캔 재질에 따른 캔드타입 전동 워터펌프의 열해석 연구

임동현(Dong Hyun Lim),신윤혁(Yoon Hyuk Shin),김대건(Dae Geon Kim),김성철(Sung Chul Kim),송형근(Hyeong Geun Song) 한국자동차공학회 2012 한국자동차공학회 부문종합 학술대회 Vol.2012 No.5

As the interest in environment protection and energy saving, electric water pumps which supply coolant to internal combustion engines take center stage in automobile industry. The canned type electric water pump without mechanical sealing elements has several advantages due to high cooling effect and so on. In this study, the thermal characteristics of the canned type water pump were investigated using numerical analysis method. Cooling performance of the canned type electric water pump"s motor and inverter were evaluated by comparison with mechanical seal type. Canned type water pumps of variable materials were compared for the evaluation of thermal transfer performance as can"s variable thermal conductivity. In the result, motor and inverter can be cooled by up to 30 ~ 40℃ is possible as can"s thermal conductivity. Also, simulated results were compared with experimental results and the error was within 5℃.

THERMAL ANAYSIS OF AN ELECTRIC WATER PUMP FOR INTERNAL COMBUSTION ENGINE VEHICLES

임동현,김성철,김민수 한국자동차공학회 2013 International journal of automotive technology Vol.14 No.4

An electric water pump for engine cooling system has an advantage which particularly in the cold start, the use of the electric water pump saves fuel and leads to a corresponding reduction in emissions. However, the electric water pump for internal combustion engine generates much more heat loss than that for hybrid electric vehicle or electric vehicle since it is operated by electric power of high current and low voltage. In this study, the fluid flow and thermal characteristics of the canned type electric water pump with an inverter integrated has been investigated under the effects of heat generation. The analysis conditions such as outdoor air temperature of 125oC, water pump speed of 6000 rpm, coolant temperature of 106oC and coolant flow rate of 120 L/min were used as a standard condition. Therefore, the thermal performance of the canned type electric water pump's motor and inverter was evaluated by comparison with that of mechanical seal type. In the motor, the temperature reduced by over 10oC, and in the inverter, the amount of temperature decrease equaled to the maximum temperature difference, about 18.7oC. Also, canned type electric water pumps of variable materials were compared for the evaluation of thermal transfer performance for variable thermal conductivity of a can. The motor and inverter were cooled lower to 42oC at motor and about 40oC at inverter for reasonable selection of can's thermal conductivity.

Labview 기반 수중 베어링 성능 시험기 개발

앙희철(HeeCheol Yang),윤태준(Tai Jun Yoon),홍남표(Nam Pyo Hong),김보현(Bo Hyun Kim),김병희(Byeong Hee Kim) 대한기계학회 2011 대한기계학회 춘추학술대회 Vol.2011 No.5

The core technologies of canned-type electric water pump are demanded for the design and production technology of underwater bearing, system monitoring technology and multiple technologies. In the research, we developed stand-alone basin test which is guaranteed confidentiality and withstands high temperatures. This is manufactured with hydrocarbons(SiC) based bearing performance tester and this can experiment durability with change of driving part regardless of bearing materials and forms. For the design and production of water pump performance tester, performance of the moter, the load of bearing and temperature change, etc. can be monitored in real time by designing and manufacturing control part using Labview program. Therefore, integrated technology and reliability of water bearing performance tester are developed and this technology in water bearing performance tester is developed as core technology.

Food toxicity assessment of selected canned foods in Nigeria

Martins O. Ainerua,Nosakhare Erhunmwunse,Isioma Tongo,Lawrence Ezemonye 한국독성학회 2020 Toxicological Research Vol.36 No.1

Food toxicity assessment was made for frequently consumed canned foods in Nigeria in order to estimate potential human health risks associated with their consumption. Levels of heavy metals (Pb, Cd, As, Fe, Mn and Zn), Nitrate and Nitrite, pH and salt were assessed in randomly purchased samples from groceries stores to represent what is readily available on the market. Nitrates and nitrites were assessed using a Perkin-Elmer spectrophotometer while heavy metal levels were determined using Atomic absorption spectrophotometer. Human health risk was estimated using standard indices; estimated daily intake (EDI), target hazard quotient (THQ), hazard index (HI) and dietary exposure (DE). Results showed varying concentrations of nitrates, nitrites, heavy metals, in all the canned food categories but the level of salt and pH seemed constant. Nitrate, Fe and Cd in all the canned food categories exceeded recommended limit set by EU. Health risk estimations showed EDI values for Cd in all the canned food categories above the tolerable daily intake, while DE for Fe in canned sweet corn, Fe, Zn and Pb in canned beans/peas had values above recommended limits. THQ values for all the canned foods were above 1 in the canned beans/peas while HI was above 1 in the canned fish category. The study revealed the potential for Cd toxicity and risk of non-carcinogenic health effects from canned beans/peas consumption. Constant monitoring of canned foods is therefore imperative considering the growing demand for canned products due to changing lifestyle.

