• 한국축산식품학회지
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• 제31권1호
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• pp.9-18
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• 2011

This study was aimed at comparing the pH, color, thiobarbituric acid (TBA), volatile basic nitrogen (VBN), textural properties, and sensory evaluations of chicken meat patties containing lotus (Nelumbo nucifera) leaf powder, and assessing their shelf-life at refrigeration temperature ($4{\pm}1^{\circ}C$). In the refrigerated storage, the pH, lightness, yellowness, springiness values, and sensory properties scores of the control as well as all the treated samples decreased as the storage increased. The hardness, gumminess, chewiness, TBA, and VBN-values of control and all the samples treated with lotus leaf increased during refrigerated storage. At the end of the storage period (day 28), chicken patties containing lotus leaf powder had lower pH, redness, yellowness, TBA, VBN, hardness, gumminess, and chewiness values than those of control. The results of this study showed that a lotus leaf powder can increase storage stability in chicken meat products.

• 한국축산식품학회지
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• 제38권3호
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• pp.506-514
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• 2018

The aim of this study was to evaluate the effects of marinade under different conditions (temperature and vacuum) on pork ham cooked by the sous-vide method ($61^{\circ}C$ and 98.81% vacuum for 45 min). Control group was non-marinade pork ham. The samples were marinated under 1 of 4 conditions: $4^{\circ}C$, 98.81% vacuum (treatment group $T_1$); $4^{\circ}C$, atmospheric pressure ($T_2$); $20^{\circ}C$, 98.81% vacuum ($T_3$); and $20^{\circ}C$, atmospheric pressure ($T_4$). The pH value was higher in the control (6.02) than in the treatment groups (4.30-4.42, p<0.001). Shear force was the lowest in the control: 18.14 N. Lightness and redness values were higher in the control (p<0.001). The chroma value significantly decreased from 12.74 to 7.55 with marinade (p<0.001). Total viable and coliform counts of raw meat were 84.6 and 3.67 Log CFU/g, respectively. After the marinade, the total viable count decreased to 3.00-14.67 Log CFU/g (p<0.001). Coliforms were not detected. After sous-vide cooking, no viable microorganisms were detected in any group. Treatment groups generally showed high scores on consumer preference. The marinade and sous-vide cooking had a positive effect on sensory characteristics. They provided safe conditions for sanitary evaluation. As a result, it appears that marinade at refrigeration temperature is better than that at room temperature.

• 한국축산식품학회지
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• 제38권3호
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• pp.476-486
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• 2018

In this study, the droplet size distribution, rheological properties, and stability of dairy cream-based emulsions homogenized with different sucrose fatty acid ester (SFAE, a non-ionic small-molecule emulsifier) concentrations (0.08%, 0.16%, and 0.24% w/w) at different homogenization pressures (10 MPa and 20 MPa) were examined. Homogenization at a high pressure resulted in a smaller droplet size and narrower droplet size distribution. The D[4,3] (volume-weighted mean) and D[3,2] (surface-weighted mean) values of the emulsions decreased with an increase in the SFAE concentration. The flow properties of the emulsions homogenized with SFAE showed shear-thinning (n=0.21-0.46) behavior. The apparent viscosity (${\eta}_{a,10}$) and consistency index (K) of the homogenized emulsions were lower than those of the control sample that is non-homogenized and without SFAE, and decreased with an increase in SFAE concentration. The storage modulus (G') and loss modulus (G") of all emulsions homogenized with SFAE were also lower than those of the control sample. The stability of all emulsions with SFAE did not show any significant change for 30 d at $5^{\circ}C$. However, the emulsions stored at $40^{\circ}C$ were unstable over the storage period. Therefore, the addition of SFAE enhanced the stability of dairy cream emulsions during storage at refrigeration temperature ($5^{\circ}C$).

• 설비공학논문집
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• 제17권4호
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• pp.386-395
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• 2005

With the development of a living standard, the importance of indoor air conditioning system in all kinds of buildings and vehicles has increased. A lot of researches on energy losses in a duct and various kinds of flow pattern in branches or junctions have been carried out over many years, because the primary object of a duct system used in HVAC is to provide equal flow rate in the interior of each room by minimizing pressure drop. In this study, to get equal flow distribution in each branch, a blockage is applied to the rectangular duct system. The flow analysis for flow distribution of a rectangular duct with two branches was performed by CFD. By using SIMPLE algorithm and finite volume method, flow analysis is performed in the case of 3-D, incompressible, turbulent flow. Also, the standard $k-{\varepsilon}$ model and wall function method were used for analysis of turbulent fluid flow. The distribution diagrams of static pressure, velocity vector, turbulent energy and kinetic energy in accordance with variation of Reynolds number and blockages location in a rectangular duct show that flow distribution at duct outlets is improved by a blockage. In this rectangular duct system, mean velocity and flow rate distribution in two branch outlets are nearly constant regardless of variation of Reynolds number, and a flow pattern of the internal duct has a same tendency as well.

