• 한국신재생에너지학회:학술대회논문집
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• 한국신재생에너지학회 2006년도 춘계학술대회
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• pp.424-424
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• 2006

• 한국수산과학회지
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• 제18권5호
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• pp.409-416
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• 1985

In previous paper (Lee et al., 1983) processing method of sardine meat "surimi" was described as a part of the wort to develop new types of ready-to-cook food materials with dark fleshed fishes. As the other part of the work, processing of low salt mackerel fillet was investigated, in this paper, in which fresh mackerel was filleted, salted in brine or with dry salt for an adequate time until the expected salt concentration reached, washed, air dried (3 m/sec, 15 to $20^{\circ}C$), and finally packed individually in K-flex film bag by vacuum or $N_2$ gas substitution. Salting time and salt concentration of brine was decided by the salt level penetrated into the fillet. As the final salt level was fixed to 4 to $5\%$, salting for 20 hours with $10\%$ dry salt or in $15\%$ brine at $5^{\circ}C$ was enough to get that level of salt. If the final salt level was set 5 to $6\%$, salting for 20-24 hours with $15\%$ dry salt or in $20\%$ brine was adequate. Salt penetration, however, was not much influenced by salting method and temperature. Changes in VBN and salt soluble protein occurred more rapidly in cases of salting with dry salt at $20^{\circ}C$ than salted in brine at $5^{\circ}C$, although it was not significant in the period of 20 to 24 hours. Oxidation of lipid and histamine formation during salting at $20^{\circ}C$ could not be neglected if it was delayed loger than 25 hours. Insolubilizing the salt soluble proteins during the storage of salted fillet occurred rapidly regardless of storage temperature. Browning and histamine formation, however, was depended on temperature and packing condition. In case of air pack, deterioration by browning and rancid was deeply developed but not the case for the packs by vacuum or $N_2$ gas substitution. The shelf-life of the salted mackerel fillet based on panel scores of brown color and rancidity, appeared 21 days for the air packed, and more than 30 days for vacunm or $N_2$ gas packed fillet at $20^{\circ}C$.

• 한국식품과학회지
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• 제30권5호
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• pp.1070-1076
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• 1998

고등어를 fillet상태로 전처리하고 경도와 염도를 갖도록 적당시간 염수처리 및 냉건한 다음 소비자 단위로 포장하여, 저온유통시 상당한 보장력을 갖는 제품을 개발하기 위해 가공조건 및 저장중의 품질변화 등을 검토하였다. 5% 및 10%의 염수를 $5^{\circ}C$에서 고등어 fillet를 염수처리한 결과, 최종 염농도는 $0.8{\sim}1.0%$였으며 $15{\sim}20$시간에 최고농도에 달하였다. 염수처리중 휘발성염기질소(VBN) 및 histamine의 생성은 30시간 염장동안 각각 15 mg/100 g, 2.5 mg/100 g 이하로서 거의 변화가 없었다. 시제품의 저장 중 휘발성염기질소는 $5^{\circ}C$저장 경우 10%염수처리구가 저장 30일까지 선도가 유지되었고, 5% 염수처리구들은 2주일이 그 한계였으나 sodium erythorbate를 첨가한 것은 저장 20일까지 연장되었다. $-2^{\circ}C$ 저장의 경우는 저장 30일경에 5%염수 처리구에서만 초기부패를 보였고 5%염수에 polyphosphate를 첨가한 시료구에서는 저장 40일경에 초기부패하였고, 그 외의 시료에서는 저장 40일까지 양호하였고, $-20^{\circ}C$ 저장구는 모든 시료구에서 저장 100일까지 거의 문제가 없었다. Histamine의 경우 모든 시료구에서 초기부패시 까지 그 함량이 미량으로 나타나 문제가 없는 것으로 나타났다. 저장 중 지질변패와 갈변도는 $5^{\circ}C$저장구 보다 $-2^{\circ}C$와 $-20^{\circ}C$가 안정하였고, 그 중에서 sodium erythrobate와 생강추출물을 첨가한 시료구가 효과적 이었다. 관능평가는 $5^{\circ}C$저장구의 경우 저장 $16{\sim}21$일 경에 점질물과 산패취가 발생하여 상품으로서의 가치를 상실하였고, $-20^{\circ}C$ 저장구는 저장 100일 까지 상품으로서 가치를 유지하였다.

• 설비공학논문집
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• 제21권9호
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• pp.496-504
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• 2009

In order to investigate the feasibility of a direct ice slurry transporting system for the purpose of district cooling, a case study of field application is performed. The research aims include the field measurement of ice packing factor, the performance of coldness delivery, and the branching characteristics of ice slurry. Two representative types of pipe branch are dealt with in this work. For the slurry flow with ice volume fraction of 0.16 or less, the pipe blocking due to aggregation is not observed. Based on the time-wise variation of temperature in the storage tank, a calculating method of ice packing factor is newly developed, which seems to be useful when the brine concentration is unknown. It is confirmed that the mass flow rate of ice slurry per unit cooling load is markedly reduced with increasing the ice content. The pumping power also decreases, but remains unchanged for high ice fractions. The distribution of ice particle before and after branching shows a good uniformity within the range of 5% difference, but yields a unique trend depending on the flow rate.

• 설비공학논문집
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• 제9권3호
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• pp.343-353
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• 1997

This paper presents a theoretical model for predicting transient behaviors during storage process of the cool storage system using the R141b clathrate. Introduction of the lumped capacitance method along with a brine reservoir having large thermal capacity yields a set of simplified energy equations. Based on the Arrhenius equation and the known experimental findings, the formation rate of clathrate for which the degree of subcooling is properly accounted is newly developed. An effective nondimensionalization of the model equations facilitates the closure of modeling as well as parametric study. Calculated results for a specific case not only simulate a typical pattern of temperautre variation in the tank successfully, but also agree reasonably well with available data. The effect of each characteristic parameter on the system performance is also investigated. It is revealed that the dominant among relevant parameters are the activation energy of reaction, the degree of subcoling and the initial mass fraction of refrigerant. Finally, the uncertainty associated with modeling of the shaft work variation appears to need further studies.