• 한국신재생에너지학회:학술대회논문집
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• 2007.11a
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• pp.143-146
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• 2007

Birnessite-type manganese dioxide($MnO_2$) was coated uniformly onto carbon nanotubes (CNTs) through a spontaneous direct redox reaction between CNTs and permanganate ions($MnO_4\;^-$). The initial specific capacitance of the $MnO_2/CNT$ nanocomposite in an organic electrolyte at a large current density of 1 A/g was 250 F/g, which is equivalent to 139 mAh/g based on the total weight of the electrode material including the electroactive material, conducting agent and binder. The specific capacitance of the $MnO_2$ in the $MnO_2/CNT$ nanocomposite was as high as 580 F/g (320 mAh/g), indicating excellent electrochemical utilization of the $MnO_2$. The addition of CNTs as a conducting agent can improve the high rate capability of $MnO_2/CNT$ nanocomposite considerably. An analysis of the in-situ X-ray absorption near-edge structure (XANES) showed an improvement in the structural and electrochemical reversibility of the $MnO_2/CNT$ nanocomposite by heat-treatment.

• Proceedings of the KIEE Conference
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• 2008.07a
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• pp.766-767
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• 2008

임계온도가 높아 시스템응용에서 매우 안정한 장점을 지닌 고온초전도(HTS)도체를 이용한 HTS-SMES(Superconducting Magnetic Energy Storage)장치에 대하여 많은 연구가 진행되고 있다[1]-[2]. 이런 HTS-SMES 장치의 고가성, 복잡성 등 원인에 기인하여 운전에 앞서 장치의 임계전류, 자속유동손실 및 충.방전시 불가피하게 발생되는 교류손실 등과 같은 기본적인 특성들이 선행하여 연구되어야 한다. 따라서 본 연구에서는 600 kJ급 HTS-SMES코일에 대한 자장분석을 기반으로 코일의 임계전류밀도 분포를 계산하였고 최소 임계전류밀도에 근거하여 코일의 임계전류를 결정하였다. 그 주요 결과를 요약하면 코일에서 자장과 임계전류밀도 분포는 코일의 형상에 무관하게 같은 분포 경향을 보여주며 최소 임계전류밀도는 코일의 top과 bottom의 중심에 위치하며, model코일에서 임계전류의 계산값과 측정값이 비교적 잘 일치하였기 때문에 600 kJ급 HTS-SMES코일도 잘 일치할 것으로 사료된다. 또한 SMES코일을 20 K에서 운전한다고 가정하면 코일 임계전류의 ${\sim}60%$, 4.2 K에서는 ${\sim}40%$에서 각각 운전하게 될 것으로 예측된다.

• Food Science of Animal Resources
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• v.42 no.4
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• pp.689-711
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• 2022

The purpose of our study was to determine the impact of rosemary extract in duck eggs, as determined by in vitro antioxidant capacity, lipid oxidation, fatty acid profiles, and flavor analyses. Three groups of salted duck eggs were compared: A control group and group enriched with 0.1% and 0.5% (w/v) rosemary extracts for 28 days of salting. In a time-dependent manner, the radical scavenging activity and reduction power of eggs with 0.5% (w/v) rosemary extract were significantly higher those of the control at 28 days after salting. The fatty acid profiles of salted egg were significantly affected by rosemary extract and salting time. Palmitic acid was the most abundant fatty acid in salted egg treated with rosemary extract, followed by linoleic acid and arachidonic acid. Furthermore, the treated eggs contained more docosahexaenoic acid than the control ones. And the treated eggs also have a considerable impact on the lipid oxidation process (primary and secondary oxidation). As a result, rosemary extract can be used as a natural antioxidant spice to prevent oxidation and extend the shelf life of eggs during storage. Furthermore, flavor research using solid phase microextraction - gas chromatography - mass spectrometry and an electronic nose demonstrated that adding rosemary extract to salted eggs could give them a distinct flavor.

• Korean Journal of Poultry Science
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• v.32 no.3
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• pp.187-193
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• 2005

This study was carried out to investigate the effect of the bleeding times(30sec., 90sec., 150sec.) at slaughtering process on meat quality and storage properties of broiler. The redness$(a^{\ast}\;value)$ of skin, wing, leg muscle decreased at high bleeding time(150sec.). However, there was no significant difference in breast muscle. WHC(water holding capacity) of breast muscle decreased from $63.64\%$ at low bleeding time(30sec.) to $61.06\%$ at high bleeding time. TBARS(thiobarbituric acid-reactive substance) values were 0.18 mgMA/kg at the low bleeding time, 0.16 mgMA/kg at the middle bleeding time(90sec.) and 0.21mgMA/kg high bleeding time on 3 days of storage. Total aerobic plate counts(TPC) were $6.25logCFU/cm^2$ at the low bleeding time, $6.25logCFU/cm^2$ at the middle bleeding time and $6.53logCFU/cm^2$ at the high bleeding time. The TPC was increased as the bleeding time increased. In conclusion, meat color of chicken were acceptable when the carcasses were slaughtered at the high bleeding time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.5
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• pp.661-666
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• 2003

This research was aimed at evaluating the effects of natural antioxidants on lipid oxidation and sensory quality in cooked, chill- stored and reheated Wanjajun prepared with pork meat (short shank). Sage (SA) and combinations of herbs; basil/mints (BM), rosemary/parsley/thyme (RPT) were used as sources of antioxidants. The products were pan-fried in a medium layer of soybean oil and then stored in a refrigerator at 3$^{\circ}C$ for 8 days after rapid chilling. The process of heat treatment of Wanjajun caused changes in the chemical composition of products and simultaneously, thermal oxidative reaction was initiated. During storage of products in a refrigerator, further hydrolytic and oxidative processes in the lipid extraction were progressed. Acid value was increased, peroxides and malonaldehyde formation gradually were increased during cool storage. Addition of garlic, sage and combinations of herbs retarded the process of oxidation. Wanjajun made with addition of SA and RPT showed good quality in antioxidative potential after 8 days of storage. The sensory effect of herbs on undesirable warmed-over flavor was in order of : SA>RPT>BM.

