• Proceedings of the KSME Conference
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• 2007.05b
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• pp.3144-3149
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• 2007

A numerical analysis for temperature distribution of four different materials such as iron, silicon, aluminum and PVC has been performed in this study to predict thermal behaviors of combined weapon systems in a large environmental tester. Thus, experimental conditions have been proposed using a calculating software (SolidWorks 2007 COSMOS FloWorks) to prepare for field tests and analyze heat flow inside the environmental tester and temperature distributions of materials. The boundary conditions of the analysis are composed of inlet and outlet conditions of the environmental tester with different pressures and the limit of low temperature of -30$^{\circ}C$. The soaking time of the system in the environmental tester has been calculated by this commercial program in this study to carry out the experiment.

• 한국전산유체공학회:학술대회논문집
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• 2008.03b
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• pp.397-400
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• 2008

A numerical analysis has been performed in this study to predict thermal behaviors of combined weapon systems in a large environmental tester. Also, temperature distributions of the materials of the system have been measured for the experimental conditions. The calculated thermal flow characteristics and the measured temperature distributions of the materials for the weapon systems have been analyzed to prepare for field tests in the environmental tester. The boundary conditions of the analysis are composed of inlet and outlet conditions of the environmental tester with various pressures and the limit of low temperature of -25$^{\circ}$C. The soaking time of the system in the environmental tester has been obtained by developed programs in this study to carry out the experiment in the predicted conditions.

• Journal of the Korean Ceramic Society
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• v.14 no.4
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• pp.248-255
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• 1977

The effect of firing temperature, soaking time and batch composition upon the glass phase and pore formation as well as their distribution in slag foamed glass was investigated. Sulfur dioxide gas produced by the oxidation and reduction of metal sulfide in waterslag was attributed to foam forming agent. Slag foamed glass matrix was mainly composed of 35~60% glas phase and melilite crystalline phase. The increment of bentonite addition in batch lowered the foam forming temperature in studied system. The result showed also that the foam size distribution was broadened as th firing temperature wa inbereased.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.410-416
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• 2003

Three varieties of soybean were acidified by soaking in two kinds of vinegar which were persimmon vinegar and brewed vinegar. Chemical properties of soaking solution and physical and organoleptic properties of soybean during soaking at room temperature for 8 days were studied. The soybeans were acidified in vinegar solution at room temperature for 8 days. The results showed that soybean weight was rapidly increased until first two days and then gradually increased thereafter. Increase in total acidity and sugar concentration and decrease in pH of vinegar solution were also measured during initial soaking stage. The changes in pH and acidity were more significant in brewed vinegar than those in persimmon vinegar, The L values of persimmon vinegar solution after soaking the soybean were relatively lower than that of brewed vinegar. The a values of the vinegar solution used for black beans were increased while that of the vinegar solution used for white beans were decreased, The flavor and texture of acidified bean in persimmon vinegar were more soft and less benny than those acidified in vinegar. However sourness of the acidified beans in persimmon vinegar was much softer higher to those values of brewed vinegar.

• Applied Biological Chemistry
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• v.38 no.2
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• pp.135-140
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• 1995

Changes in pH of the soaking solution and physical properties of the soybean curd during immersing in solution of different concentrations at different temperatures were determined. Compared with $0{\sim}3%$ NaCl soaking solution, 5% NaCl soaking solution distinctively reduced the pH drop, increasing rate of turbidity and microorganism growth during storage. This indicated the concentration of soaking solution influences the shelf life of curd. As the storage temperature was lowered to $5^{\circ}C$, their changing rates were also reduced. Physical properties such as initial stress $({\sigma}_0)$, elastic constant (E), viscous constant $({\eta})$ and failure test were influenced by storage temperature, but not a function of concentration of salt solution. The result of the sensory test indicated the hardness and salty taste of curd were statistically significant among samples and $1{\sim}5%$ NaCl solutions did not show any significant difference in the salty taste.

