• 한국축산식품학회지
• /
• 제34권6호
• /
• pp.777-783
• /
• 2014

This study investigated the effect of various freezing and thawing techniques on the quality of beef. Meat samples were frozen using natural convection freezing (NF), individual quick freezing (IQF), or cryogenic freezing (CF) techniques, followed by natural convection thawing (NCT) or running water thawing (RT). The meat was frozen until the core temperature reached $-12^{\circ}C$ and then stored at $-24^{\circ}C$, followed by thawing until the temperature reached $5^{\circ}C$. Quality parameters, such as the pH, water binding properties, CIE color, shear force, and microstructure of the beef were elucidated. Although the freezing and thawing combinations did not cause remarkable changes in the quality parameters, rapid freezing, in the order of CF, IQF, and NF, was found to minimize the quality deterioration. In the case of thawing methods, NCT was better than RT and the meat quality was influence on the thawing temperature rather than the thawing rate. Although the microstructure of the frozen beef exhibited an excessive loss of integrity after the freezing and thawing, it did not cause any remarkable change in the beef quality. Taken together, these results demonstrate that CF and NCT form the best combination for beef processing; however, IQF and NCT may have practical applications in the frozen food industry.

• 대기
• /
• 제32권3호
• /
• pp.235-246
• /
• 2022

A large number of MJO skill metrics and process-oriented MJO simulation metrics have been developed by previous studies including the MJO Working Group and Task Force. To assess models' successes and shortcomings in the MJO simulation, a standardized set of diagnostics with the additional set of dynamics-oriented diagnostics are applied. The Global Coupled (GC) model developed for the operation of the climate prediction system is used with the comparison between the GC2 and GC3.1. Two GC models successfully capture three-dimensional dynamic and thermodynamic structure as well as coherent eastward propagation from the reference regions of the Indian Ocean and the western Pacific. The low-level moisture convergence (LLMC) ahead of the MJO deep convection, the low-level westerly and easterly associated with the coupled Rossby-Kelvin wave and the upper-level divergence are simulated successfully. The GC3.1 model simulates a better three-dimensional structure of MJO and thus reproduces more realistic eastward propagation. In GC2, the MJO convection following the LLMC near and east of the Maritime Continent is much weaker than observation and has an asymmetric distribution of both low and upper-level circulation anomalies. The common shortcomings of GC2 and GC3.1 are revealed in the shorter MJO periods and relatively weak LLMC as well as convective activity over the western Indian Ocean.

• 대한기계학회논문집B
• /
• 제27권10호
• /
• pp.1457-1463
• /
• 2003

In this paper, the response surface method using three-dimensional Navier-Stokes analysis to optimize the shape of a multi-blade centrifugal fan, is described. For numerical analysis, Reynolds-averaged Navier-Stokes equations with standard k - c turbulence model are transformed into non-orthogonal curvilinear coordinate system, and are discretized with finite volume approximations. Due to the large number of blades in this centrifugal fan, the flow inside of the fan is regarded as steady flow by introducing the impeller force models for economic calculations. Linear Upwind Differencing Scheme(LUDS) is used to approximate the convection terms in the governing equations. SIMPLEC algorithm is used as a velocity-pressure correction procedure. Design variables, location of cur off, radius of cut off, expansion angle of scroll and width of impeller were selected to optimize the shapes of scroll and blades. Data points for response evaluations were selected by D-optimal design, and linear programming method was used for the optimization on the response surface. As a main result of the optimization, the efficiency was successfully improved. It was found that the optimization process provides reliable design of this kind of fans with reasonable computing time.

• 한국연소학회:학술대회논문집
• /
• 한국연소학회 2007년도 제34회 KOSCO SYMPOSIUM 논문집
• /
• pp.19-24
• /
• 2007

The deposition behavior of soot particles in a diffusion flame along a solid wall was examined experimentally by getting rid of the effect of natural convection utilizing microgravity environment. The microgravity environment was realized by using a drop tower facility. The fuel for the flame was an ethylene ($C_2H_4$) and the surrounding oxygen concentration 35% with the surrounding air velocity of $V_a$=2.5, 5, and 10 cm/s. Laser extinction method was adopted to measure the soot volume fraction distribution between the flame and burner wall. The results show that observation of soot deposition in normal flame was difficult from buoyancy and the relative position of flame and solid surface changes with time. The soot particle distribution region moves closer to the surface of the wall as the surrounding air velocity is increased. And the experiments determined the trace of the maximum soot concentration line. It was found that the distance between soot line and flame line is around 5 mm. That is, the soot particle near the flame zone tends to move away from flame zone because of thermophoretic force and to concentrate at a certain narrow area inside of the flame, finally, to adhere the solid wall.

