• 연구논문집
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• 통권30호
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• pp.15-23
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• 2000

In this study, develop the thermal pump using water evaporation and condensation. Vapor from heating room moves up to pumping room and press the water of pumping room. Consequently water is pumped out to water tank. Then hot vapor direct contact with cold water in condensing room after pumping process. At this time, pressure of condensing room is down to-5kPa and suck in water of tank. This pump executes self ping and good durability because of no mechanical moving parts. Thermal pump is pumped cyclic so that, this pump is not used single. Therefore thermal pump of hot water boiler used to multi-stage for stable pumping rate. As the result of performance test, the developed thermal pump proves pumping action of water evaporation/condensation. And total volume flow rate is 500liter during one hour. If three thermal pump is installed parallel, this pump can use to the hot water boiler in the 300,000kcal/h class.

• 에너지공학
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• 제18권4호
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• pp.213-220
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• 2009

수분의 함량이 높은 저품위탄을 건조시키기 위하여 유중 건조 방법에 대해 조사하였다. 최적의 건조 조건을 선정하기 위하여 최종온도, 석탄과 등유의 혼합비율, 석탄 또는 등유의 양, 혼합물의총량, 교반방법에 따른 석탄의 건조 특성을 관찰하였다. 최종온도가 $120^{\circ}C$ 이하일 때는 완전한 증발이 이루어지지 않았으며, $130^{\circ}C$ 이상인 경우에는 수분의 증발량에 큰 차이가 나타나지 않았다. 석탄과 등유의 혼합비율에서 석탄의 양이 증가 할수록 수분의 증발이 잘 이루어짐에 따라, 열에너지의 전달이 수분의 증발에 미치는 영향보다 증발한 수분이 등유 속에서 배출되기 위하여 필요한 에너지가 더 큰 것으로 나타났다. 혼합물의 총량이 많은 경우에는 건조후의 수분 함량이 더 낮아지지만 많은 시간이 소모되는 반면, 적은 경우에는 수분 함량을 일정한 수준 이하로 낮추기 어려운 반면에 짧은 시간에 일정한 함량까지 수분을 증발시킬 수 있는 것으로 나타났다. 따라서 등유와 석탄 혼합물의 유동성이 확보되는 한도 내에서 등유의 양을 가능한 줄이는 것이 석탄의 건조에 유리한 것으로 판단되었다. 한편, 질소를 이용한 교반과 진공을 개별적으로 적용한 경우에는 증발량이 향상되었다.

• Restorative Dentistry and Endodontics
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• 제35권5호
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• pp.321-334
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• 2010

연구목적: 본 연구는 상아질 접착제의 잔류 용매가 접착 효율에 미치는 영향을 평가하고자 하였다. 연구 재료 및 방법: 본 연구에서는 5세대 2단계 산부식형 접착제와 7세대 단일과정 자가부식형 접착제를 사용하였다. 상아질 접착제의 증발률과 전환률, 적용 후 용매의 공기건조 방법에 따른 미세인장결합강도를 측정하였으며 접착 계면을 FE-SEM을 이용하여 관찰하였다. 결과: 1. 시간에 따라 접착제의 증발률은 증가하나 접착제의 종류에 따라 증가 양상이 서로 달랐다. 2. 대부분 전환률은 증발률에 비례하는 경향을 나타내었다. 3. 공기건조 방법에 따라 결합강도는 대부분 under군, control군, over군 순으로 증가하는 양상을 나타내었다. 4. FE-SEM에서 아세톤을 용매로 사용하는 접착제는 공기건조 방법에 따라 droplet이나 gap이 관찰되었다. 결론: 상아질 접착제의 잔류 용매는 접착 효율에 부정적인 영향을 미치기 때문에, 상아질 접착제의 선택과 사용 시 용매의 종류와 특징에 대한 적절한 이해가 필요할 것이다.

