• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.8 no.1
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• pp.76-87
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• 1996

Energy analysis for the hot water heating control system of apartment house complex is accomplished by computer simulation. Mathematical model of a boiler, pipe network and a unit-house is developed. The effects of heating control methods on the heating performance and energy consumption of the system are investigated. The heating control methods considered in this study are a continuous heating control, and on-off heating control and an intermittent heating control methods. For each control method, the effects of an outdoor temperature, indoor temperature sensing position and the capacities of the boilers and circulating pumps on the heating performance and energy consumption are obtained and "the best" control method is recommended.commended.

• Journal of the Korean Wood Science and Technology
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• v.32 no.4
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• pp.18-26
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• 2004

Timbers of 14 by 14 cm, 2.4 m long, were dried in a vacuum kiln to investigate vacuum drying characteristics using three types of heating methods, conduction heating with hot plate, the radio frequency (RF) heating and the combination of both (hybrid heating). Average drying rate is the highest for the hybrid heating and the lowest for the RF heating. Average specific energy is the highest for the RF heating and the lowest for conduction heating. Transverse moisture content distribution of dried timber revealed the convex profile for both conduction and the hybrid heating and moisture content increased from one face to the opposite face for the RF heating. Moisture content distribution along the length of timber increased from the end to the middle of timber length for conduction and the hybrid heating and decreased from the end to the middle of timber length for the RF heating. End- and surface checks for conduction heating were severer than the other heating methods. No internal check occurred in any heating methods. Drying characteristics of conduction heating showed in-between trend of the RF and the hybrid heating.

• Food Science and Biotechnology
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• v.14 no.3
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• pp.428-432
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• 2005

To compare volatile compounds in bulgogi cooked by different heating procedures, bulgogi was prepared by convection oven, electric pan and charcoal grill. A total of 61 volatile compounds, consisting of 4 pyrazines, 10 sulfur-containing compounds, 7 carbonyls, 7 alcohols, 7 aliphatic hydrocarbons, 25 terpene hydrocarbons, and 1 miscellaneous compound, were tentatively identified in bulgogi cooked by the three heating methods. Comparatively, the difference in volatile compounds identified in bulgogi using the three different heating methods was not significant, except for sulfur-containing compounds and carbonyls which were detected at higher levels in the bulgogi cooked by convection oven than in that cooked by the other two heating methods. On the other hand, some compounds, such as furfural, benzaldehyde, and (E,E)-2,4-decadienal, were detected only in the bulgogi cooked by charcoal.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.433-441
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• 2018

The objective of present study was to investigate the effect of cooking and their combinations with re-heating methods on the formation of cholesterol oxidation products (COPs) in stored chicken thigh meat. Pan roasting, steaming, oven grilling, charcoal grilling, and microwaving were used for cooking. Re-heating of samples was done using the same cooking methods or microwaving after 3 and 6 d of refrigerated storage. Cooking and re-heating resulted in reduction of crude fat and cholesterol contents of chicken thigh meat depending on storage period before re-heating. Cooking and storage period had no influence on the total amount of COPs. The highest total amount of COPs was observed in meat samples cooked by steaming and reheated by microwaving after 6 d of storage, which showed similar value to raw chicken meat stored for 6 days. However, different re-heating methods formed different types of COPs depending on storage period before re-heating. The high amount (p<0.05) of 25-hydroxycholesterol or ${\alpha}-epoxide$ was detected in meat samples reheated by steaming or microwaving at 3 or 6 d of storage after steamed cooking, respectively. As a result, the combination of steaming and re-heating with microwaving could increase the total amount of COPs in chicken thigh meat and different cooking/re-heating methods could form different types of COPs, even though no significant difference in the total amount of COPs depending on storage period.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.5
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• pp.756-762
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• 2006

The objective of this study was to define the effects of various cooking and re-heating methods (pan roasting, steaming, oven grilling and micro-waving) on the cholesterol and formation of cholesterol oxidation products in beef loin during storage at $4^{\circ}C$. Raw samples showed lower total cholesterol content than cooked products sampled during storage for 6 d. The following cholesterol oxidation products (COPs) were separated by gas chromatography: $7{\beta}$-hydroxy cholesterol, $20{\alpha}$-hydroxy cholesterol, 25-hydroxy cholesterol, cholestane-$3{\beta}$, $5{\alpha}$, $6{\beta}$ triol (triol), ${\alpha}$-epoxide and 7-ketocholesterol. Total amounts of COPs/cholesterol at 0 d were 0.74, 0.63, 0.76, 1.23 and 0.83% for the raw sample, pan roasting, steaming, oven grilling and micro waving methods, respectively. After 6 d storage almost of the samples had higher content of total COPs than at 0 and 3 d; the lowest (0.55%) COPs was found in the steaming cooking and re-heating method. The highest (5.96%) of COPs was found in the pan roasting cooking and re-heating method after 6 d storage. In conclusion, the concentration of total cholesterol and cholesterol oxidation of beef loin were increased as a consequence of cooking and re-heating methods. Steaming and micro-waving methods showed the lowest of cholesterol oxidation products under refrigerated storage for 6 d. However, each cooking and re-heating method had its own distinctive cooking effects.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.24 no.12
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• pp.830-836
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• 2012

