• Food Science and Preservation
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• v.7 no.3
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• pp.245-248
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• 2000

It was attempted to find a method to prevent greening of crushed garlic. The storage conditions and heat treatments before crushing were tested for the prevention of greening in crushed garlic. 'Namhae' garlic (sub-tropical type), 'Seosan' and 'Danyang' garlic (traditional) type for cool area) were stored in room temperature(20${\pm}5^{\circ}C$, low temperature(0$^{\circ}C$), and CA(O$_2\;3%,\;CO_2$ 5%) storage for five months, and their samples were crushed. The crushed garlic had no significant differences in greening according to the cultivars. Greening did not occur for the crushed garlic from bulbs stored either in room temperature or CA storage. Greening was the unique symptom observed in crushed garlic from bulbs stored in low temperature. For the prevention of greening, heat treatment was conducted at 40, 35 and 30$^{\circ}C$ prior to make the crushed garlic from bulbs which were stored in low temperature. The effective duration of heat treatment before crushing was 7 days at 30$^{\circ}C$, 3 days at 35$^{\circ}C$, and 1 days at 40$^{\circ}C$ Greening was most effectively prevented in 1 day at 40$^{\circ}C$ treatment. During the heat treatments, changes in enzymatic pyruvic acid content and sprouting rate were slightly observed in garlic bulbs treated at 40$^{\circ}C$ for 1 day.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.5
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• pp.661-666
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• 2003

This research was aimed at evaluating the effects of natural antioxidants on lipid oxidation and sensory quality in cooked, chill- stored and reheated Wanjajun prepared with pork meat (short shank). Sage (SA) and combinations of herbs; basil/mints (BM), rosemary/parsley/thyme (RPT) were used as sources of antioxidants. The products were pan-fried in a medium layer of soybean oil and then stored in a refrigerator at 3$^{\circ}C$ for 8 days after rapid chilling. The process of heat treatment of Wanjajun caused changes in the chemical composition of products and simultaneously, thermal oxidative reaction was initiated. During storage of products in a refrigerator, further hydrolytic and oxidative processes in the lipid extraction were progressed. Acid value was increased, peroxides and malonaldehyde formation gradually were increased during cool storage. Addition of garlic, sage and combinations of herbs retarded the process of oxidation. Wanjajun made with addition of SA and RPT showed good quality in antioxidative potential after 8 days of storage. The sensory effect of herbs on undesirable warmed-over flavor was in order of : SA>RPT>BM.

• Korean Journal of Food Science and Technology
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• v.12 no.3
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• pp.170-175
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• 1980

A mass production of chestnut necessiates the development of economic long-term storage method. The main objective of this study was to confirm the technical aspect of the chestnut storage method which was developed by two year project and to review the method of commercial application. The chestnut used for the experiments were separated in brine $(5.5{\sim}6.0^{\circ}\:B{\acute{a}}ume)$ into matured and unmatured lots and fumigated with $CS_2$ at a 5 $lb/27\;m^3$ level for $25{\sim}30\;hrs.$ The chestnuts were packed in wooden boxes with sawdust (50% moisture) in the ratio of 1 : 1 by volume. The boxes were stored in the cold room $(1{\pm}1^{\circ}C,\;85{\sim}95%\;RH)$ and the cellar ($0{\sim}10^{\circ}C$, controlled only by circulating night cool air). The results obtained were as follows: 1. Fully matured chestnut could be successfully preserved $8{\sim}9\;months$ at a l0% decay level in the cold room and $4{\sim}5\;months$ months in cellar. 2. Immatured chestnuts wire inferior to the matured in storage stability. At the maximum storage period, its storage life was two months shorter. 3. The heat transfer equation of piled chestnuts with sawdust can be suggested as $T_{\infty}-T_0=(T_{\infty}-T_0){\cdot}10^{-t/320}$ and j and $f_h$ values were 1 and 320 min, respectively. 4. The chestnuts in the package of storage unit had longer shelf life than naked chestnut during the retail distribution at ambient temperature.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.1
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• pp.66-72
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• 2017

