• Food Science of Animal Resources
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• v.22 no.3
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• pp.222-227
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• 2002

Efficacy of submersion aging in chilled water of vacuum-packed Hanwoo beef was investigated. At 24 hours post-mortem, the somimemebranosus portion of Hanwoo carcass was excised and sliced (2.5cm, thickness). After beef core samples(6$\textrm{cm}^2$${\times}$2cm) were prepared and vacuum packed, the samples were randomly assigned to the four treatments which were conventional refrigerator at 4$^{\circ}C$(control), conventional refrigerator at 1$^{\circ}C$(T1), submersion in chilled water at 4$^{\circ}C$(T2) and submersion in chilled water at 1$^{\circ}C$(T3). Samples were stored for 3, 7, 10 and 14 days to measure meat color(CIE L*, a*, b*), deoxymyoglobin, oxymyoglobin and metmyoglobin percentage, thiobarbituric acid reactive substance (TBARS) value, purge loss(%) and total heam pigment content. CIE a* value of samples was not significantly changed by treatment during the storage. However, metmyoglobin content of T2 samples was significantly (p<0.05) lower than those of control and T1,T3 during storage. Also, TBARS value of T3 samples was significantly (p<0.05) lower than those of control and T2 samples. T3 showed the lowest purge loss%, whereas control remarked the highest purge loss(%). Total heam pigment of all samples were not significantly changed during the storage. These results suggested that submersion aging in chilled water could keep the myoglobin stability and reduce lipid oxidation and purge loss of vacuum packed beef during storage.

• Food Science of Animal Resources
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• v.22 no.3
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• pp.228-233
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• 2002

To investigate the effects of submersion aging in chilled water on tenderness and microbial growth of vacuum-packed beef, the semimembranosus muscles of Hanwoo (Korean cattle) was sampled at a commercial meat plant at 24 hrs postmortem. The samples were cut to 2.5 cm thick steaks and randomly assigned to following two treatments. The samples were stored in conventional refrigerator at 4$^{\circ}C$ after vacuum packaging for control whereas the other vacuum-packed samples were submersed in chilled water at 1$^{\circ}C$ for treatment, and both samples were stored for 14 days to measure total plate counts (TPC), sarcomere length, free calcium concentration, shear farce value and myofibrillar fragmentation index (MFI). The sarcomere length of treatment was significantly (p<0.05) longer than that of control at 3 days aging. Result suggested that submersion in chilled water of vacuum-packed beef might be effective to improve tenderness of meat compared to storage in conventional refrigerator. There were no significant differences in the shear force and MFI between control and treatment during storage. However, the free calcium concentration of samples from treatment was significantly (p<0.05) higher than that of control at 7 days of ageing. This result indicated that the lower shear force value and the longer sarcomere length of samples from treatment might be due to increasing the free calcium ion concentration in sarcoplasm during storage. On the other hands, samples from control showed significantly (p<0.05) higher number of microbial (TPC) compared to treatment during storage. from results obtained, submersion in chilled water of vacuum-packed beef could be recommended as a desirable aging method to improve tenderness of Hanwoo compared to aging in conventional refrigerator.

• Journal of Power System Engineering
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• v.21 no.6
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• pp.79-85
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• 2017

A heat pump system is a highly efficient, eco-friendly device which consumes a small amount of energy and supply a lot of energy for heat formation. In addition, it is a single device system that has low generation effect about carbon dioxide. There are many researches related to the electronic expansion valve and the heat pump, but the detailed data analysis of each influence is insufficient. In this study, the cooling capacity and COP of the heat pump system were investigated by varying frequency of the inverter connected to compressor, inlet temperature of chilled water into evaporator and inlet temperature of cooling water into condenser. The results are as follows : (1) The cooling capacity increased as the inverter frequency, inlet temperature of chilled water into evaporator increased, and inlet temperature of cooling water into condenser decreased. (2) The COP increased as the frequency of inverter, inlet temperature of cooling water into condenser decreased and the inlet temperature of chilled water into evaporator increased.

