• Journal of the Korean Geotechnical Society
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• v.33 no.3
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• pp.37-47
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• 2017

The geotechnical characteristics of frozen ground is one of the key design issues for the construction of infrastructure in cold region. In this study, the dynamic properties (shear modulus and damping ratio) of frozen and unfrozen soils sampled from Terra Nova Bay located in eastern Antarctica, where Jang Bogo station was built, were investigated using Stokoe-type resonant column test (RC). In order to freeze the reconstituted soil specimen, the RC testing equipment was modified by adding a cooling system. A series of resonant column tests were performed in frozen and unfrozen soils with various soil densities and temperatures. The shear modulus (G) and damping ratio (D) of soil frozen at $-7^{\circ}C$ were compared with those of unfrozen soil. In addition, the effect of temperature rise on the maximum shear modulus ($G_{max}$) and damping ratio was experimentally investigated. This study has significance in that the difference of dynamic soil properties between frozen and unfrozen soils and the effect of temperature rise on frozen soil were identified.

• Journal of Bio-Environment Control
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• v.19 no.4
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• pp.366-371
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• 2010

A study was conducted to examine the effect of precooling (2, 4, or $8^{\circ}C$) and storage (4, 8, or $10^{\circ}C$) temperatures on the storage life of 'Maehyang' and 'Soogyeong' strawberries for export. Fruits at a 70% ripe stage were harvested from a commercial greenhouse in Jinju on March 16, 2010. Fruits were precooled by a forced draft cooling for 3 hours, transported for about 30 minutes to a lab., and then stored. For precooling, small precoolers set in the farm were used. During storage, fruits were examined for their changes in weight, hardness, color (hunter value), soluble solid content, incidence of gray mold (Botrytis cinerea), and marketability at a two days interval from March 16 to March 30. In both cultivars, hardness, sugar content, and hunter value were higher in 'Soogyeong' than 'Maehyang'. The greatest hardness and soluble solid content were obtained after storage at $4^{\circ}C$ in both cultivars. As the ripening stage progressed, hardness and soluble solid content decreased. Also, fresh weight decreased during storage at all temperatures. Gray mold was the greatest at $10^{\circ}C$ storage temperature. The results indicate that effectiveness for keeping the freshness was best achieved by precooling at $2^{\circ}C$ and storage at $4^{\circ}C$ in both cultivars.

• Journal of the Korean Society for Geothermal and Hydrothermal Energy
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• v.3 no.2
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• pp.39-51
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• 2007

Unconsolidated and permeable alluvial deposit composed of sand and gravel is distributed along the fluvial plain at the Iryong study area. Previous studies on the area show that a single alluvial well can produce at least 1,650m3d-1 of bank infilterated shallow groundwater(BIGW) from the deposit. This study is aimed to evaluate and simulate the influence that seasonal variation of water levels and temperatures of the river have an effect on those of BIGW under the pumping condition and also to compare seasonal variation of COPs when indirectly pumped BIGW or directly pumped surface water are used for a water to water heat pump system as an heat source and sink using 3 D flow and heat transport model of Feflow. The result shows that the magnitude influenced to water level of BIGW by fluctuation of river water level in summer and winter is about 48% and 75% of Nakdong river water level separately. Seasonal change of river water temperature is about $23.7^{\circ}C$, on other hand that of BIGW is only $3.8^{\circ}C$. The seasonal temperatures of BIGW are ranged from minimum $14.5^{\circ}C$ in cold winter(January) and maximum $18.3^{\circ}C$ in hot summer(July). It stands for that BIGW is a good source of heat energy for heating and cooling system owing to maintaining quite similar temperature($16^{\circ}C$) of background shallow groundwater. Average COPh in winter time and COPc in summer time of BIGW and surface water are estimated about 3.95, 3.5, and about 6.16 and 4.81 respectively. It clearly indicates that coefficient of performance of heat pump system using BIGW are higher than 12.9% in winter time and 28.1% in summer time in comparision with those of surface water.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.163-170
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• 2004

Effect of several factors for Preparation of whole egg gel (WEG) on texture and color of WEG were investigated in this study. The factors studied were amount of water addition, heating temperature and time, pH and NaCl. The whole egg gel was prepared by mixing of whole egg and steaming at 100$^{\circ}C$ for 7 min followed by cooling at 22$^{\circ}C$ for 90 min. The results showed that the increase in water addition decreased significantly with viscosity values of whole egg solution (WES) and the addition of more than 50％ water resulted in a significant decrease in the stress at failure (SF) and the hardness of WEG. The color a and b values of WES decreased and the value of WEG also decreased significantly in negative range. The increase in heating temperature decreased the coagulation time and increased in SF while SF decreased. Addition of NaCl up to 1.3％ resulted a significant increase in SF and hardness and a little changes in color of WEG. As the pH of WES changed from 4.0 to 10.0, the viscosity of WES was minimal and SF and hardness were maximal at pH 6.0. The L and b values of WEG were significantly reduced at higher pH values of 8.0.

