• Journal of Bio-Environment Control
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• v.19 no.4
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• pp.360-365
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• 2010

The effects of precooling treatments on the storability of chicon were investigated during modified atmosphere (MA) storage. The forced air cooling showed faster precooling rate that reduced the internal temperature of chicon to $2{\pm}1^{\circ}C$, and the precooling time of forced air cooling was 1/6 of room cooling. The half cooling time was 3 hr 21 min in room cooling and 1 hr 17 min in forced air cooling. Weight loss was less than 0.5% in all treatments both $5^{\circ}C$ and $10^{\circ}C$ MA storage and maintained higher in forced air cooling treatment. The concentration of carbon dioxide, oxygen, and ethylene of $50{\mu}m$ ceramic film packages were observed higher at $10^{\circ}C$ than $5^{\circ}C$. The precooling effect on respiration reduction was not shown at $5^{\circ}C$, but appeared that the gas concentration of precooling treatments showed less carbon dioxide and higher oxygen than non precooling treatment by 9 days after $10^{\circ}C$ storage. Ethylene concentration of precooling treatments showed lower than non precooling treatment until 3 days both $5^{\circ}C$ and $10^{\circ}C$ MA storage. Precooling showed the effect on maintaining visual quality of chicon both $5^{\circ}C$ and $10^{\circ}C$ MA storage. However, the forced air cooling that showed faster precooling rate did not appeared more precooling effect on the visual quality than room cooling because the fast air flow (6.0 m/sec) of forced air cooling hit directly on chicon outer leaves and might cause physical damage to chicon. Although the forced air cooling showed the effect on maintaining quality of chicon, but additional studies should be needed that investigated proper air flow rate and cooling box structure can prevent physical damage by air flow.

• Food Science and Preservation
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• v.11 no.4
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• pp.448-454
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• 2004

This study was conducted to analyze the cooling and the quality characteristics of milled rice stored in the forced air-blast type using thermo -electric semiconductor and in the still-air type chambers using refrigeration system with refrigerant(R-22). Cooling rates of milled rice in the forced air-blast type and in the still-air type chambers were $0.30\;^{\circ}C/hour$ and $0.21\;^{\circ}C/hour$, respectively. And the temperatures of cooling air and of milled rice at different positions in the forced air-blast type chamber showed severer change than those in the still-air type chamber. During storage of milled rice in the forced air-blast type and still-air type chambers for 14 weeks, there was no significant difference in the quality characteristics, such as b value and fat acidity of milled rice, and overall sensory quality of cooked rice. But the quality characteristics of milled rice stored in room temperature chamber($25^{\circ}C$) as control decreased very rapidly compare to those stored in the cooling chambers. In aspect of fat acidity of milled rice, 6 weeks was the limitation for the safe storage in room temperature.

• Journal of the Korea Organic Resources Recycling Association
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• v.11 no.1
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• pp.131-131
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• 2003

왕겨 활용의 일환으로 파쇄과정을 거쳐 돈분과 혼합하여 퇴비화에 미치는 영향 및 물질의 특성 변화를 조사하였다. 왕겨 입자는 1mm 이하, 1~2mm, 2mm 이상 등 3가지로 분리하여 돈분과 부피비(4 : 3)로 혼합한 후 정체식 퇴비화 시설에 적하하여 $250m^3/hr.$의 송풍기로 10min./day씩 강제송풍을 시켰다. 처리구는 톱밥구(Control), 왕겨구(RH), 1~2mm 왕겨구(MRH), 1mm이하 왕겨구(SRH) 등 4개였으며, 수분함량은 혼합물질의 특성에 따라 차이를 보였다. 온도변화는 퇴비화 시작 3일째부터 온도 상승이 시작되었으며, RH구에서 가장 빨리 $60^{\circ}C$로 상승하였다. 그 후 가장 먼저 온도가 하강하였으며 40일째 온도가 대기온도와 같았다. pH는 모든 처리구에서 10일 이내에서 감소하였지만 그 후 지속적으로 증가하는 경향을 보였다. 유기물은 퇴비화 초기와 후기에 큰 차이를 보이지 않았지만 RH구의 감소율이 다른 처리구에 비해 높았다. 공극률이 높은처리구일수록 암모니아 휘산이 적어 T-N함량이 높았고 C/N율은 20~40사이로 적당하였다. 퇴비화 과정 중 온도 변화는 용적밀도의 차이에 의한 것이며, 화학성분의 함량 차이는 두 물질사이의 혼합량 차이에 의한 것이었다.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 1999.11a
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• pp.100-103
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• 1999

온풍난방은 우리 나라 대부분의 온실난방지역에서 가장 많이 채택하고 있는 온실난방방법으로 간주되고 있다. 온풍난방은 기본적으로 화석연료를 연소열로 변환시켜 온실난방에 사용하는 방법으로 온수난방, 태양열난방 보다 열효율이 높다. 가장 보편적 온실난방열원으로는 경유나 보일러등유를 연소실에서 연소하여 열교환기를 거친 후 온풍기의 상부에 부착되어 있는 송풍팬으로 강제적으로 온실 내로 온풍을 불어넣는다. (중략)

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1492-1503
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• 2015

