• Solar Energy
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• v.19 no.2
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• pp.1-8
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• 1999

The heat transfer characteristics of ice storage system of falling film type using sprial coil is investigated. The experimental facilities consisted of a water tank, spiral coils located above the tank, an upper water distributor, and a circulating water pump. Water is distributed uniformally over the spiral coils and it forms falling thin films. In the process of freezing, ice is formed on outside of the spiral coils through recirculation of tank water. In the process of melting, ice is melted with return water from the heat load, while the water is chilled again and drops into the tank. The results of falling film type of ice thermal storage system are as follows. The highly efficient shower flowrates for icing is near $3{\ell}/min$. Icing rates on spiral coils is rosed while brine flowrates is increased. Lower brine temperature is not only increased freezing rates but. also become higher total icing weight and overall heat transfer coefficient. Smaller shower flowrates is obtained lower water temperature on outlet for a long time. The amounts of quantity can be detected more accurately by measuring storage tank weight.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.158-165
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• 2007

This study was carried out to evaluate the rheological properties of cake flour with 3% of commercial multi-emulsifiers(P company, W company, O company) based on flour. Rheological properties were analyzed by Falling number, RVA, Alveograph and Farinograph. In Falling number, viscosity of cake flour with multi-emulsifiers was increased. In RVA, initial pasting temperature was increased by adding multi-emulsifier except for W company. and peak viscosity, final viscosity and setback were increased but breakdown was decreased. In Alveogram, P and P/L value were decreased but L and G value were increased. In Farinogram, water absorption was decreased but dough development time was increased and stability was increased except for P company.

• Proceedings of the KSME Conference
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• 2003.11a
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• pp.90-96
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• 2003

Numerical analyses have been performed to obtain the absorption heat and mass transfer coefficients and the absorption mass flux from a falling film of LiBr solution. In the present study, the behavior of laminar-wavy falling film in the vertical absorber was studied analytically and experimentally. The change of absorption performance on mean film thickness, wave amplitude, wave celerity was analysed. The heat and mass transfer equations are solved simultaneously to give the temperature and concentration variations at the LiBr solution/refrigeration vapor interface and at the wall. Effects of uniform film, wavy film and film Reynolds number on the heat and mass transfer coefficients have been estimated. The analytical results of the uniform and wavy falling film in the bare tube was higher than experimental result for $Rd_{t}<100$. The absorption performance showed the maximum at the wavy film by the insert device(spring).

• Journal of Biosystems Engineering
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• v.19 no.2
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• pp.112-123
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• 1994

At present, no appropriate drying conditions can be found for the heated-air drying of mushroom in Korea. Usually, mushroom is being dried at the temperature range of 40 to $50^{\circ}C$ until the moisture content reaches 10~13% (wb). However, drying characteristics of the mushroom should be investigated for quality improvement and efficient drying operation of the mushroom. The results of this study may be summarized as follows ; 1. The effect of air temperature on the rate of drying was greater than that of relative humidity for drying of mushroom, and the rate of drying was increased with increase in the air temperature. 2. Drying rate for Shiitake mushroom showed falling-rate period of drying without constant-rate period of drying. Drying rate for Oyster mushroom showed a short constant-rate period at the initial stage of drying process, and followed by falling-rate period of drying. 3. Exponential and App.-Diffusion models were found to describe well the drying process of Shiitake mushroom. Exponential and Thompson models for Oyster mushroom in which Thompson model was the most suitable for Oyster mushroom. 4. The equilibrium moisture content of the mushroom decreased with decrease in the air temperature and increase in the relative humidity. In room condition($20^{\circ}C$, 54% RH), the calculated values of the equilibrium moisture content showed 11.17% for Shiitake mushroom and 13.19% for Oyster mushroom, respectively.

