• 제목/요약/키워드: Infrared radiant heating

검색결과 10건 처리시간 0.03초

적외선 가열로에서 가열되는 유리 패널의 온도분포 해석 (Analysis of Temperature Distribution of the Glass Panel in the Infrared Heating Chamber)

  • 이공훈;김욱중;하수석;강새별;이준식
    • 대한기계학회:학술대회논문집
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    • 대한기계학회 2003년도 추계학술대회
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    • pp.278-283
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    • 2003
  • Analysis has been carried out to investigate the temperature variation and the uniformity of the temperature distribution of the glass panel by infrared radiant heating. Halogen lamps are used to heat the panel and located near the top and bottom of the rectangular chamber. The thermal energy is transfered only by radiation and the radiation exchange occurs only on the solid surfaces and is considered by using the view factor. The results show that the uniformity of the temperature distribution of the panel is improved but the time for heating increases as the wall reflectivity is large. The temperature difference reaches a maximum in the early stage of the heating process and then decreases until it reaches the uniform steady-state value.

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Innovative Electromagnetic Induction Eddy Current-based Far Infrared Rays Radiant Heater using Soft Switching PWM Inverter with Duty Cycle Control Scheme

  • Tanaka H.;Sadakata H.;Muraoka H.;Okuno A.;Hiraki E.;Nakaoka M.
    • 전력전자학회:학술대회논문집
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    • 전력전자학회 2001년도 Proceedings ICPE 01 2001 International Conference on Power Electronics
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    • pp.64-68
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    • 2001
  • This paper presents an innovative prototype of a new conceptual electromagnetic induction heated type far infrared rays radiant heating appliance using the voltage-fed edge-resonant ZVS-PWM high frequency inverter using IGBTs for food cooking and processing which operates under a constant frequency variable power regulation scheme. This power electronic appliance with soft switching high frequency inverter using IGBTs has attracted special interest from some advantageous viewpoints of safety, cleanliness, compactness and rapid temperature response, which is more suitable for consumer power electronics applications.

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The Next Generation Apartment Model Far Infrared Rays Radiant Heater using Quasi-Resonant Soft Switching PWM Inverter

  • Kwon, Soon-Kurl;Mun, Sang-Pil
    • 조명전기설비학회논문지
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    • 제22권11호
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    • pp.15-22
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    • 2008
  • This paper presents an innovative prototype of a new conceptual electromagnetic induction heated type far infrared rays radiant heating appliance using the voltage-fed quasi-resonant ZVS-PWM high frequency inverter using IGBTs for food cooking and processing which operates under a constant frequency variable power regulation scheme. This power electronic appliance with soft switching high frequency inverter using IGBTs has attracted special interest from some advantageous view points of safety, cleanliness, compactness and rapid temperature response, which is more suitable for consumer power electronics applications.

Temperature Uniformity of the Glass Panel Heated in the Infrared Heating Chamber

  • Lee, Kong-Hoon;Kim, Ook-Joong
    • Journal of Mechanical Science and Technology
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    • 제19권10호
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    • pp.1950-1956
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    • 2005
  • An analysis has been carried out to investigate the effect of the reflectivity on the temperature distribution of a glass panel by infrared radiant heating. Halogen lamps are used to heat the panel, located near the top and bottom of the rectangular chamber. The thermal energy is transferred from the lamps to the panel only by radiation and it is considered by using view factor. The conductive transfer is limited inside the panel. The results show that the uniformity of the temperature distribution of the panel is improved and, at the same time, the time for heating increases as the wall reflectivity increases. The temperature difference between the center and the corner reaches a maximum in the early stage of the heating process and then decreases until it reaches a uniform steady-state value.

