• Proceedings of the Korea Institute of Fire Science and Engineering Conference
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• 1997.11a
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• pp.146-153
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• 1997

An experimental study was performed of natural-convection downward smolder spread across a sawdust bed peripherally enclosed with an insulating container, to examine the effect of the open- ing condition at the top end on downward smolder spread. Experiments were conducted by using relatively coarse sawdust and 25-cm-long cylindrical container The variations of temperature profiles along the bed axis with time were determined far different opening conditions and were com-pared with those in smolder spread from open top to open bottom. It was shown that the smolder zone initiated from open top toward closed bottom penetrates the bed with keeping high peak temperature like the case of open top to open bottom spread, although mean spread rate is smaller. This indicates that the downward smolder zone can be sustained stably if sufficient air or oxygen Is supplied from the back of it by natural convection even if upward draft entering from the bottom of the bed is absent. When the top end was partially closed by mounting a cover after stable smolder spread had begun from open top toward open bottom, the temperature at the peak decreased more than 200 K and the smolder zone became to spread with thickening residue. In this case, the shape of temperature profiles continuously changed or decayed until end-effect at the open bottom end enhanced the reaction. The temperature at the shrunk peak, free from the end-effect, was almost identical with the temperature at the exothermic oxidative-degradation zone in smolder spread from open top to open bottom. from these results, it can be inferred for natural-convection downward smolder spread that the oxidation reaction of the char is very sensitive to the oxygen supply by natural convection in the space above the smolder zone, and that the top end opening condition strongly alters the completeness of reactions, structure, and behavior of the smolder zone.

• Nuclear Engineering and Technology
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• v.53 no.6
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• pp.1769-1785
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• 2021

The Integral Pressurized Water Reactors (IPWRs) as the innovative advanced and generation-III + reactors are under study and developments in a lot of countries. This paper is aimed at the thermal hydraulic study of the hot and average fuel sub-channel in a Generation III + IPWR by loose external coupling to the neutronic simulation. The power produced in fuel pins is calculated by the neutronic simulation via MCNPX2.6 then fuel and coolant temperature changes along fuel sub-channels evaluated by computational fluid dynamic thermal hydraulic calculation through an iterative coupling. The relative power densities along the fuel pin in hot and average fuel sub-channel are calculated in sixteen equal divisions. The highest centerline temperature of the hottest and the average fuel pin are calculated as 633 K (359.85 ℃) and 596 K (322.85 ℃), respectively. The coolant enters the sub-channel with a temperature of 557.15 K (284 ℃) and leaves the hot sub-channel and the average sub-channel with a temperature of 596 K (322.85 ℃) and 579 K (305.85 ℃), respectively. It is shown that the spacer grids result in the enhancement of turbulence kinetic energy, convection heat transfer coefficient along the fuel sub-channels so that there is an increase in heat transfer coefficient about 40%. The local fuel pin temperature reduction in the place and downstream the space grids due to heat transfer coefficient enhancement is depicted via a graph through six iterations of neutronic and thermal hydraulic coupling calculations. Working in a low fuel temperature and keeping a significant gap below the melting point of fuel, make the IPWR as a safe type of generation -III + nuclear reactor.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.1 no.2
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• pp.87-96
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• 1968

As the raw material of fish paste, the experiment on shark meats was conducted from July to December 1967 at the Fisheries Research and Development Agency, Pusan, Korea. The result and the conclusion obtained by the experiment are as follows. 1. Much salt-soluble protein was found in the shark meat comparing with to the other fish. 2. Deodorization of shark meat, using less than $0.05\%$ of acetic acid was most preferable for the elasticity and flexibility of its product. 3. Keeping raw material at low temperature was necessary in maintaining its elasticity. 4. In setting shark fish paste, keeping the raw material at $35-40^{\circ}C$ for 40-70 minutes was the most desirable condition. 5. The best temperature and the duration of heating were 40-60 minutes at $89-90^{\circ}C$, Meanwhile, heating at high temperature was preferable for the storage for a long period, but the elasticity and quality has decreased a little accordingly. 6. For the increase of its palatability, adding $30\%$ of yellow corvenia meat or $20\%$ sea eel meat were more preferable. 7. Pre ervation of the product for 20 days at $20^{\circ}C$ or 50 days at $5^{\circ}C$ was possible by adding $0.2\%$ potassium sorbinate to the product as antiseptic.

