• Proceedings of the SAREK Conference
• /
• 2004.06a
• /
• pp.64-64
• /
• 2004

• Journal of Energy Engineering
• /
• v.9 no.4
• /
• pp.366-371
• /
• 2000

본 연구는 동적형 빙축열시스템에 있어서 증발판이 축열조 상부에 설치되어 생성된 얼음을 주기적으로 분리, 이탈시켜 하부에 설치된 축열조에 저장하는 기존의 하베스트형 빙축열시스템과는 반대로 축열조 내에 증발판을 설치하여 수중에서 얼음을 생성시키고 분리시켜 부럭에 의해 얼음을 띄워 저장하는 새로운 방식의 수중 하베스트형 빙축열시스템 개발에 관한 연구이다. 본 방식은 축열조 내에 증발판이 설치되어 제빙과 탈빙이 이루어짐으로서 기존 시스템에 설치되는 순환펌프나 순환수 분배기 및 배관 등의 설비가 불필요하고, 또한 조내 물과 증발판이 직접접촉에 의해 열교환이 이루어지므로 기존 공기 중에서의 열교환 방식보다 전열효율이 우수한 장점을 가지고 있다. 따라서 본 연구에서는 상기의 수중 빙제조 방식에있어 빙 제조시와 방냉시 축열조의 열특성을 실험적으로 밝혀 시스템 최적화 및 성능 향상에 대한 기초 자료를 제공하고자 하였다.

• Proceedings of the KIEE Conference
• /
• 1997.07c
• /
• pp.797-799
• /
• 1997

This paper presents an operation and planning model of integrated energy systems which consist of small scale cogeneration systems, thermal accumulator, ice storage and electrical energy storage systems. In the proposed planning model, an optimization of total cost which contains investment, operation, thermal shortage and salvage costs has carried out with the maximum principle based on the lifetime of each system component and unit price per capacity. From this model, optimal investment capacity per annum can be determined during the studied periods using the marginal costs according to the operation characteristics of each system component.

• Fisheries and Aquatic Sciences
• /
• v.2 no.1
• /
• pp.12-16
• /
• 1999

Denaturation of actomyosin from the obliquely striated mantle muscle of squids (Todarodes pacificus) was studied by measuring the changes in $Ca^{2+}$-ATPase activity, relative viscosity, and solubility during frozen storage at three different temperature zones of maximum ice crystal formation $(-3^{\circ}C,\;-\;-5^{\circ}C)$, the eutectic point $(-11^{\circ}C)$, and $-20^{\circ}C$. The logarithms of $Ca^{2+}$-ATPase activity, relative viscosity and solubility of the actomyosin solutions (0.6 M KCl) and suspensions (0.05 M KCl) tended to decrease during frozen storage. The denaturation of squid actomyosin at the zone of maximum ice crystal formation significantly differed by only two degree of temperature difference between $-3^{\circ}C$ and $-5^{\circ}C$, and it (0.05 M KCl) at $-3^{\circ}C$ was less than those of other temperature. The denaturation at $-11^{\circ}C$ was more rapid than at $-5^{\circ}C$. The logarithms of $Ca^{2+}$ -ATPase activity, relative viscosity, and solubility were changed slower in the suspensions (0.05 M KCl) than the solutions (0.6 M KCl) at all experimental temperatures.

• Journal of the Korean Institute of Gas
• /
• v.7 no.4 s.21
• /
• pp.36-43
• /
• 2003

This paper provides the possibility of the district cooling system by using a LNG cold thermal energy. A liquefied natural gas provides a plenty of cooling source energy during a gasification of a liquefied natural gas. In recent, an ice thermal storage system is used for cooling a building, and a deep water source cooling system has been introduced as a district cooling system in which is used to cool the office towers and other large buildings in old and new downtown. LNG cooling energy refers to the reuse of a large body of naturally cold fluids as a heat sink for process and comfort space cooling as an alternative of conventional, refrigerant based cooling systems. Coincident with significant clean energy and operating cost savings, LNG cold energy cooling system offers radical reductions in air-borne pollutants and the release of environmentally harmful refrigerants in comparison to the conventional air-conditioning system. This study provides useful information on the basic design concepts, environmental considerations and performance related to the application of LNG cold thermal energy.

