Journal of the Society of Agricultural Structures, Japan
Online ISSN : 2186-0122
Print ISSN : 0388-8517
ISSN-L : 0388-8517
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Volume 24, Issue 3
Displaying 1-4 of 4 articles from this issue
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  • Ice Pond System for Natural Cold Storage (Part II)
    Ice Making Performance and Properties of Ice
    Hisashi KOWATA, Yoshikazu SATO
    1993 Volume 24 Issue 3 Pages 133-141
    Published: December 25, 1993
    Released on J-STAGE: September 05, 2011
    DOIhttps://doi.org/10.11449/sasj1971.24.133
    JOURNAL FREE ACCESS
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    We conducted ice making experiments for two winter seasons using an ice-pond with a capacity as large as 200m3 by controlling an ice making sub-system with an automatic ice making control program described in part I of this study. We obtained the following results:
    1) Ice was automatically produced according to climate conditions and the final ice height reached over 2m for both winter seasons in Sapporo.
    2) If a precipitation mixing ratio (PMR, a ratio of precipitation to the TWIN-equivalent spray thickness), is given by X, and a TWIN-freezing index for unit thickness of ice, is given by Y, in K·h·mm-1-ice, the relationship between them can be expressed by Y=8.07+1.10X-19.83X2. This shows that the TWIN-freezing index decreases with an increase of precipitation.
    3) Because of snowfall during the ice making period, the water content and the porosity of the ice produced was relatively high indicating a lower quality compared with pure ice. Suppose the PMR is given by X, and a volumetric thermal purity (VTP, a ratio of latent heat of fusion of unit volumes of produced ice to that of pure ice) is given by Y, then the regression formula, given by Y=0.754-0.260X, showed decreasing VTP with an increase of precipitation.
    4) Precipitation had little effect on the energy efficiency of latent heat storage by ice making because the quality of ice decreased with an increase in precipitation while the volume of ice produced increased at the same time.
    5) When data on the winter-seasonal TWIN and precipitation of a certain place is available it is feasible to calculate the required scale of the ice pond by estimating the ice height and VTP of ice to be produced using the formulas given above.
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  • Cooling Characteristics of Potato Storage using Ice Pond System
    Hisashi KOWATA, Yoshikazu SATO
    1993 Volume 24 Issue 3 Pages 143-151
    Published: December 25, 1993
    Released on J-STAGE: September 05, 2011
    DOIhttps://doi.org/10.11449/sasj1971.24.143
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    We measured the cooling performance of the ice pond cooling sub-system applied to potato storage in order to study its cooling characteristics. The fan coil unit supplied cooled air of a stable temperature at 1°C. The temperature and humidity inside the storage shed were kept at 2°C and 92-98% RH, respectively, and that was a favorable environment for storing potatoes for table stock. The cooling capacity increased linearly with an increase of water flow and a larger air flow caused a greater cooling capacity. About 20% of the cooling capacity was used for another purpose other than the cooling of storage air, but the coefficient of performance was about twice as high as that of a conventional refrigeration system using electricity.
    Based on these experiments, we presented a method to estimate the cooling capacity of a commercial ice pond system. Empirical formulas, which express relationships between the water flow per unit area of heat transfer, face velocity, and the overall heat transfer coefficient, and between the number of heat transfer unit and the cold-side temperature effectiveness, were presented. These formulas made it possible to estimate the cooling capacity using the inlet conditions of a heat exchanger.
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  • Discoloration Characteristics of Rice during Parboiling (I)
    Effect of Processing Conditions on the Color Intensity of Parboiled Rice
    Toshinori KIMURA, K. R. BHATTACHARYA, S. Z. ALI
    1993 Volume 24 Issue 3 Pages 153-160
    Published: December 25, 1993
    Released on J-STAGE: September 05, 2011
    DOIhttps://doi.org/10.11449/sasj1971.24.153
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    This study was conducted to develop a new and appropriate technology applicable to the improvement of conventional parboiling methods in the developing countries.
    In this report, the discoloration characteristic of rice which is regarded to be one of the most important changes during parboiling treatment was investigated. The classification of respective effects of processing stages, i. e. soaking, steaming, drying and storing on discoloration were determined.
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  • Effect of Light on Fruit-body Formation
    Takanori KAIZUKA, Tomoya AKIHAMA
    1993 Volume 24 Issue 3 Pages 161-166
    Published: December 25, 1993
    Released on J-STAGE: September 05, 2011
    DOIhttps://doi.org/10.11449/sasj1971.24.161
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    Fruit-body formation in Granoderma lucidum and Pleurotus ostreatus could be influenced by an exposure to the optical-fiber-through sun light. Substantial increase (iron, calcium, zinc etc) in Granoderma lucidum was found to be induced by the light. The exposure to the light could produce two days earlier piletus primordium formation in Pleurotus ostreatus than that of daylight fluorescent lamp.
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