• Korean Chemical Engineering Research
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• v.50 no.1
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• pp.106-111
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• 2012

Drying characteristic of high moisture coal using a 5 kg/hr bench scale flash dryer was investigated. Moisture content and heating value of raw coal as received basis were 29.74 wt% and 4,270 kcal/kg, respectively. Gas inlet temperature and gas inlet flow rate were $400{\sim}600^{\circ}C$ and 10~20 m/sec, respectively. The raw coal was ground and classified to the particle size range of $100{\sim}2,000{\mu}m$. The moisture removal rate of raw coal was dramatically increased with increasing gas inlet temperature and decreasing gas inlet flow rate. The heating value of dried coal was increased to 5,100~5,900 kcal/kg. To examine the chemical change on the surface of high moisture coal during flash drying process, FT-IR spectral analysis was carried out. As a result, major changes in hydroxyl, carboxyl and carbonyl peak was confirmed.

• Journal of the Korean Applied Science and Technology
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• v.33 no.1
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• pp.75-82
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• 2016

The technology of fast pyrolysis is regarded as a promising route to convert lignocellulose biomass into bio-oil which can be upgraded to transportable fuels and high quality chemical products. Despite these promises, commercialization of bio-oil for fuels and chemicals production is limited due to its notoriously undesirable characteristics, such as high and changing viscosity, high water and oxygen contents, low heating value and high acidity. Therefore, in this study quality improvement of bio-oil through vaccum distillation had been targeted. A 600 g of cork oak(Quercus variabilis) which grounded 0.8~1.4 mm was processed into bio-oil via fast pyrolysis for 1.64 seconds at $465^{\circ}C$ and temperature of vaccum distillation(100hPa) was designed to control, $40^{\circ}C$, 50, 60, 70, and 80 for 30min. Bio-oil, biochar, and gas of pyrolytic product were produced to 62.6, 18.0 and 19.3 wt%, respectively. The water content, viscosity, HHV(Higher Heating Value) and pH of bio-oil were measured to 0.9~26.1 wt%, 4.2~11.0 cSt 3,893~5,230 kcal/kg and 2.6~3.0, respectively. Despite these quality improvement, production was still limited due to its notoriously undesirable characteristics, therefore continous quality improvement will be needed in order to use practical fuel of bio-oil.

• The Korean Journal of Food And Nutrition
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• v.16 no.2
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• pp.130-137
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• 2003

The squid had not been utilized for gel products because of its lower gel forming ability. The objectives of this study were as followed; 1) the optimum heating condition on squid meat paste products and 2) the optimum added level for jelly strength of squid meat paste products. Optimum heating conditions of squid meat kamaboko were as followed; setting(pre-heating) at 15$^{\circ}C$ or 55$^{\circ}C$ for 2 hours and heating at 9$0^{\circ}C$ for 60 minutes. The additives examined were as follows; 20mM EDTA, 10mM PMSF, 5 $\mu$mol/100g TGase, 0.2% potassium bromate, 2% collagen, 2% sucrose ester of stearic acid and 1% egg shell powder. The effects of additives on jelly strength were observed as follow, in descending order; 10mM of PMSF>5 $\mu$mo1/100g of TGase>0.2% of potassium bromate>20mM of EDTA. But sucrose ester of stearic acid and 1% egg shell powder were no effect. The solvents examined were as follows; n-amyl alcohol, n-butyl alcohol, n-hexyl alcohol, ethyl alcohol, ethylene glycol, propylene glycol and glycerin glycol. It showed that high jelly strength as 787gㆍcm for 3% of n-butyl alcohol and 749gㆍcm for 3% of n-amyl alcohol. To adding 5% of n-butyl alcohol and n-amyl alcohol, gave the highest jelly strength and water holding capacity(WHC). Effect of alcohol on jelly strength appeared higher value at added 5% of n-butyl alcohol than n-amyl alcohol, and flying squid product was higher than jumbo squid product.

• Fashion & Textile Research Journal
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• v.15 no.2
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• pp.231-239
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• 2013

This research developed a smart girdle for adult women in their 20's that has an inserted carbon weaving heater to help with relief from coldness and abdominal disease through the thermal insulation effect. A pocket of powernet fabric was attached to the inside of the girdle for the easy insertion and separation of the heating device, while the heating device was fixed to a mesh material by cotton yarn and was wrapped with elastic lining material to prevent the mechanical devices from being exposed. A set of 3 hooks was attached to the center of the back of the heating device in consideration of convenience and mobility. Whereas the switch was inserted into around the right waistband, and the battery into the inner pocket around the waist, to integrate the heating device with the girdle. The satisfaction and usability of the fabricated smart girdle was verified by having research participants wear it to evaluate the appearance change caused by the device, the inconvenience of wearing/unwearing, mobility, and the satisfactory functionality of the device. As a result, the grand mean was evaluated to be high, with appearance (4.19), mobility (4.17), and functionality (4.51) being higher than 4.00; which indicates that the heat generation function of the smart girdle is effective. It may be said that such collection and analysis of data that reflect users' opinions have value and significance in that they can be grafted onto future research on new technology as well as they contribute to taking a step forward in the rapidly increasing research of smart clothing, with the new-type clothing equipped with new function.

