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

• Journal of Forest and Environmental Science
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• 제27권2호
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• pp.119-125
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• 2011

Heating value is the one of most important factor in energy use of the woods. This study was investigated for determining the heating value according to the moisture content level(%) of major broad-leaved tree in Korea. Heating value was decreased rapidly regardless the kinds of species (Liriodendron tulipifera, Alnus japonica, and Quercus mongolica) and parts of woods (wood part, and bark) as the moisture content (MC) was increased. In addition, bark had higher heating value than wood part. Liriodendron tulipifera showed the highest heating value among the other two species.

• 한국연소학회:학술대회논문집
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• 한국연소학회 2015년도 제51회 KOSCO SYMPOSIUM 초록집
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• pp.57-59
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• 2015

A method to measure heating value of natural gas using sound velocity and thermal conductivity is proposed to solve the low heating value issues of imported natural gas in South Korea. Natural gas generally consists of methane, butane, ethane, and inert gases. Heating value changes as the gas material properties, such as density, wobbe index, etc., varies. It is highly important to measure heating values of natural gases accurately because measuring the heating value depends on the given natural gases' components. Therefore, sound velocity and thermal conductivity is measured to estimate indirectly heating value of Natural gas with their changed components.

• 한국식품영양과학회지
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• 제24권2호
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• pp.234-241
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• 1995

Effect of microwave heating on the oxidative stability of the soybean oil, sesame oil, butter and margarine were investigated by mearsuring fatty acids amout and tocopherol losses. The index for chemical properteis, free fatty acid, peroxide value, anisidine value, carbonyl value, conjugated diene and triene levels were also mearsured in the oil samples for 5, 10, 15 and 20 min of heating in a microwave oven. No significant difference was observed on the fatty acids composition in the fats and oils before and after microwave heating. During microwave treatment, the oxidative degradation of the tocopherols in the samples became greater with increasing heating time. The amount of tocopherols in the soild fats, butter and margarine, dropped drastically after 5 min of heating and reduced to 95% of their original levels after 20min heating ${\gamma}$-tocopherol in butter showed the most unstable states and completely destroyed during microwave treatment for 20min. On the other hand, 80% of tocopherols in the liquid oils were still remained after 5min of heating except $\delta$-tocopherol in sesame oil.

• 한국축산식품학회지
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• 제33권1호
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• pp.103-108
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• 2013

This study was carried out to observe the effect of superheated steam combined with oven heating on the physico-chemical and sensory properties of chicken meat. Specially, chicken breasts and thighs were heated for 40 min in various heating formulations such as oven heating, superheated steam heating or a combination of two kinds of heating. In the physical properties measurement, the shear force was increased as superheated steam heating time and chicken thighs were higher than chicken breasts in all treatments (p<0.05). The highest level of water holding capacity was solely superheated steam treated chicken for 40 min (p<0.05). The $L^*$ value was decreased but $a^*$ value or $b^*$ value were increased after cooking. Chicken breast exhibited a higher colour value than chicken thigh. Superheated heating was effective to reduce heating loss as 22.64% (p<0.05). However, pH was not different depending on the heating formulation or part of the chicken meat (p>0.05). In the sensory test, the combination of 10 min oven heating and 30 min superheated steam heating was effective to create a good flavour of chicken meat. In this study, an optimum formulation was developed which was a combination of 10 min oven heating and 30 min superheated steam heating. It was more effective to improve the quality of chicken meat than the single heat treatment of chicken meat.

• 유기물자원화
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• 제23권4호
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• pp.63-73
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• 2015

우분을 전처리하는 방법을 적용함에 따라 열량값이 변화하는 정도를 측정하는 실험을 수행하였다. 전처리 방법으로는 퇴비화 방법, 건식 혐기소화 방법, 물리적 압착 방법 등 3가지 방법을 적용하였다. 실험결과, 우분을 퇴비화하거나 혐기소화를 실시하는 경우에 열량값이 감소하는 것으로 나타났다. 퇴비화 처리를 적용하였을 경우 완숙퇴비의 열량값은 퇴비화 초기 원료에 비해 약 5% 정도 감소하였다. 우분을 건식 혐기소화한 뒤 수거된 혐기소화 잔재물의 열량값은 혐기소화 원료로 사용한 우분에 비해 약 25.7% 정도가 감소하였다. 우분을 압착하는 방법에 의해 수분을 감소시킨 경우에는 압착을 거친 우분의 열량값이 압착 전의 원료 우분에 비해 약간 높아지는 결과를 보였다. 또한 총 고형물 중에서 휘발성 고형물이 차지하는 비율도 높아진 것으로 나타났다. 반면에 우분을 압착하는 과정에서 발생된 침출수의 열량값과 총 고형물 중의 휘발성 고형물의 비율은 원료로 사용한 우분에 비해 더 낮아졌다.

