• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.07a
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• pp.182-187
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• 2002

국내 저온저장고의 주류를 이루고 있는 컨테이너 박스형 저온저장고의 문제점은 재래식 제어방식으로 인한 성능저하 외에도 자체 구조적인 설계상의 문제점을 가지고 있다 이러한 구조적인 문제점을 열거하면 다음과 같다. 첫째, 한 축 방향에 설치되어있는 유니트 쿨러에서 토출되는 냉기에 의해 저장고 내의 공기를 냉각하는 형태이기 때문에 냉기의 분포가 고르지 못하여 균일한 온도 분포를 이루기 어렵다는 단점을 가지고있다. 둘째, 한 축 방향에서 토출되는 냉기가 맞은 편 벽면까지 도달해야 하기 때문에 풍속이 강해야 하며 이로 인해 저장 청과물이 냉해를 쉽게 입고 심한 증산작용에 의해 쉽게 표면건조나 중량감소를 가져온다. 셋째, 천장부와 측벽부가 90$^{\circ}$의 경사각을 가지고 있어 공기의 유동이 원활하지 못하여 에디현상으로 인한 온도나 풍속의 불균일 구간을 피해서 청과물을 저장해야 하기 때문에 그만큼 버려지는 공간이 많아 비경제적이다. 넷째, 위와 같은 문제점들 때문에 중ㆍ대형의 저온저장고를 컨테이너 박스형으로 설비 할 경우 보다 심한 온도 불균일과 냉기유동 분포를 보여 경제적인 손실이 더 커지게 되는 악순환을 낳게된다. 이에 따라 본 연구에서는 국내 저온저장고의 구조적인 설계상의 문제점을 인식하고 이를 해결하고자 3차원 CFD 시뮬레이션을 이용하여 저온저장고의 새로운 모델을 설계하였다. 이론 바탕으로 직접 저온저장고의 시작기를 개발하여 저장고 내부의 역 유동과 난류유통을 해석하였다. (중략)

• Food Science and Preservation
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• v.23 no.4
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• pp.471-478
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• 2016

For the distribution of fresh produce, the thermoelectric cooling system combined with thermo electric materials (TEM) and phase change material (PCM) was studied. The PCM used this study was produced by in-situ polymerization technology which referred microencapsulation of hydrocarbon (n-tetradecane and n-hexadecane). In this study, quality characteristics of bell peppers in thermoelectric cooling system combined with TEM and PCM were analyzed and control was placed in an EPS (expanded polystyrene) box. As a result of quality characteristics analysis, weight of bell peppers decreased and moisture content of bell peppers was 90.96~94.43% during storage. Vitamin C content of bell pepper decreased during storage and reduction ratio of control was higher than that of BPT-5 treatment(bell pepper in thermoelectric cooling system with PCM which is kept the temperature at $5^{\circ}C$). The result of color value, on 21 day, ${\Delta}E$ value of BPT-5 treatment was 5.05 while that of control was 41.8. On 21 day, total bacteria count of BPT-5 treated bell pepper shown less than that of control. In conclusion, it suggested that the thermoelectric cooling system combined with PCM improved quality of fresh produce during transportation and storage.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.10 no.3
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• pp.343-347
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• 1998

The objective of this study is to manufacture the low temperature waterless container that is compact and low cost for a live fish transportation. Using the low temperature water container, it makes observations on the optimal conditions such as the amount of dissolved oxygen, total ammonia and nitrite in seawater for determining the survival rate of live fish in short and long-term transportation. Using a sole as a live fish, the temperatures of $0^{\circ}C$, 3$^{\circ}C$, 5$^{\circ}C$, 7$^{\circ}C$, 15$^{\circ}C$ were controled for there effects. The results of this investigation show that as the seawater temperature increased, the amount of oxygen decreased and there was a low temperature shock below 3$^{\circ}C$. It was observed that the fish was died with 30$m\ell/\ell$of ammonia. The optimal temperature is about 5$^{\circ}C$ for live fish transportation to maintain best survival rate.

