• Journal of Advanced Marine Engineering and Technology
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• 제25권3호
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• pp.588-594
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• 2001

The aim of this paper is to develop the low temperature vacuum dryer, with low initial investments and operating costs, easy operating method and trouble-free operation Usally operations just below atmospheric pressure, as with direct dryers, but some are built for vacuum operation with pressure as low 50 mmHg abs. The lowers the boiling point to $39^{\circ}C$ The experimental data of quantitative analysis for using practically were obtained by the constant drying rate period and reducing drying rate period according to the temperature of hot water which is the experimental parameters of present experiment. As the results, it took about 20 hours for material to reach about 18% of the final moisture content is order to store products for a long time about 450% of the early moisture content at the beginning of drying and maximum drying rate comes to about 0.30 kg/m2hr at about 350% of the moisture content.

• 한국결정성장학회지
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• 제17권1호
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• pp.18-22
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• 2007

Carbon nanofilaments were deposited on silicon oxide substrate by thermal chemical vapor deposition method. We used $Fe(CO)_5$ as the catalyst for the carbon nanofilaments formation. Around $800^{\circ}C$ substrate temperature, the formation density of carbon nanofilaments could be enhanced by the vacuum sublimation technique of $Fe(CO)_5$, compared with the conventional spin coating technique. Finally, we could achieve the low temperature, as low as $350^{\circ}C$, formation of carbon nanofilaments using the sublimated Fe-complex nanograins with thermal chemical vapor deposition. Detailed morphologies and characteristics of the carbon nanofilaments were investigated. Based on these results, the role of the vacuum sublimation technique for the low temperature deposition of carbon nanofilaments was discussed.

• Journal of Advanced Marine Engineering and Technology
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• 제27권2호
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• pp.280-288
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• 2003

We need refrigeration system which can maintain the freshness of agricultural products, because of being distance from a tiller to a consumer. Vacuum Pre-cooling system has an advantage in quality maintenance through vapid cooling down by using latent heat of evaporation of stored products. A number or thawing methods in current use have also several disadvantages in thawing time. discoloration mass loss caused by drying, capital costs and running cost. These damages are, it is claimed, either eliminated or improved by the vacuum thawing system. An experimental study on the pre-cooling for the bean sprouts and cabbage, and thawing for hairtail and croaker by the low temperature vacuum system were carried out. The cabbage cooling time with this Pre-cooling vacuum system took about 60 minutes to reach from $23.2^{circ}C to 4.5^{\circ}C$ at 5 mmHg abs. ($6.66\times10^{-4}$ MPa). The croaker thawing time with this low temperature vacuum thawing system took about 170 minutes to reach from $-10.3^{circ}C to -0.8^{\circ}C$ at 20 mmHg abs ($2.67\tiems10^{-3}$MPa). The vacuum Pre-cooling and thawing system have merits compared with present systems in their short intervals to cool down and to thaw without any quality losses.

• Applied Science and Convergence Technology
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• 제25권3호
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• pp.47-50
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• 2016

Low temperature test for half-wave resonator (HWR) cryomodule is performed at the superfluid helium temperature of 2 K. The effective temperature is defined for non-uniform temperature distribution. Helium leak detection techniques are introduced for cryogenic system. Experimental set up is shown to make the low temperature test for the HWR cryomodule. The cooldown procedure of the HWR cryomodule is shown from room temperature to 2 K. The cryomodules is precooled with liquid nitrogen and then liquid helium is supplied to the helium reservoirs and cavities. The pressure of cavity and chamber are monitored as a function of time. The vacuum pressure of the cryomodule is not increased at 2 K, which shows leak-tight in the superfluid helium environment. Static heat load is also measured for the cryomodule at 2.5 K.

• 한국마린엔지니어링학회:학술대회논문집
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• 한국마린엔지니어링학회 2001년도 추계학술대회 논문집(Proceeding of the KOSME 2001 Autumn Annual Meeting)
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• pp.45-49
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• 2001

To maintain the freshness of produce, because of stand away between produced and consumer, we need refrigeration system that can supply to consumer at cold chain as soon as gathering. General refrigeration system consist of refrigeration chamber or low temperature store. But the vacuum technology can rapidly refrigeration without refrigerator. This precool system possible to get low precooled temperature, suitable for the fishes, the meat, the vegetables, the fruit etc. Especially get advantage that quality maintain through rapid refrigeration of ferment directly generate heat. Vacuum precool system's principle is that water saturated temperature reduce according to pressure is get to vacuum area, so product temperature reduce as water evaporation at product. In vacuum suction, unit, on early experiment period run the rotary type vacuum pump at purpose pressure, then maintain pressure by water-diven ejector. As the results, cabbage took about 60 minutes to reach from $23.2^{\circ}C$ to $4.5^{\circ}C$at 5mgHg abs.

