• Journal of Energy Engineering
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• v.19 no.4
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• pp.234-239
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• 2010

Heat transfer characteristics were experimentally investigated for ice slurry which was made from 6.5% ethylene glycol-water solution flowing in the circular pipe. The test section was made of a copper tube of 13.84 mm inner diameter and 1,500 mm length. The ice slurry was heated by passing hot water through an annulus surrounding the test section. The ice packing factor(IPF) and the mass flux of the experiments were varied from 0 to 25% and from 1,000 to 3,000 kg/$m^2s$ respectively at a fixed hot water temperature and flow rate. The measured heat transfer rates increase with the mass flow rate and IPF; however the effect of IPF appears to be minor at high mass flow rate. At the low mass flow rate condition, a sharp increases in the heat transfer coefficient was observed when the IPF was above 15 ~ 20%. And finally the measured heat transfer coefficients were compared with those calculated from the correlations.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.05a
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• pp.290-296
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• 2005

This study was carried out to develop the efficient freeze concentration process of milk through controlling the recrystallisation phenomena of ice. Freeze-concentration was progressed with multi-stage freeze concentrator and there was artificial temperature control to induce recrystallisation phenomena. In each stage of freeze concentration process, the regular recrystallisation time was fixed as 1, 2, 4 and 8 hr to compare the solute increment, yield, brix and ice-crystal size among experimental conditions. Higher concentration as total solids was observed due to the elapse of recrystallisation time, and the maximum total solids in final products: 32.67% was obtained at the ripening time of 8 hr in two-stage process. This result was excessively high concentration comparing to the existing researches and presented the possibilities of milk freeze concentration in the dairy industry, The results of brix and ice-crystal size showed the direct correlation with the recrystallisation time that meant the increased processing time showed the increment of brix and ice-crystal size. Obtained results were numerically modelled to predict the progress of concentration in the industrial process and all of them had fairly high R2 of determination. Therefore, we regarded that these numerical models could be utilized for the development of efficient technology in industrial freeze concentration process.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.1
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• pp.95-103
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• 1997

This experiment was carried out to obtain the basic information necessary to establish suitable postharvest handling techniques and to keep high quality of the sweet(Danok 2), supersweet(Cooktail 86) and waxy(Chalok 1) corn which are mainly consumed as vegetable in Korea. Vegetable corns were cooled with ice fragments in the insulation box immediately after harvest and stored in low temperature warehouse at 0 to 2$^{\circ}C$. During the 15 days short-term storage, changes of chemical components were compared with those of uncooled corns. The losses of moisture in kernels were as high as 7.4 to 24.4％ in uncooled corns while those of ice cooled corns increased 0.4 to 0.5％ of their weight. The ratio of pericarp and alcohol insoluble solid(AIS) content increased as the storage days prolonged in all treatments but increasing rates were much higher in uncooled samples. On the other hand, the total sugar loss during storage was the least in supersweet corn when they were cooled with ice fragments in insulation box. After 5 days storage, the ice cooled samples showed the highest free amino acid contents compare to those of uncooled and stored at room temperature (25 to 3$0^{\circ}C$) or low temperature warehouse, and ${\gamma}$-aminobutylic acid (GABA) which was known as a fuctional amino acid was detected in all three kinds of vegetable corns.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.629-636
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• 1991

Yellowtail fishes(Seriola quinqueeradiata) were submitted to the storages using ice-cooling($0^{\circ}C$), partial freezing($-3^{\circ}C$) and freezing $-20^{\circ}C$) method. Changes in the structures of muscle during storage at different temperatures were investigated. The ice-cooling and partial freezing storage caused early decomposition of glycogen granules and mitochondrial inner membrane, but it was accorded to much slower manner comparing with that of ice-cooling storage. The scars of ice crystals were appeared after three days of storage. The number and size of the crystal increased as progressing of the storage. They were circular and mostly located between fibers. When using the freezing storage, glycogen granules were mostly found from the muscle cell even after fourteen days of storage. Mitochonidral inner membrane maintained their integrity. The scars of ice crystals were also found, however, different from those of partial freezing storage. Their existing sites were random and their shapes were irregular. In many cases, they located in the fiber and had keen edges. Fibers were broken mostly at the Z-lines on fourteen days of storage. From these results, it was concluded that partial freezing storage can repress autolytic enzymic action and can reduce the physical damage from ice crystals which is caused by freezing.

• Ocean and Polar Research
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• v.36 no.1
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• pp.13-24
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• 2014

We established the first complete ice core processing method and analytical procedures for fundamental proxies, using a 40.2 m long ice core drilled on the Mt. Tsambagarav glacier in the Mongolian Altai mountains in July 2008. The whole core was first divided into two sub ice core sections and the measurements of the visual stratigraphy and electrical conductivity were performed on the surface of these sub core sections. A continuous sequence of samples was then prepared for chemical analyses (stable isotope ratios of oxygen ($^{18}O/^{16}O$) and hydrogen ($^2H/^1H$), soluble ions and trace elements). A total of 29 insoluble dust layers were identified from the measurement of visual stratigraphy. The electrical conductivity measurement (ECM) shows 11 peaks with the current more than 0.8 ${\mu}A$ Comparing the profiles of $SO_4{^{2-}}$ and $Cl^-$ concentrations to correlate with known volcanic eruptions, the first two ECM peaks appear to be linked to the eruptions (January and June 2007) of Kliuchevskoi volcano on the Kamchatka Peninsula of Russia, which supports the reliability of our ECM data. Finally, the composition of stable isotopes (${\delta}^{18}O$ and ${\delta}D$) shows a well-defined seasonal variation, suggesting that various chemical proxies may have been well preserved in the successive ice layers of Tsambagarav ice core. Our ice core processing method and analytical procedures for fundamental proxies are expected to be used for paleoclimate and paleoenvironmental studies from polar and alpine ice cores.