• Food Science and Preservation
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• v.15 no.1
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• pp.15-20
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• 2008

By considering the storage temperatures of agricultural products, three types of PCMs $(K_1$, $K_2$, $K_3$) were developed to be used in temperature ranges of $0{\sim}5^{\circ}C$, $5{\sim}10^{\circ}C$ and $10{\sim}15^{\circ}C$, $K_1$ PCM for $0{\sim}5^{\circ}C$ was developed by mixture of $C_{14}H_{30}$ and soduim polyacrylate, and $K_2$ PCM for $5{\sim}10^{\circ}C$ and $K_3$ PCM for $10{\sim}15^{\circ}C$ were mixture of $C_{14}H_{30}$, $C_{18}H_{38}$ and soduim polyacrylate with different composition ratio. 'The target temperatures of cold chain system were set at $7^{\circ}C$, $13^{\circ}C$, and $17^{\circ}C$ with $K_{1-3}$, $K_{2-3}$ and $K_{3-1}$ PCMs, respectively. The times to reach the target temperatures in the storage chamber were 21 hours, 18 hours, and 61 hours with $K_1$, $K_2$, and $K_3$ PCMs, respectively. The performances of natural convection type and forced convection of the temperature controlled portable container were analyzed Apples were stored in the portable container of $5^{\circ}C$, and temperatures at surface and center were measured. The initial temperature of the apple was $25^{\circ}C$. The temperatures of apple at the surface and the center were $15^{\circ}C$ and $16^{\circ}C$, respectively, after 5 hours with natural convection type. However, the temperatures at the surface and the center were already reached to $7^{\circ}C$ within 1 hour with forced convection type. The forced convection type showed the better performance and the temperatures of portable container were maintained more than 15 hours.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.15 no.1
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• pp.17-23
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• 2009

Current status on consumption and packaging of sweet persimmons in USA was surveyed by visiting the market, and three sea shipments were conducted as model export trial from Korean to USA with measurement in ship container temperature and fruit quality. Strategy to promote the export of Korean persimmons was derived. There have been gradual decrease in the price of persimmons due to their increases production, but there seems potential growth in consumption of the fruits from Asian, Hispanic and American people. Compared to the fruits from other countries, Korean persimmons are desired to have higher soluble solid content with stronger red color, but too large sizes are not favored in American market. There has often been temperature fluctuation in shipment container during the sea transport to USA, resulting in surface blackening, skin black spotting and flesh softening. Plastic bag packages with inappropriate unitizing crimping were found to sometimes build up unproper modified atmosphere (high $O_2$ and low $CO_2$) giving high rate of physiological injury.

• Journal of Institute of Convergence Technology
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• v.2 no.1
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• pp.1-6
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• 2012

The cold chain system in South-East Asia is requiring to maintain freshness of refrigerated or frozen food. In this study, Thermal storage system using Phase change material (PCM) was developed and evaluated its performance about temperature and cold keeping time. For various application of cold chain system, we developed portable cold box, cold roll container and freezing station. Keeping time on laboratory tests of portable cold box in case of refrigeration and freezing were 6 hours and 4 hours, respectively. Cold container was developed to 2.5 ton scale. Evaluation in Indonesia, it was showed to keep the setting temperature of $-10^{\circ}C$ over 40 hours at $30^{\circ}C$ of ambient air. Freezing station using PCM was kept over 24 hours under $-20^{\circ}C$.

• Proceedings of the KWS Conference
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• 2010.05a
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• pp.69-69
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• 2010

최근 컨테이너 선박의 초대형화로 극후물 고장력 강재인 항복응력 460MPa급 고장력강인 EH47이 개발되었다. 두께 80mm의 극후물 용접에서 용접생산성 향상을 위하여 EGW/FCAW로 양면 용접이 검토되고, 입열량은 최대 300kJ/cm의 대입열 용접이 요구된다. 이를 위해서는 강재 및 용접재료 모두 300kJ/cm 용접부 성능이 선급 규격을 만족하여야 함은 물론 마지막 조립단계에서 적용되기 때문에 용접재료의 용접작업성도 매우 크게 요구되고 있다. 먼저 대입열 용접금속에서 요구되는 저온 충격인성($vE_{-20^{\circ}C}{\geq}57J$)을 만족하기 위하여는 용접금속의 미세조직 제어가 필요하며, 특히 조대한 입계페라이트 생성을 억제하고 미세한 입내 페라이트를 균일 분포하는 것이 중요하지만, 이를 위해 용접금속의 소입성이 지나치게 높이면 경화조직인 베이나이트 분율이 증가하여 오히려 용접금속 저온 충격인성을 저하시키므로, 적절한 용접금속의 성분 제어가 중요하다. 한편 용접부는 선급에서 요구하는 최소 강도인 570MPa를 만족하기 위하여 용접금속의 소성구속 현상을 활용하여 용접부 인장강도를 확보 할 수 있음을 확인했다. 이를 위해서는 용접금속의 적정한 경화도 확보가 필요하였다. 전술한 바와 같이 대입열 용접금속 저온 충격인성 확보와 용접부 강도 측면을 고려하여 용접금속 최적의 탄소당량 범위를 제시코자 하였다. 한편 용접재료의 용접작업성은 EGW용접의 용적이행 현상은 자유비행이행으로 이루어지고 있으며 특성상 용접중 용적과 용융지 사이에 많은 순간단락 현상을 동반하고 있으며, 슬래그 유동이 불안정하면 아크 꺼짐 현상도 관찰되고 있다. 따라서, 현장용접시 원할한 용접작업성을 확보할 수 있는 평가 기준으로써 아크 전류 및 전압의 변동 정도를 설정하고, 용접재료의 용접작업성 확보 기준을 제시코자 하였다.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.134.1-134
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• 2003

