전기오븐의 승온속도 및 열전달이 열분해 청소성에 미치는 영향 = Effect of Heating Rate and Heat Transfer of Electric Oven on Pyrolysis Cleaning Performance

국문 초록 (Abstract)

전기오븐(Electric oven)은 화학 세제를 사용하지 않고도 청소할 수 있는 열분해 청소 기능도 포함되었다.
전기오븐은 음식물을 가열할 때 기름과 소스 등 음식물이 오븐 벽면에 튀어 오븐 내부를 오염시키게 된다.
열분해 청소 기능은 400℃ 이상의 고열로 2시간 동안 오븐 조리실을 가열하는 방식으로 오븐 내부를 편리하게 청소할 수 있다.
열분해 자동 청소 오븐의 명백한 이점은 전기오븐 내부 음식물의 얼룩을 제거하기 위해 물리적인 힘을 가할 필요가 없이 청소하기 힘든 위치의 얼룩도 재(Ash)가 되어 쉽게 청소할 수 있다.
본 연구에서는 열분해 청소성 평가재료에 대한 열분해 분석에 초점을 맞추어 실험을 진행하였다.
열분해 청소성 평가재료의 승온속도가 미치는 영향을 파악하기 위해 열중량 분석기(TGA)로 승온속도별 5, 10, 20, 25℃/min으로 변화를 주어 실험을 수행하였고,
Arrhenius, Ingraham and Marrier, Coats and Redfern 방법으로 열분해 반응을 분석하였다.
3가지 방법으로 계산한 활성화에너지 값은 60.13~94.53kJ/mol로 나타낸다.
열분해 청소성 평가재료의 등온조건에 미치는 영향을 파악하기 위해 열중량 분석기(TGA)로 350, 380, 400, 420, 440℃로 열분해 실험을 수행하였다.
등온조건 420℃에서 10분 정도 급격히 감소하다가 그래프가 완만히 감소하는 경향을 확인할 수 있다. 열중량 분석을 토대로 전기오븐의 승온속도별 청소성 평가를 진행하였다. 또한, 전기 오븐의 열전달 향상을 위해 자연대류열과 컨벡션 팬(Convection fan)을 작동한 강제대류열을 비교하여 청소성 평가를 진행하였다. 전기오븐의 승온속도가 느릴수록 열분해 청소성이 향상되는 것을 확인하였고, 컨벡션 팬의 작동으로 대류열이 추가되어 열분해 청소성이 개선되는 효과를 볼 수 있었다.

목차 (Table of Contents)

• List of Tables ····································································································· ⅲ
• List of Figures ··································································································· ⅳ
• List of Equations ······························································································ ⅵ
• Nomenclature ····································································································· ⅷ
• 제 1 장 서론 ········································································································ 1
• 1.1 연구배경 및 목적 ························································································ 1
• 1.2 연구동향 ······································································································· 3
• 1.3 연구내용 ······································································································· 6
• 제 2 장 이론적 배경 ··························································································· 7
• 2.1 열분해 메커니즘 ···························································································· 7
• 2.2 활성화에너지 ······························································································· 10
• 2.3 활성화에너지 모델 ···················································································· 12
• 2.4 대류 ············································································································· 13
• 제 3 장 열분해 특성 분석 ··············································································· 18
• 3.1 열분해 실험 ······························································································· 18
• 3.2 승온속도별 열분해 특성 검토 ································································ 25
• 3.3 활성화에너지 검토 ···················································································· 27
• 3.4 등온과정 열분해 특성 검토 ······································································ 37
• 제 4 장 오븐 열전달 성능 검토 ····································································· 39
• 4.1 실험 장치 ··································································································· 39
• 4.2 실험 방법 ··································································································· 41
• 4.3 실험 결과 ··································································································· 42
• 제 5 장 오븐 내부 열유동해석 ······································································· 47
• 5.1 열유동해석 대상의 구조 및 경계 조건 ················································ 47
• 5.2 격자(Mesh) 생성 ······················································································ 48
• 5.3 유동해석의 수치해석 기법 ······································································ 51
• 5.4 유동해석 결과 및 분석 ············································································ 56
• 5.5 열해석 결과 및 분석 ················································································ 60
• 제 6 장 열분해 청소성 평가 ··········································································· 66
• 6.1 평가 방법 ··································································································· 66
• 6.2 평가 결과 ··································································································· 67
• 제 7 장 결론 ········································································································ 76
• 참고문헌 ················································································································ 78
• Abstract ··············································································································· 82