• 한방재활의학과학회지
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• 제20권3호
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• pp.109-117
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• 2010

Objectives : The purpose of this study is to investigate the clinical effects of heating-conduction acupuncture therapy on lumbago induced by iliolumbar ligament sprain. Methods : From September 25 to December 30, 2009, the 8 outpatients who had admitted to department of oriental rehabilitation medicine, Dae-Jeon oriental medical hospital, Dae-Jeon university, with acute lumbago were performed heating-conduction acupuncture therapy on iliolumbar ligament sprain. To evaluate the efficiency of heating-conduction acupuncture therapy, visual analogue scale(VAS) and short-form McGill pain questionnaire(SF-MPQ) were applied before treatment and after 1st, 2nd treatment. Results : 1.The VAS and SF-MPQ scores showed statistically significant improvement after 1st treatment. 2. The VAS and SF-MPQ scores after 2nd treatment showed better improvement than those of before and 1st treatment, but had no statistical significance compared with those of before and 1st treatment. Conclusions : Heating-conduction acupuncture therapy has clinical effects of pain reduction on patient with acute lumbago induced by iliolumbar ligament sprain.

• Applied Biological Chemistry
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• 제41권6호
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• pp.431-436
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• 1998

통전가열(ohmic heating)을 사과주스의 가열 살균에 적용해보기 위하여 가열기 형태와 전압, 파형, 주파수 등 전기적 요소가 사과주스 모델용액의 통전가열 속도에 미치는 영향을 알아보았다. 100 VAC, 60 Hz의 상용전류를 이용한 통전가열시 컬럼형 가열기에서 전극간의 간격이 29, 22, 17 mm로 줄어듬에 따른 모델용액의 가열속도는 $7.8,\;21.0,\;47.4^{\circ}C/min$으로 크게 증가하였으며 또한 전극의 수를 병렬로 1, 2, 3쌍으로 증가시킬 시에도 $29.2,\;49.8,\;74.6^{\circ}C/min$으로 비례적으로 증가하여 전극의 간격이 작을수록, 전극의 표면적이 증가할수록 가열속도는 크게 빨라지는 것으로 나타났다. $60\;Hz{\sim}60\;kHz$ 범위의 주파수 변화에 따른 가열속도 차이는 나타나지 않았으며 파형에 따른 가열속도는 positive saw tooth wave를 제외하고 변화가 거의 없었다. 전압을 40에서 100 VAC로 높임에 따라 가열속도는 $9.5^{\circ}C/min$에서 $83^{\circ}C/min$로 크게 증가하여 전압과 가열속도는 정비례 관계가 있음을 알 수 있었다. 통전가열과 상업적 살균방법으로 제조한 사과주스 간에는 이화학적 특성의 차이가 없었다.

• 한국축산식품학회지
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• 제38권3호
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• pp.433-441
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• 2018

The objective of present study was to investigate the effect of cooking and their combinations with re-heating methods on the formation of cholesterol oxidation products (COPs) in stored chicken thigh meat. Pan roasting, steaming, oven grilling, charcoal grilling, and microwaving were used for cooking. Re-heating of samples was done using the same cooking methods or microwaving after 3 and 6 d of refrigerated storage. Cooking and re-heating resulted in reduction of crude fat and cholesterol contents of chicken thigh meat depending on storage period before re-heating. Cooking and storage period had no influence on the total amount of COPs. The highest total amount of COPs was observed in meat samples cooked by steaming and reheated by microwaving after 6 d of storage, which showed similar value to raw chicken meat stored for 6 days. However, different re-heating methods formed different types of COPs depending on storage period before re-heating. The high amount (p<0.05) of 25-hydroxycholesterol or ${\alpha}-epoxide$ was detected in meat samples reheated by steaming or microwaving at 3 or 6 d of storage after steamed cooking, respectively. As a result, the combination of steaming and re-heating with microwaving could increase the total amount of COPs in chicken thigh meat and different cooking/re-heating methods could form different types of COPs, even though no significant difference in the total amount of COPs depending on storage period.

• 한국의류학회지
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• 제35권3호
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• pp.292-303
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• 2011

This research suggested a draft proposal for a smart jacket design, which has applied wearable technologies to provide convenience in daily life. The smart jacket combined with a vest was the casual item for autumn and winter. The heating device was composed of the heating element, battery, controller, electric wire, connector, switch, and charger. A stable electronic conductor fiber of good heating effect with a flexible zigzag form has been selected for the heating element. The lighting device has been made in a way that attaches the LED and its power controller in the same mechanical device. As the result of the wearing test, the heating effect turned out to be effective in the order of: back, both the back and abdomen and only the abdomen. When wearing a smart jacket, the back and abdomen have been selected as favorable body parts for heating. Pockets and hems are selected as the adequate place to attach the LED lighting, and the brightness of LED lighting has turned out to be suitable and useful. Based on the test results, the first draft proposal has attached the heating element only in the back and its controller located in the inside pocket of the vest. In addition, the LED has been attached to the front pocket of the jacket. As to the second draft proposal, heating elements have been placed in the back and the abdomen. Each controller for the heating elements has been placed in the front and inside pocket of vest, and the LED lighting has been attached to the hem of the jacket. The smart jacket combined with a wearable device was assessed by functioning categories. The user showed a high satisfaction in the heating and illuminating function of a smart jacket.

