• Food Science and Biotechnology
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• 제18권3호
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• pp.771-775
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• 2009

Antimicrobial activity of garlic (pH 6.0) heated at $120^{\circ}C$ reached its maximum at 45 min of heating and maintained the level for the rest of heating time (300 min) when tested against Candida utilis ATCC42416. The principal antimicrobial compound was allyl alcohol (AA), a highly volatile compound without sulfur in its molecule. The concentration of AA in heated garlic gradually increased to over 2,000 ppm for the first 90 min and stayed at the level without appreciable changes in spite of further heating. Other antimicrobial compounds secondary to AA were lowly volatile sulfur compounds including diallyl polysulfides (diallyl trisulfide, diallyl tetrasulfide, and diallyl pentasulfide) and heterocyclic sulfur compounds (4-methyl-1,2,3-trithiolane, 5-methyl-1,2,3,4-tetrathiane, and 6-methyl-1,2,3,4,5-pentathiepane). When the pH of the garlic extract was lowered before heating, considerably more secondary antimicrobial sulfur compounds were formed and the antimicrobial activity was stronger than the pH unadjusted garlic. Lowly volatile sulfur compounds contributed a significant part of antimicrobial activity of heated garlic only during the early period (45-120 min) of heating regardless of pH treatment.

• Environmental Analysis Health and Toxicology
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• 제14권1_2호
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• pp.35-43
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• 1999

A number of disinfection by-products (DBPs) are formed as a result of the addition of chlorine into the public water supply and some of them have been suggested to cause adverse health effects on humans. However, the estimation of human ingestion exposure to each DBP has been performed simply by multiplying the concentration of a chemical in the cold tap water by the volume of water consumed during a given period of time. However, a questionnaire concerning water consumptions administered to sixty people residing in Chunchon showed that the volume of tap water consumed accounted for approximately 70% of the total volume of water consumed and that of heated water represented approximately 94% of tap water ingested. Heating durations for water-containing foods (e. g., soups and pot stews) and heated beverages (e. g., barley tea) were grouped into 10, 20, 30, and 35 minutes. Based on these time frames, an aluminum pot containing one liter of tap water was heated for the above respective time periods using a gas range to determine the variations of the concentrations of individual DBPs by heating. The pH and total residual chlorine were measured before and after heating. Collected water samples were carried to the laboratory and analyzed for eight DBPs and total organic carbon. Chloroform, bromodichloromethane, chloral hydrate, 1, 2-dichloro-2-propanone, 1, 1, 1-trichloropropanone, and dichloroacetonitrile were not detected following heating for 10 minutes and longer. The concentration of dichloroacetic acid (DCAA) was elevated with heating duration, resulting in the averages of 2.0, 3.1, 4.7, and 12 times the initial concentration, respectively, for 10, 20, 30, and 35 minute heating periods. On the other hand, the concentration of trichloroacetic acid (TCAA) decreased with heating duration, with 0.65, 0.40, 0.34, and 0.19 times lower than the initial concentration. Therefore, it is suggested that ingestion exposure to DCAA increases with heating duration but that ingestion exposure to TCAA decreases. In addition, while the amount of DCAA was elevated at the initial time periods (10 or 20 minutes) and then slowly decreased, that of TCAA was rapidly decreased. In conclusion, water-heating processes during cooking influence the concentrations of individual DBPs in the tap water, with lower levels for volatile DBPs and TCAA, and higher levels for DCAA. Therefore, concentration change needs to be taken into consideration in the estimation of human ingestion exposure to DBPs.

