• Korean Journal of Remote Sensing
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• v.20 no.1
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• pp.47-55
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• 2004

We have constructed a level-1 processor to generate brightness temperatures using the direct-broadcast data from the passive microwave radiometer onboard Aqua satellite. Although 50-minute half-orbit data, called a granule, are being routinely produced by global data centers, to our knowledge, this is the first attempt to process 10-minute long direct-broadcast (DB) data. We found that the processor designed for a granule needs modification to apply to the DB data. The modification includes the correction to path number, the selection of land mask and the manipulation of dummy scans. Pixel-to-pixel comparison with a reference indicates the difference in brightness temperature of about 0.2 K rms and less than 0.05 K mean. The difference comes from the different length of data between 50-minute granule and about 10-minute DB data. In detail, due to the short data length, DB data do not always have correct cold sky mirror count. The DB processing system is automated to enable the near-real time generation of brightness temperatures within 5 minutes after downlink. Through this work, we would be able to enhance the use of AMSR-E data, thus serving the objective of direct-broadcast.

• Journal of Navigation and Port Research
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• v.48 no.2
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• pp.125-136
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• 2024

This research presents an innovative integrated ethanol solid oxide fuel cell (SOFC) system designed for applications in marine vessels. The system incorporates an exhaust gas heat recovery mechanism. The high-temperature exhaust gas produced by the SOFC is efficiently recovered through a sequential process involving a gas turbine (GT), a regenerative system, steam Rankine cycles, and a waste heat boiler (WHB). A comprehensive thermodynamic analysis of this integrated SOFC-GT-SRC-WHB system was performed. A simulation of this proposed system was conducted using Aspen Hysys V12.1, and a genetic algorithm was employed to optimize the system parameters. Thermodynamic equations based on the first and second laws of thermodynamics were utilized to assess the system's performance. Additionally, the exergy destruction within the crucial system components was examined. The system is projected to achieve an energy efficiency of 58.44% and an exergy efficiency of 29.43%. Notably, the integrated high-temperature exhaust gas recovery systems contribute significantly, generating 1129.1 kW, which accounts for 22.9% of the total power generated. Furthermore, the waste heat boiler was designed to produce 900.8 kg/h of superheated vapor at 170 ℃ and 405 kP a, serving various onboard ship purposes, such as heating fuel oil and accommodations for seafarers and equipment.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.6
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• pp.542-551
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• 2003

The purpose of this study was to analyze the patient's satisfaction on hospital foods according to their age. The subjects were selected among the patients treated in the Eulgi University hospital during May of 2003. Two hundred twenty one patients (110 men, 101 women) were surveyed through questionnaires in terms of satisfaction on hospital foods and the food preference. The data were statistically analysed using $\chi$$^2$-test and their correlation. Satisfaction on general taste(p<0.05) and variety of hospital foods (p<0.05) were significantly different according to age. However, saltiness and serving temperature of hospital foods were significantly different according to sex(p<0.05). The preference of cooking method for meat, fist vegetable and the preferred kinds of Kimchi(p<0.05) and milk & milk products(p<0.05) were significantly different according to age.

• Journal of Nutrition and Health
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• v.29 no.3
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• pp.348-356
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• 1996

A survey of one hospital foodservice system in Seoul was undertaken and detailed in formation was collected from 538 patients. Patient satisfaction with the quality of hospital food and food-related service was evaluated by questionnaire survey. It was measured by assessing 24 variables. The effect of medical treatments, age, length of stay and appetite on patients' satisfaction satisfied with the food served, although the variety of food and seasoning of food received the lowest score. The highest rated items were attitude of personnel serving food, the portion size of cooked rice, and the cleanliness of dishes and tray. Younger patients were significantly less satisfied than were older patients. Female patients were significantly more satisfied nificantly more satisfied than were other patients. Medical treatments, age, length of stay of stay and appetite were found to be significantly correlated with patient satisfaction scores. Foodservice attributes for improvement were taste of meals, selection and variety of food and temperature of food.

• Advances in concrete construction
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• v.6 no.3
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• pp.285-296
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• 2018

In the present paper, the results of an experimental study of the bond between repair materials and mortar substrate subjected to hot climate is presented. Half-prisms of size $40{\times}40{\times}80mm$, serving as a substrate mortar samples (SUBM) were manufactured in the laboratory and then stored at an ambient temperature for 6 months. Five self compacting mortar mixes (SCMs) incorporating 0%, 10%, 20%, 30%, and 40% of natural pozzolana as white cement replacement were used as repair materials. Repaired composite samples (SCMs/SUBM) were cured at hot climate for different lengths of time (28 and 56-days). During the first week of curing, the composite samples were watered twice a day. The test carried out to assess the bond between SCMs and SUBM was based on three-point bending (3 PB) test. The obtained results have proved that it was feasible to produce compatible repair materals in this curing environment by using up to 30% natural pozzolana as white cement replacement.

