• Korean Journal of Agricultural Science
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• v.12 no.1
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• pp.118-127
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• 1985

The grain temperature is a crucial factor determining the deterioration rate of stored grain. Therefore, it is used to be predicted in order to evaluate the various stored methods rapidly and inexpensively. In this study, a mathematical model was developed to simulate the temperatures of grain stored in a cylinderical bin. It was formulated for the two dimensional heat transfer by the finite difference method. Then, it was verified statistically using the actual test deta and the predicted. The changes of grain temperature were analyed using the simulated data of one year for a safe stoarge and the following results were obtained: 1. Simulation model developed by the finite difference method was validated with the actual and the predicted grain temperatures and it's result showed that it could predict the grain temperature of storage bin reasonably well. 2. Grain temperature near the wall of storage bin were changed with $6-7^{\circ}C$ higher then average atmospheric temperature from June to September. Therefore, the parts of stored grain near the wall is supposed to be deteriorated fast. 3. When the dimension of bin diameter is about the same as the bed height, the changes of grain temperature of radial direction was higher than the verticals. 4. The predicted temperature showed that the grain temperature of which were from the end of April to mid October were higher than the safe storage limit at Yusung, Korea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.559-564
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• 1991

Three different fermentation methods of dongchimi, a Korean radish roots pickle, were compared with conventional method of brining in 7% NaCl solution at $25^{\circ}C$ in order to improve the storage stability. The methods studied were addition of KCI and $CaCl_2 into the hot ($90^{\circ}C$) salt solutin (method A), addition of salts mixture of phosphates (method B) and salts mixture of phosphates, nitrite and citrate (method C) into half fermented dongchimi solution (pH 4.5~4.7) prepared by the method A. It was found from results that the method B and C reduced the decreasing rate of pH very significantly by more than 2~2.5 folds, while total a measured higher values for the method B and C. Changes in hardness of dongchimi showed little diffeence to control. The concentration of reducing sugar in the first day dongchimi solution prepared by hot brining method was measured much higher than those of control which was followed by rapid decrease. Organoleptic comparion showed a clear effect of salts mixtures by receiving the significantly higher scores in fresh dongchimi flavor and lower values in yeast moldy and sour flavor for the method B and C when those were compared to control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.277-284
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• 2005

Micro-filtration (MF) or ultra-filtration (UF) system with hollow-fiber cartridge was introduced in order to improve the Quality level of commercial foxtail millet Yakju, which has an off-flavour and/or undesired colour after the thermal treatment. The filtration effects of cartridges such as MF (0.65, 0.45, 0.2, 0.1 $\mu$m) and UF (500 K dalton) were investigated. The physicochemical and sensory characteristics of the Yakju were then evaluated during the 6 months storage at room temperature. The exclusion ability of microorganism in samples was confirmed in all cartridges, but 0.45 pm MF-cartridge was suitable in the Yakju manufacture due to its superior filtration rate and efficiency. Changes in reducing sugar and colour difference of foxtail millet Yakju untreated or treated by heat ($65^{\circ}C$${\times}$10 min) were observed during the storage; after 6 months the L-value of thermal-treatment sample was decreased and its b-value, however, significantly increased so that its color became dark, in comparison to non-thermal treatment sample. This decrease of reducing sugar is assumed that color change is associated with non-enzymatic browning reaction. Sensory Quality of foxtail millet Yakju produced by non-thermal treatment was better than that of thermal treatment.

• Nuclear Engineering and Technology
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• v.56 no.8
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• pp.3307-3314
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• 2024

