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HFO-1234yf를 적용한 가정용 냉동/냉장고의 성능평가
이장석(J.S. Lee),한준수(J.S. Han),이명렬(M.R. Lee),전시문(S.M. Jeon) 대한기계학회 2010 대한기계학회 춘추학술대회 Vol.2010 No.11
The performance of HFO-1234yf as a substitute for R-134a was evaluated in a household freezer/refrigerator. A series of 'Refrigerant charging test', 'Pulldown test', 'Cooling speed test' and 'energy consumption test' were carried out under AHAM(Association of Home Appliance Manufacturers) standard. The results of drop-in test were compared with those of R-134a. Test was also conducted at severe ambient air condition (43℃). The result shows that HFO1234yf is as good as R-134a in a cycle performance but the diameter of capillary tube should be changed to larger one for cooling speed.
착상조건하에서 핀-관 열교환기 성능에 관한 실험적 연구
이관수,박희용,이태희,이남교,이수엽,이명렬,Lee, K.S.,Pak, H.Y.,Lee, T.H.,Lee, N.G.,Lee, S.Y.,Lee, M.R. 대한설비공학회 1995 설비공학 논문집 Vol.7 No.2
In this study, the experiment with 2rows-2columns fin-tube heat exchanger under forced convection and frosting condition is performed. The influence of each operating condition(the temperature of air, the humidity of air, the velocity of air, the temperature of coolant) on the growth of frost layer, air-side pressure drop, and characteristics of heat transfer is investigated. The experimental results show that the frost thickness increases rapidly in the early stage of frost formation and increases linearly after sometime. The frost thickness increases with the increase of the inlet air humidity and velocity and the decrease of inlet air temperature and coolant temperature. It is also found that the total energy transfer rate increases with the increase of inlet air temperature and velocity and with the decrease of inlet air humidity and coolant temperature.
착상조건 하에서 핀-관 열교환기의 성능예측을 위한 컴퓨터 시뮬레이션
이관수,박희용,이욱용,이태희,이수엽,이명렬,Lee, K.S.,Pak, H.Y.,Lee, W.Y.,Lee, T.H.,Lee, S.Y.,Lee, M.R. 대한설비공학회 1995 설비공학 논문집 Vol.7 No.1
This study is concerned with the numerical analysis of performance on fin-tube heat exchanger under frosting condition. In this work, tube-by-tube method using LMED is employed. The present results are compared with O'Neal's experimental and numerical results. A standard evaporator model with 2rows-2columns is selected to investigate the effects of the various parameters such as fin pitch, air flow velocity, and humidity. The results show that frost thickness and the amount of frost per unit area decrease as fin-pitch becomes narrower. In the meantime, frost thickness and accumulation rate increase with higher inlet air humidity. It is shown that heat transfer rate increases during 30minutes and then it decreases. Heat transfer rate and the amount of frost increase with air velocity, however frost thickness does not increase over a certain velocity.
조정옥,김은아,이해정,박은령,김선민,이명렬,김경수 조선대학교 기초과학연구소 1998 自然科學硏究 Vol.21 No.1
Volatile flavor components in pine needle and Songhwaju prepared by pine needle as one of raw materials was separated and identified in this study. The flavor compounds from pine needle and Songhwaju were extracted by SDE(simultaneous steam distillation and extraction) methods using the mixture of n-pentane and diethylether (1:1, v/v) as an extract solvent. Aroma concentrates of pine needle and songhwaju were analyzed by GC-FID and GC/MS equipped with a fused silica capillary column coated with a polar liquid (Carbowax 20M, HP). Identification of the volatile flavor components in aroma concentrate of pine needle and songhwaju was mostly based on the RI of GC and mass spectrum of GC/MS. Forty four volatile compounds from pine needles were identified mostly as terpenoids. β-Pinene, tricylene, β-phellandrene, and bornyl acetate were the main flavor components in pine needle. Otherwise, thirty eight volatile compounds extracted from songhwaju were identified including twelve alcohols, eleven esters, five monoterpenes, two terpene derivates and eight other compounds. Volatile flavor compounds were identified ethanol, pentanol, isobutanol, propyl acetate as fermented products and α-pinene, limonene, β-phelladrene, α-terpineol, bornyl acetate as pine needle trace.