• Title/Summary/Keyword: Air circulation fan

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A Study on Quenching Characteristics of a High Pressure Gas Quenching System (고압가스 냉각시스템의 특성 연구)

  • Kim, Han-Seok;An, Guk-Yeong;Lee, Sang-Min;Jang, Byeong-Rok
    • 연구논문집
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    • s.34
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    • pp.11-19
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    • 2004
  • An Experimental study on the characteristics of high pressure gas quenching system was carried out in the present study. The characteristics of gas quenching system have been studied with high pressure gas chamber and specimen for various gas pressure and velocity which are the design parameter of quenching system. The quenching gas was used compressed air which properties are very similar with Nitrogen gas usually used in industrial gas quenching system. The result shows that the quenching rate of mid surface of specimen is lower than each ends of them which are close to low temperature quenching surface. And to increases the quenching intensity, the increment of quenching gas pressure is more efficient than the increment of quenching gas velocity at the point of reducing the circulation fan power.

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Drying Characteristics of Red Pepper using Exhaust Heat Recovery System (배풍열 회수장치를 이용한 고추의 건조특성에 관한 연구)

  • Paek, Y;Cho, K-H;Chung, H-K
    • Journal of the Korean Society of Industry Convergence
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    • v.6 no.2
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    • pp.103-108
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    • 2003
  • This study was performed to find out drying characteristics and develop waste heat recovery dryer. this system was initiated in order to recover discharged waste heat of drying air from drying chamber in agricultural products dryer and recycle for additional heat source that could save drying cost. The system consists of drying chamber, fan, burner, circulation pump and heat exchanger made of fins and tubes. For the system performance, drying experiments with fresh pepper were conducted, and comparisons on fuel consumption amount and drying performance were made between conventional dryer and the heat recovery system attached dryer.

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Automatic Control System of Vertical Agitation Heater for Controlling Temperature of Greenhouse (시설하우스 온도 조절을 위한 수직형 교반 히터 자동제어 시스템)

  • Kwak, Yun-Ah;Park, Kyoung-Wook;Kim, Eung-Kon
    • The Journal of the Korea institute of electronic communication sciences
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    • v.10 no.5
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    • pp.623-628
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    • 2015
  • As the current heating control of the greenhouse is located in specifically designed place, there is an inevitable difference in degrees depending on the latitude in it. Even though it is necessary to maintain the proper temperature in the greenhouse producing vegetables and fruit plants, the difference between ups and downs in the facilities results in the increasing energy consumption to both warm and cool down the facilities. The newest heating method, automatic control system of vertical agitation heater, which manipulates the inner air circulation efficiently, is suggested in this paper. The proposed system utilizes both the upper temperature and the lower temperature, and controls the air circulation fan and heating independently, so that maximizes the efficiency of heating with the minimum energy and implements predictable planning of farm products.

Analysis of Air Temperature and Humidity Distributions and Energy Consumptions according to Use of Air Circulation Fans in a Single-span Greenhouse (단동온실 내 공기순환팬 사용에 따른 온습도 및 에너지소비량 비교 분석)

  • Lee, Tae Seok;Kang, Geum Choon;Kim, Hyung Kweon;Moon, Jong Pil;Oh, Sung Sik;Kwon, Jin Kyung
    • Journal of Bio-Environment Control
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    • v.26 no.4
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    • pp.276-282
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    • 2017
  • The aim of this study was to compare and analyze air temperature and humidity distribution and energy consumptions according to using air circulation fans in single-span greenhouses. The greenhouses located in Cheongnam-myeon, Cheongyang-gun, Chungcheongnam-do, Korea. There were cherry tomatoes in the greenhouses and the size of greenhouses was as follows;ridge height : 3.2 m, wide : 6 m, length : 95 m. The heating system was composed of a hot-water boiler and 6 FCUs(Fan Coil Unit)-4 FCUs were on bottom with duct and 2 FCUs were installed at 2.0 m. A total of 18 air circulation fans(impeller's diameter : 230 mm) were bilaterally arranged in 2 rows in the experimental greenhouse. The sensors for measuring air temperature and humidity were located at a quarter and three quarters of a length. The height of sensors were 0.8 m, 1.8 m. To calculate energy consumption in greenhouses, water temperature at inlet and outlet in a water pump, volume of water were measured. Form February 3rd to March 23th, temperature, humidity and energy consumptions were measured during heating time(6pm~7am). In a greenhouse without fans, the average differences of temperature and humidity were $0.75^{\circ}C$, 2.31%, respectively. The operation of fans showed their differences to $0.42^{\circ}C$, 1.8%. The standard deviation of temperature and humidity between measuring points in the greenhouse with fans was lower than the greenhouse without fans. Total energy consumptions in a greenhouse without fans were 4,673 kWh. In the greenhouse with fans, the total energy consumptions were 4,009 kWh. The energy consumptions in a greenhouse with fans 14.2% were less than the greenhouse without fans. Therefore, air circulation makes temperature and humidity uniform and saves energy consumptions for heating.