• 한국분무공학회지
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• 제24권4호
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• pp.203-208
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• 2019

In general, the oxi-nitriding method is well known as such a surface treatment way for substantial enhancement in corrosion resistance, even comparable to that of titanium. However, there are still lacks of information on thermal performance of the oxi-nitriding surface being of additional compound layers on the base substrate. Above all, the quantitative measurement of its thermal performance still was not evaluated yet. Thus, the present study experimentally measures the thermal resistance of the oxi-nitriding surface during droplet evaporation and then estimates heat transfer performance with the use of the onedimensional heat transfer model in vertical direction. From the experimental results, it is found that the total evaporation time slightly increased with the thermal resistance caused by the oxi-nitriding layer, showing a maximum difference of approximately 20% with that of the bare surface. Although the heat transfer performance of oxi-nitriding surface became slightly lower than that of the bare surface, the oxi-nitriding surface exhibits much better heat transfer performance compared to titanium.

• 한국가시화정보학회지
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• 제15권1호
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• pp.25-31
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• 2017

This study aims to visualize the Marangoni flow inside a droplet placed on heated hydrophobic surface and to measure its internal velocity field. The experimental result shows that the internal velocity increases with the increase of the plate temperature. In addition, the temperature difference induces the initial flow and drives the Marangoni circulation inside the droplet as soon as the evaporation starts (i.e. the thermal Marangoni flow). The fluorescence particles in the droplet trace two large-scale counter-rotating vortex pairs yielding the downwards flow along the vertical central axis. These vortex pairs gradually become small and move towards the contact line as time goes by, and this Marangoni flow sustains only for a half of the total evaporation time.

• 설비공학논문집
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• 제15권5호
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• pp.397-405
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• 2003

Heat and fluid flow in a compressor into which liquid refrigerant is injected for the purpose of reducing discharge gas temperature in a heat pump system has been numerically studied. A mechanistic approach encompassing liquid jet breakup and droplet evaporation has been performed to investigate the effects of liquid injection on the spacial and temporal variation of the gas temperature and pressure inside the compressor cylinder. Various parameters, such as liquid injection mass, time, duration and droplet size, are considered in the present study to elucidate the flow field inside the compressor. As the injection mass is increased, discharge gas temperature is decreased, while the pressure is increased due to the added mass of the injection. For the injected liquid mass corresponding to 15% of the total vapor mass in the cylinder, the discharge gas temperature drops by 22.4 K. It is observed that the droplet size plays a major role in the evaporation rate of the droplets that determines the degree of the discharge temperature drop.

• 한국농공학회지
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• 제30권3호
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• pp.25-37
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• 1988