• Korean Journal of Agricultural Science
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• v.9 no.2
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• pp.556-561
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• 1982

These studies were carried out to investigate the freshness and bacterial counts of ultrahigh- temperature sterilized market milk which were treated and distributed in three districts; Cheonan, Pyungtak and Suwon in Korea, and to elucidate theirs keeping qualities when stored in refregerator and at room temperature. And the results were obtained were as follows; 1. The acidities in milk from three plants after stored at $5^{\circ}C$ were retained 0.16% up to 6 weeks and 0.18% up to 10 weeks. And negative reactions were appeared for alcohol and boiling tests also up to 10 weeks. 2. After milk were stored at $25^{\circ}C$, the acidities were 0.18% up to 9 weeks and also negative reaction were appeared for both alcohol and boiling tests up to 9 weeks. 3. When milk were stored at $5^{\circ}C$, no thermoduric and coliform bacteria were detected from all samples. And the total viable number of organisms and the number of psychrophilic bacteria were $<10/m{\ell}$ for 5, 6, 7 and 10 weeks respectively. 4. Also thermoduric and coliform bacteria were not detected after milk were stored at $25^{\circ}C$ for 10 weeks. And the total viable number of organisms and the number of psychrophilic bacteria were $<10/m{\ell}$ after from 2 weeks to 10 weeks.

• Korean Journal of Food Science and Technology
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• v.4 no.2
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• pp.100-105
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• 1972

This experiment was conducted to investigate the combined effects of radiation and antiseptics on the keeping qualities of pork sausage, which was treated with potassium sorbate and AF-2(2-(-2-furyl)-3-(5-nitro-2-furyl)-acrylamide), and then followed by gamma radiation of 0.25, 0.5, and 0.75 Mrad. Amounts of treated antiseptics were a quarter, half, and full levels of their maximum permissible concentration. Irradiated and unirradiated sausages were stored for 50 days at $5^{\circ}C\;and\;25^{\circ}C$, and their changes in rancidity, volatile basic nitrogen, bacterial counts, pH, and sensory analysis were examined during the storage period. The results obtained are as follows: 1) Preservative effects of antiseptics were manifested at cold storage; antiseptics treatment of a quarter-level and unirradiation following low-temperature storage showed the same good keeping qualities as the combined treatment of full-level antiseptics and radiation of 0.25 Mrad following high-temperature storage. 2) There did not appear to recognize irradiation-odor, while color and odor were deteriorated intensively by storage temperature. Sausage irradiated with 0.75 Mrad has shown slightly noticeable off-odor at the end of storage at $25^{\circ}C$. 3) The most suitable radiation dose was considered to be 0.5 Mrad, which could extend the storage life about $2{\sim}3$ times longer than untreated.

• International Journal of Industrial Entomology and Biomaterials
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• v.26 no.2
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• pp.124-130
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• 2013

Bumblebees are widely used to pollinate various greenhouse crops. Among the different bumblebee species, Bombus ignitus is indigenous to Korea, China, Japan and Russia. B. ignitus undergoes one generation per year, and artificial hibernation is essential for year-round rearing of the bumblebee. Keeping the queens under low-temperature conditions for several months is an effective method for terminating their diapause and promoting colony development. In the present study, we investigated how cold temperature affects the artificial hibernation of B. ignitus queens. Under chilling temperatures of $-2.5^{\circ}C$, $0^{\circ}C$, $2.5^{\circ}C$ and $5^{\circ}C$ with constant humidity >80%, the queens stored at $2.5^{\circ}C$ exhibited the highest survival rates, which were 74.0% at one month, 67.0% at two months, 60.0% at three months, 46.0% at 4 months, 33.0% at 5 months and 24.0% at 6 months. Lower survival rates were observed at $0^{\circ}C$, $5^{\circ}C$, $7.5^{\circ}C$ and $12.5^{\circ}C$. At $2.5^{\circ}C$ the colony developmental characteristics after diapause were 1.2- to 1.5-fold greater than those when queens were stored at $5^{\circ}C$. Thus, $2.5^{\circ}C$ and 70% R.H. were the most favorable chilling temperature and humidity conditions for terminating the diapause of B. ignitus queens.

