• The Journal of the Acoustical Society of Korea
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• v.40 no.6
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• pp.555-565
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• 2021

The goal of this study is to improve flow and noise performances of existing backward-curved blade centrifugal fan system used for circulating cold air in a refrigerator freezer by optimally designing airfoil shape. The unique characteristics of the system is to drive cold airflow with two volute tongues in combination with duct system in a back side of a refrigerator without scroll housing generally used in a typical centrifugal fan system. First, flow and noise performances of existing fan system were evaluated experimentally. A P-Q curve was obtained using a fan performance tester in the flow experiment, and noise spectrum was measured in an anechoic chamber in the noise experiment. Then, flow characteristics were numerically analyzed by solving the three-dimensional unsteady Navier-Stokes equations and noise analysis was performed by solving the Ffowcs Williams and Hawkins equation with input from the flow simulation results. The validity of numerical results was confirmed by comparing them with the measured ones. Based on the verified numerical method, blade inlet and outlet angles were optimized for maximum flow rate using the two-factor central composite design of the response surface method. Finally, the flow and noise performances of a prototype manufactured with the optimum design were experimentally evaluated, which showed the improvement in flow and noise performance.

• Food Engineering Progress
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• v.13 no.4
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• pp.308-313
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• 2009

This study was conducted to design and fabricate a heat pump that can produce some weather conditions similar to those of the dry season of the rough rice in Korea, and to investigate basic performances of the apparatus. During the drying test, the amount of energy consumption and drying characteristics were measured at four different temperature levels ranging between 20$^{\circ}C$ and 50${^{\circ}C}$. In the psychrometric chart, the freezing capacity and refrigerant circulation ratio of the heat pump were 173 kJ/kg and 49.6 kg/hr, respectively. Therefore, coefficient of performance was 5.5, which was superior to that of refrigerant R-22 (4.0) in standard refrigeration cycle. In addition, the time to reach target drying temperature (30${^{\circ}C}$) and relative humidity (40%) were 6 minutes and 7 minutes, respectively. Temperature differences between the drying temperature and the rice were 1.5${^{\circ}C}$ and 8.5${^{\circ}C}$ at the drying temperatures of 21.9${^{\circ}C}$ and 48.7${^{\circ}C}$, respectively. This result demonstrated that the increased temperature of the rice in the drying section decreased sufficiently in the tempering section. At the drying temperatures of 21.9, 30.7 38.8, and 48.7${^{\circ}C}$, drying rates were 0.29, 0.61, 0.85, and 1.26%/hr, respectively, which were similar to those of commercial dryer. In addition, the amounts of energy consumption were 325, 667, 692, and 776 kJ/kg, respectively. These results showed that this dryer saved up to 86% of energy consumption compared with the commercial dryer, which uses 4,000-5,000 kJ/kg of fossil fuel.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2008.06a
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• pp.287-287
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• 2008

HTS-케이블은 구리도체 대신 고온초전도도체를 사용하여 저항이 0이 되는 초전도현상을 이용하여 대용량 전력수송이 가능한 전력케이블로서 대도시의 전력부하 집중문제를 해결할 수 있는 환경 친화적 전력케이블이다. 최근 고온초전도선재의 고임계전류밀도화 및 장척화에 힘입어 HTS-케이블의 실용화를 목표로 경제성이 있는 전력케이블을 개발하려는 움직임뿐만 아니라 실증시험 등 활발한 연구가 진행 중이다. 그러나 초전도전력케이블에서 발생되는 교류손실은 케이블의 효율을 저하시킬 뿐만 아니라 냉동기비용 증가로 인한 기존 케이블과의 가격경쟁에서 경제성을 저하시키는 주된 요인으로 작용하기 때문에 이의 상용화에 앞서 교류손실에 대한 정확한 규명이 되어야 하며 또한 실계통 투입 시 중요한 선로임피던스에 대한 정확한 규명도 필요하다. 본 논문에서는 실제 한전 주관으로 고창시험장에 설치된 배전급 22.9 kV, 100 m, 50 MVA급 3 상 HTS-케이블에 대한 통전특성을 규명하기 위하여 먼저 HTS-케이블의 DC 통전특성을 조사하였다. 또한 3상평형운전상태에서 AC 통전특성(인덕턴스 및 교류손실)을 실험적으로 조사하였으며 5m-케이블에서 측정된 결과와 비교 검토하였다.

