• Korean Journal of Organic Agriculture
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• v.8 no.2
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• pp.89-96
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• 2000

To reduce loss of nitrogen and generation of ammonia gas during composting, poultry manure and sawdust were mixed at the equivalent ratio and calcium chloride, fused superphosphate and vermiculite were added. Ammonia and sulfurous gas during composting, and NH4-N and NO3-N contents of composts were periodically measured. With the treatments of 0.5∼3% calcium chloride and 3% fused superphosphate, ammonia and sulfurous gas during composting significantly decreased, and especially generation of gases sharply reduced and a increase of calcium chlorde. Extractable NH4-N content in composts treasted with calcium chloride and fused superphosphate were high but extractable NO3-N markedly decreased. In conclusion, the results suggest that it is necessary the additon of 1∼3% calcium chloride or 3% fused superphosphate to reduce loss of nirogen and generation of offensive odor during composting of poultry manure mixed with sawdust.

• Journal of Magnetics
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• v.20 no.1
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• pp.21-25
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• 2015

Fine Nd-Fe-B-type particles were prepared by ball milling of different types of Nd-Fe-B precursor materials, such as die-upset magnet, HDDR-treated material, and sintered magnets. Coercivity dependence on the grain and particle size of the powder was investigated. Coercivity of the milled particles was reduced as the particle size decreased, and the extent of coercivity loss was dependent upon the precursor material. Coercivity loss in the finely milled particles was attributed to the surface oxidation. The extent of coercivity loss in the fine particles was closely linked to grain size of the precursor materials. Coercivity loss was more profound for the fine particles with larger grain size. Contrary to the fine particles from the sintered magnets with larger grain size the fine particles (~10 um) from the die-upset magnet and HDDR-treated material with much finer grain size still retained high coercivity (> 10 kOe for die-upset magnet, > 4 kOe for HDDR-treated material).

• Journal of the Semiconductor & Display Technology
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• v.17 no.3
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• pp.21-26
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• 2018

In this paper, the switching characteristics of the active clamp type flyback converter, which is deemed suitable for the miniaturization of the external power supply for home appliance, were analyzed and the process of reducing the switching loss was explained. The active clamp type flyback converter operating in the DCM has confirmed that the surge voltage of the main switch does not occur and the turn-off / on loss of the switch do not occur in principle. Also, in the case of the switch for synchronous rectifier, it was showed that the switch current showed half-wave rectified sinusoidal characteristic, and the switching loss was reduced. The switching characteristics of the experimental results gathered from 120 W class prototype were compared with the theoretical waveform in the steady-state and it was confirmed that the power conversion efficiency of the active clamp type flyback converter was maintained high due to the reduction of the switching loss.

• Food Science of Animal Resources
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• v.36 no.3
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• pp.309-318
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• 2016

In this study, we investigated the effects of reducing fat levels from 30% to 25, 20, and 15% by substituting pork fat with water and pumpkin fiber (2%) on the quality of frankfurters compared with control. Decreasing the fat concentration from 30% to 15% significantly increased moisture content, redness of meat batter and frankfurter, cooking loss, and water exudation, and decreased fat content, energy value, pH, and lightness of meat batter and frankfurter, hardness, cohesiveness, gumminess, chewiness, and apparent viscosity. The addition of 2% pumpkin fiber was significantly increased moisture content, yellowness of meat batter and frankfurter, hardness, cohesiveness, gumminess, chewiness, and apparent viscosity, whereas reduced cooking loss and emulsion stability. The treatment of reduced-fat frankfurters formulated with 20 and 25% fat levels and with pumpkin fiber had sensory properties similar to the high-fat control frankfurters. The results demonstrate that when the reduced-fat frankfurter with 2% added pumpkin fiber and water replaces fat levels can be readily made with high quality and acceptable sensory properties.

• Journal of Biosystems Engineering
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• v.40 no.4
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• pp.409-416
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• 2015

Purpose: This study evaluates a new banana bulk packaging method under the real transport conditions of Sri Lanka. Methods: A field evaluation of optimized 8-mm thick Styrofoam sheets used as the cushioning material was applied. A trial transport was conducted from Thambuttegama to Colombo using a medium-sized open truck, with banana leaves as the control material. Data were recorded at the farmer, transporter, retailer, and consumer stages of the supply chain. Mechanical damage, physiological loss in weight, fruit firmness, total soluble solids, ripeness index, visual quality ratings, and the physical damage index of the bananas were measured at each stage. A cost-benefit analysis was also conducted for both packaging methods. Results: The 8-mm styrofoam sheets significantly reduced (p < 0.05) the mechanical damage from 26.3% to 12.9% compared to the conventional method for long-distance transport, and the physiological loss in weight showed a decrease of 2.88%. The loss of firmness of the fruits followed a simmilar pattern for both methods until reaching the retailer, but at the consumer was significantly higher (p < 0.05) for the control. However, the physical damage index at the retail stage for the control showed symptoms of physical injury, whereas the bananas transported using the cushioning materials exhibited only minor symptoms. Further, the visual quality of the fruits after transport from the farmer to the consumer was preserved, which is one of the main factors affecting consumer preference and retail price. The proposed method increases the profit margin by 51.2% for Embul bananas owing to the reduced postharvest losses. Conclusion: The 8-mm thick Styrofoam sheets reduced the physical damage to the bananas, with the quality parameters maintained at the prefered level. Moreover, profits may be increased.

