• 한국태양에너지학회 논문집
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• 제27권4호
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• pp.113-120
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• 2007

The 5kWt dish solar collector is designed and the preliminary performance test for this is carried out. The diameter of the parabolic dish is 3.2 m, and its focal length is 2 m. It consists of 10 small reflectors which have their own curvatures, and the effective reflecting area is $5.9\;m^2$, and the rim angle of the dish is $43.85^{\circ}$. The reflectivity of reflectors is 0.95, and the thermal capacity of the system is about 5 kW thermal. The aperture diameter of the cylindrical-shape receiver which is made of stainless steel is 100 mm, and the height is 210 mm. A quartz window is installed at the receiver aperture to minimize the convective heat loss and prevent air leakage. In order to increase the heat transfer area, porous materials (nickel-alloy) are inserted into the receiver. Air flows into the upper part of the receiver which is the opposite side of the aperture. After the air flows through the inside of the receiver, that goes out of the receiver through 3 exits which are located near the aperture. The volumetric flow rates of air are varied from 600 to 1200 L/min. The results show that the system efficiency and receiver efficiency increase as the volume flow rate increases.

• Preventive Nutrition and Food Science
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• 제8권4호
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• pp.412-418
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• 2003

To evaluate the school lunch program served by elementary schools in Muan, Korea, we examined children's preference for the dishes offered on the menus. School lunch program menus showing the food composition of 400 meals (100 meals in each season) were collected. The serving frequency of each dish on the menus was counted. Eighty-seven representative dishes were selected based on the serving frequency and preference for each dish was determined by a survey of 414 elementary school students who were served by the school lunch program. We also analyzed the nutrient contents of each representative dish. Among the prepared foods, children indicated the highest preference for desserts. Steamed rice was served more frequently as a main course than one dish meals, although children preferred one dish meals to steamed rice. Among side dishes, those that were deep-fried were the most preferred. Children indicated high preference for fruits, milk, and eggs, and low preference for fish and clams, vegetables, and beans. The serving frequency with which main courses, soups, and side dishes were served showed no correlation with children's preference for each. Preference for dishes correlated positively with nutrient contents of calories and lipids, but negatively with nutrient contents of fiber, calcium and vitamin A. According to these results we can suggest that dietitian should consider children's preference into greater consideration to increase menu acceptability and thereby reduce waste. Children need to be educated about the roles and contents of nutrients in food and the fact that preference for foods affects nutrient intake.

• 한국식품저장유통학회지
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• 제5권4호
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• pp.315-319
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• 1998

유통을 위한 포도 보존 중 품질에 미치는 영향을 구명하여 보존기간 연장에 효과적인 적정 포장재 제작에 대한 기초자료를 얻고자 포도 캠벨얼리를 공시하여 스치로폴 상자, 마닐라상자 등 6처리를 두어 시험한 결과, 중량감소는 유통일수가 경과함에 따라 많았으며, 처리 간에는 15일 보존시 스치로폴상자에 비해 스치로폴상자+(스치로폴접시 + BioPE 필름밀봉), 스티로폴상자 + (스치로폴접시 + 랩 밀봉)처리가 적었으며, 비정상과는 밀봉구에서 많았으나, 축과는 밀봉으로 인한 수분증발 억제로 인하여 오히려 감소하였다. 외관상 품질 및 식미는 보존기간이 경과할수록 저하되었으나, 5일 보존 시에는 바이오상자 처리 포도의 품질이 우수하였고, 경도는 스티로폴상자 + (스치로폴접시 + 바이오필름) 처리에서 감소 폭이 가장 적었으며, 성분변화는 보존기간 경과에 따른 일정한 경향이 없었으며, 밀봉처리에서 당도의 감소 폭이 컷다.

• 대한가정학회지
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• 제29권1호
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• pp.51-58
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• 1991

This study was conducted to investigate the dietary and nutritional status supplied by group feeding for blue color and white color in Seoul and Kyunggi area. The results are summarized as follows : 1. Blue color and white color of the average food supply per person per day was 1370.0g. Blue color of the total fool supply was consisted of 35.1% grain, 44.1% vegetables. White color of the total fool supply was consisted of 31.8% grain, 44.0% vegetable. The amount of milk product, fruit and fat supply were very small. 2. Blue color and white color of the ratio of main dish and side dish supplied was 69 : 31, 60.0 : 39.7. 3. Main dish all is rice. Side dish ard kinds of soupes and Jigeai Johngol in the two groups. In the kind of side dish white color much more than blue color. Dessert are scarcely supplied in the two groups. 4. The mean daily supplies of energy and 9 nutrients were above the level of the R.D.A. Blue color and white color of the mean daily amount of energy supply was 2653.0㎉ 3022.6㎉. Blue color and white color of the ratio of carbohydrate, protein, and fat supplied was 68.4%, 18.6%, 13.1%, and 62.1%, 20.9%, 17.0%. 5. Blue color and white color of the average feeding cost amounts to 460won, 812won per meal. 6. Blue color; There were high correlations in supply amoung energy, protein, fat. Carbohydrate, calcium, iron, riboflavin, niacin. White color; There were high correlation in supply amoung energy, protein, carbohydrate, calcium, iron, thiamin, riboflavin, niacin, vit-C.

