• 한국분말재료학회지
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• 제22권5호
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• pp.350-355
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• 2015

Perforated polygonal cobalt oxide ($Co_3O_4$) is synthesized using electrospinning and a hydrothermal method followed by the removal of a carbon nanofiber (CNF) template. To investigate their formation mechanism, thermogravimetric analysis, field-emission scanning electron microscopy, transmission electron microscopy, X-ray diffraction, and X-ray photoelectron spectroscopy are examined. To obtain the optimum condition of perforated polygonal $Co_3O_4$, we prepare three different weight ratios of the Co precursor and the CNF template: sample A (Co precursor:CNF template- 10:1), sample B (Co precursor:CNF template-3.2:1), and sample C (Co precursor:CNF template-2:1). Among them, sample A exhibits the perforated polygonal $Co_3O_4$ with a thin carbon layer (5.7-6.2 nm) owing to the removal of CNF template. However, sample B and sample C synthesized perforated round $Co_3O_4$ and destroyed $Co_3O_4$ powders, respectively, due to a decreased amount of Co precursor. The increased amount of the CNF template prevents the formation of polygonal $Co_3O_4$. For sample A, the optimized weight ratio of the Co precursor and CNF template may be related to the successful formation of perforated polygonal $Co_3O_4$. Thus, perforated polygonal $Co_3O_4$ can be applied to electrode materials of energy storage devices such as lithium ion batteries, supercapacitors, and fuel cells.

• 대한전기학회논문지:전기기기및에너지변환시스템부문B
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• 제49권6호
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• pp.411-420
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• 2000

The energy storage systems are being widely researched for the high quality of the electric power. The FES(flywheel energy system) is especially, on the center of the research because it does not make any pollution and its life is long. The FES converts the electrical energy into the mechanical kinetic energy of the flywheel and reconverts the mechanical energy into the electrical energy. In order to store as much energy as possible, the flywheel is supposed to be rotated with very high speed. The motor/generator of the FES should be high efficient at high speed, and generate constant torque with respect to the rotation. In this paper, a motor/generator employing a Halbach array of permanent magnets is designed and constructed to meet the requirements, and its characteristics are examined. The magnetic field is analysed by using the magnetic surface charge method. The armature winding is designed for the harmonic components to be minimized by using the FFT. The sinusoidal current for the motor driving are generated by the hysteresis current controller. A sample superconducting flywheel energy storage system is constructed with a duralumin flywheel which has a maximum rotating speed of 40,000[rpm] and a stored energy of 240[Wh] and its validity is examined through the experiment.

• 전기학회논문지
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• 제64권1호
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• pp.1-7
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• 2015

This paper proposes probabilistic reliability evaluation model of power system considering Wind Turbine Generator(WTG) integrated with Energy Storage System(ESS). Monte carlo sample state duration simulation method is used for the evaluation. Because the power output from WTG units usually fluctuates randomly, the power cannot be counted on to continuously satisfy the system load. Although the power output at any time is not controllable, the power output can be utilized by ESS. The ESS may make to smooth the fluctuation of the WTG power output. The detail process of power system reliability evaluation considering ESS cooperated WTG is presented using case study of Jeju island power system in the paper.

• 한국식품과학회지
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• 제22권3호
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• pp.300-306
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• 1990

마요네즈 저장 중 미세구조의 변화를 광학현미경과 주사 전자현미경으로 관찰하였다. 신선한 마요네즈는 다양한 크기의 지방구로 이루어져 있었으며 지방구의 크기 분포는 정규분포를 보였다. $60^{\circ}C$와 $-10^{\circ}C$에서 저장하는 동안 지방구의 합일(合一)에 의해 지방구가 커지는 경향을 보였으며, 탁도에 의한 실험결과 또한 이러한 지방구의 합일(合一)현상을 확인시켜 주었다. 전자현미경은 광학현미경에 비해 크기가 작은 지방구를 측정하기가 용이하였으며, 따라서 지방구의 평균 입경이 작았다. 이것은 전자현미경의 높은 해상력과 심도 때문이며, 더욱이 시료를 회석할 필요가 없어 균일한 지방구의 분포를 보여주는 전자현미경 방법은 광학현미경에 비해 유화제품의 지방구 분포를 측정하기에 유리한 방법이라 하겠다.

