• Journal of Biosystems Engineering
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• v.36 no.3
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• pp.195-203
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• 2011

Not only does the labor of manufacturers used most in the drying process after rice harvest, but it also is having huge influence in quality. Also, because drying storage of rice production around the whole country is scarce with original facility, it has become a very important matter that farms develop their own safe and high-quality facilities to store and dry rice. Therefore, this study developed a small scale accumulated storage and drying bin, assessed nalyzed drying properties, and conducted analysis of research on the property of quality when storing for a long time. As a result, the drying speed of the small scale accumulated storage and drying bin was adequate of 0.042%/hr and was shown that the experimental static pressure and theoretical static pressure corresponded. Also, it was shown that drying cost was up to about 6 times inexpensive that heated air drying. For the storage of the small scale accumulated storage and drying bin, average of moisture content was around 16.5 until early April and decreased to 15.7% in July. Inside storage was maintained to 12.13% until early April and slightly increased to 14% after May. It was shown that inside storage had higher hardness and rate of cracking than the small scale accumulated storage and drying bin by storage conditions and germination rate was shown a little higher when stored in the small scale accumulated storage and drying bin.

• 한국신재생에너지학회:학술대회논문집
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• 2007.06a
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• pp.511-514
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• 2007

Gas hydrate has a unique property that can store a large volume of gas in water as a solid form. Even though investigations for natural gas storage technology have been carried out for several decades, there are still a lot of unsolved problems due to complex formation process, low formation speed, high energy consumption and so on. So, lots of experiments were conducted to overcome these weaknesses and to develop artificial NGH formation technology applicable to industrial-scale storage and commercial transport. In this study, some series of experiments were performed to analyze both stirred and unstirred system especially about the influences of several gas hydrate formation factors such as agitation speed, system temperature, SDS concentration, etc. As a result, optimum range of SDS concentration and temperature that could enhance the storage capacity and shorten the formation time were found. And it is obviously presented that SDS such a kind of surfactant promotes gas hydrate formation dramatically and the quantity of stored gas are proportional to agitation speed in stirred system.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.451-467
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• 2018

Hot pepper has anti-obesity effects by controlling appetite and reducing blood fat level. To reduce the pungency of capsaicin, red or green hot pepper juice was fermented with Bacillus licheniformis SK1230. Fermented hot pepper juice was then added into yogurt at different ratios. The pH of yogurt added with hot pepper juice was decreased from 4.61 to 4.48. Titratable acidity and counts of lactic acid bacteria were increased with increasing amount of pepper juice added. However, the viscosity was decreased significantly compared to the control. On chromaticity test, when more pepper juice was added, $L^*-value$ was decreased whereas $a^*$- and $b^*$- values were increased significantly (p<0.05). The spectrum of antimicrobial activity of yogurt was slightly changed compared to using pepper juice. Total polyphenol contents and antioxidant activity were increased with increasing amount of pepper juice added. Stirred yogurt added with fermented red pepper juice at 3% or green pepper juice at 1% showed high scores in flavor, appearance, texture, and overall acceptance in sensory test. Yogurt added with fermented pepper juice with reduced pungency showed also good palatability during storage at $4^{\circ}C$. Yogurt with added hot pepper juice can be play an important role in functional food relative to anti-obesity.

• Proceedings of the KSME Conference
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• 2007.05b
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• pp.2989-2994
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• 2007

Gas hydrates are ice-like crystalline compounds that form under low temperature and elevated pressure conditions. Although hydrate formation can pose serious flow-assurance problems in the gas pipelines or facilities, gas hydrates present a novel means for natural gas storage and transportation with potential applications in a wide variety of areas. An important property of hydrates that makes them attractive for use in gas storage and transportation is their very high gas-to-solid ratio. In addition to the high gas content, gas hydrates are remarkably stable. The main barrier to development of gas hydrate technology is the lack of an effective method to mass produce gas hydrate in solid form. The first objective of this study is investigating the characteristics of gas hydrate formation related to several factors such as pressure, temperature, water-to-storage volume ratio, concentration of SDS, heat transfer and whether stirred or not respectively. And the second objective is clarifying the relation between the formation efficiency and each factor in order to find the proper way or direction to improve the formation performance.

• 한국신재생에너지학회:학술대회논문집
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• 2006.11a
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• pp.54-57
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• 2006

Structure H formation experiments were conducted in a semi-batch stirred vessel using methane as the small guest substance and neohexane(NH), tert-butylmethylether(TBME) and methylcyclohexane(MCH) as the large molecule guest substance (LMGS). The results indicate that the rates of gas uptake and induction times are generally dependent on the magnitude of the driving force. When tert-butyl methyl ether is used as the LMGS rapid hydrate formation, much smaller induct ion time and rapid decomposition can be achieved. Liquid-liquid equilibrium (LLE) data for the above LMGS with water have been measured under atmospheric pressure at 275.5, 283.15K, and 298.15K. It was found that TBME is the most water soluble followed by NM and MCH. The solubility of water in the non-aqueous liquid was found to increase in the following order: MCH

• Korean Journal of Food Science and Technology
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• v.24 no.4
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• pp.353-360
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• 1992

