• Journal of the Korea Institute of Information and Communication Engineering
• /
• v.12 no.4
• /
• pp.685-690
• /
• 2008

In numerically evaluating the thermal performance of the heat exchanger, numerical values of thermodynamic properties such as temperature, pressure, specific volume, enthalpy and entropy are required. But the steam table or diagram itself cannot be directly used without modelling. In this study the applicability of neural networks in modelling superheated water vapor was examined. The multi-layer neural networks consist of an input layer with 2 nodes, two hidden layers with 15 and 25 nodes respectively and an output layer with 3 nodes. Quadratic spline interpolation was also applied for comparison. Neural networks model revealed smaller percentage error compared with spline interpolation. From this result, it is confirmed that the neural networks could be a powerful method in modelling the superheated water vapor.

• Journal of the Korea Institute of Information and Communication Engineering
• /
• v.10 no.3
• /
• pp.459-466
• /
• 2006

Numerical values of thermodynamic properties such as temperature, pressure, dryness, volume, enthalpy and entropy are required in numerical analysis on evaluating the thermal performance. But the steam table itself cannot be used without modelling. From this point of view the neural network with function approximation characteristics can be an alternative. the multi-layer neural networks were made for saturated vapor region and superheated vapor region separately. For saturated vapor region the neural network consists of one input layer with 1 node, two hidden layers with 10 and 20 nodes each and one output layer with 7 nodes. For superheated vapor region it consists of one input layer with 2 nodes, two hidden layers with 15 and 25 nodes each and one output layer with 3 nodes. The proposed model gives very successful results with ${\pm}0.005%$ of percentage error for temperature, enthalpy and entropy and ${\pm}0.025%$ for pressure and specific volume. From these successful results, it is confirmed that the neural networks could be powerful method in function approximation of the steam table.

• Korean journal of food and cookery science
• /
• v.29 no.4
• /
• pp.387-398
• /
• 2013

Seasoned soy sauce is one of the popular seasoning sauces added to the Korean traditional foods such as Bulgogi, Galbi. However, industrially processed sauces have poor sensory quality because of heating treatment for sterilization. The purpose of this study was to develop seasoned soy sauce having fresh taste and good quality by applying superheated steam (SHS) and high hydrostatic pressure (HHP) technologies. To maintenance the sauce qualities, food materials such as apple, onion, and garlic were pretreated with SHS (heater $100^{\circ}C$, steam $280^{\circ}C$, 30 s~1 min 30 s) before mixing with other ingredients. During storage of 7 days, color, pH, and browning potential of SHS treated samples (apple, onion and garlic) did not change and also polyphenol oxidase was inactivated (p<0.05). The seasoned soy sauce including SHS treated materials was sterilized by thermal process ($85^{\circ}C$, 30min) or non-thermal process, HHP (550 MPa, $5{\sim}10^{\circ}C$, 3 min). In SHS+HHP treated sauce, salinity, sugar contents, lightness, viscosity did not change (p<0.05), and total viable cell counts were detected below 4 log cycle at $5^{\circ}C$ for 30 days. E.coli and B.cereus are not determined in all samples. In sensory evaluation, Bulgogi prepared with SHS+HHP treated sauce was more acceptable than others.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.14 no.1
• /
• pp.63-68
• /
• 2013

The steam power plant is becoming more important to supply a stable power lately. Desuperheater of the steam power plant facility plays a role in maintaining the proper superheat to avoid damage turbine power due to the superheated steam produced in the boiler. In this study, when the steam flows $530^{\circ}C$, 36.7 kg/s, 1.36 MPa in the 460mm pipe, variable orifice nozzle developed in Korea was carried out the performance analysis in coolant injection conditions of $150^{\circ}C$, 4.28 MPa. Findings, steam pipe coolant temperature was maintained at $446^{\circ}C$ and sprayed droplet size was verified by $50{\mu}m$ or less.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.12
• /
• pp.1881-1888
• /
• 2014

Pre-thermal treatment is important to minimize quality changes during main cooking or storage. In this study, to optimize pre-thermal treatment of carrots, three types of pre-thermal treatments were applied to carrots and quality changes such as physicochemical, nutritional, or sensory properties were observed. Washed and sliced carrots were thermally treated by hot-water immersion ($100^{\circ}C$, 1~10 min), steaming ($100^{\circ}C$, 1~10 min), and stir-frying with oil (10~80 sec). Carrot tissue was maintained until 2 min hot-water immersion or steaming, and they were damaged by just 30 sec of stir-frying. Color and hardness were significantly affected by treatment time and temperature. Color was completely changed after 5 min and 7 min by hot-water and steam treatments, respectively. Hardness decreased to 44% compared with fresh carrot (4,500 g) after 1 min, 3 min, and 20 sec of hot-water, steam, and stir-frying, respectively. For nutritional changes, ascorbic acid, organic acid, and peroxide activity were reduced by all treatments compared with fresh carrot. Especially, succinic acid was dramatically reduced by hot-water treatment. Otherwise, free sugar contents were increased with greater treatment time in all samples. In this study, pre-thermal treatment of carrot was optimal at 2 min steaming treatment.

