• JOURNAL OF ELECTRICAL WORLD
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• s.315
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• pp.44-47
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• 2003

축열시스템(Thermal Storage System)이란 열에너지의 공급과 수요 사이에 있을 수 있는 시간적. 공간적 그리고 양적. 질적 부하 격차를 해소함으로써 에너지 이용효율을 향상시키는 시스템이다. 특히 축냉시스템은 심야전력을 이용해서 생산된 냉열을 저장하였다가 주간의 건물 냉방부하에 이용하는 시스템으로 계절간, 일간 전력부하 격차를 해소하는 중요한 매개체로 활용된다. 하지만 국내 축냉식 심야전력기기는 건물 냉방용으로만 적용대상이 한정되어 있어 보급에 한계가 있으며, 활용기간도 짧아 국가적으로도 자원 낭비적인 요소가 있다. 따라서 하절기 주간 전력부하의 평준화 효과를 확대하기 위해서는 활용기간이 길며, 적용범위가 광범위한 산업(상업 또 농수축산업 포함)용 냉장$\cdot$냉동 시스템에 축냉시스템 적용을 확대할 필요가 제기되고 있다. 이에 국내 산업용 축냉시스템 적용의 타당성 및 전력부하 평준화효과 분석기술 개발현황 및 방향을 소개하고자 한다.

• The Journal of the Acoustical Society of Korea
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• v.15 no.5
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• pp.53-60
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• 1996

In this study, a design methodology for thermoacoustic refrigerator systems is proposed based on the thermal conduction and acoustic theories, and physical characteristics of an actual thermoacoustic refrigerator are investigated. Especially, the resonator is designed for minimizing the energy loss at cold end, and the position and length of the capillary stack are optimized in order to get a large temperature difference between hot and cold ends. Experimental results show that a maximun temperature difference of 22.7$^{\circ}$ and a temperature of 4.3$^{\circ}$C at cold end are obtained by supplying an electrical input of 33W without any thermal load at cold end.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.6 no.4
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• pp.388-398
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• 1994

Computer simulation model for predicting more accurately the heat transfer performance of the evaporator and condenser which have significantly affected on the performance of air-conditioner has been suggested. In this model oil and micro-fin tube used in a actual unit are considered to simulate the more realistic case. The effects of oil and micro-fin tube on the performance of an air-conditioner have been investigated. It is found that the present model requires higher pressure than the existing model due to the characteristics of the tube considered. However, it turns out that the present model is very close to an actual cycle. As the amount of oil inside the tube increases, condensation heat transfer coefficient shows a linear decrease irrespective of a kind of oil, while evaporation heat transfer coefficient increases slightly in the oil with low viscosity and decreases exponentially in the oil with high viscosity. Pressure drop in both evaporator and condenser increases linearly irrespective of a kind of oil. It is also found that the effect of the variation of oil concentration on the magnitude of two-phase region is negligible.

• Proceedings of the SAREK Conference
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• 2008.11a
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• pp.186-191
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• 2008

In this study, a room temperature AMRR (Active magnetic regenerative refrigerator) was fabricated, and experimentally investigated. Gadolinium (Gd) was selected as a magnetic refrigerant with Curie temperature of 293 K. Permanent magnet was utilized to magnetize and demagnetize the AMR. To produce large magnetic field above 1 T in the magnetic refrigeration space, a special arrangement of permanent magnets, so called Halbach array, is employed. Sixteen segments of the permanent magnets magnetized different direction, constitute a hollow cylindrical shaped permanent magnet. The AMR is reciprocated along the bore of the magnet array and produces cooling power. Helium is selected as the working fluid and a helium compressor is utilized to supply helium flow to the regenerator. The fabricated AMRR has different structure and compared to a convectional AMRR since it has an additional volume after the regenerator. Therefore, the cooling ability is generated not only by magnetocaloric effect of magnetic refrigerant but also by the pulse tube effect. It is verified that the cooling ability of AMR is increased due to the magnetocalric effect by the fact that the temperature span becomes $16^{\circ}C$ while the temperature span is only $8^{\circ}C$ when the magnetic field is not applied to the regenerator.

• Transactions of the Korean hydrogen and new energy society
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• v.33 no.4
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• pp.437-445
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• 2022

This paper presents an experimental study on the main management factors of the condenser contamination such as fouling and corrosion for the R-134a turbo-chiller to save energy, reduce corrosion rates, and reduce maintenance costs through the application of condenser non-cleaning water treatment chemical. The series of experiment is conducted using combining oxidative microbial sterilizers, non-oxidizing microbial sterilizers, and anti-corrosion agents. The leaving temperature difference and corrosion rates for three different combination of chemicals are collected and analyzed. The experimental results show that the cost reduction (4,066,000 Won/year) of the disinfectant (FT-830) can be achieved by adding the oxidative disinfectant (NaOCl) and the non-oxidizing disinfectant (NX-1116). The LTD value is maintained at 1.9℃, and the corrosion rates of copper and carbon steel specimens are 0.07 mpy and 1.61 mpy, respectively.

