• 한국연소학회지
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• 제12권3호
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• pp.24-32
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• 2007

A theoretical model was developed for rotary kiln and computational study was conducted to find the effect of feeding characteristics. One dimensional model with the variations of heating distribution, length of heating zone, excess air ratio and revolution was considered. The comparison of parallel-flow rotary kiln with that of counter-flow was conducted. For parallel-flow type, it is found that the variation of temperature of solid is not great for the zone that is following flame-heating zone. This zone is good to take the special treatment because thermal deviation is small and contacting time is enough for another treatment. Increase of excess air ratio have the effect of decreasing solid temperature. But this effect of decreasing solid temperature goes small for the great excess air ratio. The heating is efficient for the flame which has the maximum heating at the central region of the full length.

• 한국구조물진단유지관리공학회 논문집
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• 제16권4호
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• pp.99-106
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• 2012

본 연구는 콘크리트의 열전도 역문제의 해를 통해 온도의존적 열전도도를 추정하는 방법을 제안하였다. 온도의존적 열전도도의 추정은 실물모형 화재실험에서 측정된 하이브리드 섬유보강 쉴드터널 라이닝의 시간 및 깊이별 온도분포 데이터를 이용하였다. 추정된 온도의존적 열전도도는 실험시간이 짧은 시점에서는 상온 영역에서 열전도도의 급격한 감소가 나타나는 것으로 추정되었다. 반면 깊이 25mm 위치에서 최대온도가 측정된 실험시간대에서는 온도에 따른 콘크리트의 특성변화 및 강섬유 혼입 효과를 반영하고 있다. 따라서 온도의존적 열전도도 추정 시 가열면 부근에서 최대온도가 측정된 시점을 기준으로 실험시간을 결정해야 한다. 추정된 열전도도는 유사배합을 사용한 기존연구와 유사한 결과를 나타내고 있다.

• 대한금속재료학회지
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• 제48권2호
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• pp.141-147
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• 2010

An Ni-Al intermetallic coating has been produced by induction heating on mild steel. The effect of the induction heating conditions on the microstructure of the coating has been investigated. The reaction synthesis of the intermetallic compounds was promoted while increasing the heating rate and the holding time at reaction temperature. Especially, an NiAl phase corresponding to the initial composition of mixed powder was predominantly formed. However, the synthesis at low reaction temperatures occurred by solid state diffusion during the holding time and an Fe-Al reaction layer was formed at the interface with the substrate, regardless of the heating rate. The combustion synthesis of the intermetallic compound occurred at a temperature higher than 1023 K and resulted in an almost single phase NiAl structure.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2009년도 하계학술대회 논문집
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• pp.22-22
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• 2009

The silver thick film has been used in many industries such as display, chip, solar cell, automobile, and decoration with conventional heating. The silver thick film is fired with optimal time and temperature. However, decreasing the fabrication time is required due to high production power. Furthermore, there is a problem that silver in electrode is diffused throughout any substrates. For inhibiting the Ag diffusion and long fabrication time we considered a microwave heating. We investigated firing of silver thick film with conventional and microwave heating. The temperature of substrate was measured by thermal paper and the temperature of substrate was under $100\;^{\circ}C$ The shrinkage of electrode was measured with optical microscopy and optical profilometry. The shrinkage of electrode heat treated with microwave for 5min was similar to the that fired by the conventional heating for several hours. After firing by two types of heating, the diffusion of silver was determined using a optical microscope. The microstructure of sintered silver thick film was observed by SEM. Based on our results, the microwave heating should be a candidate heating source for the fabrication electronic devices in terms of saving the tact time and preventing the contamination of substrate.

• 한국축산식품학회지
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• 제39권2호
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• pp.296-308
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• 2019

Although the yellow mealworm (Tenebrio molitor L.) is a promising alternative protein source, the effects of processing conditions on functional properties are unclear. In this study, a protein extract of yellow mealworm larvae (PEYM) was subjected to different heat temperature ($55^{\circ}C$, $75^{\circ}C$, and $95^{\circ}C$) with different time (20, 40, and 60 min) to evaluate the functional properties and protein oxidation. Different heat temperature treatment significantly affected the exposure of surface hydrophobicity of the proteins and protein molecule aggregation, which reached maximum levels at $95^{\circ}C$ for 60 min. Protein oxidation was inversely proportional to the temperature. Both the highest carbonyl value (1.49 nmol/mg protein) and lowest thiol value (22.94 nmol/mg protein) were observed at $95^{\circ}C$ for 60 min. The heating time-temperature interaction affected several functional properties, including solubility, emulsifying potential, and gel strength (GS). Solubility decreased near the isoelectric point (pH 5 to 6). As the temperature and heating time increased, emulsifying properties decreased and GS increased. The oil absorption capacity and foaming properties decreased and the water absorption capacity increased. These results confirmed that PEYM is a suitable source of proteins for processing and applications in the food industry.

