• Journal of Advanced Marine Engineering and Technology
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• v.27 no.2
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• pp.272-279
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• 2003

This study aimed to understand the effects of transporting ice slurry Particles through Pipes with branches. The experimental apparatus was constructed as ice slurry mixing tank. vortex pump, manometers for differential pressure measuring. IPF(ice packing factor) measuring instruments and branches as test sections. The experiments were carried out under various conditions. with concentration of water solution ranging between 0∼20wt% and velocity of water solution at the entry ranging between 1.5∼2.5m/s. The differential Pressure and IPF between the pipe entry and exit were measured. and flowing form was checked throughout the experiment. The pressure loss in 3d branches appeared compared with 6d branches so that it was very high. In the pressure loss of the inside and outside of branches. 6d branches was showed the difference. but was agreed in 3d branches The pressure loss according to concentration of water solution, low value appeared at 10wt% in 6d branches, at 20wt% in 3d branches. The pressure loss according to velocity, did not show large difference. The change of IPF at outlet, appeared +15∼-25% in 6d branches and 0∼-20% in 3d branches. The difference of IPF at the inside and outside of branches. appeared 10∼15% in 6d branches and maximum 5% in 3d branches.

• Food Science and Biotechnology
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• v.15 no.2
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• pp.196-201
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• 2006

Freeze concentration of milk was carried out thorough the controlled recrystallization of ice in a multi-stage freeze concentrator. Artificial temperature control was used to induce ice recrystallization via a heat and cold shock process. In each stage of freeze concentration, the recrystallization time was fixed at 1, 2, 4, and 8 hr to compare the solute concentrate, yield, Brix, ice crystal size, and freezing point at each experimental condition. Higher concentrations of milk solids were seen with increased durations of recrystallization time, and a maximum total solids in the final product of 32.7% was obtained with a ripening time of 8 hr in a second stage process. Milk solid yield decreased according to the solute concentration and recrystallization time. The results of Brix and ice crystal size showed a positive correlation with recrystallizaiton time. These results suggest the possibility of freeze concentration being of practical use in the dairy industry.

• Korean Journal of Applied Biomechanics
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• v.31 no.2
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• pp.79-86
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• 2021

Objective: The purpose of this study was to identify the effect of reduced plantar cutaneous sensation on gait kinematics during walking with and without CAI. Method: A total of 20 subjects involved in this study and ten healthy subjects and 10 CAI subjects participated underwent ice-immersion of the plantar aspect of the feet before walking test in this study. The gait kinematics were measured before and after ice-immersion. Results: We observed a before ice-immersion on plantar cutaneous sensation, CAI subject were found to reduced ankle dorsiflexion, knee external rotation, hip adduction, and internal rotation compared to control subject. After ice-immersion, CAI subjects were found to reduce knee external rotation, hip adduction. However, no significant ankle joint kinematics. Conclusion: While walking, gait pattern differences were perceived between groups with and without plantar cutaneous sensation. The results of the study may explain the abductions in the hip angle movements in CAI patients at initial contact compared to healthy subjects in the control group when plantar cutaneous sensation was reduced. A change in proximal joint kinematics may be a conservative strategy to promote normal gait patterns in CAI patients.

• Korean Journal of Remote Sensing
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• v.34 no.6_2
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• pp.1251-1260
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• 2018

High-quality sea-ice surface models generated from aerial images can be used effectively as field data for developing satellite-based remote sensing methods but also as analysis data for understanding geometric variations of Arctic sea-ice. However, the lack of texture information on sea-ice surfaces can reduce the accuracy of image matching. In this paper, we analyze the performance of matching cost functions for homogeneous sea-ice surfaces as a part of high-quality sea-ice surface model generation. The matching cost functions include sum of squared differences (SSD), normalized cross-correlation (NCC), and zero-mean normalized cross-correlation (ZNCC) in image domain and phase correlation (PC), orientation correlation (OC), and gradient correlation (GC) in frequency domain. In order to analyze the matching performance for texture changes clearly and objectively, a new evaluation methodology based on the principle of object-space matching technique was introduced. Experimental results showed that it is possible to secure reliability and accuracy of image matching only when optimal search windows are variably applied to each matching point in textureless regions such as sea-ice surfaces. Among the matching cost functions, NCC and ZNCC showed the best performance for texture changes.