Potato greening determines the shelf life and affects the marketability of this tuber. Various stresses during handling and storage interact to affect the tuber's physiological status and can affect the rate of greening. This study investigated the effects of storage temperature on tuber greening and shelf life in unwashed and washed potatoes of the cultivar Superior. Physiological and biochemical changes were examined during 15 days at room temperature ($23{\pm}2^{\circ}C$) under cool-white fluorescent light after storage for 1 month at different temperatures ($4^{\circ}C$, $20^{\circ}C$). Hunter a values were negative (-) for washed potatoes after 3 days (-0.8) and 15 days (-2.5) at room temperature following 1 month of storage at $4^{\circ}C$ while positive (+) values were observed for unwashed potatoes after 15 days at room temperature. The Hunter ${\Delta}E$ values of washed potatoes previously stored at $4^{\circ}C$ for 1 month increased after 3 days at room temperature compared with those of unwashed potatoes. The total chlorophyll content of washed potatoes was higher than that of unwashed potatoes. The highest correlation was observed between the Hunter ${\Delta}E$ value and Hunter a value (-0.93506), while a positive correlation coefficient (0.89806) was observed between greening criteria and Hunter ${\Delta}E$ value by using colorimetry. We conclude, therefore, that there is a biosynthetic link between temperature-induced chlorophyll accumulation and tuber greening in storage.

• Transactions of the Korean hydrogen and new energy society
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• v.10 no.1
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• pp.41-48
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• 1999

The heat transportation from a complex of industry to a rural area needs more efficient method because the distance between them is usually more than 10km. Conventional heat transportation using steam or hot water via pipe line has limits in transportation distance (about 3-5 km) because of the heat loss and frictional loss in the pipe line. Metal hydride can absorb or discharge hydrogen through exothermic and endothermic reaction. After releasing hydrogen from metal hydride with heatings by waste heat from industry we can transport this hydrogen to the rural area via pipe line. In the urban areas other metal hydride reacts with this hydrogen and produces heat for heating. Cool heat is also obtained if it is possible to use metal hydride with low reaction temperature. So metal hydride can be used as a media for transportation, storage of heat. Some problems of the heat transportation using metal hydrides, and the example of heat transportation system were discussed.

• Journal of the Korean Institute of Gas
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• v.10 no.4 s.33
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• pp.34-40
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• 2006

This paper provides a fusion technology between a district cooling energy system and an environment conservation policy based on the energy savings and reusable cold energy resources. The district heating and cooling systems are very effective ways for an energy saving, a cost reduction and a safety control. It is necessary to equalize the energy savings and an environmental preservation policy for an improved human lift. A gasification process of a liquefied natural gas, cooling water from deep seawater and an ice water thermal storage system may produce a cold energy. A district cooling system is used to cool an apartment, office buildings and factory facilities with a cooling energy supply pipeline. LNG cooling energy will switch a conventional air-conditioning system, which is operated by on electrical energy and a Freon refrigerant. Coincident with significant clean energy and operating cost savings, LNG cold energy system owen radical reductions in an air-borne pollutant, $CO_2$ and the release of environmentally harmful refrigerants compared with that of the conventional air-conditioning system. This study provides useful information on the fusion technology of a LNG cold energy usage and energy savings, and environmental conservation.

• Proceedings of the KIEE Conference
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• 2009.07a
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• pp.2219_2220
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• 2009

The characteristics of the Superconducting Magnetic Energy Storage (SMES) system are faster response, longer life time, more economical, and environment friendly than other Uninterruptible Power Supply (UPS) using battery. Fast charge and discharge time of SMES system can provide powerful performance of improving power quality in the grid. In order to demonstrate the effectiveness of SMES, the authors make a 10kJ SMES system for connection with RTDS (Real Time Digital Simulator). Because the characteristics of superconducting magnet are very important in SMES system, the necessary items such as thermal characteristic, mechanical stress and protection circuit should be considered. In this paper, the authors experimented thermal characteristics of the 10kJ SMES system. The experiment was accomplished using a simulation coils made of aluminium. It has same dimension of the 10kJ class HTS SMES coil. The coil was cooled with GM (Gifford -McMahon) cryocooler through the OFHC (Oxgen Free High thermal Conductivity) conduction bar. The test results of cool down and heat loads characteristics of the simulation coils are described in detail.