• 한국도로학회:학술대회논문집
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• 2005.11a
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• pp.273-276
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• 2005

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.763-767
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• 2005

Effect of ${\alpha}-amylase$ and various emulsifiers on characteristics of bread dough were examined. Fungal or bacterial ${\alpha}-amylase$ and various emulsifiers including monoglyceride (MG), sodium stearoyl-2-lactylate (SSL), and diacetyltartaric acid ester of mono- and diglycerides (DATEM) were added to bread dough both individually and as mixtures. Rheological characteristics of various bread doughs were examined through falling number, farinograph, alveograph, and rapid visco analysis. Results obtained showed falling number decreased via degradation of starch by ${\alpha}-amylase$. In farinogram, addition of ${\alpha}-amylase$ and emulsifiers in dough decreased consistency, water absorption, mechanical tolerance index, and dough development time. Farinogram characteristic was improved by adding SSL+MG to dough formula. Similar to farinogram addition of ${\alpha}-amylase$ and emulsifiers in alveogram of dough decreased overpressure, extensibility, swelling index, and deformation energy. Whereas addition of ${\alpha}-amylase$ did not affect pasting temperature, viscosity of dough tended to decrease.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.706-713
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• 2001

The influencing factor in drying characteristics of fluidized bed drying with different drying conditions for husked barley were carried out. This fluidized drying mechanism of husked barley was consisted of consecutive two falling rate parts, first falling rate period and second falling rate period without showing constant rate period. The drying rate constant was increased with decreasing charged amount and relative humidity and increasing air temperature and air velocity. Since the drying rate constant expressed by Arrhenius type equation in the falling rate period showed good linearity, the falling rate period was condsidered as the controlling step. The activation energy of first falling step was 1,100 cal/gmol, while for second falling step the values showed 1,600 cal/gmol.

• International Journal of Highway Engineering
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• v.8 no.1 s.27
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• pp.25-32
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• 2006

Behavior of concrete pavement due to temperature gradient was investigated for 48 hours at test road using Falling Weight Deflectometer. The deflections at slab center changed similarly to those of ambient temperature and temperature gradients in the slab. And rapid variations in the deflections were observed between 8 to 12 in the morning. However, dynamic modulus of subgrade reaction and joint deflections showed reverse trends to the ambient temperature and temperature gradients. The dynamic modulus of subgrade reaction was significantly affected by temperature gradient when its value got higher. Backcalculated elastic moduli were obtained using AREA method and Method of Equivalent Thickness. The trends of the backcalculated elastic modulus were similar to those of dynamic modulus of subgrade reaction. Measured load transfer efficiencies showed maximum peak in the morning due to dowel locking. However, additional effort is necessary to verify the result.

• Advances in environmental research
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• v.1 no.4
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• pp.289-304
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• 2012

Tris (2-methyl-1-aziridinyl) phosphine oxide (MAPO) is extremely poisonous and persistent in aqueous media. An efficient UV/nano$TiO_2$ process was employed for its mineralization in a high duty falling film photo-reactor based on an experimental design scheme that considers interactions between the main variables. The influencing variables and their range were determined with preliminary studies. The results show substrate mineralization to some extent under mild conditions of: T = $30^{\circ}C$, pH = 8.5, $[MAPO]_0=60\;mg\;L^{-1}$ and $[TiO_2]=110\;mg\;L^{-1}$. The relative importance of the influencing parameters were initial pH > temperature > $[MAPO]_0$ > [$TiO_2$]; while the interdependence of all the parameters was significant. Accordingly, a reduced quadratic expression was developed. Meanwhile, mineralization kinetic studies, based on chemical oxygen demand, revealed a power law model with order of 2.6 during process time until 150 min.

• The Korean Journal of Community Living Science
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• v.20 no.2
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• pp.231-237
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• 2009

This study was conducted to investigate the effects of mugwort powder on two types of flour batters, i.e., medium and cake, using the Falling Number test, RVA test, alveogram, and farimogram. The mugwort powder was added at 3% and 5% on the medium and cake flour bases, respectively. The Falling Numbers of the medium and cake flour batters with mugwort powder were increased due to the alteration of the protein in the flour. Analysis of the RVA characteristics showed that the addition of mugwort powder did not have significant effects on the initial pasting temperature. Peak viscosity, holding strength, final viscosity, and set back values of the medium flour batter were not consistent, but those of the cake flour batter were decreased. The characteristics of the alveogram showed that the addition of mugwort powder increased the extensibility and the swelling index. Farinogram demonstrated that the addition of mugwort powder decreased the water absorption and improved the stability of the medium and cake flour batters.