• Journal of the Korean Solar Energy Society
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• v.22 no.4
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• pp.51-61
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• 2002

Analysis of thermodynamic design data of double effect solar absorption heat pump system for heating has been done to find the property of Libr-water + ethylene Glycol mixture for working fluid by computer simulation. Derived thermodynamic design data. enthalpy based coefficient of performance and flow ratio for possible combinations of operating temperature for water - LiBr and Ethylene Glycol mixture (H2O: CHO ratio 10:1 by mole) by computer simulation. The obtained results, COP and mass flow ratio of the water-lithium bromide-ethylene glycol system, are compared with data for the water-Libr pair solution.

• Textile Coloration and Finishing
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• v.11 no.3
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• pp.49-57
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• 1999

The effect of padding solution for the microwave heat dyeing of polyester fabric was studied variously. The dyeing property of polyester fabric varied with the kinds of added chemicals in the padding solution. Polyester fabrics impregnated in aqueous urea solution and aqueous sodium chloride solution for 10 minutes and then dyed for 7 minutes by microwave apparatus(2450 MHz, 700 W) under optimum conditions give good exhaustion. An aqueous solution of urea and a sodium chloride solution was more effective than water as padding solution for microwave heating dyeing. The K/S values of dyed polyester fabric by microwave were significantly affected by the type of solvent added in padding media and its concentration. Added solvents, n-hexane, acetone and dimethyl formamide were also more effective than water as padding media for the microwave heating dyeing. It is assumed that the effect of used solvents on dyeing property of polyester fabrics depends on the solubility parameter difference between solvent and polyester fabric.

• Nuclear Engineering and Technology
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• v.54 no.8
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• pp.3130-3139
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• 2022

Direct containment heating (DCH) is one of the potential factors leading to early containment failure. DCH is closely related to safety analysis and containment performance evaluation of nuclear power plants. In this study, a DCH prediction program was developed to analyze the DCH loads of containment vessel. The phenomenological model of debris dispersal, metal oxidation reaction, debris-atmospheric heat transfer and hydrogen jet burn was established. Code assessment was performed by comparing with several separate effect tests and integral effect tests. The comparison between the predicted results and experimental data shows that the program can predict the key parameters such as peak pressure, temperature, and hydrogen production in containment well, and for most comparisons the relative errors can be maintained within 20%. Among them, the prediction uncertainty of hydrogen production is slightly larger. The analysis shows that the main sources of the error are the difference of time scale and the oxidation of cavity debris.

• Journal of Biosystems Engineering
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• v.15 no.3
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• pp.230-243
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• 1990

This study was conducted to investigate the possibility of application of an infrared drying to drying process for red pepper. The performance of seramic heaters and the variation of temperature and moisture content of red pepper were analyzed during an infrared drying of red peppers. Also, the quality of dried red pepper was analyzed. The following results were obtained from this study. 1. The surface temperature of infrared heaters and the rising time required for steady state were mainly affected by electrical power consumed. 2. The heat energy required for heating red pepper was proposed to be calculated by the equation in terms of enthalpy of air and net heat flux by infrared heater in a drying chamber. The statistical model for net heat flux was developed. 3. The performance of the infrared heater used for heating red pepper was much affected by the distance of radiation, and the difference of temperatures appeared between the radiated surface and the inside of red pepper. 4. Electrical capacity of the infrared heater had a significant effect on the heating of red pepper. However, the effect of shape of heater on heating was not significant. 5. The variation of temperature of red pepper largely appeared in the range of 30 to 60% (db) in moisture content. The temperature of red pepper was almost constant at low moisture content. 6. The temperature of red pepper and heating time had significant effects on the quality for radiant heating. 7. When the electrical capacity of infrared heater and the distance of radiation are carefully designed in a dryer with the insulated drying chamber, infrared drying might be very effective in red pepper drying.

