• Journal of Biosystems Engineering
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• 제36권3호
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• pp.195-203
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• 2011

Not only does the labor of manufacturers used most in the drying process after rice harvest, but it also is having huge influence in quality. Also, because drying storage of rice production around the whole country is scarce with original facility, it has become a very important matter that farms develop their own safe and high-quality facilities to store and dry rice. Therefore, this study developed a small scale accumulated storage and drying bin, assessed nalyzed drying properties, and conducted analysis of research on the property of quality when storing for a long time. As a result, the drying speed of the small scale accumulated storage and drying bin was adequate of 0.042%/hr and was shown that the experimental static pressure and theoretical static pressure corresponded. Also, it was shown that drying cost was up to about 6 times inexpensive that heated air drying. For the storage of the small scale accumulated storage and drying bin, average of moisture content was around 16.5 until early April and decreased to 15.7% in July. Inside storage was maintained to 12.13% until early April and slightly increased to 14% after May. It was shown that inside storage had higher hardness and rate of cracking than the small scale accumulated storage and drying bin by storage conditions and germination rate was shown a little higher when stored in the small scale accumulated storage and drying bin.

• 한국신재생에너지학회:학술대회논문집
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• 한국신재생에너지학회 2007년도 춘계학술대회
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• pp.511-514
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• 2007

Gas hydrate has a unique property that can store a large volume of gas in water as a solid form. Even though investigations for natural gas storage technology have been carried out for several decades, there are still a lot of unsolved problems due to complex formation process, low formation speed, high energy consumption and so on. So, lots of experiments were conducted to overcome these weaknesses and to develop artificial NGH formation technology applicable to industrial-scale storage and commercial transport. In this study, some series of experiments were performed to analyze both stirred and unstirred system especially about the influences of several gas hydrate formation factors such as agitation speed, system temperature, SDS concentration, etc. As a result, optimum range of SDS concentration and temperature that could enhance the storage capacity and shorten the formation time were found. And it is obviously presented that SDS such a kind of surfactant promotes gas hydrate formation dramatically and the quantity of stored gas are proportional to agitation speed in stirred system.

• 한국축산식품학회지
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• 제38권3호
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• pp.451-467
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• 2018

Hot pepper has anti-obesity effects by controlling appetite and reducing blood fat level. To reduce the pungency of capsaicin, red or green hot pepper juice was fermented with Bacillus licheniformis SK1230. Fermented hot pepper juice was then added into yogurt at different ratios. The pH of yogurt added with hot pepper juice was decreased from 4.61 to 4.48. Titratable acidity and counts of lactic acid bacteria were increased with increasing amount of pepper juice added. However, the viscosity was decreased significantly compared to the control. On chromaticity test, when more pepper juice was added, $L^*-value$ was decreased whereas $a^*$- and $b^*$- values were increased significantly (p<0.05). The spectrum of antimicrobial activity of yogurt was slightly changed compared to using pepper juice. Total polyphenol contents and antioxidant activity were increased with increasing amount of pepper juice added. Stirred yogurt added with fermented red pepper juice at 3% or green pepper juice at 1% showed high scores in flavor, appearance, texture, and overall acceptance in sensory test. Yogurt added with fermented pepper juice with reduced pungency showed also good palatability during storage at $4^{\circ}C$. Yogurt with added hot pepper juice can be play an important role in functional food relative to anti-obesity.

• 대한기계학회:학술대회논문집
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• 대한기계학회 2007년도 춘계학술대회B
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• pp.2989-2994
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• 2007

Gas hydrates are ice-like crystalline compounds that form under low temperature and elevated pressure conditions. Although hydrate formation can pose serious flow-assurance problems in the gas pipelines or facilities, gas hydrates present a novel means for natural gas storage and transportation with potential applications in a wide variety of areas. An important property of hydrates that makes them attractive for use in gas storage and transportation is their very high gas-to-solid ratio. In addition to the high gas content, gas hydrates are remarkably stable. The main barrier to development of gas hydrate technology is the lack of an effective method to mass produce gas hydrate in solid form. The first objective of this study is investigating the characteristics of gas hydrate formation related to several factors such as pressure, temperature, water-to-storage volume ratio, concentration of SDS, heat transfer and whether stirred or not respectively. And the second objective is clarifying the relation between the formation efficiency and each factor in order to find the proper way or direction to improve the formation performance.

