• Journal of the KSME
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• v.18 no.3
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• pp.18-24
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• 1978

열고환기에는 boiler와 같이 다량의 열 energy를 취급하는 것을 비롯하여 가정용 냉장고, 냉방기 기와 같이 비교적 적은 양의 열 energy를 취급하는것, 가종 고온 gas-gas 열교환기, 초전도송전 등의 초저온기기에 부속되는 저온열교환기 혹은 배열회수, 태양열이용을 위한 장치에 포함되는 열교환기등이 있으며, 그 종류와 내용에 있어서 다양하다. 따라서 새 형식의 열교환기 혹은 우수 한 전열특성을 갖는 표면, 형상을 갖는 전열관의 연구, 개발은 한층더 절실하게 요망된다. 최근주 목을 받고 있는 열교환기용전열관중에는 관축방향을 따라 표면을 파상으로 가공한 것(corrugate 식)과 축과 평형이 되게 만든 좁은 흠을 갖는 관(fluted tube)등이 있는데 이들에 있어서는 다같 이 표면의 요철에 의한 면부근의 난동을 촉진시켜서 우수한 대류열전달의 특성을 갖도록 하고 있다. 한편 응축과 비등등의 상변화를 동반하는 열전달에 대해서는 세구, 기공질금속층, 세공등을 갖는 면에 관해서 새로운 관심이 집중되고 있다. 이 후자의 전열면은 유축열전달에서는 평활면보 다 약10배의 높은 열전달율을 가지며 불등열전달에서는 벽면과 액의 온도차는 평활면의 경우보다 약1/5의 값을 갖는다. 동시에 한계열유속은 5활이상으로 증가시킬 수 있음이 알려져 있다. 따라서 본론에서는 후자의 전열면중에서 최근에 알려진 비약적으로 높은 전열성능을 갖는 전열면에 관해 서 소개하기로 한다.

• Journal of Energy Engineering
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• v.6 no.1
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• pp.87-95
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• 1997

A chemical heat pump based on the reversible reactions between metal chlorides and ammonia gas is attractive alternative to compression system and liquid absorption systems in cooling and refrigerating fields. The advantages of chemical heat pump are no regulatory constants due to CFC refrigerants, utilization of gas, industrial waste heat, electricity, fuel oil etc. as heat sources and wide applications to energy storage system, large-scale energy managements for industrial process. The scale-up of chemical heat pump from laboratory prototype to pilot plants necessitates the interpretation of system performance and evaluation of dynamic behavior in the chemical reactor. This study contains the prediction of performance of chemical refrigerator according to operating condition, the dynamic simulations through reactor modelling, which is used for the calculation of reactive medium temperature and the conversion variation with reactor cooling temperature, and the effect survey of block parameters on the power of refrigerator.

• Proceedings of the Korean Information Science Society Conference
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• 2006.06c
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• pp.49-51
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• 2006

센서태그(Sensor Tag)는 기존의 RFID 태그의 특징을 그대로 유지하면서 사물의 온도 습도와 같은 정보를 추가로 획득하여 냉장 제품 등의 관리에 유용하게 사용 할 수 있는 태그이다. 이러한 센서태그에 의해 획득된 정보, 즉 센싱 데이터는 리더의 인식 영역 안에서만 획득할 수 있으며 센싱 데이터가 변화할 때마다 보고하거나 또는 주기적으로 보고를 하는 특징이 있다. 기존의 RFID 환경에서는 센싱 데이터를 단순히 속성 정보로 관리하므로 영역질의 등 센서태그 객체에 대한 질의를 처리하기 위해서 많은 연산이 필요하며 복합 질의 시 시스템 성능이 급격하게 저하된다. 본 논문에서는 센서태그 객체의 특성을 고려한 통합 데이터 모델을 제시하고 질의를 효율적으로 처리하기 위한 색인 기법을 제안한다. 그리고 동일 리더 인식영역 내의 센싱 데이터가 특정 값으로 집중되는 특성을 고려하여 데이터 삽입 시 강제 합병 기법을 이용하여 노드의 중첩으로 인해 검색 성능을 떨어뜨리는 문제를 해결한다.