• 대한설비공학회지:설비저널
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• 제29권4호
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• pp.48-54
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• 2000

자성재료에 자기장을 걸어주변 가열되고 자기장을 제거하면 냉각되는 성질이 있는데, 이를 자기열량효과(magnetocaloric effect)라고 하며, 이것을 이용해서 저온을 생성시키는 방법을 자기냉동(magnetic refrigeration)이라고 한다. 큐리 온도(Curie temperature) 부근의 강자성체에 자 기장이 가해지면 전자례도내에서 쌍을 이루지 않은 전자들의 자기모벤트들이 자기장에 평행 하게 배열되는데, 이로 인해 열역학적 무질서의 척도인 엔트로피는 낮아지고 이러한 손실을 보상하기 위해 재료의 온도가 올라가게 된다.반대로 자기장이 제거되면 자기모벤트가 본래의 무질서한 상태로 돌아오며, 엔트로피가 증가하 고 재료의 온도는 떨어지게 되는 것이다. 역사적으로 보면 1881년에 Warburg가 큐리온도 부근의 철에서 자기열량효과를 처음 발견하였으며. 1926년과 1927년에 Debye와 Giauque가 각각 단열소자볍 (adiabatic demagnetization)을 제안함으로써 실용화되기 시작하여 주로 극저온을 얻는 방법으로 이용되어 왔다. 1950년도 이전의 연구는 절대온도 영도(OK)에 도달하고 자 하는 순수과학적인 노력으로서 개방사이클(open cycle)을 이용한 단열냉각 방식을 추구하 였으나, 1950년 이후부터는 공학적인 응용을 목적으로 밀폐사이클(closed cycle)을 형성하는 자기냉동기에 관한 연구가 진행되었다. 1976년에 Brown은 희토류(rare earth) 금속인 가돌리늄(Gd)을 사용하여 유체(물 80%와 에틸 알코올 20%)를 재생시킴으로써 상온에서 작동 하는 자기냉동기를 보고한 바 있다. 그는 7 T의 큰 자장을 이용하였으며, 고온부와 저온부의 온도는 각각 $46^{\circ}C와\;-1^{\circ}C로서\;47^{\circ}C$의 온도간격을 얻었다. 자기냉동에 있어서의 또 하나의 중요한 진전은 1978년과 1982년에 Steyert와 Barclay에 의해서 능동자기재생기(active magnetic r regenerator)의 개념이 소개되고 개발된 것으로, 이는 자성재료가 냉매로서 뿐만 아니라 열전달 유체의 재생기로도 사용되는 방식이다. 이상과 같은 자기냉동기술의 발달에 이어서 1997년에 미국의 Astronautics사(Wisconsin주 Madison시 소재)와 Ames 연구소(Iowa주 Ames 시 소재)의 공동연구팀이 발표한 두 가지의 새로운 진전으로 인해 공기조화 및 냉동분야에 적용할 수 있는 자기냉동기의 실용화 가능성이 한층 높아졌다. 이들의 연구결과는 (1) 자기냉동이 실온에서도 실현 가능한 기술이며 증기압 축식 냉동에 필적할 만하다는 것을 보인 것과 (2) 이미 알려져 있던 자기냉동재료보다 자기 열량효과가 훨씬 큰 새로운 재료를 발견한 것이다. 이로써 자기냉동에 대한 관심과 기대가 한결 커지고 있다. 본 원고에서는 자기냉동의 원리가 되는 자기열량효과와 이를 이용한 자기냉동의 방법 그리고 최근에 이루어진 새로운 진전에 대해 소개하고 공기조화 및 냉동분야에의 적용 가능성을 전망해 보고자 한다.

• 설비공학논문집
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• 제19권12호
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• pp.821-830
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• 2007

Feedwater heaters of many nuclear power plants have recently experienced severe wall thinning damage, which will increase as operating time progresses. Several nuclear power plants in Korea have experienced wall thinning damage in the area around the impingement baffle-installed downstream of the high pressure turbine extraction steam line- inside number 5A and 5B feedwater heaters. At that point, the extracted steam from the high pressure turbine is two phase fluid at high temperature, high pressure, and high speed. Since it flows in reverse direction after impinging the impingement baffle, the shell wall of the number 5 high pressure feedwater heater may be affected by flow-accelerated corrosion. This paper describes the comparisons between the numerical results using the FLUENT code and the down scale experimental data on effect of geometry of the impingement baffle plate on the shell wall thinning. Additionally, a new type impingement baffle plate was installed above the impingement baffle plate in the feedwater heater and then the numerical and experimental study were performed in the same progress.

