• 전기의세계
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• v.29 no.2
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• pp.118-128
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• 1980

The properties of plasmas produced by high power glass laser were investigated with various methods of diagnostics. Electron temperature was estimated by measurement of soft X-ray, and ion temperature was estimated by measurement of the time-of-flight of ion. The measurement of incident and reflected laser light, and Schlieren and shadowgragh methods were also used. No influence of laser pulse duration on the temperature was observed in the case of durations 2, 4 and 10 nsecs. The effective heating of plasma occurred in about 2 nsec of beginning of incident laser pulse. The experimental results for fast rising laser pulse were discussed and the influence of resetime of laser pulse on the heating of plasma was described. Neutrons produced by irradiating laser beam to solid deuterium target were detected.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.1-14
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• 2015

Pork belly(PB) and pork shoulder(PS) parts were tested to find out chemical and physical characteristics and sensory evaluation with various cooking methods such as pan heating, boiling, grilling, steaming, charcoal heating, pan heating and double-layer pan filled with phase change material (PCM) cooking. The moisture contents of steamed PB and PS had higher results of 60.2% and 67.2% than other treatments. The highest results of crude fat contents in PB treatments was charcoal roasting as 33.2% (p<0.05) while grilling resulted the highest at 16.0% in the PS (p<0.05). In the crude protein contents, boiling treatment resulted the lowest at 15.4% while steaming was the highest at 18.9% in PB. Also, crude protein content of grilling treatment was 25.2%, a result significantly higher than in other cooking methods in PS. Heating loss, which has a close relationship with water holding capacity, showed the highest result in the charcoal treatment at 40.18% and 39.68% each in the both of PS and PS. In the result of shear force, the lowest result was oven treatment at $2.76kg/cm^2$ in PB (p<0.05) and double-layer pan heating at $3.67kg/cm^2$ in PS (p<0.05). L value in the color test of boiling treatment showed the highest result of 65.16 and 59.72 in the PB and PS respectively (p<0.05), however it scored the lowest of 2.32 in b value in PB (p<0.05). In the 9 point-scale sensory evaluation, grilling treatment showed the highest result of 7.56 in the overall palatability of PB (p<0.05). However, PS in the pan heating which scored 7.22 was the best result while having the lowest score of 5.88 in the boiling treatment (p<0.05).

• Journal of Bio-Environment Control
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• v.8 no.3
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• pp.152-163
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• 1999

It is required to analyze the controlled response of air temperature in greenhouse according to control techniques for precise control. In this study, a mathematical model was established for air heating of greenhouse with hot-water heating system The parameters of the model were decided by regression analysis using reference data measured at the greenhouse being heated In the simulation for the digital control of air temperature in the greenhouse, the mathematical model to evaluate the control performances was used. Tested control methods were ON-OFF contpol, p control, rl control and PID control. The mathematical model represented by inside air temperature ( T$_{i}$), hot-water temperature (T$_{w}$) in heating pipe and outside air temperature (T$_{o}$) was expressed as a following discrete time equation ; T$_{i}$($textsc{k}$＋1)＝ 0.851.T$_{i}$($textsc{k}$)＋0.055.T$_{w}$($textsc{k}$)＋0.094.T$_{o}$($textsc{k}$) Control simulations for various control methods showed the settling time, the overshoot and the steady state nor as follows; infinite time, 3.5$0^{\circ}C$, 3.5$0^{\circ}C$ for ON-OFF control : 30min 2.37$^{\circ}C$, 0.51$^{\circ}C$ for P control; 21min, 0.0$0^{\circ}C$, 0.23$^{\circ}C$ for PI control; 18min 0.0$0^{\circ}C$, 0.23$^{\circ}C$ for PID control, respectively. PI and PID controls appeared to be optimal control methods. There was no effect of differential gain on the heating process but much effect of integral gain on it.on it.

• Journal of the Korean Wood Science and Technology
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• v.41 no.1
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• pp.77-86
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• 2013

This research was carried out to evaluate and raise the energy efficiency of wood frame house. The commercial solution program CE3 (Construction Energy Efficiency Evaluation) was used for simulating the energy consumption in the single-family wood frame house. The results showed that the annual heating energy demand of the house was 160 kWh per 1 $m^2$ floor area. In order to decrease the heating energy demand, the following energy efficiency methods were applied to the simulation : a) simplification of building shape, b) decrease of windows area, c) application of high performance windows (with low thermal transmittance) and d) application of heat recovery ventilator. In case of replacement of the windows with high performance one with thermal transmittance 1 $W/m^2{\cdot}K$, the lowest heating demand of 80 $kWh/m^2{\cdot}a$ was obtained. The best combination of methods, application of high performance windows and heat recovery ventilator, showed heating energy demand 34.5 $kWh/m^2{\cdot}a$.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 2000.10a
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• pp.57-60
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• 2000

• Culinary science and hospitality research
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• v.20 no.3
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• pp.201-213
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• 2014

