• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.4
• /
• pp.653-658
• /
• 1998

In order to provide orange sac for off-season processing of sac-suspended orange juice, orange was treatee into intermediate production of orange sac and segment, stored at 2$0^{\circ}C$ during 3 months for assessment of sac-quality providing various processing conditions. Lowering the pH of syrup and sterilization temperature reduced the deterioration of sac quality in terms of intensity and destruction of sac. Sugar content of syrup had little relation with intensity of orange sac at pH 6.5, whereas in the range of pH 3.0~3.8, the increase of sugar content increased intensity of sac. The storage of segment form maintained better quality than that of sac form. The absorbance of syrup was linearly inverse to sac intensity. The deterioration of sac quality may be related to effulence of some materails in sac. Sac product sterilized at below $65^{\circ}C$ had possibility to be contaminated by microbes.

• Explosives and Blasting
• /
• v.29 no.2
• /
• pp.67-80
• /
• 2011

Recently, the number of structure demolitions has increased in both civil and architecture fields due to various reasons such as redevelopment of a city, utilization of sites and restoration of deteriorated structures. In the past, domestic shell structures had been constructed with brick masonry and they were not high. Therefore, their demolition had been executed with ease. Recently, however, taller reinforced concrete shell structures have become a target for the destruction. Under these circumstances, how to efficiently demolish a structure and how to minimize effects of the destruction on environment including vibration and noise have become a main issue. One of the possible solutions is the explosive demolition. In this study, a case of explosives demolition of the stack, which is located in Jeju Thermal Power Plant in Republic of Korea and is 70 m tall, is addressed. In order to fall down the structure against the desired direction, 13.5 kg dynamite and 100 electric detonators were used.

• Food Science and Preservation
• /
• v.10 no.4
• /
• pp.459-465
• /
• 2003

This study was carried out to investigate the changes in internal pressure according to various freezing methods, as basic research to protect the destruction of tissues when fruits and vegetables are frozen. The rate of weight loss, caused by the freezing of fruits and vegetables, was found to be the least (0.44∼1.38％) when the immersion freezing method was applied. The difference in the rate of weight loss was the highest when freezing methods were applied to watermelon, and the freezing rate of watermelon whose moisture contents were greater have relatively greater influence on the weight loss. The difference in internal pressures was the least and caused by the volume increase and decrease, when pear, apple, and melon were frozen using the immersion freezing method, while the diffeyence the greatest when the air-blast freezing method was used. As the freezing rate was greater, the internal pressure was less. However, the internal pressure of strawberry and watermelon was the greatest when the immersion freezing method was applied. Frozen without using the thermal equalizing method, the change in internal pressure of fruits was about 2 psig. In contrast, the internal pressure of watermelon applied with the thermal equalizing method was changed in a way similar to that of watermelon not applied with the method, but the former generated a certain level of internal pressure and maintained a significantly low level of internal pressure (about 1.3 psig). When thawed, the internal pressure of samples to which the thermal equalizing method was applied was less than that of what the thermal equalizing method was not applied to. In comparison with the application of multi-step thermal equalizing method, 3∼4 times of application of the thermal equalizing method to the freezing resulted in the decrease of fluctuation range of internal pressure.

• Journal of Animal Science and Technology
• /
• v.46 no.5
• /
• pp.871-878
• /
• 2004

Pulsed electric fields(PEF) technology is one of the latest nonthermal methods of food processing for obtaining safe and minimally processed foods. This technology can be effectively explored for obtaining safe food with minimum effect on nutritional, flavor, rheological and sensory qualities of food products. The process involves the application of high voltage(typically 20 ${\sim}$ 80 kv/cm) to foods placed between two electrodes. The mode of inactivation of microorganism; by PEP processing has been postulated in term; of electric breakdown and electroporation. The extent of destruction of microorganisms in PEF processing depends mainly on the electric field strength of the pulses and treatment time. For each cell types, a specific critical electric field strength and specific critical treatment time are required depending on the cell characteristics and the type and strength of the medium where they have been present. The effect also depends on the types of microorganisms and their phase of growth. A careful combination of processing parameters has to be selected for effective processing. The potential applications of PEF technology are numerous ranging from biotechnology to food preservation. With respect to food processing, it has already been established that, the technology is non-thermal in nature, economical and energy efficient, besides providing minimally processed foods. This article gives a brief overview of this technology for food processing applications.

• Journal of Environmental Science International
• /
• v.5 no.5
• /
• pp.569-577
• /
• 1996

pure compound chloromethanes; methyl chloride, methylene chloride, chloroform and The carbon tetrachloride were used as a model of chlorocarbon system with Cl/H ratio to investigate thermal stability and hydrodechlorination process of carbon tetrachloride under excess hydrogen atmosphere. The parent thermal stability on basis of temperature required for 99% destruction at 1 second no was evaluated as $875^{\circ}C$ for $CH_3Cl$, $780^{\circ}C$ for $CH_2Cl_2$, $675^{\circ}C$ for $CHCl_3$ and $635^{\circ}C$ for $CCl_4$. Chloroform was thermally less stable than $CCl_4$ at fairly low temperatures $(<570^{\circ}C).$ The lion of $CCl_4$ became more sensitive to increasing temperature, and $CCl_4$ was degraded CHCl3 at above $570^{\circ}C.$ The number and quantity of chlorinated products decreases with increasing temperature for the Product distribution of $CCl_4$ decomposition reaction system. Formation of non-chlorinated hydrocarbons such as $CH_4$, $C_2H_4$ and C_2H_6$ increased as the temperature rise and particularly small amount of methyl chloride was observed above $850^{\circ}C$ in $CC1_4$/$H_2$ reaction system. The less chlorinated products are more stable, with methyl chloride the most stable chlorocarbon in this reaction system.