• Proceedings of the KIEE Conference
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• 2003.07d
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• pp.2486-2488
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• 2003

This paper describes a remote monitoring system of temperature controller for cold-storage, of farm produce. In the cold-storage, it is important that farm produces are fresh. Unfortunately, when an operator goes out from the cold-storage temperature change could be occurred due to the various reasons, for an example, a valve of cooler is broken. The temperature change results in a serious problem of the quality of farm produce. To prevent the problem, the operator has to look to the current state of the temperature of the cold-storage, even he is in long away. Thus, the monitoring system to show the temperature should be required to the operator who can move away. Therefore, this paper propose of the remote monitoring system of the temperature. The proposed system is expected to help the operator's facilities, and the management of farm produce.

• Journal of Embryo Transfer
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• v.11 no.2
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• pp.159-166
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• 1996

본 연구는 돼지 액상정액을 인공수정용 100ml 플라스틱 병에 보존하면서 BF5희석액과 Butschwiler 희석액 간에 보존 온도별 차이를 조사하고, BF5 희석액에서의 글리세롤 농도의 효과를 조사하여 돼지 액상정액을 좀더 장기간 사용할 수 있는 방법을 찾고자 실시하였다. 돼지 액상정액을 5$^{\circ}C$ 냉장고에 보존하면서 조사한 바에 의하면, 37$^{\circ}C$에서 0.5 및 2시간 배양후의 정자운동성은 전체 보존기간동안 BF5 희석액이 Butschwiler 희석액보다 유의하게 (P<0.05) 높게 나타났고, 정상첨체비율은 두 희석액간에 차이가 없었다. 돼지 액상정액을 15$^{\circ}C$에 보존하면서 조사한 바에 의하면, 3일부터 7일 보존시 까지 정자운동성과 정상첨체비율에 있어서 Butschwiler 희석액이 BF5 희석액보다 유의하데 높게 나타났다. BF5 희석액을 이용한 돼지 액상정액의 글리세롤 농도의 효과에 있어서는 최종 글리세롤 농도가 0, 2, 3, 및 5% 보다 1%일 때 가장 높은 정자운동성과 정상첨체비율을 나타내었다. 분만율, 복당 생존자돈수 그리고 출생시 평균 생시체중은 BF5 희석애과 Butschwiler 희석액간에 차이가 없었다. 이상의 연구 결과를 종합해 볼 때 BF5 희석액을 5$^{\circ}C$에서 Butschwiler 희석액은 15$^{\circ}C$에서 6-7일 동안 돼지 액상정액을 보존할 수 있었다.

• Elastomers and Composites
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• v.40 no.2
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• pp.119-127
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• 2005

Material characteristics and lifetime evaluation are very important in design procedure to assure the safety and reliability of the rubber components. In this paper, the material test and accelerated heat aging test were carried out to predict the useful life of NBR and EPDM rubber mount for a compression motor which is used in a refrigerator. In order to investigate the effects of heat-aging on the material properties, crosslink density, modulus at 100% strain, stress-strain curves were obtained from uniaxial and equi-biaxial tensile tests. The change of compression set were used for assessment of the useful life and the time to threshold value were plotted against the reciprocal of absolute temperature to give the Arrhenius plot. The useful life at variable temperatures are obtained in the Arrhenius relationship.

