• Journal of the Korean Wood Science and Technology
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• v.32 no.2
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• pp.9-18
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• 2004

This study was carried out to find the efficient methods for preventing resin exudation from spruce board during high temperature environment service.In the dry-air oven test, in-use temperature related to resin exudation of 110℃ could be obtained by the appropriate kiln drying without any special treatment, and the in-use temperature of the radio-frequency/vacuum (RF/V)-dried boards was about 20℃ higher than that of the conventional kiln-dried boards.In the autoclave test, resin exudation was not found from any board dried in the conventional kiln and in the RF/V kiln after the low pressure steam explosion (SE) treating, while for the control resin exudations were more severe in the autoclave test above 130℃ than in the dry-air oven test. It, therefore, would be suggested that resin exudation during high temperature service condition can be prevented more effectively by super-heated steaming green boards than by high-temperature drying boards with low moisture.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.753-759
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• 2016

The processing properties of spent hen and broiler chicken were investigated before and after treatment to improve texture characteristics. Each treatment consisted steaming (S) with $85^{\circ}C$ for 20 min, Pulsed Electric Field (PEF) with 1.5 KV/cm for 4 sec, and Super Heated Steam (SH) with an oven temp. of $300^{\circ}C$, a steam temp. of $350^{\circ}C$ for 8 min. The yield of spent hen and broiler were 66.85% and 63.80% respectively in the control, but decreased in every treatment was lowest at 61.05% in the PEF treatment (p<0.05). In the color test, L value decreased, but the a and b values increased regardless of the species of spent hen or broiler. In the test of heating loss, the S treatment of spent hen had the highest result of 45.25% but lowest of 30.66% in the SH treatment of the broiler. When it was compared with various treatments, SH after PEF treatment showed the better result in terms of heating loss than the PEF or SH treatment respectively. In the test of texture, the broiler showed the lowest hardness of 5.57 kg in the SH (p<0.05). Otherwise, the spent hen resulted in 14.08 kg of hardness in steaming after PEF, but it improved significantly to 10.73 kg in SH after PEF. In the test of 9 scored sensory evaluation of overall palatability, 7.8 point was the best score with SH treatment in the broiler. The best score in spent hen was 6.3 point which was SH after PEF treatment. With this experiment, SH after PEF was the condition in the treatments to have the better texture of spent hen.

• 한국신재생에너지학회:학술대회논문집
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• 2011.05a
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• pp.69-69
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• 2011

