• 한국자기학회:학술대회 개요집
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• 한국자기학회 2000년도 International Symposium on Magnetics The 2000 Fall Conference
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• pp.397-406
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• 2000

Hopkinson effect in the HDDR-treated Nd$\sub$15/Fe$\sub$77/B$\sub$8/ alloy was examined in detail by means of a thermomagnetic analysis with low magnetic field (600 Oe). The emergence and magnitude of maximum in magnetisation in the thermomagnetic curve due to the Hopkinson effect was correlated to the grain structure and coercivity of the HDDR-treated material. the HDDR-treated materials showed clear Hopkinson effect (maximum in magnetisation just below the Curie temperature of the Nd$\sub$2/Fe$\sub$14/B phase) on heating in the thermomagnetic curve. Magnitude of the magnetisation rise due to the Hopkinson effect became smaller as the recombination time increased. The magnetisation recovery at room temperature on cooling from above the Curie temperature became smaller as the recombination time increased. The HDDR-treated materials with shorter recombination time, finer grain size and higher coercivity showed larger magnetisation maximum due to Hopkinson effect in the thermomagnetic curve.

• Journal of Magnetics
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• 제6권2호
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• pp.61-65
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• 2001

The Hopkinson effect in the HDDR-treated $Nd_{15}Fe_{77}B_8$ allay was examined in detail by means of a thermo-magnetic analysis with low magnetic field (600 Oe). The emergence and magnitude of maximum in magnetisation in the thermomagnetic curve due to the Hopkinson effect was correlated with the grain structure and coercivity of the HDDR-treated material. The HDDR-treated materials showed a clear Hopkinson effect (maximum in magnetisation just below the Curie temperature of the $Nd_2Fe_{14}B\;$ phase) on heating. The magnitude of the magnetisation rise due to the Hopkinson effect became smaller as the recombination time increased. The magnetisation recovery at room temperature on cooling from above the Curie temperature became smaller as the recombination time increased. The HDDR-treated materials with shorter recombination time, finer grain size and higher coercivity showed larger magnetisation maximum due to the Hopkinson effect in the thermo-magnetic curve.

• Food Science and Biotechnology
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• 제14권4호
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• pp.446-449
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• 2005

Two single-magnetron heating systems (SM-HS), each with a helical glass heat exchanger and a cylindrical cavity, were combined to make a two-magnetron-in-series heating system (2MS-HS) in order to increase the heating capacity. A comparison using water showed that the heating performance of the 2MS-HS was increased by two-fold as compared to that of the SM-HS, resulting in energy saving of 7.0% in 2MS-HS. Pasteurization test of 2MS-HS conducted with model food (LB broth contaminated with Bacillus subtilis) showed two-fold higher treatment capacity compared to SM-HS. Relationships between outlet temperature of the processed food, flow rate, and residence time in the 2MS-HS were established for water. Optimum pasteurization capacity was 17 s, $73^{\circ}C$, at flow rate of 280 ml/min. The 2MS-HS could be applied to the small-scale pasteurization of liquid food.

• Journal of Nutrition and Health
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• 제10권3호
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• pp.1-6
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• 1977

Flow properties of heated edible oils, such as soybean, rapeseed, rice bran, corn and perilla oils, were measured with Maron-Belner type capillary viscometer. These oils were heated at $180{\pm}5^{\circ}C$ (general cooking temperature) for $5{\sim}20$ hours except soybean oils ($5{\sim}40$ hours). Fluidities of these heated oils except rice bran oil were decreased according to heating time and decreasing ratio of fluidity was outstanding after 15 hour heating in corn oil and 20 hours heating in soybean and perilla oils. All the oils examined in this experiments except rice bran oil showed non-Newtonian motion after 15 hour hinting at high shear stress and Newtonian motion at less than 10 hour heating. In the soybean oil non-Newtonian flow property was outstanding after 30 hour heating at $180{\pm}5^{\circ}C$. Rice bran oil exhibit characteristic flow property, that is, non heated rice bran oil has lowest fluidity but heated one has highest fluidity compared to other oils examined in this experiment. Change of fluidity with extension of heating time was not detected and non heated rice bran oil showed non-Newtonian motion.

• 대한기계학회논문집A
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• 제34권10호
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• pp.1367-1375
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• 2010

본 연구에서는 핫스템핑 소재로 사용되는 보론합금강판 22MnB5의 단일 겹치기 점용접에서 용접부의 강도 향상을 위한 최적화를 수행하였다. 최적화 과정은 다구찌 실험계획법에 의해 행해졌으며 공정변수는 전류, 가압력 및 통전시간으로 선정하였고, 잡음인자로서 핫스템핑 시 소재의 가열온도와 유지시간을 고려하였다. 가열조건에 따라 22MnB5 표면의 알루미늄 도금층과 모재 간의 확산반응에 의해 화합물층 두께에 산포가 발생하였으며 이러한 산포는 너겟의 형성에 영향을 미치는 것을 알 수 있었다. 한편 용접부의 인장전단강도를 목적함수로 하였을 때, 이러한 가열조건에 강건한 최적의 용접 조건은 전류 8kA, 가압력 4kN, 통전시간 18cycle로 선정되었다. 최적 조건의 검증 결과 용접부의 인장전단강도 는 32kN으로서 요구되는 규격인 23kN보다 크게 증가되었다.

