• Transactions of the Korean Society of Mechanical Engineers
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• v.15 no.5
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• pp.1683-1696
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• 1991

본 연구에서는 정4각단면덕트 입구영역에서 층류맥동유동(laminar pulsating flows)의 유동특성을 이론 및 실험적으로 규명하기 위하여, 이론적 방법으로 덕트 입 구영역에서의 층류맥동유동에 대한 운동량방정식을 유도한 후 비선형인 대류항을 선형 화 시켜서 라플라스변환으로 속도분포식의 해를 구하였고, 실험적인 방법으로는 시험 덕트 크기는 횡단면의 가로*세로가 40mm*40mm이고, 길이가 4000mm인 정4각단면덕트 입구영역에서 송풍기에 의한 공기흡입유동으로 층류진동유동을 발생하며 이들 두유동 을 합성시켜 발생한 층류맥동유동에 대하여 열선유속계의 열선신호로부터 얻어진 속도 파형을 고찰하여 덕트내의 맥동유동에 대한 임계레이놀즈수를 결정하고 속도분포를 측 정하였다. 그리고 이론적으로 얻어진 속도분포식과 열선유속계로 측정한 속도분포를 비교검토하여 정확성을 검증하고, 이들 해석결과로 부터 층류맥동유동의 입구길이(en- trance lenght)식을 결정하여 제안하였다.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 1990.10a
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• pp.9-14
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• 1990

맥동 연소기는 기존의 연속 연소식 연소기에 비하여 높은 열효율, 소형화, 연소과정의 개선, 시동후 점화플러그 및 송풍팬의 불필요, 자력 배기와 장시 간 안전 운전등의 장점들로 인하여 최근 연구대상으로서 주목을 받고 있다. 맥동연소 현상은 1800년경부터 알려졌음에도 불구하고 기본적인 연소메카니 즘 및 기본동작 원리에 대한 미비점 및 높은 소음 등으로 인하여 종래의 연 구는 거의 실험을 통하여 이루어 졌으며 이러한 것들이 현재까지도 맥동 연 소기의 발전에 걸림돌이 되고 있다. 맥동 연소기가 산업용 및 가정용 열기기 로서 사용되기 위하여 진동과 소음의 감소에 대한 엄격한 요구를 만족하지 않으면 안된다. 따라서, 그에 대한 효과적인 방지 설계를 하기 위하여 진동 원과 소음원이 어느 부위에서 전달되어 오는지를 파악하는 것이 중요하다.. 본 연구에서는 맥동연소기의 소음원을 규명하기 위하여 종래에 사용되어 온 주파수 응답함수법과 소음원간에 강한 상관관계가 존재하는 경우에 사용되 는 기여도함수법을 이용하여 다차원 스펙트럼해석법에 의하여 입출력간의 기여관계를 규명하였다.

• Journal of Bio-Environment Control
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• v.24 no.3
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• pp.243-251
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• 2015

This study aimed to determine the effects of root zone cooling using air duct on air temperature distribution and root zone and leaf temperatures of sweet pepper (Capsicum annum L. 'Veyron') grown on coir substrate hydroponic system in a greenhouse. When the air duct was laid at the passage adjacent the slab, the direction of air blowing was upstream at $45^{\circ}$. The cooling temperature was set at $20^{\circ}C$ for day and $18^{\circ}C$ for night. For cooing timing treatments, the cooling air was applied at all day (All-day), only night time (5 p.m. to 1 a.m.; Night), or no cooling (Control). The air temperature inside the greenhouse at a height of 40 and 80cm above the floor, and substrate and leaf temperatures, fruit characteristics, and fruit ratio were measured. Under the All-day treatment, the air temperature was decreased about $4.4{\sim}5.1^{\circ}C$ at the height of 40cm and $2.1{\sim}3.1^{\circ}C$ at the height of 80cm. Under the Night treatment, the air temperature was decreased about $3.4{\sim}3.8^{\circ}C$ at the height of 40cm and $2.2{\sim}2.7^{\circ}C$ at the height of 80cm. The daily average temperature in the substrate was in the order of the Control ($27.7^{\circ}C$) > Night ($24.1^{\circ}C$) > All-day ($22.8^{\circ}C$) treatment. Cooling the passage with either upstream blowing at $45^{\circ}$ or horizontal blowing at $180^{\circ}$ was effective in lowering the air temperature at a height of 50cm; however, no difference at a height of 100cm. Cooling the passage with perpendicular direction at $90^{\circ}$ was effective in lowering the air temperature at the height between 100 and 200cm above the floor; however, no effect on the temperature at the height of 50cm. A greater decrease in leaf temperature was found at 7 p.m. than that at 9. a.m. under both All-day and Night treatments. Fresh weight partitioning of fruit was in the order of the All-day (48.6%) > Night (45.6%) > Control (24.4%) treatment. A higher fruit production was observed under the All-day treatment, in which the accumulated average temperature was the lowest, and it may have been led to a higher proportion of photosynthate distributed to fruit than other treatments.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1492-1503
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• 2015

