• Journal of agriculture & life science
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• v.43 no.6
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• pp.111-115
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• 2009

This study was conducted to develop the ultrasonic dryer because present drying methods (heat convection, microwave, vacuum, etc.) could not improve the drying consumption energy, decrease of quality and drying ratio by physical limitation. The drying tests were conducted with four levels (No. 1 only non-heated air, No. 2 only ultrasonic, No. 3 only heated air and No. 4 ultrasonic with heated air) and measuring weight of samples after drying carrot and ginseng slices for 30 minutes. The result of test is that the drying ratio was highest in the level of No. 4 ultrasonic with heated air. The sliced carrot's drying ratio was 22.4% (w.b.)/h and sliced ginseng's drying ratio was 3.8% (w.b.)/h. The discoloration and twist of samples was appeared on using only heated air like No. 3.

• The Transactions of the Korean Institute of Power Electronics
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• v.26 no.5
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• pp.325-333
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• 2021

A 3 kW grid-tied PV inverter with Gallium nitride high-electron mobility transistor (GaN HEMT) for domestic commercialization was developed using boost converter and full-bridge inverter with LCL filter topology. Recently, many GaN HEMTs are manufactured as surface mount packages because of their lower parasitic inductance characteristic than standard TO (transistor outline) packages. A surface mount packaged GaN HEMT releases heat through either top or bottom cooling method. IGOT60R070D1 is selected as a key power semiconductor because it has a top cooling method and fairly low thermal resistances from junction to ambient. Its characteristics allow the design of a 3 kW inverter without forced convection, thereby providing great advantages in terms of easy maintenance and high reliability. 1EDF5673K is selected as a gate driver because its driving current and negative voltage output characteristics are highly optimized for IGOT60R070D1. An LCL filter with passive damping resistor is applied to attenuate the switching frequency harmonics to the grid-tied operation. The designed LCL filter parameters are validated with PSIM simulation. A prototype of 3 kW PV inverter with GaN HEMT is constructed to verify the performance of the power conversion system. It achieved high power density of 614 W/L and peak power efficiency of 99% for the boost converter and inverter.

• Journal of the Computational Structural Engineering Institute of Korea
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• v.33 no.6
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• pp.375-382
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• 2020

Owing to the rapid development of infrared guided weapon systems, the threat to aircraft survivability is constantly increasing, and research on infrared stealth technologies are being conducted to ensure aircraft survival. In this study, we analyze the minimum infrared signature of an aircraft according to its flight altitude by considering the characteristics of infrared guided missiles, which detect the contrast signature between the aircraft and background. We conducted computational fluid dynamics simulations for the convective coefficient, and heat transfer simulations were performed considering convection, conduction, and radiation for flight conditions. Thus, we obtained the surface temperature distribution of the aircraft and analyzed the aircraft infrared signature based on the flow characteristics around it. Furthermore, the optimum emissivity for the minimum infrared signature was derived, and the effect of the infrared signature was analyzed when this optimum emissivity was applied to the fuselage surface for each flight condition.

• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.533-539
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• 2009

Frying is the most popular cooking style used in food service institutions in Korea because fried dishes are well accepted by students. However, trans fat contents reduction have recently been required in many foods for health reasons Therefore, alternatives to frying such as oven baking or roasting are being used in many institutions. Steam convection ovens provide dry heat as well as steam so that they can be used to make a wide variety of Korean dishes. In this study, a menu acceptance test was conducted over 2 weeks. Pork, chicken, fish and potato dishes cooked by conventional cooking methods were served for 4 successive days, after which the same dishes were prepared using the oven. Overall, 322 junior high school students evaluated the traditionally cooked foods, while 316 evaluated the oven cooked foods. Comparison of the foods prepared using both methods only revealed a significant difference in the acceptability of foods on the fish menu (p<0.05). Specifically, the acceptance of fried fish was higher than that of the oven baked fish. Additionally, overall acceptance of the menu by males was higher than the acceptance by girls. Furthermore, students who had the preference for special ingredients showed a higher menu acceptance for the menu cooked with those ingredients. On average, approximately 25% of the meal was not consumed and left as plate waste. The portion of the fried fish not consumed was smaller than that of the oven cooked fish, but the portion not consumed did not vary based on cooking method for any other foods evaluated. Overall, it is expected that the oven cooking method will be a good substitute for frying or other cooking method for traditional Korean dishes.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.37 no.8
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• pp.717-724
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• 2013

