• 한국신재생에너지학회:학술대회논문집
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• 2006.06a
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• pp.424-424
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• 2006

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.5
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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 $20^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1070-1076
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• 1998

The processing conditions of low salt mackerel (Scomber japonicus) fillet was investigated, in which fresh mackerel was filleted, salted in brine until the expected salt concentration reached, dried with cool air (3 m/sec, $10{\sim}20^{\circ}C$), and finally packed individually in polyvinyl chloride film. Salting time and salt concentration of brine decided the final salt level penetrated into the fillet. As the final salt level was fixed to $0.8{\sim}1.0%, salting for $15{\sim}20 hours with 5% or 10% brine at $5^{\circ}C$ was enough to get that level of salt. Formation of histamine during salting was negligible. Changes in VBN, salt soluble proteins, and histamine formation of salted mackerel fillet during the storage occurred more rapidly in cases of storage at $5^{\circ}C than af $-2^{\circ}C and $-20^{\circ}C. Oxidation of lipid during the storage progressed, however it was delayed longer then 100 days in case of storage at $-20^{\circ}C. Addition of sodium erythrobate or ginger extracts could provide some extent of browning retardation. The shelf-life of the salted mackerel fillet based on panel scores of brown color and rancidity appealed to be 14 days when stored at $5^{\circ}C, and more than 28 days in case of storage at $-2^{\circ}C and about 3 months stored at $-20^{\circ}C.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.21 no.9
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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.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.9 no.3
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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.