• Proceedings of the SAREK Conference
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• 2005.11a
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• pp.121-128
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• 2005

This is about experimental comparison study between convective heating and radiation heating system to use the design criteria for residential house. Experiment was done in EC(environment chamber) under simultaneous outdoor condition for 4 kinds of heating system such as CRHP(Ceiling Radiant Heating Panel), BEHC( Bottom Electric Heating Coil Mat), EFCU( Electric Fan Coil Unit) and CEHU( Convective Electric Heating Unit). Result show that CRHP ,which is radiation heating system, can consume more 23% energy than convective heating system when it is operated by dry bulb temperature but can save 1 ${\sim}$ 10% when operated by glove temperature and 27% when operated by MRT.

• Journal of the Korea Institute of Military Science and Technology
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• v.8 no.2 s.21
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• pp.77-87
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• 2005

The thermomechanical characteristics were evaluated for 17-4PH stainless steel widely used in supersonic airframe subjected to both aerodynamic loading and heating. The thermomechanical tests were conducted under both elevated temperature and rapid heating condition from $1^{\circ}C/sec\;to\;28^{\circ}C/sec$. The thermomechanical behaviors under rapid heating were compared with those of elevated temperature after 1/2 hour exposure in terms of yield stress to investigate the influence of heating rates. A heating rate-yield temperature parameter was suggested for rapid heating based on time-temperature parameters, and master yield stress curve was obtained by using these parameters. The experimental results and methodology from this study can be used as basic engineering data when designing supersonic vehicle structures subjected to aerodynamic loading and severe heating environment.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.44 no.4
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• pp.362-369
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• 2008

The snow melting system by electric heating wires which is adopted in this research is a part of road facilities to keep surface temperature of the road higher than freezing point of water for melting the snow accumulated on it. The electric heating wires are buried under paved road at a certain depth and operated automatically and manually. Design theory, amount of heating, and installation standard vary according to economic situation, weather condition, installation place and each country applying the system. A main purpose of this study is figuring out the appropriate range of required heat capacity and installation depth and pitch for solving snowdrifts and freezing problems with minimum electric power consumption. This study was performed under the ambient air temperature($-2^{\circ}C$, $-5^{\circ}C$), the pitches of the electric heating wires(200 mm, 300 mm), heating value($250\;W/m^2$, $300\;W/m^2$, $350\;W/m^2$).

• Bulletin of the Korean Chemical Society
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• v.26 no.4
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• pp.558-562
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• 2005

Crystallization of SAPO-5 and SAPO-34 molecular sieves with microwave and conventional electric heating of the same gel has been investigated in an alkaline condition using N,N,N’N’tetraethylethylenediamine as a template molecule. SAPO-5 structure can be selectively prepared with microwave heating because of the fast crystallization of the technique. On the other hand, SAPO-34 is the sole product with usual conventional electric heating because SAPO-5 can be gradually transformed into SAPO-34 structure with an increase in crystallization time. This phase selectivity is probably because of the relative stability of the two phases at the reaction conditions (kinetic effect). Crystallization with microwave heating can be suggested as a phase selective synthesis method for relatively unstable materials because of fast crystallization.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.1
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• pp.131-136
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• 2004

The effects of salt concentration and heating conditions on the thermal gelation properties of surimi produced from mechanically deboned chicken meat (MDCM) were investigated. Chicken surimi was manufactured by washing (MDCM: 0.5% NaCl=1:4), standing, straining and centrifuging. The fat, water-soluble protein and heme pigment in the MDCM were removed by increasing washing cycles. The compressive force of the chicken surimi increased as the concentration of salt was increased from 0% to 5%. Total gel strength of the surimi measured by texture profile analysis showed a maximum in the range 3-5% NaCl. Microstructural analysis showed that the unfolding network structure of the surimi gel began to appear at NaCl concentrations>2%. The optimum heating condition for gelation was $90^{\circ}C$ for 40 min as this resulted in maximum values for measures of gel strength including compressive force, hardness, fracturability, adhesiveness, springiness, gumminess, chewiness and resilience. Chicken surimi gel formed by cooking at a heating rate of $1^{\circ}C/min$ to $90^{\circ}C$ showed better a texture than gels produced at $1.85^{\circ}C/min$. Our result show that a lower rate of heating improves chicken surimi gelation.

• KIEAE Journal
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• v.13 no.3
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• pp.61-69
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• 2013

The experiment on thermal characteristics of on-dol systems were carried out to apply to New Han-ok's heating system. Change of surface temperature varied with heating times, distribution of surface temperature, radiation property were surveid on four on-dol system in laboratory conditions. Followings are results. 1) "Hwang-to unit" was most favorable condition of the distribution of floor surface temperature. And the results from reaching time to thermal comfort temperature of on-dol system showed that "Hwang-to unit" was the most favorable to continuance of floor temperature. 2) There were a little difference in surface floor radiations of $30^{\circ}C$ for three wet on dol-systems. 3) It was suggested that "Hwang-to unit" is the most appropriate to floor heating system of new han-ok considering eco-friendship and continuance of floor temperature in intermittent heating condition.

• Food Science and Preservation
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• v.11 no.1
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• pp.130-133
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• 2004

This study was carried out to observe the change of organoleptic properties of the juice prepared with various heating temperature and heating time. Organoleptic color showed maximum value at 94.95$^{\circ}C$ and 21.63 min and organoleptic aroma showed maximum value at 63.14$^{\circ}C$ and 20.38 min. Organoleptic taste showed maximum value at 96.63$^{\circ}C$ and 14.31 min and overall palatability showed maximum value at 97.18$^{\circ}C$ and 14.55 min. The best condition was 98$^{\circ}C$(heating temperature) and 13 min(heating time) at organoleptic evaluation of oriental melon juice.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2017.05a
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• pp.224-225
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• 2017

Ultra-high-strength concrete exposed to high temperature is likely to cause spalling. Spalling is caused by the vapor pressure of the concrete, and the vapor pressure may be different depending on the heating conditions of the concrete. Therefore, in this study, a ring-type restrained specimen was fabricated using ultra-high-strength concrete and the vapor pressure generated in the concrete by heating condition(rapid and slow heating) was evaluated.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2011.05a
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• pp.111-114
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• 2011

Waterprooping Method with sheet need to study technology and multilateral verification considering the arctic conditions as low temperature and humidity, which is the result only considered of material aspects without environmental condition in construction But there are no measures up until now. To solve this problem by using high frequency induction heating method developed waterproof sheets, cold (5 ℃ or less) can be applied in a more stable environment, water-resistant materials and construction methods were studied for development. The results of the test showed that high frequency induction heating method is effective for usability in low temperature condition and securement of proper quality than existing Waterprooping Method with sheet need.

• Korean Chemical Engineering Research
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• v.46 no.6
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• pp.1119-1123
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• 2008

Tin oxide was prepared by microwave heating for anode material of lithium ion battery. The samples were heated at 300, 500 and $700^{\circ}C$ for 3h under flowing oxygen after microwave heating. The effect of microwave heating on the electrochemical performance of the manufactured tin oxide and the reversible capacity performance were investigated. Tin oxide heated at $500^{\circ}C$ showed higher capacity than those at $300^{\circ}C$ and $700^{\circ}C$ under microwave heating condition. Comparing microwave and furnace heating, microwave heating condition showed higher capacity. The discharge capacity after microwave heating and $500^{\circ}C$ heating showed 1,500 mAh/g.