• Clean Technology
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• v.16 no.3
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• pp.213-219
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• 2010

Vortex tube is the device that can separate small particles from the compressed gas, as well as compressed gas into hot and cold gas. Due to energy and particle separation ability, a vortex tube can be used as the main component of the $CO_2$ absorption device. In this study, experimental approach has been performed to analyze the energy separation characteristics of the vortex tube. To obtain the preliminary design data, energy separation characteristics of the vortex tube has been tested for orifice diameter, nozzle area ratio, and tube length. As a result, the orifice diameter is the major factor of the vortex tube design. The nozzle area ratio and tube length have a minor effect on the energy separation performance. For Dc=0.6D, AR=0.14~0.16, and L=16D, maximum energy separation has been occurred. The result from this study can be used as the basic design data of the $100Nm^3$/hr class vortex tube applied to the $CO_2$ absorption device. Compared with the $CO_2$ absorption process containing an absorption tower, the process with a vortex tube is expected to have a huge advantage of saving the installation space and the operating cost.

• Journal of the Korean Recycled Construction Resources Institute
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• v.11 no.4
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• pp.425-432
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• 2023

In this study, we aim to develop a carbon-reducing concrete technology by incorporating biochar. Performance evaluation experiments were conducted on concrete mixtures containing biochar with insulating and carbon-capturing properties, which are essential for key infrastructure sectors such as construction and tunnels. Concrete mixtures were designed with different biochar incorporation rates of 0 %, 5 %, 10 %, 15 %, and 20 %, as w ell as w ater-to-binder ratios of 0.25, 0.30, 0.35, and 0.40. To assess the physical properties of each mixture, unit weight, total porosity, and permeability were measured, while mechanical properties were determined through the measurement of concrete compressive and flexural strengths. Key factors for enhancing the insulating effect of carbon-reducing concrete containing biochar were identified through regression analysis, indicating a close correlation among biochar incorporation rate, unit weight, concrete strength, and thermal conductivity. It is anticipated that it can be utilized as an insulating material to enhance thermal performance in northern regions with severe winter climates.

• Journal of the korean academy of Pediatric Dentistry
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• v.47 no.4
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• pp.446-453
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• 2020

The purpose of this study was to evaluate the effect of Indocyanine Green (ICG) and near-infrared (NIR) diode laser on Streptococcus mutans biofilms depending on ICG concentrations. S. mutans biofilms were formed on a Hydroxyapatite disk, and 0.5, 1.0, 2.0, 3.0, 4.0, 5.0 mg/mL ICG solutions dissolved in sterile distilled water and a NIR diode laser having a power of 300 mW and a wavelength of 808 nm were applied to the biofilms. The temperature changes of the biofilm surface according to the concentrations of the ICG solution were measured using a 1-channel thermocouple thermometer. Compared to the control group, in the groups with only the 3.0, 4.0, 5.0 mg/mL ICG solution application, and in the groups with the 1.0, 2.0, 3.0, 4.0, 5.0 mg/mL ICG solution application and light irradiation, a statistically significant decrease in the bacterial counts were observed. The temperature increase according to the concentration of the ICG solutions was 9.53℃, 10.43℃, 11.40℃, 12.10℃, 12.67℃, and 13.63℃ in ICG solutions of 0.5, 1.0, 2.0, 3.0, 4.0, and 5.0 mg/mL respectively. This study presents the potential for clinical application of ICG and NIR diode lasers as a new method for preventing dental caries.

