• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.22 no.5
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• pp.296-303
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• 2010

An experimental study was carried out to investigate performance characteristics of the hybrid solar system during spring season. The system operating condition, each load, and heat pump performance were analyzed with the cloud cover. As a results, the collector heat, solar fraction, and hot water load were decreased with a rise of the cloud. The heating load was considerably effected by the ambient temperature regardless of the cloud cover. Besides, the temperature of hot water increased with the solar radiation. The COP of the heat pump was significantly influenced by the ambient temperature, that was 2.09~2.46 for gray day and 1.94~2.71 for fair day, respectively.

• Environmental Engineering Research
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• v.24 no.4
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• pp.591-599
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• 2019

To convert sewage sludge to energy, drying-gasification characteristics during microwave heating were studied. During the gasification of carbon dioxide, the main products were gas, followed by char, and tar in terms of the amount. The main components of the producer gas were carbon monoxide and hydrogen including a small amount of methane and light hydrocarbons. They showed a sufficient heating value as a fuel. The generated tar is gravimetric tar, which is total tar. As light tars, benzene (light aromatic tar) was a major light tar. Naphthalene, anthracene, and pyrene (light polycyclic aromatic hydrocarbon tars) were also generated, but in relatively small amounts. Ammonia and hydrogen cyanide (precursor for NO_x) were generated from thermal decomposition of tar containing protein and nitrogen in sewage sludge. In the case of sludge char, its average pore diameter was small, but specific area, pore volume, and adsorption amounts were relatively large, resulting in superior adsorption characteristics.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2015.05a
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• pp.53-54
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• 2015

This study is conducted to investigate the characteristics of cracks depending on the different mixture rates of calcium hydroxide and distilled water in high-strength concrete, which is substituted with a high percentage of blast-furnace slag, by using specimens produced under different heating temperatures: 600℃, 800℃, and 1000℃, respectively. According to the results of the study, the specimen heated under the temperature of 600℃ did not produce cracks; the specimen heated under 800℃ produced little cracks and showed no difference between calcium hydroxide and distilled water; whereas the specimen heated under 1000℃ produced cracks larger than 5mm on average in the case of calcium hydroxide, compared to distilled water.

• Solar Energy
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• v.20 no.3
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• pp.1-9
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• 2000

In these days the hot water circulating Ondol using the fossil fuel boiler is the heating system for the most of the Korean residents. Then it is installed without the heat storage medium in the Ondol heating layer, but the Korean traditional Ondol had been composed with the heat storage medium. The Ondol room without heat storage medium could not be comfortable because the room air temperature is not only changed unstably but also it has a defect too much fuel consumption. Therefore in this study the heat pump-latent heat storage Ondol as the new type of Ondol system was developed to solve these problems mentioned above, and the COP of the heat pump (Coefficient Of Performance), the latent heat storage characteristics in the new type of Ondol system and the temperature variation in the Ondol room with the ambient temperature were analyzed.

• The Transactions of the Korean Institute of Electrical Engineers B
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• v.48 no.8
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• pp.417-425
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• 1999

This paper presents an effective control scheme with the voltage-fed half-bridge series resonant inverter for induction heating system, which is based upon a load-adaptive tuned frequency tracking control strategy using PLL(Phase Locked Loop) and its peripheral control circuits. The proposed control strategy ensures a stable operation characteristics of overall inverter system and ZVS(Zero Voltage Switching) irrespective of sensitive load parameter variations, specially in the non-magnetic materials as well as power regulation. The detail operation principle and the characteristics of inverter system with the proposed control scheme are described and its validity is verified by the simulation and the experimental results for a prototype induction cooking system rated at 1.2kW.

• Journal of the Korean Solar Energy Society
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• v.32 no.5
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• pp.59-67
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• 2012

In this study,the compact type solar thermal and ground coupled heat pump hybrid system for space heating/cooling and hot water supply has been developed. This hybrid system was installed in Zero Energy Solar House(ZeSH) in KIER for the demonstration. The thermal performance and operational characteristics of this hybrid system were analysed especially. The results are as follows. (1) This hybrid system was designed in order to address the existing disadvantages of solar thermal/ground coupled heat pump system. For this design, all parts except solar collector and ground coupled heat pump were integrated into a single product in a factory. The compact type unit includes two buffer tanks, an expansion tank, pumps, valves, a controller, etc. This system has an advantage of easy installation with simple plumbing work even in narrow space. (2) The thermal charging and discharging time of the buffer tanks and its characteristics by ground coupled heat pump, and heat pump COP according to geo-source temperature and buffer storage temperature have been studied. This system was found to meet well to the heat load without any other auxiliary heating equipment. (3) The operating hours of the ground coupled heat pump as a backup device of solar thermal can be reduced significantly by using solar heat. It was also found that the minimum heating water supply setting temperature and maximum cooling water supply setting temperature make an influence on the heat pump COP. The lower heating water and the higher cooling water temperature, the higher COP. In this respect, the hybrid system's performance can be improved in ZeSH than conventional house.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.439-444
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• 1995

