• Journal of the Korean Institute of Gas
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• v.15 no.3
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• pp.19-25
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• 2011

Generally, the generation methods of cooling energy are electric air conditioning (EAC) and gas air conditioning (GAC). The EAC system is caused by increasing peak power during summer. Because the electric energy has a characteristic of non-storage, the peak electric load has been issued social problem annually whether the facility to supply is enough or not. Another way to supply cooling energy, GAC system is worked by gas energy. The absorption chiller and gas engine heat pump have been commercialized for cooling. However, the total capacity of GAC is much less than EAC and it almost depends on EAC for small market. This paper described the status of cooling energy consumption in domestic and expected the cooling energy to be consumed by electric and gas energy up to 2024 year. And also the benefit of GAC was analyzed with the case of its expansion and it was aimed to give background to fit the GAC policy.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.26 no.9
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• pp.409-415
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• 2014

Ground-source heat pump (GSHP) systems have become an efficient alternative to conventional cooling and heating methods due to their higher energy efficiency. These systems use the ground as a heat source and the heat sink for cooling mode operation. The purpose of this simulation study is to evaluate the performance of a hypothetical GSHP system in an office building and to assess the energy saving effect against the existing HVAC systems (boiler and turbo chiller). We collected monthly energy consumption data from an actual office building ($32,488m^2$) in Seoul, and created a model to calculate the hourly building loads with EnergyPlus. In addition, we used GLD (Ground Loop Design) V8.0, a GSHP system design and simulation software tool, to evaluate hourly and monthly performance of the GSHP system. The energy consumption for the GSHP system based on the hourly simulation results were estimated to be 582.6 MWh/year for cooling and 593.2 MWh/year for heating, while those for the existing HVAC systems were found to be 674.5 MWh/year and 2,496.4 MWh/year, respectively. The seasonal performance factor (SPF) of the GSHP system was also calculated to be in the range of 3.37~4.28.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.26 no.1
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• pp.1-7
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• 2014

A field test of a 70 kW heat pump system with flue gas heat recovery was performed by an experiment at the Korea Institute of Energy Research. The flue gas is exhausted from a 320 RT absorption chiller-heater in the heating season. Using this flue gas, source water of the heat pump is heated by a condensed-type heat exchanger in the chimney. The operating characteristics of the heat recovery heat pump system were analyzed. Based on the results of the experiments, operating maps were obtained, and an optimum operating range is suggested, in which the return and heat source water temperature are $51^{\circ}C$ and $31^{\circ}C$, respectively. Additionally, economic analysis of this system was conducted and about 50% energy cost savings can be expected in the heating season.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.21 no.8
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• pp.433-438
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• 2009

Experimental results for performance characteristics of small $NH_3$ absorption chiller/ heater are presented. The apparatus consists of 7RT water-cooled absorption system, solution pump, boiler, cooling tower and peripheral devices. The effect of experimental parameters, such as refrigerant mass flow rate, solution mass flow rate and cooling water temperature have been investigated in view of the system performance. The capacity of each heat exchanger increased as refrigerant mass flow rate increased in cooling mode. Also, a cooling capacity increased as a strong solution mass flow rate increased. The cooling and heating COP show 0.5, 1.5 regardless of refrigerant mass flow rate, respectively. The results focus on the evaluation for performance characteristics of system with respect to variation of refrigerant mass flow rate under standard design conditions.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.3
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• pp.435-446
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• 2012

