• Title/Summary/Keyword: Temperature Effect

Search Result 20,134, Processing Time 0.045 seconds

Recent Progress in Air-Conditioning and Refrigeration Research : A Review of Papers Published in the Korean Journal of Air-Conditioning and Refrigeration Engineering in 2013 (설비공학 분야의 최근 연구 동향 : 2013년 학회지 논문에 대한 종합적 고찰)

  • Lee, Dae-Young;Kim, Sa Ryang;Kim, Hyun-Jung;Kim, Dong-Seon;Park, Jun-Seok;Ihm, Pyeong Chan
    • Korean Journal of Air-Conditioning and Refrigeration Engineering
    • /
    • v.26 no.12
    • /
    • pp.605-619
    • /
    • 2014
  • This article reviews the papers published in the Korean Journal of Air-Conditioning and Refrigeration Engineering during 2013. It is intended to understand the status of current research in the areas of heating, cooling, ventilation, sanitation, and indoor environments of buildings and plant facilities. Conclusions are as follows. (1) The research works on the thermal and fluid engineering have been reviewed as groups of fluid machinery, pipes and relative parts including orifices, dampers and ducts, fuel cells and power plants, cooling and air-conditioning, heat and mass transfer, two phase flow, and the flow around buildings and structures. Research issues dealing with home appliances, flows around buildings, nuclear power plant, and manufacturing processes are newly added in thermal and fluid engineering research area. (2) Research works on heat transfer area have been reviewed in the categories of heat transfer characteristics, pool boiling and condensing heat transfer and industrial heat exchangers. Researches on heat transfer characteristics included the results for general analytical model for desiccant wheels, the effects of water absorption on the thermal conductivity of insulation materials, thermal properties of Octadecane/xGnP shape-stabilized phase change materials and $CO_2$ and $CO_2$-Hydrate mixture, effect of ground source heat pump system, the heat flux meter location for the performance test of a refrigerator vacuum insulation panel, a parallel flow evaporator for a heat pump dryer, the condensation risk assessment of vacuum multi-layer glass and triple glass, optimization of a forced convection type PCM refrigeration module, surface temperature sensor using fluorescent nanoporous thin film. In the area of pool boiling and condensing heat transfer, researches on ammonia inside horizontal smooth small tube, R1234yf on various enhanced surfaces, HFC32/HFC152a on a plain surface, spray cooling up to critical heat flux on a low-fin enhanced surface were actively carried out. In the area of industrial heat exchangers, researches on a fin tube type adsorber, the mass-transfer kinetics of a fin-tube-type adsorption bed, fin-and-tube heat exchangers having sine wave fins and oval tubes, louvered fin heat exchanger were performed. (3) In the field of refrigeration, studies are categorized into three groups namely refrigeration cycle, refrigerant and modeling and control. In the category of refrigeration cycle, studies were focused on the enhancement or optimization of experimental or commercial systems including a R410a VRF(Various Refrigerant Flow) heat pump, a R134a 2-stage screw heat pump and a R134a double-heat source automotive air-conditioner system. In the category of refrigerant, studies were carried out for the application of alternative refrigerants or refrigeration technologies including $CO_2$ water heaters, a R1234yf automotive air-conditioner, a R436b water cooler and a thermoelectric refrigerator. In the category of modeling and control, theoretical and experimental studies were carried out to predict the performance of various thermal and control systems including the long-term energy analysis of a geo-thermal heat pump system coupled to cast-in-place energy piles, the dynamic simulation of a water heater-coupled hybrid heat pump and the numerical simulation of an integral optimum regulating controller for a system heat pump. (4) In building mechanical system research fields, twenty one studies were conducted to achieve effective design of the mechanical systems, and also to maximize the energy efficiency of buildings. The topics of the studies included heating and cooling, HVAC system, ventilation, and renewable energies in the buildings. Proposed designs, performance tests using numerical methods and experiments provide useful information and key data which can improve the energy efficiency of the buildings. (5) The field of architectural environment is mostly focused on indoor environment and building energy. The main researches of indoor environment are related to infiltration, ventilation, leak flow and airtightness performance in residential building. The subjects of building energy are worked on energy saving, operation method and optimum operation of building energy systems. The remained studies are related to the special facility such as cleanroom, internet data center and biosafety laboratory. water supply and drain system, defining standard input variables of BIM (Building Information Modeling) for facility management system, estimating capability and providing operation guidelines of subway station as shelter for refuge and evaluation of pollutant emissions from furniture-like products.

