• The Korean Journal of Food And Nutrition
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• v.11 no.4
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• pp.369-374
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• 1998

This study was conducted to investiagte influences of cold aged dough on the quality of bagutte. After 2 hours fementing, the dough was divided 2 parts and they were stored in the refrigirated adjusted 1∼-1$^{\circ}C$. The cold aging time was 24, 48 hours respectivley. After 2 hourse fermentation, the dough's pH was 5.45 and 24, 48 hours cold aged dough were 4.99, 4.81. During cold aging, the difference of pH was not significant. The main organic acids in the baguette were lactic acid, acetic acid and malic acid, Among these organic acids, the acetic acid was the largest quantity regardlessly in different fermentation and the cold aging acids, time. Right after baking, the enthalphy of all samples were almost same even thought in different cold aging time, but during different storage periods they showed the difference of retrogradation by the increase of the enthalphy. 24 hours cold aging baguette had the best taste, aroma and texture in bread's score sheet.

• Ocean policy research
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• v.33 no.2
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• pp.25-55
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• 2018

Cold storage and transportation facilities play major roles in the implementation of fishery cold chain systems. Most fishes are more easily perishable than other food products such as agricultural products and livestock products. Therefore, fishery cold chain systems were earlier introduced than other food clod chain systems. It is acknowledged that a reefer ship as a component of cold chain systems was used in the fishery transportation in the Joseon Dynasty. But researchers disagree on the introduction time of a fishery reefer ship. This study investigated the introduction time of a fishery reefer ship by some conditions including the number of private cold storage facilities, the magnitude of fishing vessels, and the plenty catch of fish species. According to reviewing the introduction conditions of fishery reefer ships, it was estimated that fishery reefer ships were introduced in 15th century. Therefore, the introduction time of a fishery reefer ship is more advanced about 300 or 400 years than as we know.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2017.05a
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• pp.374-377
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• 2017

A cold-flow test equipment was designed to carry out the performance verification of TDACS. For that purpose, the pressure dynamics in the solid rocket motor combustor and the cold-flow test was modeled, and the response time showing the dynamic characteristics of each model was obtained. In this paper, the system response time of the cold-flow test was designed to be equal to that of the motor, making the dynamic response in cold-flow and hot gas condition to be similar.

• Journal of the Korean Society of Radiology
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• v.7 no.1
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• pp.99-106
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• 2013

The purpose of this study was to after induced delayed onset muscle soreness, the purpose of this study is to present the effective way on skin temperature changes and cold pain for 14 subjects during to applied with only Cold-jet stream and Cold-jet stream with infra red. 14 healthy men and women who delayed onset muscle soreness eccentric contractions induced by exercise and then the biceps alone was applied to the Cold-jet stream. We measured the time that skin temperature fall from room temperature to $10^{\circ}C$(first period), the time rewarmed from $10^{\circ}C$ to $20^{\circ}C$(second period), the time fall again to $10^{\circ}C$(third period) and the time rewarmed again to $20^{\circ}C$(fourth period). Cold-jet stream with infrared combination therapy was performed with the same method. Results of this study were 1st and 2nd experimental cooling experiments in the to fall to $10^{\circ}C$ Cold-jet stream with infrared combination therapy than in the Cold-jet stream was longer(p<.05). At second period, It took longer in Cold-jet stream with infrared rewarmed than Cold-jet stream to rewarm skin(p<.05). Cold-jet stream with infrared combination therapy than Cold-jet stream had less incidence of cold pain(p<.05). Thickness of biceps brachii were found significant difference related measurment each group was consistent. In this study, Cold-jet stream with infrared combination therapy more effective than Cold-jet stream in reduced cold pain and lowering skin temperature. This work was supported by education capacity building project fund of Taegu Science University, 2012.

• Transactions of the Korean Society of Mechanical Engineers
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• v.18 no.5
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• pp.1227-1234
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• 1994

A cold spot temperature control system for the batch annealing furnace has been established in order to reduce energy consumption which is essential to improve productivity and stabilize the properties of products. A relationship between annealing cycle time and gas flow rate is developed and also for the variation of coil cold spot temperature with time during heating, and actual temperature measurements at mid-width of each coil during soaking. The results of the temperature variation effect on the cold rolled steel sheet batch annealing are as follows. (1) Cooling rate increasing gradually with increasing atmospheric gas flow, but heating rate is hardly increasing without atmospheric gas component change. (2) In case of short time heating, the slowest heating part is the center of B coil and in case of ling time heating, the low temperature point moves from the center of coil to inside coil. (3) The outside of top coil is the highest temperature point under heating, which becomes the lowest temperature point under cooling. (4) Soaking time determination depends on the input coil width, and soaking time for quality homogenization of 1214 mm width coil must be 2 hours longer than that of 914 mm width coil.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.21 no.3
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• pp.110-117
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• 2022

