• Transactions of the Korean hydrogen and new energy society
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• v.27 no.4
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• pp.349-356
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• 2016

Volumetric capacity metrics at cryogenic condition are critical for technological and commercial development. It must be calculated and reported in a uniform and consistent manner to allow comparisons among different materials. In this paper, we propose a simple and universal protocol for the determination of volumetric capacity of sorbent materials at cryogenic condition. Usually, the sample container volume containing porous sample at RT can be directly determined by a helium expansion test. At cryogenic temperatures, however, this direct helium expansion test results in inaccurate values of the sample container volume for microporous materials due to a significant helium adsorption, resulting significant errors in hydrogen uptake. For reducing this container volume error, therefore, we introduced and applied the indirect method such as 'volume correction using a non-porous material', showing a reliable cold volume correction.

• The Korean Journal of Food And Nutrition
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• v.10 no.3
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• pp.287-294
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• 1997

When bread making, the condition of thawing-fermentation for frozen dough were tested in variable temperature, and measured thawing-fermentation time and volume of frozen dough. L-Ascorbic acid (L-Aa) was added in frozen dough for the comparison test of develop volume in bread staling degree of baking bread were measured additive frozen dough which was stoppages in freezing, staling degrees were tested hardness with Rheometer. The test for comparison of thawing-fermentation time in variable temperature was shown the condition of dough conditioner at 3$0^{\circ}C$ was most effective for bread making, Because That condition was required very short time(74 min) But, in this comparison of volume in final products was shown the products in the condition of thawing-fermentation at 3$0^{\circ}C$ was smaller than the products at 5$^{\circ}C$(418 ml). The baking volume of L-Aa additive frozen dough which has under gone thawing-fermentation at 3$0^{\circ}C$, were shown baking volume of 420 ml in 2 weeks storage terms to 100 mg/kg L-Aa additive dough and shown baking volume of 454 ml in 4 weeks storage terms to dough of 200 mg/kg additive weight. Staling degrees of L-Aa additive frozen bread were measured with Rheometer. The hardness of 100 mg/kg L-Aa additive frozen bread was sown low level hardness in 1~2 weeks freezing term, 150 mg/kg L-Aa additive frozen bread was shown low level hardness in 3 weeks freezing term. In 4 weeks freezing term, 200 mg/kg L-Aa additive frozen bread was shown low level hardness compared with non-additive L-Aa frozen bread. In comparison of frozen bread quality, non-additive L-Aa products was better than additive L-Aa products in equality of baking shape and external apparence. But in total quality in external and internal apparence, additive L-Aa products was better than non-additive L-Aa products.

• Proceedings of the KAIS Fall Conference
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• 2010.05b
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• pp.949-952
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• 2010

The utilization of LPG(Liquefied Petroleum Gas) is increasing as an environmental-friendly fuel in all countries making green growth new paradigm, and use of gas is spread fast as motor fuels to decrease air pollution. Loss of lives by explosion and fire is happening every year as gas use increases, and gas accident in large scale storage property is causing serious problems socially. To minimize this problem, underground containment type storage tank is being presented as an alternative recently. In this study, to minimize explosion occurrence in underground containment type storage tank, the suitable storage tank is designed to consider explosion prevention that makes exposure surface area minimize in confined contents volume and flame to construct storage tank by the most suitable condition in the underground containment room. As a result of the design of storage tank having the most suitable condition by this research, underground containment space was minimized on diameter 3m, length 4.83m in 20 tons storage tank and its safety was improved as exposure surface area in flame decreased by 89.4%, compared with the existent storage tank.

• 한국신재생에너지학회:학술대회논문집
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• 2010.06a
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• pp.51.2-51.2
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• 2010

Efficient and durable electrical energy storage is one of the major factors limiting the wide-spread adoption of renewable energy. Since lithium-ion batteries (LIBs) were first commercialized in the early 1990s, LIBs have emerged as an important energy storage device for portable electronics. LIBs are very desirable because of their high energy storage per volume and per mass. However, LIBs with high energy and power as well as higher stability are needed for their use in a variety of energy storage applications such as MEMS devices, PDA, plug-in hybrids, all-electric vehicles and large scale utility systems. In this talk, I will discuss present energy perspective, especially energy storage and its role in renewable energy. After that I will discuss the recent advances in nanostructured materials and interface engineering that have led to the achievement of improved Li-ion batteries. Finally I will talk aboutcritical issues that need to be addressed to obtain further improvements in Li-ion batteries.

