• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1216-1220
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• 1999

The effects of low-temperature blanching on the physical properties of chestnut powder were studied. Chestnuts were blanched in water for 15, 30 and 60 min., each at three temperatures viz. $45^{\circ}C,\;55^{\circ}C$ and $65^{\circ}C$. The particle size of chestnut powder was prepared smaller than 60 mesh$(250\;{\mu}m)$. Higher blanching time and temperature increased water binding capacity(WBC) of chestnut powder. Water soluble index(WSI) was the highest for chestnuts blanched at $65^{\circ}C$ for 30 min. As with water binding capacity(WBC), swelling power of chestnut powder increased with increasing blanching time and temperature but solubility showed an reduction by increasing blanching temperature. In Brabender amylographic examination, peak viscosity of chestnut powder showed great change, but the gelatinization temperature showed no significant differences by blanching conditions.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.286-286
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• 2017

We conducted to compare the characteristics of rice flours according to the different milling processes. Five rice varieties (Oryza sativa L.) with different amylose content were prepared by wet and dry milling processes. The moisture contents of wet-milled rice flours (WMR) was mostly three-time higher than those of dry-milled flours (DMR). Water absorption index (WAI), water solubility index (WSI) and swelling power (SP) increased in proportion to temperature ($50-90^{\circ}C$). WAI, WSI, SP of DMR showed higher value than those of WMR. Baeokchal (BOC) which is waxy rice cultivar was significantly high level of WSI. Pasting properties of DMR except BOC cultivar resulted in higher peak viscosity, trough viscosity, final viscosity and Setback. The levels of resistant starch in the four cultivars except Dodamssal (DDS) were under 1% irrespective of Milling processes, whereas the resistant starch contents of DMR and WMR in DDS was 9.18 and 6.27, respectively. Damaged starch content of WMR were less than those of DMR, moreover, negative correlation was observed between amylose content and damaged starch of rice cultivars. These results suggest that the properties of rice flour varied depending on the milling methods and varieties, and it could be a reference for selecting the appropriate processing purposes.

• Journal of the Korean Society for Nondestructive Testing
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• v.23 no.1
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• pp.45-52
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• 2003

A number of stress corrosion cracks in turbine rotor disk keyway in power plants have been found and the necessity has been raised to detect and evaluate the cracks prior to the catastrophic failure of turbine disk. By ultrasonic RF signal analysis and using a neural network based on bark-propagation algorithm, we tried to evaluate the location, size and orientation of cracks around keyway. Because RF signals received from each reflector have a number of peaks, they were processed to have a single peak for each reflector. Using the processed RF signals, scan data that contain the information on the position of transducer and the arrival time of reflected waves from each reflector were obtained. The time difference between each reflector and the position of transducer extracted from the scan data were then applied to the back-propagation neural network. As a result, the neural network was found useful to evaluate the location, size and orientation of cracks initiated from keyway.

• Tribology and Lubricants
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• v.34 no.3
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• pp.107-114
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• 2018

This paper presents a computational model of a gas foil journal bearing with shim foils between the top foil and bumps, and predicts its static and dynamic performance. The analysis takes the previously developed simple elastic foundation model for the top foil-bump structure and advances it by adding foil models for the "shim foil" and "outer top foil." The outer top foil is installed between the (inner) top foil and bumps, and the shim foil is installed between the inner top foil and outer top foil. Both the inner and outer top foils have an arc length of $360^{\circ}$, but the arc length of the shim foil is shorter, which causes a ramp near its leading edge in the bearing clearance profile. The Reynolds equation for isothermal and isoviscous ideal gas solves the hydrodynamic pressure that develops within the bearing clearance with preloads due to the ramp. The centerline pressure and film thickness predictions show that the shim foil mitigates the peak pressure occurring at the loading direction, and broadens the positive pressure as well as minimum film thickness zones except for the shortest shim foil arc length of $180^{\circ}$. In general, the shim foil decreases the journal eccentricity, and increases the power loss, direct stiffness, and damping coefficients. As the shim foil arc length increases, the journal eccentricity decreases while the attitude angle, minimum film thickness, and direct stiffness/damping coefficients in the horizontal direction increase.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.785-794
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• 2013

To satisfy the consumer's interest with safety and high quality of staple foods, the physicochemical properties and cooking quality of organic rice using hairy vetch in Korea were compared. Two Korean varieties, Hopyeong and Ilmi, two Japanese varieties, Koshihikari and Hedomebore, and newly developed in Jeonnam, Mipum which cultivated in the same region and conditions were used. Physicochemical properties and cooking quality were investigated. All samples were japonica type short grains and their length/width ranged 1.74-1.84. The protein, ash, and crude lipid contents were significantly different with varieties and the protein content of Korean rice was lower than that of Japanese rice, especially, that of Hopyeong was the lowest. Amylose content and initial pasting temperature were lower in Hopyeong and Japanese rice, but peak viscosities showed reverse trends. Swelling power at $80^{\circ}C$ showed higher in Hopyeong and Koshihikari. Color values, L, a and b were significant difference with varieties and color differences of Hopyeong and Huitomebore were lower than those of others. Texture properties, hardness and adhesiveness of Hopyeong cooked rice showed the lowest values, but adhesiveness of Japanese cooked rice exhibited the highest value. On sensory evaluation of cooked rice, glossiness of Koshihikari, intactness of Koshihikari, Huitomebore, and Hopyeong, stickiness of Koshihikari and Hopyeong showed higher values (p<0.05). The overall quality score of organic cooked rices decreased as following order; Koshihikari> Hopyeong> Huitomebore> Mipum> Ilmi.

• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.15 no.3
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• pp.291-300
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• 2004

Due to the rapid growth of mobile communication services, many studies have been performed on the biological effects of EMF(Electromagnetic field) exposure. However, it is not easy to create the field uniformity in radio frequency. To overcome this difficulty, the electric field and SAR(Specific Absorption Rate) distribution is developed to measure the whole body exposure system. In this paper, we developed the whole body exposure system for in-vivo study utilizing reverberation chamber which has a high possibility of practical use by substituting previous the EMC chamber. The field uniformity in the test area of the designed reverberation chamber was satisfied by the simulation and measurement data. In animal study of the whole body exposure for a mouse, the results of FDTD simulation were compared with those of measurement to confirm SAR under the electromagnetic exposure. We analyze the electric field distribution in the interior of the reverberation chamber and treat these results in statistical manner. In the CDMA frequency band(PCS ＆ Cellular band), an average value of the whole body SAR and local peak value for a experimental mouse were presented for various input power.

• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.28 no.10
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• pp.761-768
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• 2017

In this paper, to implement the electromagnetic wave environment and solve electromagnetic compatibility(EMC) problem, miniaturization of ultra-wide band log periodic dipole antenna for measurement was investigated. In addition, in oder to improve the signal-to-noise ratio in high frequency band, balun was connected to the antenna to stabilize the operation of the differential mode antenna and the single mode coaxial cable. To minimize the total size and to increase bandwidth of the antenna, a fat dipole structure was used for the resonance frequency band below 4 GHz and a general dipole shape was used for that above 4 GHz. The bandwidth of the proposed antenna was represented from 0.6 GHz to 8.0 GHz with a ratio bandwidth of 12.3 : 1. Measured peak gain varies from 5.7 dBi to 9.1 dBi, and a half power beamwidth was presented from $29.4^{\circ}$ to $100.2^{\circ}$ in operating range.

• Journal of the Korean Society of Safety
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• v.24 no.2
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• pp.17-22
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• 2009

Thermal stress and elastic creeping stress analysis was conducted by finite element method to simulate start-up process of a boiler header of 500MW standard fossil power plant. Start-up temperature and operating pressure history were simplified from the real field data and they were used for the thermal stress analysis. Two kinds of thermal stress analysis were considered. In the first case only temperature increase was considered and in the second case both of temperature and operating pressure histories were considered. In the first analysis peak stress was occurred during the temperature increase from the room temperature. Hence cracking or fracture may occur at the temperature far below the operating maximum temperature. In the results of the second analysis von Mises stress appeared to be higher after the second temperature increase. This is due to internal pressure increase not due to the thermal stress. When the stress components of radial(r), hoop($\theta$) and longitudinal(z) stress were investigated, compression hoop stress was occurred at inner surface of the stub tube when the temperature increased from room temperature to elevated temperature. Then it was changed to tension hoop stress and increased because of the operating pressure. It was expected that frequent start-up and shut-down operations could cause thermal fatigue damage and cracking at the stub tube hole in the header. Elastic-creeping analysis was also carried out to investigate the stress relaxation due to creep and stabilized stress after considerable elapsed time. The results could be used for assessing the creep damage and the residual life of the boiler header during the long-tenn service.

• Journal of Advanced Navigation Technology
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• v.16 no.2
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• pp.234-239
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• 2012

Next generation mobile communication systems have been studied and applied to support various services. In next generation mobile communication systems, the most interested research is the integration of various communication systems and the offer of various services by using high-speed data transmission. The integration of communication systems has been researched by using multi standard modem, while the high-speed data transmission for the offer of various services has been applied by using OFDM. This paper has proposed the method to reduce PAPR by using multi standard modem. with EVM, this paper has also suggested the method to compensate in-band distortion while reducing PAPR. By using the proposed methods, this paper has analyzed and simulated the decrease efficiency of PAPR, the performance of CCDF, and the performance of BER in next generation mobile communication systems. The simulation results improved the performance of next generation mobile communication system can be seen that.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.1
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• pp.17-24
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• 1997

The effects of steeping on the physicochemical and gelatinization characteristics of glutinous rice flour and its starch were studied. Steeping conditions were 1 day at 25"C,7 days at 2iC and 7 days at 35"C. Crude protein, lipid and ash content were decreased br steeping. It was observed with scanning electron microscopy that endosperm cell wall of glutinous rice flour was diminished by steeping. Although morphology of the glutinous rice starch granules was not affected, the size was decreased by steeping. Density and water binding capacity(WBC) of glutinous rice flour and its starch were changed by steeping. X-ray diffraction pattern of glutinous rice starch was A type and was not affected by steeping. Swelling power of glutinous rice flour and its starch was increased but solubility was decreased by steeping. In Brabender amylographic examination, peak viscosity of untreated glutinous rice flour was very low and increased enormously by steeping resulting in the similar Brabender viscosity pattern to its starch. The gelatinization temperature examined by X-ray diffractometry was lowered by steeping. And the degree of gelatinization under the conclusion temperature increased with increasing of steeping Period and temperature.mperature.