• Journal of the Korea Academia-Industrial cooperation Society
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• v.7 no.4
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• pp.738-742
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• 2006

In this study we developed the electrical heating mold core by applying three different heating methods. In order to find out the optimal heating method, we observed the temperature profiles with time. We also injection-molded the parts by the heating methods and investigated the shrinkage ratio, density, surface roughness and weld-lines. The temperature rise time and cycle time showed the promising results for commercial applications(the rise time is $130^{\circ}C$/14sec, the cycle time is 55sec). By comparing with the conventional and gas flame heating method, the parts by this method were proven to have good qualities. The shrinkage ratio reduced by 5.1%, the density increase by 2.66%, the smoothness increased about 3 times, and the weld-line did not observed by naked eyes.

• International Journal of Highway Engineering
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• v.18 no.2
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• pp.29-36
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• 2016

PURPOSES: The objective of this study is to determine the milling temperature that minimizes the binder-induced damage to the aggregate; this is achieved by evaluating the temperature dependence of the viscosity of the asphalt binder, with the aim of developing an effective heating process for warm in-place recycling. METHODS : The validity of the indoor test was confirmed by conducting an internal heating test based on the on-site heating test. In addition, the adhesive power of the binder was measured at various temperatures ($30^{\circ}C$, $40^{\circ}C$, $50^{\circ}C$, $60^{\circ}C$, $70^{\circ}C$) via three types of measuring methods. RESULTS: The surface temperature spectrum of field test was slight different with that of laboratory test. But, the spectra of inner temperature between the field and the laboratory was almost similar. Also, the adhesion of the asphalt binder was measured from $30^{\circ}C$ to $70^{\circ}C$. The adhesion of the binder was significantly decreased from $60^{\circ}C$. Contrary to other temperature, the adhesion was slightly changed from $60^{\circ}C$ to $70^{\circ}C$. Also the inner temperature between two different heating methods was shown similar temperature spectra. CONCLUSIONS: The pavement heating temperature spectrum of hot in place recycling method was simulated by a laboratory test. Based on this study, the optimum temperature was $60^{\circ}C{\sim}70^{\circ}C$ for reducing aggregate damage during milling process. The susceptibility heating method developed in this study can be maintained the optimum inner temperature range.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.20 no.4
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• pp.407-411
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• 2011

The technology of line heating has evolved in various methods. Among them, fossil fuels like ethylene gas and LPG(Liquid Petroleum Gas) are widely used due to their simple utility. In the meantime, the technology implementing high frequency for line heating has also been developed continually, but its manufacturing technology or application includes lots of problems by now. One of the main characteristics of line heating using conventional technolob'Y is the quenching effect followed by heating process. On the other hand, hydrox gas which is mixed by hydrogen and oxygen is a prominent candidate for an application without above shortcomings. Especially, it is found that line heating using hydrox gas is tremendously effective taking low cost as well as low noise. In this paper, a small cell with high efficiency which can minimize installing space is developed to deal with the problem installing in narrow place. Experiments to prove the validation, efficiency and effectiveness is carried out by characterizing in the line heating of steel. It is found that the energy saving of using hydrox gas for line heating is significant and that the deviation performance is reduced by 78~89%. Furthermore, the noise is also reduced as amount of 18.3% though the heating time is not too different.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.196-205
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• 2013

This study showed the chemico-physical characteristics and sensory evaluation of beef loin and ribs with various kinds of cooking apparatus and methods like pan heating, boiling, grilling, steaming, cooking heating, charcoal heating and double layer pan heating. Double layer pan filled with Phase Change Materials(PCM) heating was also tested. Heating time of beef loin and ribs by oven heating was the longest as 55.5 and 25.7 min. Cooking loss of beef loin and ribs were 40.49%, 27.98% each and showed biggest in charcoal heating(p<0.05). In the chemical analysis, grilling resulted in the highest protein contents of 29.3% in the loin and double layer pan heating had 28.6% in the ribs. In the loin, 20.3% of crude fat was the highest in the double layer pan heating, and 21.9% of crude fat of ribs in the PCM heating(p<0.05). In the test of shearing forces, double layer pan heating had the lowest result of $9.14kg/cm^2$ in the loin and $7.03kg/cm^2$ in the ribs. In the 9 point-scale sensory evaluation, PCM treatment showed the best result of 7.67 in the juiciness of loin and single layer pan heating and grilling treatment had the highest score of 7.00 in the ribs. Loin in the PCM heating had 7.11 and ribs in the grilling had 7.13, showing the best in overall acceptability. With this experiments, we could find the chemico-physical and sensory characteristics of beef loin and ribs were affected by various cooking methods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.121-125
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• 1998

The effects of various cooking methods (blanching, microwave heating, and deep-fat frying) on biologically active components of Angelica keiskei were determined by HPLC. Cynharoside, the biologically active component of Angelica keiskei leaves was 4.82%, which was rapidly decreased by blanching, showing 3.79%, 2.59% and 1.74% at 1 min, 2min and 3min, respectively. Microwave heating also decreased the cynaroside contents slowly by 2 min and rapidly by 3min, respectively. Microwave heating also decreased the cynaroside contents slowly by 2min and rapidly by 3 min, showing 4.25% at 1 min, 3.38% at 2 min, and 1.49% at 3 min. Among the cooking methods tested, deep-fat frying was shown to preserve the cynaroside most. Only 3.90% of cynaroside was lost by 5 min frying. The decrease in cynaroside in each cooking method was supposed to be due to the conversion of cynarside, a glycoside of flavonoid, into luteolin through lysis of glucose at C-7 position on cynaroside.