원적외선 가열에 의한 고추의 건조특성 (Drying Characteristics of Red Peppers by Infrared Heating)

  • 배내경;이종붕;상희선
    • 한국산업융합학회 논문집
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    • 제6권1호
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    • pp.65-71
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    • 2003
  • Infrared heating has been traditionally used in industrial applications for processes such as dehydration of food industrial. This heating method involves the application of radiation in the wavelength range of 5~50 micrometers. In this work, simultaneous heat balance equations were developed to simulate the infrared radiation heating of red peppers. The equations assume that moisture diffuses to the outer boundaries of the material in liquid form and evaporation occurs at the surface of the red peppers. Energy for moisture evaporation is supplied by the infrared radiant energy. The equations were validated with experimental data on surface temperature and average moisture content of red peppers. Average deviations of predicted surface red peppers temperature and average red peppers moisture from experimental data were 323~353K and 50~80%, respectively. The spectral extinction coefficients in the wavelength range $1.5<{\lambda}<27$ micrometer at 293K for Red Peppers were determined from results of reflection measurements and the four flux radiative heat transfer calculation. The radiation extinction coefficients were obtained from effective drying factor the temperature 373K.

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고추의 건조(乾燥) 공정(工程)에서 적외선(赤外線) 건조법(乾燥法)의 활용(活用)에 관한 연구(硏究) (Application of an Infrared Drying to Drying Process for Red Pepper)

  • 고학균;조용진;강석원
    • Journal of Biosystems Engineering
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    • 제15권3호
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    • pp.230-243
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    • 1990
  • This study was conducted to investigate the possibility of application of an infrared drying to drying process for red pepper. The performance of seramic heaters and the variation of temperature and moisture content of red pepper were analyzed during an infrared drying of red peppers. Also, the quality of dried red pepper was analyzed. The following results were obtained from this study. 1. The surface temperature of infrared heaters and the rising time required for steady state were mainly affected by electrical power consumed. 2. The heat energy required for heating red pepper was proposed to be calculated by the equation in terms of enthalpy of air and net heat flux by infrared heater in a drying chamber. The statistical model for net heat flux was developed. 3. The performance of the infrared heater used for heating red pepper was much affected by the distance of radiation, and the difference of temperatures appeared between the radiated surface and the inside of red pepper. 4. Electrical capacity of the infrared heater had a significant effect on the heating of red pepper. However, the effect of shape of heater on heating was not significant. 5. The variation of temperature of red pepper largely appeared in the range of 30 to 60% (db) in moisture content. The temperature of red pepper was almost constant at low moisture content. 6. The temperature of red pepper and heating time had significant effects on the quality for radiant heating. 7. When the electrical capacity of infrared heater and the distance of radiation are carefully designed in a dryer with the insulated drying chamber, infrared drying might be very effective in red pepper drying.

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탄소섬유 발열체를 이용한 증기 보일러 개발에 관한 연구 (Study on the Development of Steam Boiler using Carbon-fiber Heater)

  • 김부안;강석준;최영민;문창권
    • 동력기계공학회지
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    • 제21권3호
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    • pp.30-36
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    • 2017
  • Carbon fiber shows excellent heat generation value and thermal efficiency comparing with the metallic materials because of its far infrared-rays and radiant heat. So, high performance and economic steam boiler system for the industry can be manufactured by using the carbon fiber heater. The far infrared ray radiation rate was more than 90 % of carbon fiber. Steam boiler system with carbon fiber heater in this study is made up of heating section. In the proof test of steam boiler, the aimed temperature and dwelling time were at $500^{\circ}C$ for 8,000 hours, $600^{\circ}C$-3,000 hours, and $700^{\circ}C$-1,000 hours. The temperature rise rate of steam boiler with carbon fiber heater was about 40% faster than that of the conventional boiler.

원적외선 가열에 의한 농산물의 건조특성 (Drying Characteristics by Infrared Heating of agricultural products)

  • 상희선;배내경
    • 한국산업융합학회 논문집
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    • 제8권1호
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    • pp.47-55
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    • 2005
  • Infrared heating has been traditionally used in industrial applications for processes such as dehydration of food industrial. This heating method involves the application of radiation in the wavelength range of 2 to 50 micrometers. In this work, simultaneous heat balance equations were developed to simulate the infrared radiation heating of agricultural products. The equations assume that moisture diffuses to the outer boundaries of the material in liquid form and evaporation occurs at the surface of the agricultural products. Energy for moisture evaporation is supplied by the infrared radiant energy. The optimum temperature and drying time for the best drying conditions of changing the red peppers with the moisture content of 18% and the restore rate of 80~85% are $80^{\circ}C$ and 44 hours. The performance of radiation tubes coating with the radiation paint developed in this research has the energy of $2.27{\times}103W/m^2{\mu}m$, $150^{\circ}C$ within the scope of radiation wave length of $2{\sim}30{\mu}m$ and has the radiation 0.92~0.93, which is superior to the general radiation tubes. The extinction coefficient according to the band pass filter using the 4 flux theory ha higher dependability on wave length, accounting for $2{\sim}17{\mu}m$ and $5{\times}105{\sim}106m-1$. A comparison between the theoretical energy transfer whose figures are interpreted according to 4 flux theory and the experimental energy transfer of far infrared dryer leads to the findings of the agreement less than 5%.