• Journal of Welding and Joining
• /
• 제27권2호
• /
• pp.44-50
• /
• 2009

The characteristics of arc pressure, current density and heat flux distribution are important factors in understanding physical arc phenomena, which will have a marked effect on the penetration, size and shape of a weld in TIG welding. The purpose of this study is to find out the effect of the heat flux on the melting efficiency and penetration shape in TIG welding using the results of the previous investigators. The conclusions obtained permit to draw a proper method which derived the heat flux distributions by arc pressure distribution measurements, but previous researchers calculated heat flux and current distribution with the heat intensity measurements by the calorimetry. Heat flux of Ar gas arc was concentrated at the central part and distributed low from the arc axis to the radial direction, that of He mixing arc was lower than that of Ar gas, and it was wide distributed to radial direction. That showed a similar characteristic with the Nestor's by calorimetry calculated values. Throughout heat flux drawn in this study was discussed melting efficiency and penetration shape on Ar gas and He mixing gas arc.

• 한국산업보건학회지
• /
• 제19권3호
• /
• pp.240-249
• /
• 2009

HRSG(Heat Recovery Steam Generator) building is large enclosed structure included various heat sources. This building needs to appropriately keep internal air temperature for worker's safety and operability of control devices. In this study, ventilation analysis is performed to find proper ventilation method for temperature control. Ventilation analysis is applied to entire internal space of the building with standard $k-{\varepsilon}$ model and enhanced wall treatment because of large size of the structure. And the ventilation method is considered natural and forced convection with two louver structures which has damper or not. Louver structure affect directly air circulation in near HRSG and lower region of the building. Forced ventilation provides strong inertial force which cause upward airflow. From the analysis, it is found that design requirement for internal air temperature can be satisfied by forced ventilation method with louver structure without damper.

• Food Science and Biotechnology
• /
• 제18권5호
• /
• pp.1138-1144
• /
• 2009

This study was carried out to investigate the cooking properties and lipid oxidation stability during storage at $4{\pm}1^{\circ}C$ when the various levels (5 to 20%) of doenjang (Korean fermented soybean paste) were added to pork patties cooked by pan frying (PF) and convection oven (CO). With increasing the addition of doenjang, cooking properties of pork patties revealed the improved cooking yield, less diameter reduction, and less thickness increase. Also, the shear force, hardness, and chewiness of pork patties were reduced. The PF cooking method showed better cooking properties than CO. Lipid oxidation expressed by the thiobarbituric acid reactive substances (TBARS) values was significantly reduced by the addition of more than 5% doenjang (p<0.05). The TBARS values of cooked pork patties by PF were significantly lower than CO during the 8 days of the storage (p<0.05). The development of warmed-over flavor (WOF) in cooked pork patties was delayed as the amount of the doenjang was increased. It was suggested that the addition of doenjang and PF favorably affected the cooking properties and stability of lipid oxidation in pork patties.

• 한국세라믹학회지
• /
• 제40권10호
• /
• pp.1015-1020
• /
• 2003

$\rho$-알루미나 결합 진동성형용 알루미나 캐스터블 내화물의 매트릭스부분과 용응 슬래그와의 침식거동을 젭센(Jabsen)이 주장한 이론을 기초로 하고 킹거리(Kingery)가 제안한 반응 기구를 통해 규명하였다. 매트릭스 부분의 초기침식이 분자확산거동에 의하여 지배되며, 아레니우스 관계식과 잘 일치하고 있어 온도의존성 활성화 과정으로 받아들 수 있다. 슬래그와 경계층의 Ca 농도차이가 23.2%로서 경계층을 형성하기 위한 물질이동의 구동력이 되었다. 매트릭스의 침식정도가 뮬라이트 소결체보다 심하지만 킹거리의 침식반응 기구와 잘 일치하고 있어 캐스터블의 수명예측이 가능하다.

• 태양에너지
• /
• 제5권2호
• /
• pp.77-83
• /
• 1985

An analysis is performed to investigate the influence of the buoyancy force and the thickness variation of melting layer in the containment that is filled with phase-change Material surrounding a cylindrical heating tube during melting process. The phase-change material is assumed to be initially solid at its phase-change temperature and the remaining solid at any given time is still at the phase-change temperature and neglecting the effect of heat transfer occuring within the solid. At the start of melting process, the thickness of melting layer is assumed to be a stefan-problem and after the starting process, the change of temperature and velocity is calculated using a two dimensional finite difference method. The governing equations for velocity and temperature are solved by a finite difference method which used SIMPLE (Semi Implicit Method Pressure linked Equations) algorithm. Results are presented for a wide range of Granshof number and in accordance with the time increment and it is founded that two dimensional fluid flow occurred by natural convection decreases the velocity of melting process at the bottom of container. The larger the radius of heating tube, the higher heat transfer is occurred in the melting layer.

• 동력기계공학회지
• /
• 제15권5호
• /
• pp.37-42
• /
• 2011

The normal cooling system of a refrigerator is applied to indirect a cooling methods. But the Kimchi refrigerator is applied to direct the cooling method. Recently when the model was applied to both direct and indirect the cooling methods, the improvement was considerable. With the development of the living standards in Korea, there has been more sensitive dissatisfaction about the taste and the smell of Kimchi. In order to solve these kinds, there is a need to systematic and scientific approach. Based on these, the purpose of this study is to optimize design for improve the storage period of Kimchi refrigerator. In this research, we concentrate on the temperature change and heat transfer characteristics of interior parts of the Kimchi refrigerator due to control cycle of temperature and flow phenomenon of cooling air.