Earticle

The use of portable butane gas stoves and jointed cylinders due to the convenience of movement and use has been steadily increasing, and gas(explosion) accidents are continuously occurring. Therefore, in this paper, Movable butane burner(jointed cylinders) experiment of gas explosion due to the operation and heating of the heater such as an electric range using flameless type heat, the analysis of the correlation between gas explosion and diffusive combustion according to the butane gas jointed cylinders and the type of heating service apparatus, and suggestions for improvement according to based on forensics and implications. In the case of an electric stove, the physical explosion and the possibility of diffusive combustion of the butane gas jointed cylinders are low, and the induction electric range, which is an induction heating system of electric field type, causes a physical explosion phenomenon due to expansion of the pressure inside the container. However, diffusion combustion of butane gas diffused after the explosion did not occur. In addition, the highlight electric range, which is a direct heating method in the form of a nichrome wire heating element, can confirm that after the physical explosion, the butane gas that has been opened later is extended diffusion combustion by the ignition source of the device itself to diffusion combustion to the surrounding combustibles. Therefore, based on these results, it is expected that the precision scientific forensics and investigation will be carried out in a gas accident site using a portable butane gas stoves(jointed cylinders) and flameless heating service apparatus

In this study, the flavor components of beef, pork, and chicken were analyzed using MS-electronic nose by heating methods such as pan heating, boiling, grilling, steaming, charcoal heating, oven heating, double layer pan (DLP) heating, and PCM heating. In the case of beef ribs, the DF1 and DF2 value of the DLP heating treatment showed the strongest flavor among the treatments, while beef loin showed highest in the DF1 value at steaming treatment and the DF2 value at the charcoal heating treatment. DF1 value of pork belly part was shown to be highest flavor in steaming treatment and DF2 value showed a lot of flavor in PCM heating treatment. The DF1 value of pork neck part had strong flavor in PCM heating treatment and DLP heating treatment. The DF1 value of chicken legs showed a lot of flavor in boiling and steam treatment, and the DF2 value was shown in the order of PCM heating and charcoal heating treatment. Given the difference in the flavor of chicken breast and leg according to heating methods, the flavor of chicken leg appeared to be high in charcoal heating and PCM heating treatment, but the flavor of chicken breast appeared to be high in steaming and boiling treatment. As a result, when heating beef, pork, and chicken in PCM and DLP heating, more flavor components were generated compared to others, so consumers can feel a richer flavor when they eat meat.

본 연구는 반도체 기판 히팅 장치의 새로운 구조에 관한 것으로 기판의 바닥면에 밀착된 가열 플레이트층의 직접가열 구조에 따른 빠른 열 응답성 및 열손실 최소화를 이룰 수 있다. 또한 가열 플레이트층에 내장된 히팅 수단인 시즈히터의 접촉면적을 늘려 가열 유효면적 증가와 같은 효과를 갖는다. 이를 위해 감광막이 코팅된 기판과, 상기 기판의 바닥면에 밀착되는 가열 플레이트층, 절연 및 열손실을 최소화하기 위해 상기 가열 플레이트층의 바닥면에 밀착되는 운모층, 상기 운모층의 하부에 밀착되어 바닥 플레이트층으로 이루어지되, 상기 가열 플레이트 층은 바닥면 전체에 걸쳐 연속되는 홈부를 형성하고, 상기 홈부로는 기판을 가열하기 위한 시즈히터가 삽입되어 구성된다. 새로운 기판 히팅 구조를 사용하여 시간 경과에 따른 가열 플레이트의 온도 변화를 확인 한 결과, 간접가열방식인 기존 방식에 비해 약 40 %의 전력 절감효과가 있는 것으로 확인 되었다.

