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윤석훈,김원녕,전현필 한국마린엔지니어링학회 1995 한국마린엔지니어링학회지 Vol.19 No.4
Recently, outstanding progresses have been made in food industry, in all the processes involved in the conversion of raw materials into food products. This article describes two kinds of coolers for processing uncooded foor, namely vacuum coolers capable of rapidly cooling decomposing bacteria down to their critical temperature, and also cooling equipment for fresh vegetables based on the same principle as the vacuum cooler.
농축산물의 저장 및 유통을 위한 감압증발 급냉각 시스템에 관한 연구
김성규,김원녕,김경석,최순열,전현필 한국마린엔지니어링학회 1997 한국마린엔지니어링학회지 Vol.21 No.1
Recently, the new refrigerating system, using non - fluorinated hydrocarbon refrigerants has to be developed for the agricultural fields. One of that kinds of systems is the cooling system using the water vapor and vacuum, in which the water evaporate at the low temperature under vacuum and absorb the large amount of the latent heat. If vapor with large amount of latent heat is removed from the system, the system is cooled accordingly. The characteristics of cooling under the vacuum was observed and measured using experimental apparatus, which is consisted of vacuum chamber, the ejectors, the pumps and the measurement apparatus. As the results of experiments, we know that the evaporation in the vacuum occurs vigorously when the materials to be cooled has more amounts of heat before cooling, and by which effects the materials can be cooled. The cooling vacuum system is more efficient than other methods when the agricultural products is chilled or dried.