• 동력기계공학회지
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• 제15권3호
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• pp.46-51
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• 2011

Low temperature vacuum drying technique, whose drying time and quantity of exhausting energy is about 25~30% of hot air drying, is very excellent in the drying efficiency. This paper is made out in the aspects of heat engineering with the object of developing Korean drying machine which can dry once a large quantity of objects to be dried in the state of low temperature and vacuum. As the results, it took about 17 hours(3~4 days in case of hot air drying) for material to reach about 18% of the final moisture content in order to store products for a long time, from about 78~80% of the early moisture content at the beginning of drying, and maximum drying rate comes to about 0.35 kg/m2hr at about 400% of the moisture content.

• 동력기계공학회지
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• 제5권1호
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• pp.44-49
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• 2001

Low temperature vacuum drying technique shows very excellent energy efficiency and prominent drying performances compared with the conventional hot air drying technique. This study was focused on the thermal characteristics of the low temperature vacuum drying technique. From the results of this study, it was confirmed that the time consumption for drying with the new drying technique could be shortened to about 1/3 of the time consumption with the conventional hot air drying technique under the same drying conditions for wet products. Also, the maximum drying rate with the new drying technique reached to about $0.35kg/m^2h$ at about 400% of moisture content.

• 동력기계공학회지
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• 제14권4호
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• pp.23-28
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• 2010

Of the roughly four million known substances, about 60,000 are processed and sold ; many of these must be dried. Many materials are processed in the liquid state - ideal for mixing and reacting - but most products are needed or wanted as dry, or relatively dry, solids. Usually operation is just below atmospheric pressure, as with direct dryers, but some are built for vacuum operation with pressures as low as 26.66kPa abs.. In spite of the global-class aquiculture agriculture and fisheries technology of our country, the processing technologies are lags behind the other nations relatively. These problems are considered to be caused directly by the lack of drying technologies. This paper is concerned to the experimental results of drying heat transfer characteristics for the green energy type vacuum dryer for the high quality agriculture and fisheries production.

• Journal of Advanced Marine Engineering and Technology
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• 제24권4호
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• pp.427-434
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• 2000

In tradition, there have been two kinds of drying methods, which are sun drying and artificial drying. The sun drying method which has been adopted traditionally has been replaced by the hot-air drying method which is one of the most general methods of artificial drying, with its simple drying system, low initial cost of drying plant, and easy operating method. But the hot-air drying method has some defects; (1) much energy loss happens due to the discharge of hot air during the drying process, (2) control of drying rate is not easy on account of changing relative humidity of inlet air for uniform hot air temperature, (3) high temperature of foods in drying process brings about the production of low-grade drying products. Vacuum drying takes advantage of energy saving and mass production because it reduces the drying time by increasing the drying rate under low temperature condition. The aim of this paper is to develop the low temperature vacum dryer, with low initial investments and operating costs, easy operating method and trouble-free operation.

• 진공이야기
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• 제3권4호
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• pp.14-18
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• 2016

본 원고에서는 2010년대 중반 현재 초고진공 환경에서 작동 가능한 저온 주사터널 현미경의 세계적 흐름을 정리 및 소개를 한다. 벡터형 초전도 자석을 장착한, 저진동 초고진공용 희석식 냉동기의 개발에 힘입어 수십 밀리 켈빈 이하의 온도 대 및 10 테슬라의 고자기장하의 실험 조건을 가지는 밀리 켈빈 주사터널 현미경이 세계 선도 그룹에서 속속 구축이 완료되고 있다. 또한 2000년대 중반 이후 본격적으로 시작된 1 켈빈 이하 고자기장 냉동기를 이용한 저온 주사 터널 현미경의 응용 범위 역시 넓어지고 있다. 튜닝 포크를 이용한 저온 원자 힘 현미경 및 저온 광자 주사터널 현미경을 이용한 연구도 활발히 진행되고 있다. 이러한 논의를 바탕으로 2020년대에 본격 출현할 초고진공 저온 주사터널 현미경의 흐름을 예측해 보겠다.