This study evaluated the combination effect of various freezing and thawing techniques on the quality and nutritional aspects of onions. Onions were frozen by natural air convection freezing (NCF), air blast freezing (ABF), and liquid nitrogen freezing (LNF). Onions were frozen for 76 min by NCF, 9 min by ABF, and 9 min by LNF. The freezing treatment was stopped when the core temperature reached $-12^{\circ}C$ for NCF and ABF, and $-120^{\circ}C$ for LNF. Frozen samples were thawed through natural air convection thawing, running water thawing, sonication thawing (ST), or microwave thawing. The quality and nutritional aspects of frozen-thawed onions were evaluated by measuring thawing loss, pH, texture, water content, color, and SEM image. ST was found to cause the least loss in onion sample among the tested thawing methods, whereas the freezing methods did not cause any significant loss. In our experiment, thawing is found to be a more critical technique when compared to that of freezing. There were no clear quantifications or trends of pH and water content among different freezing and thawing techniques. The highest total color difference (${\Delta}E$) was observed in the NCF sample. For morphological observation, ABF gave the smallest ice crystal size, as well as minimum cell collapse. Loss of vitamin C, free sugar, and organic acid content was lower in the ABF and ST sample, when compared to other trials. In our study, we found that combination of ABF and ST could preserve the quality and nutritional aspects of frozen-thawed onions better than other methods.

• Korean Journal of Environmental Agriculture
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• v.34 no.2
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• pp.134-138
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• 2015

BACKGROUND: In recent years, several researchers have focused on odour control methods to remove the harmful chemicals from chemical accidents and incidents. The present work deals with the system development of the hazardous. METHODS AND RESULTS: For on-site removal of hazardous gaseous materials from chemical accidents, mobile vortex wet scrubber was designed with water vortex process to absorb the gas into the water. The efficiency of the mobile vortex wet scrubber was evaluated using water spray and 25% ammonia solution. The inlet air velocity (gas flow rate) was according to the damper angle installed within the hood and with increase of gas flow rate, consequently the absorption efficiency was markedly decreased. In particular, when 25% ammonia solution was exposed to the hood inlet for 30 min, the water pH within the scrubber was changed from 7 to 12. Interestingly, although the removal efficiency of ammonia gas exhibited approximately 80% for 5 min, its efficiency in 10 min showed the greatest decrease with 18%. Therefore, our results suggest that the ammonia gas may be absorbed with the driving force of scrubbing water in water vortex process of this scrubber. CONCLUSION: When chemical accidents are occurred, the designed compact scrubber may be utilized as effective tool regarding removal of ammonia gas and other volatile organic compounds in the scene of an accident.

• Fire Science and Engineering
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• v.20 no.3 s.63
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• pp.21-28
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• 2006

Since hot toxic gas included in the fire is the most principal reason of the death and has the fluid mechanical characteristics unlike air, smoke control method appropriate for the figure and structure of a fire room is needed and each unit of the smoke control system requests high performance according to this characteristics, for which performance test procedures and evaluation criteria must be established. Domestic criteria involved with the smoke control consist of the pre-investigation by documents and the part inspection, which has lots of problems because they are far from the performance based evaluation method compared with the references of developed countries. Consequently, domestic and international references were compared and analyzed, problems being emerged and standardization scheme of the test procedure was presented.

