• Journal of the Korean Society of Propulsion Engineers
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• v.20 no.5
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• pp.90-98
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• 2016

A high temperature heater is required to supply high temperature air to the hypersonic propulsion system in order to simulate high velocity flying condition during the ground test. Various high temperature heaters were reviewed, categorized, and analyzed in this paper. Heaters were categorized in 4 groups; in-stream combustion heater, electric arc heater, storage heater, and heat exchange heater. Each group has its own advantages and disadvantages, so the heater should be selected considering its purpose.

• Korean journal of food and cookery science
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• v.15 no.5
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• pp.490-499
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• 1999

The purpose of this study was to investigate the changes of taste components in the boiled beef brisket soup stock and shank soup stock by varying pretreatment, boiling temperature and time. Free amino acids and nucleotides color and sensory evaluation in each samples were analyzed. The results were obtained as follows : 1. The amount of free amino acids in the brisket soup stock pretreated by soaking and blanching showed a tendency to increase in proportion to boiling time. The amount of glutamic acid in the brisket soup stock was much in order of soaking > blanching > roasting pretreatment. While the amount of glutamic acid in the boiled soup stock samples pretreated by soaking and blanching was much more at low temperature than at high temperature, the glutamic acid contents in the boiled soup stock pretreated by roasting were large at high temperature. The amount of glutamic acid in pretreated by soaked soup stock showed the highest and recorded 8.73 mg% at 6 hour-low temperature-boiling. 2. The amount of free amino acids in the shank soup stock did not show any regular tendency and had few changes in quantity by the methods of pretreatment. Each amount of glutamic acid in the shank soup stock pretreated by soaking and blanching was the highest, when boiled for 3 hours at high temperature. The samples pretreated by roasting showed the highest record 2.49 mg%, when boiled for 6 hours at high temperature, but could not recognize any regular tendency in the case of boiling at low temperature. 3. The amount of nucleotides in the brisket soup stock generally showed increase in proportion to boiling time. The amount of 5'-IMP extracted from the brisket soup stock was much in order of blanching > soaking > roaking pretreatment, but few differences between blanching and soaking soup stock samples. The amount of 5'-IMP extracted from soup stock samples pretreated by soaking and blanching was high at low-boiling and by roasting at high-boiling. Each amount of 5'-IMP extracted from soup stocks pretreated by soaking(BSL) and blanching(BBL) was the highest at 6 hour-low-boiling(37.06 mg%), and 5 hours(38.37 mg%) respectively. The amount of 5'in the soup stock pretreated by roasting(BRH) showed the highest records at 6 hour-high-boiling(10.85 mg%). 4. The amount of 5'-IMP extracted from the shank soup stock preteated by soaking and blanching showed a tendency to decrease after 3 hours boiling irrelative of boiling temperature. The amount of 5'in the shank soup stock was much in order of soaking > blanching > roasting pretreatment and showed high at the boiling of high temperature. In the sample pretreated by roasting it showed the highst records when boiled for 6 hours at high temperature(1.55 mg%). 5. The L Value of the brisket soup stock pretreared by roasting at high temperature(BRH) was the lowest and the b value of it was the highest of all the brisket samples boiled for 6 hours. No differences were found in the Value of L, a, and b in shank soup stock by the methods of pretreatment and boiling temperature. 6. The sensory scores in color and flavor of the brisket soup stock showd that BRH was higher than the other samples, and the preference in taste and overall was the highest in BSH while it was the lowest in BRH. The preference in the all sensory characteristics of SSH was higher than any other shank soup stock, but did not show any significant difference statistically.

• Journal of the Korean GEO-environmental Society
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• v.13 no.10
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• pp.43-53
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• 2012

This study deals with the conventional consolidation methods like preloading and vertical drains. For it, Two different mechanism, i.e., increasing of permeability and evaporating of pore water were studied. The marine clays excavated in Incheon were heated at low temperature($90^{\circ}C$) to increase the permeability. Also, Microwave oven and high-temperature electric heater were used for pore water evaporation. Several points raised from the experiments. To fix them, the electric heating system was revised to upgrade the field application and drain efficiency of pore water, and the marine clays were heated by revised electric heater at high temperature($250^{\circ}C$). From Experimental result showed that results, high-temperature heater induced the pore water evaporation and displayed the excellent consolidation behavior. In addition, the cone index of heated clays were increased about 19 times, which suggested that electric heating system could be applied for ensuring the trafficability of heavy equipments.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2017.05a
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• pp.301-303
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• 2017

This study is the performance test of the vitiated air heater with high temperature and high pressure. The vitiated air heater to provide hot air about 2000 K was designed, and the performance test is carrying out. The designed vitiated air heater uses methane, oxygen, and mixing air by working gases, and uses mixing air for cooling of the bottom of a mixing head. By this reason, the vitiated ar heater has to be designed with heat-resistance from hot frame, and to be tested for its proof. In this paper the performance of he vitiated air heater is analyzed to some test results.