Urea-SCR technology is known as one of the powerful NOx reduction systems for vehicles as well as stationary applications. For its consistent and reliable operation in vehicle applications, however, the freezing and melting of the urea solution in cold environments have to be resolved. In this study, therefore, a numerical study of three-dimensional unsteady problems was analyzed to understand the urea freezing and heating phenomena and heat transfer characteristics in terms of urea liquid volume fraction, temperature profiles, and phase change behavior in urea solutions with time by using the commercial software Fluent 6.3. As a result, it was found that the freezing phenomenon proceeds with a phase change from the tank wall to the center, whereas the melting phenomenon occurs faster in the upper part of the storage tank by natural convection and in the adjacent part of the coolant pipe than in other parts. Furthermore, approximately 190 s were required to obtain 1L of urea solution using a 4-coiled coolant heater under conditions of $70^{\circ}C$ and 200 L/h.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.9
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• pp.126-132
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• 2016

This study numerically investigates the characteristics of chemical reactions and thermal deformation in a steam reformer. These phenomena are significantly affected by the high-temperature burner gas and the process gas conditions. Because the high temperature of the burner gas ranges from 800 to 1000 K, the reformer tubes undergo substantial thermal deformation, eventually resulting in structural failure. Thus, it is necessary to understand the characteristics of the reaction and thermal deformation under the operating conditions to evaluate the reformer tubes for sustainable, stable operation. Extensive numerical simulations were carried out using commercial CFD code (ANSYS FLUENT/MECHANICA Ver. 13.0) while considering three-dimensional turbulent flows and combined heat transfer including conduction, convection, and radiation. Structural analysis considering conjugated heat transfer between solid tubes and fluid flows was conducted using the Fluid-Solid Interaction (FSI) method. The results show that when the injection temperature of the process gas and burner gas decreased, the hydrogen production rate decreased significantly, and thermal deformation decreased by at least 15 to 20%.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.3
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• pp.229-235
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• 2001

The thermal and photometric properties of mulching materials modify the radiation and energy balance on the mulched soil surface and thereby change the soil temperature. The soil surface energy balances and soil temperatures under the mulching treatments of non-mulched control, recycled paper (RPM), and black polyethylene film (BPFM) were compared before and after the establishment of potato canopy. On August 30 in 1998 when potato was not emerged yet and solar radiation was 17.9 MJ $m^{-2}$${day}^{-1}$ , the net radiation of the soil surface was estimated as 10.(1, 2. 4, and 1.3 MJ $m^{-2}$${day}^{-1}$ under the control, BPFM, and RPM, respectively. The sensible and latent heat loss from the soil surface was 9.65 MJ $m^{-2}$${day}^{-1}$ in the control, most of the net radiation being lost through evaporation and convection, whereas it amounted only to 1.39 MJ $m^{-2}$${day}^{-1}$ in BPFM and 1.36 MJ $m^{-2}$${day}^{-1}$ in RPM. Therefore, the soil heat fluxes were 0.36 1.02, and 0.06 MJ m$^{-2}$ day$^{-1}$ under the control, BPFM and RPM, respectively. On September 27 when potato canopy was fully developed, the soil surface net radiation in the control was sharply decreased as compared to that of Aug. 30, whereas the net radiation of the mulched soil surfaces showed little changes. The soil heat flux was -0.01, 0.95, and 0.12 MJ $m^{-2}$${day}^{-1}$ at the soil surface under the control, BPFM and RPM, respectively. As the mulching treatments brought about such alteration of energy partitioning into the soil, the highest soil temperature was recorded in BPFM and the lowest in RMP without regard to potato canopy development. However, the soil temperature differences among the treatments become smaller when potato canopy were fully developed.

