• Journal of Electrical Engineering and Technology
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• v.13 no.2
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• pp.631-636
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• 2018

This paper proposed an optimal operation strategy for a hybrid energy storage system (HESS) with a lithium-ion battery and lead-acid battery for mild hybrid electric vehicles (mild HEVs). The proposed mild HEV system is targeted to mount the electric motor and the battery to a conventional internal combustion engine vehicle. Because the proposed mild HEV includes the motor and energy storage device of small capacity, the system focuses on low system cost and small size. To overcome these limitations, it is necessary to use a lead acid battery which is used for a vehicle. Thus, it is possible to use more energy using HESS with a lithium battery and a lead storage battery. The HESS, which combines the lithium-ion battery and the secondary battery in parallel, can achieve better performance by using the two types of energy storage systems with different characteristics. However, the system requires an operation strategy because accurate and selective control of the batteries for each situation is necessary. In this paper, an optimal operation strategy is proposed considering characteristics of each energy storage system, state-of-charge (SOC), bidirectional converters, the desired output power, and driving conditions in the mild HEV system. The performance of the proposed system is evaluated through several case studies with respect to energy capacity, SOC, battery characteristic, and system efficiency.

• Journal of the Korea Institute of Military Science and Technology
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• v.15 no.4
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• pp.519-526
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• 2012

Recently fuel cell is considered to be a new technology that can substitute the ICE(Internal Combustion Engine) as well as overcome environmental issues. In military applications, fuel cell has an unique advantages, which are quietness, namely, stealth. The environmental requirement such as shock and vibration in military application, however, is very severe comparing to civilian demand. Especially, the safety concerning hydrogen storage is the most important problem. Among the candidate methods to store hydrogen, the metal hydride storage is promising method owing to the storage mechanism of chemical absorption of hydrogen to metal hydrides. In this study, the new composition of Ti-Zr type metal hydride(A composition) was suggested and investigated to increase the hydrogen storage capacity. For comparison, the hydrogen charge-discharge properties were investigated with the commercialized Ti-Zr type metal hydride(B composition) using PCT(Pressure-Composition-Temperature) measurement. Also two hydrogen storage cylinders were loaded with each metal hydride and their hydrogen charging and discharging characteristics were investigated. As a result, it was found that the new Ti-Zr type metal hydride has a slightly higher hydrogen storage capacity compared to commercial Ti-Zr type metal hydride.

• Food Science of Animal Resources
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• v.34 no.5
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• pp.604-613
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• 2014

This study was carried out to evaluate the effects of various kinds of salt on the quality and storage characteristics of tteokgalbi. The tteokgalbi was prepared using four types of salt: 1.5% purified salt (control, C), 1.5% five-year-old solar salt (FS), 1.5% Topan solar salt (TS), and 1.5% French Gu$\acute{e}$rande solar salt (GS). The moisture, crude lipid, crude ash, crude protein and calorie contents, water holding capacity, and cooking loss were not significantly different between control and all other treatments. As for the textural characteristics, the use of GS increased the hardness of the tteokgalbi. According to the sensory evaluation, the use of TS had the best score in springiness. Tteokgalbi made with TS and GS had the two highest scores in flavor and total acceptability. During 15 d of storage, the contents of 2-thiobarbituric acid (TBA) value, volatile basic nitrogen (VBN) and the total microbial counts increased, while the pH decreased. The TBA values of the tteokgalbi containing TS and GS were lower than that of C. Lightness (L) and yellowness (b) values decreased during storage, but redness (a) displayed no significant difference during storage. Overall, the best results, in terms of TBA value and sensory attributes, were obtained for the tteokgalbi containing TS and GS.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.19 no.2
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• pp.83-93
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• 2016

This study purposed to examine the water retention capacity of floor litter in deciduous forests. Water holding capacity(WHC) and interception storage capacity of Alnus hirsuta Turcz. ex Rupr., Quercus acutissima, Quercus mongolica litters were experimentally estimated. Physical characteristics of litters were also obtained to understand the relationships between water-retention capacity and litter characteristics. Experiments showed that WHC increases with specific volume of litter, varying 244.4% to 416.8% of its dry mass. Interception storage have estimated with rainfall simulation experiments. Maximum interception storage ($C_{max}$) and minimum interception storage ($C_{min}$) of litters were 220% and 138% of dry mass in Alnus hirsuta Turcz. ex Rupr., 218% and 137% in Quercus acutissima, and 240% and 156% in Quercus mongolica. Both $C_{max}$ and $C_{min}$ increased linearly with litter mass, and the values of $C_{min}$ in broadleaf litters have also linear relation to leaf area.

• Preventive Nutrition and Food Science
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• v.3 no.3
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• pp.234-240
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• 1998

This study attempted to determine the effect of various thawing methods and storage periods on the quality of froen cooked rice. Frozen cooked rice was thawed at four different methods, such as pressure cooking, conventional cooking, microwave heating and thawing at room temperature after 10 days, 30days and 90 days frozen storage. We conducted a physico-chemical analysis (moisture content, dehydration rates, degree of gelatinization, color value and texture) and sensory evalution on the frozen-thawed cooked rice. The study showed that there were no significant differences on the quality characteristics of frozen-thawed cooked rice during the storage period of 90 days. However, the thawing method of pressure cooking caused high moisture content, rapid dehydration rates, and a high degree of gelatinization on the cooked rice. Thus, the desirabililty for the rice diminished becaused of the excess moisture content and the change of appearance and testure in the rice due to the high temperature. There were similiar quality characteristics to the cooked rice after forzen-thawing whether by conventional cooking or by microwave heating and just after cooking. Thawing at room temperature also caused a significant decrease in quality characteristics.

