• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
• /
• v.15 no.2
• /
• pp.196-203
• /
• 1986

The melting phenomena of horizontal cylindrical ice-bar immersed in water and air concentrically in the cylinder are experimentally investigated for the temperature range from $3.5^{\circ}C\;to\;2.5^{\circ}C$. The shapes of the melting ice-bar are recorded photographically by the shadowgraph method. The shadowgraphs of the melting ice-bar show that water adjacent to the bar flows upward for the temperature range from $3.5^{\circ}C\;to\;5.8^{\circ}C$ while above $5.8^|\circ}C$ the flow is downward direction. The local and average Nusselt numbers are obtoined with the recorded shadowgraphs and comparator. Melting shapes of the ice-bar in the air show the vortex motion in the bottom portion of the bar, whereas no vortex motion appears in the bottom portion when the bar is melted in the water.

• Transactions of the Korean Society of Mechanical Engineers
• /
• v.9 no.4
• /
• pp.414-420
• /
• 1985

The melting phenomenal of the horizontal cylindrical ice-bar submerged in water are experimentally investigated for the temperature range from 2.5.deg. C to 15.deg. C. The shapes of the melting ice-bar are recorded by the Photo-elasticity Apparatus with modification of the test section. The shadowgraphs of the melting ice-bar show that water adjacent to the bar flows upward for the temperature range from 2.5.deg. C to 5.6.deg. C while above the temperature of 5.6.deg. C the flow is downward direction. The local and average Nusselt numbers become minimum at 5.6.deg. C which is considered as a critical temperature and the Nusselt numbers increase as temperature difference from the critical temperature increase.

• Food Science of Animal Resources
• /
• v.35 no.2
• /
• pp.156-163
• /
• 2015

The effects of low molecular-weight collagen peptides derived from porcine skin were investigated on the physicochemical and sensorial properties of chocolate ice cream. Collagen peptides less than 1 kDa in weight were obtained by sub-critical water hydrolysis at a temperature of $300^{\circ}C$ and a pressure of 80 bar. Ice cream was then prepared with gelatin powder and porcine skin hydrolysate (PSH) stabilizers mixed at seven different ratios (for a total of 0.5 wt%). There was no significant difference in color between the resulting ice cream mixtures. The increase in apparent viscosity and shear thinning of the ice cream was more moderate with PSH added than with gelatin. Moreover, the samples containing more than 0.2 wt% PSH had enhanced melting resistance, while the mixture with 0.2 wt% PSH had the lowest storage modulus at $-20^{\circ}C$ and the second highest loss modulus at 10℃, indicating that this combination of hydrocolloids leads to relatively softer and creamier chocolate ice cream. Among the seven types of ice creams tested, the mixture with 0.2 wt% PSH and 0.3 wt% gelatin had the best physicochemical properties. However, in sensory evaluations, the samples containing PSH had lower chocolate flavor scores and higher off-flavor scores than the sample prepared with just 0.5 wt% gelatin due to the strong off-flavor of PSH.