• Journal of Bio-Environment Control
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• v.21 no.4
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• pp.372-378
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• 2012

This study was carried out in order to determine the optimum length of a roll type PE pipe heat exchanger employed in the water-to-water heat pump system using the waste heat of the heated effluent flowed out from thermal power generation plants as a heat source. And the heat pump system of 30 RT for an experimental test was designed and manufactured. And also PE pipes were employed to recover the waste heat from the heated effluent. The inside diameter of PE pipe heat exchanger was 20 mm, the thickness was 2 mm and the diameter of a roll was 1,000 mm. And from the results of this study, we found that the optimum length of PE pipe heat exchanger was 75 m per the heat pump capacity of 1.0 RT (3.51 kW) and then the heating COP of heat pump system was 3.8.

• Journal of Energy Engineering
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• v.16 no.4
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• pp.194-201
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• 2007

HHV (Higher Heating Value) of biomass fuel is calculated by using ultimate analysis data and has been proposed by using correlation equation, and compared with the experiment the adequacy about each correlation equation with measured HHV and examined. Samples used for experiment are prepared by mixing biomass (i.e. rice husk and sawdust) with organic waste (i.e. polystyrene polypropylene and waste paper) of 10, 30, 50 wt% of composition. Ultimate analysis and measurement of HHV are respectively measured by using KS standard method. The average error value of estimated HHV results is about 880 kJ/kg(about 3.8% of measured HHV). The corresponding correlation coefficients ($R^2$) of experimental result and estimated HHV result are $0.957{\sim}0.996$.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.30 no.5 s.248
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• pp.413-421
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• 2006

The bubble dynamics induced by direct laser heating is experimentally analyzed as a first step to assess the technical feasibility of laser-based ink-jet technology. To understand the interaction between laser light and ink, the absorption spectrum is measured for various ink colors and concentrations. The hydrodynamics of laser-generated bubbles is examined by the laser-flash photography. When an Ar ion laser pulse (wavelength 488 nm) with an output power up to 600 mW is incident on the ink solution through a transparent window, a hemispherical bubble with a diameter up to ${\sim}100{\mu}m$ can be formed with a lifetime in a few tens of microsecond depending on the laser power and the focal-spot size. Parametric study has been performed to reveal the effect of laser pulse width, output power, ink concentration, and color on the bubble dynamics. The results show that the bubble generated by a laser pulse is largely similar to that produced by a thin-film heater. Consequently, the present work demonstrates the feasibility of developing a laser-actuated droplet generation mechanism for applications in ink-jet print heads. Furthermore, the results of this work indicate that the droplet generation frequency is likely to be further increased by optimizing the process parameters.

• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.568-573
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• 2004

Effects of dry heating and pH on pasting, thermal, and textural properties of corn starch containing soy protein isolate (SPI) were investigated. Samples were prepared by drying corn starch dispersions containing 3% SPI at $40^{\circ}C$ (unheated sample) or additionally heating dried mixtures at $130^{\circ}C$ (heated sample). Pasting properties of starch samples and textural properties of starch gels were measured using Rapid Visco-Analyzer (RVA) and Texture Analyzer (TA), respectively. Effects of SPI addition and dry heating on retrogradation and microstructure of gel samples were investigated using DSC and SEM, respectively. Pasting viscosity of dry-heated samples was significantly higher than that of unheated samples, and at pH 8 compared to pH 6. Dry-heat treatment decreased fracture stress and strain of starch gels containing SPI. No significant effects of dry-heat treatment and pH were observed on retrogradation of starch gels. Addition of SPI retarded starch retrogradation and modified starch gel properties with increased nutritional value. Dry-heat treatment with SPI could be possible method for starch modification.

