• 한국어병학회지
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• 제19권1호
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• pp.35-43
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• 2006

V. vulnificus 오염으로부터 패류의 안전성을 조사하기 위해 굴을 V. vulnificus에 인위감염시키고 4℃와 25℃에서 패각 유무에 따른 V. vulnificus 균수 변화를 조사하였다. V. vulnificus가 있는 인공해수에 침지시킨 굴에서 분리된 V. vulnificus 균수는 인공해수 속의 균수보다 많았다. 굴을 4℃에 보관하는 경우는 실험기간 동안 V. vulnificus 균수의 차이가 관찰되지 않았지만 25℃에 보관하는 경우는 빠른 균수의 증가가 관찰되어 보관온도가 균수 변화에 많은 영향을 주었다. 여러 염분농도, 5, 15 및 35 ‰의 인공해수에서 V. vulnificus 균수는 25℃와 4℃에서 모두 감소하였다. 그러나 4℃에서 균수의 감소율은 25℃에서 보다 빨랐고 4℃에서 염분도 V. vulnificus 균수 감소율에 영향을 주어 35 ‰의 인공해수에서 가장 높은 감소율을 보였다.

• 융복합기술연구소 논문집
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• 제2권1호
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• pp.1-6
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• 2012

The cold chain system in South-East Asia is requiring to maintain freshness of refrigerated or frozen food. In this study, Thermal storage system using Phase change material (PCM) was developed and evaluated its performance about temperature and cold keeping time. For various application of cold chain system, we developed portable cold box, cold roll container and freezing station. Keeping time on laboratory tests of portable cold box in case of refrigeration and freezing were 6 hours and 4 hours, respectively. Cold container was developed to 2.5 ton scale. Evaluation in Indonesia, it was showed to keep the setting temperature of $-10^{\circ}C$ over 40 hours at $30^{\circ}C$ of ambient air. Freezing station using PCM was kept over 24 hours under $-20^{\circ}C$.

• Journal of Ginseng Research
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• 제19권1호
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• pp.1-16
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• 1995

Effects of Korean red ginseng (KG) and western ginseng (WG) on body temperature, pulse rate, clinical symptoms and hematological changes in human were studied after administration p.o. with Korean red ginseng and western ginseng for 10-days. KG was more effective in keeping homeostsis in than western ginseng in the changes of body temperature and pulse rate. KG was more effective in low body temperature and SOEVMIN (소음인), while inducing tachycardia especially in SOYANGIN (소양인) and TAEEUMIN (태음인). WG tended to drop temperature abruptly and also descended pulse rate with greater range than KG. KG and WG could cause side effects such as headache and gastrointestinal syndromes and induce hypertension or hypotension abruptly in specific constitutions. However, KG and WG did not cause abnormal changes in urinalysis and hematology.

• 한국식품영양과학회지
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• 제26권5호
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• pp.800-806
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• 1997

Effect of temperature on Kakdugi during fermentation was investigated by measuring sensory, physicochemical and microbiological, properties up to 57 days. The diced(2.5$\times$2.5$\times$2.5cm) Chinese radishes(Ra-phanus sativus L.) with other ingredients were fermented under the different temperatures. Kakdugi were stored at 4$^{\circ}C$ after keeping at 2$0^{\circ}C$ for 12 hours(treatment E) from initial fermentation to the end at each temperature on preparation. The pH was decreased to the range of 4.14~4.29 in the initial of pH 5.8, and total acidity was increased 2~4 times more than that of in the initial period (0.24%). And the changes of treatment A, B, and C were nearly constant up to 57 days in the range of 0.80~0.88% (pH 4.1). The changes of vitamin C showed sigmoidal curve, increasing significantly in the palatable period after decreasing gradually in the initial period. The content of vitamin C in treatment E was rapidly decreased, but that of treatment C was kept high content up to 57days. the number of lactic acid bacteria was remarkably increased in palatable period and was gradually decreased thereafter. The scores of aroma, taste, overall acceptability in sensory evaluation during the fermentation was high in order of treatment E, C, D, B and A. The scores of sensory evaluation treatment D and E during fermentation was rapidly decreased, however, treatment A, B and C were maintained. Changes of lactic acid bacteria, and sensory properties, among treatment A, B and C which kept a good quality up to 57 days, had high scores of sensory evaluation, abundant vitamin C in the palatable period. The result showed that Kakdugi fermented at 4$^{\circ}C$ after keeping at 2$0^{\circ}C$ for 36 hours had better taste and quality than those of other treatments.

