• 설비공학논문집
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• 제21권5호
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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.

• 대한설비공학회:학술대회논문집
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• 대한설비공학회 2005년도 동계학술발표대회 논문집
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• pp.410-413
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• 2005

Drop-in tests were conducted using R290/R32 (31:69) mixture in an ice-cream maker for possible replacement of R-502 and R-404A. Optimum refrigerant charge and TEV opening were obtained through a series of experiments. At the standard outdoor condition ($35^{\circ}C$ DT, $24^{\circ}C$ WT), the time required for initial ice-cream making was 6'22", which was approximately the same as that of R-404A. The electric energy consumed was 660 kJ, which was about 10% higher than that of R-404A. The compressor outlet temperature ($8^{\circ}C$) and pressure (2.52 MPa) were higher than those ($60^{\circ}C$ and 1.48 MPa) of R-404A. The reason could be the usage of the same R-404A compressor although the specific volume of R290/R32 is much larger.

• 동아시아식생활학회지
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• 제7권3호
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• pp.355-363
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• 1997

This study was designed to investigate development points for automatic ice maker which met consumer's demand. Basic data about using ices in Korean's dietary life, were collected from Seoul and Kyunggi-do residences and analyzed by SPSS program. The results were as follows; 93.7% of respondents had 3 major domestic brands' refrigerator and 41.4% of them had medium-large capacity(400-519L). 65% of respondents had a refrigerator that was purchased less than five years. 15.5% of respondents had one more refrigerator. Among of them, major refrigerator was located in kitchen(67.7%) and minor was in kitchen(29.8%) and in veranda or multi-purpose room(26.3%). 66.2% of respondents always prepared ices in ice container, and 85% of them used ice only in summer. Boiling water with barley or corn was used as drinking water (45.6%) and boiled or purified tap water was used to make ice (38.6%) commonly. In cooking, ice was used especially in cold soup with cucumber and seaweed(89.9%), ice-tea or ice-coffee(81%), and fruit punch(64%). The next commonly using ice was adding in alcoholic beverage such as whiskey(57.4%), in Koreans traditional drink(Misugaru) (45.2%) and juice. The purpose of using ice was to cool in soft drink (58.6%), to cool in cooking food(19.9%), to eat ice itself(14.0%), and to enjoy more fantastic taste and mood(3.8%). In whiskey, the purpose of using ices was to control alcoholic content (52.9%). There was no significant difference between sex in the purpose of using ice, but there was significant differences between age(p＜0.05). Seasonal variations in using ice, there were significant differences according to sex, age, roles in family, amount of preparation of ice, socio-economic level and brand and capacity of refrigerator in respondent's home.

• 대한설비공학회:학술대회논문집
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• 대한설비공학회 2009년도 하계학술발표대회 논문집
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• pp.662-667
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• 2009

The research are performed to check the characteristics of the ice slurry transport system for the district cooling. The system are installed at the 1st floored building which is as large as the $1204\;m^2$ ($86\;m{\times}14\;m$), and the pumping power and branching characteristics are measured by transporting of the ice slurry. The ice slurry transporting pipe is as long as 200 m. For the same cooling load, the higher IPF is, the lower the transporting flow rate and the pumping power are. But when the IPF is higher than 15%, no less decrease of the pumping power does happen. For the branching characteristics, through the branch pipe where the flow resistance is higher, the higher IPF is measured. A little higher IPF is measured at the thermal expansion branch.

