• Journal of Fisheries and Marine Sciences Education
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• v.28 no.5
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• pp.1388-1394
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• 2016

This paper presents a experimental study of two-phase flow boiling of FC-72 in multi channels. Flow boiling heat transfer coefficients are obtained with mass flux ranging from 152.9 to $353.9kg/m^2s$ and heat flux from 5.6 to $46.1kW/m^2$. The experimental results show that the heat transfer is governed by nucleate boiling mechanism in the low heat flux region. However, it is found that the effects of nucleate boiling and forced convection boiling are combined as the heat flux increases. A new correlation to predict the heat transfer coefficient is developed by using the dimensionless number such as Reynolds number, Weber number, boiling number. This correlation shows good predictive accuracy against the measured data.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.3 no.5
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• pp.395-403
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• 1991

The purpose of this investigation was to characterize nucleate boiling and burn-out heat flux for rectangular free jet with saturated water impinging perpendicularly and upward against a flat uniform heat flux surface. Heat flux measured for Reynolds number based on rectangular nozzle width and for aspect ratio. The result of nucleate boiling heat transfer was presented nondimensional experimental equation including Nusselt, Boiling, Subcooling, Reynolds and Weber number. The effect of aspect ratio of heated surface in the burn-out heat flux had not appeared distinctly. But for the same aspect ratio, burn-out heat flux increased linearly with increment of nozzle exit velocity.

• Journal of Advanced Marine Engineering and Technology
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• v.39 no.7
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• pp.702-708
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• 2015

Two-phase flow boiling experiments were conducted using FC-72 as the working fluid. The micro-channels consisted of 15 channels with a depth of 0.2 mm, width of 0.45 mm, and length of 60 mm. Tests were performed over a mass flux range of $200-400kg/m^2s$, heat flux range of $5.6-49.0kW/m^2$, and vapor quality range of 0.02-0.93. Based on the results of the experiment, the heat transfer mechanism by nucleate boiling was dominant at a lower vapor quality (x<0.2), whereas that in the region of a vapor quality greater than 0.2 was complexly influenced by nucleate boiling and forced convection boiling. The nucleate boiling and forced convection boiling could be expressed as functions of the boiling number and convection number, respectively. In addition, the heat transfer coefficient obtained by the experiment was compared with the heat transfer coefficient by the existing correlation.

• Journal of Mechanical Science and Technology
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• v.17 no.11
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• pp.1739-1745
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• 2003

The boiling heat transfer characteristics of two-phase closed thermosyphons with internal grooves are studied experimentally and a simple mathematical model is developed to predict the performance of such thermosyphons. The study focuses on the boiling heat transfer characteristics of a two-phase closed thermosyphons with copper tubes having 50, 60, 70, 80, 90 internal grooves. A two-phase closed thermosyphon with plain copper tube having the same inner and outer diameter as those of grooved tube is also tested for comparison. Methanol is used as working fluid. The effects of the number of grooves, the operating temperature, the heat flux are investigated experimentally. From these experimental results, a simple mathematical model is developed. In the present model, boiling of liquid pool in the evaporator is considered for the heat transfer mechanism of the thermosyphon. And also the effects of the number of grooves, the operating temperature, the heat flux are brought into consideration. A good agreement between the boiling heat transfer coefficient of the thermosyphon estimated from experimental results and the predictions from the present mathematical model is obtained. The experimental results show that the number of grooves and the amount of the working fluid are very important factors for the operation of thermosyphons. The two-phase closed thermosyphon with copper tubes having 60 internal grooves shows the best boiling heat transfer performance.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.5 no.1
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• pp.10-17
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• 1993

This paper describes the boiling heat transfer phenomena to be divided into three regions, nonboiling, nucleate boiling and burn-out in the impinging subcooled water jet system. In the nonboiling region, Nusselt number is a function of Prandtl number, Reynolds number and ${\Delta}T_{sub}/T_{ast}$ In the nucleate boiling region, the heat flux increases with increment of the nozzle exit velocity. But the degree of liquid subcooling does not affect the shape of the nucleate boilng curve. The dimensionless correlations can be expressed in the form of $q{\ell}/K_f{\Delta}T_{ast}=C(Bo{\cdot}C_p{\cdot}{\Delta}T_{sat}/Vo^2)^m{\cdot}(Re/We)^n$. The burn-out heat flux increases linearly with increment of the nozzle exit velocity, but independs of degree of subcooling and the supplementary water height.

