• 한국신재생에너지학회:학술대회논문집
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• 2010.11a
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• pp.71.1-71.1
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• 2010

고분자 전해질 연료전지(PEMFC) 내의 기체확산층(GDL)은 셀 내의 물 관리에 중요한 역할을 수행한다. 일반적으로 다공성 기제(GDBL) 위에 미세기공층(MPL)을 코팅한 2층 구조의 기체확산층이 사용되는데, 이 미세기공층은 카본파우더와 테프론의 혼합물로 이루어져 있으며 촉매층에서 발생한 물을 셀 밖으로 빠르게 배출하는 역할을 수행한다. 본 연구에서는 다양한 기공분포를 갖는 미세기공층을 제조하여 고분자 전해질 연료전지 성능에 미치는 영향을 분석하였다. 미세기공층 슬러리내에 암모늄염 계열의 기공형성제를 혼합하여 다공성 기제 위에 코팅한 후 다양한 온도조건에서 건조함에 따라 기공분포가 다른 미세기공층을 제조하였다. 이렇게 제조된 미세기공층의 물성은 수은기공도계, FE-SEM, 자체적으로 제조한 기체투과도 측정 장치를 사용하여 측정하였으며, 단위 전지 성능 측정은 두 개의 가습조건(RH100%, RH50%)에서 실시하였다. 기공분포 측정결과 건조온도가 높은 미세기공층은 건조온도가 낮은 미세기공층에 비해 직경이 1,000 - 20,000 nm 인 대공극(macropore)의 수가 많지만, 직경이 100 nm 이하의 미세공 (micropore)의 수가 적은 것을 확인하였다. 전지성능 측정 결과 고가습 조건 (RH100%)에서는 미세공 (micropore)이 발달한 미세기공층을 포함한 기체확산층을 사용한 경우 가장 우수한 성능을 보여고, 저가습 조건 (RH50%)에서는 대공극 (macropore)이 발달한 미세기공층을 포함한 기체확산층을 사용한 경우 가장 우수한 성능을 나타내었다. 이는 물배출에 유리한 미세공 (micropore)의 성질과 원료 기체의 이동에 유리한 대공극(macropore)의 성질에 의한 것으로 판단된다. 따라서 셀 운전 가습조건에 따라 최적화된 기공구조를 갖는 미세기공층을 사용함으로써 셀 운전 성능을 향상 시킬 수 있을 것으로 예상된다.

• Solar Energy
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• v.18 no.2
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• pp.91-104
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• 1998

This study carried out a numerical analysis on a heat pump assisted dryer using HFC134a. Under the constant degree of superheat and that of subcooling, we analyzed the performance of heat pump assisted dryer with varying an air mass velocity, bypass air ratio, compressor speed and an inlet bulb temperature of dryer. Simulation results were compared with experimental results, so they were maximally agreed in the range of 10%. There was the proper bypass air ratio with varying an air mass velocity. As for the effect of SMER having the inlet temperature $35^{\circ}C$ and compressor speed 1360rpm, bypass air ratio was 30% at the front velocity 0.5kg/s, 40% at the front velocity 0.7kg/s and 50% at the front velocity 0.9kg/s and 1.1kg/s. As the compressor speed was increased, SMER decreased and COP increased. As the inlet bulb temperature was increased, SMER and COP decreased.

• Food Science and Preservation
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• v.10 no.3
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• pp.320-325
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• 2003

This study was conducted to optimize sugaring process of yam for development of new snack product and enhancement acceptability. Three variables by five level central composite design and response surface methodology were used to determine optimum conditions for sugaring time, temperature and concentration. Optimization of the process was conducted using the combination of the moisture content, solid content, color and rehydration ratio. The regression polynomial model was suitable (P>0.05) model by Lack-of-Fit analysis with highly significant. To optimize the process, based on surface response and contour plots, superimposing the individual contour plots for the response variables. The optimum conditions for this process were 5.5 hours and 58％ at 40$^{\circ}C$ under the optimum of restricted variables as moisture content was 66 to 70, solid content was 25 to 30％, L value was above 75, a value was -2.1 to -2.4, b value was above 5 and rehydration ratio was 200 to 250.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.7
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• pp.1018-1023
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• 2010

This study was conducted to investigate quality changes of apple slab after pretreating with supercritical $CO_2$. L, a, b and color difference values were little changed at increasing temperature and pressure. Polyphenol oxidase was inhibited according to increment of supercritical $CO_2$ temperature and pressure. Springiness and hardness were increased at increasing pressure and temperature condition of pretreatment but hardness showed lower value than untreatment. The texture like sponge of dried apple slab was probably due to channels which were made during penetration and release of carbon dioxide.

• Journal of the Korean Association of Geographic Information Studies
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• v.17 no.2
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• pp.82-94
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• 2014

The purpose of this study is to investigate the cause of increasing dry zones through analyzing relationships between land cover and Vegetation Temperature Condition Index(VTCI) using Landsat 4-5 TM satellite images in Central Dry Zones of Myanmar. As a result of land cover classifications, while vegetation areas gradually decrease, residential area and cropland were increased. VTCI analysis shows that region (a) showed a gradual decrease in the area of severely arid, and increase in the area of moderate dry and wet, which sums up to a slight decrease in aridity. Region (b) also showed to increase in dry areas and severe aridity. The result of relational analysis between VTCI and land cover change showed high ratio of land cover change, from severe arid area to forest and residential farmland. The average VTCI decreased in the changed land covers, which indicates the relationship between aridity and land cover change and a gradual increase in the arid area was identified.

