• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.39 no.7
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• pp.627-633
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• 2011

Performance of a hydrogen generator for a fuel cell unmanned aircraft was evaluated as the change of temperature environment. Sodium borohydride ($NaBH_4$) was used as a hydrogen source due to its high hydrogen content and good storability. The hydrogen gas was generated by the hydrolysis reaction using a catalytic reactor. Reaction chambers were set up with the range of temperatures from -20 to $60^{\circ}C$. The hydrogen generation rate and temperatures changes of reactor and separator were measured at the $NaBH_4$ concentrations of 20 and 25wt.%. As a result, the hydrogen generation rate was decreased as the repeated reaction cycles. It showed that the hydrogen generation rate was stable at low temperature, while at high temperature the hydrogen generation rate was rapidly decreased. The performance degradation was mainly caused by the catalyst loss and $NaBO_2$ deposition on the catalyst surface.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2009.11a
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• pp.11-14
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• 2009

The implementation of gelled propellants systems offers high performance, thrust-control, energy management of propulsion, storability, and high density impulse of solid propulsion. Present study focused on the spray behavior of liquid sheets formed by impinging jets of non-Newtonian liquids which are mixed by Carbopol 941 0.5%wt. The results are then compared with experiments conducted on spray images formed by impinging jets concerning with air-blast effect at center orifice. When gel propellants are injected by doublet impinging jets at low pressure, closed rim pattern shape appeared. As increasing air mass flow rate(decreasing GLR), spray breakup and atomization phenomenon better improved and spray structure instabilities for the effect of air-blast are also increased.

• Korean Journal of Agricultural Science
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• v.25 no.1
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• pp.12-18
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• 1998

This study was conducted to examine the effect of several postharvest treatments on the storable quality of three apple cultivars, 'Tsugaru', 'jonagold', and 'Hokudo' which are difference in harvest season. Ethylene evolution level showed cultivar-dependent pattern during storage and there was no correlation between the amount of ethylene evolution and storage period among cultivars. Polyethylene film(PE) wrapping was effective in the inhibition of water loss and functional ceramic film was also effective in the prevention of ethylene accumulation inside the wrap during 1 to 3 months of cold storage compared to those of simple PE wrapping. Ethylene scrubber and wax treatment positively contributed to keep the fruit firmness 10% higher than that of control fruit during storage. Waxing enhanced the appearance of 'jonagold' even after simulated marketing period through inhibiting wax accumulation on the fruit surface.

• Korean Journal of Agricultural Science
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• v.37 no.1
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• pp.13-18
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• 2010

In order to prepare the technical fundamental in production of premium quality fruits of 'Niitaka' pears, we compared the quality parameters and storability of the fruits that had various fruit set position in a cluster. The fruits set on $4^{th}$ from basal part in fruit cluster had the largest fruit size. The weight of fruits set on the higher position than $4^{th}$ from basal part in fruit cluster showed decreasing tendency. The production rates of marketable fruits which had 500g to 899g in weight were the high in $3-5^{th}$ from basal part in cluster than those in other position. The differences of fruit height and diameter which represent balanced fruit shape also showed less difference in the fruits set on $4-5^{th}$ from basal part in cluster than the fruits set closely on basal part in cluster. The fruits set on $3-4^{th}$ from basal part in cluster showed lower rate in incidence of core breakdown and pithiness disorder during 4 months of cold storage than those on the closer position to basal part in cluster.

• Journal of the Korean Society of Propulsion Engineers
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• v.17 no.1
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• pp.1-8
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• 2013

A liquid-monopropellant hydrazine thruster has several outstanding advantages such as relatively-simple structure, long/stable propellant storability, clean exhaust products, and so on. Therefore hydrazine thruster has such a wide application as orbit and attitude control system (ACS) for space vehicles. A hydrazine thruster with the medium-level thrust to be used in the ACS of space launch vehicles (SLV) has been developed, and its ground firing test result is presented in terms of thrust, impulse bit, temperature, and chamber pressure. It is verified through the performance test that the response and repeatability of thrust are very excellent, and the thrust efficiencies compared to its ideal requirement are larger than 93%.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2013.05a
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• pp.849-852
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• 2013

These fermented food has been increased interest to people's health in recent years. Factors which have taste, storability and trophism of fermented food is affected food of material, temperature, humidity and pH. But fermented food has yet not been established of model equation for the change in pH. If they that seller and consumer can know the status and quality, customer could increase credibility and consumption-oriented about fermented foods. In this paper, we obtain model equation through measured PH of fermented foods. So, model equation is offered platform about maturity of fermented foods. In order to confirm the usefulness of the proposed model equation, we tested the change in PH about a kimchi and a rice wine which is fermented food of Korea representative.

