• Journal of Biosystems Engineering
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• v.29 no.2
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• pp.141-150
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• 2004

우리가 소비하는 가공 식품은 위생상 안전하도록 살균처리가 이루어진다. 식품 내에 존재할 수 있는 유해 세균은 일정 살균온도에서 살균에 필요한 시간 동안 노출되면 사멸하며, 일반적으로 살균온도가 높을수록 살균에 필요한 시간은 단축된다. 연속살균장치는 혼합 및 저장탱크에 담겨진 식품을 점프로 이동시키면서 가열 열교환기에서 살균온도로 가열하고 단열관을 거치는 동안 살균온도를 유지시켜 살균을 완료한다. 또한 살균된 식품은 냉각용 열교환기에서 상온으로 냉각되며 이 과정에서 회수되는 열은 저장탱크에서 유입되는 식품의 예열에 사용되어 에너지 효율을 제고하는데 사용되기도 한다. 이와 같이 관을 이동하면서 가열되는 살균장치는 기존의 배치식 살균방법에 비하여 균일하게 가열이 이루어지므로 130C의 고온으로 살균할 수 있어서 살균에 필요한 시간을 수초에서 수십초 정도로 단축시킬 수가 있고 그에 따라 열손상을 크게 줄일 수 있다. 또한, 상온으로 냉각된 식품을 포장함으로써 저렴한 가격의 포장용기를 사용할 수 있고 상온에서 저장할 수 있으므로 저장비용이 저렴한 장점이 있다. 그러나, 가공식품에 고기나 야채와 같은 고체 상태의 식품이 함유된 경우에는 액상 식품이 열 교환기에서 순간 가열되며, 고상 식품은 액상식품과의 대류에 의한 열전달로 가열된다. 이 과정에서 고상식품은 이동관 내벽이나 다른 고상식품과 부딪치거나 회전하면서 이동관 내부에서 자유롭게 운동하게 된다. 이 과정에서 액상식품과의 상대이동 속도가 발생하여 이것이 대류열전달에 영향을 미치게 된다. 이 상대이동속도에 따른 대류 열전달계수는 고상식품의 내부온도 결정에 사용되는 연속살균장치의 중요한 설계인자이다. 대류열전달계수는 연속살균장치에서 자유로이 이동하는 고상식품의 중심부의 온도를 측정하여 결정할 수 있으나 이는 현실적으로 어렵다. 따라서 본 연구에서는 고정된 고상식품에 액상식품을 이동시켜 상대속도를 재현하고 액상식품의 온도와 고상식품의 중심온도를 측정하는 장치를 개발하였으며, 각 상대속도와 액상식품의 점도 별 대류열전달계수를 결정하는 프로그램을 유한차분법을 이용하여 개발하였다. 이 장치를 분당 15, 30, 40 리터의 유량에서 유체의 점도를 0에서 15 centipoise 사이의 세 수준에서 정육면체 소고기를 모델 고상식품으로 내부 온도분포를 측정하였으며, 유한차분법 프로그램으로 대류열전달계수를 결정하였다. 대류열전달계수는 792에서 2,107 W/m$^2$로 분석되었다. 대류열전달 계수는 액상식품과의 상대속도가 증가함에 따라서 증가하였고, 점도가 증가함에 따라서는 감소하였다.

• Composites Research
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• v.32 no.6
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• pp.382-387
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• 2019

A single frequency strain mode test, a stress relaxation mode test, and a creep test using RH-DMA were performed to investigate the effects of relative humidity and temperature on the viscous properties of PET film. The relative humidity was 10%, 30%, 50%, 70%, and 90%. The temperature was considered to be 30~95℃ for single frequency strain mode tests, 30℃ and 70℃ for stress relaxation mode test, and 5~95℃ for creep test. According to the results, higher relative humidity results in lower storage modulus and loss modulus, but the maximum value of the loss modulus is not significantly affected by changes in relative humidity and is almost constant. Relaxation modulus decreases rapidly at the beginning and becomes constant, and as the temperature increases, it is susceptible to changes in relative humidity. Strain recovery also increases rapidly at the beginning and is susceptible to changes in relative humidity as the temperature increases. In addition, as the temperature increases, the degree of increase in creep compliance increases, and as the temperature rises above the glass transfer temperature, the degree of increase becomes very large. The master curve determined by the time-temperature superposition provides the information to predict the long-term performance under operating conditions such as relative humidity and temperature.

