• The Plant Pathology Journal
• /
• 제38권4호
• /
• pp.403-409
• /
• 2022

In biological particles such as Fusarium species, ice nucleation activity (INA) has been observed. Fusarium strains isolated from apple declined trees in Korea were identified with a multilocus sequence analysis using the tef1 and rpb1 genes. Droplet-freezing and tube-freezing assays were used to determine the INA of the strains, using Pseudomonas syringae pv. syringae KACC 21200 as a positive control and resulting in seven INA+ fungal strains that were identified as F. tricinctum (KNUF-21-F17, KNUF-21-F18, KNUF-21-F29, KNUF-21-F32, KNUF-21-F38, KNUF-21-F43, and KNUF-21-F44). The effect of Fusarium INA+ KNUF-21-F29 was compared to that of INA- strains on Chrysanthemum morifolium cv. Shinma explants. A higher callus formation and no-shoot formation were observed, suggesting that fungal INA could play a role in cold injuries and be a factor to consider in rapid apple decline. To the best of our knowledge, this is the first report of INA fungal strains isolated in Korea.

• Wind and Structures
• /
• 제32권3호
• /
• pp.205-217
• /
• 2021

Cold regions with high air density and wind speed attract wind energy producers across the globe exhibiting its potential for wind exploitation. However, exposure of wind turbine blades to such cold conditions bring about devastating impacts like aerodynamic degradation, production loss and blade failures etc. A series of wind tunnel tests were performed to investigate the effect of icing on the aerodynamic properties of wind turbine blades. A baseline clean wing configuration along with four different ice accretion geometries were considered in this study. Aerodynamic force coefficients were obtained from the surface pressure measurements made over the test model using MPS4264 Simultaneous pressure scanner. 3D printed Ice templates featuring different ice geometries based on Icing Research Tunnel data is utilized. Aerodynamic characteristics of both the clean wing configuration and Ice accreted geometries were analysed over a wide range of angles of attack (α) ranging from 0° to 24° with an increment of 3° for three different Reynolds number in the order of 105. Results show a decrease in aerodynamic characteristics of the iced aerofoil when compared against the baseline clean wing configuration. The key flow field features such as point of separation, reattachment and formation of Laminar Separation Bubble (LSB) for different icing geometries and its influence on the aerodynamic characteristics are addressed. Additionally, attempts were made to understand the influence of Reynolds number on the iced-aerofoil aerodynamics.

• 대한기계학회논문집B
• /
• 제24권11호
• /
• pp.1497-1505
• /
• 2000

A numerical study is made on the ice-formation for a laminar flow in a curved channel. When the water flows through the curved channel with the walls specified below the freezing temperature, the ice layer has been formed on the curved surface, different from that of a straight channel. The fluctuation of ice layer has been predicted, considering the variation of velocity and temperature near the curved portion of channel. The study also takes into account the interaction existing between the laminar flow and the curved channel. In the solution strategy, the present study is substantially different from the existing works in that the complete set of governing equations in both the solid and liquid regions are resolved. The results from this study have been mainly presented, focusing on the variation of ice layer close to the curved portion. Numerical results have been obtained parametrically by varying the curved angle and the radius of curvature of channel, in addition to the variation of Reynolds numbers and wall temperatures of channel. The results show that the curved shape of channel has the great effect on the thickness of the solidification layer. The wave of ice layer thickness appears in the vicinity of curved portion. This behavior of ice layer has been amplified as is the increasing of curved angle and the radius of curvature of channel. In addition, the ice layer becomes thin as Reynolds numbers in increasing. And also, as the wall temperature of channel increases, the width of channel becomes to be shrunk due to the growth of ice layers in the upper and lower wall of channel.