A chiller cooler absorbs the thermal energy of water to generate cold water and supplies the generated cold water to a cold water pipe buried in the wall of a small mobile modular house to greatly increase the cooling area. An attempt was made to reduce the required cooling time significantly. A small chiller cooler suitable for the cooling load of a small mobile modular house with an area less than 3.3 m² was employed. When cooling is done during summer using a chiller cooler installed outdoors, heat absorption energy loss occurs in the cold water pipe owing to the high temperature. To address this, a study was conducted to reduce the endothermic energy loss significantly. As the mass flow rate of the cold water flowing inside the cold water pipe increased, the temperature decrease gradient of the cold water increased. From the start of the cooling operation, the air temperature of the small mobile modular house decreased linearly in proportion to the operation time. Furthermore, the temperature of the air inside the small mobile modular house decreased in proportion to the increase in the flow of water inside the cold water pipe.

• The Research Journal of the Costume Culture
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• v.12 no.2
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• pp.279-289
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• 2004

This study was conducted to compare the hunting reaction of finger in the cold water. Finger skin temperature is measured the left middle finger tip immersion in cold water of 5℃ for 30 minutes and measurements were made on finger skin temperature(Ts), thermal comfort, and cold pain sensations during the experiment at the spring (March) and Winter(December). Results were follows. Is before immersion was at the highest in spring and at the lowest in winter and was closely related to the indoor temperature Ts during immersion and recovery. Mean of finger skin temperature(MST), the skin temperature at the first rise(TTR) and amplitude of finger skin temperature reaction during immersion(AT) were significant higher in spring than that in winter(P＜.01). The lowest skin temperature(LST) during the cold water immersion were significantly higher in spring than that in winter (P＜.05). The frequency of the appearance of cold-Induced vase dilation(CIVD) was higher in spring than that in winter. However, time for the first temperature(TTR) and recovery time(RT) had no seasonal variation. In addition, cold pains during immersion were felt more strongly in spring than in winter. Local thermal sensation, finger thermal sensation in dynamic state during hand immersion was different from that in the Winter. Spring was slowly cold in cold water immersion.

• Journal of Institute of Convergence Technology
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• v.2 no.1
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• pp.1-6
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• 2012

The cold chain system in South-East Asia is requiring to maintain freshness of refrigerated or frozen food. In this study, Thermal storage system using Phase change material (PCM) was developed and evaluated its performance about temperature and cold keeping time. For various application of cold chain system, we developed portable cold box, cold roll container and freezing station. Keeping time on laboratory tests of portable cold box in case of refrigeration and freezing were 6 hours and 4 hours, respectively. Cold container was developed to 2.5 ton scale. Evaluation in Indonesia, it was showed to keep the setting temperature of $-10^{\circ}C$ over 40 hours at $30^{\circ}C$ of ambient air. Freezing station using PCM was kept over 24 hours under $-20^{\circ}C$.

• Journal of the Korean Society of Clothing and Textiles
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• v.21 no.6
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• pp.1003-1009
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• 1997

To study the time course of increased cold tolerance, the physiological responses were measured during the course of a 2-yr study (Feb. 1995~Feb. 1996) of four female college students, whose cold tolerance was proved to be increased through wearing cool clothing in daily life from Sep. 1994 to Feb. 1995. To determine their cold tolerance, subjects rested at 25$\pm$1$^{\circ}C$, then were exposed to 15$\pm$1$^{\circ}C$, 50$\pm$5% R.H. for 90min in Feb. 1995 and Feb. 1996. Subjects' rectal temperatures, mean skin temperatures, heat production, shivering onset, thermal sensations, and comfort showed no significant changes, when they were measured in 1995 and 1996. Based on these results, we can safely assume that mild cold acclimatization coming from wearing cool clothing lasts at least oneyear, that is until the following year. One of the possible explanations for this is that the subjects did not increase their clothing thermalresistances after the cold acclimatization.

• Journal of Microbiology
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• v.42 no.2
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• pp.133-138
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• 2004

This study was aimed to determine the accumulation of free fatty acid by mesophilic lactic acid bac-teria (Lactococcus lactis subsp. lactis 1471, Lactococcus lactis subsp. cremoris 1000 and Lactobacillus casei 111) in cold-stored milk. According to the results, all cold-stored milks had higher acid degree val-ues than those of fresh milk. This phenomenon showed that a slight increase occurred in the accumulation of free fatty acids as a result of spontaneous lipolysis during cold storage. All lactic acid bacteria showed good performance in production of titratable acidity, which increased during fermentation of the milk (fresh and stored milks). Moreover, as the storage time was prolonged, more free fatty acid accumulation was obtained from the fermentation of the cold-stored milk by the investigated lactic acid bacteria. The control milk, which was without lactic acid bacteria, showed no change in the accumulation of free fatty acid during fermentation. From this result, it can be suggested that longer cold-storage time can induce higher free fatty acid accumulation in milk by lactic acid bacteria.