• Proceedings of the KAIS Fall Conference
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• 2010.05b
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• pp.1123-1126
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• 2010

본 연구에서는 외기온습도에 따른 히트펌프 칠러의 난방성능을 조사하고자 하였다. 난방표준 온도조건에서 건구온도 및 습구온도 변화에 따른 히트펌프 칠러의 난방능력과 COP를 획득하기 위하여 항온항습 챔버와 항온수조를 사용하였다. 실험은 건구온도 $7^{\circ}C{\sim}17^{\circ}C$, 상대습도 67%~87%에서 수행하였다. 외기온도가 증가함에 따라 난방능력은 약 27%, COP는 약 28% 증가하였지만, 상대습도 증가에 따른 난방능력과 COP의 변화는 거의 없었다. 따라서 난방운전 시 건구온도의 영향은 크고, 상대습도의 영향은 미미함을 알 수 있었다.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.325-331
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• 1990

The most important factors in the cooking process which is a main process in the sausage manufacture are cooking temperature and relative humidity. In order to design energy efficient processes in cooking, accurate data for the process parameters are necessary. Therefore, texture profiles were analysed and weight losses were measured at different process conditions of the forementioned factors and at different sizes of sausage, The prediction model for the sausage cooking time was then developed by the SPSS computer program The models were developed as a function of cooking temperature, relative humidity and the diameter of sausage by analyszing the scattergram. Then the model obtained could predict the values within 2.5% error. The higher temperature and relative humidity are the less changes of weight during sausage cooking. As the results of measuring physical properties, the values of hardness and cohesiveness at different temperatures and humidities were so much changed, while the values of elasticity and chewiness had little differences.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.764-768
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• 1993

This study was developed a computer-controlled automatic drying system. In order to control automatically the temperature, relative humidity weight of the sample, drying system with computer and connecting parts such as microcomputer, PC-Lab card, Op. Amp., and relay system were developed for controlling the heater, fan, humidifier and dehumidifier. Using this system, drying characteristic mechanism of ginseng were investigated. The increase of drying temperature decreased Hunter L value and increased a and b value. The hardness and shrinkage rate of white ginseng had a increasing tendency with the increase of drying temperature. Crude saponin content was not affected by drying temperature and relative humidity.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 1992.11a
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• pp.50-56
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• 1992

공업재료의 표면은 수많은 돌기들로 구성되어 있으며 이러한 돌기들의 접촉으로 진실접촉이 이루어진다. 그러므로 마찰은 겉보기 접촉면적과는 무관하며 진실접촉면에서 일어난다. 표면의 한 돌기가 접촉면과 상대운동을 함으로 인하여 마찰열이 발생된다. 이러한 마찰에너지 발산의 결과로서 진실접촉면적 주위의 국부적인 표면 온도가 상승되며 따라서 표면의 평균온도가 상승된다. 이러한 표면온도를 결정하기 위한 이론적 및 실험적인 방법이 많이 제시되어왔다. 정적상태에서의 표면온도는 Block(1937)과 Jaeger(1942)에 의해 이론적으로 소개하였다. Jaeger는 열원의 위치와 상대적인 접촉운동 그리고 크기 및 경계조건 등의 특정한 조건 하에서 진실접촉점의 온도를 계산하였다. 이에 Bany와 Baber(1984)는 그들의 경계조건이 잘목 정의되었음을 지적하고 더욱 세분화된 경계조건으로 온도분포를 유도한 바 있다. Ling(1969)은 접촉점에서의 온도가 주변의 겉보기 접촉면적의 온도보다 훨씬 높다는 것을 수치해석으로 밝혀냈다. 본 연구는 고속정밀촬영기를 이용하여 진실접촉점에서 발생하는 Hot spot의 온도분포를 실험을 통하여 규명하고 그 결과를 Geoim과 Winer의 이론식에 적용하므로 식의 유용성을 검증하는데 그 목적이 있다.

