• Journal of Power System Engineering
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• v.17 no.5
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• pp.58-63
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• 2013

In this study, the effect of deep ocean condenser inlet temperature ($T_{DOI}$), condenser inlet pressure ($P_{cond,in}$), and thermal diffusivity on system efficiency of some selected refrigerants was analyzed using HYSYS. The proposed DOTEC cycle is similar to the reheat Rankine cycle but eliminates irreversibilities by bleeding a fraction of the steam between certain stages of the turbine. The evaporator inlet mass flow rate, inlet temperature of turbine 1, turbine efficiency and inlet and outlet temperature of heat source were imposed. The working fluids considered are sorted in ascending order of their molecular weights as R717, R600a and R152a. Results indicated that a fluid with a lower boiling point temperature like R717 needs a corresponding high heat source and/or evaporator inlet pressure. Also, the response of thermal diffusivity closely follows the change in TDOI as an increase in $T_{DOI}$ increases $P_{cond,in}$ which reduces thermal diffusivity and system efficiency. Furthermore, the fluid with the nominal boiling point temperature has the highest efficiency with efficiency decreasing with an increase in TDOI.

• Korean Journal of Materials Research
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• v.8 no.8
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• pp.707-713
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• 1998

The influence of plasma carburizing process on the surface hardness of SCM415 low-alloy steel (0.15% C) was investigated under the various process conditions of gas composition. gas pressure, plasma current density. temperature and time. The effective case depth was found to depend on the amount of methan gas containing carbon. thus the deepest case depth and the uniform hardeness were obtained with the 100% methan gas. The case depth increased with the plasma current density. The effective plasma carburizing temperature of SCM415 steel was found to be higher than 85$0^{\circ}C$, and the case depth was proportional to the square root of carburizing time under the same current density. The bending fatigue strength of the plasma carburized specimen is' higher than those of as- received specimen or reheat-quenched specimen.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.21-31
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• 1986

Here is a research on hospital foodservice system, when korea traditional food of pyeon yuk and bin dae deok were used by ready-prepared foodservice system, it was estimated the preservations of microbiological quality and sensory quality. All data collection was replicated three times. The results were as following; 1. In time and temperature data, two menu items were needed internal temperature below $7^{\circ}C$ in a cooling stage, and in the case of cook/chill storage, the days were shortened within weeks, and the holding time must be possiblely minimized. Finally foods were served sanitary. 2. In view of microbiological safety, in the case of cook/chill storage as $0{\sim}4^{\circ}C$ the days must be shortened within 2 weeks and its was possible to store until 6 weeks in $-20{\sim}-23.3^{\circ}C$. So to preserve pre-cooked food longly, it was effective to freeze them quickly by using vacuum package and to reheat them by a microwave oven before serving and to serve lastly in microbiological quality. 3. Hospital ready-prepared foodservice system with food storage in plastic bags, biochemical test of C. Perfingens C. botulinum and Salmonella were not detected. 4. By using of a microwave oven, it had effects of thawing, reheating and sterilizing of chilled and frozen foods in a short time. 5. Sensory evaluations were made by a 10-member panel using five scoring tests. Because sensory of quality was lowered in the case of chilled storage, it was possible to serve foods within 2 weeks. Texture and aroma were preserved by cook/frozen system and usually there was no significance from 4 weeks until 6 weeks, but considering of the objects, it was good to store until 4 weeks in sensory quality.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.129-137
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• 1996

The purpose of this study was that to estimate the microbial and sensory quality by the method and time of holding in the step of holding of Cow's Knee Broth, Stir-Fry Pork and Cooked Cuttlefish that were provide at the industry foodservice establishment, then to suggest safer feeding by the reasonable holding method. The results are as follows: Cow's Knee Broth: holding at room temperature was shown that the number of mi- crobiology by passage of the holding time was higer than the case of holding at steam table, but it was lower after reheating it. As a result of sensory test, it was exellent to holding at steam table and to reheat after holding room temperature within four hours and six hours each. Stir-Fry Pork: as a result of microbial analysis, in the case of holding at the steam table microbes increased safer two hours, but after four and six hours they little reduced. In the case of holding at room temperature the number of microbes increased according to the passage of time. As a result of sensory analysis, its taste of room temperature holding was fine until four and six hours each. Cooked Cuttlefish: as a microbial analysis, it was shown that the amount of total plate counts of room temperature holding ten times as high as the latter after six hours. As the result of sensory analysis, the cold holding was better until six hours and the room temperature holding was fine just until two hours. As a result of food poisoning bacteria, it was negative in every test in sample against Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.34 no.1
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• pp.35-43
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• 2010

