• Journal of Korean Tunnelling and Underground Space Association
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• v.26 no.5
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• pp.533-549
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• 2024

Soil conditioning is a critical process when tunneling with an earth pressure balance (EPB) shield tunnel boring machine (TBM) to enhance performance. To determine the optimal additive injection conditions, it is important to understand the rheological properties of conditioned soil, which is typically assessed using a rheometer. However, a rheometer cannot simulate the actual process of muck discharge in a TBM. Therefore, in this study, a scaled-down model of an 8-meter-class EPB shield TBM chamber and screw conveyor, reduced by a factor of 1:20, was fabricated and its applicability was evaluated through laboratory experiments. A lab-scale model experiment was conducted on artificial sandy soil using foam and polymer as additives. The experimental results confirmed that screw torque was consistent with trends observed in previous laboratory pressurized vane shear test data, establishing a positive proportional relationship between screw torque and yield stress. The muck discharge efficiency according to foam injection ratio (FIR) showed similar values overall, but decreased slightly at 60% of FIR and when the polymer was added. In addition, the pressure distribution generated along the chamber and screw conveyor was assessed in a manner similar to the actual EPB TBM. This study demonstrates that the lab-scale screw conveyor model can be used to evaluate the shear properties and muck discharge efficiency.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.11a
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• pp.9-12
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• 2008

The semi-rigid joint is the shape of middle that can supplement the defect of pin joints and accept the good point of rigid joints. Recently, a study on the pin joints is activated in the country, but because the study on semi-rigid joints is not many, this study tried to prove with producing test model of three shape. The test models are rigid joint HI-R, semi-rigid joint HI-S, pin joint HI-P. As a result of the test, respectively HI-R, HI-S, HI-P appeared shear failure of joint, flexure failure of the top fixing, flexure failure of the lower part slipping stair slab, and the maximum strength is measured to 51.74, 51.4, 24.63kN, the stiffness is appeared 1.58, 1.19, 0.37 respectively, The yield strength is respectively kept 44.5, 47.3, 24kN, and ductility ratio is appeared to 3.31, 2.32, 1.54, when is based on KBC code, sag of the acting service load is appeared that HI-P model is over the standard. When is based on distribution of bars strain ratio, HI-S seems similar behavior incipiently, but after the yield, the semi-rigid joint was able to be judged better than pin joint because of the stress allotment of joint internal elements.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.782-790
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• 2011

The effects of soy protein isolate (SPI) and red bean protein isolate (RBPI) on gelling properties of pork myofibrillar protein (MP) in the presence of microbial transglutaminase (MTG) were studied at 0.45 M NaCl. MP paste was incubated with MTG (0.1%) at various levels (0.1, 0.3, 0.5, and 1%) of SPI and RBPI before incubating at $4^{\circ}C$ for 4 h. The rheological property results showed that MP gel shear stress increased with increasing RBPI concentration. Cooking yield (CY) of the MP gel increased with increasing RBPI and SPI, whereas gel strength (GS) was not affected by adding RBPI or SPI. Thus, effects of incubation time (0, 4, 8, 10, and 12 h) were measured at 0.1% SPI and RBPI. GS values of the MP gel at 10 and 12 h were similar and were higher than those of the others. CY values were highest when RBPI (0.1%) was added, regardless of incubation time. The protein patterns indicated that incubating the MP with MTG for 10 h resulted in protein crosslinking between MP and RBPI or SPI. Based on these results, RBPI and SPI could be used as an ingredient to increase textural properties and cooking yield of meat protein gel.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.12
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• pp.237-246
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• 2019

The Electro-Mechanical Brake (EMB) is the next generation braking system for automobiles and railway vehicles. Current brake systems for high-speed trains generate a braking force using a pneumatic cylinder, but EMB systems produce that force through a combination of an electric motor and a gear. In this study, an EMB operation mechanism capable of generating a high braking force was proposed, and structural and vibration analyses of the gears and shafts, which are the core parts of the mechanisms, were performed. Dynamic structural analysis confirmed that the maximum stress in the analysis model was within the yield strength of the material. In addition, the design that maximizes the diameter of the motor shaft was found to be advantageous in strength, and large shear stress could be generated in the bolt fixing the gear and eccentric shaft. In addition, a test apparatus that can reproduce the mechanism of the analytical model was fabricated to measure the strain of the fixed bolt part, which is the most vulnerable part. The strain measurement results showed that the error between the analysis and measurement was within 10%, which could verify the accuracy of the analytical model.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1407-1413
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• 2015

The objective of this study was to investigate the rheological and pasting properties of potato flour dispersions at different concentrations (3, 4, 5, 6, and 7%, w/w). A potato cultivar 'Goun', used in this study, was developed by Highland Agriculture Research Center, RDA. Potato flour dispersions showed shear-thinning behaviors (n=0.44~0.51) at $25^{\circ}C$. Apparent viscosity (${\eta}_{a,100}$), consistency index (K), and yield stress (${\sigma}_{oc}$) significantly increased with an increase in potato flour concentration. Storage modulus (G') and loss modulus (G") significantly increased, whereas complex viscosity (${\eta}^*$) was significantly reduced with increasing frequency (${\omega}$) from 0.63 to 63.8 rad/s. Magnitudes of G' and G" were significantly increased with elevation of potato flour concentration. G' values were considerably greater than G" over the entire range of frequency (${\omega}$) with a high dependence on ${\omega}$. Cox-Merz rule was not applicable to potato flour dispersions. Rapid Visco Analyzer data showed that peak viscosity, trough viscosity, breakdown viscosity, final viscosity, and set back viscosity of samples significantly increased with an increase in potato flour concentration.

