• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
• /
• 2007.10a
• /
• pp.246-249
• /
• 2007

In numerical analysis for phase change material, numerical values of thermodynamic properties such as temperature, pressure, specific volume, enthalpy and entropy are required. But the steam table or diagram itself cannot be used without modelling. In this study applicability of neural networks in modelling superheated vapor region of water was examined by comparing with the quadratic spline. neural network consists of an input layer with 2 nodes, two hidden layers and an output layer with 3 nodes. Quadratic spline interpoation method was also applied for comparison. Neural network model revealed smaller percentage error to quadratic spline interpolation. From these results, it is confirmed that the neural networks could be powerful method in modelling the superheated range of the steam table.

• Journal of the Korean Applied Science and Technology
• /
• v.31 no.4
• /
• pp.602-611
• /
• 2014

The critical micelle concentration (CMC) of the zwitterionic surfactant of dodecyldimethyl(3-sulfopropyl)ammonium hydroxide(LSB, $CH_3(CH_2)_{11}N^+(CH_3)_2(CH_2)_3SO{_3}^-$) and LSB/Tween-20, LSB/Tween-40, LSB/Tween-80 and LSB/DTAB, LSB/TTAB, LSB/CTAB mixed surfactant systems were determined by using the UV/Vis absorbance method from 284 K to 312 K. And the effects of temperature on the micellization have been measured for the thermodynamic study. The results show that the measured values of gibbs free energy are all negative in the whole measured. The values of enthalpy are positive Tween-20, And negative other surfactants. but the values of entropy are positive in the whole measured temperature region. The results show that all of the thermodynamic parameters are dependent on temperature and alkyl-group's length.

• Korean Journal of Food Science and Technology
• /
• v.40 no.3
• /
• pp.321-325
• /
• 2008

This study was carried out to examine the effects of wheat flour ferment cultured by Lactobacillus acidophilus on the physical characteristics of cooked noodle. Different scanning calorimeter(DSC) analysis results for noodle gelatinization showed that the noodles containing flour ferment had higher enthalphy values than the control noodle. And based on the degree of retrogradation for the noodles containing the flour ferment, enthalpy decreased as the amount of the ferment increased, resulting in the delay effect on the retrogradation. According to textural property evaluations over a storage period, the noodles containing the flour ferment had increases in hardness and cohesiveness, and the springiness of the control group was higher than that of the noodles containing the flour ferment; however, this difference between groups gradually disappeared with increasing storage time. Finally, the noodles containing 10% flour ferment had a higher overall preference score than the control group, indicating that the addition of the flour ferment during noodle production can have a beneficial effect on the preference.

• Korean Journal of Materials Research
• /
• v.10 no.6
• /
• pp.392-397
• /
• 2000

The effect of pressure on the phase transformation in Fe-30Ni-0.35C Alloy and pure metals was investigated by using PDSC(pressure differential scanning calorimeter). As the pressure increased from 1 atm to 60 atm, the $A_s$points of the ausformed martensite and the marformed martensite in Fe-30Ni-0.35C Alloy were lowered about $2~4^{\circ}C$ at reverse transformation. This is why the volume change came down at phase transition(from martensite to autenite). As the pressure increased from 1 atm to 60 atm, $A_f$ points were constant or slightly increased. This is due to the promotion of carbide precipitation with increasing pressure. The enthalpy change of the ausformed martensite in Fe-30Ni-0.35C Alloy was increased by 10~14J/g. The melting points of the pure metals, Se, Sn, Pb, Zn and Te were slightly increased with increasing pressure. The enthalpy changes of the pure metals at melting were little changed or slightly increased with increasing pressure.

• Analytical Science and Technology
• /
• v.11 no.3
• /
• pp.156-160
• /
• 1998

SiC is synthesized by sol-gel and carbothermal reaction method from various carbon sources and Si source and characterized through the results of DSC and XRD. More SiC has been formed in carbothermal reaction than sol-gel method. From the XRD results, the degree of formation of SiC increases in the order of petroleum cokes, activated carbon, artificial graphite all in two introduced methods. Based on the DSC data, the enthalpy values for the exothermic reaction decrease in the order of activated carbon, petroleum cokes, artificial graphite in carbothermal reaction methods, while those for the endothermic reactions increase in the reverse order. But, the enthalpy values for the exothermic reactions decrease in the order of petroleum cokes, activated carbon, artificial graphite in sol-gel methods.

