• 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.

• Journal of Advanced Marine Engineering and Technology
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• v.32 no.2
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• pp.292-298
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• 2008

This study was experimentally investigated to understand the ice making characteristics of ice on a coil type ice maker. The experiment was carried out under the following conditions which are the brine temperatures of $-10[^{\circ}C],\;-8[^{\circ}C],\;-6[^{\circ}C]$, brine flow velocities of 1.0[m/s], 1.4[m/s], 1.8[m/s] and initial water temperatures of $6[^{\circ}C],\;9[^{\circ}C],\;12[^{\circ}C]$, ect. The acquired conclusions shows: 1) Ice making amount is increased with decreasing in the temperature of brine. 2) Total ice making amount shows higher value in larger size coil. However, the ice making amount per heat transfer area is increased in smaller one. 3) The ice making amount is increased with decreasing in the initial water temperature. 4) It is cleared that the overturn of natural convection existed in this experimental result.

• Journal of Navigation and Port Research
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• v.34 no.1
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• pp.71-75
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• 2010

This study is experimented to observe an influence of experimental conditions on production characteristics of slurry ice by injection operating water to cooling plate. And at this experiment it used ethylene glycol-water solution and the concentration is 10 to 20wt%. The experimental apparatus was constructed of ethylene glycol-water solution and slurry ice storage tank, brine tank, pumps for ethylene glycol-water solution and brine circulating, a mass flow-meter, data logger for fluid temperature measuring and a vertical circular tube with single copper plate as test section. The experiments were carried out under various conditions, with mean velocity of fluid at the entry ranging from 1.0 to 2.0m/s and the cooling temperature of $-17^{\circ}C$ to $-10^{\circ}C$.

• Membrane Journal
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• v.22 no.5
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• pp.369-380
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• 2012

A one-dimensional numerical model based on the energy and mass equations have been developed to predict the trans membrane water vapor flux and thermal efficiency under various operating conditions in Direct Contact Membrane Distillation (DCMD) process. The model validation have been carried out by experimental data from literature and showed good agreement. The effect of operating parameters such as brine inlet temperature and velocity, and distillate inlet temperature and velocity to increase water vapor flux and thermal efficiency were predicted by the steady-state model. The results showed that the inlet temperature and velocity in brine side are dominant factors to control the water vapor flux and thermal efficiency because the effect of inlet temperature and velocity in brine side showed the higher water vapor flux and thermal efficiency than that of inlet temperature and velocity in distillate side. The water vapor flux was increased 3.4 times in the range of 21.22 $kg/m^2h$ to 71.26 $kg/m^2h$ and the thermal efficiency was increased 37.5% in that of 0.556 to 0.765 with increasing brine inlet temperature from $60^{\circ}C$ to $95^{\circ}C$. Meanwhile, the water vapor flux was increased 30% in that of 27.91 $kg/m^2h$ to 36.33 $kg/m^2h$ and thermal efficiency increased 7.5% in that of 0.6 to 0.646 as the brine inlet velocity was increased from 60 m/h to 300 m/h.

• 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.

• 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.

• Journal of Korean Society of Water and Wastewater
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• v.31 no.4
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• pp.329-338
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• 2017

The problem of disposal of brine due to increased MD/RO desalination plant has recently become a big social issue. The chlor-alkali process through electrolysis of brine has been studied as a method to overcome this problem. In order to increase the electrolysis efficiency, a pretreatment process for removal of hard substances must be preceded. In this study, we investigated the mechanism of removal of hardness through chemical precipitation. As a result, Ca was greatly influenced by addition of $Na_2CO_3$, and Mg was strongly influenced by pH. Also, the addition of NaOH and $Na_2CO_3$ enabled simultaneous removal of Ca and Mg, and showed a removal efficiency of 99.9% or more. Finally, the residual concentrations of Ca and Mg in the brine after the reaction were 0.14 and 0.13 mg/L, respectively. Saturation index was calculated using Visual MINTEQ 3.1, and solid phase analysis of the precipitate was performed by FE-SEM and PXRD analysis. It was confirmed that precipitate formed by the formation of calcite and brucite.

• The Korean Journal of Food And Nutrition
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• v.23 no.4
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• pp.440-445
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• 2010

Effect of brine mineral water(BMW) on contact hypersensitivity reaction(CHR) was estimated using trimellitic anhydride (TMA) induced CHR in the mouse. BMW exhibited potent inhibitory activity on TMA induced CHR. BMW treatment suppressed the ear swelling, and attenuated hyper-activated lymph nodes stimulated by TMA challenge, thereby reduced their weight. The immunological index was analyzed after BMW administration in CHR. The level of serum IgE was significantly down regulated after BMW treatment. Furthermore, BMW showed inhibitory property of cytokine production. BMW treatment suppressed not only Th2 type cytokine, IL-4 but also pro-inflammatory cytokines such as TNF-${\alpha}$ and IL-6. From the histological analysis, the inflammatory context appeared by atopic dermatitis lesion after challenging with TMA are diminished by BMW treatment. Our results suggest that BMW may attenuate the development of CHR, and can be available for functional ingredient.

• Journal of the Korean Recycled Construction Resources Institute
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• v.9 no.2
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• pp.216-222
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• 2021

This is an experiment to complement new ways of using concentrated water discharged from the seawater desalination plant. In this study, metakaolin, which has excellent chloride ion immobilization effect, was used as the main binder, and 10% and 20% of calcium oxide were substituted with the activator. In addition, tap-water(TW) and reverse osmosis brine water(RW) were used as mixed water. As a result of the experiment, the mixture using RW showed higher compressive strength than TW. It also showed low water absorption and high density. In the mixture using RW as mixed water, a hydration reaction substance called Friedel's salt could be observed. Considering the corrosion problem of steel, RW is considered to be applicable to products such as non-reinforced concrete, brick, and curb stone. Through this study, it is thought that it is meaningful to propose a new application method other than the ocean release of RW.