• Solar Energy
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• v.7 no.2
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• pp.37-53
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• 1987

This study has been prepared for the purpose of developing the system performance prediction method of natural circulation solar hot water system. The storage tank of the natural circulation solar hot water system equipped with flat-plate solar collector is located at higher elevation than the solar collectors. Therefor, the storage tank temperature distribution formed accordance with configuration of storage tank by flow rate of circulating fluid affect system collection efficiency. In this study measure the storage tank temperature distribution with various experimental system under real sun condition and present the theoretical prediction method of the storage tank temperature. Moreover measure the flow rate not only day-time but also night-time reverse flow rate with die injection visual flow meter. Main conclusion obtain from the present study is as follows; 1) The storage tank temperature distribution above the connecting pipe connection position is the same as that of the fully mixed tank and below the connection position is the same as that of stratified tank. 2) The system performance sensitive to the storage tank temperature distribution. Therefore detailed tank model is necessary. Average storage tank temperature can be calculate 3% and storage tank temperature profile can get less than 10% difference with this model system.

• Journal of The Korean Society of Agricultural Engineers
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• v.54 no.6
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• pp.39-44
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• 2012

Water supply capacity and operational capability in agricultural reservoirs are expressed differently in the limited storage due to seasonal and local variation of precipitation. Since agricultural water supply and demand basically assumes the uncertainty of hydrological phenomena, it is necessary to improve probabilistic approach for potential risk assessment of water supply capacity in reservoir for enhanced operational storage management. Here, it was introduced the irrigation vulnerability characteristic curves to represent the water supply capacity corresponding to probability distribution of the water demand from the paddy field and water supply in agricultural reservoir. Irrigation vulnerability probability was formulated using reliability analysis method based on water supply and demand probability distribution. The lower duration of irrigation vulnerability probability defined as the time period requiring intensive water management, and it will be considered to assessment tools as a risk mitigated water supply planning in decision making with a limited reservoir storage.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.35 no.1
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• pp.60-64
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• 1999

The objective of this study was to manufacture the sea water cooling apparatus for fish hold storage to extend the freshness of fish. Using the sea water cooling apparatus manufactured, it makes observations on the physicochemical and sensual properties of mackerel such as ATP and its related compounds, K-value, VBN, TMA, TBA, salt-concentration and skin color through storage. The results of this investigation showed that the values of physicochemical properties such as ATP and its related compounds, K-value, VBN, TMA, TBA increased gradually during storage in sea water cooling apparatus manufactured and the changes of skin color was inhibited also. From these results, it could be suggested that developed sea water cooling apparatus is effective in shelf-life extension of fishes.

• Journal of the Korean Institute of Gas
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• v.1 no.1
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• pp.101-105
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• 1997

When the water curtain system is employed to keep the liquefied gas in the underground storage cavern, clogging is observed in borehole. Since this phenomenon causes serious difficulties in managing LPG storage cavern, it needs to detect the degree of clogging accurately under various circumstances. Thus, in this study the active factors of clogging, that is, groundwater head, injection water flowrate, and seepage water flowrate, were investigated experimentally using a physical model. Experimental results show that groundwater head around storage cavern increases as cavern Pressure increases, while it decreases as clogging becomes severe. The pressure in storage cavern is required to reduce up to atmospheric pressure in order to detect and identify the degree of clogging more accurately. The decrease of uroundwater head due to clogging slows down as the pressure in borehole increases. As amounts of suspended matters in injected water increase, both injection water flowrate and seepage water flowrate decrease linearly with time, and the flowrate of injection water drops rapidly compared with seepage water flowrate.

