• Journal of Advanced Marine Engineering and Technology
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• v.34 no.4
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• pp.460-469
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• 2010

In spite of the global-class aquaculture and fishing technology of our country, the processing technologies are lags behind the other nations relatively. The processed marine products are mainly frozen foods, canned goods, salty food (fermented fish products), fish paste products (boiled fish paste), and we can see that the high-value dehydrated foods by drying are very few. These problems are considered to be caused directly by the lack of drying technologies. This paper is concerned to the experimental results of drying heat transfer characteristics for the green energy type vacuum dryer for the high quality sea foods production.

• Journal of Hydrogen and New Energy
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• v.27 no.4
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• pp.462-469
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• 2016

This paper presents the results of thermodynamic cycle analysis and performance tests of alternative mixtures in low temperature applications. Two near-azeotropic binary mixtures R-152a/R-1270 (35:65 by wt.%) and R-290/E170 (35:65 by wt.%) are considered in this study. They have zero ODP (Ozone Depletion Potential) and much lower GWP (Global Warming Potential) than R-404A which is an alternative of R-502. Refrigeration cycle characteristics such as cooling capacity, coefficient of performance, suction and discharge pressures and temperatures are compared to those for the baseline refrigerants (R-502 and R-404A) cycles. The performance tests are conducted at the evaporation and condensation temperatures of $5^{\circ}C$ and $45^{\circ}C$, subcooling and superheating temperatures of $5^{\circ}C$, respectively. Performance comparisons between baseline and alternative refrigerants are conducted on the same cooling capacity. The system performance of newly proposed refrigerant mixtures show promising results.

• Journal of Korean Society of Forest Science
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• v.110 no.3
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• pp.406-418
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• 2021

This study was conducted to evaluate optimal storage techniques for bare root plants and container seedlings of Quercus variabilis and Zelkova serrata in order to maintain high quality of seedlings until planting. Refrigerated storage treatments were given at two temperatures (-2℃ [freezing] and 2℃ [cooling]) for nine different durations (0, 15, 30, 60, 120, 180, 240, 300, and 360 days after storage). We analyzed total nonstructural carbohydrate (TNC) content and measured shoot moisture content (SMC) during the storage stage and survival rate (SR) and dry weight during the planting stage of seedlings. The TNC content and SMC of the seedlings of the two species decreased with an increase in storage duration. The TNC content of seedlings rapidly decreased after 180~240 days of storage. The TNC reduction rate in the freezing treatment was lower than that in the cooling treatment. Also, with an increase in the storage duration of the two species, the SMC reduction rate in the cooling treatment increased in comparison with that in the freezing treatment. In both the species, the SR after planting decreased rapidly after 60 days of cooling storage and 180 days of freezing storage, respectively. The SR after planting was less than 60% when the TNC content for both the species dropped below 20 mg g^-1. In addition, the SR was lower than 80% when SMC measured before storage decreased by approximately 30% and 20% for Q. variabilis and Z. serrata, respectively. Our results suggest that cooling (1~2℃) storage is recommended for a short-term period (2 months or less), whereas freezing (-2~-4℃) storage is suitable for longer periods (2~6 months). These optimal storage techniques, allied with seedling harvesting and handling systems, will improve the quality of seedling production in nursery stages and increase seedling growth performances in plantations.

• Journal of Food Hygiene and Safety
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• v.32 no.5
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• pp.363-370
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• 2017

In this study, we stored frozen shrimp (Litopenaeus vannamei) at $4^{\circ}C$ during 12 days and investigated the effect of chitosan coating with natural preservatives (0.05% carvacrol, 0.05% thymol) on the growth of microorganism (mesophilic bacteria, psychrophilic bacteria, Pseudomonas spp., $H_2S$ producing bacteria) and physiological characteristics (total volatile basic nitrogen and pH) and sensory evaluation (appearance, odor and general acceptance). Chitosan coating with natural antimicrobial compounds (0.05% carvacrol and 0.05% thymol) had inhibited the growth of all the target microorganism and showed the significant antimicrobial activity (p < 0.05) to mesophilic bacteria, psychrophilic bacteria and $H_2S$ producing bacteria until 12 day (the last day of this study). These treated groups had showed the significant difference (p < 0.05) in total volatile basic nitrogen and all the sensory characteristics but not in pH. Therefore, chitosan coating combined with natural antimicrobial compounds (0.05% carvacrol and 0.05% thymol) showed the effective antimicrobial activity on major spoilage microorganism on shrimp and could be used to elongate the shelf life of refrigerated shrimp.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.3
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• pp.221-229
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• 1993