조미 자숙굴(Crassostrea gigas) 통조림 및 조미 구운굴(Crassostrea gigas) 통조림의 제조 및 품질특성

박준석 ( Jun-seok Park ),박두현 ( Du-hyun Park ),공청식 ( Cheong-sik Kong ),이영만 ( Yeong-man Lee ),이재동 ( Jae-dong Lee ),박진효 ( Jin-hyo Park ),김정균 ( Jeong-gyun Kim ) 한국수산과학회(구 한국수산학회) 2018 한국수산과학회지 Vol.51 No.5

The purpose of this study was to collect basic data that could be used in the manufacture of two kinds of canned oyster Crassostrea gigas. The steamed oyster was prepared by shucking after boiling for 6 min at 105℃ and then washing and dewatering. The roasted oyster was prepared by baking steamed oyster at 140℃ for 20 min. The manufacturing methods of canned seasoned boiled oyster and canned seasoned roasted oyster were as follows. The boiled or roasted oyster (50 g) was added to a can (RR-90) along with a mixture of seasoning sauce 40 and then seamed using a vacuum seamer under 20 cm Hg after pre-exhausting at 90℃ for 20 min. The two kinds of canned oyster products produced under sterilization of Fo 12 min were tested for cultured bacteria, external appearance, proximate composition, pH, VBN (Volatile basic nitrogen), TBA (Thiobarbiuric aicd) value, amino-N, salinity, color value sensory evaluation, etc. Results showed that the canned seasoned roasted oyster had higher overall acceptability than the canned seasoned boiled oyster. The reason for this was judged to be that the process of roasting at 140℃ for 20 min influenced the sensory evaluation.

캔맥주의 패키지 디자인 시각요소에 관한 소비자 선호도 연구- Red Dot Award 수상작품 대상으로 -

루옌,최원재 사단법인 한국브랜드디자인학회 2023 브랜드디자인학연구 Vol.21 No.4

In recent years, with the continuous expansion of canned beer market, the market competition is becoming more and more intense. Under this background, the packaging design of products has become the key to stand out from homogenized products. The purpose of this study is to understand consumer's preference for visual elements of canned beer packaging design, and to grasp consumer's preference for visual elements and design styles. The research method determines the visual elements of packaging design as brand, color, illustration, font design and layout. Based on this, we conducted a case study and consumer preference survey on the packaging design of 9 canned beer winners at the 2020-2023 Red Dot Design Awards, and conducted a mean analysis of consumers' preferences through SPSS. It is found that in the design of canned beer packaging, consumers prefer the combination of symbol type and logo type, as well as the simplified, geometric abstract deformation of brand font. On the color element, the visual contrast of high saturation, cold and warm color becomes the common denominator of color application of canned beer. In terms of font design elements, the use of sans serif can improve the readability of text information, and thus get the attention of consumers. Among the layout elements, the consumer's preference is that the brand element is located in the center, the illustration element surrounds the brand element, and the other text information is arranged vertically in the lower half. The above research results have reference significance for the innovation and competitive development of canned beer packaging design. 최근 몇 년 동안 캔맥주 시장이 지속적으로 확장됨에 따라 시장 경쟁도 점점 더 치열해지고 있다. 이러한 맥락에서 제품의 패키지 디자인은 비슷한 제품에서 두각을 나타내는 핵심이 되었다. 이 연구의 목적은 캔맥주 패키지 디자인의 시각적 요소에 대한 다양한 소비자의 선호도를 이해하고 다양한 시각적 요소의 표현 방법과 디자인 스타일에 대한 소비자의 선호도를 파악하는 것이다. 연구 방법은 선행연구에 대한 고찰을 기반으로 패키지 디자인의 시각적 요소를 브랜드, 색채, 일러스트레이션, 타이포그래피, 레이아웃으로 결정했다. 이를 기준으로 2020-2023 레드닷 디자인 어워드에서 캔맥주 수상작 9개 작품의 패키지 디자인에 대한 사례 분석과 소비자 선호도 설문조사를 실시한다. SPSS 프로그램을 활용하여 평균값 분석을 통해 소비자의 선호도 차이를 파악한다. 연구에 따르면 소비자는 심벌마크와 로고타이프를 결합한 형태와 단순하고 기하학적이며 추상적으로 변형된 브랜드 형식을 선호한 것으로 나타났다. 색채의 경우 포화도가 높고 냉난방 색채로 시각적 대비 효과는 캔맥주의 색채의 공통점으로 소비자들에게 사랑받았다. 타이포그래피는 산세리프체를 사용하면 텍스트 정보의 가독성을 향상시킬 수 있어 소비자의 관심을 끌 수 있는 것으로 밝혔다. 레이아웃의 경우는 브랜드 요소가 중앙에 위치하고 일러스트레이션 요소가 브랜드 요소를 둘러싸고 다른 텍스트 정보가 하단에 수직으로 배열되는 형식은 인기가 많았다. 위의 연구 결과는 향후 혁신성과 경쟁력을 가진 캔맥주의 패키지 디자인을 개발하는 데에 의의가 있다.

