• The Journal of Korean Society for School & Community Health Education
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• v.8 no.2
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• pp.79-95
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• 2007

A study was conducted in order to develope HACCP model in school lunch in Korea. Results: 1. Of 22 menus 4(18%) were non heating processes (#1), 2(9%) were food handling by using hands (#2), and 16(73%) were heating processes (#3). Of 279 menus 36(12.9%) belong to process #1, 8(2.9%) to process #2, and 235(84%) to process #3. 2. The critical control points for process #1 were contamination by hands of food handlers, and unsanitary food preparation habits of food handlers. Those for process #2 were improper heating temperature, contaminations by food handlers' hands, and unsanitary food handling habits, and cross contamination by unclean utensils and equipment. 3. Management criteria for the CCPs were conditions of food storage, refrigeration, freezing, food cooking temperature, personal hygiene, washing and sanitization of utensils and equipment. 4. Monitoring criteria for CCPs were observation, temperature checking, inspection of utensils and equipment, and practice of good personal hygiene. 5. Corrective actions were refusal of unsafe products, correction of improper temperature, proper cleaning and sanitization, and proper reheating time and temperature.

• Journal of Biosystems Engineering
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• v.39 no.2
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• pp.69-75
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• 2014

Purpose: This paper is aimed at analyzing the heating performance of the vertical closed loop type Geothermal Heat Pump System (GHPS) distributing the farm site and providing basic data of the GHPS. Method: Seedling greenhouse heating was made from October 2012 to May 2013. The seedling greenhouse was divided into 4 sectors (A, B, C and D zone, total $3,300m^2$) with different temperatures. It was heated from 5PM to 8AM, and during the night the greenhouse was covered by non-woven fabric thermal curtains along the upper 2m of the greenhouse for temperature maintenance. In order to analyze the heating performance of the GHPS, power consumption and operating time of the GHPS, inlet and outlet water temperature of the condenser, temperatures of each zone of the greenhouse, and ambient temperature were measured. Results: When operating only one heat pump unit, heat generated in the condenser decreased as the experiment progressed and power consumption increased correspondingly. However, the heating coefficient of performance decreased from 3.3 to 2.0 rapidly. Also, when operating two heat pump units, heat generated in the condenser decreased and power consumption increased. Heating coefficient of performance decreased from 4.5 to 3.7 rapidly. When the set temperature of the greenhouse was $13.7{\sim}20.1^{\circ}C$ and minimum ambient temperature was $-20.8{\sim}4.8^{\circ}C$, the annually accumulated heat and power consumption were 520,623 kW, 142,304 kW, respectively. Conclusion: When the set temperature of the greenhouse was $13.7{\sim}20.1^{\circ}C$ and the minimum ambient temperature was $20.8{\sim}4.8^{\circ}C$, the annually accumulated heat and power consumption were 520,623 kW, 142,304 kW, respectively. When operating only one heat pump unit, the heating COP was 2.0~3.3, and when operating 2 heat pump units, it was 3.7~4.5. If several heat pumps are installed in one GHPS, it is suggested that all heat pumps be operated except in special cases. Because the scale of the water pumps are set to the scale of when all heat pump units are operating, if even one unit is not operating, the power consumption will increase. That becomes the cause of COP decrease.

• International journal of advanced smart convergence
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• v.4 no.1
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• pp.11-17
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• 2015

Fouling in heat exchanger becomes a major problem of dairy industry and it increases the production cost. These are lost productivity, additional energy, additional equipment, chemical, manpower, and environmental impact. Fouling also introduces the risk of food safety due to the improper heating temperature which allow the survival of pathogenic bacteria in milk, introducing biofilm formation of pathogenic bacteria in equipments and spreading the pathogenic bacteria to milk. The aim of this study is to determine the fouling rate during pasteurization process in heat exchanger of pasteurized milk produced by Village Cooperative Society (KUD) "X" in Malang, East Java Indonesia by using empirical modeling. The fouling rate is found as $0.3945^{\circ}C/h$ with the heating process time ranged from 0 to 2 hours and temperature difference (hot water inlet temperature and milk outlet temperature) ranged from 0.654 to $1.636^{\circ}C$. The fouling rate depends on type and characteristics of heat exchangers, time and temperature of process, milk type, age of milk, seasonal variations, the presence of microorganism and more. This results will be used to plan Cleaning In Place (CIP) and to design the control system of pasteurization process in order to maintain the milk outlet temperature as standard of pasteurization.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2008.11a
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• pp.252-252
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• 2008