For traditional spent fuel shielding materials, due to physical and chemical defects and cost constraints, they have been unable to meet the needs. Therefore, this paper carries out the first discussion on the application and performance of bismuth in neutron shielding by establishing Monte Carlo simulation on the neutron flux model of shielded spent fuel. Firstly, functional fillers such as bismuth oxide, lead oxide, boron oxide, gadolinium oxide and tungsten oxide are added to the matrices to compare the shielding rates of aluminum alloy matrix and silicone rubber matrix. The shielding rate of silicone rubber mixture is higher than aluminum alloy mixture, reaching more than 56%. The optimal addition proportion of bismuth oxide and lead oxide is 30%, and the neutron radiation protection efficiency reaches 60%. Then, the mass attenuation coefficients of bismuth oxide, lead oxide, boron oxide, gadolinium oxide and tungsten oxide in silicone rubber matrix are simulated with the change of functional fillers proportion and neutron energy. This simulation result shows that the mixture with functional fillers has good shielding performance for low energy neutrons, but poor shielding effect for high energy neutrons. Finally, in order to further evaluate the possibility of replacing lead oxide with bismuth oxide as shielding material, the half-value layers and various properties of bismuth oxide and lead oxide are compared. The results show that the shielding properties of bismuth oxide and lead oxide are basically the same, and the mechanical properties, heat resistance, radiation resistance and environmental protection of bismuth oxide are better than that of lead oxide. Therefore, in the case of neutron source strengths in the range of 0.01-6 MeV and secondary gamma rays produced below 2.5 MeV, bismuth can replace lead in neutron shielding applications.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.414-420
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• 1983

Heating characteristics for retort pouches of Kimchi heated in hot water were determined as a function of various parameters for processing. Processing conditions in laboratory and commercial retort were also evaluated on the basis of storage test. D values for Lactobacillus plantarum isolated from test sample ranged from $D^{1.08}\;to\;D^{0.18}$ and z value was $10.5^{\circ}C$. Thermal diffusivity of Kimchi increased from 1.15 to $1.44{\times}10^{-3}cm/s$ by blanching for 15 min at $80^{\circ}C$. The rate of heat penetration was significantly decreased with increasing the thickness of the pouch although the decreases was less significant below 1.0cm thickness. Increasing in the ratio of solid to syrup up to 90:10 proportionately decreased $f_h$ value, but above the ratio $f_h$ values were nearly constant.

• Journal of the Korean Institute of Gas
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• v.26 no.3
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• pp.27-37
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• 2022

With the recent increase in the spread of ESS (Electric Storage System), the damage to human life and property is also rapidly increasing due to continuous fires caused by ESS. In the manufacture of urethane sandwich panels used in ESS, it is necessary to improve the flame retardant performance. In this study, in order to realize the flame retardant properties of flexible polyurethane foam, the effect of the tissue density of the product due to the change of the isocyanate functional group parameter that changes the physical properties of the product on the fire performance was studied. The product was manufactured by changing the density of the urethane structure, and combustion performance tests, gas toxicity tests, and smoke density tests were performed. As a result, it was confirmed that the total amount of heat released had excellent performance when the isocyanate functional group was high, and had no correlation with the maximum heat release rate. When the value of the isocyanate functional group was 2.7 or more, the collapse of the shape could be prevented. In the gas hazard test, the performance was increased when the isocyanate functional group was relatively high, so a flame retardant for the Char system, which had a dense structure and easy to form a carbonized film, was added. confirmed to be. Therefore, as a result of this study, it is thought that it will be possible to lay the foundation for the development of a flame retardant to replace the cheap urethane sandwich panel used in the past.

• Applied Biological Chemistry
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• v.13 no.3
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• pp.207-218
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• 1970

