• 제목/요약/키워드: High Pressurized Jets

검색결과 5건 처리시간 0.02초

노즐 형상비에 따른 고압 분사류의 유동특성에 관한 실험적 연구 (Experimental Study on the Flow Characteristics of High Pressurized Jets Depending upon Aspect Ratio)

  • 남궁정환;이상진;김규철;이삼구;노병준
    • 대한기계학회:학술대회논문집
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    • 대한기계학회 2002년도 학술대회지
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    • pp.233-236
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    • 2002
  • The high-pressurized spray nozzle is used f3r special washing and cutting with strong impact force. The performance of this nozzle, which focused on spray penetration and radial dispersion, was mainly investigated to maximize the momentum and minimize the flow loss. Hence, our experimental research was conducted by changing the aspect ratio ranging from 0 to 3 with nozzle outlet of 1.1. The spray trajectory far high-pressurized water was experimentally investigated using PDPA diagnostics, which was available at spray downstream region. As the spray at upstream near the nozzle exit did not show the improved disintegration. The results showed empirical correlation with regard to non-dimensional axial velocity distribution, spray penetration, and radial spreading rate with photographic visualization.

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습식 마늘박피 시스템 개발 (III) - 미생물 제어 시스템의 도입 - (Development of a Garlic Peeling System Using High-Pressure Water Jets (III) - Introduction of a microbial control system -)

  • 김정호;배영환
    • Journal of Biosystems Engineering
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    • 제30권1호
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    • pp.17-24
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    • 2005
  • An efficient microbial control system was introduced into a garlic peeling system using pressurized water in order to improve the quality and the shelf-life of peeled garlic. High microbial density of the spoiled peeled garlic and the water used for peeling and washing indicated that an efficient microbial control system is necessary far the peeling system. Though Pseudomonas spp. and Penicillium spp. were closely related to the spoilage of peeled garlic, the spoilage of peeled garlic was thought to be caused mainly by nonspecific increase in microbial density. The shelf-life of the garlic peeled by pressurized water was longer than that of the garlic peeled by pressurized air, and the degree of damage had great effect on the shelf-life of peeled garlic. Ozonated water was effective in decreasing the microbial contamination and in increasing the shelf-life of peeled garlic. Based on the findings of the study, following improvements were made to the garlic peeling system using pressurized water; 1) the water circulation system was modified in order to completely separate the water for washing from the water for garlic peeling, 2) filtration and cooling equipments were introduced into the circulation system of the water for peeling, and 3) an ozone generator which could continuously supply ozonated water (dissolved ozone concentration of 0.4 ppm) was attached to the circulation system of the water for washing.

축소형 초고압 분사 시스템의 노즐 형상에 따른 초음속 액체 제트 분무 특성에 관한 연구 (Spray Characteristics of Supersonic Liquid Jet by a Nozzle Geometry of Miniature High-Pressure Injection System)

  • 신정환;이인철;김희동;구자예
    • 한국추진공학회:학술대회논문집
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    • 한국추진공학회 2010년도 제35회 추계학술대회논문집
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    • pp.177-180
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    • 2010
  • 고압관, 가압관, 발사관으로 구성된 Ballistic Range의 일종인 2단식 경가스 총을 사용하여 초음속 액체 제트의 분무 특성을 연구하였다. 135 bar의 압축공기는 고압관과 가압관 사이에 OHP필름으로 구성된 격막을 파열시킨 후 가압관의 발사체를 약 250 m/s의 속도로 가속하였다. 가속된 발사체는 액체 저장부에 충돌하여 액체를 초고압으로 가압한 후 초음속으로 분사시키며, 특히 초음속 액체 제트는 미립화된 다중 제트의 형태를 나타내고 액체 제트 전방 영역에서 충격파를 수반한다. 다양한 분사 노즐의 기하학적 형상에 대한 분무시험결과 초음속 액체 제트의 속도와 충격파 각도가 각각 다르게 생성되었으며, L/d가 9.9, 11.9, 23.8의 조건에 대하여 L/d가 23.8의 경우에 액체 제트의 분사속도가 마하수 1.53으로 가장 낮게 측정되었다.

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습식 마늘박피 시스템 개발 (IV) - 상업용 시스템의 구조와 성능 - (Development of a Garlic Peeling System Using High-Pressure Water Jets (IV) - Structure and performance of a full-scale system in operation -)

  • 배영환;양규원;백성기;김정호;장영창;이수희
    • Journal of Biosystems Engineering
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    • 제30권1호
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    • pp.25-31
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    • 2005
  • There are more than three hundred garlic peeling facilities in Korea and most of them use pressurized air for skin peeling operation. One of the major problems of using air for the peeling operation is the occurrence of excessive bruises on the flesh of peeled garlic which causes easy microbial contamination and shortening of the shelf lift. To reduce the occurrence of bruises during the peeling operation, a new type of garlic peeling system was developed which use pressurized water. In this system, high pressure water jets were used to separate garlic bulbs and to peel the skin of garlic cloves. Six commercial systems of this type had been developed and installed at several locations in Korea. The design and performance of the latest system according to three pressure levels were described in this paper. Peeling efficiency of the system was as high as $64.7\%$ in one cycle of peeling operation by three chambers installed in series. Incorporation of a sorting system based on machine vision and re-circulation of unpeeled and partially-peeled garlic enhanced peeling efficiency by additional $30\%$, resulting in total peeling efficiency of the final products of approximately $95\%$. Peeling capacity of the system was over 400 kg per hour.

초음속 후향 계단 유동에서 액체 분사로 인한 초음속 제트의 구조 변화 (Structural Change of Supersonic Jet Due to Liquid Injection in Supersonic Backward Facing Step Flow)

  • 안상훈;한두희;최한영;서성현;성홍계
    • 항공우주시스템공학회지
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    • 제13권6호
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    • pp.9-16
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    • 2019
  • 초음속 유동이 흐르는 후향 계단에서 액체 제트가 수직으로 분사되는 유동의 혼합 특성에 대한 실험적 연구를 수행하였다. 작동 유체는 질소와 물을 사용하였다. 쉐도우그래프 기법을 사용하여 유동을 가시화하였으며, 초고속 카메라로 촬영된 영상은 시간 평균화 처리를 통해 분석에 사용하였다. 액체 제트의 주입구는 초음속 질소가스 유동에 의해 생성되는 재순환 영역 내부에 위치하며 유동방향에 수직하게 분사된다. 실험 조건은 질소가스 챔버와 액체 가압탱크의 압력에 따라 나누었다. 각 실험 조건에서 분사된 액체 제트의 침투 깊이와 마하 디스크의 생성 위치의 변화를 관찰하였으며, 운동량비에 따른 유동의 구조 변화에 대해 고찰하였다.