• 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 Biosystems Engineering
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• v.37 no.6
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• pp.429-433
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• 2012

Purpose: While rapeseed oil, soy bean oil, palm oil and waste cooking oil are being used for biodiesel, the viscosity of them should be lowered for fuel. The most widely used method of decreasing the viscosity of vegetable oil is to convert the vegetable oil into fatty acid methyl ester but is too expensive. This experiment uses ultrasonic energy, instead of converting the vegetable oil into fatty acid methyl ester, to lower the viscosity of the waste cooking oil. Methods: For irradiation treatment, the sample in a beaker was irradiated with ultrasonic energy and the viscosity and temperature were measured with a viscometer. For heating treatment, the sample in a beaker was heated and the viscosity and temperature were measured with a viscometer. Kinematic viscosity was calculated by dividing absolute viscosity with density. Results: The kinematic viscosity of waste cooking oil and cooking oil are up to ten times as high as that of light oil at room temperature. However, the difference of two types of oil decreased by four times as the temperature increased over $83^{\circ}C$. When the viscosity by the treatment of ultrasonic energy irradiation was compared to one by the heating treatment to the waste cooking oil, the viscosity by the treatment of ultrasonic energy irradiation was lower by maximum of 22% and minimum of 12%, than one by the heating treatment. Conclusions: Ultrasonic energy irradiation lowered the viscosity more than the heating treatment did, and ultrasonic energy irradiation has an enormous effect on fuel reforming.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.9 no.4
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• pp.472-483
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• 1997

An experimental facility consisting of two $3{\times}4.4{\times}3.8m$ rooms identical in construction is built. Each room has a control system and storage tank supplying hot water to the radiant floor heating system. The facility enables simultaneous comparision of two different control stratigies each implemented in a separate room. The operating performance of three kinds of flow control scheme is tested and compared in this study : (i) conventional on-off control based on feedback from room air temperature (ii) TPSC(two parameter switching control) (iii) TPOC(two parameter on-off control). Results show that TPSC and TPOC using room air and surface temperature sequentially as feedback signal to control hot water supply is the better temperature regulation scheme than conventional control based on feedback from only room air temperature. They are good candidates for the room with radiant floor heating system under continuous and intermittent heating mode.

• Journal of Energy Engineering
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• v.12 no.1
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• pp.29-34
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• 2003

Thermo-acoustic waves can be generated in a compressible fluid by rapid heating and cooling near the boundary walls. These phenomena are very important mechanism of heat transfer in the space environment in which natural convection does not exist. In this study, the generation and transmission characteristics of thermo-acoustic waves in an air filled enclosure with rapid wall heating are studied numerically. The governing equations were discretized using control volume method, and were solved using PISO algorithm and second-order upwind scheme. For the stable solution time step were considered as t=1$\times$$10^{-9}$ order, and grids are 50$\times$800. The induced thermo-acoustic wave propagates through the fluid until it decays due to viscous and heat dissipation. The wave showed sharp front shape and decreased with long tail.

• Journal of The Korean Society of Agricultural Engineers
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• v.59 no.6
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• pp.1-8
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• 2017

The purpose of this study was to provide basic data for development of environmental design technology for greenhouses constructed in reclaimed lands. We analyzed the climatic conditions around seven major reclaimed land areas in Korea, which have a plan to install advanced horticultural complexes. The characteristics of heating load through the thermal environment measurement of the greenhouse in Saemangeum were analyzed. The part to be applied to the environmental design of the greenhouses in reclaimed lands were reviewed. The overall heat transfer coefficient of the experimental greenhouse with the aluminum screen and multi-layer thermal curtain averaged $3.79W/m^2^{\circ}C$. It represents a 44 % heat savings rate compared with plastic greenhouses with a single covering, which was significantly lower than that of the common greenhouses with 2-layer thermal curtains. This is because the experimental greenhouse was installed on reclaimed land and wind was stronger than the inland area. Among the total heating load, the transmission heat loss accounted for 96.4~99.9 %, and the infiltration loss and the ground heat exchange were low. Therefore, it is necessary to take countermeasures to minimize the transmission heat loss for greenhouses constructed in reclaimed lands. As the reclaimed land is located on the seaside, the wind is stronger than the inland area, and the fog is frequent. Especially, Saemangeum area has 2.6 times stronger wind speed and 3.4 times longer fog duration than the inland area. In designing the heating systems for greenhouses in reclaimed lands, it is considered that the maximum heating load should be calculated by applying the wind coefficient larger than the inland area. It is reasonable to estimate the operation cost of the heating system by applying the adjustment factor 10 % larger than the average in calculating the seasonal heating load.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.740-745
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• 2011

Ohmic heating uses electric resistance heat which occurs equally and rapidly inside food when an electrical current is passed throught. In this study, we observed the physical & chemical characteristics changes which occurs in soybean protein during heating denaturation by using ohmic and conventional heating. After the ohmic heating process, we could not find any change of the primary protein structure in the denaturated soy protein samples. However, the rate of imbibed water(RIW) of the ohmic samples was 2 times faster than that of the conventional samples. Also the ANS-surface hydrophobicity was decreased, which is very closely related to RIW. In the differential scanning calorimeter(DSC) analysis result, all 7S soyprotein fraction samples were completely denaturated by ohmic and conventional heating. However, the 11S samples were completely denatured only by ohmic heating. According to the DSC result, we decided that soyprotein was damaged by temperature and electrical current during ohmic heating. The damage of electrical current was a cause of the characteristic changes.

