• Journal of The Korean Society of Agricultural Engineers
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• v.57 no.5
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• pp.37-42
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• 2015

In order to provide fundamental data for the creation of environmental design criteria for horticultural facilities, we developed a method to easily calculate the seasonal heating load applying heating degree-hour while taking into account heating load reductions due to solar radiation in the daytime, and reviewed through greenhouse heating experiments. Heating experiments and measuring meteorological environments were carried out in three greenhouses located at Buyeo, Cheonan, and Buan, and we derived reduction factors of seasonal heating load according to hours of sunshine. Daily mean hours of sunshine during the experiment period in each of the greenhouse was 4.0 to 8.3 hours, and the reduction factor of seasonal heating load was 0.64 to 0.85, has been shown to decrease linearly with the increase in hours of sunshine. A method to estimate the seasonal heating load for greenhouses was developed using the reduction factor of seasonal heating load derived from the greenhouse heating experiment, including the adjustment factor of seasonal heating load according to hours of sunshine. The developed method was validated through heating experiments in a greenhouse located at Cheonan. Greenhouse seasonal heating loads calculated by the method developed in this study were analyzed to show the estimate error of 1.2 to 5.0%. It showed that the accuracy increased 2.3 times more than when using the heating load reduction factor of 0.75 applied uniformly in previous studies. Thus, the calculation method of seasonal heating load for greenhouses considering hours of sunshine developed in this study could be utilized for energy estimation, management planning, and economic evaluation in greenhouse design.

• Korean journal of food and cookery science
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• v.1 no.1
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• pp.8-17
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• 1985

Followings are the obtained results from the experiment of changes in content of proximate composition, free amino acid and nucleotides in soup prepared from beef brisket, leg bone, tripe and small intestine according to the diverse heating times-3, 6, 12, 18, 24, 30 hrs. The content of moisture in each sample is decreased from 97∼99％ in 8 hours heating to 95∼97% after heating 30 hours. On the contrary, the content of crude protein and crude fat are gradually increased in proportion to the length of heating times and it showed a rapid increasement when it was boiled 6∼12 hours long. We can extract the most protein from the soup stock of tripe among all samples ana the most crude fat from the leg bone. The contents of free amino acids is gradually increased in proportion to the length of heating times. Especially after being boiled longer than 18 hours it is increased obviously. In the soup stock prepared from the brisket, the lysine and alanine were contained the most. In leg bone soup stock, glutamic acid and histidine were extracted the most but bone soup stock, glutamic acid contents were decreased a little in longer heating. In the soup stock of tripe, glutamic acid which is contained very little in a raw material was extracted more as increasing times. In the soup stock of small intestine, lysine and glutamic acid were extracted the most. The least content in free amino acid from each sample was cystine which is sulphur-containing amino acid. These result suggest that, in order to get enough extraction of amino acid, crude fat, 18 hours heating is the most useful while 5’-IMP, which is the taste compound of meat, is extracted at 3 hours heating.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.3 no.4
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• pp.276-285
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• 1991

The transient heat transfer characteristics in the radiant heating panel were predicted by numerical analysis. Thermal behaviors of panel, such as temperature distributions in panel and convective and radiative heat fluxes in panel surface with respect to time were obtained. Heating hours per day, rate of energy supplied and maximum temperature differences at panel surface were also compared for several important parameters. The performance and thermal comfort of heating panel were studied and compared for various operating and design conditions such as pipe pitch, pipe location, pipe diameter and flow rate of hot water for the purpose of producing useful data, which can be used for the test and decision of efficient operating condition of the conventional heating systems or the optimal design of the new panel heating systems.

• Journal of the Korean Solar Energy Society
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• v.23 no.4
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• pp.97-107
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• 2003

Recently, the apartment building has been constructed in large quantities to provide housings due to the gravitation of population towards large cities. However, we're faced with a critical problem of deterioration of our dwelling environment caused by the trend toward high-rise apartment which could be an obstruction in obtaining sufficient sunlight. Therefore, there have been several legislative actions against infringement on the right of sunshine. In the building law, sunshine hours and the minimal separated distance between apartments are regulated as the criteria for the site planning, However, the minimal separated distance was defined without consideration of the parameters like building orientation and thermal effect of the sunshine hours in the site planning for the apartment building. In this study, the sunshine hours and heating energy during the underheated season for various arrangements in site planning are carefully considered and analyzed.

