• Journal of Energy Engineering
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• v.26 no.3
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• pp.105-112
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• 2017

A lot of piping systems have been used from nuclear power systems to water supply systems. The maintenance of the piping systems is needed to ensure proper operation of the piping systems. Failure of the large pipe systems especially such as KDHC(Korea District Heating Corporation) can be a matter directly related to the enterprise productivity and profitability. It can also lead to very important issues in promoting public safety and convenience. Therefore a method of quick and safety repairs have been emerged as the most important problem. In this study, freezing seal isolation method using liquid nitrogen cryogenic refrigerant was developed for the maintenance of a pre insulated heat transport pipe of KDHC with a diameter of 300 mm. In this study, by employing computational analysis techniques we performed the flow and heat transfer analysis for the targeted pre insulated heat transfer pipe and freezing seal jacket(ice-Plug) and have selected for optimal system. The detailed design model based on the results of the computational analysis finally was produced. A laboratory-scale test apparatus were designed and the freezing seal isolation self-test carried out. Also the performance assessment tests in the test bed of KDHC were carried out for on-site application.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.22 no.8
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• pp.645-649
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• 2009

We investigated the effects of a high density $O_2$ plasma treatment on the structural and electrical properties of Ga-, B- codoped ZnO (GZOB) films. The GZOB films were deposited on polymer substrate without substrate heating by DC magnetron sputtering. Prior to the GZOB film growth, we treated a polymer substrate with highly dense inductively coupled oxygen plasma. The optical transmittance of the GZOB film, about 80 %, was maintained regardless of the plasma pre-treatment. The resistivity of the GZOB film on PC substrate decreased from 9.08 ${\times}$ $10^{-3}$ ${\Omega}-cm$ without an $O_2$ plasma pre-treatment to 2.12 ${\times}$ $10^{-3}$ ${\Omega}-cm$ with an $O_2$ plasma pre-treatment. And PES substrate decreased from 1.14 ${\times}$ $10^{-2}$ ${\Omega}-cm$ without an $O_2$ plasma pre-treatment to 6.13 ${\times}$ $10^{-3}$ ${\Omega}-cm$ with an $O_2$ plasma pre-treatment.

• Environmental Engineering Research
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• v.12 no.1
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• pp.1-7
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• 2007

Most of the herb residue producing from oriental medical clinics(OMC) and hospitals(OMH) is wasted in Korea. To develop of adsorbent for removing heavy metal from wastewater, the various pre-treatment methods of the herb residue were evaluated by potentiometric titration, Freundlich isotherm adsorption test and the kinetic adsorption test. The herb residue was pre-treated for increasing the adsorption capacity by cleaning with distilled water, 0.1 N HCl and 0.1 N NaOH and by heating at $370^{\circ}C$ for 30 min. It showed a typical weak acid-weak base titration curve and a short pH break like commercial activated carbon during photentiometric titration of pre-treated herb residue. The log-log plots in the Freundlich isotherm test were linear on the herb residue pre-treated with NaOH or HCl like commercial activated carbon. The adsorption capacity(qe) in the Freundlich isotherm test for $Cr^{6+}$ was 1.5 times higher in the pre-treated herb residue with HCl than in activated carbon. On the other hand the herb residue pre-treated with NaOH showed the good adsorption capacities for $Pb^{2+}$, $Cu^{2+}$ and $Cd^{2+}$ even though those adsorption capacities were lower than that of activated carbon. In kinetic test, most of heavy metals removed within the first 10 min of contact and then approached to equilibrium with increasing contact time. The removal rate of heavy metals increased with an increase of the amount of adsorbent. Likewise, the removal rates of heavy metals were higher in the herb residue pre-treated with NaOH than in that pre-treated with HCl. The adsorption preference of herb residues pre-treated with NaOH or HCl was $Pb^{2+}>Cu^{2+}$ or $Cd^{2+}>Cr^{6+}$ in the order. Conclusively, the herb residue can be used as an alternative adsorbent for the removal of heavy metals depending on pr-treatment methods.

• 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.

• Journal of Life Science
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• v.13 no.4
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• pp.481-491
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• 2003

A squid meat has 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 90$^{\circ}C$ for 60 minutes. Effect for jelly strength of starch additives wheat starch, potato starch and com starch were examined. The jelly strength of heat induced gels differed from the levels of additives. In case of adding starch, potato starch was resulted in the superior jelly strength than the other starchs, wheat starch and corn starch, at any levels. Optimum concentration was 10%(w/w) at every additives. Folding test value was B at added 10% and this value was mean good product. Data of jumbo and flying squid meat paste products added potato starch, corn starch and wheat starch of 10% were shown below, jelly strengths were 858${\pm}$34∼1020${\pm}$37gㆍcm and 966${\pm}$33∼l148${\pm}$45gㆍcm and moisture contents were 72.43∼73.04% and 71.61∼72.78%, respectively. To adding edible agar and sea tangle, showed the highest jelly strength (edible agar>sea tangle, flying squid>jumbo squid) at added 0.5%(w/w) concentration.

