• International Union of Geodesy and Geophysics Korean Journal of Geophysical Research
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• v.25 no.1
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• pp.57-81
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• 1997

Numerical prediction of nocturnal thermal high in summer of the 1995 near Taegu city located in a basin has been carried out by a non-hydrostatic numerical model over complex terrain through one-way double nesting technique in the Z following coordinate system. Under the prevailing westerly winds, vertical turbulent fluxes of momentum and heat over mountains for daytime hours are quite strong with a large magnitude of more than $120W/\textrm{m}^2$, but a small one of $5W/\textrm{m}^2$ at the surface of the basin. Convective boundary layer (CBL) is developed with a thickness of about 600m over the ground in the lee side of Mt. Hyungje, and extends to the edge of inland at the interface of land sea in the east. Sensible heat flux near the surface of the top of the mountain is $50W/\textrm{m}^2$, but its flux in the basin is almost zero. Convergence of sensible heat flux occurs from the ground surface toward the atmosphere in the lower layer, causing the layer over the mountain to be warmed up, but no convergance of the flux over the basin results from the significant mixing of air within the CBL. As horizontal transport of sensible heat flux from the top of the mountain toward over the basin results in the continuous accumulation of heat with time, enhancing air temperature at the surface of the basin, especially Taegu city to be higher than $39.3^{\circ}C$. Since latent heat fluxes are $270W/\textrm{m}^2$ near the top of the mountain and $300W/\textrm{m}^2$ along the slope of the mountain and the basin, evaporation of water vapor from the surface of the basin is much higher than one from the mountain and then, horizontal transport of latent heat flux is from the basin toward the mountain, showing relative humidity of 65 to 75% over the mountain to be much greater than 50% to 55% in the basin. At night, sensible heat fluxes have negative values of $-120W/\textrm{m}^2$ along the slope near the top of the mountain and $-50W/\textrm{m}^2$ at the surface of the basin, which indicate gain of heat from the lower atmosphere. Nighttime radiative cooling produces a shallow nocturnal surface inversion layer with a thickness of about 100m, which is much lower than common surface inversion layer, and lifts extremely heated air masses for daytime hours, namely, a warm pool of $34^{\circ}C$ to be isolated over the ground surface in the basin. As heat transfer from the warm pool in the lower atmosphere toward the ground of the basin occurs, the air near the surface of the basin does not much cool down, resulting in the persistence of high temperature at night, called nocturnal thermal high or tropical night. High relative humidity of 75% is found at the surface of the basin under the moderate wind, while slightly low relative humidity of 60% is along the eastern slope of the high mountain, due to adiabatic heating by the srong downslope wind. Air temperature near the surface of the basin with high moisture in the evening does not get lower than that during the day and the high temperature produces nocturnal warming situation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.4
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• pp.305-311
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• 1988

To study effects of dietary heated oil on lipid metabolism in rat liver, three groups of rats were fed fresh corn oil(control) and corn oils heated for 11 hours (HA) and 24 hours(HB) at $180^{\circ}C$. Acid values of HA and HB were 2.10 and 4.02 respectively. Each gram of three kinds of experimental oils was administered to rats by intubation daily for 3 and 6 weeks. After each feeding period, body and liver weights were measured as well as the contents of liver triglyceride, cholesterol, phospholipid and fatty acid compositions of total lipid, triglyceride and phospholipid. Growth of rats were not significantly different among groups, but liver weight of HB group was higher than HA group. The contents of liver triglyceride and cholesterol were higher in HA and HB groups than in control group. The content of phospholipid was increased slightily in HB group only after 6 weeks. Linoleic acid content of dietary oil was decreased progressively by heating ; 48.27% in fresh corn oil, 42.28% in HA and 36.13% in HB. The contents of linoleic acid and other polyunsaturated fatty acids were also reduced in total lipid, triglyceride and phospholipid fractions of liver of rats fed heated oils.

