• 제목/요약/키워드: C-Plate

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Experimental Study on Heat Transfer Performance of Absorber with Variable Plate Types

  • M.A. Sarker;Moon, C.G.;Lee, H.S.;Kim, E.P.;Yoon, J.I.
    • 한국에너지공학회:학술대회논문집
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    • 한국에너지공학회 2004년도 춘계 학술발표회 논문집
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    • pp.201-212
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    • 2004
  • An experimental study of the absorption process of water vapor into a lithium bromide solution was performed. For the purpose of developing high performance absorption chiller/hater utilizing lithium bromide solution as working fluid, it is important to improve the performance of absorber with the larger heat transfer area of the four heat exchangers. The experimental apparatus was composed of a plate type absorber which could increase the heat exchange area per unit volume to investigate more detail characteristics instead of the conventional type, that is, horizontal tube bundle type. The size of plate absorbers were made for 0.4m$\times$0.6m and the design objective of a refrigeration capacity was 1RT. In this experiment, three kinds of plate absorbers namely flat plate, dimple plate and groove plate were used. The obtained results were less than the design objective values, that is, the refrigeration capacity was about 0.3 ~0.4RT and the overall heat transfer coefficient was 500~600 kcal/$m^2$h$^{\circ}C$ at the standard conditions.

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HRKPM을 이용한 키르히호프 판의 해석 (Kirchhoff Plate Analysis by Using Hermite Reproducing Kernel Particle Method)

  • 석병호;송태한
    • 한국공작기계학회논문집
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    • 제12권5호
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    • pp.67-72
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    • 2003
  • For the analysis of Kirchhoff plate bending problems, a new meshless method is implemented. For the satisfaction of the $C^1$ continuity condition in which the first derivative is treated an another primary variable, Hermite interpolation is enforced on standard reproducing kernel particle method. In order to impose essential boundary conditions on solving $C^1$ continuity problems, shape function modifications are adopted. Through numerical tests, the characteristics and accuracy of the HRKPM are investigated and compared with the finite element analysis. By this implementatioa it is shown that high accuracy is achieved by using HRKPM for solving Kirchhoff plate bending problems.

Ni-PTFE 복합도금기술을 이용한 알칼리형 연료전지용 전극 제조 (Preparation of Electrode Using Ni-PTFE Composite Plating for Alkaline Fuel Cell)

  • 김재호;이영석
    • 한국수소및신에너지학회논문집
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    • 제20권5호
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    • pp.361-370
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    • 2009
  • Ni-PTFE composite plated on graphite (C/Ni-PTFE) and PTFE (PTFE/Ni-PTFE) particles were prepared uniformly by electroless composite plating. The conductivity of C/Ni-PTFE particles was 280 S/m higher than 95 S/m of PTFE/Ni-PTFE particles at same composite plating condition (Ni:35~36 wt%, PTFE:8 wt%). The C/Ni-PTFE particles were formed into the C/Ni-PTFE plate using heat treatment at $350^{\circ}C$ under 10~$1000\;kg/cm^2$. The C/Ni-PTFE plate showed 1) high conductivity of $5.7\;{\times}\;10^4\;S/m$ due to the existence of graphite as conducting aid and the formation of 3-dimensional Ni network 2) good gas diffusion caused by various pore volumes (0.01~$100\;{\mu}m$) in the plate. The plate could be useful for an electrode in an alkaline fuel cell (AFC). The current density of C/Ni-PTFE electrode indicated $84\;mA/cm^2$ at 0.3V and it was 3.0 times higher than that of PTFE/Ni-PTFE electrode.

Buckling of an elastic plate due to surface-attached thin films with intrinsic stresses

  • Zhu, J.;Yang, J.S.;Ru, C.Q.
    • Structural Engineering and Mechanics
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    • 제52권1호
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    • pp.89-95
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    • 2014
  • We analyze the buckling of a thin elastic plate due to intrinsic stresses in thin films attached to the surfaces of the plate. In the case of cylindrical buckling, it is shown that for a plate with clamped edges compressive intrinsic film stresses can cause flexural buckling of the plate, while tensile intrinsic film stresses cannot. For a plate with free edges, film intrinsic stresses, compressive or tensile, cannot cause buckling.

오블롱 셀 플레이트 열교환기에서의 R-l34a, R-407C, R-410A의 응축성능에 관한 실험적 연구 (Study on R-l34a, R-407C, and R-410A Condensation Performance in the Oblong Shell and Plate Heat Exchanger)

  • 박재홍;김영수
    • 대한기계학회논문집B
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    • 제28권12호
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    • pp.1535-1548
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    • 2004
  • Condensation heat transfer experiments were conducted with the oblong shell and plate heat exchanger without oil in a refrigerant loop using R-l34a, R-407C and R-410A. An experimental refrigerant loop has been developed to measure the condensation heat transfer coefficient h$_{r}$ and frictional pressure drop $\Delta$p$_{f}$ of the various refrigerants in a vertical oblong shell and plate heat exchanger. The effects of the refrigerant mass flux(40∼80kg/$m^2$s), average heat flux(4∼8kW/$m^2$), refrigerant saturation temperature(30∼4$0^{\circ}C$) and vapor quality of refrigerants on the measured data were explored in detail. Similar to the case of a plate heat exchanger, even at a very low Reynolds number, the flow in the oblong shell and plate heat exchanger remains turbulent. A comparison of the performance of the various refrigerants revealed that R-410A had the highest heat transfer performance followed by R-l34a, and R-407C had the lowest performance of the refrigerants tested. The pressure drops were also reported in this paper. The pressure drops for R-410A were approximately 45% lower than those of R-l34a. R-407C had 30% lower pressure drops than R-l34a. Experimental results were compared with several correlations which predicted condensation heat transfer coefficients and frictional pressure drops. Comparison with the experimental data showed that the previously proposed correlations gave unsatisfactory results. Based on the present data, empirical correlations of the condensation heat transfer coefficient and the friction factor were proposed.tor were proposed.sed.