• Korean Journal of Food Science and Technology
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• v.43 no.6
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• pp.711-718
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• 2011

Effects of heating conditions and seed roasting on the lipid oxidation and antioxidants of perilla seeds were studied. Perilla seeds, that were unroasted or roasted at $180^{\circ}C$ for 20 min, were ground and heated over steam at $100^{\circ}C/1$ atm or at $135^{\circ}C/2$ atm. Lipid oxidation was evaluated by peroxide value, conjugated dienoic acids contents, and fatty acid composition. Tocopherols and polyphenols were also determined. Lipid oxidation of perilla seeds was higher during heating at $135^{\circ}C/2$ atm than at $100^{\circ}C/1$ atm, and the oxidation rate was lower in unroasted seeds than in roasted seeds. Degradation of tocopherols and polyphenols in perilla seeds during heating was faster under high pressure and temperature, and was decreased by seed roasting. Contribution of polyphenols to the oxidative stability of perilla seeds during heating was higher than that of tocopherols, suggesting polyphenols and seed roasting as important factors in lipid oxidation of perilla seeds.

• Journal of Environmental Health Sciences
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• v.26 no.4
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• pp.38-44
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• 2000

Compared to other waste, waste tire has much discharge quantity and calorie. When we use waste heat from waste tire, it can be definitely better substitute energy than coal and anthracite in high oil price age. To use as a basic data for providing low cost and highly effective heating system, following conclusion was founded. Annual waste tire production was 19,596 million in 1999, Recycling ratio was almost 55% and more than 8.78 million was stored. Waste tire has lower than 1.5% sulfur contain ratio which is resource of an pollution, So it is a waste fuel which can be combustion based on current exhaust standard value without any extra SOx exclusion materials. Waste tire has 9,256Kcal/kg calorific value and it is higher than waste rubber, waste rubber, waste energy as same as B-C oil. When primary and second air quantity was 1.6, 8.0 Nm$^3$/min, dry gas production time was 270min and total combustion time was 360 min. In the SOx, NOx, HC of air pollution material density were lower than exhaust standard value at the back of cyclone and dusty than exhaust standard value without dust collector.

• 한국태양에너지학회:학술대회논문집
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• 2008.11a
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• pp.90-95
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• 2008

An SHGC(Solar Heat Gain Coefficient) is a determinant of total flux of solar radiation coming indoor and a critical factor in evaluating heating and cooling load. U-value represents heat loss while SHGC denominates heat gain. Recently, windows with high solar gain, mid solar gain or low solar gain are being produced with the development of Low-E coating technology. This study evaluated changes in energy consumption for heating and cooling according to changes in SHGC when using double-layered Low-E glass and triple layered Low-E glass in relation to double layered clear glass as base glass. An Office was chosen for the evaluation. For deriving optical properties of each window, WINDOW 5 by LBNL, an U.S. based company. and the results were analyzed to evaluate performance of heat and cooling energy on anannual basis using ESP-r, an energy interpretation program. Compared to the energy consumption of the double layered clear glass, the double layered Low-E glass with high solar gain consumed $69.5kWh/m^2,yr$, 9% more than the double layered clear glass in cooling energy. The one with mid solar gain consumed $63.1kWh/m^2,yr$, 1% less than the base glass while the one with low solar gain consumed $57.6kWh/m^2,yr$, 10% less than the base glass. When it comes to tripled layered glass, the ones with high solar showed 2% of increase respectively while the one with mid solar gain and low solar gain resulted 5% and 11% in decrease in energy consumption due to low acquisition of solar radiation. With respect to cooling energy. it was found that the lower the SHGC. the less energy consumption becomes.

• 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.

• Architectural research
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• v.10 no.2
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• pp.37-42
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• 2008

This study is to get the proper evaluation of the residual property of reinforced concrete beam exposed to fire. This study focused on the strength resistance and analytical evaluation of RC members exposed high temperature. And this study is the basis analytical research to conduct the other studies. To analysis by the finite element method, the Total-RC program was used to analysis it and the Total-Temp program was also used to analysis the temperature distributions at the section. All of results were compared with the pre-existing experimental data of simple supported beam. Using it, the parameters influencing the structural capacity of the high temperature-damaged RC members and residual strength estimation are investigated. The temperature distribution and the structural capacity at the section are calculated in this step. An application of this method is compared with the heating test result and residual property test for simple supported beam which is subjected to ISO 834 test fire. The results of this study are as follows; 1) The loads-displacement relationship of RC beam, considering initial thermal stress of cross section and heat transfer analysis are estimated comparing analytical value with pre-existing experimental results. 2) by the heating time (0, 1, 2 hours), the results of analysis with parameters show that the load capacity exposing at fire is affected.

• Proceedings of the KIPE Conference
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• 2001.07a
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• pp.344-347
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• 2001

A high frequency resonant inverter consisting of three unit half-bridge serial resonant inverter used as power source of induction heating at high frequency is presented in this paper. As a output power control strategy, tine-sharing gate control method is applied. The analysis of the proposed circuit is generally described by using the normalized parameters. Also, according to the calculated characteristics value, a method of the circuit design and operating characteristics of the inverter is proposed. This paper proves the validity of theoretical analysis through the experiment. This proposed inverter show that it can be practically used in future as power source system for induction heating application, DC-DC converter etc.