• 한국신재생에너지학회:학술대회논문집
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• 2007.06a
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• pp.212-215
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• 2007

고분자전해질연료전지 시스템이 영하 조건에 노출될 경우, 셀의 성능 및 내구성에 미치는 영향을 실험적으로 확인해 보았다. -30 $^{\circ}C{\sim}70$ $^{\circ}C$ 조건을 반복 경험시키며, 성능저하 정도를 살펴보았다. 일반적인 운전조건과 동결/해동에 의한 성능저하 요인을 분리하여 확인하기 위해, 30 $^{\circ}C{\sim}70$ $^{\circ}C$ 범위의 사이클을 진행한 경우에 대해, 위와 통일한 분석을 통하여 성능 및 각종 물성 값의 변화를 비교하였다. 동결조건에서 셀의 성능저하는 형성된 얼음의 물리적 부피팽창으로 인한 계면저항의 증가가 주요 원인임을 밝힐 수 있었다.

• Korean Journal of Agricultural Science
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• v.21 no.2
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• pp.133-141
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• 1994

Optimal thawing conditions of frozen model foods containing protein and starch were nvestigated at various thawing conditions such as room temperature, hot air, and microwave heating. Hardness of the frozen model foods was getting higher as the water content increased. Thawing rates at room temperature, hot-air heating at $50^{\circ}C$, and microwave heating were 0.02 Kg/min, 0.08 Kg/min, 0.01 Kg/min, respectively. Final thawing time was as follows; control 60min, 5% sucrose: 50 min, 10% sucrose: 30 min, 5% NaCl: 30 min. Total drip loss was as follows; room temperature thawing: 22.5%, 200W microwave thawing 1.3%, and $50^{\circ}C$ hot air thawing nearly negligible.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.2
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• pp.290-297
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• 2012

The nutritional composition of thawed Hanwoo beef fed no mugwort (T0) and thawed Hanwoo beef fed mugwort (T1) were analyzed after freezing at $-20^{\circ}C$ for 12 months. Also the effect of feeding mugwort was investigated by comparing physicochemical and palatability changes by chilling the beef after thawing. There were no significant differences in general components of T0 and T1 Hanwoo beef. Among the minerals, there were no significant differences in the contents of Ca, P, K, Mg and Zn, however Na content in T0 and Fe content in T1 were significantly higher. The total amino acid did not show a significant difference but leucine was found to be higher in T0 than T1, and glycine, cysteine, histidine and arginine were higher in T1 than T0. Regarding fatty acids, stearic acid was higher in T0, while palmitoleic acid, oleic acid and total unsaturated fatty acid was significantly higher in T1. The hardness value became lower by chilling after thawing regardless mugwort consumption, and therefore the tenderness improved. The freshness, fat rancidity and antioxidant activity of thawed Hanwoo beef changed more slowly for T1 than T0, which indicates that feeding mugwort had a positive effect. There were no significant differences in taste, juiciness, tenderness or and palatability of the cooked beef between T0 and T1 for both 0 days and 3 days after thawing. However, the aroma of cooked T1 beef was significantly superior.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.246-253
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• 2012

In this study, we determined the optimum blanching conditions for pretreatment of Aster scaber prior to freezing to ensure its long, safe preservation as a fine cooking ingredient. Frozen-thawed A. scaber did not significantly differ between blanching groups, but the blanched group showed significantly higher Hunter L, a, and b values than the un-blanched group (p<0.05). Higher temperatures and longer treatment times increased softness; hardness did not significantly differ between the blanched and un-blanched groups of frozen-thawed A. scaber (p<0.05). Total bacterial counts and the presence of coliforms seemed to decline with blanching treatments, but treatment temperature and time did not influence this reduction. Over 95% of peroxidase activity was inactivated by blanching treatment but increased slightly after thawing. The sensory evaluation of the frozen-thawed A. scaber by test group showed the A. scaber blanched at $90^{\circ}C$ for 3 min to be the most highly preferred (p<0.05).

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.179.2-180
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• 2003

본 연구에서는 과채류의 냉동냉장시 내부압력에 따른 조직파괴를 방지하기 위한 기초연구로 동결방법에 따른 내부압력 변화에 대하여 조사하였다. 과채류의 동결에 의한 중량감소율은 침지식 동결방식에서 0.44∼l.38% 수준으로 가장 적게 나타났으며, 동결방식에 따른 중량감소율 차이는 수박에서 가장 심하여 수분함량에 클수록 동결속도에 따른 효과가 비교적 크다는 것을 알 수 있었다. 동결속도에 따른 내부압력은 배, 사과 및 메론에 있어 침지식 방법에 의한 동결시 체적팽창 및 수축에 따른 내부압력 차가 가장 적게 나타났으며, 송풍식 동결에서 가장 크게 나타나 동결속도가 빠를수록 내압의 크기는 적다는 것을 알 수 있었으나 딸기 및 수박의 경우는 오히려 침지식에서 내압이 가장 크게 나타났다. 균온 처리하지 않은 동결에 있어 과일의 내부압력 변화는 약 2 psig수준인 반면에 균온 처리한 수박의 내부압력 변화는 균온 처리하지 않은 수박의 내부압력 변화 경향과 유사하지만 일정한 수준의 내압을 발생시킴으로써 내부압력의 크기도 약 1.3 psig수준으로 상당히 적게 나타났다. 또한, 해동시에 있어서도 균온처리한 시료의 내부압력 크기가 균온처리하지 않은 내부압력 크기보다 상대적으로 적게 나타났다. 균온처리 동결시, 다단계 처리보다는 3∼4회 수준의 일정한 균온 처리가 내부압력의 증감 폭을 줄일 수 있었다.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.2
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• pp.111-116
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• 1982

