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배가스 열회수 히트펌프 시스템 실증을 통한 운전특성 분석
이승호(Seung-Ho Lee),이관수(Kwan-Soo Lee),이길봉(Gil-Bong Lee),이영수(Young-Soo Lee),박상일(Sang-Il Park),고창복(Chang-Bok Ko) 대한설비공학회 2013 대한설비공학회 학술발표대회논문집 Vol.2013 No.6
The performance test of the 15 RT grade heat pump system with flue gas heat recovery was performed in the Korea Institute of Energy Research. The flue gas is exhausted from the 320 RT absorbtion chiller-heater in winter season. Using this flue gas, source water is heated by condensed type heat exchanger in by-pass. And the operating characteristics of the heat recovery heat pump system were analyzed. Based on the results of the experiments, operating maps were obtained and optimum operating range was suggested where the return and heat source water temperature are 51℃ and 31℃, respectively.
실증운전을 통한 배가스 열회수 히트펌프 시스템의 성능 분석
이승호(Seung-Ho Lee),이길봉(Gil-Bong Lee),이영수(Young-Soo Lee),박상일(Sang-Il Park),고창복(Chang-Bok Ko),백영진(Young-Jin Baik),이관수(Kwan-Soo Lee) 대한설비공학회 2014 설비공학 논문집 Vol.26 No.1
A field test of a 70 ㎾ heat pump system with flue gas heat recovery was performed by an experiment at the Korea Institute of Energy Research. The flue gas is exhausted from a 320 RT absorption chiller-heater in the heating season. Using this flue gas, source water of the heat pump is heated by a condensed-type heat exchanger in the chimney. The operating characteristics of the heat recovery heat pump system were analyzed. Based on the results of the experiments, operating maps were obtained, and an optimum operating range is suggested, in which the return and heat source water temperature are 51℃ and 31℃, respectively. Additionally, economic analysis of this system was conducted and about 50% energy cost savings can be expected in the heating season.
히트펌프를 이용한 냉각탑 증발 수분 회수 및 백연 제거에 관한 실험적 연구
노철우(Chulwoo Roh),이길봉(Gil Bong Lee),이범준(Beom Joon Lee),박상준(Sang Jun Park),왕은석(Eun Seok Wang),나호상(Hosang Ra),백영진(Young Jin Baek) 대한설비공학회 2018 대한설비공학회 학술발표대회논문집 Vol.2018 No.11
본 연구는 냉각탑 배출 공기에서 수분을 회수하고 백연을 제거하는 히트펌프 설비의 운용 가능성을 검토하고자 수행되었다. 히트펌프로 제조된 냉수(24℃)가 냉각탑에서 비산 및 증발하는 수분을 응축 회수하고 이를 통해 흡수된 잠열은 히트펌프 응축기에서 온수(61℃)를 제조한다. 상기 온수는 냉각탑 후류에 설치된 공기-물 열교환기를 통해 앞서 수분이 제거된 냉각탑 배출공기 흐름을 가열하여 최종 배출시킨다. 냉각탑 배출공기모사 장치는 일종의 항온항습기로 건구온도 36℃, 상대습도 95%, 1000 CMH 풍량의 공기 조건을 맞추는데 이용되었다. 결과적으로, 상기 항온항습기로 설정된 공기 상태가 갖는 water mass flux에서 히트펌프로부터 제조된 냉수 열교환기를 거치면서 28.5%의 수분이 응축 회수되었고, 온수 열교환기를 거치면서 가열되어 건구온도 51℃, 상대습도 31% 수준의 상태로 배출되었다. 최종 배출 상태는 대기 건구온도 0℃, 상대습도 95% 수준에서도 mixing line이 psychrometric chart 포화선 내부에 위치하여 백연이 발생하지 않는 조건임을 확인하였다.
황원무 ( Won Moo Hwang ),김명희 ( Myeong Hee Kim ),윤가리 ( Ga Ri Yun ),이길봉 ( Gil Bong Lee ),고종명 ( Jone Myeung Go ),김용희 ( Yong Hee Kim ) 한국가축위생학회 2008 韓國家畜衛生學會誌 Vol.31 No.2
This study was conducted in order to get basic data on standards and specifications of health and functional foods. A total of 101 kinds of functional healths foods were examined during the period of January to December 2005. Among them, 89 kinds were local products and 12 kinds were imported products. Test items were 6 kinds of heavy metals(lead, cadmium, mercury, copper, zinc and manganese), 5 bacteria(common bacteria, coliform group, E coli, Bacillus cereus and Clostridium perfringens), and 6 preservatives(sorbic acid, benzoic acid, DHA, ethyl paraben, propyl paraben and butyl paraben). As a result of heavy metals, cadmium, was detected from the glucosamine products by 1.52ppm in average, mercury from cereal products by 0.004ppm in average, and lead from chlorella foods by 3.48ppm in average. Bacteria were identified from 3 cereal products, and amount of common bacteria were about 4.8×105cfu/g in average. E Coli and Coliform group were isolated from 2 products and 4 products, respectively. All of those products were flour meal products. Any of 6 kinds of preservatives was not detected from all the products. It is thought that these test results will be available as basic data for enactment of relevant laws and regulations for production and control of safer and more hygienic foods in the future because the standards of the harmful heavy metals are not complete or available yet according to the Food Sanitation Law and the Functional Healths Foods Law.