• International Journal of Concrete Structures and Materials
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• v.5 no.2
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• pp.133-137
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• 2011

In this study, a physical and chemical properties analysis was conducted for PCSP to evaluate properties of its materials and, for comparison purpose, was also conducted for CSP. The result of experiment confirmed improvement of iron recovery rate due to introduction of rapid water-cooling equipment and greater density of exterior and interior structure through SEM observation and porosity measurement. Also, SEM, XRD and DSC-TGA analysis showed that content of f-CaO in PCSP was minuscule so it was decided that problems of material stability including f-CaO-caused bulging failure, which has been problematic, can be solved.

• Proceedings of the Korea Concrete Institute Conference
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• 2005.05b
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• pp.405-408
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• 2005

The repair and reinforcement materials of the concrete structure in underwater is use to epoxy mortar for underwater-harding. Because it ensures the separation of material and a fluidity in construction, it is important to epoxy mortar This study dealt with the influence of the using of rapidly-chilled steel slag on flow, nozzle passing time, viscosity, and strength of mortar by experimental design. As results of study, this paper proved that the more the using rate of rapidly chilled steel slag increased, the more this affected the enhancement of flow, the decrease of O-lot, and the development of compressive strength, flexural strength. Also, considering the fluidity, nozzle passing time and strength of mortar, it is desirable to use RCSS300 of rapidly chilled slag.

• Preventive Nutrition and Food Science
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• v.11 no.3
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• pp.257-260
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• 2006

The correlation between microbiological and sensory quality indexes was investigated for Korean seasoned side dishes stored under chilled conditions, by using both published data and experimental evaluation. Aerobic bacterial counts on the perishable Korean side dishes showed high inverse correlation with sensory quality and could also be regarded as a main cause of sensory quality deterioration. Therefore, monitoring or estimating the microbial growth on these products should be an effective means for estimating and extending their shelf life.

• Proceedings of the SAREK Conference
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• 2006.06a
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• pp.144-149
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• 2006

In this study ice making characteristics are experimentally investigated for the ice slurry generating system which is pneumatically operated. The experimentations are conducted under the various test conditions such as chilled water inlet temperature, aqueous solution concentration, flow rate of cooling water, scraper pitch and frequency of cylinder stroke. For the above experimental conditions, ice making characteristics of the slurry ice generating system are evaluated in terms of the overall heat transfer coefficient, heat transfer rate and the amount of slurry ice generation. And the experimental results show that the heat transfer rate of the system increases as the flow rate of cooling water solution increases and the concentration of ethylene glycol and inlet temperature of chilled water decreases.

• Proceedings of the SAREK Conference
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• 2006.06a
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• pp.233-238
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• 2006

A new district cooling system using ice slurry for the uncertain cooling load of the future is presented. The chilled water produced by the absorption chillers is used for the base cooling load. The temperature of the chilled water is reduced by mixing of ice slurry depending on increasing of the cooling load. Finally, IPF of the ice slurry is increased up to 10% at the peak load. The transporting mass flow rate is decreased down to 44.7%, and the diameter of the main pipe is decreased down to 66.7%, but the diameter of the branched pipe is designed as the same size of the chilled water.

• Journal of the Korea Concrete Institute
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• v.17 no.1 s.85
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• pp.77-84
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• 2005

The steel slag, a by-product which is produced by refining pig iron during the manufacture of steel, is mainly used as road materials after aging. It is necessary to age steel slag for long time in air because the reaction with water and free-CaO in steel slag could make the expansion of volume. This problem prevents steel slag from being used as aggregate for concrete. However, steel slag used in this study was controled by a air-jet method which rapidly cools substance melted at a high temperature. The rapidly-chilled method would prevent from generation of free-CaO in steel slag. This study dealt with the influence of the using rate of rapidly-chilled steel slag on flow, dosage of SP, W/C ratio, and strength of mortar by statistical experimental design. Also, the results of this experiment were approved by statistical analysis methods, such as analysis of variance and F-testing. As results of F-testing, this paper proved at $1\%$ level of significance that the more the using rate of rapidly-chilled steel slag increased, the more this affected the enhancement of flow, the decrease of dosage of SP and W/C ratio, and the development of compressive strength. Also, considering the fluidity and compressive strength of mortar, it is desirable to use $75\%$ of rapidly-chilled steel slag for river sand.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.415-422
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• 2005

