• 한국식품영양과학회지
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• 제14권4호
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• pp.353-358
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• 1985

본(本) 연구(硏究)에서는 3종(種)의 잎담배 추출액(抽出液)을 시료(試料)로 하여 동결농축(凍結濃縮)에 관(關)한 기초실험(基礎實驗)으로서 시료용액(試料溶液)의 농도(濃度)와 빙점(氷點)과의 관계(關係), 점도(粘度)와 농도(濃度)와 온도(溫度)와의 관계(關係) 및 빙결정(氷結晶)의 형상(形狀)을 측정(測定)한 결과, 다음과 같은 결론(結論)을 얻었다. 1. 빙점(氷點) $t_m(^{\circ}C)$과 농도(濃度) X(wt%)와의 관계식(關係式)은 아래와 같다. $t_m=-{\frac{18.6X}{170-{\frac{X}{100}}(170+18)}}$ 2. 점도(粘度) ${\mu}(c{\cdot}p)$와 온도(溫度) T(K)와 농도(濃度) X(wt%)의 관계(關係)는 아래식과 같다. $log_{10{\mu}}={\frac{1585}{T}}+2.11{\frac{X}{100-X}}-5.50$ 3. 고농도(高濃度)의 용액(溶液)에서 얇은 수지상형(樹枝狀形)의 빙결정(氷結晶), 저농도용액(低濃度溶液)에서 두꺼운 판상형(板狀形)의 빙결정(氷結晶)이 생성(生成)되었다.

• 한국식생활문화학회지
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• 제33권2호
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• pp.125-132
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• 2018

This study was carried out to determine the optimal storage conditions by examining the effects of the storage conditions on the quality of red pepper powder during storage in households. Red pepper powder was stored at room temperature ($20^{\circ}C$), refrigeration (2 and $-1^{\circ}C$) and frozen (-5 and $-20^{\circ}C$) for 3, 6, 9 and 12 months. The ASTA color value, capsanthin content and redness ($a^{\ast}$) of the red pepper powders stored at -5 and $-20^{\circ}C$ were not decreased significantly depending on the storage temperatures until 9 months. The pH of red pepper powder stored at $20^{\circ}C$ decreased significantly until 9 months and increased at 12 months. The microbiological quality of the red pepper powder stored at -5 and $-20^{\circ}C$ was more stable during long-term storage. In the sensory evaluation of red pepper powder stored under all conditions, the overall freshness, redness, hot flavor, moisture release, and edibility decreased with increasing storage period from the control to 12 months. Moisture release increased from 3 months to 12 months. Overall, red pepper should be stored at low temperatures (2, $-1^{\circ}C$) for up to 6 months, and frozen (${\geq} -5^{\circ}C$) for 6 to 9 months. The optimal temperature for long-term storage (${\geq}9$ months) was $-20^{\circ}C$.

• 설비공학논문집
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• 제16권9호
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• pp.845-854
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• 2004

The evaporation heat transfer coefficient for R-l34a, R-407C (a mixture of 23wt% R-32, 25 wt% R-125, and 52 wt% R-l34a) and R-410A (a mixture of 50 wt% R-32 and 50 wt% R-125) flowing in the oblong shell and plate heat exchanger were investigated experimentally in this study. Four vertical counterflow channels were formed in the exchanger by four plates of commercial geometry with a corrugated sinusoid shape of a chevron angle of 45 degree. The effects of the mean vapor quality, mass flux, heat flux, and saturation temperature of different refrigerants on the evaporation heat transfer were explored in detail. Similar to the case of a Plate heat exchanger, even at a very low Reynolds number, the flow in the oblong shell and plate heat exchanger remains turbulent. It is found that the evaporation heat transfer coefficient in the plates is much higher than that in circular pipes. The present data show that the evaporation heat transfer coefficients of all refrigerants increase with the vapor quality. At a higher mass flux h, is higher than for the entire range of the vapor quality. Raising the imposed wall heat flux was found to slightly improve h$_{r}$, while h$_{r}$ is found to be lower at a higher refrigerant saturation temperature. A comparison of the performance of the various refrigerants reveals that R-410A has the highest heat transfer performance followed by R-l34a, and R-407C had the lowest performance of the refrigerants tested. Based on the present data, empirical correlations of the evaporation heat transfer coefficient were proposed.sed.

