• Proceedings of the SAREK Conference
• /
• 2009.06a
• /
• pp.656-661
• /
• 2009

In this study, theoretical analysis and evaluation tests were performed to assess the pipe stability against compaction equipments and vehicle loads when conventional construction criteria for pre-insulation heating pipes are applied and the alternative material, crushed sand, are used for backfills. The research outcomes shows that (1) the conventional code criteria for pre-insulated heating pipes is well established to support compaction equipments and vehicle loads, (2) the crushed sands as an alternative is usable as backfill materials for pre-insulated heating pipes based on the suitability evaluations of various types of pipes, and (3) the crushed sand agree well with the design consideration of pre-insulated heating pipes construction in the points of economical efficiency and construction criteria.

• Transactions of the Korean Society of Automotive Engineers
• /
• v.10 no.6
• /
• pp.72-79
• /
• 2002

The main objective of this study is to investigate the relationship between chemical structure and higher heating value of reformed diesel fuels by ultrasonic irradiation. In order to analyze the chemical structure changes of the reformed diesel fuels by ultrasonic irradiation, Proton nuclear magnetic resonance spectrometer(1H-NMR) was used and to analyze the effect of higher heating values of these diesel fuels, the bomb calorimeter was used. From the study, following conclusive remarks can be made. 1) The aromatic carbon percentages and higher heating values of the reformed diesel fuels by ultrasonic irradiation increased more than the conventional diesel ones. 2) The aromatics percentages and Branch Index(BI) of the reformed diesel fuels by ultrasonic irradiation decreased more than the conventional diesel ones. 3) The higher heating values on both for conventional fuel and reformed diesel fuels by ultrasonic energy irradiation is directly proportional to aromatic carbon percentages and inversely proportional to aromatic percentages and BI for these fuels.

• Journal of Microbiology and Biotechnology
• /
• v.12 no.2
• /
• pp.183-188
• /
• 2002

The ohmic heating of foods for sterilization provides a shorter come-up time compared to conventional thermal processes. The electric fields as well as the heat generated by ohmic heating facilitate germicidal effects. In the present study, the effect of ohmic heating on the structure and permeability of the cell membrane of yeast cells, Saccharomyces cerevisae, isolated from Takju (a traditional Korean rice-beer), was investigated. The ohmic heating was found to translocate intracellular protein materials out of the cell wall, and the amount of exuded protein increased significantly as the electric field increased from 10 to 20 V/cm. As higher frequencies were applied, more materials were exuded. Compared to conventional heating, more amounts of proteins and nucleic acids were exuded when these cells were treated with ohmic heating. The molecular weights of the major exuded proteins ranged from 14 kDa to 18 kDa, as analyzed by Tricine-SDS PAGE. A TEM study also confirmed the leakage of cellular materials, thus indicating irreversible damage to the cell wall by ohmic heating. It was, therefore, concluded that the electric fields generated by ohmic heating induced electroporation, causing irreversible damage to the yeast cell wall and promoting the translocation of intracellular materials.

• Korean Journal of Agricultural Science
• /
• v.26 no.1
• /
• pp.50-57
• /
• 1999

The purpose of this study was to determine the thermal inactivation of L. monocytogenes KCTC3443 in liquid culture heated in the controlled microwave system and in the conventional heating method. Furthermore, we have carried out a comparative study on the thermal and nonthermal microwave effects on microorganisms, pasteurized using a controlled microwave energy specially designed apparatuses and a water bath. For the automatic temperature control during microwave heating, the real time data acquisition and computation system is designed with BASIC routine. The automatic temperature control system used in the experiments perform relatively stable control at the experiment temperature of 55, 65, $75^{\circ}C$ and $85^{\circ}C$ for 30 minutes. The effects of microwave heating on liquid cultures was compared with that of conventional heating. The results show that microwave radiation, while being slightly quicker than conventional heating, still reduces effectively the number of pathogenic bacteria during heating for a limit time in liquid cultures. While no particular differences between microwave heating and conventional heating was not observed in the thermal inactivation of L. monocytogenes at 55, 65, $75^{\circ}C$ and $85^{\circ}C$ for 30 min., respectively. Microwave heating is, therefore, substantially not effective in inactivating L. monocytogenes in liquid culture than conventional heating method.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
• /
• v.19 no.8
• /
• pp.56-61
• /
• 2005

The induction heating is widely used not only in the industrial fields but also in the home appliances. But the conventional induction heating systems have shortcoming that it use only magnetic utensil, in this paper, heating of Aluminum sheet by full-bridge series resonant high-frequency inverter is proposed. Also, the principle of induction heating and operations of full-bridge inverter equivalent circuit are explained. The proposed inverter controls the output voltage using phase-shift irrespective of the switching frequency using phase-shift. As a result the proposed induction heating system by full-bridge resonant inverter shows the possibility that make up for the shortcoming of the conventional existing induction heating systems.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
• /
• 2004.07a
• /
• pp.445-448
• /
• 2004