• KIEAE Journal
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• v.16 no.4
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• pp.63-69
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• 2016

Purpose: This preliminary study investigated a potential of the water wall systems that provide heat storage and natural lighting control simultaneously. Method: In order for transparency of the water wall to be controlled, the study first proposed two measures: to adjust transparency of the water wall; to control transparency of water wall surface. The performance of two measures then was verified and compared by experiments. In addition, a trade-off between heat collect and heat storage resulting from using additive for adjusting transparency was investigated. Result: The experiment showed that the two measures are similar in performance. The investigation of trade-off relation showed the additive should have the same heat storage as the water to prevent decrease in thermal performance of the water wall. As an economical measure to control transparency of the water wall, this study suggested a measure of secondary heat transfer systems using shading device that first absorbs solar radiation and then transfers heat to the water wall. The experiment show that performance of the proposed measure is similar to controlling transparency of water wall surface. In conclusion, it is expected that the performance of the water wall can be economically maximized by using the proposed mean in terms of heating, cooling and lighting energy saving.

• Food Science and Preservation
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• v.9 no.2
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• pp.154-160
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• 2002

This study was carried out to investigate the efficacy of electrolyzed oxidizing(EO) water, electrolyzed oxidizing water with 0.5% citron juice and 0.1% aluminium potassium sulfate (APS) solution as the storing liquids to maintain quality and extend shelf life of peeled taro. Water content of peeled taro increased from 80.55% to 82.12∼84.24% after 25 days storage due to moisture absorption. However, there were no significant difference between treatments. In case of color value of peeled taro, L value was slowly decreased and a, b value was generally increased. Texture of peeled taro decreased from initial 4,520$\pm$75 g to 4,160$\pm$80 g after 25 days storage in EO water with 0.5% citron juice, which is the least reduction value in all treatments. Treatment of EO water with 0.5％ citron juice maintained 6.99 mg%(57%) of total vitamin C after 25 days storage which showed highest total vitamin C content between treatments. In most treatments, total sugar was decreased in fast rate for 15 days storage and slowly decreased after 15 days storage. Free sugar content was not changed significantly during storage. In case of sucrose content which is the major portion of free sugar, reduction continued until the midst of storage. and after that it increased to 1.5∼2 times of initial contents. However, there were no differences between treatments and storage days in contents of fructose, glucose and maltose. Major amino acids in peeled taro were aspartic acid and glutamic acid with 1,084.8 and 691.8 mg/100g respectively. At 25 days of storage, aspartic acid content in treatment of EO water was increased about 13.9%. Treatment of EO water with 0.5% citron juice was the most effective in respect to the reduction ratio of total amount of essential amino acids.

• Journal of Korean Society of Forest Science
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• v.83 no.4
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• pp.473-479
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• 1994

This study was carried out to get the basic data for obtaining water resources continuously. Water storage of forest land was estimated by effective water storage based on classifying soil pore. The results were summarized as follows ; 1. Percentage of coarse pores were in the order : Forest>Bare land>Grasses. As soil depth increased, total pores, coarse pores, and maximum water content were decreased, while fine pores increased. 2. Soil pore percentage and physical properties of surface layer(0~20cm) were significantly different among forest floor conditions. However, there were no difference in soil pore percentage and physical properties in 20~40cm and 40~60cm according to forest floor conditions. In the same plot, on the other hand, soil pore percentage and physical properties were significantly different between surface layer(0~20cm) and 20~40cm, but there were no differences between 20~40cm and 40~60cm. 3. Effective water storage was highly correlated with coarse pore in all plots. 4. The model for water storage capacity of each forest floor condition expressed by effective water storage was produced using coarse pores and soil depth.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.1
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• pp.78-87
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• 2017

