• 대한설비공학회:학술대회논문집
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• 대한설비공학회 2008년도 동계학술발표대회 논문집
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• pp.381-386
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• 2008

In this study, the energy characteristic of automatic thermostatic valves according to each heating method in floor radiant heating system were researched by computer simulation. For the analysis of unsteady heat transfer phenomena in household, the method of using electrical equivalent R-C circuit is applied, and radiation heat transfer between panel, ceiling and walls in household is calculated by enclosure analysis method. The parametric study on heating method, valve's control method, outdoor air condition, supply heating water temperature, supply flow rate are performed to compare energy characteristic, respectively.

• 설비공학논문집
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• 제16권5호
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• pp.459-466
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• 2004

In order to save the energy in apartment houses, it is essential that the energy amount consumed in heating per household should be surveyed and analyzed according to heating method, which can be classified into unit, central and district methods. As a basis, we selected the household with nominal area of 32 py. because it accounts for the most percentage in Korea. It is estimated that the gas amount for cooking is 90 ㎥ and the energy amount for hot water supply is 11.41 GJ for a year, which is necessary to calculate the heating energy. Through the survey of actual energy consumption in Seoul and Gyeonggi, the energy amount used in heating can be obtained according to the heating type: 26.02 GJ/year for the unit heating, 28.09 GJ/year for the central heating and 40.61 GJ/year for the district heating.

• Journal of Biosystems Engineering
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• 제34권3호
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• pp.161-166
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• 2009

This study was conducted to investigate the growth characteristics of cherry tomatoes in greenhouse using far infrared heating system. The far infrared greenhouse heating systems were installed in two ways on the greenhouse side wall and at the greenhouse ceiling. The heating characteristics of far infrared heating system were analyzed by investigating the heating load, internal temperature, energy consumption, growth characteristics and quality evaluation. The results were compared with heated air heating system using kerosene. The results showed that tomatoes grown in the greenhouse with the far infrared heating system had relatively better plant height, leaf length, leaf width, stem diameter than ones from the greenhouse with hot air heating system and both heating methods had no significant difference on Cherry tomato sugar contents. At the same time, the far infrared heating system reduced heating cost from 34.5 to 41.4% on comparing with hot air heating system.

• 한국농공학회지
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• 제21권1호
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• pp.78-85
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• 1979

In order to obtain the basic data for designing optimum flat plate solar air heaters, which can be operated with relatively low temperature for drying farm products, 8 different treatment of solar air heaters were devised and tested for their heating performances and efficiencies. The results were analised and summarized as follows. 1. The primary factors, structure of air path (C), black coating materials (A) and bottom coating methods (B) showed very high significant effect of far above 1% level. With respect to the mutual multiplying effect of secondary factors, 1% level of significance was found with coating materials and methods (AB), and 5% level of significance was found with coating materials and air path structure (AC). 2. The heating performance of the air heaters with winding air path showed about twice those with straight air path. 3. The Korean black ink which is less expensive than dim oil paint showed 3-4% better heating efficiencies as the black coating material of flat plate solar air heaters. 4. The heating efficiencies of the solar air heaters whose bottoms were not black coated were 2-3% higher than those with black coated bottoms. 5. The highest heating efficiency of solar air heater among 8 different treatment was found in the plot of Korean black ink-bottom not coated-winding air path showing 29.0-34.5%

• International Journal of Human Ecology
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• 제4권1호
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• pp.15-23
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• 2003

Jeju-do is a volcanic island located off the shore of the Korean peninsula facing the Pacific Ocean. The traditional housing styles of the Jeju Province, therefore, reflect the impact of these natural backgrounds and reveal different housing styles that are distinctive from those of mainland Korea. The purpose of this research is to analyze the peculiarities of the Ondol (floor heating system) and the kitchen space of traditional housing of Jeju Island in terms of lifestyles. This study shall employ two research methods: a literature review and field survey methods. The literature review shall focus on the observations of characteristics noted in previous studies of Jeju's private houses. The field survey shall employ field survey and interview methods originating from the ethnography of the culturological-anthropologist approach. (1) The Jeju-do Ondol system is a “Weibang-eudul” system which means one Gudul per fire hole. (2) The definition of terms for Gulmook show variations depending on the various regions on Jeiu-do. (3) Major facilities in Jeongji include Gulmook, Sotduck, and Busup. Gulmook is a heating facility and Sotduck refers to a cooking facility; Busup refers to a combination of heating, cooking, and illuminating facilities.

• 동아시아식생활학회지
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• 제25권5호
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• pp.850-859
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• 2015

For development of food of Jong-ga (Jeonju Hakindang) and its commercialization, this study investigated physico-chemical properties and quality characteristics of Mannaji (boiled beef down in Korean soy sauce) prepared with conventional or pre-heating methods during storage period (0, 4, 8, 12, 16, and 20 weeks) at $4^{\circ}C$. As storage period passed, pH decreased in both conventional and pre-heating methods. Forchromaticity, brightness ($L^*$) significantly decreasedwhile redness ($a^*$) and yellowness ($b^*$) significantly increased during storage period. After 4 weeks of storage, hardness of Mannaji with conventional methods was higher compared to before storage. Thiobarbituric acid reactive substances (TBARS) of both conventional and pre-heating methods increased above 1.2 MDA mg/km, which is the acceptable criteria for intake. Although volatile basic nitrogen (VBN) values slightly increased in 4 weeks of storage, there were no significant differences in VBN and maintained food acceptable level until 20 weeks of storage. Sensory panelists showed preference for Mannaji with pre-heating methods compared to conventional methods.