• 한국신재생에너지학회:학술대회논문집
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• 한국신재생에너지학회 2006년도 추계학술대회
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• pp.54-57
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• 2006

Structure H formation experiments were conducted in a semi-batch stirred vessel using methane as the small guest substance and neohexane(NH), tert-butylmethylether(TBME) and methylcyclohexane(MCH) as the large molecule guest substance (LMGS). The results indicate that the rates of gas uptake and induction times are generally dependent on the magnitude of the driving force. When tert-butyl methyl ether is used as the LMGS rapid hydrate formation, much smaller induct ion time and rapid decomposition can be achieved. Liquid-liquid equilibrium (LLE) data for the above LMGS with water have been measured under atmospheric pressure at 275.5, 283.15K, and 298.15K. It was found that TBME is the most water soluble followed by NM and MCH. The solubility of water in the non-aqueous liquid was found to increase in the following order: MCH

• 한국식품과학회지
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• 제24권4호
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• pp.353-360
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• 1992

유통과정 중 발생가능한 요구르트의 품질변화를 알아보기 위하여 저장온도 (10 & $20^{\circ}C$)와 교반조건(100 & 200 rpm에서 각각 30분간 교반)을 달리한 요구르트의 저장기간에 따른 미생물학적, 물리화학적 및 관능적 특성을 조사하였다. 저장온도가 높고 저장기간이 길어짐에 따라 적정산도와 TCA soluble nitrogen이 증가되었고 pH, 유당 및 유산균 수는 감소되는 경향을 보였으나 교반조건에 따른 변화는 나타나지 않았다. pH, 적정산도 및 유산균 수는 $10^{\circ}C$ 저장시 15일 동안 변화가 없었으나 $20^{\circ}C$ 저장시는 큰 폭으로 감소되었다. 관능검사 결과 저장온도가 높고 저장기간이 길어짐에 따라 신맛은 증가하고 단맛은 감소되었으며 $10^{\circ}C$ 저장시는 15일까지, $20^{\circ}C$ 저장시는 3일까지 저장초기와 차이가 없었다. 이취의 발생은 $10^{\circ}C$ 저장시는 200 rpm으로 교반한 군에서 12일째부터, $20^{\circ}C$ 저장시는 교반조건에 상관없이 6일부터 이취가 발생되어 제품으로서의 가치를 상실하였다. 관능검사에 의한 견고성 평가결과는 consistometer로 측정한 결과와 잘 일치되었는데 200 rpm으로 교반한 경우는 교반하지 않은 군보다 견고성이 유의적으로 낮게 나타났으며, 저장온도가 높고 저장기간이 길어짐에 따라 증가되는 양상을 나타내었다. 이와 같은 결과로 유통과정 중 우수한 품질을 유지하기 위해서는 냉장저장 및 운반시의 충격을 가능한 피하는 것이 바람직하다고 본다.

• 한국가스학회지
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• 제5권3호
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• pp.55-62
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• 2001

이 논문에서는 일정한 온도를 유지할 수 있는 자켓타입의 교반 반응기내에서 인공적으로 메탄 하이드레이트를 제조하였으며, 제조시의 하이드레이트의 형상 변화를 관찰하였다. 제조된 하이드레이트의 연소 시연에서는 하이드레이트로 천연가스의 수송 및 저장 가능성을 나타내고 있다. 또한 메탄 하이드레이트 제조시 제조 조건들, 반응기의 온도, 압력 및 교반속도 등의 영향에 대하여 측정하였다. 이러한 제조 조건에 따라 하이드레이트의 생성 속도 및 유도시간을 관찰하였다. 특히 하이드레이트의 성장 즉 핵의 생성과 하이드레이트의 구조 형성에 커다란 영향을 주는 것은 인자들 중에 온도와 압력으로 가스 하이드레이트에 관한 가스의 저장과 수송측면을 알아 볼 경우에 필히 검토해야 할 부분으로 판단된다.