• Radiation Oncology Journal
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• v.5 no.1
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• pp.49-58
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• 1987

Hypertermia for the treatment of cancer has been introduced for a long time and the biological effect for the use of hyperthermia to treat malignant tumors has been well established and encouraging clinical results have been obserbed. Unfortunately, however, the engineering or technical aspects of hyperthermia for the deep seated tumors has not been satisfactory. We developed the radiofrequency capactive hyperthermia device (Greenytherm-GY8) in cooperation with Yonsei Cancer Center and Green Cross Medical Corporation. It was composed with $8{\sim}10MHz$ RF generator, capacitive electrode, matching system, cooling system, temperature measuring system and control PC computer. The thermal profile was investigated in agar phantom, animals and in human tumors, heated with capactivie RF device. Deep and homogeneous heating could be achieved in a large phantom of 25cm diameter and 19cm thick when heated with a pair of 23cm diameter electrodes, coupled to both bases of the phantom, when the size of the two electrodes was not the same, the region near the smaller electrode was preferentially heated. It was, therefore, possible to control the depth of heating by choosing proper size of electrodes. Therapeutic temperature $(42^{\circ}C{\sim}43^{\circ}C)$ could be obtained in the living animal experiments. Indications are that deep heating of humn tumors might be achieved with the capacitive method, provided that subcutaenous fat layer is cooled by temperature controlled bolus and large size of electrodes.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.737-743
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• 2013

The aim of this research is to evaluate the effects of cooking time and storage temperature on the quality of home-made retort pouch packed Chuncheon Dakgalbi. The leg meat of broiler is being cut into cubes and is mixed with the Dakgalbi sauce and vegetables. Around 200 g of Chuncheon Dakgalbi is being stuffed into a retort pouch and then vacuumed. The retort pouch packed Chuncheon Dakgalbi is subjected to cooking (autoclaving) at $110^{\circ}C$ and 0.75 Kgf for 10, 20 or 30 min and then transferred to the chilling room at $2^{\circ}C$ for rapid cooling procedures. Subsequently, the samples are stored at $4^{\circ}C$ or $25^{\circ}C$ for 4 wk. According to results of sensory evaluation, the highest sensory scores were found in Chuncheon Dakgalbi which was cooked for 30 min (p<0.05). Prolonged cooking time tends to decrease the pH, CIE $L^*$ and CIE $a^*$ levels, and slightly promote the lipid oxidation and protein deterioration. The Chuncheon Dakgalbi being cooked for 10 min promoted the lipid oxidation and protein deterioration during storage at $25^{\circ}C$. Moreover, the total aerobic and anaerobic bacteria in Chuncheon Dakgalbi being cooked for 10 min started to grow after 3 wk of storage at $25^{\circ}C$. Cooking (autoclaving) at $110^{\circ}C$ for 30 min is able to maintain the quality and shelf-life of retort pouch packed Chuncheon Dakgalbion the market.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.10
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• pp.817-822
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• 2017

The braking system is one of the most important components in vehicles and machines. It must exert a reliable braking force when they are brought to a halt. Generally, frictional heat is generated by converting kinetic energy into heat energy through friction. As the kinetic energy is converted into heat energy, high temperature heat is generated which affects the mechanical behavior of the braking system. Frictional heat affects the thermal expansion and friction coefficient of the brake system. If the temperature is not controlled, the brake performance will be decreased. Therefore, it is important to predict and control the heat generation of the brake. Various numerical analysis studies have been carried out to predict the frictional heat, but they assumed the existence of boundary conditions in the numerical analysis to simulate the frictional heat, because the simulation of frictional heat is difficult and time consuming. The results were based on the assumption that the frictional heat is different from the actual temperature distribution in a rotating brake system. Therefore, the reliability of the cooling effect or thermal stress using the results of these studies is insufficient. In order to overcome these limitations and establish a simulation procedure to predict the frictional heat, this study directly simulates the frictional heat generation by using a thermal-structure coupling element. In this study, we analyzed the thermo-mechanical behavior of a brake model, in order to investigate the thermal characteristics of brake systems by using the Finite Element method (FEM). This study suggests the necessity to directly simulate the frictional heating and it is hoped that it can provide the necessary information for simulations.

