• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2003.10a
• /
• pp.193-193
• /
• 2003

신선농산물의 환경기체조절 저장 연구 및 호흡속도 측정연구에 필요한 설비중의 하나가 기체 발생기, 기체 실린더 및 이를 제어할 수 있는 가스분석기 이다. 현재는 질소, 산소, 이산화탄소 실린더를 이용하여 기체를 공급하고 기체분석기에서 저장고내의 농도를 측정하여 소정의 기체조성으로 유지하는 방법을 많이 사용하고 있으나 고가의 기체분석기를 구비하고 있어야 하는 점과 각 기체 실린더의 유지비용이 발생하며 자동으로 제어하기 위해서는 고가의 설비가 필요한 단점이 있다. 본 연구에서는 가격이 저렴하면서 혼합기체를 안정적으로 공급할 수 있어 파일럿 시스템의 환경기체조절 저장연구에 사용될 수 있는 장치를 개발하였다. 환경기체조성을 위한 가스 혼합장치의 조작은 시판되는 $N_2$, $O_2$, $CO_2$압축 실린더 또는 질소 발생기 및 공기압축기와 연계하여 사용할 수 있도록 설계하였다. 개발된 혼합기의 작동원리는 압력 조절기를 통해서 일정압력 유지시킨 후 정밀 압력 조절기 (IR 2010, SMC Co., Japan)에서 정압을 유지하고 metering valve(SS-SS2, Swagelok Co., U.S.A)를 이용하여 각 기체의 유량을 소정의 비율로 제어할 수 있도록 하였다. 각각의 기체는 metering valve에서 조절된 유량의 비로 기체 혼합셀에서 섞이게되고 일정 농도의 혼합기체를 얻을 수 있게 된다. 가스혼합기의 성능실험을 위하여 압력을 조절하여 혼합가스의 유량을 조절하는 실험과 이에 따른 농도 재현성을 측정하였다. 정밀 압력 조절기의 설정압력을 0.04~0.16MPa까지 0.02MPa단위로 압력을 변화 시켜본 결과 발생되는 혼합기체의 유량은 35~175$m\ell$/min의 범위까지 유량을 자유롭게 조절 할 수 있었으며 발생기체의 농도는 압력에 따라 0.1~0.3%의 편차를 나타내었고 동일압력에서 시간 경과에 따른 재현성 측정 결과는 0.1% 수준으로 나타나 본 장치를 환경기체조절 저장챔버 또는 신선 농산물의 호흡속도 측정에 사용 할 수 있을 것으로 판단되었다.

• Proceedings of the Korean Institute of Industrial Safety Conference
• /
• 1998.11a
• /
• pp.109-113
• /
• 1998

압력조정기란 저장탱크와 용기로 부터 연소기에 공급되는 가스압력을 연소기의 압력에 맞게 조절하여 정상연소가 되도록 돕는 장치로써, 용기 및 저장탱크내의 압력변화에 대응하여 공급압력을 일정하게 유지하고, 가스의 조성, 온도, 소비량, 소비시간, 잔류가스량 등의 변화에 따라 감압작용과 정압작용을 동시에 하는 장치이다. LPG용 압력조정기는 일반가정용이나 업소에서 주로 사용하는 조정기로써 용량 4kg/h부터 집단공급용인 수백 키로까지의 제품이 있으며 일반적으로 감압작용, 정압작용, 폐쇄작용을 한다. (중략)

• Journal of Advanced Marine Engineering and Technology
• /
• v.36 no.8
• /
• pp.1024-1029
• /
• 2012

As DME (Dimethyl ether) is the one of the future possible massive energy sources synthesized from natural gas, KOGAS has been doing to obtain overseas resources to meet the domestic needs. and tried to build new DME FPSO ship. This paper presents that it can help for the DME storage tank designers and storage management engineers doing proper work by understood the evaporation phenomena and pressure change of DME by thermal intake in storage tank. The experimental result shows that the evaporation rate and pressure are increased with higher liquid filling level. The proper DME liquid filling level in tank is obtained as lower than full 98% volume of tank in case of storing longer than a day, because the pressure is increased rapidly with full 98% filled level of storage tank.

