• The Transactions of The Korean Institute of Electrical Engineers
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• v.63 no.8
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• pp.1159-1163
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• 2014

This paper have been dealt with the analysis for energy efficiency improvement effect of unity storage capacity as a part of the energy storage application study to improve energy efficiency in the electric railway systems. Especially, in order to estimate the amount of energy saving according to the variation of power capacity of each storage, the current limit module was mounted on an existing DC electric railway loadflow program which is based on the analysis model for railway system and storages, and combined optimization algorithm to determine optimal voltage boundary.

• Solar Energy
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• v.19 no.2
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• pp.29-36
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• 1999

Heat transfer characteristics of a low temperature latent heat storage system during the heat storage stage was examined for the circular finned tubes using fatty acid which shows the big density difference during melting as phase change materials. The heat storage vessel has the dimension of 530 mm height, 74 mm inside diameter and inner heat transfer tube is 480 mm in height and 13.5 mm outside diameter. Hot water was employed as the heat transfer fluid. During the heat storage stage, it was found that both conduction and natural convection were the major heat transfer mechanism. It was also found that the effect of natural convection on the heat transfer was more significant for the unfinned tube system than that for the finned tube system. The experimentally determined overall heat transfer coefficients were in the range of $50{\sim}250W/m^2K$ and the correlation for natural convection heat transfer as a function of Nusselt and Rayleigh number was proposed.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.16 no.4
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• pp.374-382
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• 2004

Diffuser design is crucial for water-chilled heat storage. Its impact on the system performance is more significant for the underground tank due to inherent limit on the aspect ratio and tank shape. The effect of diffuser shape on the performance of the water-chilled heat storage is numerically investigated. Three dimensional simulation has been conducted for fully incorporating the complex diffuser shape and the non-symmetric tank shape. Mixing at the inlet of the diffuser depends on the inlet Reynolds number, Froude number and the diffuser shape. Three types of the diffuser shape and the broad range of Reynolds number (Re=400, 800, 1200) and Froude number (Fr=0.5, 1.0, 2.0) are examined. The performance of the heat storage tank is evaluated by the thermocline thickness which is reverse to the degree of stratification. The radial regulated plate diffuser, which is the suggested diffuser shape in this study, shows the lowest thermocline thickness in the condition considered.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.225-228
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• 2005

The aim of this study is to evaluate the microbial safety and physical qualities of Korean jerky, and the effect of nisin during storage. Jerky processed packages with or without nisin (100 IU or 500 IU) were stored at room temperature (25 $^{\circ}C$) for 60 days, and samples measured for quality at regular intervals throughout this storage period. In the case of 25$^{\circ}C$ storage, the number of mesophilic microorganisms in seasonedbeef packages without nisin increased markedly, but with nisin there was no observed increase. B. cereus cells showed similar trends, although coliform was not detected in all samples. At 25$^{\circ}C$ storage, changes in the cutting force of packages containing nisin showed no significant change, packages without nisin decreased markedly.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.188.1-188
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• 2003

To examine the effect of vacuum packaging on the quality of chicken during storage, microbial (total bacterial counts, mold and yeast, E. coli, and Pseudomonas) changes and drip loss were determined. fresh chicken breasts were prepared and packaged using polyethylene film under vacuum and normal atmosphere, respectively. Samples were then stored at 4$^{\circ}C$ for two weeks. At various time intervals during storage, sample was taken homogenized, and diluted with 0.1% sterile peptone water, and followed by microbial counts. Microbial changes of total bacterial counts, mold and yeast, E. coli, and Pseudomonas during storage of chicken were significantly decreased by vacuum packaging. Drip loss was also significantly decreased. These results indicate that vacuum packaging of chicken should be recommended as a suitable storage method in terms of microbial safety as well as quality of chicken.

• Korean Journal of Plant Resources
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• v.11 no.1
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• pp.111-117
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• 1998

The effect of chitosan on physicochemical and organoleptic properties of Nabak kimchi was studied during fermentation at 2$0^{\circ}C$ . Viscosity of the juice of Nabak kimchi added with chitosan was lower than that of control group. The viscosity was gradually increased during storage period, especially from 5 days to ,7 days of storage. Initial pH was higher in control group than inchitosan groups. The pH of controlgroup decreased rapidly during 4 days of storage. The pH of chitosan groups was slightly increased during the first 3 days of storage and decreased thereafter. Acidity was rapidly increased from 3 to 5 days. Reducing sugar contents increased up to 3 days and decreased thereafter. Acidity was rapidly increased from 3 to 5 days. Reducing sugar contents increased upto 3 days and decreased therafter. Glutamic acid, alanine, threonine, aspartic acid, proline and valine were the major free amino acids, and as the fermentation preceeded they were increased gradually. There were signigicant differences in saltiness, sourness and aged odor in sensory evaluation of Nabak kimchi solution during fermentation at 2$0^{\circ}C$.

