• Journal of the Korean Society of Propulsion Engineers
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• v.21 no.1
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• pp.8-16
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• 2017

Structural integrity of solid rocket depends on the residual reactions between constituents of its composition(post cure, migration etc.), the oxygen(or anti-oxydent) in the free volume and humidity (desiccant) under the perfect sealed condition. Mechanical Properties of composite solid propellant arising from those factors are very complex. Moreover the propulsion are faced with thermal loads from diurnal & seasonal cycle till firing. In this study, the fast evaluation method of long term mechanical properties is suggested based on Thermo-Rheological Simplicity from curing oven to cool-down stage in view point of thermal stabilization. For this subject, endurance tester having temperature control capability are devised. From the results from incremental load and strain, non-linear characteristics are discussed.

• Animal Bioscience
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• v.35 no.6
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• pp.927-937
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• 2022

Objective: Frankfurters are emulsion-type sausages that are widely consumed worldwide. However, some concerns regarding negative health effects have been raised because of the high fat content and the type of fat. This study aimed to evaluate the effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters. Methods: The different formulations for the frankfurters were as follows: 20% beef fat (BF), 20% pork backfat (PBF), 20% duck fat (DF), 20% soybean oil (SO), 20% duck fat/1% κ-carrageenan (DFC), and 20% soybean oil/1% κ-carrageenan (SOC). Physicochemical (fatty acid profile, color, rheological properties, cooking loss, water holding capacity, emulsion stability, and texture profile analysis), oxidative stability and sensory properties of frankfurters were evaluated. Results: Duck fat and κ-carrageenan improved rheological properties of meat batter, and physicochemical properties (emulsion stability, cooking loss, and hardness) of frankfurters. Moreover, duck fat added-frankfurters (DF and DFC) had higher oxidative stability than that of soybean-added frankfurters (SO and SOC) during refrigerated storage for 28 days. In sensory evaluation, flavor, texture, and overall acceptability of DFC were acceptable to untrained panelists. Conclusion: Our data suggest that duck fat and κ-carrageenan can replace beef fat and pork backfat in frankfurters. Duck fat and κ-carrageenan contributed to improve the physicochemical properties and oxidative stability while maintaining sensory properties. Therefore, the use of duck fat and κ-carrageenan may be a suitable alternative for replacing beef fat or pork backfat in frankfurters.

• Korean journal of food and cookery science
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• v.11 no.5
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• pp.443-445
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• 1995

This study attempted to examine the effect on sensory characteristcs and physiochemical properties of Omija jelly in various volume of adding carrageenan and pectin. The viscosity and the turbidity were decreased according to the increase concentration Omija jelly with pectin. The sensory evaluation of Omija jelly was the best with the ratio 0.5％ carrageenan.

• Korean journal of food and cookery science
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• v.11 no.4
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• pp.362-364
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• 1995

This study attempted to examine the effect on sensory characteristics$.$and physiochemical propertics of Omija jelly in various volume of adding carrageenan and pectin. The viscosity and the turbidity were decreased according to the increase concentration Omija jelly with pectin. The sensory evaluation of Omija jelly was the best with the ratio 0.5％ carrageenan.

• Proceedings of the Korean Society of Rheology Conference
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• 2003.05a
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• pp.93-98
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• 2003

In this paper, the main emphasis and focus will be to study and illuminate the nature of Plastic Energy Dissipation (PED) in variety of polymers. This PED term represents the heat generated during the irreversible deformation of a polymer solid. A series of experiments for various polymers have been conducted in direct measurement method and indirect evaluation method - the incremental strain stress relaxation ((ISSR) method. The experimental evidence to relate the stress relaxation and the sensible temperature rise were revealed by the series of direct method experiments.

