• Proceedings of the KIEE Conference
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• 2015.07a
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• pp.191-192
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• 2015

국내 배전계통은 일반적으로 수지상 계통으로 운영하고 있으며 배전선로 내 과부하 해소 및 배전계통의 유지보수를 위해 상시 개방점과 구분 개폐기를 통해 루프계통으로 운전하는 경우가 있다. 이 과정은 신속한 고장 구간 분리 및 무정전 절체를 위해 루프계통 운전 시 흐르는 루프조류 등을 정확히 고려하여 판단해야 한다. 특히 배전계통 내에 에너지저장장치(Energy Storage System, ESS) 등의 분산전원이 다수 도입된 이후로, 배전계통이 기존의 단방향에서 양방향 전력공급의 특징을 갖게 됨으로 인해 기존의 루프계통 운전에 대한 판단에 추가적인 과정을 필요하게 된다. 따라서 본 논문은 배전계통 내 에너지저장장치가 연계된 경우, 루프계통 운전을 위한 에너지저장장치의 출력변동에 대한 판단을 PSCAD/EMTDC로 모델링하여 수행한다.

• Food Science of Animal Resources
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• v.39 no.5
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• pp.704-724
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• 2019

This study mainly investigated the improvement effect of nitroso-hemoglobin (NO-Hb) and four lactic acid bacteria (LAB) (Streptococcus thermophiles, Lactobacillus bulgaricus, Lactobacillus casei, and Montessori enterococcus) on the color and microbiological qualities of raw beef. Three strains of Escherichia coli, Staphylococcus, Salmonella, and Pseudomonas were used as pathogenic bacteria. The results showed that both NO-Hb and LAB could enhance the color stability and scavenged the spoilage bacteria in a minced beef model. But the improvement effect of NO-Hb was more significant than LAB. This suggested that NO-Hb, as a novel ingredient, could be used as a promising substitute for nitrite in meat products to improve the color and safety of meat products. In addition, low field (LF)-NMR method has been established to be practicable to identify changes in the relaxation times of water and fat caused by different type of bacteria and the storage periods. The number of relaxation components in minced beef was affected by bacteria and increase of the storage period.

• International Journal of Internet, Broadcasting and Communication
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• v.14 no.2
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• pp.129-135
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• 2022

Currently, the rapid growth of electric vehicles and the collection and disposal of waste batteries are becoming a social problem. The purpose of this paper is to propose a fast and efficient battery screening method through a safe inspection and storage method according to the collection and storage of waste batteries of electric vehicles. In addition, as the resistance inside the waste battery increases, an instantaneous voltage drop occurs, and there is a risk of overcharging and overdischarging compared to the initial state of the battery. Accordingly, there are great difficulties in operation, so the final goal of this study is to develop a device for diagnosing aging through real-time battery internal resistance measurement. Final result As a result of simulation of the internal resistance measurement test circuit through external impedance (AC), the actual simulation value was 0.05Ω, RS = Vrms / Irms => Vrms = 8.0036mV, Irms = 162.83Ma. Substitute the suggested method. The result was calculated as Rs = 0.0495Ω. It is possible to measure up to 64 impedances inside the aging diagnostic equipment that enables real-time monitoring of the developed battery cells, and the range can be changed according to the application method.

• Food Science of Animal Resources
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• v.37 no.3
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• pp.440-448
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• 2017

This study was conducted to establish the shelf life of $1^{++}$ grade Hanwoo beef by evaluating the changes in meat quality and storage stability under distribution conditions similar to those during export to Hong Kong and China. Four muscles of the loin, striploin, tenderloin, and top round muscles were obtained from 10 animals of $1^{++}$ grade Hanwoo steers. The distribution conditions were 0, 7, or 14 d of aging at $2^{\circ}C$ and continuous storage at $-18^{\circ}C$ for 0, 3, 6, or 9 mon. The lightness (CIE $L^*$) values decreased as the duration of freezer storage increased (p<0.05). The water-holding capacity of 4 muscles increased as the aging time increased when they were frozen for 3 mon (p<0.05). The cooking loss values of the four muscles were significantly increased as the duration of freezer storage increased (p<0.05). The Warner-Bratzler shear force values were significantly decreased in the loin, striploin, and top round muscles as the aging time increased (p<0.05). The changes in volatile basic nitrogen (16.67-18.49 mg%) and thiobarbituric reactive substance values (0.75-0.82 mg MA/kg meat) were significantly increased when the meat was frozen for 9 mon after 14 d of aging. On the basis of these observations, the shelf life of $1^{++}$ grade Hanwoo beef during distribution should be limited to less than 9 mon of freezer storage at $-18^{\circ}C$ after 14 d of aging at $2^{\circ}C$.

• Food Science and Preservation
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• v.14 no.2
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• pp.119-123
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• 2007

Sprays containing chitosan, grain amino acids, or wood vinegar, were applied to vine leaves of the Campbell Early grape variety, and effects on the quality and storability of grapes were investigated. Weights of grape clusters and individual bemies did not differ significantly from the values seen when traditional agnicultural chemical treatment was used. The percentage of clusters over 300g in weight was, however, higher after spraying with chitosan, grain amino acids, or wood vinegar, than after agricultural chemical treatment, Grape moisture contents, levels of soluble solids, and reducing sugar concentrations, did not differ when the traditional treatment and the newer sparys were compared. Among minerals, the levels of potassium, iron and zinc measured in fresh grapes were increased by the clitosan, grain amino acids, and wood vinegar spray. After 8 weeks of MA storage, reducing sugar levels decreased, and titratable acidities increased, compared to levels measured at the beginning of storage. This was true regardless of the method of vine treatment the hardness of berries decreased slightly over 4-6 weeks of storage, and increased thereafter. The weight losses of grapes were relatively low(0.28-0.35%) on storage after any vine treatment tested. Grapes from vines sprayed with chitosan or grain amino acids showed a lower decay rate than did fruit from vines that had received a traditional agricultural chemical treatment. Sensory evaluation results indicated that the marketability of grapes from vines treated with traditional agricultural chemicals was better than that of grapes from vines sprayed with chitosan, grain amino acids, or wood vinegar.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1444-1451
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• 2009

