• Journal of Sensor Science and Technology
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• v.18 no.3
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• pp.245-250
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• 2009

The paper presents the wireless wind chill temperature measurement system that is composed of IEEE 802.15.4 standard wireless communication devices, hot film anemometer and serial communication temperature sensor. It's sometimes very difficult for a person, who lives in a high-rise apartment, to see the outside wind chill temperature due to harsh outside weather. The wind chill temperature is calibrated from an air velocity and air temperature. IEEE 802.15.4 standard wireless communication is ZigBee compatible, and consumes low power in communication. Under the air temperature of 5 $^{\circ}C$ and air velocity ranging from 0 to 50 km/h, the experimental result of wind chill temperature shows good accuracy within 5%.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.410-416
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• 1997

Changes in sensory and physical characteristics of Wanjajeon (Korean pan fried meat balls) were investigated during chill storage for a hospital cook/chill foodservice system. Wanjajeon was cooked, stored at 2$^{\circ}C$ or 7$^{\circ}C$ for 4 weeks, and reheated by using a microwave oven. The physical characteristics such as texture, color and organoleptic properties were measured. The chewiness of Wanjajeon increased during 4 weeks of storage at both temperatures. Reheating of stored Wanjajeon resulted in a significant increase in the hardness and chewiness. The redness (a value) was significantly increased, while the lightness and yellowness (L and b values) were changed slightly. Sensory evaluation showed that Wanjajeon was acceptable for up to 3 weeks of storage at 2$^{\circ}C$ and to 2 weeks at 7$^{\circ}C$. The sample stored at 2$^{\circ}C$ was more acceptable than that of 7$^{\circ}C$ storage through the whole period.

• The Transactions of the Korea Information Processing Society
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• v.7 no.9
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• pp.2815-2826
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• 2000

This paper describes the design and implementation of a CHILL Run-time System(CRS) that provides a running environments of real-time distributed software like as ATM switching software on host computers. To do this, we have proposed an execution model of real-time distributed CHILL proRrams and developed a CHS executinR the software of the execution model on host computers. Because CRS provides transparent runninR environments of target operating system, programmers are able to develop target system software without target system. As it provides an environment for multiple users running programs concurrently, it guarantees the improvement of program productivity. Originally, CRS has developed as a simulator of SROS. But it can be easily modified for other operating systems.

• Proceedings of the Korean Information Science Society Conference
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• 1999.10c
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• pp.596-598
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• 1999

교환기 소프트웨어 개발에 많은 언어가 사용되고 있으나, 현재 우리나라의 교환기 제조업체 대부분은 ITU-T에서 통신 소프트웨어 개발 언어로 권고하는 CHILL 언어를 사용하고 있다. CHILL은 엄격한 타입 검사, 구조적 프로그래밍, 모듈화, 병렬 처리 기능을 특징으로 하고 있다. LG정보통신에서는 이러한 CHILL 프로그램의 시험 및 디버깅을 위하여 GNU Debugger(GDB)를 기반으로 CHILL 교차 디버거인 LGDB(LG Debugger)를 개발하였다. LGDB는 현재 사용 중인 대부분의 마이크로 프로세서를 지원하며, 호스트에서 개발한 프로그램들이 교환기 시스템과 같은 목적 시스템 상에서 정상적으로 실행되는지 검사하고, 만약 오류가 발생하였을 경우 이를 추적하여 수정하는 기능을 제공한다. 점차 대용량화, 고성능화가 요구되고 있는 교환기 개발 프로젝트의 추세를 감안할 때, LGDB는 교환기 소프트웨어의 품질 및 생산성 향상에 매우 높은 기여를 할 것이다.

• Journal of Korea Foundry Society
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• v.20 no.3
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• pp.181-187
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• 2000

There are two types of vacuum die casting, one is known as the chill block method, and the other is the valve block method. Efficiency of the valve block method is better than the chill block method. However purchasing and maintaining cost of the former one is very high, the latter method is popular in many small and medium die casting shops. Simple evacuation system using chill vent was prepared to investigate the effect of the air pressure, hose length and chill vent type on the pressure change in die cavity in this study. The rate of evacuation was influenced by the evacuation method, chill vent condition and hose length. Evacuation time became longer and vacuum level lower when evacuating cavity via chill vent. It took a longer time to evacuate the cavity when a longer hose was used. Vacuum level in the cavity also decreased with increase in hose length.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.285-290
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• 2005

