• Journal of Biosystems Engineering
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• 제19권3호
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• pp.211-221
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• 1994

In this study, to maximize the solar energy utilization for greenhouse heating during the winter season, solar energy-underground latent heat storage system was constructed, and the thermal performance of the system has been analyzed to obtain the basic data for realization of greenhouse solar heating system. The results are summarized as follows. 1. $Na_2SO_4{\cdot}10H_20$ was selected as a latent heat storage material, its physical properties were stabilized and the phase change temperature was controlled at $13{\sim}15^{\circ}C$. 2. Solar radiation of winter season was the lowest value in December, and Jinju area was the highest and the lowest value was shown in Jeju area. 3. The minimum inner air temperature of greenhouse with latent heat storage system(LHSS) was $7.0{\sim}7.5^{\circ}C$ higher than that of greenhouse without LHSS and was $7.0{\sim}11.2^{\circ}C$ higher than the minimum ambient air temperature. 4. Greenhouse heating effect of latent heat storage system was getting higher according to the increase of solar radiation and was not concerned with the variation of minimum ambient air temperature. 5. The relative humidity of greenhouse with latent heat storage system was varied from 50 to 85%, but that of greenhouse without LHSS was varied from 30 to 93%. 6. The heating cost of greenhouse with solar energy-latent heat storage system was about 24% of that with the kerosene heating system.

• Food Science and Biotechnology
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• 제17권6호
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• pp.1387-1390
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• 2008

This study evaluated the effects of heat treatment on antioxidant activity of Rehmannia radix Libosch (RRL). RRL was heated at various temperatures ($110-150^{\circ}C$) for various times (1-5 hr), and the total polyphenol, flavonoid content, and antioxidant activity were investigated. With increased heating temperature and exposure time, total content of polyphenol, flavonoid, as well as antioxidant activity increased. The highest total polyphenol and flavonoid contents were 21.65 and 3.56 mg/g, respectively, these values were occurred after heating for 3 hr at $150^{\circ}C$ (RRL was 5.09 and 0.83 mg/g, respectively). The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was highest value of 83.46% after heating for 3hr at $150^{\circ}C$. The 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) cation radical scavenging activity was highest value of 20.43mg ascorbic acid (AA) eq/g after heating for 2 hr at $150^{\circ}C$. There were highly significant differences in the total polyphenol, flavonoid content, and antioxidant activity among heating temperatures and times (p<0.001), with heating temperature having the greater effect.

• 한국기계가공학회지
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• 제21권8호
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• pp.99-109
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• 2022

In this study, an electric resistance-heated surface friction spot-welding process was proposed and tested for the spot-welding ability of copper and aluminum dissimilar metal sheets using electric resistance heating and surface friction heating. This process has welding variables, such as the current value, energizing cycles, rotational speed, and friction time. The current value and energizing cycle can affect the resistance heat, and the rotational speed of the rotating pin and friction time influence frictional heat generation. Resistance heating before friction heating has a preheating effect on the Cu-Al contact interface and a positive effect on preventing friction heat loss during the friction stage. However, because resistance preheating can soften the copper sheet and affect the contact stress and friction coefficient, it has difficulties that may adversely affect frictional heat generation. Therefore, the optimal combination of welding variables should be determined through simulations and experiments of the spot-welding process to determine the effects of electric resistance preheating on the suggested process. Through this procedure, it is known that the proposed spot-welding process can improve the welding quality during the spot welding of Cu-Al sheets.

• Journal of Forest and Environmental Science
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• 제25권2호
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• pp.127-130
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• 2009

This study has been carried out to investigate the characteristics of the commercial wood pellets such as moisture content, heating value, ash content, and chemical component. The wood pellets from national forestry cooperatives federation and China were evaluated to see if they can be 1st or 2nd class of Korea standard. Indonesian pellet was estimated to be a 3rd class because of the heating value and high ash content. It is considered that there is a quality difference in wood pellets in accordance with the production nations. It could be originated from the difference of raw materials produced in different region.

• KIEAE Journal
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• 제3권2호
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• pp.17-24
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• 2003

The purpose of this study is to present rational methods of multi-criteria optimization of the envelope of buildings. The object is to determine the optimum R-value of the envelope of a building, based on the following criteria: minimum building costs (including the cost of materials and construction) and yearly heating costs. Mathematical model described heat losses and gains in a building during the heating season. It takes into consideration heat losses through wall, roof, floor and windows. Particular attention was paid to have a more detailed description of heat gains due to solar radiation. On the assumption that shape of building is rectangle in order to solve the problem, optimum R-value of the envelope of a building is determined by using non-linear programing methods(Kuhn-Tucker Conditions). The results constitute information for designers on the optimum R-value of a building envelope for energy saving buildings.

• 한국식품저장유통학회지
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• 제4권2호
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• pp.173-180
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• 1997

The effects of sugars and heating methods on the sugar infilteration, hardness, color and organoleptic characteristics were investigated for quality improvement of sugared chestnuts. Among the tested sugars, isomaltooligosugar was the most effective on the rate of sugar infilteration. High temperature increased the rate of sugar infilteration during sugaring process, but color and flavor were deteriorated at 9$0^{\circ}C$. The most suitable temperature for sugaring process was 7$0^{\circ}C$. The product sugared with fructooligosugar recoreded the highest score in hardness, odor and preference than any other sugars tested and increased the rate of sugar infilteration when mixed with sugar at same amount. The changes of soluble solids in chestnuts boiled with microwave oven were ranged from 18。Brix to 32。Brix, while chestnuts heated in general were from 18。Brix to 28。Brix. Chestnuts boiled with microwave heating were sugared rapidly. The hardness of boiled and sugared chestnuts was lower when treated with microwave than with general heating. Hunter's L and b value of sugared chestnut treated with microwave decreased during processing but a value somewhat increased.