살균조건을 달리하여 제조한 굴(Crassostrea gigas) 보일드통조림 및 클로렐라첨가 굴(Crassostrea gigas) 보일드통조림의 품질 특성

공청식 ( Cheong Sik Kong ),이재동 ( Jae Dong Lee ),윤문주 ( Moon Joo Yoon ),강경훈 ( Kyung Hun Kang ),박시영 ( Si Young Park ),강영미 ( Young Mi Kang ),성태종,김정균 ( Jeong Gyun Kim ) 한국수산과학회(구 한국수산학회) 2016 한국수산과학회지 Vol.49 No.4

The effects of salt solution and chlorella on the quality of canned oyster, Crassostrea gigas, were evaluated to obtain basic data regarding the processing of two canned oyster products. In canned oyster processing, the shucked oyster meat was steamed for 20 min and then drained. Then, each can (301-3) was filled with 90 g boiled oyster in 60 mL 1.5% salt solution for the control samples or 30 mL 1.5% salt solution and 30 mL chlorella culture medium for the experimental samples. All canned products were sealed using a vacuum seamer and then sterilized to Fo values of 6-12 min in a steam retort system at 118°C. The viable bacteria count, proximate composition, pH, salinity, yield, volatile basic nitrogen (VBN), amino-nitrogen, thiobarbituric acid (TBA), mineral, color value, free amino acid levels, hardness, and sensory evaluation of the two canned products were measured under various sterilization conditions. There were no significant differences in the physical or chemical factors and little difference in the overall acceptance of the control and experimental samples.

복어 통조림 제조 및 저장 안정성

김동수,조미라,안홍,김현대 한국식품영양학회 2000 韓國食品營養學會誌 Vol.13 No.2

은복의 일반성분 조성비는 수분함량 77.8%, 조단백질 17.1% 및 조지방 3.7%이고 북어통조림 제품의 수분함량 77.0%, 조단백질 18.4% 및 조지방 3.3%로 생시료와 통조림시료의 일반성분비는 거의 차이가 없는 것으로 나타났다. 복어 원료어와 통조림 제조 저장 중의 휘발성 염기질소, 아미노질소 및 산가의 변화는 매우 적은 변화가 나타났을 뿐 큰 차이는 없었다. 즉, 휘발성염기질소는 생시료 10.7mg/100g에서 통조림 제조 직후 19.3mg/100g으로 다소 증가하였으나 저장기간이 증가함에 따라 큰 변화는 없었다. 아미노질소 함량은 생시료일 때 14.0 mg/100g이었고, 제조 직후는 15.2mg/100g으로 다소 증가하였지만, 이것 역시 저장기간이 증가함에 따라 매우 조금씩 증가하는 것으로 나타났다. 생시료의 산가는 1.4mg/KOHmg/g이었고, 제조 직후는 1.5 KOHmg/g으로 서서히 증가하는 경향을 보였다. 또한 상온 및 냉장저장 동안 제품 중 생균수는 음성으로 나타났고, mouse에 대한 독성검사결과 생시료의 근육에서 2MU/g이하로 통조림 제조 및 저장 중에는 독력이 검출되지 않았다. This study was designed to investigate the preparation of canned pufferfish and its quality during storage at 4℃±0.5 and 25℃±0.5. The proximate compositions of the raw pufferfish were moisture 77.8%, protein 17.1% and lipid 3.7%, and those of canned pufferfish were moisture 77.0%, protein 18.4% and lipid 3.3%. After the preparation of canned pufferfish there were no significant changes. During storage at 4℃±0.5 and 25℃±0.5, the amino nitrogen(NH_2-N) contents and acid value (AV) in both the raw and canned pufferfish revealed little difference. The volatile basic nitrogen(VBN) contents in the raw and canned pufferfish were in the range of 10.7mg/100g∼19.2mg/100g, and had no change during storage. Viable cell counts of the canned pufferfish had no change during storage at 4℃±0.5 and 25℃±0.5. The toxicity was below 2MU/g in the raw pufferfish, and it was also nontoxic in the canned pufferfish during storage.

