• 한국농공학회논문집
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• 제57권5호
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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.

• 한국식품조리과학회지
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• 제1권1호
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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.

• 설비공학논문집
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• 제3권4호
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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.

• 한국태양에너지학회 논문집
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• 제23권4호
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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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• 제23권3호
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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.

• 한국주거학회:학술대회논문집
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• 한국주거학회 1994년도 학술발표대회논문집 상
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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.

• 원예과학기술지
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• 제28권5호
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• pp.783-789
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• 2010

저온기 토마토 펄라이트 자루재배에서 근권의 가온이 작물의 생육과 수확량, 경제성에 미치는 영향을 알아보고, 효과적인 저온기 근권온도 조절방법을 구명하고자 본 연구를 수행하였다. 저온기 동안에 근권의 가온시각과 가온기간 처리를 각각 저온기 일출시간(7시 30분)을 기준으로 일출 전후 1시간씩 2시간 가온처리, 일출 전후 2시간씩 4시간씩 4시간 가온처리, 일몰 후부터 15시간 가온처리 및 무가온 처리를 두어 실험하였다. 근권온도 처리 간에는 무가온 처리(NON)에서 근권온도가 실험기간 동안 주간과 야간 모두 가장 낮았고, 야간의 온도 하강이 주간의 온도에까지 영향을 미침을 알 수 있었다. 일출 전후 2시간씩 4시간 가온처리에서 근권온도가 일출 전후 1시간씩 2시간 가온처리보다 1시간 먼저 상승하고, 하강도 늦었으며 전체 실험기간 동안의 평균 온도도 약간 높게 유지되었다. 처리구 중에서 가장 가온시간이 길었던 일몰 후부터 15시간 가온처리에서는 전 실험기간동안 $19-23^{\circ}C$ 정도에서 가장 높은 근권온도로 유지되었다. 지상부 생육조사에서는 처리간 차이가 미미하여 통계적 유의성이 없었으나, 뿌리생육은 근권온도가 높게 지속될수록 뿌리 량이 많았고, 뿌리의 분포는 전실험구에서 균일하였다. 식물생육지표에 의해 실험기간 동안 작물의 화방별 수확과 생장양상의 변화 사이에 상관관계가 있음을 알수 있었다. 일몰 후부터 15시간 가온처리와 일출 전후 2시간씩 4시간 가온처리가 동일하게 토마토의 생육 및 수확량에서 가장 좋았기 때문에 가온을 위한 비용을 고려한다면 일출 전후 2시간씩 4시간 가온처리가 가장 좋을 것으로 사료된다.

• 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.

• 한국산학기술학회논문지
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• 제16권7호
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• pp.4375-4380
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• 2015

선박용 디젤엔진 부품인 블랭크 단조품 가열 시 생산성 및 품질을 향상시키기 위하여 새로운 가열공정을 제안하였다. 본 연구에서는 새로운 블랭크 가열공정을 평가하고 가열공정 설계기준을 정립하기 위하여 수치해석 전용 프로그램인 ANSYS를 사용하여 재료의 비선형을 고려한 온도분포, 열응력 해석을 수행하였다. 가열조건은 승온단계와 유지단계로 구성되어 총 32시간이며 가열 시 시간경과에 따른 블랭크 내 외부의 온도분포와 열응력 변화를 평가하였다. 그 결과 가열 시 승온단계에서 블랭크 내 외부 온도차는 시간이 경과함에 따라 점차 증가하여 최종 승온단계에서 최대 온도차가 발생하나 유지단계에서 온도차는 점진적으로 감소하는 반면에 가열이 시작되어 10시간 경과 후 블랭크 내부에는 최대 등가응력 $12.5kg/mm^2$가 발생한다는 것을 알 수 있다. 따라서 단조품 가열공정을 설계함에 있어서 가열 후 10시간 경과 시, 즉 노내 온도 $650^{\circ}C$에서 블랭크 내 외부 온도차는 $150^{\circ}C$이내가 되도록 관리해야 한다.

• 생물환경조절학회지
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• 제23권3호
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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.