• 센서학회지
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• 제20권5호
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• pp.329-335
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• 2011

We demonstrated that high-stability thermistors can be calibrated with an uncertainty less than 1 mK, if the error due to the heat conduction is minimized. We first investigated the effect of the self-heating of typical thermistor probes to see how accurate we need to determine the effect of self-heating. We, then, calibrated thermistors and fitted the results using various modeling equations. We found out that the heat conduction is an important factor in achieving the calibration uncertainty under 1 mK for thermistors when the diameter of the probe is as thick as 10 mm. Therefore, we controlled the room temperature within $0.5^{\circ}C$ to minimize the heat conduction error during the calibration. The calibration with an uncertainty below 1 mK was possible when the stabilization time for each calibration was long enough to obtain a good thermal equilibrium.

• 한국정밀공학회지
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• 제26권5호
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• pp.120-127
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• 2009

An electric furnace, inside which desired temperatures are kept constant by generating heat, is known to be a difficult system to control and model exactly because system parameters and response delay time vary as the temperature and position are changed. In this study the heating system of ceramic drying furnaces with time-varying parameters is mathematically modeled as a second order system and control parameters are estimated by using a RIV (Recursive Instrumental-Variable) method. A modified bang-bang control with magnitude tuning is proposed in the time optimal temperature control of ceramic drying electric furnaces and its performance is experimentally verified. It is proven that temperature tracking of adaptive time optimal control using a second order model is more stable than the GPCEW (Generalized Predictive Control with Exponential Weight) and rapidly settles down by pre-estimation of the system parameters.

• 조명전기설비학회논문지
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• 제17권1호
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• pp.80-85
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• 2003

본 논문에서는 유도가열조리기의 효과적인 설계를 위하여 입력주파수 변화에 따른 유도가열조리기의 자계와 열계 해석 방법을 제시하였다. 유도가열조리기의 내부자계는 3차원 축대칭 유한요소법을 사용하여 해석하였으며, 열원은 유도가열조리기의 내부에서 유도된 와전류에 의하여 발생되고, 열은 열원과 열방정식을 사용하여 계산되어진다. 또한, 유도가열조리기의 온도특성을 스테인레스와 알루미늄 각각에 대하여 주파수와 투자율에 따라 제시하였다.

• Journal of the Korean Wood Science and Technology
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• 제34권2호
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• pp.37-45
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• 2006

The viscoelastic properties of blends of melamine-formaldehyde (MF) resin and poly(vinyl acetate) (PVAc) for engineered flooring used on the Korean traditional ONDOL house floor heating system were investigated by dynamic mechanical thermal analysis (DMTA). Because MF resin is a thermosetting adhesive, the effect of MF rein was shown across all thermal behaviors. The addition of PVAc reduced the curing temperature. The DMTA thermogram of MF resin showed that the storage modulus (E') increased as the temperature was further increased as a result of the cross-linking induced by the curing reaction of the resin. The storage modulus (E') of MF resin increased both as a function of increasing temperature and with increasing heating rate. From isothermal DMTA results, peak $T_{tan{\delta}}$ values, maximum value of loss modulus (E") and the rigidities (${\Delta}E$) of MF/PVAc blends at room temperature as a function of open time, peak $T_{tan{\delta}}$ and maximum loss modulus (E") values were found to increase with blend MF content. Moreover, the rigidities of the 70:30 and 50:50 MF/PVAc blends were higher than those of the other blends, especially of 100% PVAc or MF. We concluded that blends the MF/PVAc blend ratios correlate during the adhesion process.

• Preventive Nutrition and Food Science
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• 제12권3호
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• pp.131-134
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• 2007

The kinetic analyses for thermal products of alpha-, gamma- and delta-tocopherols during heating as functions of temperature and time were studied. Alpha-, gamma- and delta-tocopherols dissolved in glycerol were heated at $100{\sim}200^{\circ}C$ for $5{\sim}60$ min. The thermal products were separated by hexane extraction and analyzed by HPLC using a reversed phase ${\mu}-Bondapak$ $C_{18}-column$ with two kinds of elution solvents in a gradient mode. The formation kinetics of thermal products of tocopherols followed a first-order kinetic model. The formation rate of thermal products of tocopherols was dependent on heating temperatures and heating times. The activation energy and enthalpy for the thermal products of ${\gamma}-and$ ${\delta}-tocopherols$ were higher than those for ${\alpha}-tocopherol$ as in the case of the oxidative degradation kinetics of tocopherol. The magnitude order of the activation energy was ${\gamma}->{\delta}->{\alpha}-tocopherol$.