• Journal of Food Hygiene and Safety
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• v.37 no.6
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• pp.400-410
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• 2022

This study was performed to analyze the microbial contamination levels of three non-heated rice cake manufacturers in terms of seasonal manufacturing process and to investigate the effects of summertime soaking on contamination levels and temperature-controlled soaking in water on reduction in microbial levels. The total aerobic bacteria (TAB) ranged from 2.69 log CFU/g to 5.08 log CFU/g in the produce, but the microbial contamination increased sharply during soaking. The levels of TAB and coliforms during summer soaking were 7.01 and 3.96 log CFU/g, respectively, and this was significantly higher than those in other seasons. The contamination level was high in the subsequent freezing, with the TAB level (6.24 log CFU/g) exceeding the legal standard. The temperature of soaking water in summer increased from 19.1℃ to 26.8℃ after 12 h of soaking. The microbial contamination was significantly high commensurate with increased soaking time, and the TAB level in the frozen process exceeded the legal standard from 9 h of soaking. The use of ice packs to prevent the increase in temperature of the soaking water in summer resulted in maintenance of temperature at 20.1℃ for up to 12 h. The average TAB value in the freezing process was 4.42 log CFU/g after 12 h of soaking, and this is 1.77 log CFU/g lower than that before. Based on these results, it was determined that controlling the soaking time and water temperature are essential for the production of a safe unheated frozen rice cake. The safety of the HACCP system could be established by applying these preventive management standards.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.6
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• pp.549-556
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• 1993

To obtain a basic data of Korean geoduck(Panope japonica A. Adams) for fast food manufacturing, contents of proteinous compounds, nucleic acid and related compounds were analysed, and monthly changes of proximate compositions and freshness changes during frozen storage have been studied. The edible portions were $29.92\%$ in 3 years old samples and $38.04\%$ in 5 years old ones, respectively. The moisture and protein content showed the highest level from March to April and those of lipid and glycogen showed the highest level in July. Taurine, glycine, alanine and glutamic acid were the major free amino acid in 5 years old samples harvested in July and taurine content showed the highest level among free amino acids. Glutamic acid was the most abundant amino acid among the amino acids of protein hydrolyzate in 5 years old sample(96.6mg/16g-N). Leucine and lysine were revealed as relatively higher content(8.35 and $7.70\%$). From the analytical results on VBN, TMAO, TMA and $NH_2-N$, blanching at $95^{\circ}C$ for 2 mins was effective to maintain the quality of geoduck during frozen storage. Total creatine content was not changed in blanched geoduck.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.42-46
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• 2006

Rheological properties of the dough added with milk proteins and gums was studied to investigate the possibilities as anti-staling agents. Also, physical properties of the resultant bread baked from the frozen dough after 8 weeks of storage at $-20^{\circ}C$ were examined. The 4 sets of their combinations of milk proteins and gums, $casein-{\kappa}-carrageenan$ (CK), casein-sodium alginate (CA), $whey-{\kappa}-carrageenan$ (WK), and whey-sodium alginate (WA), were added to dough to examine their possible anti-staling effects. Rheological properties of dough were evaluated, and physical properties of resultant bread baked from frozen dough after 8 weeks storage at $-20^{\circ}C$ were examined. Addition of all treatments increased gelatinization temperature and water absorption, and lowered miximum viscosities and extension of doughs, compared to the control. Doughs added with CA and WA showed longer development times than that of the control. Addition of WK and WA resulted in lowest dough extensions. Treated bread showed lower moisture content decrease during storage at $5^{\circ}C$ for 4 days. Breads baked with frozen doughs after 6 weeks storage at $-20^{\circ}C$ showed similar results. Although textural hardness of breads increased with storage at $5^{\circ}C$, CA- and WA-added breads were less affected, showing they effectively retarded staling of breads.

• Food Engineering Progress
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• v.13 no.4
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• pp.308-313
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• 2009

This study was conducted to design and fabricate a heat pump that can produce some weather conditions similar to those of the dry season of the rough rice in Korea, and to investigate basic performances of the apparatus. During the drying test, the amount of energy consumption and drying characteristics were measured at four different temperature levels ranging between 20$^{\circ}C$ and 50${^{\circ}C}$. In the psychrometric chart, the freezing capacity and refrigerant circulation ratio of the heat pump were 173 kJ/kg and 49.6 kg/hr, respectively. Therefore, coefficient of performance was 5.5, which was superior to that of refrigerant R-22 (4.0) in standard refrigeration cycle. In addition, the time to reach target drying temperature (30${^{\circ}C}$) and relative humidity (40%) were 6 minutes and 7 minutes, respectively. Temperature differences between the drying temperature and the rice were 1.5${^{\circ}C}$ and 8.5${^{\circ}C}$ at the drying temperatures of 21.9${^{\circ}C}$ and 48.7${^{\circ}C}$, respectively. This result demonstrated that the increased temperature of the rice in the drying section decreased sufficiently in the tempering section. At the drying temperatures of 21.9, 30.7 38.8, and 48.7${^{\circ}C}$, drying rates were 0.29, 0.61, 0.85, and 1.26%/hr, respectively, which were similar to those of commercial dryer. In addition, the amounts of energy consumption were 325, 667, 692, and 776 kJ/kg, respectively. These results showed that this dryer saved up to 86% of energy consumption compared with the commercial dryer, which uses 4,000-5,000 kJ/kg of fossil fuel.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1035-1040
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• 2005

This study was conducted to investigate the surface spraying effect of materials on the rheological properties of frozen starch with microwave heating. Microwave helps reduce cooking time by high temperature, but swiftly snatches moisture from foods such as frozen starches (buns and noodles etc) and makes surface of foods harder. Four types of maltodextrin materials have been prepared for different concentration solutions and sprayed on surface doughs of sheet type. Sprayed dough samples were Quickly frozen at $-70^{\circ}C$ and wrapped with polypropylene film. All the treated samples were kept at 0, -20 and $-50^{\circ}C$, and then taken out periodically for measurement of the quality during storage. The quality attributes evaluated after heating with microwave energy include sensory quality retrogradation, texture, surface color and microstructure. The quality of frozen starches deteriorated with long term storage even at low temperatures of -20 and $-50^{\circ}C$, and the spray materials were found to improve the textural and physical properties of frozen starches in the microwave heating. Particularly, maltodextrin with D.E value of $9\~12$ had the most desirable effects of quality improvement.