• Journal of the Korean Solar Energy Society
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• v.38 no.5
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• pp.1-9
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• 2018

The purpose of this study is to analyze the urban heat island ultimately by analyzing long-wave radiation which is the dominant factor of night minimum temperature formation. We observed during two months with four elements which is long and short wave radiation, temperature, relative humidity. And we analyzed the correlation between the four factors of long-wave radiation, temperature, cloud form, and cloud amount during the summer two months on the night time. Observations were carried out at two sites in Daegu and nearby. The results are as follows. (1) Long-wave radiation change per $1^{\circ}C$ in summer was larger than winter. (2) Long-wave radiation amount is affected by temperature change when the amount of cloud is small. (3) Low cloud was analyzed to have more influence on long-wave radiation than high cloud.

• Journal of Advanced Marine Engineering and Technology
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• v.25 no.3
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• pp.588-594
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• 2001

The aim of this paper is to develop the low temperature vacuum dryer, with low initial investments and operating costs, easy operating method and trouble-free operation Usally operations just below atmospheric pressure, as with direct dryers, but some are built for vacuum operation with pressure as low 50 mmHg abs. The lowers the boiling point to $39^{\circ}C$ The experimental data of quantitative analysis for using practically were obtained by the constant drying rate period and reducing drying rate period according to the temperature of hot water which is the experimental parameters of present experiment. As the results, it took about 20 hours for material to reach about 18% of the final moisture content is order to store products for a long time about 450% of the early moisture content at the beginning of drying and maximum drying rate comes to about 0.30 kg/m2hr at about 350% of the moisture content.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.604-612
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• 2012

The quality characteristics of yackwa made with goami powder at different baking temperatures (150, 160, 170, 180) and baking times (15, 20, 25 min) and at different dipping temperatures (65 and $80^{\circ}C$) and dipping times (15 and 30 min) were evaluated. To determine the optimal temperature and time for yackwa containing goami powder, color values, preference color and pictures were determind. The baking temperatures were $150^{\circ}C$ for 25 min, $160^{\circ}C$ for 15 min and 20 min, and $170^{\circ}C$ for 15 min. The weight of yackwa was heavier at low dipping temperatures and long dipping times. L-values and b-values were the highest at short dipping times. Hardness, moisture and overall preference was the lowest at low dipping temperatures and long dipping times.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.58 no.6
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• pp.1157-1165
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• 2009

In AC-PDP, it is necessary to achieve high luminance efficiency, high luminance and high definition by adopting technologies such as high xenon concentration, MgO doping, and long gap. However, it is very difficult to apply above technologies because they make the driving voltage margin reduced. Especially, high Xe concentration technology for high efficacy makes not only the driving voltage margin reduced but also the stability of reset discharge decreased at low temperature. In this paper, we studied temperature and voltage dependent stability of reset discharge and present the experimental results of the discharge characteristics at low temperature. In addition, we suggested the mechanism of bright noise and black noise at low temperature. Finally, we proposed double reset waveform to improve the bright noise and descending scan time method to improve the black noise.

• 한국태양에너지학회:학술대회논문집
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• 2012.03a
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• pp.134-139
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• 2012

This study observed downward long and short-wave radiant environment with selecting 4 areas which have different height in downtown and 1 suburban area to figure out the characteristic of radiant environment in each altitude. The purpose of this study is to collect the preliminary data for interpreting urban thermal environment in summer season by analyzing thermal characteristic of atmosphere in the upper of downtown. The results of this study are as follows. 1) The higher altitude has the lower temperature, and temperature difference was more huge in day time than night time. 2) The short wave radiation according to altitude was higher as altitude was high. 3) Generally, the higher altitude has the lower air temperature, and also the higher altitude has the lower downward long wave radiation by the atmospheric radiation. 4) The ratio short wave radiation of long wave radiation was lower as altitude was high. And the urbanization effect was higher as the ratio was low.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.2
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• pp.282-289
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• 2019

Objective: This study aimed to elucidate whether innovative sous vide treatment has a significant influence on the beef semitendinosus muscle as compared to common sous vide treatment and traditional cooking. Methods: The innovative sous vide treatments were cooked at $45^{\circ}C$ and $65^{\circ}C$ for 6 h (SV45-65), common sous vide treatment at $45^{\circ}C$ and $65^{\circ}C$ for 3 h (SV45 and SV65) and traditional cooking at $75^{\circ}C$ for 30 min (CON75). Water loss and cooking loss, as well as the physical properties (color and shear force) and chemical properties (protein and collagen solubility) of the treated meat, were investigated. Results: The results obtained indicated that the innovative sous vide with double thermal treatment (SV45-65) and cooked with air presence (CON75) resulted to lower $a^*$ and higher $b^*$ values, respectively. The water loss and cooking loss increased when temperature increased from $45^{\circ}C$ to $65^{\circ}C$, and lower water loss was recorded in SV45 and CON75. These samples presented higher water content and revealed strong correlation to protein solubility. Warner-Bratzler shear force (SF) analysis showed the marked interaction between cooking temperature and time. Sample cooked at a high temperature (CON75) and a long period (SV45-65) showed a significantly lower value of SF than sample SV65 (p<0.05). Interestingly, there was no difference in SF values between SV45-65 and CON75. Conclusion: The innovative sous vide treatment with double thermal effect appears an attractive cooking method as compared to common sous vide and traditional cooking method, as it has a potential for improving tenderness values of cooked beef semitendinosus muscle.

