• 조명전기설비학회논문지
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• 제21권1호
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• pp.98-103
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• 2007

본 연구에서는 한약재 저장장치를 제작하여 한약재 저장 특성을 연구하였다. 저장장치 내에 있는 램프는 '살균 및 오존선을 방사하는 저압 자외선램프(이하, OZ-Lamp)'이다. 방전에서 발생되는 단파장 자외선의 방사 특징을 이용하여, 살균 및 오존 램프의 역할을 수행하고 있는 OZ-Lamp는 한약재 저장을 위한 용도로 사용된다. 본 연구에서는, 한약재의 고품질 유지를 목적으로 한약재 저장 장치의 오존발생 및 전기적 특성을 연구하였으며, 오존처리, 저장에 따른 한약재의 품질 및 성분 특성을 연구하였다.

• 대한기계학회:학술대회논문집
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• 대한기계학회 2001년도 춘계학술대회논문집D
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• pp.298-303
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• 2001

A fundamental study on the under water harvest-type ice storage system and its temperature characteristics in ice storage system was performed experimentally. The experiments were conducted by changing the inlet refrigerant temperature of an evaporator to analyzing the thermal fluid motion inside the ice storage tank. From the experimental results, the cold storage characteristics were investigated by measuring the axial and radial temperature variations inside the ice storage tank with respect to the inlet and outlet refrigerant temperatures of an evaporator. In case of the under water harvest-type ice storage system, thermal fluid. motion inside the ice storage tank was shown differently in comparison with that of other ice storage systems. During the cooling storage process, there was no supercooling phenomenon in the ice storage tank. These results show the characteristic of this system and the possibility of application to other fields.

• 한국조명전기설비학회:학술대회논문집
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• 한국조명전기설비학회 2008년도 춘계학술대회 논문집
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• pp.423-425
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• 2008

In this paper, We have designed and manufactured a photochemical reaction lamp type ozonizer system which was applied to keep quality of herb medicines during storage. We used photochemical reaction lamp in a storage system, and investigated the sterilization characteristic. Also, we made research an ingredient and quality characteristic of herb medicines according to ozone storage.

• Journal of Electrical Engineering and Technology
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• 제9권6호
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• pp.2134-2141
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• 2014

This paper addresses on a wind power system with BESS(Battery Energy Storage System). The concerned system consists of four parts: the wind speed production model, the wind turbine model, configure capacity of the battery energy storage, battery model and control of the BESS. First of all, we produce wind speed by 4-component composite wind speed model. Secondly, the maximum available wind power is determined by analyzing the produced wind speed and the characteristic curve of wind power. Thirdly, we configure capacity of the BESS according to wind speed and characteristic curve of wind speed-power. Then, we propose a control strategy to track the power reference. Finally, some simulations have been demonstrated to visualize the feasibility of the proposed methodology.

• 한국농공학회논문집
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• 제54권6호
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• pp.39-44
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• 2012

Water supply capacity and operational capability in agricultural reservoirs are expressed differently in the limited storage due to seasonal and local variation of precipitation. Since agricultural water supply and demand basically assumes the uncertainty of hydrological phenomena, it is necessary to improve probabilistic approach for potential risk assessment of water supply capacity in reservoir for enhanced operational storage management. Here, it was introduced the irrigation vulnerability characteristic curves to represent the water supply capacity corresponding to probability distribution of the water demand from the paddy field and water supply in agricultural reservoir. Irrigation vulnerability probability was formulated using reliability analysis method based on water supply and demand probability distribution. The lower duration of irrigation vulnerability probability defined as the time period requiring intensive water management, and it will be considered to assessment tools as a risk mitigated water supply planning in decision making with a limited reservoir storage.

