• Elastomers and Composites
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• v.51 no.4
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• pp.280-285
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• 2016

The purpose of this study is to get optimum design and operation conditions of the heating rubber roller for laminating process. The cause of performance degradation of heating rubber roller is delamination of rubber on metal tube, rubber aging due to high temperature. We measured the material properties of thermal expansion, thermal conductivity, specific heat and density and analyzed thermal distributions of rubber layer using finite element method. As a result of heat/flow analysis, the density distribution of heating coil must shorten the stabilization time by reducing the temperature deviation on the length direction at the temperature rising section after increasing the density of the area contacting with the laminate film at the center part which is an opposite of the current composition while enabling to maintain the temperature of heater to be consistent while maintaining the temperature deviation to be low when heat loss is created. Finally, we determined optimum heating method of heating rubber roller.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.12 no.1
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• pp.5-24
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• 2001

This study was focused on the sanitary analysis of hazard factors and the establishment of critical control points on steak-set menu In hotel by the documents and microbiological investigation. The hazard factors of shrimp cocktail were microbial contamination, residual pesticides, unsuitable healing and cross contamination. The hazard factors of potato soap were residual pesticides, microorganisms contamination, unsuitable heating and solanine in potato. The hazard factors of simple salad were microorganisms contamination, unsuitable heating and cross contamination by inappropriate package. The hazard factors of steal were residual antimicrobial drugs, microorganisms contamination, unsuitable heating and cross contamination. The critical control points of shrimp cocktail were temperature control , number of washing and center temperature control of heating step. The critical control points of potato soup were stock temperature control , number of washing and center temperature control of Heating step. The critical control points of simple salad were number of washing and dryness of utensil. The critical control points of steak were stock temperature control , number of washing, center temperature and time control of heating step.

• Applied Chemistry for Engineering
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• v.18 no.4
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• pp.344-349
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• 2007

NaY zeolites synthesized by microwave heating were compared with those obtained by conventional heating. When the same temperature increasing rates were adopted in both heating methods, the microwave heating shortened the induction period and enhanced the rate of crystallization of NaY zeolites compared with the conventional heating. Irrespective of microwave radiation, the fast temperature increasing rate also shortened the induction time and enhanced the crystallization of NaY zeolites. The crystal sizes of NaY zeolites were large under the fast temperature raise of the reaction mixture and became larger by microwave radiation. At the same time, the fast temperature increasing rate has reduced the energy consumption due to the fast completion of reaction during the synthesis of NaY zeolite. The energy consumption in the conventional ethylene glycol bath was lower than that in the microwave oven with the same temperature increasing rate in this study, which means that the energy efficiency is not always high in microwave heating. If the temperature increasing rate is carefully controlled, however, NaY zeolite can be produced with high energy efficiency in the microwave oven.

• Journal of The Korean Society of Grassland and Forage Science
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• v.33 no.1
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• pp.58-66
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• 2013

This study was conducted in order to develop slaughterhouse rumen content (SRC) as a potential feed additive. The moisture content of SRC can reach 80%, and therefore an appropriate dewatering process is required before it can be used. In this study, the effects of heating temperature, heating time, and filler content during the dewatering process on the activity of various enzymes in SRC were investigated. The Box-Behnken experimental design was employed, involving a total of 45 experimental runs, consisting of three variables (heating time, heating temperature, and filler content) with three levels per variable (12, 30 and 48 hr; 60, 75 and $90^{\circ}C$; 12, 22.5 and 33% for heating time, heating temperature, and filler content, respectively). For enzyme activities, xylanase, cellulase, and amylase were examined, and the results were subjected to an analysis of variance. Heating time, heating temperature and filler content had significant effects on the activity of each enzyme (p<0.05). Cellulase and amylase activities decreased (p<0.05) at elevated heating temperatures, whereas xylanase was reasonably stable around $90^{\circ}C$. The activities of all enzymes decreased (p<0.05) with increased heating time. Optimum filler contents for xylanase, cellulase, and amylase activities were 22.5, 12 and 33%, respectively. However, optimum conditions for all variables that simultaneously maximize the activity of all three enzymes could not be ascertained in this study. Nevertheless, the results from the current study can be useful as basic information for the development of SRC as a feed additive enriched with improved major enzymes for livestock feed digestion.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.7
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• pp.4375-4380
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• 2015

This study was performed to evaluate a newly proposed heating process of blank, which was used for Crank throw in the diesel engine, and provide design guidelines of heating processes. Non-linear numerical analyses were done using ANSYS program to investigate temperature and thermal stress distributions of blank during heating processes. The heating process consists of two stages; one is a heating stage with 20 hours, and the other is a holding stage with 12 hours, totaling 32-hour heating time. Based on analysis results, it was found that the temperature difference between the center and the surface of blank increased linearly during the heating stage but decreased gradually during the holding stage of heating processes, while max. equivalent stress, $12.5kg/mm^2$, was found at the center of blank after 10-hour heating time. As the guideline of blank heating process, it was recommended to keep the temperature difference between the center and the surface of blank to be within $150^{\circ}C$ when the environment temperature in furnace reaches $650^{\circ}C$ during a heating stage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.455-459
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• 2001