This study was carried out to investigate the changes of quality in yogurt during delivery and storage. To do this, microbiological, physico-chemical and sensory properties in stirred yogurt were studied at different temperatures $(10^{\circ}C$ & $20^{\circ}C)$ and shakings (100 rpm & 200 rpm for 30 min). Titratable acidity and TCA soluble nitrogen in yogurt were increased in accordance with increase of temperature and time, while pH, lactose and lactic acid bacteria tended to be decreased. Interestingly enough, shaking conditions almost did not influence these studies. In sensory evaluation it showed that acidity was strong and sweetness was weak as increasing the storage temperature and time, but there were no significant differences until 10 days at $10^{\circ}C$ and 3 days at $20^{\circ}C$. Off-flavor was developed after 12 days at $10^{\circ}C$ with only 200 rpm shaking and after 6 days at $20^{\circ}C$ in both shaking conditions. These yogurts were not suitable for consumer. Viscosity in the yogurt became high as the temperature and time were increased. Viscosity was lower in yogurt shaked at 200 rpm than in non-shaked yogurt. Finally, this study indicates that temperature and shaking during delivery of yogurt may be critical in keeping quality of yogurt.

• Journal of the Korean Institute of Gas
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• v.5 no.3 s.15
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• pp.55-62
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• 2001

This paper describes about the formation of methane hydrate that is artificially made in jacket-type stirred reactor and is observed the change of hydrate shape during the course of reaction. The combustion of manufactured methane hydrate is showed the probability of a storage and transport of gas. And the influence of various experimental conditions of temperature, pressure and stirring rate on the manufacture of methane hydrate is measured. The growth rate and the induction time of methane hydrate is observed according to the conditions. Especially it is important to investigate the effect of temperature and pressure on the growth of hydrate such as the nuclear creation and the structure formation of hydrate in order to study the storage and transport of gas.

• Food Science of Animal Resources
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• v.40 no.4
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• pp.613-627
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• 2020

Paprika is known to contain polyphenolic compounds that have good antioxidant properties. This study was conducted to investigate the benefits of adding paprika juice of different colors to yogurt and to determine how paprika affects the quality characteristics of yogurt. Stirred yogurt samples supplemented with different levels of red, orange, or yellow paprika juice were inoculated with mixes of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. Paprika addition decreased the pH but increased titratable acidity, lactic acid bacteria (LAB) counts, total polyphenol content (TPC), levels of vitamin A and C, and antioxidant activity. Proteolysis and viscosity of paprika-containing yogurts were significantly higher than those of the control yogurt without paprika juice (p<0.05). In particular, the viscosity of red paprika yogurt was significantly higher than that of yogurts containing 5% orange and yellow paprika juices (each p<0.05). The antioxidant activity of the methanol extract of the yogurt containing 2.5% orange paprika juice was the highest. Storage at 4℃ for 15 days only slightly altered LAB counts, antioxidant activity, and TPC of paprika yogurt. These results indicate that paprika could be used as a natural food additive for the development of functional yogurts.

• Journal of the Korean Society of Safety
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• v.36 no.3
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• pp.1-6
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• 2021

Hydrogen is considered a cleaner energy source than fossil fuels. As a result, the use of hydrogen in daily life and economic industries is expected to increase. However, the use of hydrogen energy is currently limited because of safety issues. The rate of combustion of the hydrogen mixture is about seven times higher than that of hydrocarbon fuels. The hydrogen mixture is highly flammable and has a low minimum ignition energy. Therefore, it presents considerable risks for fire and explosions in all areas of hydrogen manufacturing, transportation, storage, and use. In this study, the auto-ignition characteristics of hydrogen were investigated numerically for diluted hydrogen mixtures. Auto-ignition temperature, a critical property predicting the fire and explosion risk in hydrogen combustion, was determined in well-stirred reactors. When N₂ and CO₂ were used to dilute the hydrogen/air mixture, the ignition delay time increased with increasing dilution ratios in both cases. The CO₂-diluted mixtures exhibited a longer ignition delay than the N₂-diluted mixtures. We also confirmed that lower initial ignition temperatures increased the ignition delay times at 950 K and above. Overall, the auto-ignition characteristics, such as the concentrations of participating species and ignition delay times, were primarily affected by the initial temperature of the mixture.

• Journal of Korea Water Resources Association
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• v.46 no.11
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• pp.1069-1078
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• 2013

The Bangudae Petroglyphs, national treasure No. 285 is located within submerged upper districts of Sayeon dam supplying the main residential water in Ulsan. Of the many ways for the reservation of Petroglyphs located the altitude at 53~57 m, the plan that we take it out of the water lowering the water level from 60 m to 52 m has been examined mainly in case of controlling artificially the water level of the dam. In this paper, we examined expected problems from the loss of dam function and the change of water quality from water deterioration caused by the water level control of the Sayeon dam. Using the model of Vollenweider and CSTR (Continuous Stirred Tank Reactor), we analyzed the density change of BOD and COD, representative water quality index and the TP and TN, the main reason of algae growth. The result showed that the density of COD lowered a little but the density of TP and TN went up over 130% when controlling the water level from 60 m to 52 m. These changes cause a serious algae problem and if doing the water quality management as the density of TN and TP, the water quality would become worse. Water storage and supply residential water decreases, and the water quality becomes worse because of eutrophic state.