A STUDY ON THE EXPLOSION SAFETY ASSESSMENT OF HYDROCARBON REFRIGERANT REFRIGERATOR

  • Oh, Kyu-Hyung;Kim, Min-Kyu;Chu, Euy-Sung;Lim, Byung-Han;Kim, Man-Hoe;Park, Yoon-Ser
    • Proceedings of the Korea Institute of Fire Science and Engineering Conference
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    • 1997.11a
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    • pp.289-296
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    • 1997
  • This paper discribes an experimental explosion risk assessment study on refrigerators containing flammable hydrocarbon refrigerant. A refrigerator used in this study is a larder fridge type, 215 liter in volume. The hydrocarbon refrigerant used in the refrigerator is iso-butane(C$_4$H$_{10}$). For the explosion safety assessment of the refrigerator, temperature of compressor, cooling air circulation fan motor, defrost heater and inner lamp were measured during the operation. And to confirm the ignitablity of flammable gas by the electric spark of the switches of the refrigerator, ON-OFF test of all switches were conducted with compulsorily near the stoichiometric concentration atmosphere of iso-butane-air mixture. As the result of experiment above mentioned and another experiment for the explosion safety assessment, we can conclude that explosion hazard in connection with the use of hydrocarbon refrigerant was few.w.

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Effect of COY (Cooking Oil and Yolk mixture) and ACF (Air-circulation Fan) on Control of Powdery Mildew and Production of Organic Lettuce (난황유와 공기순환팬의 상추 흰가루병 방제효과 및 생산에 미치는 영향)

  • Jee, Hyeong-Jin;Ryu, Kyung-Yul;Park, Jong-Ho;Choi, Du-Hoe;Ryu, Gab-Hee;Ryu, Jae-Gee;Shen, Shun-Shan
    • Research in Plant Disease
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    • v.14 no.1
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    • pp.51-56
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    • 2008
  • Powdery mildew of lettuce that is a newly reported disease became a threat to organic cultivation of lettuce in Korea since the disease caused by Podosphaera fusca resulted in a half of yield loss in heavily infected fields. To improve micro-environmental conditions around lettuce, ACF (air-circulation fan) was installed on inside roof of plastic house at 6 m intervals. The ACF increased 57% of lettuce yield and reduced 71.4% of lettuce seedling death. COY (cooking oil and yolk mixture) consisted of cooking oil 0.3% and egg yolk 0.08% reduced lettuce seedling death from 89.3% to 92.9% under the greenhouse. Seven-day interval spray of COY resulted in high control values of powdery mildew of lettuce ranging from 89.6% to 96.3%, which was comparable to a fungicide, Azoxystrobin. Lettuce yield was increased about two times compared to a non-treated conventional cultivation. Qualities of lettuce such as hardness and chlorophyll content were also improved by COY and ACF combination. Effect of COY on control of the disease was improved when $CaCO_3$ or $SiO_2$ 1,000 ppm was supplemented. Results indicated that the COY made of cooking oil such as canola emulsified with yolk was highly effective on control of powdery mildew of lettuce and suitable for organic agriculture, especially when combined with ACF.

Technology for Improving the Uniformity of the Environment in the Oyster Mushroom Cultivation House by using Multi-layered Shelves (느타리버섯 균상재배사의 환경균일성 향상을 위한 기술 개발)

  • Lee, Sunghyoun;Yu, Byeongkee;Kim, Hyuckjoo;Yun, Namkyu;Jung, Jongcheon
    • Journal of Bio-Environment Control
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    • v.24 no.2
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    • pp.128-133
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    • 2015
  • Mushrooms can grow in nature when adequate temperature and humidity are maintained, but such condition can be satisfied for only a short period of time on an annual continuum. Therefore, it can be deemed that a majority of the distributed mushrooms in the current market are produced in an artificially manipulated environment. This study was conducted to resolve the problem of the Oyster mushroom cultivation house's internal temperature and humidity imbalance, where the Oyster mushrooms are cultivated in a multi-layered shelves. The air circulation fans were installed to improve the air uniformity of the Oyster mushroom cultivation house by using multi-layered shelves. During the experiment, the ambient temperature and the ambient relative humidity ranged from $5.2^{\circ}C$ to $20.4^{\circ}C$ and 40% to 100% respectively. Due to the change of the outdoor temperature, the internal temperature of the Oyster mushroom cultivation house also changed, ranging from $13.3^{\circ}C$ to $18.4^{\circ}C$, but the temperature gap between the different internal location of the facility during the conforming recorded time only ranged from $0.2^{\circ}C$ to $1.3^{\circ}C$, being significantly stable. The internal relative humidity, ranging from 82% to 96%, also changed due to the change of the outdoor temperature. Nevertheless, the relative humidity gap between the different internal location during the conforming recorded time only ranged from 2% to 7%. Furthermore, the research staff were able to maintain the concentration of $CO_2$ from 575ppm to 731ppm(below 1,000ppm was the goal) indicating the possibility of an even management of the internal environment by installing the air circulation fan.