• 한국식품영양학회지
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• 제13권1호
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• pp.21-27
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• 2000

In order to investigate the changes of rice qualities during 4 years storage of paddy in warehouse of normal temperature condition. As storage period go by, head ratio was deduced and broken rice was increased according as a change of temperature during the long term storage. A color of rice was became more dark gray than that of entering time as L value was decreased from 64.07 to 61.62 a 4 years late. As a results of studies on the cooking quality of milled rice, water uptake ratio and expanded volume were increased in proporation to storage period, wherease total solids and iodine blue value were decreased. In the characteristic of texture of cooked rice, viscosity/hardness ratio(-H/H) had a decreasing tendency, while adhesiveness and cohesiveness increased with increased storage time. The qualities of cooked milled rice studied were sensory attributies of odor, taste, stickiness and appearance which were evaluvated by multiple comparsion method. The sensory results showed that all of descriptions were deterirated with a increased storage period. The taste and stickiness were changed from good score to bad score a 2 years later.

• 한국가스학회지
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• 제21권5호
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• pp.64-69
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• 2017

한국은 세계 2위의 LNG 수입국이고 2017년 기준 약 70기의 LNG 저장탱크가 상업운전 중에 있다. LNG산업의 핵심설비인 LNG 저장탱크는 1986년 상업운전 이후 설계보증 연한인 30년이 경과 되면서 도시가스사업법 개정을 통해 2014년부터 정밀안전진단을 수행하고 있다. 정밀안전진단 시 LNG 저장탱크의 외조 콘크리트에 대해서 상태평가를 할 수 있는 기준이 부재한 상태이다. LNG 저장탱크의 구조적 특성과 기존 토목구조물 상태평가 기준 분석을 통해 저장탱크의 대표부재에 대한 상태평가기준을 개발하였다. 개발된 객관적 상태평가기준은 LNG 저장탱크의 안전성 및 신뢰성을 향상시키고 보수기준을 제시할 수 있다.

• 한국표면공학회:학술대회논문집
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• 한국표면공학회 2005년도 추계학술발표회 및 workshop
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• pp.143-143
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• 2005

• 한국지역사회생활과학회지
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• 제23권1호
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• pp.79-88
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• 2012

To evaluate the possibility of low-salinity of traditional fermented food, we investigated quality characteristic of low-salted Yacon Jangachi using soybean sauce with sugar or vinegar for 50 days. Sugar content, titration acidity, and salinity of all Yacon Jangachi was increased as storage time increased. All of the Yacon Jangachi had less than 3.0% salinity. Especially, the salinity of the Yacon Jangachi with sugar and vinegar was the lowest during storage time. The L value was decreased as storage time increased but the results of the a and b values were reversed. Cutting force was not significant among samples and storage periods. In the results of sensory evaluation, preference of all samples were increased as storage time increased. The preference of color was not significant among samples from 30 days but the taste was reversed. The preference of flavor was significant between samples in 40 days, texture was not significant during storage time. Overall preference was not significant after 30 days, which suggested that Yacon Jangachi using soybean sauce retains overall preference in steady level from 30 days. Yacon Jangachi using soybean sauce showed the highest preference when produced with sugar and vinegar.

• 동아시아식생활학회지
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• 제12권2호
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• pp.141-153
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• 2002

Water activity of sausage added Umbelliferaeceae wild plants powder was decreased as storage time was prolonged and all samples were lower than those of the control. During the storage period, pH values of all samples were decreased. Cooking loss and storage loss was decreased as storage time was prolonged and showed differential from added sample. L, a, b values had a tendency to decrease, during the storage period. As the percentage of the wild plants powder in sausage, L, a values were decreased and b value was increased. Total plate counts of bacteria were increased as storage time was prolonged and wild plants powder added sausages were lower than control. Coriander 3.0% added sausage was the lowest total plate counts of bacteria, 1.3$\times$10$^{6}$ at four week'storage. As the percentage of wild plants powder in sausage was increased, total plate counts of bacteria decreased. Springiness, cohesiveness, chewiness, gumminess and hardness value of all sample were increased or decreased as storage time was longer. But they did not showed greatest various with storage time as well as additives. The sensory score of wild plants powder 0.5% added sausage were the highest, but wild plants powder 3.0% added sausage were the lowest. All the sensory score of coriander added sausage were high. The sensory score of all sample were decreased as storage time was prolonged. In wild plants powder 3.0% added sausage, the relationship between color, flavor, chewiness, wetness, taste and overall of sensory evaluation and all item of the textural characteristic showed huh correlation score. When storaging sausage for two weeks, the correlation of relationship between hardness of sensory evaluation and chewiness of textural characteristic was high.