• 한국축산식품학회지
• /
• 제32권5호
• /
• pp.627-634
• /
• 2012

This study was carried out to investigate the physical and thermal properties of ${\kappa}$-carrageenan (${\kappa}$-car) gel added whey protein isolate (WPI) as a cryoprotectant. The concentration of ${\kappa}$-carrageenan was fixed at 0.2 wt%. The mean ice crystal size of the WPI/${\kappa}$-car was decreased according to increasing whey protein isolate concentration. The temperature of gel-sol (Tg-s) and sol-gel (Ts-g) transition of WPI/${\kappa}$-car maxtrix was represented in the order of 3.0, 0.2, 5.0 and 1.0 wt%. In addition, the transition temperature of gel-sol of WPI in sucrose solution were showed in order of 1.0, 5.0, 0.2 and 3.0 wt% depending on whey protein isolate concentration. The shape of ice crystal was divided largely into two types, round and rectangular form. 1.0 wt% WPI/${\kappa}$-car matrix at pH 7 and 9 showed minute and rectangular formation of ice crystals and whey protein isolate in sucrose solution at a concentration of 1.0 wt% WPI/${\kappa}$-car matrix at pH 3 and 5 showed relatively large size and round ice crystals. The ice recrystallization characteristics and cryprotective effect of ${\kappa}$-carrageenan changed through the addition of different concentrations of whey protein isolate. It seems that the conformational changes induced interactions between whey protein isolate and ${\kappa}$-carrageenan affected ice recrystallization.

• 한국진공학회:학술대회논문집
• /
• 한국진공학회 2008년도 제34회 동계학술대회 초록집
• /
• pp.141-141
• /
• 2008

• 한국컴퓨터정보학회논문지
• /
• 제29권3호
• /
• pp.91-98
• /
• 2024

본 논문에서는 공기방울이 있는 불투명한 얼음 구를 효율적으로 표현할 수 있는 기하학적 접근법 기반의 입자-격자 혼합 프레임워크를 소개한다. 격자를 통해 수온이 확산되고 입자를 통해 얼음 내부에 표현되는 공기방울을 표현한다. 노이즈한 용존공기장(Dissolved air field)이 생성되는 이전 기법의 문제를 해결하기 위해 본 논문에서는 레벨셋을 이용하여 알고리즘을 경량화한다. 즉, 활성화 입자(Active particle)의 개수와 초기 용존산소량(Dissolved oxygen)을 이용하여 열확산의 종료 조건을 효율적으로 제어한다. 또한 공기방울 근처에만 계산했던 이전 용존공기장 기법을 투명한 영역에도 확산하여 사실적인 얼음 구를 표현했고, 입자의 방향성을 정확하게 계산하기 위해 레벨셋 기반의 접근법을 소개한다. 결과적으로 본 논문에서 제시한 방법은 기존 기법에 비해 약 3배정도 빨랐으며 시각적으로 개선된 불투명 얼음 구의 가시화 결과를 보여주기 때문에 물리적인 가상 얼음 형태를 표현하는 분야에 활용될 수 있다.

• 한국가스학회지
• /
• 제7권4호
• /
• pp.1-6
• /
• 2003

에어졸 제품에 주로 사용되어왔던 프레온 가스는 오존층 파괴 등의 나쁜 영향으로 인해 액화석유가스(LPG)로 대체되었다. 따라서 본 연구에서는 프레온 가스가 아닌 액화석유가스를 이용하여 피부에 냉감 효과를 줄 수 있는 화장품을 개발하였다. 냉감 효과는 분사할 때 형성되는 얼음의 지속력에 의해 결정되었으며 얼음의 성상 관찰을 통해 최적의 원액 처방과 액화석유가스의 혼합비율을 선정하였다. 원액의 처방에서는 향을 가용화시킨 스킨타입으로 제조했으며 투명 내압용기를 이용하여 원액과 액화석유가스의 유화안정성을 평가하였다. 액화석유가스의 성분비(프로판:이소부탄:노말부탄)는 원액을 분사할 때 생성되는 얼음의 성상에 가장 큰 영향을 미쳤으며 프로판 가스의 함량이 높을 경우 분사압력이 높아 생성되는 얼음이 분사압력에 의해 부서지는 현상이 생겨 일정한 부피의 얼음을 얻기가 어렵게 된다. 실험결과 프로판 가스의 함량이 $3\%$미만이고 이소 부탄 가스의 함량이 $20\%$이상이며 노말 부탄 가스의 함량 $60\%$이상일 경우 최적의 얼음이 생성되었다. 또한 원액과 액화석유가스의 혼합 비율도 얼음 생성에 큰 영향을 미쳤으며 액화 석유가스의 양을 원액의 양을 기준으로 최소한 $50\%$ 이상 사용할 경우 얼음이 생성되었다.