Hot embossing, one of Nanoimprint Lithography(NIL) techniques, has been getting attention as an alternative candidate of next generation patterning technologies by the advantages of simplicity and low cost compared to conventional photolithographies. A typical hot embossing usually, however, takes more than ten minutes for one cycle of the process because of a long thermal cycling. Over the last few years a number of studies have been made to reduce the cycle time for hot embossing or similar patterning processes. The target of this research is to develop an induction heating apparatus for heating a metallic micro patterning mold at very high speed with the large-area uniformity of temperature distribution. It was found that a 0.5 mm-thick nickel mold can be heated from $25^{\circ}C$ to $150^{\circ}C$ within 1.5 seconds with the temperature variation of ${\pm}5^{\circ}C$ in 4-inch diameter area, using the induction heating apparatus.

The scope of applications industrial or household manufactures, is on the increase. In this study, it applies a principle of induction heating to food dryness for preservation of food. And it applies indirect heating process using overheating steam, which analyzes thermal characteristic of heating apparatus depending on its construction. It was verified that application of proposed process was appropriate by drying test of food.

A fundamental study on warm incremental forming of a magnesium alloy sheet has been carried out. In order to enhance the incremental formability of the magnesium alloy sheet, a local heating device was newly designed and manufactured. Through the incremental forming tests of AZ31 under various forming conditions, the effects of process parameters such as the temperature, feeding depth per cycle, and inclination angle on the incremental formability of AZ31 were investigated. In addition, conventional FLDs at elevated temperatures were constructed experimentally and applied to predict the forming failure.

본 연구에서는 돼지고기 삼겹살과 목살의 가열처리방법에 따른 새로 개발된 PCM 처리와 이중팬을 제작하여 사용하였으며, 기존의 가열조리방법과 비교하여 이화학적 특성과 관능특성을 비교하였다. 돼지고기 삼겹살과 목살의 수분함량은 찌기처리구에서 60.2%, 67.2%로 높게 나타났으며, 조지방은 삼겹살은 숯불처리구에서 33.2%, 목살은 전기그릴처리구에서 16.0%로 가장 높았다(p<0.05). 조단백질의 경우, 삼겹살은 스팀처리구가 18.4%로 높았고, 삶기처리구는 15.4%로 유의적으로 낮았다. 또한, 목살은 전기그릴처리구에서 25.2%로 유의적으로 높게 나타났다(p<0.05). 보수력과 가장 관계가 깊은 가열감량은 삼겹살과 목살 모두에서 숯불구이처리구 40.18%, 36.98%로 유의적으로 높았고, 전단력에서 삼겹살은 오븐처리구에서 $2.76kg/cm^2$으로 목살은 이중 팬처리구에서 $3.67kg/cm^2$으로 가장 낮았다(p<0.05). 육색 시험결과 L값은 삶기처리구에서 65.16, 59.72로 가장 높았고(p<0.05) b 값의 경우, 삼겹살은 삶기처리구에서 2.32로 가장 낮았다(p<0.05). 관능평가 결과 전체적인 기호도 항목에서 삼겹살의 경우, 전기그릴처리구에서 7.56점으로 높았다. 목살은 팬구이처리구에서 7.22점으로 가장 높았으며, 반면, 삶기처리구에서 5.88점으로 가장 낮았다(p<0.05).

Pork belly(PB) and pork shoulder(PS) parts were tested to find out chemical and physical characteristics and sensory evaluation with various cooking methods such as pan heating, boiling, grilling, steaming, charcoal heating, pan heating and double-layer pan filled with phase change material (PCM) cooking. The moisture contents of steamed PB and PS had higher results of 60.2% and 67.2% than other treatments. The highest results of crude fat contents in PB treatments was charcoal roasting as 33.2% (p<0.05) while grilling resulted the highest at 16.0% in the PS (p<0.05). In the crude protein contents, boiling treatment resulted the lowest at 15.4% while steaming was the highest at 18.9% in PB. Also, crude protein content of grilling treatment was 25.2%, a result significantly higher than in other cooking methods in PS. Heating loss, which has a close relationship with water holding capacity, showed the highest result in the charcoal treatment at 40.18% and 39.68% each in the both of PS and PS. In the result of shear force, the lowest result was oven treatment at $2.76kg/cm^2$ in PB (p<0.05) and double-layer pan heating at $3.67kg/cm^2$ in PS (p<0.05). L value in the color test of boiling treatment showed the highest result of 65.16 and 59.72 in the PB and PS respectively (p<0.05), however it scored the lowest of 2.32 in b value in PB (p<0.05). In the 9 point-scale sensory evaluation, grilling treatment showed the highest result of 7.56 in the overall palatability of PB (p<0.05). However, PS in the pan heating which scored 7.22 was the best result while having the lowest score of 5.88 in the boiling treatment (p<0.05).

