• 한국축산식품학회지
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• 제35권2호
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• pp.156-163
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• 2015

The effects of low molecular-weight collagen peptides derived from porcine skin were investigated on the physicochemical and sensorial properties of chocolate ice cream. Collagen peptides less than 1 kDa in weight were obtained by sub-critical water hydrolysis at a temperature of $300^{\circ}C$ and a pressure of 80 bar. Ice cream was then prepared with gelatin powder and porcine skin hydrolysate (PSH) stabilizers mixed at seven different ratios (for a total of 0.5 wt%). There was no significant difference in color between the resulting ice cream mixtures. The increase in apparent viscosity and shear thinning of the ice cream was more moderate with PSH added than with gelatin. Moreover, the samples containing more than 0.2 wt% PSH had enhanced melting resistance, while the mixture with 0.2 wt% PSH had the lowest storage modulus at $-20^{\circ}C$ and the second highest loss modulus at 10℃, indicating that this combination of hydrocolloids leads to relatively softer and creamier chocolate ice cream. Among the seven types of ice creams tested, the mixture with 0.2 wt% PSH and 0.3 wt% gelatin had the best physicochemical properties. However, in sensory evaluations, the samples containing PSH had lower chocolate flavor scores and higher off-flavor scores than the sample prepared with just 0.5 wt% gelatin due to the strong off-flavor of PSH.

• 한국측량학회지
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• 제36권5호
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• pp.343-353
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• 2018

Ocean tides in Antarctica are not well constrained mostly due to the lack of tidal observations. Especially, tides underneath and around ice shelves are uncertain. InSAR (Interferometric Synthetic Aperture Radar) data has been used to observe ice shelf movements primarily caused by ocean tides. Here, we demonstrate that it is possible to estimate tidal constituents underneath the Sulzberger ice shelf, West Antarctica, solely using ERS-1/2 tandem mission DInSAR (differential InSAR) observations. In addition, the tidal constituents can be estimated in a high-resolution (~200 m) grid which is beyond any tidal model resolution. We assume that InSAR observed ocean tidal heights can be derived after correcting the InSAR data for the effect of atmospheric loading using the inverse barometric effect, solid earth tides, and ocean tide loading. The ERS (European Remote Sensing) tandem orbit configuration of a 1-day separation between SAR data takes diminishes the sensitivity to major tidal constituents including $K_1$ and $S_2$. Here, the dominant tidal constituent $O_1$ is estimated using 8 differential interferograms underneath the Sulzberger ice shelf. The resulting tidal constituent is compared with a contemporary regional tide model (CATS2008a) and a global tide model (TPXO7.1). The InSAR estimated tidal amplitude agrees well with both models with RMS (root-mean-square) differences of < 2.2 cm and the phase estimate corroborating both tide models to within $8^{\circ}$. We conclude that fine spatial scale (~200 m) Antarctic ice shelf ocean tide determination is feasible for dominant constituents using C-band ERS-1/2 tandem mission InSAR.

• 한국식생활문화학회지
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• 제26권5호
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• pp.417-428
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• 2011

To promote use of nutrition labels, degrees of awareness, use, and satisfaction of nutrition labeling on eating-out menus were investigated by a self-recorded questionnaire from May to July 2010 in 629 participants who visited four bakery chains (n=409) and three ice-cream chains (n=220) located in Daejeon. Of the subjects 53.4% were female, 68.8% aged 20~29 years, and 59.3% visited bakery or ice-cream stores 1~3 times per month. Only 38.2% of participants had knowledge of nutrition-labeling mandates for eating-out menus, and 74.9% had seen labels before in bakery and ice-cream stores. Most subjects understood calorie amount and daily value of sodium very well, but they failed to understand the meaning of daily value. Only 21.2% of the subjects understood nutrition label information completely. Of the participants, 46.7% read nutrition labels in bakery or ice-cream stores when purchasing. Among the subjects who read the labels, 77.2% (36.1% of total subjects) referred to the label information when selecting a menu and 46.9% (21.9% of total subjects) had experienced altering their menu choice based on the information. Exactly 53.3% of subjects answered they did not read nutrition labels since they were not interested or had no time, or because the labels were not noticeable. Satisfaction of the place, timing, and format of nutrition labels at bakery and ice-cream stores fell below average overall. Many subjects wanted trans fat and cholesterol to be added to the labels. In conclusion, degrees of perception, use, and satisfaction of nutrition labels at bakery and ice-cream stores were still low. More effective publicity and consumer education about nutrition labeling will be necessary, and bakery or ice-cream companies should make efforts to improve nutrition labeling such as providing format and place.

• 한국전산유체공학회지
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• 제15권2호
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• pp.71-78
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• 2010

As a step toward accurate prediction of droplet impingement and ice accretion on aircraft, an Eulerian-based droplet impingement and ice accretion code for air flows around an airfoil containing water droplets is developed. A CFD solver based on the finite volume method was also developed to solve the clean airflow. The finite-volume-based approach for simulating droplet impingement on an airfoil was employed owing to its compatibility with the CFD solver and robustness. For ice accretion module, a simple model based on the control volume is combined with the droplet impingement module that provides the collection efficiency. To validate the present code, it is compared with NASA Glenn IRT (Icing Research Tunnel) experimental data and other well-known icing codes such as LEWICE and FENSAP-ICE. It is shown that the collection efficiency and shape of ice accretion are in good agreement with previous experimental and simulation results.

