• Food Science of Animal Resources
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• v.35 no.6
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• pp.793-799
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• 2015

The market sales of premium ice cream have paralleled the growth in consumer desire for rich flavor and taste. Storage temperature is a major consideration in preserving the quality attributes of premium ice cream products for both the manufacturer and retailers during prolonged storage. We investigated the effect of storage temperature (−18℃, −30℃, −50℃, and −70℃) and storage times, up to 52 wk, on the quality attributes of premium ice cream. Quality attributes tested included ice crystal size, air cell size, melting resistance, and color. Ice crystal size increased from 40.3 µm to 100.1 µm after 52 wk of storage at −18℃. When ice cream samples were stored at −50℃ or −70℃, ice crystal size slightly increased from 40.3 µm to 57-58 µm. Initial air cell size increased from 37.1 µm to 87.7 µm after storage at −18℃ for 52 wk. However, for storage temperatures of −50℃ and −70℃, air cell size increased only slightly from 37.1 µm to 46-47 µm. Low storage temperature (−50℃ and −70℃) resulted in better melt resistance and minimized color changes in comparison to high temperature storage (−18℃ and −30℃). In our study, quality changes in premium ice cream were gradually minimized according to decrease in storage temperature up to−50℃. No significant beneficial effect of −70℃ storage was found in quality attributes. In the scope of our experiment, we recommend a storage temperature of −50℃ to preserve the quality attributes of premium ice cream.

• 한국신재생에너지학회:학술대회논문집
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• 2010.06a
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• pp.225.1-225.1
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• 2010

Within recent years attention has been focused on the method of hydrogen storage using metal hydride reactor due to its high energy density, durability, safety and low operating pressure. In this paper, a numerical study is carried out to investigate the coupled heat and mass transfer process for absorption in a cylindrical metal hydride hydrogen storage reactor using a newly developed model. The simulation results demonstrate the evolution of temperature, equilibrium pressure, H/M atomic ratio and velocity distribution as time goes by. Initially, hydrogen is absorbed earlier from near the wall which sets the cooling boundary condition owing to that absorption process is exothermic reaction. Temperature increases rapidly in entire region at the beginning stage due to the initial low temperature and enough metal surface for hydrogen absorption. As time goes by, temperature decreases slowly from the wall region due to the better heat removal. Equilibrium pressure distribution appears similarly with temperature distribution for reasons of the function of temperature. This work provides a detailed insight into the mechanism and corresponding physicochemical phenomena in the reactor during the hydrogen absorption process.

• Horticultural Science & Technology
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• v.30 no.5
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• pp.603-612
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• 2012

In order to select potato clones for making cold chip, this study analyzed the glucose content, acrylamide content, and the correlation between the two properties after harvest, $4^{\circ}C$ and $8^{\circ}C$ low-temperature storage, and $20^{\circ}C$ heating treatment of 47 breeding clones and control cultivars 'Atlantic', 'Sumi', and 'Gui Valley'. In all of the control cultivars and 47 clones, glucose content was below 0.25% and acrylamide content was below 1000 ppb just after harvest, but after $4^{\circ}C$ low-temperature storage both the glucose content and acrylamide content increased rapidly and only 4 clones H7, H13, H16, and H40 showed a level below 500 ppb. In $8^{\circ}C$ low-temperature storage as well both contents increased, but the increase was relatively smaller than that in $4^{\circ}C$ low-temperature storage. In addition, $20^{\circ}C$ heating treatment decreased both contents. In the results of analyzing the correlation between glucose content and acrylamide content at low-temperature storage, a positive correlation was observed. In conclusion, clones H7, H13, H16, and H40 showing low glucose content even at low-temperature treatment were found to contain less acrylamide and therefore they were selected as potato clones suitable for making cold chip.

• Solar Energy
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• v.7 no.1
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• pp.61-74
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• 1987

This review evaluates the state of art in the field of high-temperature energy storage materials and systems. The physical and chemical properties, corrosion data and practical applications of the phase change materials, especially the inorganic salts applicable to storage temperature in the range of $100-850^{\circ}C$ have been summarized. Fluoride salts have excellent thermal storage properties, but these are less attractive in terms of cost and corrosion problem of container materials. The nitrate and nitrite have attractive properties in the temperature range up to $600^{\circ}C$, at which the rate of decomposition becomes unacceptable. Carbonates euteutic salts can be considered as the most promising energy storage material on the basis of their low cost and excellent material compatibility for corrosion in the temperature range up to $850^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.641-646
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• 1994

changes in HMF content, capsanthin content, Hunter tirstimulus values, color-preference, and pruchasing intent were investigated during storage of industry-produced kochujang packed with polyethylene and nylon complex film at 13, 27 and 37$^{\circ}C$. HMF content, which was very low at initial , did not showed significant increase during storage at 13$^{\circ}C$ for 180 days, but the accumulation of HMF was accelerated by higher temperature. Capsanthin content decreased more rapidly at higher temperature . L values decreased up to 60 days of storage and the storage temperature had little influence on the rate . But, after 60 days, L value decreased more slowly at 13 than at 27 and 37$^{\circ}C$ , a and b values showed linear decrease at 37$^{\circ}C$, but increase in a and b values at 13 and 27 $^{\circ}C$ during early storage was followed by decrease. ΔE decreased more rapidly at higher temperature . Color-preference and purchasing-intent for kochujang decreased during storage at 27 and 37 $^{\circ}C$, but did not show significant changes during storage at 13 $^{\circ}C$ for 180 days. L, and ΔE values of kochujang stored at 37 and 27Δ showed positive correlation with color-preference, but Hunter tristimulus values of Kochujang stored at 13$^{\circ}C$ did not show not any significant correlation with color preference.