The present study identified volatile flavor components of Hanwoo longissimus muscle and other Korean foods (Doenjang, Chungukjang, sesame oil) and their traits were compared in relation with flavor precursors that include fatty acids and protein degradation products. Hanwoo longissimus muscle was purchased from a commercial abattoir while the other foods were sampled from three separate households. The results showed totals of 68 ($9.94{\mu}g/g$), 60 ($15.75{\mu}g/g$), 49 ($107.61{\mu}g/ml$) and 50 ($7.20{\mu}g/g$) volatile components for Doenjang, Chungukjang, sesame oil and Hanwoo beef longissimus, respectively (p<0.05). Aldehydes were the most predominant components in beef, but alcohols, acids and esters, and pyrazines are probably the major contributors to the flavor characteristics of other foods. SDS-PAGE revealed that beef longissimus muscle and Doenjang showed higher protein degradation than other foods which could be likely related to chiller ageing and ripening process. The total polyunsaturated fatty acids were approximately 50, 60, 41 and 5% for Doenjang, Chungukjang, sesame oil and beef longissimus muscle, respectively. Based on the mechanism(s) of generation of the volatile compounds and the chemical composition of each food sample, differences and traits of volatile flavor components among the four food types are likely due to fatty acid profiles, proteolytic activity and processing conditions. Aroma intense compounds like pyrazines and sulfur-containing compounds were limited in cooked beef in the current experimental condition (i.e., relatively low heating temperature). This suggests that higher heating temperature as in the case of roasting is needed for the generation of high aroma notes in meat. Furthermore, proteolytic activity and stability of fatty acids during ageing have a great influence on the generation of flavor components in cooked beef.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.11
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• pp.1639-1645
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• 2016

We investigated marinade absorption and physicochemical characteristics of vacuum-aged duck breasts that were halved and individually vacuum-packed for chiller aging at $4^{\circ}C$ for 14 d. One half was marinated for 0, 7, or 14 d, while the second half was used as a control. Marinade absorption, cooking loss, cooking yield, texture profile, pH, color, protein solubility, and thiobarbituric acid reactive substances (TBARS) values were evaluated, and protein sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was performed. Marinade absorption and pH did not vary significantly after 14 d of aging. Marination increased the pH, color ($a^*$ and $b^*$) values, and cooking yield and reduced cooking loss. TBARS values significantly increased with aging time, but were significantly reduced by marination. Myofibril and total protein solubility increased with aging and marination, while SDS-PAGE showed protein degradation. Hence, aging and marination can be used simultaneously to improve physicochemical quality and cooking yield of vacuum-aged duck breast.

• Economic and Environmental Geology
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• v.33 no.5
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• pp.405-415
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• 2000

This study was carried out to understand the formation of acid mine drainage (AMD) by pyrophyllite (so-called Napseok)-rainwater interaction (weathering), dispersion patterns of heavy metals, and patterns of mixing with non-polluted water in the Tongnae pyrophyllite mine. Based on the mass balance and reaction path modeling, using both the geochemistry of water and occurrence of the secondary minerals (weathering products), the geochemical evolution of AMD was simulated by computer code of SOLVEQ and CHILLER. It shows that the pH of stream water is from 6.2 to 7.3 upstream of the Tongnae mine. Close to the mine, the pH decreases to 2. Despite being diluted with non-polluted tributaries, the acidity of mine drainage water maintains as far as downstream. The results of modeling of water-rock interaction show that the activity of hydrogen ion increases (pH decreases), the goncentration of ${HCO_3}^-$ decreases associated with increasing $H^+$ activity, as the reaction is processing. The concentration of ${SO_4}^{2-}$first increases minutely, but later increases rapidly as pH drops below 4.3. The concentrations of cations and heavy metals are controlled by the dissolution of reactants and re-dissolution of derived species (weathering products) according to the pH. The continuous adding of reactive minerals, namely the progressively larger degrees of water-rock interaction, causes the formation of secondary minerals in the following sequence; goethite, then Mn-oxides, then boehmite, then kaolinite, then Ca-nontronite, then Mgnontronite, and finally chalcedony. The results of reaction path modeling agree well with the field data, and offer useful information on the geochemical evolution of AMD. The results of reaction path modeling on the formation of AMD offer useful information for the estimation and the appraisal of pollution caused by water-rock interaction as geological environments. And also, the ones can be used as data for the choice of appropriate remediation technique for AMD.