Studies were carried out to develope the most economical and practical methods of packaging and preservation of kimchi, so commercialization of kimchi manufacture could proceed rapidly. The results obtained may be summarized as following. (1) It is generally established that the acceptable range of lactic acid content of kimchi is between 0.4% and 0.75%. Based on sensory evaluation, kimchi having lactic acid content below 0.4% and above 0.75% was not edible, and the time of optimum taste corresponded to the vicinity of 0.5% of lactic acid content. For the refrigeration storage with or without preservatives, the packaging kimchi in plastic film must be done at the lactic acid content of 0.45%, for lactic acid fermentation will continue slowly after the packaging. However, for the heat sterilized kimchi the packaging should be done at the 0.5% of lactic acid content for the best because lactic acid fermentation is completely stopped after the packaging. (2) Polyethylene, polypropylene, and polycello were chosen as suitable packaging materials. Polyethylene is cheapest among them but kimchi packaged in this film was damaged frequently in handling process and gave off kimchi flavor. On the other hand polypropylene also gave off kimchi flavor, but its higher mechanical strength gave better protection to kimchi and it had superior display effect due to the transparancy. Therefore polypropylene made much better packaging material. Polycello proved to be the best packaging material from the standpoint of physical characteristics but its price is higher than that of other plastic films. To be effective, the thickness of plastic films for packaging kimchi must exceed 0.08mm. (3) Keeping property of kimchi appeared to be excellent by means of freezing. However, by the time the frozen kimchi was thawed out at room temperature, moisture loss due to drip was extensive, rendering the kimchi too stringy. (4) Preservation of kimchi at refrigerated temperatures proved to be the best method and under the refrigerated condition the kimchi remained fresh as long as 3 months. The best results were obtained when kimchi was held at $0^{\circ}C$. (5) In general, preservatives alone were not too elective in preserving kimchi. Among them potassium sorbate appeared to be most effective with the four fold extension of self-life at $20^{\circ}C$ and two fold extension at $30^{\circ}C$. (6) In heat sterilization the thickness of packaged kimchi product had a geat effect upon the rate of heat penetration. When the thickness ranged from 1.5 to 1.8cm, the kimchi in such package could be sterilized at $65^{\circ}C$ for 20 minutes. Kimchi so heat treated could be kept at room temperature as long as one month without apparent changes in quality. (7) Among combination methods, preservation at refrigerated and heat sterilization could be favorably combined. When kimchi was stored at $4^{\circ}C$ after being sterilized at $65^{\circ}C$ for 20 minutes, it was possible to preserve the kimchi for more than 4 months.

• Journal of the Korean Institute of Landscape Architecture
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• v.41 no.6
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• pp.107-116
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• 2013

This study was undertaken to investigate the characteristics of retention and evapotranspiration in the extensive greening module of sloped and flat rooftops for stormwater management and urban heat island mitigation. A series of 100mm depth's weighing lysimeters planted with Sedum kamtschaticum. were constructed on a 50% slope facing four orientations(north, east, south and west) and a flat rooftop. Thereafter the retention and evapotranspiration from the greening module and the surface temperature of nongreening and greening rooftop were recorded beginning in September 2012 for a period of 1 year. The characteristics of retention and evapotranspiration in the greening module were as follows. The water storage of the sloped and flat greening modules increased to 8.7~28.4mm and 10.6~31.8mm after rainfall except in the winter season, in which it decreased to 3.3mm and 3.9mm in the longer dry period. The maximum stormwater retention of the sloped and flat greening modules was 22.2mm and 23.1mm except in the winter season. Fitted stormwater retention function was [Stormwater Retention Ratio(%)=-18.42 ln(Precipitation)+107.9, $R^2$=0.80] for sloped greening modules, and that was [Stormwater Retention Ratio(%)=-22.64 ln(X)+130.8, $R^2$=0.81] for flat greening modules. The daily evapotranspiration(mm/day) from the greening modules after rainfall decreased rapidly with a power function type in summer, and with a log function type in spring and autumn. The daily evapotranspiration(mm/day) from the greening modules after rainfall was greater in summer > spring > autumn > winter by season. This may be due to the differences in water storage, solar radiation and air temperature. The daily evapotranspiration from the greening modules decreased rapidly from 2~7mm/day to less than 1mm/day for 3~5 days after rainfall, and that decreased slowly after 3~5 days. This indicates that Sedum kamtschaticum used water rapidly when it was available and conserved water when it was not. The albedo of the concrete rooftop and greening rooftop was 0.151 and 0.137 in summer, and 0.165 and 0.165 in winter respectively. The albedo of the concrete rooftop and greening rooftop was similar. The effect of the daily mean and highest surface temperature decrease by greening during the summer season showed $1.6{\sim}13.8^{\circ}C$(mean $9.7^{\circ}C$) and $6.2{\sim}17.6^{\circ}C$(mean $11.2^{\circ}C$). The difference of the daily mean and highest surface temperature between the greening rooftop and concrete rooftop during the winter season were small, measuring $-2.4{\sim}1.3^{\circ}C$(mean $-0.4^{\circ}C$) and $-4.2{\sim}2.6^{\circ}C$(mean $0.0^{\circ}C$). The difference in the highest daily surface temperature between the greening rooftop and concrete rooftop during the summer season increased with an evapotranspiration rate increase by a linear function type. The fitted function of the highest daily surface temperature decrease was [Temperature Decrease($^{\circ}C$)=$1.4361{\times}$(Evapotranspiration rate(mm/day))+8.83, $R^2$=0.59]. The decrease of the surface temperature by greening in the longer dry period was due to sun protection by the sedum canopy. The results of this study indicate that the extensive rooftop greening will assist in managing stormwater runoff and urban heat island through retention and evapotranspiration. Sedum kamtschaticum would be the ideal plant for a non-irrigated extensive green roof. The shading effects of Sedum kamtschaticum would be important as well as the evapotranspiration effects of that for the long-term mitigation effects of an urban heat island.