Preparative conditions and characteristics of six-vegetable and fruit juice were studied for the effects of mixing ratio, heat treatment and addition of sugar, salt and organic acid. The vegetables and fruit used were carrot(Ct), cabbage(Cg), pear(Pr), cucumber(Cr), celery(Cy) and dongchimi(Di). From the sensory results of mixing ratio of three of binary mixtures of Cg-Pr(1:3):Ct-Di(1:4):Cr-Cy(3:1), two ratios of 5.0:2.5:2.5(V-6A) and 6.0:2.0:2.0(V-6B) were suggested optimal for six-vegetable and fruit juice. Addition of 2% sucrose and 0.3% NaCl improved the preference significantly. The pH 4.0 for V-6A and pH 3.5 for V-6B were more prefered when pH was adjusted by citric acid. Heating the juice at $100^{\circ}C$ for 100 minutes slightly decreased pH and increased the acidity. Total solids and viscosity were also decreased by heating. All of those changes were more significant in V-6B than V-6A, probably due to lower pH. Heating the juice resulted in a slight decrease in L value and an increase in a and b values. Heating at $100^{\circ}C$ caused an increase in moldy flavor and a decrease in fresh vegetable flavor while heating at $80^{\circ}C$ for 20 minutes changed them little.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.415-421
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• 2008

This study evaluated the effects of thermal processing combined with high pressure on the properties of cooked pork. Pressurization followed by heating (PFH), heating followed by pressurization (HFP) and heating under pressurization (HUP) treatments were compared to a heated only control. Cooked meat without simultaneous pressurization showed little or no decrease in water binding properties relative to the control, regardless of the sequence of pressurization and heating. However, HUP treated pork had significantly higher water binding properties than the control (p<0.05). The pH values of all treatments were not significantly different with the exception of HUP at 300 MPa. The HUP treated pork showed the best tenderizing effects among all the treatments tested and the effect was more significant at increased pressure levels (p<0.05). In addition, increasing pressure levels significantly increased the L-values of pork (p<0.05). PFH and HFP treated pork had significantly lower a-values (p<0.05), while no significant differences were observed in HUP. HUP treated pork had the lowest b-values at 100 MPa. however, the differences were not significant at increasing pressure levels. These results indicate that heating under pressure is the best cooking condition for improving the quality characteristics of pork without adversely affecting its appearance.

• Applied Chemistry for Engineering
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• v.32 no.6
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• pp.627-631
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• 2021

Research on induction heating catalyst system was conducted to solve problems of the existing catalyst system for removing volatile organic compounds. In the present study, three types of Ni-based commercial catalysts were employed, and induction heating reaction characteristics including the catalyst volume, composition, heat treatment atmosphere, and position in the coil were investigated. The composition and volume of the catalyst affected the exothermic and toluene oxidation performance in the induction heating system. In particular, the Fe-added catalyst showed high exothermic performance compared to that of other catalysts consisting of more than 99% Ni, but had low toluene oxidation performance. In addition, the heat treatment in an air atmosphere of the Ni-based catalyst drastically reduced the performance. In the induction heating system, the optimal condition for the catalyst was to be located in the center of the coil. The catalyst showed similar activities among seven repeated experiments under the optimal condition derived from this work.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.196-205
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• 2013

This study showed the chemico-physical characteristics and sensory evaluation of beef loin and ribs with various kinds of cooking apparatus and methods like pan heating, boiling, grilling, steaming, cooking heating, charcoal heating and double layer pan heating. Double layer pan filled with Phase Change Materials(PCM) heating was also tested. Heating time of beef loin and ribs by oven heating was the longest as 55.5 and 25.7 min. Cooking loss of beef loin and ribs were 40.49%, 27.98% each and showed biggest in charcoal heating(p<0.05). In the chemical analysis, grilling resulted in the highest protein contents of 29.3% in the loin and double layer pan heating had 28.6% in the ribs. In the loin, 20.3% of crude fat was the highest in the double layer pan heating, and 21.9% of crude fat of ribs in the PCM heating(p<0.05). In the test of shearing forces, double layer pan heating had the lowest result of $9.14kg/cm^2$ in the loin and $7.03kg/cm^2$ in the ribs. In the 9 point-scale sensory evaluation, PCM treatment showed the best result of 7.67 in the juiciness of loin and single layer pan heating and grilling treatment had the highest score of 7.00 in the ribs. Loin in the PCM heating had 7.11 and ribs in the grilling had 7.13, showing the best in overall acceptability. With this experiments, we could find the chemico-physical and sensory characteristics of beef loin and ribs were affected by various cooking methods.