• Journal of the Semiconductor & Display Technology
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• v.9 no.1
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• pp.1-4
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• 2010

We investigated a linear carbon nanotube motor serving as the key building block for nano-scale motion control by using molecular dynamics simulations. This linear nano-motor, is based on the electrostatically telescoping multi-walled carbon-nanotube with ultralow intershell sliding friction, is controlled by the gate potential with the capacitance feedback sensing. The resonant harmonic peaks are induced by the interference between the driving frequencies and its self-frequency. The temperature is very important factor to operate this nanomotor.

• Culinary science and hospitality research
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• v.5 no.2
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• pp.283-299
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• 1999

Wine increase the quality of and is a favorite drink in Europe and developed countries. Wine is effective in promoting appetite and digestion. Wine which is an alkaline beverage neutralizies physical constitution and has various preventive effents. Also wine increases the taste and aroma of food. However, a various binds of wine needs a special control, and expert knowledge is needed in drinking and serving method of wine. It is very difficult to find the method harmonized cuisine with wine. This study approches to find the method which cuisine and wine are nicely matched through literature reviews. First, the method is analyzed by the order of cuisine. Second, the analyzed by the cooking method. Third is analyzed by the taste of cuisine. Fourth is analyzed by the production, management, providing method, temperature and drinking method. Therefore, we'd like to provide the harmonized methods between cuisine and wine to the emplyees.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.23 no.5
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• pp.1-14
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• 2020

In order to improve the urban thermal environment, efforts are being made to increase green areas in cities that include park construction, planting, and green roofing. Among these efforts, urban parks play an important role not only in improving the urban thermal environment, but also in terms of ecosystem services (serving as resting places for citizens, providing cleaner air quality, reducing noise, etc.). Therefore, the purpose of this study is to suggest planning and management guidelines for urban parks that are effective in improving the thermal environment, by analyzing the urban surface temperature reduction performance of urban parks. To do this, first, land surface temperature was calculated by using Landsat 8 images. Second, the PCI (Park Cool Island) index was calculated to identify the temperature reduction performance of urban parks. Third, the characteristics of parks (area, shape, vegetation) and the surrounding spatial characteristics (land cover, building-related variables, etc.) were identified. Finally, the relationship between the PCI indices (PCI scale, PCI effect, PCI intensity) and the characteristics of the parks and their surroundings were analyzed. The results revealed that the parks consisting of a larger area, simple shape, and higher tree coverage ratio had increased PCI performance, and were advantageous for improving the urban thermal environment. Meanwhile, PCI performance was found to have decreased in areas with a higher impermeable area ratio and building coverage ratio. The outcomes of this study can be used to identify priority areas for planning and management of urban parks and can also be utilized as planning and management guidelines for improving urban thermal environment.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.18 no.1
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• pp.43-49
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• 2020

An engineered barrier system (EBS) for the geological disposal of high-level radioactive waste (HLW) consists of a disposal canister packed with spent fuel, buffer material, backfill material, and gap-filling material. The buffer material fills the space between the canister and the near-field rock, thus serving to restrain the release of radionuclides and protect the canister from groundwater penetration. Furthermore, as significant amounts of heat energy are released from the canister to the surrounding rock, the thermal conductivity of the buffer plays an important role in maintaining the safety of the entire disposal system. Therefore, given the high levels of heat released from disposal canisters, this study measured the thermal conductivities of compacted bentonite buffers from Gyeongju under temperature variations ranging 25 to 80~90℃. There was a 5~20% increase in thermal conductivity as the temperature increased, and the temperature effect increased as the degree of saturation increased.

• Culinary science and hospitality research
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• v.9 no.4
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• pp.81-97
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• 2003

The purpose of this study was to evaluate hazard factors in the steps of production, holding and assembly and service of jabchae that were served by contracted management in school meal foodservice. And method of control with the Hazard Analysis Critical Control Point (HACCP)program was suggested. The hazard factors in jabchae product had come from the temperature, time, growth of microbiological equipment and utensils. Almost of raw materials, prepreparation and storage, cooking, holding, serving established the critical control point. It has shown that the microbiological quality of raw materials for jabchae was a little inferior at the time of receiving based on the total plate count(10$^3$∼10 $^{5}$ ), coliform(0∼10$^3$). However microbiological quality become acceptable level by washing and a few disinfection method. Microbiological growth has increased in 3hr at room temperature up to 5.1${\times}$10$^2$ after preparation of jobchae. In conclusion, it is extremly important to reduce hoiding and serving time and to avoid treating food within the danger zone for food safeness. In addition, the prevention of cross-contamination during mixing the ingredients with improper equipment and with insanitary treatments by workers was also important to keep the food safe in this foodservice facility.