential, burning velocity and flame stability, for the practical utilization of LFG(Landfill gas) and LFG-blended fuels were experimentally investigated. The combustion potentials(CP) of LFG-blended fuels calculated from the previously suggested formulae were compared with burning velocities obtained by present experiments. The results showed that the previous formulae fur CP of LFG-blended fuels were not agreed with the experimental burning velocity, and these formulae should be revised. To provide an useful information needed to design the combustion devices, a triangular diagram was suggested for the maximum burning velocity of the mixture of CH$_4$, LPG and LFG. From the investigation of the burning velocity and the flame stability in a practical combustor, it was noted that the LFG-blended fuels, of which heating values or Wobbe indices were adjusted to that of natural gas, could be used as an alternative fuel of natural gas.

• 대한기계학회논문집B
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• 제29권8호
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• pp.963-970
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• 2005

The combustion instability of turbulent flames is the most important problem of the gas turbine combustor. Thus improved understanding of mechanisms of combustion instability is necessary for the design and operation of gas turbine combustors. In this study, the cause of the combustion instability in a rearward-step dump combustor was investigated with respect to the fuel flow modulation; choked fuel flow, unchoked fuel flow and fully premixed mixture flow. We observed various types of combustion instabilities with respect to the change of equivalence ratio, fuel flow conditions and fuel injection location. Particularly in the unchoked fuel flow condition, it was found that the oscillation time of combustion instability is strongly related to the convection time of the fuel and that the pressure fluctuation in a lab-scale combustor is highly related to the vortex and the equivalence ratio fluctuations due to fuel flow modulation and unmixedness of the fuel and air.

• 한국식품영양학회지
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• 제27권4호
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• pp.706-715
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• 2014

The purpose of this study was to determine the optimal mixing ratio of Alaska Pollack (Theragra chalcogramma) and olive oil in the preparation of sausage. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 10 experimental points including 2 replicates for Alaska Pollack and olive oil. The physical, mechanical and sensory properties of test materials were measured. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. Measurement results of the physical and mechanical properties showed a significant increase or decrease in the following properties: dough sweetness (p<0.05); sausage L (p<0.05), a (p<0.001), and b (p<0.01); hardness (p<0.01), chewiness (p<0.05), and gumminess (p<0.01). Also, the sensory measurements showed a significant improvement in color (p<0.05), flavor (p<0.01), taste (p<0.001), tenderness (p<0.05), chewiness (p<0.01), mositness (p<0.05), and overall quality (p<0.01). As a result, the optimum formulation by numerical and graphical methods was calculated as Alaska Pollack 35.74 g and olive oil 7 g.

• 한국식품영양학회지
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• 제27권5호
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• pp.929-939
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• 2014

The purpose of this study was to determine the optimal mixing ratio of Gynura procumbens and milk in the preparation of beef patties. The experiment was designed according to the central composite design for estimating the response surface, demonstrating 10 experimental points including 2 replicates for Gynura procumbens and milk. The physical, mechanical and sensory properties of the test materials were measured, and a canonical form and perturbation plot were used to show the influence of each ingredient on the final product mixture. Results of the measurements showed significant increases or decreases in the following properties: dough moisture (p<0.05); beef patty a (p<0.001) and b (p<0.001); hardness (p<0.01), adhesiveness (p<0.05), chewiness (p<0.05), and gumminess (p<0.05). In addition, the sensory measurements showed significant improvements in color (p<0.001), flavor (p<0.05), greasy (p<0.05) and overall quality (p<0.05). The optimum formulation calculated from the numerical and graphical analysis was 1.75 g Gynura procumbens and 20.44 g of milk.

• 한국식품영양학회지
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• 제27권2호
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• pp.256-266
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• 2014

The purpose of this study was to determine the optimal mixing conditions of soybean oil and bread crumbs mixture for pork patty. The experiment was designed according to the central composite design of response surface methodology. There were ten experimental points, including two replicates for soybean oil and bread crumbs. The physicochemical and mechanical analyses of each sample, including pH, cooking loss, thickness increase, moisture content, lightness, hardness, adhesiveness, springiness, chewiness, and gumminess showed significant differences (p<0.05). The results of sensory evaluation showed significant differences in tenderness, juiciness, and overall quality (p<0.05). The optimum formulation calculated by numerical and graphical method was 13.61 g of soybean oil and 6.35 g of bread crumbs. The results obtained in this study will be useful to the meat industry, which tends to decrease the saturated fatty acid content with a concomitant enrichment in the unsaturated fatty acids content.

