• Journal of Power System Engineering
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• v.17 no.6
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• pp.102-107
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• 2013

In this paper, the performance analysis for evaporation capacity, total work and efficiency of the ocean thermal energy conversion(OTEC) power system using mixed refrigerant(R32,R152a) is conducted to find the effect of hot wasted water on OTEC power system. The system in this study is applied with two stage turbine, regenerator, cooler and separator on Organic Rankine Cycle. The commercial program HYSYS is used for the performance analysis. The main results were summarized as follows : The efficiency of the OTEC power cycle has a largely effect on the evaporation capacity and total work. As increasing temperature of heat source water, evaporator's capacity is decreased but total work increase. Otherwise, using hot wasted water bring effects not only increasing system efficiency but also declining evaporator's capacity. Thus With a thorough grasp of these effect, it is necessary to find way to use hot wasted water emitted by power plant and so on.

• Korean Journal of Food Science and Technology
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• v.7 no.2
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• pp.69-73
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• 1975

Hot air drying of red pepper was studied on the quality of dried products at various drying conditions. In order to investigate the effects of drying methods on the red pepper quality, color appearance, capsanthin (red pigment) and capsaicine (hot taste principle) were analyzed. Color appearance and red pigments of dried red pepper powder were excellently superior to the conventional sun dried products, in spite of partial decolorization by cut drying, at moderate drying temperature ranges from $55^{\circ}C$ to $65^{\circ}C$. A better capsaicine content was recorded at hot air whole dried peppers than the conventional sun dried products. on the other hand about 20 percent loss was observed in cut dried ones. And hot air dried red pepper powder showed better preservative properties than sun dried pepper.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.28 no.4
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• pp.153-157
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• 2016

In case of metal insulation, which is produced by stacking stainless steel sheets and air layers in a multi-stack manner at a specific thickness, insulation performance will be evaluated based on thermal transmittance rather than the intrinsic physical properties of each material such as thermal conductivity. However, there is no standard for measuring thermal transmittance targeted for non-homogeneous insulation which is used in relatively high temperature conditions such as a power station. In this study, the thermal conductivity of homogeneous insulation acquired by the standardized guard hot plate method and the thermal conductivity of homogeneous insulation measured by the newly developed performance tester were compared to verify the confidence level of the tester. As a result, thermal conductivity acquired by the newly developed thermal transmittance tester was about 6% higher than the thermal conductivity measured by the existing guard hot plate method under the anticipated service temperature conditions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.1
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• pp.110-115
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• 1994

To investigate the effect of potato lipoxygenase on the farinograph characteristics of wheat flour dough, composite flours containing enzyme-active potato flor (EPF) and hot-ar dried potato flour(HPF) were used. EPF was made by freeze-drying potato tuber. DPF (denaturated potato flour) was prepared by holding EPF at 8$0^{\circ}C$ for 18 hr in a dry oven. The potato flours were added to wheat flour at a level of 10% , respectivley. EPFB (enzyme-active potato flour blends, 90% wheat flour +105 enzyme -active potato flour) containing lipoxygenase activity gave higher farinogram peak time and higher stability values, lower MTI (mixing tolerance index ) and lower weakness values than those of HPFB(hot-air potato flour blends, 90% wheat flour + 10 % hot-air potato flour). Moreover, then lipoxygenase was added to DPFB(denatured potato flour blends , 90% wheat flour + 10% denatured potato flour) at a level of EPFB, it resulted in increasing stability, peak time and decreasing MTI , weakness at a level of EPFB. When the lipoxugenase was added to wheat flour with fumaric acid at alevel of 6.5 $\times$ 10units/g flour, lipoxygenase overcame the deleterious effects that fumaric acid including activated double-bond compounds have at mixing stability. Also the addition of liposxygenase with linoleic acid to defatted wheat flour resulted in the increase in stability and decrease in MTI value compared with those of linoleic acid and defatted wheat flour.

