• Proceedings of the Korean Vacuum Society Conference
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• 2014.02a
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• pp.154.2-154.2
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• 2014

작은 동전 모양의 게터를 사용하여 간단한 초고진공용 펌프를 제작하여 그 특성을 알아보았다. 이 게터는 대기 측에서 진공용기를 가열하여 금속 열전도를 통하여 활성화되도록 하였으며 상용 게터펌프(또는 이온펌프와의 조합)와도 그 진공성능을 비교하여 보았다. $350^{\circ}C$에서 24시간 활성화 한 후 수소의 배기속도는 약 200 l/s였으며 CO의 배기속도는 매우 낮았다. 그러나 최고 도달진공도는 ~2E-11 mbar로 상용 조합펌프와 견줄 만하였다. 이 실험 결과로부터 간접가열방식으로 적용 가능한 최대 활성화 온도에서 네그펌프가 안전히 활성화 되지 않음을 알 수 있었다. 그러나 네그펌프의 자체 기체방출이 매우 작아서 수소를 주로 배기하는 초고진공, 극고진공에서는 응용 가능할 것으로 보인다.

• Korean Journal of Food Science and Technology
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• v.24 no.4
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• pp.301-305
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• 1992

Effect of heating medium and evaporation temperatures on a concentration ratio, a evaporation rate and a overall heat transfer coefficient during concentration of garlic juice by a centrifugal thin film evaporator were investigated. At constant feeding rate and evaporation temperature, the concentration ratio, the evaporation rate and the overall heat transfer coefficient increased with the increase of the steam temperature but those values increased slowly or decreased as a steam temperature exceeded $110^{\circ}C$. At the feeding rate of 50 kg/h and the steam temperature of $100^{\circ}C$ and below, those values decreased with the increase of evaporation temperature. But if a steam temperature became $100^{\circ}C$ and up, those values increased slowly and then decreased with the increase of the evaporation temperature until the evaporation temperature reached a critical value. At constant feeding rate, those values increased until the temperature difference between steam and evaporation temperatures became $70^{\circ}C$. But if they become larger than $70^{\circ}C$, those values increased slowly and then decreased.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.24 no.5
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• pp.340-344
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• 1991

On heating and fleering food-stuffs, it is very important to obtain informations about thermophysical properties of fishes for designing of freezing and heating equipment and analyzing of physico-chemical reaction during storage. It is particularly necessary to measure denaturation enthalpy, temperature, latent heat of freezing, activation energy, enthalpy, entropy and free energy on freezing and heating rate. In this study, DSC was used to study effects of freezing and heating rate on thermophysical properties and denaturation temperature on scanning rate $2.5-10.0^{\circ}C/min$. On increasing scanning rate, denaturation temperature of protein and lipid incresed and freezing point, activation energy, enthalpy, entropy were decreased. In freezing process free energy of fishes were found to be $14.2-18.9 kcal/mol$.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2015.11a
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• pp.43-44
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• 2015

In this study, spalling property were evaluated from concrete with compressive strengths of 30MPa, 90MPa, 180MPa, applied with fast heating condition(ISO-834 standard heating curve) and slow heatign condition(1℃/min). As a result, the spalling property of concrete was shown differently with compressive and heatign rate. And It could be separated three as non spalling, surface spalling and explosive spalling.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2008.11a
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• pp.51-52
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• 2008

결정화된 아나타이즈와 루타일 구조의 $TiO_2$ 박막을 유도결합플라즈마 화학기상증착법 (ICP-CVD)을 이용하여 증착하였다. 기판 온도는 플라즈마에 의한 가열에 의하여 최대 450K까지 증가하였다. 일반적인 플라즈마 화학기상증착법 (PE-CVD)으로 결정화된 $TiO_2$ 박막을 얻기 위해서는 최소 573K까지 가열해야 하기 때문에, 현 실험에서의 $TiO_2$ 박막은 플라즈마 가열에 의한 것이 아니라 높은 플라즈마 밀도에 의하여 증착된 것이다. 증착속도는 외부가열이 없는 상태에서 $5{\sim}50nm$/min이 얻어졌다. ICP 파워 (RF power)는 결정화도, 루타일상의 증착, 증착속도 그리고 광전류 특성에 영향을 끼쳤다.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.66-71
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• 2001

Kinetic parameters for the texture degradation of three varieties of sweet potato during heating were determined using two alternative methods, the biphasic model and the fractional conversion method. The texture degradation of sweet potatoes during heating could be expressed by two simultaneous first order reactions using the biphasic method, whose activation energies were ranged $71.0{\sim}75.1\;kJ/mol\;and\;48.4{\sim}59.6\;kJ/mol$ for the initial fast texture degradation reaction and the slow texture degradation reaction at a prolonged heating period, respectively. However, the whole texture degradation phenomena of sweet potatoes during heating could also be explained by a single first order reaction using the fractional conversion method. The activation energies were $67.5{\sim}75.3\;kJ/mol$, which were comparable with those of the first phase reaction for the texture degradation determined by the biphasic model. A kinetic compensation effect shown between the kinetic parameters determined by both methods indicates that both methods can be conveniently used to determine kinetic parameters for the texture degradation of sweet potatoes by heating.

