• Title/Summary/Keyword: Storage properties

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Physicochemical and Bread Making Properties of Rice Bagel Premix during Storage (Rice Bagel Premix의 저장에 따른 이화학적 특성 및 제품 특성에 관한 연구)

  • Jang, Hyeon-Ho;Lee, Myung-Ho;Choi, Young-Sim;Kim, Sun-Kyung
    • Journal of the East Asian Society of Dietary Life
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    • v.22 no.1
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    • pp.75-87
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    • 2012
  • We investigated the physicochemical properties, pasting characteristics on the rapid visco analyzer, dough characteristics on a mixograph, product characteristics, and attributes of color and hardness of products made from a wheat bagel premix and rice bagel premix according to storage period and temperature. The pH and moisture content of stored rice bagel premix and wheat bagel premix, significantly decreased, depending on the storage temperature and time. The average of water retention capacity, alkaline water retention capacity, sedimentation value, and pelshenke value all significantly decreased temperature increases and increasing storage time. he initial pasting temperature and breakdown depending on the storage temperature and time showed a significant difference, but peak viscosity and setback with increasing storage time and temperature were not significantly different. The initial pasting temperature did not significantly affect the rice bagel premix. The midline peak time and band at 8 min of mixing time of the wheat bagel premix and rice bagel premix did not differ significantly. In product attributes, the cost of wheat bagel premix rice bagel premix and the L, a, and b value in color of wheat bagel premix showed significant difference. The hardness of wheat bagel premix according to storage time and the hardness of rice bagel premix depending on storage temperature significant difference. Therefore, storage time and temperature of wheat bagel premix and rice bagel premix and does not show significant differences. merchant can get regular and consistent, it is expected to lead to the promotion of rice consumption. Futhermore, research on better method to improve it's characteristics instead of wheat bagel premix is expected to.

Review on the heat storage performance and air pollutant adsorption properties of gypsum board according to the additives (석고보드의 첨가제에 따른 오염물질 흡착 및 축열 성능에 대한 고찰)

  • Seo, Hyun Jeong;Jeong, Su-Gwang;Lim, Jae-Han;Kim, Sumin
    • Journal of the Korean Solar Energy Society
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    • v.35 no.1
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    • pp.97-106
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    • 2015
  • Gypsum board is easy to manufacture of a variety of forms and has stable mechanical properties and thermal properties. And gypsum boards are widely used to the walls and ceiling of the building as the interior building materials. The studies about technology of applying the various features in the gypsum board with additives are being actively investigated. Development methods for enhancing performance of the gypsum board using additives are largely divided into two categories. The first case is functional gypsum board that is to improve the moisture absorption and moisture-proof properties. Also studies of adsorption and decomposition of indoor air pollutants of the gypsum board using porous materials as an additive are being actively investigated. Another case is applying thermal storage materials which gives the heat storage performance to gypsum board. In this paper, we would like to introduce the various cases of gypsum board applied various additives.

Interrelation between Physicochemical Properties of Milled Rice and Retrogradation of Rice Bread during COld Storage (쌀의 이화학적 특성과 저장 쌀빵의 노화성과의 관계)

  • 강미영;최영희;최해춘
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.5
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    • pp.886-891
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    • 1997
  • The interrelation between physicochemical properties of milled rice and retrogradation of rice bread during cold storage was examined to compare the varietal difference in maintenance of rice bread quality. Twelve rice materials showed big varietal difference on physicochemical properties of rice starch such as amylose content(0.0~29.2%), gel consistency(20~98mm), and alkali digestion value(2.0~7.0). Rice bread made from milled rice of Jungwonbyeo, AC 27 and IRAT 177 exhibited soft texture and late retrogradation of rice bread during cold storage(4$^{\circ}C$). The amylose content of milled rice was closely associated with gel consistency negatively and with springiness of rice bread positively. The retrogradation of rice bread texture during cold storage was correlated with gel consistency of rice flour positively and with alkali digestion value of milled rice negatively.

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Modeling of Stochastic Properties of Internal Heat Generation of an Office Building for Slab Cooling Storage (사무소건물의 슬래브축냉을 위한 내부발열부하의 확률적 성상 모델화)

  • Jung, Jae-Hoon
    • Korean Journal of Air-Conditioning and Refrigeration Engineering
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    • v.23 no.12
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    • pp.836-842
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    • 2011
  • It has been shown that the air-conditioning system with slab cooling storage is effective in cutting peak load and utilizing nighttime electric power. The stochastic properties of internal heat generation which has great influence on the cooling load are examined in this paper. Based on the measured cooling load and electric power consumption in an office building with slab cooling storage, stochastic time series models to simulate these random processes are investigated. Furthermore, a calculated result by an optimal control method of thermal analysis taking into account the internal heat is compared with the measured cooling load.