• ETRI Journal
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• 제22권1호
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• pp.12-19
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• 2000

Wireless communication systems using airship have been proposed in worldwide. The airship will be located at the stratosphere about $20{\sim}23\;km$ above the sea level. The position of airship will vary within the station keeping range with time due to the drag of the wind in the stratosphere. When the earth station antenna has a high gain without the tracking function, the antenna performance may be degraded by a small variation of the airship. This means that variation of airship location could result in serious degradation of the system performance. In this paper, degradation in earth station's Equivalent Isotropic Radiated Power (EIRP) and Gain to noise Temperature ratio (G/T) due to the stratospheric platform movements has been derived by calculating the deviation angle of the main beam directions between the earth station and the platform antenna. In this case, the antenna of the earth station has been assumed circular and/or patch array antennas.

• 한국식품과학회지
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• 제27권6호
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• pp.852-859
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• 1995

Vacuum cooling were carried out for freshness keeping of shiitake mushroom. Shiitake mushroom was cooled within 30 minutes from $20.5^{\circ}C$ to $0.5^{\circ}C$ by vacuum cooling, and then temperature drop of $6.6^{\circ}C$ per weight loss of 1% was taken place during precooling. Weight loss, surface discoloration and softening were reduced by precooling. Judging from organoleptic properties such as cap opening, discoloration, texture and off-flavor, shelf-life of precooled mushroom was lengthed by 20% than that of non-treated mushrooms. Considering effect of packing material on freshness of shiitake mushroom after precooling, weight retention, hardness and organoleptic properties of mushroom packed with PVC wrap were superior to those packed in carton box.

• Journal of Advanced Marine Engineering and Technology
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• 제26권2호
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• pp.248-255
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• 2002

Miller cycle was studied and analyzed by engine performance simulation to achieve very low fuel consumption and to meet the IMO NOx regulation on a medium speed diesel engine. Based on the performance simulation results the intake valve closing time for HYUNDAI HiMSEN 6H21/32 engine was set at 0deg.ABDC(After Bottom Dead Center). Also, the simulation results indicated that significant NOx reduction could be achieved with low reduction of fuel consumption. The performance simulation investigated the effect of compression ratio and turbocharger on fuel consumption and NOx concentration in combination with Miller cycle. The results indicated a significant reduction of fuel consumption with keeping NOx concentration. The results of performance simulation were compared with measured data to verify simulation results. The comparison showed the maximum error was 2.34% in exhaust temperature. Also, the experimental result showed that improvement in BSFC(Brake Specific Fuel Consumption) was 5.8g/kwh with keeping NOx level similar to simulation result.

• 한국잠사곤충학회지
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• 11호
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• pp.55-57
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• 1970

1. 교잡종의 냉장침산잠종 재냉장 적기는 침산 후 48∼72 시간 즉 2∼3일이다. 2. 원종의 냉장침산잠종 재냉장적기는 침산후 72시간 즉 3일이다. 3, 교잡종이나 원종을 막논하고 냉장침산잠종의 재냉장적기는 일언으르써 침산후 72시이라고 판단되며 입고방법은 중간온도 보호의 영향력이 있다고 판단된다.

• 한국추진공학회:학술대회논문집
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• 한국추진공학회 2004년도 제22회 춘계학술대회논문집
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• pp.79-84
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• 2004

This paper report our preliminary results of characterizing the jet structures of kerosene injection into quiescent atmosphere and a Mach 2.5 crossflow at various preheat temperature. A heating system has been designed and tested that can prepare heated kerosene of 0.8 kg up to 670 K at a pressure of 5.5 ㎫. Temperature measurement near the injector shows that the temperature of pressurized kerosene can be kept constant during the experimental duration. Comparison of kerosene jet structures in the preheat temperature range of 290-550 K demonstrates that with injection pressure of 4 ㎫ the jet plume turns into vapor phase completely at injection temperature of 550 K, while keeping the penetration depth essentially unchanged. The results suggest that the injection of vaporized fuel would improve the performance of a liquid hydrocarbon-fueled supersonic combustor because the evaporation process is now omitted.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 2000년도 THE THIRD INTERNATIONAL CONFERENCE ON AGRICULTURAL MACHINERY ENGINEERING. V.II
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• pp.413-422
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• 2000

Samples of banana were dried in a two-stage heat pump dryer capable of producing stepwise control of the inlet drying air temperature while keeping absolute humidity constant. Two stepwise air temperature profiles were tested. The incremental temperature step change in temperature of the drying air about the mean air temperature of 30 $^{\circ}C$ was 5 $^{\circ}C$. The total drying time for each temperature-time profile was about 300 minutes. The drying kinetics and color change of the products dried under these stepwise variation of the inlet air temperature were measured and compared with constant air temperature drying. The stepwise air temperature variation was found to yield better quality product in terms of color of the dried product. Further, it was found that by employing a step-down temperature profile, it was possible to reduce the drying time to reach the desired moisture content.