For the effective utilization of the fish resources in coastal regions, investigations on processing conditions of frozen-dried product, quality stability of the Product during storage, and utilization as a food material were carried out with the filefish, Navoden modestus. The processing condition was determined with the moisture content and texture of the product. The duality of the product was evaluated on chemical composition, rehydration capacity, TBA value, browning, omission test and sensory score. The conditions for the processing of frozen-dried filefish under the conditions of freezing temperature at $-10^{\circ}C$ and forced air thawing at $56{\pm}2^{\circ}C$ with a velocity of 1 m/sec were as follows : freezing temperature, $-10^{\circ}C$ : freezing time, 10 hours; thawing time, 2 hours ; and repeated number of freezing and thawing, 5 times. The yield, the condition of moisture and protein were $10.2\%,\;23.6\%\;and\;70.6\%$, respectively. The frozen-dried product packed with air and stored at room temperature showed no remarkable changes in TBA value, rehydration capacity, browning during the storage period of 90days. The frozen-dried filefish showed no remarkable differences in the taste, odor and texture, comparing with frozen-dried Alaska pollack on the market.

• Journal of Power System Engineering
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• v.15 no.4
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• pp.42-47
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• 2011

The purpose of this study is to investigate the best melting condition with various winding number of a heating pipe, supplying quantity of engine coolant and coolant temperature at the inlet of the heating pipe. Also, it is to suggest getting method of an appropriate quantity of the agent for the urea-SCR system within 10 minutes. For this matter, this study identifies the temperature distribution of inside of urea-tank while it is frozen at the low temperature condition, and suggests the best melting condition of the frozen urea within 10 minutes. From the results, it was found that 2L of melted urea was obtained by the coolant flow rate of 200L/hr at $70^{\circ}C$ for 10 minutes from the start of engine operating.

• Proceedings of the KAIS Fall Conference
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• 2011.12b
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• pp.402-405
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• 2011

디젤엔진에서 발생되는 PM과 $NO_X$는 강화되는 배기규제의 주요 저감대상으로서 이의 저감을 위한 다양한 후처리장치가 개발되고 있다. 이중 Urea-SCR은 $NO_X$의 전환율이 높고 연비에 미치는 영향이 작기 때문에 $NO_X$저감을 위한 최선의 장치로 인식되고 있다. 하지만, 우레아 수용액의 물성치 특성으로 인하여 동절기 $-20^{\circ}C$이하로 내려가는 지역에서 동결되는 문제점을 해결해야한다. 따라서 이러한 우레아 저장탱크에 해동 시스템을 적용하여 시동초기 우레아를 적정 시간내에 안정적으로 공급가능한 기술의 확보가 필요하다. 본 연구에서는 요소수 저장탱크 내부에 냉각수 순환 가열방식(CH)과 전기 가열방식(EH)을 이용하여 동결된 요소수의 해동현상에 대한 3차원 비정상상태 수치 해석을 수행하였다. 이를 통하여 해동 과정 중 나타난 액상분율, 온도영역 그리고 자연대류를 분석하여 각 가열 방식에 대한 해동특성을 비교하였으며 순수 갈륨 융해 실험 결과값과 수치 해석 결과값를 통하여 수치 해석 방법을 검증하였다. 결론적으로 1,000ml의 우레아 수용액이 확보되기까지의 시간은 CH의 경우, 275s, 그리고 EH의 경우, 230s임을 알 수 있었다.

• Food Science and Preservation
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• v.24 no.2
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• pp.168-180
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• 2017

This study was performed to determine the rapid thawing method for reducing the thawing time of frozen pork loins and to examine the effects of supercooling on the microbiological, physicochemical, and sensory qualities of fresh and frozen-thawed pork during storage at -1.5, 4, and $15^{\circ}C$. Forced-air thawing at $4^{\circ}C$ was the most time-consuming process, whereas radio frequency thawing time was the shortest by dielectric heating. The supercooling storage temperature was chosen to be $-1.5^{\circ}C$ because microstructural damages were not observed in the pork sample after cooling at $-1.5^{\circ}C$ for 24 h. Fresh or frozen-thawed pork loins stored at $-1.5^{\circ}C$ had lower drip loss and total volatile base nitrogen, thiobarbituric acid-reactive substance, and Hunter b* levels than loins stored at 4 and $15^{\circ}C$. In addition, the least degree of increase in preexisting microorganisms counts of the fresh or frozen-thawed pork loin samples was obtained during supercooled storage at $-1.5^{\circ}C$. Sensory quality results of fresh and frozen-thawed pork loin samples stored at $-1.5^{\circ}C$ showed higher scores than the samples stored at 4 and $15^{\circ}C$. These data indicate that supercooling at $-1.5^{\circ}C$ in the meat processing industry would be effective for maintaining the quality of pork meats without ice crystal nucleation and formation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.3
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• pp.199-206
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• 1982

Histological changes occurred by freezing storage and subsequent thawing, and changes of muscle fiber after heating and drying of the eel (Anguilla japonica) were observed under microscope . The results are as follows : (1) After one month of freezing storage the muscular tissue produced considerable number of extracellular and intracellular ice crystals. The sample stored at the temperature of $-40^{\circ}C$ produced ice crystals inside the muscle cells while sample stored at $-20^{\circ}C$, outside. (2) No changes were observed in the hypodermic fat after thawing regardless of storage temperature, while insufficient recovering of muscle cells were detected in the muscular tissue. Muscular tissues which have been stored $-20^{\circ}C$ showed severe change in shape due to dehydration. (3) Microscopic observation on muscle homogenate showed loss of transparency due to free-zing, disfiguration and contraction by drying and water seperation, and elasticity by heating.