본 연구에서는 가열처리방법을 달리하여 기존의 가열처리방법과 열처리용으로 개발된 잠열재 처리와 제작하여 사용하였으며, 닭고기의 가슴살과 다리살의 이화학적 특성과 관능특성을 비교하였다. 일반성분에서 수분은 찌기처리구에서 닭가슴살과 다리살 모두에서 63.6%, 62.1%로 높았으며, 조지방은 삶기처리구에서 1.3%, 8.6%로 가장 낮은 함량을 보였다(p<0.05). 조단백질의 경우, 닭가슴살은 숯불처리구에서 37.9%, 닭다리살은 전기그릴 처리구에서 30.5%로 가장 높게 나타났으며, 조회분 실험결과 닭가슴살은 전기그릴처리구에서 2.4%로 가장 높았으며(p<0.05), 닭다리살은 오븐과 숯불구이처리구에서 1.3%로 가장 높게 나타났다(p<0.05). 가열감량은 닭가슴살과 다리살 모두에서 33.52%, 41.16%로 숯불구이처리구가 오븐구이처리구에 비해 월등히 높았고(p<0.05), 전단력은 전기그릴처리구에서 닭가슴살 $3.53kg/cm^2$, 닭다리살은 $6.80kg/cm^2$으로 가장 높았다. 색도 시험결과 L값은 스팀처리구에서 78.31로 가장 높았고(p<0.05) a 값의 경우, 닭다리살은 오븐구이 처리구에서 10.00으로 가장 높았다(p<0.05). 닭고기 가슴살과 다리살의 관능평가를 9점척도법으로 실시한 결과 전체적인 기호도 항목에서 닭고기 가슴살은 숯불처리구에서 7.25점으로 가장 높았고 삶기와 찌기처리구에서는 6.00점으로 가장 낮은 결과를 보였다(p<0.05). 또한 닭고기 다리살도 숯불구이 처리구에서 7.71점으로 가장 높은 결과를 보였으나 유의적으로는 차이를 보이지 않았다.

This study showed the quality characteristics of chicken breast meat(CB) and leg meat(CL) with various kinds of existing cooking methods and double layer pan filled with Phase Change Materials(PCM) heating. Steaming resulted the highest moisture contents of 63.9% and 62.1% each in CB and CL. Also, steaming showed the lowest with 1.3% and 8.6% of crude fat in CB and CL(p<0.05) respectively. Crude protein content of CB in charcoal heating and grilling of CL had the highest values of 37.9% and 30.5% each. In the test of crude ash, grilling showed the highest with 2.4% in CB(p<0.05) and oven heating and charcoal heating was the highest with 1.3% in CL(p<0.05). In the test of cooking loss, charcoal heating showed much higher with 33.52% and 41.16% in CB and CL each than the other cooking treatments. And in case of shear force test, $5.93kg/cm^2$ in CB and $6.80kg/cm^2$ in CL were the highest scores in grilling. In the test of color, L value of CB prepared by steaming showed the highest scores of 78.31(p<0.05) while CL by oven heating was the highest of 10.00 in a value. In the overall acceptability test of 9 point-scale sensory evaluation, CB prepared by charcoal heating showed the highest score of 7.25 points in boiling, but the lowest score of 6.00 points in steaming(p<0.05). CL by charcoal heating resulted the highest score of 7.71 points but had no significant difference.

