• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2017년도 춘계 학술논문 발표대회
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• pp.224-225
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• 2017

Ultra-high-strength concrete exposed to high temperature is likely to cause spalling. Spalling is caused by the vapor pressure of the concrete, and the vapor pressure may be different depending on the heating conditions of the concrete. Therefore, in this study, a ring-type restrained specimen was fabricated using ultra-high-strength concrete and the vapor pressure generated in the concrete by heating condition(rapid and slow heating) was evaluated.

• 한국연소학회:학술대회논문집
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• 대한연소학회 2003년도 제27회 KOSCO SYMPOSIUM 논문집
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• pp.109-113
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• 2003

Low pressure or vacuum carburizing(LPC) has undergone major further developments since 1980 and now it has achieved industrial maturity. The advantage of low pressure vacuum carburizing over gas carburizing is not only the creation of surface entirely free of oxide and environmentally friendly but also a reduction in batch times, lower gas and energy consumption and the prevention of soot. In this study the experiment was carried out to investigate the effects of vacuum atmosphere in the heating furnace. Heat transfer rate and uniformity of temperatures of test samples in the pressure range of a few 0.1torr was examined on a test charge of 100kg. It is found that the fuel saving rate due to decreasing heating time reach to 20% in the vacuum heating mode as compared with atmospheric heating mode. Also the uniformity of temperatures in the samples was improved significantly in the vacuum heating mode. Also the effects of the RC fan for stirring atmosphere inside furnace was examined. Results shows RC fan appears to provide a reasonable tool for improving uniformity of temperature in the atmospheric heating mode.

• 소성∙가공
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• 제19권5호
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• pp.277-282
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• 2010

Magnesium alloy has been known as lightweight material in automobile and electronic industry with aluminum alloy, titanium alloy and plastic material. Friction welding is useful to join various metals and nonferrous metals that are difficult to join by such as gas welding, resistance welding and electronic beam welding. In this study, friction joining was performed to investigate mechanical properties of Mg alloy with 20mm diameter solid bar. Also the optimal joining conditions for its application were determined on the basis of tensile test, and hardness survey. The joining parameters were chosen as heating pressure, heating time, upsetting pressure, and upsetting time. Heating and upsetting pressure were executed under the range of 10~40MPa and 20~80MPa, respectively. From the experimental results, optimal joining conditions were determined as follows; rotating speed=2000rpm, heating pressure=35MPa, upsetting pressure=70MPa, heating time=1sec, upsetting time=5sec. Also the hardness of jointed boundary showed as HV50 which was similar to that of base metal at the optimal condition, and it was supposed that zone of HAZ was 8mm. Finally two materials were strongly mixed at interface part to show a well-combined microstructure without particle growth or any defect.

• 한국축산식품학회지
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• 제28권4호
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• pp.415-421
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• 2008

This study evaluated the effects of thermal processing combined with high pressure on the properties of cooked pork. Pressurization followed by heating (PFH), heating followed by pressurization (HFP) and heating under pressurization (HUP) treatments were compared to a heated only control. Cooked meat without simultaneous pressurization showed little or no decrease in water binding properties relative to the control, regardless of the sequence of pressurization and heating. However, HUP treated pork had significantly higher water binding properties than the control (p<0.05). The pH values of all treatments were not significantly different with the exception of HUP at 300 MPa. The HUP treated pork showed the best tenderizing effects among all the treatments tested and the effect was more significant at increased pressure levels (p<0.05). In addition, increasing pressure levels significantly increased the L-values of pork (p<0.05). PFH and HFP treated pork had significantly lower a-values (p<0.05), while no significant differences were observed in HUP. HUP treated pork had the lowest b-values at 100 MPa. however, the differences were not significant at increasing pressure levels. These results indicate that heating under pressure is the best cooking condition for improving the quality characteristics of pork without adversely affecting its appearance.

• 한국조리학회지
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• 제14권3호
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• pp.210-222
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• 2008

This study showed that the brown stock, which is the base of demi-glace sauce, extracted by using a high pressure heating extractor is more advantageous than that extracted by the traditional extraction method for the mass production. We compared the former with the latter in terms of minerals and free amino acids. The results of this study are summarized as follows. When mineral contents were compared, the brown stock extracted by high.pressure heating extraction showed the tendency of increase in mineral contents in proportion to heating temperature and heating time, but, from extraction temperature of 140$^{\circ}C$, the contents of K, Mg, Na and P decreased with the increase of extraction time. In addition, mineral contents in the brown stock extracted by high-pressure heating extraction were generally lower than those in brown stock extracted by the traditional extraction method. This result was produced probably because materials were added repeatedly in the traditional method. Amino acids contents in brown stock according to the extraction methods were also examined. They increased with the increase in the number of extractions in the brown stock extracted by the traditional method, and those in the brown stock extracted using a high pressure heating extractor increased with the increase in heating temperature and extraction time. The results of this study are expected to be useful as a practical material for the mass production of brown stock products.