• 한국식생활문화학회지
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• 제11권5호
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• pp.581-592
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• 1996

The purpose of the present study is to collect information in terms of the frequency and amounts in frequently consumed dishes. We conducted the secondary analysis from '93 Korean National Survey. Mainly informations about 2-day food records were used to investigate dish intakes and to compare different food patterns by area. Amounts of total daily intakes of dishes per capita are 1,741.46g in nationwide, 1,722.03g in large city, 1,712.46g in small city, 1,808.73g in rural. The dish consumed in largest quantities per capita per day is the rice which amounts is 481.67g, 27.66% of total intake. Fruits and cabbage were consumed in large quantities too. Kimchi made of cabbage have the highest number of frequencies. Number of frequencies in rice, fruits, and milk showed high, too. Dish groups are classified by the cooking method. Some dishes in several dish groups have small number of frequencies and small amount of quantities. Some dishes in the top list are not included in the 30 dishes list. There should be some studies about validity and reliability of the dish list, using individual dietary assessment methods.

• KSBB Journal
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• 제7권4호
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• pp.271-277
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• 1992

쥐 간세포를collagenase perfusion method에 의해 분리한 뒤 collagen coated dish와floating collagen membrane에서 일차배양하여 간세포의 분화기능을 조사하였다. 두 경우 모두 간세포의 생존율은 5일 이후부터 점차 감소하였거나 간세포에 의한 암모니아 처리기능과 albumin생성기능은 약 7일간 유지되었다. 또 이러한 분화기능에 유지는 ollagen coated dish보다floating collagen membrane이 유리한 것으로 나타났다.

• KSBB Journal
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• 제7권4호
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• pp.278-283
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• 1992

쥐 간세포를 분리하고 여러가지 물질로 표면이 처리된 용기를 이용하여 배양하였다. 표면처리를 하지 않았을 경우와 collagen으로 처리하였을 경우 간세포는 monolayer형태를 이루며 자랐고, heparin과 hyaluronic acid의 경우에는 multilayer, 그리고 proteoglycan, dermatan sulfate(D. S.), BSA의 경우에는 hemispheroid, 그리고 표면처리를 하지 않은 Primaria는 spheroid형태를 형성하였다. 세포 생존도 면에서는 monolayer가 우수하였고, 간세포의 중요한 대사능이라고 볼 수 있는 암모니아의 제거능이나 albumin생산성 면에서는 hemispheroid 혹은 spheroid가 우수하였다.

• 한국신재생에너지학회:학술대회논문집
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• 한국신재생에너지학회 2007년도 춘계학술대회
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• pp.680-683
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• 2007

In dish concentrating system, natural convection heat loss occurs in cavity receiver. Heat loss mechanisms of conduction, convection, and radiation can reduce the system efficiency. To obtain the high efficiency, the receiver is to absorb the maximum of solar energy and transfer to the working fluid with maximum of heat losses. The convection heat loss is an important factor to determine the system performance. Numerical analysis of the convection heat loss of receiver was carried out for varing inclinaton angle from 0$^{\cdot}$ to 70$^{\cdot}$ with temperature range from 400$^{\cdot}C$ to 600$^{\cdot}C$ using the commercial software package, Fluent 6.0. The result of numerical analysis was comparable with convection heat loss model of solar receiver.

• 한국신재생에너지학회:학술대회논문집
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• 한국신재생에너지학회 2007년도 춘계학술대회
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• pp.688-692
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• 2007

Solar thermal power generation allows additional benefits of cheap thermal storage and easy hybridization with other fossil fuel-driven power generation. KIER has been performing the project for solar thermal chemical reaction hybrid power generation. The project is to build and operate the first solar thermal chemical reaction hybrid power generation system in Korea. For concentrating solar thermal energy $m^2$ dish type concentrator was adapted and a heliostat is installed for reflecting horizontal insolation to the dish concentrator. At the moment building the dish concentrator including mirror and heliostat with sun tracking system was completed and it's performance are being closely evaluated. This paper will introduce some detailed designs and construction procedures which we have experienced so far.

• 한국신재생에너지학회:학술대회논문집
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• 한국신재생에너지학회 2006년도 추계학술대회
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• pp.180-183
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• 2006

As a final step for developing a small-scale solar thermal power generation technology, a demonstration project for a dish-stirling power system has been carried out by KIER. During the two years project period, 10kW solar-only power system was built in Jinhae city and successful solar operations were demonstrated. In this paper an example of typical clean day operation and analysis results was introduced.