• The Journal of Korean Academy of Prosthodontics
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• v.51 no.1
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• pp.11-19
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• 2013

Purpose: The aim of this study was to evaluate the heat generation in bone in vitro during the guided flapless drilling procedure and the effect of drilling methods on the heat generation. Materials and methods: A model that has missing the first and second mandibular molars bilaterally was used. In group A, classical flap implant surgery was performed. In group B, flapless implant surgery using surgical guide was performed. In group C, flapless implant surgery using surgical guide without up-and-down pumping motion was performed. Temperature was measured with k-type thermocouple and a real-time digital thermometer. The thermocouples were placed at 0.5 mm away from the osteotomy area at the depths of 3 mm and 6 mm. The measured values were evaluated with independent t-test. Results: The mean temperature generated was $27.2^{\circ}C$ ($SD{\pm}2.1^{\circ}C$) and $27.5^{\circ}C$ ($SD{\pm}2.3^{\circ}C$) for groups A and B, respectively. These differences were not statistically significant. In group C, the mean temperature was $37.0^{\circ}C$ ($SD{\pm}3.4^{\circ}C$). There were statistically significant differences between groups B and C with respect to the mean temperature. Conclusion: These findings suggest that guided flapless drilling with up-and-down pumping motion may not significantly increase the bone temperature.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.619-624
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• 1999

This work was to study the potential health food use of germinated colored rice after germinating and drying using microwave under vacuum. Colored rice was soaked in water at $15^{\circ}C$ for 2 days and then germinated at $25^{\circ}C$ for $3{\sim}4\;days$. The germinated colored rice was dried by different drying methods: microwave vacuum drying 1, microwave vacuum drying $2\;(drying{\rightarrow}crushing{\rightarrow}drying)$, hot air drying, vacuum drying and freeze drying. Each drier except freeze drier was set to maintain the sample temperature at $60^{\circ}C$. During microwave vacuum drying 1 or 2, the sample reached $60^{\circ}C$ much faster (within 5 min) and was dried much faster ($2{\sim}3\;hrs$ than the other drying methods. The initial drying rate of microwave vacuum drying was ten times faster than that of hot air drying. The microwave vacuum drying 2 retained the highest ${\alpha}-amylase$ activity, followed by microwave vacuum drying 1, freeze drying, vacuum drying, and hot air drying.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.10 no.1
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• pp.100-112
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• 2005

Soil temperature was measured from the surface to 40 cm depth at three stations with different heights in tidal flat of Gomso Bay, west coast of Korea, for one month in every season 2004 to examine the thermal structure and the variation. Mean temperature in surface layer was higher in summer and lower in winter than in lower layer, reflecting the seasonal variation of vertically propagating structure of temperature by heating and cooling from the tidal flat surface. Standard deviation of temperature decreased from the surface to lower layer. Periodic variations of solar radiation energy and tide mainly caused short term variation of soil temperature, which was also intermittently influenced by precipitation and wind. Time series analysis showed the power spectral energy peaks at the periods of 24, 12 and 8 hours, and the strongest peak appeared at 24 hour period. These peaks can be interpreted as temperature waves forced by variations of solar radiation, diurnal tide and interaction of both variations, respectively. EOF analysis showed that the first and the second modes resolved 96% of variation of vertical temperature structure. The first mode was interpreted as the heating antl cooling from tidal flat surface and the second mode as the effect of phase lag produced by temperature wave propagation in the soil. The phase of heat transfer by 24 hour period wave, analyzed by cross spectrum, showed that mean phase difference of the temperature wave increased almost linearly with the soil depth. The time lags by the phase difference from surface to 10, 20 and 40cm were 3.2,6.5 and 9.8 hours, respectively. Vertical thermal diffusivity of temperature wave of 24 hour period was estimated using one dimensional thermal diffusion model. Average diffusivity over the soil depths and seasons resulted in $0.70{\times}10^{-6}m^2/s$ at the middle station and $0.57{\times}10^{-6}m^2/s$ at the lowest station. The depth-averaged diffusivity was large in spring and small in summer and the seasonal mean diffusivity vertically increased from 2 cm to 10 cm and decreased from 10 cm to 40 cm. Thermal propagation speeds were estimated by $8.75{\times}10^{-4}cm/s,\;3.8{\times}10{-4}cm/s,\;and\;1.7{\times}10^{-4}cm/s$ from 2 cm to 10 cm, 20 cm and 40 cm, respectively, indicating the speed reduction with depth increasing from the surface.