• Journal of Animal Science and Technology
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• v.60 no.9
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• pp.22.1-22.7
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• 2018

Background: Cooking temperature and consequently doneness of beef muscles are most important for the palatability and consumer acceptability. Current study assessed the response of mechanical texture of Hanwoo muscles as a function of cooking temperature at different ageing days. Six muscles (Psoas major (PM), Longissimus thoracics (LT), Gluteus medius (GM), Semimembranosus (SM), Biceps femoris (BF) and Triceps brachii (TB)) were collected from each 10 Hanwoo steers. Warner-Bratzler WB-shear force (WBSF) and texture profile analysis (TPA) texture profiles were determined after 3 or 21 days of chiller, and randomly assigned to four groups; non-cooked, cooked at 55, 70 or $85^{\circ}C$. Results: Toughness of WBSF and TPA hardness of Hanwoo muscles were presence in the order of LT = PM = GM = SM < BF = TB (p < 0.001) for non-cooked raw muscle, and PM < LT = GM = SM < TB=BF (p < 0.001) for cooked meat aged for 3 days. WBSF linearly increased in 3 days aged meats after cooked at a higher temperature (P < 0.05). On the other hand, toughening of the muscles were significantly (P < 0.05) differed at various temperature when muscles were aged for 21 days. WBSF of PM and LT muscles were significantly increased at a higher cooking temperature, while other muscles (i.e., GM, SM, BF, TB) showed the lowest values at $70^{\circ}C$. In the case of TPA hardness, the effect of cooking temperature was very less in the toughness of the muscle (P > 0.05). Conclusion: Taken together, these findings clearly showed that the toughness of the muscle highly depends and varies upon the temperature and ageing of the muscle. Moreover, the effect of cooking temperature was very limited on aged muscles. The results mirror the importance of cooking temperature for objective measurements which ultimately estimate sensory tenderness and other quality traits.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.515-529
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• 2018

The present study was designed to investigate the effects of calpain system on the formation of volatile flavor compounds in Hanwoo beef. In the first experiment (exp.1), Longissimus lumborum (LL) muscle samples were injected with solutions containing 50 mM $CaCl_2$ or 50 mM $ZnCl_2$ and 154 mM NaCl respectively, and aged for 7 d at $4^{\circ}C$. In the second experiment (exp.2), the ground LL muscle was incubated with the aforementioned solutions containing cathepsin inhibitor. The injection with $CaCl_2$ solution greatly elevated the calpain activity and concomitantly, significantly decreased the Warner-Bratzler shear force (p<0.05). The pH, meat color and cooking loss did not differ (p>0.05) between the treatment groups. A total of 51 volatile compounds were identified using the solid phase microextraction with gas chromatography (SPME-GC). Results on volatile analyses from the both experiments showed that the injection with calcium ions led to significant increase (p<0.05) concentrations of pyrazines and sulfuric compounds. These results coincide with a higher rate of protein degradation due to the $CaCl_2$ injection as compared to the control group. Significantly (p<0.05) higher levels of lipid oxidation derived-aldehydes were found in the samples with $ZnCl_2$. The exp.1 showed that cathepsin inhibitors had no effect on the formation of volatile flavor components after 7 d of aging. These results imply that the proteolytic activity of the calpain system is associated with generation of volatile compounds of chiller-aged beef, while the role of cathepsins is likely very limited.

• Journal of Biosystems Engineering
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• v.31 no.3 s.116
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• pp.161-167
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• 2006

The purpose of this study is to find the optimal conditions of PCM slurry manufacturing equipment for saving the marketing cost and keeping the original quality of products. In addition, the characteristics of the movable container for shipping or distributing products is analysed. The major results are as follows. 1. PCM thermal storage system is designed with the conditions of temperature($-5{\sim}10^{\circ}C$), cold chain time(30 minutes), and one time usage(50 liter). This system includes tank, freezer, circulating pump, cycle type heat exchanger, swelling tank, equipment of supplying PCM supplying unit includes cold tank, cycle type heat exchanger, suction unit and control equipments, etc. 2. After ability test of PCM thermal storage system, it shows that the required freezing time of PCM thermal storage system is less than one of the previous system. The reason is that churn (top and bottom) and compulsion circulation are occurred simultaneously and unit cooler type method is better than chiller type method. 3. By the experiment of transportation latent heat container, it is decided that the best container is $K_1$ with latent heat temperature($0{\sim}5^{\circ}C$) and density(0.15%). However, for $K_l\;and\;K_2$, it is necessary more studies on latent heat thermal conditions and conditions of making method.