Performance Status of Sanitary Management of School Food Service in the Jeonnam Area (전남지역 학교급식의 위생관리 실태)

  • 고무석;정난희;이전옥
    • Korean Journal of Human Ecology
    • /
    • v.7 no.1
    • /
    • pp.51-67
    • /
    • 2004
  • This study analyzed the effects of nutrition technicians' hygiene education on cooking workers' performance of hygiene management in order to ensure the security of school meals. The situation of cooking workers' disposition in subject schools was elementary school(51.1%) and middle school(48.9%) and the type of meals was rural area type(54.2%), urban type(36.5%). and island and isolated area type(9.3%). The methods of meals management were single cooking(88.2%) and joint cooking and management(11.8%). The type of distributing meals was distributing in a dining room(93.5%), in a classroom(3.7%), and in both dining room and classroom(2.8%). Nutrition technicians' employment form included regular(53.5%) and daily(88.2%). Their education was junior college graduate(50.2%), university graduate(44.8%). and graduate school students(5.0%). Cooking workers' employment form included daily(88.2%) and regular (11.1%). suggesting that most were regular. Most cooking workers(77.4%) had at least high school certificate. Regarding the situation of cooking workers' disposition in subject schools, the number of student per one cooking worker was found as 91-120(37.2%), 61-90(22.6%). 60 and under(21.l %). 121-15006.7%). and 151 and over(2.5%). Cooking workers' level of performance of hygiene management was post-working stage(66.37/75 marks), pre-working stage(64.22/75 marks). and working stage(20.34/25 marks), The counting of meals articles in a pre-working stage(20.34/25 marks). temperature and required time in a working stage(18.78/25 marks), and machinery equipment and hygiene in a pre-working stage(21.40/25 marks) showed lowest of performance, which suggest poor service of hygiene. Cooking workers' performance of hygiene management by working stage showed the significant difference with school class(p<.001), type of schools with meals(p<.05). state of cooking workers' employment(p<.001), and cooking worker's disposition(p<.05). A working stage showed the significant difference with type of schools with meals(p<.05). A post-working stage showed the significant difference according to type of schools with meals(p<.05), and the methods of meals management(p<.05), and cooking workers' disposition(p<.05). In the execution of hygiene education, individual hygiene was highest(94.8%), followed by the management of machinery equipment and tools(89.7%), food poisoning and microorganism(94.7%), and the method of food treatment(76.4%). A yearly plan of hygiene education included established(83.9%) and not established(l6.1%). Regular education included not executed(25.1%), 2-3 times a month(l6.1%), and more than 4 a month(4.0%) and occasional education was not executed(57.0%), 1-3 times a month(26.3%), and more than 4 a month(l5.7%). In the methods for hygiene education, oral education(95.7%) was used most, followed by demonstration(10.5%), poster/photo(10.5%), video/slide(3.7%), and computer(3.7%). Frequency of improvement and complement of hygiene education included once a month(56.3%), once a year(20.7%), by quarter(l1.5%), and every six months(1l.5%). Newspaper was used most in materials of hygiene education, followed by internet, TV, nutrition technician's reeducation, information exchange between members, educational office's training, and reference book, and educational office's material. and symposium. Cooking workers' assessment of the effect of hygiene education was conducted through observation(56.8%), check table(l5.2%), question(l4.0%), and examination(14.0%). The reason of cooking workers' low level of performance included habitual custom(53.9%), lack of understanding(20.4%), overwork(l4.6%), and lack of knowledge(l1.l%) and the reason of difficulty in hygiene education included lack of time(55.3%), lack of understanding(27.6%), lack of knowledge and information(8.7%), and lack of budget(48.0%).

  • PDF

The Effect of Deodeok Contents on the Quality of Deodeok Wine (더덕 함량이 더덕 침출주의 품질에 미치는 영향)

  • Kwon, Dong-Jin;Choi, Shin-Yang
    • Food Science and Preservation
    • /
    • v.14 no.4
    • /
    • pp.414-418
    • /
    • 2007
  • The physicochemical characteristics and sensory properties of Deodeok wine, formed by leaching of Deodeok at room temperature for 180 days, were investigated over the following range of Deodeok levels: 10, 15 and 20% (all w/v). The higher the level of Deodeok, the greater were the final values of total sugars, reducing sugars, total polyphenols, and crude saponins. The Hunter's b-value (yellowness) of Deodeok wine varied markedly with Deodeok levels, and yellowness was highest in Deodeok wine containing 20% (w/v) Deodeok. Non-volatile compounds, that form the basis of the liquor tax law, were 0.64, 1.38 and 2.11% (all w/v), respectively, at day 160. Of these values, that of 2.11% (w/v), the level of non-volatile compounds in Deodeok wine containing 20% (w/v) Deodeok, was in accord with the liquor tax law (that requires this figure to be 2.0%). Sensory evaluation showed that Deodeok wine containing 20% (w/v) Deodeok was superior to the other wines tested.