• International Journal of Automotive Technology
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• v.8 no.6
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• pp.667-674
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• 2007

Various types of NOx storage catalysts for NGV's were designed, manufactured, and tested in this work on a model gas test bench. As in most of other studies on NOx storage catalyst, alkaline earth metal barium(Ba) was used as the NOx adsorbing substance. The barium-based experimental catalysts were designed to contain different amounts of Ba and precious metals at various ratios. Reaction tests were performed to investigate the NOx storage capacity and the NOx conversion efficiency of the experimental catalysts. From the results, it was found that when Ba loading of a catalyst was increased, the quantity of NOx stored in the catalyst increased in the high temperature range over 350. With more Ba deposition, the NOx conversion efficiency as well as its peak value increased in the high temperature range, but decreased in the low temperature range. The best of de-NOx catalyst tested in this study was catalyst B, which was loaded with 42.8 g/L of Ba in addition to Pt, Pd and Rh in the ratio of 7:7:1. In the low temperature range under $450^{\circ}C$, the NOx conversion efficiencies of the catalysts were lower when $CH_4$, instead of either $C_3H_6$ or $C_3H_8$, was used as the reductant.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.34 no.2
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• pp.173-178
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• 2010

The ice storage system uses water for low temperature latent heat storage. However, a refrigerator capacity are increased and COP are decreased due to supercooling of water in the course of phase change from liquid to solid. This study investigates the cooling characteristics of the TMA-water clathrate compound including TMA (Tri-methyl-amine, $(CH_3)_3N$) of 20~25 wt% as a low temperature latent heat storage material. The results showed that the phase change temperature are increased and the supercooling degree and the specific heat are decreased according to the weight concentration of TMA increased. Especially, the clathrate compound containing TMA 25wt% has the average phase change temperature of $5.8^{\circ}C$ and the supercooling degree of $8.0^{\circ}C$, retention time of liquid phase for 651sec and specific heat of 3.499 kJ/kgK in the cooling process. This expressed good than different concentration of TMA cooling characteristic. Like this, to apply TMA 25wt%-water clathrate compound is determined by advantageous as the low temperature latent heat storage material.

• Culinary science and hospitality research
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• v.24 no.2
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• pp.79-86
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• 2018

The purpose of current study was to evaluate the oxidative stability of soybean oil after frying according to storage temperature. The soybean oil after 10 times deep fat frying with potato sticks (10% w/w of oil) were stored during 10 days at 30, 60 and $90^{\circ}C$ and chemical properties were determined. The acid value and peroxide value were the highest and the iodine value were the lowest when the oil stored at $90^{\circ}C$. Expecially, the production rate of peroxide was fast at over $60^{\circ}C$. According to the results, frying oil should not be stored for more than 6 days at $30^{\circ}C$ after use. Since the oil used had already produced unstable peroxides, oxidation could proceed relatively quickly even at low temperatures. Therefore, it is desirable to keep the used oil at a temperature as low as possible.

• Proceedings of the KSME Conference
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• 2004.04a
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• pp.1165-1170
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• 2004

The purpose of this study is to investigate the supercooling improvement of TMA30wt% clathrate when the chloroform is added to it. For this purpose, phase change temperature and supercooling are measured and evaluated experimentally in heat source of $-7^{/circ}C$. The results show that phase change temperature and supercooling are improved. From the results, this research can provide and important data for the low temperature thermal storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.2
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• pp.158-163
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• 1988

The changes of the physico-chemical properties and fatty acid compositions of cooked soybean oil, 30 min at $180{\pm}5^{\circ}C$, were investigated to compare the antixidative effects of some antioxidants such as BHA, ${\alpha}-tocopherol$ and sesamol according to various storage conditions(room temperature, room temperature with a air tight in the dark and low temperature with air tight) for 4 weeks. The order of antioxidative effects according to different storage conditions was low temperature with air tight, room temperature with air tight in the dark and room temperature. Acid values, peroxide values and carbonyl values of soybean oil stored under low temperature with air tight after ${\alpha}-tocopherol$ treatment were similar to those of soybean oil stored under room temperature after BHA treatment. The relative contents of linoleic acid and linolenic acid decreased during storage, wheras those of oleic acid and palmitic acid increased. The contents of linoleic acid in soybean oil treated with ${\alpha}-tocopherol$ and BHA under low temperature with air tight storage were $53.61{\sim}50.29%$ and $53.78{\sim}50.68%$, respectively. These contents were very high in comparison with those in untreated oil under room temperature storage, $52.09{\sim}43.96%$.