• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2000년도 추계학술대회 논문집
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• pp.465-468
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• 2000

The procedure of semi-solid forming is composed of heating a billet, forming, compression holding and ejecting step. There are several methods to heat a billet during semi-solid forming process such as electric heating and induction heating. Usually in semi-solid forming process, induction heating has been adopted to achieve more uniform temperature of semi-solid material. Although induction heating is better method than any others, however, there is still difference of temperature between internal part and surface part of semi-solid material. Worse yet, in case of high liquid fraction of semi-solid material, liquid of the billet will flow down though solid of the billet still remains, which is very difficult to handle. In the present study, induction heating of semi-solid material with compulsive surface cooling has been performed to obtain uniform distribution of temperature. Distribution of temperature of the billets was measured and compared with that of conventional distribution of temperature. By this new induction heating method, not only temperature over the whole billet become uniform, but also control of temperature is possible.

• 제어로봇시스템학회논문지
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• 제6권6호
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• pp.441-446
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• 2000

This paper presents an approach for the prediction of optimal heating load using a diagonal recurrent neural networks(DRNN) and data base system of outdoor temperature. In the DRNN, a dynamic backpropagation(DBP) with delta-bar-delta teaming method is used to train an optimal heating load identifier. And the data base system is utilized for outdoor temperature prediction. Compared to other kinds of methods, the proposed method gives better prediction performance of heating load. Also a hardware for the controller is developed using a microprocessor. The experimental results show that prediction enhancement for heating load can be achieved with the proposed method regardless of the its inherent nonlinearity and large time constant.

• 설비공학논문집
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• 제25권12호
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• pp.685-692
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• 2013

In this study, the control characteristics and effects of heating control methods on the heating performance and energy consumption of a hot-water heating control system of a residential apartment were researched by simulation and experiment. The purpose of this study is to evaluate operational strategies for improving an indoor thermal environment and reducing f energy consumption in the radiant floor heating system of a residential apartment.

• 한국식품영양과학회지
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• 제28권3호
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• pp.566-571
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• 1999

Effects of storage temperature at 18oC and 5oC for 9 days and heating conditions on textural char acteristics in strong wheat flour gels were investigated using a Instron after microwave (2450MHz, 700W). Heating condition did not affect the texture property in the wheat flour gels, but the frozen storage was very effective to prevent the hardening of the samples. Hardness, adhesiveness, and gumminess in the wheat flour gels decreased in increasing moisture content from 45% to 55%, but there was little change in cohesiveness. The storage at room temperature for 2 hours resulted in increased hardness in the heated wheat flour gels. PE wrap package of the wheat flour gels prevented weight loss by 3~6% and hardening effectively. Sugar, or sugar and shotening resulted in increased hardness in loaf bread. The hardness and weight loss in loaf breads were markedly changed by the heating time with microwave. The most critical time point was around 4 minutes following the heating.

• 대한설비공학회:학술대회논문집
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• 대한설비공학회 2006년도 하계학술발표대회 논문집
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• pp.258-263
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• 2006

In this study, demand side management for efficiency enhancement of district heating has been investigated. Objectives of demand side management of district heating are classified and analyzed. Foreign and domestic examples are studied. Evaluation methods of demand side management of district heating are studied. Applications and expected effect of the results are presented. Finally directions for demand side management of district heating efficiency enhancement are suggested.

• 한국지열·수열에너지학회논문집
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• 제18권4호
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• pp.33-44
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• 2022

In this study, we analyze the existing heating and cooling operation method for an office-type complex building with a central heating and cooling system, and examine the effects of applying various EMS that can be applied according to the load size to save energy in the building. For this purpose, simulation analysis was performed. As a control method, reset control of chilled water, hot water, cooling water and supply air temperatures, optimal start/stop of heat source, and number of heat source control were applied according to the load size, and energy consumption was analyzed accordingly. In addition, when all of these control methods were applied, the overlapping energy saving effect was finally confirmed. As a result, it was possible to confirm the energy saving effect when EMS for reset control and heat source control were applied compared to the existing control method of the heating and cooling system, and the effect for the case of using all these control methods in combination was also confirmed.