In this study fermentation of fresh ascidian was attempted to widen the utility of ascidian. Fresh deshelled and sliced ascidians were fermented for 90days at $25^{\circ}C$ with different salt contents of 5, 10, 15 and $20\%$ (w/w) and at $5^{\circ}C$ with 5 and $10\%$ salt. Changes of such components during fermentation as free amino acids, nucleotides and the related compounds, volatile basic nitrogen(VBN), trimethyl amine(TMA), amino nitrogen and total creatinine were determined. VBN increased rapidly after 30days of fermentation at $25^{\circ}C$ while slowly in cases of fermentation at $5^{\circ}C$ and with high salt concentration. Amino nitrogen and the total creatinine also increased gradually until 45 days and 30days of fermentation, respectively, hereafter tended to decrease. ATP and ADP seemed to degrade rapidly in fresh ascidian post harvest and AMP, IMP and inosine also degraded down to hypoxanthine during fermentation. After 45days of fermentation, in the free amino acid composition of fermented ascidian were taurine, proline, glutamic acid, histidine, lysine, alanine and valine in order. The amino acids known as sweetner like prolline, lysine, alanine and glycine were in increased in fermented ascidian. The result of sensory evaluation of fermented ascidian pretreated with acid or sulfite solution showed that the peculiar taste and flavor of ascidian remained without browning for 45days fermentation at $5^{\circ}C$.

• Journal of Energy Engineering
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• v.11 no.1
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• pp.1-9
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• 2002

The purpose of this study is to maintain high efficiency and reasonable use of cool thermal storage systems operated in the domestic building sector. As the result of efficiency test from the five types of operated cool storage systems on the condition that COP ranges are 2.6 to 3.4 during the day time and 2.1 to 3.0 during the night time and it decreased by more than 30% of rated COP given 3.8 to 3.0. The Analysis of cool storage rate shows that only 3 (21.4%) systems out of 15 buildings hold to over 40% capacity for its total capacity. To prevent the decrease in operating efficiency, it should correct the malfunction of 3-way valve and expansion valve and the mistake of control values for schedule program and increase cooling tower capacity. In order to improve piping line, it needs bypass brine line off refrigerator, separation of chilled water line with Ice Slurry system at day and night time and speed control of chilled and warm water pumps. This study does require the more studies on improving difficulty of increasing cooling load with Ice on Coil system, waterproofing with Ice Ball system, COP drop during the night time with Ice Lens, low operating temperature during the day time with Ice Slurry and increasing of Power loss due to hot gas de-icing with Ice Harvest in the future.

• Journal of Advanced Marine Engineering and Technology
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• v.38 no.9
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• pp.1027-1031
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• 2014

Free cooling system is used to reduce energy consumption of cooling system. Free cooling system is consisted of cooling group and dry-cooler in which heat exchange of chilled water and out air is conducted. Although this system has an excellent energy saving effect in place having cooling load regularly, data or material of design for free cooling system is lacked. In this study, characteristics analysis of free cooling system is conducted through software HYSYS with changing some facts. The main result is following as : Dry-cooler capacity is influenced by out air temperature, required chilled water temperature and LMTD(Logarithmic Mean Temperature Difference) of heat exchanger. As out air temperature is more low, dry-cooler capacity become increased. in addition, as required chilled water temperature is more high and LMTD is more low, the out air temperature range is widened for using dry-cooler. If out air temperature is below $0^{\circ}C$, antifreeze need to be used because freeze and burst can be occurred. In case of South Korea, antifreeze of 34% of ethylene glycol concentration is proper. When compressor load of R22, R134a and R407C is compared, considering environmental regulation and energy consumption, R134a is best working fluid.

