• Journal of Biosystems Engineering
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• v.19 no.3
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• pp.211-221
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• 1994

In this study, to maximize the solar energy utilization for greenhouse heating during the winter season, solar energy-underground latent heat storage system was constructed, and the thermal performance of the system has been analyzed to obtain the basic data for realization of greenhouse solar heating system. The results are summarized as follows. 1. $Na_2SO_4{\cdot}10H_20$ was selected as a latent heat storage material, its physical properties were stabilized and the phase change temperature was controlled at $13{\sim}15^{\circ}C$. 2. Solar radiation of winter season was the lowest value in December, and Jinju area was the highest and the lowest value was shown in Jeju area. 3. The minimum inner air temperature of greenhouse with latent heat storage system(LHSS) was $7.0{\sim}7.5^{\circ}C$ higher than that of greenhouse without LHSS and was $7.0{\sim}11.2^{\circ}C$ higher than the minimum ambient air temperature. 4. Greenhouse heating effect of latent heat storage system was getting higher according to the increase of solar radiation and was not concerned with the variation of minimum ambient air temperature. 5. The relative humidity of greenhouse with latent heat storage system was varied from 50 to 85%, but that of greenhouse without LHSS was varied from 30 to 93%. 6. The heating cost of greenhouse with solar energy-latent heat storage system was about 24% of that with the kerosene heating system.

• Journal of Hydrogen and New Energy
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• v.30 no.2
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• pp.119-127
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• 2019

Reliable $H_2$ supply is necessary for entering a $H_2$ society. Among the various $H_2$ storage and transportation methods, liquid organic $H_2$ carrier (LOHC) is in the spotlight because of a lot of advantages compared to conventional one such as compressed $H_2$ and liquefied $H_2$. Therefore, we performed preliminary economic analysis of $H_2$ supply cost using LOHC for a $H_2$ production capacity of $300Nm^3\;h^{-1}$ employing itemized cost estimation and sensitivity analysis to evaluate economic viability of this technology in Korea.

• Korean Journal of Metals and Materials
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• v.50 no.10
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• pp.769-774
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• 2012

Mg-x wt% $Fe_2O_3-y$ wt% Ni samples were prepared by reactive mechanical grinding in a planetary ball mill, and their hydrogen-storage properties were investigated and compared. Activations of $Mg-5Fe_2O_3-5Ni$ was completed after one hydriding (under 12 bar $H_2$) - dehydriding (in vacuum) cycle at 593 K. At n = 2, $Mg-5Fe_2O_3-5Ni$ absorbed 3.43 wt% H for 5 min, 3.57 wt% H for 10 min, 3.76 wt% H for 20 min, and 3.98 wt% H for 60 min. Activated $Mg-10Fe_2O_3$ had the highest hydriding rate, absorbing 2.99 wt% H for 2.5 min, 4.86 wt% H for 10 min, and 5.54 wt% H for 60 min at 593 K under 12 bar $H_2$. Activated $Mg-10Fe_2O_3-5Ni$ had the highest dehydriding rate, desorbing 1.31 wt% H for 10 min, 2.91 wt% H for 30 min, and 3.83 wt% H for 60 min at 593 K under 1.0 bar $H_2$.

• Journal of Biosystems Engineering
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• v.17 no.4
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• pp.336-343
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• 1992

In this study, to obtain basic information for the design of a latent heat storage system, (1) the cylindrical type and the rectangular type of latent heat storage elements were designed, (2) the finite element method was adopted for the prediction of temperature profile of phase change material in heating and cooling process, and (3) experiments were performed to verify the numerical solutions, and then (4) the optimum size of latent heat storage units was predicted by the computer simulation. The results could be summarized as follows : (1) In cooling process, the predicted temperatures of latent heat storage units by computer simulation were in good agreement with measured. (2) The effective diameter of cylindrical element was observed to be 28 mm and the effective thickness of rectangular element was observed to be 21 mm.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.6
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• pp.832-840
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• 2014

This study aimed to investigate the effects of storage duration and temperature on the characteristics of wet brewers grains (WBG) as feeds for ruminant animals. Four storage temperatures ($5^{\circ}C$, $15^{\circ}C$, $25^{\circ}C$, and $35^{\circ}C$) and four durations (0, 1, 2, and 3 d) were arranged in a $4{\times}4$ factorial design. Surface spoilage, chemical composition and microorganism density were analyzed. An in vitro gas test was also conducted to determine the pH, ammonia-nitrogen and volatile fatty acid (VFA) concentrations after 24 h incubation. Surface spoilage was apparent at higher temperatures such as $25^{\circ}C$ and $35^{\circ}C$. Nutrients contents decreased concomitantly with prolonged storage times (p<0.01) and increasing temperatures (p<0.01). The amount of yeast and mold increased (p<0.05) with increasing storage times and temperatures. As storage temperature increased, gas production, in vitro disappearance of organic matter, pH, ammonia nitrogen and total VFA from the WBG in the rumen decreased (p<0.01). Our results indicate that lower storage temperature promotes longer beneficial use period. However, when storage temperature exceeds $35^{\circ}C$, WBG should be used within a day to prevent impairment of rumen fermentation in the subtropics such as Southeast China, where the temperature is typically above $35^{\circ}C$ during summer.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.129-135
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• 2002