• Korean Journal of Food Science and Technology
• /
• v.31 no.3
• /
• pp.688-696
• /
• 1999

Changes in quality during frozen storage of meat with thermal equalized freezing and various freezing methods were investigated. When beef were frozen at freezing rate of $0.39{\sim}0.66\;cm/h$, average diameter of ice crystal were about $30{\sim}50\;{\mu}m$ and showed broken tissues or irregular cracks. At freezing velocity of $1.14{\sim}2.26\;cm/h$, ice crystals of about $10{\sim}30\;{\mu}m$ was formed mainly inside or between fiber and slight destruction of tissues was occurred. The average diameter (D) of the ice crystals were related to the characteristic freezing time $(t_c)$ by the equation: $D({\mu}m)=4.089+26.88logt_c\;(r^2=0.913)$. Beef with still-air freezing showed higher drip loss than methods of immersion and thermal equalized freezing. Also, drip loss of pork was relatively lower than beef and showed highest value to 7.39% during storage on 40 days at air-blast freezing method. No apparent change of pH during storage of frozen beef and pork by freezing methods were detected. However, least changes for sample with thermal equalized freezing was found compare to sample with still-air and air blast freezing in VBN and TBA value. The fluctuation of frozen storage temperature did not cause noticeable changes on pH and water content. However, drip loss, VBN and TBA values were increased slowly as frequency of fluctuation increased.

• Transactions of the Korean Society of Mechanical Engineers B
• /
• v.38 no.6
• /
• pp.483-491
• /
• 2014

In this study, a thermodynamic analysis was carried out for a combined power generation system using a low-temperature heat source in the form of sensitive energy and liquefied natural gas cold energy. An ammonia-water mixture, which is a zeotropic mixture, was used as the working fluid, and systems with and without a regenerator were comparatively analyzed. The effects of the mass fraction of ammonia and the condensation temperature of the working fluid on the system variables, including the net work production, exergy destruction, and thermal and exergy efficiencies, are analyzed and discussed. The results show that the performance characteristics of the system varied sensitively with the ammonia concentration or condensation temperature of the working fluid. The system without regeneration was found to be better in relation to the net work per unit mass of the source fluid, whereas the system with regeneration was better in relation to the thermal or exergy efficiency.

• Journal of Sericultural and Entomological Science
• /
• v.37 no.1
• /
• pp.33-38
• /
• 1995

The mechanical properties and structure of degummed silk fiber stretched after being treated with 8M LiBr aqueous solution were investigated. The mechanical properties of degummed silk fiber were depended upon the treatment temperature of 8M LiBr aqueous solution. That is, the strength and elongation had a tendancy to increase with the temperature, whereas the Young's modulus tended to decrease. The X-ray diffraction pattern showed that the crystalline orientation was disordered by 8$0^{\circ}C$ treatment neverthless destruction of the crystallites did not occur. rho silk fiber could be successfully stretched up 160% under the condition of 8M LiBr aqueous solution at 80 * after immersed for 1hr. For the highly stretched sample(160%), the tensile strength and Young's modulus were significantly improved in spite of lower elongation at break. According to the examination of X-ray diffraction pattern and SEM, the orientation tends to be occured more and more with stretching ratio. From the DSC thermograms, it shows that the thermal decomposition behavior was different between untreated and treated specimen with 8M LiBr aqueous solution. The maximun endothermic peak of thermal decomposition tends to increase to high temperature with the increase of stretching ratio.

• Environmental Engineering Research
• /
• v.17 no.3
• /
• pp.157-165
• /
• 2012

This experimental study was performed to obtain thermal energy from the combustion of synthetic gas, produced by the pyrolysis of insulating oil containing polychlorinated biphenyls (PCBs) in a high temperature and high pressure reactor. The average synthetic gas generated was $59.67Am^3/hr$ via the steady state gasification of insulating oil waste (20 kg/hr) with average concentrations (standard deviation) of $CO_2$, CO, and $H_2$ in the synthetic gas of $38.63{\pm}3.11%$, $35.18{\pm}1.93%$, and $28.42{\pm}1.68%$, respectively. The concentrations of the PCBs in the transformer insulating oil and synthetic gas after its gasification, and the concentrations of the dioxins that could be produced from the incomplete degradation of PCBs were measured. It was revealed that the PCBs in the insulating oil were composed of the series from tetrachlorobiphenyl to octachlorobiphenyl. However, only the #49, #44, #52, and #47/75/48 congeners were detected from the synthetic gas after gasification of the insulating oil and in the flue gas from the combustor. In conclusion, the experimental conditions suggested in this study were very useful for the appropriate treatment of insulating oil containing PCBs. Also, fuel gas containing CO and $H_2$ can be obtained from the pyrolysis of insulating oil containing PCBs.

• Journal of Energy Engineering
• /
• v.14 no.1
• /
• pp.24-29
• /
• 2005

In order to evaluate the performance of fire-protection foams used to protect structures from heat and fire damages, the thermal characteristics of them are experimentally investigated. This research focuses on the destruction of a fire-fighting foam subjected to heat radiation. A simple repeatable test apparatus for fire-protection foams subjected to fire radiation is developed. It involves a foam generation equipment, a fire source for heat generation, repeatable test procedures, and data acquisition techniques. Results of the experimental procedure indicated that each thermocouple within the foam responded in a similar manner and gradually to a temperature of 115℃～20℃. At this point, each trace generally rises to a temperature of approximately 90℃. The temperature gradient in the foam as time passes increases with increasing the foam expansion ratio. In addition, it is found that the temperature gradient along the foam for depth decreases with increasing the foam expansion ratio.