• Journal of the Korean Society of Food Culture
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• v.27 no.3
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• pp.233-239
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• 2012

The purpose of this study was to develop an evaluation indicator for the industrialization of local cuisine. We conducted a literature study, interviews with experts, and a Delphi survey. The resulting evaluation indicator was divided into four groups and nine sub-groups. The four groups were locality, taste and functionality, industrial base, and business value. The nine sub-groups were traditionality, regionality, eating quality, nutrition and functionality, condition of development, technological level, rights and policy, marketability, and ripple effects. Also 22 items were created as indicators for evaluating classes ; historicity, sustainability, rarity, awareness of local resident, the number of similar restaurant, appearance, taste, nutritional balance, health functionality, availability of raw materials, suitability of environmental exchange of market, standardization of recipe, simplification of recipe, storability, intellectual property rights, government's policy, appropriacy of price, popularization, possibility of franchise, globalization, improvement of local image, vitalization of local economy. The four most important classes corresponded to one of the four groups. These classes were sustainability, taste, state (local autonomy) policy, vitalization of local economy. The implications of this study are that the possibility of industrializing the local cuisine of each region can be evaluated and applied. Moreover, these indicators could promote the discovery of local cuisines, support planning for the commercialization of local cuisine.

• Food Science and Preservation
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• v.18 no.5
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• pp.678-683
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• 2011

The effects of coagulant types (magnesium chloride, calcium chloride, calcium sulfate, glucono-${\delta}$-lactone) on yield, quality properties and storability of astringent persimmon powder added tofu were investigated. Yield, hardness, chewness, crispness, and overall acceptability of tofu coagulated by glucono-${\delta}$-lactone were higher than those coagulated by the others. L value, a value, pH, soaking-solution turbidity, and total aerobic bacteria of glucono-${\delta}$-lactone coagulated tofu were lower than those coagulated by the others. Calcium sulfate and calcium chloride coagulated tofu showed relatively high L and b values. Magnesium chloride coagulated tofu had higher sensory score for firmness, taste, overall acceptability than calcium chloride and calcium sulfate coagulated tofu, but there was no significant difference between magnesium chloride and glucono-${\delta}$-lactone. The results suggested that glucono-${\delta}$-lactone and magnesium chloride were found to be the suitable coagulants for processing of the persimmon powder added tofu.

• Korean Journal of Agricultural Science
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• v.40 no.3
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• pp.197-202
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• 2013

This study was aimed to find the storage potential of low temperature adapted shiitake mushroom under freezing temperature ($-3^{\circ}C$). Fresh shiitake mushroom was harvested at late Feb. and cooled to target temperature, $-3^{\circ}C$ in the cooling room for 24 hr. Cooled mushroom were then placed in plastic boxes, wrapped with plastic film ($30{\mu}m$), and stored at $-3^{\circ}C$ for 2 months. Weight loss of mushroom was ranged from 2.1 to 3.2%. Dry weight per unit fresh weight, however, was slightly increased because of moisture loss. Firmness of fruit body increased from $0.95kg/cm^{-2}$ (before storage) to $1.13kg/cm^{-2}$ (after 2 month storage). About half amount of starch was lost during 2 month storage. The amount of total and reducing sugars remained relatively constant. After storage, freshness of mushroom was recovered by thawing treatment. When recovered mushroom were packaged with styrofoam tray and PVC wrapping, and exposed to ambient and $10^{\circ}C$, respectively, brown spot on the gill of fruit body was found and slight decay symptom was also found at ambient temperature only but not at $10^{\circ}C$. Results indicated that low temperature adapted shiitake mushroom has a storage potential under freezing temperature ($-3^{\circ}C$). Freezing storage technology of fresh shiitake mushroom will contribute the increase of storability up to 2 months.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.4
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• pp.53-59
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• 1982

In order to determine the optimun condition for the long term storage of potatoes by irradiation combined with natural low temperature, the dose range and irradiation time after harvesting of two varieties were investigated. Although optimum dose of potatoes and was different according to the variety 12.5krad seemed optimum untill 15-30 day after harvesting and 15krad was for later than 45 day after harvesting. The sooner the irradiation was efficient after harvesting. Optimum dose irradiated group were better in change of sprouting, rotting, weightloss and shrivelling and was extended the storage period more than four months compared with control at natural low temperature storage room.