• Journal of Korean Society for Atmospheric Environment
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• v.25 no.2
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• pp.122-132
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• 2009

Adsorption of toluene by activated carbon fiber (ACF) coated with dielectric heating element and desorption by applying microwave were investigated. In order to prepare adsorbent so that VOC can be desorbed by microwave heating, fine dielectric heating element with nano size was coated on the surface of the ACF using hybrid binder. Eight adsorbents (ACF-DHE, Activated Carbon Fiber coated with Dielectric Heating Element) were prepared with different amount of dielectric heating element, kinds of hybrid binder, and solvent. In order to investigate adsorption characteristics, BET surface area, pore volume, and average pore size were measured for each adsorbent including ACF. Breakthrough experiments with toluene concentration, flow rate, bed length using fixed bed reactor were performed to investigate adsorbality of adsorbent, and results were compared with that of the ACF. Desorption reactor was constructed with modified microwave oven to investigate heating effect on ACF-DHE by applying microwave power. Each adsorbent saturated with toluene were put into desorption reactor. Composition of desorbed gas generated by applying controlled microwave power to reactor was measured. Up to now, hot air desorption method has been used. Experimental results showed that desorption method with new adsorbent prepared by coating dielectric heating element on ACF can be used for industrial application.

• Journal of the Korean Society for Precision Engineering
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• v.32 no.2
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• pp.167-172
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• 2015

In order to prevent crack in thick weld zones, the preheating process such as induction and gas torch heating needs to be applied. Among them induction heating is the most effective heat source because it has rare thermal effect and very rapid heating characteristics. In this paper, when the induction heating method is used to improve arc welding, the temperature distribution and magnetic field density of the welding zones are analyzed by simultaneously solving heat transfer and electromagnetic field equation. In particular, cone and flat type coils are designed and induction heating effects of each type are compared to identify heating characteristics on a V-groove weld joint. As a result, a cone shape coil is more efficient in the preheating process. When induction heating and arc welding system is designed for thick plate with V-groove weld joint, the results in this paper could be applied.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.22 no.3
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• pp.40-51
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• 2008

This research presents a new active auxiliary resonant snubber with for induction heating PWM high frequency inverter solving the problem of induction heating PWM high frequency inverter circuit which is using widely in the practical application of an induction heating apparatus, the soft switching operation and power control are impossible when the lowest power supply in the active auxiliary resonant snubber with for induction heating PWM high frequency inverter. The inverter circuit which is attempted by the on-off operation of a switch has the effect of reducing the power loss due to soft switching and high frequency switching. This confirms that power regulation is possible on a continuous basis from 0.25[kW] to 2.84[kW] where the duty factor(D) changes from 0.08 to 0.3 under zero current switching which operates by an asymmetrical pulse width modulating control. The power conversion efficiency is 95[%]. Due to these results, the active auxiliary resonant snubber for an induction heating PWM high frequency inverter is considered effective as a source of induction heating.

• Proceedings of the SAREK Conference
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• 2007.11a
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• pp.466-473
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• 2007

The comparison for the performance of heating systems, district heating and separate heating and power, is carried out in terms of energy consumption and environment on the basis of real operating data. The efficiency of boiler and the heat loss within the housing are assumed with reasonable manner due to the lack of reliable data regarding those quantities. The assessment for the established criteria of previous studies is performed and the new criteria for the analysis is proposed. It is shown that the district heating system is superior to the separate heating and power system from the point of view of reduction of energy use and environment improvement. The sensitivity study for those quantities with uncertainty such as the boiler efficiency and heat loss within the housing is carried out also and the reasons for the analysis results are discussed in detail.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.689-695
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• 2017

Ohmic heating is an internal heating method based on the principle that when an electrical current passes through food, electric resistance heat is uniformly generated internally by food resistance. Previous studies indicate that the thermal properties, external structure, internal structure, and swelling power of ohmic heat treated starch of various starches, such as potato, wheat, corn, and sweet potato, differed from those of conventional heating at the same temperature. In this study, the pasting property of starch, treated with ohmic and conventional heating, were measured by RVA (Rapid Visco-Analyzer). Our results show that as the ohmic heating temperature increased, the PV (Paste Viscosity) of the starch decreased significantly, and the PT (Pasting Temperature) increased. Changes in PV and PT indicate that the swelling of starch remains unchanged by ohm heating. The HPV (Hot Paste Viscosity), CPV (Cold Paste Viscosity) and SV (Setback Viscosity) of ohmic heated starch also differed from the conventional heated starch. The pasting property is similar to the viscosity curve of common cross-linked modified starch. In this experiment, we further confirm the similarity with modified starch and its usability.