• Proceedings of the Korean Vacuum Society Conference
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• 2011.02a
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• pp.333-333
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• 2011

We studied the H/D exchange kinetics of pure and acid dopped water-ice film by using the techniques of reactive ions scattering (RIS) and low energy sputtering (LES) with low kinetic energy cesium ion beam (<35 eV). From RIS, neutral water isotopomers were detected in the form of cesium-molecule ion clusters, $CsX^+$ (X= $H_2O$, HDO, $D_2O$). Ionic species, like $H_3O^+$, $DH_2O^+$, $D_2HO^+$, $D_3O^+$, adsorbed on the surface were ejected via LES process. Those techniques allowed us to trace the isotopomeric populations of water-ice film. To show the catalytic effect of excess proton in the H/D exchange reaction, our study was conducted with two types of water-ice films. In film 1, about 0.5 BL of $H_2O$ was adsorbed on HCl (0.1 ML) dopped $D_2O$ (8 BL) film. In film 2, similar amount of $H_2O$ used in film 1 was adsorbed on pure $D_2O$ film. Kinetic data were obtained from each film type for 90-110 K (film 1) and 110-130 K (film 2) and fitted with numerically integrated lines. Through the Arrhenius plot of kinetic coefficient deduced from fitting of the H/D exchange reaction, the activation energy of film 1 and 2 were estimated to be $10{\pm}3kJmol^{-1}$ and $17{\pm}4kJmol^{-1}$. This activation barrier difference could be understood from detailed pictures of H/D exchange. In film 2, both the formation of ion pair, $H_3O^+$ and OH. and proton transfer were needed for the H/D exchange. However, in film 1, only proton transfer was necessary but ion pair formation was not, so this might reduce the activation energy.

• Water for future
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• v.21 no.4
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• pp.399-406
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• 1988

Presented in this paper is a brief summary of the basic theory and observation from a laboratory investigation aimed at determining flow characteristics and ice jam topography in a sinuous channel, and in a single-bend channel. The sinuous channel comprised thirteen $90^{\circ}$ bends and was of comparatively small s\aspect ratio. The single-bend channel was a $180^{\circ}$ bend, which was an order of magnitude large in width as well as aspect ratios than the sinuous channel. The simulated ices were polyethylene and polypropylene beads and block. The streamwise velocities near the bottom were larger than that of surface in sinuous channel and forming ice jam in sinuous channel, this phenoumena were found strongly. Jams were generally thicker along the inner bank of bends. The path of maximum-streamwise velocity was displaced towards approachs side of the inner bank of bends. Radial variation of jam thickness was to be regular by increasing size of ice fragments. The rate of jam head progression around outer bank of the single bend was faster than that of inner bank and its velocity was roughly steady. With increasing Froude number, jm thickness became less uniformly distributed; being generally thicker along the inner bank and near the jam's toe. Two-layer model might be adaptable for the computing the streamwise velocity in shallow river bends. Two cells of secondary flow cound be expected in ice covered-river bends.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.91-101
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• 2014

This study examines ice cream products with higher preference as dessert food using Tarak which is Korean traditional fermented milk (sherbet 1 kind, ice milk 2 kinds(IM-2, IM-4), ice cream 1 kind (IC-6)), and investigates the quality characteristics of each Tarak ice cream. For viscosity of the mix for Tarak ice creams, sherbet showed the lowest, and IC-6 showed the highest, significantly. For overrun, at 10 minutes, IC-6 with high milk fat content showed a higher value, and at the final 30 minutes, there was no significant difference among all samples. For melting point, IC-6 showed the highest and sherbet showed the lowest. For number of lactic acid bacteria, sherbet showed 7.32 Log CFU/g and IM-2, IM-4 and IM-6 showed 8.35~8.49 Log CFU/g, not showing significant difference. For sensory test of Tarak ice creams, IC-6 showed milk flavor highest, 4.10, and for sourness, sherbet showed 4.20 and IM-2 showed 4.10. For sweet taste, IC-6 showed the highest 5.05, and for bitter, IC-6 showed the lowest, 1.65. For the degree of creaminess, IC-6 was assessed significantly higher as 4.60 and body sense was also assessed higher as 5.05. For acceptance of appearance, taste, flavor and texture, IC-6 was assessed significantly higher than the other samples and for overall acceptability, IC-6 was assessed the highest at 5.15, sherbet showed 3.75, IM-2 showed 3.05 and IM-4 showed 2.50. This suggests that for Tarak ice creams, sensory preference of ice creams with high milk fat content or sherbet with non milk fat content is high.