Effect of Reversible Air-circulation Fans on Air Uniformity in a Cultivation Facility for Oyster Mushroom (느타리재배사 정역 제어 대류팬이 공기 균일도에 미치는 영향)

  • Yum, Sung Hyun;Kim, Si Hwan
    • Journal of Bio-Environment Control
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    • v.30 no.4
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    • pp.383-392
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    • 2021
  • It has been known that oyster mushrooms cultivated in facilities with thermal insulation have been strongly affected by inner environments. Forced air-circulation fans exert much direct influence on disturbing air inside the facility so the matter is of particular interest. This study is carried out to investigate the measured levels of air uniformity in a cultivation facility for oyster mushroom in the various cases that reversibly controlled air-circulation fans which drove the flow in the upward and reverse direction by turn and unidirectional fans by which the wind blew upwards only were operated from July 1 to 10. The actual survey for the selection of ongoing operation cases presented that farmers, even though there were some discrepancies, have made use of fans in a way that it paused for 5-30min after running for 5-15min by turn. The level of air uniformity in the case of adopting reversible fans revealed a slight difference of 1.4-1.8℃ (Temp.) and 7.8-8.7% (R.H.) under the condition of not using a cooler during the investigation period. By contrast, unidirectional fans showed a noticeable difference of 3.2-3.7℃ and 14.0-15.4%, which meant that air uniformity driven by reversible fans much more increased compared to that for unidirectional fans. Among the twenty operational applications considered for reversible fans, the circumstance that the wind blew upwards for 10-15min and ceased for 5-10min and blew again in the reverse direction for 10-15min in succession gave minor improvements at the level of air uniformity, but at present there was somewhat difficult to make decision on which cases were optimally best. It seems necessary that the effects of reversible fans on air uniformity as well as qualities of oyster mushrooms have to be appraised in the cultivation period and the flow visualization needs to be done to ascertain the performance of air mixture.

A Study on the Fire Risk Assessment of Combustible Exhaust Duct-fume (가연성 배기덕트-흄 화재위험성 평가에 관한 연구)

  • Yoon, Yeo-Song;Lee, Young-Soon
    • Journal of the Korean Society of Safety
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    • v.25 no.1
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    • pp.32-37
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    • 2010
  • When back-out & firing Process applies heat, hume is piled up in exhaust duct by organic compound and it have high dangerousness. There by, the process is happening a lot of damage that is exhaust duct fire. However we do not have certain fire dangerousness estimation and digestion countermeasure. So we need preventive measure. Back-out & firing is a process which has fine structure, electrical and mechanical characteristics, such as firing kiln and back-out kiln which has pipe line and box type. The box oven is made of heating coil, fan motor and control panel. Back-out & firing process has air circulation institution of quick ventilation type. When we operate this process for long time, fire can break out easily. Duct is made by zinc shredder. If fire breaks out in duct inside, fire by deposit fume can be dispersed easily. Accordinglym, This project estimate danger for back-out & firing process exhaust duct through real fire test. And there is purpose of study to establish preventive measure.

Control of Diseases and Insects for Pesticide-free Cultivation of Leafy Vegetables (엽채류 유기재배의 병해충 관리)

  • Seo, Young-Ho;Cho, Byoung-Ouk;Choi, Jun-Keun;Kang, An-Seok;Jeong, Byung-Chan
    • Korean Journal of Organic Agriculture
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    • v.17 no.2
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    • pp.253-264
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    • 2009
  • This study was conducted to establish agricultural practices to control diseases and insects for chemical pesticide-free cultivation of leafy vegetables. Two diseases, gray mold(Botrytis cinerea) and soft rot(Erwinia carotovora), on lettuce were reduced by controlling temperature and humidity using air-circulation fan. The aphidophagous lady beetle(Harmonia axyridis) and primary parasitoids(Aphidius colemani) showed activity to control aphids density on Chinese cabbage. Co-application of cooking oil and yolk mixture (COY) and BT(Bacillus thuringiensis) decreased diseases including soft rot(Erwinia carotovora), downy mildew(Peronospora brassicae Gaumann), and powdery mildew(Eryslphe polygoni), and insects such as diamondback moth(Plutella xylostella) and beet armyworm(Spodoptera exigua Hubner). Neem extract treatment reduced downy mildew(Peronospora destructor) on Welsh onion.

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