캔 및 병 오렌지쥬스의 저장중 중금속과 비타민 C 함량의 변화

이남경,윤재영,이서래 이화여자대학교 생명과학연구소 1995 생명과학연구논문집 Vol.6 No.-

현재 국내에서 유통되고 있는 캔 및 병 오렌지쥬스를 20,30,40,50℃에서 24주 동안 저장하면서 4주 간격으로 개봉하여 중금속(Sn,Fe,Pb) 함량, 비타민 C 함량, 갈색도와 pH의 변화를 조사하였다. 병쥬스에서는 Sn,Fe,Pb모두 저장 중 그 함량 변화가 거의 일어나지 않았으나 캔쥬스는 중금속 용출에 대한 온도의 영향이 두드러지게 나타났다. 즉,Sn농도는 16주후 저장 전의 2.7~13.1배로 증가하였고, Fe농도는 24주후 4.3~5.2배로 증가하였으며 Pb농도는 24주 후 1.1~2.9배로 증가하였다. 캔쥬스의 총 비타민C 잔존율은 24주 후 20℃에서는 큰 변화가 없었으나 30~50℃에서는 13~76%로 감소하였고, 병쥬스의 경우는 4~80%로 감소하였다. 캔쥬스의 갈색도는 24주 후 40℃ 이하에서는 조금 증가하였으나 50℃에서는 완전히 변색되었으며 병쥬스의 경우는 모든 온도에서 캔쥬스보다 좀 더 변색되었다. 오렌지 쥬스의 pH는 40℃ 이하에서 포장용기에 상관없이 저장 중 거의 변화가 없었으나 50℃에서는 24주후 캔용기의 팽창과 함께 pH의 급격한 증가를 나타냈다. 국내에서 유통되고 있는 캔쥬스의 품질유지를 위한 유통기한을 재컴토해야 될 것이다. The effect of storage temperature and period on the contents of tin, iron, lead and vitamin C, browning index and pH was studied for canned and bottled orange juices currently sold in Koreanmarket, which were storeed for 24 weeks at 20, 30, 40 and 50℃ and analyzued at 4 week intervals. The change of metla content in cottled juices was negligible but metal release in canned juices was remarkably affected by storage temperature. Tin content after 16 weeks increased by 2.7~13.1 times, iron content after 24weeks increased by 4.3~5.2 times and lead content after 24 weeks increased by 1.1~2.9 times. Retention of total ascorbic acid in canned juices after 24 weeks at 30~50℃ decreased to 13~76%, while that in bottled juices decreased to 4~80%. Browning index in canned juices after 24 weeks below 40℃ increased slightly with serious discoloration at 50℃ while that in bolttled juices increased a little rapud. pH chane in canned and bottled juices during storage below 40℃ was not observed regardless of container type but a great change of pH was accompanied with swelling of container ends in the case of canned juices after 24 weeks at 50℃.

A Novel Method for Obtaining can Loss of Canned Permanent Magnet Synchronous Motor Under Non-sinusoidal Excitation

Li Ming,An Yuejun,Hou Qiang,An Hui 대한전기학회 2024 Journal of Electrical Engineering & Technology Vol.19 No.1

When calculating the can loss, the fnite element method considering time harmonics needs the working current waveform, and the analytical method considering the harmonic adopts superposition principle. Based on the power conservation law, this paper proposes a method to obtain the can loss that can take into account the time harmonics from inverter and the harmonic loss. The method can obtain the calculation accuracy similar to that of the fnite element method without relying the current waveform of the motor, and has the advantages of simple calculation and saving time. In addition, the method proposed in this paper is used to analyze the can loss under diferent loads, and the infuence law of the can parameters on the can loss is explored. It provides a reference for the determination and optimization of the can loss of the canned permanent magnet synchronous motor under non-sinusoidal excitation.