• Journal of Advanced Marine Engineering and Technology
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• v.32 no.2
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• pp.292-298
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• 2008

This study was experimentally investigated to understand the ice making characteristics of ice on a coil type ice maker. The experiment was carried out under the following conditions which are the brine temperatures of $-10[^{\circ}C],\;-8[^{\circ}C],\;-6[^{\circ}C]$, brine flow velocities of 1.0[m/s], 1.4[m/s], 1.8[m/s] and initial water temperatures of $6[^{\circ}C],\;9[^{\circ}C],\;12[^{\circ}C]$, ect. The acquired conclusions shows: 1) Ice making amount is increased with decreasing in the temperature of brine. 2) Total ice making amount shows higher value in larger size coil. However, the ice making amount per heat transfer area is increased in smaller one. 3) The ice making amount is increased with decreasing in the initial water temperature. 4) It is cleared that the overturn of natural convection existed in this experimental result.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.29 no.8
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• pp.437-445
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• 2017

Because of improvement of living standards and increased use of ice at home, built-in ice makers are of interest. In this study, refrigeration cycle of a unitary ice maker for residential usage was optimized using R-404A. Optimization was achieved through a search for proper refrigerant charge amount. For the present ice maker producing ice for 24 cups, the optimum charge amount was 200 g. In this configuration, the ice making cycle time was 17 minutes 53 seconds, ice production was 1.27 kg/h and COP was 0.310. After initial start-up, condensation and evaporation temperatures gradually decreased with time. As ice builds in the cup, heat transfer performance of the evaporator decreases, that results in decrease of evaporation and condensation temperatures. Replacement of existing slit nozzles with individual circular hole nozzles improved ice production capacity by 10 percent. Through visualization of ice formation in the ice cup, growth rate of the ice in the cup was relatively uniform.

• Proceedings of the SAREK Conference
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• 2006.06a
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• pp.144-149
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• 2006

In this study ice making characteristics are experimentally investigated for the ice slurry generating system which is pneumatically operated. The experimentations are conducted under the various test conditions such as chilled water inlet temperature, aqueous solution concentration, flow rate of cooling water, scraper pitch and frequency of cylinder stroke. For the above experimental conditions, ice making characteristics of the slurry ice generating system are evaluated in terms of the overall heat transfer coefficient, heat transfer rate and the amount of slurry ice generation. And the experimental results show that the heat transfer rate of the system increases as the flow rate of cooling water solution increases and the concentration of ethylene glycol and inlet temperature of chilled water decreases.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.13 no.12
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• pp.1175-1183
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• 2001

Recently, a great attention has been paid to the ice thermal storage system for the purpose of energy saving and reduction in peak electrical demand. In the present study, it has been investigated the freezing behavior of several kinds of water solutions with nonionic surfactant. In order to prevent ice blockage in a cooled pipe, the amount and wall adhesion behavior of ice of the test fluids were observed experimentally under different concentration of water solution with surfactant, temperature of cooled wall, and the shear velocity of test fluids. The results showed that the size of ice crystal became smaller at higher shear velocity at wall. And the lowest limit of wall adhesion of ice in water solution with surfactant was found at 230 W/$m^2$ of heat flux.

• Journal of Advanced Marine Engineering and Technology
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• v.33 no.4
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• pp.443-450
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• 2009

This study has dealt with the ice making characteristics in a rectangular vessel cooled from below direction with experiment and numerical analysis. The experiment and numerical analysis were carried out under the following conditions which are the cooling wall temperatures of -5[$^{\circ}C$], -10[$^{\circ}C$], and -15[$^{\circ}C$]. The temperature profile of non-frozen layer was calculated by numerical analysis as the form of non-dimensional temperature. From this study, it is cleared that the existence of natural convection is clearly known. And also the non-dimensional freezing amount was derived from experimental result. This correlation equation will give a useful information to the designers of ice making system.

• Atmosphere
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• v.20 no.3
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• pp.261-271
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• 2010

Carbon isotopic compositions of the YC-2 stalagmite in Yongcheon Cave were analyzed to delineate paleoclimatic variations near Korean peninsula for the past historical period. The YC-2 stalagmite is about 68 mm long and annual growth laminae are distinctively identified. Because the number of growth laminae is at least 242, the stalagmite can be estimated to be at least 241 years old. At about 15 mm from the bottom, one thick brown growth lamina is observed, and this lamina was likely to have been formed when the stalagmite ceased to grow, making the hiatus. High resolution, carbon isotope data indicate past fluctuations of East Asia monsoonal intensity (intimately related to the amount of precipitation). Based on the carbon isotope trend, the stalagmite can be divided into three stages (Stages I, II and III). The highest carbon isotopic compositions of Stage I (${\delta}^{13}C$=-3.3~0.4‰, PDB) indicate that the stalagmite grew during the Little Ice Age when cold and dry climate prevailed with less vegetation. Stage II is characterized by a transitional period from cold and dry to warm and wet climate with a increasing trend of carbon isotopic compositions (${\delta}^{13}C$=-9.6~-0.6‰) and this period indicates the weakening of the Little Ice Age climate. This decreasing trend also suggests that Little Ice Age was terminated near middle 1870's around Korean peninsula. Relatively low carbon isotopic compositions during Stage III (${\delta}^{13}C$=-11.0~-8.0‰) indicates that the climate was changed to warm and wet conditions which are similar to the present.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.357-364
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• 2012

Quality characteristics of sausage with added pine needle powder (0%, 0.5%, 1.0%, 1.5%, 2.0%, and 2.5%) as an ingredient. The basic ingredients of sausage consisted of pork meat 60%, olive oil 20%, and ice water 20%. Sensory properties of sausage were analyzed by a sensory test, and the texture and color characteristics were measured using a texturometer and color meter, respectively. In the results of the sensory test, taste, texture, and overall preference were highest in the sample with added 1.5% pine needle powder. The sausage with added 1.5% pine needle powder was moderate in color intensity, pine needle flavor, and astringent taste. Hardness and gumminess of sausage were higher in 1.0% and 1.5% pine needle powder. However, springness and chewiness of sausage showed no significant differences. In terms of color intensity of sausage, L-value and a-value were lower and b-value was higher, depending on the pine needle powder amount. Development of off-flavor of sausage during storage was greater in 0% and 1.5% added sausages than in 2.0% sausage with increasing storage time. As a conclusion, sausages with added 1.5% and 2.0% pine needle powder were the most suitable for making functional sausage with added pine needle powder.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.15-32
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• 2002

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic microscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.