• 조명전기설비학회논문지
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• 제21권4호
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• pp.88-95
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• 2007

Korea is highly dependent on foreign countries for energy while at the same time having a high energy-consumption industrial structure. Therefore, logical improvements in energy use efficiency and nationwide energy saving are becoming more and more important in coping with the worldwidehigh oil prices and environmental issues such as listed in the Kyoto Protocol to the United Nations Framework Convention on Climate Change. Consequently, a study was conducted on the average annual load factor in domestic areas to set a reasonable and reliable technology standard plan for high-efficiency transformers. The average annual load factor in Korea was discovered to be 18.4[%] classified by industry. This factor is expected to be used in arranging a domestic standard for a minimum efficiency system for transformers, and in reviewing and supplementing the standard transformers plan for the High Energy-Efficiency Appliance Certification. The expected effect from the establishment of the technology standards plan for highly efficient transformers is the expansion of the manufacturing and distribution of highly efficient transformers that are suitable for domestic use. These will lead to electricity cost savings for users, strengthening the related industries' market competitive powers and the effective reduction of greenhouse gases on a national level by drastically reducing loss from transformers, which accounts for a large portion of the total electric supply losses.

• 한국인터넷방송통신학회논문지
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• 제22권3호
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• pp.201-206
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• 2022

에너지 하베스팅(Harvesting)은 1954년 미국 벨 연구소가 태양광을 에너지로 바꾸는 태양전지 연구를 진행하면서 소개된 개념이다. 이러한 에너지 하베스팅 기술은 일상생활 속 버려지거나 미활용 되는 에너지를 모아 전력으로 재활용하는 기술로서 에너지를 효율적으로 활용할 수 있게 하는 친환경 에너지 방안 중 하나로서 다양한 에너지를 적용할 수 있다. 특별히 태양광발전시스템의 경우 맑은 날에 비해 흐린 날씨에 전력생산 Loss가 발생하는 형태로 인버터에서 발생하는 전력 소모를 줄이기 위해, 배터리를 이용하여 발생하는 전기를 저장함으로써 에너지 하베스팅을 적용할 수 있다. 따라서 본 논문에서는 일출, 일몰, 흐린 날씨 등의 낮은 일조량 구간에서 에너지 하베스팅 기술을 적용하여 인버터 동작 최저전압 이하 및 소멸하는 전력을 회수하여 발전량을 개선하고자 한다. 이에 따라 태양광발전 전력량에 따른 시스템 및 알고리즘 개발과 일몰, 일출, 그 밖에 환경에서 발전되는 저 전력을 이용한 시스템과 알고리즘 개발을 통해 연구내용을 증명하였다.

• 한국수산과학회지
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• 제17권5호
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• pp.361-367
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• 1984

In previous paper(Lee et al., 1984), preparation formula and processing conditions of the fish meat (mackerel) paste using dielectric heating were described, that included the proper shape and size of product and the conditions of dielectric heating, hot air dehydration, and heating with electric heater to yield the minimum expansion and case hardening during heating and to controll the final rater activity of 0.86 to 0.83 accompanying with a complete reduction of viable cells and good texture. In present study, changes in VBN, pH, total plate count, water activity, texture, the loss of available lysine, color indexes, TBA value, and the content of TI were determined to assess the quality stability and shelf-life of the product during the storage for 35 days at $5^{\circ}C\;and\;25^{\circ}C$, respectively. And the effect of vacuum sealing and hot water treatment before storage on the storage stability of product was also mentioned. As the product was vacuum packed in K-flex film bag, heat treated in boiling water for 6 minutes, and stored, water activity was maintained 0.86 to 0.84 for 35 days regardless of storage temperature, and the increase of total plate count was negligible in case of $5^{\circ}C$ storage while tended to gain slightly after 25 days at $25^{\circ}C$ storage. Changes in VBN was also minimum with an increase of 1.5 mg/100g at $5^{\circ}C$ and 7.0mg/100g at $25^{\circ}C$, but in case of unpacked sample, it was 24.5mg/100g at $5^{\circ}C$ and 42.4 mg/100g at $25^{\circ}C$ even after 7 days. In textural property hardness tended to increase after 28 days and folding test score was down to A or B from AA grade. The loss of available lysine was $7.5\%\;at\;5^{\circ}C$ and $17.0\%\;at\;25^{\circ}C$ but brown color was not deeply developed as the color index score indicated. TBA value was not increased at $5^{\circ}C$ while it tended to increase rapidly after 30 days at $25^{\circ}C$. Changes in TI content was not obvious except that it showed a tendency of increase at the end of storage as well as in the change of lysine and TBA value. It is concluded from the results that the quality of the product, pasteurized and water activity controlled by dielectric heating, and vacuum packed in K-flex film would be stable for more than 35 days at $5^{\circ}C$ and at least 25 days even at room temperature.