• Journal of the Korea Furniture Society
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• v.15 no.2
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• pp.19-27
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• 2004

As glulam is a woody material, it is necessary to be more careful in a gluing process. It takes 6-7 hours at $40-60^{\circ}C$ to harden PRF resin used in making structural glulam, and about 24 hours at room temperature. In the present process which can not use a press continuously, reducing the hardening time is necessary to increase production. The experiment was done to compare the adhesive properties of PRF resin and MUF resin through bending test, block shear strength test and water soaking test. In comparing the bending strength of prediction MOE is 1.2 times higher that actual MOE. PRF and MUF do not show significant difference in MOE and MOR, and in block shear strength test, such as shear strength and wood failure rate. However, in water soaking and boiling water soaking tests PRF and MUF show the significant difference in delamination rate.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.272-277
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• 1990

Some additives were applied to improve Yukwa(Popped rice snack) quality and process modifications were tested for cutting down soaking time and application of rice flour. Addition of soaked soybean (3%, w/w) to dough showed higher expansion rate and better physical properties with more acceptable quality by sensory evaluation of Yukwa. Baking powder, modified starch and alcoholic liquor, Mackeali(rice wine, turbid). Soju(distilled liquor) and Yakju(rice wine, clear), were no positive effect on quality of Yukwa but alcoholic liquor gave more fine texture than others. High temprature soaking $(60^{\circ}C)$ of rice for 3 hours which is near gelatinization temperature of rice starch. gave same quality of Yukwa comparing with long time soaking (12 hours) at room temperature. Extention of high temperature soaking (12 hours) did not improve the quality of Yukwa. The 100 mesh of rice flour by dry milling method was better in expansion rate and hardness than 40 and 80mesh but it was worse than ordinary wet milling. It was notified that milling method and milling mechines for Yukwa preparation should be studied in more detail.

• Journal of the Korean GEO-environmental Society
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• v.17 no.5
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• pp.37-46
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• 2016

In order to determine the variability of environmental characteristics of lightweight air-foamed soil using marine clay according to freezing-thawing and soaking conditions, unconfined compressive strength of the lightweight air-foamed soil samples made by changing the amount of cement under curing conditions of outdoor low temperature, underground or indoor wetting were observed. Compressive strength was not increased under freezing-thawing (temperature range of $-9.1^{\circ}C{\sim}17.2^{\circ}C$) regardless of the amount of cement but the more cement using, it was increased rapidly by underground curing conditions within 30 cm beneath ground level. Therefore, it is necessary to install insulation layer cutting off exterior cold air after construction of lightweight air-foamed soil in condition of freezing-thawing. Bulk density was increased too small under the long-time soaking condition, it tended to decrease rapidly when samples were dried up and had below 6% of water contents. But variability of compressive strength and bulk density was very small for preventing drying and keeping its wet state. The lightweight air-foamed soil that installed beneath ground water level or covered by soil can be evaluated as a long-term reliable construction material.

• Journal of the Korean Wood Science and Technology
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• v.43 no.5
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• pp.682-690
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• 2015

The bonding performance of two types of wood adhesives, namely phenol-resorcinol-formaldehyde (PRF) resin and melamine-urea-formaldehyde (MUF) resin for glued laminated timber manufactured by high frequency (HF) heating was evaluated. The HF heating system consists of HF oscillator with dielectric heating system for curing adhesives, and hydraulic press system for clamping glued laminated timber. The designed frequency and output power of the HF system was as 5 MHz and 60 kW, respectively. To verify dielectric heating mechanism under HF oscillation, the heat loss factors of laminae and adhesives were measured. The results show that it is possible to selectively heat adhesives for their curing due to the remarkably higher loss factor of the adhesives than those of wood laminae. The temperature of adhesive in the bonding line reached up to the set temperature within a few seconds by high frequency oscillating, which advanced the curing of adhesive afterwards. The bonding performance, such as shear strength of bonding line, water soaking delamination, and boiling water soaking delamination of PRF resin met the requirement of Korean Standard (KS), however the MUF resin did not meet the KS requirement of boiling water soaking delamination. These results indicate that the HF heating system is successful to manufacture glued laminated timbers with PRF resins to meet the bonding requirements.

• Journal of Food Hygiene and Safety
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• v.35 no.2
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• pp.183-188
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• 2020

The manufacturing process for konjac jelly is largely divided into the three processes of powder manufacturing, a coagulation and finishing. It was found that the number of aerobic bacteria in konjac jelly decreases as the concentration of coagulation agent and soaking liquid increases. The temperature of the water has no significant effect. When the concentration of coagulation agent was maintained at 1.0%, the tensile strength was also maintained without significant change for up to 10 months. When the concentration was kept below 0.8%, however, the tensile strength showed a tendency to sharply decrease. After fixing the coagulant concentration to 1.0%, the effect by the soaking liquid was confirmed. At all concentrations of soaking, it was found that both tensile strength and bacterial numbers are unchanged until 10 months of storage.