• Analytical Science and Technology
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• v.31 no.1
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• pp.7-13
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• 2018

In this study, we measured the time-resolved optically stimulated luminescence (TR-OSL) of Paleolithic paleosol quartz and evaluated its lifetime. Considering the lifetime dependence on the preheating applied after irradiation, the radiation exposure, and the optical pulse stimulation, we found that the optimum measurement condition for determining the lifetime of paleosol quartz was the optical pulse stimulation at a dwelling time of $250{\mu}s$, pulse width of $10{\mu}s$, and sweep number of 100,000, without preheating after 100 Gy of irradiation. Based on the dependence of the lifetime on the reading temperature, the thermal quenching activation energy ${\Delta}E$ and thermal assistance activation energy $E_a$ were evaluated as $0.60{\pm}0.14eV$ and $0.053{\pm}0.029eV$, respectively. These values were in good agreement with those reported in the literature. Therefore, we concluded that the resulting kinetic parameters for paleosol quartz are quite reliable.

• Applied Biological Chemistry
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• v.35 no.2
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• pp.69-75
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• 1992

Viscosity changes of acidified milk at the various pH $ranges(5.2{\sim}4.2)$was measured as a function of temperature. The rate and extent of acid-induced coagulation of milk protein were monitored by turbidity changes as a function of temperature, preheating and salt. Relative viscosities of acidified milk were also measured. The coagulation of casein occurred in a specific pH range and was accompanied by a sharp increase in viscosity at pH of $5.0{\sim}5.2$, depending on the heating temperatures. Onset pH of coagulation and maximum coagulation rate were enhanced by increasing temperatures and preheating process and reduced by addition of salt. Relative viscosity of acidified milk was reversed at the same conditions, reflecting the size of casein coagulum formed was related to the coagulation rate.

• Journal of Convergence for Information Technology
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• v.10 no.2
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• pp.82-88
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• 2020

The purpose of this study is to obtain basic data on the optimization of firing process conditions for enamel coating in chemical heat exchanger. The method of increasing the firing temperature in order to apply enamel coating to shell & tube type heat exchanger was examined. The temperature distribution of the heat exchanger in the firing kiln was numerically calculated using a commercial CFD program. The structural safety of the heat exchanger was confirmed by thermal stress analysis using the FSI method. Numerical analysis and experimental results show that there is a problem of safety due to temperature difference when the heat exchanger at room temperature is directly put into a firing kiln at 860℃. Therefore, a preheating process is need to reduce the temperature difference. As in Case2 with fewer firing steps, the first stage preheating temperature of 445℃and the second stage firing temperature of 860 ℃are considered to be most suitable.

• KIEAE Journal
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• v.6 no.2
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• pp.43-50
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• 2006

A Double Facade System(DFS) is well known as an innovative solution of ecological facade in the west european countries. There are more than 200 various realized DFS in Germany. At the same time, the korean engineers have researched to find out the physical advantages of DFS in the moderate korean climate, which has a very humid summer with high temperature and a dry winter with low temperature. For example, the monthly mean temperature in Korea comes up to 28K, while that in Germany comes up to only 19K. That is, why a other solution of DFS is needed in Korea. This study has experimented the physical performance of the natural ventilation in the heating period. The preheating function of the cold air by DFS can improve no doubt the performance of the natural ventilation at the cold season as well as spring and autumn. The physical difference between single and double facade on natural ventilation has been tested at the newly constructed laboratory, which can turn $360^{\circ}$ to confirm the characteristic of a facade with the various directions. The results show the natural ventilation of the DFS has definitely much more comfortable than that of the single facade system. The air velocity of the inflow as well as the air temperature in the DFS provide a more stable condition than in the SFS. The theoretical limit(air velocity max 0.2m/s, air temperature min. $18^{\circ}C$, temperature difference between 100mm and 1700mm height max. 3K) on the indoor comfortableness doesn't go over in the DFS. On the other hand, the SFS showed an unstable condition with an excess of comfortableness limit on air velocity as well as temperature. In view of the researching results so far achieved, the research came to a conclusion, that the DFS can provide a more comfortable indoor condition by the preheating in the heating period than a SFS, and the period of natural ventilation in winter time could be definitely increased at the DFS.

• Membrane Journal
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• v.15 no.1
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• pp.15-21
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• 2005

The integrally skinned asymmetric PAN ultrafiltration membranes were annealed for reducing the pore size. The effect of the chemical structure of two PAN polymers (homo- and copolymer) on annealing was investigated. The annealing of PAN polymer was strongly affected by the chemical structure of the polymer. In other words, the annealing effect of the copolymer was much larger than that of the homopolymer due to its less rigid structure of the main chain. Before annealing, the membranes were usually preheated in water in terms of the complete removal of remained solvents in the membranes. The annealing effect was bigger when no preheating. However, the preheating of the membrane before annealing at high temperatures leads to an increase in the pore size of membranes. The surface of the membranes was slightly negative and the salt rejection of PAN nanofiltration membrane was in the following order: R(Na₂SO₄) > R(NaCl) > R(MgSO₄) > R(CaCl₂). This salt rejection behavior could be explained by the Donnan equilibrium and the electroneutrality.

