• 한국에너지공학회:학술대회논문집
• /
• 한국에너지공학회 1995년도 춘계학술발표회 초록집
• /
• pp.213-222
• /
• 1995

Korean traditional Ondol with the sensible heat storage medium has been for a long time used as residential heating system, in these days the concrete Ondol without the heat storage medium was realized as the heating system in the private houses and the apartments. This floor heating system is good for our health. But the concrete Ondol is not desirable for the energy saving and for the maintenance of comfortable room temperature because the heat storage medium is not employed in the concrete Ondol. And as the hot water circulating pipes ate buried under the the concrete floor, the concrete Ondol system has some kind of problems to be improved. Therefore the new type of Ondol system was developed in this study. And the new Ondol was consisted of latent heat storage material as heat storage medium with a great heat capacity and bioceramics as medium to maintain comfortable room temperature. In this study, the heat transfer characteristics of latent heat storage-bioceramic Ondol was analyzed theoretically.

• 한국태양에너지학회 논문집
• /
• 제28권1호
• /
• pp.65-74
• /
• 2008

In this study, dynamic characteristics analysis of AC system is investigated using a cool thermal storage system. A analysing program for cool thermal storage AC system is developed. The performances are studied by several variables and dynamic characteristics. Comparing the result at conventional operation condition with that at the condition using ice storage system, this study showed the effects of the sub cooled degree, superheated degree, efficiency of compressor and evaporating temperature. At the condition using thermal storage system, the thermal storage process was operated during midnight being not needed the cooling of the AC unit through the continuous running of the condenser. The refrigerant was sub-cooled using stored energy after being discharged from the air source condenser during the daytime. The COP was increased owing to the sub-cooling of refrigerant during daytime, thus the power consumption was effectively decreased.

• 설비공학논문집
• /
• 제12권8호
• /
• pp.745-754
• /
• 2000

An experimental study has been carried out in order to investigate the heat storage characteristics for a latent heat storage tank with horizontal shell and tube type. The heat storage tank consists of cylindrical capsules with a staggered tube bank. The effects of flow rates and initial temperature differences on the melting time and heat storage rates are examined. It is found that the melting time decreases with increase of the flow rates and initial temperature differences. Results also show that the time-averaged overall heat transfer coefficients increase in proportion to the increase of flow rates and initial temperature differences.

• 한국식품조리과학회지
• /
• 제12권1호
• /
• pp.60-73
• /
• 1996

This study was undertaken to investigate the effect of cereals on the physicochemical and sensory characteristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. Noti made from the steamed glutinous rice flour, glutinous Chinese millet flour, glutinous millet flour or glutinous Indian millet flour is saccharified with malt, and then pan-fried. Noti also has sweet taste without sugar added. In addition, Noti has elastic characteristic, high calorie and good flavor. Long storage makes it better taste. In this case, Noti was made from the steamed glutinous rice flour. By the sensory evaluation, color, flavor and moistness were unfavorable according to the storage. Consistency was not strongly increased when comparing with the common rice cake depending upon the storage. The texture tended to increase by storage period. Optimum conditions of the safe storage and overall acceptability were to add 15% malt and keep 6hr saccharification time at 60$^{\circ}C$. During the period of storage for 90 days, reducing sugar content was similar, moisture content was low and maintained, and the acid value was not increased abruptly. The hardness was not increased rapidly and fungal growth was considerably low. Cohesiveness and elasticity were increased during storage.

• 한국식생활문화학회지
• /
• 제25권3호
• /
• pp.342-349
• /
• 2010

This study evaluated the quality and sensory characteristics of sulgidduk added with yam powder (5~20%) during 4 days storage. The moisture content of samples initially decreased as the yam powder content increased, but subsequently increased during storage. The pH values also increased during storage, although there was no significant difference. L values decreased and both a and b values increased as yam powder content increased. The decreased L values during storage were not significantly different from control group. The hardness of samples decreased with increasing yam powder content, while hardness of control group markedly increased during storage. Cohesiveness increased as yam powder content increased, and tended to decrease during the storage. Springiness also initially increased as yam powder content increased. No change was apparent during storage in control group or samples added with up to 10% yam powder, while springiness was decreased insignificantly in samples with over 10% yam powder. Lightness, yam odor and savory taste of sulgidduk tended to increase as yam powder content increased, while chewiness decreased. The savory odor was the highest in sulgidduk added with 10% yam powder. Sulgidduk added with 10% yam powder was the most preferred in appearance, taste, texture and overall preference.