• KIEAE Journal
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• v.14 no.2
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• pp.87-98
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• 2014

This study is to identify quantitatively the function of carbon dioxide emissions reduction due to temperature and energy reduction according to direct carbon dioxide storage, shade provision, and evaportanspiration of urban park. According to the result of study, landscape tree indicated high carbon dioxide storage effect compare to bush, in which broadleaf tree indicated higher storage function than coniferous tree. It is believed to be the storage of carbon dioxide can be increased by increasing the composition rate of forest plants in the urban park. According to the direct estimation result of carbon dioxide storage in terms of example area, storage of carbon dioxide is estimated to be "seoul a zone" $476,818.8kg{\cdot}CO_2/m^2yr$, "anyang b zone" $186,435.7{\cdot}CO_2/m^2yr$, "daejeon c zone" $262,826{\cdot}CO_2/m^2yr$, "kwangju d zone" $231,657.8{\cdot}CO_2/m^2yr$. The carbon dioxide storage per unit area estimated to be "seoul a zone" $3.4{\cdot}CO_2/m^2yr$, "anyang b zone" $5.0{\cdot}CO_2/m^2yr$, "daejeon c zone" $2.6{\cdot}CO_2/m^2yr$, "kwangju d zone" $5.6{\cdot}CO_2/m^2yr$. The result of indirect carbon dioxide reduction effect estimated to be "seoul a zone" $291,603.4{\cdot}CO_2/m^2yr$, "anyang b zone" $165,462.4{\cdot}CO_2/m^2yr$, "daejeon c zone" $141,719.2{\cdot}CO_2/m^2yr$, "kwangju d zone" $154,803.4{\cdot}CO_2/m^2yr$. Carbon dioxide reduction potential amount through the urban park was increased to 1.6 times to 1.8 times when calculated to the indirect effect.

• Journal of the Korean Applied Science and Technology
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• v.10 no.2
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• pp.49-56
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• 1993

The effect of frozen storage and cooking methods on lipid oxidation in chicken meat was studied. Chicken meats were stored 0, 30, 60, 90, 120 days at $-18^{\circ}C$ and were evaluated before and after cooking. 1. The crude fat content of chicken meat is the highest thigh meat with skin in microwaving. Fat content was increased duting 30 days of frozen storage, and then after. 2. Peroxide value, acid value and TBA value was increased during the days of storage because lipid autoxidation was processed cooking and during frozen storage time. The peoxide value and acid value were higher compared to sample cooked by other methods. 3. The fluoresence units were increased with frozen storage, and initial levels of fluoresent after processing. 4. The fatty acid composition of chicken meat fats is mainly palmitic acid and oleic acid, and the effect of frozen storage and meats part is not significantly change but fatty acid significantly change according to frying that linoleic acid was increased during frozen time. From all the results obtained in this study it can be conclude that lipid autoxidation of the chicken meat frozen storage at $18^{\circ}C$ was consistantly processed, and breast meat oxidation was increased than thigh meat because chicken breast meat include many polyunsaturated fatty acid. Frying was significantly increased highest than other cooking methods.

• Journal of Biosystems Engineering
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• v.17 no.2
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• pp.156-170
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• 1992

The force-deformation relationship gives the basic physical properties of the fruits such as the bioyield point, the rupture point, and the deformations at the bioyield point and the rupture point. These informations are very important to study the stress-strain relationships of the fruits. This study was conducted to analyze those physical properties according to the sampling position of the fruits, and to determine the bioyield point, the rupture point, and the deformations at the bioyield point and the rupture point of the fruits for two different storage conditions(low temperature and normal temperature) and the storage period, and to investigate the effect of loading rate on those physical properties, the hysteresis on the loading-unloading condition and the degree of elasticity of the fruits. The results of the study were as follows : 1. The physical properties(BS, US, BD, and RD) of the test specimen selected from the different sampling positions were quite different. The values of the physical properties were shown smallest ones at the cheek of the fruits, and the statistical test results of the physical properties between the cheek from the other two positions of the fruits showed that there were significant difference at the 1 % level between them. 2. The effect of loading rate on the physical properties of the fruits was relatively large, all the considered physical propertis of the fruits increased with the loading rate, but the hysteresis loss decreased with it. 3. The physical properties of the fruits according to the storage conditions and period showed different, and the bioyield deformation and the rupture deformation of the fruits increased with the storage period, but the bioyield strength and the ultimate strength of the fruits decreased with it. The effect of the storage conditions on the those physical properties showed that the normal temperature storage condition was a little higher than the low temperature storage condition. 4. As a whole, it was shown that the bioyield strength and the ultimate strength of the pear decreased a little faster than those of the apple, and the bioyield deformation and rupture deformation of the pear increased a little faster than those of apple at the two storage conditions.

• Food Science of Animal Resources
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• v.43 no.6
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• pp.1170-1182
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• 2023

The aim of this study was to determine the effect of chitosan (CH)-based nanocomposite coating applications [chitosan+TiO₂ (CHT) and chitosan+TiO₂+rosmarinic acid (CHTRA)] on changes in quality attributes of rainbow trout fillets during cold storage (4℃). Fish fillets were randomly divided into four groups and subjected to treatments (CH, CHT, CHTRA, and control). After treatments, the groups were packaged under a modified atmosphere (40% CO₂+30% O₂+30% N₂) and stored at 4℃ for 18 days. During cold storage, the samples were subjected to physico-chemical and microbiological analyses. During storage, CH, CHT, and CHTRA treatments showed lower aerobic mesophilic and psychrotrophic bacteria counts than the control. However, the differences between coating treatments were not significant. The highest mean pH value was determined in the control group. As the storage time increased, the thiobarbituric acid reactive substances value increased. At the end of the storage period, no significant differences were observed between the treatments, including in the control group. The total volatile basic nitrogen (TVB-N) level in the control group was above 25 mg/100 g on day 15 of storage. However, the TVB-N level in the treatment groups was below 20 mg/100 g on day 18. It was also determined that coating application×storage period interaction had a significant effect on all color parameters (p<0.01). At the end of storage, the highest CIE L* was observed in CHTRA treatment. However, the value of this treatment did not differ from that of the CH treatment.