• Fashion & Textile Research Journal
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• v.6 no.4
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• pp.515-521
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• 2004

The Purpose of this study was to investigate the effect of body fat on thermophysiological responses and subjective sensations under hot environment. Fifteen female college students volunteered as subjects. Subjects were organized into three groups - low body fat group(L group : less than 20% of body fat), medium body fat group(M group : 20%~30% of body fat) and high body fat group(H group : More than 30% of Body fat). The experiment was carried out in a climate chamber of $32^{\circ}C$, 60%RH with the repeat of having 'Exercise' and 'Rest' period. The results of this study are as follows ; Rectal temperature maintained higher in M group and L group than in H group in the period of exercise 1. High body fat was so effective in keeping the core temperature, it seems that as was usually the case in cold environment. The mean skin temperature was the lowest value in H group but the ratio of mean skin temperature change was clearly high value in H group. The above facts indicated that thermophysiological response occurs rapidly in H group. Blood pressure, pulse rate and metabolic rate of H group showed the highest values and those of L group showed the lowest value in all period of experiment. Effective of sweating rate was higher in H group than other groups. In subjective sensations, The H group felt more pleasant and comfortable than M group. With these results in mind, people of H group responses more actively for thermal regulation in a hot environment, and these leads H group to feel more pleasant and comfortable.

• Journal of Food Hygiene and Safety
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• v.10 no.2
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• pp.103-109
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• 1995

Microbiological and organoleptic qualities of boiled anchovies were evaluated during storage for 8 months at different temperatures and packaging methods. Microbial populations of marketing samples were 106~107 CFU/g in aerobic bacteria, 103~106 CFU/g in yeasts/molds and 103~105 CFU/g in coliforms, respectively, which were the highest in retail sample, followed by in military goods and wholesale sample. Moreover, anchovies supplied for retail sale and military goods were contaminated with sanitary indicative microbes. The samples stored at ambient condition(15~33$^{\circ}C$, RH 5$0^{\circ}C$95%) lost their marketable quaity mainly due to microbial propagation prior to 6 months, irrespective of packaging methods, corrugated-cardboard box and laminated-film(nylon 15${\mu}{\textrm}{m}$/PE 100${\mu}{\textrm}{m}$). However, cooling(5~1$0^{\circ}C$) as well as well as freezing temperatures($\leq$-18$^{\circ}C$) following laminated-film packaging were effective for keeping the organoleptic qualities of stored anchovies up to 8 months. The population of yeasts and molds was shown the quality-indicative criteria for stored anchovies and their critical levels were 5.00 log counts/g, showing a higher negative-correlationship(r=-0.901) with changes in organoleptic quality.

• Journal of The Korean Society of Agricultural Engineers
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• v.53 no.6
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• pp.145-152
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• 2011

In order to heat greenhouse nearby river channel, riverbank filtration water source heat pump was developed for getting plenty of heat flux from geothermal energy. Recharging well, thermal storage tank with separating insulation plate and filtering tank for eliminating iron, manganese were mainly developed for making the coefficient of performance (COP) of heat pump higher. Heating system using riverbank filtration water source heat pump was installed at a paprika greenhouse in the Jinju region where a single fold of vinyl cover and 2 layers of horizontal thermal curtain were installed as a part of temperature keeping and heat insulation with a greenhouse area of 3,185 $m^2$. 320,000 kcal/h was supplied for performing a site application tests. A greenhouse heating test was performed from Feb. 1, 2011 to Apr. 30, 2011. As the result of that, COPh of the heat pump was measured in the range of 4.0~4.5, while COPS of the system was represented as 2.9~3.3. COP measured of the heat pump was very good and well responded to indoor heating temperature of the environment control system of a greenhouse.

• Food Science and Preservation
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• v.5 no.3
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• pp.231-238
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• 1998

The effects of temperature(0, 5, 10 $^{\circ}C$), sawdust removal in root part and packaging conditions on the respiration and keeping qualities were evaluated. Higher respiratory activity, weight loss and stipe elongation were observed at higher temperature. Removal of sawdust part slowed down the rate of stipe elongation with little effect on the respiration rates, and therefore improve the quality preservation. The modified atmosphere packaging of 100g mushroom using hermetically sealing by 30 $\mu\textrm{m}$ polypropylene (CPP) and low density polyethylene (LDPE) films were effective in preserving the quality such as visual appearance and Hunter L value, and reducing weight loss at 0$^{\circ}C$, 5$^{\circ}C$ and 10$^{\circ}C$ compared to perforated packages.