• Journal of the Korean Society for Precision Engineering
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• v.30 no.10
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• pp.1051-1059
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• 2013

In general, lateral ride comfort of railway vehicle is mainly influenced by a secondary suspension placed between the bogie and carbody. Higher operating speeds of train results in increased vibration of carbody, which has a negative impact related to the ride comfort. To solve this problem, researches to replace the conventional passive suspension with (semi)active technology in the secondary suspension of a railway vehicle have been carried out. The semi-active suspension using the magneto-rheological damper is relatively simpler system and has advantage in maintenance compared to the hydraulic type semi-active damper. This study was performed to reduce lateral vibration acceleration of carbody related to ride comfort of railway vehicles with a semi-active suspension system. The numerical analysis was conducted by replacing passive lateral damper with semi-active MR damper, and robust control with the MR damper was applied to the 1/5 scaled railway vehicle model.

• Transactions of the Korean Society for Noise and Vibration Engineering
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• v.18 no.11
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• pp.1150-1156
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• 2008

This paper presents vibration control of an active hybrid engine mount featuring a magneto-rheological(MR) fluid and a piezostack actuator. The MR fluid is adopted to improve isolation performance at resonant frequencies, while the piezostack actuator is adopted for performance improvement at non-resonant frequencies, especially at high frequencies. Based on some particular practical requirements of engine mounts, the proposed mount is designed and manufactured. The characteristics of rubber element, piezostack actuator and MR fluid are verified for system analysis and controller synthesis. The dynamic model of the proposed mount with a supported mass (engine) is established. In this work, a sliding mode controller is synthesized for the mount system to reduce vibrations transmitted from the engine in a wide frequency range. Computer simulations are performed to evaluate control performances of the proposed active engine mount in time and frequency domains.

• Transactions of the Korean Society of Mechanical Engineers
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• v.11 no.2
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• pp.205-213
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• 1987

A linear thermoviscoelastic material model, whose basis is on incremental constitutive equation that takes complete strain and temperature histories into account, is derived and computerized in the finite element code. The thermoviscoelastic F.E.M. code which is intended primarily to analyze the cylinder model during the cool-down period, embodies the assumption of linearly elastic bulk and visco-elastic shear responses, thermo-rheologically simple response to temperature change and isotropic thermal expansion. The verification of computer program is accomplished by first testing it against a closed form solution of A.M. Freudenthal & M. Shinozuka's. The stress and strain analyses of five cylindrical models are presented and compared with experimental results. Analytical results are good agreement with experimental results. Margins of safety are evaluated and its allowable ranges are presented.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.429-438
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• 2003

The optimization of Omija-pyun as a traditional dessert, with the most European taste and year round availability, was studied with regard to its texture. The response surface methodology was used to determine the optimal composition of Omija-pyun as a European style dessert. The texture, including the springiness, gumminess, cohesiveness, adhesiveness, hardness and chewiness, was measured using TPA parameters (TA-HD Texture Analyser, stable micro system, UK). The texture of Omija-pyun was influenced by pectin and sucrose to the first linear order. The properties of springiness and adhesiveness were influenced by pectin x pectin to the second quadratic order. No cross product effects between ingredients were found from the analysis. The maximum springiness was obtained with 42g of pectin, 450g of sucrose, 110g of glucose syrup and 4.8g of tartaric acid. The maximum chewiness was with 55g of pectin, 330g of sucrose, 140g of glucose syrup and 5.7g of tartaric acid. The maximum adhesiveness was achieved using 17g of pectin and 400g of sucrose. The gumminess and hardness increased with increasing pectin content, and a cross product effect was observed(Eds note: you said earlier that no cross product effects between the ingredients was found\ulcorner) between sucrose and glucose syrup.

• Food Engineering Progress
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• v.21 no.4
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• pp.341-350
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• 2017

The relationship of in vitro starch digestibility and gel strength was investigated at various concentrations (10-30%) of rice cultivars with different amylose contents (27.9, 17.9, and 5.2%). As the rice flour concentration increased, predicted glycemic index decreased, but gel strength increased regardless of amylose contents. Gel strength correlated strongly with amylose content, whereas in vitro starch digestibility was more highly affected by rice flour concentration than by amylose contents. Moreover, the impact of degree of gelatinization on in vitro starch digestibility of high amylose rice was also examined in terms of structural features and rheological properties. The digestion rate of fully gelatinized flour was 1.7 times higher than that of native flour, while the disrupted structure with a different gelatinization degree during starch digestion was visually demonstrated through the X-ray diffraction and molecular distribution analysis. The rice flour changed from an A-type to a V-type pattern and showed difference in crystalline melting. The low molecular weight distribution increased with increasing degree of gelatinization during starch digestion. The apparent viscosity also increased with degree of gelatinization. These results demonstrated that the starch digestibility of rice was more affected by concentration than by amylose content, as well as by the degree of gelatinization due to structural difference.