• Journal of Bio-Environment Control
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• v.18 no.4
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• pp.385-392
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• 2009

This study was performed to evaluate the influence of temperature, relative humidity, and light conditions during healing and acclimatization on the graft-take and growth of grafted peppers (Capsicum annuum L.), in order to propose optimum environmental conditions for the healing and acclimatization of grafted peppers. The healing and acclimatization period was for six days and was divided into three stages (Stage I, II and III), of which each period was two days. Grafted peppers were healed under the condition of 30 and 95% relative humidity (RH) during Stage I. During Stage II and III, grafted peppers were healed and acclimatized under different temperatures ($20^{\circ}C$, $25^{\circ}C$, or $30^{\circ}C$) and RH conditions (75%, 85% or 95%). The growth of grafted peppers was greater under lower temperature and lower relative humidity conditions. The graft-take just after the end of healing and acclimatization was greater grafted peppers under high RH condition. However, the graft-take of peppers which were healed and acclimatized under $30^{\circ}C$ and RH 95%, dropped by about 10 percent on day seven after healing and acclimatization. And also, grafted peppers were healed and acclimatized under the different temperatures ($25^{\circ}C$ or $30^{\circ}C$), RH conditions (65%, 75% or 85%), and light condition (dark or light). Lower RH (to 65%) and light condition at $25^{\circ}C$ during healing and acclimatization promoted the graft-take and growth of grafted peppers.

• Journal of the Korea institute for structural maintenance and inspection
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• v.15 no.6
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• pp.184-194
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• 2011

This study is to analyze the internal temperature and relative humidity of concrete at early age, as well as the mechanical behavior. Three different levels of cement unit content were cosidered as an experimental variable. In order to measure internal temperature and relative humidity immediately after concrete placement, this study developed a unique measuring device, which provided reliable results. Different cement content did not significantly affected the strengths including compressive, tensile and flexural strength and after 7 days of curing, strengths did not increase noticeably. Internal temperature reached the maximum about 11 hours later the placement and decreased after removal of forms. The internal temperature varied depending on the location and the exposure condition. In addition, the internal relative humidity was more affected by the exposure condition rather than the cement content.

• Korean Journal of Remote Sensing
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• v.29 no.1
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• pp.95-104
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• 2013

In this study, a novel method is proposed for retrieving relative surface temperature from single-channel middle infra-red (MIR, 3-5 ${\mu}m$) remotely sensed data. In order to retrieve absolute temperature from MIR data, it is necessary to accommodate at least atmospheric effects, surface emissivity and reflected solar radiance. Instead of retrieving kinematic temperature of each target, we propose an alternative to retrieve the relative temperature between two targets. The core idea is to minimize atmospheric effects by assuming that the differential at-sensor radiance between two targets experiences the same atmospheric effects. To reduce effective simplify atmospheric parameters, each atmospheric parameter was examined by MODTRAN and MIR emissivity derived from ASTER spectral libraries. Simulation results provided a required accuracy of 2 K for materials with a temperature of 300 K within 0.1 emissivity errors. The algorithm was tested using MODIS band 23 MIR day time images for validation. The accuracy of retrieved relative temperature was $0.485{\pm}1.552$ K. The results demonstrated that the proposed algorithm was able to produce relative temperature with a required accuracy from only single-channel radiance data. However, this method has limitations when applied to materials having very low temperatures using day time MIR images.

• Food Science and Preservation
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• v.15 no.1
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• pp.74-78
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• 2008

Desorption experiments were carried out on soybean (Taegwang) at 5, 15, 25, 35, $45^{\circ}C$ for moisture contents between 6.74 and 28.87%(db). The method employed was to measure the equilibrium relative humidity (ERH) of air in contact with the grain under static conditions, using an electronic hygrometer. The effects of temperature and moisture contents were investigated, and the measured values were fitted to the modified Henderson, the modified Chung-Pfost, the modified Halsey, the modified Oswin and the modified GAB model. The ERHs of soybean under the moiture content of 16.67%(db) decreased with an decrease in moisture content and temperature, but the ERH of the moisture content of 28.87%(db) material decreased with an increase of temperature. The modified GAB model was the best in describing the EMC/ERH of soybean.