• Proceedings of the KIEE Conference
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• 2006.07d
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• pp.2142-2143
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• 2006

Today any data storage system cannot satisfy all of these conditions, however holographic data storage system can perform faster data transfer rate because it is a page oriented memory system using volume hologram in writing and retrieving data. System can be constructed without mechanically actuating part therefore fast data transfer rate and high storage capacity about 1Tb/cm3 can be realized. In this research, to reduce errors of binary data stored in holographic data storage system, a new method for bit error reduction is suggested. Firstly, find fuzzy rule to use test bed system for Element of Holographic Digital Data System. Secondly, make fuzzy rule table using DNA coding method. Finally, reduce prior error element and recording digital data. Recording ratio and reconstruction ratio show good performance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.3
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• pp.276-280
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• 1991

The quality changes of brown rice during storage were determined by the method of quantitative analysis of n-hexanal, amylogram, texture and volume expansion. The qualities of stored brown rice were also analyzed with sensory evaluation of cooked milled rice obtained from brown rice, n-Hexanal content, peak viscosity and total setback of brown rice flour pastes increased substantially with the increased of storage period at 35$^{\circ}C$. Up to 10 months of storage at 35$^{\circ}C$, stale flavor obtained by a sensory method markedly increased, but stickiness decreased. The scores of overall preference were in good agreement with those of stale flavor (r=-0.98) and sticky texture (r=0.98). The correlation coefficient between stale flavor obtained by a sensory method and instrumetal analysis for stored brown rice was r=0.97.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.25 no.4
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• pp.40-45
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• 2002

An AS/RS construction cost minimization model under throughput rate requirement constraint has been developed, whose objective function includes S/R machine cost, storage rack cost, and interrace conveyor cost. S/R machine cost is a function of the storage rack height, the unit load weight, and the control logic used by the system, while storage rack cost is a function of the storage rack height, the weight and the volume of the unit load. Since the model is a nonlinear integer programming problem which is very hard to solve exactly with large problem size, a solution procedure is developed to determine the height and the length of the storage rack with a fixed number of S/R machines, while increasing the number of S/R machines one by one to meet the throughput rate requirement.

• Journal of the Korean Society of Food Culture
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• v.16 no.1
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• pp.27-32
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• 2001

Physicochemical and consumer acceptance properties of bread baking prepared with 100% domestic and imported flour and mixtures of the two flours by 50% to 50% were investigated in this study. Quality changes of the breads during storage at $1^{\circ}C$ were also evaluated. Volume of bread made of the mixtures of flour showed significantly higher values than the other two samples. Hardness of bread made with domestic flour had significantly higher value than that of control on the first day of storage at $4^{\circ}C$. However, mixture sample showed significantly higher value than that of control after the third day of storage. Consumer acceptance test indicated that the bread prepared with 50% imported and 50% domestic flour were not significantly different from the bread prepared with 100% imported flour.

• 제어로봇시스템학회:학술대회논문집
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• 2005.06a
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• pp.1260-1263
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• 2005

Data storage related with writing and retrieving requires high storage capacity, fast transfer rate and less access time. Today any data storage system cannot satisfy these conditions, however holographic data storage system can perform faster data transfer rate because it is a page oriented memory system using volume hologram in writing and retrieving data. System can be constructed without mechanical actuating part therefore fast data transfer rate and high storage capacity about 1Tb/cm3 can be realized. In this research, to reduce errors of binary data stored in holographic data storage system, a new method for bit error reduction is suggested. First, find fuzzy rule using experimental system for Element of Holographic Digital Data System. Second, make fuzzy rule table using Genetic algorithm. Third, reduce prior error element and recording Digital Data. Recording ratio and reconstruction ratio will be very good performance

• The Korean Journal of Food And Nutrition
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• v.13 no.1
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• pp.21-27
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• 2000

In order to investigate the changes of rice qualities during 4 years storage of paddy in warehouse of normal temperature condition. As storage period go by, head ratio was deduced and broken rice was increased according as a change of temperature during the long term storage. A color of rice was became more dark gray than that of entering time as L value was decreased from 64.07 to 61.62 a 4 years late. As a results of studies on the cooking quality of milled rice, water uptake ratio and expanded volume were increased in proporation to storage period, wherease total solids and iodine blue value were decreased. In the characteristic of texture of cooked rice, viscosity/hardness ratio(-H/H) had a decreasing tendency, while adhesiveness and cohesiveness increased with increased storage time. The qualities of cooked milled rice studied were sensory attributies of odor, taste, stickiness and appearance which were evaluvated by multiple comparsion method. The sensory results showed that all of descriptions were deterirated with a increased storage period. The taste and stickiness were changed from good score to bad score a 2 years later.