• Solar Energy
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• v.17 no.2
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• pp.75-89
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• 1997

In this paper, the operating thermal characterictics of liquid-ice was expeimentally investigated in an adiabatic and a non-adiabatic direct contact liquid-ice heat exchanger. Experiments were carried out varing inlet temperature, Ice Packing Factor, and the flow rate of heat transfer fluid. The higher inlet temperature and the more much inlet flow rate, thermal stratification in liquid-ice heat exchanger was established faster. In the case of adiabatic ice storage tank, temperature distribution was a little higher at all conditions than that of non-adiabatic one. The ratio of latent energy to total discharge energy($E_{\lambda}/E_[tot}$) was about 80%, and the discharge of latent heat energy was appeared rapidly as inlet temperature and flow rate were higher.

• Solar Energy
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• v.16 no.2
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• pp.65-77
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• 1996

The operating thermal chracteristics of direct contact liquid-ice heat exchanger was experimentally investigated. In this paper, The effects of Ice Packing Factor(IPF), the inlet temperature and the flow rate of Heat Transfer Fluid(HTF) were stuided in the liquid-ice heat exchanger. Thermal stratification in liquid-ice heat exchanger was established clearly and faster at the higher inlet temperature and flow rate of HTF. At the end of melting of the lower flow rate is cleared the thermal stratification in liquid-ice heat exchanger. The temperature stratification is long with higher value of IPF of liquid-ice heat exchanger. The mean temperature of liquid-ice storage was changed rapidly with increasing flow rate and inlet temperature of HTF. The gradiant of ratio of total energy to latent energy was found higher with increasing inlet temperature and flow rate.

• Publications of The Korean Astronomical Society
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• v.32 no.1
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• pp.105-107
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• 2017

We present results of AKARI/IRC near-infrared (NIR) slit-spectroscopy ($2.5-5.0{\mu}m$, R ~ 100) of Galactic sources, focusing on ice absorption features. We investigate the abundance of $H_2O$ and $CO_2$ ices and other ice species (CO and XCN ices) along lines of sight towards Galactic H $\small{II}$ regions, massive YSOs, and infrared diffuse sources. Even among those different kinds of astronomical objects, the abundance ratio of $CO_2$ to $H_2O$ ices does not vary significantly, suggesting that the pathway to $CO_2$ ice formation driven by UV irradiation is not effective at least among the present targets.

• The Bulletin of The Korean Astronomical Society
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• v.44 no.2
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• pp.49.2-49.2
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• 2019

We present results from our long-term observing campaign, using the NASA IRTF at Maunakea, to obtain 2 - 4 ㎛ spectra of 118 red point sources in the line of sight to the Galactic Center (GC). Our sample is largely composed of point sources selected from near- and mid-infrared photometry, but also includes a number of massive young stellar objects. Many of these sources show high foreground extinction as shown by deep 3.4 ㎛ aliphatic hydrocarbon absorption feature, which is a characteristic of the diffuse ISM and comes from the long line of sight through the diffuse medium toward the Central Molecular Zone (CMZ), the central 300 pc region of the GC. The deep 3.1 ㎛ H₂O ice absorption band coming from the local, dense material in the GC CMZ suggests that most sources are likely located in the GC CMZ. A few of these sources show weak CCH₃OH ice absorption at 3.535 ㎛, which can provide a strong constraint on the CCH₃OH ice formation in the unique environment of the CMZ. From the best-fitting models, the optical depths of these features are determined and used to generate a well-rounded view of the ice composition across the GC CMZ and the spectral characteristics of massive YSOs in the GC.

• Journal of the Korean Society of Food Science and Nutrition
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• v.2 no.1
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• pp.49-54
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• 1973

In this paper, the effect of Ever-Fresh, a kind of preservatives for fish and shellfish, on fish and shrimp during ice storage were investigated. The results are as follows: 1. K value representing the ratio of optical densities of inosine and hypoxanthine fraction and total nucleotide fraction at 250nm could be useful as an index to measure the freshness of fish and shrimp during ice storage. 2. Volatile basic nitrogen could be also useful as an index to measure the freshness of shrimp during ice storage. 3. Ever-Fresh treatment of conger eel, half-beak, and shrimp appeared effective on keeping freshness during the early stage of ice storage. 4. Ever-Fresh treated shrimp showed lower thiobarbituric acid value as compared with the control during the early stage of ice storage.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.2
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• pp.182-188
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• 2020