• Applied Biological Chemistry
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• v.50 no.1
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• pp.6-11
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• 2007

This study was carried out to evaluate the growth characteristics of Propionbacterium freudenreichii KCCM 31227 and production of organic acids in whey broth. Bacterial growth and increase rate of TTA (Total Titratible Acidity) were analysed. Log numbers of Propionibacterium freudenreichii KCCM 31227 was at the highest peak at 7.5${\times}10^7$ cfu/ml in fementation of 72 hr in 12% whey broth treated with low temperature long time method (60$^{\circ}C$, 30min) containing 1% yeast extract. TTA value of 12% whey broth treated with low temperature long time method and containing 1% yeast extract showed the highest peak at 5.2 in fermentation of 72 hr. The increase rate of cells and TTA in whey broth revealed almost the same tendency. Production of propionic and acetic acids showed higher value in the whey broth treated with low temperature long time method.

• Journal of Advanced Marine Engineering and Technology
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• v.26 no.2
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• pp.226-232
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• 2002

In tradition, there have been two kinds of drying methods, which are sun drying and artificial drying. The sun drying method which has been adopted traditionally has been replaced by the hot-air drying method which is one of the most general methods of artificial drying, with its simple drying system, low initial cost of drying plant, and easy operating method. But the hot-air drying method has some defects ; (1)much energy loss happens due to the discharge of hot air during the drying process, (2)control of drying rate is not easy on account of changing relative humidity of inlet air for uniform hot air temperature, (3)high temperature of floods in drying process brings about the production of low-grade drying products. Also, the hot-air drying method is inducing environmental and sanitary problems which are resulting from the emission of high temperature and high humidity air, including stick on the drying progress. Vacuum drying technique, whose drying time and 7uantity of exhausting energy is about 1/3 ~1/4 of hot air drying, is very excellent in the drying efficiency. As the results, it took about 20 hours for material to reach about 18% of the final moisture content in order to store products for a long time, from about 470% of the early moisture content at the beginning of drying, and maximum drying rate comes to about $0.35 kg/m^2hr$ at about 350% of the moisture content.

• Journal of Power System Engineering
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• v.19 no.5
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• pp.45-51
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• 2015

Grade 91 steel is used for the major structural components of Generation-IV reactor systems such as a very high temperature reactor (VHTR) and sodium-cooled fast reactor (SFR). Since these structures are designed for up to 60 years at elevated temperatures, the prediction of long-term creep life is very important to determine an allowable design stress of elevated temperature structural component. In this study, a large body of creep rupture data was collected through world-wide literature surveys, and using these data, the long-term creep life was predicted in terms of three methods: Larson-Miller (L-M), Manson-Haferd (M-H) and Wilshire methods. The results for each method was compared using the standard deviation of error. The L-M method was overestimated in the longer time of a low stress. The Wilshire method was superior agreement in the long-term life prediction to the L-M and M-H methods.

• Journal of the Korean Society for Precision Engineering
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• v.11 no.2
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• pp.173-181
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• 1994

A Cold spot temperature control system for the batch annealing furnace has been estabilished in order to reduce energy consumption to improve productivity and stabilize the propertics of products. Therefore we confirmed a relation between annealing cycle time and atmospheric gas, variation of coil cold spot temperature with time during heating and actual temperature measurements at mid-width of each coil during heating and actual temperature measurements at mid-width of each coil during soaking. The results of the tempaeature variation effect on the batch annealing are as follows. 1) Heating time is reduced to one half with increasing atmospheric gas flow rate and changing of atmospheric gas component from HNx to Ax gas, and annealing cycle time is reduced to 2.7 times. 2) In case of short time healing, the slowest heating part is the center of B coil, in case of long time heating, the low temperature point moves from the center of coil to inside coil. And the temperature in this part is higher than other parts when cooling. When finished heating, the cold spot is located 1/3 of coil inside in case of HNx atmospheric gas. But center of coil in case of Ax atmospheric gas. 3) The outside of top coil is the highest temperature point when heating, which becomes the lowest temperature point when cooling. So, this point becomes high temperature zone at heating and low temperature zone at cooling, It has relation according to atmospheric gas component and flow rate. 4) Soaking time at batch annealing cycle determination is made a decision by the input coil width, and soaking time for quality homogenization of 1214mm width coil must be 2.5 hours longer than that of 914mm width coil for the same ciol weight. 5) Annealing cycle time with Ax atmospheric gas is extended 1 hour in of slow cooling during 5 hours in order to avoid rapid cooling.