• Proceedings of the KSME Conference
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• 2007.05b
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• pp.2955-2960
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• 2007

To control the coating thickness of zinc in the process of continuous hot-dip galvanizing, it is known from early day that the gas wiping through an air knife system is the most effective because of the obtainable of uniformity of coating thickness, possibility of thin coating, working ability in high speed and simplicity of control. But, the gas wiping using in the galvanizing process brings about a problem of splashing from the strip edge for a certain high speed of coating. And, it is known that the problem of splashing is caused mainly by the existence of separation bubble at the neighbor of the strip surface. In theses connections, in the present study, we proposed two kinds of air knife systems having the same expansion rate of nozzle, and the jet structures and coating thicknesses from a conventional and new proposed nozzles are compared. In numerical analysis, the governing equations consisted of two-dimensional time dependent Navier-Stokes equations, standard ${\kappa}-{\varepsilon}$ turbulence model to solve turbulence stress and so on are employed. As a result, it is found that it had better to use the constant rate nozzle from the point view of the energy saving to obtain the same coating thickness. Also, to reduce the size of separation bubble and to enhance the cutting ability at the strip, it is recommendable to use an air knife having the constant expansion rate nozzle.

• Journal of computational fluids engineering
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• v.14 no.1
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• pp.1-8
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• 2009

To control the coating thickness of zinc in the process of continuous hot-dip galvanizing, it is known from early days that the gas wiping through an air knife system is the most effective because of the obtainable of uniformity of coating thickness, possibility of thin coating, working ability in high speed and simplicity of control. But, the gas wiping using in the galvanizing process brings about a problem of splashing from the strip edge for a certain high speed of coating. Also, it is known that the problem of splashing directly depends upon the galvanizing speed and nozzle stagnation pressure. In theses connections, in the present study, we proposed two kinds of air knife systems having the same expansion rate of nozzle, and the jet structures and coating thicknesses from a conventional and new proposed nozzles are compared. In numerical analysis, the governing equations consisted of two-dimensional time dependent Navier-Stokes equations, standard k-e turbulence model to solve turbulence stress and so on are employed. As a result, it is found that it had better to use the constant rate nozzle from the point view of the energy saving to obtain the same coating thickness. Also, to enhance the cutting ability at the strip, it is advisable to use an air knife with the constant expansion rate nozzle.

• Transactions of the Korean Society of Automotive Engineers
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• v.10 no.6
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• pp.100-107
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• 2002

Combustion characteristics of diesel engine depends on mixture formation process during Ignition delay and premixed flame region. Fuel and air mixture formation has a great influence on the exhaust emission. Therefore, the present study focused on the combustion mechanism of Homogeneous Charge Compression Ignition (HCCI) engine. This study was carried out to investigate the combustion characteristics of direct injection type HCCI engine using a visualization engine. To investigate the combustion characteristics, we measured cylinder pressure and calculated heat release rate. In addition, we investigated the flame development process by using visualization engine system. From the experimental result of HCCI engine, we observed that cool flame was always appeared in HCCI combustion and magnitude of cool flame was proportional to magnitude of hot flame. And we also found that fuel injection timing is more effective to increase lean homogeneous combustion performance than intake air temperature. Since increasing the intake air temperature improved fuel vaporization before the fuel atomizes, we concluded that increasing the temperature has disadvantage fur homogeneous premixed combustion.

• Food Science and Preservation
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• v.6 no.3
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• pp.319-323
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• 1999

This study was conducted to minimize the deterioration of dried kiwifruit quality. Osmotic dehydration was carried out as pretreatment before drying. After the kiwifruits were pretreated under optimized osmotic dehydration conditions, they were dried by three drying methods(hot air drying, vacuum drying, freeze drying). Hot air drying and vacuum drying were superior to freeze drying in the drying speed. But vacuum and freeze drying preserved more vitamin C than hot air drying. Also, osmotic dehydrated kiwifruit kept better quality than nontreated kiwifruit. Diffusion coefficient which describes moisture transfer, was high in drying process pretreated with osmosis. The changes of vitamin-C followed the second-order reaction rate equation with high RE, respectively.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.21 no.2
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• pp.94-100
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• 2022

A study was conducted to significantly increase the heat transfer area by simultaneously burying the excel pipe in the floor and wall of a container house, thereby greatly reducing the initial heating time. In addition, a small hot water boiler suitable for the heating load of a small container house with a maximum area of 6 m² was studied. A wall-mounted hot water boiler was developed as a result of the study. When a hot water boiler is installed outdoors for heating, heat radiation energy is lost in winter from the hot water boiler and hot water pipe due to the low temperature. We propose an approach through which the energy loss was greatly reduced and the temperature of hot water increased in proportion to the operating time. Moreover, as the mass flow rate of the hot water flowing inside the excel pipe increased, the temperature of the hot water decreased. The temperature of the wall and floor surfaces of the container house increased in proportion to the increase in the mass flow rate of hot water flowing inside the excel tube. Natural convection heat transfer was realized from the wall and floor surfaces of the container house, and the heat transfer area was increased by a factor of 3 with respect to heat transfer area limited to the floor by the existing hot water panel. As a result, the initial temperature increase rate was much higher because of the larger heat transfer area.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.7 no.3
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• pp.163-168
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• 1974

