• Proceedings of the SAREK Conference
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• 2005.11a
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• pp.410-413
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• 2005

Drop-in tests were conducted using R290/R32 (31:69) mixture in an ice-cream maker for possible replacement of R-502 and R-404A. Optimum refrigerant charge and TEV opening were obtained through a series of experiments. At the standard outdoor condition ($35^{\circ}C$ DT, $24^{\circ}C$ WT), the time required for initial ice-cream making was 6'22", which was approximately the same as that of R-404A. The electric energy consumed was 660 kJ, which was about 10% higher than that of R-404A. The compressor outlet temperature ($8^{\circ}C$) and pressure (2.52 MPa) were higher than those ($60^{\circ}C$ and 1.48 MPa) of R-404A. The reason could be the usage of the same R-404A compressor although the specific volume of R290/R32 is much larger.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.10
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• pp.8-14
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• 2017

Improvements in the standard of living and lifestyle have led to increased sales of frozen milk products, such as soft ice cream or slush. These frozen milk products are commonly made in a small refrigeration machine. In a soft ice cream machine, the freezer is composed of a concentric cylinder, where the refrigerant flows in the annul us and the ice cream is made in the cylinder by a rotating scraper. In this study, an optimization and performance evaluation were conducted on a soft ice cream machine having a freezer volume of 2.8 liters. The optimization was focused on the scraper rotation speed and the refrigerant path of the freezer. The measurements included the temperature, pressure and consumed power. At the optimized speed of 124 rpm, ice cream was produced in 6 minutes and 2 seconds, and the COP was 0.90. Through a flow visualization study using air-water, the refrigerant path was improved. The improved design reduced the ice cream making time significantly. The present results may be used for the optimization of other refrigeration cycles, including those of frozen food products.

• Journal of Bio-Environment Control
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• v.25 no.2
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• pp.106-110
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• 2016

In this study, a planting density-growth-harvest (PGH) chart was developed to easily read the growth and harvest factors such as crop growth rate, relative growth rate, shoot fresh weight, shoot dry weight, harvesting time, marketable rate, and marketable yield of common ice plant (Mesembryanthemum crystallinum L.). The plants were grown in a nutrient film technique (NFT) system in a closed-type plant factory using fluorescent lamps with three-band radiation under a light intensity of $140{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ and a photoperiod of 12 h. Growth and yield were analyzed under four planting densities ($15{\times}10cm$, $15{\times}15cm$, $15{\times}20cm$, and $15{\times}25cm$). Shoot fresh and dry weights per plant increased at a higher planting density until reached an upper limit and yield per area was also same tendency. Crop growth rate, relative growth rate and lost time were described using quadratic equation. A linear relationship between shoot dry weight and fresh weights was observed. PGH chart was constructed based on the growth data and making equations. For instance, with within row spacing (= 20 cm) and fresh weight per plant at harvest (= 100 g), we can estimate all the growth and harvest factors of common ice plant. The planting density, crop growth rate, relative growth rate, lost time, shoot dry weight per plant, harvesting time, and yield were $33plants/m^2$, $20g{\cdot}m^{-2}{\cdot}d^{-1}$, $0.27g{\cdot}g^{-1}{\cdot}d^{-1}$, 22 days, 2.5 g/plant, 26 days after transplanting, and $3.2kg{\cdot}m^{-2}$, respectively. With this chart, we could easily obtain the growth factors such as planting density, crop growth rate, relative growth rate, lost time and the harvest factors such as shoot fresh and dry weights, harvesting time, marketable rate, and marketable yield with at least two parameters, for instance, planting distance and one of harvest factors of plant. PGH charts will be useful tools to estimate the growth and yield of crops and to practical design of a closed-type plant production system.

