• Journal of Physiology & Pathology in Korean Medicine
• /
• v.20 no.3
• /
• pp.634-637
• /
• 2006

The GC pictures were taken to investigate the difference of the Samul-tang and Sakunja-tang, each prepared by the different boiling methods, which were the traditional method(using cover), using the condenser, and using no cover. For Samul-tang, there was not much difference in the GC pictures, but the one pick(rt about 7 min.) of the picture by the method using the condenser had the higher intensity than those in the pictures by other methods. For Sakunja-tang, the GC pictures of the method using the condenser had shown a lot of the peaks and the very high intensity, which were much better than those of the picture by the traditional method. However, the GC pictures of the method by using no cover had shown almost nothing.

• The Korean Journal of Food And Nutrition
• /
• v.32 no.2
• /
• pp.89-97
• /
• 2019

In this paper, quality properties and antioxidant capacity of cooked black carrot has been studied. Five different cooking methods have been applied: microwave (45 sec), boiling ($100^{\circ}C$, 14 min), steaming ($100^{\circ}C$, 20 min), sous vide ($75^{\circ}C$, 80 min), sous-vide ($95^{\circ}C$, 30 min). The color value was slightly different (p<0.05), the boiling method was the highest in L-value and Sous vide $75^{\circ}C$ method was the lowest. The steaming method indicated the highest a-value at 5.50. The b-value was significantly different between the samples (p<0.05). The microwave method was the highest at 3.49 while the sous vide $95^{\circ}C$ method was the lowest at -0.34. No significant difference was observed between the samples when only the moisture content results were considered. The highest pH was observed in samples cooked using the boiling method. The softening (%) was higher when the cooking water was in contact with samples and it was dependent on the temperatures. In addition, this study shows that not only temperature but also cooking time and cooking media are very crucial in the preparation and cooking of black carrot to prevent the loss of the antioxidant compound. In conclusion, the comparison of the quality characteristics and antioxidant properties of black carrots indicated that the most appropriate cooking method is sous-vide method.

• Preventive Nutrition and Food Science
• /
• v.22 no.3
• /
• pp.216-222
• /
• 2017

Antioxidant rich green leafy vegetables including garden spinach leaf, water spinach leaf, Indian spinach leaf, and green leaved amaranth were selected to evaluate the effects of water boiling and oil frying on their total phenolic content (TPC), total flavonoid content (TFC), reducing power (RP), and antioxidant capacity. The results revealed that there was a significant increase in TPC, TFC, and RP in all the selected vegetables indicating the effectiveness of the cooking process on the antioxidant potential of leafy vegetables. Both cooking processes enhanced significantly (P<0.05) the radical scavenging ability, especially the oil fried samples showed the highest values. There is a significant reduction in the vitamin C content in all the vegetables due to boiling and frying except in the Indian spinach leaf. However, the present findings suggest that boiling and frying can be used to enhance the antioxidant ability, by increasing the bioaccessibility of health-promoting constituents from the four vegetables investigated in this study.

• Journal of Advanced Marine Engineering and Technology
• /
• v.15 no.3
• /
• pp.57-65
• /
• 1991

The quenching of steels by water is one of the important problems in engineering for the applications of heat treatment or continuous casting process, but the fundamental researches by the theoretical approaches have not been satisfactorily improved yet. The very rapid cooling problems by the thermal conduction including the latent heat of phase transformation in steel and the transient boiling heat transfer of water on the surface of the steel covering from $850^{\circ}C$ to $20^{\circ}C$ are the key problems of heat treatment. The present quenching experiments are performed for the cylindrical specimens of carbon steel, S45C of diameters (12-30). Nonlinear transient heat conduction and transient boiling heat transfer problem of water on the surface of specimens is analyzed by the numerical method of inverse heat conduction problem. The conditions for the calculation are that the initial temperature of specimens is $820^{\circ}C$ and the cooling water in bath are $20^{\circ}C$,$40^{\circ}C$,$60^{\circ}C$,$80^{\circ}C$,$95^{\circ}C$ with no agitation.

• Culinary science and hospitality research
• /
• v.23 no.4
• /
• pp.163-174
• /
• 2017

This study aimed to make stock for purpose of reducing visual image, and the stock was used with two-spotted cricket as general food material of edible insects. According to the results, color value was darkest and brownest with increased boiling time, salinity and $^{\circ}Brix$ increased significantly (p<0.001). With increased boiling time, pH and moisture content was the lowest. In the total content of free amino acids was highest in 45 min with boiling time. The quantitative descriptive analysis of two-spotted cricket stock was evaluated, which was the strongest with increased boiling time, and acceptance test was best results in TCS45. Therefore, it was possible to produce stock with excellent sensuality which was used by high-pressure method for 45 in making a two-spotted cricket stock. It was judged that making insects food can reduce visual aversion as stock. So, the possibility of food ingredient was identified so that two-spotted cricket led to the increase of domestic interests.