• The KSFM Journal of Fluid Machinery
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• v.5 no.1 s.14
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• pp.49-54
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• 2002

HANARO, 30 MW of research reactor, was installed at the depth of 13m in an open pool. The $90\%$ of primary coolant was designed to pass through the core and to remove the reaction heat of the cote. The rest, $10\%$, of the primary coolant was designed to bypass the core. And the reactor coolant through and bypass the core was inhaled at the top of chimney by the coolant pump to prevent the radiated gas from being lifted to the top of reactor pool. But, the part of core bypass coolant was not inhaled by the reactor coolant pump and reached at the top of reactor pool by natural convection, and increased the radiation lovel on the top of reactor pool. To reduce the radiation level by protecting the natural convection of the core bypass flow, the hot water layer (HWL, hereinafter) was installed with the depth of 1.2 m from the top of reactor pool. As the HWL was normally operated, the radiation level was reduced to five percent ($5\%$) in comparing with that before the installation of the HWL. When HANARO was operated at a higher temperature than the normal temperature of the HWL by operating the standby heater, it was found that the radiation level was more reduced than that before operation. To verify the reason, the heat loss of the HWL was calculated by Visual Basic Program. It was confirmed through the results that the larger the temperature difference between the HWL and reactor hall was, the more the evaporation loss increased. And it was verified that the radiation level above was reduced mote safely by increasing the capacity of heater.

• 유체기계공업학회:학술대회논문집
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• 2001.11a
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• pp.221-226
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• 2001

HANARO, 30MW of research reactor, was installed at the depth of 13m of open pool, The $90\%$ of primary coolant was designed to pass through the core and to remove the reaction heat of the core. The rest $10\%$, of the primary coolant was designed to bypass the core. And the reactor coolant through and bypass the core was inhaled at the top of chimney by the coolant pump to protect that the radiated gas was lifted to the top of reactor pool. But, the part of core bypass coolant was not inhaled by the reactor coolant pump and reached at the top of reactor pool by natural convection and increased the radiation level on the top of reactor pool. To reduce the radiation level by protecting the natural convection of the core bypass flow, the hot water layer (HWL, hereinafter) was installed with the depth of 1.2m from the top of reactor pool. As the HWL was normally operated, the radiation level was reduced to five percent ($5\%$) in comparing with that before the installation of the HWL. When HANARO was operated with higher temperature than the normal temperature of the HWL by operating the standby heater, it was found that the radiation level was more reduced than that before operation. To verify the reason, the heat loss of the HWL was calculated. It was confirmed through the results that the larger the temperature difference between the HWL and reactor hall was, the more the evaporation loss was increased. And it was verified that the radiation level above was reduced more safely by increasing the capacity of heater.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.567-573
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• 2008

This study investigated the effects of sodium chloride, potassium chloride, potassium lactate and calcium ascorbate on the physico-chemical and sensory characteristics of sodium-reduced pork patties. Pork patties were prepared in 4 ways: T1 (control, 1.0% NaCl), T2 (0.6% NaCl, 0.4% KCl), T3 (0.7% NaCl, 0.3% potassium lactate) and T4 (0.7% NaCl, 0.3% calcium ascorbate). The pH, cooking loss, total plate counts, TBARS (2-thiobarbituric acid reactive substances), surface color (L, a, b) and sensory characteristics were evaluated. The partial substitution of NaCl with KCl and calcium ascorbate decreased the cooking loss and TBARS values, and enhanced microbial stability. The partial substitution of NaCl with potassium lactate significantly decreased TBARS values and enhanced microbial stability, but significantly increased cooking loss compared to the control after 1 and 4 days of storage. However, the surface color and sensory characteristics were not affected by any of the treatments.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2002.05a
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• pp.334-337
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• 2002

The paper presents noise and vibration characteristics of three kinds of pipe materials (PVC pipe, cast-iron pipe and newly developed pp pipe). In order to measure structure bone noise, impact force using small balls was applied to earth pipe. It was confirmed that structure bone noise can be reduced by more large damping materials. Also, transmission loss of pipes depending on the frequency ranges was investigated by using sound source through speakers.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2002.07b
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• pp.1103-1106
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• 2002

This paper presents SVC which use PAM method and eliminate harmonics. Inverter is connected directly so that SVC improve output voltage waveform into 24 steps. Inverter output waveform THD is reduced to 6.89%. Leading control of reactive power generated in power system is possible. Snubber is added to reduce switching loss.