http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
머플 가열로에서의 대면적 유리기판의 가열공정에 대한 열적 연구
김동현(D.H. Kim),손기헌(G. Son),허남건(N. Hur),김병국(B.K. Kim),김형준(H.J. Kim),박승호(S.H. Park) 한국전산유체공학회 2012 한국전산유체공학회지 Vol.17 No.4
degassing, crystallization of thin-films, tempering, forming, and precompaction. Estimation of the characteristics of transient heating stages and thermal non-uniformities on a single glass substrate or in a stack of glasses are extremely helpful to understand non-homogeneity of mechanical and electronic features of nano/micro structures of end products. Based on simple heat transfer models and using an electric muffle furnace, temperature variations in a glass stack were predicted and measured for glass backplanes of 1.5 × 1.85 ㎡ in size and 0.7 mm in thickness. Except for the period of putting glass backplanes into the furnace, thermal radiation was the major heating mechanism for the treatment and theoretical predictions agreed well to the experimental temperatures on the backplanes. Using the theoretical model, thermal fields for a glass stack of glass-size, 2.2 × 2.5 ㎡, and of the number of sheets, 1 to 12, were calculated for practical design and manufacturing of the muffle furnace for large-scale displays, e.g. up to 8<SUP>th</SUP> generation.
이병영,이은경,김병국,김기창,Lee, B.Y.,Lee, E.K.,Kim, B.G.,Kim, K.C. 국립한국농수산대학교 교육개발센터 2013 현장농업연구지 = Journal of practical agricultural resear Vol.15 No.1
To improve the quality of rice candy, We studied on manufacturng method and characteristic of rice candy by adding ratio of red ginseng marc. The results obtained were as follows: The boiled rice was added with 15 % malt extract to 1.2 times. After it was saccharified for 12 hours to 70℃, we concentrated it and made black rice candy. Then red ginseng marc was dried at 18% of moisture content and disrupted to 30 mesh below for manufacturing red ginseng marc's powder. Maintained at about 100℃, black rice candy added red ginseng marc's powder. These were mixed evenly and dried. Finally, rice candy adding red ginseng marc was completed. According to the characteristics of rice candy by adding red ginseng marc, the more amounts of red ginseng marc was increased, the less hardness and adhesiveness of rice candy was decreased. Also the brightness of the color difference was decreased. but yellowness and redness was increased. When adding red ginseng marc at 17.5%, it was evaluated to the good score in sensory evaluation.