• Journal of the Computational Structural Engineering Institute of Korea
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• v.20 no.4
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• pp.427-433
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• 2007

A structural model of the spent nuclear fuel disposal canister for the pressurized water reactor(PWR) for about 10,000 years long term deposition at a 500m deep granitic bedrock repository has been developed. However this developed structural model of the spent nuclear fuel disposal canister is too heavy to handle without any structural safety problem. Hence a lighter structural model of the spent nuclear fuel disposal canister which is easy to handle has been tried to develop very much. One of the reasons which made the structural model heavy is considered to be due to the severe adaptation of the design conditions like external loads and safety factor etc. to the canister design. Hence a complementary analysis to alleviate such severe design conditions is required for the reduction of the canister weight. In this study, a complementary structural analysis for the spent nuclear fuel disposal canister is carried out changing the design conditions such as external loads and safety factors to recalculate the design parameters like diameter and thickness etc. of the canister. The complementary analysis results shows that the diameter of canister can be shortened from 122cm to 102cm to reduce the weight of the spent nuclear fuel disposal canister.

• Journal of the Korea institute for structural maintenance and inspection
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• v.20 no.1
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• pp.64-71
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• 2016

In this paper, when the composite beam is made with UHPC deck and steel girder, the steel girder takes the form of the inverted-T shape without top flange because of high strength and stiffness of UHPC deck. There is no evaluation by experiment and analysis about the shear connector behavior on the web of steel girder and flexural behavior of inverted-T shape composite beam. By this reason, this study compares between experiment and analysis by using tension softening model of UHPC on the basis of flexural test results of 16 members considering compressive strength of UHPC, spacing of stud and thickness of deck as variables. The results of tensile strength of UHPC by inverse analysis were 6.57 MPa(in case of 120 MPa) and 9.57 MPa(in case of 150 MPa). In case of the test members with small stud spacing, the results of analysis and test were close clearly, and the test members with thick deck and low UHPC compressive strength also similar, but effects were small. As it compared between analysis and experiment totally, the results of analysis and experiment agree well. So the tension softening model of UHPC is reasonably reflected on the real behavior of composite beam of UHPC.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1070-1076
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• 2007

Soymilk cake (SMC) fortified with defatted soy flour was fermented by a novel Bacillus subtilis GT-D in the solid-state fermentation with chlorella, mulberry leaves or green tea as food ingredient. The fermentation of SMC resulted in higher content of tyrosine and higher activities of protease, amylase and fibrinolytic enzymes. Fermented SMC including mucilage indicated six-fold higher content of dietary fiber compared to that of non-fermented SMC. The SMC fermented without additional ingredient allowed the highest spread ratio and width of cookies. Cookies prepared without SMC showed the lowest value of spread ratio and width compared to those of fermented SMC. In addition, these cookies showed the highest hardness value of 8,975 g, and thickness value of 5.97 and slightly higher bright color. Cookies fortified with SMC fermented with chlorella or mulberry leaves showed higher sensory evaluation value. Fortification of SMC fermented without additional ingredient resulted in the highest preference in the sensory evaluation of cookies.

• Journal of the Korean Recycled Construction Resources Institute
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• v.8 no.3
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• pp.269-275
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• 2020

In this study, flexural tests of precast concrete panels according to the thickness of cross-sectional and the with or not of reinforcement were carried out in order to develop and assess of a lightweight precast concrete panel using ultra high performance concrete. For the test, four panels were fabricated, and consisted of one normal concrete panel and three ultra high performance concrete panels. As a test result, it was found that the plain precast panel using ultra high performance concrete had a lower flexural performance than the reinforced normal concrete panel, regardless of the cross-sectional size. The flexural performance of the hollow-sectional precast panel applying ultra high performance concrete, is improved by 150% compared to that of the reinforced normal concrete panel. That is, through additional performance verification and optimization of the cross-sectional design of the panel, the ultra high performance concrete precast panel can be made lighter. Also, the practical use of lightweight precast panels with ultra high performance concrete can be available through evaluation on shear, joint connection and anchoring, etc.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1564-1570
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• 2009

The volatile flavor compounds of kimchi and its sub-ingredients were analyzed using GC/MS. The major volatile compounds of kimchi were identified as sulfide compounds, organic acids and alcohols. It was confirmed that the major volatile flavor compounds of kimchi originated from sub-ingredients such as garlic, ginger, onion and reek. To reduce the characteristic odor of kimchi, the sub-ingredients (garlic, ginger, onion and reek) were chopped into a length of 5 mm and a thickness of 0.3 mm, blanched at 100${^{\circ}C}$ for 2 min, and then soaked in water at 4${^{\circ}C}$ for 12 hr. The effects of soaking of the sub-ingredients on sensory evaluation with regard to characteristic odor of kimchi such as sour and moldy odor were investigated. The sour and moldy odors of kimchi were significantly reduced by the soaking of sub-ingredients. Additionally the addition of soaked sub-ingredients in kimchi had influences on the change of pH, total acidity and lactic acid bacterial count of kimchi during fermentation.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.5
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• pp.427-434
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• 2016

