• Fire Science and Engineering
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• v.18 no.3
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• pp.45-50
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• 2004

Thermal degradation of PVC which used for insulator of 600V vinyl insulated wire has been studied by thermo gravimetry analysis and accelerated thermal aging test. The activation energy using thermo gravimetry analysis was determined by the kinetic methods, such as Kissinger and Flynn-Wall-Ozawa. The activation energy was determined to from 89.29 kJ/mol to 111.39 kJ/mol in 600V PVC insulated wire and from 97.80 kJ/mol to 119.25 kJ/mol in 600v heat-resistant PVC insulated wire. And also, the activation energy through a long-term thermal aging test was calculated by using Arrhenius equation In the low temperature of 8$0^{\circ}C$, 9$0^{\circ}C$, 10$0^{\circ}C$. The results showed that 600V PVC insulated wire was 92.16 kJ/mol, and 600v heat-resistant PVC insulated wire was 97.52 kJ/mol. Consequently, the activation energy of 600V heat-resistant PVC insulated wire is larger than 600V PVC insulated wire. Therefore, it can be predicted that 600V heat-resistant PVC insulated wire has a long-term stability relatively.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1089-1093
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• 1997

The physicochemical properties of erythritol were examined by measuring water absorption, solubility, water activity, heat stability, and viscosity compared to those of sucrose, xylitol, sorbitol and fructo-oligosaccharide. Erythritol showed the lowest water absorption and the highest water activity reducing capacity. In the solubility test of sweeteners, the saturation concentration of erythritol at $20^{\circ}C$ was 35.8%, which was the lowest solubility. Caramelization test and Maillard reaction test showed that erythritol was stabler than sucrose in heat treatment, while fructo-oligosaccharide showed the strongest reaction. The viscosity of erythritol was similar to that of other sweeteners at the same concentration (10%, 30% w/w). The viscosity of sweeteners increased exponentially with increasing concentration but decreased with increasing temperature following Arrhenius equation. The activation energy for flow of 30% erythritol solution was estimated to be 10.8 kcal/g mol.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.824-830
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• 1996

In order to minimize the deterioration of osmotic dried apple quality, the characteristics of mass transfer during osmotic dehydration such as solid gain(SG), weight reduction(WR) and moisture loss(ML) were investigated. Moisture and solid transfer were analyzed by Fick's law. The highest (equation omitted)E value was observed with severe browning at $60^{\circ}C.$ The concentration effect on (equation omitted)E were higher at high temperatures than at low temperatures. SG, WR and ML increased as immersion temperature, sugar concentration and immersion time increased. Higher concentration of sucrose led to more sucrose absorption resulting increase in SG. Diffusion coefficients of moisture increased with immersion temperature and sugar concentration. As concentration increased, diffusion coefficients of solids increased at $20^{\circ}C$ while it decreased at $40^{\circ}C$ and $60^{\circ}C.$ Arrhenius equation was appropriately explain the effect of temperature on diffusion coefficients. Moisture and solid diffusion showed high activation energy in 20 。Brix solution, compared with in 40 and 60 。Brix.

• Proceedings of the KSME Conference
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• 2004.11a
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• pp.1604-1610
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• 2004

A steady dilute premixed combustion at transonic speeds in a diverging channel is investigated. The model explores the nonlinear interactions between the near-sonic speed of the flow, the small changes in geometry from a straight channel, and the small heat release due to the one-step first-order Arrhenius chemical reaction. The reactive flow can be described by a nonhomogeneous transonic small-disturbance (TSD) equation coupled with an ordinary differencial equation for the calculation of the reactant mass fraction in the combustible gas. The asymptotic analysis results in the similarity parameters that govern the reacting flow problem. The model is used to study transonic combustion at various amounts of incoming, reactant mass, reaction rates, and channel geometries.