• Journal of Energy Engineering
• /
• v.20 no.3
• /
• pp.178-184
• /
• 2011

Compressed Air Energy Storage (CAES) is a combination of energy storage and generation by storing compressed air using off-peak power for generation at times of peak demand. In general, both charging and discharging of high-pressure vessel are unsteady processes, where the pressure is varying. These varying conditions result in low efficiencies of compression and expansion. In this paper, a new constant-pressure CAES system to overcome the current problem is proposed. An energy analysis of the system based on the concept of exergy was performed to evaluate the energy density and efficiency of the system in comparison with the conventional CAES system. The new constant-pressure CAES system combined with pumped hydro storage requires the smaller cavern with only half of the storage volume for variable-pressure CAES and has a higher efficiency of system.

• Journal of Energy Engineering
• /
• v.5 no.1
• /
• pp.19-27
• /
• 1996

Self-pressurization of cylindrical container of cryogen is numerically analyzed. The container is axi-symmetric and heated from side wall with constant heat flux. Natural convection by external heat flux is studied numerically using finite difference method. Oxygen, nytrogen and hydrogen are working fluids in this paper. Liquid is considered incompressible fluid and vapor is assumed to behave as gas meeting with virial equation of gas. The Second virial coefficients of gas are obtained from Lennard-jones model. The important variables which have effects on self-pressurization are external heat flux, heat capacity of wall and initial ullage in container. The most important variable of them is external heat flux. The pressure rise calculated from the virial gas model is slightly different from that calculated using Ideal gas model for oxygen.

• Korean Journal of Food Science and Technology
• /
• v.32 no.2
• /
• pp.373-379
• /
• 2000

Low salt fermented anchovy was stored at $25^{\circ}C$ for a period of 20 days from the time of ultra-high pressure treatment under different operating conditions, such as magnitude of pressure($(200{\sim}500\;MPa)$, temperature$(20{\sim}50^{\circ}C)$ and treatment time$(5{\sim}20\;min)$ with viable cell count(VCC) and quality assessments conducted at regular intervals. VCC decreased logarithmically during storage. Lower values of VCC in the treated samples were observed compared to the untreated. A gradual increase in peroxide value was noticed during storage, compared to those of the untreated which showed a sudden rise. Thiobarbituric acid value decreased initially and remained at that level before rising almost exponentially between 12 and 20 days. Volatile basic nitrogen increased gradually during storage. Amino nitrogen remained almost constant up to 20 days, regardless of any conditions investigated. High pressure treatment maintained better quality during storage at $25^{\circ}C$ by reducing the viable cell count in low salt fermented anchovy.

• Food Science and Preservation
• /
• v.13 no.2
• /
• pp.174-179
• /
• 2006

The objective of the study was to investigate the effect of steaming pressure (0.5, 1.0, and 1.5 bar), steaming time (5, 10, and 15 min), and storage period on Hardness, hardness rate constant and sensory characteristics of Baeksulgi prepared with optimum formula (rice new 100%, water 60%, salt 1.5%, and sugar 15%). Although the hardness was slowly increased during storage period from 0 hr to 8 hr and sharply increased after 12 hr of storage in case of 0.5 bay steam pressure, it was slowly increased after 12 hr storage time in case of steaming pressure at 1.0 ban Hardness rate constant of Baeksulgi was $0.217{\sim}0.184hr^{-1}$ at range of steaming time for $8{\sim}10$ min and pressure at $0.8{\sim}1.0$ bar which was relatively low. Hardness and elasticity of sensory evaluation were increased with the increases in steaming pressure, steaming time, and storage period but cohesiveness was decreased The highest overall preference was steaming pressure at 10 bar, steaming time for 10 min, and storage period for 12 hr. In conclusion, steaming pressure, steaming tim, and storage period influenced Baeksulgi quality such as hardness and sensory characteristics.

• Korean Journal of Food Science and Technology
• /
• v.26 no.6
• /
• pp.770-775
• /
• 1994

Kimchi packed in polypropylene(PP) tray was stored at different temperatures (0, 10, $20^{\circ}C$) to investigate the relationships between fermentative gas pressure and quality changes. The quality of Kimchi during storage was evaluated in terms of pH, titratable acidity, color, and sensory properties. The fermentative gas pressure changes due to $CO_2$ evolution showed typical sigmoidal curves at each temperature. Accordingly, inflation of Kimchi packages caused by increasing gas pressure occurred in 40 hours, 5 and 30 days at 20, 10, $0^{\circ}C$ , respectively, at which gas pressure inside the packages ranged $1.2{\sim}1.4\;psig$. Following inflation, Kimchi packages stored at 20 and $10^{\circ}C$ were burst out on 3 and 8 days, but those at $0^{\circ}C$ were not. As the fermentative gas pressure increased, pH decreased (r > 0.968) and titratable acidity increased (r > 0.973) proportionally. Regarding to the color change of crushed Kimchi juice, L and b values were decreased exponentially, but a value remained constant during storage. Among sensory properties, the sourness and texture scores showed good accordance with pH changes. In conclusion, although Kimchi kept optimal tastes during storage, the inflation of package restricted shelf-life of Kimchi.

