• Journal of Korea Water Resources Association
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• v.46 no.5
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• pp.491-504
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• 2013

In this study, wave breakings over a shelf region are investigated under irregular wave conditions through laboratory experiments in a wave flume. Numerical simulations based on the Boussinesq-type equations are also conducted. The characteristics of breaking waves such as significant wave height, crest and trough heights, the mean water level and the stable wave height are obtained by analyzing laboratory measurements in detail. Obtained results are compared with those of the Boussinesq-type equations model. A very reasonable agreements is observed. The broken waves over a horizontal bottom asymptotically approach a stable wave height($H_{stable}$). In this study, the relative stable wave height is found as $H_{stable}/h{\fallingdotseq}0.56$ for irregular wave.

• Journal of the Korean Society for Marine Environment & Energy
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• v.3 no.3
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• pp.13-23
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• 2000

The distributions of dissolved inorganic nutrient contents were investigated along transection line J (30° N) in the eastern East China Sea in December 1993 and August 1994, respectively. The concentrations of nitrate and silicate in the Kuroshio Surface Water (KSW) with high temperature and high salinity were low below 2μM and 5μM, respectively. However, these were increased sharply with depth and ranged from 20 to 40, 45 to 100μM, respectively, in the Kuroshio Intermediate Water (KIW). The relationship between temperature and nutrients suggests that Kuroshio Intermediate Water with rich nutrients were intruded into the bottom water of the outer continental shelf in the East China Sea. The bottom water of the outer continental shelf was made of two end-members mixing; nutrient depleted warm water and nutrient enriched cold water. Based on temperature, salinity and silicate concentration, the nutrients in the bottom water of the outer continental shelf suggusted to be supplied through the vertical mixing of Kuroshio subsurface water in the depth range of 100～400m. Upwelled nutrient rich water appears to be a important source of nutrients for primary production in the continental shelf area of the East China Sea.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.1
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• pp.83-93
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• 1982

In this work, lipid oxidation and the kinetics of the oxidation reaction in fried file-fish meat were investigated when sun-dried file-fish was stored under the conditions of various water activities and temperature, 35, 45, 55 and $35/55^{\circ}C$. The storage stability and the development of browning by oxidative rancidity were also discussed. Monolayer coverage value of water content in dried file-fish was $8.03\%$ at $0.21\;a_w$Lipid oxidation at $35^{\circ}C$ was developed with increasing water activity but at $45^{\circ}C$and $55^{\circ}C$ it was rapidly progressed without clear differences between water activities except $0.44\;a_w$. The rate of reaction was more sensitive to storage temperature than to water activity. Browning in methanol-chloroform fraction was developed linearly by the progress of lipid oxidation which suggested that lipid oxidation was greatly influential to the development of browning in dried fish meat. In kinetical analysis the oxidation followed a zero order reaction mechanism as a function of carbonyl value. The activation energies obtained from the Arrhenius plot ranged 9.0 to 10.8 Kcal/mol and $Q_10$ values, 1.6-1.7. Shelf-lives at the storage of 35,45 and $55^{\circ}C$ ranged 58 days to 8 days. And in the fluctuating temperature storage at $35/55^{\circ}C$, shelf-lives were 17, 16, 15 and 13 days at 0.44, 0.52, 0.65 and $0.75\;a_w$, respectively. The shelf-lives for assessed from the accelerated shelf-life test were 125, 123, 120 and 106 days at 0.44, 0.52, 0.65 and $0.75\;a_w$, respectively, in the case of storage at $25^{\circ}C$.

• Structural Engineering and Mechanics
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• v.85 no.4
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• pp.461-468
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• 2023

Edible coatings are one of the most innovative methods to preserve the quality and increase the shelf life of fresh fruits and vegetables. A successful edible coating should have a barrier against gases, especially oxygen and water vapor, and have good surface characteristics. Today, chitosan coating is widely used due to its properties, such as non-toxic, biodegradable, and biocompatibility. Is. Coating the surface of fruits and vegetables with chitosan increases shelf life due to reducing weight loss and reducing respiration rate and also reduces decay due to its antimicrobial and anti-fungal effect. This work discusses the effect of using chitosan coating containing chamomile extract to increase fresh vegetables'shelf life. In addition to increasing the shelf life of vegetables, this method can be used as a solution for the economic management of human resources. The results of this method confirm the successful synthesis of these nanoparticles, and the results of applying this food coating on vegetables have been successful. They have increased the shelf life of vegetables such as basil and spinach.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.24 no.6
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• pp.428-436
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• 1991

Double shelf topography allows the existence of two sets of waves propagating in opposite directons. In the case that two shelves are apart sufficiently enough, the solutions show two independent sets of waves which recover the single shelf waves. However, if the distance between two shelves is less than the Rossby deformation radius, the waves become dependent on the geometry of both shelves. Even over a double shelf topography, shelf waves propagate with the shallow water to the right in the Northern Hemisphere. The group velocity of shelf wave has the same direction as phase velocity in the long wave case, but the opposite direction in the short wave case. Each shelf mode has a zero group velocity at some intermediate value of wave length.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.3
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• pp.226-232
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• 1988