• 한국조리학회지
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• 제19권5호
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• pp.196-205
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• 2013

본 연구는 가열방법에 따른 소고기 등심과 갈비의 이화학적 및 관능적 품질특성을 파악하기 위해 구이용 잠열재 처리 이중팬과 잠열재 처리하지 않은 이중팬을 제작하였고 이를 기존 사용하는 가열방법인 팬구이, 삶기, 전기그릴, 찌기, 오븐구이 및 숯불구이와 비교하였다. 소고기 등심과 갈비의 가열시간을 측정한 결과 55.5분, 25.7분으로 오븐구이 처리구에서 가장 길게 나타났다. 가열감량은 숯불구이 처리구에서 등심과 갈비 각각 40.49%, 27.98%로 가장 높은 결과를 보였다(p<0.05). 일반성분을 측정한 결과 조단백질은 등심의 경우 전기그릴 처리구에서 29.3%로 가장 높았고 갈비는 28.6%로 이중팬구이 처리구에서 가장 높았다. 조지방 함량은 등심의 경우 이중팬구이 처리구에서 20.3%, 갈비는 잠열재 처리구에서 21.9%로 가장 높게 나타났다(p<0.05). 전단력은 등심의 경우 이중팬구이 처리구에서 $9.14kg/cm^2$, 갈비는 찌기 처리구에서 $7.03kg/cm^2$으로 가장 낮았다. 9점 척도 관능평가 결과 다즙성의 경우 등심은 잠열재 처리구에서 7.67점으로 유의적으로 점수가 높았고 갈비는 팬구이와 전기그릴 처리구에서 7.00점으로 가장 높게 나타났다. 전반적인 기호도는 등심은 잠열재 처리구에서 7.11점, 갈비는 전기그릴 처리구에서 7.13점으로 높은 기호도를 나타내었다. 따라서 다양한 가열기구를 이용하여 소고기 등심과 갈비를 가열하였을 때 조리방법에 따라 이화학적 및 관능적 특성에 차이가 있었음을 확인할 수 있었다.

• Journal of the Korean Wood Science and Technology
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• 제25권2호
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• pp.52-60
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• 1997

Hornbeam trees(Carpinus laxiflora BL.) are growing in Korea and have good characteristics such as relatively high density, fine texture, split- resistance, and white colour. However, they have seldom been used as manufacturing materials This study was carried out to evaluate the possibility of using hornbeam wood as bent, wood furniture materials. Softening methods were steaming and micro-wave heating. The specimens of $15{\times}15{\times}350mm$ were used green or air-dried, and were steamed at $100^{\circ}C$ for 20min, or microwave heat ed f or 60 seconds. The bending processing conditions are showed in Table 3. The minimum solid-bending radii of air-dried wood were 40mm for steaming and 200mm for micro-wave heating, respectively. And that of green wood were 40mm for micro-wave heating. In conclusion, both of the steamed wood and micro-wave heated green wood showed very good solid bending processing properties, but micro-wave heated air-dried wood were not sufficient for bent-wood furniture.

• Journal of the Korean Wood Science and Technology
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• 제11권2호
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• pp.52-60
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• 1983

Hornbeam trees(Carpinus laxiflora BL.) are growing in Korea and have good characteristics such as relatively high density, fine texture, split-resistance, and white colour. However, they have seldom been used as manufacturing materials This study was carried out to evaluate the possibility of using hornbeam wood as bent-wood furniture materials. Softening methods were steaming and micro-wave heating. The specimens of $15{\times}15{\times}350mm$ were used green or air-dried, and were steamed at $100^{\circ}C$ for 20min, or microwave heated for 60 seconds. The bending processing conditions are showed in Table 3. The minimum solid-bending radii of air-dried wood were 40mm for steaming and 200mm for micro-wave heating, respectively. And that of green wood were 40mm for micro-wave heating. In conclusion, both of the steamed wood and micro-wave heated green wood showed very good solid bending processing properties, but micro-wave heated air-dried wood were not sufficient for bent-wood furniture.

• 대한용접접합학회:학술대회논문집
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• 대한용접접합학회 2005년도 춘계학술발표대회 개요집
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• pp.285-287
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• 2005

During fabrication of deck house block in passenger ships, the problem of unexpected large deformation and distortion frequently occurs. In this case, line and spot heating method were widely used to correct the distortion of thin plate structure. Spot heating was especially used for the case under 5mm thickness. Few papers are available on the working conditions of spot heating method but only little information on deformation control. In this study, evaluation was carried out on the temperature distribution of spot heating methods using FEA and practical experiments for various heating time. IIn FEA, heat input model was established using Tsuji's double Gaussian heat input mode (Tsuji, I., 1988). This model was verified by comparing with experimental data. Also radial shrinkage and angular distortion due to spot heating were determined and compared with experimental results. Thermo elasto-plastic analysis was performed using commercial FE code, MSC/MARC. Radial shrinkage and angular distortion were measured using 3D measuring apparatus. Based on these results, simplified analysis model for deformation by spot heating was established.