Tofu (soybean curd) was made with whole soybean flour (WSF, 420 mesh) by various processing conditions of water addition ratio, heating time, coagulation temperature, molding pressure and 0.3% of mixed coagulant (CaSO₄:GDL=50:50(w/w)). Yield content of WSF-tofu was the highest in processing condition of 85℃ coagulation temperature, 10 times water addition, 5min. heating time and 25.00 g/㎠ molding pressure. As the increase of the water addition ratio from 8 to 14 times (water:WSF, v/w), Hunter's L and a values were increased. Raising of heating time (100℃, 1, 5, 10 and 15 min), a and b value were increased. Textural properties of WSF-tofu were significantly affected by coagulation temperature (75, 80, 85 and 90℃). Hardness was increased, but adhesiveness and cohesiveness were decreased. heating time was influenced on harness of WSF-tofu, but water addition ratio was not affected on hardness of WSF-tofu. Increasing of molding pressure (16.83, 25.00, 33.22 and 41.67 g/㎠, 1 hr) was resulted from a increased hardness, gumminess and chewingss of tofu, but adhesiveness was addition ratio, 5 min heating time and 25.00 g/㎠ molding pressure recorded the highest score in sensory evaluation test.

• Journal of the Korean Society for Geothermal and Hydrothermal Energy
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• v.8 no.2
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• pp.36-47
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• 2012

Time-series variation of groundwater temperature in Mongolia shows that maximum temperature is occured from end of October to the first of February(winter time) and minimum temperature is observed from end of April to the first of May(summer time). Therefore ground temperature is s a good source for space heating in winter and cooling in summer. Groundwater temperatures monitored from 3 alluvial wells in Ulaabaatar at depth between 20 and 24 m are $(4.43{\pm}0.8)^{\circ}C$ with average of $4.21^{\circ}C$ but mean annual ground temperature(MAGT) at the depth of 100 m in Ulaanbaatar was about $3.5{\sim}6.0^{\circ}C$. Bore hole length required to extract 1 RT's heat energy from ground in heating time and to reject 1 RT's heat energy to ground in summer time are estimated about 130 m and 98 m respectively. But in case that thermally enhanced backfill and U tube pipe placement along the wall are used, the length can be reduced about 25%. Due to low MAGT of Ulaabaatar such as $6^{\circ}C$, the required length of GHX in summer cooling time is less than the one of winter heating time. Mongolia has enough available property, therefore the most cost effective option for supplying a heating energy in winter will be horizontal GHX which absorbs solar energy during summer time. It can supply 1 RT's ground heat energy by 570 m long horizontally installed GHX.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.407-411
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• 1997

Effects of heating time and storage temperature on the oxidative stability of heated palm oil were studied. Palm oil was heated at $150^{\circ}C$ for 0, 1, 10 or 20 min and stored at 4, 20 or $65^{\circ}C$. The oxidative stability of the sample was evaluated by determining peroxide value of the oil and measuring the volatiles in the headspace of the sample. Significant difference in the peroxide or volatile formation was observed (p<0.05) in heated palm oils between samples stored at 4 or $20^{\circ}C$ and those stored at $65^{\circ}C$. Pentane, hexanal, heptane and total volatiles increased with heating time, while storage temperature did not significantly affect their formation, indicating that heating time played more important role in volatile formation in the heated palm oil than storage temperature. However, adverse results were observed for the formation of peroxide. The interaction effect of heating time and storage temperature on the oxidative stability of heated palm oil was also observed.

• Journal of the Korean Solar Energy Society
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• v.27 no.3
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• pp.79-85
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• 2007

This paper addresses the indoor air quality when radiant floor heating is applied in large space. Radiant heat exchange between surfaces depends on the orientation and the temperature of the surfaces. Also, the temperature and the radiant characteristic of the wall and the roof that face the floor have great influence on the indoor air environment due to the largeness of the wall and the roof in large spaces. In this study, we simulate a test-cell(25X20X10) using a ies YE And using a CFD(microflo in VE), an indoor air environment was investigated to establish the optimum temperature of floor. At the first time of the heating, high floor temperature is demanded. At the middle of the heating, however, the temperature of the residential space was formed appropriately, although the temperature of the floor was set low.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2017.05a
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• pp.131-132
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• 2017

As the building is becomes bigger and larger, it can lead to big damage in case of fire. Also, tunnel, machine room and underground joint are spaces that can cause high temperature fire above 1,350℃ in case of fire. Therefore, a refractory material is need that can be withstand in high temperatures for long time. One side, the composition of oyster shell is CaCO₃ of 90% or more. It is expected that it will be possible to use it as a high calcium natural material which is the material of the refractory board. According to, Study on bending, compressive strength of mortar according to temperature and heating time change using oyster shell as aggregate the most commonly occurring particle sizes form 2.5mm to 5mm.