• Applied Chemistry for Engineering
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• v.8 no.6
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• pp.1034-1040
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• 1997

Temperature distribution of battery module consists of 11 batteries of 90Ah rate is analyzed using commercial software NISA II. Equivalent thermal resistance network is used to reduce the number of element in calculating heat transfer through a medium composed of several different thermal conductivity layers. Orthotropic model is used to put different thermal conductivity values according to Cartesian coordinate. Aluminum cooling fins are inserted in the middle of batteries to reduce battery module temperature. The cooling fin at the end of the module does not necessary in reducing maximum temperature. Combined effect of front and side cooling fin is analyzed to reduce the temperature difference among batteries. The maximum temperature difference among batteries is reduced within $3^{\circ}C$ when 4 aluminum cooling tin of 1mm thickness is inserted in battery module.

• The Korean Journal of Food And Nutrition
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• v.15 no.3
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• pp.203-208
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• 2002

The physicochemical and sensory properties of Campbell Early and Gerbong juices prepared by various pressing methods were studied. The yields of these juices by mixed method were 83.5% and 87.5%, the highest value of various pressing methods. And soluble solids and amino nitrogens of them decreased as heating temperature increased and was lowest when mixed method was performed. Titratable acidities of Campbell Early juice was 0.86∼1.00%, higher than that of Gerbong juice, 0.60~o.69%. Also the strength of astringent taste and sour taste of Campbell Early and Gerbong juice increased as heating temperature increased, and increased strength of these tastes gave good sensory evaluation to grape juices.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.40 no.9
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• pp.557-567
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• 2016

In this study, the optimal design of heat exchangers, including the evaporator and condenser of a solar-heating ocean thermal energy conversion (SH-OTEC), is investigated. The power output of the SH-OTEC is assumed to be 100 kW, and the SH-OTEC uses the working fluid of R134a and high-performance commercial tubes. The surface heat transfer area and the pressure drop were strongly dependent on the number of tubes, as well as the number of tube passes. To solve the reciprocal tendency between the heat transfer area and pressure drop with respect to the number of tubes, as well as the number of tube passes, a genetic algorithm (GA) with two objective functions of the heat transfer area (the capital cost) and operating cost (pressure drop) was used. Optimal results delineated the feasible regions of heat transfer area and operating cost with respect to the pertinent number of tubes and tube passes. Pareto fronts of the evaporator and condenser obtained from multi-objective GA provides designers or investors with a wide range of optimal solutions so that they can select projects suitable for their financial resources. In addition, the surface heat transfer area of the condenser took up a much higher percentage of the total heat transfer area of the SH-OTEC than that of the evaporator.

• Journal of Energy Engineering
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• v.28 no.1
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• pp.22-29
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• 2019

A heat pump system using wasted heat from thermal effluent to supply the heating energy can reduce energy consumption and emissions of greenhouse gases by greenhouse facilities nearby. The Jeju National University consortium constructed a heat pump system using the thermal effluent from the Jeju thermal power plant of KOMIPO to provide with cool or hot water to greenhouse facilities located 3 km from the power station. In this paper, the system configuration of the heat pump system was summarized, and the results of operations for demonstration of a heating performance carried out during the winter season in 2018 were investigated. The preoperational tests proved that the water temperature drop through the pipeline transporting extracted heat was less than $2^{\circ}C$. The COP (coefficient of performance) of the heat pump was higher than 4.0, and hot water with the maximum temperature of $50^{\circ}C$ could be supplied to greenhouse facilities by utilizing wasted heat from thermal effluent.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2010.05a
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• pp.1261-1262
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• 2010

• Proceedings of the Korean Institute of Industrial Safety Conference
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• 2003.05a
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• pp.402-407
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• 2003

IPMSM은 회전자 위치의 정확한 정보를 알기 위하여 엔코더와 리졸버와 같은 위치센서를 사용한다. 이러한 센서는 무게와 부피가 증가하고 가격이 높으며 온도와 외란 등에 매우 민감하다. 따라서 AC 드라이브의 센서리스 벡터제어에 많은 관심을 가지게 되었다. 센서리스는 수학적 모델, 물리적인 현상 및 제어이론을 이용하는 방법으로 분류되어 연구되고 있다. 수학적인 모델을 이용하는 방법에는 고장자 전압에서 고정자 저항에 의한 전압 강하분을 제거한 항을 적분하여 자속의 위치를 추정한다.(중략)

• Proceedings of the KIEE Conference
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• summer
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• pp.227-229
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• 2004

시대가 변화 하면서 선로손실 및 전압강하문제에 많은 관심을 가지게 되면서, 현재 사용중인 선로 정수값에 대한 고찰을 필요로 하게 되었다. 본 논문에서는 배전선로정수에 대한 현황 및 근거를 확인하고, 또한, 선종별로 장주의 배치에 따른 인덕턴스값 및 온도변화에 따른 교류저항값등에 대한 분석 내용을 소개하기로 한다.

• Journal of the KSME
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• v.23 no.4
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• pp.280-287
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• 1983

본 해설에서는 전자 즉 용액내에서 용해되어 있는 기체 분자의 모임에 의한 기포형성에 대해 다루려고 한다. 제 2절에는 Becker-Doring에 의한 고전이론과 그 문제점을 다루고 3절에서는 새로운 관점에서 본 용액내에서 기포를 형성하는 데 필요한 표면 에너지를, 4절에서는 기포형 성에 대한 열역학적인 면에서의 고찰, 5절에서는 용액내에서의 기포형성 모델에서 기포형성을 위한 압력강하를 구하는 방법의 종류와 그 온도에 따른 기포형성에 대해 논하기로 하고 증기로된 기포형성(vapor bubble formation)에 대하여는 다음 기회에 논하기로 한다.

• Applied Chemistry for Engineering
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• v.16 no.3
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• pp.434-439
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• 2005

The reaction of hydration proceeded at the same time the vapor was introduced into the reactor that was filled with calcined dolomite. It has shown that the temperature has begun to fall from the bottom of reactor after increase of temperature by the heat of hydration reaction. The reaction initiated at the pipe wall and the heat was transfer to the center of block between the fins. The results show that the use of copper fin in the reactor reducted the hydration reaction time by half when compared to the case without using the fins.

• Korean Journal of Food Science and Technology
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• v.17 no.4
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• pp.304-310
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• 1985

Sensory comparison of the flavor of ginseng teas prepared from concentrated white or red ginseng extract was investigated by multipl comparison test and quantitative descriptive analysis (QDA) on 12 selected descriptions. The white ginseng tea revealed higher intensities in odor and taste than those of red ginseng tea, particularly on earthy and sweet odor and bitter and astringent taste. Increase in sample temperature from $2^{\circ}C$ to $80^{\circ}C$ caused a general increase in aroma and bitter taste. When sucrose added into 3% ginseng tea solution, all of the taste descriptions, most significantly on bitterness and astringency, scored lower except sweetness while the aroma was affected a little.