• Journal of Power System Engineering
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• v.16 no.5
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• pp.32-39
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• 2012

The study experimented to understand ice-on-coil type ice making characteristics on to 3 kinds of circular tube, oval tube and small diameter tube using ice maker. The experiment were carried out under various conditions, that used brine temperature($-10^{\circ}C$, $-6^{\circ}C$), brine flow rate(1.0m/s, 1.8m/s) and inlet water temperature ($6^{\circ}C$, $12^{\circ}C$) etc. Mass of ice per ice making area increased according to the decrease of the brine temperature and inlet water temperature, but that was increased according to the increase of the brine flow rate. Oval ice making tube produced ice 1.11 to 2.46 times that of 9mm circular ice making tube, and 3mm small diameter ice making tube produced ice 1.06 to 1.51 times that of 9mm circular ice making tube.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.21 no.5
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• pp.291-296
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• 2009

Ice accumulating system patterned ice-an-coil is the way of refrigerating regenerative materials on the surface of copper-tube inserted into the inside of ice-storage. The study experimented to understand ice-an-coil type ice making characteristics according to changing shape of ice making tube. The experiment were carried out under various conditions, that used brine temperature($-l0^{\circ}C$, $-6^{\circ}C$) brine flow rate(l.0m/s, 1.8m/s) and inlet water temperature($6^{\circ}C$, $12^{\circ}C$) etc. Mass of ice per making area increased according to the decrease of the brine temperature and inlet water temperature, but that was increased according to the increase of the brine flow rate. And I set up two hypotheses and compared the capacity of ice-making of the two cases; each had the same thermal area and one had an round-shaped copper tube but the other had an oval-shaped copper tube.

• Resources Recycling
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• v.23 no.3
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• pp.21-29
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• 2014

This study was conducted to obtain the basic data for designing the lithium recovery process from the "salar de Uyuni" in Bolivia. For this study, the mock brine which has the similar chemical composition with the brine of "salar de Uyuni" was prepared, and the effects of reaction factors such as temperature, time, pH and so forth on the precitation reaction of magnesium hydroxide were investigated.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.21 no.11
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• pp.643-648
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• 2009

Tests were conducted to obtain heat transfer coefficients during slush formation from 10% sucrose solution. The slush was made by scraping the ice formed on the cylinder. Cold brine was supplied inside of the evaporator cylinder to cool the outer surface. Below a certain brine temperature, which was $-5^{\circ}C$ in this study, the solution was supercooled, and suddenly turned into ice crystals. During slush formation, the heat transfer coefficient oscillated significantly, due to periodic removal of ice chunk form the surface. The average heat transfer coefficient during slush formation was 40~70% higher than that obtained during single phase cooling. The heat transfer coefficient was also affected by the brine temperature with increasing heat transfer coefficient at higher brine temperature.

• Food Science and Preservation
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• v.16 no.6
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• pp.869-874
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• 2009

We aimed to develop a new salting method to improve the quality of Dombaegi. The changes in quality characteristics of Dombaegi during salting using different salting methods (dry and brine salting) and salting pressures (vacuum and atmospheric pressure) were investigated. Moisture content was highest in Dombaegi prepared by brine salting under atmospheric pressure. Salt content was greater when salting was conducted under vacuum compared with atmospheric pressure. Water-holding capacity and water activity were higher under vacuum pressure than at atmospheric pressure and after dry salting compared with brine salting. Color change varied greatly when Dombaegi samples salted at atmospheric pressure and under vacuum were compared, and was affected more by dry salting than brine salting. Springiness was higher after salting under vacuum, and in dry conditions. The results showed that dry salting under vacuum provided better quality characteristics compared with other methods. Therefore, salting under vacuum was the optimal salting process.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.526-530
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• 2003

Changes of physicochemical properties of brined cucumber were investigated in the samples mixed cucumber and water at 1 : 1.2 ratio in various salt concentrations from 15 to 30%. As salt concentrations in brine solutions were increased, cucumber was getting constricted and decreased in the size of diameter. Salt concentrations of brined cucumber were reached an equilibrium after 30 days of brine storage. When cucumber was preserved at 30% salt concentration, pH was gradually decreased until 60 days of brine storage. When cucumber was preserved in 15% salt solution, the yellowness on the surface of cucumber peels was the most intense among the groups. Among the groups preserved by more than 20% of salt, no difference was observed in intensity of yellowness after 30 days of brine storage. The absorbances of isopropyl alcohol extracts at 410, 505, 607, and 665 nm were different from those of raw cucumbers. Regardless of salt concentration, the hardness of cucumber was increased as preservation was prolonged except the group preserved in 15% salt solution.

