• 물과 미래
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• 제28권3호
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• pp.159-173
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• 1995

본 연구는 도시화로 인해 야기되는 도시유역의 홍수재해를 경감시키기 위하여 우수유출억제대책으로 유역내의 일부에 지체저류시설을 설치하는 방안을 검토하는 것으로서, 도시화의 진전상태에 따라 도시유역의 수문응답특성을 파악하고 적정 지체저류시설의 위치와 크기를 결정하기 위해 유역면적이 각각 1$\textrm{km}^2$, 10$\textrm{km}^2$인 가상의 소유역 및 전유역과 실제 도시유역을 대상으로 해석하였다. 강우빈도, 토지이용단계, 배수패턴, 허용방류량의 규모에 대해 도시화의 진전상태에 따른 수문응답특성을 파악하였으며, 실유역으로는 서울특별시의 잠실 2 및 성내 1 유수지 배수구역을 선정하여 지체저류시설의 크기와 위치를 나타내는 회귀식을 유도하여 제시하였다.

• 원예과학기술지
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• 제34권6호
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• pp.807-817
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• 2016

Many onion growers and researchers assert that differences in soil type, agricultural practices, weather, and duration of prolonged onion cultivation in a particular field could affect onion bulb quality. This study evaluates the bulb quality of onions grown in different regions and determines the correlations between bulb characteristics and postharvest loss during cold and ambient storage. Soil and onion bulbs were collected from fields in six onion growing regions in Korea, during the growing season of 2011-2012. The fresh weight, dry matter content, and carbon (C), sulfur and magnesium contents of the onion bulbs were significantly affected by the location in which they were grown. Bulbs grown in Muan had the greatest number of scales, thinnest scale thickness, and the highest total soluble solids (TSS) and total flavonoids (TF). Bulbs originating from Jecheon had the lowest pyruvic acid (PA), total phenolics and TF. Storage loss of bulbs from the different regions was similar in refrigerated storage, but differed in ambient temperature storage. Bulb fresh weight was positively correlated with scale thickness (r = 0.617) and cold storage loss (CSL; r = 0.398). Dry matter content was positively correlated with C (r = 0.958) and TF (r = 0.256) contents, while it was negatively correlated with CSL (r = -0.424). CSL was primarily affected by the fresh weight, as well as the dry matter, C, and PA contents of the bulbs, while ambient storage loss was primarily influenced by the amount of TSS.

• 한국식품조리과학회지
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• 제18권2호
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• pp.129-135
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• 2002

한국산 대두(장엽콩)에 녹차가루를 첨가하여 제조한 두부의 저장 특성을 검토하였다. 녹차가루 첨가 두부의 수율은 첨가량이 증가할수록 낮은 수율을 보였다. 녹차가루 첨가두부와 두부 침지액의 pH는 저장기간동안 감소하는 경향을 보였으며, pH 감소폭은 녹차가루를 첨가하지 않은 시료에서 가장 컸고, 녹차가루 1.0% 첨가시료에서 가장 적었다. 녹차가루 첨가두부 색도에서, 적색도를 나타내는 a값은 저장에 따라 증가하는 경향이었으나 L값과 b값은 큰 변화를 보이지 않았다. 녹차가루 첨가두부의 조직 특성치는 저장기간에 따라 큰 변화는 보이지 않았다. 저장기간이 경과함에 따라 녹차가루 첨가두부 침지액의 총 미생물 수와 흡광도는 증가하였으며, 녹차가루 첨가량이 증가함에 따라 수치가 낮아져 저장 8일째의 녹차가루 1.0% 첨가시료의 미생물은 3.0x$10^{6}$ CFU/ml이었으며 흡광도는 0.175로 가장 낮았다.