• Korean journal of food and cookery science
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• v.17 no.2
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• pp.149-155
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• 2001

Namul cooked with the standard recipe was examined by research of microbiological test for three months and sensory evaluation of frozen namul after reheating. When the namul was freezed storage, in the microbiological test namul began to change on the 40th day, but there was no problem about stability of storage until 3 months. The overall qualities of taste, flavor, color and texture were examined by sensory evaluation of frozen namul after reheating. The pH was seemed to change slowly, its color was changed on the 20th day from the beginning of storage. Radish root represented substantial difference in texture and overall quality on the 20th day. The off-flavor of immature pumpkin stated on the 25th day. Later 10days nettle tree mushroom began to be changed in its taste, texture, overall quality and appearance, then on the 25th day it was seemed to have low preference. But oak mushroom kept its quality good for 25 days. Oyster mushroom was changed in color, appearance and overall quality on the 20th day. Bracken had low preference in taste, texture and moisture on the 25th day. The color of spinach was changed on the 15th day, and its taste on the 20th day. Soybean sprout was changed in taste, texture and overall quality on the 15th day, and overall quality marked low preference on the 25th day Root of bell flower was changed on the 25th day(p<0.05).

• Journal of Hydrogen and New Energy
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• v.35 no.2
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• pp.205-215
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• 2024

This study introduced a direct contact heat exchanger to enhance the efficiency of polymer electrolyte membrane fuel cells (PEMFCs) systems. According to previous research, 28% of the operating costs of fuel cell systems are attributed to heat exchanger devices, prompting the design of a direct contact heat exchanger to address this issue. Optimal configurations were determined through computational fluid dynamics analysis and experimental device fabrication, and the enhanced heat exchange performance of the heat exchanger was experimentally confirmed. Through this, the contribution of the direct contact heat exchanger to the heat management and efficiency enhancement of PEMFC systems was established.

• Food Science and Preservation
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• v.17 no.1
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• pp.1-8
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• 2010

We investigated the effect of freezing on changes in the chemical components of semi-dried red pepper (SDRP). We used storage temperatures of $0^{\circ}C,\;-10^{\circ}C,\;-20^{\circ}C,\;and\;-70^{\circ}C$. After 30 days of storage, capsaicin content had decreased by 40% at $0^{\circ}C$ and by 21% at $-20^{\circ}C$. Initial vitamin C content was 1,358.02 mg%. Compared with control, the $0^{\circ}C$ storage group showed a significant decrease in vitamin C content but no such decrease was noted in the $-20^{\circ}C$ and $-70^{\circ}C$ storage groups after 30 days. ASTA values were not influenced by storage temperature or period, in agreement with previous results. We concluded that storage was effective at temperatures of less than $-20^{\circ}C$. Next, both dried red pepper (DRP) and SDRP were stored at $-20^{\circ}C$ for 12 months. DRP had the lower level of capsaicinoids (55.01 mg%) owing to the long drying time. After 12 months, SDRP capsaicinoid had decreased by 30-33%, compared with a decrease of 54% in DRP. Initial vitamin C contents were 721.48 and 955.25 mg% in DRP and SDRP, respectively, and, after 12 months, vitamin C loss in the SDRP group (37%) was less than that in fresh red pepper (FRP) samples (45%). Initial $\beta$-carotene content was greatest in the FRP group (259.82 mg%), and that of DRP decreased by 20% after 12 months. The color a/b value of SDRP (1.40) was greater than that of DRP (1.00).