• 한국식생활문화학회지
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• 제23권1호
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• pp.26-32
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• 2008

: In this experiment, three samples of oils were used. These oils were hydrated soybean oil, pure soybean oil and regular soybean oil. Oil was used after heating at $235-240^{\circ}C$ every four hours term and total heating hours was 16 hours. The physio-chemical analysis and sensory evaluation were performed on these oils. The hydrated soybean oil showed lower acid, peroxide and carbonyl value than the other two oils (p<0.05 or p<0.001). The other two oils were more affected in rancidity than the hydrated soybean oil. In color test, whereas L value lowed during the heating time, a and b value increased during the heating time. The tendency of high L value and low b value in a long-time heating was more apparant on the pure soybean oil and the regular soybean oil than on the hydrated soybean oil (p<0.05). In sensory evaluation, color and rancidity order increased during the heating time. The hydrated soybean oil showed color and rancidity order than the other two oils. In overall quality test, the pure and regular soybean oil that had been used for 12 and 16 hour were not preferable. The hydrated soybean oil that had been used for 16 hour were not preferable. In sensory evaluation, the hydrated soybean oil, the pure and regular soybean oil did not show a apparent difference, although the hydrated soybean oil had a little better scores on the overall quality.

• 대한가정학회지
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• 제18권1호
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• pp.41-46
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• 1980

In order to verify to what extent the rancidity of the soybean oil is occurred and how the various metal ions effect on the rancidity-as a result of applying heat to the soybean oil-the followings are obtained through experiments : 1. From analyzing the refractive index of soybean oil, The results are: the specific gravity-0.925 refractive index-1.475, saponification value-190, acetyl value-5.0, iodine value-120, peroxide value-5.0. 2. The degree of expediting rancidity take the following order : $Cu^{++}$/$Fe^{++}$/$Cr^{++}$/$Zn^{++}$/$Ni^{++}$/$Al^{+++}$. 3. The degree of expediting rancidity of $Cu^{++}$and $Fe^{++}$ is showed the abrubt increase of peroxide value in accordance with the increase of densidity. The most abrubt increase of peroxide show when the duration of heating reaches to the range between 20 minutes and 30 minutes. After heating for 60 minutes no definite variation is showed. 4. The degree of rancidity in heating the soybean oil added $Cu^{++}$, Fe and BHA shows the decrease of peroxide value by 2, 3 after adding $Cu^{++}$0.5 ppm. and heating for 30 minutes. As the result of measuring the value of peroxide after adding $Cu^{++}$ by 1.0 ppm and BHA by 0.01% and heating, peroxide shows the decrease by 7.8 when adding anti-oxidant. $Fe^{++}$ as well as $Cu^{++}$ shows that BHA prevents the metal ions from the expedition of rancidity.

• 한국안전학회지
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• 제39권3호
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• pp.7-13
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• 2024

This study examines the physical characteristics of self-regulating heating cables caused by increased temperature and fire risk due to local degradation. A thermo hygrostat system, a convection dryer, a digital multimeter (Agilent 34465 A), NI DAQ, and the LabVIEW program were used to assess the physical properties in response to temperature fluctuations. As the temperature increases, the resistance of the self-regulating heating cable increases; however, when the critical point is exceeded, the resistance sharply decreases. A problem arises when the resistance value cannot return to its original state even though the temperature is lowered to the initial state. Moreover, when the ambient temperature rises while power is applied, the resistance value initially increases, and the flowing current decreases, maintaining a constant state. However, when the critical temperature is exceeded, the flowing current increases because of a rapid decrease in the resistance value, progressing to ignition. When the resistance value decreases because of the deterioration of one local area, the total resistance value becomes less than the initial resistance value. Therefore, the flowing current increases and an ignition problem occurs at one location where deterioration occurs. Despite the sustained flames and arcs resulting from the changes in the overall physical properties of the self-regulating heating cable and resistance variations due to local decline, the fire continued as the flowing current was lower than the operating current of the circuit breaker, failing to cut the power. In the case of self-regulating heating cables and heating wires, which are the leading causes of fires in winter, efforts are needed to ensure the need for periodic maintenance and the use of KS-certified products.

• 대한설비공학회:학술대회논문집
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• 대한설비공학회 2009년도 하계학술발표대회 논문집
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• pp.650-655
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• 2009

In this study, a consumer willingness to pays for residential heating systems are estimated by economic valuation method. The major Korean residential heating systems in apartments are central heating system (CH), district heating system (DH), and individual heating system (IH). However, DH and IH systems are adopted in newly constructed apartments. Each heating system has own characteristics which residents can identify and value. 700 households in apartment were surveyed to analyze the preference of the residential heating systems and to estimate willingness to pay. We find that the households in DH system are more satisfied with their heating system than the households in other systems overall and that consumers prefer an apartment with DH system than with IH system and the willingness to pay for IH system is less than DH system. The results indicate that DH system has the relative premium which may be caused by the safety and the convenience to manage the system.