• Asian Pacific Journal of Cancer Prevention
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• v.17 no.8
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• pp.4183-4184
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• 2016

• Journal of Biosystems Engineering
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• v.15 no.3
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• pp.230-243
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• 1990

This study was conducted to investigate the possibility of application of an infrared drying to drying process for red pepper. The performance of seramic heaters and the variation of temperature and moisture content of red pepper were analyzed during an infrared drying of red peppers. Also, the quality of dried red pepper was analyzed. The following results were obtained from this study. 1. The surface temperature of infrared heaters and the rising time required for steady state were mainly affected by electrical power consumed. 2. The heat energy required for heating red pepper was proposed to be calculated by the equation in terms of enthalpy of air and net heat flux by infrared heater in a drying chamber. The statistical model for net heat flux was developed. 3. The performance of the infrared heater used for heating red pepper was much affected by the distance of radiation, and the difference of temperatures appeared between the radiated surface and the inside of red pepper. 4. Electrical capacity of the infrared heater had a significant effect on the heating of red pepper. However, the effect of shape of heater on heating was not significant. 5. The variation of temperature of red pepper largely appeared in the range of 30 to 60% (db) in moisture content. The temperature of red pepper was almost constant at low moisture content. 6. The temperature of red pepper and heating time had significant effects on the quality for radiant heating. 7. When the electrical capacity of infrared heater and the distance of radiation are carefully designed in a dryer with the insulated drying chamber, infrared drying might be very effective in red pepper drying.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2003.05b
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• pp.8-11
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• 2003

We propose that when combustible burn with contain carbon, introduce fire detector with sensor of private-use detectable light energy as infrared and ultraviolet in energy of electromagnetic-wave type radiate from flame, method for correct discrimination to resemble fire produce false alarm of detector such as sun light, hot object radiation, are welding. This research using infrared sensor is pyroelectric infrared sensor based black body radiation theory. Ultraviolet sensor is uv Tron using gas multiplication effect to current discharge and photoelectric effect of metal. To have high sensibility and to gain proper output voltage, it has high responsive performance. This research introduced UV/IR compound type flame detector and proposed method of false alarm reduced to resemble fire. The result propres the prevention and extinction of fire technique degree, certificated operation of detector.

• Korean Journal of Optics and Photonics
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• v.29 no.2
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• pp.70-76
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• 2018

Comparison calibration equipment for infrared-radiation thermometers below $0^{\circ}C$ has been established, using a TRT2 (transfer radiation thermometer 2, HEITRONICS) as a transfer standard and an ME30 (Model: ME30, HEITRONICS) as a variabletemperature blackbody. The TRT2 was calibrated using three fixed points (Ice ($0.01^{\circ}C$), In ($156.5985^{\circ}C$), and Sn ($231.928^{\circ}C$)) and the Planckian Sakuma-Hattori equation, and including the interpolation and extrapolation errors at $-50^{\circ}C$ in the uncertainty. The pneumatic lid is installed upon opening of the ME30 and is opened for only 30 seconds for measuring the radiation temperature, which prevents formation of ice in the ME30 and also reduces the calibration time to half. The farther away from the $0{\sim}232^{\circ}C$ region, the larger the uncertainty of the comparison calibration equipment becomes. The expanded uncertainty of the comparison calibration equipment was estimated as 0.26 K at $-20^{\circ}C$.

• Preventive Nutrition and Food Science
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• v.13 no.4
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• pp.313-320
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• 2008

Efficiency of a far-infrared radiation (FIR) dryer for drying of citrus by-products (CBPs) was evaluated through their antioxidant activities. The CBPs dried through FIR were enzymatically digested by six carbohydrases (AMG, Celluclast, Pectinase, Termamyl, Ultraflo and Viscozyme) to prepare digests for evaluation of the activities. The total polyphenolic and total flavonoid contents of the digests were determined by colorimetric assays. The AMG digest was selected for the further experiments. The antioxidant potential of the digests were evaluated by DPPH, superoxide, hydroxyl and alkyl radical scavenging activities, $H_2O_2$ scavenging activity, metal chelating, lipid peroxidation inhibition and the reduction of DNA damage. The AMG digest from CBPs dried through FIR at $50^{\circ}C$ showed strong antioxidant activities in DPPH, superoxide, hydrogen peroxide, alkyl and metal chelating assays while all the digests showed strong lipid peroxidation activities. Further, enzymatic digests showed remarkable inhibitory activities against $H_2O_2$-induced DNA damage. Hence, the data obtained using different in vitro models clearly established the antioxidant potential of enzymatic digests from CBPs dried through FIR. Furthermore, they can be used as a source of natural antioxidants; hence, far-infrared radiation drying is a viable method for transforming wet CBPs into a dried form without destroying the bioactive components.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.22 no.5
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• pp.93-97
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• 2022