The effects of adding green tea powder on the quality and storage characteristics of tofu were studied. As the addition of green tea powder increased, the moisture content of tofu was decreased but those of crude protein and the crude ash were increased. The addition of green tea powder increased the production of whey and consequently decreased the yield of tofu. At the beginning of storage, the pH of the tofu with green tea powder was increased, but decreased rapidly at the eighth day of storage. The pH of tofu-soaking solution was decreased during the storage period. The L and b values showed no significant changes but a value was increased during storage. Textural characteristics of tofu added with green tea powder also did not show significant changes during storage. Although the total plate counts and absorbances of soaking solution of tofu were increased during storage, the samples with 1.0% green tea powder had the lowest TPC (3.0$\times$10$\^$6/ CFU/ml) and the lowest absorbance (0.175) at the eighth day of storage.

• Journal of Microbiology and Biotechnology
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• v.18 no.4
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• pp.742-745
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• 2008

Inactivation of Escherichia coli O157:H7 and Salmonella typhimurium was evaluated on inoculated chicken by aqueous chlorine dioxide ($CIO_2$) treatment. Chicken samples were inoculated with 6-7 log CFU/g of Escherichia coli O157:H7 and Salmonella typhimurium, respectively. The chicken samples were then treated with 0, 50, and 100 ppm of $CIO_2$ solution and stored at $4{\pm}1^{\circ}C$. Aqueous $CIO_2$ treatment decreased the populations of the pathogenic bacteria on the chicken breast and drumstick. In particular, 100 ppm $CIO_2$ treatment on the chicken breast and drumstick reduced Escherichia coli O157:H7 and Salmonella typhimurium by 1.00-1.27 and 1.37-1.44 log CFU/g, respectively. Aqueous $CIO_2$ treatment on the growth of the bacteria was continuously in effect during storage, resulting in the decrease of the populations of Escherichia coli O157:H7 and Salmonella typhimurium. These results suggest that aqueous $CIO_2$ treatment should be useful in improving the microbial safety of chicken during storage.

• Journal of Fisheries and Marine Sciences Education
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• v.18 no.3
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• pp.293-301
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• 2006

This study was undertaken to prolonging the freshness in Squid(Todarodes pacificus) on the effects of ice storage methods(tap water ice, electrolytic water ice) using stainless diaphragm electrolytic instrument and also test an efficiency of instrument. Basically, stainless diaphragm electrolytic instrument studied for changes of pH on difference water flow and ampere. The lower water flower and higher ampere made low pH on acid part of electrolytic instrument. Squid samples were stored in tap water ice, acid part of electrolytic water and base part of electrolytic water and used in studying the changes of VBN and skin color through storage. Acid water had strong sterilization effects and VBN was lower levels of acid water than the others. Base water had not sterilization effects. Tap water ice storage was more sterilizing effects than base water ice storage but less effects than acid water ice storage. Lightness of Squid skin showed getting decrease at storage of ice water of all storage methods but acid water ice storage showed more retarding than the other two storage. From these results, it could be suggested that acid electric water ice storage is effective in extendance the shelf-life of squid at chilled storage.

• Applied Chemistry for Engineering
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• v.10 no.6
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• pp.885-888
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• 1999

This study was carried out to determine the reaction kinetic constant of the dehydration - thermal decomposition of $Na_2B_4O_7{\cdot}10H_2O/Na_2B_4O_7{\cdot}5H_2O$ and to investigate the durability during the repeated use of a chemical heat-storage material and the reproducibility of reaction system. The order of the dehydration reaction was 1st-order. The reaction rate was directly proportional to a partial pressure difference of water steam. The kinetic constant was 0.27 and the reproducibility of dehydration reaction for a kinetic constant and a reaction order was excellent. The activity variation in the durability test of a chemical heat-storage material was within range of ${\pm}5%$ during the repeatedly use in several times.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.517-520
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• 1993

As the pH of ground pork increased from 5.0 to 7.0, the corresponding development of 2-thiobarbituric acid reactive substance (TBARS) during storage at $4^{\circ}C$ decreased significantly (p<.001). At the 4th day of refrigerated storage, with the increase in pH of ground pork from 5.0 to 7.0, the release of free iron decreased significantly (p<.05) from 1.50 to .99 ppm. The decrease in free iron content of pH 7 pork well explains the decrease in TBARS absorbances. The fact that the addition of 2% ethylenediamine tetraacetic acid (EDTA) to pH 5 ground pork decreased the oxidative rancidity development (p<.001) strongly supported the above finding that the increased free iron content of pH 5ground pork catalyze the oxidation during storage. The activity of glutathione peroxidase (GPx) at the 4th day of refrigerated storage decreased significantly (p<.05) when the pH of ground pork decreased from 7.0 to 5.0. Both the lower free iron content and the higher activity of GPx were proved to be important factors in controlling the oxidative rancidity of high pH ground pork.