• 한국축산식품학회지
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• 제40권4호
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• pp.613-627
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• 2020

Paprika is known to contain polyphenolic compounds that have good antioxidant properties. This study was conducted to investigate the benefits of adding paprika juice of different colors to yogurt and to determine how paprika affects the quality characteristics of yogurt. Stirred yogurt samples supplemented with different levels of red, orange, or yellow paprika juice were inoculated with mixes of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. Paprika addition decreased the pH but increased titratable acidity, lactic acid bacteria (LAB) counts, total polyphenol content (TPC), levels of vitamin A and C, and antioxidant activity. Proteolysis and viscosity of paprika-containing yogurts were significantly higher than those of the control yogurt without paprika juice (p<0.05). In particular, the viscosity of red paprika yogurt was significantly higher than that of yogurts containing 5% orange and yellow paprika juices (each p<0.05). The antioxidant activity of the methanol extract of the yogurt containing 2.5% orange paprika juice was the highest. Storage at 4℃ for 15 days only slightly altered LAB counts, antioxidant activity, and TPC of paprika yogurt. These results indicate that paprika could be used as a natural food additive for the development of functional yogurts.

• 한국안전학회지
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• 제36권3호
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• pp.1-6
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• 2021

Hydrogen is considered a cleaner energy source than fossil fuels. As a result, the use of hydrogen in daily life and economic industries is expected to increase. However, the use of hydrogen energy is currently limited because of safety issues. The rate of combustion of the hydrogen mixture is about seven times higher than that of hydrocarbon fuels. The hydrogen mixture is highly flammable and has a low minimum ignition energy. Therefore, it presents considerable risks for fire and explosions in all areas of hydrogen manufacturing, transportation, storage, and use. In this study, the auto-ignition characteristics of hydrogen were investigated numerically for diluted hydrogen mixtures. Auto-ignition temperature, a critical property predicting the fire and explosion risk in hydrogen combustion, was determined in well-stirred reactors. When N₂ and CO₂ were used to dilute the hydrogen/air mixture, the ignition delay time increased with increasing dilution ratios in both cases. The CO₂-diluted mixtures exhibited a longer ignition delay than the N₂-diluted mixtures. We also confirmed that lower initial ignition temperatures increased the ignition delay times at 950 K and above. Overall, the auto-ignition characteristics, such as the concentrations of participating species and ignition delay times, were primarily affected by the initial temperature of the mixture.

• 한국수자원학회논문집
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• 제46권11호
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• pp.1069-1078
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• 2013

울산시의 주요 생활용수공급댐인 사연댐 상류 수몰지역 내에 국보 285호인 반구대 암각화가 위치하고 있다. 표고 53~57 m에 위치한 암각화 보존을 위한 여러 가지 방안 중, 사연댐 수위를 60 m에서 52 m로 낮추어 물 밖으로 끄집어내는 안이 주로 검토되어 왔다. 댐의 수위를 인위적으로 조절하는 경우 저수량 및 용수공급량 감소와 더불어 부영양화로 인해 수질이 나빠지게 된다. 본 연구에서는 사연댐 수위조절에 따른 수질악화로 댐의 기능상실과 수질변화로 인해 예상되는 여러 가지 문제점을 검토하였다. Vollenweider 모델과 CSTR (Continuous Stirred Tank Reactor) 모델을 이용하여 수위조절시 변화가 예측되는 대표적인 수질지표인 BOD 및 COD 그리고 조류성장의 주 원인이 되는 총인과 총질소의 농도변화를 분석하였다. 그 결과 사연댐의 수위를 60 m에서 52 m로 조절하는 경우, COD의 농도는 약간 낮아지지만 총질소와 총인은 약 130% 이상 농도가 증가되는 것으로 나타났다. 이러한 변화는 심각한 조류문제를 일으킬 수 있으며, 사연댐의 수질관리를 영양염류의 농도를 대상으로 하는 경우 수질이 악화되는 것으로 나타났다.