• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.02a
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• pp.223-229
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• 2002

패드엔팬을 이용하여 물 공급량, 팬 회전속도의 변화에 따른 온실 냉방효과 시험한 결과를 요약하면 다음과 같다. 가. 패드에 흐르는 물 공급량별로 일중 11:00-16:00경에 물 공급량이 분당 60$\ell$이상 공급하면 8.0~9.5$^{\circ}C$의 온도차를 낼 수 있으며, 팬을 1170rpm으로 회전시킬 경우 6.0~9.$0^{\circ}C$의 온도차를 낼 수 있었다. 나. 온실과 팬출구 공기의 온도차는 일중 14:30~16:00 경에 60$\ell$이상의 물을 패드에 공급하는 경우 6.0~7.8$^{\circ}C$ 온도 강하 효과가 있고 팬을 1170rpm으로 회전시킬 경우에는 외기온 28$^{\circ}C$일 때 3$0^{\circ}C$이하로 온도를 강하시킬 수 있었다. 다. 패드에 흘리는 물의량을 60 $\ell$/min 이상을 공급하여 주면 30분당 20~28$\ell$의 물을 증발시킬 수 있다. 배출팬 회전속도가 1170rpm일 경우에 30분당 20~30$\ell$의 물을 증발시키는 것으로 나타났다. 라. 본시험에 사용된 패드엔팬의 흡.배기의 엔탈피변화는 8:30이전에는 흡기가 배기보다 온도가 낮아 엔탈피가 양(+)의 값을 나타났고, 8:30 이후에는 흡기가 배기 보다 온도가 높아 -2.0~-4.OkJ/kg의 엔탈피 차만큼 냉각효과가 있었으며, 냉방효율을 65~80% 수준으로 나타났다. 마. 본시험결과로 패드엔팬의 냉기 공급방식만 개선된다면 이동식인 박스형 패드엔팬도 냉방장치로 사용 가능할 것으로 판단된다.

• Korean Journal of Food Science and Technology
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• v.22 no.1
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• pp.1-6
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• 1990

The thermal diffusivity of defatted and nondefatted starches were measured on the basis of one dimensional semi-infinitive theory. Differential scanning calorymetry was used to study the effects of cooling rate, fat and water contents on the enthalpy and entropy changes with the cooling rate of $-2.5{\sim}10^{\circ}C/min$. Thermal diffusivity of defatted and nondefatted straches were determined to be $4.14{\times}10^{-4}{\sim}4.96{\times}10^{-4}(m^2/h),\;4.09{\times}10^{-4}{\sim}4.81{\times}10^{-4}(m^2/h)$ in unfrozen state, and $2.78{\times}10^{-3}{\sim}3.91{\times}10^{-3}(m^2/h),\;2.26{\times}10^{-3}{\sim}3.57{\times}1-^{-3}(m^2/h)$ in frozen state respectively. On decreasing temperatures in frozen state, thermal diffusivities of starches were increased and entropy and enthalpy were decreased, and more rapid cooling rates resulted in a decrease in entropy. A linear relation was observed between enthropy, enthaly and water content. Thermal diffusivity was decreased, and entropy was increasing fat content. With water content ranging from 35 to 90%, enthalpy and entropy of straches were found to be $107{\sim}216 (kcal /moi),\;0.45{\sim}0.94(kcal/mol.\;K)$, respectively.

• Korean Chemical Engineering Research
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• v.50 no.4
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• pp.666-671
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• 2012

Gas hydrates are inclusion compounds formed when small-sized guest molecules are incorporated into the well defined cages made up of hydrogen bonded water molecules. Since large masses of natural gas hydrates exist in permafrost regions or beneath deep oceans, these naturally occurring gas hydrates in the earth containing mostly $CH_4$ are regarded as future energy resources. The heat of dissociation is one of the most important thermal properties in exploiting natural gas hydrates. The accurate and direct method to measure the dissociation enthalpies of gas hydrates is to use a calorimeter. In this study, the high pressure micro DSC (Differential Scanning Calorimeter) was used to measure the dissociation enthalpies of methane, ethane, and propane hydrates. The accuracy and repeatability of the data obtained from the DSC was confirmed by measuring the dissociation enthalpy of ice. The dissociation enthalpies of methane, ethane, and propane hydrates were found to be 54.2, 73.8, and 127.7 kJ/mol-gas, respectively. For each gas hydrate, at given pressures the dissociation temperatures which were obtained in the process of enthalpy measurement were compared with three-phase (hydrate (H) - liquid water (Lw) - vapor (V)) equilibrium data in the literature and found to be in good agreement with literature values.

