• Proceedings of the KSEEG Conference
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• 2002.04a
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• pp.221-223
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• 2002

• Journal of Power System Engineering
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• v.8 no.2
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• pp.24-30
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• 2004

In this paper, the optimal heating pattern of the furnace is sought to reduce the unnecessary energy loss. A finite difference method was used to estimate the transient temperature field of the billet in a furnace. Heat conduction equations were used in the interior nodes of the billet, while energy balances for conduction, convection, and radiation were considered in the boundary nodes. Several heating patterns for the furnace were tested and subsequently compared each other. The results showed that the temperature in the preheating zone should be set to relatively low. The temperature distributions of the billet are quite different from each other when different heating pattern are used, even though the heating patterns have the same amount of energy consumption. It reveals that there exists an optimal heating pattern to save the energy loss.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.5 no.3
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• pp.218-222
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• 2004

We developed the stamper structured mold with moving core type with nano pattern. Among the factors affecting the quality of injection molding plastic parts, We studied the effects of moving core surface heating method on the transcription of injection molding plastic parts with nano structures. Moving core surface heating has been tested by three different methods. The first was conventional injection molding process without heating moving core surface, the second was halogen lamp radiation heating process and the last was MmSH process using gas flame. As a result of making injection molded parts by using thermoplastic amorphous resins such as COC, PMMA, MmSH method which is the most high temperature of moving core surface showed the best nano pattern transcription of the three methods, but the outcome of conventional injection molding process was not better than others.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.461-467
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• 1993

The purpose of this study was to investigate the physico-chemical properties of potato starch heated with microwave. Two types of potato starches are prepared; in group A raw potato starch was heated with microwave and in group B potato starch was isolated from potato heated with microwave. Both groups were exposed to the microwave energy in a 560 W, 2,450 MHz oven for 60, 120, 180 and 300 seconds. As the microwave heating time took longer, free lipid decreased and bound lipid increased in both groups. The shape of starch granules, birefrigence and X-ray diffraction pattern were not changed much by microwave heating in both groups. Water binding capacity increased, but amylose content, swelling power and solubility decreased as the microwave heating time took longer. It was also found that the extent of decreases in swelling power and solubility were different between group A and group B.

• Korean Journal of Food Science and Technology
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• v.44 no.6
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• pp.692-698
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• 2012

The chemical conversion pattern of salvianolic acid B (Sal B) in aqueous solution under different boiling conditions was compared. When the duration of boiling was varied, without varying temperature or pressure, the content of chemically converted compounds (CCCs) was mostly increased over time. In addition, under different conditions of temperature and pressure with the same boiling time, the content of a few compounds increased with increasing temperature and pressure. These results confirmed that high temperatures and pressures in boiling alter the final composition of CCCs of Sal B. Therefore, it was suggested that the boiling conditions (time, temperature, and pressure) may be responsible for alteration of biological activities of the compounds. Our investigation of the chemical conversion of compounds contained in foods and medicinal herbs may provide important information in clarifying the biological activity of Sal B containing foods and medicinal herbs.

• Journal of Energy Engineering
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• v.24 no.1
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• pp.137-148
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• 2015

So far, the phenomenon of "electrification" has been deepened in Korean industry and especially direct heating energy which accounted for 44.0%(2010) of total energy consumed in Korean manufacturing has been significantly electrified. This paper decomposed electricity consumption for direct heating in Korean manufacturing from 1992 to 2012 using LMDI(Log Mean Divisia Index). This paper includes 4 different factors such as electricity proportion effect, direct heating proportion effect, energy intensity effect and added value effect. And this paper compared the consumption pattern by business type. As results, electricity proportion effect had contributed the most to the increase of electricity consumption for direct heating in Korean manufacturing. And Petrol-Chemical and Iron & Steel had the most electrification of direct heating.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 1999.03b
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• pp.199-202
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• 1999

Many processing times for fabricating complex shaped parts by near net shape process such as thixoforming or semi-solid forming, are required due to the time for die design, induction heating and forming process. Therefore, for the thixoforming process, multi-capacity induction heating process is very important due to the reduction of the processing time and cost. It is indispensable to adopt a power-time heating pattern which manages to conciliate complete eutectic melting at the core with limited overheating at the periphery. The total reheating time is thus dependent on billet diameter; in inches$(pm20%)$. Typically, high frequency is used for the rapid reheating of the billet to the eutectic temperature range and low frequency for the remelting of the desired fraction of liquid and for the radial homogeneization of the liquid fraction. So in this study, the multi-capacity induction heating conditions of ALTHIX 86s alloy to reduce the processing time and cost would be proposed. The suitability of multi-capacity induction heating conditions would be verified through the comparison to Garat's data.

• Food Science and Preservation
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• v.8 no.3
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• pp.338-344
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• 2001

The oxidative stability of cholesterol in tallow heated at different frying temperatures (130$\^{C}$, 150$\^{C}$, and 180$\^{C}$) was studied by identifying cholesterol oxides by thin layer chromatography(TLC). And fatty acid compositions in tallow heated were also measured and compared with cholesterol oxides. Unsaturated fatty acid contents slightly decreased as the heating time increased, whereas saturated fatty acid contents increased This phenomenon became excessive especially by heating to higher temperature. It was found that RF value and spot color of the nonsaponifiable lipids from tallow heated on TLC analysis accorded with the synthetic cholesterol oxides in this experiment. Four kinds of cholesterol oxides were detected in tallow heated for 24 hours at three different temperatures. The oxides were identified as 7-$\alpha$-hydroxycholesterol, 7-$\beta$-hydroxycholesterol, 7-ketocholesterol and cholesterol epoxide. It was found that there was a little difference in oxidative pattern of cholesterol between several heating temperatures.

• Journal of the Korean Society for Precision Engineering
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• v.25 no.3
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• pp.101-108
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• 2008

Residual stress is one of the causes which make defects in engineering components and materials. Many methods have been developing to measure the residual stress. Though these methods provide the information of the residual stress, they also have disadvantage like a little damage, time consumption, etc. In this paper, we devised a new experimental technique to measure residual stress in materials with a combination of laser speckle pattern interferometry and spot heating. The speckle pattern interferometer measures in-plane deformation during the heat provides for much localized stress relief. 3-D shape is used for determining heat temperature and other parameters. The residual stresses are determined by the amount of strain that is measured subsequent to the heat and cool-down of the region being interrogated. A simple model is presented to provide a description of the method. In this paper, we could experimentally confirm that residual stress can be measured by using laser interferometry and spot heating method.

• Korean Journal of Food Science and Technology
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• v.22 no.6
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• pp.640-645
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• 1990

Changes of the electrophoretic patterns of myofibrillar proteins by sugar audition and heat treatment was studied. In the electrophoretic patterns of myofibrills prepared from no sugar added meat, as the intensity of higher molecular weight band such as myosin heavy chain showed a remarkable decrease by heating, that of lower molecular weight band such as actin showed no change. That from sugar added meat showed more remarkable decrease in the intensity of higher molecular weight band than that from no sugar added meat and this tendency was most noticeable in case of glucose addition. The effect of digestion with proteases after sugar addition and heat treatment on the electrophoretic patterns exhibited the descending order of trypsin >chymotrypsin >peptidase. By digestion with these three enzymes at one time myosin produced 27.000 dalton and 32.000 dalton components, and actin showed 16,000 dalton component. in the case of heat treatment, a part of actin was not digested. And in the case of glucose addition the myosin aggregates was not digested with these three enzymes at a time.