• The Korean Journal of Mycology
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• v.22 no.4
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• pp.298-308
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• 1994

The properties of polygalacturonase by Ganoderma lucidum in liquid culture were investigated. The enzyme was composed of an endo- and an exo-polygalacturonase. The endo- and exo-polygalacturonase were purified approximately 56 and 9.2-fold, respectively, through ammonium sulfate fractionation, gel filtration on Biogel P-100, anion exchange chromatography on DEAE-cellulose, gel chromatography on Sephadex G-150 and re-gel chromatography on Sephadex G-150. The endo- and exo-polygalacturonase had higher affinity for apple pectin than for citrus pectin or pectic acid. The Km values of the endo- and exo-polygalacturonase for apple pectin, determined on the Lineweaver-Burk plot, were 1.44 and 10.6 mg $ml^{-1}$ for apple pectin, respectively. Purified endo-polygalacturonase was found to be homogeneous electrophoretically and had a molecular weight of 54,000 estimated on SDS polyacrylamide gel. The optimal pH for the activity of the enzymes was 4.0. The endo- and exo-polygalacturonase were stable in the pH range of 4.0 to 6.0 and 3.5 to 5.5, respectively. The optimal temperatures of the endo- and exo-polygalacturonase were 40 and $60^{\circ}C$, respectively. The exo-polygalacturonase was more resistant to heat than the endo-polygalacturonase, requiring heating for 40 min at $80^{\circ}C$ for complete inactivation. The activity of the endo-polygalacturonase was increased by $Ca^{++}$ and $Mn^{++}\;ions$, while that of the exo-polygalacturonase was increased by $Ca^{++}\;ion$ only, and was not affected by $Mn^{++}\;ion$.

• Tunnel and Underground Space
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• v.21 no.6
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• pp.518-525
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• 2011

In this study, the natural ventilation pressure resulting from the large altitude difference which is a characteristic of high radioactive waste repository and the caloric value of the heat emitted by wastes was calculated and based on the results, natural ventilation quantities were calculated. A high radioactive waste repository can be considered as being operated through closed cycle thermodynamic processes similar to those of thermal engines. The heat produced by the heating of high radioactive wastes in the underground repository is added to the surrounding air, and the air goes up through the upcast vertical shaft due to the added heat while working on its surroundings. Part of the heat added by the work done by the air can be temporarily changed into mechanical energy to promote the air flow. Therefore, if a sustained and powerful heat source exists in the repository, the heat source will naturally enable continued cyclic flows of air. Based on this assumption, the quantity of natural ventilation made during the disposal of high radioactive wastes in a deep geological layer was mathematically calculated and based on the results, natural ventilation pressure of $74{\sim}183$Pa made by the stack effect was identified along with the resultant natural ventilation quantity of $92.5{\sim}147.7m^3/s$. The result of an analysis by CFD was $82{\sim}143m^3/s$ which was very similar to the results obtained by the mathematical method.

• Journal of Energy Engineering
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• v.6 no.1
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• pp.96-103
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• 1997

Coal gasification experiments were performed to characterize the bench scaled unit of 0.5∼1.0 T/D entrained coal gasifier developed by KIER. Datong coal from China was selected for this study. The system was operated at the temperature range of 1300∼1550$^{\circ}C$, with 62.5% of coal water mixture on the basis of dry coal. Oxygen and slurry mixture were preheated prior to feeding into burner and the ratio of oxygen/coal was in the range of 0.8∼1.2. In the preparation of coal water mixture, 0.3 wt% of CWM1002 and 0.05 wt% of NaOH wire added to reduce viscosity as well as to enhance theological properties of slurry. The resultant gaseous products consist primarily of hydrogen, carbon monoxide, carbon dioxide, and minor amounts of methane. Formation of H$_2$and CO was increased, while CO$_2$was decreased as the reacting temperature being increased due to the char-CO$_2$reaction. Maximum production of H$_2$and CO occurred in the O$_2$/coal ratio of 0.9 at 1530$^{\circ}C$. Heating values of product gases were in the range of 1700∼2400 kcal/N㎥.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.600-605
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• 1999

