• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.38 no.12
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• pp.1240-1246
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• 2010

Enthalpy probe with the inner and outer diameters of 1.5 mm and 4.8 mm, respectively, is designed and used to measure the temperatures and velocities along the centerline of Ar arc plasma flow until the probe was destroyed. For this purpose, Ar arc plasma flow is generated by non-transferred type DC arc heater with the power level of 17 kW. From this experiment, it is shown that the designed enthalpy probe can measure the temperature and velocity of arc plasma flow up to 12,000 K and 600 m/s, respectively, without destroy of probe tip. In this extreme case, the arc plasma flow is calculated to transfer the heat flux of ${\sim}5{\times}10^7\;W/m^2$ to the probe based on the heat and thermal boundary equations near the forward stagnation point of a body immersed in arc plasma flow. Consequently, the designed enthalpy probe can measure the wide ranges of plasma temperatures, velocities and concentrations simultaneously, which are generated by various types of arc heaters within the heat flux ranges of $0{\sim}5{\times}10^7\;W/m^2$ on the probe tip.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.27 no.5
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• pp.668-676
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• 2003

The effect of nozzle height on heat transfer of a hot steel plate cooled by an impinging liquid jet is not well understood. Previous studies have been based on the dimensionless parameter z/d. To test the validity of this dimensionless parameter and to investigate gravitational effects on the jet, stagnation velocity of an impinging liquid jet were measured and the cooling experiments of a hot steel plate were conducted for z/d from 6.7 to 75, and an inverse heat conduction method is applied for the quantitative comparison. Also, the critical instability point of a liquid jet was examined over a range of flow rates. The experimental velocity data for the liquid jet were well correlated with the dimensionless number 1/F $r_{z}$$^2$based on distance. It was thought that the z/d parameter was not valid for heat transfer to an impinging liquid jet under gravitational forces. In the cooling experiments, heat transfer was independent of z when 1/F $r_{z}$$^2$< 0.187(z/d = 6.7). However, it was found that the heat transfer quantity for 1/F $r_{z}$$^2$=0.523(z/d = 70) is larger 11% than that in the region for 1/F $r_{z}$$^2$=0.187. The discrepancy between these results and previous research is likely due to the instability of liquid jet.uid jet.

• Journal of the Korean Vacuum Society
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• v.17 no.3
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• pp.189-194
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• 2008

Measurements with a Langmuir probe, which are the most often used procedures of plasma diagnostics, can disturb plasma flows and change its characteristics quite a little because the probe should be inserted into thermal flowing plasmas. In this study, we calculated the characteristics of thermal plasmas with and without the probe into an atmospheric argon free-burning arc numerically, and investigated aerodynamic and thermal disturbances with temperature and axial velocity distributions. For the modelling of thermal plasmas, we have made two governing equations, which are on the thermal-flow and electromagnetic fields, coupled together with a commercial CFD package and user-coded subroutines. It was found that thermal disturbances happened to both sides of the probe, before and behind, seriously. Due to the aerodynamic disturbance, we could find that there were the stagnation point in front of the probe and the wake behind it. Therefore, aerodynamic and thermal disturbances caused by the probe insertion should be considered to increase the reliability of the probe diagnostics.

• Solar Energy
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• v.13 no.1
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• pp.22-30
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• 1993

This Paper deals with the experimental study of the axisymmetric air jet impinging vertically on the flat heating surface with and without swirl. The purpose of this study is to investigate the characteristics of flow, augmentation of heat transfer rate, turbulent intensity, and the comparison of heat transfer rate, the optimal swirling condition about the swirl and nonswirl axisymmetric air jet. In order to augment the heat transfer on the flat heating surface without introducing any additional power, the technique used in the present work was placement of twisted tape inserted pipe in front of the nozzle exit in order to make a swirl. The effect of swirl degree is investigated in case of S=0., 0.056, 0.111, 0.222 and the velocity of the jet was 14, 20, 26, 32, 38, 44m/s. The distance between the nozle exit and the stagnation point on the impinging plate was the H/D=$1{\sim}14$. In order to analyze of the flow structure which increase heat transfer, the velocity and the turbulent intensity of the axisymmetric jet was measured by a hot wire anemometer according to the swirl number and H/D.