• Korean journal of food and cookery science
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• v.11 no.1
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• pp.33-36
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• 1995

This study attempted to examine the effect on sensory characteristcs and physiochemical properties of Omija jelly in various volume of adding carrageenan. The pH of Omija extract was 3.02. The viscosity was increased and the turbidity was decreased according to the increase concentration Omija extract. the sensory evaluation of Omija jelly was the best with the ratio 0.5% carrageenan.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.24 no.2 s.173
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• pp.370-377
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• 2000

This paper presents a mixed-mode type ER(electro-rheological) engine mount, and its vibration control performance for a passenger vehicle is presented. The field-dependent yield stress of a transfo rmer oil-based ER fluid is empirically distilled in both shear and flow modes. This is then incorporated with the governing equation of motion of the proposed mixed-mode(shear mode plus flow mode) type engine mount. The damping force is analyzed with respect to the intensity of the electric field and design parameters such as electrode gap. Subsequently, the ER engine mount which is equivalent to the conventional hydraulic engine mount in terms of the damping level is designed and manufactured. Both computer simulation and experimental test are undertaken in order to evaluate vibration isolation performance. In addition, this performance is compared with that of the conventional hydraulic engine mount.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.586-592
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• 2002

The purpose of this study was to investigate the quality characteristics of Jeung-Pyhn by the addition of chitosan-oligosaccharide (COS, Chitoligo-L). Jeung-Pyun is a traditional Korean fermented rice cake leavened by yeast. To develop a functional Jeung-Pyun, COS was added to the rice at the levels of 0, 2, 4 and 6% of the 2-hour-soaked rice. Physicochemical, sensory, rheological and inner structure characteristics of Jeung-Pyun were examined. The pH values of COS Jeung-Pyun batters were decreased with fermentation time. In sensory evaluation, the uniformity of the grain and overall quality of Jeung-Pyun added with 2% COS had the highest score among the samples. In He rheological properties measured with rheometer, the hardness of Jeung-Pyun with COS was higher than control. Cohesiveness of Jeung-Pyun added with 4% COS and gumminess, brittleness and springiness of Jeung-Pyun added with 2% COS were the highest among the samples. The inner structure observed by scanning electron microscope showed that Jeung-Pyun added with 2% COS had the largest and the most uniform air cells. In conclusion, Jeung-Pyun with 2% COS had positive effects on the qualify of Jeung-Pyun.

• Transactions of the Korean Society of Machine Tool Engineers
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• v.16 no.2
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• pp.100-105
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• 2007

Electro-rheological(ER) fluid and valve are fabricated and evaluated experimentally in its durability to utilize the hydraulic control systems for long term operation. The two-ports ER valve used in the experiment consist of twelve parallel multi-layer electrodes and provide a restriction to the passage of ER fluid because of the viscous pressure drop and a component induced by the electric field. The durability test of ER valve are performed by measuring the surface roughness of electrodes with variation of an electric field strength and test time(1000 or 1800min.). Also, the shear stress and shear rate are measured to evaluate the durability of ER fluid as function of time. After durability test, ER shear stress increases approximately proportional to the shear rate with applied electric field intensity, In the ER valve, the center line average height roughness(Ra) of copper electrode increases about 1.56 times and ten-point median height roughness(Rz) increases about 2.2 times after the durability test. An understanding of these durability is essential to predicting the service life of ER fluid and valves.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.32 no.3
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• pp.240-249
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• 2008

This paper presents an electromagnetic design method for magneto-rheological (MR) valves. Since the apparent viscosity of MR fluids is adjusted by applying magnetic fields, the MR valves can control high-level fluid power without any mechanical moving parts. In order to improve the performances of the MR valve, it is important that the magnetic field is effectively supplied to the MR fluid. For the purpose, the magnetic circuit composed with the yoke for forming magnetic flux path, the electromagnetic coil and the MR fluid should be well designed. In order to improve the static characteristic of the MR valve, the length of the magnetic flux path is decreased by removing the unnecessary bulk of the yoke. Also, in order to improve its dynamic and hysteretic characteristics, the magnetic reluctance of the magnetic circuit should be increased by minimizing the cross-sectional area of the yoke through which the magnetic flux passes. After two MR valves, one is a conventional type valve and the other is the proposed one, are designed and fabricated, their performances are evaluated experimentally.