The purpose of this study is to fmd out the bask data for irrigation plans of tomato and chinese cabbage during the growing period, such as total amount of evapotranspiration, coefficients of evapotranspiration at each growth stage, the peak stage of evapotranspiration, the maximum evapotranspiration, optimum irrigation point, total readily available moisture and intervals of irrigation date. The plots of experiment were arranged with split plot design which were composed of two factors, irrigation point for main plot and soji texture for split plot, and three levels, irrigation points with PF 1.8, PF 2.2, PF 2.6 for tomato and those with PF 1.9, PF 2.3, PF 2.7, for Chinese cabbage, soil textures of silty clay, sandy loam and sandy soil for both tomato and Chinese cabbage, with two replications. The results obtained are summarized as follows 1. There was the highest significant correlation between the evapotranspiration and the pan evaporation, beyond all other meteoralogical factors considered. Therefore, the pan evaporation is enough to be used as a meteorological index measuring the quantity of evapotranspiration. 2. 1/10 probability values of maximum total pan evaporation during growing period for tomato and Chinese cabbage were shown as 355.8 mm and 233.0 mm, respectively, and those of maximum ten day pan evaporation for tomato and Chinese cabbage, 68.0 mm and 43.8 mm, respectively. 3. The time that annual maximum of ten day pan evaporation can be occurred, exists at any stage of growing period for tomato, and at any growth stage till the late of Septemberfor Chinese cabbage. 4. The magnitude of evapotranspiration and of its coefficient for tomato and Chinese cabbage was occurred in the order of pF 1.8>pF 2.2>pF 2.6 and of pF 1.9>pF 2.3>pF 2.7 respectively in aspect of irrigation point and of silty clay>sandy loam>sandy soil in aspect of soil texture. 5. 1/10 probability value of evapotranspiration and its coefficient during the growing period of tomato were shown as 327.3 mm and 0.92 respectively, while those of Chinese cabbage, 261.0 mm and 1.12 respectively. 6. The time that maximum evapotranspiration of tomato can be occurred is at the date of fortieth to fiftieth after transplanting and the time for Chinese cabbage is presumed to he in the late of septemben At that time, 1/10 probability value of ten day evapotranspiration and its coefficient for tomato is presumed to be 74.8 mm and 1.10 respectively, while those of Chinese cabbage, 43.8 mm and 1.00. 7. In aspect of only irrigaton point, the weight of raw tomato and Chinese cabbage were mcreased in the order of pF 2.2>pF 1.8>pF 2.6 and of pF 1.9>pF 2.3>pF 2.7, respectively but optimum irrigation point for tomato and Chinese cabbage, is presumed to be pF 2.6 - 2.7 if nonsignificance of the yield between the different irrigation treatments, economy of water, and reduction in labour of irrigaion are synthetically considered. 8. The soil moisture extraction patterns of tomato and Chinese cabbage have shown that maximum extraction rate exists at 7 cm deep layer at the beginning stage of growth m any soil texture and that extraction rates of 21 cm to 35 cm deep layer are increased as getting closer to the late stage of growth. And especially the extraction rates of 21 cm deep layer and 35 cm deep layer have shown tendency to be more increased in silty clay than in any other soils. 9. As optimum irrigation point is presumed to be pF Z6-2.7, total readily available moisture of tomato in silty clay, sandy loam and sandy sofl becomes to be 19.06 mm, 21.37 mm and 20.91 mm respectively while that of Chinese cabbage, 18.51 mm, 20.27 mm, 21.11 mm respectively. 10. On the basis of optimum irrigation point with pF 2.6 - 2.7 the intervals of irrigation date of tomato and Chinese cabbage at the growth stage of maximum consumptive use become to be three days and five days respectively.

• 한국농공학회지
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• 제31권3호
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• pp.41-56
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• 1989