본 연구는 가열방법에 따른 소고기 등심과 갈비의 이화학적 및 관능적 품질특성을 파악하기 위해 구이용 잠열재 처리 이중팬과 잠열재 처리하지 않은 이중팬을 제작하였고 이를 기존 사용하는 가열방법인 팬구이, 삶기, 전기그릴, 찌기, 오븐구이 및 숯불구이와 비교하였다. 소고기 등심과 갈비의 가열시간을 측정한 결과 55.5분, 25.7분으로 오븐구이 처리구에서 가장 길게 나타났다. 가열감량은 숯불구이 처리구에서 등심과 갈비 각각 40.49%, 27.98%로 가장 높은 결과를 보였다(p<0.05). 일반성분을 측정한 결과 조단백질은 등심의 경우 전기그릴 처리구에서 29.3%로 가장 높았고 갈비는 28.6%로 이중팬구이 처리구에서 가장 높았다. 조지방 함량은 등심의 경우 이중팬구이 처리구에서 20.3%, 갈비는 잠열재 처리구에서 21.9%로 가장 높게 나타났다(p<0.05). 전단력은 등심의 경우 이중팬구이 처리구에서 $9.14kg/cm^2$, 갈비는 찌기 처리구에서 $7.03kg/cm^2$으로 가장 낮았다. 9점 척도 관능평가 결과 다즙성의 경우 등심은 잠열재 처리구에서 7.67점으로 유의적으로 점수가 높았고 갈비는 팬구이와 전기그릴 처리구에서 7.00점으로 가장 높게 나타났다. 전반적인 기호도는 등심은 잠열재 처리구에서 7.11점, 갈비는 전기그릴 처리구에서 7.13점으로 높은 기호도를 나타내었다. 따라서 다양한 가열기구를 이용하여 소고기 등심과 갈비를 가열하였을 때 조리방법에 따라 이화학적 및 관능적 특성에 차이가 있었음을 확인할 수 있었다.

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.

본 연구에서는 돼지고기 삼겹살과 목살의 가열처리방법에 따른 새로 개발된 PCM 처리와 이중팬을 제작하여 사용하였으며, 기존의 가열조리방법과 비교하여 이화학적 특성과 관능특성을 비교하였다. 돼지고기 삼겹살과 목살의 수분함량은 찌기처리구에서 60.2%, 67.2%로 높게 나타났으며, 조지방은 삼겹살은 숯불처리구에서 33.2%, 목살은전기그릴처리구에서 16.0%로 가장 높았다(p<0.05). 조단백질의 경우, 삼겹살은 스팀처리구가 18.4%로 높았고, 삶기처리구는 15.4%로 유의적으로 낮았다. 또한, 목살은 전기그릴처리구에서 25.2%로유의적으로 높게 나타났다(p<0.05). 보수력과 가장 관계가 깊은 가열감량은 삼겹살과 목살 모두에서 숯불구이처리구 40.18%, 36.98%로 유의적으로 높았고, 전단력에서 삼겹살은 오븐처리구에서 2.76 kg/cm2으로 목살은 이중 팬처리구에서3.67 kg/cm2으로 가장 낮았다(p<0.05). 육색 시험결과 L값은 삶기처리구에서 65.16, 59.72로 가장높았고(p<0.05) b 값의 경우, 삼겹살은 삶기처리구에서 2.32로 가장 낮았다(p<0.05). 관능평가 결과 전체적인 기호도 항목에서 삼겹살의 경우, 전기그릴처리구에서 7.56점으로 높았다. 목살은 팬구이처리구에서 7.22점으로 가장 높았으며, 반면,삶기처리구에서 5.88점으로 가장 낮았다(p<0.05).