• Computers and Concrete
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• v.32 no.2
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• pp.185-206
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• 2023

This article aimed to explore the optimization of mineral admixtures and retarding admixture for high-performance concrete. In essence, fresh concrete can be regarded as a mixture in which both coarse and fine aggregates are suspended in a cement-based matrix paste. Based on this view, the test procedure was divided into three progressive stages of binder paste, mortar, and concrete to explore their rheological behavior and mechanical properties respectively. At each stage, there were four experimental control factors, and each factor had three levels. In order to reduce the workload of the experiment, the Taguchi method with an L9(3⁴) orthogonal array and four controllable three-level factors was adopted. The test results show that the use of the Taguchi method effectively optimized the composition of high-performance concrete. The slump of the prepared concrete was above 18 cm, and the slump flow was above 50 cm, indicating that it had good workability. On the other hand, the 28-day compressive strength of the hardened concretes was between 31.3-59.8 MPa. Furthermore, the analysis of variance (ANOVA) results showed that the most significant factor affecting the initial setting time of the fresh concretes was the retarder dosage, and its contribution percentage was 62.66%. On the other hand, the ANOVA results show that the most significant factor affecting the 28-day compressive strength of the hardened concretes was the water to binder ratio, and its contribution percentage was 79.05%.

• Geomechanics and Engineering
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• v.37 no.2
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• pp.97-107
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• 2024

The accurate prediction of grouting upward diffusion height is crucial for estimating the bearing capacity of tip-grouted piles. Borehole construction during the installation of bored piles induces soil unloading, resulting in both radial stress loss in the surrounding soil and an impact on grouting fluid diffusion. In this study, a modified model is developed for predicting grout diffusion height. This model incorporates the classical rheological equation of power-law cement grout and the cavity reverse expansion model to account for different degrees of unloading. A series of single-pile tip grouting and static load tests are conducted with varying initial grouting pressures. The test results demonstrate a significant effect of vertical grout diffusion on improving pile lateral friction resistance and bearing capacity. Increasing the grouting pressure leads to an increase in the vertical height of the grout. A comparison between the predicted values using the proposed model and the actual measured results reveals a model error ranging from -12.3% to 8.0%. Parametric analysis shows that grout diffusion height increases with an increase in the degree of unloading, with a more pronounced effect observed at higher grouting pressures. Two case studies are presented to verify the applicability of the proposed model. Field measurements of grout diffusion height correspond to unloading ratios of 0.68 and 0.71, respectively, as predicted by the model. Neglecting the unloading effect would result in a conservative estimate.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.1008-1014
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• 2016

This study was conducted with the purpose of investigating the rheological characteristics of noodle flour dough supplementary konjac powder comprising 0%, 0.5%, 1.0%, 1.5% or 2.0% of the total mixture. In farinograph analysis, water absorption increased with the increased content of konjac powder. Both the arrival times and the development times of the dough with added konjac powder were longer than original wheat flour dough. Dough stability was found to be increased as compared to the control, but decreased as konjac powder content was increased. As konjac powder content increased, the resistance of the dough as shown by farinograph data was highest in the original wheat flour dough as 130 BU. Starting temperature, maximum viscosity temperature and maximum viscosity were decreased as shown in amylograph analysis. In extensograph analysis, the dough's extensibility and resistance to extension of the dough decreased as the amount of konjac powder was increased. The ratio of resistance to extensibility (R/E) decreased with the an increase in the amount of konjac powder included in the dough. The dough's tensile strength after cooking was increased in proportion to the additional amount of konjac powder used.

• Design & Manufacturing
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• v.13 no.4
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• pp.57-62
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• 2019

In this study, we investigated the halo surface defection of various phenomenon occurred during the injection molding process which is caused by the thinning of the product thickness and the importance of the appearance. Surface analysis was performed to observe the difference between the surface where defects appeared and the surface which did not appear. Based on these results, we analyzed the phenomenon of halo surface defects was caused by unstable flow of resin generated in injection molding and velocity change of flow front. Furthermore, we will conduct a clear analysis of halo surface defects through observations through optical microscopy and subsequent observations with atomic force microscope. It has been analyzed that halo in PP is due to the rheological difference between the crystalline and amorphous regions while that in PC/ABS is due to shear separation of PC and ABS.

• Journal of the Korean Geotechnical Society
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• v.29 no.5
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• pp.19-27
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• 2013

Most of the landslides induced by rainfall in summer rainy season appear in the type of debris flow. Debris flow gives a lot of economic losses and human casualties due to high moving velocity and volume of debris flow. In order to analyze movement and deposition characteristics of debris flow, numerical analysis using FLO-2D program was conducted with various viscosities and yield stresses. As a result of numerical analysis, velocity and runout distance of debris flow decreased as its viscosity increased due to resisting force between particles of debris flow. Consequently, flow depth of debris flow increased and impact force decreased. Yield stress of debris flow affected its initiation and deposition characteristics. As yield stress increased, runout distance of debris flow decreased and its impact force increased. Based on the results of numerical analysis, it was found that velocity of debris flow mainly depended on viscosity, while deposition characteristics (runout distance, deposition width, deposition area) of debris flow depended on both viscosity and yield stress.