• Nuclear Engineering and Technology
• /
• v.54 no.5
• /
• pp.1860-1873
• /
• 2022

Nuclear thermal-hydraulic system analysis codes have been developed to comprehensively model nuclear reactor systems to evaluate the safety of a nuclear reactor system. For analyzing complex systems with finite computational resources, system codes usually solve simplified fluid equations for coarsely discretized control volumes with one-dimensional assumptions and replace source terms in the governing equations with constitutive relations. Wall boiling heat transfer models are regarded as essential models in nuclear safety evaluation among many constitutive relations. The wall boiling heat transfer models of two widely used nuclear system codes, RELAP5 and TRACE, are analyzed in this study. It is first described how wall heat transfer models are composed in the two codes. By utilizing the same method described in Part 1 paper, heat fluxes from the two codes are compared under the same thermal-hydraulic conditions. The significant factors for the differences are identified as well as at which conditions the non-negligible difference occurs. Steady-state simulations with both codes are also conducted to confirm how the difference in wall heat transfer models impacts the simulation results.

• Journal of Advanced Marine Engineering and Technology
• /
• v.22 no.6
• /
• pp.880-887
• /
• 1998

In order to study heat transfer characteristics of spray cooling for the purpose of uniform and soft cooling of high temperature surface a series of experiments for a hot horizontal copper flat plate was performed by downflow spray water using flat spray nozzle. Cooling curves were mea-sured under the various experimental conditions of flow rates and temperatures of cooling water Surface temperature surface heat fluxes and heat transfer coefficients of horizontal upward-facing flat surface were calculated with cooling curves measured at each radial positions near the cooling surface by TDMA method. Generally heat transfer characteristics for spray cooling is simi-lar to boiling phenomenon of pool boiling. The minimum heat flux(MHF) appear at the surface temperature of about ${\Delta}Tsat=250^{\circ}C$ and the critical heat flux(CHF) appear at about ${\Delta}Tsat=250^{\circ}C$.

• Journal of Advanced Marine Engineering and Technology
• /
• v.17 no.2
• /
• pp.36-43
• /
• 1993

Real quality and axial void fraction distribution of subcooled refrigerant flow is very important to predict the heat transfer rate and pressure drop in the design of refrigerating system. In the subcooled boiling region, the liquid bulk temperature is still below the corresponding saturation temperature. But beyond the net vapor generation point, bubble detachment is occured actively from the vapor layer formed on the wall. A reliable method to predict the vapor fraction from the liquid bulk temperature is suggested in this paper. And also the actual quality of the subcooled R-113 flow is calculated in the range of 261-1239kg/$m^2$s mass velocity and 10-30K subcooling.

• Journal of the East Asian Society of Dietary Life
• /
• v.17 no.1
• /
• pp.103-109
• /
• 2007

The optimum conditions for springiness of polymannuronate acorn mook, in which polymannuronate was added to acorn powder, was investigated by the response-surface method(RSM). The fractional factorial design with three variables, i.e. polymannuronate addition, water addition and boiling time, and with three levels revealed that the range of acorn springiness was $0.804{\sim}0.987$. The governing equation was also partially differentiated for boiling time, showing that the optimum manufacturing condition for $90^{\circ}C$ is addition of 2% polymannuronate, addition of 120 mL of water, and 60 minutes of boiling time.

• Journal of ILASS-Korea
• /
• v.29 no.2
• /
• pp.91-97
• /
• 2024

When investigating the droplet, spray, and impact of liquid on a solid plate, backlight imaging has been widely used to understand these phenomena. However, some previous studies have suffered from poor image quality. In this study, various combinations of image processing algorithms, such as white image correction, histogram equalization, CLAHE, Otsu's binarization, and multi-Otsu's binarization, have been applied to flash boiling spray images to enhance image quality for qualitative observation and semi-quantitative spray angle evaluation. To acquire images with high contrast for qualitative observation, applying CLAHE was effective, making small droplets and detailed shapes of the jet noticeable. However, when images were averaged to determine spray angle or penetration length based on intensity, this method induced artifact unphysical patterns, thus requiring careful consideration. Based on the algorithm proposed in this study, the spray angle variation according to injection pressure and temperature has been calculated, showing a reasonable trend.