• Applied Chemistry for Engineering
• /
• v.8 no.1
• /
• pp.99-107
• /
• 1997

This study Provides the treatment methods of liquid wastes from the dissolution/purification process of nuclear fuel raw material and the fabrication process of nuclear fuel powder. One of the treatment methods is to process liquid waste from uranium raw material dissolution/purification process. This waste, of the strong acid, can be reused to dissolve the fine ADU particles in filtrate which is ADU waste of pH 8.0 converted from AUC waste after recovery of uranium. To dissolve the fine ADU particles, ADU filtrate was pretreated to pH 4.0 with the dissolution/purification waste, and then mixed with the lime to pH 9.2 and aged for 30 minutes. From this processing, uranium content of the filtrate was decreased to below 3ppm. The waste from fuel powder fabrication is emulsified solution dispersed with fine oil droplets. This emulsion was destroyed effectively by adding and mixing the nitric acid with rapid heating at the same time. After this processing, $Na_2U_2O_7$ compound is produced by addition of NaOH. Optimum condition of this processing was shown at pH 11.5, and uranium content of the filtrate was analyzed to 5ppm. To remove the trace of uranium in the filtrate, lime should be added. Otherwise, 4N nitric acid was used to destroy the emulsion directly, and then lime was added to this waste. Uranium content of the treated filtrate was below 1 ppm. In addition to these wastes, the trace of uranium in filtrate after recovery of uranium from the AUC waste which is produced during PWR power preparation, is treated with NaOH to takeup fluorine(F) in the waste because fluorine is valuable and toxic material. In the finally treated waste, uranium was not detected.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.20 no.12
• /
• pp.367-371
• /
• 2019

The molding for hollow products used widely in industry is rotational molding by heating and cooling. Uniform cooling is required to improve the quality of the product, and rapid cooling is required to improve the productivity. In this paper, the cooling condition is largely classified into the case of no forced cooling by the fan and forced cooling by the fan. In addition, when forced cooling by the fan is not performed, the condition for stopping the molding machine horizontally and the condition for stopping the molding machine vertically were classified. To confirm the forced cooling by the fan, the conditions were set such that only the molding machine rotates while the fan is not running and the upper and lower fans operate when only the lower fan is operated. The surface temperature of the rotary molding machine was analyzed by the STAR-CCM+ program for the case of air-cooling. The temperature distribution of the rotary molding machine was analyzed for five conditions and the temperature distribution for cooling was compared under each condition. Among the five cases, Case 4 was lowest at approximately 35 ℃ after 900sec.

• Journal of the Korea institute for structural maintenance and inspection
• /
• v.16 no.6
• /
• pp.163-170
• /
• 2012

With the advantage of a rapid exothermic reaction property, jet set concrete may be used as a cold weather concrete because it can reach the required strength before being damaged by cold weathers. And it can be hardened more quickly if the field temperature is properly compensated by heating. Because ordinary concrete cannot be hardened well under sub-zero temperatures, anti-freeze agents are typically added to prevent the frost damage and to ensure the proper hardening of concrete. While the addition of a large amount of anti-freeze agent is effective to prevent concrete from freezing and accelerates cement hydration resulting in shortening the setting time and enhancing the initial strength, it induces problems in long-term strength growth. Also, it is not economically feasible because most anti-freeze agents are mainly composed of chlorides. Recent studies reported that magnesia-phosphate composites can be hardened very quickly and hydrated even in low temperatures, which can be used as an alternative of cold weather concrete for cold weathers and very cold places. As a preliminary study, to obtain the material properties, mortar specimens with different mixture proportions of magnesia-phosphate composites were manufactured and series of experiments were conducted varying the curing temperature. From the experimental results, an appropriate mixture design for cold weathers and very cold places is suggested.

