• Proceedings of the KWS Conference
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• 2010.05a
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• pp.60-60
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• 2010

Since the curved hull plate was made by a series of manufacturing process including cold bending, manual local heating and correction work, the accuracy of curved plate strongly depends on the proficiency of worker. So the demands on the automatic local heating system for curved hull plate have continuously increased and the various researches relevant to it have been performed. Generally, the heat sources used for local heating were flame and induction heat. In terms of initial cost, flame heating is in a better favorable position than induction heating. However, from the viewpoint of the control of heat, induction heating has more advantage. So the various researches related to apply the induction heating to the automatic forming system has been performed. The purpose of this study is to establish the proper capacity of high frequency induction heating system for forming the curved hull plate. In order to do it, the proper coil shape for local heating was designed and the efficiency of induction heating system was determined by comparing of temperature results obtained by FEA and experiment. With the results, the extensive FEA was performed to identify the effect of heated plate dimension, cooling method and the capacity of induction heating system on the amount of heat loss introduced by induction heating. Based on the results, the proper capacity of high frequency induction heating system was proposed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.489-494
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• 1998

For the purpose of improving the qualities of popcorn, potato, frozen hotdog and steamed egg, the effects of food height(0mm: HO, 5mm: H5, 10mm, 15mm: H15) for microwave cooking on physicochemical properties were investigated. In popcorn, weight loss was decreased as height increased while volume of popcorn was increased, which indicated that popcorn was poped very well as height increased. H10 showed the highest taste score in sensory evaluation. In potato, degree of gelatinization was increased as hight increased. H10 showed the highest overall acceptance score. In frozen hotdog, hardness of hotdog was decreased as hight increased and H15 showed the lowest hardness score (408.8g). In steamed egg, H5 showed the highest temperature and H10 showed the highest overall acceptance score. Physicochemical properties of food were changed by heating height of microwave heating.

• Proceedings of the KIEE Conference
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• 1998.07f
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• pp.1911-1913
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• 1998

This paper has described about a SEPP Inverter for induction heating load. It is analyzed theoretically about the Inverter operation for induction heating. According to the parameters of induction heating load, it is proposed a method of circuit analysis and operation characteristics of the Inverter. In addition, the soft switching technology known as ZVS(Zero Voltage Switching) is used to reduce turn on and off loss at switching. The Proposed inverter shows it can be practically used as power source system for high frequency induction heating appliancs.

• Journal of Biosystems Engineering
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• v.26 no.2
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• pp.155-162
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• 2001

The greenhouse heating system with heat pump was built for development of simulation model and validation. The computer simulation model for the system to predict temperature of air and soil and moisture content of soil in the greenhouse were developed, and its validity was justified by actual data. From the analysis of experimentally measured data and the simulation output, following results were obtained. 1. The expected values of inside air temperature for the heating system with heat pump were very much close to the experimental values. 2. In the heating system with heat pump, the expected values of day time surface temperature of soil by computer simulation were very much similar to the measured values, but those of night time were higher than the measured value by at most 2.0$\^{C}$. 3. The simulation model predicted temperature of greenhouse film as of 1$\^{C}$ below than the mean value of ambient air and greenhouse air temperature. 4. Heat loss value of daytime was found to be larger than that of nigh as much as 1.3 to 2.3 times for the heating system with heat pump. 5. In the heating system with heat pump, when the lowest ambient temperature was -8$\^{C}$∼-7$\^{C}$ the air temperature of greenhouse was 5$\^{C}$∼6$\^{C}$, thus the heat pump heating system contributed in greenhouse heating by 13$\^{C}$.

• Journal of the Korean Wood Science and Technology
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• v.24 no.4
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• pp.32-39
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• 1996

The overall purpose of this study was to investigate the dimensional changes of melamine sheet laminated medium density fiberboard(MDF) floorings by sub-heating system(Ondol). This study was also conducted to improve the properties of melamine sheet laminated MDF floorings. The effects of density, resin content, manufacturing speed of MDF and types of melamine sheet on dimensional and weight changes of floorings were investigated. The results were as followings. 1. Dimensional and weight change of melamine sheet laminated MDF flooring by heating decreased with decreasing the density of MDF. 2. Dimensional and weight change of melamine sheet laminated MDF flooring by heating decreased with increasing the resin content of MDF. 3. Dimensional and weight change of melamine sheet laminated MDF flooring by heating decreased with decreasing the manufacturing speed of MDF. 4. Dimensional change of melamine sheet laminated MDF flooring in width direction by heating was doubled than that in machine direction. 5. Dimensional change and curling of high pressure melamine laminate(HPM) laminated MDF flooring by heating was less than those of low pressure melamine laminate(LPL) flooring. 6. Weight loss of melamine sheet laminated MDF flooring by heating has linear relationship with shrinkage.

