• Journal of Environmental Science International
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• v.11 no.9
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• pp.857-863
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• 2002

The meteorological elements were measured to investigate cause of summertime ice formation at Unchiri, Gangwon Province. The cause of freezing at valley was conformed as adiabatic expansion theory, latent heat of evaporation, natural convective theory, cold air remain theory, and convective freezing theory according to former study. However nither theory produced a satisfactory explanation. This studying area is not valley but ridge, and underground water surface exists at below than freezing height. wintertime temperature drop and summertime cold air spouting were explain as natural convective theory, generation of water drop on the rock was explained as cooling theory by air expansion, and ice formation on the rock was explained as adiabatic expansion theory. In conclusion, formation of ice valley at Unchiri was formed by natural convective theory, adiabatic expansion theory, and latent heat of evaporation successively.

• Journal of the Korean earth science society
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• v.28 no.5
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• pp.598-602
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• 2007

A long-term in situ observation was carried out in the Ice-valley at Milyang in order to explain the factors and processes associated with the summertime ice formation. The variation of temperature inside Ice-valley in relation with ice formation in summer time was found to depend on precipitation rate in spring and cold air sinking in autumn and winter. The rate of temperature rising tends to correspond to sensible heat release depending on the precipitation amount at the freezing location. The reason of the cold air accumulation in a talus in the Ice-valley is the cold air sinking over the surface of talus due to the occurrence of outside clod air mass and the accumulated cold air from autumn to spring flow outside at the bottom of talus. The out-flowing cold air can result in the ice formation in the hot summer.

• Korean Journal of Remote Sensing
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• v.29 no.1
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• pp.45-55
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• 2013

Campbell Glacier in East Antarctica is one of the major glaciers that flow into Terra Nova Bay. It is necessary to estimate accurate extent and flow velocity of Campbell Glacier which influences the dynamics of mass balance of East Antarctic Ice Sheet. However, few studies on Campbell Glacier have been performed since 1990s. In this study, we obtained a total of 59 COSMO-SkyMed SAR images over Campbell Glacier from June 2010 to January 2012. We estimated variations in the extent of Campbell Glacier Tongue and flow velocity of Campbell Glacier by applying the image digitizing and the offset tracking by image matching. Although the extent of Campbell Glacier Tongue decreased in summertime due to ice calving and increased in wintertime, the variation in the extent was very small. Campbell Glacier Tongue retained mean extent of 75.5 $km^2$. The ice discharge of Campbell Glacier Tongue was estimated to be $0.58{\pm}0.12km^3/yr$, which was bigger than in 1989. The flow velocity over Campbell Glacier Tongue was estimated to be from 181 to 268 m/yr that was faster than in 1988-1989, which contributed to the increase in the ice discharge of the glacier.

• Journal of the Korean earth science society
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• v.38 no.4
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• pp.283-292
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• 2017

In this study, the empirical models were established to estimate the concentrations of surface-level $PM_{2.5}$ over Seoul, Korea from 1 January 2012 to 31 December 2013. We used six different multiple linear regression models with aerosol optical thickness (AOT), ${\AA}ngstr{\ddot{o}}m$ exponents (AE) data from Moderate Resolution Imaging Spectroradiometer (MODIS) aboard Terra and Aqua satellites, meteorological data, and planetary boundary layer depth (PBLD) data. The results showed that $M_6$ was the best empirical model and AOT, AE, relative humidity (RH), wind speed, wind direction, PBLD, and air temperature data were used as input data. Statistical analysis showed that the result between the observed $PM_{2.5}$ and the estimated $PM_{2.5}$ concentrations using $M_6$ model were correlations (R=0.62) and root square mean error ($RMSE=10.70{\mu}gm^{-3}$). In addition, our study show that the relation strongly depends on the seasons due to seasonal observation characteristics of AOT, with a relatively better correlation in spring (R=0.66) and autumntime (R=0.75) than summer and wintertime (R was about 0.38 and 0.56). These results were due to cloud contamination of summertime and the influence of snow/ice surface of wintertime, compared with those of other seasons. Therefore, the empirical multiple linear regression model used in this study showed that the AOT data retrieved from the satellite was important a dominant variable and we will need to use additional weather variables to improve the results of $PM_{2.5}$. Also, the result calculated for $PM_{2.5}$ using empirical multi linear regression model will be useful as a method to enable monitoring of atmospheric environment from satellite and ground meteorological data.

• Journal of Food Hygiene and Safety
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• v.37 no.6
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• pp.400-410
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• 2022

This study was performed to analyze the microbial contamination levels of three non-heated rice cake manufacturers in terms of seasonal manufacturing process and to investigate the effects of summertime soaking on contamination levels and temperature-controlled soaking in water on reduction in microbial levels. The total aerobic bacteria (TAB) ranged from 2.69 log CFU/g to 5.08 log CFU/g in the produce, but the microbial contamination increased sharply during soaking. The levels of TAB and coliforms during summer soaking were 7.01 and 3.96 log CFU/g, respectively, and this was significantly higher than those in other seasons. The contamination level was high in the subsequent freezing, with the TAB level (6.24 log CFU/g) exceeding the legal standard. The temperature of soaking water in summer increased from 19.1℃ to 26.8℃ after 12 h of soaking. The microbial contamination was significantly high commensurate with increased soaking time, and the TAB level in the frozen process exceeded the legal standard from 9 h of soaking. The use of ice packs to prevent the increase in temperature of the soaking water in summer resulted in maintenance of temperature at 20.1℃ for up to 12 h. The average TAB value in the freezing process was 4.42 log CFU/g after 12 h of soaking, and this is 1.77 log CFU/g lower than that before. Based on these results, it was determined that controlling the soaking time and water temperature are essential for the production of a safe unheated frozen rice cake. The safety of the HACCP system could be established by applying these preventive management standards.