• Proceedings of the SAREK Conference
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• 2008.06a
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• pp.60-65
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• 2008

The near-optimal control algorithm for central cooling and heating system has been developed for minimizing energy consumption while maintaining the comfort of indoor thermal environment in terms of the environmental variables such as time varying indoor load and outdoor temperatures. The optimal set-points of control parameters with near-optimal control are supply air and chilled or hot water temperatures. The near optimal control algorithm has been implemented by using LabVIEW program in order to analyze energy performance for central cooling and heating control system.

• Journal of Ginseng Research
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• v.22 no.3
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• pp.193-199
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• 1998

The purpose of this study was to Investigate characteristics of the water soluble browning reaction products (WS-BRPs) from Korean red ginseng by heat treatment. Absorbance of WS- BRPs was increased with increases of heating temperature and time, but pH value were decreased In Muter color value L and b value were decreased, while a value was increased. and absorbance at 280 nm in spectrum of the WS-BRPs was increased according to the increase of heating temperature. When the WS-BRPs were applied on Bio-Gel P-30 column after heating and pH treatment, two majors browning products increased according to the progress on time. And pH 3.0 increased in quantity of high molecular fractions and pH 8.0 increased in quantity of low molecular fractions.

• KSBB Journal
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• v.6 no.4
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• pp.425-429
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• 1991

Porous glasses were prepared from $TiO_2$ containing borosilicate glass by the phase separation. Pore distribution and surface area of porous glasses were invesigated by SEM and porosimeter. As temperature and heating time increase. The pore size and volume increased, but the specific surface area decreased above the critical temperature. The specific surface area and pore size showed more sensitive change on the variation of heating temperature than of heating time.

• Journal of Ginseng Research
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• v.19 no.3
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• pp.249-253
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• 1995

In the browning reaction of Korean ginseng, it appears that enzymatic and non-enzymatic browning reaction occurred in the initial stage of heating fresh ginseng at low temperature, and then non-enzymatic browning reaction followed in the drying period after heating. Activation energy of the browning reaction for red ginseng was about 9.0 kcal/mol. Browning reaction of red ginseng was accede- rated with an increase in steaming time, and a great extent of browning reaction occurred between 60-90 min of steaming at 10$0^{\circ}C$. Browning pigments of red ginseng were mostly water soluble subset.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.21 no.5
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• pp.670-678
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• 1997

A method to mitigate the thermal stratification phenomenon of pressurizer surge line is proposed by heating bottom outside of horizontal pipe. Unsteady two dimensional model has been used to numerically investigate an effect of heating the bottom of pipe. The dimensionless governing equations are solved by using the control volume formulation and SIMPLE algorithm. Temperature and streamline profiles of fluids and pipe walls with time are compared with the previous study result. The numerical result of this study shows that the outside heating can relaxate the thermal stratification flow of the pressurizer surge line. Maximum dimensionless temperature difference between hot and cold sections of the pipe inner wall which causes thermal stratification was reduced from 0.514 to 0.424 at dimensionless time 1, 632 and 1, 500 respectively.

• Journal of the Korean Society for Geothermal and Hydrothermal Energy
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• v.11 no.3
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• pp.13-19
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• 2015

This study was aimed at the heating tank with a screw-rotation device for improving the thermal efficiency of electric boiler. In the proposed system, analysis items were the heater rod surface temperature variation, reaching time for set temperature and thermal efficiency. The following conclusions are obtained from this experimental study. (1) When screw speed increases, the time reaching for set temperature tended to be shorter. (2) When the rotation speed becomes 300 rpm, the surface temperature difference between the right and left heater rod decreases by 49%, from $19.7^{\circ}C$ to $9.7^{\circ}C$ in average. (3) When the rotation speed is over 250 rpm, proposed heating tank structure appeared to be effective in terms of thermal efficiency. Thermal efficiency with the rotation speed 300 rpm is improved by 3.8% compared to the case of rotation speed 0 rpm.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2004.10a
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• pp.230-233
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• 2004

The purpose of this study is to establish the optimal induction heating conditions of various preform types used for TR forging. The finite element model coupled electro-magnetic and transient heat transfer was employed to evaluate the distribution of temperature at the billet. Power control method was applied to control temperature of preform in induction heating because TR forging is not a continuous process. Power schedule that consists of heating and holding stage was suggested. In heating stage, power is inversely proportional to diameter of preform but the time of heating stage is directly proportional to the diameter of preform. But, in holding stage, the required power for thermal equilibrium per unit volume of the billet decreases with an increase in a diameter of billet due to the increase of efficiency.

• Food Science of Animal Resources
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• v.18 no.4
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• pp.358-363
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• 1998

The objectives of this study were to evaluate the effect of previous heating temperature and holding times on the thermal behavior of pork loin muscle by DSC. Pork loin muscles were heated to achieve the following end-point temperatures: 40$^{\circ}C$, 50$^{\circ}C$, 60$^{\circ}C$, 70$^{\circ}C$, 80$^{\circ}C$ at heating rate = 10$^{\circ}C$/min. The first peak was disappeared when samples were initially heated to 50$^{\circ}C$ for 1 minute. As end-point temperature was raised, major peaks were progressively disappeared and peaks were lost completely at 80$^{\circ}C$. Especially, peaks were completely disappeared at 70$^{\circ}C$ for 10 minute. Increasing of exposure time to elevated temperature also increased denaturation, thereby reducing the area of the thermogram.

• Journal of Nutrition and Health
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• v.37 no.8
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• pp.712-721
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• 2004

The objective of this study was to evaluate the microbiological quality of heating and after-heating processed foods for implementation of a HACCP system in day-care center foodservice operations. The evaluating points were microbial assessment and temperature of foods during receiving, cooking, and serving in heating process. In non-heating process, in addition to monitoring microbial assessment of food during preparation, cooking, and serving steps, the microbial populations of employees' hands and utensils and serving temperature were also evaluated. Microbiological quality was assessed using 3M Petrifilm$^{TM}$ to measure total plate count and coliforms for foods and utensils and Staphylococcus aureus for hands in five Gumi day-care centers. Microbiological quality assessment for foods and utensils is summarized as follows. Microbiological quality of the heating processed foods was satisfactory for cooking and serving steps. The internal temperature of food was above 74$^{\circ}C$. However, temperature control before the serving step was not achieved due to inappropriate time management between the cooking and serving steps. In the after-heating process, the total plate counts of boiled mungbean sprouts salad, blanched spinach salad, com vegetable salad were below the standard at the serving step. The majority of samples showed that coliforms exceeded the norm, which is thought to be the result of the cross-contamination from utensils. These results suggest that it is essential to educate employees on the importance of hand washing and of avoiding cross-contamination by using clean, sanitized equipment to serve food in the after-heating process. Establishing Sanitation Standard Operating Procedures (SSOPs) is an essential part of any HACCP system in day-care center foodservice operations.

• Journal of the Korean Society for Geothermal and Hydrothermal Energy
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• v.12 no.1
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• pp.17-22
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• 2016

It is very important to obtain a out-of season production in horticultural greenhouses corresponding with higher crop prices. A ground source heat pump system has been highly spotlighed as an energy efficient heating system for the greenhouse. This paper investigated the operating cost of the ground source heat pump system with the variation of generating temperature and designing methods for heating system of the greenhouse. Even though the COP of the ground source heat pump system decreased with an increment of generating temperature in heating mode, the operating cost could be reduced. By adopting the high temperature heat pump system and heat storage tank, it could be achieved to save energy and reduce the operating time of auxiliary oil heating system for producing good plant-growth in the greenhouse.