• YAKHAK HOEJI
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• v.54 no.4
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• pp.226-231
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• 2010

Oral fluid has become increasingly popular as an alternative specimen in the field of driving under the influence of drugs (DUID) and work place drug testing. In this study, an analytical method for the detection and quantification of ${\Delta}^9$-tetrahydrocannabinol (THC) and its metabolite, 11-nor-9-carboxy-${\Delta}^9$-tetrahydrocannabinol (THC-COOH) in oral fluid by SPE and GC-MS was established and fully validated. The stability of THC and THC-COOH in oral fluid during storage was also determined by examining the THC and THC-COOH concentration changes depending on time and container materials. Oral fluid samples were kept over 21 days at room temperature, $-4^{\circ}C$ and $-20^{\circ}C$ in two different specimen collection tubes; glass and polypropylene tubes. Three replicates for each condition with different temperature and types of a container were analyzed at five different time points over 21 days. When oral fluid samples were stored in glass tubes, the loss of both THC and THC-COOH was less than 10% at all room temperature, $-4^{\circ}C$ and $-20^{\circ}C$. However, in polypropylene tubes, the loss of both THC and THC-COOH increased significantly over the study period. In particular, the concentration of THC decreased more rapidly than that of THC-COOH at room temperature and the maximal percentage of THC lost was 90.3% after 21 days. The result indicates that it would be necessary to collect oral fluid samples in glass containers and cool the samples until analysis in order to prevent the degradation of analytes.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.28 no.11
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• pp.421-427
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• 2016

The indoor temperature of a building increases during the day due to solar radiation. This behavior is significant in school buildings that are finished with high thermal capacity materials. Moreover, in school buildings, windows cannot be opened until the class has finished owing to the security policy of schools. Consequently, classrooms maintain a high temperature throughout the morning. It is thus important to remove the indoor heat before the commencement of classes in order to reduce the cooling energy needed. The Energy Recovery Ventilator (ERV) system is currently being installed in school buildings for ventilating the classrooms. Night-purge control using ERV can be a good strategy to cool the classroom in advance of the operation of the cooling system. However, the optimal operation method of the ERV for night-purge control has not yet been reported. In this study, the effect of night-purge control with ERV in school buildings is analyzed by simulation method. The results of this study showed that the energy saving effect of night-purge control with ERV is most effective in the case of 2 hours operation prior to the commencement of the first lass and when enthalpy based outdoor air cooling is used.

• Journal of Biosystems Engineering
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• v.40 no.3
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• pp.271-276
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• 2015

Purpose: Quick freezing is widely used in commercial food storage. Well-known freezing techniques such as individual quick freezing require a low-temperature coolant and small cuts for the heat-transfer efficiency. However, the freezing method for bulk food resembles techniques used in the 1970s. In this study, electromagnetic (EM) heating was applied to improve the quick freezing of bulk food. Methods: During freezing, the surface of food can be rapidly cooled by an outside coolant, but the inner parts of the food cool slowly owing to the latent heat from the phase change. EM waves can directly heat the inner parts of food to prevent it from freezing until the outer parts finish their phase change and are cooled rapidly. The center temperature of garlic cloves was probed with optical thermo sensors while liquid nitrogen (LN) was sprayed. Results: When EM heating was applied, the center cooling time of the garlic cloves from freezing until $-10^{\circ}C$ was 48 s, which was approximately half the value of 85 s obtained without EM heating. For the white radish cubes, the center cooling time was also improved, from 288 to 132 s. The samples frozen by LN spray with EM heating had a closer hardness to the unfrozen samples than the samples frozen by LN only. Conclusions: The EM heating during quick freezing functions to maintain the hardness of fresh food by reducing the freezing time from 0 to $-10^{\circ}C$.