The Effect of Temperatures on the Biological Characteristics of Two Aphid Parasitoids Aphelinus asychis (Walker) and Aphelinus varipes (Förster) (Hymenoptera: Aphelinidae) on Two Aphid Hosts (진딧물 기생봉 목화면충좀벌과 진디면충좀벌의 기주와 온도에 따른 생물학적 특성 비교)

  • Kang, Eun Jin;Byeon, Young-Woong;Kim, Jeong-Hwan;Choi, Man-Young;Choi, Yong-Seok
    • Korean journal of applied entomology
    • /
    • v.51 no.4
    • /
    • pp.397-403
    • /
    • 2012
  • This study compared the Aphelinus varipes and Aphelinus asychis in terms of how they parasitized the cotton aphid, Aphis gossypii and green peach aphid, Myzus persicae. Host-feeding, parasitism, emergence, the proportion of females and development time were all studied at 15, 20, 25 and $30^{\circ}C$ in controlled climate cabinets. When A. gossypii were provided for the two aphid parasitoids, the number of aphids killed by host-feeding for A. varipes (5.4 and 9.7 aphids) at $15^{\circ}C$ and $25^{\circ}C$ was higher than those for A. asychis (2.0 and 2.9 aphids). At $15^{\circ}C$ and $30^{\circ}C$, the parasitized A. gossypii were higher in A. varipes (11.1 and 21 aphids) than in A. asychis (7 and 12.3 aphids). The emergence rate was also significantly different between A. varipes (83.3%) and A. asychis (69.4%). The proportion of females was higher for A. asychis (75.2 and 73.9%) than for A. varipes (19.5 and 48.6%) at $15^{\circ}C$ and $30^{\circ}C$, respectively. No significant differences were found in development time between the two parasitoids. When M. persicae were provided for the two parasitoid species, the host-feeding number and the emergence rate of two parasitoids were not different at all four temperatures. The M. persicae were more highly parasitized by A. varipes (12.1 and 17.1 aphids) than by A. asychis (6.1, 10 aphids) at 20 and $25^{\circ}C$. The proportion of females for A. varipes (65.3 and 90.0%) was higher than that for A. asychis (34.4 and 78.8%) at $15^{\circ}C$ and $25^{\circ}C$. The development time from oviposition to the adult emergence of A. varipes (19.9 d) was significantly longer than that of A. asychis (16.5 d) at $20^{\circ}C$. Development times decreased with increasing temperature for both in two parasitoid species.

Enhanced Device Performance of IZO-based oxide-TFTs with Co-sputtered $HfO_2-Al_2O_3$ Gate Dielectrics (Co-sputtered $HfO_2-Al_2O_3$을 게이트 절연막으로 적용한 IZO 기반 Oxide-TFT 소자의 성능 향상)

  • Son, Hee-Geon;Yang, Jung-Il;Cho, Dong-Kyu;Woo, Sang-Hyun;Lee, Dong-Hee;Yi, Moon-Suk
    • Journal of the Institute of Electronics Engineers of Korea SD
    • /
    • v.48 no.6
    • /
    • pp.1-6
    • /
    • 2011
  • A transparent oxide thin film transistors (Transparent Oxide-TFT) have been fabricated by RF magnetron sputtering at room temperature using amorphous indium zinc oxide (a-IZO) as both of active channel and source/drain, gate electrodes and co-sputtered $HfO_2-Al_2O_3$ (HfAIO) as gate dielectric. In spite of its high dielectric constant > 20), $HfO_2$ has some drawbacks including high leakage current and rough surface morphologies originated from small energy band gap (5.31eV) and microcrystalline structure. In this work, the incorporation of $Al_2O_3$ into $HfO_2$ was obtained by co-sputtering of $HfO_2$ and $Al_2O_3$ without any intentional substrate heating and its structural and electrical properties were investigated by x-ray diffraction (XRD), atomic force microscopy (AFM) and spectroscopic ellipsometer (SE) analyses. The XRD studies confirmed that the microcrystalline structures of $HfO_2$ were transformed to amorphous structures of HfAIO. By AFM analysis, HfAIO films (0.490nm) were considerably smoother than $HfO_2$ films (2.979nm) due to their amorphous structure. The energy band gap ($E_g$) deduced by spectroscopic ellipsometer was increased from 5.17eV ($HfO_2$) to 5.42eV (HfAIO). The electrical performances of TFTs which are made of well-controlled active/electrode IZO materials and co-sputtered HfAIO dielectric material, exhibited a field effect mobility of more than $10cm^2/V{\cdot}s$, a threshold voltage of ~2 V, an $I_{on/off}$ ratio of > $10^5$, and a max on-current of > 2 mA.