Pork belly(PB) and pork shoulder(PS) parts were tested to find out chemical and physical characteristics andsensory evaluation with various cooking methods such as pan heating, boiling, grilling, steaming, charcoal heating,pan heating and double-layer pan filled with phase change material (PCM) cooking. The moisture contents ofsteamed PB and PS had higher results of 60.2% and 67.2% than other treatments. The highest results of crudefat contents in PB treatments was charcoal roasting as 33.2% (p<0.05) while grilling resulted the highest at 16.0%in the PS (p<0.05). In the crude protein contents, boiling treatment resulted the lowest at 15.4% while steamingwas the highest at 18.9% in PB. Also, crude protein content of grilling treatment was 25.2%, a result significantlyhigher than in other cooking methods in PS. Heating loss, which has a close relationship with water holdingcapacity, showed the highest result in the charcoal treatment at 40.18% and 39.68% each in the both of PSand PS. In the result of shear force, the lowest result was oven treatment at 2.76 kg/cm2 in PB (p<0.05) anddouble-layer pan heating at 3.67 kg/cm2 in PS (p<0.05). L value in the color test of boiling treatment showedthe highest result of 65.16 and 59.72 in the PB and PS respectively (p<0.05), however it scored the lowest of2.32 in b value in PB (p<0.05). In the 9 point-scale sensory evaluation, grilling treatment showed the highestresult of 7.56 in the overall palatability of PB (p<0.05). However, PS in the pan heating which scored 7.22was the best result while having the lowest score of 5.88 in the boiling treatment (p<0.05).

본 연구에서는 가열처리방법을 달리하여 기존의 가열처리방법과 열처리용으로 개발된 잠열재처리와 제작하여 사용하였으며, 닭고기의 가슴살과 다리살의 이화학적 특성과 관능특성을 비교하였다. 일반성분에서 수분은 찌기처리구에서 닭가슴살과 다리살 모두에서 63.6%, 62.1%로 높았으며, 조지방은 삶기처리구에서 1.3%, 8.6%로 가장낮은 함량을 보였다(p<0.05). 조단백질의 경우, 닭가슴살은 숯불처리구에서 37.9%, 닭다리살은 전기그릴 처리구에서 30.5%로 가장 높게 나타났으며, 조회분 실험결과 닭가슴살은 전기그릴처리구에서 2.4%로 가장 높았으며(p<0.05), 닭다리살은오븐과 숯불구이처리구에서 1.3%로 가장 높게 나타났다(p<0.05). 가열감량은 닭가슴살과 다리살 모두에서33.52%, 41.16%로 숯불구이처리구가 오븐구이처리구에 비해 월등히 높았고(p<0.05), 전단력은 전기그릴처리구에서 닭가슴살 3.53 kg/cm2, 닭다리살은 6.80 kg/cm2으로 가장 높았다. 색도 시험결과 L값은 스팀처리구에서 78.31로 가장 높았고(p<0.05) a 값의 경우, 닭다리살은 오븐구이 처리구에서 10.00으로 가장 높았다(p<0.05). 닭고기가슴살과 다리살의 관능평가를 9점척도법으로실시한 결과 전체적인 기호도 항목에서 닭고기가슴살은 숯불처리구에서 7.25점으로 가장 높았고 삶기와 찌기처리구에서는 6.00점으로 가장 낮은 결과를 보였다(p<0.05). 또한 닭고기 다리살도숯불구이 처리구에서 7.71점으로 가장 높은 결과를 보였으나 유의적으로는 차이를 보이지 않았다.

