• KSCE Journal of Civil and Environmental Engineering Research
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• v.33 no.2
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• pp.465-473
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• 2013

In this Study, the performance of precast PSC slabs with fire resistance panel for fire resistance of the tunnel system was evaluated by experimentally. The fire test was performed in fire resistance (electric) furnace according to RABT(Richtlinien fur die Ausstatung und den Betrieb von stra${\beta}$entunneln) time heating temperature curve. The test results showed that the measured temperatures at the t=0 mm depth of PSC slab with precast fire resistance panel during a fire was maximum temperature $367^{\circ}C$, lower than $380^{\circ}C$ (ITA 2004), when damage occurs. Also, at the t=25 mm, the maximum temperature was $239^{\circ}C$, which was lower than the damage temperature of rebar, $250^{\circ}C$. From the results, the use of precast fire resistance panel (t=25 mm) improves fire resistance of PSC structures.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.232-235
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• 1992

Effect of temperature and initial pH were studied on the pH change of MSG solution during heating. The heating temperature and initial pH of 2% MSG solution were in the range of $100{\sim}120^{\circ}C$ and $pH\;2{\sim}9$, respectively. The results showed that the pH of MSG solution was more rapidly decreased as the temperature increased and the initial pH decreased due to pyroglutamic acid formation from MSG thermal degradation. A linear relationship was obtained between pH decreased and logarithmic value of heating time and the decreasing rate constant of pH were calculated from the slope. The pH decreased$({\Delta}pH)$ after 3 hrs of heating was 1.2 at the initial pH 4 and $120^{\circ}C$ and 0.33 at pH 5 and $120^{\circ}C$ while little pH change measured at the range of $pH\;6{\sim}9$. Activation energy calculated for pH decrease during heating was 11.77 and 22.26 kcal/mole at pH 4 and pH 5, respectively.

• Journal of Energy Engineering
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• v.25 no.3
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• pp.27-33
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• 2016

The heat recovery system that was applied in this study, is the energy-saving type that can produce the maximum cooling capacity less power in use. In order to have a more precise control function the temperature and humidity of the constant temperature and humidity machine, control algorithm is applied to designed a fuzzy PID controller, and the outside air compensation device (air-cooled) demonstrated excellent ability to dehumidify the moisture, $-20^{\circ}C$ in winter. High efficiency and the low-noise type sirocco fan operate quitely and designed to fit the bottom-up and top-down in accordance with the characteristics of equipment. as a result of experiment data, the conversion efficiency is 95% or more, power recovery time is within 5sec, stop delay time is within 30sec, pump down time is 10sec, pump delay time is 5sec, heating delay time is 5sec, temperature deviation is ${\pm}2^{\circ}C$ (cooling deviation: $2^{\circ}C$, Heating deviation : $2^{\circ}C$), humidity deviation is a ${\pm}5%$ (humidification deviation 3.0%, dehumidification deviation 3.0%). Recently, ubiquitous technology is important. so, the constant temperature and humidity machine designed to be able to remotely control to via the mobile phone, and more scalable to support MMI software and automatic interface. Further, the life of the parts and equipment is extended by the failure.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.188-197
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• 2008

This study was carried out to determine the optimal cooking conditions for various rice cultivars (Ilpoom, Saechucheong, Sindongjin, and Sura-top rice) using trial preparations with different soaking times (0, 30, and l20min) and cooking equipment (electric pressure cookers, electric cookers, gas pressure cookers, iron pots, and stone pots). In adddition, the texture and sensory characteristics of the rice prepared with the electric pressure cookers, gas pressure cookers, and stone pots were analyed. The results showed that the moisture, amylose and physicochemical compositions of the four rice varieties were similar. According to RVA, the Sura, cultivar had generally high viscosity, and the Ilpoom, cultivar presented the highest hot and peak viscosities. Saechucung had the highest initial gelatinizing temperature and Sindongjin showed the greatest setback. The optimal amounts of added water as well as heating conditons were dependent on the rice varieties, soaking times, and cooking equipment. A longer soaking time reduced the hardness of the cooked rice, amount of added water, and the heating time. The pressure cooking equipment provided the best cooked rice texture, reduced the affect of the soaking time, and decreased the heating time. In general, all the variaties of cooked rice had high overall acceptability, which tended to increase when the rice was soaked for 30min prior to cooking, had a 1.2-fold amount of water to rice added, and was cooked in the pressure equipment.