• 한국자동차공학회논문집
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• 제22권2호
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• pp.83-90
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• 2014

The main purpose of the study is to investigate the ideal manner and ratio to inject gasoline and DME simultaneously into intake port, and moreover to confirm the characteristics of combustion and emission of engine. Experimental conditions are 1200 rpm, compression ratio 8.5, intake air temperature (383 K). Internal cylinder pressure was collected to confirm the characteristics of combustion in order to calculate the heat release rate in the cylinder. In addition, HORIBA (MEXA 7100) which was possible analyzing emissions (NOx, CO, HC) was used. Vanguard gasoline engine (23HP386447) was used in this experiment. The result show that fuel design (DME-Gasoline) leads to the decrease of low temperature heat release, which is a benefit for higher-load on the HCCI engine. Also, IMEP and the indicated thermal efficiency increase with combustion-phasing retard, and these observations can be explained by considering the control of low temperature oxidation of DME.

• 한국자동차공학회논문집
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• 제13권2호
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• pp.22-28
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• 2005

Exhaust gas emissions from internal combustion engines are one of the major sources of air pollution. And, it is extremely difficult to increase gasoline engine efficiency and to reduce $NO_X$ and PM(particulate matter) simultaneously in diesel combustion. This paper offers some basic concepts to overcome the above problems. To solve the problems, a recommended technique is CAI(controlled auto-ignition) combustion. In this paper, a flame trap was used to simulate internal EGR(exhaust gas recirculation) effect. An experimental study was carried out to find combustion characteristics using homogeneous premixed gas mixture in the constant volume combustion chamber(CVCC). Flame propagation photos and pressure signals were acquired to verify the flame trap effect. The flame trap creates high speed burned gas jet. It achieves higher flame propagation speed and more stable combustion due to the effect of geometry and burned gas jet.

• 한국식생활문화학회지
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• 제26권3호
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• pp.283-294
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• 2011

The purpose of this study was to determine the optimal mixing conditions for three different amounts of mulberry juice, sugar, and agar powder for Yanggaeng prepared with mulberry juice. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 16 experimental points including 2 replicates for mulberry juice, sugar and agar powder each?? The mechanical and sensory properties of test materials were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. Measurement results of the mechanical properties showed a significant increase or decrease?? in pH, sugar content, water content, viscosity, l-value, a-value, b-value, hardness, springiness, chewiness, gumminess, cohesiveness. Also the sensory measurements showed a significant improvement?? in appearance, flavor, color, sweetness, texture, overall quality. As a result, the optimum formulation by numerical and graphical methods was calculated as mulberry juice 41.99 g, sugar 90.00 g, agar powder 3.18 g.

• Korean Chemical Engineering Research
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• 제53권2호
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• pp.216-223
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• 2015

The present work explores the potential of wet air oxidation (WAO) for pretreatment of mixed lignocellulosic biomass to enhance enzymatic convertibility. Rice husk and wheat straw mixture (1:1 mass ratio) was used as a model mixed lignocellulosic biomass. Post-WAO treatment, cellulose recovery in the solid fraction was in the range of 86% to 99%, accompanied by a significant increase in enzymatic hydrolysis of cellulose present in the solid fraction. The highest enzymatic conversion efficiency, 63% (by weight), was achieved for the mixed biomass pretreated at $195^{\circ}C$, 5 bar, 10 minutes compared to only 19% in the untreated biomass. The pretreatment under the aforesaid condition also facilitated 52% lignin removal and 67% hemicellulose solubilization. A statistical design of experiments on WAO process conditions was conducted to understand the effect of process parameters on pretreatment, and the predicted responses were found to be in close agreement with the experimental data. Enzymatic hydrolysis experiments with WAO liquid fraction as diluent showed favorable results with sugar enhancement up to $10.4gL^{-1}$.