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2016.05a
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• pp.205-206
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• 2016

• Proceedings of the KSME Conference
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• 2007.05b
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• pp.2901-2906
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• 2007

A solver for icing and condensation of water has been developed. The phase change process was solved by the enthalpy method. For the code validation, the temperature and the phase change from water to ice of the driven cavity were calculated. Also, the melting process of the frost on the windshield glass of an automobile has been simulated. The calculation showed a good agreement with analytical solution and other numerical results. Using the present validated code, the condensation of water vapor has been first tried. The computed results provided some physical features of condensation phenomena even though experimental data and other numerical data were not available. For future work, it is recommended to throughly investigate the effects of boundary conditions on the solution.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.602-606
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• 2011

찹쌀전분의 고압처리시 pH 3~10 조건에서 고유점도는 1.328~1.426 ml/g 범위로 원료전분(1.15 ml/g)보다 낮았다. 특히, 고유점도는 산성 및 알칼리성 조건에서 감소하였다. 전분의 호화과정 중 열에너지량을 나타내는 호화엔탈피는 pH 3, 4 및 5 조건에서 고압처리한 찹쌀전분이 각각 13.86, 13.47 및 13.42 J/g으로 원료전분(16.3 J/g)보다 낮은 값을 보였다. 찹쌀전분의 호화온도 및 엔탈피 감소는 고유점도가 낮아지는 현상과 일치하였다.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.10 no.4
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• pp.449-455
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• 1998

A header' is the device that makes uniform flow distribution in all branches from header of heat exchangers, pipe burner or chemical equipments. In this study, experimental tests have been performed in order to investigate the flow distribution characteristics in a straight header and tapered header which have 6 and 11 glass pipe branches. The experimental equipment consists of a water circulation system where the fluid velocity in each glass pipe is measured by Ar-ion LDV system. From the experiments and the theoretical equation, it could be recommended that tapered header should be determined so that its internal velocities inside the header become uniform according to taper of the header and number of attached branches for uniform flow distribution in energy systems.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.10 no.2
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• pp.180-192
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• 1998

Enthalpy transport in a pulse tube was investigated by two-dimensional analysis of mass, momentum and energy equations assuming that the axial temperature gradient in the pulse tube is constant. Time-averaged second-order conservation equations of mass, momentum and energy were used to show the existence of steady mass streaming and enthalpy streaming. Effects of axial temperature gradient, velocity amplitude ratio and heat transfer between the gas and the wall on the steady mass streaming and enthalpy streaming were shown. Enthalpy loss due to the steady mass streaming is zero for basic and orifice pulse tube refrigerators, but it is proportional to the axial temperature gradient and steady mass flow rate through a pulse tube for double inlet pulse tube refrigerators.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.12 no.7
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• pp.623-631
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• 2000

Effects of the taper angle and the angular velocity of a pulse tube on the enthalpy flow loss associated with the steady mass streaming were analysis by two-dimensional analysis of a pulse tube with variable cross-section. It was shown that the steady mass flux can lead to a large steady second-order temperature. The enthalpy flow loss associated with the steady mass streaming increases as the angular velocity increases. For a pulse tube where the viscous penetration depth is far thinner than the inner radius, the enthalpy flow loss can be significantly reduced by tapering the pulse tube since both the steady mass flux and the steady second-order temperature decrease as the taper angle increase.

• Journal of the Korean Chemical Society
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• v.43 no.3
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• pp.251-256
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• 1999

Viscosities of toluene were experimentally determined by the falling-ball method at several temperatures and pressures to investigate the pressure and temperature dependence of the viscosity of toluene. With the shear stress of the viscous flow of toluene, the shear free energy, the shear entropy, and the shear enthalpy were defined to discuss the variations of the shear thermodynamic properties with pressure. The effect of temperature and pressure on the shear thermodynamic properties obtained experimentally can be explained by means of the molecular thermal agitation due to temperature incleasing and the steric effect of the closed molecules of to Iuene due to pressure elevation.