• Journal of Biosystems Engineering
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• v.21 no.1
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• pp.21-33
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• 1996

This study was to obtain basic information needed to develop the effective weed control method for the production of less polluted agricultural products by inducing viability loss of weed seeds in soil with infrared irradiation. Ceramic plates were heated by LPG with the aid of forced air and the infrared produced from plates was used as the heat source for heating soil. The soil heated in this study was sandy loam with four levels of moisture contents (0.5, 5.1, 9.1, 15.0% wb). The temperature distribution was measured at various soil depths when soil was irradiated with infrared for different irradiation time (30, 60, 90 sec). The soil depths with duration time of minimum 3 minutes over $80^circ C$, temperature inducing viability loss of weed seeds, were investigated. When the moisture content of soil was 0.5% and 5.1% wb, the soil depths which can induce viability loss of weed seeds was greatly increased with increasing irradiation time. When 30 seconds of irradiation time was applied on soil with moisture content of 9.1% or 15.0% wb, any depths of soil tested in this study was not reached to the temperature of 8$0^{\circ}C$. Generally, the soil depth being needed for viability loss of weed seeds was decreased with increasing moisture content of soil.

• Transactions of the Korean Society of Mechanical Engineers
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• v.13 no.2
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• pp.257-264
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• 1989

For the extension of the flash method the heat diffusion equation with heat loss and with an arbitrary heat pulse is mathematically analyzed. In the analysis the heat loss includes the axial and radial directions on the front, rear and peripheral surfaces. The heat pulse is irradiated from the source to the front surface of the sample and the heat receiving area on the front surface is controlled by the apertures of an optical system. From this analysis the thermal diffusivity of the samples can be determined more precisely than before by the data reduction method using various percent time. The data can be obtained by the extended radial flash technique adjusted correctly the heating area on the central part of the front surface with a proper aperture or the conventional axial flash technique heated uniformly all parts of the front surface.

• Journal of The Korean Society of Agricultural Engineers
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• v.52 no.2
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• pp.67-73
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• 2010

Unlike Urban building, horticultural facilities has a lot of heat loss through plastic or glass covering material which could be much influential to growing plant and consuming energy for heating greenhouse. In many cases, heat loss from a break of cover, a gap of joint sealing, the entrance to greenhouse and windows for ventilation are the main factors considered in calculating the heating load for horticultural facilities. however the normal observation through human eye and digital camera could not recognize where the heat loss occurred. but the infrared thermal image camera with detecting thermal difference could be very effective for noticing heat loss by analyzing infrared thermal image. In this study, greenhouse structure, covering material, internal and external provisions for Horticultural facilities were surveyed in different sites and Infrared thermal camera shooting and image analysis were performed for auditing heat loss from cultivation facilities The results from this study were that unexpected heat loss had been noticed in 7 representative cases of greenhouse such as side wall covered with single or double plastic, and the joint of horizontal thermal curtain, roof without horizontal thermal curtain, entrance to greenhouse, windows for ventilation. the most important factors for keeping heat energy were whether the horizontal thermal curtain with multifold thermal material was installed or not. The internal or external covering using multifold thermal curtain proved to be the most effective ways to keep heat energy from losing through heat transmission, heat radiation. from inside to outside the horticultural facilities.

• New & Renewable Energy
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• v.9 no.2
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• pp.5-14
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• 2013

The efficiency of microwave-assisted acid hydrolysis of seaweeds for the production of ethanol was investigated and its effect on hydrolysis into reducing sugar and fermentation into ethanol evaluated as compared with those by conventional heating. A brown seaweed, Laminaria japonica (10-100g/L) was hydrolysed under dilute acidic condition (0.5N $H_2SO_4$, $100^{\circ}C$) with two sorts of heating: microwave irradiation for ${\leq}10min$ and conventional heating for 10-60min. Microwave-assisted hydrolysis was shown to be more efficient. A similar range of reducing sugar and ethanol yields as with the conventional autoclave heating procedure(${\geq}30min$) was observed, but it was obvious that production of ethanol from microwave-assisted hydrolysis had a 3 times faster reaction rate leading to very short production times, lower energy consumption/loss than from the conventional heating mode, and higher biomass loading without significant reducing ethanol yield, thus microwave-assisted acid hydrolysis is a potential alternative method for more effective hydrolysis of Laminaria japonica.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.23 no.5
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• pp.687-694
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• 1999

An experimental study was carried out in two laboratory-scale reactors to investigate the effect of heating rate on the behavior of flame front in a pulverized coal flame. Each. reactors had different heating mechanisms. For reactor A losing large heat through transparent quartz wall. pulverized coal particles were ignited by secondary air of 1050K. Flame front could be visualized through the transparent wall. Reactor B was insulated with castable refractory to minimize the heat loss through the reactor wall and accompanied with secondary air of 573K. Flame front was estimated from the gas temperature and species concentration measured using R-type thermocouple(Pt-Pt/Rh 13%) and gas chromatograph at various coal-air ratios and swirl intensities. The flame front position was closely related with the magnitude of heating rate. The heating rate for lifted flame was of the order of $10^4$ to $10^5K/s$ and for coal Ignition at least over $10^4K/s$. The heating mechanism had little impact on the extinction limits. The weak swirl number of 0.68 forced the flame front to move toward the upstream by the rapid mixing of coal and air. The primary/secondary momentum ratio was an inappropriate variable to distinct the liftoff of flame.