• Korean journal of food and cookery science
• /
• v.18 no.2
• /
• pp.157-163
• /
• 2002

The gelatinization and retrogradation properties of rice starch added with dietary fibers from sikhe were investigated. The pasting temperature and setback of starch measured by using a rapid visco analyzer were increased by the addition of the fiber, whereas the peak viscosity, trough viscosity, end viscosity, breakdown and consistency were lowered. The onset temperature of starch measured by a DSC was increased, but the enthalpy of gelatinization of the starch was decreased as the addition of fiber increased. The melting peak temperature of the retrograded starch gels was 41∼46$\^{C}$ as measured by a DSC. The melting enthalpy of the control retrograded starch gel was increased while storing for 1, 3 and 7 days at 4$\^{C}$, but that of containing sikhe fiber showed no differences.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.24 no.5
• /
• pp.340-344
• /
• 1991

On heating and fleering food-stuffs, it is very important to obtain informations about thermophysical properties of fishes for designing of freezing and heating equipment and analyzing of physico-chemical reaction during storage. It is particularly necessary to measure denaturation enthalpy, temperature, latent heat of freezing, activation energy, enthalpy, entropy and free energy on freezing and heating rate. In this study, DSC was used to study effects of freezing and heating rate on thermophysical properties and denaturation temperature on scanning rate $2.5-10.0^{\circ}C/min$. On increasing scanning rate, denaturation temperature of protein and lipid incresed and freezing point, activation energy, enthalpy, entropy were decreased. In freezing process free energy of fishes were found to be $14.2-18.9 kcal/mol$.

• Transactions of the Korean hydrogen and new energy society
• /
• v.9 no.1
• /
• pp.25-30
• /
• 1998

4-probe resistivity measurement technique was used to study kinetics of hydrogen absorption on Pd film ($180{\AA}$ thick) in the ${\alpha}$ phase. Hydrogen gas was introduced to the activated Pd film. For very low hydrogen concentration the following rate law is valid in ${\alpha}$ phase very thin Pd film $$v=k\frac{1}{1+KX{_H}}PH{_2}-k^{\prime}\frac{KX{_H}{^2}}{1+KX{_H}}$$ which is similar to that of bulk. The activation energy of the forward reaction is 4.6kcal/mol H and of the backward reaction 8.4kcal/mol H, which yields the reaction enthalpy -3.8kcal/mol H in the temperature range between 25 and $40^{\circ}C$. The values of activation and enthalpy of thin film are rather smaller than that of bulk sample. This may be due to surface area difference between bulk and film.

• Food Science and Preservation
• /
• v.12 no.1
• /
• pp.54-61
• /
• 2005

The absorption characteristics and their physical properties of hot air, vacuum and freeze dried soybean curd powder were investigated. Absorption conditions were at 5, 15, and 25 t with $0.11\~0.93$ water activities. Equilibrium moisture content and the monolayer moisture content determined by prediction models showed highest value in the freeze dried soybean curd powder due to porous structure. Absorption energy decreased with increasing water activity was not affected by drying method. In the comparisons of the isothermal absorption models, Oswin model generally was the best fit model for isothermal adsorption of soybean curd powder.

• Journal of the Korean Chemical Society
• /
• v.34 no.3
• /
• pp.267-279
• /
• 1990

The adsorption mechanisms of phenols on XAD-2 and XAD-7 resins were studied by using the distribution coefficient(log Kd) measured in the optimum adsorption conditions. It was observed that the Langmuir adsorption isotherm, indicating a molecular size-dependent adsorption, was appropriate for characterizing the adsorption behaviors of phenols on XAD-2 and XAD-7 resins. The adsorption energies of phenols on XAD resins were calculated by Lennard-Jones potential equation. In the calculation of the adsorption energy, the molecular radii and dipole moments of the resins and phenols were calculated by their van der Waals volumes and Debye equation, respectively. The stacking factor (F) were determined from the radio of the equilibrium distance to the stacking distance of molecules. In order to explain the adsorption energy calculated from the stacking factor it was compared with the adsorption enthalpy for each of phenols which was experimentally determined by batch adsorption shake method. It was observed that the adsorption enthalpy of phenolate ions on the XAD resins was likely to be more seriously affected by dispersion interaction than by a dipole or a charge interaction.