Infrared scenes usually contain also spectral information which cannot be resolved using normal single-band infrared cameras. Multispectral infrared imaging cameras give access to the comprehensive information contained within infrared scenes. A Dual-band infrared Camera, a type of multispectral infrared imaging cameras, has the advantage of simple system. A Dual-band Infrared Camera gives access to the spectral information as wells as the temperature information within infrared scenes. Multispectral imaging generally increases the detection and identification performance of a Dual-band Infrared Camera. This paper describes a design of an infrared Camera using a Dual-band Infrared Detector to simultaneously receive infrared radiation from the medium-wave infrared/long-wave infrared(MWIR/LWIR) bands.

• Journal of the Korean Solar Energy Society
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• v.26 no.4
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• pp.109-118
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• 2006

The tree is regarded as an sustainable architectural outdoor design element which reduce urban heat island effect by its solar shading and evapotranspiration. This study carried out field observations of measuring thermal environment of selected tree and its ambience to determine passive cooling effects. Results from the field observations are as below; Tree-shading effect to the thermal environment can not be properly evaluated by merely measuring air temperature differences between tree-shaded space and unshaded space for the maximum temperature difference is less than $1.5^{\circ}C$. The differences of longwave radiation and shortwave radiation between tree-shaded space and unshaded space are measured. Shortwave radiation is considered as a main thermal comfort determining factor for the difference of the shortwave radiation is much bigger than that of longwave radiation. By thermal infrared image analysis, the surface temperature of the tree under strong solar radiation is measured same as ambient air temperature. By which the evapotranspiration is considered to retard tree surface temperature raising effectively.

• Korean journal of food and cookery science
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• v.27 no.1
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• pp.75-84
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• 2011

The aim of this study was to develop a convenient brown sauce product with long shelf life that has similar taste and quality characteristics with sauce used in restaurants. Response surface analysis was carried out to optimize brown sauce. Extracted brown sauce powder was subjected to hot air drying, infrared drying, freeze drying, and spray drying to determine the appropriate drying method for brown sauce manufacturing. The optimum extraction conditions were set by superimposing and reading each reaction surface that satisfied all of the sensory characteristics such as color, smell, taste, concentration, and overall preference level in order to set the optimum conditions for brown sauce production. The optimum extraction conditions for brown sauce were determined to be heating time 30 min, gelatin addition quantity 9.00%, and tomato paste addition quantity 11.25%. Reliability test showed a similar value to the predicted scope when compared to the experimental value obtained under the same conditions as the predicted value according to RSM (response surface methodology), enabling verification of the derived regression formula. Product powder of ideal brown sauce by heating, infrared radiation, freezing, and spray drying and investigate result for functional tests of color, flavor, taste, viscosity, overall acceptability and show highly acceptability on powder by infrared rays and freeze-drying methods. Especially, infrared radiation method resulted in favorable color and flavor values while freeze-drying method produced good taste and viscosity values and high overall acceptability. Therefore, infrared radiation drying method and freeze-drying method to product powder.

• Journal of Sensor Science and Technology
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• v.15 no.3
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• pp.179-185
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• 2006

We have developed a noncontact temperature sensor using a silver halides infrared optical fiber. An infrared radiation from a heat source is transferred by a silver halides infrared optical fiber and measured by infrared sensors such as a thermopile and a thermal optical power-meter. The relationships between the temperature of a heat source and the output voltage of the thermopile and the optical power of a thermal optical power-meter are determined. The measurable temperature range using a thermopile and a thermal optical power-meter are from 100 to $750^{\circ}C$ and from 30 to $750^{\circ}C$ respectively. It is expected that a noncontact temperature sensor using infrared optical fiber can be developed for medical and industrial usages based on the results of this study.

• Journal of the Korean Solar Energy Society
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• v.24 no.1
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• pp.21-27
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• 2004

Near Infrared Ray (NIR) are primarily of interest to the high energy physicist. It is the intermediate portion of the spectrum, which extends from approximately 0.8 to 1.5 ${\mu}m$ and include a portion of the all of infrared, that is thermal radiation and is pertinent to heat transfer. It is important to study that temperature distribution of the drying materials by surface encompasses a range of NIR wave lengths. This study is to investigate the characteristics of NIR dryer by experimental results. it was made a comparison with various textiles, velocity ratio and distance of lamp and textiles. In case of spongy type textile the drying performance is the superior of all. The 0.15m distance drying effect of improvement 30% more than 0.26m distance between lamp and textiles. As the contained water increases, the drying speed for textile can be increased.