• Solar Energy
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• v.10 no.2
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• pp.38-43
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• 1990

The present study was to investigate the use of a phase change material for hydronic radiant floor heating. Two identical unit test cells sized $1.8m^L{\times}1.8m^W{\times}1.8m^H$ were built and installed with specially designed $1.6cm^T{\times}9cm^W{\times}80cm^H$ aluminum Ondol-panels holding 1.25kg of calcium chloride hexahydrate(CCH) each. It was found that the Ondol-panel with CCH reduced the room temperature fluctuations and maintains the phase changing temperature for considerably long duration, $2{\sim}4$ times of heating hour, over no-CCH one.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.209-217
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• 2013

This study aims to develop mussel stock, which is the base of sauce, soup, etc., using various nourishing elements in mussels. In mussel stock with different heating times, the moisture content was significantly different according to heating times(p < 0.05). For the color value of mussel stock, L value was highest in MS1(35.48), a value in MS1(-2.39), and b value in MS5(-9.49). pH was lowest as 6.56 in MS5, and with increased heating time, pH decreased significantly (p < 0.001). With increased heating time, the sugar content was highest as $4.03^{\circ}Brix$ in MS3 and lowest as $3.37^{\circ}Brix$ in MS1. The salinity content was lowest as 0.71% in MS1, and with increased heating time, the salinity content increased significantly (p < 0.001). The test for characteristic differences of mussel stock showed that its color intensity, transparency, fish flavor, fish taste, and salty taste increased with increased heating time. Savory taste of mussel stock was highest in MS4 with 4.33% According to the results of acceptance test, taste, and overall acceptance test, MS3 showed the best results. In conclusion, mussel stock showed great preference with increased heating time, and the preference has increased when it was heated for 15 min.

• Advances in concrete construction
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• v.5 no.5
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• pp.513-537
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• 2017

In this study, the fracture toughness $K_{IC}$ of high performance concrete (HPC) was investigated by conducting three-point bending tests on a total of 240 notched beams of $500mm{\times}100mm{\times}100mm$ subjected to heating temperatures up to $450^{\circ}C$ with exposure times up to 16 hours and various heating and cooling rates. For a heating rate of $3^{\circ}C/min$, $K_{IC}$ for the hot concrete sustained a monotonic decrease trend with the increasing heating temperature and exposure time, from $1.389MN/m^{1.5}$ at room temperature to $0.942MN/m^{1.5}$ at $450^{\circ}C$ for 4-hour exposure time, $0.906MN/m^{1.5}$ for 8-hour exposure time and $0.866MN/m^{1.5}$ for 16-hour exposure time. For the cold concrete, $K_{IC}$ sustained a two-stage decrease trend, dropping slowly with the heating temperature up to $150^{\circ}C$ and then rapidly down to $0.869MN/m^{1.5}$ at $450^{\circ}C$ for 4-hour exposure time, $0.812MN/m^{1.5}$ for 8-hour exposure time and $0.771MN/m^{1.5}$ for 16-hour exposure time. In general, the $K_{IC}$ values for the hot concrete up to $200^{\circ}C$ were larger than those for the cold concrete, and an inverse trend was observed thereafter. The increase in heating rate slightly decreased $K_{IC}$, and at $450^{\circ}C$ $K_{IC}$ decreased from $0.893MN/m^{1.5}$ for $1^{\circ}C/min$ to $0.839MN/m^{1.5}$ for $10^{\circ}C/min$ for the hot concrete and from $0.792MN/m^{1.5}$ for $1^{\circ}C/min$ to $0.743MN/m^{1.5}$ for $10^{\circ}C/min$ for the cold concrete after an exposure time of 16 hours. The increase in cooling rate also slightly decreased $K_{IC}$, and at $450^{\circ}C$ $K_{IC}$ decreased from $0.771MN/m^{1.5}$ for slow cooling to $0.739MN/m^{1.5}$ for fast cooling after an exposure time of 16 hours. The fracture energy-based fracture toughness $K_{IC}$' was also assessed, and similar decrease trends with the heating temperature and exposure time existed for both hot and cold concretes. The relationships of two fracture toughness parameters with the weight loss and the modulus of rapture were also evaluated.

• Journal of Mechanical Science and Technology
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• v.19 no.6
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• pp.1378-1389
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• 2005

This work provides the fundamental knowledge of energy transport characteristics during very short-pulse laser heating of semiconductors from a microscopic viewpoint. Based on the self-consistent hydrodynamic equations, in-situ interactions between carriers, optical phonons, and acoustic phonons are simulated to figure out energy transport mechanism during ultrafast pulse laser heating of a silicon substrate through the detailed information on the time and spatial evolutions of each temperature for carriers, longitudinal optical (LO) phonons, acoustic phonons. It is found that nonequilibrium between LO phonons and acoustic phonons should be considered for ultrafast pulse laser heating problem, two-peak structures become apparently present for the subpicosecond pulses because of the Auger heating. A substantial increase in carrier temperature is observed for lasers with a few picosecond pulse duration, whereas the temperature rise of acoustic and phonon temperatures is relatively small with decreasing laser pulse widths. A slight lagging behavior is observed due to the differences in relaxation times and heat capacities between two different phonons. Moreover, the laser fluence has a significant effect on the decaying rate of the Auger recombination.