This study aimed to collect the carbon dioxide generated as a by-product from petrochemicals and liquor factories and use it in a crop breeding greenhouse. This was applied mainly to the storage of dry ice and the supply of carbon dioxide to achieve this target. Dry ice has a strong cooling effect because CO₂ becomes a solid or gas at temperatures and pressures below the triple point, and the solid sublimes at -78.5℃ and atmospheric pressure. The consumption of dry ice according to temperature was 0.983kg/day, 2.358kg/day, 5.102kg/day, and 7.035kg/day when the temperature was 5℃, 10℃, 15℃, and 20℃, respectively, which corresponded to 1,102ppm, 1,481ppm, 1,677ppm, and 1,855ppm. Dry ice consumption in the test greenhouse decreased by approximately 0.9kg/h, and the CO₂ concentration in the greenhouse at 9 a.m., before supplying dry ice increased to 517ppm, 1,519ppm at 10 a.m., 1,651ppm at 11 a.m., and 1,651ppm at 12 p.m., before maintaining this level of activity. Overall, this study attempted to contribute to increasing farm income by deriving the supply conditions through an expansion of the supply of carbon dioxide gas for crops.

• Food Science and Preservation
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• v.1 no.1
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• pp.55-60
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• 1994

To invedtigate the effect of refrigerate case on the Quality of strawberry during circulation, the temperature changes on the amounts of dry ice and ice cube were examined. And also, the effect of precooling on the changes in temperature and quality of the fruits were studied. Strawberry precooling-treated at 4$^{\circ}C$ for 24hours was prolonged the shelf-life, and Quality was Progressed.150g of dry-ice Per kg of the strawberry was kept quality. It was prolonged more 2 days than present circulation system.

• Journal of the Korean earth science society
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• v.36 no.6
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• pp.501-511
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• 2015

This study suggests a method of alleviating global warming by the increase of the Earth surface albedo through Artificial Sea ice Increasing (ASI) over the Available Freezing Areas (AFA). The method is developed based on the fact that the large sea surface area in or near the Arctic and the Antarctic has no ice even though both water and air temperatures are below zero and the artificial sea ice generation is thus available. The mean energy of $0.85Wm^{-2}$, which was suspected of adding to the earth by the global warming effect was calculated to offset at once when the sea ice area about $4.09{\times}10^6km^2$ was additionally increased. In addition, three techniques for producing ice plates on the sea surface (using ships, installation apparatus, and floating matter such as Green Cell Foam) for ASI were proposed. According to the result of simple analysis using the energy balance model, when ASI was maximally operated only for 3 months (September, October, and November) over AFA, it is expected that the annual mean temperature of earth surface would be decreased about $0.11^{\circ}C$ in the following year. On the other hand, in case of generating the artificial sea ice in all four seasons, a risk of triggering snowball earth was detected.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.10
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• pp.8-14
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• 2017

Improvements in the standard of living and lifestyle have led to increased sales of frozen milk products, such as soft ice cream or slush. These frozen milk products are commonly made in a small refrigeration machine. In a soft ice cream machine, the freezer is composed of a concentric cylinder, where the refrigerant flows in the annul us and the ice cream is made in the cylinder by a rotating scraper. In this study, an optimization and performance evaluation were conducted on a soft ice cream machine having a freezer volume of 2.8 liters. The optimization was focused on the scraper rotation speed and the refrigerant path of the freezer. The measurements included the temperature, pressure and consumed power. At the optimized speed of 124 rpm, ice cream was produced in 6 minutes and 2 seconds, and the COP was 0.90. Through a flow visualization study using air-water, the refrigerant path was improved. The improved design reduced the ice cream making time significantly. The present results may be used for the optimization of other refrigeration cycles, including those of frozen food products.

• Korean Journal of Remote Sensing
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• v.35 no.2
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• pp.327-336
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• 2019

The caldera lake "Chun-ji" is located at the summit of Baekdu volcano, which is in the border of China and North Korea. Chun-ji Lake has altitude 2,189 m above sea level. The Chun-ji is freezing in the winter when the water temperature goes down to zero for a year, and it melts in the season when the water temperature goes up again. However,since it is located at a high altitude, there are many cloudy days, and it is difficult to observe with optical images. For this reason, radar images, which are less influenced by weather than optical images, are more effective for observing the ice of heaven and earth. In this study, 75 TerraSAR-X images from chun-ji area were used for analysis from 2015 to 2017, and the calculated ice area and temperature changes were analyzed. As a result, the ice of the caldera lake formed was formed in early December and slowly melted until mid-April. During this period, temperatures in the Samjiyeon area were about $-10^{\circ}C$ when ice was produced, and the temperature was about $0^{\circ}C$ in mid-April when it was thawing. Correlation coefficients between ice surface area and temperature in winter 2015 and 2016, where global ice is produced,show a high correlation of -0.82 and -0.75. In addition to the results of this study, it can be used as an indicator to monitor the volcanic activity by comparing the result of the recent volcanic activity with the result of the increase in water temperature using various imagery.