• Korean Journal of Food Science and Technology
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• v.17 no.3
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• pp.141-145
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• 1985

In the present study, an attempt was made to investigate the characteristics of rheological properties of a themally oxidized soybean oil. Various flow curves of the oxidized oils were obtained using a broad range of shear rate (452-904 rpm). The flow curves showed the characteristics of thixotropic flow, and as temperature decreased (range : 13-$37^{\circ}C$) they demonstrated increasingly stronger thixotropic properties. A thixotropic slope similar to the coefficient of thixotropy as applied to the rheological characteristics of the thermally oxidized soybean oil to predict its rheological properties quantitatively at an equilibrium state. The empirical formula with the thixotropic slope was found satisfactory in predicting the Non-Newtonian behavior of the thermally oxidized soybean oil.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.214.1-214
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• 2003

본 연구는 4~6개월의 유아들을 위하여 재수화시킨 후 숟가락으로 떠먹일 수 있도록 쌀을 기본으로 하고 당근, 쇠고기 및 계란을 각각 주재료로 한 냉동건조 이유식 제조의 최적조건을 결정하기 위하여 수행되었다. 본 연구에서 얻어진 결과를 요약하면 다음과 같다. 당근, 쇠고기 및 계란이유식에서 모두 냉동건조시간은 수분함량이 높고 가열판 온도가 낮을수록 증가하였다. 파쇄성은 수분함량이 감소하고 가열판온도가 증가함에 따라 증가하였다. 관능적 특성 중 수화속도, 균질성 및 매끄러운 정도는 수분함량이 증가하고 가열판 온도가 감소할수록 증가였고, 뜨기 쉬운 정도는 수분함량이 증가할수록 증가하였으나, 가열판온도의 영향은 거의 받지 않았다. 또한 피막형성성은 수분함량과 가열판온도가 증가할수록 증가하였다. 이유식 제조치 최적조건은 당근이유식의 경우 수분함량 88.5%와 가열한 온도 34$^{\circ}C$로, 쇠고기이유식에서는 수된함량 88.5% 와 가열판온도 28$^{\circ}C$로, 그리고 계란이유식에서는 수분함량 87.5%와 가열판 온도 39$^{\circ}C$로 결정되었다.

• Journal of the Korean Society for Precision Engineering
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• v.19 no.6
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• pp.136-144
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• 2002

Melting method has long been considered difficult to realize because of problems such as the low foamability of molten metal, the varying size of cellular structures and solidification shrinkage. The parameters to solve the problem in electric furnace were stirring temperature, stirring velocity, heating velocity and foaming temperature It is important to consider the effects of induction heating, because it brings about the inner flow by the temperature gradient. Aspect ratio also depends on the induction heating. Mechanical properties are dependent on cell sizes and aspect rations. Therefore, this paper presents the effects of these parameters on the cell sizes. For the sake of this, combined stirring process was used to fabricate aluminum foam materials by the above mentioned parameters. Image analysis was performed to calculate the cell sizes, distributions, and aspect ratioes at the cross section of feared aluminum in the direction of height.

• Journal of the korean Society of Automotive Engineers
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• v.15 no.4
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• pp.14-20
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• 1993

비조질강은 1970년대 초반 독일에서 개발된 이래 열처리(Quenching & Tempering)가 필요없는 에너지절약형 강재로서 유럽과 일본의 자동차업계를 중심으로 그 적용량이 지속적으로 증가되고 있다. 열간단조용 비조질강의 물성은 가열온도, 단조온도 및 냉각속도 등 단조공정변수의 영향을 크게 받는다. 본 고에서는 승용차엔진용 크랭크축에의 적용을 위해 SM50C에 V을 0.15% 첨가한 비조질강의 가열온도와 냉각속도에 따른 기계적 성질과 미세조직의 변화를 파악하여 최적단조공정을 정립하고, 크랭크 축시제품을 제작하여 그물성과 내구강도를 평가하고자 한다.