• Journal of Energy Engineering
• /
• v.12 no.1
• /
• pp.29-34
• /
• 2003

Thermo-acoustic waves can be generated in a compressible fluid by rapid heating and cooling near the boundary walls. These phenomena are very important mechanism of heat transfer in the space environment in which natural convection does not exist. In this study, the generation and transmission characteristics of thermo-acoustic waves in an air filled enclosure with rapid wall heating are studied numerically. The governing equations were discretized using control volume method, and were solved using PISO algorithm and second-order upwind scheme. For the stable solution time step were considered as t=1$\times$$10^{-9}$ order, and grids are 50$\times$800. The induced thermo-acoustic wave propagates through the fluid until it decays due to viscous and heat dissipation. The wave showed sharp front shape and decreased with long tail.

• Journal of the Korean Society of Manufacturing Process Engineers
• /
• v.14 no.5
• /
• pp.75-80
• /
• 2015

Nowadays, flat-shaped cover glass is widely used for mobile devices. However, for its good design and convenience of use, curved cover glass has been demanded. Thus, many companies have tried to produce curved cover glass through the shaving technique, but the production efficiency is very low. Therefore, the molding technique has been adopted to increase the efficiency for the curved-glass production system. For a glass-molding system, several heating blocks are installed, and the flat cover glass is sequentially heated and molded. The production time for the cover glass is very different depending on the heating conditions; thus, the prediction of the production time for different heating conditions should be needed. Therefore, in this study, the computations were performed with different heating conditions (uniform and non-uniform) in the present cover glass-molding machine. For uniform and non-uniform heating conditions, the simple correlation between the heating time and the heater capacity and the heating time to achieve higher durability can be suggested, respectively.

• Korean journal of food and cookery science
• /
• v.12 no.1
• /
• pp.34-39
• /
• 1996

This study was conducted in order to determine the effect of various cooking methods (boiling, pressure cooking, steaming and microwave heating) on mineral content, color and sensory quality of spinach, chinese cabbage, and cabbage. It was shown that steaming and microwave heating were desirable methods for all three vegetables. Both the acceptability and the retention of mineral content were high when these methods were used. It was also shown that boiling more than 5 min. and pressure cooking were not appropriate for leaf vegetables since both the acceptability and the retention of mineral contents were low in those methods.

• Fire Science and Engineering
• /
• v.25 no.5
• /
• pp.47-53
• /
• 2011

Fire load in buildings greatly contribute to the time and scale of fire according to the type and quantity of the fire load. Because bookstores have a large quantity of fire load compared with other buildings which may lead to large scale fires, however, their heat release characteristics have been hardly investigated. In this study, to obtain the data applicable for the performance-based fire safety design of bookstores, the specimens representing stacked fire loads were heated in a furnace in compliance with the standard heating curve of ISO834-1:1999 to investigate their heat release characteristics. From the experiment result, the combustion velocity and heat release rate required for performancebased fire safety designs are obtained.

• Transactions of the Korean Society of Mechanical Engineers
• /
• v.13 no.2
• /
• pp.257-264
• /
• 1989

For the extension of the flash method the heat diffusion equation with heat loss and with an arbitrary heat pulse is mathematically analyzed. In the analysis the heat loss includes the axial and radial directions on the front, rear and peripheral surfaces. The heat pulse is irradiated from the source to the front surface of the sample and the heat receiving area on the front surface is controlled by the apertures of an optical system. From this analysis the thermal diffusivity of the samples can be determined more precisely than before by the data reduction method using various percent time. The data can be obtained by the extended radial flash technique adjusted correctly the heating area on the central part of the front surface with a proper aperture or the conventional axial flash technique heated uniformly all parts of the front surface.

• 한국금형공학회:학술대회논문집
• /
• 2008.06a
• /
• pp.135-139
• /
• 2008

Development of surface heating technology using hot jet impingement onto mold inner surface for improvement of pattern transcription. This study is focused on how to control the parameters related to hot jet impingement. The mass flow rate, the jet temperature and the duration of the impingement are major parameters. The nozzle design and other geometric configurations also affect the heat transfer to the surface. In terms of heat transfer analysis, the most important number is the heat transfer coefficient, which is influenced by the mass flow rate, nozzle design, distance between the nozzle tip and the surface. In summary, several parametric studies using the developed model are conducted to investigate the effects of mass flow rate, jet temperature and Heating Time in Surface heating technology using hot jet impingement onto mold.

