• 한국태양에너지학회:학술대회논문집
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• 한국태양에너지학회 2012년도 춘계학술발표대회 논문집
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• pp.475-479
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• 2012

Thermal energy storage (TES) systems using Microencapsulated phase change material (MPCM) have been recognized as one of the most advanced energy technologies in enhancing the energy efficiency and sustainability of buildings. We examined a way to incorporate MPCMs with building materials through application for wood-based flooring. Wood-based flooring is commonly used for floor finish materials of residential buildings in Korea. However, wood-based flooring has not performed the characteristic of heat storage. This study is aimed at manufacturing high thermal efficiency wood flooring by increasing its heat storage using MPCM. As a result, this study confirmed that MPCM is dispersed well in adhesive through the scanning electron microscopy analysis. From the differential scanning calorimetry analysis, it can be confirmed that this composite has the characteristic of a thermal energy storage material. Also, we analyzed how this composition was formed by physical combination through the Fourier transform infrared analysis. Also, we confirmed the bonding strength of the material by using the universal testing machine.

• 한국산학기술학회논문지
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• 제10권3호
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• pp.521-528
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• 2009

본 연구는 일체형 곡물 건조/저장 시스템에 채용되고 있는 Straight Type Sweeping Auger에 대한 성능과 적합성 검사를 실험을 통하여 검증하였다. 일체형 곡물 건조/저장 시스템의 핵심 기술은 선입선출을 가능토록 하는 Sweeping Auger의 설계기술에 있다. 바람직한 Sweeping Auger의 설계방향을 제시하기 위하여 Straight Type Sweeping Auger가 곡물 속에서 회전할 때 원주면에서 유동하는 곡물의 거동을 알아보기 위한 실험을 실시하고 결과 분석을 통하여 원인규명을 하였다.

• 동아시아식생활학회지
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• 제14권3호
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• pp.265-274
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• 2004

To investigate the effect of cereal powders on the quality and storage characteristics of sausage, Aw, pH, microbial count, TBA value, VBN value, textual and sensory characteristics were examined. Water activity tended to decrease as storage time prolonged and all the samples showed higher Aw's than that of the control. During the storage period, pH values of all the samples decreased. L, a and b values had a tendency to decrease during the storage period. During the four weeks storage at 4$^{\circ}C$, TBA and VBN values of all the sample showed increasing tendency and were lower than those of the control. Total plate counts of bacteria, the number of lactic acid bacteria and coliform bacteria counts increased as the storage time prolonged. Texture characteristics of all samples increased up to 1 week storage and decreased subsequently. The sensory scores of all the samples decreased as the storage time prolonged.

• 정보저장시스템학회논문집
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• 제9권2호
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• pp.51-55
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• 2013

HDD has been easily exposed to the external shock and vibration because HDD has to apply to mobile devices. Therefore, the stiffness of base has been the important factors for the design of HDD. To improve the stiffness of base, the frame was applied to the base. First, the finite element model of the base was constructed. Then, the FE model was verified by modal analysis. Drop test was performed to confirming the shock simulation model. The dynamic characteristic of original base which is verified is compared with the base which is applied the frame through modal analysis and shock analysis.

• Preventive Nutrition and Food Science
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• 제7권1호
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• pp.57-61
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• 2002

Electron spin resonance (ESR) spectroscopy was used to investigate the effect of irradiation dose and storage time on the free radical concentrations in gamma-irradiated dried seasoning powder. Seasoning powders of dried squid flavor, shrimp flavors, kimchi flavor, spicy beef soup flavor and soy sauce flavor were irradiated with doses of 0, 1, 3, 5, 7 and 9 kGy at room temperature using a Co-60 irradiator. Characteristic signals of free radicals were observed in all the irradiated samples of this experimental while these signals were not detected in non-irradiated samples. Since the free radical concentrations linearly increased with the applied doses (1~9 kGy), highly positive correlation coefficients ($R^2$ = 0.9285~0.9965) were obtained between irradiation doses and free radical concentrations during all the storage times. Free radical concentrations of the irradiated flavored seasoning powder did not change even at 16 weeks of storage at room temperature, while those of dried squid, shrimp and spicy beef soup flavors decreased until 2 weeks of storage after irradiation with 5 kGy or over, and these of soy cause flavors slowly decreased until 8 weeks of storage after irradiation with 3 kGy or over. Although the free radical concentrations decreased with storage times, the characteristic signals of the irradiated seasoning powders of dried squid, shrimp, spicy beef and soy sauce flavors were observed even after 16 weeks of storage at room temperature.