Control of Diatrype stigma Occurred on the Bed-log of Shiitake Using Wood Vinegar, Plant Extracts and Fungicides (목초액, 식물추출물 및 살균제를 이용한 표고골목해균인 주홍꼬리버섯 방제)

  • Bak, Won-Chull;Lee, Bong-Hun;Ka, Kang-Hyeon;Cho, Tae-Soo;Lee, Hak-Joo;Lee, Sung-Suk;Kim, Myung-Kil;Cha, Byeong-Jin
    • The Korean Journal of Mycology
    • /
    • v.34 no.1
    • /
    • pp.22-28
    • /
    • 2006
  • Attempts were made to control Diatrype stigma occurred on the bed-log of Shiitake using wood vinegar, Pinus koraiensis extract, Piper nigrum extract, and fungicides. Mycelial growth of D. stigma was inhibited completely at 35,000 ppm and no ascospore germinated at 25,000 ppm wood vinegar. Inhibition rates of Pinus koraiensis extract (200 ppm), and Piper nigrum extract (1,000 ppm) to ascospore germination were 98.9% and 95.9%, respectively. In fungicide selection, minimum inhibitory concentration (MIC) of benomyl, carbendazim, and thiabendazole ranged $0{\sim}0.4\;{\mu}g\;a.i/m{\ell}$. Difenoconazole at $0.08\;{\mu}g\;a.i/m{\ell}$ inhibited 98.9% of ascospore germination. Inhibition efficacy of fungicides was not highly variable among the low-, middle-, and high-temperature type strains of shiitake. Benomyl, carbendazim, thiabendazole and thiophanate-methyl could not suppress the mycelial growth of Shiitake. Tebuconazole at $0.4\;{\mu}g\;a.i/m{\ell}$ suppressed 80% of the mycelial growth and it was the highest inhibition rate among the fungicides. In field trials, wood vinegar, Pinus koraiensis extract, Piper nigrum extract, and fungicides were sprayed on the bed-logs before or after D. stigma produced pycnidia. Wood vinegar at 150,000 ppm concentration, showed control effect of 72.7% in the treatment before pycnidiospore formation. On the other hand, 70,000 ppm wood vinegar and 1,000 ppm of thiophanate-methyl showed control effects of 58.1% and 52.3% in the treatment after pycnidiospore formation.

Effect of Storage Temperature on the Microbiological and pH Changes of Mackerel, Croaker, and Saury During Storage (저장온도가 고등어, 조기, 꽁치의 저장중 미생물 및 pH의 변화에 미치는 영향)

  • Sungbae Byun;Lee, Sehee;Lee, Seunghee;Lee, Yongwoo;Namkyu Sun;Song, Kyung-Bin
    • Food Science and Preservation
    • /
    • v.10 no.2
    • /
    • pp.154-157
    • /
    • 2003
  • To examine the quality changes of three typical fishes under usual storage conditions during marketing, we determined the total bacterial counts and pH values during storage of mackerel, croaker, and saury. Mackerels were stored at 0$^{\circ}C$ and on ice at 19$^{\circ}C$, which is the usual storage condition in a local market and croakers and saury were stored at 0$^{\circ}C$ and 4$^{\circ}C$. Total bacterial counts of mackerel, croaker, and saury were 3,2${\times}$10$^3$, 2.9${\times}$10$^3$, and 2.8 x 10$^4$CFU/g at the time of storage respectively. Total bacterial counts of mackerel stored on ice at 19$^{\circ}C$ increased during storage and reached to 8.4 x 10$\^$6/ CFU/g at day 6, while those stored at 0$^{\circ}C$ decreased up to 2 days of storage and increased to 5.6 ${\times}$ 10$^4$CFU/g. For croaker and saury, total bacterial counts at 0$^{\circ}C$ were 2.5 ${\times}$ 10$\^$5/ and 2.1 x 10$\^$5/ CFU/g at day 6, respectively, while those stored at 4$^{\circ}C$ had 3.6 x 10$\^$6/ and 2.6 ${\times}$ 10$\^$5/ CFU/g. the pH value or mackerel was 5.56 at the time or storage, yet it increased to 6.04. The pH changes of croaker and saury had a similar pattern with that of mackerel, which increased with time of storage. These results suggest that storage of fishes at 0$^{\circ}C$ should be better than those at 4$^{\circ}C$ or on ice at 19$^{\circ}C$ in terms of microbial safety as well as quality and shelf-life of fishes.