• Publications of The Korean Astronomical Society
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• v.27 no.4
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• pp.249-252
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• 2012

The absorption features due to interstellar ices, especially $H_2O$ and $CO_2$ ices, provide us with crucial information on present and past interstellar environments, and thus the evolutionary histories of galaxies. Before AKARI, however, few detections of ices were reported for nearby galaxies. The AKARI's unique capability of near-infrared spectroscopy with high sensitivity enables us to systematically study ices in nearby galaxies. Thus we have explored many near-infrared spectra ($2.5-5{\mu}m$) of the 211 pointed observations, searching for the absorption features of ices. As a result, out of 122 nearby galaxies, we have significantly detected $H_2O$ ice from 36 galaxies and $CO_2$ ice from 9 galaxies. It is notable that the ices are detected not only in late-type galaxies but also in early-type galaxies. We find that $CO_2$ ice is more compactly distributed near the galactic center than $H_2O$ ice. Finally, we suggest that the gas density of a molecular cloud and UV radiation may be important factors to determine the abundance of ices.

• Journal of Environmental Health Sciences
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• v.12 no.2
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• pp.39-48
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• 1986

This study was carried out to investigate the bacterial contamination of Ice Tea sold on the l street in Seoul area. For this, study 81 samples were collected on the street from July to September, 1985 and were examined on the following items. 1. Degree of bacterial contamination. 2. The relation of the occurrence of fecal coliform and salmonella. 3. The change of bacterial contamination in Ice Tea against temperature. As the results of this study, the following conclusion were obtained. 1. The mean count of total viable bacteria by standard plate count was $6.5{\times}10^3$/ml, the mean count of total coliform and fecal coliform by MPN method were $3.4{\times}10^2$/100ml, 5.5/100ml and those of fecal streptococci was $3.2{\times}10^2$/100ml. 2. The mean count of Staphylococcus aureus was 10.5/ml, the isolated rate of salmonella was 7.41%. 3. In relation to the occurrence of fecal colfform and salmonella, salmonella isolated that for values above $10^2$ fecal coliform 100ml. 4. In the change of bacterial contamination in Ice Tea against temperature, the number of total coliform and fecal coliform increased at $25{\circ}$C, decreased at $4{\circ}$C, but fecal streptococci increased at $25{\circ}$C and $4{\circ}$C.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.151-159
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• 2000

The effects of bromelain and $\alpha$-chymotrypsin treatments on the functional properties(foaming capacity, foaming stability, emulsifying capacity, and emulsifying stability) of soy protein isolate(SPI) and the addition of various sweeteners(sucrose, sorbitol, xylitol) on the quality attributes(viscosity, overrun ratio, melt-down property, and sensory characteristic) of soy ice cream were studied. SPI was more effectively hydrolyzed with $\alpha$-chymotrypsin than bromelain, resulting in a better foaming and emulsifying capacity. Adding xylitol could significantly improve the viscosity, overrun and melt-down property of soy ice creams while the effect was the lowest in the sucrose addition. Bromelain treatment caused a lower apparent viscosity of SPI suspension compared with $\alpha$-chymotrypsin treatment and untreated. The overrun ratios of the soy ice cream prepared with bromelain and $\alpha$-chymotrypsin treated SPI were 18.9∼25.9% and 24.9∼40.3%, respectively as a result of freezing with agitation for 20 min in an ice cream maker. Comparatively, untreated SPI could bring only 15.8∼21.4% overrun ratios after operating for 15 min. The bromelain treatment caused high melt-down tendency of the product while soy ice cream with untreated SPI showed an opposite trend. In sensory characteristics, no significant differences in the strength of beany flavor were noted among the samples. Sweetness, bitter taste, icy feel, and mouthfeel of the product were greatly affected by the enzyme-treatment of SPI. Soy ice cream added with xylitol after $\alpha$-chymotrypsin treatment was the most acceptable among all samples.