• Proceedings of the Korea Crystallographic Association Conference
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• 2002.11a
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• pp.22-23
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• 2002

Titanium은 높은 강도, 낮은 밀도, 부식에 대한 저항 등, 타 금속에 비해 월등히 뛰어난 성질을 가지고 있기 때문에 산업 전반에 거쳐 그 응용이 크게 증가하고 있으며, 특히 고온에서의 응용이 중요성을 띠게 됨에 따라 고온으로의 상전이 관계에 따른 구조적 규명이 필요하다. 순수한 titanium은 상온에서 조밀충진 육방정계의 α-상구조(a=2.953Å, c=4.683 Å, P6₃/mmc)를 이루고 있으나, 대략 880℃ 이상에서는 β-상의 체심입방정계 (a=3.320Å, Im3m)로 상전이가 되는 것으로 알려져 있다. 이에 대한 대부분의 연구가 kinetics와 thermodynamics에 관련되어 있으며, TEM을 이용한 직접가열실험은 거의 전무한 상태이다. 본 실험에서는 TEM 직접가열을 통하여 titanium의 고온에서의 상전이와 가열시 발생할 수 있는 산화층 형성을 연구하였다. TEM 시편은 순도 99.94％의 titanium foil(Alfa Aesar, ＃00360, 0.025mm thick)를 이용하였고, 분석 장비로는 에너지여과 기능이 있는 TEM(EM912 Omega, Carl Zeiss)과 Gatan사의 double-tilt heating holder를 사용하였다. Titanium의 상전이를 관찰하기 위해 900℃ 까지 분당 10℃ 의 속도로 가열을 하였다. 통계적 분석 오차를 줄이기 위해 서로 다른 4군데의 관찰영역을 선택하여, 상온 - 600℃ - 900℃ - 상온의 단계별로 회절패턴을 관찰 및 기록하였고, 발생 가능한 산화에 대해서는 동일한 장비를 사용하여 EDS 분석을 하였다. 상온에서의 서로 다른 영역의 회절패턴들은 결함의 존재에 상관없이, 온도가 증가함에 따라 그 결함수가 증가하게 된다. 특히 600℃ 에서는 쌍정과 관련된 회절점들이 본래의 회절점 주위에 형성되어있지만, 각 면들의 격자상수의 변화는 나타나지 않았다. 그러나 900℃ 에서는 쌍정에 의한 회절점의 수가 증가하며, 회절점 사이에 발달한 뚜렷한 막대모양의 강도분포와 격자상수의 변화를 관찰할 수 있었다. 다시 상온으로 냉각시킨 후 관찰한 각각의 회절패턴에서는 격자 상수의 감소와 함께 900℃에 보여진 막대 모양의 강도분포와 쌍정에 의한 회절점들이 여전히 남아있었다. EDS분석 결과 가열 실험을 통해 시편이 열적 산화가 되어 있음을 확인 할 수 있었다. 순수한 titanium의 α-상에서 β-상으로의 상전이를 파악할 수 있는 격자상수의 변화자체는 매우 작은 값이기 때문에 상온과 900℃ 에서 기록된 전자회절패턴 상에서의 면간거리와 면간각도의 측정만으로는 상전이 여부를 명확히 구별할 수 없었다. 그러나, 결함에 의한 상변화가 900℃ 에서 심하게 관찰되어지는 것은 상전이와 관계가 있는 것으로 볼 수 있다. 고온에서 상온으로의 가역적 반응을 관찰할 수 없었던 이유는 열적산화로 생긴 산화층의 산소원자들이 고온의 상전이 과정 중에 Ti 원자와 반응이 일어나 TiO/sub X/ 구조로 전이되었기 때문으로 추정하고 있다.

• Journal of the Korea institute for structural maintenance and inspection
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• v.25 no.6
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• pp.169-176
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• 2021

In this study, pull-out tests were conducted at room temperature, 150 ℃ and 250 ℃ to evaluate the residual bond strength of carbon fiber reinforcement polymer, CFRP after elevated temperature and deformed steel rebar of D10 and D13 were also evaluated after the high temperature heating for comparison. As a result of the experiment, the bond strength of the CFRP after 150 ℃ and 250 ℃ decreased by 9.94 % and 41 %, respectively. On the other hand, after thermal heating, both the steel rebar of D10 and D13 had a lower rate of reduction in bond strength than that of the CFRP. Also slip at the maximum bond strength also decreased after the heating for both the CFRP and the rebars. Through it, the correlation between the bond strength and the slip reduction due to thermal heating was confirmed and bond slip models were presented. Finally the experimental result was evaluated as relative bond strength to identify the residual bond performance of the CFRP and the rebar after the heating was confirmed by comparing with the existing test result of the bond strength after elevated temperature.