• Proceedings of the KSME Conference
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• 2004.04a
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• pp.1231-1236
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• 2004

In the present work, the practical thermal design process of 1 DIN car DVD receiver described. In the course of its efficient design, CAE technique was essentially used. CAE technique has reduced research period, man power and material cost but has increased research convenience, organized results and persuasive power. CAE technique helped to study parameters such as vent, fan and heat sink. Using these elements, it tried to meet optimal thermal solution. But safety standard, printed circuit board and framework mechanism should be considered as the constraint. To overcome these constraints, we tried to communicate and compromise with projectors in charge. After all, the price of those efforts has made the most competitive heat sink for heat dissipation in the 1 DIN car DVD receiver market. Moreover, we are trying to save $3 per product by removing fan. This paper is supposed to show an example of the CAE technique and help thermal designers to make electronic packaging goods.

• Journal of Bio-Environment Control
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• v.3 no.1
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• pp.36-41
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• 1994

The major objective of this study is to develop a method of zone cooling during summer day using heat pump for year- round cultivation. The efficiency of cold water cooling and fog cooling was investigated. In order to prevent the occurrence of blossom - end rot in tomato, cooling was induced together with air flow of the fruit treatment as well as promoting air circulation in the plant treatment was induced. The following results were obtained : 1) The temperature in the cold water cooling district was 1$0^{\circ}C$ lower than greenhouse temperature and the temperature in the fo8 cooling district was about 5$^{\circ}C$ lower than the greenhouse. 2) Regardless of cooling method, the treatment of air flow on fruit did not affect the fruit but prevent blossom-end rot. There was 34.5% occurrence rate of blossom -end rot in non-air flow district of cold water cooling 54.5% in non-air flow district of fog cooling and 78% in fog circulation cooling district. The cooling efficiency using cold water cooling method induced enough cooling at critical temperature for growth and development and the occurrence of blossom -end rot was lower than fog cooling. Fog cooling in culture district with air circulation did not induce and difference in temperature but caused an Increase in humidity resulting in 24% increase in the occurrence of blossom-end rot. Thus the occurrence of blossom-end rot in tomato caused by environmental factors can be attributed more to humidity than to temperature.

• Journal of the Korea Organic Resources Recycling Association
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• v.25 no.2
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• pp.69-76
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• 2017

In the Korea, 80 percent of livestock manure were converted into compost and used as organic fertilizers. The livestock manure compost has two types of powder and pellet type (ID= 5~10 mm). The aim of this study was to investigate the properties of two types of cow manure compost pellet (cylinder and sphere type). Nitrogen concentrations of cylinder type and sphere type of compost pellets were 1.23 and 1.24%, respectively. There were similar with nitrogen concentration of cylinder and sphere types of compost pellets. As a result of analyzing the effect of granulation processing, it was found that the moisture content of the raw material was the most influential factor in the granulation processing in both of the processing types of the screw pressing method and the rotating cylinder method. When the cylinder and sphere types of compost pellets were dry to 20% of moisture content, the specific gravities of these compost pellets were 1.38 and 1.13, respectively. The compressive strength of cylinder type pellet and sphere type pellet were 27.6 and $11.3kg/cm^2$, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1055-1061
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• 2014

Innovative freezing technology is currently applied to preserve foodstuffs for long-term storage. Generally, the quality of frozen food is closely related to the types of freezing and thawing processes. In this study, we characterized the physicochemical properties of onions depending on freezing rate. When onions were frozen at $-40^{\circ}C$, freezing rates were 0.1, 0.5, and $0.7^{\circ}C/min$ depending on air-blast quick freezer mode. Onions were thawed by microwave irradiation at 400 W. Hardness of onion dramatically decreased after freezing and thawing compared with blanched onion. However, the fastest freezing rate did not affect hardness. Thawing loss of onion decreased with a faster freezing rate. For morphological observation, onion frozen at a faster rate showed a smaller ice-crystal size. Vitamin C content decreased upon blanching or freezing, but there was no significant difference according to freezing rate. Although free sugar content also decreased upon blanching and freezing, its highest content was at $0.7^{\circ}C/min$ freezing. Among organic acids, malic acid content was highest at $0.7^{\circ}C/min$ freezing. Based on this study, it could be suggested that a faster freezing rate is effective to improve frozen food quality in accordance with preventing tissue damage or minimizing destruction of nutrients.