태양열 발전 플랜트에 사용되는 중고온 범위의 축열조에 고체-액체간 상변화를 수행하는 용융염을 축열물질로 사용하면 액체상 또는 고체상만으로 된 열저장 매체에 비해 축열조의 규모를 축소함과 동시에 축열온도의 균일성 향상에 기여할 수 있다. 중온인 $250{\sim}400^{\circ}C$ 범위에서 이용 가능한 용융염으로는 질산칼륨($KNO_3$), 질산리튬($LiNO_3$)등이 있다. 그러나 이러한 용융염의 가장 큰 단점은 열전도율이 매우 낮다는 것이며, 이로 인해 요구되는 열전달률을 성취하기 위해서는 많은 열접촉면적이 필요하다는 것이다. 이러한 단점을 극복하는 방법을 도입하지 않고서는 축열시스템의 소규화를 성취하는데 큰 효과를 가져올 수 없다. 한편 열수송 성능이 탁월한 히트파이프를 사용하면 열원 및 열침과 축열물질 사이의 열전달 효율을 증가시켜 시스템의 성능 향상과 동시에 소규모화에 기여할 수 있다. 중온 범위 히트파이프의 작동유체로서 다우섬-A(Dowtherm-A)는 $150^{\circ}C$이상 $400^{\circ}C$까지의 범위에서 소수에 불과한 선택적 대안 중 하나이다. 따라서 본 연구에서는 용융염을 사용하는 중온 태양열축열조에 적용 가능한 다우섬-A 히트파이프의 성능을 파악하여 기술적 자료를 제시하고자 하였다. 열원으로는 고온 고압의 과열증기, 그리고 열침으로는 중온의 포화증기를 고려하였다. 용융염 축열조를 수직으로 관통하는 히트파이프는 하단부에서 열원 증기와 열교환 가능하며, 중앙부에서 축열물질과 열교환하고, 상단부에서는 중온 증기와 접촉할 수 있도록 배치하였다. 축열모드에서는 히트파이프의 하단부가 증발부로 작동하고, 중앙부가 응축부로 작동하여 용융염으로 열을 방출하면 용융염의 온도가 상승하고 용융점에 도달하면 액상으로의 상변화가 진행되면서 축열이 활성화된다. 축열모드에서 히트파이프의 상단부는 단열부로 작동한다. 방열과정에서는 히트파이프의 하단부가 단열된 상태이고, 중앙부는 용융염으로부터 열을 받아 증발부로 작동하며, 상단부는 중온 증기로 열을 방출하므로 응축부로 작동한다. 즉, 축열시스템의 작동모드에 따라 하나의 히트파이프에서 증발부, 응축부, 단열부의 위치가 변하게 된다. 특히, 히트파이프의 중앙 부분이 응축부에서 증발부로 전환될 때에도 작동이 보장되려면 내부 작동유체의 연속적인 재순환이 가능해야 하므로, 일반 히트파이프에서와는 달리 초기 작동액체의 충전량을 증발부 전체의 체적보다 더 많이 과충전해야 한다. 이러한 히트파이프의 성능 파악을 위한 실험에서 고려한 변수들은 열부하, 작동액체의 충전률, 작동온도 등이며, 열수송 성능의 지표로서는 유효열전도율과 열저항을 이용하였다. 중온범위에서 적정한 작동온도를 성취하기 위해 실험에서는 전압 조절기로 열부하를 조절하는 동시에 항온조로 응축부의 냉각수 입구 온도를 제어하였다. 하나의 히트파이프에 대해서 최대 1 kW까지의 열부하에서 냉각수 입구 온도를 $40^{\circ}C$에서 $80^{\circ}C$ 범위로 변화시키면 히트파이프 작동온도를 약 $250^{\circ}C$ 내외로 조절 가능하였다. 히트파이프 작동액체 충전률은 윅구조물의 공극 체적을 기준으로 372%에서 420%까지 변화 시켰다. 실험 결과를 토대로 열저항과 유효 열전도율을 각각 입력 열유속, 작동온도, 작동액체 충전률 등의 함수로 제시했다. 동일한 냉각수 온도에서는 충전률이 높을수록 히트파이프의 작동온도가 감소하였다. 열저항 값의 범위는 최소 $0.12^{\circ}C/W$에서 최대 $0.15^{\circ}C/W$까지로 나타났으며 유효 열전도율의 값은 최소 $7,703W/m{\cdot}K$에서 최대 $8,890W/m{\cdot}K$까지 변화했다. 최소 열저항은 충전률 420%인 경우에 나타났는데 이때의 작동온도는 약 $262^{\circ}C$이었다. 히트파이프의 작동한계로서 드라이아웃(dry-out)은 충전률 372%의 경우에 열부하 950 W에서 발생하였으나, 그 이상의 충전률에서는 열부하 1060 W까지 작동한계 발생이 관찰되지 않았다. 실험 결과 본 연구에서의 히트파이프는 중온 태양열 축열조에 적용되어 개당 약 1 kW의 열부하를 이송하면서 축열물질 및 축방열 대상 유동매체와 열교환을 하는데 사용하는데 충분할 것이라 판단된다.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.19 no.7
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• pp.81-86
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• 2005

Proposed induction-heated system is innovative system which applied special high-frequency power circuit technique for thermal converse technique and IH(Induction-Heating) magnetic induction heating generated from induction-heated metallic package that is for distillation unit. In this occurs not burning, so that the working environment can be improved. This electromagnetic induction heating technique is used high frequency inverter. By using high frequency inverter high frequency alternative current (HFAC) in the range of [kHz] can be made with conventional alternative current In this contribution IGBT module is used for high frequency inverter. In this paper are discussed action analysis and characteristics analysis of 1.5[kW]-Class half-bridge resonant inverter system and resonant metallic packaged. In addition, by using this system,t how two step heating superheated steam generator is developed and application of system are also discussed.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.183-192
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• 2014

This study was conducted to investigate the effect of superheated steam (SHS) on the improvement of quality during the manufacturing process of Samgyetang products. SHS cooking showed the increase in moisture content and the decrease in protein. In terms of chromaticity, the value of L was significantly higher in the $2^{nd}$ SHS cooking compared to conventional cooking. As for texture, the hardness decreased in Samgyetang with SHS cooking than conventional cooking. According to the results of the safety experiment with a 14-day refrigerations storage the total number of bacteria was lower in the SHS cooking compared to conventional cooking. The TBA value increased to 0.59-5.70 mg MD/kg after 15 days; VBN values were also 0.70-4.54 mg% in SHS cooking indicating a slight decomposition. Overall, it was found that SHS cooking and HHP were more preferred and also had an effect of reducing microorganisms, which were improvements in product quality and sanitation.