• Annual Conference of KIPS
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• 2019.10a
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• pp.746-749
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• 2019

자유 단조는 고온에 가열한 강괴에 높은 압력을 가하여 원하는 형상의 제품을 만드는 공정으로 에너지 소모가 매우 크다. 여러 개의 강괴를 가열로에 장입하여 고온에 가열한 후 소재를 하나씩 꺼내어 프레스 공정을 수행한다. 가열로에 함께 장입되는 소재들의 조합에 따라 가열 시 소요 시간 및 에너지 사용량이 달라진다. 소재 조합에 따른 가열 비용 예측을 통해 최적의 소재 조합을 결정하여 에너지 효율을 높일 수 있다. 비용 예측 모형을 학습하기 위해서는 가열 소요 시간 및 에너지 사용량 데이터가 필요하다. 따라서 본 논문에서는 가열로의 온도 및 가스 사용량 데이터를 이용하여 가열로의 가동 상태 변경 지점을 감지하는 방안을 제안한다. 가열로의 온도 및 가스 사용량은 IoT 인프라를 기반으로 손 쉽게 획득할 수 있다. 가열로의 상태 별로 온도 및 가스 사용량에 나타나는 패턴을 이용하여 상태 변경 지점을 감지한다. 이를 통해 가열 공정 데이터를 획득할 수 있을 뿐만 아니라 가열로의 상태를 실시간에 모니터링이 가능함으로써 불필요하게 가열하는 것을 예방하여 에너지 효율을 높일 수 있다.

• Journal of Aerospace System Engineering
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• v.15 no.5
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• pp.1-7
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• 2021

Demand for Ti-6Al-4V alloy is increasing in various industries because of its superior strength to weight and high-temperature strength properties. However, due to its low formability at room temperature, it is formed at high temperature, where its productivity and efficiency are low. The current high-temperature forming method has many limitations because it involves heating the specimen by heating the lower mold. It is expected that a process using high frequency induction heating, which can locally heat the product, can improve its productivity. In addition, time and cost can be saved if the process is simulated in advance with a reliable analysis. In this paper, we verified the reliability of the analysis by comparing the result of heating the specimen to 850 ℃ by high frequency induction heating and the temperature obtained through the co-simulation analysis.

• Proceedings of the Korean Vacuum Society Conference
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• 2016.02a
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• pp.425.1-425.1
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• 2016

고온의 플라즈마를 긴 펄스 및 장시간 연속운전 유지기술 개발 및 연구를 위해서는 플라즈마는 더욱 가열되어야 하고, 고온 고밀도의 플즈마 상태를 유지시켜야 한다. 이러한 고성능 플라즈마 개발은 향후 핵융합 에너지의 상용화를 위한 절대필수적 기반기술이다. 현재 KSTAR 토카막에서는 플라즈마를 가열하기 위한 장치들 중 하나로서, 출력 6 MW 급의 중성입자빔을 입사하는 NBI (Neutral Beam Injection) 가열장치가 설치 운영 중에 있다. 이 NBI 가열장치는 진공환경에서 고온, 고압, 고전압 방전 및 수냉 등이 작동 및 운전되고 있기 때문에, 구성 부품 들의 미세한 구조적 결함에도 장치의 치명적 failed로 이어질 수 있다. 이번 연구에서는 NBI 가열장치의 특성상 극한 운전 환경에 있는 진공용기 부품 중 하나 인 빔인출을 위한 가속 그리드 (accelerating grid)의 구조적 손상및 결함 여부를 고속중성자 이미지 기법을 적용하여 내부를 투시 진단하였다. 가속 그리드는 copper로 제작되었고, 빔인출을 위한 원형의 구멍과 냉각관을 가진 평면판 형태로 되었다. 본 연구에서 내부투시 및 진단할 수 있는 고속중성자 이미징 기법의 적용으로 진공용기 부품 및 장치의 구조적 결함 및 손상 여부를 판단 가능하다는 연구 결과를 얻었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.290-307
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• 2011

Acrolein is highly toxic and may be formed from carbohydrates, vegetable oils, animal fats and amino acids during heating of food. In the present study, we investigated adults' intake level of cooked meat using high temperature cooking method such as pan frying or grilling directly over an open flame and indirect fire using pan. The 925 adults (438 men and 487 women) participated in this nationwide survey. According to the result of frequency intake of cooked meat at high temperature, the most frequently consumed cooked meat at high temperature was fried chicken, followed by indirect cooking-samgeybsal and directly grilled fish and mackerel pike among twenty five kinds of cooked meats and foods, which were eaten more than three times per month. The woman consumed direct grilled fish and mackerel pike more than three times per month, while the man consumed samgeybsal, pork cutlet, and fried chicken once per week. The order of total intake amount of cooked meat per adult for a year is 10.3 kg of fried chicken (man 13.1 kg, woman 8.04 kg), 6.7 kg of samgeybsal (man 9.4 kg, woman 4.7 kg) and 5.1 kg of jeyukbockeum (man 7.0 kg, woman 3.6 kg). The results of present study suggest that adult must realize the risk of consuming cooked meat at high temperature and the need for education for proper dietary habit to prevent geriatric diseases.