• Journal of the Korean Society of Food Culture
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• v.15 no.2
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• pp.95-100
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• 2000

This study was attempt to improve the quality of rapid- and low salt-fermented liquefaction of sardine (Sardinops melanoslicta). Effect of pretreatment methods such as water adding, heating, and intermittent NaCl adding on fermented liquefaction of chopped whole sardine were investigated. The divisions of the experimental samples by pretreatment methods were as follows; Sample A (water adding and heating): chopped whole sardine adding 20% water and then adding 3 and 5% NaCl consecutively at the intervals of 3 and 6 hrs during heating for 9 hrs at $50^{\circ}C$ and then fermented at $33^{\circ}C$ for 90 days. Sample B (preheating): chopped whole sardine with 8% NaCl and heating at $50^{\circ}C$ for 9 hrs and then fermented at $33^{\circ}C$ for 90 days. Sample C (control): neither pretreatment methods of water adding nor preheating on chopped whole sardine with 13% NaCl and then fermented at $33^{\circ}C$ for 90 days. Comparison of the appropriate fermentation period, yield of hydrolysate, chemical composition of fermented liquefied products were carried out. The highest content of amino nitrogen appeared at 60 days in the sample A, 75 days in the sample B, and 90 days in the sample C during the fermentation period. The appropriate fermentation period of the sample A was shorten 15 days than the sample B and 30 days than the sample C in the processing of sardine. The product A was lower NaCl (8.5%) and lower histamine content (25mg/100g) than the sample B and C. Possibly, three kinds of pretreatment methods such as water adding, heating, and intermittent NaCl adding, might be recommend as the processing of rapid- and low salt-fermented liquefaction product of chopped whole sardine.

• Korean Journal of Agricultural Science
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• v.7 no.2
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• pp.103-108
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• 1980

In order to elucidate the source of bacterial contamination during processing U. H. T. milk and to ensure its hygienic control, bacterial numbers were determined each step of the processes on the milks, water, tanks and pipe lines, and environments. The results obtained were as follows. 1. The viable numbers of mesophilic bacteria were $1.2{\sim}1.9{\times}10^7/ml$ of milk in the storage tank and in pipe line connected to the preheater. These were decreased to $7.0{\times}10cells{\sim}3.4{\times}10^2cells/ml$ after preheating and homogenization, and to $1.0{\times}10cells/ml$ after sterilization, then increased up to $1.2{\times}10^2cells/ml$ after packing. 2. The numbers of thermophilic bacteria were $5.0{\times}10cells{\sim}1.0{\times}10^2cells/ml$ of milk before preheating ; $3.0{\sim}5.0{\times}10cells/ml$ after homogenization ; none in the sterilizer and surge tank ; and $1.0{\sim}8.0{\times}10cells/ml$ after packing. 3. The levels of psychrophilic bacteria were $1.0{\sim}3.7{\times}10^6cells/ml$ of milk before preheating ; $1.0{\sim}4.0{\times}10cells/ml$ after homogenization ; $1.0{\times}10cells/ml$ after sterilization ; and $2.0{\times}10cells{\sim}2.5{\times}10^2cells/ml$ after packing. 4. No coliform bacteria were detected after sterilization, while the level before preheating was $2.1{\times}10^4cells{\sim}6.5{\times}10^5cells/ml$ of milk. 5. The level of mesophiles was $3.0{\times}10cells{\sim}7.4{\times}10^2cells$ in the environmental air, water supply, and unfilled packs and bottles ; that of thermophiles $1.0{\sim}3.0{\times}10cells$ in the air and water ; that of psychrophiles $1.0{\times}10cells{\sim}1.0{\times}10^2cells$ in the air, water, packs and bottles ; however no coliform was detected.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1219-1225
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• 2005

This study was carried out to investigate the effects of preheating temperature on the properties of the Korean traditional pepper pickle. In experimental groups, the pepper was heated in the warm water at 40, 60, 80$^{\circ}C$ for 10 minutes while the control group was not heated. The contents of chlorophyll and vitamin C in treated pepper were evaluated. The contents of chlorophyll were 30.96$\∼$31.13 mg$\%$ at the initial stage of 0 day and 0.76$\∼$2.34 mg$\%$ for 60 days of storage. The vitamin C contents were increased until storage 6 days and then were decreased. Pickles treated at 60$^{\circ}C$ showed the highest score on hardness after 60 days of storage followed by 40$^{\circ}C$>no-heat treatment (NH)>80$^{\circ}C$. The yellowness on the surface of brined pepper peels was increased with preheating temperature increased. Activities of pectinesterase were the highest at 60$^{\circ}C$ followed by 40$^{\circ}C$>80$^{\circ}C$>NH treated. Activities of polygalacturonase were lower than that of NH group.

• 한국연소학회:학술대회논문집
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• 2003.05a
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• pp.215-222
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• 2003

Mild combustion or Flameless oxidation(FLOX) have been considered as one of the most prospective clean-combustion technologies to meet both the targets of high process efficiency and low pollutant emissions. A mild combustor with high air preheating and strong internal exhaust gas recirculation is characterized by relatively low flame temperature, low NOx emissions, no visible flame and no sound. In this study, the Steady Flamelet Approach has been applied to numerically analyze the combustion processes and NOx formation in the mild combustor. The detailed discussion has been made for the basic characteristics of mild combustor, numerical results and limitation of the present combustion modeling.

• Journal of Institute of Control, Robotics and Systems
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• v.9 no.10
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• pp.768-773
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• 2003

Injection molding has been widely used for the mass production of a plastic product. With the development of the relative technique, various injection molding techniques have been developed and we could get more precise plastic product. The temperature of a melting resin is an important factor in the injection molding and this temperature has direct influence on the quality of a plastic product. In the present injection molding machine, the deriation of a temperature controlled by PID control method is within 2$^{\circ}C$ in the injection molding machine but PID control method takes too much time to stabilize after preheating and its overshoot is so big. We applied fuzzy control to alleriate the problem. In this research, we experimented the fuzzy temperature control with the usage of PC based PLC.