• Journal of Environmental Science International
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• v.25 no.1
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• pp.163-171
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• 2016

We analyzed the characteristics of fog formation in the Gumi Reservoir of Nakdong river with the field observation data for recent 2 years (1 April 2013~31 March 2015) collected by the national institute of meteorological research, KMA. In early morning, we frequently observe the steam rising from the water surface. The fog occurs from adding water vapor into the air. We call the fog as steam fog. Steam fogs occur when cold, dry air mixes with warm, moist air above a water surface. The steam fog appears mainly in autumn under the following conditions; (1) sensible heat is positive values ($10{\sim}20W/m^2$), (2) latent heat is more positive values ($25{\sim}35W/m^2$) than sensible heat, (3) cloudless nights with light winds (about 1.5 m/s), (4) under condition(3), mountainous winds easily blows into the reservoir.

• Journal of Power Electronics
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• v.15 no.3
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• pp.841-848
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• 2015

As a vital part of renewable energy and electrical traction, power converters are supposed to have high reliability and good performance. However, power semiconductors produce considerable heat when the power converter works, which results in high junction temperatures that lower the reliability and performance of the power semiconductors. Many studies show that ambient humidity has a significant effect on power devices, but the influence of high humidity on junction temperatures has yet to be studied. Therefore, this paper presents a thermal model for power converters in moist air to obtain the junction temperature increase, which is utilized for the power converter used in a Switched Reluctance Motor System. Simulation results show that the law of converter temperature distribution is independent of the relative humidity in the case of fixed ambient temperature, whereas the temperature in the power converter decreases as the ambient relative humidity increases. These simulation results are validated with the experimental results.

• Transactions of the Korean Society of Mechanical Engineers
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• v.13 no.3
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• pp.547-553
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• 1989

Last several stages of high capacity fossil power steam turbine and most stages of nuclear power steam turbine operate on wet steam. As a consequence, the flows in those cascades are accompanied by condensation, and the latent heat caused by condensation affects an oblique shock wave being generated at the vicinity of trailing of the blade. In the case of expanding of moist air through a suction type indraft wind tunnel, the effect of condensation affection the oblique shock wave generated by placing the small wedge into the supersonic part of the nozzle was investigated experimentally. In these connections, the relationship between condensation zone and reflection point of the incident oblique shock wave, angle between wedge bottom wall and oblique shock wave, and the variations of angles of incident and reflected shock waves due to the variation of initial stagnation relative humidity are discussed. Furthermore, the relationship between initial stagnation relative humidity and load working on the nozzle wall, obtained by measuring static pressure at the nozzle centerline, is discussed.

• Journal of Animal Science and Technology
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• v.65 no.5
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• pp.1024-1039
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• 2023

In this study, we performed a quantitative microbial risk assessment (QMRA) of Salmonella through intake of egg consumption after cooking (dry-heat, moist-heat, and raw consumption). Egg samples (n = 201) from retail markets were analyzed for the presence of Salmonella. In addition, temperature and time were investigated during egg transit, storage, and display. A predictive model was developed to characterize the kinetic behavior of Salmonella in eggs, and data on egg consumption and frequency were collected. Eventually, the data was simulated to estimate egg-related foodborne illnesses. Salmonella was not found in any of the 201 egg samples. Thus, the estimated initial contamination level was -4.0 Log CFU/g. With R² values of 0.898 and 0.922, the constructed predictive models were adequate for describing the fate of Salmonella in eggs throughout distribution and storage. Eggs were consumed raw (1.5%, 39.2 g), dry-heated (57.5%, 43.0 g), and moist-heated (41%, 36.1 g). The probability of foodborne Salmonella illness from the consumption of cooked eggs was evaluated to be 6.8×10^-10. Additionally, the probability of foodborne illness not applied cooking methods was 1.9×10^-7, indicating that Salmonella can be reduced by cooking. Therefore, the risk of Salmonella infection through consumption of eggs after cooking might be low in S. Korea.

• Journal of the Korean Society of Food Culture
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• v.30 no.3
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• pp.284-295
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• 2015

Records regarding beef cuisine and its tenderization were identified in 38 publications. Old cookbooks, agricultural texts, and Joseon's encyclopedias addressed the subject 411 times. The beef recipe was as follows: cutting 184 times, seasoning 112 times, moist heat cooking 196 times, dry heat cooking 129 times, and drying off 33 times. Recipe also used main ingredients 194 times, sub ingredients 203 times, garnish eight times, and stock six times. Regarding seasoning and flavoring materials, there were a total of 41 types of spices, tenderizers, and others written 839 times. There are two main types of tenderizing beef: physical and chemical methods. A total of 18 types of natural tenderizers were written 57 times in the recipe.

• Particle and aerosol research
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• v.8 no.4
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• pp.161-172
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• 2012

Three-dimensional numerical simulation using a computational fluid dynamics (CFD) was carried out in order to investigate the formation and dispersion of the plume discharged from the stack of a thermal power station. The simulation was based on the standard ${\kappa}{\sim}{\varepsilon}$ turbulence model and a finite-volume method. Warm and moist exhaust from a power plant stack forms a visible plume as entering the cold ambient air. In the simulation, moisture content, emission velocity and temperature of the flue gas, air temperature and wind speed were dealt with the main parameters to analyze the properties of the plume composed mainly of water vapor. As a result of the simulation, the plume could be more apparent in cold winter due to a big difference of latent heat capacity. At no wind condition, the white plume rises 120 m upward from the top of the stack, and expands to 40 m around from the stack in cold winter after flue gas heat recovery. The influencing distance of relative humidity will be about 100 m to 400 m downstream from the stack with a cross wind effect. The decrease of flue gas temperature by heat recovery of thermal energy facilitates the formation of the plume and restrains its dispersion. Wind speed with vertical distribution affects the plume dispersion as well as the density.