• Bulletin of Food Technology
• /
• v.25 no.2
• /
• pp.116-128
• /
• 2012

식품동결에 의한 품질손상에 있어 크게 영향을 미치는 인자 중의 하나가 체적변화에 의한 조직 파괴이므로 식육 및 과채류의 냉동시 내부압력에 따른 조직파괴를 방지하기 위한 기초연구로 다양한 동결방법에 따른 내부압력 변화에 대하여 조사한 결과, 급속 및 완만동결시 우육의 내부압력 변화 경향은 동결 직전에 급격히 상승한 후 동결 초기부터 최대빙결정생성대를 통과하는 동안은 급격히 감소하다가 다시 온도가 내려감에 따라 압력변화는 증가와 감소를 반복하여 상승하는 경향을 보여 주었고, 동결시의 내부압력 크기는 약 8~10 psig 수준이며, 내부압력의 변화 경향은 정지공기식보다 침지식에서 약 1 psig 정도 크게 나타났다. 냉동냉장시에 일어나는 내부압력의 상하변화는 돈육의 품온차가 ${\pm}1^{\circ}C$일 때, 시료중량에 따라 1.84~2.32 psig 정도의 내부압력 차가 반복적으로 발생됨을 알 수 있었다. 또한, 돈육의 해동시 내부압력은 해동 개시 후 급격히 상승하여 5분 이내에 최고압력에 도달한 이후에는 서서히 하강하였으며, 해동시에 발생한 내부압력의 값은 동결시의 내부압력 값보다도 대부분 크게 나타났다. 또한, 균온처리한 우육의 동결시 내부압력 값은 약 1~4 psig 수준으로 균온처리하지 않은 우육에 비하여 매우 적게 나타났으며, 동결소요시간도 약 10~20% 정도 짧게 나타났다. 그리고 균온처리 및 다양한 동결방법에 따른 동결식육의 조직과 냉동냉장 중의 품질변화를 비교 검토한 결과, 동결방법에 따른 드립손실율은 우육의 경우 정지공기식으로 처리한 시료는 타 처리구에 비해 계속 높게 나타났으며, 돈육은 우육에 비해 상대적으로 드립손실량이 적게 나타났으나 송풍식으로 처리한 시료에서 저장 40일째, 7.39%로 가장 높게 나타났다. 동결 우육 및 돈육의 pH변화는 뚜렷한 차이를 나타내지 않았으며, VBN 및 TBA값에 있어서는 균온 처리한 시료가 완만 및 급속동결 처리한 타 시료에 비해 저장 200일까지 가장 변화가 없었다. 동결저장온도의 상하변동에 있어서는 온도변동 횟수가 증가할수록 pH 및 수분함량은 뚜렷한 변화가 없었으나 드립손실율, VBN 및 TBA값은 온도 변동횟수가 증가할수록 서서히 증가하는 경향을 보여 주었다.

• Food Science and Preservation
• /
• v.9 no.2
• /
• pp.144-147
• /
• 2002

This study was conducted to investigate the effect of sub-ingredients of kimchi on the formation of carbon dioxide and vessel pressure. The pH, titratable acidity, formation of carbon dioxide and vessel pressure of kimchi prepared with different sub-ingredients were determined during storage at 10$^{\circ}C$. In the kimhi without GA, the pH decrease and acidity increase was slow during storage, but those of the kimchis without Gl, RP and SA were began to higher from 3th day after storage showed maximum values and was maintained 9th day after storage. The main sub-ingredient for formation of carbon dioxide was garlic and the gas formation was low in the kimchi without garlic. Vessel pressure in kimchi of the latter term of storage generally showed sub-atmospheric pressure and the more formation of carbon dioxide showed the more degree of sub-atmosphere.