This study evaluated the combination effect of various freezing and thawing techniques on the quality and nutritional aspects of onions. Onions were frozen by natural air convection freezing (NCF), air blast freezing (ABF), and liquid nitrogen freezing (LNF). Onions were frozen for 76 min by NCF, 9 min by ABF, and 9 min by LNF. The freezing treatment was stopped when the core temperature reached $-12^{\circ}C$ for NCF and ABF, and $-120^{\circ}C$ for LNF. Frozen samples were thawed through natural air convection thawing, running water thawing, sonication thawing (ST), or microwave thawing. The quality and nutritional aspects of frozen-thawed onions were evaluated by measuring thawing loss, pH, texture, water content, color, and SEM image. ST was found to cause the least loss in onion sample among the tested thawing methods, whereas the freezing methods did not cause any significant loss. In our experiment, thawing is found to be a more critical technique when compared to that of freezing. There were no clear quantifications or trends of pH and water content among different freezing and thawing techniques. The highest total color difference (${\Delta}E$) was observed in the NCF sample. For morphological observation, ABF gave the smallest ice crystal size, as well as minimum cell collapse. Loss of vitamin C, free sugar, and organic acid content was lower in the ABF and ST sample, when compared to other trials. In our study, we found that combination of ABF and ST could preserve the quality and nutritional aspects of frozen-thawed onions better than other methods.

• The KSFM Journal of Fluid Machinery
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• v.2 no.3 s.4
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• pp.7-16
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• 1999

The flow angle at the inlet and exit of a rotor or stator is an important design parameter involved in the design a fan blade. Flow angles along the radial direction for 3-D stacking are calculated using two kinds of vortex methods, i.e. free vortex method and forced vortex method. The performance test shows that a fan designed by the free vortex method is more efficient than a fan designed by the forced vortex method. As a reference, an imported fan is tested. Even though the straightner of the imported fan is used for the comparison test, the difference of efficiency between the imported fan and the fan designed by the free vortex method is negligible. The noise of the fan designed by the free vortex method is less than that of the imported fan. A bellmouth installed at the fan inlet improved the fan efficiency more than $10\%$.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.18 no.8
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• pp.24-30
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• 2019

This study investigated the heat dissipation characteristics of a heat-sensitive LED. The results of the empirical test showed that the best temperature intensification was found at 90 with 15-fins, and the heatsink installed perpendicular to the direction of the flow of air was directly connected to the air in the largest heat shield area, leading to the best cooling, and the number of fin also resulted increase in the heat discharge area, resulting in the largest cooling action with 15 fins. It was found that the rate of air flow changed in the range of 1.5m/s to 2.5m/s, but only by a deviation of about $2^{\circ}C$ to $3^{\circ}C$ from the current state of 15 fins at 2.5m/s, and the rate of air flow increased, but the performance of the heat release was not significantly increased. As a result wind speed with minimum air flow conditions of 1.5m/s can greatly contribute to the heat dissipation performance.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.18 no.5
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• pp.96-102
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• 2019

This study investigated the heat dissipation characteristics of a heat-sensitive LED. More than 80% of the power supply is converted into heat energy, which has a fatal impact on the lifetime of the LED. Therefore, the effective heat dissipation characteristics of a heatsink, such as a 30W floodlight, through forced convection were grasped and the heat transfer characteristics were tested. As a result, it was confirmed that the smaller the number of fins, the more the temperature distribution varies according to the wind velocity. In addition, the larger the number of fins, the smaller the temperature difference according to the wind velocity. Therefore, it was found through this experiment that excellent heat dissipation performance was exhibited as the heat dissipation area and wind velocity increased.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.15 no.4
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• pp.329-335
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• 2003

This study is on a experiment which shows to defrost automatically on the optimum time regardless of defrosting method. The result shows that the more defrost layers increase in fin tubes of evaporation, the less the section of the circulating air reduce. Thickness of the frost formation increases, so a pressure difference of ventilation increase, as a result automatic defrosting system sets the time COP drops suddenly up optimum time. Automatical defrosting system can find out the initial related current of evaporator fan motor and the value of load current in the optimum time. And it sets defrosting time, evaporating temperature, and temperature in refrigerator up system requiring value. Consequence of this experiment is that energy consumption with defrost load gets effect of reduction of eleven percent per 25.4 hours compared with common defrosting.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.235-244
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• 2014

The purpose of this study was to investigate the effect of freezing and thawing rate on the physical properties of soybean sprouts to improve the quality of processed soybean sprouts during distribution and storage. Cooked soybean sprouts were frozen by air-blast freezing (ABF) system at $-45^{\circ}C$ or natural air convection freezing (NCF) system at $-24^{\circ}C$, then thawed using microwave oven by varying output power (0, 400, 800 and 1,000 W) until $75^{\circ}C$. The quality of soybean sprouts was measured by the water content, hardness and springiness. In addition, the internal microstructure of soybean sprouts was observed by optical microscope. For results, water content of soybean sprouts thawed by 1,000 W in a microwave showed the lowest value after natural air convection freezing. Springiness of soybean sprouts thawed by all amounts of output power was decreased in comparison with control. Hardness was increased only in soybean sprouts thawed by 1,000 W after air-blast freezing. However the gaps between springiness and hardness were relatively small with control at 1,000 W thawing, after air-blast freezing. Internal microstructure of the soybean sprouts was more damaged as freezing and thawing time were increased. In conclusion, high freezing and thawing rate might improves the quality of soy bean sprout, and IQF freezing and 1,000 W of microwave thawing appears to be the optimum condition for frozen HMR production. From the results freezing and thawing process parameters might can be use as quality control parameters as various type of sprout products processing.