• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.7
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• pp.4072-4080
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• 2014

The Peltier Module has been used to dissipate the heat from electronic devices and electronic components. In this module, a heat sink is used to release the operating heat into the air outside. This study addressed the heat transfer characteristics for a heat sink with an inner tunnel. Under forced and natural convection conditions, the heat transfer characteristics were different. Therefore, the cooling and heating performances were studied for the heat sink, which has an inner tunnel. The heat transfer conditions were also evaluated by performing an experimental test, which investigated the heat transfer characteristics related to the variance in time and temperature distribution. Experiments on the heat transfer characteristics of the heat sink were conducted based on the forced and natural convection and temperature distribution changes. In the cooling experiment, the A- and B-shaped cooling pin heat sinks decreased the temperature of the forced convection than the temperature of natural convection. In the forced and natural convection, the A- and B-shaped decreased to a minimum of $-15^{\circ}C$. Under the forced and natural convection conditions, A- and B-shaped cooling pin heat sinks decreased the temperature when the voltage was increased. In the heating experiment, the A- and B-shaped cooling pin heat sinks increased the temperature of the forced convection than the temperature of natural convection. In forced convection, when the voltage was $15^{\circ}C$, the temperature of the A-shaped cooling pin heat sink increased to $150^{\circ}C$, and the temperature of the B-shaped cooling pin heat sink increased to $145^{\circ}C$. Under forced and natural convection conditions, the A- and B-shaped cooling pin heat sinks showed an increase in temperature with increasing voltage.

• Food Science and Preservation
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• v.4 no.1
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• pp.27-32
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• 1997

Natural convection in agricultural-products storage system was analysed theoretically, The storage system was modelled by Internally heated fluid saturated porous layer. Darcy's law was used to explain characteristics of fluid motion. Stability equations were obtained under the linear stability theory and transfer characteristics were modelled by the shape assumption. Based on the modelling of transfer characteristics, heat trasnfer correlations were derived theoretically.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.14 no.8
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• pp.676-682
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• 2002

This paper has been made to investigate the thermal performance characteristics for the several types of heat sinks such as extruded heat sink, aluminum foam heat sink, layered heat sink. The various types heat sinks are prepared and tested for natural convection as well as forced convection. The experimental results for natural convection are compared to those for three types of heat sink so that the appropriate heat sink can be designed or chosen according to the heating conditions. The overall heat transfer performances for layered heat sink, extruded heat sink and aluminum foam heat sink are almost comparable to those under natural convection and forced convection. The forced convection of layered heat sink become 1.2 times as high as those of extruded heat sink, and the forced convection of extruded heat sink become 1.2 times as high as those of aluminum foam heat sink. This study shows that bar height, bar distance and number of bar for layered heat sink are important parameters, which have a serious influence on thermal performance for layered heat sinks.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.21 no.12
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• pp.1595-1607
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• 1997

The natural convection of a horizontal layer heated from below in a three-dimensional rectangular enclosure was dealt with both numerically and experimentally. The aspect ratios are 1:2:3.5 and Boussinesq fluid is water with the Prandtl number of 5.0. This experimental study showed how to measure the variation of temperature field in a 3-D rectangular enclosure with small aspect ratios by using TLC(Thermochromic Liquid Crystal) and color capturing technique. The experimental temperature field had periodic characteristics of 75 sec at Ra=2.37*10$^{5}$ . But the numerical convection flow had periodic characteristics of 79 sec at the same Rayleigh number. In three dimensional computation it was found that the convection roll structure bifurcated from four rolls to two rolls as the Rayleigh number is increased.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.382-391
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• 2008

Yukwa samples, made with additions of 0, 10, 20, and 30% Rubus coreanus Miquel extract, were puffed by different puffing methods(convection oven, microwave oven, and fryer) and were then examined for quality characteristics such as moisture content, expansion rate, color, hardness, and sensory qualities, in order to determine the optimal ratio of Rubus coreanus Miquel extract in the formulation and the optimal expansion of Yukwa. The moisture contents of Yukwa base increased as the level of Rubus coreanus Miquel extract increased. And the Yukwa puffed by convection had higher moisture than the samples puffed by microwave oven or frying, with the exception of the sample containing 20% Rubus coreanus Miquel extract. When comparing the expansion rates of samples, no significant differences were found between the control and extract-containing samples puffed by convection, microwave, and frying methods, respectively. However, the sample puffed by frying had the highest expansion rate, whereas the convection-, microwave-puffed samples showed no significant differences. In the convection-, microwave-, and fryer-puffed samples, lightness and yellowness decreased, but redness increased, as the level of Rubus coreanus Miquel extract increased. And the sample puffed by microwave oven had greater lightness as compared to the samples puffed by convection and frying. In terms of hardness, no significant differences were found the control and extract-containing samples puffed by convection and microwave methods. However, hardness was maximal in the sample puffed by convection and lowest in the sample puffed by frying, in which it increased according to the addition of Rubus coreanus Miquel extract. In the consumer acceptance evaluations and characteristics intensity rating tests, the samples puffed using convection and microwave methods showed higher scores for the majority of evaluated characteristics as compared to the samples puffed by frying. And the samples containing Rubus coreanus Miquel extract obtained fairly good scores. In conclusion, the results indicate that additions of 10$\sim$20% Rubus coreanus Miquel extract are optimal for Yukwa that is puffed by convection and microwave methods, as this range provides good physiological properties and reasonably high overall consumer acceptability.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.22 no.4
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• pp.452-458
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• 1998