The objective of this study was to investigate the effects of various washing waters on the quality and safety characteristics of eggs during storage. Eggs were washed with tap water, 100 ppm of sodium hypochlorite, or 30 ppm of slightly acidic electrolyzed water and stored at $10^{\circ}C$ and $20^{\circ}C$. Effects of various washing waters on reduction of Salmonella Enteritidis and aerobic plate counts and survival of S. Enteritidis on egg shells were also analyzed at $10^{\circ}C$ and $20^{\circ}C$ for 25 days. As an index of quality, haugh unit, weight reduction, and pHs of egg white and egg yolk were measured. Reduction percentages of haugh unit and weight were higher at $20^{\circ}C$ than at $10^{\circ}C$. Egg qualities were less affected by tap water, slightly acidic electrolyzed water, and sodium hypochlorite, regardless of storage temperature. The greatest reductions in aerobic plate counts and S. Enteritidis were observed with slightly acidic electrolyzed water. The level of S. Enteritidis on egg shells gradually decreased during 20 days of storage at both $10^{\circ}C$ and $20^{\circ}C$, whereas S. Enteritidis survived longer at $20^{\circ}C$ than at $10^{\circ}C$. S. Enteritidis was not detected in eggs at $10^{\circ}C$, 2.13 log CFU/g of S. Enteritidis was detected in eggs washed with sodium hypochlorite after 20 days of storage at $20^{\circ}C$, indicating that S. Enteritidis penetrated into the egg shell during storage at $20^{\circ}C$. In conclusion, slightly acidic electrolyzed water increased microbial reduction and least affected quality of washed eggs. Thus, slightly acidic electrolyzed water can be recommended for washing of graded eggs, at retail markets.

• Applied Biological Chemistry
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• v.49 no.2
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• pp.108-113
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• 2006

This study was conducted to analyze the acidity and turbidity changes of immersion solutions as well as changes in aerobic bacteria, E. coli, anaerobic bacteria, yeast and mold counts of mulberry leaf soybean curds during storages at $4^{\circ}C$ and $25^{\circ}C$ in different immersion solutions such as distilled water, grapefruit seed extract (300 ppm) and alkaline ionic water. The acidities of immersion solutions of distilled water, grapefruit seed extract and alkaline ionic water after 18 days of storage at $4^{\circ}C$ were 0.021, 0.008 and 0.002%, respectively. After 5 days of storage at $25^{\circ}C$ were 0.042, 0.029 and 0.009%, respectively. The turbidities of the above mentioned immersion solutions were 0.50, 0.29 and 0.21 after 18 days of storage at $4^{\circ}C$ and 0.38, 0.34 and 0.27, respectively, after 5 days of storage at $25^{\circ}C$. The acidity and turbidity changes of immersion solutions were sensitive to storage temperatures. The aerobic bacteria count of mulberry leaf soybean curds after 18 days of storage at $4^{\circ}C$ was still below $10^7\;CFU/g$, the beginning point of soybean curd putrefaction; in contrast, this value was reached within one day in distilled water at $25^{\circ}C$ and between 2 and 3 days in alkaline ionic water. Grapefruit seed extract and alkaline ionic water had a better preservative effect at $4^{\circ}C$ than at $25^{\circ}C$ storage temperature.

• Food Science of Animal Resources
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• v.37 no.5
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• pp.726-734
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• 2017

This study investigated the meat quality and storage characteristics of pork loin marinated in grape pomace powder during different storage periods. The experimental design included six treatments : pork loin containing only 100% water (Control, C); pork loin containing a combination of 20% grape pomace and 80% water (T1); pork loin containing a combination of 40% grape pomace and 60% water (T2); pork loin containing a combination of 0.5% grape pomace powder and 95.5% water (T3); pork loin containing a combination of 1.0% grape pomace powder and 99.0% water (T4); and pork loin containing a combination of 2.0% grape pomace powder and 98.0% water (T5). The pork loins aged by grape pomace and grape pomace powder showed decreased crude protein, crude fat, crude ash, pH, redness, and yellowness values; however, their moisture, lightness, and shear force increased significantly. During cold storage, marination with grape pomace and grape pomace powder reduced the 2-thiobarbituric acid value, volatile basic nitrogen value, and total microbial count in pork loin. Thus, marination with grape pomace and grape pomace powder improved the meat quality and storage characteristics, and could be used to improve storage stability of pork loin.