• Journal of Food Hygiene and Safety
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• v.30 no.1
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• pp.74-80
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• 2015

In this study, the microbial control effect after treatment of washing solutions (tap water, electrolyzed water, chlorine dioxide solution) and quality changes were investigated when Kwamegi is produced by means of the cold air drying. The initial moisture rate of the sample was 56.62% before drying. At the beginning of drying period, moisture rate sharply fell down but as the experiment progressed, moisture reducing rate was smoothly decreased. The color difference of Kwamegi before drying was 42.40, but it was reduced depending on the increment of drying temperature and time. TBA value of the initial sample was 0.219, rancidity were increased continuously when drying progressed. Total amino acid content was showed the highest value at $25^{\circ}C$ for 36h and the lowest at $40^{\circ}C$ for 12h. From the fatty acids analysis, major fatty acids were consisted of the 14:0, 16:0 and 18:1 (18.1520.96%, 28.0632.51% and 17.0619.81%, respectively). The microbial control effect was biggest when Kwamegi was washed with chlorine dioxide 100ppm for 60s. The microbe of the Kwamegi, Pseudomonas sp. and Pseudomonas putida were identified.

• Korean Journal of Food Science and Technology
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• v.22 no.5
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• pp.539-542
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• 1990

The effects of immersion temperature $(20,\;40\;and\;60^{\circ}C)$ and immersion times (6. 12 and 18 min) in a distilled water prior to air dehydration upon the browning reaction and pyruvic acid content of air dried onions to a 4.071 moisture content (wet basis) were analyzed by a response surface methodology (RSM). Those values were also predicted by using a second degree polynomial regression model. Immersion temperature had more influence to browning reaction and pyruvic acid content than immersion time in these experimental ranges. The processing conditions to minimize the browning reaction of dried onions at $50^{\circ}C$ of air temperature (O.D.=0.071) were $60^{\circ}C$ of immersion temperature and 18 min of immersion time compared to control (O.D.=0.168) of air dehydration at $50^{\circ}C$ Pyruvic acid contents of dried onions at $50^{\circ}C$ of air temperature were maximized $(39.85{\mu}mole/g\;onion\;solid)$ at $60^{\circ}C$ of immersion temperature and 12 min of immersion time compared to control $(24.08{\mu}mole/g\;onion\;solid)$ of air dehydration at $50^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.350-356
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• 1988

A pilot plant scale freeze dryer was designed and manufactured and its performance was tested. Freezing capacity of water vapor in the developed freeze dryer was 8㎏/batch and heating and defrosting methods were conduction and hot gas types, respectively. And exhausting time of vacuum pump was 7-8 minutes and temperature of cold trap was kept below $-50^{\circ}C$. In the freeze drying of fruits and vegetables, its optimum and maximum drying capacities were 2 and 4㎏/batch, respectively. Performance of the new freeze dryer was compared quite well with a foreign made freeze dryer.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.250-254
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• 2007

In an attempt to find ways of improving the quality of dried Shiitake mushroom, this study compared a conveyer-type far-infrared drying method with a traditional heated air drying method. The conveyer-type far-infrared dryer was performed at air velocity of 0.6 and 0.8 m/s under drying air temperature of 60, 70 and $80^{\circ}C$, respectively. Drying characteristics, antioxidant activities and the antioxidant compounds of Shiitake mushroom dried by far-infrared dryer were investigated. Generally, drying rate with the conveyer-type far-infrared drying method was faster than that with the traditional heated air drying method. In the conveyer type far infrared drying method, drying rates were increased with increasing temperature and air velocity. The loss of antioxidant activities during the conveyer-type far-infrared drying method at 60-0.6, 60-0.8, and $70^{\circ}C-0.6m/s$ was less than the traditional drying method. However, the loss of antioxidant activities at 70-0.8, 80-0.6, and $80^{\circ}C-0.8m/s$ was higher than that of the traditional drying method. Therefore, the conveyer type far infrared drying conditions with below $70^{\circ}C$ and 0.6 m/s air velocity may produce dried Shiitake mushroom with relatively higher antioxidant activities and antioxidant compounds.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.55 no.4
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• pp.339-349
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• 2010

The uses of the polypropylene bulk bags having the loading capacities more than 500 kg are increasing in Korea recently as a storage container for rough rice. This study was performed to obtain the basic information on the changes of temperature and relative humidity in the bulk-bag-stored high moisture rough rice during waiting for drying. At the moisture content more than 22% on wet weight basis of paddy, the bulk-bag inside temperature rose up to more than $40^{\circ}C$ and then slid down during storage. For example, in case of Hwaseongbyeo, 26.5% moisture content of rough rice (MCRR) harvested at 46 days after heading (DAH) showed $54.5^{\circ}C$ of peak temperature at 66.8 hours after bulk-bag loading, 22.5% MCRR harvested at 52 DAH exhibited $42.0^{\circ}C$ at 81.1 hours, and 19.7% MCRR harvested at 55 DAH displayed $38.9^{\circ}C$ at 119.0 hours. There were a good linear relationship between peak temperatures of bulk-bag inside and moisture contents of paddy ($r^2$=0.89 in 2005, and 0.87 in 2006), while the slope and intercept of the linear regression equation was affected by the environmental conditions such as ambient temperatures and microbial flora. The peak temperatures increased with the rate of about $2.74-3.33^{\circ}C$ per every 1% increase of moisture content at higher moisture contents of paddy than 19%. The relative humidity varied depending on bulk-bag inside temperature and rough rice moisture content, and showed the range of 94.2% to 99.9% in the central point of the bulk-bag. The results suggested that a rapid drying treatment as soon as possible was needed to produce a good quality of rice when the paddy of high moisture more than 22% on wet basis was harvested in a bulk-bag especially at high ambient temperature.