냉동건조를 이용한 쌀기본 이유식 제조에 있어서 건조조건의 최적화 (Optimization of the Preparation of Rice-based Infant Foods Using Freeze Drying Process)

  • 김광옥;최호정
    • 한국식품과학회지
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    • 제27권5호
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    • pp.680-689
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    • 1995
  • 본 연구는 $4{\sim}6$개월의 유아들을 위하여 재수화시킨 후 숟가락으로 떠먹일 수 있도록 쌀을 기본으로 하고 당근, 쇠고기 및 계란을 각각 주재료로 한 냉동건조 이유식 제조의 최적조건을 결정하기 위하여 수행되었다. 본 연구에서 얻어진 결과를 요약하면 다음과 같다. 당근, 쇠고기 및 계란이유식에서 모두 냉동건조시간은 수분함량이 높고 가열판온도가 낮을수록 증가하였다. 파쇄성은 수분함량이 감소하고 가열판온도가 증가함에 따라 증가하였다. 관능적 특성 중 수화속도, 균질성 및 매끄러운 정도는 수분함량이 증가하고 가열판온도가 감소할수록 증가하였고, 뜨기 쉬운 정도는 수분함량이 증가할수록 증가하였으나, 가열판온도의 영향은 거의 받지 않았다. 또한 피막형성성은 수분함량과 가열판온도가 증가할수록 증가하였다. 이유식 제조의 최적조건은 당근이유식의 경우 수분함량 88.5%와 가열판온도 $34^{\circ}C$로, 쇠고기이유식에서는 수분함량 88.5%와 가열판온도 $28^{\circ}C$로, 그리고 계란이유식에서는 수분함량 87.3%와 가열판온도 $39^{\circ}C$로 결정되었다.

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슬릿 유전체 장벽을 갖는 선대 평판형 방전장치의 방전 및 오존 발생특성 (Discharge and Ozone Generation Characteristics of a Wire-Plate Discharge System with a Slit Barrier)

  • 문재덕;정재승
    • 대한전기학회논문지:전기물성ㆍ응용부문C
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    • 제54권9호
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    • pp.421-426
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    • 2005
  • A wire-plate discharge system with a slit barrier has been proposed and investigated experimentally by focusing on the discharges on the slit barrier and ozone generation characteristics. This wire-plate discharge system with a slit barrier can generate an intensive corona discharges, and produce corona discharge twice, once from the corona wire electrode and second time from the surface and the slits of the slit dielectric barrier. As a result this propose wire-plate discharge system with the slit barrier can produce greatly increased ozone than without the slit barrier. This type of wire-plate discharge system with the slit barrier could be used for effective ozone generation as a means with retard to the removal of pollutant gas

위탁운영 대학교 급식소 메뉴의 품질 분석 (Menu quality Analysis in University Foodservice operated by Contracted Foodservice Management Company)

  • 양일선;한경수
    • 한국식생활문화학회지
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    • 제15권3호
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    • pp.155-162
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    • 2000
  • The purpose of this study was to analyse serving size, plate waste, and sensory evaluation on menu of university foodservice. This study was conducted in three restaurant of one university for 14 days, 1995. The serving size of food was measured by weighing machine. The plate waste of food was calculated by the aggregative selective plate waste measurement technique. Questionnaires of sensory evaluation were developed and hand-delivered at three restaurants. Rating criteria of sensory evaluation were appearance, taste, temperature, color, flavor, texture and overall quality. The plate waste of side dish were 35.5%, 42.5%, and 39.2% in A, B, and C restaurants. The plate waste of kimchi were 46.8%, 36.3%, and 55.9% in A, B, and C restaurants. So, university foodservice manager should concern quality of side dish and kimchi. The score of fried food in sensory evaluation was low. So, batch cooking was needed. The score of rice in sensory evaluation of C restaurants was very low. Therefore, steam ice cooker in C restaurants should be changed by gas automatic rice cooker.

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직관채널의 마이크로 판형열교환기 열적 성능 특성 (The Characteristics of Thermal Hydraulic Performance for Micro Plate Heat Exchanger with Straight channel)

  • 김윤호;이규정;서장원;전승원
    • 설비공학논문집
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    • 제20권11호
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    • pp.767-774
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    • 2008
  • This paper presented the heat transfer and pressure drop characteristics for micro plate heat exchanger with straight channel. The metal sheets for straight channel are manufactured by chemical etching and fabricated micro plate heat exchangers by using the vacuum brazing of bonding technology. The performance experiments are performed within the Reynolds numbers range of 15$\sim$250 under the same flow rate conditions for hot and cold sides. The inlet temperature of hot and cold water are conducted in the range of $30^{\circ}C{\sim}50^{\circ}C$ and $15^{\circ}C{\sim}25^{\circ}C$, respectively. Heat transfer rate and pressure drop are evaluated by the Reynolds numbers and mass flow rates as the inlet temperature variations of the hot and cold sides. Correlations of Nusselt number and friction factor are suggested for micro plate heat exchanger with straight channel using the results of performance experiment.