• Food Science and Preservation
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• v.8 no.3
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• pp.331-337
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• 2001

The oxidative stability of tallow heated was studied by different frying condition (temperature 130, 150, and 180$^{\circ}C$;heating time, each 10hours per day, total 240hrs). Changes of physicochemical parameters such as acid value, peroxide value, iodine value, dielectric constant, content of polar components and polymer, refractive index, smoke point, viscosity and color changes in tallow heated were also measured. Acid value, dielectric constant, refractive index, viscosity, and content of polar component and polymer increased as the tallow was heated longer, whereas iodine value and smoke point decreased and peroxide value was increased and decreased repeatedly. These parameters changed to a greater extent as the heating temperature went up. The color became darkened with the increase of red and yellow values during heating. The decree of coloration was proportional to heating temperature.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2021.11a
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• pp.234-235
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• 2021

We set the representative balcony types of the existed building to two types: unexpanded balcony and extended balcony, and analyze the effect of reducing the cooling and heating energy load when applying remodeling. The scope of the study was limited to balcony walls, including window-wall junctions, and was conducted by comparing cases with and without thermal break insulation structures for a clear conclusion. The study was conducted using the equivalent U-value in each case. The equivalent U-value was calculated by deriving through 2 dimensional steady-state heat transfer analysis of each case balcony envelope. And building energy was calculated using the derived equivalent U-value. According to the calculation results, for unexpanded balconies, the equivalent U-value was reduced by about 80%, and the heating and cooling load was reduced by about 20%. In the case of extended balconies, the equivalent U-value was reduced by about 57% and the resulting heating and cooling load was reduced by about 12%.

• Journal of the Korean Wood Science and Technology
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• v.44 no.6
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• pp.890-896
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• 2016

Paulownia tomentosa is one of fast-growing wood species in Korea. In order to evaluate the solid bioenergy properties of Paulownia tree, this study examined the heating value, moisture content (MC), pH and proximate analysis of stem, branch, root, bark and leaf. The heating values of wood parts were slightly higher than those of bark and leaf, and that of branch was the highest among all the samples. The higher moisture content of bark and leaf referred to their lower heating value. Also, the pH of stem, branch and root was similar and lower than those of bark and leaf. The ash content of bark and leaf was much higher than that of wood parts, which is the one of the reasons for effect on the lower heating value and higher pH. While, the volatile matter content (VMC) of bark and leaf was lower than those of wood parts. The bark showed the highest fixed carbon content (FCC), while the FCC of stem was the lowest among all the samples. The obtained results are encouraging that the Paulownia tree could be totally utilized as alternative fuels for bioenergy production.

• KIEAE Journal
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• v.15 no.3
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• pp.37-42
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• 2015

Purpose: Apartment is a typical residential type in Korea. In the past, apartment types were very monotonous. But today, the types of complex are changed because personal needs have been diversified and personalized. In order to meet those needs, construction companies are constructing various types of apartments. The more apartment types are diverse, the more the energy problems are taken place. So, the purpose of this study is to solve the problem of energy gap in the same complex through improving the thermal transmittance of wall. Method: Heating energy consumption of Building Energy Efficiency Rating System and heating energy usage of apartment show a similar trend on the graph. In order to identify the best position of heating energy consumption difference reduction, we change the building's U-value of front, back, side walls. Result: In the A complex, maximum and minimum heating energy consumption building's shapes are flat. the best efficiency is side U-value change and the worst is front change. In the E complex, maximum heating energy consumption building's shape is tower and minimum building shape is flat. Consequently, the front and back wall performance change was little effect to reduce energy gap, while the change of side wall's U-value show the great reduction between building's energy consumptions.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.8
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• pp.3307-3314
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• 2012

The annual energy demand of the standard rural house models was analyzed using the DesignBuilder. Indoor temperature set-point, U-value of outer wall, type of window, and degree of ventilation were selected as simulation parameters. In all the simulation cases, heating energy demand was higher than cooling energy demand regardless of the building size. When the lower U-value of the outer wall was applied to account for the thicker insulation layer, heating energy demand was decreased while cooling energy demand was increased. However, it is better to reduce the area of outer wall which is directly exposed to outdoor air because reducing the U-value of the outer wall is not effective in decreasing heating energy demand. Among the four different window types, the double skin window is most favorable because heating energy demand is the lowest. For a fixed infiltration rate, higher ventilation rate resulted in an increased heating energy demand and had minor impact on cooling energy demand. As long as the indoor air quality is acceptable, lower ventilation rate is favorable to reduce the annual energy demand.