This study showed the quality characteristics of chicken breast meat(CB) and leg meat(CL) with variouskinds of existing cooking methods and double layer pan filled with Phase Change Materials(PCM) heating. Steaming resulted the highest moisture contents of 63.9% and 62.1% each in CB and CL. Also, steamingshowed the lowest with 1.3% and 8.6% of crude fat in CB and CL(p<0.05) respectively. Crude proteincontent of CB in charcoal heating and grilling of CL had the highest values of 37.9% and 30.5% each. Inthe test of crude ash, grilling showed the highest with 2.4% in CB(p<0.05) and oven heating and charcoalheating was the highest with 1.3% in CL(p<0.05). In the test of cooking loss, charcoal heating showed muchhigher with 33.52% and 41.16% in CB and CL each than the other cooking treatments. And in case of shearforce test, 5.93 kg/cm2 in CB and 6.80 kg/cm2 in CL were the highest scores in grilling. In the test of color,L value of CB prepared by steaming showed the highest scores of 78.31(p<0.05) while CL by oven heatingwas the highest of 10.00 in a value. In the overall acceptability test of 9 point-scale sensory evaluation, CBprepared by charcoal heating showed the highest score of 7.25 points in boiling, but the lowest score of 6.00points in steaming(p<0.05). CL by charcoal heating resulted the highest score of 7.71 points but had nosignificant difference.

본 연구는 가열방법에 따른 소고기 등심과 갈비의 이화학적 및 관능적 품질특성을 파악하기위해 구이용 잠열재 처리 이중팬과 잠열재 처리하지 않은 이중팬을 제작하였고 이를 기존 사용하는 가열방법인 팬구이, 삶기, 전기그릴, 찌기,오븐구이 및 숯불구이와 비교하였다. 소고기 등심과 갈비의 가열시간을 측정한 결과 55.5분, 25.7분으로 오븐구이 처리구에서 가장 길게 나타났다. 가열감량은 숯불구이 처리구에서 등심과 갈비 각각 40.49%, 27.98%로 가장 높은 결과를 보였다(p<0.05). 일반성분을 측정한 결과 조단백질은 등심의 경우 전기그릴 처리구에서 29.3%로 가장 높았고 갈비는 28.6%로 이중팬구이 처리구에서 가장 높았다. 조지방 함량은 등심의 경우 이중팬구이 처리구에서 20.3%, 갈비는 잠열재 처리구에서21.9%로 가장 높게 나타났다(p<0.05). 전단력은등심의 경우 이중팬구이 처리구에서 9.14 kg/cm2,갈비는 찌기 처리구에서 7.03 kg/cm2으로 가장 낮았다. 9점 척도 관능평가 결과 다즙성의 경우 등심은 잠열재 처리구에서 7.67점으로 유의적으로점수가 높았고 갈비는 팬구이와 전기그릴 처리구에서 7.00점으로 가장 높게 나타났다. 전반적인기호도는 등심은 잠열재 처리구에서 7.11점, 갈비는 전기그릴 처리구에서 7.13점으로 높은 기호도를 나타내었다. 따라서 다양한 가열기구를 이용하여 소고기 등심과 갈비를 가열하였을 때 조리방법에 따라 이화학적 및 관능적 특성에 차이가있었음을 확인할 수 있었다.

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 25.7min. 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 9.14 kg/cm2 in the loin and 7.03 kg/cm2in 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.

Recently, electric heating using midnight power has brought a rapid increase. Therefore, the increase of midnight power use has much influenced on midnight load pattern and share more than 20% of total midnight electricity consumption. Hence, the distortion of load by using midnight power apparatus is severe and made the usage pattern ineffective electricity usage pattern. This paper analyze the load pattern of midnight power apparatus and policies that can effectively build midnight load. In addition, it provides policies on shifting midnight power apparatus load.

With development of Circuit technology, accuracy of dielectric or induction heating apparatus was developed. This study aims at realization of food insecticidal apparatus using dielectric heating. Equipment to measure grain's permittivity or vermin's permittivity and expectation for heating temperature by computer simulation is necessary for construction of the system. And the effect of extermination of vermin for food was confirmed by experiment using the system.