• Advances in Traditional Medicine
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• v.10 no.4
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• pp.304-309
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• 2010

Scutellaria pinnatifida A. Hamilt. (Lamiaceae) is an endemic Turkish herb. This plant is also endemic to Iran, and grows abundantly in other central and western Asian countries. Several species of the Scutellaria are known for their traditional uses in the treatment of hypertension, arteriosclerosis, inflammatory diseases, hepatitis, allergy, cancer and diarrhoea. Free-radical-scavenging property, antibacterial activity and brine shrimp toxicity of the n-hexane, dichloromethane (DCM) and methanol (MeOH) extracts of S. pinnatifida were assessed using the 2,2-diphenyl-1-picryl-hydrazyl (DPPH) assay, the resazurin microtitre plate based assay, and the brine shrimp lethality assay, respectively. The DCM and MeOH extracts exhibited free-radical-scavenging property, with the $RC_{50}$ values of 0.362 and 0.127 mg/ml, respectively. Among the solid-phase extraction fractions of the MeOH extract, the 50% aqueous-MeOH fraction showed the highest level of free-radicalscavenging activity ($RC_{50}$ = 0.039 mg/ml). While the DCM extract showed low level of antibacterial activity against Bacillus subtilis and ampicillin-resistant Escherichia coli, the MeOH extract was active against B. cereus, B. subtilis, E. coli and ampicillin-resistant E. coli. However, the minimum inhibitory concentrations (MIC) of the MeOH extract against these bacterial strains were >10 mg/ml. None of the extracts showed any significant toxicity towards brine shrimps ($LD_{50}$ = > 1.00 mg/ml).

• Journal of the East Asian Society of Dietary Life
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• v.25 no.1
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• pp.131-138
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• 2015

In this study, cucumber Jangachi using Sake cake was prepared and its quality characteristics verified. After preparing various cucumber Jangachi with different salt concentrations, physicochemical characteristics, hardness and sensory evaluation were investigated. Five samples (0%, 3%, 6%, 9% and 12% brine) were used and designated as treatment plots (CJ0, CJ3, CJ6, CJ9 and CJ12, respectively). Higher concentration of brine was associated with reduced pH of cucumber Jangachi and higher total acidity. Salinity decreased significantly as storage period increased. On day 0, it shows similarity to the concentration of brine, whereas it was reduced after day 28. The soluble solid content increased significantly as the storage period increased and decreased slightly after 21 days. Regarding concentration of brine, a higher concentration shows a tendency to increase but the gaps are insignificant. Reducing sugar content increased significantly as the storage period increased. The hardness increased in all treatment plots up to the 14th day, decreased until day 21, and increased thereafter. Following the sensory evaluation, saltiness was not detected in the plots, and CJ6 showed the highest texture score ($4.46{\pm}1.41$). For overall acceptability, CJ6 showed the highest score ($4.33{\pm}1.13$). According to the above results, salinity content of cucumber Jangachi using Sake cake decrease to 0.69~1.52% in 0%, 3%, 6%, 9%, and 12% brine by the 28th day. Despite decreasing salinity, texture and overall acceptability scores were higher than the above results. Thus, we conclude that it is possible to produce low salt cucumber Jangachi of high quality using Sake cake instead of high salt one.

• Polymer(Korea)
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• v.26 no.1
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• pp.121-127
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• 2002

We investigated uranium adsorption and adsorption process characteristics in brine water, changing column bed height packed with amidoximated polypropylene-g- acrylonitrile (AOPP-g-AN) fibrous ion-exchanger. Swelling ratios of AOPP-g-AN in fibrous ion-exchanger were 8.54g/g $H_2O_2$ and 8.87 g/g for $H_2O_2$ solvent respectively. Ion exchange capacity increased with degree of graft and showed the maximum, 3.99 meq/g at 100% degree of graft. In batch process, uranium adsorption had reached an initial equilibrium in 10 min with the adsorption rate of 9.5 mg/min. Finial adsorption capacity was 3.95 meq/g, and pH effect could not be observed. In continuous process, adsorption capacity depended on various packing ratios and showed the maximum, 3.92 meq/g at L/D=1. In L/D<2, breakthrough curve was shown two step by channeling flow and ununiform adsorption. Breakthrough time and adsorption capacity were 26 min and 3.63 meq/g, respectively, in brine water adsorption. When compared with actual brine water and model solution, there was no significant difference of adsorption characteristics.

• Solar Energy
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• v.7 no.2
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• pp.22-29
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• 1987

This paper dealed with thickness variation of bottom heat sotrage zone due to salinity and flow rate of extration hot brine in small test solar pond (0.5m wide, 0.5m high, 1.0m long). Testing apparatus and situation were follows: 7.1 cm of height of suction diffuser and 1.8cm of height of discharge diffuser above the test pond respectively, 0.3cm of slot size of suction diffuser, 1.0cm of slot size of discharge diffuser, 47cm of length of the slot; heating of hot water ($75^{\circ}C$) through separated hot water tank, discharge of the brine into storage zone through discharge diffuser, the extration of the brine through suction diffuser, circulation of the extracted brine through a heat exchanger (cooler). Following results were obtained through the experiments. 1. In small test solar pond, the typical three zone which showed up in real solar pond were established. 2. Richardson Number was used more effectively to confirm hydrodynamic stability of the stratified flow. 3. The thickness of non convective layer had a great effect on the heat storage of the bottom convective layer, then the temperature of bottom convective layer had a relation to that of upper convective layer. 4. Optimum operating condition in the test pond was on 10%-15% of salt concentration and $0.05m^3/hr$ of flow rate of extraction hot brine. 5. Following thickness of 3 zones were available to obtain under optimum operation condition: o bottom storage zone: $30%{\pm}10%$ of total pond depth o non-convective zone: $40%{\pm}10%$ of total pond depth o Upper surface zone: $20%{\pm}10%$ of total pond depth.