• 대한기계학회:학술대회논문집
• /
• 대한기계학회 2004년도 추계학술대회
• /
• pp.108-113
• /
• 2004

Korea Gas Corp. has developed the design technology of the LNG storage tank. The membrane to be applied inside of the LNG storage tank is provided with corrugations to absorb thermal contraction and expansion caused by LNG temperature changes. It is very important to measure their thermal strains under LNG temperatures by analytical and experimental stress analysis of the membrane. We have developed a stress measurement system using strain gages and measured the strain during cooldown and storing the LNG. We also analyzed the measured data by comparison with the FEM data. On the basis of these results, we could design and assure the application of the Kogas Membrane to large scale LNG storage.

• 기술사
• /
• 제15권1호
• /
• pp.14-23
• /
• 1982

1) The characteristic of the recipe for GAL-SOO is to make odorous, pharmaceutical cereal into plaster by honey-mixed boiling so as to be drunken whenever it needed. But the cereal which included sugar was boiled without adding sugar. 2) The part of cereal which was used mostly in making GAL-SOO was seeds of cereals. 3) The history of GAL-SOO was derived from GU GA PIL YONG, a document of WON dynasty of GHINA, but it was developped according to our taste in this county. 4) The pharmaceutical action of GAL-SOO was mainly to strengthen stomach, digestion and appeasing thirst. 5) GAL-SOO tastes so sour and sweet that it was splendid to drink especially in summer as a beverage. 6) The Value of developping GAL-SOO as a beverage is highly approved because of its expediency of recipe and tough endurance storing under ordinary temperature.

• 한국건축시공학회:학술대회논문집
• /
• 한국건축시공학회 2014년도 춘계 학술논문 발표대회
• /
• pp.228-229
• /
• 2014

Recently, to ensure the high openness and prospect right of the building, curtain wall system is mainly applied to the high-rise buildings at domestic and overseas. As a result, the use of Structural Sealant is increasing. Structural Glazing Sealant is applied with the glass and AL-FRAME (Mullion) that the strong structural strength is required to hold. However, the structural sealant at the construction site in a variety of external influences, such as wind load, thermal load, uv, chemical pollutants etc, in case of storing condition, if structural sealant stored in high temperature for a long period time, it will not perform well compared with initial performance. In this study, the influence of the performance of one-component structural sealant evaluated for proper storage conditions at the construction site and how to use the non-intended.

• 한국안전학회지
• /
• 제20권1호
• /
• pp.81-86
• /
• 2005

This study has investigated radiation degradation of low density polyethylene(LDPE). Samples were irradiated up to 800kGy using a $Co^{60}\;\gamma-ray$ at a dose rate of 5kGy/hr in the presence of air atmosphere at room temperature. After irradiation, storing for 2 weeks, free radical measurement of LDPE has established by electron spin resonance(ESR). ESR measurement showed that free radical concentration(FRC) was increased with radiation dose and decreased with the time. The radical types showed alkyl, allyl, and peroxy radical with the irradiation, these changed to peroxy radical with the time.

• 한국식품조리과학회지
• /
• 제19권1호
• /
• pp.46-59
• /
• 2003

Backsulgi were prepared with the addition of nutriprotein powder at 0%, 2%, 4%, 6%, 8%, and their sensory quality and mechanical characteristics were compared. In addition, the changes in the sensory and textural characteristics of Backsulgi were determined while storing them at the temperatures of 4$^{\circ}C$ and 20$^{\circ}C$ for 0, 1, 2, and 3 days. In the sensory evaluation, Backsulgi with 4% nutriprotein powder showed the highest score in overall quality. In the measurement of color changes, L value (lightness) was decreased, but a value (redness) and b value (yellowness) increased as the addition of nutriprotein powder increased. In textural characteristics, the hardness, gumminess and cohesiveness of Backsulgi were decreased by the increase of nutriprotein powder. The hardness and gumminess were increased as the storage time increased.

• 터널과지하공간
• /
• 제4권2호
• /
• pp.192-200
• /
• 1994

Underground offers many advantages for storing agricultural and marine products. Since it is confined by thick walls of rock it is easy to control temperature and humidity and to achieve air and water tightness. Also, damages by rodents and insects could be avoided. Flexibility in choosing the location is another advantage that underground could offer. Consequently the goods could be stored near the big city to meet the demand change. Because of these advantages, many underground food storage facilities were built and operated successfully in U.S. and many Euroupean countries. On the other hand, there is no underground food storage facilities in Korea despite the need is growing rapidly. This paper describes the case studies of foreigh food storage and technologies related to food storage were analyzed and evaluated. Also performed is analysis of domestic technologies for construction and operation of underground food storage facilities to deduce the fields of studies that have to be conducted.