• Korean Journal of Materials Research
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• v.20 no.12
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• pp.669-675
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• 2010

One of the greatest challenges for our society is providing powerful electrochemical energy conversion and storage devices. Rechargeable lithium-ion batteries and fuel cells are among the most promising candidates in terms of energy and power density. As the starting material, $TiCl_4{\cdot}YCl_3$ solution and dispersing agent (HCP) were mixed and synthesized using ammonia as the precipitation agent, in order to prepare the nano size Y doped spherical $TiO_2$ precursor. Then, the $Li_4Ti_5O_{12}$ was synthesized using solid state reaction method through the stoichiometric mixture of Y doped spherical $TiO_2$ precursor and LiOH. The Ti mole increased the concentration of the spherical particle size due to the addition of HPC with a similar particle size distribution in a well in which $Li_4Ti_5O_{12}$ spherical particles could be obtained. The optimal synthesis conditions and the molar ratio of the Ti 0.05 mol reaction at $50^{\circ}C$ for 30 minutes and at $850^{\circ}C$ for 6 hours heat treatment time were optimized. $Li_4Ti_5O_{12}$ was prepared by the above conditions as a working electrode after generating the Coin cell; then, electrochemical properties were evaluated when the voltage range of 1.5V was flat, the initial capacity was 141 mAh/g, and cycle retention rate was 86%; also, redox reactions between 1.5 and 1.7V, which arose from the insertion and deintercalation of 0.005 mole of Y doping is not a case of doping because the C-rate characteristics were significantly better.

• Applied Chemistry for Engineering
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• v.19 no.5
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• pp.526-532
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• 2008

The proposed $CO_2$ storage technology in the present study is a one-step sequestration process that stabilizes $CO_2$ in a reactor with Serpentine. The advantage of this technology is associated with its high stability of final product so that the entire system is recognized as permanent environment-friendly $CO_2$ removal method. Since the sequestration reaction mechanisms are generally understood that carbonation reaction proceeds with very slow rate, so that pretreatment method to increases reaction rate of $CO_2$ carbonation reaction should be developed. To increase the reactivity of Serpentine with $CO_2$, two different methods of pretreatment are carried out in the present investigation. One is heat-treatment, the other is chemical pretreatment. In this study, only chemical pretreatment is considered leaching method of magnesium from Serpentine using sulfuric acid at the various reaction temperatures, times, and acid concentrations. Experimental results illustrated that pretreatment by sulfuric acid increases surface area of serpentine from $11.1209m^2/g$ to $98.7903m^2/g$ and extracts magnesium compounds. Single variable experiment demonstrated the enhancements of magnesium extraction with increased reaction temperature and time. Amount of magnesium extraction is obtained by using the data of ICP-AES as maximum extraction condition of magnesium is 2 M acid solution, $75^{\circ}C$ and 1hr. After performing chemical pretreatment, carbonation yield increased from 23.24% to 46.30% of weight.