• Journal of the Korean Solar Energy Society
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• v.32 no.5
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• pp.52-58
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• 2012

Experimental study was performed to understand the real operation conditions of a showcase working usually in a convenient store and discount store. The purpose of this study was to show the possibility for practical use of cold-heat storage systems being operated for the showcase. To do that, evaporator and condenser temperatures were measured and the compressor electric power consumption were measured simultaneously. To use the ice storage system, the ice making process was typically operated during midnight being not needed the cooling of the showcase through the continuous running of the condenser unit. And then, the refrigerant was subcooled using the stored cold-heat after being discharged from the condenser during daytime. So, the cooling performance was increased with the sub-cooling of refrigerant during daytime,hence the actual running time of the compressor could be effectively decreased. Through the experiments, this study showed that the compressor electric power consumption during daytime could be transferred to nighttime for applying the refrigerant sub-cooling. So, for the convenient store, the maximum load transfer rates for each working cooler and showcase were estimated about 31.1% and 19.9% respectively. And for the discount store, the maximum load transfer rates for each refrigeration and freezing showcase were estimated about 34.1% and 49.0% respectively.

• 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.

• The Journal of Korean Physical Therapy
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• v.10 no.2
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• pp.87-95
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• 1998

The purpose of this study was to determine the effects of cold application for reducing spasticity in patients with traumatic brain min injury cerebrovascular accident who did not take neurosurgical treatment and medication except patients with spinal cord injury. The participants consisted of 24 men and 21 female were ramdomly assigned to three groups with each 15. The result were as followings after making an observation about the change of skin temperature and spasticity throughout cryotherapy which was performed with ice stick in Group I (1 min), Group II (5 min) and Group III(10 min). 1. It was found that the Group III, Croup II, Group I, in order named, had the statistically significant reduction of skin temperature, the reduction of spasticity showed statistically significance in Group III, Group II, in order named, but did not show it even though there was a little increase in Group I. 2. The reduction of skin temperature and spasticity did not continue over 24 hours at the same time every day for 5 days. 3. The longer cryotherapy was applied the mere skin temperature and spasticity reduced, the more skin temperature was reduced the more spasticity reduced.

• Journal of Biosystems Engineering
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• v.31 no.3 s.116
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• pp.161-167
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• 2006

The purpose of this study is to find the optimal conditions of PCM slurry manufacturing equipment for saving the marketing cost and keeping the original quality of products. In addition, the characteristics of the movable container for shipping or distributing products is analysed. The major results are as follows. 1. PCM thermal storage system is designed with the conditions of temperature($-5{\sim}10^{\circ}C$), cold chain time(30 minutes), and one time usage(50 liter). This system includes tank, freezer, circulating pump, cycle type heat exchanger, swelling tank, equipment of supplying PCM supplying unit includes cold tank, cycle type heat exchanger, suction unit and control equipments, etc. 2. After ability test of PCM thermal storage system, it shows that the required freezing time of PCM thermal storage system is less than one of the previous system. The reason is that churn (top and bottom) and compulsion circulation are occurred simultaneously and unit cooler type method is better than chiller type method. 3. By the experiment of transportation latent heat container, it is decided that the best container is $K_1$ with latent heat temperature($0{\sim}5^{\circ}C$) and density(0.15%). However, for $K_l\;and\;K_2$, it is necessary more studies on latent heat thermal conditions and conditions of making method.

• Archives of design research
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• v.19 no.2 s.64
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• pp.151-162
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• 2006

The purpose of this thesis is to upgrade brand logo's equity by objective and professional evaluating tool. A brand logo is the main factor in making brand equity, but many times a brand logo is decided without objective judgment because making a logo is considered an intuitive process. To minimize the poor judgment by non-experts, a brand logo needs objective numerical grading tool. Thus, a brand logo is a factor in making a brand identity, not only brand image. That is why brand logo must be chosen by an expert's object judgment. The concrete method to obtain a objective, and at the same time professional grading tool which can De used for the developing and verifying process for a brand logo is as below-first, considering brand judgment from various angles through existing literature, I found various logo grading factors and then extracted them with professional identity designer's subjective consideration. second, applying extracted factors to actual logo grading, verify as a efficient design management tool

• 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.