• 설비공학논문집
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• 제20권4호
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• pp.266-273
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• 2008

Natural gas hydrates are ice-like solid substances, which are composed of water and natural gas, mainly methane. They have three kinds of crystal structures of five polyhedra formed by hydrogen-bonded water molecules, and are stable at high pressures and low temperatures. They contain large amounts of organic carbon and widely occur in deep oceans and permafrost regions. Therefore, they are expected as a potential energy resource in the future. Especially, $1m^3$ natural gas hydrate contains up to $172Nm^3$ of methane gas, de pending on the pressure and temperature of production. Such large volumes make natural gas hydrates can be used to store and transport natural gas. In this study, three-phase equilibrium conditions for forming natural gas hydrate were numerically obtained in pure water and single electrolyte solution containing 3 wt% NaCl. The results show that the predictions match the previous experimental values very well, and it was found that NaCl acts as an inhibitor. Also, help gases such that ethane, propane, i-butane, and n-butane reduce the hydrate formation pressure at the same temperature.

• 설비공학논문집
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• 제23권4호
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• pp.303-311
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• 2011

This study presents a new idea of liquid desiccant dehumidifier with extended surface to improve the compactness. Extended surface is inserted between vertical cooling tubes, and the liquid desiccant flows down along the tube walls and the extended surface as well. Though the extended surface contributes to the increase in the mass transfer area, the effect tends to be limited because less conductive non-metallic materials need to be applied due to the high corrosiveness of liquid desiccant. To analyze the effects of the extended surface insertion, mathematical modelling and numerical integration are performed for the heat and mass transfer in the liquid desiccant dehumidifier. The results show that, though the liquid desiccant on the extended surface is heated due to the moisture absorption, the temperature can be maintained by periodic mixing at the contact points between the tube and the extended surface with the liquid desiccant stream from the tube side at a relatively low temperature. This implies the absorption heat from the extended surface side can be removed effectively by mixing, which leads to a substantial improvement of the dehumidification in the liquid desiccant dehumidifier with extended surface. When the interval of the extended surface, $p_e/L$, is less than 0.1, the dehumidification is shown to increase by more than two times compared with that without extended surface.

• Journal of Biosystems Engineering
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• 제26권5호
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• pp.449-460
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• 2001

This study was carried out to develop a simulation model with EES(Engineering equation solver) for analyzing the performance of a grain cooler. In order to validate the developed simulation model, several main factors which have affected on the performance of the gain cooler were investigated through experiments. A simulation model was developed in the standard vapor compression cycle, and then this model was modified considering irreversibe factors so that the developed alternate model could predict the actual cycle of a grain cooler. The compressor efficiency in vapor compression cycle considering irreversibility much affected on the coefficient of performance(COP). The COP in the standard vapor compression cycle model was greatly as high as about 6.50, but the COP in an alternative model considering irreversibility was as low as about 3.27. As a result of comparison between the actual cycle and the vapor compression cycle considering irreversibility, the difference of pressure at compressor outlet(inlet) was a little by about 48kPa (8.8kPa), the temperatures of refrigerant at main parts of the grain cooler were similar. and the temperature of chilled air was about 8$\^{C}$ in both. The model considering irreversibility could predict performance of the grain cooler. The theoretical period required to chill grain of 1,383kg from the initial temperature 24$\^{C}$ to below 11$\^{C}$ was about 55 hours 30 minutes, and the actual period required in a grain bin was about 58 hours. The difference between the predicted and an actual period was about 2 hours 30 minutes. The cooling performance predicted by the developed model could well estimate the cooling period required to chill the grain.

• 한국산학기술학회논문지
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• 제11권7호
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• pp.2323-2327
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• 2010

저온환경에서의 자동화 설비, 반도체, 제조공정 및 수분 접촉이 되는 화학생산 라인 공정 등의 수분 제거를 위하여 다층형 열교환기를 이용한 제습장치를 구성하였다. 이 장치의 주요구성은 핀 피치가 다른 증발기 4대, 2대의 압축기, 2대의 응축기 그리고 팽창밸브로 각각 제작되었다. 본 연구에서는 제 1 열교환기(증발기)의 전면 풍속을 변화시켜 제습기의 성능 특성을 분석하였다. 즉, 제1 열교환기의 정면 풍속을 1.0m/s에서 4.0m/s까지 0.5 m/s의 간격으로 증가시켜 각 측정지점에서 온도와 상대습도를 측정하여 엔탈피를 구하여 각 열교환기의 냉각능력을 구했다. 그 결과 제1 열교환기의 정면 풍속이 2.0 m/s에서 각 열교환기의 냉각능력이 가장 좋은 것을 알 수 있었다.

