• Journal of Power System Engineering
• /
• v.22 no.1
• /
• pp.79-86
• /
• 2018

Many countries have conducted extensive studies for biomass co-firing to enhance the durability of reactor on high-temperature corrosion. However, due to the complicated mechanisms of biomass co-firing, there have been limitations in accurately determining the current state of corrosion and predicting the potential risk of corrosion of power plant. In order to solve this issue, this study introduced Lab-scale corrosion system to analyze the corrosion characteristics of the A213 T91 material under the biomass co-firing conditions. The corrosion status of the samples was characterized using SEM/EDS analysis and mass loss measurement according to various biomass co-firing conditions such as corrosion temperature, $SO_2$ concentration, and corrosion time. As a result, the corrosion severity of A213 T91 material was gradually increased with the increase of $SO_2$ concentration in the reactor. When $SO_2$ concentration was changed from 0 ppm to 500 ppm, both corrosion severity and oxide layer thickness were proportionally increased by 15% and 130%, respectively. The minimum corrosion was observed when the corrosion temperature was $450^{\circ}C$. As the temperature was increased up to $650^{\circ}C$, the faster corrosion behavior of A213 T91 was observed. A213 T91 was observed to be more severely corroded by the effect of chlorine, resulting in faster corrosion rate and thicker oxide layer. Interestingly, corrosion resistance of A213 T91 tended to gradually decrease rather than increases as the oxide layer was formed. The results of this study is expected to provide necessary research data on boiler corrosion in biomass co-firing power plants.

• Journal of Biosystems Engineering
• /
• v.32 no.4
• /
• pp.247-255
• /
• 2007

During the winter season in Korea, the relative humidity of greenhouse at night often exceeds 90% because air temperature inside the greenhouse is usually controlled using a heater with all of windows closed to minimize heat loss, thereby requiring the use of a dehumidifier that can maintain optimum humidity levels of $70{\sim}80%$ to provide a good growth condition of crops. Also, such a high humid condition can cause the development of a pest, such as insects, fungi or diseases. However, the use of most conventional dehumidifiers for low temperature dehumidification is limited because their performance is degraded due to frost accumulation on the evaporator coil. This study was carried out to develop a refrigeratory-based dehumidifier suitable for low temperature dehumidification in greenhouse cultivation. The developed dehumidifier consists of a condenser and an evaporator installed separately so that relative and absolute humidity levels can be reduced when air passed through the condenser and evaporator, respectively. The prototype dehumidifier showed a dehumidification capacity of $5{\sim}7kg/h$ when air with a temperature of $15{\sim}25^{\circ}C$ and a relative humidity of $70{\sim}95%$ came into the dehumidifier. Under the condition that either temperature or relative humidity was fixed, the amount of condensed water was proportional to the levels of both temperature and relative humidity.

• Fire Science and Engineering
• /
• v.33 no.2
• /
• pp.39-46
• /
• 2019

This study assessed the measurement errors and improvement of the spatial resolution through miniaturization of the plate thermometer used to measure the heat flux in a fire environment. As a result, the heat loss to the side of plate thermometer was found to have a significant influence on the measurement error through analysis of the measurement values according to the thickness and density change to the insulation installed on the back side of the plate. Based on the existing 10 cm square shape, it was also confirmed that the 3 cm size plate thermometer could measure the heat flux with satisfactory accuracy through miniaturization. These results are expected to be useful for accurate measurements of the heat flux at local locations in a fire environment.

