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윤순현,류원택,김동건,김대성,김귀순,Yun, Sun-Hyeon,Ryu, Won-Taek,Kim, Dong-Geon,Kim, Dae-Seong,Kim, Gwi-Sun 대한기계학회 2002 大韓機械學會論文集B Vol.26 No.3
The effects of hole expansion angle and the arrangement of nozzles on a film cooling system for a turbine-blade-shaped surface were experimentally investigated. Liquid crystal with flue-temperature correlation and an image processing system were employed to evaluate surface temperature. Distributions of cooling effectiveness were then presented to figure out the change of heat transfer characteristics with different geometric conditions of cooling-holes. It was found thats the averaged cooling efficiency on the suction surface was maximum with 10 degree of the cooling hole expansion angle. It was also shown that the averaged cooling efficiency on the pressure surface and the averaged cooling efficiency for dual array case were not affected by the hole expansion angle.
산화알루미늄 섬유와 니켈분말 후처리공정에서 입자의 노출특성
김종범 ( Jong Bum Kim ),김경환 ( Kyung Hwan Kim ),류성희 ( Sung Hee Ryu ),윤성택 ( Seong-taek Yun ),배귀남 ( Gwi-nam Bae ) 한국산업보건학회 (구 한국산업위생학회) 2016 한국산업보건학회지 Vol.26 No.2
Objectives: Nanomaterials have been used in various fields. As use of nanoproducts is increasing, workers dealing with nanomaterials are also gradually increasing. Exposure assessments for nanomaterials have been carried out for protection of worker``s health in workplace. Exposure studies were mainly focused on manufacturing processes, but these studies on after-treatment processes such as refinement, weighing, and packing were insufficient. So, we investigated exposure characteristics of particles during after-treatment processes of Al2O3 fibers and Ni powders. Methods: Mass-production of Ni powder process was carried out in enclosed capture-type canopy hood. In a developing stage, Al2O3 was handled with a local ventilation unit. Exposure characteristics of particles were investigated for Al2O3 fiber and Nipowder processes during the periods of 10:00 to 16:00, 20 May 2014 and 13:00 to 16:00, 21 May 2014, respectively. Three real-time aerosol instruments were utilized in exposure assessment. A scanning mobility particle sizer(SMPS, nanoscan, model3910, TSI) and an optical particle counter(OPC, portable aerosol spectrometer, model 1.109, Grimm) were used to determine the particle size distribution in the size range of 10-420 nm and 0.25-32 μm, respectively. In addition, a nanoparticle aerosol monitor(NAM, model 9000, TSI) was used to measure lung-deposited nanoparticle surface area. Membrane filters(isoporemembrane filter, pore size of 100 nm) were also used for air sampling for the FE-SEM(model S-5000H, Hitachi) analysis using a personal sampling pump(model Gil Air Plus by 2.5 L/min, Gilian).Conclusions: For Ni powder after-treatment process, only 27% increase in particle concentration was found during the process. However, for Al2O3 fiber after-treatment process, significant exposure(1.56-3.34 times) was observed during the process
IQF 굴( Crassostrea gigas ) 복합엑스분의 추출 및 풍미개선
황석민 ( Seok Min Hwang ),황영숙 ( Young Suk Hwang ),남현규 ( Hyeon Gyu Nam ),이재동 ( Jae Dong Lee ),류성귀 ( Seong Gwi Ryu ),오광수 ( Kwang Soo Oh ) 한국수산과학회 2014 한국수산과학회지 Vol.47 No.6
To develop an effective use for poor-quality individually quick-frozen (IQF) oysters Crassostrea gigas stored for a long period, the extract conditions, quality characteristics, and optimum reaction flavoring (RF) conditions of a complex extract from these IQF oysters were investigated. The moisture, pH, and volatile basic nitrogen contents of IQF oysters stored for 18 months (18M-IQFO) were 77.9%, 6.32, and 17.9 mg/100 g, respectively. Three different kinds of extract were prepared from 18M-IQFO: a hot-water extract (HE), scrap enzymatic hydrolysate (EH), and complex extract (CE). The respective extracts contained 5.5, 8.6, and 6.6% crude protein and 281.7, 366.0, and 343.0 mg/100 g amino nitrogen, and had 811, 359, and 1,170 mL/kg extraction yields. The CE was superior to the traditional HE in terms of the extraction yield, amino-nitrogen content, and organoleptic qualities, except for the odor. To improve flavor via the Maillard reaction, the reaction system used to produce a desirable flavor comprised CE (Brix 30°), 0.4 M glucose, 0.4 M glycine, and 0.4 M cysteine solution (4:2:1:1, v/v). The reaction time and pH were the independent variables, and the sensory scores for baked potato odor, masking shellfish odor, and boiled meat odor were the dependent variables. The surface response methodology (RSM) analysis of the multiple responses optimization gave a reaction time of 120.6 minutes and pH 7.33 at 120°C. The reaction improved the flavor of CE considerably, as compared to that of the unreacted extract.