• Journal of applied mathematics & informatics
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• v.10 no.1_2
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• pp.217-226
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• 2002

A circular plate kept zero initial temperature is heated for a certain interval of time over a concentric circular region of the upper face. Deflection is obtained by using Laplace transform technique. Taking the plate material to be aluminium, central deflection is obtained for several values of time and the results shown graphically.

• Journal of Fisheries and Marine Sciences Education
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• v.18 no.3
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• pp.229-235
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• 2006

This study investigated physiology and psychological response of subjects, when heat pump was operated long time within comfort temperature range. Eight subjects were participated for the experiment. Their age was from 22 to 25 years old. The results of this experiment will propose basic data for improving comfort control algorithm in fluctuating environment by using heat pump. When indoor temperature was controlled by heat pump, the conclusion was as follows. 1) When votes of subjects was considered, the thermal comfort neutrality or lower range helped formation of comfort sensation for subjects. 2) When room temperature was lower, thermal comforts of shoulder, knee and foot with subjects thermal comfort showed high correlation. And when room temperature was higher, thermal comfort of face region with subjects thermal comfort showed high correlation. 3) The necessity of temperature change after 50 minutes from initially operating heat pump demands the additional analysis against the physiological signal.

• Journal of Advanced Marine Engineering and Technology
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• v.10 no.2
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• pp.156-164
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• 1986

In the case of boiling on high temperature wall, vapor film covers fully or parcially the surface. This phenomenon, film boiling or transition boiling, is very important in the surface heat treatment of metal, design of cryogenic heat exchanger and emergency cooling of nuclear reactor. Mainly supposed hydraulic-thermal accidents in nuclear reactor are LCCA (Loss of Coolant Accident) and PCM (Power-Cooling Mismatch). Recently, world-wide studies on reflooding of high temperature rod bundles after the occurrence of the above accidents focus attention on wall temperature history and required time in transient cooling process, wall superheat at rewet point, heat flux-wall superheat relationship beyond the transition boiling region, and two-phase flow state near the surface. It is considered that the further systematical study in this field will be in need in spite of the previous results in ref. (2), (3), (4). The paper is the study about the fast transient cooling process following the wall temperature excursion under the CHF (Critical Heat Flux) condition in a forced convective subcooled boiling system. The test section is a vertically arranged concentric annulus of 800 mm long and 10 mm hydraulic diameter. The inner tube, SUS 304 of 400 mm long, 8 mm I.D, and 7 mm O.D., is heated uniformly by the low voltage AC power. The wall temperature measurements were performed at the axial distance from the inlet of the heating tube, z=390 mm. 6 chromel- alumel thermocouples of 76 .mu.m were press fitted to the inner surface of the heating tube periphery. To investigate the heat transfer characteristics during the fast transient cooling process, the outer surface (fluid side) temperature and the surface heat flux are computed from the measured inner surface temperature history by means of a numerical method for inverse problems of transient heat conduction. Present cooling (boiling) curve is sufficiently compared with the previous results.