• Food Science and Preservation
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• v.16 no.4
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• pp.463-471
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• 2009

We evaluated the physicochemical properties and sensory characteristics of, bioactive compounds in grape juice prepared from different grape varieties grown in Korea, such as Campbell Early, Steuben, and Muscat Bailey A (MBA), with respect to heating time (30, 45, or 60 min) and temperature ($60^{\circ}C$, $70^{\circ}C$, $80^{\circ}C$, or $90^{\circ}C$). We found that long heating time and high temperature, especially treatment at $90^{\circ}C$ for 60 min, significantly affected the physicochemical properties and bioactive compound levels of grape juice. Among the grape juice varieties, Campbell Early juice had the highest level of bioactive compounds. Sensory evaluation scores showed that heating of musts at $80^{\circ}C$ for 30 min was associated with the most preferred sensory attributes for Campbell Early grape juice, whereas the most preferred juices from Steuben and MBA grapes were from musts heated at $70^{\circ}C$ for 60 min and at $70^{\circ}C$ for 30 min, respectively. The bioactive compounds of juice from the three grape varieties were optimal using the above-mentioned processing times and temperatures.

• Journal of Internet of Things and Convergence
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• v.7 no.3
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• pp.63-68
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• 2021

Domestic electric heater manufacturers are focusing on technology development to improve the efficiency of existing products. The electric heater for ship fuel is large in size and has high difficulty in miniaturization/high efficiency, so there are not many companies that try to develop technology yet. The existing electric heater has a structure of low heating efficiency because the contact time with the heat exchange tube of the heating medium is very short because the flow path of the ship engine fuel is monotonous. Since it is manufactured in a tubular shape, the volume is very large regardless of the heating efficiency. As a result, the tubular electric heater device applied by overseas advanced companies has difficulty in maintaining and repairing because it is necessary to decompose all tubular heaters when a specific part of the inside is damaged and if the heat exchange tube is damaged, all the heat exchange tubes must be decomposed. In this study, a basic study on plate type electric heaters capable of heating 10 tons of ship engine fuel per hour and setting a maximum temperature of up to 150℃ was conducted through a 250kW capacity plate type electric heater.

• Journal of Acupuncture Research
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• v.21 no.3
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• pp.193-214
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• 2004

Objective : The purpose of this study is to investigate the mechanism and effect of moxibustion with ginger objectively, to be used as the quantitative data through the measurement of temperature, and to grasp the thermodynamic characteristics of moxibustion with ginger. Methods : We have selected the indirect moxibustion with ginger among many indirect moxibustions. We produced a slice of ginger to a thickness of 3, 4, 5mm and the moxa cone having a diameter of 8mm, a height of 10mm for making a comparative study of characteristics of moxa cone according to change the density. We have made a comparative study of the thermodynamic characteristics of moxibustion with ginger with or without holes. We measured combustion times and calculated temperatures, temperature gradients in each period during a combustion of moxa. Results : 1. We found out it was not significantly influenced by the existence of the punched holes in a slice of ginger because the punched holes grow smaller immediately. 2. The duration of the preheating period became longer according to thickness of a slice of ginger and was not directly proportional to the density of moxa cone. The duration of the preheating period was extremely short when it burned a 100mg moxa cone. That was influenced by the density of moxa cone. 3. The duration of the heating period became longer according to thickness of a slice of ginger likewise the preheating period bacause the density of moxa cone had effected on the combustion characteristics. The duration of the heating period was extremely long when it burned a 100mg moxa cone. On the other hand the maximum temperature in the heating period was appeared that the combustion with a thin slice of ginger was highest and measured that the large density of moxa cone was higher. But the maximum temperature in the heating period was about $37.8^{\circ}C{\sim}44.2^{\circ}C$respectively lower in others. 4. The duration of the retaining period was some doubling shorter than that of the heating period that is concerned the shape of moxa cone. The temperature measured the close of a retaining period was $36.6^{\circ}C{\sim}41.8^{\circ}C$, that was considerably lower temperature. 5. The mean ascending temperature velocity and the mean descending temperature velocity were $0.042{\sim}0.073^{\circ}C/sec$, $-0.027{\sim}-0.064^{\circ}C/sec$ respectively. Then, the ascending temperature velocity was some faster than the ascending temperature velocity. Conclusions : The quantitative standard for obtaining the effective heating stimulation is that if the slice of ginger made a hole in it, we had to use the needle above 1.5mm diameter. The recommended size of a slice ginger is the 14mm diameter and the 2~3mm thickness. The moxa cone is formed the conical shape that the base diameter was 8mm, the height was 10mm, the density was $600mg/cm^2$.

