• 한국식품과학회지
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• 제21권6호
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• pp.760-765
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• 1989

향미료 또는 착향료로서 서양요리에 주로 이용하는 육두구 (Nutmeg, Kernels of the fruits of Myristica fragrans Houttuyn)를 $37^{\circ}C$에서 숙성시키면서 상압수증기 증류장치로 향기성분을 추출한 후, capillary GC와 CC/MS를 이용하여 이들 휘발성 화합물의 조성변화를 관찰하였다. 숙성기간의 경과에 따라 저비점화합물의 백분율은 점차 감소하는 반면, 고비점화합물의 백분율은 증가하였고, 중비점화합물은 약간 증가하였다. 특히, 고비점화합물 중 myristicin과 myristic acid는 현저하게 증가하여, 6개월째 각각 24.50% 및 18.69%이었다. 전체 휘발성 화합물의 양은 4개월까지 증가하다가 이후는 점차 감소하였다.

• 대한기계학회논문집B
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• 제41권9호
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• pp.597-603
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• 2017

다양한 온도 조건의 계면활성제 수용액 내에서 급속 냉각되는 고온 수직 금속봉의 최소막비등점에 대한 실험을 수행하였다. 액체로는 Triton X-100 수용액(100 wppm)과 순수(pure water)를 이용하였고, 액체의 온도는 $77^{\circ}C{\sim}100^{\circ}C$ 영역이었다. 고체 시편으로는 시편 중심의 초기 온도가 $500^{\circ}C$인 스테인레스 스틸(stainless steel) 수직봉을 이용하였다. Triton X-100 수용액과 순수에서, 액체의 온도가 감소함에 따라 최소막비등점의 도달시간은 감소하였고, 온도 및 열유속은 증가하였다. 한편, 본 실험 온도 영역에서, Triton X-100 수용액의 경우가 순수의 경우보다 최소막비등점의 도달시간은 길었고, 온도 및 열유속은 감소하는 경향을 나타냈다. 본 실험데이터를 토대로 고온 수직 금속봉에 대해서 Triton X-100 수용액과 순수에서의 최소막비등 온도에 대한 실험식을 제안하였다.

• 설비공학논문집
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• 제14권6호
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• pp.441-449
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• 2002

Single-phase convection and partial nucleate boiling in free-surface and submerged jet impingements of subcooled water ejected through a 2-mm-diameter circular pipe nozzle were investigated by local measurements. Effects of jet velocity and nozzle-to-imping-ing surface distance as well as heat flux on distributions of wall temperature and heat transfer coefficients were considered. Incipience of boiling began from far downstream in contrast with the cases of the planar water jets of high Reynolds numbers. Heat flux increase and velocity decrease reduced the temperature difference between stagnation and far downstream regions with the increasing influence of boiling in partial boiling regime. The chance in nozzle-to-impinging surface distance from H/d=1 to 12 had a significant effect on heat transfer around the stagnation point of the submerged jet, but not for the free-surface jet. The submerged jet provided the lower cooling performance than the free-surface jet due to the entrainment of the pool fluid of which temperature increased.

• 대한기계학회논문집B
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• 제24권1호
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• pp.143-151
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• 2000

In order to clarify the effect of tube orientation on pool boiling heat transfer, the experiments were carried out for the saturated pool boiling of water at atmospheric pressure. Through the tests a series of data sets for heat flux versus wall superheat has been obtained using various combinations of tube diameters (D=9.7 $\~$25.4mm)， surface roughness ($\varepsilon$=15.1$\~$60.9nm)， and tube orientations (horizontal and vertical). ηei experimental results show that the slope of heat flux versus wall superheat becomes smaller than that of the horizontal tube as the surface roughness decreases from $\varepsilon$=60.9 to $\varepsilon$=15.1nm. Such that， two curves for the horizontal and vertical tubes cross each other in accordance with surface roughness and the crossing point can be suggested as q" = ‘-4.768+1.334$\varepsilon$+0.055${\varepsilon}^2$.

• Nuclear Engineering and Technology
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• 제53권8호
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• pp.2464-2476
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• 2021

Direct-contact heat transfer of a single saturated droplet upon colliding with a heated wall in the regime of film boiling was experimentally investigated using high-resolution infrared thermometry technique. This technique provides transient local wall heat flux distributions during the entire collision period. In addition, various physical parameters relevant to the mechanistic modelling of these phenomena can be measured. The obtained results show that when single droplets dynamically collide with a heated surface during film boiling above the Leidenfrost point temperature, typically determined by droplet collision dynamics without considering thermal interactions, small spots of high heat flux due to localized wetting during the collision appear as increasing We_n. A systematic comparison revealed that existing theoretical models do not consider these observed physical phenomena and have lacks in accurately predicting the amount of direct-contact heat transfer. The necessity of developing an improved model to account for the effects of local wetting during the direct-contact heat transfer process is emphasized.

