• Journal of Advanced Marine Engineering and Technology
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• 제18권5호
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• pp.12-23
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• 1994

The two-phase flow is observed in power plants, chemical process plants, and refrigeration systems etc., and it is very important to solve the heat transfer mechanism of a boiler, an automic reactor, a condenser and various types of evaporators. Recently, the problem of two phase heat transfer is braught up in many regions with development of energy saving technique. In flow boiling system it is necessary to store data in each condition because the heat transfer characteristics of flow boiling region vary by the change of flow pattern and the magnetude of heat flux to tube length, and be subtly affected by the flow and heating condition. So basic study for knowing flow pattern in heat transfer region and the relation between heat transfer characteristic and flow condition is desired to accumulate data in wide variety of liquid and flow system in the study of heat transfer of two phase flow. In this study R-113 was selected as working fluid whose properties were programmed by least square method, and experiment was conducted in the region of mass flow $1.628{\times}10^6$~$4.884{\times}10^6$/kg/$m^2$hr with inlet subcooling 10~3$0^{\circ}C$, sustaining test section inlet pressure to 1.5kg$_f$/$cm^2$abs.

• 한국식품과학회지
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• 제6권2호
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• pp.70-74
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• 1974

한우(韓牛)의 round muscle과 오징어 근육(筋肉)을 여러 가지 조리조건(調理條件)으로 처리(處理)하여 pepsin에 의한 in vitro 소화율(消化率)과 소화과정중(消化過程中)의 amino태(態) N, 유기용매(有機溶媒) 처리(處理)가 소화율(消化率)에 미치는 영향(影響)을 AOAC에 의한 semi-micro Kjeldahl법(法)으로 실험(實驗)한 결과(結果)는 다음과 같다. 1. 소화율(消化率)은 우육(牛肉)에서 autoclaving, frying, raw, freezing, roasting, boiling, dry heating의 순서이며 오징어육(肉)에서는 raw, autoclaving, boiling, freezing, frying, dry heating, roasting의 순서로 높았다. 2. Amino태(態) N는 우육(牛肉), 오징어육(肉) 공(共)히 소화율(消化率)이 높은 순서로 비례해서 증가(增加)한다. 3. 우육(牛肉)과 오징어육(肉)의 raw condition에서 ether처리(處理)가 소화율(消化率)에 거의 영향을 미치지 않는다.

• 설비공학논문집
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• 제25권2호
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• pp.101-108
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• 2013

This paper is presented an experimental study of flow boiling heat transfer characteristics of ammonia, and is focused on pressure gradient and heat transfer coefficient of the refrigerant flow inside horizontal small tube with inner diameter of 3.0 mm and length of 2000 mm. The direct heating method is applied for supplying heat to the refrigerant, where the test tube is uniformly heated by electric current. The local heat transfer coefficients were obtained over a heat flux range of 20 to $80kW/m^2$, a mass flux range of 50 to $500kg/m^2s$, a saturation temperature range of 0 to $10^{\circ}C$, and quality up to 1.0. The pressure drops increase with increasing mass flux and heat flux, and with decreasing saturation temperature. The heat transfer coefficients increase with increasing mass flux and saturation temperature in middle and high quality region. And the local heat transfer coefficient increase with increasing heat flux in low quality region. The heat transfer coefficient of the experimental result was compared with six existing heat transfer coefficient correlation. A new boiling heat transfer coefficient correlation based on the superposition model for ammonia in small tubes is developed average deviation of -0.17% and mean deviation of 10.85%.

