• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.8
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• pp.5074-5081
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• 2015

A method for improving the warpage of the plastic part is a method of removing residual stress of the plastic product. that a non-uniform cooling are appeared in the injection molding process make uniform cooling. this study was developed the Rapid heating and cooling device used peltier module for uniform cooling. Make the Rapid heating and cooling device(RCHD), for Traditional water cooling device(TWCD) method and the Rapid heating and cooling method warpage were compared and were analyzed and the materials used amorphous ABS polymer. various warpage were compared for the process parameters such as packing pressure, packing time, resin temperature, mold temperature, In the amorphous ABS polymer, TWCD method has higher warpage than RCHD method and show the result to be a bit more uniform cooling. The distribution state of the ABS polymer was confirmed Through the Scanning electron microscope. In the TWCD method the distribution state of the polymer be densely distributed, and RCHS method be distributed wider than TWCD method. this is that injection molded parts be seen that cooling was made uniformly, As the temperature of the mold is gradually progress, Particles of the polymer is increased this is that internal stress was reduced.

• Korean Journal of Poultry Science
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• v.15 no.1
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• pp.39-44
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• 1988

This study was undertaken to find out the effect of heating time and temperature, pH and NaCl concentration on heat sensitivity of egg albumen during heat treatment. Sharp increase of the turbidity and rapid decrease of the foaming power were observed when egg albumen was heated at above $60^{\circ}C$. Egg albumen became opaque when it was heated at $60^{\circ}C$ for above 13 minutes or at $65^{\circ}C$ for above 5 minutes. The turbidity was markedly increased at below pH 7 and the foaming power was largely decreased at around pH 4.0 by the heat treatment ($60^{\circ}C$, 5 min). The foam stability was slightly decreased at alkaline pH range by the heat treatment (60t, 5 min). The addition of NaCl up to 0.3M decreased the turbidity. There was no effect of NaCl addition on the foaming power, but the foam stability was decreased by the addition of NaCl at above 0.2M before and after the heat treatment ($60^{\circ}C$, 5 min).

• Journal of the Korean Society for Precision Engineering
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• v.19 no.2
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• pp.114-125
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• 2002

As semi-solid forging (SSF) is compared with conventional easting such as gravity die-easting and squeeze casting, the product without inner defects can be obtained from semi-solid forming and globular microstructure as well. Generally speaking. SSF consists of reheating, forging, ejecting precesses. In the reheating process, the materials are heated up to the temperature between the solidus and liquidus line at which the materials exists in the form of liquid-solid mixture. The process variables such as reheating time, reheating temperature, reheating holding time, and induction heating power have much effect on the quality of the reheated billets. It is difficult to consider all the variables at the same time when predicting the quality. In this paper, Taguchi method, regression analysis and neural network were applied to analyze the relationship between processing conditions and solid fraction. A356 alloy was used for the present study, and the learning data were extracted by the reheating experiments. Results by neural network were on good agreement with those by experiment. Polynominal regression analysis was formulated by using the test data from neural network. Optimum processing condition was calculated to minimize the grain size, solid fraction standard deviation, otherwise, to maximize the specimen temperature average. In this time, discussion is liven about reheating process of row material and results are presented with regard to accurate process variables for proper solid fraction, specimen temperature and grain size.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2010.06a
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• pp.314-314
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• 2010

The SiC-$ZrB_2$ composites were fabricated by combining 40vol.% of Zirconium Diboride(hereafter, $ZrB_2$) powders with Silicon Carbide(hereafter, SiC) matrix. TheSiC+40vol.%$ZrB_2$ composites were manufactured through Spark Plasma Sintering(hereafter, SPS) under argon atmosphere, uniaxial pressure of 50MPa, heating rate of $100^{\circ}C$/min, sintering temperature of $1,500^{\circ}C$ and holding time of 5min. But one on/off pulse sequence(one pulse time: 2.78ms) is 10:9(hereafter, SZ10), and the other is 48:8(hereafter, SZ48). The physical and mechanical properties of the SZ12 and SZ48 were examined. Reactions between $\beta$-SiC and $ZrB_2$ were not observed via X-Ray Diffraction(hereafter, XRD) analysis. The apparent porosity of the SZ10 and SZ48 composites were 9.7455 and 12.2766%, respectively. The SZ10 composite, 593.87MPa, had higher flexural strength than the SZ48 composite, 324.78MPa, at room temperature. The electrical properties of the SiC-$ZrB_2$ composites had Positive Temperature Coefficient Resistance(hereafter, PTCR).

• Clean Technology
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• v.8 no.1
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• pp.1-9
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• 2002

Mild pyrolysis of four different coals (two bituminous coals and two Korean antracite) was investigated. Desulfurization characteristics, weight loss and variation of heating values were studied. As operating variables of experiment, pyrolysis temperature($350{\sim}550^{\circ}C$), pyrolysis time(5~20 min.) and particle size(0~3.55mm) were examined. The maximum sulfur removal rate of bituminous coal and anthracite were 38% and 28%, respectively. The optimum mild pyrolysis conditions were 10~15 min for pyrolysis time and $450{\sim}550^{\circ}C$ for pyrolysis temperature. The mild pyrolysis was effective to reduce organic sulfur content. Heating values of char per mass after pyrolysis increased about 5% compared to raw coal. The effect of coal particle size on the desulfurization was not observed.