• 한국의류학회지
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• 제11권3호
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• pp.33-40
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• 1987

PET FDY was heat set at various temperatures and times and the microstructural changes was investigated through crystallinity, birefringence and melting behavior analyses. Crystallinity of heat set PET increased as the treatment temperature and time increased. Birefringence also increased as temperature and time increased. The melting behavior of heat set PET was as follows: In most cases, PET showed double melting peaks. As temperature and time increased, form II crystal became sharp and increased in size, and form I crystal decreased in size. The slower the heating rate, the higher the programmed heating effect during DSC analysis.

• 한국분말재료학회지
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• 제2권2호
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• pp.158-164
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• 1995

Synthesis of the NiTi shape memory alloy using the thermal explosion mode of the self-propagating high-temperature synthesis has been investigated. The significant fractions of intermetallics phases were found to form at the Ti/Ni powder interface during the heating to the ignition temperature and seemed to influence the relative fraction of phases in the final products. As the heating rate to the ignition temperature was increased, the combustion temperature and the fraction of NiTi in the final reaction products were increased. The synthesis reaction under 70 MPa compressive pressure yielded a reaction product with 98% theoretical density.

• 한국지구과학회:학술대회논문집
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• 한국지구과학회 2004년도 춘계학술발표회 논문집
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• pp.78-79
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• 2004

• 한국안전학회지
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• 제33권3호
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• pp.15-20
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• 2018

There have been a number of major fatal fire accidents in Korea recently. The number of fires in 2017 were 44,178, which is not only increasing number of fires but also increasing in casualties. Particularly, the fire at Jecheon Sports Center, which suffered many casualties, is expected to have a huge impact. The cause of the fire has not been determined yet, but heat waves on the ceiling have also been pointed out. As such, the copper heating waves, which are used as a preventive measure against damage of pipes due to freezing of pipes, etc., always have a fire hazard. To determine the possibility of a flame-resistant heated fire, a positive electric cable product was used to artificially ignite and analyze the results. In case of a short circuit, the external covering of the positive electric cable is damaged, but not short circuit unless the heating material surrounding the wire is damaged. Due to the characteristics of heating cable for preventing copper waves, the chances of insulation becoming more severe due to moisture and temperature changes are higher than normal wires. If the internal heating system is carbonized by insulating deterioration without damage to the outer coating, it is likely to cause trekking, to form a winding loop in the heating materials, and to cause short circuit in the heated materials. For the positive temperature line, if the middle is shorted, the current continues to flow to the short circuit unless the breaker disconnects. Consequently, a heated fire that does not cut off the power immediately may leave multiple marks or cuts.

• 한국식품영양학회지
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• 제25권4호
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• pp.1068-1074
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• 2012

Ohmic heating uses electric resistance heat which occurs equally and rapidly inside of food when electrical current is flown into. In other study, we researched about soybean protein's characteristic changes by ohmic heating. Nevertheless treated same temperature, denaturation of soybean protein were accelerated by ohmic heating than conventional heating. In this time, we studied thermal property change of potato starch by ohmic heating besides conventional heating. For this purpose, potato starch was heated at same subgelatinization temperature by ohmic and conventional heating. And thermal properties were tested using DSC. Annealing of starch is heat treatment method that heated at 3~4% below the gelatinization point. DSC analysis results of this study, the $T_o$, $T_p$, $T_c$ of potato starch levels were increased, whereas $T_c{\sim}T_o$ was narrowed. This thermal property changes appear similar to annealing's result. It is thought the results shown in this study, because the heating from below the gelatinization point. 6, 12, 24, 72, and 120 hours heating at $55^{\circ}C$ for potato starch, $T_o$, $T_p$, $T_c$ values continue to increased with heating time increase. The gelatinization temperature of raw potato starch was $65.9^{\circ}C$ and the treated starch by conventional heating at $55^{\circ}C$ for 120 hr was $72^{\circ}C$, ohmic was $76^{\circ}C$. The gelatinization range of conventional (72 hr) was $10^{\circ}C$, ohmic was $8^{\circ}C$. In case of 24 hours heating at 45, 50, 55, 60, $65^{\circ}C$ for potato starch, the result was similar to before. $T_o$, $T_p$, $T_c$ values continue to increased and gelatinization range narrowed with heating temperature increase. In case of conventional heating at $60^{\circ}C$, the results of gelatinization temperature and range were $70.1^{\circ}C$ and $9.1^{\circ}C$. And ohmic were $74.4^{\circ}C$ and $7.5^{\circ}C$. When viewed through the results of the above, the internal structure of starch heated by ohmic heating was found that the shift to a more stable form and to increase the homology of the starch internal structure.

• 비파괴검사학회지
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• 제27권3호
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• pp.268-279
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• 2007

The reliability of cold-bonding repair technique of carbon-fiber reinforced plastics (CFRP) laminates, often used as a temporary repair for the airplane maintenance, has been evaluated during cyclic loading and localized heating by nondestructive methods. Major concern was given to the evolution of damage after repair in the form of delaminations due to localized heating and cyclic loading combined. An area of interest both on the specimen repaired by cold-bonding and the specimen without repair where delaminations were induced by localized heating and cyclic loading was monitored by acoustic emission (AE) testing and further examined by pitch-catch low-frequency bond testing, and pulse-echo high-frequency ultrasonic testing. The results showed that the reliability of cold-bonding repair would be significantly reduced by the localized heating and cyclic loading combined rather than by the cyclic loading only. AE monitoring appeared to be an effective and reliable tool to monitor the integrity of temporarily repaired CFRP laminates in terms of the structural health monitoring (SHM) philosophy.