• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.760-765
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• 1989

The change of volatile flavor components In nutmeg (Kernels of the fruits of Myristica fragrans Houttuyn) during aging at $37^{\circ}C$ were studied by using a fused silica capillary GC & GC/MS. Volatile flavor components having the low boiling point showed a general decrease during aging, but those of the middle and high boiling point showed a reactionary tendency Myristicin and myristic acid among volatile flavor components showing the high boiling point had the amount increased considerably, and those were composed of 24.50% and 18.69% in aging for 6 months, respectively. The amount of whole volatile flavor concentrate showed the increased tendency till the aging period for 4 months, and then subsequently decreased.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.41 no.9
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• pp.597-603
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• 2017

In this study, experiments were conducted on the MFB(minimum film boiling) point of highly heated vertical metal rod quenched in aqueous surfactant solution at various temperature conditions. The aqueous Triton X-100 solution(100 wppm) and pure water were used as the liquid pool. Their temperatures ranged from $77^{\circ}C$ to $100^{\circ}C$. A stainless steel vertical rod of initial center temperature of $500^{\circ}C$ was used as a test specimen. In both liquid pools, as the liquid temperature decreased, the time to reach the MFB point decreased with a parallel increase in the temperature and heat flux of the MFB point. However, over the whole present temperature range, in the aqueous Triton X-100 solution, the time to reach the MFB point was longer, while the temperature and heat flux of the MFB point were reduced when compared with pure water. Based on the present experimental data, this study proposed the empirical correlations to predict the MFB temperature of a high temperature vertical metal rod in pure water and in aqueous Triton X-100 solution.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.14 no.6
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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.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.24 no.1
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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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• v.53 no.8
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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.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.27 no.1
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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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• v.3
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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.

• Journal of the Korean Society for Heat Treatment
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• v.25 no.4
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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.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.593-600
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• 2021

In this study, the vacuum distillation process for producing non-alcoholic red wine was optimized via response surface methodology. As a result of optimizing the responses (alcohol content, yield) for independent variables (operating time, boiling point, and temperature difference), 1% alcohol content and 81.15% yield were obtained at an operating time of 24.5 min, boiling point of 65℃, and temperature difference of 8℃. To investigate the physicochemical and sensory properties, non-alcoholic wines with different boiling points (bp 25℃, bp 45℃, and bp 65℃) and a blended wine (4.2% of control wine added) were prepared. As the boiling point increased, the alcohol content decreased, and CI (color intensity) and Hue increased. Blended wine exhibited the highest value and bp 65℃ showed the lowest value in terms of sensory properties. In conclusion, distillation at a low boiling point and blending control wine could be used to prepare non-alcoholic wine with a high preference.

• Transactions of the Korean Society of Mechanical Engineers
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• v.15 no.6
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• pp.2125-2131
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• 1991

Evaporation rate constant, obtained by in this experimental study, of freely falling liquid fuel droplet on the condition of hot and pressurized environment are converted to critical evaporation constant according to Eq. of Ranz and Marshall. Critical evaporation constant, on constant environment pressuire, actively increase almost linearly with environment temperature increasing, but, on constant temperature, increases more or less with pressure increasing. Multycomponent droplet mixed with the fine fuel having a different of boiling point evaporate in order to boiling point, and each evaporation rate constant of mixed fuel equal to each fuel.