• Proceedings of the KSME Conference
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• 2001.06e
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• pp.162-168
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• 2001

In the present study, flow visualizations, hot-wire velocity measurements and computational fluid dynamics were performed in order to determine complicated air flow characteristics in a neonate incubator. In this study, following conclusions can be made: (1) The flow visualization technique developed in the present study revealed an enough qualitative information for the flow field in the neonate incubator. Flow structures in a neonate incubator with a realistic three-dimensional shape was successfully visualized the present study. (2) Results from the flow visualization were relatively in good agreements with those obtained from the computational fluid dynamics. (3) Velocities very near the neonate measured by the hot-wire anemometer were relevant to those obtained from the computational fluid dynamics. (4) Temperatures were higher at the neck region and the medial aspect of both thighs, but lower in both extremities. (5) Small vortices between the neonate and the mattress might interfere with convective and evaporative heat transfers on the neonate's surface. In the fluid dynamic aspect, it is important to eliminate the formation of these small vortices for the design of incubator chamber.

• Journal of Biosystems Engineering
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• v.31 no.5 s.118
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• pp.430-435
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• 2006

Greenhouse horticulture in South Korea covered about 52,000 ha in 2005. Greenhouse area of about 12,000 ha has been heated during winter season with heating cost of $20{\sim}40%$ of total Production cost. Farmers engaged in greenhouse horticulture were changed into aged people. Therefore the laborsaving of working process and the saving of greenhouse heating cost should be accomplished simultaneously to increase income of greenhouse horticulture. The best method for saving of greenhouse heating cost is to install thermal tunnels into greenhouse. Then hot air heaters using fossil fuel should be changed into hot water heaters. In other words air heating using forced convection should be changed into natural convection system. In this research coil tube made of flexible PE pipe was designed as hot water heat exchanger and its heat exchanging characteristics were analyzed. This new heat exchanger has been adopted as a natural convection system for hot water heating of greenhouse horticulture.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.800-809
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• 2007

To develope Hanbang beef jerky as health food, six kinds of beef jerky were prepared by adding sugar (A), licorice (B) and three kinds of spice extracts (clove: C, fennel fruit: D and Chungyang green pepper extract: E) and mixture of all extracts (F). The effects of the drying method and added spice extracts on the quality characteristics of the beef jerky were evaluated. In general, the air-blast dried beef jerky contained $31{\sim}33%$ moisture, $50.0{\sim}51.2%$ crude protein, $7.2{\sim}7.8%$ crude lipid and $3.0{\sim}3.3%$ crude ash. For the mineral content of the air-blast dried jerky, the most prevalent mineral was Na $(1540.08{\sim}1838.17$ mg%), followed by K, P, Mg, and Ca. The Ca content of the beef jerky was highest in the mixed extract group (88.53 mg%), and the lowest content was in sugar-added group (53.12 mg%). For the color properties, the L-value (lightness), a-value (redness) and b-value (yellowness) were higher in the air-blast dried beef jerky than in the hot air dried samples. The drying methods showed their greatest affect on the redness (a) for all six jerkies (p<0.001). For the preference by sensory evaluation, the beef jerky samples with added sugar (A) and licorice extract (B) had significantly higher scores than the beef jerky samples with the added spice extracts, for both of air-blast drying and hot air drying (p<0.05). Preference for the air-blast dried beef jerkies with added clove (C) and fennel fruits (D) were significantly higher, in terms of taste, color, softness and aftertaste as compared to the respective hot air dried jerkies (p<0.01). Considering all the obtained results, we concluded that licorice and spice extracts can be used as natural preservatives in the development of health foods and the air-blast drying method is recommended to improve the quality characteristics of beef jerky.

