• Proceedings of the KIEE Conference
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• 2006.07a
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• pp.368-369
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• 2006

축냉설비는 심야시간대에 얼음이나 냉수를 저장하였다가, 이를 주간 및 저녁시간대에 냉방에 이용할 수 있는 기능을 가진 냉기저장식 냉방설비를 말한다. 여름철 냉방용 전력을 전력수요가 적은 심야시간대로 분산시킴으로써 하계 Peak 억제 및 심야수요 증대로 부하평준화를 촉진하여 전기공급 원가를 절감하기 위하여 보급을 하고 있는데 활성화 방안을 제시한다.

• Proceedings of the SAREK Conference
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• 2005.06a
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• pp.60-60
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• 2005

• Proceedings of the SAREK Conference
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• 2005.06a
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• pp.62-62
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• 2005

• Proceedings of the SAREK Conference
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• 2003.07a
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• pp.162-162
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• 2003

• Proceedings of the SAREK Conference
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• 2003.07a
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• pp.223-223
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• 2003

• Microbiology and Biotechnology Letters
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• v.50 no.3
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• pp.361-374
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• 2022

For this study, we designed and produced mulberry low-fat ice cream supplemented with synbiotics (MLF-ISS). The sensory characteristics and physical, chemical, and microbiological qualities of MLF-ISS were then determined. Mulberry juice inoculated with or without probiotic (Lactobacillus plantarum TISTR 926 and Saccharomyces boulardii CNCM I-745) was also tested at 37℃ for 24 h to determine probiotic growth rate, pH, total anthocyanin content (TAC), total phenolic content (TPC), and antioxidant activity (AA). Only the TAC of mulberry juice inoculated with S. boulardii CNCM I-745 increased considerably (p < 0.05) among these parameters. MLF-ISS was produced with varied mulberry fruit concentrations (0, 10, 20, 30, or 40%) (w/w). The MLF-ISS prepared with 30% mulberry fruit (w/w) (30-MLF-ISS) had a higher score in appearance, color, and sweetness (p < 0.05) when sensory qualities were measured using the 9-point hedonic scale method. In the CIE lab system (L^*, a^*, b^*), the color values of 30-MLF-ISS were 27.80 ± 0.26, 12.99 ± 0.59, and 1.43 ± 0.05, respectively. The 30-MLF-ISS was also subjected to a proximate analysis. The melting rate of 30-MLF-ISS was 0.29 ± 0.03 g/min and the time it took for the first drop to fall was 37.00 ± 7.00 min. TAC, TPC, and AA of 30-MLF-ISS were observed to alter significantly (p < 0.05) during varied intervals of storage at - 18℃ (0, 30, and 60 days). The viability of probiotics in 30-MLF-ISS slightly decreased after storage at -18℃ for 8 weeks, but remained about 6 log CFU/g. During storage at -18℃ for 0 and 120 days, no pathogenic bacteria were detected in 30-MLF-ISS. These findings show that 30-MLF-ISS has nutritional and functional value, is free of foodborne pathogenic bacteria, is safe for consumers' health, and is suitable for application in the ice cream and related food industries.

• Journal of the Korean Solar Energy Society
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• v.32 no.5
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• pp.52-58
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• 2012

Experimental study was performed to understand the real operation conditions of a showcase working usually in a convenient store and discount store. The purpose of this study was to show the possibility for practical use of cold-heat storage systems being operated for the showcase. To do that, evaporator and condenser temperatures were measured and the compressor electric power consumption were measured simultaneously. To use the ice storage system, the ice making process was typically operated during midnight being not needed the cooling of the showcase through the continuous running of the condenser unit. And then, the refrigerant was subcooled using the stored cold-heat after being discharged from the condenser during daytime. So, the cooling performance was increased with the sub-cooling of refrigerant during daytime,hence the actual running time of the compressor could be effectively decreased. Through the experiments, this study showed that the compressor electric power consumption during daytime could be transferred to nighttime for applying the refrigerant sub-cooling. So, for the convenient store, the maximum load transfer rates for each working cooler and showcase were estimated about 31.1% and 19.9% respectively. And for the discount store, the maximum load transfer rates for each refrigeration and freezing showcase were estimated about 34.1% and 49.0% respectively.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.677-683
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• 2002

