• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.10
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• pp.6799-6806
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• 2015

Electric energy consumption is always followed by the introduction of diversity scale-up and state-of-the-art equipments in logistic centers. In order to analyze the status and the characteristic of the electric energy consumption quantitatively, and also to evaluate the efficiency of the electric energy, this research aims to develop an estimation model of standard electric energy consumption for logistic centers. The proposed model applies the thermodynamics theory so as to effectively reflect the peculiarity that the temperature in the logistic center influences the electric energy consumption. And the model consists of the energy consumed by the refrigerator, which can be subdivided into the heat conducted through the wall, the heat convected by the open doors and the heat lost into the goods, and the electric consumption of the machinery equipments. The model also includes a variety of explanatory variables to support an operator of logistics centers in evaluating the efficiency of energy consumption and establishing improvement strategies for energy efficiency. Application of the model developed in this study is discussed with observed data on energy consumption of a logistics center.

• Applied Biological Chemistry
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• v.35 no.4
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• pp.260-264
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• 1992

In present paper, we investigated the quality stability of sardine burgers during storage at $-20{\pm}2^{\circ}C$. During frozen storage of sardine burger, the PH were decreased, while volatile basic nitrogen contents were increased. The results of changes in peroxide values, thiobarbituric acid values, fatty acid compositions and color values during frozen storage showed that lipid oxidation and discolorization of antioxidant treated sardine burger and vacuum packed sardine burger could be effectively retarded. The changes in the taste compounds such as free amino acid, nucleotide and their related compounds, total creatinine, betaine and trimethylamine oxide, total amino acids and texture profile analysis of vacuum packed sardine burger were negligible during frozen storage. From the results of sensory evaluation and chemical experiments, the vacuum packed sardine burger could be preserved in good quality during frozen storage of 90 days.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1169-1178
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• 1998

This study was performed to purify fig pectinesterase(F-PE) and characterize its in situ activity. Three kinds of F-PE were partially separated by using ammonium sulfate fractionation, Q-Sepharose column, CM-cation exchanger column chromatography, and HPLC. One of those was anionic protein and the others were cationic proteins. All of them had approximate molecular weight of 27,000 and lost rapidly their activity during storage. Therefore alternative crude enzyme was prepared by suspending the freeze dried and milled fig powder in 0.1 M NaCl at pH 7.5. F-PE had the optimum pH of 8.5, the optimum temperature of $50^{\circ}C$ with activation energy of 7,671 cal $mol^{-1}K^{-1}$ and stability up to $55^{\circ}C$ with 10 minutes heating. Optimum activity was obtained in $0.2{\sim}0.4$ M NaCl with optimum solubility at above 0.8 M NaCl.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.111-114
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• 2003

Conjugated linoleic acid (CLA), known to possess various beneficial effects such as anticarcinogenic, antioxidative, and cholesterol-depressing, has been used as a health supplementary food in Japan and the USA. Optimum condition for CLA production without causing changes in quality of kimchi was determined using Bifidobacterium sp., a CLA-producing microorganism, as a starter in culture broth, freeze-dried culture, and encapsulated culture. Results revealed encapsulation was most ideal for maintaining the ability of bacterium to produce CLA during kimchi fermentation. Exogenous linoleic acid (LA) which is a substrate for conversion to CLA was not added to kimchi since LA was already exists in red pepper. Changes in sensory properties of kimchi and production of CLA were measured after inoculation of the encapsulated starter. The optimum inoculation concentration of the encapsulated starter was 0.1% (w/w) for production of CLA without causing changes in kimchi taste.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.7 no.3
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• pp.435-449
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• 1995

In this paper, pressure drop through a capillary tube is modeled to determine the length of a capillary tube for a given set of conditions. HCFC-22 and its alternatives, HFC-134a, R407B, and R410A are used as working fluids. The conditions on which the model is tested are as follows : condensing temperature; 40.0, 45.0, 50.0, $55.0^{\circ}C$, degree of subcooling;0.0, 2.5, $5.0^{\circ}C$, capillary tube exit condition;choked flow, capillary tube diameter;1.2~2.4mm, mass flow rate;5.0~50.0g/sec. The results justify the use of Stoecker's model which yields the results very close to the values in ASHRAE handbook. While McAdams' method yields much better results than Duckler's in calculating the viscosity of the fluid in 2-phase, the friction factor suggested by Stoecker seems to be the best for capillary tubes of large diameter used in residential air conditioners. For each refrigerant, 372 data with various variables are calculated by the model. The results show that capillary tube length varies very uniformly with changes in condensing temperature and degree of subcooling. Based on this fact, regression analysis is performed to determine the dependence of mass flow rate on the length and diameter of a capillary tube, condensing temperature, and degree of subcooling. Thus determined correlation yields a mean deviation of 2.36% for 1,488 data, showing an excellent agreement.

