• Journal of the Society of Naval Architects of Korea
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• v.39 no.1
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• pp.82-89
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• 2002

The inherent strain method is known to be very effective in predicting the plate deformation by line heating. Traditionally the inherent strain regions have been determined from the temperature distribution and the phase transformation regions(Ac3) of welding experiments. Since the phenomena of line heating are similar to those of welding, the experimental results under the same welding conditions have been applied directly to line heating analysis. The results cannot, however, reflect the effect of heating pattern and plate thickness. Besides, water-cooling in the actual heating process can alter the steel's phase to martensite and shear plastic deformation occurs during the transformation. In this study, the experimental measurement of temperature distribution was substituted with a transient heat transfer analysis using FEM so that we could obtain the temperature distribution according to heat flux models of the heating pass. In order to consider plastic strains occurring additionally under phase transformation, inherent strain regions were assumed to be limited to the eutectoid temperature(Ac1). Using the regions, plate deformations could be predicted to validate our method and the results were in good agreement with the experimental ones

• Korean journal of food and cookery science
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• v.5 no.1
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• pp.23-29
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• 1989

These experiments were carried out to study the factors affecting quality and textural characteristics in the preparation of artificial gluten meat (AGM). Effects of heating temperature and heating time on properties of AGM and sensory evaluation were summarized as follows: 1. In heating temperature and heating time, the samples cooked at $120^{\circ}C$ more approached to raw beef than samples cooked at $100^{\circ}C$ in L Values. The samples were not affected significantly by heating time, but the sample cooked at $120^{\circ}C$ for 20 minutes rather approached to raw beef on textural properties. 2. Results of sensory evaluation. (1) Sensory panelists liked the sample that contained 30% of walnut, 100% of water, and cooked at $120^{\circ}C$ of heating for 20 minutes, because the sample showed the best color, springiness and chewiness on those conditions. (2) Different formulas of walnut and oil in AGM showed significantly in color and juiciness, and then they liked the sample containing 30% of walnut and 10% of oil. (3) Different formulas of oil and water showed significantly in hardness, juiciness and shear force, and then they liked the sample containing 10% of oil and 100% of water.

• Composites Research
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• v.35 no.2
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• pp.93-97
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• 2022

The application of infrared heating in the hot press forming of the thermoplastic composites is conducive to productivity with high-speed heating. However, high energy, high forming temperature, and high-speed heating derived from infrared heating can cause material degradation and deteriorate properties such as re-melting performance. Therefore, this study was conducted to optimize the process conditions of the hot press forming suitable for carbon fiber reinforced polyetherketoneketone(CF/PEKK) composites that are actively researched and developed as high-performance aviation materials. Specifically, the degradation mechanisms and properties that may occur in infrared high-speed heating were evaluated through morphological and thermal characteristics analysis and mechanical performance tests. The degradation mechanism was analyzed through morphological investigation of the crystal structure of PEKK. As a result, the size of the spherulite decreased as the degradation progressed, and finally, the spherulite disappeared. In thermal characteristics, the melting temperature, crystallization temperature and heat of crystallization tend to decrease as degradation progresses, and the crystal structure disappeared under long-term exposure at 460℃. In addition, the low bonding strength was observed on the degraded surface, and the bonding surfaces of PEKK did not melt intermittently. In conclusion, it was confirmed that the CF/PEKK composite material degraded at 420℃ in the infrared high-speed heating. Furthermore, the spherulite experienced morphological changes and the re-melting properties of thermoplastic materials were degraded.

• 한국지구물리탐사학회:학술대회논문집
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• 2003.11a
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• pp.244-251
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• 2003

A two-dimensional BEM code, $FRACOD^{2D}$, was applied to simulate fracture initiation and propagation processes in a rock pillar during an in situ heater test of a rock pillar planned at the $\"{A}sp\"{o}$ Underground Rock laboratory of SKB, in Southern Sweden. To take the advantage of conventional BEM for simulating fracturing processes, but without efforts for domain integral transformation, a hybrid approach is developed to simulate the fracturing processes in rock pillar under coupled thermo-mechanical loading. The code FRACOD was used for simulating the fracture initiation and propagation processes with its boundary tractions reflecting the effects of the initial and redistributed thermomechanical stresses in the domain of interest at multiple excavation and heating steps were produced by a special algorithm of stress inversion, based on resultant thermo-mechanical stress fields at each excavation and heat loading step by a FEM code without considering fracturing processes. This hybrid approach can take the advantages of both types of numerical methods and avoids their shortcomings for fracturing process simulation and domain effects, respectively. In this paper, we present the hybrid approach for the stress, displacements, and fracturing processes at sequential excavation and heating steps of the in situ heater test as a predictive modelling, the formulation of the fracturing models and the predictive results. Two sections of borehole depth, 0.5 m and 1.5 m below the tunnel floor are considered. The pillar area is modelled with the FRACOD and the stress field produced by excavation and heating is transferred with corresponding boundary stresses. From the modelling results, the degree of fracturing and damage are evaluated for 120 days of heating. Dominated shear fracturing in the vicinity of the central pillar was observed from the models at both sections, but spalled area appears to be limited. Based on the modelling results, a sensitivity study for the effect of pre-existing fractures in the vicinity of the holes is also conducted, and the initiation and evolution of EDZ around the deposition holes are investigated using this particular numerical technique.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.826-831
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• 1989