This study showed the quality characteristics of chicken breast meat(CB) and leg meat(CL) with various kinds of existing cooking methods and double layer pan filled with Phase Change Materials(PCM) heating. Steaming resulted the highest moisture contents of 63.9% and 62.1% each in CB and CL. Also, steaming showed the lowest with 1.3% and 8.6% of crude fat in CB and CL(p<0.05) respectively. Crude protein content of CB in charcoal heating and grilling of CL had the highest values of 37.9% and 30.5% each. In the test of crude ash, grilling showed the highest with 2.4% in CB(p<0.05) and oven heating and charcoal heating was the highest with 1.3% in CL(p<0.05). In the test of cooking loss, charcoal heating showed much higher with 33.52% and 41.16% in CB and CL each than the other cooking treatments. And in case of shear force test, $5.93kg/cm^2$ in CB and $6.80kg/cm^2$ in CL were the highest scores in grilling. In the test of color, L value of CB prepared by steaming showed the highest scores of 78.31(p<0.05) while CL by oven heating was the highest of 10.00 in a value. In the overall acceptability test of 9 point-scale sensory evaluation, CB prepared by charcoal heating showed the highest score of 7.25 points in boiling, but the lowest score of 6.00 points in steaming(p<0.05). CL by charcoal heating resulted the highest score of 7.71 points but had no significant difference.

• Journal of Ginseng Research
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• v.38 no.3
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• pp.180-186
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• 2014

Background: This study evaluated changes in ginsenoside compositions and antioxidant activities in hydroponic-cultured ginseng roots (HGR) and leaves (HGL) with heating temperature. Methods: Heat treatment was performed at temperatures of $90^{\circ}C$, $110^{\circ}C$, $130^{\circ}C$, and $150^{\circ}C$ for 2 hours Results: The ginsenoside content varied significantly with heating temperature. The levels of ginsenosides Rg1 and Re in HGR decreased with increasing heating temperature. Ginsenosides F2, F4, Rk3, Rh4, Rg3 (S form), Rg3 (R form), Rk1, and Rg5, which were absent in the raw ginseng, were formed after heat treatment. The levels of ginsenosides Rg1, Re, Rf, and Rb1 in HGL decreased with increasing heating temperature. Conversely, ginsenosides Rk3, Rh4, Rg3 (R form), Rk1, and Rg5 increased with increasing heating temperature. In addition, ginsenoside contents of heated HGL were slightly higher than those of HGR. The highest extraction yield was 14.39% at $130^{\circ}C$, whereas the lowest value was 10.30% at $150^{\circ}C$ After heating, polyphenol contents of HGR and HGL increased from 0.43 mg gallic acid equivalent/g (mg GAE eq/g) and 0.74 mg GAE eq/g to 6.16 mg GAE eq/g and 2.86 mg GAE eq/g, respectively. Conclusion: Antioxidant activities of HGR and HGL, measured by 1,1-diphenyl-2-picrylhydrazyl and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radical scavenging ability, increased with increasing heating temperature. These results may aid in improving the biological activity and quality of ginseng subjected to heat treatments.

• Journal of Biomedical Engineering Research
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• v.23 no.3
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• pp.235-241
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• 2002

The detection of tubercle bacilli (TB) from sputum smear is one of the fast and inexpensive methods for diagnosis of tuberculosis. For this method. sputum smears are usually flexed by heating and stained by acid-fast staining method, and then examined under an optical microscope. Two Procedures are commonly used fur TB staining. One is hot staining and the other is cold staining method. The Ziehl-Neelsen method which is a hot staining method is widely used in Korea because its stained color is more vivid However, the conventional automated stainer has to fix the sputum smear on a slide manually and the stain is not so vivid because it has not heating function. In an effort to save labor and minimize variations in manual staining Procedure. we developed an automated stainer with heating function. The entire staining process is fully automated. from fixation to final washing and drying. With the automated methods, five slides can be flexed and stained in 21 minutes at consistent high quality We compared the concordance rate between the two methods for 91 sputum samples to validate the stain quality of the developed automated stainer. As the results, the concordant rate between the two methods was 95% and there was no significant difference (p>0.05)

• Preventive Nutrition and Food Science
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• v.3 no.3
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• pp.234-240
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• 1998

This study attempted to determine the effect of various thawing methods and storage periods on the quality of froen cooked rice. Frozen cooked rice was thawed at four different methods, such as pressure cooking, conventional cooking, microwave heating and thawing at room temperature after 10 days, 30days and 90 days frozen storage. We conducted a physico-chemical analysis (moisture content, dehydration rates, degree of gelatinization, color value and texture) and sensory evalution on the frozen-thawed cooked rice. The study showed that there were no significant differences on the quality characteristics of frozen-thawed cooked rice during the storage period of 90 days. However, the thawing method of pressure cooking caused high moisture content, rapid dehydration rates, and a high degree of gelatinization on the cooked rice. Thus, the desirabililty for the rice diminished becaused of the excess moisture content and the change of appearance and testure in the rice due to the high temperature. There were similiar quality characteristics to the cooked rice after forzen-thawing whether by conventional cooking or by microwave heating and just after cooking. Thawing at room temperature also caused a significant decrease in quality characteristics.

• Journal of the Korean GEO-environmental Society
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• v.18 no.12
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• pp.59-63
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• 2017

In the cold region, road surface is frequently frozen, resulting in property/facility damage as well as people's death. In order to prevent the road surface from being frozen, conventional deicing methods such as salt, geothermal, and electric wires have been widely used. However, theses methods have some problems such as anti-environment, high-construction and -maintenance cost and so on. To improve the drawbacks of aforementioned methods, carbon nanotube (CNT) was used as an heating material in the laboratory test. Through the test, heat transferring effect of CNT on the concrete slab was investigated and maximum interval of CNT installation was determined.