• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.3
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• pp.197-205
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• 1984

From 1981 to 1982, a series of experiments on the optimum growth temperature, wintering temperature and lethal minimum temperature of the walking catfish Clarias batrachus, of about 12 to 40 g yearlings, were carried out using indoor recirculating aquariums at water temperature between $14^{\circ}C\;and\;34^{\circ}C$. The results are as follows. The optimum temperature of this species was turned out to be approximately $25^{\circ}C$ with highest feed intake and growth rates, and lowest conversion rate than at any other temperatures. The minimum temperature at which the fish can show growth turned out to be $18^{\circ}C$, At this temperature daily growth rate for 62 days was about $0.1\%$ and all fish survived. When this species was kept at $16^{\circ}C$ or lower, no fish survived more than one month and at lower than $14^{\circ}C$ all fish died out in 1 to 7 days. In accordance with these results it could be inferred that $18^{\circ}C$ is the minimum wintering temperature. Rearing this species at the minimum growth temperature for a long time, for wintering for instance, the sudden change of water temperature, especially decreasing to lower than $15^{\circ}C$ can be lethal for all fish.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.596-602
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• 2001

This study was conducted to find out optimum conditions of kanjang fermented with barley bran. Fermentation conditions for optimization of taste of kanjang made with barley bran was investigated with response surface methodology. Optimal conditions of salty taste was as follows, the content of meju: 15%, the content of salt: 7%, initial temperature: $24^{\circ}C$, middle temperature: $29^{\circ}C$ and end temperature: $14^{\circ}C$. Optimal conditions of palatable taste was as follows, the content of meju: 24%, the content of salt: 13%, initial temperature: $26^{\circ}C$, middle temperature: $25^{\circ}C$ and end temperature: $20^{\circ}C$. Optimal conditions of bitter taste was as follows, the content of meju: 28%, the content of salt: 18%, initial temperature: $35^{\circ}C$, middle temperature: $10^{\circ}C$ and end temperature: $38^{\circ}C$. Optimal conditions of overall acceptability was as follows, the content of meju: 15%, the content of salt: 19%, initial temperature: $30^{\circ}C$, middle temperature: $38^{\circ}C$ and end temperature: $23^{\circ}C$.

• Membrane Journal
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• v.4 no.1
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• pp.38-45
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• 1994

The experiment was conducted to evaluate the effects of variables in preparing TFC membrane by interfacial polymerization. Obtained results are as follow: As the concentration of MPD increses, the rejection rate incresed, the total volume flux was decresed. As the dipping time in MPD solution increases, the rejection rate increased, the total volume flux was increased until reach optimum point. As the dipping time in TMC solution increses, the total volume flux increased, the rejection rate was increased until reach optimum point. As the curing temperature increases, the total volume flux increased was an optimum point in the rejection rate. Since the quantity of generating hydrochloric acid was small, the required quantity of NaOH for neutriliztion was small. The post-treatment with ethanol, isopropanol and water in the temprerature ranging of $5~7^{\circ}C$ brought an increment of the rejection and the total volume flux, For water temperature ranging of $5~7^{\circ}C$was the optimum temperature in the post treatment.

• Journal of the Korean Society of Food Culture
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• v.14 no.5
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• pp.455-460
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• 1999

In order to establish the processing condition of salt-fermented liquefaction of sardine (Sardinops melanoslicta), effect of temperature, pH value, and concentration of salinity on crude enzyme activity of sardine viscera were investigated. The optimum temperature range of crude enzyme activity in sardine viscera was $45{\sim}50^{\circ}C$ and the optimum pH value of it was 9.8. According to the concentration of salinity increased the crude enzyme activity in sardine viscera decreased. The relationship between concentration of salinity (X) and the crude enzyme activity (Y) in sardine viscera is shown as follows; Y=-0.01363X+0.7676 (r=-0.88). For the purpose of processing conditions of rapid- and low salt-fermented liquefaction of sardine, changes of viable cell count, histamine content, and volatile basic nitrogen (VBN) in the chopped whole sardine with 8% NaCl during preheating process at $40^{\circ},\;45^{\circ}$ and $50^{\circ}C$ for 48 hrs were analyzed. During preheating, initial viable cell counts of chopped whole sardine were $10^{4-7}/g$, but they decreased $10^{1-5}/g$ after 48 hrs. Histamine contents during preheating process at $40^{\circ}\;and\;45^{\circ}C$ were gradually increased, whereas at $50^{\circ}C$ were almost the same level after 48 hrs. VBN contents were continuously increased during preheating, but preheating at $50^{\circ}C$ samples were lower level than that of $40^{\circ}\;and\;45^{\circ}C$ ones. For the purpose to accelerate the fermentation and liquefaction of chopped whole sardine, preheating at optimum temperature of crude enzyme activity for 48 hrs was useful processing method and the contents of viable cell count, histamine, and VBN were safety level for food sanitation.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.776-783
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• 1997