• Nuclear Engineering and Technology
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• 제31권6호
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• pp.572-585
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• 1999

The characteristics of two-phase flow instability in a vertical boiling channel connecting with an unheated riser are investigated through the linear stability analysis model. Various two-phase flow models, including thermal non-equilibrium effects, are taken into account for establishing a physical model in the time domain. A classical approach to the frequency response method is adopted for the stability analysis by employing the D-partition method. The adequacy of the linear model is verified by evaluating experimental data at high quality conditions. It reveals that the flow-pattern-dependent drift velocity model enhances the prediction accuracy while the homogeneous equilibrium model shows the most conservative predictions. The characteristics of density wave oscillations under low-power and low-quality conditions are investigated by devising a simple model which accounts for the gravitational and frictional pressure losses along the channel. The necessary conditions for the occurrences of type-I instability and flow excursion are deduced from the one-dimensional D-partition analysis. The parametric effects of some design variables on low quality oscillations are also investigated.

• 생약학회지
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• 제42권1호
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• pp.82-88
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• 2011

This study was carried out to investigate the optimum conditions for extraction of soluble acidic polysaccharides from ginseng marc. Method of carbazole-sulfuric acid was applied to determine the amount of acidic polysaccharides in ginseng marc. The amounts of soluble acidic polysaccharides in water extract of ginseng marc were increased with increasing extraction temperature. The contents of acidic polysaccharides were not significantly different despite the extraction time increasing from 0.5 hours to 6 hours. To estimate the rehydration rate of the freeze dried polysaccharide, the extracted acidic polysaccharide fraction powder was determined the amount of soluble acidic polysaccharides by carbazole-sulfuric acid method again. The rehydration rate of acidic polysaccharides from water-extract of red ginseng marc at room temperature was 100%. On the other hand, the rehydration rate of acidic polysaccharide of red ginseng marc at boiling temperature was about 50%. The rehydration rate of acidic polysaccharides from water-extract of white ginseng marc at room temperature was 50%. The rehydration rate of acidic polysaccharide of red ginseng marc at boiling temperature was about 40%. The rate of soluble acidic polysaccharide of Red Ginseng is higher than that of White Ginseng. We can find out the maximum extraction method of soluble acidic polysaccharide from ginseng marc.

• 한국식생활문화학회지
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• 제30권6호
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• pp.736-749
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• 2015

The present study addresses the tea utensils and tea drinking methods seen in tomb mural paintings of Song, Liao, Jin, and Yuan, which were Koryo's foreign exchange countries. The paintings illustrate the pointing tea method, which was popular during dynasty times. Tea utensils observed in the paintings include a tea mill, mill stone, and tea pestle necessary for making cake tea into powder. The tea stove and boiling bottle are depicted as being required to boil water. Some mural works vividly depict how a tea drinker pours hot water from a boiling bottle into a cup with a stand, mixes it with a tea spoon, and whisks tea powder for foaming with a tea whisk. The tea drinking method of the Southern race Han is also similarly described in the tomb mural paintings of Liao, Jin, and Yuan from Northern nomads. The distribution of tea culture had an enormous influence on the development of tea utensil manufacturing methods. The significance of this study is that these findings can be used as basic data to provide food culture insights into Koryo celadon tea utensils.

• 한국잠사곤충학회지
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• 제13권1호
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• pp.73-78
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• 1971

본시험은 공정거래를 기할 수 있도록 진섬유량으로부터 생사의 거래중량을 산정할 수 있는 정량거래방법 을 구명하기 위한한 연구로서 다음과 같은 결과를 얻었다. 1. 거래중량인 정량은 원량에서 연감후무수량을 감한 연감수분량의 원량에 대한 백분률인 연감수분률로 부터 산정하면 생사의 진섬유량을 잘 나타낼 수 있고 재현성이 있어 현행검사보다 합리적이다. 2. 연감수분률로부터 정량을 산정함에 있어서 연감후무수량에 대한 공정가산률은 44%로 함이 적당하다고 판단된다. 3. 섬도검사 잔사인 섬도사의 연감률과 하구의 연감률을 대표할 수 있을 것으로 생각되는 시료사(24타래) 의 연감률 사이에 통계적인 유의차가 없었으므로 섬도사의 연감률은 하구의 연감률을 대표할 수 있다. 4. 우리나라는 연감수분율검사에 의한 정량검사를 실시하면 약 2억원의 이득을 얻을 수 있다.