• 대한설비공학회:학술대회논문집
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• 대한설비공학회 2004년도 동계학술대회 논문집
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• pp.91-91
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• 2004

• 한국국방경영분석학회지
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• 제3권1호
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• pp.51-82
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• 1977

Decision making is a function of many variables, but among these, human burden (soft-ware) and machine burden (hard-ware) are critical. Decision Maker is rather concerned with the soft-ware and just wants to have machine calculate the quantitative arithmetic involved in the decision-making study, because he is responsible for that decision whether or not he knows details about the techniques used by his staffs. From the point of these considerations, computer-assisted war game model has its significance in military decision making. The major outcome of this model is time-phased FEBA movement. FEBA is moved mainly by the ratio of the Index of Combat Effectiveness (ICE). To calculate ICE, Ground Forces are concerning the Index of Firepower (IFP) of individual weapons and in the case of Air Force, sorties are allocated into each sector, and added to the Ground Force IFP. With the ratio of total ICE, FEBA is moved according to the War Game Tables and process is repeated after consideration of casualties. This model is used by IBM-370/135 in MND computer room and also tested by IBM-3741/3717 established at ROKA HQ.

• 한국식품조리과학회지
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• 제16권2호
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• pp.151-159
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• 2000

The effects of bromelain and $\alpha$-chymotrypsin treatments on the functional properties(foaming capacity, foaming stability, emulsifying capacity, and emulsifying stability) of soy protein isolate(SPI) and the addition of various sweeteners(sucrose, sorbitol, xylitol) on the quality attributes(viscosity, overrun ratio, melt-down property, and sensory characteristic) of soy ice cream were studied. SPI was more effectively hydrolyzed with $\alpha$-chymotrypsin than bromelain, resulting in a better foaming and emulsifying capacity. Adding xylitol could significantly improve the viscosity, overrun and melt-down property of soy ice creams while the effect was the lowest in the sucrose addition. Bromelain treatment caused a lower apparent viscosity of SPI suspension compared with $\alpha$-chymotrypsin treatment and untreated. The overrun ratios of the soy ice cream prepared with bromelain and $\alpha$-chymotrypsin treated SPI were 18.9∼25.9% and 24.9∼40.3%, respectively as a result of freezing with agitation for 20 min in an ice cream maker. Comparatively, untreated SPI could bring only 15.8∼21.4% overrun ratios after operating for 15 min. The bromelain treatment caused high melt-down tendency of the product while soy ice cream with untreated SPI showed an opposite trend. In sensory characteristics, no significant differences in the strength of beany flavor were noted among the samples. Sweetness, bitter taste, icy feel, and mouthfeel of the product were greatly affected by the enzyme-treatment of SPI. Soy ice cream added with xylitol after $\alpha$-chymotrypsin treatment was the most acceptable among all samples.

• 한국산학기술학회논문지
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• 제20권1호
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• pp.21-27
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• 2019

그간 소형 제빙기에는 R-404A가 사용되어 왔으나 지구 온난화와 관련하여 대체 냉매 적용이 시급한 실정이다. 본 연구에서는 제빙기에 적용되어 온 R-404A를 대체할 R-448A와 R-449A에 대하여 drop-in test를 수행하였다. 시험은 외기 온도와 증발판에 공급되는 물 온도를 변화시키며 수행되었다. 실험 결과 R-404A의 일 평균 제빙량은 R-448A보다는 5.3%, R-449A보다는 4.2% 크게 나타났다. 이는 R-404A의 기체 밀도가 커서 냉매 순환량이 증가하기 때문으로 판단된다. 한편 R-448A와 R-449A의 제빙량을 비교하면 외기온도나 믈 온도가 낮아 제빙량이 많으면 R-448A가, 외기 온도나 물 온도가 높으면 R-449A가 우수한 성능을 보인다. 일 평균 소비 전력량은 R-448A나 R-449A보다 R-404A에서 대략 10% 크게 나타났다. 한편 성적계수의 경우 R-448A와 R-449A는 거의 동일하고 R-404A의 값보다는 3.0% 크게 나타났다. 현재 R-448A, R-449A의 증발, 응축 열전달에 대한 데이터가 부족한 실정으로 향후 이 부분에 대한 기초 연구가 필요할 것으로 판단된다.

• 대한설비공학회:학술대회논문집
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• 대한설비공학회 2006년도 동계학술발표대회 논문집
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• pp.93-93
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• 2006

• 대한설비공학회:학술대회논문집
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• 대한설비공학회 2004년도 동계학술대회 논문집
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• pp.93-93
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• 2004