The microhotplates consisting of a Pt-ased heating element on AlN/poly 3C-SiC layers were fabricated. The microhotplate has a $600{\mu}m{\times}600{\mu}m$ square shaped membrane which made of $1{\mu}m$ thick ploycrystalline 3C-SiC suspended by four legs. 3C-SiC is known for excellent chemical durability, mechanical strength and sustaining of high temperature. The membrane is fabricated by surface micromachining using oxidized Si sacrificial layer. The Pt thin film is used for heating material and resist temperature sensor. The fabrication methodology allows intergration of an array of heating material and resist temperature detector. For reasons of a short response time and a high sensitivity a uniform temperature profile is desired. The dissipation of microhotplate was examined by a IR thermoviewer and the power consumption was measured. Measured and simulated results are compared and analyzed. Thermal characterization of the microhotplates shows that significant reduction in power consumption was achieved using suspended structure.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2011.11a
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• pp.111-113
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• 2011

This study investigated about how much the limestone's volume was changed as time passed while maintaining a certain level of moisture condition in the limestone material for concrete under high temperature. The result is summarized as follows: It was appeared that the limestone material under high temperature emitted some CO₂ resulting from the decarboxylation, so that as the heating temperature was increased, the limestone's length change rate was decreased. In the leave time change after heating the stone, the both conditions of 50% and 100% made the limestone create Ca(OH)₂ using some H₂O. So it was appeared that as time passed, the limestone's length change rate first increased because of its volume expansion, but the rate was reduced after the limestone material was crumbled.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.22 no.12
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• pp.821-827
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• 2010

Study on the performance characteristics of the solar hybrid system with heat pump operating temperature during winter season has performed by using an experimental test. The system performance and operating characteristics with the heat pump operating temperature, hour and load condition were investigated and analyzed. As a result, the hot water temperature was significantly affected by the heat pump operating temperature at the morning(time 1) and noon(time 2). However, hot water temperature was set by the radiation quality and collecting operation hour at the afternoon(time 3). In addition to the solar fraction was decreased for the high heat pump operating temperature because the heat pump operated with a long operating time and short operating period.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1997.04a
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• pp.670-674
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• 1997

Semi-solid forging is a compound forging technology to deventional forging process. Among several steps of semi-solid forging process, the heating step of a billet prior to semi-solid forging step is necessarily required to obtain globular microstructure. For the forming operation to work properly, it is also important to heat the billet uniformly for the uniformity of solid-liquid distribution. To satisfy these requirements, induction heating has been generally used for a long time. This paper presents the method to find heating condition and the temperature distribution inside of a billet with a induction heating apparatus by comparing the computer simulation with experiment for aluminum alloys Al2024 and A356.

• Journal of the Korean Society for Precision Engineering
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• v.14 no.8
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• pp.15-20
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• 1997

Semi-solid forging is a compound forging technology to develop conventional forging process. Among several steps of semi-solid forging process, the heating step of a billet prior to semi-solid forging step is necessarily required to obtain globular microstructure. For the forming operation to work properly, it is also important to heat the billet uniformly for the uniformity of solid-liquid distribution. To satisfy these requirements, induction heating has been generally used for a long time. This paper presents the method to find heating condition and the temperature distribution inside a billet with a induction heating apparatus by comparing the computer simulation with experiment for aluminium alloys A12024 and A356.

• Korean Journal of Food Science and Technology
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• v.44 no.1
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• pp.28-33
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• 2012

The effect of puffing conditions on the physical properties and sensory evaluations of a puffed snack (ppeongtuigi) made of purple sweet potato flour was investigated. The snacks consisted of coated artificial rice with purple sweet potato flour with water, tempered to 7%, 9% and 11% moisture. The coated material was puffed at 236, 241, or $246^{\circ}C$ for 4, 5, or 6 s. The $L^*$ value decreased as the heating time increased. The $a^*$ and $b^*$ values, specific volume, and hardness increased with increasing heating temperature and heating time. Puffed snacks produced under conditions of higher moisture (7%), higher heating temperature ($246^{\circ}C$), or longer heating time (5 s) showed high scores for appearance, color, taste, and overall acceptability in sensory evaluations.

• Journal of Biosystems Engineering
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• v.34 no.3
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• pp.161-166
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• 2009

This study was conducted to investigate the growth characteristics of cherry tomatoes in greenhouse using far infrared heating system. The far infrared greenhouse heating systems were installed in two ways on the greenhouse side wall and at the greenhouse ceiling. The heating characteristics of far infrared heating system were analyzed by investigating the heating load, internal temperature, energy consumption, growth characteristics and quality evaluation. The results were compared with heated air heating system using kerosene. The results showed that tomatoes grown in the greenhouse with the far infrared heating system had relatively better plant height, leaf length, leaf width, stem diameter than ones from the greenhouse with hot air heating system and both heating methods had no significant difference on Cherry tomato sugar contents. At the same time, the far infrared heating system reduced heating cost from 34.5 to 41.4% on comparing with hot air heating system.