The objective of this study is to obtain the unstable characteristics of the high-speed two-dimensional jet impinging normally onto a flat plate. The study is based on the feedback model and the experiment of the frequency characteristics of the impinging tones. Using the experimental data for the tonal frequencies of the impinging tones the convection speed of the unstable jet is obtained along with all the other features. Three kinds of unstable modes are clarified: asymmetric $A_{1}$ and $A_{2}$ and symmetric S. The condition for the excitation of each mode is found in terms of Strouhal number and Reynolds number. The convection speed is estimated and discussed in comparison with existing theoretical models. It is found that the convection speed increases with frequency when the mode is asymmetric, but decreases when it is symmetric. In addition, the characteristics of the high-speed impinging jet are compared with the low-speed impinging jet.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.25 no.5
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• pp.619-626
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• 2001

The present experimental and numerical study investigate flow and natural convection heat transfer characteristics of a composed rectangular-parallelogrammic enclosure with a guide vane. The governing equations for the two-dimensional, laminar, natural convection process in an enclosure are discretized by the control volume approach which insures the conservative characteristics to be satisfied in the calculation domain, and solved by a modified SIMPLE algorithm. The momentum and energy equations are coupled through the buoyancy term. In this results of experimental study, the natural convection heat transfer characteristics was well coincided with conclusions of other earlier experimental researches and numerical analysis.

• Korean Journal of Materials Research
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• v.14 no.11
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• pp.775-779
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• 2004

For improvement of heat dissipation performance, heat analysis is conducted on the newly designed heat sinks under two convection conditions by using computational fluid dynamics(CFD). Three types of heat sink, plate, wave and top vented wave, are used, and convection conditions are the variations of gravity direction at natural convection and of fan location at forced convection. The results of analysis showed that the heat resistances of top vented wave heat sink were $0.17^{\circ}C$/W(forced convection) and $0.48^{\circ}C$/W(natural convection). In the case of natural convection, gravity direction affected heat flow change, and protection against heat performance was superior in case of z-axis gravity direction. Under the forced convection, all the heat sinks revealed superior thermal characteristics in the fan position of z-axis rather than y-axis. In this study, it was observed that the top vented wave type heat sink showed the best ability of heat radiation comparing with the others.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.27 no.8
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• pp.541-546
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• 2014

Korea Expressway Corporation established standard of LED lighting fixture in Dec. 2013. To raise compatibility, the standard requires a fixed form and it is applied to street lights and tunnel lights, etc. Because streetlight has different circumstance condition from tunnel light that is down light and exposed to constant wind velocity over height of 8 meters, in case of LED module which has the same shape, characteristic of radiant heat can be different. In this paper, we designed 25 [W] LED Module that is designated by standard of Korea Expressway Corporation and analyzed characteristics of radiant heat about natural convection and forced convection. It is dropped 10.12[$^{\circ}C$] that max temperature is decreased by increasing 20 mm of bended height of heatsink at the condition of natural convection. Radiant heat characteristic of bended height 35 mm became 78.08[$^{\circ}C$] at the condition of natural convection, 55.30[$^{\circ}C$] at the condition of forced convection so that 22.78[$^{\circ}C$] is decreased that is 29.1[%] decrease. Bended height 55mm became 67.96[$^{\circ}C$] at the condition of natural convection, 48.04[$^{\circ}C$] at the condition of forced convection so that 19.92[$^{\circ}C$] is decreased that is 29.3% decrease.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.3 no.5
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• pp.376-385
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• 1991

The purpose of this paper is to propose basic data on convection heat-transfer coefficients in Ondol-heated room. Surface temperatures and several temperatures around each inside surface of wall, floor and ceiling composed of heating room are measured vertically in Ondol-heated model rooms, and the vertical temperature profiles could be expressed by nonlinear equation models. Also, the convection heat transfer phenomena are analysed from the nonlinear equation models. In the results, the convection heat-transfer coefficients of Ondol heated space are suggested by the term of temperature difference between each wall surface and room air temperature and by the relationship between Nusselt number and Rayleigh number of dimensionless numbers.