• Journal of the Korean Society of Hazard Mitigation
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• v.10 no.6
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• pp.119-130
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• 2010

The universal model for the parameter estimation of the Storage Function Model(SFM) was developed through the applications of the distributed model for various hypothetical watersheds and runoff conditions. The existing parameter estimation equations are based on observations and these equations which are derived from the restricted conditions are not sensitive to the variation of physical characteristics of a watershed. This study developed the universal model for the parameter estimation through the runoff simulations of 35,000 times. As the simulation results, we have known that the lag time is related to the longest stream channel characteristics and the storage coefficient is related to the watershed characteristics.

• Nuclear Engineering and Technology
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• v.45 no.3
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• pp.377-384
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• 2013

During the last three decades, South Korean nuclear power plants have discharged about 5,950 tons of spent fuel and the maximum burn-up reached 55 GWd/MTU in 2002. This study was performed to support the development of Korean dry spent fuel storage alternatives. First, we chose V5H-$17{\times}17$ and KSFA-$16{\times}16$ as representative domestic spent fuels, considering current accumulation and the future generation of the spent fuels. Examination reveals that their average burn-ups have already increased from 33 to 51 GWd/MTU and from 34.8 to 48.5 GWd/MTU, respectively. Evaluation of the fuel characteristics shows that at the average burn-up of 42 GWd/MTU, the oxide thickness, hydrogen content, and hoop stress ranged from $30{\sim}60{\mu}m$, 250 ~ 500 ppm, and 50 ~ 75 MPa, respectively. But when burn-up exceeds 55 GWd/MTU, those characteristics can increase up to 100 ${\mu}m$, 800 ppm, and 120 MPa, respectively, depending on the power history. These results demonstrate that most Korean spent nuclear fuels are expected to remain within safe bounds during long-term dry storage, however, the excessive hoop stress and hydrogen concentration may trigger the degradation of the spent fuel integrity early during the long-term dry storage in the case of high burn-up spent fuels exceeding 45 GWd/MTU.

• Transactions of the Society of Information Storage Systems
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• v.2 no.3
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• pp.208-213
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• 2006

The present state of the design of swing arm actuators for optical disc drives is to obtain the high efficient dynamic characteristics within a very compact volume. As a necessary consequence, the need of the small form factor (SFF) storage device has been arisen as major interests in the information storage technology. In this paper, we suggest the miniaturized swing arm type actuator that has high efficient dynamic characteristics for SFF optical disk drive (ODD). For the operating mechanism, it uses a tracking electromagnetic (EM) circuit for a focusing motion together. Moreover, due to the size constraint, the thermal stability of optical head is important. Therefore, the actuator is designed to emit the heat, which is generated by optical pick-up, along the actuator body easily. Initial model is designed based on the topology optimization method considering the thermal conductivity. Then, the structural parts of the actuator are modified to maintain the high sensitivity and to have wide control bandwidth by the design of experiments method (DOE) and new concept of decreasing mass and inertia. Finally, a swing arm type actuator for SFF ODD is suggested and its dynamic characteristics are verified.

• The Korean Journal of Food And Nutrition
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• v.28 no.1
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• pp.104-110
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• 2015

This study was performed to investigate the changes in quality characteristics of Takju under different storage temperatures (5, 10 and $20^{\circ}C$) and length of shelf life. Under all storage conditions, alcohol content, pH, total bacteria and yeast counts of Takju decreased with increasing storage period. However, aldehyde content and total acidity increased. In sensory evaluation, flavor, taste and overall satisfaction of Takju under all storage conditions decreased with increasing storage period and temperature. Quality characteristics such as alcohol content, total bacteria count, yeast count, total acidity, pH, aldehyde content and overall satisfaction at high storage temperature changed faster than low storage temperature. Alcohol content, total bacteria count, yeast count, total acidity, pH and aldehyde content had high correlations among factors affecting sensory characteristics (p<0.01). based on the results from this study, expected expiration dates of Takju are 55, 26 and 3 days at 5, 10 and $20^{\circ}C$, respectively.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.585-592
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• 2016

Purpose: The purpose of this study was to investigate the quality characteristics and antioxidant activity on consequent storage based on the temperature of new cultivar dew-drop pine mushroom (Lentinula edodes GNA01). Methods: Dewdrop Pine Mushroom were prepared under different storeage temperature (4, 10, $20^{\circ}C$). Results: Weight loss and hardness showed the least reduction rate when it was stored at $4^{\circ}C$ (p<0.05). The color value changed to dark brown at all storage temperatures during the storage period. When it was stored at $4^{\circ}C$, it maintained its initial color for a longer period than at different storage temperatures. With respect to the change in its viable cell count, the cells proliferated to less than 3.0 log CFU/g up to Ed: Please review the change. The earlier part was difficult to understand 2.83 log CFU/g until 15 days of storage at $4^{\circ}C$. On measuring the antioxidant activity of this mushroom, the polyphenol content was maintained without a large change until 9 days of storage at $4^{\circ}C$. The electron-donating action maintained high antioxidant activity, accounting for 81.99% until 12 days of storage from 83.08% during the initial storage at $4^{\circ}C$. When it was stored at $4^{\circ}C$, the sensory characteristics received the highest score among all items, such as appeaance, color, flavor and general preference, etc. Concolusion: In summary, new Cultivar Dewdrop Pine Mushroom (Lentinula edodes GNA01) can maintain its commercial value until the 12th day of $4^{\circ}C$ storage.