• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.9 no.2
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• pp.185-189
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• 2016

Energy-saving heat depending on the country's rise in oil prices up to the product development is regarded as pending issues. Therefore, in recent years, been a continuing research studies developed for increasing the economic efficiency and reliability achieved in effectively using the side of the energy for heating using electrical to address these problems and, in particular made active the technology developed for high performance and renal material becoming. This paper is to study the development of highly efficient induction heating device according to the excellent heat transfer characteristics for energy transfer. Induction heating is used as the phenomenon of electromagnetic induction, such as heat transfer conduction or convection of the existing methods are no different. Medium heat without beating is absorbed directly into the water column switched rapidly, have features that heats evenly. In addition, high-frequency induction heating in a variety of frame designs. Heating element heats only when utilized properly, it is possible to heat the focus.

• New & Renewable Energy
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• v.1 no.4 s.4
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• pp.6-11
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• 2005

본 고에서는 태양전지 모듈 원가의 60% 이상을 차지하는 실리콘 기판의 생산성을 향상시키고 그에 따라 제조단가를 저감시키기 위한 일환으로 최근 들어 일본과 프랑스를 중심으로 중점적으로 기술개발이 이루어지고 있는 EMCC법 (Electro Magnetic Continuous Casting)에 의한 다결정 실리콘 잉고트의 제조기술에 관하여 연구하였다. 특히, 태양전지급의 고순도 잉고트로 제조하기 위해 높은 용융점과 낮은 전기전도도를 갖는 실리콘의 용해 및 주조 공정이 수냉되는 cold crucible 내에서 이루어지게 됨에 따라 발생하는 종래의 EMCC법의 문제점을 해결하고자, 코일전류 및 도가니 구조 등이 Joule 가열 효과 및 pinch 효과에 미치는 영향을 체계적으로 조사하였다. 연구 결과 대용량의 전원장치나 별도의 2차 가열원을 사용하지 않고서도 실리콘 원료의 가열 및 용해 효율을 현격히 향상시키며 용탕의 전 구간에 걸쳐 전자기력을 용탕의 정수압보다 큰 상태로 유지할 수 있는 EMCC용 무접촉성 도가니의 설계기술 및 이를 활용하는 전자기연주공정기술을 확립하였으며, 그 결과 직경 5cm의 실리콘 잉고트를 1,5mm/min의 속도로 무접촉 조건에서 연속주조할 수 있었다.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.375-379
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• 1999

This study was designed to develop non-thermal pasteurized fresh apple juice by applying pulsed electric field (PEF) treatment. The effect of non-thermal PEF treatment on physicochemical and sensory properties of apple juice was examined by measuring changes in vitamin C contents, colors, flavors and sensory properties. Color of PEF and heat treated apple juices was not significantly different from each other. Vitamin C content of PEF treated apple juice was close to that of fresh apple juice, but was much higher than that of heat treated apple juice. Heat treated apple juice lost 70% of flavor components, whereas PEF-treated apple juice lost only 15%. Sensory scores of PEF treated apple juice were significantly higher than heat-treated one in flavor, taste and overall acceptability. In conclusion, PEF treated apple juice had superior physico-chemical and sensory properties to heat-treated one.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.390-399
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• 2016

Purpose: The objective of this study was to examine the effect of plant scale and cooking conditions on the quality characteristics of sausages during refrigerated storage. Methods: Sausages used in this study were classified into two groups: those submitted to $1^{st}$ cooked treatments and those submitted to $2^{nd}$ cooked treatments. The pH, volatile basic nitrogen (VBN), gas production ratio, and microorganisms were measured in triplicate. Results: The change of quality in the products was assessed every 7 days by measuring pH, VBN levels, total microbes, coliform bacteria, Escherichia coli, and pathogenic bacteria in the products. Pathogenic bacteria such as Staphylococcus aureus, Listeria monocytogenes, Clostridium perfringens, and E. coli were not detected in the sausages with $1^{st}$ cooked treatments. The results showed that the pH of the sausages decline as storage time increased. The pH value of the sausages with $2^{nd}$ cooked treatments changed gradually. VBN levels were generally lower in products with $2^{nd}$ cooked treatments than in those with $1^{st}$ cooked treatments, but they varied with the type of products. On the $35^{th}$ day, the number of total microbes ranged between 6.13-7.12 log CFU/g in products with $1^{st}$ cooked treatments and 3.44-6.92 log CFU/g in products with $2^{nd}$ cooked treatments, showing fewer bacteria in the latter products. Conclusions: $1^{st}$ cooked treatments were effective in microbial control, but $2^{nd}$ cooked treatments could prolong the shelf life of the sausages, indicating a need for differential management of each product.