• Tribology and Lubricants
• /
• v.35 no.2
• /
• pp.99-105
• /
• 2019

This study presents an experimental investigation of the wear and oxidation of the bristles of a brush seal in a super-heated steam environment. We construct a model reflecting normal force and radial interference to predict the amount of wear. To monitor the volume loss of the bristle induced by the swirl phenomenon of the rotor, we measure the clearance between the rotor and the brush seal by using a non-contact 3-D device. We calculate the area by using the area-wise measurement method. Considering the obvious brush seal wear variables, we use two disks with different roughness($Ra=0.1{\mu}m$ and $100{\mu}m$) to determine the effect of roughness on wear. Considering an actual steam turbine, we utilize a steam generator and super-heater to generate a working fluid (0.95MPa, 523.15K) that has high kinetic energy. We observe the abrasion of the bristles in the hot steam environment through a scanning electron microscope image. This study also conducted energy dispersive X-ray (EDX) analysis for a qualitative evaluation of local chemistry. The results indicate that the wear and elimination of bristles occur on the disk with high roughness, and the weight increases due to oxidation. Furthermore these results, reveal that the bristle oxidation is accelerated more under super-heated steam conditions than under conditions without steam.

• Korean Journal of Poultry Science
• /
• v.42 no.1
• /
• pp.9-13
• /
• 2015

This study was conducted to investigate the effect of heating temperature and time on the quality of baked egg. Eggs were baked at various temperatures (80, 90, 100, 105 and $110^{\circ}C$) for different times (5, 6, 7 and 8 h) using a commercial heater. Our results revealed that heating loss in the $110^{\circ}C$ treatment was significantly (p<0.05) higher than those of other remaining treatments. The pH value of egg white in the 5 h treatment was significantly (p<0.05) higher compared to those of other treatments. While, no significant differences in pH values of egg yolks occurred among the treatments. Regarding the texture, hardness and cohesiveness values were not significantly different among the treatments. Regarding color, the $110^{\circ}C$ treatment samples had lower lightness value whereas had higher redness and yellowness values compared to the $105^{\circ}C$ treatments (p<0.05). Moisture content of baked eggs showed an decreased tendency as increasing the heating temperature and time. These results suggested that the proper conditions were 8 hours for total baking time including more than 5 h at $105^{\circ}C$ or 2 h at $110^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.17 no.5
• /
• pp.361-367
• /
• 1984

In previous paper(Lee et al., 1984), preparation formula and processing conditions of the fish meat (mackerel) paste using dielectric heating were described, that included the proper shape and size of product and the conditions of dielectric heating, hot air dehydration, and heating with electric heater to yield the minimum expansion and case hardening during heating and to controll the final rater activity of 0.86 to 0.83 accompanying with a complete reduction of viable cells and good texture. In present study, changes in VBN, pH, total plate count, water activity, texture, the loss of available lysine, color indexes, TBA value, and the content of TI were determined to assess the quality stability and shelf-life of the product during the storage for 35 days at $5^{\circ}C\;and\;25^{\circ}C$, respectively. And the effect of vacuum sealing and hot water treatment before storage on the storage stability of product was also mentioned. As the product was vacuum packed in K-flex film bag, heat treated in boiling water for 6 minutes, and stored, water activity was maintained 0.86 to 0.84 for 35 days regardless of storage temperature, and the increase of total plate count was negligible in case of $5^{\circ}C$ storage while tended to gain slightly after 25 days at $25^{\circ}C$ storage. Changes in VBN was also minimum with an increase of 1.5 mg/100g at $5^{\circ}C$ and 7.0mg/100g at $25^{\circ}C$, but in case of unpacked sample, it was 24.5mg/100g at $5^{\circ}C$ and 42.4 mg/100g at $25^{\circ}C$ even after 7 days. In textural property hardness tended to increase after 28 days and folding test score was down to A or B from AA grade. The loss of available lysine was $7.5\%\;at\;5^{\circ}C$ and $17.0\%\;at\;25^{\circ}C$ but brown color was not deeply developed as the color index score indicated. TBA value was not increased at $5^{\circ}C$ while it tended to increase rapidly after 30 days at $25^{\circ}C$. Changes in TI content was not obvious except that it showed a tendency of increase at the end of storage as well as in the change of lysine and TBA value. It is concluded from the results that the quality of the product, pasteurized and water activity controlled by dielectric heating, and vacuum packed in K-flex film would be stable for more than 35 days at $5^{\circ}C$ and at least 25 days even at room temperature.