• Journal of Biosystems Engineering
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• v.26 no.5
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• pp.441-448
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• 2001

Hot air heater with light oil combustion is used as the most common heater for greenhouse heating in the winter season. However, exhaust gas heat discharged to atmosphere through chimney reaches up to 10~20% of total heat capacity of the oil burred. In order to recover the heat of this exhaust gas and to use for greenhouse heating, the heat pipe type exhaust heat recovery system was manufactured and tested in this experiment. The system consisted of a heat exchanger made of heat pipes, ø15.88${\times}$600mm located in the rectangular box of 675(L)${\times}$425(W)${\times}$370(H)mm, an air suction fan and air ducts. The number of heat pipe was 60, calculated considering the heat exchange amount between exhaust gas and air and heat transfer capacity of a heat pipe. The working fluid of heat pipe was acetone because acetone is known for its excellent heat transfer capacity. The system was attached to the exhaust gas path. According to the performance test it could recover 53,809 to 74,613kJ/h depending on the inlet air temperature of 12 to -12˚at air flow rate of 1.100㎥/h. The temperature of the exhaust gas left the heat exchanger dropped to 100$^{\circ}C$ from 270$^{\circ}C$ after the heat exchange between the suction air and the exhaust gas.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1948-1953
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• 2014

This study examined changes in antioxidant activity as well as contents of rosmarinic acid, homoplantaginin, and luteolin, which is the main substance of Salvia plebeia R. Br. (SPR) known to have anti-inflammatory efficacy, according to drying, blanching, and fermentation conditions. Rosmarinic acid content was 16.42 mg/g upon hot-air drying and 10.19 mg/g upon hot-air drying after blanching, and there was no significant difference in the case of leaf and root freezing or cold-air drying. Rosmarinic acid content was 8.69 and 8.15 mg/g in the case of air-drying in the shade and freeze-drying, respectively, and decreased to 0.05 mg/g or undetected after fermentation. SPR processed by freeze-drying, cold-air drying in the shade, and hot-air drying showed ABTS radical scavenging ability over 98.5% at a concentration over $500{\mu}g/mL$ as well as excellent radical scavenging ability of 87.3% in the case of hot-air drying after blanching. Root showed lower ABTS radical scavenging ability than leaves. SOD-like activity was measured to be 6.1~27.8% at a concentration of $1,000{\mu}g/mL$, which was significantly difference from ABTS radical scavenging ability. As rosmarinic acid and homoplantagine, an anti-inflammatory material contained in SPR, are almost undetectable after oxidation fermentation during processing, hot-air drying after blanching or drying seems to be suitable to develop SPR as a functional substance.

• Food Science and Preservation
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• v.23 no.7
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• pp.1018-1025
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• 2016

To investigate biological activities in Aronia melanocarpa various drying methods were employed such as vacuum freeze drying, hot air drying and cold air drying. DPPH radical scavenging activity and ABTS radical scavenging activity of vacuum freeze dried Aronia melanocarpa was higher than hot and cold air dried Aronia melanocarpa. Vacuum freeze drying method showed the greatest contents of total phenol (15.34 g GAE/100 g), flavonoid (3.10 g GE/100 g) and tannin (2.46 g TE/100 g). Total anthocyanin content decreased to 163.52 mg C3G/100 g and 50.15 mg C3G/100 g for hot and cold air drying, respectively. Vacuum freeze-dried method increased the total anthocyanin content (743.09 mg C3G/100 g) when compared with fresh Aronia melanocarpa (163.52 mg C3G/100 g). Total proanthocyanidin content of vacuum freeze dried Aronia melanocarpa has increased to 6.21 g CE/100 g more than eight times compared with fresh Aronia melanocarpa (0.71 g CE/100 g). Chlorogenic acid and neochlorogenic acid content of vacuum freeze dried Aronia melanocarpa were higher than hot air dried and cold air dried Aronia melanocarpa, increasing about three times compared with fresh Aronia melanocarpa. These results suggested that vacuum freeze drying is optimal drying method to enhance biological activities in Aronia melanocarpa.