• Journal of Mushroom
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• v.12 no.4
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• pp.280-286
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• 2014

King oyster mushrooms(Pleurotus eryngii) are the second biggest mushroom for exporting in Korea but their browning and soft rot is the main factors of claim during long distance transportation. Fresh king oyster mushrooms were treated with $CO_2$ at 30, 50% for 3 hours at $5^{\circ}C$ prior to storage at $20^{\circ}C$ and $5^{\circ}C$. There was no difference on respiration rate after $CO_2$ treatment. However exposure to $CO_2$ for 3h prior to MA packing maintained the firmness and delayed color(hunter L and b value) change of mushrooms during storage. Especially an incubation in high $CO_2$ at 30% significantly reduced soft rot and browning symptoms resulting in one week extension of shelf-life during storage at $5^{\circ}C$ compared to control and 50% $CO_2$ treatment.

• Journal of the Korean Institute of Gas
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• v.16 no.4
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• pp.52-58
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• 2012

Recently, waste gas incineration is increasing due to strong environmental regulatory system in Korea. These incinerating facilities are usually connected with the top of the storage tank through pipeline and incinerate off gas with the flame. Therefore, the flame originated from these facilities is likely to move back into pipeline and might cause an explosion of the storage tank. Accordingly, the purpose of this study is to suggest the preventive measures and the way to improve the safety of these incineration systems through the cause analysis of a major industrial accident occurred in a acrylic acid manufacturing process in Korea. As a result of the study, the preventive measures are suggested as follows. (1) Air or inert gas inflow facilities should be well designed to dilute flammable gases into air or inert gas sufficiently before the blower is restarted in order to prevent the explosion (2) It is needed for the detonation-type flame arresters to be installed on the top of the storage tanks. (3) In case of using the deflagration-type flame arresters, it is necessary to install a rupture disk before the arresters, or blow off the flame outside tanks by connecting the tank top and the incinerator with hood-type pipe. (4) TDR should be installed to be restarted automatically after the momentary power failure.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.7
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• pp.428-434
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• 2020

The one-shot weapon system is destroyed after only one mission. So, the system requires high reliability. Guided missiles are one-shot weapon systems that have to be analyzed by storage reliability since they spend most of their life in storage. The analysis results depend on the model and the ratio of correct censored data. This study was conducted to propose a method to more accurately predict the future failure rate of Air force guided missiles. In the proposed method, the failure rate is predicted by both MTTF (Mean Time To Failure) and MTBF (Mean Time Between Failure) models and the model with a smaller error from the real failure rate is selected. Next, with the selected model, the ratio of correct censored data is selected to minimize the error between the predicted failure rate and the real failure rate. Based on real field data, the comparative result is determined and the result shows that the proposed sampling rate can predict the future failure rate more accurately.

• Journal of the Korean Applied Science and Technology
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• v.14 no.1
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• pp.33-43
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• 1997

Objectives of this study were to investigate the lipid oxidation of liver sausages, one of the most favorite meet products and to examine the applicability of pork liver to sausages. Sausages containing different proportions of pork liver were manufactured with various processes and were tested and analysed by means of lipid oxidation. Based on the basic recipe for manufacturing sausages, fifteen recipies were proposed with different combinations of ingredients, followed by evaluations on their contents of crude fat, AV, POV, and MA. Sausages manufactured with different methods(sliceable, spreadable, smoked spreadable) and different proportions of liver were also evaluated. In addition, the storage experiments were carried out. The findings from these experiments are summarized as follows : The content of crude fat was 17.12%. As the percentage of the liver increased, fat content of sausages siginificantly decreased. In the storage experiment, it was found that the acid value, peroxide value, and malonaldehyde content significantly increased in all samples regardless of the amount of liver or the storage time. The AV of experimental sausages was significantly increased by adding liver. There were significant differences in proportions of components but little differences were observed in contents among the samples.

• Korean Journal of Organic Agriculture
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• v.19 no.1
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• pp.109-120
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• 2011

Calyx-end browning in sweet persimmon (Diospyros kaki) fruits is the postharvest disorder during the storage and shows different proportions by the cultivars. This study was to evaluate fruit texture characteristics at harvest and to learn how browning in fruits affects the cell structures in different cultivars. Persimmon cultivars included 'Fuyu', 'Jiro', 'Uenishiwase', 'Daiandangam', and 'Ro-19', which were harvested at the end of October in 2003 and investigated after 100 days storage. Fruit texture varied with different cultivars. 'Jiro' and 'Ro-19' fruits did not have browning symptoms while 'Daiandangam' fruits had approximately 80% browning of them. There were no visual differences for the cell structure in fruit peels between fruits without browning, such as 'Jiro' and 'Ro-19', and fruits with browning, such as 'Fuyu', 'Uenishiwase', and 'Daiandangam'. The most outer layers in a 'Jiro' fruit peel arranged one to two epidermis which could not induce browning in the tissues, while 'Fuyu' had two to three layers, inducing a browning symptom. Although there were no differences for the tissue structure between browning and normal fruits, browning fruits did not have apparent cell organelle and proceeded degradation of cell walls in the flesh.