Response surface methodology was applied to determine the optimum roasting conditions (roasting temperature and time) for the high-quality Polygonatum odoratum tea which has been roasting with a traditional means. As quality criteria of Polygonatum odoratum tea, water-soluble solids, browning color, total phenolic compounds and electron-donating ability were proportionally increased with increased temperature and time of roasting conditions up to around $145^{\circ}C$ and 55 min, respectively, while they were decreased under the extended-roasting conditions. The optimum roasting temperature and time based on the organoleptic overall acceptability were $146^{\circ}C$ and 52 min, respectively. On the basis of superimposed contour maps for the tea characteristics, the optimum range of roasting conditions were $135{\sim}140^{\circ}C$ and $58{\sim}64$ min. Predicted values at the optimum conditions $(137^{\circ}C,\;60\;min)$ were in good agreement with experimental values.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.23 no.12
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• pp.782-790
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• 2011

Typical temperature control methods of a cooler for machine tools are hot-gas bypass and compressor variable speed control. The hot-gas bypass system has been widely used to control the cooler temperature in many general industrial fields. On the contrary, the compressor variable speed control is focused on special fields such as aerospace and high precision machine tools which need high precision control. The variable speed control system usually has two control variables such as target temperature and superheat. In other words, the variable speed control system is basically multi-input multi-output(MIMO) system. In spite of MIMO system, the proportional integral derivative(PID) feedback control methodology that based on single-input single-output (SISO) system is generally used for designing the variable speed control system. Therefore, it is inevitable to describe transfer functions for dynamic behaviors of every controlled variables and decide the PID gains with tremendous iteration process. Moreover, the designed PID gains do not provide optimum system performances. To solve these problems, high performance controller design method based on a state space model is suggested in this paper. An optimum controller is designed to minimize both control errors and energy inputs. This method was more simple to describe dynamic behaviors and easier to design the cooler controller which is MIMO system.

• International Journal of Highway Engineering
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• v.18 no.2
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• pp.29-36
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• 2016

PURPOSES: The objective of this study is to determine the milling temperature that minimizes the binder-induced damage to the aggregate; this is achieved by evaluating the temperature dependence of the viscosity of the asphalt binder, with the aim of developing an effective heating process for warm in-place recycling. METHODS : The validity of the indoor test was confirmed by conducting an internal heating test based on the on-site heating test. In addition, the adhesive power of the binder was measured at various temperatures ($30^{\circ}C$, $40^{\circ}C$, $50^{\circ}C$, $60^{\circ}C$, $70^{\circ}C$) via three types of measuring methods. RESULTS: The surface temperature spectrum of field test was slight different with that of laboratory test. But, the spectra of inner temperature between the field and the laboratory was almost similar. Also, the adhesion of the asphalt binder was measured from $30^{\circ}C$ to $70^{\circ}C$. The adhesion of the binder was significantly decreased from $60^{\circ}C$. Contrary to other temperature, the adhesion was slightly changed from $60^{\circ}C$ to $70^{\circ}C$. Also the inner temperature between two different heating methods was shown similar temperature spectra. CONCLUSIONS: The pavement heating temperature spectrum of hot in place recycling method was simulated by a laboratory test. Based on this study, the optimum temperature was $60^{\circ}C{\sim}70^{\circ}C$ for reducing aggregate damage during milling process. The susceptibility heating method developed in this study can be maintained the optimum inner temperature range.

• Journal of the korean Society of Automotive Engineers
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• v.3 no.3
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• pp.24-29
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• 1981

This paper is studied an efficient temperature distribution and heat transfer of two-dimensional rectangular cross-section by the higher-order triangular finite dynamic element and finite difference. This is achieved by employing a discretization technique based on a recently developed concept of finite dynamic elements, involving higher order dynamic correction terms in the associated stiffness and convection matrices. Numerical solution results of temperature distribution presented herein clearly optimum element and show that FEM10 is the most accurate temperature distribution, but heat transfer and computational effort is the most acquired.

• Biomedical Science Letters
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• v.10 no.2
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• pp.129-135
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• 2004

The study was carried out through measuring the temperature and humidity of the indoor/outdoor space and the distribution of interior thermal condition, and investigating the effect of loess materials on human body. The purpose of this study is to analyze the change of dry bulb temperature and relative humidity and correlation of thermal reaction of human body with ASHRAE (American Society of Heating, Refrigerating and Air-conditioning) comfort chart in the loess interior space. In the view point of biomedical sciences, loess interior space provides optimum thermal conditions for human thermal sensation.

• Journal of the Korean housing association
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• v.6 no.2
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• pp.51-55
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• 1995

This study presents a real neutral floor surface temperature in floor panel heating system(Ondol). The Ondol heating system can keep the constant temperature. However, the actual temperature when a person sits on a floor can be different from the surface temparature of a floor it self. The contents of this study are as follows : 1) measuring the spatial distributions of thermal conditions 2) the thermal sensation vote of residents is taken in order to investigate the relation between thermal condition and human thermal sensation in sedentary condition 3) estimating the neutral floor surface temperatures by measuring floor surface temperatures.