• Journal of the Korean earth science society
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• v.43 no.2
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• pp.312-323
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• 2022

This study began with the hypothesis of whether "solar radiation" and "terrestrial radiation" can be replaced by "visible radiation" and "infrared radiation", respectively. To this end, we investigated the perceptions of high school students who completed the Earth Science I course through a questionnaire to reveal how they perceived each concept. We also analyzed the descriptions and illustrations of textbooks that may have affected their perceptions. All of the students who participated in the questionnaire recognized solar radiation as radiation emitted only in the visible light region. About 35% of the students recognized convection, conduction, and latent heat as energy transfer by radiation in the Earth's heat budget. By analyzing six types of Earth Science I textbooks in the 2015 revised curriculum, we observed that two types introduced the terms "shortwave radiation" and "longwave radiation" but had no explanation for them, while the other two described solar radiation as "radiation mainly in the visible light region" or "radiation in short wavelengths". Regarding solar and terrestrial radiation in the last two types, there was no explanation for the wavelength regions, or ambiguous terms such as "short wavelength" and "long wavelength" were used. In addition, the two textbooks contained some errors in the illustration of the energy budget. Considering that textbooks described solar and terrestrial radiation without defining the exact terms for shortwave and longwave radiation, learners are likely to recognize solar and terrestrial radiation as visible and infrared radiation, respectively. This finding implies that vague statements or errors in textbooks can cause or reproduce students' misconceptions. The discussion in this study is expected to be used as a helpful reference material for teaching and learning processes regarding the Earth's radiation equilibrium and heat budget, and thereby contribute to proposing reasonable description plans for future textbook writing.

• Fire Science and Engineering
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• v.29 no.3
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• pp.1-5
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• 2015

The productivity and demand of porous material has been increasing by development of industry and increasing income. In particular, the fire caused by using wood flour risks wood processing industry and stock farm. The heat transfer of wood flour is carried into the depth direction by effect of oxidizer around flame, flame sometimes is progressed as smoldering. In the case of progressing as combustion fire, identifying the location of fire is difficult, and it leads to failing fire aid fire fighting. Therefore potential cause is acted as raising additional damage. This paper conducts experiments of downward deep seated fire of natural convection conditions. The samples is New Zealand wood flour that is demanded much in the domestic and oversea market. In this experiment, temperature of deep seated side is measure by changing wood flour density in holder The densities used in experiment are 3%, 5%, 10%, 15%. As a result, the tendency of temperature inside decreases as wood flour density increases. But, in the case of density which is above $0.2140g/cm^3$, the phenomenon, decreasing temperature, is not shown. The result of measurement show that average flame spread speed of wood flour is 0.249 mm/min.

• Journal of the Korean Dietetic Association
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• v.16 no.4
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• pp.378-396
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• 2010

The objectives of this study were to explore hospital foodservice management and to investigate conditions related to health insurance coverage of inpatient meals. A questionnaire was distributed to the nutrition departments of 44 hospitals in Seoul on July 2009. The average kitchen area was 0.5 $m^2$, and centralized distribution systems were in place. Partition walls from contamination zones, separate work tables to prevent cross-contamination, exclusive areas for preparing tube feeding, and split carts with refrigerated and convection heat settings were largely used in tertiary hospitals. Most dietitians did meal rounds (93.2%) and surveyed for patient satisfaction (86.4%). The major theme of QI (Quality Improvement) was menu management (31.8%). The health insurance fees for meals were (won)4,938.9 for a general diet, (won)5,199.8 for a therapeutic diet, (won)4,067.0 for tube feeding, (won)9,950.0 for sterilized diet, and (won)18,383.4 for diets not covered by health insurance. The prices for general and therapeutic diets were significantly lower in hospitals compared to tertiary or general hospitals (P<0.001). The cost composed of 48.3% food, 44.0% labor and 7.7% overhead for general diets and 47.9%, 44.5% and 7.6% for therapeutic diets. In the case of health insurance coverage for patient meals, the number of items applied to general diets averaged 2.8 out of 4 and for therapeutic diets it averaged 1.9 out of 3. To reform the health insurance coverage system for patient meals, it is urgent that the qualified level of patient meals is presented from a national viewpoint, and monitoring should be performed consistently by developing the evaluation tools.