• Journal of Nutrition and Health
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• v.36 no.2
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• pp.223-230
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• 2003

The purpose of this study was to evaluate the effects of HACCP implementation. The HACCP education was provided twice within one month to 20 employees of a contracted food service operation in Daegu. Critical control points (CCP) were determined based on food preparation processes: non-heating, preparation after heating, and heating. We evaluated the effects of HACCP implementation by checking microbiological quality, time and temperature at each of the CCPs during the receiving, preparation, cooking, and serving stages. After HACCP implementation, the biggest changes in microbiological qualities were in heated foods. At the cooking and serving stages, the microbiological qualities of heated foods improved to the standard levels. HACCP education helped employees ensure that the internal temperatures of the heated foods were kept higher than the standard (74 $^{\circ}C$) and the food holding temperature avoided the dangerous zone (5-6$0^{\circ}C$), thus lowering microbiological levels. At the serving stage, the microbiological levels of utensils also improved after HACCP education. This result strongly suggests that it is essential to educate employees in managing the temperature to treat foods safely. However, HACCP education didn't affect the microbiological levels of non-heated foods and foods prepared after heating, which continued to be higher than the standard. The reason for this was that poor microbiological quality seasonings were added to those types of foods. This indicates that seasoning factories as well as food service operations should implement HACCP to reduce hazards.

• Journal of the Korean Vacuum Society
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• v.20 no.4
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• pp.307-312
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• 2011

As a technique for removing cancerous tumors from normal tissue, radio-frequency electromagnetic waves were employed to heating target cells up to the critical temperature, which kills the cancerous cells. However, its use in treating tumors in soft organs is limited by inconvenient factors, which are use of high-currents and long time operation. In this work, the feasibility of the localized heating by inserting four conducting electrodes with tiny direct current is investigated. The heat source is resulting from the electric field as known as resistive heating. We have investigated the temperature distribution as a function of applying DC voltages ranging from 10 V to 30 V with 10 V step. From the simulation results, the mushroom-like lesion shape by applying 20 V is generated by four electrodes within a few minutes, that is proper to the clinical application.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.842-847
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• 1998

Ohmic thawing in combination with conventional water immersion thawing was investigated. Frozen meat chunks $(10{\times}10{\times}10{\;}cm)$ were immersed in a water reservoir $(12{\times}12{\times}12{\;}cm)$ which temperature was maintained at $10^{\circ}C{\;}or{\;}20^{\circ}C$, and were positioned between two stainless-steel electrodes $(10{\times}10{\;}cm)$ having no direct contact with the samples. Alternating current $(60{\;}V{\sim}210{\;}V)$ at various frequency $(60{\;}Hz{\sim}60{\;}kHz)$ was used to generate internal heat by the electrical resistance. When the frequency was fixed to 60Hz, thawing time was reduced as the voltage increased. Frequency changes gave no significant effect on thawing time. Ohmically-thawed samples treated with lower voltage showed lower drip loss and higher water holding capacity.

• Journal of The Korean Astronomical Society
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• v.47 no.3
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• pp.87-98
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• 2014

We develop a parallel cosmological hydrodynamic simulation code designed for the study of formation and evolution of cosmological structures. The gravitational force is calculated using the TreePM method and the hydrodynamics is implemented based on the smoothed particle hydrodynamics. The initial displacement and velocity of simulation particles are calculated according to second-order Lagrangian perturbation theory using the power spectra of dark matter and baryonic matter. The initial background temperature is given by Recfast and the temperature uctuations at the initial particle position are assigned according to the adiabatic model. We use a time-limiter scheme over the individual time steps to capture shock-fronts and to ease the time-step tension between the shock and preshock particles. We also include the astrophysical gas processes of radiative heating/cooling, star formation, metal enrichment, and supernova feedback. We test the code in several standard cases such as one-dimensional Riemann problems, Kelvin-Helmholtz, and Sedov blast wave instability. Star formation on the galactic disk is investigated to check whether the Schmidt-Kennicutt relation is properly recovered. We also study global star formation history at different simulation resolutions and compare them with observations.

• Korean Journal of Poultry Science
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• v.42 no.1
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• pp.9-13
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• 2015

This study was conducted to investigate the effect of heating temperature and time on the quality of baked egg. Eggs were baked at various temperatures (80, 90, 100, 105 and $110^{\circ}C$) for different times (5, 6, 7 and 8 h) using a commercial heater. Our results revealed that heating loss in the $110^{\circ}C$ treatment was significantly (p<0.05) higher than those of other remaining treatments. The pH value of egg white in the 5 h treatment was significantly (p<0.05) higher compared to those of other treatments. While, no significant differences in pH values of egg yolks occurred among the treatments. Regarding the texture, hardness and cohesiveness values were not significantly different among the treatments. Regarding color, the $110^{\circ}C$ treatment samples had lower lightness value whereas had higher redness and yellowness values compared to the $105^{\circ}C$ treatments (p<0.05). Moisture content of baked eggs showed an decreased tendency as increasing the heating temperature and time. These results suggested that the proper conditions were 8 hours for total baking time including more than 5 h at $105^{\circ}C$ or 2 h at $110^{\circ}C$.