• Journal of fish pathology
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• v.19 no.1
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• pp.35-43
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• 2006

To analyze the safety of shellfish from the Vibrio vulnificus contamination, we investigated the multiplication of V. vulnificus in oysters keeping at different temperatures with or without shell. The numbers of V. vulnificus contaminated in oysters were more than that in artificial sea water (ASW) after artificial infection. The storage-temperature had an effect on multiplication of V. vulnificus in oysters, because the number of V. vulnificus was started to increase rapidly from just after keeping at 25℃ but no significant variation was observed at 4℃ throughout the experiment periods. In different salinity, using ASW of 5, 15, 35 ‰, the number of V. vulnificus was decreased at both 25℃ and 4℃. However, the rate of decreasing at 4℃ was faster than that 25℃. Additional, changed salinity also influenced to the decreasing rate of V. vulnificus keeping 4℃ as the highest rate in 35 ‰ ASW.

• Journal of Institute of Convergence Technology
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• v.2 no.1
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• pp.1-6
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• 2012

The cold chain system in South-East Asia is requiring to maintain freshness of refrigerated or frozen food. In this study, Thermal storage system using Phase change material (PCM) was developed and evaluated its performance about temperature and cold keeping time. For various application of cold chain system, we developed portable cold box, cold roll container and freezing station. Keeping time on laboratory tests of portable cold box in case of refrigeration and freezing were 6 hours and 4 hours, respectively. Cold container was developed to 2.5 ton scale. Evaluation in Indonesia, it was showed to keep the setting temperature of $-10^{\circ}C$ over 40 hours at $30^{\circ}C$ of ambient air. Freezing station using PCM was kept over 24 hours under $-20^{\circ}C$.

• Journal of Ginseng Research
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• v.19 no.1
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• pp.1-16
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• 1995

Effects of Korean red ginseng (KG) and western ginseng (WG) on body temperature, pulse rate, clinical symptoms and hematological changes in human were studied after administration p.o. with Korean red ginseng and western ginseng for 10-days. KG was more effective in keeping homeostsis in than western ginseng in the changes of body temperature and pulse rate. KG was more effective in low body temperature and SOEVMIN (소음인), while inducing tachycardia especially in SOYANGIN (소양인) and TAEEUMIN (태음인). WG tended to drop temperature abruptly and also descended pulse rate with greater range than KG. KG and WG could cause side effects such as headache and gastrointestinal syndromes and induce hypertension or hypotension abruptly in specific constitutions. However, KG and WG did not cause abnormal changes in urinalysis and hematology.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.800-806
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• 1997

Effect of temperature on Kakdugi during fermentation was investigated by measuring sensory, physicochemical and microbiological, properties up to 57 days. The diced(2.5$\times$2.5$\times$2.5cm) Chinese radishes(Ra-phanus sativus L.) with other ingredients were fermented under the different temperatures. Kakdugi were stored at 4$^{\circ}C$ after keeping at 2$0^{\circ}C$ for 12 hours(treatment E) from initial fermentation to the end at each temperature on preparation. The pH was decreased to the range of 4.14~4.29 in the initial of pH 5.8, and total acidity was increased 2~4 times more than that of in the initial period (0.24%). And the changes of treatment A, B, and C were nearly constant up to 57 days in the range of 0.80~0.88% (pH 4.1). The changes of vitamin C showed sigmoidal curve, increasing significantly in the palatable period after decreasing gradually in the initial period. The content of vitamin C in treatment E was rapidly decreased, but that of treatment C was kept high content up to 57days. the number of lactic acid bacteria was remarkably increased in palatable period and was gradually decreased thereafter. The scores of aroma, taste, overall acceptability in sensory evaluation during the fermentation was high in order of treatment E, C, D, B and A. The scores of sensory evaluation treatment D and E during fermentation was rapidly decreased, however, treatment A, B and C were maintained. Changes of lactic acid bacteria, and sensory properties, among treatment A, B and C which kept a good quality up to 57 days, had high scores of sensory evaluation, abundant vitamin C in the palatable period. The result showed that Kakdugi fermented at 4$^{\circ}C$ after keeping at 2$0^{\circ}C$ for 36 hours had better taste and quality than those of other treatments.