• 대한기계학회:학술대회논문집
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• 대한기계학회 2000년도 추계학술대회논문집B
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• pp.210-215
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• 2000

A fundamental study on the under water harvest-type ice storage system and its temperature characteristics in ice storage system was performed experimentally. The experiments were conducted by changing the inlet refrigerant temperature of an evaporator to analyzing the thermal fluid motion inside the ice storage tank. From the experimental results, the cold storage characteristics were investigated by measuring the axial and radial temperature variations inside the ice storage tank with respect to the inlet and outlet refrigerant temperatures of an evaporator. In case of the under water harvest-type ice storage system, thermal fluid motion inside the ice storage tank was shown differently in comparison with that of other ice storage systems. During the cooling storage process, there was no supercooling phenomenon in the ice storage tank. These results show the characteristic of this system and the possibility of application to other fields.

• 대한기계학회:학술대회논문집
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• 대한기계학회 2001년도 추계학술대회논문집B
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• pp.268-273
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• 2001

A fundamental study on the harvest-type ice storage system applied ice making method in-water and its temperature characteristics in ice storage system was performed experimentally of the charge and discharge of cold. This paper is concerned with the development of a new method for making and separating ice and saving floated ice by installing an evaporation plate at in-water within a storage tank. In a conventional harvest-type ice storage system, a tank saves ice by separating a formed ice from an installed evaporation plate, which is located above an ice storage tank as an ice storage system. A new harvest-type method shows very good heat transfer efficiency than a convectional method. It is because the evaporation panel is directly contacted with water in a storage tank. Also, at a conventional system a circulating pump, a circulating water distributor and a piping are installed, but these components are not necessary in a new method. In this study two kinds of ice storage systems are experimentally investigated to study the thermal characteristics of ice storage tanks.

• 한국식품영양과학회지
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• 제29권4호
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• pp.582-585
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• 2000

This study was performed to identify the flavor compnenets of Korean Cnidium officinale M.. The extraction of the flavor compounds of Cnidium officinale M. was accomplished by a simultaneous distillation and extraction method using a Likens and Nickerson's extraction apparatus. The concentrated extract was analyzed and identified by gas chromatography and GC-mass spectrometry. The change of the 림팩 contents in each samples was determined in terms of two different storage conditions. The flavor contents of sample at low temperature storage were higher than those at room temperature storage, and increased until storage period of 70 days. The major components of Cnidium officinale M. were terpene compounds including α-pinene, β -selinene, γ-selinene, and phthalides including butylidenephthalide, cnidilide, neocnidilide, senkyunolide A, ligustilide, which are believed to contribute to the characteristic flavor of the Cnidium officinale M.. Especially, great amount of cnidilide and ligustilide was shown in sample of low temperature storage.

• 한국패류학회지
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• 제24권1호
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• pp.25-32
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• 2008

In order to estimate the necessity of refrigerated storage of fresh seafood for short-term storage, and evaluate the effect of refrigerated storage on pen shell Atrina pectinata and clam Ruditapes philippinarum collected from Jang-su of Deukryang Bay and I-mok of Sunchen Bay in South Korea, the counts of coliform, Escherichia coli and total aerobic bacteria in A. pectinata and R. philippinarum under non-refrigerated $(28{\pm}1^{\circ}C)$ and refrigerated storage conditions $(4{\pm}1^{\circ}C)$ were determined. The results indicated that the storage at temperature of $4^{\circ}C$ possessed significant effects on inhibiting bacterial growth in live seafood. And refrigerated storage had different effect on A. pectinata and R. philippinarum. Different species and culture environments significantly influenced the initial and ultima bacteria counts. This study confirmed that refrigerated storage for short-term storage of live seafood was necessary, and indicated that the effect of refrigerated storage was influenced by comprehensive effectors.

• 정보저장시스템학회:학술대회논문집
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• 정보저장시스템학회 2005년도 추계학술대회 논문집
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• pp.171-176
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• 2005

In the information storage development, the trend of the storage device is to increase the recording density. Among such an effort, near-field probe recording is spotlighted as a method of high increasing recording density. For the successfully embodiment of storage device, the actuating mechanism of near-field probe is essentially designed. In this paper, we suggest the slider similar with conventional HDDs and design the slider using near- field probe for the purpose of applying the slider in order to control gap between probe and media. The most important object of slider design is to guarantee the flying ability and stability. For achievement of these design objects, we perform two step of optimal design process. The media is mod! eled as random displacement, which is only considered roughness of disk surface. The design slider is analyzed with dynamic state in assumed media. At this process, the optimal model is confirmed to stable flying stability.