• Korean journal of food and cookery science
• /
• v.6 no.3 s.12
• /
• pp.43-50
• /
• 1990

Distribution of amino acids and related compounds in the muscle extract of seven species of right-eye flounder (spotted halibut, slime flounder, marbled sole, sand flounder, stone flounder, frog fleunder and bastard halibut) were studied. The effect of heat treatment on quantitative change in the composition of amino acids and related compounds in the extract of sand fleunder muscle was also investigated since the sand flounder has much Ex-nitrogen in the extract of the muscle. The content of crude protein and that of pure protein were in the range of $17.54{\sim}19.99%$ and $15.63{\sim}17.95%$, respectively. Among the extracts of the seven fish muscle, stone flounder showed the highest content of Ex-nitrogen(2.12%). In the muscle extracts of the seven fish taurine was abundantly contained $(29.4{\sim}56.9%)$, and followed alanine $(6.6{\sim}10.4%)$ and glycine $(1.6{\sim}16.7%)$. The compositions of amino acids and related compounds were characterized by the existence of phosphoethanolamine, ${\alpha}-aminoadipic\;acid$, DL-allocystathionine, ethanolamine and ornithine. The experiments on amino acids and related compounds of the muscle extract of sand flounder with reference to heating time and temperature were resulted in that the amount of taurine, tyrosine, leucine and alanine were increased with the heating time at $100^{\circ}C$, whereas that of lysine, histidine, ${\alpha}-aminoadipic\;acid$ and proline were decreased with prolonged heating time. When heating temperature was changed from $90^{\circ}C$ to $130^{\circ}C$ for 60 min, the contents of taurine, alanine and leucine were increased, while that of histidine, lysine and aspartic acid were decreased.

• Korean Journal of Food Science and Technology
• /
• v.20 no.5
• /
• pp.637-643
• /
• 1988

The useful life of frying oil was increased by treating the frying oil with a composited powder comprising water, citric acid and porous rhyolite carrier. The color darkening and foaming tendency of the oil during frying operation was apparently retarded. Increase rates of polar lipid components, dielectric constant and formation of the conjugated dienes and trienes of the used frying oil were reduced to two thirds of the oil without treatment during 84 hr frying operation. Iodine value and polyenoic index was also much less decreased by treatment. The treatment, however, have no significant effect to inhibit the decrease of smoke point and the increase of viscosity.

• Culinary science and hospitality research
• /
• v.17 no.4
• /
• pp.273-284
• /
• 2011

The essential oil obtained by steam distillation from a medicinal plant of Artemisia princeps. The essential oil was analyzed by GC-MS. The heat treatments in roasted condition of temperatures were $80^{\circ}C$, $110^{\circ}C$, and $230^{\circ}C$, and the lengths of the time were 6 min, 10 min, and 14 min, respectively. The blanching conditions($100^{\circ}C$) of the treatments lasted 1 min, 2 min, and 5 min while the times of oven dry ($50^{\circ}C$) was 5 min. As the result, the essential oil content of the control plot was higher than the others, and that of the roasted ones was the second highest in low temperature with short treatment time. The major components were eucalyptol, cyclohexadience, phenol, terpineol, and caryopbyllene.

• Transactions of the Korean Society of Mechanical Engineers
• /
• v.8 no.2
• /
• pp.97-103
• /
• 1984

Post weld heat treatment(PWHT) of weldment of the low alloy steel is carried out to remove residual stress existing in weldment and to improve fracture toughness, but it is often observed that there occurs grain boundary failure and that fracture toughness decreases in weld heat affected zone(HAZ)because of PWHT. In this paper, the effect of heating rate and holding time of PWHT on fracture toughness were evaluated by crack opening displacement (CDD)test and micro-hardness test under the constant stress simulated residual stress in HAZ of Cr-Mo steel. The experimental results are as follow; (1)Transition temperature of weld HAZ after PWHT was dependent upon heating rate greater than holding time, and fracture toughness was decreased with an increase of the heating rate. (2)Softening ration of the notch tip was increased with holding time within one hour and saturated after one hour, but under applied stress it was increasing continuously. (3)The average hardness value in weld HAZ was increased with heating rate of PWHT.