This study was aimed to determine microbiological Quality by adding green tea extracts to cook-chill foods. For this study, Pyeonyuk were blended with green tea extracts to different concentrations of 0, 2 and 3% and prepared in a cook-chill system. Microbiological effects of green tea extracts were assessed during production process by measuring process time, temperature, pH and A wand determining total plate counts and coliforms. Effects of green tea extracts on total plate counts and coliforms were observed during cold storage at 3$^{\circ}C$ for five days. Green tea extracts improved the microbiological Quality and showed antibacterial properties when they are added to Pyeonyuk prepared in a cook-chill production system. The use of green tea extracts can be further explored as a means of enhancing freshness and Quality in cook-chill foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1221-1227
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• 1997

To measure nutritional components and physical quality of Wanja-jeon(Korean pan fried meat balls)was investigated during storage in a simulated hospital cook/chill foodservice system. The Wanja-jeon was cooked and stored for 4 weeks in chill conditions of 2 and 7$^{\circ}C$ and then reheated in the microwave oven. Moisture, protein, and fat contents were decreased little during 4 weeks storage at 2 and 7$^{\circ}C$. Total unsaturated fatty acids(TUFA) and polyunsaturated fatty acids(PUFA) increased slightly at 7$^{\circ}C$ storage. Total free amino acid contents were reduced after 4 weeks of storage, while total amino acids were affected little during chilled storage. However, volatile basic nitrogen(VBN) increased during the 4 weeks storage from 11.2mg%, immediately after cooking, to 14.1~14.2mg%. After reheating, thiobarbituric acid(TBA) value increased more significantly to 0.19 and 0.20.

• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.47-52
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• 2005

This study aimed to determine inhibitory effect of pathogen growth by adding green tea extracts to some cook-chill foods. For this study, chicken meat salad and pyeonyuk were blended with green tea extracts to different concentrations of 0, 2 and $3\%$ and prepared in a cook-chill system. S. typhimurium in chickien meat salad; Better antibacterial effects of green tea extracts were observed at a $3\%$ concentration, compared with a $2\%$ concentration. Populations of S. aureus in chicken meat salad; antibacterial effects at a $3\%$ concentration became significant from 3days while that at a $2\%$ concentration remained steady throughout the five-day duration. All three testing samples exhibited a decrease in populations of S. aureus during storage. In pyeonyuk, S. aureus counts at a $3\%$ concentration were 7.26 CFU/g on day 3 and declined to 6.61 CFU/g and 6.48 CFU/g on the following days, showing a greater degree of decline than that of a $2\%$ concentration.

• International Journal of Naval Architecture and Ocean Engineering
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• v.11 no.1
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• pp.462-473
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• 2019

The effects of the location and dimension of the gate, location, and volume of the feeder, application of a chill, chill volume, and heating method of the feeder with respect to the effect of the mold-designing technologies on the defect status of the products are described. It is possible to increase the solidification time of the feeder by heating feeder. Furthermore, the pressure generated from the feeder is imposed on a product, and this decreases the generation of shrinkage porosities. In this study, two types of gating and feeding systems had been proposed: the bottom L-type junctions and the top L-type junctions. Additionally, solidification behaviors, such as solidification time, shrinkage porosities, weight percentage of chill system to product, hot spot, and solidification time ratio (=Solidification time of feeder/solidification time of product), are extensively analyzed by using commercial casting simulation software. Based on the solidification behaviors, reasonable mold design, feeding system, critical feeder heating temperature, and solidification time ratios are proposed in the sand casting process for the fabrication of carrier housing in order to reduce the casting defects and to increase the recovery rate.

• Journal of the Korean Society of Propulsion Engineers
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• v.22 no.4
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• pp.108-116
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• 2018

A firing test of the 75 tonf-class liquid rocket engine to be used as the first and second stage engines of the KSLV-II was carried out at the rocket engine test facility(RETF). Since this engine uses liquid oxygen as the oxidizer, which is a cryogenic fluid, it is essential that the chill down of the supply pipe line and engine proceed for the firing test; thus, the given inlet requirements must be met. Moreover, it is important to understand the chill down characteristics of the facility and the engine and the amount of liquid oxygen consumed in the chill down process for efficient test operation in the future. In this paper, chill down characteristics of the supply pipe and the engine were evaluated through the investigation of the chill down process of the 75 tonf-class liquid rocket engine at each stage before and after run tank pressurization. In addition, the amount of liquid oxygen consumed was also evaluated.