The present paper deals with the degradation of nucleotides in the muscle of sea mussel, Mytilus edulis, during drying. Three kinds of samples, raw, hot-air dried, and steamed-and-hot air dried were prepared and the contents of nucleotides were determined by ion exchange chromatography on columns of Dowex 1, X8. ATP and ADP were dominant in the raw muscle showed about $8{\mu}moles/g$, dry basis, respectively. The rate of degadation of ATP was very slow during drying compared with those of fish. The accumulation of ADP and AMP were observed during drying and the amount of total nucleotides (ATP+ADP+AMP) were not decreased remarkably by drying process. IMP was not detected in the all of the samples examined, however, the contents of inosine and hypoxanthine were increased during drying. In case of inosine contents, the hot-air dried sample marked an exceedingly high value equivalent to 8 times of the raw sample whereas steamed-and-hot air dried sample showed 2 times of raw samples.

• Textile Coloration and Finishing
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• v.21 no.4
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• pp.23-32
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• 2009

The objective of this study is to investigate the efficacy of leaf powder colorants as substitutes for traditional indigo dyeing. Leaf powder colorants were prepared by hot air($50^{\circ}C$) and room temperanrre($25^{\circ}C$) drying methods from fresh leaves. The presence of indigo in the leaf powder colorants was confirmed by UV/Visible absorption spectra. All the powder colorants showed broad absorption at 602 nm as same as synthetic indigo. Dyeing was done by reduction method with sodium hydrosulfite and sodium hydroxide. Leaf powder colorants produced blue color on silk fabrics, showing similar color to the one dyed traditionally with fresh juice extract. The powder colorants prepared at room temperature drying were more stable for long term storage than that prepared by hot air drying. Thus, the powder colorants prepared by room temperature drying was reduced and dyed in one-step process without sodium hydroxide in the dyebath for further investigate dyeing properties. K/S value of the fabric dyed without sodium hydroxide was much higher than one dyed with sodium hydroxide. Regardless of the addition of sodium hydroxide, rubbing fastness was fairly good showing above 4 rating. Fastness to dry cleaning and light of the fabrics dyed without sodium hydroxide were mote higher than that dyed in alkaline condition.

• Elastomers and Composites
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• v.43 no.1
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• pp.1-7
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• 2008

Far-infrared vulcanization of ethylene-propylene-diene terpolymer(EPDM) compounds has been studied in comparison with hot air vulcanization. Vulcanization characteristics of EPDM compounds were measured by degree of curing and temperature of specimens in vulcanization process. As a result, degree of curing by far-infrared of EPDM compounds was shown to be higher value than that by hot air at the same vulcanization temperature. Especially, degree of curing by far-infrared on 3 mm thickness of EPDM compounds was increased by two times compared to that by hot air. While the increase of thermal conductivity of EPDM compounds highly improved degree of curing by far-infrared, that hardly improved degree of curing by hot air.

• Food Science and Preservation
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• v.24 no.3
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• pp.361-366
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• 2017

This study investigated quality change of ginseng depending on far-infrared (FIR) drying methods. The ginseng was cut into 2 mm slices and measured moisture content (MC), color, total polyphenol content (TPC), total flavonoid content (TFC) and DPPH radical scavenging activity (DPPH). The color values (L, a, and b) were decreased after far-infrared (FIR) drying. As increase in drying time, color was changed. Considering quality parameters including MC, TPC, TFC, and DPPH, the optimum condition for drying was set at $65^{\circ}C$ for 60 min. Furthermore, we compared color and functional compounds depending on drying process including FIR, freeze-, vacuum, and hot-air drying. The color values of ginseng were decreased when dried using vacuum and hot-air. While the color values of ginseng were increased after freeze drying. Comparison with another drying method, FIR drying presented the highest color difference. FIR and vacuum-dried ginseng indicate higher contents of TPC and TFC than freeze- and hot air-dried ginseng. And hot-air-dried ginseng present the highest DPPH when compared to another drying methods. On the other hand, freeze dried ginseng show the lowest TPC, TFC, and DPPH.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.848-852
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• 2011

The aim of our study was to develop drying process of apple slice. Quality characteristics of apple slices dried by hot-air and freeze drying after osmotic dehydration was investigated in different sucrose solution (20, 40, $60^{\circ}Brix$) and steeping time (2, 4, 8 hours). The weight of apple slice before and after osmotic dehydration was measured for characteristic of mass transfer. Consequently, osmotic dehydration increases weight reduction, water loss and solid gain of apple slice as the concentration of the sucrose solution and steeping time increased. Moisture contents of apples slices dried hot-air and freeze were about 3 to 7%. Hunter color L, a, b value was lower than non-treatment to osmotic dehydration of apple slice. In hot-air drying, L value decreased as the concentration of the sucrose solution and steeping time increased. The hardness increased as the concentration of the sucrose solution and steeping time increased. Contents of monosaccharide (glucose, fructose) decrease by osmotic dehydration but sucrose increased. In comparison with hot-air drying, freeze drying was high in contents of free sugar.