• Journal of the Architectural Institute of Korea Planning & Design
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• v.34 no.6
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• pp.15-22
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• 2018

The purpose of this study was to suggest specific evaluation data for heating and DHW energy consumption characteristics through analyzing energy consumption measurement data of gas boiler in Apartment Buildings with individual heating systems. To do this, it was measured both gas flow and electricity for heating and DHW respectively, and then it was analyzed not only characteristics according to energy sources; gas and electricity, but also the effect of various factors on heating and DHW energy consumption. The result of this study were as follows. It was developed the electric energy estimation model of a gas boiler through analysis on patterns by energy sources. And the effective factors for heating and DHW energy consumption were demonstrated as follows: the area for exclusive use, the number of auxiliary heating equipments, the number of occupants, and the number of sanitary fixtures.

• Proceedings of the KIEE Conference
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• 1988.07a
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• pp.332-334
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• 1988

Influence of incoherent lamp heating sources on the absorption effect and variation of OSF' size were investigated. The absorption effect on I.R lamp caused by free carrier excitation is greater than that of Tungsten-Halogen lamp. The variation of DSF' size weakly affected by oxidation time.

• Food Science of Animal Resources
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• v.38 no.4
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• pp.749-758
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• 2018

The objective of this study was to provide preliminary data for food industry by investigating the distribution of microorganisms in raw materials and sausage examining the effect of heating temperature on sausage quality. Total microbes in sausage ranged 2.21-3.11 Log CFU/g. Bacillus pumilus, B. licheniformis, Staphylococcus saprophyticus, and Enterococcus faecalis were detected on sausage. Total microbes in raw materials was 1.59-7.16 Log CFU/g. Different types of microorganisms were found depending on raw materials, with B. pumilus and B. subtilis were being detected in both raw materials and sausage. Total microbes in sausage after heating was in the range of 1.10-2.22 Log CFU/g, showing the trend of decrease in total microbe with increasing heating temperature, although the decrease was not significant. With increasing heating temperature, pH and hardness were also increased. The yield of sausage manufactured at $85^{\circ}C$ was 95.42% while that manufactured at $65^{\circ}C$ was 96.67%. Therefore, decreasing heating temperature during sausage production might increase yield and save energy without microbiological effect.

• The Korean Journal of Food And Nutrition
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• v.16 no.2
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• pp.130-137
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• 2003

The squid had not been utilized for gel products because of its lower gel forming ability. The objectives of this study were as followed; 1) the optimum heating condition on squid meat paste products and 2) the optimum added level for jelly strength of squid meat paste products. Optimum heating conditions of squid meat kamaboko were as followed; setting(pre-heating) at 15$^{\circ}C$ or 55$^{\circ}C$ for 2 hours and heating at 9$0^{\circ}C$ for 60 minutes. The additives examined were as follows; 20mM EDTA, 10mM PMSF, 5 $\mu$mol/100g TGase, 0.2% potassium bromate, 2% collagen, 2% sucrose ester of stearic acid and 1% egg shell powder. The effects of additives on jelly strength were observed as follow, in descending order; 10mM of PMSF>5 $\mu$mo1/100g of TGase>0.2% of potassium bromate>20mM of EDTA. But sucrose ester of stearic acid and 1% egg shell powder were no effect. The solvents examined were as follows; n-amyl alcohol, n-butyl alcohol, n-hexyl alcohol, ethyl alcohol, ethylene glycol, propylene glycol and glycerin glycol. It showed that high jelly strength as 787gㆍcm for 3% of n-butyl alcohol and 749gㆍcm for 3% of n-amyl alcohol. To adding 5% of n-butyl alcohol and n-amyl alcohol, gave the highest jelly strength and water holding capacity(WHC). Effect of alcohol on jelly strength appeared higher value at added 5% of n-butyl alcohol than n-amyl alcohol, and flying squid product was higher than jumbo squid product.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2009.10a
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• pp.437-440
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• 2009

High-frequency induction is an efficient way to heat mold surface by electromagnetic induction in a non-contact manner. Thanks to its capability of rapid heating and cooling of mold surface, it has been recently applied to the injection molding. The present study applies the high-frequency induction heating for elimination of weldlines in an injection-molded plastic part. To eliminate weldlines, the mold temperature of the corresponding weld locations should be maintained higher than the glass transition temperature of the resin material. Through experiments, the maximum temperature of $143^{\circ}C$ is obtained on the mold surface around the elliptic coil, while the temperature of the mold plate is lower than $60^{\circ}C$. An injection molding experiment is then performed with the aid of induction heating, and the effect of induction heating conditions on the surface appearance of the weldline is investigated.