• Korean Journal of Agricultural and Forest Meteorology
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• v.23 no.3
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• pp.141-148
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• 2021

Agrivoltaic systems, also called solar sharing, stated from an idea that utilizes sunlight above the light saturation point of crops for power generation using solar panels. It is expected that agrivoltaic systems can realize climate smart agriculture by reducing evapotranspiration and methane emission due to the reduction of incident solar radiation and the consequent surface cooling effect and bring additional income to farms through solar power generation. In this study, to evaluate that agrivoltaic systems are suitable for realization of climate smart agriculture, we conducted agro-environmental observations (i.e., downward/upward shortwave/longwave radiations, air temperature, relative humidity, water temperature, soil temperature, and wind speed) in a rice paddy under an agrivoltaic system and compared with the environment outside the system using automated meteorological observing systems (AMOS). During the observation period, the spatially averaged incoming solar radiation under the agrivoltaic system was about 70% of that in the open paddy field, and clear differences in the soil and water temperatures between the paddy field under the agrivoltaic system and the open paddy field were confirmed, although the air temperatures were similar. It is required in the near future to confirm whether such environmental differences lead to a reduction in water consumption and greenhouse gas emissions by flux measurements.

• Korean Journal of Weed Science
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• v.16 no.2
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• pp.81-87
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• 1996

Seeds of rice, cv. Ilpoom, and barnyardgrasses(Echinochloa crus-galli, vars. oryzicola, crux-galli, and praticola) were sown for a characterization of their responses to temperature during emergence under a dry direct-seeded condition. A laboratory-made aluminum block apparatus for emergence-temperature control conferred a linear continuous temperature gradient from 10 to $30^{\circ}C$ to the seeds from cooling to heating ends of the apparatus. The lowest temperature for emergence was $12.3^{\circ}C$ for rice cv. Ilpoom, and $11.0^{\circ}C$ for the three varieties of Echinochloa spp.. Percent emergence of rice increased sharply with an increase in temperature by ca. $20^{\circ}C$, then leveled-off, while those of barnyardgrasses increased almost linearly with temperatures up to $30^{\circ}C$. In rice the time required for emergence after seeding was shortened exponentially with increased temperature while those for barnyardgrasses were shortened almost linearly from 11 to $30^{\circ}C$. The temperature-response characteristic of rice in emergence-speed was almost the same among those for the 1st emergence, emergence by 25, 50, 75%, or average emergence time. At $13^{\circ}C$, $346.7^{\circ}C$ days of accummulated temperature(26.67 days) were required for the 1st emergence in rice while 131.7, 136.0, and $138.7^{\circ}C$ days(10.13, 10.46, and 10.67 days) were required for the 1st emergence in E. spp., vars. crus-galli, praticola, and oryzicola, respectively. Greater cold tolerance and increasingly faster emergence of barnyardgrasses than rice below $20^{\circ}C$ seem to render the barnyardgrasses as much more competitive than rice at lower temperatures.

• Food Science and Preservation
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• v.11 no.2
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• pp.195-200
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• 2004

Microbial lethal value and nutrient retention of sous vide processed spinach were evaluated with mathematical model prediction and experimental trial for different package sizes and pasteurization temperatures. The package size covers 500 g, 1 kg and 2 kg, while the pasteurization temperature includes 80, 90 and 97$^{\circ}C$. The basic process scheme consists of filling blanched spinach into barrier plastic film pouch, sealing under vacuum, pasteurization in hot water with over pressure and final cooling to 3$^{\circ}C$. Pasteurization condition was designed based on attainment of 6 decimal inactivation of Listeria monocytogenes at geometric center of the pouch package by heating cycle, which was determined by general method. Heat penetration property of the package and thermal destruction kinetics were combined to estimate the retention of ascorbic acid and chlorophyll. Smaller packages with shorter pasteurization time gave better nutrient retention, physical and chemical qualities. Larger package size was estimated and confirmed experimentally to give higher pasteurization value at center, lower ascorbic acid and chlorophyll contents caused by longer heat process time. Lower pasteurization temperature with longer process time was predicted to give lower pasteurization value at center and lower ascorbic acid, while chlorophyll content was affected little by the temperature. Experimental trial showed better retention of ascorbic acid and chlorophyll for smaller package and higher pasteurization temperature with shorter heating time. The beneficial effect of smaller package and higher pasteurization temperature was also observed in texture, color retention and drip production.