• Journal of Pharmacopuncture
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• v.6 no.2
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• pp.127-135
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• 2003

The purpose of this study is to evaluate the clinical effect of Hwangryunhaedok-tang Herbal-Acupuncture. Hwangryunhaedok-tang is used in all heating diseases. Chest Heating Sensation is a unique concept in Oriental Medicine. So we applied Hwangryunhaedok-tang Herbal-Acupuncture to treat the Chest Heating Sensation. We used DITI(Digital Infrared Thermographic Imaging) to estimate the temperatures of chest surface for the outcome assessment. We came to know that the chest surface temperatures were all reduced in both cases after Herbal-Acupuncture treatment. The reduced average temperature was $1.5^{\circ}C$ in case 1 and $0.9^{\circ}C$ in case 2. The above result indicates that Hwungryunhaedok-tang Herbal-Acupuncture treatment has an effect on Chest Heating Sensation, thus continuous Hwangryunhaedok-tang Herbal-Acupuncture study will be needed for more clinical applications.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.331-337
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• 1989

In order to investigate the method for extension of shelf-life of Kimchi, the effect of low temperature heating and addition of mustard oil on pH and total acidity of Kimchi during storage at $15^{\circ}C$ were studied. Mustard oil was found to have the antimicrobial effect on the major lactic acid bacteria of Kimchi such as Lactobacillus plantarum, Lactobacillus brevis, Leuconostoc mesenteroides and Pediococcus cerevisiae, Addition of 200p.p.m. mustard oil, 0.1% mustard powder and 0.01% $H_2O_2$ to Kimchi effectively reduced the fermentation rate of Kimchi. Low temperature heating of salted cabbage and addition of 200p·p.m. mustard oil and 0.01% $H_2O_2$ to seasonings extented the time reaching optimum ripening of Kimchi about 2.5 times longer than control. Combination of low temperature heating, addition of mustard oil and $H_2O_2$ to seasonings and post low temperature heating delayed fermentation time Kimchi about 5 times longer than control after 15 days storage at $15^{\circ}C$.

• Journal of the Korean Society of Food Culture
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• v.15 no.2
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• pp.95-100
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• 2000

This study was attempt to improve the quality of rapid- and low salt-fermented liquefaction of sardine (Sardinops melanoslicta). Effect of pretreatment methods such as water adding, heating, and intermittent NaCl adding on fermented liquefaction of chopped whole sardine were investigated. The divisions of the experimental samples by pretreatment methods were as follows; Sample A (water adding and heating): chopped whole sardine adding 20% water and then adding 3 and 5% NaCl consecutively at the intervals of 3 and 6 hrs during heating for 9 hrs at $50^{\circ}C$ and then fermented at $33^{\circ}C$ for 90 days. Sample B (preheating): chopped whole sardine with 8% NaCl and heating at $50^{\circ}C$ for 9 hrs and then fermented at $33^{\circ}C$ for 90 days. Sample C (control): neither pretreatment methods of water adding nor preheating on chopped whole sardine with 13% NaCl and then fermented at $33^{\circ}C$ for 90 days. Comparison of the appropriate fermentation period, yield of hydrolysate, chemical composition of fermented liquefied products were carried out. The highest content of amino nitrogen appeared at 60 days in the sample A, 75 days in the sample B, and 90 days in the sample C during the fermentation period. The appropriate fermentation period of the sample A was shorten 15 days than the sample B and 30 days than the sample C in the processing of sardine. The product A was lower NaCl (8.5%) and lower histamine content (25mg/100g) than the sample B and C. Possibly, three kinds of pretreatment methods such as water adding, heating, and intermittent NaCl adding, might be recommend as the processing of rapid- and low salt-fermented liquefaction product of chopped whole sardine.