• Journal of the Korean Wood Science and Technology
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• v.23 no.3
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• pp.16-22
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• 1995

The profiles of the heating temperature in three water vat temperatures (55, 66 and 77$^{\circ}C$) and the cooling temperature under the average ambient temperature of 3$^{\circ}C$ in 4 and 10cm depths from surface at the center of veneer bolts length showed similar patterns for Japanese larch (Larix leptolepis). Dahurian larch (Larix gmelinei) and Radiata pine (Pinus radiata). The difference of these core temperatures of 10cm depth from surface varied proportionally with the increase of vat temperatures. The average heating time based on final core temperature of 6$^{\circ}C$ lower than vat temperature required about 14.5 hours in vat temperature of 55$^{\circ}C$ and 13.5 hours in vat temperature of 66and 77$^{\circ}C$. Each internal temperature of 4 and 10cm depths from surface started to decrease from the beginning of cooling and after about two hours.

• Proceeding of Spring/Autumn Annual Conference of KHA
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• 1994.05a
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• pp.45-50
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• 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.

• Horticultural Science & Technology
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• v.28 no.5
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• pp.783-789
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• 2010

The effective method for heating root-zone during winter season was studied in the aspects of growth, yield and economics for tomato ($Solanum$ $lycopersicum$) in perlite bag culture. There were four root-zone heating treatments: two hours heating from one hour before to one hour after sunrise, four hours from two hours before to two hours after sunrise, 15 hours after sunset, and no heating. The growth characteristics of the upper parts of plants were not significantly different among the treatments, but root volume increased with longer heating of the root zone. The Plant Development Index, using stem diameter and the length between growing tip and the upper flowering truss, showed relation between yield per cluster and growth pattern. The treatment heating for four hours was the most economic in terms of growth and yield of tomato.

• Journal of the Korean Society of Food Culture
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• v.23 no.1
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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.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.7
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• pp.4375-4380
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• 2015

This study was performed to evaluate a newly proposed heating process of blank, which was used for Crank throw in the diesel engine, and provide design guidelines of heating processes. Non-linear numerical analyses were done using ANSYS program to investigate temperature and thermal stress distributions of blank during heating processes. The heating process consists of two stages; one is a heating stage with 20 hours, and the other is a holding stage with 12 hours, totaling 32-hour heating time. Based on analysis results, it was found that the temperature difference between the center and the surface of blank increased linearly during the heating stage but decreased gradually during the holding stage of heating processes, while max. equivalent stress, $12.5kg/mm^2$, was found at the center of blank after 10-hour heating time. As the guideline of blank heating process, it was recommended to keep the temperature difference between the center and the surface of blank to be within $150^{\circ}C$ when the environment temperature in furnace reaches $650^{\circ}C$ during a heating stage.

• Journal of Bio-Environment Control
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• v.23 no.3
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• pp.192-198
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• 2014

To establish the design criteria for seasonal heating load calculation in greenhouses, standard weather data are required. However, they are being provided only at seven regions in Korea. So, instead of using standard weather data, in order to find the method to build design weather data for seasonal heating load calculation, heating degree-hour and heating degree-day were analyzed and compared by methods of fundamental equation, Mihara's equation and modified Mihara's equation using normal and thirty years from 1981 to 2010 hourly weather data provided by KMA and standard weather data provided by KSES. Average heating degree-hours calculated by fundamental equation using thirty years hourly weather data showed a good agreement with them using standard weather data. The 24 times of heating degree-day showed relatively big differences with heating degree-hour at the low setting temperature. Therefore, the heating degree-hour was considered more appropriate method to estimate the seasonal heating load. And to conclude, in regions which are not available standard weather data, we suggest that design weather data should be analyzed using thirty years hourly weather data. Average of heating degree-hours derived from every year hourly weather data during the whole period can be established as environmental design standards, and also minimum and maximum of them can be used as reference data for energy estimation.