In this study, the effects of heating control methods on heating control performance and energy consumption in the floor radiant heating control system of residential apartments were research by computer simulation. A general regression neural network(GRNN) control method for reducing indoor temperature overshoot and saving energy in floor radiant heating system is suggested. The GRNN control method shows good responses in comparison with the conventional and outdoor reset control methods for improving indoor thermal environment and reducing energy consumption.

• Korean Journal of Medicinal Crop Science
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• v.27 no.3
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• pp.186-193
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• 2019

Background: Astringent persimmon (Diospyros kaki Thunb. cv. Kojongsi) peels are by-products of dried persimmons. This study aimed to evaluate the antioxidant activities of Kojongsi persimmon peel (KPP) extracts prepared by 15 different extraction methods: 5 heating durations (0.5 - 2.5 h) at 3 heating temperatures (50, 70, and $90^{\circ}C$). Methods and Results: An increase in heating temperature increased the antioxidant effect of KPP extracts. Those prepared by heating at 1 h had the highest total phenol content, regardless of the heating temperature. In addition, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and cell-protective effects against $H_2O_2-induced$ oxidative stress were dependent on the total phenol contents of the extract. However, the KPP-induced increased in catalase expression was dependent on heating temperature and duration. Conclusions: These results suggest that extraction by heating at $90^{\circ}C$ for 1 h may enhance KPP's antioxidant effects, which mainly involve non-enzymatic antioxidant systems.

• The Transactions of the Korean Institute of Electrical Engineers A
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• v.53 no.2
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• pp.97-103
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• 2004

CHP system supplies electricity and heating together with high efficiency. Current utility's CHP system uses electric power by itself and sells thermal energy to KDHC(Korea District Heating Corporation). CHP's operation cost except sales revenue of heating was covered by the sale revenue of electricity. Thus Electric generation cost in district Heating CHP system has close relationship with the level of heating price. However, after the restructuring of electricity industry, the operation cost could not be covered by sales revenue of heating and electricity. This loss was compensated by energy subsidy program in the electric power industry infrastructure fund. This paper suggests reasonable evaluation and improvement methods of the loss calculation of CHP system utilizing the infrastructure fund efficiency In terms of the direction of support by the fund, it provides the methods to prevent inefficient operation through setting up the upper limit of subsidy and to improve the loss calculation. Moreover, it suggest fixed rate support by heating supply level and reducing subsidy gradually for an efficient operation of CHP system.

• Journal of Ocean Engineering and Technology
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• v.20 no.4 s.71
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• pp.24-30
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• 2006

Different methods exist for the estimation of thermaldeformation of plates in the line heating process. These are based on the assumption of residual strains in the heat-affected zone, known as the method of inherent strains, or simulated relations between heating conditions and residual deformations. The purpose of this paper is to develop a simulator of thermal deformation in the line heating, using the artificial neural network. Curvature deformations for the plate-forming are investigated, which can be used as a prime deformation parameter in the process. The curvature of plates are calculated using the approximation of plate surface by NURBS. Line heating experiments for 11 specimens of different thickness and heating conditions were performed. Two neural networks predicting the maximum temperature and curvature deformations at the heating line are studied. It was concluded that the thermal deformations predicted by the neural network can be used in a line heating simulator, which is considered an attractive and practical alternative to the existing methods.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.3 no.1
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• pp.69-77
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• 1991

"Ondol" have been used in residential buildings for several thousands years in Korea. The traditional "Ondol" heating system of Korea has changed into the radiant heating system with piping embedded in floors or slabs. This study reports the results of transient experiments performed on a radiant heating system and enclosure. The paper presents some details of the thermal response of slab-heated buildings to varying patterns of heat input. Furthermore, I'll compare the results of experimentation with the ones of the numerical simulation by using the explicit and implicit forms of the finite difference methods (FDM). The study has contributed to testify the feasibility of numerical analysis, and the understanding of the transient behavior of radiant heating panels and enclosure exposed to this type of heating system.