• 한국의류학회지
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• 제41권5호
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• pp.872-882
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• 2017

There are no specific guidelines on how to control the heat input for the heat generating smart base layer. This study investigated the mode of actuating heat pad attached to the base layer by performing a human wear test in a cold environment. Subjects participating in the test wore T-shirts, jumper and pants on the base layer with heating pads. Skin temperature, total time of heating and the number of switching for the heating mode were observed as the subject controlled the heating mode voluntarily. The comfortable range of skin temperature on the abdomen was larger than on the lower back. The subject felt hot and turned off the switch when the mean skin temperature of the abdomen was $48.8^{\circ}C$ and the lower back was $40.1^{\circ}C$. The total heating time and the number of actuating switching were larger for women than men. The voluntary action of heating for men with high cold sensitivity was significantly different from men with low cold sensitivity. Therefore, it is necessary (depending on gender and cold sensitivity) to set the heating mode differently for the automatic heat control of a future smart base layer.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2018년도 추계 학술논문 발표대회
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• pp.155-156
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• 2018

In this study, surface spalling and explosive spalling of ring-type ultra-high strength concrete under rapid heating and slow heating were investigated. In rapid heating, the internal temperature difference of the concrete is large, so that continuous surface spalling occurs. However, in slow heating, the difference in the internal temperature of the concrete is small, resulting in explosive spalling at a time. Since the heating condition has a great influence on the internal temperature of the concrete, it is necessary to consider the spalling of the concrete under various heating conditions.

• 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.

• Journal of Acupuncture Research
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• 제21권1호
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• pp.119-135
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• 2004

Objective: The purpose of this study is to investigate the mechanism and effect of moxibustion with salt objectively, to be used as the quantitative data through the measurement of temperature, and to grasp the thermodynamic characteristics of moxibustion with salt. Methods: We have selected of the moxibustion with salt of indirect moxibustion. We make a comparative study of the thermodynamic characteristics of moxibustion with salt as a kind of the 4 salt. We examined combustion times, temperatures, temperature gradients in each period during a combustion of moxa. Results: 1. We make out that it is not significantly change the time of thermal conduction of moxibustion with salt as a kind of 4 salt. 2. The heating period of Refined Salt was long and that of Sun-dried Salt was a short time respectively. The heating period of maximum tamperature is high Sun-dried Salt, Mechanical Salt and Refined Salt orderly. Maximun heating speed in the heating period was $0.151{\sim}0.184^{\circ}C/sec$ and at the same tendency of the maximum temperature in the heating period. 3. The retaining period was shorter than the heating period respectively, that is 15~24% of the combustion time of in the heating period. We make out that it is not significantly different the time of the retaining period as a kind of 4 salt. The mean temperature of retaining period was $43.2{\sim}48.1^{\circ}C$, that was extraordinarily high temperature. 4. We make out that it is not significantly different the time of the cooling period as a kind of 4 salt. The cooling period was measured 223~233sec. Beacuse the same density and size of moxa combustion was made an experiment. 5. The effective combustion time of Refined Salt is longer(259sec) than that of Sun-dried Salt(173sec). It is significantly different the time of the combustion time as a kind of 4 salt. 6. It is significantly different the Sample deviation of the combustion time as a kind of 4 salt because of the water content of the 4 salt individually. Conclusions: As the base on this study, we obtained the conclusion as the follows. The salt of moxibustion with salt was fitted for Sun-dried Salt due to making to Mechanical Salt recently. The Refined Salt is composition rate to another and small size comparatively. So It was fitted for the salt of moxibustion with salt. It is necessary to study continuously about the more suitable moxibustion with salt and quantitative analysis about the moxibustion with salt.

• 한국산업융합학회 논문집
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• 제22권5호
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• pp.491-497
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• 2019

Dissimilar friction welding were produced using 15 mm diameter solid bar in superalloy(Alloy718) to chrome molybdenum steel(SCM440) to investigate their mechanical properties. Consequently, optimal welding conditions were n=2000 rpm, HP=60 MPa, UP=120 MPa, HT=10 sec and UT=10 sec when the metal loss(Mo) is 3.5 mm. Acoustic Emission(AE) technique was applied to analyze the dissimilar friction welding of Alloy718 and SCM440. The relationship between the AE parameters and dissimilar friction welding of both material was discussed. In the case of heating time of 6 sec, 10 sec, 14 sec and 20 sec, 5 AE events per 0.5 seconds and energy about $2.7{\times}10^{10}$ were exhibited in heating time. In upsetting time, resulting in various numbers of events per second and very low energy. The frequency range of the signal generated during the heating time was about 200 kHz. However, the upsetting time resulted in a wide range of signals from very low frequency to high frequency of 500 kHz due to rapid plasticity of the material.