• 한국기후변화학회지
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• 제2권4호
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• pp.309-316
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• 2011

주요 온실기체인 이산화탄소의 시료 보관 방법에 따른 유실율을 평가하였다. 테들러백(tedlar bag)과 알루미늄백(aluminium bag) 용기에서 이산화탄소의 농도별, 시간별 유실율을 확인해 본 결과, 두 용기 모두 6일 경과 후에 5%, 15일 경과 후에 10% 이상의 유실율을 나타내었다. 그리고 시간이 경과됨에 테들러백보다 알루미늄백에서 유실율이 더 큰 경향을 보였고, 12일까지는 두 용기 간에 큰 차이를 보이지 않았지만 15일 경과 후부터는 알루미늄 용기의 유실율이 테들러 용기보다 더 큰 것으로 확인되었다. 습도와 유실율과의 관계를 조사한 결과에서는 72시간까지 습도에 큰 영향을 받지 않았으나 72시간 이후에는 차이를 보였으며, 높은 습도의 테들러백에서 유실율이 습도가 낮은 상태의 테들러백보다 약 5% 정도 높게 나타났다. 이산화탄소에 대한 정확한 배출량 및 배출계수를 산정하기 위해서는 이러한 시료보관 방법에 따른 유실율을 고려해야 분석 결과의 신뢰도를 높일 수 있을 것으로 보인다.

• 한국식품과학회지
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• 제35권6호
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• pp.1129-1134
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• 2003

양념창란젓갈 제조시 감마선의 산업적 적용을 위하여 상업적 제조방법과 동일하게 제조된 양념창란젓갈을 0, 2.5, 5.0 및 10 kGy로 감마선 조사하여 이화학적 특성을 관찰하였다. 또한, 고춧가루를 10 kGy의 감마선 조사로 살균한 후 같은 방법으로 양념창란젓갈을 제조하여 비교하였다. 휘발성 염기태질소(VBN) 함량은 10 kGy로 조사된 고춧가루를 첨가하여 제조한 양념창란젓갈이 37.5 mg%로 낮은 함량을 나타내었으며, 아미노태 질소의 함량은 모든 시료구에서 꾸준히 증가하다 저장 12주 후에는 0, 2.5, 5.0, 10 kGy 및 10 kGy로 조사한 고춧가루를 첨가하여 제조한 젓갈(HP-10 kGy)의 경우 각각 98.9, 98.5, 92.4, 88.0 및 93.1 mg%를 나타내었다. Biogenic amine의 함량을 조사한 결과 조사된 젓갈은 비조사된 젓갈에 비해 그 함량이 현저히 감소하는 것으로 나타났다. 따라서 감마선 조사는 양념창란젓갈의 저장기간을 연장시키는데 효과적이며, 위해물질 감소를 통해 화학적 안전성을 개선시키는 것으로 나타났다. 또한, 10kGy로 조사하여 미생물학적 안전성을 높인 고춧가루를 첨가하여 제조한 양념젓갈의 이화학적 특성은 대조구에 비해 우수한 결과를 나타내었으며, 일반적으로 양념젓갈제조 후 $2.5{\sim}5\;kGy$로 감마선 조사한 시료와 동일한 품질수준을 나타내어 상업적 적용이 추천된다.

• Preventive Nutrition and Food Science
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• 제12권1호
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• pp.40-45
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• 2007

The effects of drying methods on the physicochemical properties of chaga (Inonotus obliquus) mushroom powder were investigated. Scanning electron micrograph revealed that freeze drying produced smaller particle- sized samples which in turn resulted in higher porosity than did vacuum and hot-air drying. Samples prepared by freeze drying showed a significantly higher L*-value as compared with those prepared by hot-air drying and vacuum drying (p<0.05). The lightness (L*-value) significantly decreased with increasing relative humidity and storage temperature regardless of drying method (p<0.05). The yellowness (b*-value) increased significantly with increasing relative humidity (p<0.05). Browning index was significantly lower in samples prepared by freeze drying (p<0.05) but not significantly different between samples dried by hot-air and vacuum drying. Freeze dried sample exhibited a significantly higher degree of rehydration than other samples (p<0.05) probably due to the small particle size. Water solubility of the freeze dried sample was higher than those of the other methods while swelling ratio of the same sample appeared to be lower than those of others. Freeze dried chaga mushroom powder contained significantly lower amount of total phenolics and total sugar as compared to other samples (p<0.05).