The study was conducted to investigate quality properties and sensory characteristics of soup prepared with 0, 30, 40, and 50% soybean flour instead of wheat flour. Total moisture contents of soup among the different groups were not significantly different, whereas the ash, crude lipid, and crude protein contents of soup increased with increasing levels of soybean flour. pH and total acidity of the test sample added with soybean flour were similar compared to the control, whereas sugar content increased with higher amounts of soybean flour. In the chromaticity determination, L, a and b values increased with increasing level of soybean flour. Total polyphenol and flavonoid contents increased with increasing levels of soybean flour. The antioxidant activity of samples measured based on DPPH and ABTS radical scavenging activities were significantly higher than the control, and proportionally increased as the amount of soybean flour increased. In the sensory evaluation, addition of 40% soybean flour resulted in the best scores for flavor, taste, thickness, and overall acceptance. Addition of 40% soybean flour increased the intensity of softness and nutty taste and reduced oily taste compared to the control. These results suggest that addition of 40% soybean flour could be applied for preparation of cream soup.

• Korean Chemical Engineering Research
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• v.54 no.2
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• pp.145-151
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• 2016

In response to the cavitation caused by the partial vacuum caused by the fluid flow, a paint was developed by dispersing the lamella-shaped glass-flake in resin for anti-cavitation. This composite paint was developed by using the inorganic filler (lamella shaped glass-flake) and the NBR (Acrylonitrile-butadiene rubber) which was modified epoxy resin. Especially, the glass-flake was a thin film with a thickness of about 100~200 nm and length of about $20{\sim}30{\mu}m$, the aspect ratio was about 200 to 300 times that of the plate-shaped. So the paint for anti-cavitation have shown excellent performance in corrosion resistance. The results of evaluating anti-cavitation performance was below, tensile strength $4.8{\sim}6N/mm^2$ or more, rupture elongation 30% or higher, abrasive speed $10mm^2/h$ or less. In particular, it showed more than twice the superior performance compared to existing advanced foreign products in anti-cavitation performance evaluation.

• Journal of the Microelectronics and Packaging Society
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• v.16 no.3
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• pp.11-17
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• 2009

The drop impact reliability comes to be important for evaluation of the life time of mobile electronic products such as cellular phone. The drop impact reliability of solder joint is generally affected by the kinds of pad and reflow number, therefore, the reliability evaluation is needed. Drop impact test proposed by JEDEC has been used as a standard method, however, which requires high cost and long time. The drop impact reliability can be indirectly evaluated by using high speed shear test of solder joints. Solder joints formed on 3 kinds of surface finishes OSP (Organic Solderability Preservation), ENIG (Electroless Nickel Immersion Gold) and ENEPIG (Electroless Nickel Electroless Palladium Immersion Gold) was investigated. The shear strength was analysed with the morphology change of intermetallic compound (IMC) layer according to reflow number. The layer thickness of IMC was increased with the increase of reflow number, which resulted in the decrease of the high speed shear strength and impact energy. The order of the high speed shear strength and impact energy was ENEPIG > ENIG > OSP after the 1st reflow, and ENEPIG > OSP > ENIG after 8th reflow.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.2
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• pp.139-147
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• 1991

The preservative effect of cellophane film packing on the quality of semi-salted and dried mackerel was studied. The product(P) of semi-salted and dried mackerel was prepared from raw mackerel by filleting, cleaning, soaking in 15%9v/w) salt solution for 30min, draining, packing with cellophane film (PT# 300, thickness:$20{\mu}{\textrm}{m}$) and drying for 4 hrs at $40^{\circ}C$ in hot air dryer. The product (C) was also prepared without cellophane film packing after draining. The product (C) and (P) were stored at $5.0{\pm}0.5^{\circ}C$. After processing and during storage, moisture content of product (P) was higher than that of product (C), but contents of VBN(volatile basic nitrogen), amino nitrogen and TMA of product (P) on dry basis were lower than those of product (C). Viable cell count, TBA value, peroxide value and decreasing rate of polyenoic acid of product (P) were also lower than those of product (C). In sensory evaluation, the shelf life of product (C) was about 9 days and that of product (P) was about 14 days. From the results of chemical and sensory evaluation, it was concluded that cellophane film packing was a good condition for preserving the quality of semi-salted and dried mackerel.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1188-1192
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• 2007

To provide functional properties in fish paste, boiled-dried anchovy [small size (SS) and large size (LS)] powder containing high amount of calcium was added at 0, 1, 2, 5, and 10% (w/w) levels. The properties of fried fish paste were evaluated by determination of sensory properties and physicochemical characteristics such as color, texture, folding test, and calcium contents. Calcium content of the fish paste increased with increasing anchovy amount. Increasing the amount of SS and LS in fish paste tended to decrease lightness, redness in Hunter color value, while increasing yellowness. All samples with 3 mm thickness had good flexibility and did not break even after 4 times folds. The fish pastes containing 10% of anchovy showed the highest values in strength, hardness, adhesiveness. In overall acceptance of sensory evaluation, SS and LS fish paste containing 1% and 2% of anchovy powder did not show any difference in comparison with control. These results suggest that SS and LS anchovy powder can be applied to fried fish paste products to allow for high calcium contents.