• 설비공학논문집
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• 제12권4호
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• pp.337-344
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• 2000

The present study describes a one-dimensional modeling of encapsulated ice storage tanks. The thermal transmittance of capsules in this model uses the results from the Arnold's experimental $study^{(2-3)}$.In this model, ice storage tank is partitioned by several control volumes for the analysis, each having same number of capsules. The model is validated by the comparison of the measured data from an ice storage tank installed at a building with the capacity of 1200 ton-hrs and the simulated results with the same inlet brine temperature conditions into the tank.

• 대한원격탐사학회:학술대회논문집
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• 대한원격탐사학회 2006년도 Proceedings of ISRS 2006 PORSEC Volume II
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• pp.1015-1018
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• 2006

The use of passive microwave data for estimating sea-ice thickness is limited by strong dependence of emissivity on near-surface brine. However, this particular characteristic becomes a basis for an algorithm to estimate thickness of thin sea-ice if a thickness-salinity-emissivity relationship is established. This study aims at developing an algorithm to estimate sea ice thickness on the basis of this relationship. In order to establish a thickness-salinity-emissivity relationship, we have conducted multi-platform synchronous observations in the Sea of Okhotsk. We note a positive relationship between thickness and brightness temperature. From observations, we also establish an empirical relationship between salinity and emissivity, thus between thickness and brightness temperature. The derived relationship is qualitatively similar to the one based on Hoekstra and Cappillino's formulation. Our results suggest that for thin sea-ice in the winter period there is potential to develop an algorithm to estimate sea-ice thickness.

• Journal of Ship and Ocean Technology
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• 제8권2호
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• pp.20-28
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• 2004

A dynamic-thermodynamic sea ice model with 50-km spatial and 24-hour temporal resolution is used to investigate the spatial and long-term temporal variability of the sea ice cover the Arctic Basin. The model satisfactorily reproduces the averaged main characteristics of the sea ice and the sea ice extent in the Arctic Basin and its decrease in early 1990th. At times model allows to suppose partial recovery of sea ice cover in the last years of twenty century. The employment of explicit form for description of ridging gives opportunity to assume that the observed thinning is the result of reduction the intensity of ridging processes and to estimate long-term variability of probability the ridge free navigation in the different parts of the Arctic Ocean including the North Sea Route area.

• 한국해양공학회지
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• 제1권2호
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• pp.52-59
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• 1987

극 지역용 중력식 해양구조물의 설계시 고려되어야 할 문제중의 하나가 구조물의 유빙(ice)과 충돌시 야기되는 foundation붕괴 현상인데, 본 논문에서는 정적 해석을 위해 sliding 및 bearing failure 현상에 대하여만 연구하였고, 또한 동적 해석을 위하여 soil과ice의 특성으로부터 structure-ice-soil의 상호 작용 운동 방정식을 설정하여 구조물과 ice의변위, 속도, 가속도와 ice force와 soil force의 history를 시간영역 해법으로 풀었다. 한 예제로 Beaufort Sea의 37 feet수심과 granular soil 상태에서 구조물의 최대변위는 0.4 feet이고 가속도는 약 0.3kg이며 이때 구조물이 sliding에 대하여 안전하다는 것이 입증되었다.

• 설비공학논문집
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• 제13권12호
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• pp.1175-1183
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• 2001

Recently, a great attention has been paid to the ice thermal storage system for the purpose of energy saving and reduction in peak electrical demand. In the present study, it has been investigated the freezing behavior of several kinds of water solutions with nonionic surfactant. In order to prevent ice blockage in a cooled pipe, the amount and wall adhesion behavior of ice of the test fluids were observed experimentally under different concentration of water solution with surfactant, temperature of cooled wall, and the shear velocity of test fluids. The results showed that the size of ice crystal became smaller at higher shear velocity at wall. And the lowest limit of wall adhesion of ice in water solution with surfactant was found at 230 W/$m^2$ of heat flux.

• 한국식품조리과학회지
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• 제19권2호
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• pp.216-222
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• 2003

The effects of hydrolysis times and calcium source additions (calcium lactate, calcium carbonate), on the qualify characteristics of soy ice cream prepared with soy protein isolate(SPI), were studied. Increasing the hydrolysis time decreased the viscosity and overrun of soy ice creams, but increased the melt-down property. The addition of calcium lactate increased the viscosity of the soy ice cream mix, but no changes were observed from the calcium carbonate addition. The overrun of calcium lactate samples was higher than on addition of calcium carbonate. The addition of calcium lactate and calcium carbonate resulted in decreased melt-down properties, although these effects were more evident in the calcium lactate samples. However, calcium carbonate addition resulted in higher scores in the overall quality of the soy ice creams. In conclusion, better soy ice cream could be prepared by treating the SPI with Flavorzyme for 50 min, along with calcium fortification in the form of calcium carbonate.