• Preventive Nutrition and Food Science
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• v.10 no.1
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• pp.6-10
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• 2005

The trypsin inhibitor activity (TIA) of various soybean cultivars was evaluated by measuring the inhibition of trypsin activity using N-benzoyl-DL-arginine-p-nitro-anilide (BAPNA) as the substrate. The TIA values of eleven white shelled soybean cultivars including a glyphosate-tolerant soybean (16.58 to 17.90㎎/g) were not significantly different among cultivars. Black shelled soybeans had higher TIA values, ranging from 40.09 to 52.11㎎/g, compared to white shelled soybeans (p<0.05). When the TIA of commercially processed soybean foods were determined, no TIA was detected in soysauce, tofu and soybean paste. During conventional moist heating, the IT/sub 50/ (Time required to reach 50% inhibition of TIA) values were decreased as heating temperature and cooking pressure increased. The IT/sub 50/ values of moist heating were estimated to be 91.68, 37.71 and 19.50 min at 60, 80 and 100℃, respectively. The IT/sub 50/ value of microwave cooking was 4.75 min at medium heat, while that of the pressure cooking at 120℃ was only 2.62min. Moreover, there was a negative relationship between temperature and IT/sub 50/ values (R=0.92, p<0.01). The TIA of soybean sprouts was completely inactivated after heating at 100℃ for 5 min, although fresh soybean sprouts showed one fifth of the TIA value of white shelled soybeans. Based on our results, pressure cooking is the most effective cooking method to reduce TIA in soybeans.

• Biomedical Science Letters
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• v.13 no.4
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• pp.361-368
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• 2007

Biological samples can be fixed either by chemical method by using chemical solution or physical methods by using heat treatment. The problem in traditional heat fixation is unsatisfactory quality due to uneven heat conduction in specimen and loss of inner cell contents. Chemical fixation method also bears several intrinsic problems like the limit in specimen size, time consumption in fixative impregnation, and loss of low molecular weight cell components. These factors deteriorate the quality of fixed specimen, thus limit the magnification and contrast of tissue pictures. Microwave heat has been reported to be a good alternative to current chemical methods to overcome these problem. In this study, we tried to introduce the microwave energy method to routine fixation work in hospital. We replaced chemical fixative with saline to provide moderate reaction condition, and used frozen section to reduce time for sample preparation. Temperature was measured at each experiment. The fixation of rat kidney tissue with 2.45 GHz electromagnetic wave and saline showed similar result to the control group fixed with traditional chemical method. Human tumor tissue fixed with 2.45 GHz electromagnetic in frozen section was improved in terms of histochemistry of PAS and immunohistochemistry of tumor marker like cytokeratin. Total turnaround time was reduced from $24\sim38$ h to to $2\sim4$ h. In conclusion, the quality of samples prepared by microwave heating method was at least as good as that of traditional method. If the condition for the fixation of different specimens is standardized, this new method could be applied to routine work in hospital, and could save working time as well.

• The Journal of Advanced Prosthodontics
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• v.11 no.4
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• pp.202-208
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• 2019

PURPOSE. Fabrication of zirconia restorations with ideal mechanical properties in a short period is a great challenge for clinicians. The purpose of the study was to investigate the effect of heating rate on the mechanical and microstructural properties of monolithic zirconia. MATERIALS AND METHODS. Forty monolithic zirconia specimens were prepared from presintered monolithic zirconia blanks. All specimens were then assigned to 4 groups according to heating rate as Control, Group $15^{\circ}C$, Group $20^{\circ}C$, and Group $40^{\circ}C$. All groups were sintered according to heating rates with the sintering temperature of $1500^{\circ}C$, a holding time of 90 minutes and natural cooling. The phase composition was examined by XRD analysis, three-point bending test was conducted to examine the flexural strength, and Weibull analysis was conducted to determine weibull modulus and characteristic strength. Average grain sizes were determined by SEM analysis. One-way ANOVA test was performed at a significance level of 0.05. RESULTS. Only tetragonal phase characteristic peaks were determined on the surface of analyzed specimens. Differences among the average grain sizes of the groups were not statistically significant. The results of the three-point bending test revealed no significant differences among the flexural strength of the groups (P>.05). Weibull modulus of groups was ranging from 3.50 to 4.74. The highest and the lowest characteristic strength values were obtained in Group $20^{\circ}C$ and Control Group, respectively. CONCLUSION. Heating rate has no significant effect on the flexural strength of monolithic zirconia. Monolithic zirconia restorations can be produced in shorter sintering periods without affecting the flexural strength by modifying the heating rate.