• Food Science and Preservation
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• v.11 no.2
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• pp.195-200
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• 2004

Microbial lethal value and nutrient retention of sous vide processed spinach were evaluated with mathematical model prediction and experimental trial for different package sizes and pasteurization temperatures. The package size covers 500 g, 1 kg and 2 kg, while the pasteurization temperature includes 80, 90 and 97$^{\circ}C$. The basic process scheme consists of filling blanched spinach into barrier plastic film pouch, sealing under vacuum, pasteurization in hot water with over pressure and final cooling to 3$^{\circ}C$. Pasteurization condition was designed based on attainment of 6 decimal inactivation of Listeria monocytogenes at geometric center of the pouch package by heating cycle, which was determined by general method. Heat penetration property of the package and thermal destruction kinetics were combined to estimate the retention of ascorbic acid and chlorophyll. Smaller packages with shorter pasteurization time gave better nutrient retention, physical and chemical qualities. Larger package size was estimated and confirmed experimentally to give higher pasteurization value at center, lower ascorbic acid and chlorophyll contents caused by longer heat process time. Lower pasteurization temperature with longer process time was predicted to give lower pasteurization value at center and lower ascorbic acid, while chlorophyll content was affected little by the temperature. Experimental trial showed better retention of ascorbic acid and chlorophyll for smaller package and higher pasteurization temperature with shorter heating time. The beneficial effect of smaller package and higher pasteurization temperature was also observed in texture, color retention and drip production.

• Korean Journal of Food Science and Technology
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• v.14 no.4
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• pp.301-308
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• 1982

Chungkook-jang Koji was fermented with rice straw at $40^{\circ}C\;and\;50^{\circ}C$ for 72 hours. The changes of proximate composition, pH, titrable acidity, nitrogen compounds, protease activity and free-amino acids during the fermentation were investigated. Moisture, lipid and protein contents remained essentially unchanged during the fermentation. The pH was gradually increased from 6.4 to 7.46 and 7.82 at $40^{\circ}C\;and\;50^{\circ}C$, respectively, after 72 hour fermentation. Amino type and water soluble nitrogen increased as fermentation progressed. however, the former slightly decreased after 60 hour fermentation. Chungkook-jang fermented at $40^{\circ}C$ showed somewhat higher protease activity than $50^{\circ}C$. However, protease activity at both fermentation temperatures showed the same trend; that is, it increased until 48 hour fermentation and thereafter decrease. Free amino acid content of Chung-kook-jang after 72 hour fermentation at $40^{\circ}C$ was 6 times greater than that of the steamed soybean, while it was 2.5 times greater at $50^{\circ}C$. Based on these results. it seems that the optimum fermentation conditions for Chungkook-jang were $40^{\circ}C$ and 72 hours.

• Food Engineering Progress
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• v.21 no.1
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• pp.57-63
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• 2017

This study investigated the effects of 27.12 MHz radio frequency (RF) heating on heat transfer phenomena during the thawing process of frozen food. To determine the velocity of the RF thawing machine, samples were frozen at $-80^{\circ}C$ and subjected to different power treatments. The phase change times (-5 to $0^{\circ}C$) of frozen radish were 30, 26, 13, and 8 min; those of pork sirloin were 38, 25, 11, and 5 min; those of rump were 23, 17, 11, and 6 min; those of chicken breast were 42, 29, 13, and 9 min; and those of tuna were 25, 23, 10, and 5 min at 50, 100, 200, and 400 W, respectively. The heating limit temperatures of the radish, pork sirloin, rump, chicken breast, and tuna samples were 19.5, 9.2, 21.8, 8.8, and $16.8^{\circ}C$ at 50 W; 23.5, 15.5, 27.3, 12.3, and $19^{\circ}C$ at 100 W; 42, 26.9, 45.7, 22.1, and $39.4^{\circ}C$ at 200 W; and 48.5, 54.7, 63.6, 57.3, and $44.9^{\circ}C$ at 400 W. These results suggest that high-power RF improves thawing velocity and heating limit temperatures, and that an improvement on the operation of the RF thawing machine, according to food temperatures, is needed.