• 한국식품조리과학회지
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• 제33권2호
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• pp.174-180
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• 2017

Purpose: The purpose of this study was to investigate quality characteristics and antioxidant effects on storage by temperature between new cultivar Dewdrop Pine Mushroom (Lentinula edodes GNA01) and button mushroom (Agaricus bisporus). Methods: Dewdrop Pine Mushroom and button mushroom were prepared at low storage temperature. Results: Weight loss increased with time, whereas the new cultivar Dewdrop Pine Mushroom showed a decrease of less than 4% until 15days. Hardness of new cultivar Dewdrop Pine Mushroom was reduces less than button mushroom during storage. Color change of new cultivar Dewdrop Pine Mushroom was not altered during storage. For viable cell count, new cultivar Dewdrop Pine Mushroom proliferated less than button mushroom. For antioxidant activity, polyphenol content increased with storage period of both mushrooms. The electron-donating action of new cultivar Dewdrop Pine Mushroom maintained high antioxidant activity accounting for 80% until 12 days of storage. New cultivar Dewdrop Pine Mushroom was evaluated as better than pine mushroom as it exceeded the middle of storage in sensory characteristics; such as appearance, color, aroma and overall acceptability, etc. Conclusion: In summary, new cultivar Dewdrop Pine Mushroom was stored for 12 days while button mushroom was stored for 9 days.

• 한국축산식품학회지
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• 제36권5호
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• pp.656-664
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• 2016

The effects of thyme and rosemary on the quality characteristics of sausages during cold storage were investigated. Sausages were prepared with thyme and rosemary powder (1 and 2%) and stored for 6 weeks at 10℃. The pH was significantly decreased in sausages by addition of thyme and rosemary compared to that observed in the control before and after storage. At 4 weeks of storage, the residual nitrite content was decreased by thyme and rosemary compared to the control. Lightness (L*) and yellowness (b*) were increased during storage, whereas redness (a*) and whiteness (W) were decreased before and after storage by addition of thyme and rosemary. The amount of TPC and lactic acid bacteria was lower at the end of storage in sausage containing thyme and rosemary. The 2, 2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging capacity of sausages was increased by addition of thyme and rosemary compared to that in the control before and after storage. In particular, T2 (0.2% thyme addition) showed the highest DPPH radical scavenging capacity during storage. In a sensory evaluation, flavor and overall acceptability were lower in sausages containing thyme and rosemary than in the control. However, at the end of storage (6 wk), aroma, flavor and overall acceptability were not significantly different among the sausage samples.

• Journal of Biosystems Engineering
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• 제25권5호
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• pp.379-384
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• 2000

In order to use the natural thermal energy as much as possible for greenhouse heating, the air-air heat pump system involved PCM(phase change material) latent heat storage system was composed, and three types of greenhouse heating system(greenhouse system, greenhouse-PCM latent heat storage system, greenhouse-PCM latent heat storage-heat pump system) were recomposed from the greenhouse heating units to analyze the heating characteristics. The results could be concluded as follows; 1) In the greenhouse heated by the heat pump under the solar radiation of 406.39W/$m^2$, the maximum PCM temperature in the latent heat storage system was 24$^{\circ}C$ and the accumulated thermal energy stored in PCM mass of 816kg during the daytime was 100,320kJ. In the greenhouse without heat pump under the maximum solar radiation of 452.83W/$m^2$, the maximum PCM temperature in the latent heat storage system was 22$^{\circ}C$ and the accumulated thermal energy stored during the daytime was 52.250kJ. 2) In the greenhouse-PCM system without heat pump the heat stored in soil layers from the surface to 30cm of the soil depth was 450㎉/$m^2$. 3) In all of the greenhouse heating systems, the difference between the air temperature in greenhouse and the ambient temperature was about 20~23$^{\circ}C$ in the daytime. In the greenhouse without heat pump and PCM latent heat storage system the difference between the ambient temperature and the air temperature in the greenhouse was about 6~7$^{\circ}C$ in the nighttime, in the greenhouse with only PCM latent heat storage system the temperature difference about 7~13$^{\circ}C$ in the nighttime and in the greenhouse with the heat pump and PCM latent heat storage system about 9~14$^{\circ}C$ in the nighttime.