• 한국식품과학회지
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• 제50권1호
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• pp.8-13
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• 2018

말린 표고버섯을 다양한 조건(열수처리, 증기처리, 볶음처리)으로 조리 후, 항산화특성과 기능성 영양소인 리보플라빈, 에리타데닌, 그리고 에르고칼시페롤을 측정하여 생조리 표고버섯과 비교하였다. 총 폴리페놀함량이나 유리라디칼 소거능 등의 항산화 특성은 생조리군에서 가장 높았고 열수처리군에서 가장 낮게 나타났다. 표고버섯의 기능성 영양성분인 리보플라빈, 에리타데닌 함량 역시 생조리 버섯에서 가장 높게 측정되었으며 볶음처리>증기처리>열수처리 순으로 측정되었다. 지용성 영양소인 에르고칼시페롤의 경우 생조리버섯 뿐 아니라 열수처리, 증기처리군에서 모두 비슷한 함량을 나타내어 물이나 열처리에 변화가 없음을 보였고, 볶음처리군에서 약간 감소하는 경향을 보였다. 말린 표고버섯은 그 자체로 항산화특성 및 영양성분이 높으나 생조리의 상태로 섭취하는 경우가 드물기 때문에 다양한 조리조건에서 처리 후 비교했을 때, 버섯의 경도는 비슷했지만, 영양손실은 볶음 처리 시 가장 적었고, 열수처리 시 가장 많았다.

• 한국축산식품학회지
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• 제43권5호
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• pp.767-791
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• 2023

To evaluate the effect of different cooking methods on the physicochemical quality and volatile organic compounds (VOC) of dairy beef round, twelve beef round pieces were divided into four groups: raw, boiling, microwave, and sous-vide. The sous-vide group had a higher pH than the boiling or microwave groups. The boiling group exhibited the highest shear force and CIE L^*, followed by the microwave and sous-vide groups (p<0.05). The sous-vide group received higher taste and tenderness scores from panelists (p<0.05) and showed significantly higher levels of aspartic and glutamic acids than the other groups. The sous-vide and microwave groups had the highest oleic acid and polyunsaturated fatty acid levels, respectively. The sous-vide group had significantly higher hypoxanthine and inosine levels than the other groups. However, the microwave group had higher inosine monophosphate levels than the other groups. The sous-vide group had a higher alcohol content, including 1-octen-3-ol, than the other groups. Octanal and nonanal were the most abundant aldehydes in all groups. (R)-(-)-14-methyl-8-hexadecyn-1-ol, p-cresol, and 1-tridecyne were used to distinguish the VOC for each group in the multivariate analysis. Sous-vide could be effective in increasing meat tenderness as well as taste-related free amino acid (aspartic acid and glutamic acid) and fatty acid (oleic acid) levels. Furthermore, specific VOC, including 1-octen-3-ol, 2-ethylhexanal ethylene glycol acetal, and 2-octen-1-ol, (E)-, could be potential markers for distinguishing sous-vide from other cooking methods. Further studies are required to understand the mechanisms underlying the predominant association of these VOC with the sous-vide cooking method.

• 대한기계학회논문집B
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• 제31권9호
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• pp.764-771
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• 2007

The objective of the present work is to evaluate the evaporation heat flux of deposited droplet on the hot surface by using of inverse heat transfer technique. On the basis of measured temperature, a integral form solution is determined for the transient temperatures beyond the two positions by using Green's function technique. This method first approximates the temperature data with a half polynomial series of time. we compared this result with constant radius model in single phase regime, nucleate boiling regime, film boiling regime respectively. this paper performed the experiments as following conditions: (a)the surface temperature is within the range between $80^{\circ}C\;and\;160^{\circ}C$ in the conduction, (b) droplet diameter are 2.4 and 3.0mm. (c) surface roughness is $0.18{\mu}m$.