• 산업식품공학
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• 제23권2호
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• pp.87-93
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• 2019

공기 주입식 스팀-에어 레토르트 내에서 스팀온도, 내부가압, CUT 등의 공정변수가 레토르트 내부의 온도 균일성에 미치는 영향을 평가하였다. 고온살균(121℃)이 저온살균(82℃) 보다 공정구간동안 온도분포가 더 균일하고 안정적이었다. 내부 가압이 클수록 저온살균조건의 공정에서는 온도분포가 안정적이었고, 이와 반대로 고온살균조건의 공정에서 온도분포가 더 불균일한 것으로 나타났다. 승온구간을 조절한 경우에는 레토르트 내의 온도분포에는 유의적인 차이를 나타내지 않았다. 공정구간동안 레토르트 내부에서 냉점은 수직방향 1층의 위로 확인되었고, 수평방향에서는 맨 뒤쪽 중앙 부분이 가장 높은 온도를 유지하여 공정 동안 이 위치들을 주의를 할 필요가 있었다. 또한 레토르트 내부의 양 옆 위치가 다른 위치에 비해 특히 온도분포가 불안정한 것으로 확인되었으므로 레토르트 가공 공정에서 주의해야 할 것으로 판단되었다.

• Macromolecular Research
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• 제9권4호
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• pp.238-246
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• 2001

Properties of ternary blends of nylon 6 (Ny6), a thermotropic liquid crystalline polymer (TLCP, poly(ester amide), 20 wt%) and a maleic anhydride grafted polypropylene (2 wt%) (MAPP) were studied under various processing conditions. TLCP was pre-blended with MAPP first and then the binary one blended again with Ny6. The processing temperature of the second mixing was varied. Thermal properties show the partial miscibility of the ternary blend. The morphology of the TLCP phase in the first blending shows mostly in the fibril bundle shape, but varies between droplets and oriented fibrils after the second processing. Some of TLCP phase lost the fibril morphology during the second processing stage. The morphology variation invokes the change in tensile properties. Low extrusion temperature (270$\^{C}$) provides more fibril shapes, which are associated with less deformation in the second stage. The processing temperature effect was more evident when the draw ratio was high. High drawing was applicable due to the stabilizing action of tile compatibilizer.

• 대한기계학회논문집B
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• 제20권3호
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• pp.1114-1122
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• 1996

Variation of temperature field in a Hele-Shaw convection cell was measured by using a HSI true color image processing system and TLC(Thermochromic Liquid Crystal) solution. The relationship between the hue value of TLC color image and real temperature was obtained and this calibration result was used to measure the true temperature. The temperature field in the Hele-Shaw convection cell shows periodic characteristics of 45 sec at Ra = 9.3 * 10$\^$6/. The temperature field measurement technique developed in this study was proved to be a useful and powerful tool for analyzing the unsteady thermal fluid flows.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2003년도 춘계학술대회 논문집
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• pp.418-421
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• 2003

Specimens of Ti-10Ta-10Nb have been hot upset forged after heating to either the $\alpha$+$\beta$ and $\beta$-phase field. The variety temperatures (At 650, 700, 750, 800, 85$0^{\circ}C$) and strain rates (At 0.001, 0.01. 0.1, 1, 10 $s^{-1}$ ) were used. On the basis of flow stress data obtained as a function of temperature and strain rate in compression, a processing map for hot working has been developed. At strain rates lower than about 0.1 $s^{-1}$ and almost temperatures, processing efficiency exhibited high, but at 0.001 $s^{-l}$, and temperature 80$0^{\circ}C$, low because the Shear band has occurred. On the basis of the processing map, the optimum processing routes available for hot working of this material are outlined.d.

• 소성∙가공
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• 제22권5호
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• pp.258-263
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• 2013

The deformation behavior of NIMONIC 80A was studied in the high temperature range of $900{\sim}1200^{\circ}C$ and for strain rates varying between 0.02 and $20s^{-1}$ via the hot compression test. Processing maps for hot working were constructed on the basis of the power dissipation efficiency using a dynamic material model. The results showed that the strength during hot compression increased with increasing strain rate and decreasing temperature. At low strains, the processing map of NIMONIC 80A did not reveal any instability domain regardless of the strain rate and temperature. However, at high strains, the processing map exhibited an instability domain at a low strain rate of $0.2s^{-1}$ and within a temperature range of $900{\sim}960^{\circ}C$. In the instability domain, the deformed microstructure exhibited shear bands and carbide precipitation while, in the safe domain, full recrystallization occurred.

• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 2000년도 제15차 학술회의논문집
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• pp.358-358
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• 2000

An iterative learning control technique based on a linear quadratic optimal criterion is proposed for temperature uniformity control of a silicon wafer in rapid thermal processing.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 1994년도 춘계학술대회 논문집
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• pp.159-166
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• 1994

A constitutive model was proposed to analyze creep densification and grain growth of alumina powder compacts during high temperature processing. Theoretical results from the constitutive model were compared with various experimental data of alumina powder compacts in the literature including pressureless sintering, sinter forging and hot pressing. The proposed constitutive equations were implemented into finite element analysis program (ABAQUS) to simulate densification for more complicated geometry and loading conditions. High temperature forming processing of alumina compact with complicated shape was simulated. Processing of Alumina Powder Compacts

• 대한원격탐사학회:학술대회논문집
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• 대한원격탐사학회 2003년도 Proceedings of ACRS 2003 ISRS
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• pp.798-800
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• 2003

The time shift processing of ground measured surface temperature with the meteorological variables has no evaluated function. We introduce new evaluating function. To use this evaluating function, the algorithm of time-shift processing will be able to be reliable and get error-bar for all moving measured point's data. We will finally obtain the area averaged surface temperature by land observation.

• 소성∙가공
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• 제18권3호
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• pp.256-261
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• 2009

Polyurethane has been one of the most important materials for automobile elastic parts such as bumper, head rest, instrument panel and so on since it covers very wide range of mechanical characteristics with low production costs. The processing variables such as formulation of ingredients and mold temperature, mixing speed, etc. can affect the quality of produced polyurethane foams so that process conditions should be determined appropriately. In this study, foaming behaviors of semi-rigid polyurethane were investigated by conducting cup foam tests with two major processing variables such as environmental temperature and blowing agent content. In addition, it was verified that processing conditions of real practice can be determined effectively by considering foaming characteristics obtained by the cup foam tests.

• Asian-Australasian Journal of Animal Sciences
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• 제32권5호
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• pp.701-710
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• 2019

Objective: This study investigated the effect of different acute heat stress (HS) levels on chicken meat quality and ultra-structure. Methods: Chickens were randomly divided into 7 groups to receive different HS treatments: i) $36^{\circ}C$ for 1 h, ii) $36^{\circ}C$ for 2 h, iii) $38^{\circ}C$ for 1 h, iv) $38^{\circ}C$ for 2 h, v) $40^{\circ}C$ for 1 h, vi) $40^{\circ}C$ for 2 h, and vii) un-stressed control group ($25^{\circ}C$). Blood cortisol level, breasts initial temperature, color, pH, water holding capacity (WHC), protein solubility and ultra-structure were analyzed. Results: HS temperatures had significant effects on breast meat temperature, lightness ($L^*$), redness ($a^*$), cooking loss and protein solubility (p<0.05). The HS at $36^{\circ}C$ increased $L^*{_{24h}}$ value (p<0.01) and increased the cooking loss (p<0.05), but decreased $a^*{_{24h}}$ value (p<0.05). However, as the temperature increased to $38^{\circ}C$ and $40^{\circ}C$, all the values of $L^*{_{24h}}$, cooking loss and protein denaturation level decreased, and the differences disappeared compared to control group (p>0.05). Only the ultimate $pH_{24h}$ at $40^{\circ}C$ decreased compared to the control group (p<0.01). The pH in $36^{\circ}C$ group declined greater than other heat-stressed group in the first hour postmortem, which contributed breast muscle protein degeneration combining with high body temperature, and these variations reflected on poor meat quality parameters. The muscle fiber integrity level in group $40^{\circ}C$ was much better than those in $36^{\circ}C$ with the denatured position mainly focused on the interval of muscle fibers which probably contributes WHC and light reflection. Conclusion: HS at higher temperature (above $38^{\circ}C$) before slaughter did not always lead to more pale and lower WHC breast meat. Breast meat quality parameters had a regression trend as HS temperature raised from $36^{\circ}C$. The interval of muscle fibers at 24 h postmortem and greater pH decline rate with high body temperature in early postmortem period could be a reasonable explanation for the variation of meat quality parameters.