Physicochemical Properties of Soybeans as Influenced by Storage Temperatures (저장온도가 콩의 이화학적 특성에 미치는 영향)

  • 육홍선;설민숙;이현자
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.27 no.5
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    • pp.827-832
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    • 1998
  • Soybeans(Hwangkeum Kong) were stored at 5$^{\circ}C$, $25^{\circ}C$ and 35$^{\circ}C$ for 8 months to investigate the changes of the physicochemical properties. Less physicochemical changes were detected in the soybeans stored at 5$^{\circ}C$ than those stored at $25^{\circ}C$ and 35$^{\circ}C$. High temperature and long term storage caused a decrease in the nitrogen solubility index, whereas increases in acid value and organic acid content were detected. As the storage period was extended at high temperatues, the content of unsaturated fatty acids decreased, but the content of saturated fatty acids increased. Decoloration of soybeans was clearly recognized under high temperatures. The water soluble compoents such as total solids, nitrogen and reducing sugar during water-soaking at 2$0^{\circ}C$ for 16hrs were appreciably eluted from the soybeans stored for 8 months at high temperatures. The pH of the water extract slightly shifted to the acidic range.

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Design of type 316L stainless steel 700 ℃ high-temperature piping

  • Hyeong-Yeon Lee;Hyeonil Kim;Jaehyuk Eoh
    • Nuclear Engineering and Technology
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    • v.55 no.10
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    • pp.3581-3590
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    • 2023
  • High-temperature design evaluations were conducted on Type 316L stainless steel piping for a 700 ℃ large-capacity thermal energy storage verification test loop (TESET) under construction at KAERI. The hot leg piping with sodium coolant at 700 ℃ connects the main components of the loop heater, hot storage tank, and air-to-sodium heat exchanger. Currently, the design rules of ASME B31.1 and RCC-MRx provide design procedures for high-temperature piping in the creep range for Type 316L stainless steel. However, the design material properties around 700 ℃ are not available in those rules. Therefore, a number of material tests, including creep tests at various temperatures, were conducted to determine the insufficient material properties and relevant design coefficients so that high-temperature design on the 700 ℃ piping may be possible. It was shown that Type 316L stainless steel can be used in a 700 ℃ high-temperature piping system of Generation IV reactor systems or a renewable energy systems, such as thermal energy storage systems, for a limited operation time.

Synthesis and characterization of amorphous NiWO4 nanostructures

  • Nagaraju, Goli;Cha, Sung Min;Yu, Jae Su
    • Proceedings of the Korean Vacuum Society Conference
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    • 2016.02a
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    • pp.392.1-392.1
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    • 2016
  • Nowadays, research interest in developing the wearable devices are growing remarkably. Portable consumer electronic systems are becoming lightweight, flexible and even wearable. In fact, wearable electronics require energy storage device with thin, foldable, stretchable and conformable properties. Accordingly, developing the flexible energy storage devices with desirable abilities has become the main focus of research area. Among various energy storage devices, supercapacitors have been considered as an attractive next generation energy storage device owing to their advantageous properties of high power density, rapid charge-discharge rate, long-cycle life and high safety. The energy being stored in pseudocapacitors is relatively higher compared to the electrochemical double-layer capacitors, which is due to the continuous redox reactions generated in the electrode materials of pseudocapacitors. Generally, transition metal oxides/hydroxide (such as $Co_3O_4$, $Ni(OH)_2$, $NiFe_2O_4$, $MnO_2$, $CoWO_4$, $NiWO_4$, etc.) with controlled nanostructures (NSs) are used as electrode materials to improve energy storage properties in pseudocapacitors. Therefore, different growth methods have been used to synthesize these NSs. Of various growth methods, electrochemical deposition is considered to be a simple and low-cost method to facilely integrate the various NSs on conductive electrodes. Herein, we synthesized amorphous $NiWO_4$ NSs on cost-effective conductive textiles by a facile electrochemical deposition. The as-grown amorphous $NiWO_4$ NSs served as a flexible and efficient electrode for energy storage applications.

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