• Journal of Food Hygiene and Safety
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• v.24 no.3
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• pp.204-210
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• 2009

Antioxidative activities of fresh, steamed and black garlics by different processing condition were investigated on the soybean oil. The crushed fresh, steamed and black garlics were added to 100 mL of soybean oil at a level of 0, 5, 10,20 and 40 g respectively, and then the oil mixture containing garlics (reaction samples) were heat-treated for 48 hrs at $180^{\circ}C$. The chromaticity of reaction samples were increased during heating. After 48 hrs heating, in the sample added 40 g/ 100 mL chromaticity of each samples were 1.36, 2.99 and 1.99, in the crushed fresh, steamed and black garlics, respectively. Anisidin value showed irregularly increased during heating. Acid values of reaction samples were higher than control during heating, those levels were ranged from 0.82 to 2.04 mg/g after 12 hrs, were gradually increased to $3.15{\sim}4.30\;mg$/g after 48 hrs. Peroxide value of reaction sample containing black garlic(40 g/ 100 mL) was lower than the samples containing tocopherol or BHT, after 48 hrs heating. TBA value of reaction samples containing fresh, steamed and black garlic of 40 g/ 100 mL were the lowest in the sample added black garlic, after 48 hrs heating. These results suggested that oxidative stability of black garlic in soybean oil was more potential than the other garlics during heating.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.24 no.2
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• pp.183-189
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• 2012

Most of the domestic residential buildings have used the traditional radiant heating system, circulating hot water through the cross-linked polyethylene(PE-X) pipe buried in the floor panel of the heating space. New type of the heating panel was recently developed using heat pipes with double wicks. Some experiments were carried out in this study to verify the thermal characteristics of this heating system at the unit heating space which surrounded by outer space whose temperature of air be maintained scheduled value with time. Through the various experiments with several parameters, such as flow rate, inlet and outlet temperatures of hot water and the heating duration and so on, we found that the floor heating system with heat pipes was able to reduce the pumping power for hot water circulation by 4~31% compared with the conventional panel heating system using PE-X pipe. These results could be used for optimal design and efficient operation of the heating system as well as improvement of thermal comfort.

• Journal of the Korean Institute of Gas
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• v.20 no.6
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• pp.43-49
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• 2016

In this paper, purpose of study is emissions characteristics according to effects of heating value variations of CNG fuel in a dual-fuel engine fueled by diesel and natural gas. For heating value variation of CNG fuel, nitrogen gas was mixed with pure CNG fuel. So the higher heating value was changed from $10,400kcal/Nm^3$ to $9,400kcal/Nm^3$. Under one condition of CNG substitution rate was fixed at 80%, diesel fuel was injected at a fixed injection timing of 16 CAD BTDC and fuel pressure was also fixed at 110 MPa. The condition of tested engine was 1800 rpm and 500Nm. Emissions were sampled in exhaust pipe was located at downstream turbocharger. As a result, emissions characteristics were checked in heating value variations of CNG fuel with mixed nitrogen gas THC, $CH_4$ and CO emissions decreased and NOx and $CO_2$ increased.

• Textile Coloration and Finishing
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• v.28 no.4
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• pp.299-307
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• 2016

In order to clarify the availability of heat treatment for catechu dyeing, effect of color developing by heating process on cotton fabrics dyed with catechu extract was investigated. Dyed fabrics were heated various time(min) at $150^{\circ}C$. The cases of non-mordanting and mordanting were compared, and examined the effect of sodium acetate as an agent to promote the color developing to fabrics. Experiments with after-mordanting method showed that various colors can be obtained using catechu. K/S values of dyed fabrics with Al, Cu, Fe mordant were higher than the case of no mordant. The fabric by Cu mordanting showed 3 times to the case of no mordant. Fabrics dyed with catechu by mordanting lowered $L^*$ value while there was little change in $a^*$, $b^*$ value as the heating process progressed. Therefore, K/S values were increased due to heating process. The effects of adding sodium acetate in dyeing bath on dyed fabrics were shown higher K/S values, and the $L^*$ values were lower than those without sodium acetate according to heating time increase. The result show sodium acetate had a promoting effect on the color developing to the fabrics by heating process, it was very effective.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.12
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• pp.1815-1820
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• 2008

The aim of this study was to extract chicken leg bone, which is a by-product of industrial poultry processing, using different heating temperatures (80, 90 and $100^{\circ}C$) and durations (5, 10 and 15 min). The pH value, soluble protein content, peptide content and antioxidative properties, including superoxide anion scavenging ability, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging ability, reducing capacity and inhibitory activity of linoleic acid peroxidation, were measured. The results showed no significant differences (p>0.05) in pH value among all treatments. Decreased soluble protein content and peptide content were observed in chicken leg bone extract obtained under higher heating temperatures (90 or $100^{\circ}C$) and longer heating durations (10 or 15 min). In antioxidative properties, the extracts which were heated at 90 or $100^{\circ}C$ for 15 min exhibited significantly higher superoxide anion scavenging ability, DPPH free radical scavenging ability, reducing capacity and inhibitory activity of linoleic acid peroxidation (p<0.05).