• Journal of Biosystems Engineering
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• 제19권4호
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• pp.358-368
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• 1994

Major factors in reducing the stacking strength of corrugated fiberboard boxes in cold storage or transport conditions are high relative humidity, causing elevated moisture absorption by the boxes. The bottom boxes in a stack will deform to the critical deflection causing agricultural products damage there, and eventually additional deflection will cause box collapse and finally toppling of the stack. The study was conducted to determine the water absorption characteristics and the compressive strength of the corrugated fiberboard boxes being widely used in packaging agricultural products in Korea. The sample boxes for the study were selected from the regular slotted containers (RSC) types, and one was the box used in apple packaging (Box A), another one was the box used in pear packaging (Box B). The corrugated shipping containers were made from a large portion of recycled fibers in Korea, and comparing with Box B, Box A was fabricated from fiberboard which contained more percentage of old corrugated containers (OCC) imported from foreign countries than domestic waste paper. The results obtained from the study were summarized as follows ; 1. Equilibrium moisture content (EMC) of the sample boxes was established after about 20 hours, and the EMC by absorption was lower than that by desorption. The EMC increased with the increasing of relative humidity and with the decreasing of temperature, and the rate of increasing was much higher above the relative humidity of 50%. 2. The maximum compressive strength of Box A was about 100 kgf greater than that of Box B on the same enviromental conditions. The strength of the sample boxes decreased rapidly with the increasing of relative humidity. The effect of relative humidity on the strength was a little higher than that of temperature. 3. As the applied load was progressively increased and a level was reached, the vertical side panels ($L{\times}D$) deflected laterally inwards or outwards. The panels deflected laterally inwards at higher relative humidity. 4. The maximum compressive deflection ratio and the critical deflection ratio of the sample boxes were increased linearly with the increasing of relative hunidity, but trends for its ratios showed inconsistant response to temperature.

• 설비공학논문집
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• 제10권4호
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• pp.381-388
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• 1998

Hot and humid weather in summer generally brings about discomfort. Experiments on which relative humidity makes effects on the comfort sensation were performed to the young and the aged using sensation vote. From July to October 1996, seven college students and eleven aged people were exposed for 2 hours under six different conditions in the Pukyong National University test chamber so as to determine the effects of relative humidity on thermal and comfort sensations. Subjects were wearing same clothes, and the mean clo value was 0.5. The mean radiant temperature was equal to the air temperature and air velocity in the occupied zone around 0.lm/s. In the experiments, it was found that discomfort could be largely reduced when the humidity is controlled to low values in the settled high temperature.

• 한국식품저장유통학회지
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• 제4권3호
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• pp.271-278
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• 1997

Drying of Shiitake mushroom was investigated to see the effect of temperature, relative humidity of drying air and diameter of the pileus on its rates. The drying rate was increased with the increase of the air temperature and the decrease of the relative humidity. The external color was dark brown at higher drying temperature and higher relative humidity. Exponential and Thompson nodel were found to describe well the raying process of the Shiitake mushroom.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 1996년도 International Conference on Agricultural Machinery Engineering Proceedings
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• pp.1126-1135
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• 1996

This study was conducted to select the sensors for measuring temperature, relative humidity, and air velocity among the major environmental factors affecting the pig productivity as a part of the study for the optimum production system model development of pig-housing. The study results are summarized as the follows : Two sensors , HMP233L and HANI, were tested for measuring temperature and relative humidity , Test results were analyzed by the statistical methods. And the sensor, HMP233L was selected as a proper sensor for temperature sand relative humidity measurement . An air velocity sensor was tested. Test results showed that its accuracy was low and incongruent for the air velocity measurement when it was lower than 4m/s.