The rheological properties of concentrated Kochujang (Korean red pepper paste)-water suspensions were investigated. The rheological behavior of Kochujang-water suspension was illustrated by Herschel-Bulkley equation. All Kochujang-water suspensions with 12.5-100% of water addition showed pseudoplasticity in yield stress at the shear rate range of $0.25-179.20sec^{-1}$., but at the shear rate above $5.16 sec^{-1}$, more shear thinning behavior was observed with increasing shear rate. Also, pseudoplasticity of the suspension became weak by increasing water addition and decreasing temperature, The temperature dependence of consistency index on Kochujang-suspension was very low and the values of consistency index was lowered by increasing solid contents, but as heating, the values of that was increased. It was suggested that the main components responsible for rheological behavior of the suspensions at high temperature might be undigested starch or protein in Kochujang. Also, the changes of rheological behavior with vinegar addtion was only due to dilution effect.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.373-384
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• 2010

The present paper describes the effect of cooking temperature on objective meat qualities and volatile components in beef longissimus lumborum. Twenty samples of lumbar vertebrae longissimus muscle from Australian Black Angus (grain-fed and chiller aged for 29 d) were screened. Samples were cooked at 50, 70 or $90^{\circ}C$ in a pre-heated water bath for 1 h and uncooked raw samples were used as control. The results revealed that elevating the heating temperature from 50 to $90^{\circ}C$ led to a significant (p<0.05) increase in WB-shear force, total energy required for WB-shear force, cooking loss, pH and soluble collagen content, whereas a significant (p<0.05) linear decrease in protein solubility was observed. The results also revealed that the WB-shear force at $70^{\circ}C$ was significantly (p<0.05) lower than that observed at $50^{\circ}C$ and $90^{\circ}C$. However, the effect of temperature on cooking loss and protein solubility was notably (p<0.05) higher at $70^{\circ}C$. The detectable volatile components were mostly produced from fat oxidation, and temperature effects on the generation of volatile components were significantly (p<0.05) greater for aldehydes (hexanal, benzaldehyde, nonanal and octanal) than for ketones and hydrocarbons (hexane, benzene, decan, toluene and 3-methylnonane).

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.24 no.1
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• pp.23-28
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• 2012

In the present work, numerical analyses of air flow in HVAC duct have been carried out for enhancement of cooling/heating performance. For the analyses, three-dimensional Reynolds-averaged Navier-Stokes equations have been solved with the shear stress transport turbulence model. The numerical results were validated in comparison with the experimental data. Based on the numerical results, the HVAC duct was designed to reduce the pressure loss. The modified duct geometry shows largely reduced pressure drop in comparison with the reference geometry. And, through modified duct shape, the performance of air conditioning has been enhanced.

• Journal of the Korea Institute of Building Construction
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• v.4 no.1
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• pp.141-146
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• 2004

1) As a result of compressive strength experiment, rupture compressive strength showed more increases in specimens of 15% and 20% of Cockle shells in those of non-mixture. Comparing compressive strength between no-mixed Specimens and Specimens of containing Cockle shells, Specimens containing Cockle shells showed higher strength in 60 days and 90 days of age, and as ark Cockle is contained and age is elapsed, compressive strength is also increased In addition, estimation of compressive strength by reactive hardness in concrete using Cockle shells as aggregate shows low reliability. 2) As a result of experimenting compressive strength after heating, Specimens containing Cockle shells and non-mixed Specimens showed similar strength at $200^{\circ}C$, but compressive strength was lowered as content of Cockle shells increased at over $400^{\circ}C$ and heating temperature was higher. It is because Cockle shells was fired by heat and then its adhesion and bonding capacity were lost. 3) To sum up the above experimental results, it is found that using splitted Cockle shells as aggregate for concrete by 10%~20% showed the same or higher compressive strength and shear strength as concretes using general aggregate and it can be used as substitute aggregate of concrete. It is considered that for future use of splitted Cockle shells as substitute concrete aggregate, continuous researches of its durability, applicability and economy are needed.

• Journal of Welding and Joining
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• v.15 no.4
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• pp.42-62
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• 1997

Resistance spot welding has been widely used in the sheet metal joining processes because of its high productivity and convenience. Recently, automobile industries are trying to replace partly steel sheets with aluminum alloy sheets. Among currently produced aluminum alloys, Al alloy sheets of Al-Mg-Si(6000 series) are being tested. Especially, 6000 series are the most probable substitute in view of strength and weldability. In this paper, an attempt was made to apply resistance spot welding to joining of dissimilar sheet metals (KS6383+SCPZn or KS6383+SHCP). An effort was made to balance heating rate in the Al alloy with that in the steel sheets by increasing electrode tip diameter. Although resistance spot welding of Al alloy sheet and sheet metals does not produce desirable nugget, it proved to have reasonable strength if optimal weld condition is found by tensile-shear strength and fatigue life test. Since spot weld joints in automobile are always experiencing repeated load, spot welding methodology proposed in this paper is found to be not suitable to automobile body manufacturing.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.970-980
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• 2018

We evaluated the effects of pre-cooking methods on the quality of reheated marinated pork loin. Frozen marinated pork loins cooked using various methods (boiling, grilling, pan frying, infrared cooking, and superheated steam cooking) were reheated in a microwave, and their pH, color, cooking loss, re-heating loss, total loss, thiobarbituric acid reactive substance (TBARS) value, sensory properties, and shear force were determined. Although all parameters varied with different cooking methods, lightness values and TBARS values showed the tendency to decrease and increase, respectively, after reheating. Superheated steam-cooked samples showed the lowest values of cooking loss, total loss, TBARS value, and shear force (p<0.05) and the highest lightness, redness, and yellowssness values and juiciness, chewiness, and overall acceptability scores (p<0.05). These results show that pre-cooking with superheated steam maintains the quality characteristics of marinated pork loin upon reheating. Therefore, pre-cooking with superheated steam may be beneficial for the commercial distribution of frozen cooked marinated pork loin.