• 해양환경안전학회지
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• 제14권3호
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• pp.241-245
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• 2008

본 논문은 해난사고에 의해 빈번하게 발생하는 저체온증으로 인한 인명손실을 최소화하기 위하여 개발된 발열구명동의의 열적특성을 수치해석을 통해 조사한 것으로, 계산에 이용된 주된 파라메터는 계절에 따른 수온, 구명동의의 발열량 및 발열시간이다. 이산화 및 차분방정식은 유한차분법을 이용하였으며, 컴퓨터를 이용한 계산을 위하여 매스캐드를 이용하여 프로그래밍을 작성하였다. 또한 본 논문은 서로 다른 물질들이 경계를 이루고 있는 복잡한 형태의 모델에 해당함으로 경계에 해당하는 부분의 열전도율은 열저항의 모델을 응용하여 인접한 셀들의 열전도값을 이용하여 계산하였다. 본 연구를 통하여 발열구명동의의 열발생으로 인체의 온도를 높게 유지할 수 있음을 알았고, 겨울철을 제외하고 저체온증의 우려가 없음을 알았다. 또한 해난사고시 생존율을 높일 수 있을 것으로 기대된다.

• Journal of Applied Biological Chemistry
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• 제54권3호
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• pp.147-152
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• 2011

고구마 분말을 첨가한 뻥튀기 제조 시 팽화시간, 팽화온도, 수분함량과 같은 팽화조건을 달리하여 물리적 및 관능적 품질 특성을 조사하였다. 실험 결과, 색도에서 수분함량은 유의적 차이를 나타내지 않았지만 팽화온도와 팽화시간이 증가함에 따라 $L^*$값이 감소하고, $a^*$값과 $b^*$값이 증가하였다. 비체적은 팽화시간, 팽화온도, 수분함량이 증가할수록 일반 고구마 뻥튀기의 비체적도 증가하였으며, 파괴력은 낮은 수분함량, 높은 팽화온도, 오랜 팽화시간에서 높게 나타났다. 또한 외관, 색, 향, 조직감, 맛에 대한 패널들의 전체적인 기호도를 나타낸 관능평가에서는 수분함량 및 팽화온도가 높고, 오랜 팽화시간 하에 제조된 시험구가 우수하게 평가되었다.

• Journal of Acupuncture Research
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• 제19권2호
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• pp.114-127
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• 2002

Objective : The purpose of this study is to investigate the mechanism and effect of moxibustion objectively and to be used as the quantitative data for developing the new thermal stimulating treatment by observing the combustion time and temperature of commercial moxaes. Methods : We have selected two types(large-size moxa A(LMA), large-size moxa B (LMB)) among large moxaes used widely in the clinic. We examined combustion times, temperatures in each period during a combustion of moxa. Results : 1. The combustion time in the preheating period was about 30sec in both moxaes on the non-contact heated surface. 2. The combustion time in the heating period was about 345sec in LMA and about 1391 sec in LMB, about 4 times longer in LMB on the non-contact surface. 3. The maximum temperature in the heating period was $44.5^{\circ}C$ in LMA and $45.4^{\circ}C$ in LMB respectively, higher by $0.9^{\circ}C$ in LMB. The average temperature in the heating period was $35.5{\sim}37.6^{\circ}C$ in LMA and $36.0{\sim}39.8^{\circ}C$ in LMB, a little higher in LMB. 4. The combustion time in the retaining period in LMA was 45.4sec and 13% of that in the heating period, and in LMB 594.7sec and 43% of that in the heating period on the non-contact surface. 5. On the point(PH) measured maximum temperature, the average temperature during the retaining period was $44.0^{\circ}C$, $42.9^{\circ}C$ respectively and the temperature at an end of the retaining period was $43.0^{\circ}C$, $40.2^{\circ}C$ respectively. 6. The time at a beginning of the cooling period was about 418 sec from ignition in LMA and 2021sec in LMB, and the temperature at that time was $36.9{\sim}39.1^{\circ}C$ on the non-contact surface. Conclusion : It was thought that not only the figure of moxicombustion device, but also the form and size of moxa had influence on the combustion characteristics deciding the performance of stimulus seriously.

• Food Science and Biotechnology
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• 제18권3호
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• pp.717-723
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• 2009

Thermal degradation characteristics of sucrose was investigated. A 20% sucrose solution was heated to temperatures of $110-150^{\circ}C$ for 1-5 hr. Chromaticity, pH, organic acids, 5-hydroxymethylfurfural (HMF), free sugars, electron donating ability (EDA), and ascorbic acid equivalent antioxidant capacity (AEAC) of the heated sucrose solutions were evaluated. With increasing temperatures and times, the L-, a-, and b-values decreased; however, total color difference (${\Delta}E_{ab}$) increased. The pH and sucrose contents decreased, and fructose and glucose contents increased with increasing heating temperature and time. Organic acids, such as formic acid, lactic acid, and levulinic acid, and HMF contents increased with increasing heating temperatures and times. EDA (%) and the AEAC of the heated sucrose solutions increased with increasing heating temperature and time. The heated sucrose solution was more effective than unheated sucrose solution, having higher EDA (90 fold), and AEAC (13 fold).

• Journal of Welding and Joining
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• 제8권1호
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• pp.43-53
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• 1990

The transient temperature distribution in the continuous friction welding 304 stainless steel bars is investigated by experimental and analytical methods. It is calculated by F.D.M. (finite difference method). The heating pressure, the rotational speed and friction coefficient obtained from experiment are used to determine the heat input at the contacting surface. Thermal properties of the workpiece are the function of temperature. The calculated temperature is well coincided with the measured value. The grain size at weld interface is extremely small due to the severe plastic deformation at high temperature, and result of this refined zone reveals higher hardness value. Because the HAZ is very narror about 2-3 mm, welding defects do not occure.