• Journal of the Korea institute for structural maintenance and inspection
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• v.21 no.4
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• pp.132-139
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• 2017

In this study, in order to prevent the frost damage of the concrete, the characteristics of the form using heating sheet utilizing the chemical reaction of quicklime and the insulation were evaluated through experiments at low temperature. In the case of form at $-10^{\circ}C$, the form with attached heating sheet showed a temperature history of more than $10^{\circ}C$ higher than that of wood form at the early of concreting due to heat of the quicklime in the heating sheet. In the case of the insulated form, the concrete was kept at a high temperature by preserving the hydration heat. When the heating sheet and the isopink(extruded polystyrene) were attached together on the form, the effect was the same as that of the vacuum insulation. The compressive strength of the form with vacuum insulation and form with isopink, heating sheet as measured about 5 MPa at age 3. The experimental in Mongolia, as with the pervious results, the form with the heating sheet and the insulation showed the highest temperature history over $25^{\circ}C$ for 48 hours. Therefore, it was confirmed that the heating sheet and insulation are attached to the form, which helps the concrete strength development at low temperature by heat generation and the insulation effect.

• Nuclear Engineering and Technology
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• v.44 no.5
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• pp.523-534
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• 2012

The objective of this study was to experimentally investigate the effect of heat curing methods on the temperature history and strength development of slab concrete exposed to $-10^{\circ}C$. The goal was to determine proper heat curing methods for the protection of nuclear power plant structures against early-age frost damage under adverse (cold) conditions. Two types of methods were studied: heat insulation alone and in combination with a heating cable. For heat curing with heat insulation alone, either sawdust or a double layer bubble sheet (2-BS) was applied. For curing with a combination of heat insulation and a heating cable, an embedded heating cable was used with either a sawdust cover, a 2-BS cover, or a quadruple layer bubble sheet (4-BS) cover. Seven different slab specimens with dimensions of $1200{\times}600{\times}200$ mm and a design strength of 27 MPa were fabricated and cured at $-10^{\circ}C$ for 7 d. The application of sawdust and 2-BS allowed the concrete temperature to fall below $0^{\circ}C$ within 40 h after exposure to $-10^{\circ}C$, and then, the temperature dropped to $-10^{\circ}C$ and remained there for 7 d owing to insufficient thermal resistance. However, the combination of a heating cable plus sawdust or 2-BS maintained the concrete temperature around $5^{\circ}C$ for 7 d. Moreover, the combination of the heating cable and 4-BS maintained the concrete temperature around $10^{\circ}C$ for 7 d. This was due to the continuous heat supply from the heating cable and the prevention of heat loss by the 4-BS. For maturity development, which is an index of early-age frost damage, the application of heat insulation materials alone did not allow the concrete to meet the minimum maturity required to protect against early-age frost damage after 7 d, owing to poor thermal resistance. However, the combination of the heating cable and the heat insulating materials allowed the concrete to attain the minimum maturity level after just 3 d. In the case of strength development, the heat insulation materials alone were insufficient to achieve the minimum 7-d strength required to prevent early-age frost damage. However, the combination of a heating cable and heat insulating materials met both the minimum 7-d strength and the 28-d design strength owing to the heat supply and thermal resistance. Therefore, it is believed that by combining a heating cable and 4-BS, concrete exposed to $-10^{\circ}C$ can be effectively protected from early-age frost damage and can attain the required 28-d compressive strength.

• Fashion & Textile Research Journal
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• v.11 no.6
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• pp.961-967
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• 2009

In order to examine the availability of heat treatment for color developing in persimmon dyeing, the rayon fabrics dyed with persimmon extract from unripe persimmon which was used after stock and fermentation. Dyed fabrics were heated at various temperature and time by contacting press heat and drying heat. Color developing results were influenced by the difference of heating method. Press heating method is more available than drying heat method. Effect of temperature and time on ${\Delta}Ea^*b^*$ and color values of dyed rayon fabrics was considerable. Considering the practical aspect, The temperature around $140{\sim}160^{\circ}C$ and the time no longer 40 minutes can be reach the region of the full color developing by press heating process. It was very shortened than any other method(drying air heat, xenon radiation, sunlight). The dyed rayon fabrics with heat treatment have darker and deeper red-yellow color than which by sunlight and xenon radiation.