• ETRI Journal
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• v.22 no.1
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• pp.12-19
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• 2000

Wireless communication systems using airship have been proposed in worldwide. The airship will be located at the stratosphere about $20{\sim}23\;km$ above the sea level. The position of airship will vary within the station keeping range with time due to the drag of the wind in the stratosphere. When the earth station antenna has a high gain without the tracking function, the antenna performance may be degraded by a small variation of the airship. This means that variation of airship location could result in serious degradation of the system performance. In this paper, degradation in earth station's Equivalent Isotropic Radiated Power (EIRP) and Gain to noise Temperature ratio (G/T) due to the stratospheric platform movements has been derived by calculating the deviation angle of the main beam directions between the earth station and the platform antenna. In this case, the antenna of the earth station has been assumed circular and/or patch array antennas.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.852-859
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• 1995

Vacuum cooling were carried out for freshness keeping of shiitake mushroom. Shiitake mushroom was cooled within 30 minutes from $20.5^{\circ}C$ to $0.5^{\circ}C$ by vacuum cooling, and then temperature drop of $6.6^{\circ}C$ per weight loss of 1% was taken place during precooling. Weight loss, surface discoloration and softening were reduced by precooling. Judging from organoleptic properties such as cap opening, discoloration, texture and off-flavor, shelf-life of precooled mushroom was lengthed by 20% than that of non-treated mushrooms. Considering effect of packing material on freshness of shiitake mushroom after precooling, weight retention, hardness and organoleptic properties of mushroom packed with PVC wrap were superior to those packed in carton box.

• Journal of Advanced Marine Engineering and Technology
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• v.26 no.2
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• pp.248-255
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• 2002

Miller cycle was studied and analyzed by engine performance simulation to achieve very low fuel consumption and to meet the IMO NOx regulation on a medium speed diesel engine. Based on the performance simulation results the intake valve closing time for HYUNDAI HiMSEN 6H21/32 engine was set at 0deg.ABDC(After Bottom Dead Center). Also, the simulation results indicated that significant NOx reduction could be achieved with low reduction of fuel consumption. The performance simulation investigated the effect of compression ratio and turbocharger on fuel consumption and NOx concentration in combination with Miller cycle. The results indicated a significant reduction of fuel consumption with keeping NOx concentration. The results of performance simulation were compared with measured data to verify simulation results. The comparison showed the maximum error was 2.34% in exhaust temperature. Also, the experimental result showed that improvement in BSFC(Brake Specific Fuel Consumption) was 5.8g/kwh with keeping NOx level similar to simulation result.

• Journal of Sericultural and Entomological Science
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• no.11
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• pp.55-57
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• 1970

There are many reports concerning to the restoring times, and the range of times are very wide. Author restored the artificial hatching silkworm eggs 1 ice pit (5$^{\circ}C$) two different method; one restored in directly after protected following different times 24 hours, 48 hours and 72 hours of room temperature (24$^{\circ}C$), another protected above suggested times and room temperature then indirectly keeping medium temperature (1$0^{\circ}C$)6 hours. It was incubated in $25^{\circ}C$ temperature after about 20 days of restoring. Pure line and hybrid silk warm eggs are no difference hatching ratio in 72 hours blocks by restoring. Especially good hatching ratio obtained by the medium temperature treatment rather than directly restoring.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2004.03a
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• pp.79-84
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• 2004

This paper report our preliminary results of characterizing the jet structures of kerosene injection into quiescent atmosphere and a Mach 2.5 crossflow at various preheat temperature. A heating system has been designed and tested that can prepare heated kerosene of 0.8 kg up to 670 K at a pressure of 5.5 ㎫. Temperature measurement near the injector shows that the temperature of pressurized kerosene can be kept constant during the experimental duration. Comparison of kerosene jet structures in the preheat temperature range of 290-550 K demonstrates that with injection pressure of 4 ㎫ the jet plume turns into vapor phase completely at injection temperature of 550 K, while keeping the penetration depth essentially unchanged. The results suggest that the injection of vaporized fuel would improve the performance of a liquid hydrocarbon-fueled supersonic combustor because the evaporation process is now omitted.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2000.11b
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• pp.413-422
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• 2000

Samples of banana were dried in a two-stage heat pump dryer capable of producing stepwise control of the inlet drying air temperature while keeping absolute humidity constant. Two stepwise air temperature profiles were tested. The incremental temperature step change in temperature of the drying air about the mean air temperature of 30 $^{\circ}C$ was 5 $^{\circ}C$. The total drying time for each temperature-time profile was about 300 minutes. The drying kinetics and color change of the products dried under these stepwise variation of the inlet air temperature were measured and compared with constant air temperature drying. The stepwise air temperature variation was found to yield better quality product in terms of color of the dried product. Further, it was found that by employing a step-down temperature profile, it was possible to reduce the drying time to reach the desired moisture content.