• Food Science of Animal Resources
• /
• v.26 no.3
• /
• pp.356-361
• /
• 2006

This study was carried out to investigate the physico-chemical and storage characteristics of sausages added mugwort powder at $4^{\circ}C$ during 13 days. The composition of fresh sausages was as the following : meat 60 % (w/w), lard 20 %, ice 20 %, salt 1.5 %, sugar 0.5 %, phosphate 0.25 %, mugwort 2 % or 5 %. Sausages were divided into three groups; control group mugwort 0 %, Treatment I mugwort 2 % and Treatment II mugwort 5 %. The pH, TBA(thiobarbituric aid) value, VBN(volatile basic nitrogen), rheology, and sensory evaluation were measured. The changes of pH of all groups were slightly decreased with increasing storage days. But, the significant difference of pH changes were not shown between mugwort 2 % (Treatment I) and mugwort 5 % (Treatment II) groups. The changes of TBA values of all treatments increased during storage periods. TBA values of Treatment I and Treatment II groups were significantly (p<0.05) higher than that of the control group. The change of VBN showed trends to increase during storage periods. The change of VBN of Treatment I was significantly (p<0.05) lower than those of the control and Treatment II. Hardness and brittleness of 2 % and mugwort 5 % groups were significantly (p<0.05) higher than that of the control group. Elasticity and cohesiveness of 2 % and Treatment II were significantly (p<0.05) lower than that of the control group. Also, Treatment I was superior to the other groups by the results of sensory evaluation. Therefore, these results suggest that it may be possible to manufacture sausages added 2 % mugwort powder which can help to increase storage periods, and improve quality of sausage.

• International Journal of Automotive Technology
• /
• v.8 no.6
• /
• pp.781-790
• /
• 2007

Hybrid electric vehicles(HEV) combined with more than one power sources have great potential to improve fuel economy and reduce pollutant emissions. The Integrated Starter Generator(ISG) HEV researched in this paper is a two energy sources vehicle, with a conventional internal combustion engine(ICE) and an energy storage system(batteries). In order to investigate the potential of diesel engine hybrid electric vehicles in fuel economy improvement and emissions reduction, a Dynamic Programming(DP) based supervisory controller is developed to allocate the power requirement between ICE and batteries with the objective of minimizing a weighted cost function over given drive cycles. A fuel-economy-only case and a fuel & emissions case can be achieved by changing specific weighting factors. The simulation results of the fuel-economy-only case show that there is a 45.1% fuel saving potential for this ISG HEV compared to a conventional transit bus. The test results present a 39.6% improvement in fuel economy which validates the simulation results. Compared to the fuel-economy-only case, the fuel & emissions case further reduces the pollutant emissions at a cost of 3.2% and 4.5% of fuel consumption with respect to the simulation and test result respectively.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
• /
• v.19 no.12
• /
• pp.850-856
• /
• 2007

In a supercooled or capsule type ice storage system, aqueous solution (or water) may have trouble with non-uniform dissolution though the system contributes to the simplicity of system and ecological improvement. The non-uniform dissolution increases the instability of the system because it may cause an ice blockage in pipe or cooling part. In order to observe the supercooled state, a cooling experiment was performed with pressurization to an ethylene glycol(EG) 3 mass% solution in stationary state. Also, the effect of the pressurization from 101 to 505 kPa to the dissolution of supercooled aqueous solution was measured with the dissolution time of the supercooled aqueous solution at a fixed cooling rate of brine. At results, the dissolution of supercooled point decreased as the pressure of the aqueous solution in the vessel increased. Moreover, the dissolution point increased as the heat flux for cooling increased.

• Solar Energy
• /
• v.15 no.1
• /
• pp.3-11
• /
• 1995

Heat transfer phenomena during inward freezing process of the water in a horizontal cylinder were experimentally studied. The cooling temperature of a wall more significantly affects the timewise average temperature than the initial superheating temperature of the water. In addition, it was absolved that the timewise average temperature was influenced by the initial volume ratio of the water($V_l/V_{tot}$) at the same temperature conditons. One the other hand, the freezing speed of the upper part in the water-ice interface was quickly progressed due to natural convection. Furthermore, experimental observation showed that the frozen mass fraction($M_s/M_{tot}$) was influenced by the initial volume ratio of the water($V_l/V_{tot}$). It was noted that the frozen mass fraction for each $V_l/V_{tot}$ represented by $Ste^*$ and Fo.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.21 no.2
• /
• pp.213-218
• /
• 1992

The reaching time to the freezing point was to be fast in the order of 2% agar gel, 5% agar gel, 20% gelatin gel, pork, respectively. The freezing time and the passing time through the zone of the maximum ice crystal formation had linear relationship with the coolant temperature. The average diameter d$_{p}$ of ice crystal in a soybean protein gel and the moving of freezing front were represented an inverse proportion, and the moving velocity of freezing front was shown as 3.4$\times$10$^{-6}$ $\textrm{cm}^2$/sec from predicted theoretical formula. This value was very close to experimental results. The storage temperature did not give any influences for the growth of ice crystal in inside soybean protein gels during freezing conservation. The relationship between freezing condition and structure of freezing front was as follows : (moving velocity of freezing front) : (mass transfer rate of water at freezing point)$\times$(surface area of freezing front).