• 설비공학논문집
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• 제14권11호
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• pp.914-922
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• 2002

Thermo-acoustic waves can be thermally generated in a compressible flow field by rapid heating and cooling, and chemical reaction near the boundary walls. This mechanism is very important in the space environment in which natural convection does not exist. Also this may be a significant factor for heat transfer when the fluids are close to the thermodynamic critical point. In this study, the generation and transmission characteristics of thermo-acoustic waves in an air-filled confined domain with two-step pulsed heating are studied numerically. The governing equations are discretized using control volume method, and are solved using PISO algorithm and second-order upwind scheme. For the purpose of stable solution, time step was set to the order of $1\times10_-9s,\;and\;grids\;are\;50\times2000$. Results show that temperature and pressure distributions of fluid near the boundary wall subjected to a rapid heating are increased abruptly, and the induced thermo-acoustic wave propagates through the fluid until it decays due to viscous and heat dissipation. Pressure waves have sharp front shape and decay with a long tail in the case of step heating, but these waves have sharp pin shape in the case of pulsed heating.

• 한국식품영양과학회지
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• 제30권3호
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• pp.455-459
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• 2001

Tofu (soybean curd) was made with whole soybean flour (WSF, 420 mesh) by various processing conditions of water addition ratio, heating time, coagulation temperature, molding pressure and 0.3% of mixed coagulant (CaSO₄:GDL=50:50(w/w)). Yield content of WSF-tofu was the highest in processing condition of 85℃ coagulation temperature, 10 times water addition, 5min. heating time and 25.00 g/㎠ molding pressure. As the increase of the water addition ratio from 8 to 14 times (water:WSF, v/w), Hunter's L and a values were increased. Raising of heating time (100℃, 1, 5, 10 and 15 min), a and b value were increased. Textural properties of WSF-tofu were significantly affected by coagulation temperature (75, 80, 85 and 90℃). Hardness was increased, but adhesiveness and cohesiveness were decreased. heating time was influenced on harness of WSF-tofu, but water addition ratio was not affected on hardness of WSF-tofu. Increasing of molding pressure (16.83, 25.00, 33.22 and 41.67 g/㎠, 1 hr) was resulted from a increased hardness, gumminess and chewingss of tofu, but adhesiveness was addition ratio, 5 min heating time and 25.00 g/㎠ molding pressure recorded the highest score in sensory evaluation test.

• Food Science and Biotechnology
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• 제16권2호
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• pp.255-259
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• 2007

The effects of temperature heating-up rate and pressure building-up phase on the inactivation of Listeria innocua ATCC 33090 were evaluated in buffered peptone water. The number of L. innocua was reduced by 5.57 and 6.52 log CFU/mL during the nonisothermal treatment (the come-up time followed by isothermal process) and the isothermal treatment, respectively, at $60^{\circ}C$. When compared to the isothermal treatment (0.76$33.2^{\circ}C/min$ of temperature heating-rate. The effect of the combined high pressure and thermal processing on the inactivation of L. innocua increased with increasing pressure and temperature. At all temperature levels from 40 to $60^{\circ}C$ under 700 MPa, L. innocua was not detected by enrichment culture (>7 log reduction).

• Geomechanics and Engineering
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• 제12권4호
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• pp.707-721
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• 2017

The objective of this paper is to experimentally study the consolidation of saturated silty clay subjected to repeated heating-cooling cycles using a modified temperature-controlled triaxial apparatus. Focus is placed on the influence of the water content, confining pressure, and magnitudes and number of thermal loading cycles. The experimental results show that the thermally induced pore pressure increases with increasing water content and magnitude of thermal loading in undrained conditions. After isothermal consolidation at an elevated temperature, the pore pressure continues to decrease and gradually falls below zero during undrained cooling, and the maximum negative pore pressure increases as the water content decreases or the magnitude of thermal loading increases. During isothermal consolidation at ambient temperature after one heating-cooling cycle, the pore pressure begins to rise due to water absorption and finally stabilizes at approximately zero. As the number of thermal loading cycles increases, the thermally induced pore pressure shows a degrading trend, which seems to be more apparent under a higher confining pressure. Overall, the specimens tested show an obvious volume reduction at the completion of a series of heating-cooling cycles, indicating a notable irreversible thermal consolidation deformation.

• 설비공학논문집
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• 제16권11호
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• pp.1021-1027
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• 2004

Design performances of various configurations of hybrid systems combining an atmospheric pressure molten carbonate fuel cell and a gas turbine have been analyzed. Two different fuel reforming methods (internal and external reforming) were considered. Influences of turbine inflow heating method, location of fuel combustor and associated component arrangements were investigated. In general, internal reforming leads to higher system efficiencies. The optimum design pressure ratio varies among different system configurations. In particular, the design point selection is closely related to the allowable turbine inlet temperature. Configurations with direct heating of turbine inlet flow may realize both higher efficiency and higher specific power than those with indirect heating.