• Journal of Advanced Marine Engineering and Technology
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• v.22 no.6
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• pp.782-791
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• 1998

This paper presents a computer simulation of five types of triple effect absorption cycles employ-ing the refrigerant absorbent combinations of NH3/LiNO3 low-pressure type NH3/LiNO3+H2O/LiBr binary two-stage type series flow cycle and two types of parallel flow cycle for H2O/LiBr. The absorption systems is investigated through cycle simulation to obtain the system characteristics with the cooling water inlet temperature approach temperature of absorber loss temperature of absorber and chilled water outlet temperature. The most important characteristic temperature of absorber and chilled water outlet temperature. The most important characteristic of NH3/LiNO3 low-pressure type and a NH3/LINO3+H2O/LiBr binary two-stage type is that it obtains a coefficient of performance higher than the sum of the performance coefficients of its part operating independently. As a result of this analysis the optimum designs and operating conditions were determined based on the operating conditions and the coefficient of performance.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.16 no.9
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• pp.881-888
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• 2004

Control algorithms for a dual source chiller air conditioning system were developed. These are control algorithms for the supply air temperature control, the supply header chilled water temperature control, the chiller chilled water temperature control, and the cooling tower water temperature control. These algorithms were analyzed by using a dynamic simulation program. Simulation results showed the energy savings and the satisfactory controls of an absorption and centrifugal chiller air conditioning system. Therefore, control algorithms developed for this study may effectively be used for the improved controls of the dual source chiller air conditioning system.

• International Journal of Concrete Structures and Materials
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• v.5 no.2
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• pp.133-137
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• 2011

In this study, a physical and chemical properties analysis was conducted for PCSP to evaluate properties of its materials and, for comparison purpose, was also conducted for CSP. The result of experiment confirmed improvement of iron recovery rate due to introduction of rapid water-cooling equipment and greater density of exterior and interior structure through SEM observation and porosity measurement. Also, SEM, XRD and DSC-TGA analysis showed that content of f-CaO in PCSP was minuscule so it was decided that problems of material stability including f-CaO-caused bulging failure, which has been problematic, can be solved.

• Clean Technology
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• v.12 no.4
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• pp.238-243
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• 2006

The aggregate properties of chilled converter slag reformed by atomizing liquid converter slag were investigated. The properties of mortars with various replacement of standard sand by chilled converter slag as recycled fine aggregates were investigated. The particle shape of chilled converter slag by atomizing was a sphere with an open cavity which is enclosed with two layers like a bored coconut. Specific gravity, unit weight and fineness modulus increased with increasing the replacement, and solid content had the maximum at the replacement of 75% and water absorption rate had the minimum at the replacement. The hardened mortars with higher replacements have the higher specific gravity and the denser texture.

• 월간 기계설비
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• s.123
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• pp.28-33
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• 2000

• Proceedings of the SAREK Conference
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• 2006.06a
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• pp.239-244
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• 2006

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.2
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• pp.252-259
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• 2015

The present study was conducted to investigate the efficacy of sweet potato powder (SPP) and water as a fat replacer in low-fat pork patties. Low-fat pork patties were developed by replacing the added fat with combinations of SPP and chilled water. Three different levels of SPP/chilled water viz. 0.5/9.5% (T-1), 1.0/9.0% (T-2), and 1.5/8.5% (T-3) were compared with a control containing 10% animal fat. The quality of low-fat pork patties was evaluated for physico-chemical (pH, emulsion stability, cooking yield, $a_w$), proximate, instrumental colour and textural profile, and sensory attributes. The cooking yield and emulsion stability improved (p<0.05) in all treatments over the control and were highest in T-2. Instrumental texture profile attributes and hardness decreased, whereas cohesiveness increased compared with control, irrespective of SPP level. Dimensional parameters (% gain in height and % decrease in diameter) were better maintained during cooking in the low-fat product than control. The sensory quality attributes juiciness, texture and overall acceptability of T-2 and T-3 were (p<0.05) higher than control. Results concluded that low-fat pork patties with acceptable sensory attributes, improved cooking yield and textural attributes can be successfully developed with the incorporation of a combination of 1.0% SPP and 9.0% chilled water.