• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2017년도 춘계 학술논문 발표대회
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• pp.224-225
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• 2017

Ultra-high-strength concrete exposed to high temperature is likely to cause spalling. Spalling is caused by the vapor pressure of the concrete, and the vapor pressure may be different depending on the heating conditions of the concrete. Therefore, in this study, a ring-type restrained specimen was fabricated using ultra-high-strength concrete and the vapor pressure generated in the concrete by heating condition(rapid and slow heating) was evaluated.

• 동아시아식생활학회지
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• 제23권2호
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• pp.203-210
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• 2013

In this study, cod bone were used as the main ingredient of a stock that can be eaten with Korean dried noodles. The stock was produced with heating for 30, 40, 50, 60, or 70 minutes using high-pressure extraction methods. Moisture content, chromaticity, pH, sugar content, salinity, mineral contents, quantitative analysis, and overall acceptance were studied to determine the optimal heating time. In our result, S1 the showed highest water contents 98.10%, while S5 showed the lowest moisture content (97.47%). There were no significant difference in pH between samples, while salinity and sugar content increased with increases in heating time. In terms of mineral contents, sodium and potassium showed proportional difference with increases in heating time, however, magnesium, calcium, and iron did not change. The results from a quantitative analysis test showed that transparency, fishy smell, delicate flavor, savory flavor, salt taste, and umami taste became stronger with increases in heating time increase. From the above results, the overall taste of the stock increases with increases in high-pressure heating time. Specifically, S4 high-pressure heating scored the highest on appearance, flavor, taste, after-taste, and overall acceptance. Thus, 60 minutes of high-pressure heating time is most desirable when producing stock with cod bones as a main ingredient.

• 대한기계학회:학술대회논문집
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• 대한기계학회 2001년도 춘계학술대회논문집D
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• pp.266-271
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• 2001

In this study, the performance of the simultaneous heating & cooling water making system using R134a was investigated by simulation. The most important effect upon heating COP was intermediate pressure depending on input water temperature. With the input water temperature of $10^{\circ}C\;and\;20^{\circ}C$, optimum intermediate pressure were 923 and 1040kPa, respectively. At that optimum intermediate pressure, the maximum heating COP of the system operated between $0^{\circ}C$ evaporating temperature and $70^{\circ}C$ condensing temperature were 4.15 and 3.83. With installation of the subcoolers in high or low pressure section, the system COP was increased by reducing the refrigerant mass flow rate. Under the optimum pressure and $10^{\circ}C$ input water temperature, it was found that heating COP was maximized when the low-subcooler and high-subcooler capacity rate were taken by 14% and 13%, respectively.

• Computers and Concrete
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• 제8권4호
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• pp.425-443
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• 2011

Most previous studies have generally overlooked the contribution of thermal stresses generated within the concrete mass when subjected to microwave heating and reported on pore-pressure as being the dominant cause of surface spalling. Also, the variation in electromagnetic properties of concrete and its effects on the microwave heating process have not been studied in detail. In this paper, finite element modeling is used to examine the simultaneous development of compressive thermal stresses and pore-pressure arising from the microwave heating of concrete. A modified Lambert's Law formulation is proposed to estimate the microwave power dissipation in the concrete mass. Moreover, the effects of frequency and concrete water content on the concrete heating rate and pattern are investigated. Results show high compressive stresses being generated especially in concrete with a high water content when heated by microwaves of higher frequencies. The results also reveal that the water content of concrete plays a crucial role in the microwave heating process.

• 한국조리학회지
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• 제14권3호
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• pp.210-222
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• 2008

This study showed that the brown stock, which is the base of demi-glace sauce, extracted by using a high pressure heating extractor is more advantageous than that extracted by the traditional extraction method for the mass production. We compared the former with the latter in terms of minerals and free amino acids. The results of this study are summarized as follows. When mineral contents were compared, the brown stock extracted by high.pressure heating extraction showed the tendency of increase in mineral contents in proportion to heating temperature and heating time, but, from extraction temperature of 140$^{\circ}C$, the contents of K, Mg, Na and P decreased with the increase of extraction time. In addition, mineral contents in the brown stock extracted by high-pressure heating extraction were generally lower than those in brown stock extracted by the traditional extraction method. This result was produced probably because materials were added repeatedly in the traditional method. Amino acids contents in brown stock according to the extraction methods were also examined. They increased with the increase in the number of extractions in the brown stock extracted by the traditional method, and those in the brown stock extracted using a high pressure heating extractor increased with the increase in heating temperature and extraction time. The results of this study are expected to be useful as a practical material for the mass production of brown stock products.