• Korean Journal of Agricultural Science
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• v.41 no.4
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• pp.415-424
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• 2014

This study was carried out to determine the effect of storage condition, such as temperature or relative humidity (RH) in home-style refrigerator, on the change of quality traits and storage characteristics of Hanwoo M. longissimus to find out the condition for prolongation of shelf-life with maintaining the meat quality for consumers. Samples were sliced in $1{\pm}0.2cm$ thickness, and packed in foamed polystyrene tray with linear low-density polyethylene (LLD-PE) film to simulate the pre-packed Hanwoo loin sold in retail market, then stored in home-style refrigerator ($5^{\circ}C$/17% RH, Control), and chambers of $5^{\circ}C$/55% RH (T1), $5^{\circ}C$/85% RH (T2), and $-1^{\circ}C$/99% RH (T3), respectively. Quality traits (color, pH, water holding capacity, shear force and grilling loss) and storage characteristics (thiobarbituric acid reactive substances, volatile basic nitrogen and total microbes) were measured at 1, 4, 7, 14 and 21 days after storage. Lightness of Hanwoo loin stored in T1, T2 and T3 were higher than that of control until 14 days of storage, however at the end of storage (21 days) control showed significantly higher than other treatments (p<0.05). Redness and Yellowness of Hanwoo loin samples stored in T1 and T3 were significantly higher than others during all storage period (p<0.05). The water holding capacity (WHC) of control was significantly higher than others until 14 days of storage (p<0.05), however, Hanwoo loin stored in T2 was the highest ($63.64{\pm}7.62kg/cm^2$) at 21 days of storage. Hanwoo loin stored in T1 showed significantly lower shear force than others during all storage period (p<0.05). There was no consistent tendency in pH and grilling loss during storage in all treatments. Hanwoo loin stored in T1 showed lower TBARS value than others during storage period, however there was a rapid increase to $0.34{\pm}0.27mg$ malonaldehyde/kg meat at 21 days of storage. And, all the treated samples (from T1 to T3) showed significantly lower VBN values at 21 days of storage (p<0.05). The population of total aerobic microbes were significantly increased in all treatments as storage period increasing, and the population of T3 ($2.28{\pm}0.57logCFU/g$) was the lowest at 21 days of storage (p<0.05). From those results, it could be predicted the better storage condition to maintain the meat quality and prolong the shelf-life of Hanwoo loin by lowering the temperature and adjusting the humidity about 55%.

• Journal of Sericultural and Entomological Science
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• v.46 no.2
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• pp.65-71
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• 2004

Long term preservation experiment through refrigeration was conducted for 2 year on 300 lines of silkworm races preserved, as one method for the development of long term safe preservation technique. Experiment with 6 treatments was conducted for 680 days from July 1 st 2000 to May 1st 2002. Embryonic development was conducted to each treatment. There are no differences among treatments and races in 400 days preservation, the stage of whole embryonic development was Eul B and condition of eggs was good. In 650 days preservation experiment, differences were reveled among races and treatment, the level of whole embryonic development was Byeong A and condition of eggs was good. The order of embryonic development is European races >Tropical, Korean races >Japanese, Chinese races, thus European races showed fast embryonic development. Control(treatment A) and treatment C showed faster development than other treatments. And treatment D and F showed stable individual stage among all treatments. The test of shape characteristics and embryo which were conducted in hatching period showed 61% of high line succession possibility in average of 6 treatments. But treatment A and B showed no hatching, 3 lines of treatment C, 48 lines of treatment D, 1 line of treatment E, and 29 lines of treatment F showed slow development. And treatments D and F which showed stable embryo condition had highest possibility. The two treatments D and F showed good result among six treatments, and the preservation period of treatment D and F are 235 days and 310 days, and exposure period in $-2.5^{\circ}C$...was longer than other treatments. Numbers of hatched lines of treatment D and F are 48 and 29, and occupied 15.6% and 9.4% of all tested lines, respectively. Average hatching ratio of treatment D and F were 54.% and 71.6%, and average dead egg ratio were 12.6% and 2.4%, respectively. These results show that average ratio of hatching dead eggs in treatment D and F are higher than general line. Thus reconsideration of hatching condition on treatment D and F is needed.