저장 전 키토산과 칼슘 처리와 저장고 형태에 따른 온주밀감의 저장 중 품질특성을 검토하였다. 항균제로서 베프란(iminoctadime-triacetate) 2,000배 희석액, 키토산 1.5%에 0.5% CaCl$_2$를 혼합한 용액에 감귤을 충분히 침지하였다. 풍건시킨 후 26L인 플라스틱 컨테이너에 감귤을 12kg 정도씩 담아 3$0^{\circ}C$에서 24시간동안 저장전 처리를 하고, 상온저장과 내부온도 4$^{\circ}C$, 상대습도 87%를 기준으로 저장하였다. 저장고내의 온습도 편차가 적은 저장고에서 낮은 부패율이 나타내어, 감귤저장 중 온도관리가 중요함을 알 수 있었다. 중량감소, 껍질과 과육의 수분 함량은 저장 중 서서히 감소하였으며, 저온저장에서 감소 폭이 적었다. 산 함량의 감소는 저장 4개월 동안 15-18%이었다. 비타민 C는 저장 중 감소가 많아 장기간 저장으로 감귤품질이 떨어짐을 알 수 있었다. 유리아미노산은 23종이 검출되었다. isoleucine, leucine은 저장감귤에서 검출이 되지 않았으며, 이와 반대로 alanine은 90일간 저장한 감귤에서만 검출되었다. 품질유지가 위한 청견의 저장은 3개월까지로 판단된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.475-479
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• 2011

Although the storage period of raw baechu cabbage could be 2 months at $0{\sim}2^{\circ}C$, 1 month was appropriate considering the quality of the baechu cabbage, waste ratio, and storage cost. The polyethylene container was the most efficient storage container among polypropylene box, polypropylene net and polyethylene container. pH of a brined baechu cabbage using raw baechu cabbage was 4.0~4.3 after 8 weeks and its total bacteria and lactic acid bacteria counts were $10^7$ cfu/g, and textural property (springiness) lower than 50% was at 8th week of storage at $0{\sim}2^{\circ}C$ and thus its storage period was limited to 8 weeks. When brined baechu cabbage was prepared by raw baechu cabbage stored for 1 month at $0{\sim}2^{\circ}C$, its pH, microorganism counts and springiness showed similar trends to the brined cabbage using raw baechu stored for 0 month. However, its rates of change were faster than the brined baechu cabbage using the raw baechu, and the storage period was limited to 6 weeks. Brined baechu cabbage using the raw cabbage stored for 2 months and its storage period was limited by about 4 weeks judging by its indicated quality characteristics.

• Horticultural Science & Technology
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• v.29 no.3
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• pp.224-231
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• 2011

Effects of 1-methylcyclopropene (1-MCP) treatment and controlled atmosphere (CA) storage was analyzed for the export quality of 'Fuji' apples after 8-month storage. Apples were harvested from two orchards located in different regions at relatively late stage of maturity for long-term storage. Fruit were treated with 1 ${\mu}L{\cdot}L^{-1}$ 1-MCP and then stored in $0^{\circ}C$ air or CA with 1.5 kPa $O_2$ and < 1.0 kPa $CO_2$ for 8 months. To simulate poststorage export process such as 2-week refrigerated container shipment plus 7-day local distribution, fruit were put in $0^{\circ}C$ air storage for additional two weeks and then on the shelf for 7 days at $20^{\circ}C$. Both the 1-MCP treatment and CA storage reduced respiration and ethylene evolution after storage and shipping simulation, and successfully maintained titratable acidity and flesh firmness even after the export process. In 'Fuji' apples harvested after adequate stage of maturity for long-term storage, however, 1-MCP treatment alone seemed not to be satisfactory for the maintenance of sensorial fruit texture for export market. CA storage or 1-MCP treatment/CA storage combination program should be applied for lately harvested 'Fuji' apples exported after eight months storage.