• 에너지공학
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• 제26권3호
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• pp.90-96
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• 2017

지역난방 열수송관을 통해 중온수를 공급할 때 고압의 중온수로부터 열사용자 설비(지역난방 열교환기)를 보호하고 온도조절을 원활히 하고 유체의 원거리 공급을 위해 차압유량조절밸브를 통해 압력을 조절하거나 압력을 감소시키고 있다. 하지만, 고압 유체 사용에 따라 압력조절밸브에서 캐비테이션이 발생하여 잦은 고장 및 오작동을 유발하여 많은 문제가 발생하고 있으며, 사업자 및 사용자 모두에게 에너지 손실 및 민원 유발 등의 원인이 되고 있다. 이러한 문제를 해결하기 위해 연구 중인 1차측 차압유량조절밸브를 수력터빈으로 대체하여 차압에너지를 전기에너지로 변환하고, 전기를 2차측 펌프의 동력으로 활용하는 에너지 절감기술을 소개하고자 한다.

• 한국축산식품학회지
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• 제28권4호
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• pp.415-421
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• 2008

This study evaluated the effects of thermal processing combined with high pressure on the properties of cooked pork. Pressurization followed by heating (PFH), heating followed by pressurization (HFP) and heating under pressurization (HUP) treatments were compared to a heated only control. Cooked meat without simultaneous pressurization showed little or no decrease in water binding properties relative to the control, regardless of the sequence of pressurization and heating. However, HUP treated pork had significantly higher water binding properties than the control (p<0.05). The pH values of all treatments were not significantly different with the exception of HUP at 300 MPa. The HUP treated pork showed the best tenderizing effects among all the treatments tested and the effect was more significant at increased pressure levels (p<0.05). In addition, increasing pressure levels significantly increased the L-values of pork (p<0.05). PFH and HFP treated pork had significantly lower a-values (p<0.05), while no significant differences were observed in HUP. HUP treated pork had the lowest b-values at 100 MPa. however, the differences were not significant at increasing pressure levels. These results indicate that heating under pressure is the best cooking condition for improving the quality characteristics of pork without adversely affecting its appearance.

• 한국조리학회지
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• 제14권3호
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• pp.196-209
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• 2008

This study was conducted to mass-produce brown stock optimized by using a high-pressure heating extractor and to use brown stock as a material for developing various products. For these purposes, we attempted to produce standardized brown stock by extracting brown stock using a high-pressure heating extractor and compared it with brown stock extracted by the traditional method in terms of general elements and mechanical and sensory characteristics. With regard to how to prepare optimal brown stock, the best brown stock was that extracted seven times repeatedly by the traditional method, but the method had a large economic loss in terms of material consumption and took a long time in extraction. Thus, considering time and labor, it was concluded that extraction at 120$^{\circ}C$ for 15 hours using a high-pressure heating extractor is the optimal extraction condition in terms of economic efficiency and quality. The results of this study are expected to be useful as a practical material for making brown stock production process more convenient, applying cooks' traditional cooking techniques to mass production, maintaining standardized superior quality and taste, and improving shelf life.

• Food Science and Biotechnology
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• 제16권2호
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• pp.255-259
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• 2007

The effects of temperature heating-up rate and pressure building-up phase on the inactivation of Listeria innocua ATCC 33090 were evaluated in buffered peptone water. The number of L. innocua was reduced by 5.57 and 6.52 log CFU/mL during the nonisothermal treatment (the come-up time followed by isothermal process) and the isothermal treatment, respectively, at $60^{\circ}C$. When compared to the isothermal treatment (0.76$33.2^{\circ}C/min$ of temperature heating-rate. The effect of the combined high pressure and thermal processing on the inactivation of L. innocua increased with increasing pressure and temperature. At all temperature levels from 40 to $60^{\circ}C$ under 700 MPa, L. innocua was not detected by enrichment culture (>7 log reduction).

• 한국세라믹학회지
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• 제32권7호
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• pp.817-824
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• 1995

TiB2 was simultaneously synthesized and densified with concurrent self-propagating high-temperature synthesis and direct contact-heating by electrcial power input and pressure. Density of TiB2 synthesized by self-propagating high-temperature synthesis and consolidated simultaneously by direct contact-heating and pressure was maximum 80% of the theoretical density (4.52g/㎤). Temperature profile was analyzed by solving heat balance equation with numerical method (FTCS method). The temperature of the sample was sufficiently raised to that temperature sufficient to be densified. It was ascertained that the density of the SHS synthesized TiB2 is exponentially proportinal to the input thermal energy per mass.