• Korean journal of food and cookery science
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• v.15 no.4
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• pp.353-357
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• 1999

The textural characteristics of mungbean flour gels and mungbean cake(Bindaedduk) were investigated in steam and microwave reheating condition after 20$^{\circ}C$, 5$^{\circ}C$ and -18$^{\circ}C$ storage. The hardness of mungbean flour gels were 2.36 kg in microwave reheating and 3.59 kg in steam reheating after 6 days frozen storage, respectively and its gumminess were increased after reheating. The hardness of mungbean flour gels did not significantly change with the storage temperature. The textural characteristics of mungbean cake made with 2 parts of mungbean flour and 1/2∼1/8 parts of nonwaxy rice flour had the similar values in spite of the different compositions. Microwave reheated mungbean flour gels had the different hardness values of 4.13 kg in non package and 1.70 kg in polyethylene film wrap after 24 hours storage at 20$^{\circ}C$. In sensory evaluation mungbean flour gels showed the high scores in hardness and the unpleasant flavor after reheating but mungbean cake of different compositions showed the good sensory qualities.

• Journal of the Korean GEO-environmental Society
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• v.13 no.11
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• pp.51-60
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• 2012

In order to characterize the shear strength of the frozen sand for foundation design in cold region and prediction of adfreeze bond strength, many researchers developed test techniques and carried out many tests to analyze shear strength properties of the frozen sand for half a century. However, many studies for shear strength properties of the frozen sand have been carried out with limited circumstances, even though shear strength of the froze sand can be affected by various influence factors such as soil type, temperature conditions, and magnitude of normal stress. In this study, direct shear test equipment was used to analyze the shear strength characteristics of the frozen sand. Direct shear test equipment was designed for cold weather, and the direct shear tests were carried out inside of large-scaled low temperature chamber. Three soil types-two uniform sands and one well graded soil were used to analyze the shear strength of the frozen sand with three different temperature conditions and three different vertical confining pressures. In this research, a series of direct shear tests for shear strength of the frozen sand have been conducted to demonstrate the efficiency of effectiveness of the test equipment and low temperature chamber. This research also showed that shear strength of the froze sand increased with decreasing temperature condition, but the influence of vertical confining pressure was insignificant to the shear strength of the frozen sand.

• Korean journal of food and cookery science
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• v.13 no.2
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• pp.106-112
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• 1997

The effect of low concentrations of allspice (Pimenta dioica L.) in culture broth as an antibacterial agent against Escherichia coli 0157:H7 and Staphylococcus aureus 196E was tested at 35,5 and -20$^{\circ}C$. Tryptic soy broth (TSB) containing 0∼2% (w/v) of allspice was inoculated with 10$\^$5/∼10$\^$6/ cells/$m\ell$ of E. coli and S. aureus and incubated at each temperature. The growth of E. coli was not inhibited at 0.1∼1.0% allspice and growth occured at 2％ allspice but only after a prolonged lag period. Growth of S. aureus was inhibited with increasing concentration of allspice at 35$^{\circ}C$. Growth of S. aureus occured at the presence of 0.1∼0.3% allspice but the viability of S. aureus at 0.5∼2.0% allspice was decreased during storage at 35$^{\circ}C$. During refrigerated storage at 5$^{\circ}C$, inhibition of E. coli and S. aureus was increased with the progress of time and increasing spice concentration. During frozen storage at -20$^{\circ}C$, antibacterial activity of allspice against E. coli was increased with increasing storage time and spice concentration while that activity against S. aureus was effective during early period of storage. There was no major changes in population of S. aureus in TSB with different concentration of spice frozen at -20$^{\circ}C$. Viable counts of E. coli and S. aureus at 0.l％ of allspice was less than that of control during frozen storage.