• 한국주거학회:학술대회논문집
• /
• 한국주거학회 1994년도 학술발표대회논문집 상
• /
• pp.45-50
• /
• 1994

The energy consumption in apartment houses is investigated according to the heating systems, that is, district, central, and individual heating systems. And, operating conditions of intermittent heating are surveryed and analysed in the central heating systems. As a result, each annual energy consumption of district, central and individual heating system is 143.56 Mcal/m2year, 216.78 Mcal/m2year and 150.68 Mcal/m2year, Also, the heating is generlly started at 04:00 and 17:00 of each day, and the heating system is operated for 2~3 hours per each time.

• 공업화학
• /
• 제9권6호
• /
• pp.884-888
• /
• 1998

고온 분위기하의 가열시간이 방사성물질의 수송용기 등에 사용하기 위하여 개발한 개질(KNS(Kaeri Neutron Shield)-102) 및 수소 첨가된 (KNS-106) 비스페놀-A형 에폭시수지계와 페놀-노블락형(KNS-611) 에폭시수지계 중성자 차폐재들의 열분해온도, 열전도도, 열팽창 등의 열적 성질 및 인장강도, 압축강도, 굴곡강도, 비중, 무게변화, 수소함량변화 등의 역학적 성질에 미치는 영향을 검토하였다. 고온 분위기하에서 가열시간이 증가함에 따라 초기단계에서 중성자 차폐재, KNS-102, KNS-106 및 KNS-611의 열분해온도는 증가하는 것으로 나타났으나, 초기단계 이후에는 거의 영향을 받지 않는 것으로 나타났다. 또한 가열시간의 증가에 따라 KNS-102와 KNS-106 차폐재의 열전도도는 감소하는 경향을 나타내었으나, KNS-611의 경우에는 증가하는 경향을 나타내었다. 반면 가열시간의 증가에 따라 중성자 차폐재들의 열팽창계수값은 모두 감소하였다. 고온 분위기하에서 가열시간의 증가에 따라 KNS-102와 KNS-611 차폐재의 인장강도 및 굴곡강도는 증가하는 경향을 나타내었으나, KNS-106은 감소하는 경향을 나타내었다. 그리고 고온 분위기하에서 가열시간은 중성자 차폐재들의 무게변화 및 수소함량의 변화에는 큰 영향을 미치지 않는 것으로 나타났다.

• Journal of the Korean Wood Science and Technology
• /
• 제35권3호
• /
• pp.22-28
• /
• 2007

소나무 간벌재로 톱밥보드를 만든 후 우드세라믹을 제조하여 승온속도 및 최고온도에서의 유지시간에 따른 우드세라믹의 표면온도의 변화를 조사하였다. 승온속도 $2^{\circ}C/min$와 유지시간 1시간의 조건으로 제조된 우드세라믹의 표면 온도가 가장 높았다. 히터의 표면 온도보다 우드세라믹의 표면온도의 하강 속도가 느려 우드세라믹이 오랜 시간 열을 유지하고 있음을 알 수 있었다.

• Journal of Biosystems Engineering
• /
• 제38권3호
• /
• pp.180-184
• /
• 2013

Purpose: This study explored the factors influencing heating value in the process of torrefaction of water hyacinth. Methods: Torrefaction was applied with three temperature settings (200, 300, $400^{\circ}C$) and three time settings (1, 2, 3 h) using small electric heaters (11.3L of holding volume). This study investigated the heating values with the washing process and process factors influenced the torrefaction. In addition, this study compared the heating values in washed and unwashed samples and suggested the optimal conditions for increasing heating value. Results: Torrefaction increased the heating value by 8.18 ~ 30.04%. Comparing heating values of each condition, the optimal temperature for torrefaction was $300^{\circ}C$ and holding time was 1 hour. The washing process increased the heating value by 19 ~ 27%. The heating value of the sample treated at $300^{\circ}C$ for three hours was 4310.80 kcal/kg, which was greater than the first class wood pellet of 4300 kcal/kg. Conclusions: This study proved that the torrefaction and washing process increased the heating value of water hyacinth. Therefore, water hyacinth is expected to be an eco-friendly biomass which substitutes for wood pellet.

