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청과물 저온저장고의 설계에 관한 연구 (1) -자연환기를 이용한 제주산밀감저장고의 설계-
허종화,김효경,Hur Jong-Wha,Kim Hyo-Kyung 대한설비공학회 1976 설비저널 Vol.5 No.4
A natural ventilating type store was designed for the economic and effective storage of citrus fruits in Jejudo. The material used for the wall is scoria, widely distributed in Jejudo and known for high strength and insulation. Design condition was chosen for the period till March of a year and the dry bulb temperature was taken from TAC $5\%$ base. The temperature of the store can be maintained below the limiting temperature of $8^{\circ}C$ for the time length of $7\frac{1}{2}$ hours under the condition of the atmospheric temp, $15.3^{\circ}C$ and the solar insolation. The limiting temperature can he recovered to the initial temperature $(7^{\circ}C)$ by the natural ventilation for 8 hours in the night.
허종화,서길덕,Hur Jong-Wha,Suh Gil-Duk 대한설비공학회 1983 설비저널 Vol.12 No.3
The thermal Conductivities along the position of spherical shaped fruits, such as, apple, mandarine orange. citrus hagyul were predicted by the analysis of the cooling curves obtained by the hydrocooling procedure using ice water. The thermal conductivity was independent of temperature. The thermal conductivities along the position of the fruits were nearly constant, but their small deviations were inherited by the improper spherical shape and the heterogenous structural composition of the fruits. The thermal conductivities of apple, mandarine orange, and citrus hagyul were found to be 0.353, 0.430, and $0.397\;Kcal/mh^{\circ}C$, respectively.
패류 가공에 관한 연구 6. 항산화제 또는 EDTA 처리가 진주담치 압착 건제품의 제조 및 저장중의 품질에 미치는 영향에 대하여
허종화,이응호,HUR Jong-Wha,LEE Eung-Ho 한국수산과학회 1971 한국수산과학회지 Vol.4 No.1
Sea mussel Mytilus edulis, world-widely distributed, is a sort of popular food in Korea. The demands of high quality and mass production are not being satisfied since it is usually sun dried. A rapid dehydration and the treatment of food additives to improve the quality of the product seems to be required. In this paper, the effect of antioxidants and EDTA treatment was studied when sea mussel was pressed and hot-air dehydrated for 10 hours at 45 to $52^{\circ}C$ under the air flow rate of 3 meter per second. The results are as follows: 1) Cooked and pressed sea mussel was dehydrated mere rapidly than cooked without pressing. 2) The rehydration rate of pressed and dehydrated sea mussel was higher than that of the unpressed. 3) Among six samples, BHA treated material showed the best color preservation during dehydration and storage. The treatment of Teonox-II was also effective following BHA. 4) The effects of antioxidants used during dehydration and storage were in order of BHA, Tenox-II and NDGA treatment, while EDTA was ineffective. 5) No significant difference in rehydration rate was found between those treated with antioxidants or EDTA and the untreated. 6) The amount of soluble protein was higher in the samples treated with antioxidants than in EDTA treated or untreated samples. 7) The results suggest that the treatment of BHA and pressing process produce improved product in quality which gives higher amount of soluble protein and better rehydration, color preservation and preventive effect of rancidity.