• 설비공학논문집
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• 제27권1호
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• pp.1-7
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• 2015

A boiling heat transfer system is used in a variety of industrial processes and applications, such as refrigeration, power generation, heat exchangers, cooling of high-power electronics components, and cooling of nuclear reactors. The critical heat flux (CHF) is the thermal limit during a boiling heat transfer phase change; at the CHF point, the heat transfer is maximized, followed by a drastic degradation beyond the CHF point. Therefore, Enhancement of CHF is essential for economy and safety of heat transfer system. In this study, the CHF and heat transfer coefficient under the pool-boiling state were tested using multi-wall carbon nanotubes (MWCNTs) CM-95 and CM-100. These two types of multi-wall carbon nanotubes have different sizes but the same thermal conductivity. The results showed that the highest CHF increased for both MWCNTs CM-95 and CM-100 at the volume fraction of 0.001%, and that the CHF-increase ratio for MWCNT CM-100 nanofluid with long particles was higher than that for MWCNT CM-95 nanofluid with short particles. Also, at the volume fraction of 0.001%, the MWCNT CM-100 nanofluid indicated a 5.5% higher CHF-increase ratio as well as an approximately 23.87% higher heat-transfer coefficient increase ratio compared with the MWCNT CM-95 nanofluid.

• Current Research on Agriculture and Life Sciences
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• 제3권
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• pp.44-54
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• 1985

In order to determine the critical head values of boiling and piping, several experiments were performed for 3 cases of model dykes on 7 kinds of pervious foundations. The results obtained are as follows : 1. It appears that the coarser and the denser the foundation material, the higher the critical heads of boiling and piping, and that the lower the permeability of the foundation, the higher the critical heads of boiling and piping. 2. A difference in head between the moments of boiling and piping is greater in the case 2 or case 3 than in the case 1 because of the additional hydraulic resistance. And it is found that the coarser the foundation material, the greater the head difference. 3. The critical heads of boiling and piping is directly prortional to the seepage length. 4. The piezometric heads close to the singular point are of the same magnitude, provided that the geometry of the model dyke and foundation material are the same. 5. Variations of the weight of model dyke can not affect the critical head. According to the conclusions shown above, the critical head of piping can be more practically predicted for prototype using the results from laboratory tests on scale model.

• 열처리공학회지
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• 제25권4호
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• pp.181-189
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• 2012

The demand on quantitative measurement of the heat flux is motivated in making higher-quality steel product through a water quenching process of plate mill. To improve a spatial degree of heat flux measurement, the multi-point heat flux measurement was carried out by a unique experimental technique that has a combination of the existing single-point heat flux gauge. The corresponding heat flux can be easily determined by Fourier's law in a conventional way. The multi-point heat flux gauge developed in this study can be applicable to measure the surface heat flux, the surface heat transfer coefficient during a water quenching applications of steelmaking process. The results exhibit different heat transfer regimes; such as single-phase forced convection, nucleate boiling, and film boiling, that are occurred in close proximity on the multi-point heat flux gauge quenched by water impinging jet.

• 한국식품과학회지
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• 제53권5호
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• pp.593-600
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• 2021

본 연구에서는 진공 증류 공정으로 무알코올 와인을 제조하는 과정에서 수율은 최대화하고 알코올만 선별적으로 제거하기 위해 반응표면분석법으로 공정을 최적화하였다. 이를 위해 증류 시간, 끓는점, 온도차를 독립변수로 설정하고 알코올 농도, 수율을 반응값으로 설정하였다. 그 결과, 증류 시간은 24.5분, 끓는점은 65℃, 온도차는 8℃ 일 때 알코올 농도를 1%까지 낮추면서 수율을 81.15%로 유지할 수 있었다. 끓는점에 따른 와인의 이화학적 및 관능적 특성 변화를 확인하기 위해 회귀분석 결과를 통해 도출된 반응표면모델을 활용하여 증류 시간 30분, 온도차 12±5℃, 끓는점 25-65℃의 조건에서 세 종류의 무알코올 와인을 제조하였다(끓는점 25℃, 끓는점 45℃, 끓는점 65℃). 또한, 기호도 향상을 위해 끓는점 25℃ 복원액에 원액 와인을 4.2% 첨가한 배합 와인을 제조하였다. 끓는점이 증가할수록 알코올 농도가 감소하고 CI와 Hue가 증가했지만, pH와 총산도는 영향을 받지 않았다. 관능검사에서는 색상, 향, 전체적인 기호도에서 배합 와인이 가장 높은 값을 나타냈고, 끓는점 65℃ 복원액이 가장 낮은 값을 나타냈다. 결과적으로 낮은 온도 및 끓는점에서 증류함으로써 관능 특성이 우수한 무알코올 와인을 제조할 수 있으며, 원액 와인의 배합으로 기호도를 더욱 향상시킬 수 있을 것으로 판단된다.

• 대한기계학회논문집
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• 제15권6호
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• pp.2125-2131
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• 1991

본 연구에서는 고온고압의 기류중에 투입된 미소연료액적의 증발에 관한 정보 를 구하여 분무연소기구의 해명을 위한 기초테이터를 제공하려 시도한다.