• Journal of Animal Science and Technology
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• v.46 no.1
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• pp.83-90
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• 2004

Processed meals, such as a ground meat and hamburger patty, are required to ensure that no pathogens remain in the final products. However, there was no rapid method available to verify that the recommended end-point cooking temperature(EPT) was reached. Thus, the objective of this study was to rapidly determine EPT of ground pork hams using sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SOS-PAGE), based on the disappearance of sarcoplasmic proteins after cooking. Fresh pork hams were added two levels of salt(0, 2%) and fat(15, 25%) combinations, and stored in refrigerator overnight, and cooked to internal cooking temperatures of $64^{\circ}C$ to $74^{\circ}C$ with $2^{\circ}C$ increments. Cooked pork hams were measured cooking loss(CL, %), protein solubility(PS) and SOS-PAGE. CL(%) was reduced with the addition of 2% salt, as compared to the control, regardless of fat contents. It was also increased with increasing eooking temperature. Protein solubility was affected by the cooking temperature, resulting in reduced PS up to $64^{\circ}C$(P < 0.05), but remained constant higher than $68^{\circ}C$. In SOS-PAGE analysis, protein bands with the molecular weights of 36 and 66 kDa were affected by the addition of salt and fat combinations. regardless of treatments. These protein fractions were decreased gradually with increased cooking temperatures up to $68^{\circ}C$ ${\sim}$ $70^{\circ}C$ and might be good indicators for the determination of EPT in ground pork hams.

• Electrical & Electronic Materials
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• v.3 no.3
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• pp.187-194
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• 1990

광자기 메모리용 재료인 비정질 TbFe 박막을 대상으로 열자기 기록시 박막에 분포하는 온도와 이때 만들어지는 bit의 크기간에 상호관련성을 조사하였다. 레이저 조사에 의해 가열된 박막의 온도분포는 유한요소법을 이용한 열전달 해석에 의해 계산하였다. 레이저 가열종료 직전 박막 면에 분포하는 온도 contour로 부터 bit 크기를 예측하였다. 여기서 bit 크기는 온도 상승에 따라 보자력이 약화되어 외부자계와 박막반자장의 합력이 역자구를 만들어 준다고 가정하여 이 경계가 되는 온도(Tcrit)로 이루어지는 등온선의 크기로부터 정하였다. 열자기 기록 실험으로부터 기록 bit의 크기(Dmeas.)을 측정하여 레이저조사조건별로 예측한 bit크기(Dpred.)와 비교하였다. 특히, 레이저 pulse시간 변화에 따른 여러온도의 등온선 contour 직경변화를 조사하여 실측한 bit크기와 비교 검토함으로써 bit형성에 미치는 온도분포의 영향을 조사하였다. 이 결과 레이저 pulse시간이 길어지거나 레이저 power가 상대적으로 작을때 실측한 bit크기가 예측된 bit크기보다 커지는 것으로 나타났으며 이는 Tcrit 온도구배가 완만해질수록 bit경계가 되는 온도가 낮아지는 것으로 해석된다.