• 대한기계학회:학술대회논문집
• /
• 대한기계학회 2007년도 춘계학술대회B
• /
• pp.2482-2487
• /
• 2007

Numerical simulations are conducted for the analysis of a thermal mass air flow sensor with periodic heating pulses on silicon-nitride ($Si_3N_4$) thin membrane structure. This study aims to find the locations of temperature sensors on the thin membrane and the heating pulse conditions, that the higher sensitivity can be achieved, for the development of a MEMS fabricated mass air flow sensor which is driven in periodic heating pulse. The simulations, thus, focus on the membrane temperature profile according to variation of the flow velocity, heating duration time and imposed power. The flow velocity of the simulations is ranging from 3 m/s to 35 m/s, heating duration time from 1 ms to 3 ms and imposed power from 50 mW to 90 mW. The corresponding Reynolds numbers vary from 1000 to 10000.

• 대한용접접합학회:학술대회논문집
• /
• 대한용접접합학회 2006년 추계학술발표대회 개요집
• /
• pp.181-183
• /
• 2006

This paper studies the mechanical behaviors of Sn-3.5Ag solder joint against substrate(such as Au/Ni/Cu, Au/cu, Ni/Cu and Cu pad) after induction heating, a new soldering method. It was found that the solder bump formation depends on the time and current of the induction heating system. Also the heating value of the solder bump were found to vary with respect to the thermal conductivity of the pads on the substrate. In case of Au/Ni/Cu pad and Au/Cu pad, solder bump's shear strength were high for the heating time of $1.5{\sim}2sec$. For Ni/Cu pad, solder bump's shear strength were found to increase with time increment.

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

• 제어로봇시스템학회:학술대회논문집
• /
• 제어로봇시스템학회 1991년도 한국자동제어학술회의논문집(국내학술편); KOEX, Seoul; 22-24 Oct. 1991
• /
• pp.232-237
• /
• 1991

Digital Variable Structure Controller(DVSC) is proposed to control variable speed recirculating pump for hot-water heating control system. In this study, nonlinear sliding line is used beyond output error boundary layer and PID sliding line is used within the layer. For long dead time compensation, constraint is added to Smith predictor algorithm. Steady state error is eliminated by using the proposed sliding line in spite of heating load change. By decreasing sampling time, good sliding motion is yielded but system output noise bv flow dynamics is amplified.

• 대한용접접합학회:학술대회논문집
• /
• 대한용접접합학회 2003년도 추계학술발표대회 개요집
• /
• pp.86-88
• /
• 2003

The characteristic of induction heating solder bump(solder ball: Sn-37Pb, Sn-3.5Ag, Sn-3.0Ag-0.5Cu) has analyzed in this paper. The initial condition of induction heating depends on the time and current. The shape of lead-free solder bump is better than lead solder. The shear strength of lead solder bump has decreased with aging time. The average of shear strength of solder bump is about 10N, 11N, and 11N respectively. The lead-free solder bump's shear strength is better than lead solder and varies irregularly with aging time.

• Journal of Nutrition and Health
• /
• 제36권10호
• /
• pp.1071-1082
• /
• 2003

The objective of this study was to evaluate and improve the microbiological quality of HACCP application in school foodservice operations. The microbiological quality of foods and utensils were evaluated two times at each critical control point (CCP) with 3M petrifilm in five Daegu elementary schools. Two processes were evaluated: Heating process and after-heating process. The CCPs of the heating process were receiving, cooking and serving temperatures. The CCPs of the after-heating process were personal hygiene, cross contamination avoidance and serving temperature. After the first experiment, 31 employees of five schools were classroom educated, trained on-site, and pre- and post-tested on HACCP-based sanitation with the goal of improving the microbiological quality of the foodservice. Scores representing knowledge of holding, thawing, washing, food temperature, sanitizing and food-borne illness increased after education. In the heating process, internal food temperatures in the first and second experiments were higher than 74$^{\circ}C$, the holding temperature in the first experiment was less than 6$0^{\circ}C$. In the second experiment, the serving temperature improved to a satisfactory level. The microbiological quality in the second experiment improved by decreasing the time from cooking to serving. In the after-heating process, the ingredients were boiled before being cut in the first experiment. In the second experiment, ingredients were cut before being boiled, improving microbiological quality. Also in the second experiment, cooking just before serving food improved its microbiological quality through time-temperature control. These results strongly suggest it is essential to measure microbiological quality regularly and to educate employees on HACCP continuously, especially time-temperature control and cross contamination avoidance in order to improve foodservice quality.