• The Journal of the Acoustical Society of Korea
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• v.4 no.2
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• pp.36-47
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• 1985

본 논문에서는 기존의 ICE 기능을 갖춘 사용이 간편하고, 쉽게 이동이 가능한 저가격 범용 8비 트 마이크로프로세서의 실시간 에뮬레이터를 설계, 제작하고자 한다. ICE의 기능을 구현하기 위해서2개 의 보드 즉 에뮬레이션 보드와 콘트롤 보드를 사용하는 구조로 고안하였다. 에뮬레이션 보드에는 CPU 8085를 사용하고, 콘트롤 보드에는 표적시스템의 CPU와 같은 CPU를 사용하였다. 이러한 구조는 표적 CPU가 바뀔 때 콘트롤 보드만 교환하면 된다는 점에서 실용적이다. 에뮬레이션 보드는 범용 8비트 마 이크로프로세서에 대해서, 콘트롤 보드는 표적 CPU가 Z-80인 시스템에 대해서 제작하였다. 또한, 에뮬 레이터의 기능에 의해, 표적 CPU 자체의 기능이 상실됨을 회복시켰다.

• Korean Journal of Food Science and Technology
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• v.14 no.3
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• pp.210-218
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• 1982

Correlation between the sensory quality characteristics of commercial ice creams and chemical properties of fat extracted from those was studied. The results of evaluation of preference for appearance, flavor, texture and total quality of four commercial ice cream samples by multiple paired comparison test indicated that sample C was the best among samples in both type of carton and cone. There was some correlation between the sensory quality characteristics of commercial ice creams and chemical properties of fat extracted from those in carton, but that was not shown in cone. The results showed that flavor of ice cream in carton and appearance and flavor of ice cream in cone affected total quality, but texture did not.

• Ocean and Polar Research
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• v.28 no.1
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• pp.1-12
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• 2006

Analyses of sedimentological and geochemical parameters from two radiocarbon-dated sediment cores (JM98-845-PC and JM98-818-PC) retrieved from the central part of Isfjorden, Svalbard, in the Arctic Sea, reveal detailed paleoclimatic and paleoceanographic histories over the last 15,000 radiocarbon years. The overconsolidated diamicton at the base of core JM98-845-PC is supposed to be a basal till deposited beneath pounding glacier that had advanced during the LGM (Last Glacial Maximum). Deglaciation of the fjord commenced after the glacial maximum, marked by the deposition of interlaminated sand and mud in the ice-proximal zone by subglacial meltwater discharge, and prevailed between 13,700 and 10,800 yr B.P. with enriched-terrigenous organic materials. A return to colder conditions occurred at around 10,800 yr B.P. with a drop in TOC content, which is probably coincident with the Younger Dryas event in the North Atlantic region. At this time, an abrupt decrease of TOC content as well as an increase in C/N ratio suggests enhanced terrigenous input due to the glacial readvance. A climatic optimum is recognized between 8,395 and 2,442 yr B.P., coinciding with 'a mid-Holocene climatic optimum' in Northern Hemisphere sites (e.g., the Laurentide Ice sheet). During this time, as the sea ice receded from the fjord, enhanced primary productivity occurred in open marine conditions, resulting in the deposition of organic-enriched pebbly mud with evidence of TOC maxima and C/N ratio minima in sediments. Fast ice also disappeared from the coast, providing the maximum of IRD (ice-rafted debris) input. Around 2,442 yr B.p. (the onset of Neoglacial), pebbly mud, characterized by a decrease in TOC content, reflects the formation of more extensive sea ice and fast ice, which might cause decreased primary productivity in the surface water, as evidenced by a decrease in TOC content. Our results provide evidence of climatic change on the Svalbard fjords that helps to refine the existence and timing of late Pleistocene and Holocene millennial-scale climatic events in the Northern Hemisphere.

• Journal of Animal Science and Technology
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• v.49 no.4
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• pp.515-522
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• 2007

To develop the manufacturing method of ice cream with microbiologically safe and proper sensory quality using irradiation for sensitive consumer, 3 different flavors, which were resistant to their flavors against irradiation, were selected and used for ice cream manufacturing to reduce the irradiation-induced off-flavor problem. The general composition was not different among treatments. Total aerobic bacteria were detected as 2.38, 1.23, 1.38, and 1.15 log CFU/g level in ice cream with control(no flavor added), spearmint, mint, and citrus flavor, respectively. No viable cells were observed by irradiation at 1 kGy except for the control. Sensory evaluation indicated that the irradiated ice cream with spearmint flavor at 1 kGy and citrus flavor at 3 kGy had higher overall acceptability. Therefore, a low dose irradiation (less than 3 kGy) with mint or citrus flavors may enhance the safety of ice cream with proper sensory quality for sensitive consumer.

• Korean Journal of Remote Sensing
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• v.34 no.6_2
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• pp.1273-1282
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• 2018

Recently, active research on the Arctic Ocean has been conducted due to the influence of global warming and new Arctic ship route. Although previous studies already calculated quantitative extent of sea ice using passive microwave radiometers, melting at the edge of sea ice and surface roughness were hardly considered due to low spatial resolution. Since Sentienl-1A/B data in Extended Wide (EW) mode are being distributed as free of charge and bulk data for Arctic sea can be generated during a short period, the entire Arctic sea ice data can be covered in high spatial resolution by mosaicking bulk data. However, Sentinel-1A/B data in EW mode, especially in HV polarization, needs significant radiometric correction for further classification. Thus, in this study, we developed algorithms that can correct thermal noise and scalloping effects, and confirmed that Arctic sea ice and open-water were well classified using the corrected dual-polarization SAR data.