• Journal of the Korean Society for Geothermal and Hydrothermal Energy
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• v.18 no.4
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• pp.33-44
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• 2022

In this study, we analyze the existing heating and cooling operation method for an office-type complex building with a central heating and cooling system, and examine the effects of applying various EMS that can be applied according to the load size to save energy in the building. For this purpose, simulation analysis was performed. As a control method, reset control of chilled water, hot water, cooling water and supply air temperatures, optimal start/stop of heat source, and number of heat source control were applied according to the load size, and energy consumption was analyzed accordingly. In addition, when all of these control methods were applied, the overlapping energy saving effect was finally confirmed. As a result, it was possible to confirm the energy saving effect when EMS for reset control and heat source control were applied compared to the existing control method of the heating and cooling system, and the effect for the case of using all these control methods in combination was also confirmed.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.34-39
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• 1996

This study was conducted in order to determine the effect of various cooking methods (boiling, pressure cooking, steaming and microwave heating) on mineral content, color and sensory quality of spinach, chinese cabbage, and cabbage. It was shown that steaming and microwave heating were desirable methods for all three vegetables. Both the acceptability and the retention of mineral content were high when these methods were used. It was also shown that boiling more than 5 min. and pressure cooking were not appropriate for leaf vegetables since both the acceptability and the retention of mineral contents were low in those methods.

• Transactions of Materials Processing
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• v.22 no.1
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• pp.48-53
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• 2013

As the adoption of injection molding technology increases, injected-molded optical products require higher dimensional accuracy and optical stability than ever before. In the present study, four kinds of molding methods, i.e., conventional injection molding (CIM), injection/compression molding (ICM), rapid heat and cooling the mold(RHCM) and rapid injection/compression molding (RICM) were selected in order to investigate the optical anisotropy of a 7 inch Light Guide Plate(LGP) by examining the gap-wise distribution of birefringence and the extinction angle. The results indicate that the compression process can decrease flow-induced birefringence over the whole region and that rapid heating can decrease the birefringence level better than conventional molding. In addition, for the combination of compression and rapid heating a reversal flow was detected from the distribution of the extinction angle near the gate.

• Proceedings of the KWS Conference
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• 2005.06a
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• pp.285-287
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• 2005

During fabrication of deck house block in passenger ships, the problem of unexpected large deformation and distortion frequently occurs. In this case, line and spot heating method were widely used to correct the distortion of thin plate structure. Spot heating was especially used for the case under 5mm thickness. Few papers are available on the working conditions of spot heating method but only little information on deformation control. In this study, evaluation was carried out on the temperature distribution of spot heating methods using FEA and practical experiments for various heating time. IIn FEA, heat input model was established using Tsuji's double Gaussian heat input mode (Tsuji, I., 1988). This model was verified by comparing with experimental data. Also radial shrinkage and angular distortion due to spot heating were determined and compared with experimental results. Thermo elasto-plastic analysis was performed using commercial FE code, MSC/MARC. Radial shrinkage and angular distortion were measured using 3D measuring apparatus. Based on these results, simplified analysis model for deformation by spot heating was established.

• Journal of Welding and Joining
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• v.26 no.4
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• pp.79-84
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• 2008

Use of sheet metal structure is increased in various fields such as automobile, aerospace and communication equipment industry. When this structure is welded, welding distortion is generated due to the non-uniformity of temperature distribution. Recently welding distortion becomes a matter of great importance in the structure manufacture industry because it deteriorates the product's quality by bringing about shape error. Accordingly many studies for solving the problems by controlling the welding distortion are being performed. However, it is difficult to remove all kinds of distortion by welding process, though various kinds of methods for reducing distortion are applied to production. Consequently, straightening process is operated if the high precision quality is requested after welding. The local heating method induces compression plastic deformation by thermal expansion in the heating stage and then leaves constriction of length direction in the cooling stage. Accordingly, in the case of sheet metal structure, straightening effect is expected by heating for the part of distortion. This study includes numerical analysis of straightening effect by the local heating method in distortion comes from production of welded sheet metal structure. Particularly straightening effect followed by dimensions of heating area is analyzed according to the numerical analysis. The numerical analysis is performed by constructing 3-dimensional finite element model for 0.4mm stainless steel-sheet metal. Results of this study confirm that straightening effect changes as heating area increases and the optimum value of heating area that proves the maximum straightening effect exists.