• 한국연소학회:학술대회논문집
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• 2006.04a
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• pp.167-171
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• 2006

The previous models for thermal behavior in the melting furnace were deterministic, composed of such a form that if the initial input conditions are determined, the results would have been come out by using the basic heat equilibrium equations. But making the experiment by trusting the analysis results, the melted slag is fortuitously set often, because temperature variation of the melted slag in the reaction process is not point function but path function. So in this study, a transient model was developed and verified by comparing with the experimental results.

• The Transactions of the Korean Institute of Electrical Engineers B
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• v.50 no.7
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• pp.338-346
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• 2001

In this paper, dc link currents for the three-phase diode rectifiers and PWM inverters are analyzed and an algorithm of estimating the life of dc link electrolytic capacitors using the analyzed ripple current is presented. Since the capacitor life is dependent on the operating temperature, the power dissipation in capacitors should be calculated. For this, the ESR(equivalent series resistance) model of the capacitor is derived and ripple currents through the capacitor are analyzed. Relating the power dissipation and the heat transfer equation, the internal operating temperature is calculated. Then, the capacitor life can be predicted by using Arrhenius's equation. An example for applications is given for the practical system.

• Transactions of the Korean Society of Mechanical Engineers
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• v.17 no.12
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• pp.3187-3195
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• 1993

Combustion of liquid-fuelled combustion in a high-temperature vitiated-air stream was studied. The mathematical formulation comprise the application of Eulerian conservation equation to the gas phase and Lagrangian equation of droplet motion. The latter is coupled with a droplet-tracking technique (PSI-CELL Model) which regard the droplet phase as a source of mass, momentum, and energy to the gaseous phase. Reaction rate is determined by taking into account the Arrhenius reaction rate based on a single-step reaction mechanism. The calculated profiles show somewhat uncertainess at the upstream, but bases data for designing the combustor followed by 2-phase flow were obtained.

• The Transactions of the Korean Institute of Electrical Engineers C
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• v.51 no.10
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• pp.473-478
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• 2002

Accelerated thermal aging conditions of polymeric materials were studied by Kissinger equation with TGA analysis. The activation energy was obtained from the slope of straight line of each specimen at the different TGA heating rate. Estimating activation energy from Kissinger equation was acquired, and the resulting calculation showed that 3.59, 3.0, 3.86, 3.73 for the PEEK, polyimide, polysulfone and Viton, respectively. The studied polymeric specimens are used for electrical penetration assembly in nuclear power plant. Accelerated aging time and temperature were also determined corresponding to actual service temperature and 41 years.

• Journal of Food Hygiene and Safety
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• v.26 no.3
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• pp.209-213
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• 2011

Physicochemical, microbiological and sensory characteristics were determined during storage at 15, 25, and 35$^{\circ}C$ for six months to predict shelf-life of four fried rice retort dishes. Thiobarbituric acid (TBA) values were increased significantly and pH and acid values did not show any significant differences. Microbiological contamination levels were estimated as safe. Sensory evaluation were tested over 4 points during storage period. It maintained the commercial value during the shelf-life. TBA value as an effective quality indicator was used to estimate shelf-life with Arrhenius equation. The estimated shelf-life were 1,408 days (46 months) for beef fried rice, 1,353 days (44 months) for Ham fried rice, 1,164 (38 months) days for chicken curry fried rice and 1,182 (39 months) days for bacon tuna fried rice. In conclusion, shelf-life of all four fried rice dishes was predicted as longer than three years (36 months) at room temperature.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.706-713
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• 2001

The influencing factor in drying characteristics of fluidized bed drying with different drying conditions for husked barley were carried out. This fluidized drying mechanism of husked barley was consisted of consecutive two falling rate parts, first falling rate period and second falling rate period without showing constant rate period. The drying rate constant was increased with decreasing charged amount and relative humidity and increasing air temperature and air velocity. Since the drying rate constant expressed by Arrhenius type equation in the falling rate period showed good linearity, the falling rate period was condsidered as the controlling step. The activation energy of first falling step was 1,100 cal/gmol, while for second falling step the values showed 1,600 cal/gmol.