• Food Science and Preservation
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• v.16 no.2
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• pp.276-285
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• 2009

This study evaluated the microbiological quality and safety of food items(seafood, meat, eggs, and frozen food) supplied to elementary school food services, during delivery, and analyzed the distribution/delivery system. To this end, 10 food items supplied by 13 factories in Daegu and Gyeongbuk were chosen for study. Beef and pork were delivered directly to schools in freezer vans. Seafood, chicken, and frozen food were delivered to schools by refrigerated vans(${\leq}10^{\circ}C$) that made other delivery stops before arriving at schools. After food was delivered to schools, total bacterial counts and coliforms(respectively) were as follows: mackerel($2.0{\times}10^2-3.2{\times}10^5$, $<5-4.0{\times}10^3CFU/g$), common squid($2.5{\times}10^4-6.6{\times}10^5$, $1.6{\times}10^2-6.0{\times}10^3CFU/g$), shellfish($3.2{\times}10^5-1.7{\times}10^3$, $4.0{\times}10^3-3.0{\times}10\;CFU/g$), boiled fish paste($1.9{\times}10^4$, <5 CFU/g), beef($9.2{\times}10^2-6.4{\times}10^4$, $<5-2.0{\times}10\;CFU/g$), pork($2.6{\times}10^3-1.3{\times}10^6$, $<5-2.7{\times}10^2CFU/g$), chicken($1.0{\times}10^4$, $2.4{\times}10^2CFU/g$), egg($<5-2.3{\times}10^2$, <5 CFU/g), frozen mandu($3.2{\times}10^3-9.5{\times}10^4$, <5 CFU/g), and frozen noodles($<5-9.0{\times}10$, <5 CFU/g). Bacillus cereus($2.0{\times}10\;CFU/g$) and E. coli($1.0{\times}10\;CFU/g$) were detected on shellfish, and Staphylococcus aureuswas detected on pork($3.1{\times}10\;CFU/g$) and chicken($7.8{\times}10\;CFU/g$). Most food items were double-wrapped in vinyl and placed in corrugated cardboard boxes prior to delivery, and the boxes weremixed with other food items when they were put in the vans. There was no cross-contamination during distribution. However, total shellfish bacterial counts increased slightly. These results indicate that foods need to be completely pasteurized during processing. Frozen food items should not be mixed and should be delivered by freezer vans(${\leq}4^{\circ}C$). The number of stops made during distribution/delivery should be reduced.

• Journal of Life Science
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• v.17 no.3 s.83
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• pp.362-367
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• 2007

A total of 5 female elk deer (220 $kg{\pm}10$ kg) were included in a study on the changes in physico-chemical properties of deer meat during storage at $4^{\circ}C$. The deers were exposed to normal pre-slaughter handling and put under anesthesia before slaughtered. The loin and leg cuts were deboned from the carcass after 24hrs slaughter. The samples weighing approximately 300 g were packaged using three packaging methods : Atmospheric packaging(A), Vacuum packaging (V) and Modified atmospheric at packaging (M: 80% $CO_2$ +20% $N_2$)and stored for 3, 7, 11, 15, 20 and 25days at $4^{\circ}$. The ability of moisture maintenance tended to be decreased with the passage of storage time, and that of the meats treated with the vacuum wrapping was lower than that with other wrapping methods. TBARS values of the meats with the regardless of treatments was increased with the passage of storage time, although the values with vacuum wrapping was lowest. VBN values of the meats with the regardless of treatments was also increased with the passage of storage time, although the values with vacuum wrapping was also lowest. The pH values of the meats with the regardless of treatments was also increased with the passage of storage time, although the values with vacuum wrapping was also lowest. For the meat softness, the value of the meats treated with atmospheric packaging was increased with the passage of storage time, but the values with vacuum wrapping and modified atmospheric packaging were respectively decreased. There were no significant differences in luminosity of leg, although loin treated with vacuum wrapping was significantly brighter than that with atmospheric packaging and modified atmospheric packaging. In general, the index of red color of the meats treated with vacuum wrapping was higher than that with atmospheric packaging and modified atmospheric packaging. The index of yellow color tended to be decreased after increment for a time with the passage of storage time, although the value with vacuum wrapping was generally higher than that with other wrapping methods.