• 한국도로학회논문집
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• 제15권2호
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• pp.19-27
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• 2013

PURPOSES : This study aims to investigate the snow-melt effects of an underground electric heater's snow-melt system via a field performance test, for evaluating the suitability of the system for use on a concrete pavement. The study also investigates the effectiveness of dynamic measures for clearing snow after snowfall events. METHODS : In order to check the field applicability, in November 2010, specimens were prepared from materials used for constructing concrete pavements, and underground electric heating meshes (HOT-mesh) were buried at depths of 50 mm and 100 mm at the site of the Incheon International Airport Construction Research Institute. Further, an automatic heating control system, including a motion sensor and pavement-temperature-controlled sensor, were installed at the site; the former sensor was intended for determining snow-melt effects of the heating control system for different snowfall intensities. Pavement snow-melt effects on snowy days from December 2010 to January 2011 were examined by managing the electric heating meshes and the heating control system. In addition, data on pavement temperature changes resulting from the use of the heating meshes and heating control system and on the dependence of the correlation between the outdoor air temperature and the time taken for the required temperature rise on the depth of the heating meshes were collected and analyzed. RESULTS : The effects of the heating control system's preheat temperature and the hot meshes buried at depths of 50 mm and 100 mm on the melting of snow for snowfalls of different intensities have been verified. From the study of the time taken for the specimen's surface temperature to increase from the preheat temperature ($0^{\circ}C$) to the reference temperature ($5{\sim}8^{\circ}C$) for different snowfall intensities, the correlation between the burial depth and outdoor air temperature has been determined to be as follows: Time=15.10+1.141Depth-6.465Temp CONCLUSIONS : The following measures are suggested. For the effective use of the electric heating mesh, it should be located under a slab it may be put to practical use by positioning it under a slab. From the management aspect, the heating control system should be adjusted according to weather conditions, that is, the snowfall intensity.

• 한국전산유체공학회지
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• 제19권4호
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• pp.1-7
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• 2014

A numerical study of transient conjugate heat transfer on micro heater in a micro-channel substrate under a sinusoidal heat load was conducted. It was found that the time constant is not affected by the maximum heating magnitude of the sinusoidal heat load. However, the time constant increases with low duration of the sinusoidal heating period and low Reynolds number. Moreover, there is a threshold where a heater temperature do not reach to time constant at low thermal diffusivity, low flow rate, and low pulse duration of the sinusoidal heating. The time constant should be considered for transient convective heat transfer under transient sinusoidal heat load in a micro heat sink.

• 한국환경과학회지
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• 제13권3호
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• pp.189-196
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• 2004

Characteristics of urban wanning phenomenon were studied using degree days for three big cities(Seoul, Busan, Daegu) adjacent to airport. Time variation of the cooling and heating degree days was analyzed using the daily mean air temperature data measured at the six meteorological observatory for long-term periods(25～43years). The results for the big cities are as followings: 1) It was found that the heating degree days trended to decrease from year to year. 2) The cooling degree days were nearly unchanged during the same analysis periods. 3) The number of days calling for air-heating also tended to decrease as time passes. 4) Those of air-cooling were nearly unchanged during the same time. It suggests that the change of air-heating condition owing to urbanization came in evidence in the winter season, but that of air-cooling condition was slight in the summer season. On the other hand, the long-term trends of degree days were very small in airport areas except for Kimhae airport. Hence, the gaps of degree days between big cities and rural airport areas are increasing.