• 한국축산식품학회지
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• 제37권2호
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• pp.200-209
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• 2017

The purpose of this study was to evaluate the effects of bundle type (BT) and substitution with spent laying hen (SH) surimi on quality characteristics of imitation crabsticks made from Alaska Pollack (AP) during 6 wk of cold storage. Diagonally bundled samples had poorer gel characteristics and more lipid oxidation when compared with straight bundled ones (p<0.05). The color of diagonally bundled imitation crabsticks deteriorated with storage time (p<0.01). However, BT did not affect sensory characteristics (p>0.05). SH substitution had an effect on most quality characteristics of imitation crabsticks; darker and poorer gel characteristics were observed and its effect on sensory evaluation was seen at the initial storage. Thus, BT and SH substitution can be considered to have a slight effect on eating quality of imitation crabsticks, despite their negative effects on color, gel characteristics, and lipid oxidation.

• 한국도서관정보학회지
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• 제38권2호
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• pp.51-78
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• 2007

이 연구의 목적은 우리나라 대학도서관 공동보존서고 구축을 위한 기초자료로서 미국, 호주, 스코틀랜드의 주요한 대학도서관 공동보존서고 7개관의 구축과 운영에 관련된 특성을 기술 및 분석하는 것이다. 각 공동보존서고의 물리적 시설, 운영주체, 소장자료의 성격과 규모 자료의 소유권, 자료의 이용과 서비스, 자료관리와 접근 시스템 등의 고유한 특성을 서술하고 시설구축 및 운영의 목표 서고 환경 등에서 공통적으로 관찰되는 요소들을 분석함으로써, 상이한 공동보존서고의 발전현황을 이해하고, 우리나라의 대학도서관 공동보존서고를 건립하는 데 필요한 상황과 조건을 파악하도록 하였다.

• 한국태양에너지학회:학술대회논문집
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• 한국태양에너지학회 2009년도 춘계학술발표대회 논문집
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• pp.296-301
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• 2009

The ice storage system uses water for low temperature latent heat storage. However, a refrigerator capacity is increased and COP is decreased due to supercooling of water in the course of phase change from solid to liquid. This study investigates the cooling characteristics of the TMA-water clathrate compound including TMA (Tri-methyl-amine, $(CH_3)_3N)$ of $20{\sim}25wt%$ as a low temperature latent heat storage material. The results showed that the phase change temperature and the specific heat is increased and the supercooling degree is decreased as the weight concentration of TMA increased. Especially, the clathrate compound containing TMA 25wt% has the average phase change temperature of $5.8^{\circ}C$, the supercooling degree of $8.0^{\circ}C$ and the specific heat of 3.499 kJ/kgK in the cooling process. This can lead to reduction of operation time of refrigerator in low temperature latent heat storage system and efficiency improvement of refrigerator COP and overall system. Therefore, energy saving and improvement of utilization efficiency are expected.

• Journal of Advanced Marine Engineering and Technology
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• 제28권4호
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• pp.618-623
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• 2004

This paper has dealt with the heat storage characteristics of gel type micro size latent heat storage material slurry. The heat release operation to the gel type micro size latent heat storage material slurry was carried out using hot air bubbles by direct contact heat exchange. This experiment was carried out using phase change material of n-paraffin so the heat release amount is higher than cold water system. The parameters of this experiment were concentration of latent heat phase change material, height of heat release bath and inlet velocity of hot air. The main results obtained are as follows : (1) The effect of concentration of latent heat phase change material dispersed with water is very affective to the direct contact heat exchange between hot air and gel type micro size latent heat storage material slurry. (2) It is clarified that the most effective concentration of latent heat phase change material dispersed with water exists around 20mass% at this type of direct heat exchange model experiment.