• 설비공학논문집
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• 제20권4호
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• pp.274-279
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• 2008

In the perspective of saving energy in buildings, high performance of insulation and air tightness for improving the heating and the cooling efficiency has brought the positive effect in an economical view. However, these building energy saving technologies cause the lack of ventilation, which is the direct cause of increasing the indoor contaminants, and it is also very harmful to residents because they spend over 90% of their time in the indoor area. Therefore, the ventilation is important to keep indoor environment clean and it can also save energy consumption. In this study, a HEPA type breathing wall is designed as a passive ventilation system to collect airborne particles and to supply fresh outdoor air. To make fine porous structures, polymer nano fibers which were made by electro spinning method are used as a precursor. The nano fibers are coated with SiO2 nano particles and finally the HEPA type breathing wall is made by sintering in the electric furnace at $300\sim500^{\circ}C$. The pressure drops of nano ceramic structure are 8.2, 25.5 and 44.9 mmAq at the face velocity of 2.0, 5.9 and 8.8 cm/s, respectively. Also the water vapor permeability is $3.6g/m^2{\cdot}h{\cdot}mmHg$. In this research, the porous nano ceramic structures are obtained and the possibility for the usage of a material for HEPA type breathing wall can be obtained.

• 한국축산식품학회지
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• 제39권6호
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• pp.918-933
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• 2019

Cacao has been shown to have antioxidant effects and health benefits. However, the applicability of cacao as a meat preservative has not been thoroughly evaluated. Here, we examined the effects of cacao nib extracts (CEs) on suppression of fat oxidation and enhancement of quality characteristics of pork patties. Cacao nib powder was extracted in distilled water or 50%, 70%, or 99% ethanol. CEs prepared using 70% ethanol had the highest total phenolic and total flavonoid contents, and the highest 1,1-diphenyl-2-picrylhytdrazyl radical and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities. Decompression-concentrated CEs prepared using 70% ethanol and 0.1% ascorbic acid were added to pork patties, and the physiochemical properties of the patties were measured. The pH of all pork patties increased during storage, but tended to decrease according to the CEs content. CEs enhanced the preservation of redness and texture of the pork patties during storage. Analysis of thiobarbituric acid reactive substances (TBARS) in patties revealed that fat oxidation was highly suppressed in all treatment groups containing CEs during storage, and TBARS values decreased according to CE content. Treatment with 0.1% CE reduced fat oxidation to a level similar to that of treatment with 0.1% ascorbic acid. Consumer flavor preference increased according to CE content, and overall preference was the highest for patties prepared with 0.05% and 0.075% CEs. Overall, 70% ethanol was found to be the optimal concentration for extraction of cacao nibs, and adding 0.05% or 0.075% CEs to pork patties yielded the highest quality.

• 설비공학논문집
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• 제17권8호
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• pp.746-753
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• 2005

Adsorption chillers have been receiving considerable attentions as they are energy-saving and environmentally benign systems. In order to evaluate adsorption rates, experiments were performed in the batch type adsorption apparatus. Three types of silica gels were investigated under an assortment of experimental conditions that are representatives of the actual operating environments in the adsorber of adsorption chillers. Experimental results revealed the effects of silica gel particle size, bed temperature, and fin pitch of fin tube on the adsorption rate. The $0.25\~1.18mm$ particle size of silica gel with high adsorption rate was selected as a suitable adsorbent. The measured adsorption rate became bigger with decreasing particle size. From the comparison of adsorption rate, it is found that the fin tube has about $21\%$ higher value than that of the bare tube. The effect of heat and mass flux is found to be more significant in the fin tube than in the bare tube.

• 설비공학논문집
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• 제27권12호
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• pp.609-619
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• 2015

A preprocessing scheme utilizing multi-division of the ROI (region of interest) in a chemiluminescence image during inversion is proposed. The resulting inverted image shows the flame's structure, which can be useful for studying combustion instability. The flame structure is often quantitatively visualized with PLIF (planar laser-induced fluorescence) images as well. The chemiluminescence image, which is a line-integral of the flame, needs to be preprocessed before inversion, mainly due to the inherent noise and the assumption of axisymmetry during the inversion. The feasibility of the multi-division preprocessing technique has been tested with experimentally-obtained OH PLIF and $OH^*$ chemiluminescence images of jet and swirl-stabilized flames burning substitute natural gas (SNG). It turns out that the technique outperforms two conventional methods, specifically, the technique without preprocessing and the one with uni-division, reconstructing the SNG flame structures much better than its two counterparts when compared using corresponding OH PLIF images. The characteristics of the optimum degree of polynomials to be applied for curve-fitting of the flame region data for the multi-division method involving two flames has also been investigated.