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변호원(Ho-Won Byun),오왕규(Wang-Kyu Oh),김내현(Nae-Hyun Kim),최병남(Byung-Nam Choi),이상엽(Sang-Yeup Lee),한성필(Sung-Pil Han) 대한설비공학회 2008 대한설비공학회 학술발표대회논문집 Vol.2008 No.2
The hybrid air-conditioner, where air is cooled both by convection and radiation, is developed. The indoor unit of the air-conditioner consists of radiation panel and dehumidification coil, where refrigeration R-134a is supplied by independent refrigeration cycles. Optimum refrigerant charge was 750g for both cycles. Optimum evaporation pressure was 3.7 bar for the radiation panel cycle and 3.9 bar for the dehumidication cycle. The cooling capacity of the radiation panel was 1.01 ㎾ and that of the dehumidification coil was 0.94kW, which yielded COP of 3.3.
변호원(Ho-Won Byun),김내현(Nae-Hyun Kim),김수환(Su-Hwan Kim),박지훈(Ji-Hoon Park) 대한설비공학회 2009 대한설비공학회 학술발표대회논문집 Vol.2009 No.-
Performance of the small built-in ice maker operating with R-134a was experimentally investigated. Optimum refrigerant charge was obtained to be 200 g. At the optimum condition, consumed power was 479 W, consumed ice-making time was 17minutes 53seconds, daily production rate was 30.6 ㎏. Experiments were also conducted at various indoor temperatures. The ice production rate increased as the indoor temperature decreased.
변호원(Byun, Ho-Won),이진욱(Lee, Jin-Wook),김내현(Kim, Nae-Hyun) 한국산학기술학회 2012 한국산학기술학회논문지 Vol.13 No.4
소프트 아이스크림은 환형 증발부의 외측에서 증발하는 R-404A에 의해 형성된 얼음을 스크레이퍼로 깍아 내어 제조된다. 본 연구에서는 소프트 아이스크림 증발기의 냉매 측 및 아이스크림 측 열전달계수를 도출하였다. 실 험 결과 환형부 내 냉매 유동은 격막에 의해 매우 복잡한 양상을 보이고 열전달계수도 위치에 따라 현저히 달랐다. 즉, 유입위치의 열전달 계수가 다른 부분에 비하여 낮게 나타났다. 냉매측 평균 열전달계수는 열유속의 증가에 따라 또한 포화온도의 감소에 따라 증가하였다. 열유속과 포화온도를 변수로 하여 평균 열전달계수를 예측하는 상관식을 도출하였다. 아이스크림 측 열전달계수는 연속적으로 진동하였다. 이는 스크레이퍼에 의해 관벽의 얼음이 주기적으로 탈착되기 때문으로 판단된다. 아이스크림 원액의 단상 열전달계수는 냉각 기간 중 150 W/㎡K에서 250 W/㎡K로 증 가하였다. 아이스크림 제조 시 열전달계수는 대략 280 W/㎡K로 나타났다. Soft icecream is made by scraping an ice formed on the inside of the cylindrical evaporator, where R-404A is evaporating in the annulus. The heat transfer characteristics of the refrigerant evaporation and those during icecream formation were experimentally investigated. Results show that the refrigerant-side heat transfer coefficients are highly dependent on the location in the evaporator due to the complex annulus configuration. The heat transfer coefficient at the inlet is generally lower than those of other locations. The average heat transfer coefficient increases as heat flux increases or saturation temperature decreases. A correlation is developed to predict the refrigerant-side heat transfer coefficient. The icecream-side heat transfer coefficient oscillates continuously due to the periodic removal of ice formed on the surface. The average heat transfer coefficient during icecream formation is approximately 280 W/㎡K, and that during single-phase cooling increased from 150 W/㎡K to 250 W/㎡K.