• Asian-Australasian Journal of Animal Sciences
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• 제32권3호
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• pp.421-429
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• 2019

Objective: In this study, the effects of vacuum (VP) and high-oxygen modified atmosphere ($80%\;O_2+20%\;CO_2$) packaging (HiOx-MAP) on physico-chemical and microbiological properties of minced water buffalo meat were investigated. Methods: After minced meat preparation, samples were packaged under VP and HiOx-MAP and stored at $2^{\circ}C{\pm}0.5^{\circ}C$ for 14 days. Samples taken on certain days were subjected to total aerobic mesophilic bacteria, total aerobic psychrotrophic bacteria, lactic acid bacteria, Pseudomonas, Enterobacteriaceae and yeast-mold counts as well as pH, color ($L^*$, $a^*$, and $b^*$) and thiobarbituric acid reactive substances (TBARS) analyses. Results: In minced water buffalo meat packaged under HiOx-MAP, TBARS value exceeded 1 mg malondialdehyde/kg on the 4th day of the storage. In VP samples, TBARS value remained close to initial TBARS value during storage. According to the findings, $a^*$ value was determined to be high in the HiOx-MAP samples within initial days of the storage. However, no significant changes in $a^*$ value were observed in VP samples during storage. In contrast, the mean value of $L^*$ was detected as higher in HiOx-MAP sample than VP samples. The count of psychrotrophic bacteria increased more than that of mesophilic bacteria during storage. The growth of Enterobacteriaceae and Pseudomonas was delayed in both the packaging methods. However, lactic acid bacteria exhibited more growth in VP samples compared to MAP samples. Conclusion: The lipid oxidation proceeded faster than expected in minced water buffalo meat packed with HiOx-MAP method. This situation adversely affected the $a^*$ value. On the other hand, similar microbiological results were obtained in both packing methods.

• 한국초전도ㆍ저온공학회논문지
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• 제17권2호
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• pp.45-49
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• 2015

It has been well known that a toroid is the inevitable shape for a high temperature superconducting (HTS) coil as a component of a large scale superconducting magnetic energy storage system (SMES) because it is the best option to minimize a magnetic field intensity applied perpendicularly to the HTS wires. Even though a perfect toroid coil does not have a perpendicular magnetic field, for a practical toroid coil composed of many HTS pancake coils, some type of perpendicular magnetic field cannot be avoided, which is a major cause of degradation of the HTS wires. In order to suggest an optimum design solution for an HTS SMES system, we need an accurate, fast, and effective calculation for the magnetic field, mechanical stresses, and stored energy. As a calculation method for these criteria, a numerical calculation such as an finite element method (FEM) has usually been adopted. However, a 3-dimensional FEM can involve complicated calculation and can be relatively time consuming, which leads to very inefficient iterations for an optimal design process. In this paper, we suggested an intuitive and effective way to determine the maximum magnetic field intensity in the HTS coil by using an analytic and statistical calculation method. We were able to achieve a remarkable reduction of the calculation time by using this method. The calculation results using this method for sample model coils were compared with those obtained by conventional numerical method to verify the accuracy and availability of this proposed method. After the successful substitution of this calculation method for the proposed design program, a similar method of determining the maximum mechanical stress in the HTS coil will also be studied as a future work.

• 대한가정학회지
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• 제11권1호
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• pp.44-56
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• 1973

The effect of the temperature and the time of scalding, and the addition of various seasoning on the remaining % of total Vitamin C contained in Spinach (Spinacia oleracea) was studied and discussed by means of chemical kinetics. The quantitative measurements of total Vitamin C were made by 2,4-dinitrophenyl hydrazine (DNPH) method with Clinical Electrophotometer (Fisher). The sample spinach contains 39.88mg. % of total vitamin C on the average, and the ratio of oxidized and reduced forms of Vitamin C is 1 : 4.7. When the sample spinach was scalded, the kinetics of the decrease of the remaining total vitamin C. % was observed to follow the first order reactions regardless of the temperatures applied (i,e. 70$^{o}$ , 80$^{o}$ , 90$^{o}$ and 100$^{o}$ ) with half-life range of 2.10 - 1.47 minutes. In the case of the addition of various seasonings, the addition of various seasonings, the kinetics remaining Vitamin C % showed to be the zero order reactions regardless of the kinds of seasonings and storage temperatures. With the addition of seasonings, the stability of Vitamin C was found to be increased in the order table salt+sesame oil+vinegar+soybean sauce, without seasoning, table salt+sesame oil, table salt+sesame oil+soybean sauce.