The purpose of this study is to find out the basic data for irrigation plans of garlic and cucumber during the growing period, such as total amount of evapotranspiration, coefficients of evapotranspiration at each growth stage, the peak stage of evapotranspiration and the maximum evapotranspiraton, optimum irrigation point, total readily available moisture, and intervals of irrigation date. The plots of experiment were arranged with split plot design which were composed of two factors, irrigation point for main plot and soil texture for split plot, and three levels ; irrigation points with pP 1.7-2.1, pP 2.2-2.5, pP 2.6-2.8, for garlic and those with pP 1.9, pF 2.3, pP 2.7, for cucumber, soil textures of silty clay, sandy loam and sandy soil for both garlic and cucumber, with two replications. The results obtained are summarized as follows 1.There was the highest significant correlation between the avapotranspiration of garlic and cucumber and the pan evaporation, beyond all other meteorological factors considered, as mentioned in the previous paper. Therefore, the pan evaporation is enough to be used as a meteorological index measuring the quantity of evapotranspiration. 2.1/10 probability values of maximum total pan evaporation during growing period for garlic and cucumber were shown as 495.8mm and 406.8mm, respectively, and those of maximum ten day pan evaporation for garlic and cucumber, 63.8mm and 69.7mm, respectively. 3.The time that annual maximum of ten day pan evaporation can be occurred, exists at any stage between the middle of May and the late of June(harvest period) for garlic, and at any stage of growing period for cucumber. 4.The magnitude of evapotranspiration and of its coefficient for garlic and cucumber was occurred in the order of pF 1.7-2.1>pF 2.2-2.5>pF 2.6-2.8 and of pF 1.9>pF 2.3>pF2.7 respectively in aspect of irrigation point and of sandy loam>silty clay>sandy soil in aspect of soil texture for both garlic and cucumber. 5.The magnitude of leaf area index was shown in the order of pF 2.2-2.5>pF 1.7-2.1>pF 2.6-2.8 for garlic and of pF 1.9>pF 2.3>pF 2.7 for cucumber in aspect of irrigation point, and of sandy loam>sandy soil>silty clay in aspect of soil texture for both garlic and cucumber. 6.1/10 probability value of evapotranspiration and its coefficient during the growing period for garlic were shown as 391.7mm and 0.79 respectively, while those of cucumber, 423.lmm and 1.04 respectively. 7.The time the maximum evapotranspiration of garlic can be occurred is at the date of thirtieth before harvest period and the time for cucumber is presumed to be at the date of sixtieth to seventieth after transplanting, At that time, 1/10 probability value of ten day evapotranspiration and its coefficient for garlic is presumed to be 65.lmm and 1.02 respectively, while those of cucumber, 94.8mm and 1.36 respectively. 8.In aspect of irrigation point, the weight of raw garlic and cucumber were increased in the order of pF 2.2-2.5>pF 1.7-2.1>pF 2.6-2.8 and of pF 1.9>pF 2.3>pF 2.7 respectively. Therefore, optimum irrigation point for garlic and cucumber is presumed to be pF 2.2-2.5 and pF 1.9 respectively, when the significance of yield between the different irrigation treatments is considered. 9.Except the mulching period of garlic that soil moisture extraction patterns were about the same, those of garlic and cucumber have shown that maximum extraction rate exists at 7cm deep layer at the beginning stage after removing mulching for garlic and at the beginning stage of growth for cucumber and that extraction rates of 21cm to 35cm deep layer are increased as getting closer to the late stage of growth. 10.Total readily available moisture of garlic in silty clay, sandy loam, sandy soil become to be 18.71-24.96mm, 19.08-25.43mm, 10.35- 13.80mm respctively on the basis of the optimum irrigation point with pF 2.2-2.5, while that of cucumber, 11.8lmm, 12.03mm, 6.39mm respectively on the basis of the optimum irrigation point with pF 1.9. 11.The intervals of irrigation date of garlic and cucumber at the growth stage of maximum consumptive use become to be about three and a half days and one and a half days respectively, on the basis of each optimum irrgation point.

• 한국표면공학회지
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• 제19권2호
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• pp.51-58
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• 1986

A theoretical model was proposed to predict the rate of particles impinging on the negatively biased substrate and the total kinetic energy per unit time. The model takes into an account of kinetic theory based on Maxwell statistics and elementary plasma theory, incorporated with Hertz-Knudsen's evaporation theory. It is found that as the bias potential increases the ion flux and kinetic energy increases to a value above which the effect of potential is insignificant.

• 한국관광식음료학회지:관광식음료경영연구
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• 제15권1호
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• pp.127-136
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• 2004

This study was conducted to investigate the changes in physico-chemical characteristics of beef tenderloin steak by oven roasting at different internal temperatures. 1. Cooking time required for the internal temperatures of 60, 70 and $80^{\circ}$ of steaks were 15min, 23min and 28min, respectively, and standing time of cooked beef steaks were 10.5min at $60^{\circ}$, 9.4min at $70^{\circ}$ and 8.5min at $80^{\circ}$, respectively. 2. Total losses and evaporation losses were larges in cooked steaks at $60^{\circ}$ and $70^{\circ}$ than that of $80^{\circ}$ cooking. Total losses were 14.5% by cooking at $60^{\circ}$, 23.3% at $0^{\circ}$ and 26.6% at $80^{\circ}$ respectively. As internal temperature of meat was increased, moisture and fats content was decreased and protein content of meat was not changed.