• Biomedical Science Letters
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• v.5 no.2
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• pp.167-179
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• 1999

There are considerable interests in bat biology for investigating hibernation mechanism, in special regard to a hypothesis that the entry into hibernation is closely related with epileptic fit (petit mal) accompanying falling of body temperature, which is characterized by 3 spikes and wave/sec formation in electroencephalograph (EEG). This study was designed in order to examine physiological parameters (body temperature, heart rate, electroencephalograph and brain mapping) during normal patterns of the entry into hibernation and the hibernation period, and to observe effects of epileptogenic agents such as THC, Metrazol, and ILS on the physiological parameters. Based on the experimental results the entry into some hibernation seems to be related with epileptic fit, and therefore it is deduced that north temperate bats and the hamsters might be induced into hibernation by epileptogenic factors (pentylenetetrazol, THC and ILS etc) accompanying falling of body temperature and unique EEG and brain mapping.

• Journal of the Korean Society of Laryngology, Phoniatrics and Logopedics
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• v.18 no.1
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• pp.51-55
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• 2007

Objectives: The aim of this study is to compare the efficacy of fresh versus frozen reconstituted botulinum toxin type A (BTX-A) for the treatment of adductor type spasmodic dysphonia. Materials and Methods: After reconstitution with normal saline, BTX-A was used within 4 hours or it was kept frozen in a consumer grade freezer at about $-25^{\circ}C$ for up to 4 months. Thirty patients with spasmodic dysphonia were randomly assigned and treated with the either fresh or frozen BTX-A. About 83% of injections resulted in a satisfactory outcome with 5.3 months of mean action duration. Treatment outcomes and side effects of total 161 injections were compared along the duration of keeping BTX-A frozen. Results: There were no statistical differences in the duration of action, self-rated satisfaction score, and the duration of hoarseness and/or aspiration between fresh and frozen BTX-A treated groups. No significant side effects were observed and the frozen BTX-A were proved to be free of bacterial contamination. Conclusion: After being reconstituted and kept frozen, BTX-A may be safely used for more than 4 months without significant loss of its effectiveness or additional side effects.

• Journal of agriculture & life science
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• v.43 no.2
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• pp.55-63
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• 2009

This paper analyzes the effects of Korea-US FTA on the pork market in Korea. Without distinction of chilled and frozen pork, previous studies that investigate the impacts of FTA posit single category of pork. Moreover, many prior studies assume the domestic pork and imported one are homogenous. This study fills this gap. The simulated influences of Korea-US FTA on the price of domesitc pork are -2.69 to -15.96 percents. The FTA is simulated to result in the fall of domestic production by 1.35 to 5.6 percents.

• Journal of the Korean GEO-environmental Society
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• v.20 no.1
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• pp.51-56
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• 2019

This paper presents a method to deice concrete pavement with carbon nanotube(CNT) as an heating material so as to avoid the adverse effects of conventional deicing method such as salt on the structure, function and environment. To this end, laboratory tests integrated with numerical simulations were conducted. In the laboratory tests, the CNT was embedded inside the concrete slab and generated the heat up to the target temperature of $60^{\circ}C$ in the freezer at temperature of $-10^{\circ}C$. Then, the surface temperature was measured to investigate how far the heat transfers on the surface at temperature of above $0^{\circ}C$. Also, three different spacings of 15, 20 and 30cm between CNTs were conducted to determine the maximum allowable spacing of CNT. Along with these experimental tests, heat transferring analysis conducted to validate the test results.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.212-218
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• 1999

The effects of gamma irradiation (1, 3 and 5 kGy) and packaging methods (air and vacuum) on the growth of microorganisms contaminated in beef was investigated during storage at different temperatures (-20, 4 and $25^{\circ}C$). The initial microbial population of beef was $8.0{\sim}10^2\;CFU/g$ in total aerobic bacteria, $2.0{\times}10^2\;CFU/g$ in total lactic acid bacteria, $8.0{\times}10^1\;CFU/g$ in molds, $6.0{\times}10^2\;CFU/g$ in Pseudomonas sp. and $7.0{\times}10^2\;CFU/g$ in coliforms, respectively. Gamma irradiation at 5 kGy completely eliminated pathogenic bacteria in beef. Gamma irradiation at such dose and subsequent storage at less than $4^{\circ}C$ could ensure hygienic quality prolong the microbiological shelf-life resulting from the reduction of spoilage microorganisms. The different packaging methods of beef caused negligible changes in the growth of microorganisms during storage.