• 태양에너지
• /
• 제7권1호
• /
• pp.3-13
• /
• 1987

A batch type passive solar water systems, which perform the dual function of absorbing the solar energy and storing the heated water, have been designed and fabricated for the purpose of side-by-side testing at KIER. The test models included an A, B and C type batch systems which were classified according to the design of box and arrangement of tanks. The year-round performance tests show that B type batch system taken the step-wise tank arrangement indicates 55.7% yearly-average collection efficiency factor and 61% yearly-average maximum collection efficiency factor. Computer-aided-experimental results show that the sufficient hot water can be obtained in the early morning if the glazing is supplemented by a reflector/insulation cover. The thermal performance equation has been developed for the prediction of hourly variation of the water temperature in tank.

• 한국시뮬레이션학회논문지
• /
• 제27권2호
• /
• pp.25-33
• /
• 2018

군용 장비 개발 시 운용자가 안정적인 환경에서 운용할 수 있도록 온도조건을 고려하여 설계하여야 한다. 각종 군용 장비를 보관하는 쉘터는 다양한 환경에서 운용되고 있다. 시험장비 및 수리부속품의 저장온도 및 운용 요구조건은 $-32^{\circ}C{\sim}50^{\circ}C$로 쉘터 내부는 저장온도 및 운용 요구조건을 충족할 수 있도록 설계되어야 한다. 본 연구에서는 MIL-STD-810G의 기준을 고려하여 고온 및 태양열 조건에서 군에서 운용중인 2.5톤의 군용쉘터의 열해석을 수행하였다. 열해석은 열저항 및 열회로개념을 활용하여 적용하였으며 해석결과를 검증하기 위해 실제 제작된 군용쉘터에 대한 태양열 시험을 실시하여 결과를 비교하여 제시하였다.

• 대한영양사협회학술지
• /
• 제13권4호
• /
• pp.345-356
• /
• 2007

The purpose of this study was to investigate utilization and storage management practice of the frozen and refrigerated foods in school foodservice. 222 dietitians employed in school foodservice were surveyed. In school foodservice, the refrigerated stock farm products and seafoods (78.3%) were more used rather than frozen products (47.5%). According to school foodservice characteristics, the refrigerated meats including dairy products were more frequently used in elementary and middle schools than high school foodservice. On the other hand, the foodservice in high school used more frozen seafoods and processed foods than elementary school did. The data also showed a tendency for the contracted foodservice using more frozen meats and seafoods rather than refrigerated products when comparing with the self-operated foodservice. In terms of receiving conditions, storage methods and storage time, the result indicated that frozen or refrigerated products were often delivered at inappropriate temperature. Especially some products which were needed to be shipped and stored at refrigerated temperature such as mollusks, were delivered and kept at room temperature. The most frequently used thawing method were running water (56.9%), however, the frozen products were often sitted at room temperature for the purpose of thawing. According to the results, several inappropriate handling processes for frozen and refrigerated products were found in school foodservice. In order to improve handling process for frozen and refrigerated products, recognition of food handlers' weakness about storage and distribution, development of radical standards for receiving conditions, storage and thawing methods should be debated.

• 한국식품영양과학회지
• /
• 제28권1호
• /
• pp.126-131
• /
• 1999

We have got the following results from tests in the course of time retrogradation and taste change in bread with added flour of Angelica keiskei Koidz, which had been stored in room temperature (27±2oC), refrigerating(2±1oC) and freezing( 20±1oC), respectively. Bread with the added flour showed a little lower degree of retrogradation than control group, and every group in room temperature retrograded from the very first day. The degree of retrogradation of the group in refrigerating was far greater comparing with the group in room temperature. The longer bread was stored, the lower the degree of retrogradation was, and the higher the adding rate of the flour got, the later its retrogradation happened. Especially the flour of this vegetable's stem turned out to be the most effective in retarding its retrogradation. Group stored 30 days in freezing didn't show a wide difference in retrograde comparing with the group before storage. Preference for color and shape of the flour added bread stored in room temperatue, refrigerating and freezing did not change significantly from the group before storage. Although preference decreased for flavor, texture, mouth feel and overall quality with the lapse of time, flour added group improved in preference for these factors comparing with the control group. Above all, added flour of pretreated stem proved to be the most effective in the sensory tests. With respect to the storing method, the group stored in refrigerating showed greater preference for the texture and mouth feel over the groups in room temperature and freezing. Flavor preference of the group in freezing was the lowest of all.