The Prediction of the Origin of Microbial Contamination in Kimbab and Improvement of Microbiological Safety by Gamma Irradiation (김밥의 미생물 오염원 예측 및 미생물학적 안전성 개선을 위한 감마선 조사 효과)

  • Lee, Na-Young;Jo, Cheol-Hun;Chung, Hun-Jong;Kang, Ho-Jin;Kim, Jae-Kyung;Kim, Hyun-Ju;Byun, Myung-Woo
    • Korean Journal of Food Science and Technology
    • /
    • v.37 no.2
    • /
    • pp.279-286
    • /
    • 2005
  • Microbial contamination origin of Kimbab was determined using nine types of ready-to-use ingredients, three each from animal, seafood, and vegetable sources. Effect of radiation on microbiological safety was also investigated. Total aerobic bacteria were not detected in seasoned beef, ham, and seasoned burdock, whereas 3.50, 5.41, 8.83, and 5.07 log CFU/g were detected in surimi gel, seasoned and blanched spinach, dried laver, and cucumber, respectively. Total aerobic bacterial and mold numbers were 8.73 and 5.08 log CFU/g in prepared Kimbab. Gamma irradiation reduced level of contaminated aerobic bacteria and mold population in Kimbab and its ingredients, Salmonella mutagenicity assay (Ames test) showed Kimbub ingredients irradiated at 10 kGy did not show any mutagenicity. These results indicate ready-to-use kimbab ingredients were mostly responsible for total aerobic bacteria and mold population of Kimbab, and low dose irradiation and low temperature storage ($10^{\circ}C$) effectively ensured microbiological safety of Kimbab and ready-to-use ingredients.

Drying of Rough Rice by Solar Collectors (태양(太陽) 열(熱 )집열기(集熱機)를 이용(利用)한 벼의 건조(乾燥)에 관(關)한 연구(硏究))

  • Chang, Kyu-Seob;Kim, Man-Soo;Kim, Dong-Man
    • Korean Journal of Food Science and Technology
    • /
    • v.11 no.4
    • /
    • pp.264-272
    • /
    • 1979
  • The flat-plate and tubular soar collectors were designed and constructed for drying the rough rice, and the performance of the collectors and drying effect were investigated when rough rice was packed in grain bin connected to collectors. Average-monthly radiation on a horizontal surface based on bright sunshine in Daejeon area during 1978 was the highest as $16,814\;KJ/m^2{\cdot}day$ in May and the lowest as $4,254\;KJ/m^2{\cdot}day$ in December, and significane was not recognized between the calculated and recorded values. The thermal effciency of collectors were increased as radiation increased during drying period and the average thermal effciency of flat-plate and tubular collectors in 11 to 12 o'clock a.m were 28.12 and 16.75%, respectively. The average inlet temperature of grain bin at 12 o'clock was shown as 20.02 at control 40.5 at grain bin connected to tubular collector and $55.1^{\circ}C$ at grain bin connected to flat-plate collector. In 25 cm rough rice depth in grain bin, tim taken for drying from initial moisture content at 27.4 to decrease upto 17.0% (14.5 % on wet basis) were 32 in control, 18 in grain bin connected to tubular collector and 11 hrs to flat-plate collector, and grain depth influenced drying rate remarkably. In the view point of drying characteristics, drying pattern showed initially falling-rate to constant-rate period finally.

  • PDF

Effect of Storage Temperature and Humidity on Water Vapor Permeability of Al-foil Laminate Paper (저장온도(貯藏溫度) 및 습도(濕度)가 알루미늄박(箔) 적층지(積層紙)의 수분투과율(水分透過率)에 미치는 영향(影響))

  • Park, Kil-Dong;Choi, Jin-Ho;Sung, Hyun-Soon;Hong, Soon-Keun
    • Korean Journal of Food Science and Technology
    • /
    • v.13 no.4
    • /
    • pp.314-318
    • /
    • 1981
  • In order to improve the storage stability of spray and freeze dried red ginseng extract powder packed in a bottle, the water vapor permeability of Al-foil laminate paper used for cap closure and shelf life of those products on various storage temperatures and relative humidities were investigated. The thickness of the laminate paper was $93{\pm}3\:{\mu}m$ and its physical properties were equal to standard of ASTM (B-377-66) The absorption rate of the freeze dried powder was 2-6 times greater than that of the spray dried powder at $37^{\circ}C$. Therefore it was considered that the laminate could be used for cap closures for the spray dried powder but unsuitable for the freeze dried powder. The shelf life of the spray dried powder was longer than that of the freeze-dried powder at $37^{\circ}C$.

  • PDF