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.274-282
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• 2011

The purpose of this study was to investigate factory workers' knowledge of sanitation management of school foodstuffs and sanitation practices. A questionnaire that identified employees' food safety sanitation management knowledge and practices was developed based on a review of literature. Subjects consisted of 221 factory workers employed at 34 factories in the Daegu and Gyeongbuk areas. Almost half of the factory workers were 40~49 years of age (45.7%), 34.8% had 1~3 years of work experience, 62.4% of the respondents received food safety education 1~2 times a month and 75.1% of the respondents were satisfied with sanitation education. However, the total score for factory worker sanitation knowledge was low: 4.63/9. Sanitation performance was self-evaluated using a Likert 5-point scale. The total mean score for the factory workers' sanitation performance was 4.63/5. Satisfaction level and the amount of sanitation education, application of sanitation knowledge, attitude regarding sanitation management, and sanitation management performance level were significantly high among workers employed in a HACCP certification facility (p<0.05). The difficulties were found to be sanitation management and the time to deliver food to schools. To instill a sense of duty and pride among workers and to ensure that the food suppliers provide best-quality school foodstuffs safely, school dietitians and factory managers must actively educate workers in safe food handling and sanitation.

• Journal of Chest Surgery
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• v.30 no.6
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• pp.553-558
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• 1997

Arterial allografts have known advantages over prosthetic vascular conduit for treatment of heart valvular disease, congenital heart disease and aortic disease. Cell viability may play a role in determining the longterm outcome of allografts. Endothelial cell is one important part in determining the allograft viability. To evaluate the viability of endothelial cells using current allograft preservation technique, porcine heart valve leaflets and arterial wall were subjected to collagenase digestion. Single endothelial cell suspension was labeled with GSA-PITC(Griffonia simplicifolia agglutininfluorescein isothiocyan te), a vascular, endothelial cell specific marker. The cell suspension was washed and incubated with Pl(Propidium iodide), which does not bind with viable cells, Endothelial cell viability was evaluated by calculating the percentage of GSA-FITC(+) and Pl(-) group using flowcytometric analysis. Allografts were treated with $4^{\circ}C$ antibiotic solo!ion for 24 hours for sterilization. After this, half of allografts were stored in $4^{\circ}C$ RPMI 1640 with HEPES buffer culture medium with 10% fetal bovine serum for 1 to 14 days(Group I). Another half of allografts were cryopreserved with a currently used technique (Group II). During the procurement and sterilization of arterial allografts, 22.8% and 24.4% of endothelial cell viability declined, respectively. In Group I, 11.9% of endothelial cell viability declined further steadily during 14 days of storage. In Group II, 13.7% of endothelial cell viability declined. These results show that largest loss of endothelial cell viability occurs during the nitial process. After 14 days of arterial allograft storage under $4^{\circ}C$ nutrient medium or cryopreservation, about 40% of endothelial cell viability is maintained. There were no differences between the endothelial cell viability from aortic valve leaflet, pulmonic valve leaflets, aortic wall and pulmonic wall.

• Analytical Science and Technology
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• v.23 no.1
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• pp.83-88
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• 2010

For the evaluation of our laboratory's 11-nor-${\Delta}^9$-tetrahydrocannabinol-9-carboxylic acid (THCCOOH) urinalysis test, THCCOOH urinalysis test was carried out with Certified Reference Material (CRM). The used CRM was THCCOOH in freeze-dried urine produced by NIST as Standard Reference Material 1507b. Comparing the estimated value of our laboratory with CRM, the results was coincided in the confidence level of approximately 95%.

• Journal of the Korean Society of Food Culture
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• v.21 no.4
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• pp.426-432
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• 2006

This study was conducted to investigate the changes in quality characteristics of frozen maesil according to thawing methods. The quality of maesil thawed in microwave oven was superior to those thaw in refrigerating temperature(5 $^{\circ}$) and in room temperature(25 $^{\circ}$). Drip loss of maesil thawed in microwave oven was 3.2${\pm}$0.2%. The total content of free sugars of maesil was 426.6 mg%, and 3% of them was decreased during thawing in microwave oven. The total content of organic acids was 5,297.2 mg%, and 2.5% of them was decreased during thawing in microwave oven. The total content of free amino acids was 281.4 mg%, and 2.1% of them was decreased during thawing in microwave oven. The principle ingredients of frozen maesil was stand for the lost contents of free sugar and a content loss of free organic acid and free amino acid were the fewest by thawing. Antioxidant effect for soybean oil and linoleic acid of maesil extract were expressd POV and TBA values. Antioxidative activity of fresh maesil extract was highest followed by maesil thawed in microwave oven, thawed in refreezing temperature (5$^{\circ}$)and room temperature (25$^{\circ}$)