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나노탄소섬유 적외선등 난방이 절화장미의 생육과 수명 및 난방비에 미치는 영향 (Effect of Heating by Nano-Carbon Fiber Infrared Lamps on Growth and Vase Life of Cut Roses and Heating Cost)

  • 임미영;고충호;손문숙;이상복;김길주;김병수;김영복;정병룡
    • 생물환경조절학회지
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    • 제18권1호
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    • pp.1-8
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    • 2009
  • 장미 생산농가의 대부분은 겨울철 난방비가 생산비의 가장 큰 몫을 차지한다. 요즘과 같은 고유가 시대에 농가의 부담을 줄이기 위하여 난방비 절감율이 높은 난방시스템에 대한 연구를 수행하였다. 복사열을 이용한 적외선 등 난방의 경우 식물체와 같은 물체를 먼저 가열하여 주변의 기온이 올리는 방식으로 빠르게 온도를 높일 수 있고 경유를 이용한 난방방식에 비해 비용이 절감되는 장점이 있다. 농가에 설치된 나노탄소 섬유 적외선 등 난방시스템의 현지조사를 실시하여 난방효과 및 난방비 절감율을 분석하고, 나노탄소섬유 적외선 등 난방시스템과 전기히터 난방시스템에서 생산된 '오렌지 플레쉬' 장미의 생육과 절화수명을 조사하였다. 나노탄소섬유 적외선 등의 경우 온실 내부 공기 설정온도가 $20^{\circ}C$인 경우 식물체 온도는 $1{\sim}2^{\circ}C$정도 더 높게 나타났을 뿐만 아니라 베드와 근권부 온도는 $17{\sim}19^{\circ}C$ 정도로 유지하는 등 우수한 난방의 효과를 알 수 있었고, 전기히터 난방시스템과 온수보일러 난방시스템의 추정 난방비를 비교한 결과 난방비 절감 효과가 아주 높게 나타났다. 장미의 생육을 조사한 결과 전기히터 난방시스템에서 생육한 장미와 차이가 없었으며 화색이나 염색의 발현이 더 좋았다. 절화수명에서는 나노탄소섬유 적외선 등에서 생육한 장미가 생체중과 수분 흡수량이 높아 다소 더 길어진 절화수명을 뒷받침 해 주었다.

바닥난방시스템 적용을 위한 MPCM 성능평가 (Performance evaluation of MPCM to apply for radiant floor heating system)

  • 정수광;전지수;김수민
    • 한국태양에너지학회:학술대회논문집
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    • 한국태양에너지학회 2012년도 춘계학술발표대회 논문집
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    • pp.475-479
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    • 2012
  • Thermal energy storage (TES) systems using Microencapsulated phase change material (MPCM) have been recognized as one of the most advanced energy technologies in enhancing the energy efficiency and sustainability of buildings. We examined a way to incorporate MPCMs with building materials through application for wood-based flooring. Wood-based flooring is commonly used for floor finish materials of residential buildings in Korea. However, wood-based flooring has not performed the characteristic of heat storage. This study is aimed at manufacturing high thermal efficiency wood flooring by increasing its heat storage using MPCM. As a result, this study confirmed that MPCM is dispersed well in adhesive through the scanning electron microscopy analysis. From the differential scanning calorimetry analysis, it can be confirmed that this composite has the characteristic of a thermal energy storage material. Also, we analyzed how this composition was formed by physical combination through the Fourier transform infrared analysis. Also, we confirmed the bonding strength of the material by using the universal testing machine.

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