• 한국식품영양과학회지
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• 제33권5호
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• pp.911-916
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• 2004

우리나라 식단에 이용되는 채소 중 비교적 이용 빈도가 높은 양파와 콩나물, 당근의 통상적인 데치기를 통하여, 조리 후 냉장저장(cook/chill)하여 단체급식 현장에서 단순히 가열하여 제공하는 경우, 채소류의 조직감을 안정적으로 유지할 수 있었다. 양파와 콩나물, 당근 모두 7$0^{\circ}C$에서 각각 20분, 10분, 30분 동안 열처리하였을 때 조직강도가 높게 나타났으나, 실질적으로는 10분 이상으로 일정한 효과를 얻을 수 있을 것으로 판단된다. 또한 데치기 할 때 칼슘이온의 첨가로 조직감의 향상을 얻을 수 있었으며, 그 효과는 당근이 가장 크게 나타났고, 콩나물은 상대적으로 크지 않았다. 칼슘이온의 첨가에 의해 데치기 후 냉장조건에서 5일까지 저장한 후 재 가열하여도 초기의 조직강도 이상으로 유지되었다. 그러므로 데치기를 한 채소를 이용하여 대규모로 조리 한 뒤, 냉장 저장 후 단체급식현장에서 가열하여 제공하면, 고온에서 조리한 뒤, 저장하는 동안 채소의 연화에 의한 품질의 저하를 극복할 수 있을 것으로 기대된다.

• 설비공학논문집
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• 제20권6호
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• pp.381-387
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• 2008

The presence of non-condensable gases as an additional thermal resistance inside a refrigerating circuit has been found for a general refrigerator, The effect of non-condensable gases was varied by controlling the injection amount of dry air into the refrigerating circuit to increase a thermal resistance. Energy consumption tests for the refrigerator were conducted under the various amounts of non-condensable gases. The tested refrigerating circuit was the household refrigerator. As the molar fraction of non-condensable gases was increased from 0% to 1.46%, the amount of energy consumption was found to increase up to 25%. The increase of the amount of non-condensable gases in refrigerating circuit was found to result in increasing the condensation temperature at the condenser and decreasing the evaporation temperature at the evaporator, which were presumably caused by the low specific heat and increased partial pressure of non-condensable gas.

• 한국식품과학회지
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• 제28권4호
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• pp.632-637
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• 1996

가정용 냉장고의 냉장실 온도는 통상 $4^{\circ}C$를 적용하고 있으나, 냉장온도를 $2^{\circ}C$로 낮추고, 온도 편차를 줄일 경우 저장효과의 향상 정도를 비교하기 위하여, 각각 다른 조건에 저장한 과일과 어패류의 품질을 비교 측정하고 아울러 냉장온도에서 생육이 가능한 미생물의 생육정도를 비교하였다. 냉장 온도를 $2^{\circ}C$로 낮추고 온도 편차를 ${\pm}0.3^{\circ}C$ 정도로 낮춘 경우 사과의 경도는 저장 14일째까지 크게 변화하지 않았으나, $4^{\circ}C$의 냉장고에서는 7일 이후 경도가 서서히 감소하는 것으로 나타났으며, 도미의 근단백질 분해 정도 또한 $2^{\circ}C$에서는 느리지만, 저장온도가 높거나 온도편차가 심할 경우 근단백질의 분해가 빨리 나타나 도미의 신선도가 빨리 저하됨을 보여 주었다. 굴의 저장 중 미생물수의 변화는 $2^{\circ}C$에서는 저장 9일째까지 균수의 증가를 보이지 않은 반면, 저장온도가 $4^{\circ}C$인 경우 저장 5일 이후 급격한 증가를 보였고, pH 저하 또한 $2^{\circ}C$에서는 비교적 완만하였으나 $4^{\circ}C$에서는 급격히 저하되었다. Listeria monocytogenes는 우유 중에서는 $2^{\circ}C$에서도 성장하였으나, 햄에서는 냉장온도가 $2{\pm}0.3^{\circ}C$인 경우 증식이 억제되어 생존 균수가 감소하였고, $4{\pm}1.2^{\circ}C$인 경우 약간 성장하였고, 온도 편차가 보다 심한 $4{\pm}4^{\circ}C$에서는 성장이 지속되어 생존균수의 증가를 보여 주었다. 따라서 냉장온도를 $2^{\circ}C$로 낮추고 온도의 편차를 줄임으로써 과일이나 어패류의 저장기간을 보다 연장시키고 유해 미생물의 증식이 상당히 억제될 수 있으리라 기대된다.