• 한국식품조리과학회지
• /
• 제20권4호
• /
• pp.403-408
• /
• 2004

The purposes of this study were to investigate the physicochemical characteristics and storage stabilities of various sauces with added Yuza(Citrus Junos). Yuza consisted of three parts: peeled (46.17%), fleshed (43.74%) and seeded (10.09%). Yuza juice revealed 11.33% extraction yield, pH 2.85, 4.18% total acidity, 11 $^{\circ}$Brix, 1.16% transmittance and 2.63 $^{\circ}$Brix/acid ratio. Five kinds of sauces with added Yuza juice were Yuza red pepper paste sauce, Yuza soybean sauce for meat, Shabu shabu Yuza sauce, Korean Yuza vegetable sauce and Japanese Yuza soybean sauce. These sauces showed slight changes in pH, total acidity, total bacterial counts and overall sensory characteristics during storage period (60 days). In conclusion, Yuza juice could be applied to various sauces, which remained usable for 60 days.

• Journal of Magnetics
• /
• 제22권1호
• /
• pp.78-84
• /
• 2017

This paper investigates the influence of mechanical energy storage on the interior permanent magnet synchronous machine (IPMSM) when it is operated in the generating mode. An IPMSM with six-poles and nine-slots employing concentrated coil winding type is considered as the analysis model, and a surface-mounted permanent magnet synchronous motor directly connected to a heavy wheel is applied as the mechanical energy storage system by using the moment of inertia. Based on the constructed experimental set-up with manufactured machines and power converters, the generated electrical energy is converted into the mechanical energy, and the electromagnetic filed characteristics of IPMSM are subsequently investigated by applying the measured phase current of IPMSM based on finite element method. Compared to the characteristics in a no-load condition, it is confirmed that the magnetic behavior, radial force, and power loss characteristics are highly influenced by the harmonics of the phase current due to the mechanical energy storage system.

• 한국치위생학회지
• /
• 제20권1호
• /
• pp.73-83
• /
• 2020

Objectives: This study aimed to measure the knowledge of dental hygienists regarding dental waste, and identify the relationship between general characteristics and infection control characteristics. Methods: This study was conducted using a self-reported questionnaire in 250 dental hygienists. The questionnaire consisted of 21 items: storage container (5 items), storage locations (5 items), storage period (9 items), and storage method (3 items). The collected data were analyzed using the t-test and analysis of variance. Results: The education experience of infection management within the last year was reviewed for significant differences among dental hygienists regarding storage container and storage periods (p<0.05). Statistically significant differences were observed regarding the knowledge of storage container, storage locations, storage period, and storage method among the enrolled dental hygienists (p<0.05). Conclusions: This study examined the necessity of developing conservative education and job education programs to improve the knowledge level of dental hygienists regarding dental waste management.

• Journal of Biosystems Engineering
• /
• 제25권1호
• /
• pp.33-38
• /
• 2000

This study was performed to investigate airtight storage characteristics of rough rice using airtight flexible pve container. A storage test of rough rice of 4 tonnes was carried out to determine the changes of gas composition of air in the container, grain moisture content, air temperature and relative humidity , the presence of insects ,germination rate, crack ratio , fat acidity , 1000-kernel weight, and brown rice recovery over storage period of 5 months in Suwon. Concentration of oxygen was decreased from 20% to 16% and carbon dioxide was increased of from 0.03% to 1.6%. The grain moisture content was decreased from 14.4%(w.b) to 14.1%(w.b) for 5 months storage period . Insect population levels were low but these increased after 5 months storage. Most of insects were dead, Fat acidity increased from 7.5(mg KOH/100g) to 10.2(mg KOH/100g). Other storage factors such as germination rate, brown rice recovery and 1000-kernel , and 1000-kernel weight slightly decreased and crack ratio was slightly increased. Qualities of rough rice during 5 months storage period under hemetic air conditions were maintained fairly good considering the above changes of quality factors during storage.

• 한국축산식품학회지
• /
• 제37권5호
• /
• pp.726-734
• /
• 2017

This study investigated the meat quality and storage characteristics of pork loin marinated in grape pomace powder during different storage periods. The experimental design included six treatments : pork loin containing only 100% water (Control, C); pork loin containing a combination of 20% grape pomace and 80% water (T1); pork loin containing a combination of 40% grape pomace and 60% water (T2); pork loin containing a combination of 0.5% grape pomace powder and 95.5% water (T3); pork loin containing a combination of 1.0% grape pomace powder and 99.0% water (T4); and pork loin containing a combination of 2.0% grape pomace powder and 98.0% water (T5). The pork loins aged by grape pomace and grape pomace powder showed decreased crude protein, crude fat, crude ash, pH, redness, and yellowness values; however, their moisture, lightness, and shear force increased significantly. During cold storage, marination with grape pomace and grape pomace powder reduced the 2-thiobarbituric acid value, volatile basic nitrogen value, and total microbial count in pork loin. Thus, marination with grape pomace and grape pomace powder improved the meat quality and storage characteristics, and could be used to improve storage stability of pork loin.