• 한국식품영양과학회지
• /
• 제21권2호
• /
• pp.213-218
• /
• 1992

식품의 동결중에 생성되는 빙결정의 크기에 미치는 동결조건의 영향을 조사하고 그 관계를 정량적으로 평가함과 아울러 동결조건과 빙결정 분산구조와의 관계를 이론해석에 의해 조사한 결과, 1. 동결이동속도 u는 생성빙결정의 평균경 d$_{p}$와 u .d$_{p}$/D~constant의 관계에 있음을 간단한 차원해석에 의해 예측이 가능하였다. 2. 2% 한천 겔, 5%한천 겔, 20% 젤라틴 겔, 돈육의 순서로 동결점에 도달하는 시간이 빨라지며 동결시간 및 최대빙결품 생성대의 통과시간은 냉매온도와 선형적인 관계를 나타내었다. 3. 대두 단백질 겔중에 생성되는 빙결정의 평균경 d$_{p}$와 동결계면 이동속도 u 는 반비례 관계를 나타내었으며, 이로부터 구해진 u .d$_{p}$의 값은 3.4$\times$$10^{-6}$ $\textrm{cm}^2$/sec로 예측 이론식이 유효한 것으로 사료되었다. 4. 동결보존중의 대두 단백질 겔 내부에 생성된 빙결정의 성장에 미치는 보존온도의 영향을 조사한 결과, 양자가 빙결정의 성장에 미치는 영향은 거의 없는 것으로 나타났다. 5. 동결조건과 동결계면구조와의 사이에 Moving velocity of freezing front= (Mass transfer rate of water at freezing front)$\times$ (Surface area of freezing front) 의 관계를 나타내었다.

• Journal of Advanced Marine Engineering and Technology
• /
• 제27권6호
• /
• pp.721-727
• /
• 2003

Freezing of turbulent water flow between two horizontal cooled parallel plates with the separated region has been investigated experimentally. The flow separation was induced by vertical plates (two-dimensional plates) situated at the inlet of the rectangular channel. The degree of flow separation was varied by employing vertical thin plates with various heights. Three kinds of the vertical plates with 8.0, 9.8 and 12.5 mm in height were utilized. The Reynolds number and cooling temperature ratio were ranged from $3.45\times10^3 to 1.73\times10^4$ and 7.0 to 20.0 respectively, The measurements show that the flow separation influenced remarkably on the local ice formation characteristics. The location of the first ice layer and the average heat transfer at the ice surface were found be correlated as a function of the Reynolds number, the cooling temperature ratio, and the orifice height ratio.

• Journal of the korean society of oceanography
• /
• 제33권1-2호
• /
• pp.1-7
• /
• 1998

In the western Weddell Sea, winter mixed layer is characterized by near-freezing temperature and higher salinity due to brine injection through sea-ice formation. This layer becomes Winter Water being capped by warmer and less saline Antarctic Surface Water during the sea-ice melt-ing season. In this study, Winter Water was preliminarily identified by the oxygen isotopic com-positions. The ${\delta}^{18}$O values of Winter Water show the progressively increasing trend from south to north in the study area. It presumably reflects the enhanced mixing with Antarctic Surface Water due to the extent of influence by low S'"0 value of sea-ice/glacier meltwater. Correlations between salinity and 6'"0 values of seawater can be used to more generally characterize Winter Water with a view to identification. However, the prediction on the degree of mixing from these relationships needs more detailed isotope data, although this study allows the oxygen isotopic composition of seawater as a tracer to identify the water mass.