• 설비공학논문집
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• 제25권1호
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• pp.1-6
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• 2013

This study aims to reduce cooling energy by grasping kinds of heating load in building in order to decrease cooling energy in summer and eliminate efficiently heating load. Lighting heating value was confirmed through examination and experiment concerning lighting heating and reducible exhaustion value was extracted lighting apparatus. The optimal exhaust system by air conditioning type was suggested for applying lighting heat exhaust system and the method contributing to promotion supplying low energy architecture was suggested by predicting reduced cooling load.

• 한국조리학회지
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• 제19권3호
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• pp.209-217
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• 2013

본 연구에서는 소스나 수프 등의 기본재료가 되는 홍합 육수를 제조함에 있어서 홍합의 각종 영양 성분을 적절하게 이용하여 홍합 육수를 만들고자 하였다. 수분함량은 가열시간이 증가함에 따라 유의적(p < 0.05)으로 낮아졌다. 색도측정 결과, L값은 MS1(35.48)이 가장 높았고, a값도 MS1(-2.39)이 가장 높았으며, b값은 MS5(-9.49)가 가장 높았다. pH는 MS5가 6.56으로 가장 낮아 가열시간이 증가 시 시료 간의 유의적(p < 0.001)인 차이를 보이며 낮아졌다. 당도는 MS3이 $4.03^{\circ}Brix$로 가장 높았고, MS1이 $3.37^{\circ}Brix$로 가장 낮았다. 염도는 MS1이 0.71%로 가장 낮았고, 가열시간이 증가 시 시료간의의 유의적인(p < 0.001) 차이를 보이며 염도가 높아졌다. 홍합육수의 특성차이검사 결과, 육수의 외관, 투명도, 비린냄새, 비린맛, 짠맛은 가열시간 증가 시 강하게 평가되었다. 감칠맛은 MS4가 4.33으로 가장 강하게 평가되었다. 홍합육수의 기호도 검사 결과, 맛, 전체적인 기호도 항목에서는 MS3이 가장 좋게 평가되었다. 이상의 결과로 볼 때, 가열시간 증가로 홍합육수의 기호도가 대체적으로 좋게 평가되었으며, 홍합육수 제조 시 가열시간이 15분일 때 기호도가 상승되는 것을 알 수 있었다.

• 한국식품과학회지
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• 제45권1호
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• pp.34-39
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• 2013

본 연구는 전분 및 단백질 함량이 높은 녹두를 산으로 가수분해 시킨 다음 열처리를 통한 항산화 활성의 변화를 조사하였다. 유리당 및 유리아미노산 최대생성 가수분해조건은 6 N 염산으로 2시간 처리조건으로 선정하였으며, $130^{\circ}C$에서 2시간 열처리 한 다음 갈변도, 5'-HMF함량, 환원당, 항산화 성분 및 활성을 검토하였다. 갈변도는 가수분해 시키지 않은 열처리에서는 0.17이었지만 가수분해 후 열처리에서 2.31로 최대 값을 나타내었으며, 5'-HMF 함량도 산가수분해 시키지 않은 열처리에서는 검출되지 않았지만 가수분해 후 열처리에서 81.61 mg/g로 증가하였다. 환원당은 열처리 전 가수분해만 하였을 경우 190.48 mg/g이었지만 열처리 후 137.34 mg/g으로 감소하였다. 총 폴리페놀 함량은 가수분해 시키지 않은 열처리에서는 8.79 mg/g이었지만 열처리 후에는 55.95 mg/g으로 증가하였다. ABTS 라디칼소거능은 가수분해 시키지 않은 열처리에서는 1.75 mg AA eq/g이었지만 열처리 후에는 22.18 mg AA eq/g으로 증가하였으며, DPPH 라디칼소거능은 0에서 3.644 mg Trolox eq/g으로 증가하였다.

• 분석과학
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• 제31권1호
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• pp.31-38
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• 2018

기존 폐기물 저위발열량 측정 분석 방법은 소량의 시료에 대한 발열량계 측정 및 원소분석 결과로 저위발열량 환산식을 적용하여 산정하도록 규정하고 있다. 즉, 기존 저위발열량 산정방법은 폐기물의 불균질성, 지역적 특성, 계절적 특성 등을 충분히 반영하지 못하여 대표성과 객관성 측면에서의 한계를 나타내고 있다. 이러한 문제로 환경부 고시(제2015-251호)에서는 저위발열량의 대표성 확보를 위하여 산정방법을 개정하였으며, "KS B 6205 육상용 보일러의 열정산방식"을 바탕으로 열정산방법을 적용한 사업장폐기물 소각시설에서의 저위발열량 산정방법을 제시하고 있다. 본 연구에서는 현재 운영 중인 사업장폐기물 소각시설을 대상으로 열정산법에 따라 시설별 투입 폐기물의 저위발열량을 분석 평가하였다. 사업장폐기물 소각시설 7 개소 (10 개호기)에 대한 저위발열량 평가 결과 평균 약 3,404.7 kcal/kg로 산정되었으며, 세부 산정 인자에는 실제 시설 운영 데이터를 수집 종합 하여 적용하였다. 본 연구에서 적용한 개정된 저위발열량 산정 방법은 불균질한 성상의 폐기물 특성을 반영할 수 있는 방법으로, 기존 폐기물 발열량 산정방법과 비교하여 보다 객관성을 확보한 방법인 것으로 판단된다. 본 연구의 결과는 추후 세부적인 저위발열량 산정방법 개선 및 산정인자 도출 등을 위한 기초자료로 활용 될 수 있을 것으로 판단된다.