• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2017.05a
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• pp.475-481
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• 2017

In this paper, high speed camera images were used to analyze the supercritical injection behavior of liquid hydrocarbon compounds used as main components of propellant fuel. Decane and Methylcyclohexane (MCH), which have different critical points among kerosene constituents, were selected as experimental fluid and Shadowgraphy technique was used for the analysis. The difference in the temperature variation from the initial injector state of the subcritical condition until the vaporization occurs was represented by the different behaviors of Decane and MCH. However, under the Supercritical conditions, the enthalpy of vaporization near the critical point approaches zero and the phase change to the Supercritical phase occurs instead of vaporization process. In the phase change of the Supercritical system, there was no rapid density change, so the liquid state image was observed in both the Decane and MCH.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.7
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• pp.2323-2327
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• 2010

The experimental apparatus consists of dehumidifier with multi-layer type heat exchangers to remove the moisture from automatic equipments, semiconductors, and manufacturing processes under the low temperature environment, and chemical production lines which are likely to take moisture. The major components of this system are four evaporators with different fin pitch, two compressors, two condensers and an expansion valve. In this study, the performance characteristics of dehumidifier is analyzed by the variations of frontal air velocity in the first heat exchanger(evaporator). The cooling capacity of each heat exchanger is acquired by the enthalpy calculating from measuring point of temperature and relative humidity of the first heat exchanger from 1.0m/s to 4.0m/s with increasing interval 0.5m/s, and the front air velocity. As a result, it is found that cooling capacity of the first heat exchanger showed the best cooling capacity when its frontal air velocity is 2.0 m/s.

• Korean Chemical Engineering Research
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• v.55 no.6
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• pp.807-815
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• 2017

This study investigated the removal efficiency of residual pentane from paclitaxel according to the drying temperature in the case of rotary evaporation, and performed a kinetic and thermodynamic analysis of the drying process. At all the temperatures (25, 30, 35, 40, and $45^{\circ}C$), a large amount of the residual solvent was initially removed during the drying, and the drying efficiency increased when increasing the drying temperature. Five drying models (Newton, Page, modified Page, Henderson and Pabis, Geometric) were then used for the kinetic analysis, where the Henderson and Pabis model showed the highest coefficient of determination ($r^2$) and lowest root mean square deviation (RMSD), indicating that these models were the most suitable. Furthermore, in the thermodynamic analysis of the rotary evaporation, the activation energy ($E_a$) was 4.9815 kJ/mol and the standard Gibbs free energy change (${\Delta}G^0$) was negative, whereas the standard enthalpy change (${\Delta}H^0$) and standard entropy change (${\Delta}S^0$) were both positive, indicating that the drying process was spontaneous, endothermic, and irreversible.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1035-1040
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• 2005

This study was conducted to investigate the surface spraying effect of materials on the rheological properties of frozen starch with microwave heating. Microwave helps reduce cooking time by high temperature, but swiftly snatches moisture from foods such as frozen starches (buns and noodles etc) and makes surface of foods harder. Four types of maltodextrin materials have been prepared for different concentration solutions and sprayed on surface doughs of sheet type. Sprayed dough samples were Quickly frozen at $-70^{\circ}C$ and wrapped with polypropylene film. All the treated samples were kept at 0, -20 and $-50^{\circ}C$, and then taken out periodically for measurement of the quality during storage. The quality attributes evaluated after heating with microwave energy include sensory quality retrogradation, texture, surface color and microstructure. The quality of frozen starches deteriorated with long term storage even at low temperatures of -20 and $-50^{\circ}C$, and the spray materials were found to improve the textural and physical properties of frozen starches in the microwave heating. Particularly, maltodextrin with D.E value of $9\~12$ had the most desirable effects of quality improvement.