• Journal of Bio-Environment Control
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• v.28 no.1
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• pp.46-54
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• 2019

Experiments of local cooling and heating on crown and root zone of forcing cultivation of strawberry 'Seolhyang' using heat pump and root pruning before planting were conducted. During the daytime, the crown surface temperature of the crown local cooling treatment was maintained at $18{\sim}22^{\circ}C$. This is suitable for flower differentiation, while those of control and root zone local cooling treatment were above $30^{\circ}C$. Budding rate of first flower clusters and initial yields were in the order of crown local cooling, root zone local cooling and control in root pruning plantlet and non pruning plantlet, except for purchase plantlet. Those of root pruning plantlet were higher than those of non pruning plantlet. These trends were evident in the yield of the first flower cluster until February 14, 2018, and the effect of local cooling and root pruning decreased from March 9, 2018. The budding rates of the second flower cluster according to the local cooling and root pruning treatments were not noticeable compared to first flower cluster but showed the same tendency as that of first flower cluster. In the heating experiment, root zone local heating(root zone $20^{\circ}C$+inside greenhouse $5^{\circ}C$) and crown local heating(crown $20^{\circ}C$+inside greenhouse $5^{\circ}C$) saved 59% and 65% of heating fuel, respectively, compared to control(inside greenhouse $9^{\circ}C$). Considering the electric power consumption according to the heat pump operation, the heating costs were reduced by 55% and 61%, respectively.

• Smart Media Journal
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• v.12 no.10
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• pp.63-70
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• 2023

Recently, energy consumption for heating costs, which is 35% of smart farm energy costs, has increased, requiring energy consumption efficiency, and the importance of new and renewable energy is increasing due to concerns about the realization of electricity bills. Renewable energy belongs to hydropower, wind, and solar power, of which solar energy is a power generation technology that converts it into electrical energy, and this technology has less impact on the environment and is simple to maintain. In this study, based on the greenhouse heat storage tank and heat pump data, the factors that affect the heat storage tank are selected and a heat storage tank supply temperature prediction model is developed. It is predicted using Long Short-Term Memory (LSTM), which is effective for time series data analysis and prediction, and XGBoost model, which is superior to other ensemble learning techniques. By predicting the temperature of the heat pump heat storage tank, energy consumption may be optimized and system operation may be optimized. In addition, we intend to link it to the smart farm energy integrated operation system, such as reducing heating and cooling costs and improving the energy independence of farmers due to the use of solar power. By managing the supply of waste heat energy through the platform and deriving the maximum heating load and energy values required for crop growth by season and time, an optimal energy management plan is derived based on this.

• Korean Journal of Food Science and Technology
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• v.38 no.6
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• pp.756-761
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• 2006

The physical and sensory properties of puffed mulberry-rice snack (PMRS) by pellet with mulberry leaf and brown rice flour were evaluated at different temper moisture contents and at varying puffing temperatures. The mulberry pellets were prepared using a food extruder to extrude the dough made from mulberry leaf powder and brown rice flour. The mulberry pellets were tempered to 14, 16, and 18% moisture content and were puffed at 220, 230, and 240$^{\circ}C$ for 4, 5, and 6 sec. The specific volume and breaking strength of PMRS increased with heating temperature and time; however, the breaking strength decreased as the moisture content increased. The Hunter L value decreased as the heating temperature and time increased, showing an especially large decrease with increased heating time. The a and b values increased with increasing heating temperature and time. These results indicated that PMRS, which has a distinctive flavor and color, could be effectively used as a functional food with the use of a puffing machine and that PMRS shows potential for use as new snack product.