• Korean Journal of Food Science and Technology
• /
• v.31 no.3
• /
• pp.612-618
• /
• 1999

Physicochemical properties of amaranth starch were compared with those of waxy rice and waxy corn starches. Amaranth starch granules vary from $1.1{\sim}1.9\;{\mu}m$ in diameter and are polygonal in shape. Total amylose contents from waxy rice, waxy corn and amaranth starches were 0.01, 0.03 and 0.07%, respectively. Swelling power of amaranth starch granule was slightly different from waxy rice. The swelling power of amaranth increased at $70^{\circ}C$. X-ray diffraction patterns of amaranth and other waxy cereal starches showed an A-type crystalline structure. Relative crystallinities of their starches were similar. According to pasting properties by Rapid Visco-Analyzer, amaranth starch showed a very high gelatinization temperature $(75.1^{\circ}C)$ and lower viscosity and higher stability than other waxy cereal starches during heating and cooling cycle. Peak onset temperatures (To) of starches from waxy rice, waxy corn and amaranth in DSC thermograms were $58.7{\sim}64.0$, 67.2 and $71.5^{\circ}C$, respectively, and their peak enthalpies were similar. Enthalpy of reheated amaranth starch after 3 day storage at $4^{\circ}C$ was higher than those of waxy corn and rices starchs.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.20 no.6
• /
• pp.520-528
• /
• 1987

Quality stability of roasted lavers during heat treatment and storage was investigated measuring the changes in pigments including chlorophyll a, carotenoids and biliproteins, fatty acids and free amino acids as the major quality factors. In roasting of fried lavers, carotenoids were found to lie more stable than chlorophyll a, and biliproteins were most heat labile. The overall heat stability of the pigments depended upon heating time and temperature. Chlorophyll a and carotenoids were retained more than $90\%$ in the casts of roasting for 90 min. at $60^{\circ}C;\;60min.\;at\;80^{\circ}C;\;10\;min.\;at\;100^{\circ}C;\;or\;5min.\;at\;150^{\circ}C$ while biliproteins remained about $70\%$. The lipids of dried lavers including polyunsaturated fatty acids appeared rather heat stable when compared to the stability of pigments under the same conditions of roasting. Spray of sesame oil or seasoning solutions on the surface of lavers after roasting seemed desirable for stabilizing pigments and free amino acids during storage particularly at low water activity. And that was also benefit for the protection of polyenoic fatty acids from rapid progress of oxidation during storage. Free amino acids were reduced fast during roasting, especially most of threonine and glycine while glutamic acid was rapidly lost during the storage.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.23 no.5
• /
• pp.361-372
• /
• 1990

Processing conditions of whole sardine into modified fish sauce were investigated. Thawed and chopped sardine was homogenized and hydrolyzed using commercial proteolytic enzymes such as complex enzyme-2000($2.18{\cdot}10^4U/g solid$) and alcalase($1.94{\cdot}10^4\;U/g solid$) in a cylindrical vessel with 4 baffles and 6-bladed impeller. Optimal pH, enzyme concentration and temperature for the hydrolysis with complex enzyme-2000 were 7.0, $7\%$ (W/W) and $52^{\circ}C$, and-those with alcalase were 8.0, $6\%$ (W/W) and $60^{\circ}C$. In both cases, the reasonable amount of water for homogenization, agitation speed and hydrolyzing time were $100\%$ (W/W), 100 rpm and 210 minutes. Thermal treatment of the filtered hydrolysate at $90^{\circ}C$ for 2 hours with $6\%$ of invert sugar was adequated to inactivation of the enzymes and pasteurization of the hydrolysate. Flavor, taste and color of the hydrolysate were improved during the heating process in which the browning products might participate. The content of free amino nitrogen in the fish sauce seasoned with $15\%$ of table salt was ca. $1,640 mg\%$. Yield of the fish sauce based on the contents of proteinous and free amino nitrogen in the raw whole sardine was ca. $86\%$, and ca. $96\%$ of these compounds of the fish sauce was in the form of free amino nitrogen. The pH, salinity and histamine content of the fish sauce were $6.1\~6.3,\;14.2\~14.3\%$ and less than $10\;mg\%$.