In this study, an ideal water-recirculated oxy-fuel power generation system is proposed. The results of parametric studies of the performance characteristics of the system are discussed. For a given choice of the turbine inlet temperature, the turbine, which produces power, can be either a gas or a steam turbine. For maximum efficiency, the turbine inlet temperature is selected as the level of state-of-the-art gas turbines and the reheat cycle may be adopted not only to enhance the turbine power but also to maintain dryness of the water with a turbine exhaust temperature that is as high as possible. To obtain a low condensation temperature for a high purity of $CO_2$, a relatively low pressure expansion process may be added. Finally, the performance of the water-recirculated oxy-fuel power generation system is discussed with reference to various operating parameters and system configurations. The optimal operating conditions for high performance and a high purity of $CO_2$ are proposed.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.434-439
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• 1997

The changes in thiamin content of an experimental product, 'Nuhbiani' were measured at the end of the process of simulated home prepared precook/storage/reheat system. The retention of thiamin in Nuhbiani after reheating by pan or microwave were compared. Statistical analyses indicated that there were no significant differences in thiamin contents due to the method of precooking and reheating. However, there were significant thiamin losses due to the storage period but no differences between the storage conditions. There were significant thiamin losses after 7 days of refrigeration (p < .05). The points causing significant thiamin losses in food product flow were precooking and 7 days of refrigerated storage.

• Economic and Environmental Geology
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• v.50 no.2
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• pp.159-170
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• 2017

The temporal and spatial temperature distribution of the heat storage mortar made of porous feldspar was measured and the thermal properties and electricity consumption were analyzed. For the experiment, two real size chambers (control model and test model) with hot water pipes were constructed. Two large scale models with hot water pipes were constructed. The surface temperature change of the heat storage layer was remotely monitored during the heating and cooling process using infrared thermal imaging camera and temperature sensor. The temperature increased from $20^{\circ}C$ to $30^{\circ}C$ under the heating condition. The temperature of the heat storage layer of the test model was $2.0-3.5^{\circ}C$ higher than the control model and the time to reach the target temperature was shortened. As the distance from the hot water pipe increased, the temperature gap increased from $4.0^{\circ}C$ to $4.8^{\circ}C$. The power consumed until the surface temperature of the heat storage layer reached $30^{\circ}C$ was 2.2 times that of the control model. From the heating experiment, the stepwise temperature and electricity consumption were calculated, and the electricity consumption of the heat storage layer of the test model was reduced by 66%. In the cooling experiment, the surface temperature of the heat storage layer of the test model was maintained $2^{\circ}C$ higher than that of the control model. The heat storage effect of the porous feldspar mortar was confirmed by the temperature experiment. With considering that the time to reheat the heat storage layer is extended, the energy efficiency will be increased.

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.1-6
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• 1993

The possession of microwave range, oven and oven-microwave range has been greatly increased with 88 Seoul Olympic Game as a momentum, and the possession rate was by 68%. The respondent answered the function of microwave range to be more necessary than that of oven, and the two household commodities have been mostly used to reheat and heat simply prepared frozen foods. The 35% among total respondent wished to cook the prepared frozen foods like pizza, but the 87% prefered to cook bakery. The frequencies of the use of oven were 35%, 35% for cooking premix and raw materials, and 20%, 20% for cooking half-prepared and prepared foods, respectively. The respondent of 39% was interested in premix foods as a future preference for food forms, and the respondent with interest in half-prepared food was 30%, but the preference for raw materials and prepared foods showed a trend to be decreased. The respondent of 60ft had eaten out six times week, and 50% had eaten instant and fast foods 1~3 times week. As the results of this survey, most of consumers prefer to more convenient foods. Therefore, it is expected that the function of oven and microwave range would be widely useful if various foods are improved with regards to convenience for use and preference.