Engineers in the construction field have been using bonded waterproofing sheets in an attempt to resolve the imbalance in the quality, the risk of fire, safety of workers, and environmental pollution, as well as to eliminate separate use of organic adhesives on the surface of concrete. Recently, self-laminated waterproofing sheets have been developed. The purpose of this research is to find an appropriate processing speed according to the changes in physical properties, and visual observation of the waterproofing sheets laminated by the aluminum thin-film and viscosity layer that can be attached through self-adhesiveness on the surface of concrete and waterproofing sheets. Therefore, this research is conducted using a physical performance test. Based on the result of the test, when the high-frequency inductive heating apparatus was used, an improved adhesion and bonding stability effect were confirmed after the anti-hydrostatic pressure and bond strength in the temperature condition, and the surface observation in the processing speed condition.

실제 실험 시간에 따른 시료의 무게변화와 생성가스의 조성 측정을 동시에 진행할 수 있는 실험실 규모의 장치를 칸 발란스를 이용하여 제작하였다. 급속 가열이 가능하도록 텅스텐 할로겐 등을 이용한 복사가열 방식을 채택하였고 시료 접시는 복사열을 충분히 흡수하도록 흑연을 사용하였다. 석탄가스화 실험조건에서 이 흑연이 반응기체와 반응하는 것을 막기위하여 실리콘나이트로 코팅하였고, 시료접시 바로 밑에 위치한 열전쌍에도 같은 방식으로 제작된 흑연 모자를 씌워 복사열 흡수능력이 서로 다른 흑연(시료접시)과 금속체(열전쌍) 사이에서 생길 수 있는 온도 측정의 오차를 최소화 하도록 하였다. 이 장치를 사용한 결과 상온에서 섭씨 800도까지 3 분 이내에 온도상승이 가능하였으며 시료 접시의 무게변화없이 실험중 석탄 시료의 무게 변화와 가스조성을 동시에 측정할 수 있었다.

An experimental reactor system was devised and employed to examine catalytic coal gasification. A 4-kw tungsten halogen lamp heater combinded with a graphite sample basket coated with silicon nitride film made rapid heating and cooling possible. Also a small graphite cap on the thermocouple tip which located just beneath the sample basket helped remarkably to read real temperatures. Silicon nitride film on the basket and the cap showed very good protection against the reaction between graphite and oxidant gases during the experiments. The weight of specimen could be continuously measured without disturbance.

With development of Circuit technology, accuracy of dielectric or induction healing apparatus was developed. This study aims at realization of food insecticidal apparatus using dielectric heating. Equipment to measure gram's permittivity or vermin's permittivity and expectation for heating temperature by computer simulation is necessary for construction of the system. And the effect of extermination of vermin for food was confirmed by experiment using the system.

A curious resistivity anomaly in high curie point barium-lead-titanate materials with positive temerature coefficient of resistivity (PTCR) has been observed just below the curie point, besides the normal PTCR anomaly. The additional resistivity anomaly was observed in the resistivity-temperature characteristics.

본 논문은 음식물류폐기물의 사료화 및 퇴비화 방법이 독성, 염분, 미숙성 등의 이유로 처리 여건이 어려운 데 대하여, 자체 처리열원으로 활용하여 경제성을 높이고 탈리액 처리 문제를 해결할 수 있는 방안을 제시한다. 2011년부터 유기성 폐기물이 해양투기가 금지됨에 따라 탈리액의 처리문제는 해결해야만 하는 문제로 제기되었으며, 2007년부터 시행되고 있는 함수율 95% 유지 조건은 새로운 처리비용의 증가로 이어졌다. 본 논문에서 제시하는 방법은 음식물류폐기물을 건조 후 자체 열원으로 사용하여 연료비를 획기적으로 줄이고, 탈리액 대신 경제적 효용가치가 있는 응축수를 만들어 해양투기에 의한 비용부담을 없애는 방법이며, 이전의 회분식 방법을 연속처리할 수 있도록 개량한 방법을 제시한다. 응축수는 액비로 사용가능하므로 완전 재활용이 가능하다.