• Culinary science and hospitality research
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• v.1
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• pp.57-89
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• 1995

Despite prologed business stagnation of both international and domestic economy, hotel business as well as tourist industry has continuously been keeping growing, owing to increase of surplus income and world flowing population. During recent 4 years, growth rate of yearly mean in domestic hotels reached 9.9% and especially that of the superior class hotels 15.2%. In the composition of domestic tourist hotel's revenue, the earnings of guest rooms form 37.4%, on the other hand those of food & beverage 39.9%. This result is that our hotel business is concentrated on its interest in FOOD & BEVERAGE of which productivity per unit dimension can be increased to an unlimited extent and extent and superior class hotels strengthened in F&B are increasing in comparison with European or American hotels which are focused on guest rooms in their management. For value added rate of F&B is low as compared with increase of their earnings, they are interested in the management techniques which focus on rising the rate. As for the cost of Food & Beverage, personnel expenditure forms 36.5% and the direct materials 31.5%. Therefore how to manage personnel and materials costs which compose as much as 68% of total revenue will greatly affect net profit. We can say that an effective management technique in cost of Food & Beverage is one of the most important know-hows in hotel management. Especially management know-how for the Kitchen Department where the most of foods come out makes a great effects on various expenses, productivity and it is the achievement from hotel management. For the most of the hotel's top managers, they don't seriously take the fact that KITCHEN SYSTEM affects greatly total expenditure. This study starts from the point of recognizing the question of fundamental cause affecting tow largest cost elements incurred in Food & Beverage and trying to present an effective kitchen system. To settle the questions raised, I compared and analyzed productivity and cost of food & beverage and unit kitchen centered around superior class hotels in Seoul, which vary in Kitchen Systems. In order to attain the aforementioned study effectively purpose of this study, I compared Room-Service and Coffee-Shop Menu, flow of basic food in the kitchen, extent and result of division of labor and integration in the kitchen, scale of outlet kitchen, productivity, the turnover rate of food in store, food cost rate one another which all vary in Kitchen Systems. All these elements are compared and analyzed each other being divided into two main groups such as①. Main Production kitchen and Banquet Kitchen, and ②. coffee-shop kitchen and Room-service Kitchen. Therefore this study is to point out the problems in managing kitchens of superior class hotels which are different in systems. An effort was made to find out the better Kitchen System for superior deluxe hotels. I emphasize the followings on the proper scale of division of labor and integration of unit kitchen and a disposition plan for outlet kitchens of restaurant. First, KITCHEN SYSTEM as a sub-system of Hotel Management System is composed of sub-systems of outlet unit kitchen. Basic food materials are cooked and served for the guests while support kitchen and out restaurant kitchen interact organically each other. So Kitchen should be considered as a system composed of integrated sub-systems. Second, support and banquet kitchens should be integrated to be managed. And these unit kitchens have to be designed to be placed in the back of banquet rooms area. Third, coffee-shop kitchen and room-service kitchen should be integrated to be managed. Fourth, several unit business kitchens should be place on the same floor. Fifth, main production kitchens ought to be located near the loading duck, food store and large refrigerator. Sixth, considering the limits of supervision, duties should be adjusted as 12-20 cooks in two shifts a day for a sub-kitchen, and 18-30 cooks in three shifts a day so that labor division can be made. Last, I would like to two points for direction and task of future study. Firstly, I compare the effective income and increasing costs each other, which are incurred by increasing the use rate of the second processing materials for foods perched outside and through the results. I can find out the better points of the processing production and circulation system, and then I study this effects made on hotel kitchen system. Secondly, I can point out that more efficient kitchen system shall be established through comparing and analyzing the matter of amount of indirect costs and flow of food in different kitchen systems.