Non-enzymatic browning is a carbohydrate dehydration reaction, accelerated thorough the interaction of amino compounds. Reaction depends on several factors including temperature, reactant concentration, pH, water activity and specific ion concentrations, and result in progressive development of brown pigments in the affected food systems. The present study was designed to utilize a kinetic approach to analyze the effect of temperature and water activity on the browning development in green ten. The green tea was controlled at aw of 0.33, 0.44, 0.52 and 0.65 using saturated salt solutions and then stored at 35,45 and $55^{\circ}C$. Author portion of the sample of which the water activities were controlled in the same manner was stored at 35 and $55^{\circ}C$ alternately with 7 days interval. Simplified kinetic models were used to obtain the various kinetic parameters for browning development in green tea subjected to accelerated shelf-life tests(ASLT). The reaction of browning development was zero order. The activation energies calculated from Arrhenius plot ranged $1.5{\sim}2.4kcal/mole$ and $Q_{10}$ values were between 1.07 and 1.12. These kinetic parameters were then used to predict browning development under the nonsteady storage. Assessed from the parameters the shelf-lives at $25^{\circ}C$, the time to reach 1.02 O.D./g solid at which severe brown color change could be detectable, ranged 57 to 113 days and showed decrease with increase in aw. The predicted shelf-lives at different water activities were a little higher than actual values.

• Water for future
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• v.21 no.2
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• pp.183-192
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• 1988

The previous two-dimensional non-linear tidal model of the East China Sea(Choi, 1980) has been further refined to resolve the flow over the ocntinental shelf in more detail. The mesh resolution of the present finite-difference grid system used is 4 minutes latitude by 5 minutes longitude over the entire shelf. The developed fine grid two-dimensional model was utilized to reproduce the $M_2$ tide and $M_4$ tide for the East China Sea contnental shelf. There is general agreement between the model results and the current observation made in the Eastern Yellow Sea, which supports the calculated tidal regime over the shelf. Some preliminary results on maximum bottom stress and tidally-induced residual current were also examined and discussed.

• Journal of Korean Society of Coastal and Ocean Engineers
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• v.18 no.2
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• pp.166-177
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• 2006

The accuracy impact of using high-order Boussinesq-type model as compared to the typical order model is examined in this paper. The multi-layer model developed by Lynett and Liu(2004a) is used for simulating of wave breaking over a shelf region. The nonlinearity of the waves tested, ${k_0}{A_0}$, ranges from 0.029 to 0.180. The overall agreement between the two-layer model and the hydraulic experiments are quite good. The one-layer model overshoals the wave near the breakpoint, while the two-layer model shoals at a rate more consistent with the experimental data.

• Journal of the Korean earth science society
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• v.45 no.4
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• pp.338-348
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• 2024

In the mid-eastern part of the Yellow Sea, large-scale shelf ridges originated from erosion on sand-mud successions that have been presently eroded by strong tidal currents. A three-layered in situ geoacoustic model is provided down to 50 m for the subbottom sedimentary succession of a 45 m water depth using the Hamilton method. The succession is divisible into two-type units of Type-A and Type-B using high-resolution seismic profiles with a deep-drilled YSDP-104 core of 44.0 m in depth below the seafloor. Type-A unit mainly comprises sandy or gravelly sediments, whereas Type-B unit mostly consists of tidal muddy sediments with some thinner sand beds. P-wave speed values are positively compatible with the mean grain size and sediment type of the core sediments. For actual modeling, the geoacoustic property values of the models were compensated to in situ depth values below the seafloor. The detailed geoacoustic model contributes to simulating sound transmission through the sedimentary successions in erosional shelf ridges of variable geoacoustic properties distributed in shallow-water environments of the mid-eastern Yellow Sea.

• Fisheries and Aquatic Sciences
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• v.3 no.1
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• pp.14-22
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• 2000

The relationship between the distribution of demersal fishes and that of the water masses was examined by using the catches data and hydrographic data in the Yellow Sea and the East China Sea on May 13-19, 1996 and May 10-17, 1997. During the study period, the dominant fish species were Cleisthenes pinetorum herzinsteini, Lophiomus setigerus and Pseudosciaena polyactis. These three low temperature water species accounted for $21-24\%$ of the total catches. The percentage of the low temperature water species was high in the Yellow Sea and the coastal area on the continental shelf of the East China Sea but was low in the vincinity of Kyushu during the study period. In the East China Sea, the isotherm of $15^{\circ}C$ at 50m, mid layer depth, was located more southeast in 1996 than in 1997. The bottom water temperature was about it lower in 1996 than in 1997. The direction of the detided current on the continental shelf of the East China Sea was southward in 1996 and northward in 1997. Yellow Sea Bottom Cold Water (YSBCW) strongly expanded to south in 1996 when the northward current was weak. But, Tsushima Warm Current (TSWC) strongly intruded into the continental shelf of the East China Sea in 1997. As YSBCW expanded strongly to south in 1996, the percentage of the low temperature water species relative to the total catches was high. But, TSWC strongly intruded and the percentage of low temperature water fishes was low in 1997.