Methyl linoleate was oxidized at 60, 90, 120 and $150^{\circ}C$, respectively, with sparging oxygen for different periods of time. On the basis of the peroxide values determined at four temperatures, four heating times were chosen for the analysis of physicochemical parameters, such as peroxide value, total oxidation products, polymer content, viscosity, refractive index and characteristics of thermal degradation by DSC (Differential Scanning Calorimeter). The content of peroxide linkage (C-O-O-C) polymer and ether or carbon to carbon linkage (C-O-C/C-C) polymer were analyzed by High Performance Size Exclusion Chromatography (HPSEC). The polymer formed at four temperatures was qualitatively identified as dimer. The polymer with peroxide linkage (C-O-O-C) were detected from methyl linoleate oxidized at $60^{\circ}C\;and\;90^{\circ}C$, but they were not detected from methyl linoleate oxidized at $120^{\circ}C\;and\;150^{\circ}C$. The enthalpy changes increased as peroxide value increased whereas maximum degradation temperature decreased. The highest correlation coefficients were obtained between maximum degradation temperature $(T_m)$, exothermic enthalpy changes and peroxide value, peroxide linkage (C-O-O-C) polymer content.

• Korean Journal of Food Science and Technology
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• v.13 no.2
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• pp.153-159
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• 1981

A study was carried out to determine the optimal sterilization conditions of cooked rice packed in retort pouch and processed in a steam-air system retort. The cooked rice packed in retort pouch in various thickness (15, 20 and 25 mm) was processed at various heating temperature (110, 115 and $120^{\circ}C$) with $F_0$-value 6.0. In order to evaluate quality change during the thermal prosessing, C-values, based on z-value $33^{\circ}C$ and $F_0$ value 6.0, were also calculated at surface, center and mass average temperatures. Subsequent storage study revealed that the cooked rice packed in 15 mm thickness and processed at $120^{\circ}C$ with$F_0$-value 6.0 could be held without any spoilage and color change, when stored for 6 months at $38{\pm}1^{\circ}C$ under saturation humidity.

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.15-22
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• 1991

Changes in cooking properties of kidney beans A (reddish purple), B (mosaic), and C (pale yellow) during storage at $4^{\circ}$, $20^{\circ}$ and $30^{\circ}C$ for 5 months were examined. The weight and volume gains of raw beans during soaking at $30^{\circ}C$ were the greatest in kidney bean A followed by B and C, which were decreased from 3 months storage at $30^{\circ}C$. The weight gain, solid loss and hardness of cooked beans at $100^{\circ}C$ for 40 min decreased from 3 months of storage at $30^{\circ}C$ in all samples. The amylograms of whole kidney bean flours showed no peak and continuous increase of viscosity during heating. The kidney bean A showed the higher values in all reference points than kidney beans B and C which had similar amylogram patterns.

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.395-404
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• 2015

The aims of this study were to determine the optimal mixing condition for two different amounts of Gynura procumbens powder and olive oil for the preparation of beef sausage. The experiments were designed according to the central composite design of response surface methodology, which showed 10 experimental points including two replicates of Gynura procumbens powder and olive oil. The physicochemical and mechanical characteristics as well as the sensory properties were measured, and these values were applied to the mathematical optimization models. The results of the physiochemical and mechanical analysis of each sample, including chewiness, cohesiveness, color a, color b, moisture content, salinity and heating loss showed significant differences. The sensory measurements were significantly different in color, flavor, tenderness, texture and overall quality. The optimum formulation, which was calculated using the numerical and graphical method, was determined to be 2.1 g Gynura procumbens powder and 7.06 g of olive oil.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.857-863
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• 2012

This study prepares dried sweet pumpkins to optimize pretreatment conditions of blanching, steaming and microwave heating and to investigate the quality characteristic of each method. The sweet pumpkin blanching treatment of moisture content decreased gradually with increasing temperature, and soluble solids, and weight loss was increased. Color temperature is lower, and a higher value of L value and b value increased. As for the sweet pumpkin steaming treatment of moisture content, it was observed that the longer the steaming time was decreased, sugar content was increased. Change of color in the L value, the longer the steaming time a and b values. Also, as for the microwave treatment of the sweet pumpkin, the longer the time the moisture content decreased, it slightly increased soluble solids and weight loss. Blanching showed the lowest hardness of texture, followed by steaming, and microwaves, in order. Penetration per 20 hours per type was determined by sensory evaluation of sugar, and sugar:fructose(1:2)ratio were higher in the composition.