The pork loin used in this study was obtained from carcass chilled for 24 hours after slaughter and divided into 2 pare. The first part was air packaged and the other part was vacuum packaged, both of which were chilled at $4^{\circ}C$. After 2 days of slaughter, the qualities of air packaged loin chilled for 1 day showed lower drip lose, higher water holding capacity and better sensory texture than the vacuum packaged port (p<0.05). On the other hand, the air packaged loin chilled for 2 days showed lower drip loss and shear force value(SFV), higher Hunter's $a^*$ value, higher amount of taurine and alanine, and better taste, texture, juiciness and palatability than the vacuum packaged pork (p<0.05). However, the air packaged loin chilled for 3 days showed lower hip loss, chewiness SFV, higher amount of VBN $(12.37\;mg\%)$ and total plate count $(2.6\times10^4\;CFU/cm^2)$ than the vacuum packaged pork chilled for the same day (p<0.05). for the same chilling period, there was not significant difference between air and vacuum packaged pork in pH, TBA value, $L^*$ value, $b^*$ value, cooking loss, hardness, springness, cohesiveness, gumminess, total free amino acid contents and cooked meat aroma (p>0.05). Considering all these results, it is recommended that the way of air packaging for the pork with a short storing period should be reconsidered to cut down expenses.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.5
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• pp.713-722
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• 2011

The aim of this study was to confirm Pseudomonas spp. as the specific spoilage organism (SSO) of chilled beef during aerobic storage and to establish a model to predict the shelf life of beef. Naturally contaminated beef was stored at $4^{\circ}C$, and the spoilage limit of Pseudomonas organisms was determined by measuring several quality indicators during storage, including the number of Pseudomonas organisms, total number of bacteria, total volatile basic nitrogen (TVBN) values, L value color scale scores and sensory evaluation scores. The beef was then stored at 0, 4, 7, 10, 15 or $20^{\circ}C$ for varying amounts of time, and the number of Pseudomonas organisms were counted, allowing a corresponding growth model to be established. The results showed that the presence of Pseudomonas spp. was significantly correlated to each quality characteristic (p<0.01), demonstrating that Pseudomonas spp. are the SSO of chilled beef and that the spoilage limit was $10^{8.20}$ cfu/g. The Baranyi and Roberts equation can predict the growth of Pseudomonas spp. in beef, and the $R^2$ value of each model was greater than 0.95. The square root model was used as follows, and the absolute values of the residuals were less than ${0.05:\;{\mu_{max}}^{1/2}$ = 0.15604 [T+(-0.08472)] (p<0.01), $R^2$ = 0.98, $\lambda^{-1/2}$ = 0.0649+0.0242T (p<0.01, $R^2$ = 0.94). The model presented here describes the impact of different temperatures on the growth of Pseudomonas spp., thereby establishing a model for the prediction of the shelf life of beef stored between 0 to $20^{\circ}C$.

• Journal of Sensor Science and Technology
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• v.26 no.1
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• pp.50-55
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• 2017

The measurement of absolute humidity of gases is essential in many industries. The effect of temperature on aluminum oxide and chilled mirror dew-point hygrometers is investigated. The temperature of laboratory, pipe line, and sensor is varied and the dew point is measured by two different aluminum oxide hygrometers. In all cases, the dew point of hygrometers is increased as the temperature is elevated. The reason behind this observation is due to desorption of water from the inside of pipe line and/or sensor surroundings at elevated temperature that result in the increase of the absolute humidity. Moreover, the sensor itself shows a certain degree of temperature dependency in sensing the humidity especially at low temperature. It is also studied that chilled mirror dew-point hygrometer may indicate a higher dew point than the reference at high temperature because the cooling capability of mirror is decreased at high temperature. Our study will provide evidences in the incorporation of the temperature effect as uncertainty factors in the standard calibration procedure for dew point hygrometers.

• Journal of Embryo Transfer
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• v.28 no.2
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• pp.113-119
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• 2013

The study focuses on the quality assessment of Black Bengal buck semen preserved at chilled condition. In this in vitro trial, collected semen from Black Bengal bucks was preserved at chilling temperature ($4{\sim}5^{\circ}C$) in tris-glucosecitrate yolk medium of 1:5 ratios for four days. Artificial Vagina (AV) method was utilized to collect semen from buck. General evaluation of semen includes the color, mass activity and density were measured by direct visual examination. However, computer-assisted sperm analysis (CASA) and phase contrast microscopy were used to figure out the motility (%), hyper-activated (HYP) motility (%) and number of abnormal spermatozoa (%) initially, and at every 24 h intervals. The result revealed that spermatozoa preserved at chilling temperature showed significantly (P<0.05) lower motility and HYP motility with the progression of preservation. The number of phenotypically abnormal spermatozoa significantly (P<0.05) increased following preservation. Although significant positive correlation (r=0.945; P<0.05) was existed between % motile and % HYP motile spermatozoa however, the % of morphologically abnormal spermatozoa was negatively correlated with % motile (r=-0.997; P<0.05) and % HYP motile spermatozoa (r=-0.946; P<0.01). Therefore, we concluded that the quality of chilled semen progressively losses its viability and doesn't remain useable after certain period of preservation with respect to its motility and morphology.