• Journal of Advanced Marine Engineering and Technology
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• v.23 no.5
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• pp.687-694
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• 1999

This study was conducted to develop new drying process for automatic control and marine engi-neering system. Air-water tests were carried out to investigate dryer performance. The dispersed flow in he dryer test apparatuses was also simulated by using a numerical code which solves the Dittus-Boelter equation for continuous liquid phase and the Reynolds equation of droplet motion for continuous liquid phase and the Reynolds equation of droplet motion for dispersed phase to predict droplet removal efficiency. Proper conditions for dehumidification were optimized by response ambient conditions. When the selected indexes were constrained in the range of 85-98% moisture content above $15^{\circ}$ and more than mass flow rates of moist air 750kg/h. The numerical results were compared with the experimental data pertaining to the removal effi-ciency at chamber stage and overall pressure drop along concentric tubes Good agreement was obtained as for the efficiency while relatively poor agreement was obtained for the relative humidity. The results also showed that the efficiency depended strongly on the relative humidity at the inlet condition which indicated the importance of estimating the heat exchanger length. Effects of some design parameters in both removal efficiency and breakthrough onset condition are discussed.

• Journal of the Korean Wood Science and Technology
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• v.22 no.2
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• pp.61-70
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• 1994

This study was executed to find the applicability of press drying of tree disk by investigating the shrinkage and drying defect and to form appropriate model by comparing the actual moisture content(MC) and internal temperature in respect of drying time with calculated values based computer simulation to which was applied finite difference method. In press drying disk, heating period, constant drying rate period maintained plateau temperature at 100$^{\circ}C$ and falling drying rate period were significantly distinguished. Actual MC and internal temperature were analogous to those calculated at comparing points. Heat transfer model formed by Fourier's law using specific heat of moist wood and conduction coefficient considering fractional volume of each element of wood cell wall, bound water, free water and air showed applicability as basic data to developing heat expansion, shrinkage and drying stress during press drying. Also mass transfer model formed by Fick's diffusion law using water vapor diffusion coefficient showed applicability. Longitudinal shrinkage was developed by pressure of hot press and tangential shrinkage was restrained by hygrothermal recovery. The heart check, surface check and ring failure were occurred differently in species, but V-shaped crack didn't develop.

• Journal of Climate Change Research
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• v.9 no.3
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• pp.209-221
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• 2018

The characteristics of heat wave events in Seoul are analyzed using weather station data from Korea Meteorological Administration (KMA) and European Centre for Medium-Range Weather Forecast (ECMWF) ERA-Interim reanalysis data from 1979 to 2016. Heat waves are defined as events in the upper 10th percentile of the daily maximum temperatures. The associated synoptic weather patterns are then classified into six clusters through Self-Organizing Map (SOM) analysis for sea-level pressure anomalies in East Asia. Cluster 1 shows an anti-cyclonic circulation and weak troughs in southeast and west of Korea, respectively. This synoptic pattern leads to southeasterly winds that advect warm and moist air to the Korean Peninsula. Both clusters 2 and 3 are associated with southerly winds formed by an anti-cyclonic circulation over the east of Korea and cyclonic circulation over the west of Korea. Cluster 4 shows a stagnant weather pattern with weak winds and strong insolation. Clusters 5 and 6 are associated with F?hn wind resulting from an anti-cyclonic circulation in the north of the Korean Peninsula. In terms of long-term variations, event frequencies of clusters 4 and 5 show increasing and decreasing trends, respectively. However, other clusters do not show any long-term trends, indicating that the mechanisms that drive heat wave events in Seoul have remained constant over the last four decades.

• Preventive Nutrition and Food Science
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• v.10 no.1
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• pp.6-10
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• 2005

The trypsin inhibitor activity (TIA) of various soybean cultivars was evaluated by measuring the inhibition of trypsin activity using N-benzoyl-DL-arginine-p-nitro-anilide (BAPNA) as the substrate. The TIA values of eleven white shelled soybean cultivars including a glyphosate-tolerant soybean (16.58 to 17.90㎎/g) were not significantly different among cultivars. Black shelled soybeans had higher TIA values, ranging from 40.09 to 52.11㎎/g, compared to white shelled soybeans (p<0.05). When the TIA of commercially processed soybean foods were determined, no TIA was detected in soysauce, tofu and soybean paste. During conventional moist heating, the IT/sub 50/ (Time required to reach 50% inhibition of TIA) values were decreased as heating temperature and cooking pressure increased. The IT/sub 50/ values of moist heating were estimated to be 91.68, 37.71 and 19.50 min at 60, 80 and 100℃, respectively. The IT/sub 50/ value of microwave cooking was 4.75 min at medium heat, while that of the pressure cooking at 120℃ was only 2.62min. Moreover, there was a negative relationship between temperature and IT/sub 50/ values (R=0.92, p<0.01). The TIA of soybean sprouts was completely inactivated after heating at 100℃ for 5 min, although fresh soybean sprouts showed one fifth of the TIA value of white shelled soybeans. Based on our results, pressure cooking is the most effective cooking method to reduce TIA in soybeans.