• Proceedings of the KIEE Conference
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• 2015.07a
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• pp.501-502
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• 2015

매년 증가되는 전력소비량에 대응하여 스마트그리드 기술을 기반으로 수용가 측의 에너지관리 중요성이 부각되고 있으며, 홈 에너지관리시스템(HEMS, Home Energy Management System)은 전기요금 절감과 효율적인 전력소비의 중요한 체계로써 기대되고 있다. 일반적으로, 가정에서 높은 전력소비를 가진 가전제품은 계절성 부하로 전기온수기, 냉/난방기를 일컫는다. 즉, 계절성 부하에 적절한 에너지관리, '최적부하 스케줄링'은 전기요금 절감과 직결되는 것을 의미한다. 본 논문은 Modified Branch-and-Bound 기법을 사용하여 사용자의 편의성을 고려한 전기온수기(EWH, Electric Water Heater)의 스케줄링을 실시하겠다. 여기서 사용자의 편의성이란, 외부의 온도변화 또는 습관에 따라 그 부하를 사용하는 것을 의미한다. 온수사용량, 수온 설정온도 변화의 편의성 제약조건을 고려하여 온수기를 효과적으로 운영하는 스케줄링을 실시한다. 이러한 편의성 내에서 온수기를 운영하며, 작동모드는 3가지(정지, 일반/급속가열) 모드가 존재하며, 다양한 요금제도에서의 스케줄링 결과를 절감된 전기요금으로 비교하겠다.

• Journal of Advanced Marine Engineering and Technology
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• v.39 no.9
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• pp.940-946
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• 2015

In this paper, we study a method that amplifies the output gain of a high voltage pulse using 300 kHz or higher frequency. We conducted a study on a method for amplifying the output gain using the resonance between the capacitance components of the load and the parasitic components of the circuit, instead of the conservative method for amplifying the pulse-amplitude by raising the voltage of the power stage. In particular, the method simplifies the circuit configuration throughout the appliance of flyback-type topology instead of the bridge-type. There are advantages that prevent damage from overload and the heat in the output circuit through the hard switching by amplifying the gain of the output voltage applying to the load as given by the capacitance component of the output electrode to the output pulse waveform. This study proposed a method to enhance the spatial and electrical efficiency of the contact-type heating device through the dielectric heating method applied to the field of medical and industrial heating.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1668-1675
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• 2004

The effect of pH on surface hydrophobicity, sulfhydryl group, infrared spectrum, SDS-PAGE (sodium dodecyl sulfate-polyacrylamide gel electrophoresis) pattern and enthalpy was investigated in recovered protein from mackerel and frozen blackspotted croaker by alkaline processing. Hydrophobic residue in myofibrillar protein exposed to the surface of protein, and hydrophobic interaction were the highest around 6$0^{\circ}C$. The surface hydrophobicity was different between myofibrillar protein and myofibrillar protein including sarcoplasmic protein (recovered protein). The peak at 1636 c $m^{-l}$ was increased with pH, and the recovered protein was unfolded in alkali pH. Difference of surface and total sulfhydryl group at pH 7.0 and 10 was comparative high, and decrease of surface sulfhydryl group indicated formation of S-S bonds. Mackerel and frozen blackspotted croaker in alkaline pH showed bands of polymerized myosin heavy chain on SDS-PAGE pattern. The transition temperatures of recovered protein were 33.1, 44.3 and 65.5$^{\circ}C$. Gelation of recovered protein from alkali processing was estimated by increase of $\beta$-sheet structure by pH treatment, S-S bonds by oxidation of surface sulfhydryl group in heating, polymerization of myosin heavy chain in order.r.

• Journal of the Korea Concrete Institute
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• v.20 no.6
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• pp.681-687
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• 2008

This study presents a technique to quantitatively measure the corrosion level of a reinforcing bar using infrared thermography system. We found out electric heating method having an important effect on thermal data in previous study. This study purposed an efficient way for grip standardization to reduce constriction resistance problem, and providing reliable thermal data using infrared thermographic method. Using vise type earth clamp, the surface resistance of rebar was smaller than that of traditional plier type earth clamp through temperature-distribution relationship. Also this study contains experiments with toque wrench to improve heating contact problem.