This study was aimed to find an optimum amount of jujube paste to ice flour for the preparation of Daechupyun(jujube rice cake). The moisture content of Daechupyun added with jujube paste was 40∼42%. The more jujube paste was added, the L-value and b-value were decreased, and a-value of Daechupyun was increased. In the mechanical evaluation of Dachupyun, the hardness was the lowest in the samples with 12% jujube paste after 12-hour storage. The adhesiveness and springiness were not significantly different by adding jujube paste after 24-hour storage. The cohesiveness was increased with the increase of added jujube paste at 12, 36 and 48 hours of storage. The gumminess was the lowest in the samples with 12% jujube paste during storage. In the sensory evaluation of Daechupyun, the acceptance for the softness and chewiness war the best in the samples with 12% jujube paste. Daechupyun with 12-16% of jujube paste to rice flour was found to be the best recipe based on the sensory qualities of softness, chewiness and overall acceptability.

• Geophysics and Geophysical Exploration
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• v.8 no.1
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• pp.67-72
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• 2005

To investigate the feasibility of a new concept of storing Liquefied Natural Gas (LNG) in a lined hard rock cavern, and to develop essential technologies for constructing underground LNG storage facilities, a small pilot plant storing liquid nitrogen (LN2) has been constructed at the Korea Institute of Geoscience and Mineral Resources (KIGAM). The LN2 stored in the cavern will subject the host rock around the cavern to very low temperatures, which is expected to cause the development of an ice ring and the change of ground condition around the storage cavern. To investigate and monitor changes in ground conditions at this pilot plant site, geophysical, hydrogeological, and rock mechanical investigations were carried out. In particular, geophysical methods including borehole radar and three-dimensional (3D) resistivity surveys were used to identify and monitor the development of an ice ring, and other possible changes in ground conditions resulting from the very low temperature of LN2 in the storage tank. We acquired 3D resistivity data before and after storing the LN2, and the results were compared. From the 3D images obtained during the three phases of the resistivity monitoring survey, we delineated zones of distinct resistivity changes that are closely related to the storage of LN2. In these results, we observed a decrease in resistivity at the eastern part of the storage cavern. Comparing the hydrogeological data and Joint patterns around the storage cavern, we interpret this change in resistivity to result from changes in the groundwater flow pattern. Freezing of the host rock by the very low temperature of LN2 causes a drastic change in the hydrogeological conditions and groundwater flow patterns in this pilot plant.

• Food Science of Animal Resources
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• v.34 no.1
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• pp.33-39
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• 2014

This study investigates the effects of the gelatin concentration (10-40%, w/v), freezing temperatures (from $-20^{\circ}C$ to $-50^{\circ}C$) and freezing methods on the structural and physical properties of gelatin matrices. To freeze gelatin, the pressure-shift freezing (PSF) is being applied at 0.1 (under atmospheric control), 50 and 100 MPa, respectively. The freezing point of gelatin solutions decrease with increasing gelatin concentrations, from $-0.2^{\circ}C$ (10% gelatin) to $-6.7^{\circ}C$ (40% gelatin), while the extent of supercooling did not show any specific trends. The rheological properties of the gelatin indicate that both the storage (G') and loss (G") moduli were steady in the strain amplitude range of 0.1-10%. To characterize gelatin matrices formed by the various freezing methods, the ice crystal sizes which were being determined by the scanning electron microscopy (SEM) are affected by the gelatin concentrations. The ice crystal sizes are affected by gelatin concentrations and freezing temperature, while the size distributions of ice crystals depend on the freezing methods. Smaller ice crystals are being formed with PSF rather than under the atmospheric control where the freezing temperature is above $-40^{\circ}C$. Thus, the results of this study indicate that the PSF processing at a very low freezing temperature ($-50^{\circ}C$) offers a potential advantage over commercial atmospheric freezing points for the formation of small ice crystals.