Radio frequency and microwave dielectric heating are well-known electroheating methods, used in industrial applications where non electrically conducting materials are to be heated, dried or otherwise processed. The major reason for considering this technique for any process is based on its unique ability to transfer heat into the volume of an electrically non conducting material such as insulator directly, rather than, via a surface. Conventional heating must first bring heat to the product surface and there after it depends on the physical characteristics and condition of the material as to how effectively this heat is transmitted into the mass. The product would suffer surface damage before the main body is adequately processed. Dielectric heating is applied to enhance conventional heating methods and to drastically shorten the required processing duration. Although the use of dielectric heating has been a well proven technique for several years in some industries, its application in the preheating of FRP has been limited by the insufficient experience. In this paper a method is described for uniform radio frequency heating of preheating of FRP.

• Food Science of Animal Resources
• /
• v.18 no.3
• /
• pp.269-275
• /
• 1998

The purpose of this study was to determine the thermal inactivation of Salmonella enteritidis, Salmonella typhimurium and E. coli O111 in liquid cultures treated with microwave energy. Furthermore, this study was to introduce new methodologies for studying nonthermal microwave effects on microorganisms, using controlled microwave energy and specially designed apparatuses. For the automatic temperature control during microwave heating, the real time data acquisition and computation system is designed with BASIC routine. The automatic temperature control system used in the experiments perform relatively stable control at the experiment temperature of 45, 50, 55 60$^{\circ}C$ and 65$^{\circ}C$ for 30 minutes. The effects of microwave heating on liquid cultures was compared with that of conventional heating, still reduces effectively the number of pathogenic bacteria in liquid cultures. While no particular differences between microwave heating and conventional heating was observed in the activation of E. coli at 45$^{\circ}C$ test, the activation of Sal. enteritidis and Sal. typhimurium was slightly reduced during the microwave treatments.

• International Journal of Air-Conditioning and Refrigeration
• /
• v.6
• /
• pp.136-147
• /
• 1998

An experimental facility consisting of two 3$\times$4.4$\times$2.8m rooms identical in construction is built. Each room has a control system and storage tank supplying hot water to the radiant floor heating system. The facility enables simultaneous comparison of two different control strategies each implemented in a separate room. The operating performance of three kinds of flow control scheme is tested and compared in this study: (ⅰ) conventional on-off control based on feedback from room air temperature (ⅱ) TPSC(two parameter switching control )(ⅲ) TPOC(two parameter on-off control). Results show that TPSC and TPOC using room air and surface temperature sequentially as feedback signal to control hot water supply is the better temperature regulation scheme than conventional control based on feedback from only room air temperature. They are good candidates for the room with radiant floor heating system under continuous and intermittent heating mode.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
• /
• 2009.06a
• /
• pp.22-22
• /
• 2009

The silver thick film has been used in many industries such as display, chip, solar cell, automobile, and decoration with conventional heating. The silver thick film is fired with optimal time and temperature. However, decreasing the fabrication time is required due to high production power. Furthermore, there is a problem that silver in electrode is diffused throughout any substrates. For inhibiting the Ag diffusion and long fabrication time we considered a microwave heating. We investigated firing of silver thick film with conventional and microwave heating. The temperature of substrate was measured by thermal paper and the temperature of substrate was under $100\;^{\circ}C$ The shrinkage of electrode was measured with optical microscopy and optical profilometry. The shrinkage of electrode heat treated with microwave for 5min was similar to the that fired by the conventional heating for several hours. After firing by two types of heating, the diffusion of silver was determined using a optical microscope. The microstructure of sintered silver thick film was observed by SEM. Based on our results, the microwave heating should be a candidate heating source for the fabrication electronic devices in terms of saving the tact time and preventing the contamination of substrate.

• Journal of the East Asian Society of Dietary Life
• /
• v.25 no.5
• /
• pp.850-859
• /
• 2015

For development of food of Jong-ga (Jeonju Hakindang) and its commercialization, this study investigated physico-chemical properties and quality characteristics of Mannaji (boiled beef down in Korean soy sauce) prepared with conventional or pre-heating methods during storage period (0, 4, 8, 12, 16, and 20 weeks) at $4^{\circ}C$. As storage period passed, pH decreased in both conventional and pre-heating methods. Forchromaticity, brightness ($L^*$) significantly decreasedwhile redness ($a^*$) and yellowness ($b^*$) significantly increased during storage period. After 4 weeks of storage, hardness of Mannaji with conventional methods was higher compared to before storage. Thiobarbituric acid reactive substances (TBARS) of both conventional and pre-heating methods increased above 1.2 MDA mg/km, which is the acceptable criteria for intake. Although volatile basic nitrogen (VBN) values slightly increased in 4 weeks of storage, there were no significant differences in VBN and maintained food acceptable level until 20 weeks of storage. Sensory panelists showed preference for Mannaji with pre-heating methods compared to conventional methods.