• Journal of Advanced Marine Engineering and Technology
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• v.38 no.6
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• pp.688-697
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• 2014

In this study, electrode bonding technology needed for high density of rechargeable battery is studied, which is recently researched for electric vehicle, the small leisure vessel. For the alternative overcoming the limit of stacking amount able to be stacked by conventional ultrasonic welding, the low temperature bonding method, eligible for minimum of degeneration of chemical activator on the electrode surface which is generated by thermal effect as well as the increase of conductivity and tension strength caused by electrode bonding using filler metal, not using conventional direct heating on the electrode material method, is studied. Specifically to say, recently used more generally the ultrasonic welding and spot welding method are not usable for satisfying stable electric conductivity and bonding strength when much electrode is stacking bonded. If the electrical power is unreasonably increased for the welding, due to the effect of welding temperature, deformation of electrode and activating material degeneration are caused, and after the last packaging, decline of electrical output and generating heat cause to reduce stability of battery. Therefore, in this study, induction heating system bonding method using high frequency heating and differentiated electrode method using filler metal pre-treatment of hot dipping are introduced.

• Journal of the Institute of Convergence Signal Processing
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• v.19 no.2
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• pp.61-67
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• 2018

Welding preheating means that the surface of the base material to which the metal is welded before the main welding is heated to a constant temperature. It prevents the cracks of the adjacent influences such as reduction of material hardening degree by controlling the cooling rate, suppression of segregation of impurities, prevention of thermal deformation, and moisture removal. For this reason, it is a necessary operation for high quality welding. Induction heating is an efficient heating method that converts electric energy into heat energy by applying electromagnetic induction phenomenon. Compared with combustion heat generated by gas and liquid, it is clean, stable, and economical as well as rapid heating. It can be heated regardless of the shape, depth and material of the heating body by modifying the shape of the frequency and the coil with a simple structure. In this paper, we implemented a low frequency welding preheating system using induction heating technique and observed the temperature changes of coil resistance, inductance and automotive transmission parts according to the height of each transmission in winding coil for three kinds of automotive transmission parts. We confirmed that the change of current is a very important factor in the low frequency heating.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.970-980
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• 2018

We evaluated the effects of pre-cooking methods on the quality of reheated marinated pork loin. Frozen marinated pork loins cooked using various methods (boiling, grilling, pan frying, infrared cooking, and superheated steam cooking) were reheated in a microwave, and their pH, color, cooking loss, re-heating loss, total loss, thiobarbituric acid reactive substance (TBARS) value, sensory properties, and shear force were determined. Although all parameters varied with different cooking methods, lightness values and TBARS values showed the tendency to decrease and increase, respectively, after reheating. Superheated steam-cooked samples showed the lowest values of cooking loss, total loss, TBARS value, and shear force (p<0.05) and the highest lightness, redness, and yellowssness values and juiciness, chewiness, and overall acceptability scores (p<0.05). These results show that pre-cooking with superheated steam maintains the quality characteristics of marinated pork loin upon reheating. Therefore, pre-cooking with superheated steam may be beneficial for the commercial distribution of frozen cooked marinated pork loin.

• Journal of Ocean Engineering and Technology
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• v.9 no.1
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• pp.101-110
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• 1995

In SMA(Shape Memory Alloy), the degradation by fatigue is one of the most important problems to be overcome, when SMA is used for robot-actuator materials. The actuator is operated repetitively for long time and its repeating operation develops the fatigue degradation of SMA. The fatigue degradation changes the transformation temperature and deformation behavior and results in inaccurate operation and deformation which results form repeating operation is to be investigated in advance and the scheme to resolve those problems have to be made for the design of actuator. In this paper, for the improvement of the fatigue degradation by repetive movement and better control of the correct movement by the stability of martensite transformation in the development of Robots actuator, Pre-strain(0, 1.5, 5, 8%) are loaded in the specimens and fatigue testing were carried out by the method of heating and cooling in direct condition. From the results of these experiments, the effect on pre-strain which affect the transformation characteristic and fatigue degradation phenomena were correctly investigated.

• Journal of the Korean Wood Science and Technology
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• v.47 no.5
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• pp.567-578
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• 2019

A common problem with fast-growing hardwoods is dimensional instability that limits use of their wood. In this study, we investigated the effects of pre-drying methods, temperatures, and heating duration on the specific gravity, water absorption, and dimensional stability of three tropical fast-growing hardwoods, jabon (Neolamarckia cadamba Roxb.), sengon (Falcataria moluccana Miq.), and mangium (Acacia mangium Willd.). Wood samples were pre-dried by two methods (fan and oven at $40^{\circ}C$), and heat treatments were performed at three temperatures (120, 150, and $180^{\circ}C$) for two different time periods (2 and 6 hours). The specific gravity, water absorption, dimensional stability, and structural changes of the samples were evaluated. The results revealed that heat treatments slightly reduced the specific gravity of all three wood species. In addition, the heat treatments reduced water absorption and significantly improved dimensional stability of the samples. Oven pre-drying followed by heat treatment at $180^{\circ}C$ for 6 hours resulted in good physical improvement of jabon and sengon wood. Fan pre-drying followed by heat treatment at $180^{\circ}C$ for 2 hours improved the physical properties of mangium wood. The heat treatment shows a promising technique for improving the physical characteristic of fast growing hardwoods.