• Applied Chemistry for Engineering
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• v.28 no.2
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• pp.171-176
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• 2017

The nitrogen plasma thermal decomposition and recovery processes for $CHClF_2$ (Chlorodifluoromethane) refringent were investigated. The steam generator was employed to provide superheated steam reactor, supporting the decomposition reaction of refringent. Even though over 94% of R-22 was decomposed on the condition of 60 A and 9.0 kW, a higher power and specific energy density were required to achieve the complete combustion of carbon materials. In the operating condition of 60 A and 12.6 kW, $O_2$/R-22 ratio in reactants gases are a key factor to obtain much higher decomposition ratio during process. It should be noticed that injecting the mixture of $O_2$ and air was much more effective than injecting the air consisting equivalent $O_2$ amount.

• Journal of the Korean Institute of Gas
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• v.17 no.2
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• pp.70-77
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• 2013

The present study has been carried out to analyze the effect of steam hammering on the steam piping system including the final superheater, the high pressure turbine, check valve and the first reheater by sudden stoping of main stop valve in a power plant. For the present steam hammering analysis, the well known Flowmaster software has been used to model the steam piping system and the time dependent characteristics of pressure and steam mass flow rate has been conducted. Using the result of the unsteady pressure and steam mass flow rate, the forces acting on the elbows in the piping system has been derived. From the present analysis, it has been elucidated that the elbow just before the main stop valve and the elbow near the connection pipe between bypass pipe and check valve had the largest force among the elbows in the steam piping system. The structural safety diagnostics study on the elbow and the supporting structures of the steam piping system of a power plant will be conducted in the future by the present results of the forces acting on the elbow.

• Journal of Advanced Marine Engineering and Technology
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• v.35 no.2
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• pp.189-195
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• 2011

In this paper, prediction and comparison on COP(coefficient of performance) of R744-R404A cascade refrigeration system are presented to offer the basic design data for the operating parameters of the system. The operating parameters considered in this study include subcooling and superheating degree, compressor efficiency, and condensing and evaporating temperature in the R404A high- and R744 low-temperature cycle, respectively. The main results were summarized as follows : The prediction for performance of R744-R404A cascade refrigeration system have been proposed through multiple regression analysis and compared with other researcher's correlations. As a result, prediction proposed in the study shows disagreement with existing equations. Therefore, it is necessary to propose the more accurate correlation predicting the COP of R744-R404A cascade refrigeration system through an addition experiments.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.22 no.1
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• pp.95-103
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• 2008

Proposed induction-heated system is innovative system which applied special high-frequency power circuit technique for thermal converse technique and IH(Induction-Heating) magnetic induction heating generated from induction-heated metallic package that is for distillation unit. In this occurs not burning, so that the working environment can be improved. This electromagnetic induction heating technique is used high frequency inverter. By using high frequency inverter high frequency alternative current (HFAC) in the range of [kHz] can be made with conventional alternative current. In this contribution IGBT module is used for high frequency inverter. In this paper are discussed action analysis and characteristics analysis of 1.5[kW]-Class half-bridge resonant inverter system and resonant metallic package. In addition, by using this system, how two step heating superheated steam generator is developed and application of system are also discussed.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.103-108
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• 2013

This study was carried out to observe the effect of superheated steam combined with oven heating on the physico-chemical and sensory properties of chicken meat. Specially, chicken breasts and thighs were heated for 40 min in various heating formulations such as oven heating, superheated steam heating or a combination of two kinds of heating. In the physical properties measurement, the shear force was increased as superheated steam heating time and chicken thighs were higher than chicken breasts in all treatments (p<0.05). The highest level of water holding capacity was solely superheated steam treated chicken for 40 min (p<0.05). The $L^*$ value was decreased but $a^*$ value or $b^*$ value were increased after cooking. Chicken breast exhibited a higher colour value than chicken thigh. Superheated heating was effective to reduce heating loss as 22.64% (p<0.05). However, pH was not different depending on the heating formulation or part of the chicken meat (p>0.05). In the sensory test, the combination of 10 min oven heating and 30 min superheated steam heating was effective to create a good flavour of chicken meat. In this study, an optimum formulation was developed which was a combination of 10 min oven heating and 30 min superheated steam heating. It was more effective to improve the quality of chicken meat than the single heat treatment of chicken meat.