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단상유동 조건에서 용접형 판형 열교환기의 열전달 및 압력강하 특성연구
김만배(Man Bae Kim),박창용(Chang Yong Park) 대한설비공학회 2014 설비공학 논문집 Vol.26 No.11
This experimental study measured and analyzed the heat transfer and pressure drop performance of brazed plate heat exchangers. Heat exchangers with different plate numbers of 10, 20, 30, and 40 were used for measurement, and their plate pattern was identical. The experiment was performed with distilled water, by changing the hot-side flow rate, with the cold-side flow rate fixed. The experimental results were compared with the calculated values by correlations based on gasketed plate heat exchangers, and showed that the heat transfer performance and pressure drop of brazed plated heat exchangers were higher than those of gasketed plate heat exchangers. From the variation of the friction factor, it could be inferred that in the flow channels of brazed plate heat exchangers, turbulent flow occurred at Reynolds numbers higher than 500. A new correlation to predict the Nusselt number was developed, and its absolute average deviation was 2.62%, compared with the values from the experimental data.
김만배(Man-Bae Kim),이기동(Gee-Dong Lee),정용진(Yong-Jin Jeong),이명희(Myung-Hee Lee),이성태(Sung-Tae Lee),권중호(Joong-Ho Kwon) 한국식품영양과학회 1998 한국식품영양과학회지 Vol.27 No.5
볶음 두충엽차 추출물의 관능적 품질을 최적화하고자 반응표면분석에 의한 볶음 두충엽의 최적 추출조건을 예측하였다. 수용성 고형분 함량은 능선분석에 의해 추출온도 99.3℃, 추출시간 67.8분에서 그 함량이 27.7%로 예측되었다. 관능적 특성에 대한 추출온도와 추출시간의 최적 조건은 색상 73.9℃와 59.6분, 향기 80.0℃와 90.0분, 후미 77.8℃와 55.5분 그리고 전반적인 기호도 77.9℃와 53.1분에서 최대의 관능평점을 나타내었다. 그리고 떫은맛은 77.8℃와 52.7분, 그리고 한약맛은 75.1℃와 49.4분에서 최소값을 나타내었다. 이상의 결과를 바탕으로 두충엽차의 수용성 고형분 함량과 관능적 품질 특성 중 전반적인 기호도의 반응표변을 superimposing하여 최적 추출조건 범위를 예측한 결과 추출온도는 75~83℃, 추출시간은 55~65분이었다. 최적조건에서 예측된 수용성 고형분 함량과 전빈저인 기호도는 최적조건으로 실제 추출을 행한 결과와 유사하였다. This work was designed to determine the optimum extraction conditions for improving the quality of Eucommia ulmoides leaf-tea. Soluble solid content was 27.7% in the tea extracted at 99.3℃(extraction temperature) and 67.8 min(extraction time) which were maximum points by the ridge analysis. The extraction conditions for the maximum organoleptic scores were 72.9℃ and 59.6 min in color, 80.0℃ and 90.0 min in aroma, 77.8℃ and 55.5 min in aftertaste, and 77.9℃ and 53.1 min in overall palatability. The extraction conditions for the minimum organoleptic scores were 77.8℃ and 52.7 min in astringent taste, and 75.1℃ and 49.4 min in Chinese medicine taste. The optimum ranges of the conditions based on soluble solid content and overall palatability of the tea were 75~83℃ and 55~65 min. The soluble solid content and overall palatability predicted at optimum condition(78℃ and 60 min) were similar to experimental values.