This study was to examine the shelf life and qualities of castellas added with mixture of Morus alba root bark (MA), Ecklonia stolonifera (ES), and Curcuma aromatica (CA) extracts (MECE). The result of total microbial cell count showed that castellas with MECE were increasing storage time, especially at the rate of MA : ES : CA＝0.75:0.75:0.5, and was reduced about 3 log cycle as compared to that of control. Also castellas with MECE were shown to have the highest antioxidant effect by Rancimat method. In the color, redness of castellas diminished with increasing amounts of MECE in castellas while conversely, lightness and yellowness increased. In sensory evaluation, the castella containing MA 0.25%, ES 0.25% and CA 0.125% were preferred than the control. These results suggest that the addition of MA 0.25%, ES 0.25% and CA 0.125% in castella positively improved the preservation and development of quality.

• Restorative Dentistry and Endodontics
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• v.35 no.2
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• pp.106-115
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• 2010

The purpose of this study was to evaluate the microtensile bond strength (${\mu}TBS$), failure modes and bonding interfaces of self-etching and three self-adhesive resin cements to dentin and indirect composite resin. Cylindrical composite blocks (Tescera, Bisco Inc.) were luted with resin cements (PA: Panavia F 2.0, Kuraray Medical Inc., RE: RelyX Unicem Clicker, 3M ESPE., MA: Maxem, Kerr Co., BI: BisCem, Bisco Inc.) on the prepared occlusal dentin surfaces of 20 extracted molars. After storage in distilled water for 24 h, $1.0\;mm\;{\times}\;1.0\;mm$ composite-dentin beams were prepared. ${\mu}TBS$ was tested at a cross-head speed of 0.5 mm/min. Data were analyzed with one-way ANOVA and Tukey's HSD test. Dentin sides of all fractured specimens and interfaces of resin cements-dentin or resin cements-composite were examined at FESEM (Field Emission-Scanning Electron Microscope). In conclusion, PA and RE showed higher bond strength and closer adaptation than MA and BI when indirect composite blocks were luted to dentin using a self-etching and three self-adhesive resin cements.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.21 no.1
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• pp.79-84
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• 2008

We are developing a small-sized high temperature superconducting magnetic energy storage (HTS-SMES) magnet with the nominal storage capacity of 600 kJ, which provides electric power with high quality to sensitive electric loads. Critical current and N-value of a high temperature superconductor with large current, which was selected for the development of the 600 kJ HTS-SMES magnet, were investigated in various oblique external magnetic fields. Based on the critical current and N-value measured for the short sample conductor, we discussed the DC V - I characteristic of a model coil fabricated with the same conductor of 500 m. The results show that the measured critical current and N-value of the conductor for parallel field are constant in external magnetic fields less than about 0.2 T. However, for oblique fields, its critical current and N -value abruptly decrease in all external magnetic fields. Moreover, the measured critical current of the model coil well agrees with the numerically calculated one based on the DC V - I characteristic measured for the short sample conductor. This suggest that losses and critical currents for an HTS-SMES magnet made up of a high temperature superconductor with anisotropic characteristic are predictable from the data of a short sample conductor.

• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.33-39
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• 2005

The present study was carried out to develop sausage using Leuconostoc citreum which was isolated from Kimchi. Leuconostoc citreum was added to sausage at three concentrations of 1, 3 and $5\%$, and was stored at $10^{\circ}C$ for 40 days. The pH of the sausage containing Leuconostoc citreum was similar to the control group. The TBA value of the group containing Leuconostoc citreum was lower than the control group. However, the TBA value of the control group steadily increased after 10 days of storage, and there were only minor changes in the groups containing Leuconsostoc citreum. In addition, the TBA value of the sausages employed for the present study was either 0.46MA mg/kg or less than that over the entire period of storage. The residual nitrite value was 47.1 ppm at the beginning of the storage in the control group and was 32.5, 32.2 and 30.9 ppm in the groups containing Leuconostoc citreum. The sausages with TBA values higher than 70 ppm are not permitted in Korea. With regards totexture characteristics, it was observed the hardness was lower in the groups containing Leuconostoc ctireum than in the control group while springiness was almost the same in both the groups, but the group containing $1\%$ Leuconostoc citreum showed the best springiness. Both gumminess and brittleness were lower in the groups containing Leuconostoc citreumthan than in the control group. It was inferred that with an increase in the concentration of Leuconostoc citreum there was a decrease in the value of gumminess and brittleness. The results of the sensory evaluation were generally better in the groups containing Leuconostoc citreum than the control group. The sausage containing $3\%$ Leuconostoc citreum obtained the most excellent scores.

• Transactions of the Korean hydrogen and new energy society
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• v.21 no.1
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• pp.58-63
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• 2010

Mg and Ma-based alloys are promising hydrogen storage materials for renewable clean energy applications. It has high hydrogen storage capacity (7.6wt.%), lightweight and low economical materials. However, commercial applications of the Mg hydride are currently hindered by its high operating temperature, and very slow reaction kinetics. In this work, we are aimed at studying the hydrogenation properties of the $MgH_x-V_2O_5$ composite prepared by hydrogen induced mechanical alloying. The absorption capacity of the sample is found to be about 4.7wt.% at 623K under 3 MPa $H_2$ pressure. The absorption characteristics observed have been compared with prepared $MgH_x$.