• Journal of the Computational Structural Engineering Institute of Korea
• /
• v.30 no.2
• /
• pp.119-125
• /
• 2017

Ablative material in a rocket nozzle is exposed to high temperature combustion gas, thus undergoes complicated thermal/chemical change in terms of chemical destruction of surface and thermal decomposition of inner material. Therefore, method for conjugate analysis of thermal response inside carbon/phenolic material including rocket nozzle flow, surface chemical reaction and thermal decomposition is developed in this research. CFD is used to simulate flow field inside nozzle and conduction in the ablative material. A change in material density and a heat absorption caused by the thermal decomposition is considered in solid energy equation. And algebraic equation under boundary layer assumption is used to deduce reaction rate on the surface and resulting destruction of the surface. In order to test the developed method, small rocket nozzle is solved numerically. Although the ablation of nozzle throat is deduced to be higher than the experiment, shape change and temperature distribution inside material is well predicted. Error in temperature with experimental results in rapid heating region is found to be within 100 K.

• Journal of the Korea Concrete Institute
• /
• v.23 no.3
• /
• pp.347-352
• /
• 2011

When concrete is worked in cold weather, the methods of using hot air, water and aggregate heating, accelerators are used to prevent early frosting and to improve early strength. But these methods raise problems such as implementation difficulty, high cost, and energy losses. Among the available cold weathering methods, accelerator method is the most economical but with the drawbacks of rapid setting and insufficient workability in the initial hydration stage. Therefore, the tablet method usually used for pharmaceutical field was applied to the accelerator method to compare the controlled reaction time of the new and old accelerator method. Based on the test results, physical and mechanical properties of concrete were tested and the possibility of delaying initial reactions to increase the total reaction time was evaluated. The results showed that when both accelerators and tablet were used, setting-time decreased. Physical properties of concrete were optimal for tablet 0.5% and 1.0%. Also, accelerator 0.5%, tablet 0.5% and 1.0% showed good early strengths.

• Korean Journal of Food Science and Technology
• /
• v.41 no.1
• /
• pp.16-20
• /
• 2009

To develop health functional foods using high amylose rice flours, the properties of flours prepared from domestic high amylose rice varieties, Goamy2 and Goamy, and imported rice from Thailand were investigated. After soaking the rice grains and drying, the dry-milled rice flours were passed through a 120-mesh sieve. The protein and total starch contents of the Goamy2 rice flour were lowest, but its crude lipid and ash contents were highest among the flours. In addition, apparent amylose content, water binding capacity, and total dietary fiber were highest in the Goamy2 flour (36.2, 255.0, and 9.2%, respectively). The Thai rice flour had the highest swelling power, whereas the Goamy2 flour had the lowest swelling power and solubility. By Rapid visco-analysis, the Thai flour showed the highest peak and total setback viscosities and lowest breakdown viscosity. The pasting pattern of the Goamy2 flour was different from that of the other flour, where low viscosity was maintained during heating and cooling. Goamy and Thai rice flours showed an A type crystallinity, but Goamy2 flour showed a B type crystallinity similar to high amylose maize starch. The Goamy2 flour presented a dull and yellowish color, and the lowest lightness (L) value and the highest yellowness (+b) value.

• Applied Biological Chemistry
• /
• v.41 no.7
• /
• pp.516-521
• /
• 1998

Solubility patterns and gelatinization properties of two waxy rice starches, Sinsunchalbyeo and Hwasunchalbyeo, were investigated. Shapes of all starch granules were round and polygonal, and their X-ray diffraction patterns were all A type. Amylose content and water binding capacity of Sinsunchalbyeo were similar to those of Hwasunchalbyeo. The swelling powers and solubilities of two starches were increased with increasing temperature in range of $65{\sim}95^{\circ}C$, and those of Hwasunchalbyeo was higher. Iodine affinities of soluble fractions in Sinsunchalbyeo starch were higher than those in Hwasunchalbyeo at the same temperature and both were increased with increasing temperature. λmax of soluble fraction of Sinsunchalbyeo starch was highest at $75^{\circ}C$ of heating temperature. The transmittance of starch suspensions were increased rapidly at $60{\sim}65^{\circ}C$. By Rapid Visco Analyzer, initial gelatinization temperature of Sinsunchalbyeo was $67.2^{\circ}C$, and that of Hwasunchalbyeo was $68.2^{\circ}C$. In DSC analysis, onset temperature for gelatinization of Sinsunchalbyeo and Hwasunchalbyeo were $61.3^{\circ}C\;and\;62.9^{\circ}C$, respectively.