• 한국해양공학회지
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• 제37권5호
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• pp.215-224
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• 2023

While melting glaciers due to global warming have facilitated the development of polar routes, Arctic vessels require reliable anti-icing methods to prevent hull icing. Currently, the existing anti-icing method, i.e., the heating coil method, has disadvantages, such as disconnection and power inefficiency. Therefore, a carbon nanotube-based surface heating element method was developed to address these limitations. In this study, the numerical analysis of the surface heating element method was performed using ANSYS. The numerical analysis included conjugate heat transfer and computational fluid dynamics to consider the conduction solids and the effects of wind speed and temperature in cold environments. The numerical analysis method of the surface heating element method was validated by comparing the experimental results of the heating coil method with the numerical analysis results (under the -30 ℃ conditions). The surface heating element method demonstrated significantly higher efficiency, ranging from 56.65-80.17%, depending on the conditions compared to the heating coil method. Moreover, even under extreme environmental conditions (-45 ℃), the surface heating element method satisfied anti-icing requirements. The surface heating element method is more efficient and economical than the heating coil method. However, proper heat flux calculation for environmental conditions is required to prevent excessive design.

• Nuclear Engineering and Technology
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• 제44권5호
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• pp.523-534
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• 2012

The objective of this study was to experimentally investigate the effect of heat curing methods on the temperature history and strength development of slab concrete exposed to $-10^{\circ}C$. The goal was to determine proper heat curing methods for the protection of nuclear power plant structures against early-age frost damage under adverse (cold) conditions. Two types of methods were studied: heat insulation alone and in combination with a heating cable. For heat curing with heat insulation alone, either sawdust or a double layer bubble sheet (2-BS) was applied. For curing with a combination of heat insulation and a heating cable, an embedded heating cable was used with either a sawdust cover, a 2-BS cover, or a quadruple layer bubble sheet (4-BS) cover. Seven different slab specimens with dimensions of $1200{\times}600{\times}200$ mm and a design strength of 27 MPa were fabricated and cured at $-10^{\circ}C$ for 7 d. The application of sawdust and 2-BS allowed the concrete temperature to fall below $0^{\circ}C$ within 40 h after exposure to $-10^{\circ}C$, and then, the temperature dropped to $-10^{\circ}C$ and remained there for 7 d owing to insufficient thermal resistance. However, the combination of a heating cable plus sawdust or 2-BS maintained the concrete temperature around $5^{\circ}C$ for 7 d. Moreover, the combination of the heating cable and 4-BS maintained the concrete temperature around $10^{\circ}C$ for 7 d. This was due to the continuous heat supply from the heating cable and the prevention of heat loss by the 4-BS. For maturity development, which is an index of early-age frost damage, the application of heat insulation materials alone did not allow the concrete to meet the minimum maturity required to protect against early-age frost damage after 7 d, owing to poor thermal resistance. However, the combination of the heating cable and the heat insulating materials allowed the concrete to attain the minimum maturity level after just 3 d. In the case of strength development, the heat insulation materials alone were insufficient to achieve the minimum 7-d strength required to prevent early-age frost damage. However, the combination of a heating cable and heat insulating materials met both the minimum 7-d strength and the 28-d design strength owing to the heat supply and thermal resistance. Therefore, it is believed that by combining a heating cable and 4-BS, concrete exposed to $-10^{\circ}C$ can be effectively protected from early-age frost damage and can attain the required 28-d compressive strength.

• 한국식생활문화학회지
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• 제15권2호
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• pp.95-100
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• 2000

This study was attempt to improve the quality of rapid- and low salt-fermented liquefaction of sardine (Sardinops melanoslicta). Effect of pretreatment methods such as water adding, heating, and intermittent NaCl adding on fermented liquefaction of chopped whole sardine were investigated. The divisions of the experimental samples by pretreatment methods were as follows; Sample A (water adding and heating): chopped whole sardine adding 20% water and then adding 3 and 5% NaCl consecutively at the intervals of 3 and 6 hrs during heating for 9 hrs at $50^{\circ}C$ and then fermented at $33^{\circ}C$ for 90 days. Sample B (preheating): chopped whole sardine with 8% NaCl and heating at $50^{\circ}C$ for 9 hrs and then fermented at $33^{\circ}C$ for 90 days. Sample C (control): neither pretreatment methods of water adding nor preheating on chopped whole sardine with 13% NaCl and then fermented at $33^{\circ}C$ for 90 days. Comparison of the appropriate fermentation period, yield of hydrolysate, chemical composition of fermented liquefied products were carried out. The highest content of amino nitrogen appeared at 60 days in the sample A, 75 days in the sample B, and 90 days in the sample C during the fermentation period. The appropriate fermentation period of the sample A was shorten 15 days than the sample B and 30 days than the sample C in the processing of sardine. The product A was lower NaCl (8.5%) and lower histamine content (25mg/100g) than the sample B and C. Possibly, three kinds of pretreatment methods such as water adding, heating, and intermittent NaCl adding, might be recommend as the processing of rapid- and low salt-fermented liquefaction product of chopped whole sardine.

• 한국해양공학회:학술대회논문집
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• 한국해양공학회 2006년 창립20주년기념 정기학술대회 및 국제워크샵
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• pp.213-216
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• 2006

During the last decade several different methods have been proposed for the estimation of thermal deformations in the line heating process. These are mainly based on the assumption of residual strains in the heat-affected zone or simulated relations between heating conditions and residual deformations. However these results were restricted in the application from the too simplified heating conditions or the shortage of the data. The purpose of this paper is to develop a simulator of thermal deformation in the line heating using the artificial neural network. Two neural network predicting the maximum temperature and deformations at the heating line are studied. Deformation data from the line heating experiments are used for learning data for the network. It was observed that thermal deformation predicted by the neural network correlate well with the experimental result.