• Journal of the Earthquake Engineering Society of Korea
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• v.13 no.1
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• pp.35-43
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• 2009

Two types of piloti-type high-rise RC building structures having irregularity in the lower two stories were selected as prototypes, and nonlinear time history analysis was performed using OpenSees to verify the analysis technique and to investigate the seismic capacity of those buildings. One of the buildings studied had a symmetrical moment-resisting frame (BF), while the other had an infilled shear wall in only one of the exterior frames (ESW). A fiber model, consisting of concrete and reinforcing bar represented from the stress-strain relationship, was adapted and used to simulate the nonlinearity of members, and MVLEM (Multi Vertical Linear Element Model) was used to simulate the behavior of the wall. The analytical results simulate the behavior of piloti-type high-rise RC building structures well, including the stiffness and yield force of piloti stories, the rocking behavior of the upper structure and the variation of the axial stiffness of the column due to variation in loading condition. However, MVLEM has a limitation in simulating the abrupt increasing lateral stiffness of a wall, due to the torsional mode behavior of the building. The design force obtained from a nonlinear time history analysis was shown to be about $20{\sim}30%$ smaller than that obtained in the experiment. For this reason, further research is required to match the analytical results with real structures, in order to use nonlinear time history analysis in designing a piloti-type high-rise RC building.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.2
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• pp.119-127
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• 1986

The rheological properties of mayonnaise were studied with cylindrindrical viscometer. It was observed that mayonnaise showed pseudoplastic behavior, yield stress and time dependent characteristics. In the initial period of shear time, the decay of viscosity of mayonnaise was followed by a second-order kinetic equation. The influence of temperature on viscosity could be described by Arrhenius equation. The apparent viscosity of mayonnaise markedly increased with an rise in the concentration of egg yolk; and the emulsion was most stable at the concentration of 12%. At the concentration of $65{\sim}75%$ oil, the apparent viscosity was increased; the maximum value was reached at 75% oil, and above 75% oil, the remarkable decreased was observed. The size of oil drops was decreased with an increase in oil concentration of 75% oil. The apparent viscosity of mayonnaise was increased with an rise in water contents, while being decreased with one in the concentration of vinegar.

• Korean Journal of Poultry Science
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• v.48 no.4
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• pp.287-295
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• 2021

In this study, we aimed to evaluate the impact of different feed withdrawal periods (2, 3, 4, 5, and 6 h) on Salmonella contamination in the crop, intestinal weight, and blood parameters of broilers before harvesting. A total of 100 broilers (initial live weight 1.906±0.06 kg) were randomly assigned to the same five treatment groups and broilers had access to water but no feed before catching. Feed withdrawal times were 2, 3, 4, 5, and 6 h prior to slaughter. Measurements included live weight, pre-slaughter weight, carcass weight, weight of gastrointestinal tract. In addition, Salmonella and Campylobacter contamination in the crop, serum biochemical profiles, counts of leukocytes, erythrocytes, and platelets, and meat quality were assessed. The results demonstrate that carcass weight, blood corticosterone, meat pH, meat color, and water holding capacity did not differ based on the feed withdrawal time. Carcass yield increased as the withdrawal time increased, but the weights of the crop, proventriculus, jejunum, ileum, and rectum were significantly reduced by 6 h (P<0.05). Salmonella counts were the lowest in the crops subjected to 6 h of feed withdrawal (P<0.05). Shear force was highest in chicken breast meat after 6 h of feed withdrawal (P<0.05). However, when the feed was withdrawn after 6 h, the shear force increased, but it did not affect the sensory characteristics in consumers, and the Salmonella count also decreased and had a reduction effect on contamination during slaughter. These findings can serve as reference data for setting the feed withdrawal time.

• Journal of Bio-Environment Control
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• v.22 no.3
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• pp.284-290
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• 2013

This study analyzed the geometric, compressive, cutting and friction properties of oriental melons in order to design a gripper capable of soft handling and a cutter for cutting oriental melon vine among the end effector of oriental melon as a preliminary step for developing the end effector of the robot capable of harvesting oriental melons in protected cultivation. As a result, the average length, diameter at the midpoint, weight, volume and roundness of the oriental melons were 108 mm, 70 mm, 188 g, 333 mL and 3.8 mm. Nonlinear regression analysis was performed on the equation $W=L^a{\times}D_2^b$ with variation of the length (L) and diameter (D2) of the weight (W) of the oriental melons. As a result, it was shown that there was a correlation between a of 2.0279 and b of -0.9998 as a constant value. The average diameter of the oriental melon vine was 3.8 mm, and most vines were distributed within a radius of 5 mm from the center. The average yield value, compressive strength and hardness of the oriental melons were $36.5N/cm^2$, $185.7N/cm^2$ and $636.7N/cm^2$, respectively. The average cutting force and shear strength of the oriental melon vines were $2.87{\times}10^{-2}\;N$ and $5.60N/cm^2$, respectively. The maximum friction coefficient of the oriental melons was rubber of 0.609, followed by aluminium of 0.393, stainless steel of 0.177 and teflon of 0.079. It was considered possible to apply it to the size of the gripper and cutter, turning radius, dynamics of drive motor and selection of materials and their quality in light of the position error and safety factor according to the movement when designing end effector based on the analyzed data.