• Applied Chemistry for Engineering
• /
• v.32 no.2
• /
• pp.149-156
• /
• 2021

A kraft recovery boiler produces steam for power generation by the combustion of black liquor from the kraft pulping process. Since saturated steam became superheated in a superheater above the furnace, it is important to increase the heat exchange efficiency for the superheated steam production and power generation. A nose arch at the bottom of the superheater is important for blocking radiation from the furnace which causes corrosion of the superheater. But the nose arch is the main reason for creating a recirculation region and then decreasing the heat exchange efficiency by holding cold flue gas after the heat transfer to saturated steam. In this study, the size of recirculation region and the temperature of flue gas at the outlet were analyzed by the nose arch structure using computational fluid dynamics (CFD). As a result, when the nose arch angle changed from 106.5° (case 1) to 150° (case4), the recirculation region of flue gas decreased and the heat exchange efficiency between the flue gas and the steam increased by 10.3%.

• Food Science and Preservation
• /
• v.24 no.3
• /
• pp.464-471
• /
• 2017

The purpose of this study was to evaluate the effect of superheated steam drying on physicochemical and microbial characteristics of Korean traditional actinidia (Actinidia arguta) leaves. Actinidia leaves were dried at steam temperature of $350^{\circ}C$ and oven temperature of $150^{\circ}C$ for 40-200 sec. Moisture content and water activity decreased with increasing the drying time, while color values including L, a, and b values and total color difference (${\Delta}E$) increased as drying time increased. The relationship between moisture content and water activity showed an exponential fit with high correlation vlaue ($R^2=0.9909$). Total phenolics and flavonoids content and antioxidant activity such as DPPH radical scavenging activity, ABTS radical scavenging activity, and FRAP assay of dried actinidia leaves increased with increasing the drying time up to 160 sec, but dramatically decreased at drying of 200 sec. The numbers of total areobic bacteria of leaves was not detected at drying time over 120 sec and coliform of all the samples was not detected. As a results, the superheated steam was an very effective drying method of increase to the nutritional and sanitary quality of dried Korean traditional actinidia leaves.

• Environmental engineer
• /
• s.135
• /
• pp.8-13
• /
• 1997

• Resources Recycling
• /
• v.18 no.6
• /
• pp.10-17
• /
• 2009

Degradation of the organic component in the waste were carried out by superheated steam in a pressurized vessel. The effects of waste characteristics, reaction temperature and residence time on the degradation rate have been determined. The biodegradable organic components such as food and paper waste have been degraded, and plastics, wood and metal were remained without degradation. The degradation efficiency is decided by the desizing rate of the waste, and the waste mixture with 23% biodegradable organic component shows higher desizing rate than that of the 43% of the biodegradable organic component in a short residence time and the desizing rate is found to be 90% in the maximum condition.

• Proceedings of the Korea Society for Energy Engineering kosee Conference
• /
• 1999.05a
• /
• pp.177-182
• /
• 1999

감압증발의 효율을 향상시키기 위한 방법으로 액주내의 기포생성에 의한 자기 미립화를 수반하는 과열액분류의 증발을 분사 감압증발이라고 하며, 특히 적절한 방법으로 액체내에 기포핵을 공급하는 경우에는 매우 좋은 증발성능이 얻어 진다는 것이 보고되어 있다. 따라서 본 연구에서는 온배수를 감압증발시켜 저온저압의 증기를 제조하여 MVR로부터 승온승압에 의해 고온의 증기를 얻기위한 것이 연구의 목적이므로, 증발효율향상을 위해 기포핵 공급용 전해전류장치를 설치하고, 감압증발용의 노즐을 원통형 튜브로 대체하기위해 튜브형 노즐로 부터 과열액을 급격히 감압시켜 자기미립화에 의한 증발을 유도하여 전해전류가 증발효율에 미치는 영향을 실험적으로 연구하고자 작동액체로써 물을 사용하고, 액체온도, 액체유량, 과열도 및 기포핵 공급용의 전해전류량을 변화시켜 실험을 수행하였다.(중략)