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상변화물질을 이용한 PMMA 복합필름의 방열 성능 향상에 관한 연구
권준혁,윤범용,조승현,김형익,김동현,박경의,서종환,Kwon, Junhyuk,Yoon, Bumyong,Cho, Seung-hyun,Lee, Stephanie K.,Kim, Hyung-ick,Kim, Donghyun,Park, Kyungui,Suhr, Jonghwan 한국복합재료학회 2017 Composites research Vol.30 No.5
본 연구에서는 전자기기 사용에 이슈가 되고 있는 발열 문제를 해결하고자 상변화물질(PCM)의 잠열 특성을 이용하여 폴리메틸메타크릴레이트(PMMA) 복합필름을 제조하고 방열 성능을 평가하였다. 이를 위해 용융온도가 서로 다른 두 가지의 상변화물질을 사용하여 제작한 PCM/PMMA 복합필름의 열적 특성을 비교 분석하여 다양한 사용조건에 따른 유효성을 검증하였고, Compression Molding 방법과 PCM Paste Sealing 방법에 따른 PCM/PMMA 복합필름의 방열 특성을 비교 분석하여 최대의 방열 효과를 달성할 수 있는 최적의 방법을 도출하였다. 또한 PCM/PMMA 복합필름의 방열 성능을 최대화하기 위해 열전도율이 높은 흑연과 그래핀을 추가로 적층하여 제조한 Hybrid 복합필름의 열적 특성을 분석하였고, 이들을 통해 향상된 방열 성능을 실험적으로 검증하였다. 본 연구를 통해 개발된 방열 성능이 우수한 복합필름은 다양한 전자기기에 활용되어 발열 문제를 효과적으로 해결할 수 있을 것으로 기대된다. The focus of this study is to experimentally investigate the heat dissipation characteristics of poly (methyl methacrylate) (PMMA) composite films with phase change materials (PCM) to resolve heat build-up problems encountered in various electronic devices. In this study, two different types of phase change materials were used to fabricate the composite films by compression molding method and PCM paste sealing method then compared. It was observed in this study that the heat dissipation capability of PCM/PMMA composite films was remarkably enhanced by applying graphite sheet or graphene film into the composite due to their high thermal conductivity. These PCM/ PMMA composite films were attached on the hot spot inside smart phone and tested its surface temperature change according to time. The heat dissipation capability of PCM/PMMA composite film incorporated smart phone was increased 154% and hybrid PCM/PMMA composite film incorporated smart phone was increased 286% over the reference, respectively.
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박건영(Kun-Young Park),양미희(Mihi Yang),홍근혜(Geun-Hye Hong),이소영(So-Young Lee),이현승(Hyunseung Lee),이운재(Hyunseung Lee),박범용(Bumyong Park) 한국식품영양과학회 2023 식품산업과 영양 Vol.28 No.2
This paper introduces dietary salt kinds consumed in Korea and the researched health functionalities associated with them. Salt varieties include solar sea salt, refined salt, baking and melting salt (ex. Bamboo salt), purified salt, processed salt, deep-sea salt, and other types. The characteristics, manufacturing methods, and mineral content of these salts are outlined. While salt is essential for health, excessive intake can lead to various diseases such as cardiovascular diseases, hypertension, cancer, obesity, etc. WHO recommends a daily intake of 5 g of salt. However, researchers on salt and health suggest a range of 7.5~15 g/d (equivalent to 3~6 g of sodium), resembling a bell curve. Moreover, this paper emphasizes the importance of the type of salt consumed. Mineral-rich sea salt, particularly unrefined salt like solar sea salt and bamboo salt produced by baking sea salt in a clay pot, is highlighted for their functionalities. We also introduce the health benefits of using such salts in the production of fermented foods, particularly in the case of kimchi. The presence of salt in Korean fermented foods, known as the “Korean Paradox”, has been discussed, revealing the suppression of salt-related health risks through various probiotics, fermented metabolites and others. In Korea, solar sea salt and bamboo salt exhibited health benefits, especially their anticancer and antiobesity properties demonstrated in in vitro and in vivo studies. Deep-sea salt, sourced from the depths of the ocean, is considered safe and rich in minerals similar to solar sea salt. Although research on deep-sea salt itself and its utilization in fermented foods are still limited, the paper introduces its potential and prospects.
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