• Structural Engineering and Mechanics
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• 제84권6호
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• pp.831-849
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• 2022

One of the most prevalent causes of reinforced concrete (RC) structural deterioration is chloride-induced corrosion. This paper aims to provide a comprehensive insight into the environmental effect of RC's chloride ingress process. The first step is to investigate how relative humidity, temperature, and wind influence chloride ingress into concrete. The probability of initiation time of chloride-induced corrosion is predicted using a probabilistic model that considers these aspects. Parametric analysis is conducted on several factors impacting the corrosion process, including the depth of concrete cover, surface chloride concentration, relative humidity, and temperature to expose environmental features. According to the findings, environmental factors such as surface chloride concentration, relative humidity and temperature substantially impact on the time to corrosion initiation. The long- and short-distance impacts are also examined. The meteorological data from the National Meteorological Center of China are collected and used to analyze the environmental characteristics of the chloride ingress issue for structures along China's coastline. Finally, various recommendations are made for improving durability design against chloride attacks.

• 한국농공학회논문집
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• 제46권7호
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• pp.35-44
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• 2004

In this study, a ventilation model was developed to determine a ventilation rate for the balance of heat, moisture and $CO_{2}$ in a mushroom house. Internal and external temperature, relative humidity and $CO_{2}$ concentration were measured and used to validate the ventilation model. The effects of various environmental factors on physiological responses of mushroom were also investigated. The verified model was simulated under the observed ventilation rates with a difference of$ 0.001{\~}0.065\;m^{3}{\cdot}S^{-1}$ (relative error of $0.3{\~}18.9\%$) when external temperature varied 22.5 to $24.8^{circ}C$ and average ventilation rates was $0.35m^{3}{\cdot}S^{-1}$. The optimal conditions for mushroom growth (internal temperature $22 ^{circ}C$, relative humidity $80\%$, $CO_{2}$ concentration 1,000 ppm) were used for the model application with external temperature, relative humidity and $CO_{2}$ concentration of $27.5{\~}33.5^{circ}C$, $60\%$, and 355 ppm, respectively. Thermal balance was a important factor for an optimum ventilation up to the external temperature of $32^{circ}C$, while $CO_{2}$ concentration balance was more important over $32^{circ}C$. This suggests that humidification for moisture balance is required to maintain temperature and $CO_{2}$ concentration at an optimal level by ventilation in a mushroom house.

• 생물환경조절학회지
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• 제9권2호
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• pp.115-119
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• 2000

표고버섯은 담자균류 송이과에 속하는 식용 버섯으로, 영양 성분 및 약리적 효능이 높기 때문에 동양인에게 중요한 버섯이며, 점차로 생산량과 소비량이 증가하고 있다. 본 연구에서는, 고품질 표고버섯 생산시기의 기상자료를 분석하여 표고버섯의 품질에 영향을 주는 생육 환경요인을 분석하였다. 이를 위하여 1997~1998년 국내 고품질 표고버섯이 생산되는 지역중 3지역(부여, 원주, 장흥)을 선정하였다. 표고버섯의 다량 발생시기 20일 기준으로 기상분석시기 15일을 선정하였다. 환경요인으로는 발생시기의 일 온도차, 일습도차, 일평균온도, 일 평균습도 및 풍속을 분석하였다. 발생기간중의 일 평균온도는 버섯 발생 온도 하한치인 $7^{\circ}C$ 이하에서 적정온도 $20^{\circ}C$까지의 변화를 보였고, 일 온도차는 주간에는 $7~20^{\circ}C$, 야간에 $0~-2^{\circ}C$의 범위를 나타냈다. 일평균습도 50~70%으로 강우에 따라서 변화 폭이 컸으며, 일습도차는 40~60%의 차를 나타냈다. 풍속은 1~4m.$s^{-1}$이었다 .따라서 화고, 동고의 생육환경은 일반적인 표고버섯의 적정 생육 조건과는 큰 차이를 보였다. 생육기간동안의 일 온도차, 일습도차, 저 습도, 풍속 등의 환경 조건은 고품질 표고버섯 발생의 요인의 하나라고 추정된다. 이 연구결과는 버섯의 시설재배시 고품질 표고버섯 생산을 위한 환경조절기술로 적용될 수 있을 것으로 판단된다.

