• Proceedings of the Korean Society of Precision Engineering Conference
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• 2000.11a
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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.

• Journal of the Korean Society for Geothermal and Hydrothermal Energy
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• v.18 no.4
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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.

• Journal of Institute of Control, Robotics and Systems
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• v.6 no.6
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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.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.25 no.12
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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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.

• Proceedings of the SAREK Conference
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• 2006.06a
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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.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.196-205
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• 2013

This study showed the chemico-physical characteristics and sensory evaluation of beef loin and ribs with various kinds of cooking apparatus and methods like pan heating, boiling, grilling, steaming, cooking heating, charcoal heating and double layer pan heating. Double layer pan filled with Phase Change Materials(PCM) heating was also tested. Heating time of beef loin and ribs by oven heating was the longest as 55.5 and 25.7 min. Cooking loss of beef loin and ribs were 40.49%, 27.98% each and showed biggest in charcoal heating(p<0.05). In the chemical analysis, grilling resulted in the highest protein contents of 29.3% in the loin and double layer pan heating had 28.6% in the ribs. In the loin, 20.3% of crude fat was the highest in the double layer pan heating, and 21.9% of crude fat of ribs in the PCM heating(p<0.05). In the test of shearing forces, double layer pan heating had the lowest result of $9.14kg/cm^2$ in the loin and $7.03kg/cm^2$ in the ribs. In the 9 point-scale sensory evaluation, PCM treatment showed the best result of 7.67 in the juiciness of loin and single layer pan heating and grilling treatment had the highest score of 7.00 in the ribs. Loin in the PCM heating had 7.11 and ribs in the grilling had 7.13, showing the best in overall acceptability. With this experiments, we could find the chemico-physical and sensory characteristics of beef loin and ribs were affected by various cooking methods.

• Journal of the Korean Wood Science and Technology
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• v.25 no.2
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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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• v.11 no.2
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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.

• Proceedings of the KWS Conference
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• 2005.06a
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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.