• Asian-Australasian Journal of Animal Sciences
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• 제5권3호
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• pp.541-544
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• 1992

Duck eggs from Indigenous (desi), Khaki Campbell and Crossbred (Indian Runner $\times$ Khaki Campbell, $F_1$) were incubated to investigate fertility, hatchability and other related traits. The fertility was highest in crossbred followed by Khaki Campbell and Indigenous ducks respectively. The embryonic mortality was highest in Khaki Campbell followed by Indigenous and crossbred respectively. The embryonic mortality was higher in eggs of 7 days pre-incubation holding period and lower in eggs of 3 days pre-incubation holding period. A significant positive correlation was found between temperature and embryonic mortality as well as relative humidity and embryonic mortality. The hatchability on fertile eggs was highest in crossbred ducks and almost similar in both Khaki Campbell and Indigenous ducks. The hatchability was higher in eggs stored for 3 days in comparison with that of 7 days pre-incubation holding period. A negative correlation was found between temperature and hatchability as well as humidity and hatchability. The normal ducklings hatched out from the eggs of Khaki Campbell ducks was highest followed by Indigenous and crossbred respectively. There was a negative correlation between temperature and normal ducklings hatched as well as relative humidity and normal ducklings hatched. The preincubation holding temperature and relative humidity had positive correlation with dead-in-shell.

• 한국환경보건학회지
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• 제29권2호
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• pp.87-93
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• 2003

A survey including an inspection was conducted to assess the sanitary condition of kitchens in the school food-service programs and to prepare background data for improving the safety of school meals. The survey was carried out over a two-month period (September-October, 2001). A self-administered questionnaire recommended by the Korea Ministry of Education & Human Resources Development (MOEHRD) was offered to a random sample of dieticians of twenty-five elementary schools in one region of Korea about food, sanitation, and safety inspection of their kitchens. Air temperature, relative humidity, and airborne microbes in the kitchens were monitored during preparation, cooking, and service. The inspection results showed their sanitary rendition met the level B of the recommendation of the Korea MOEHRD. The range of air temperature of the kitchens was 21.4~22.4$^{\circ}C$. and the range of relative humidity was 62.4~69.6%. The microbiological evaluation of kitchen samples indicated aerobic plate count levels from 22..5 to 26.5 CFU/15 minutes. Although the results of inspection show that the levels of sanitary condition of kitchens in the schools were good, they are not satisfactory for safe food-servile because the temperature and humidity levels are high. This study indicates that the school kitchens should be monitored and strict inspection is necessary. The legal standards for school food-service should include standards for kitchen air temperature, relative humidity, and airborne microbes.

• 응용통계연구
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• 제22권3호
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• pp.515-530
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• 2009

Evaporation from surface water bodies is influenced by a number of meteorological parameters. The rate of evaporation is primarily controlled by incoming solar radiation, air and water temperature and wind speed and relative humidity. In the present study, influence of weekly meteorological variables such as air temperature, relative humidity, bright sunshine hours, wind speed, wind velocity, rainfall on rate of evaporation has been examined using 35 years(1971-2005) of meteorological data. Statistical analysis was carried out employing linear regression models. The developed regression models were tested for goodness of fit, multicollinearity along with normality test and constant variance test. These regression models were subsequently validated using the observed and predicted parameter estimates with the meteorological data of the year 2005. Further these models were checked with time order sequence of residual plots to identify the trend of the scatter plot and then new standardized regression models were developed using standardized equations. The highest significant positive correlation was observed between pan evaporation and maximum air temperature. Mean air temperature and wind velocity have highly significant influence on pan evaporation whereas minimum air temperature, relative humidity and wind direction have no such significant influence.