• Journal of Mechanical Science and Technology
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• v.19 no.8
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• pp.1662-1669
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• 2005

Boiling heat transfer characteristics of a two-phase closed thermosyphons with various helical grooves are studied experimentally and a mathematical correlation is developed to predict the performance of such thermosyphons. The study focuses on the boiling heat transfer characteristics of two-phase closed thermosyphons with copper tubes having 50, 60, 70, 80, 90 internal helical grooves. A two-phase closed thermosyphon with plain copper tube having the same inner and outer diameter as those of grooved tubes is also tested for comparison. Water, methanol and ethanol are used as working fluid. The effects of the number of grooves, various working fluids, operating temperature and heat flux are investigated experimentally. From these experimental results, a mathematical model is developed. In the present model, boiling of liquid pool in the evaporator is considered for the heat transfer mechanism of the thermosyphons. And also the effects of the number of grooves, the various working fluids, the operating temperature and the heat flux are brought into consideration. A good agreement between the boiling heat transfer coefficient of the thermosyphon estimated from experimental results and the predictions from the present mathematical correlation is obtained. The experimental results show that the number of grooves, the amount of the working fluid and the various working fluids are very important factors for the operation of thermosyphons. Also, the thermosyphons with internal helical grooves can be used to achieve some inexpensive and compact heat exchangers in low temperature.

• Culinary science and hospitality research
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• v.9 no.2
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• pp.85-97
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• 2003

This study is an attempt that Rheology changes are occurred by boiling, frying, and boiling potatoes with soy bean sauce. Three different methods are tested for chemical analysis, fine potato starch grain structural change, sensory evaluation. 1) Alkaline number and acidity number are changed (+)2.17 in raw, decreased (+)1.76 by boiling, increased (+)2.38 by frying, and (-)2.22 by boiling with soy bean sauce. 2) Potatoes are completely dissolved into the gelatinization when they are boiled at 10$0^{\circ}C$ for 15minutes(PB III), fried at 18$0^{\circ}C$ for 3 minutes(PF IV), and boiled with soy bean sauce l0$0^{\circ}C$ for 30 minutes(PS III). 3) The pectin content ratio is decreased according to frying (31.78$\mu\textrm{g}$/$m\ell$), boiling(44.20$\mu\textrm{g}$/$m\ell$), boiling soy bean sauce(36.37 $\mu\textrm{g}$/$m\ell$), Hemicellulose content ratio is decreased according to frying(1.19%), boiling(1.17%), boiling soy bean sauce(0.92%). And the contend of cellulose and lignin is still regardless of any cooking method. 4) The sensory evaluation conducted by 30 university students as panelists showed that there are more significant differences among four samples in appearance, flavour, texture. As a result, the optimum cooking condition for potatoes is that potatoes are boiled l0$0^{\circ}C$ for 15minutes, fried at 18$0^{\circ}C$ for 3minutes, and boiled with soy bean sauce at 1$0^{\circ}C$ for 30minutes.

• Journal of Microbiology
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• v.44 no.5
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• pp.562-565
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• 2006

The cell counting of colonial Microcystis spp. is a rather difficult and error-prone proposition, as this genus forms irregularly-shaped and irregularly-sized colonies, which are packed with cells. Thus, in order to facilitate a cell count, four methods of dividing the colonies into single cells were compared, including vortexing, sonication, $TiO_2$ treatment, and boiling. As a result, the boiling method was determined to generate the greatest number of single cells from a colony, and all colonies were found to have divided completely after only 6 min of treatment. Furthermore, no significant cell destruction, which might alter the actual cell density, was detected in conjunction with the boiling method (P=0.158). In order to compute the cell number more simply, the relationship between the colony size and the cell number was determined, via the boiling method. The colony volume, rather than the area or diameter was correlated more closely with the cell number ($r^2=0.727$), thereby suggesting that the cell numbers of colonial Microcystis sp. can also be estimated effectively from their volumes.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.12 no.9
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• pp.835-842
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• 2000

Film boiling heat transfer of the subcooled turbulent liquid film flow on a horizontal plate was investigated by theoretical and experimental studies. In the theoretical analysis, by solving the integral energy and momentum equations analytically, some generalized expressions for Nusselt number was deduced. Next, by comparing the deduced equations with the experimental data on the turbulent film boiling heat transfer of the subcooled thin liquid film flow, the semi-empirical relation between the Nusselt number based on the modified heat transfer coefficient and the Reynolds number was obtained. The correlating equation was very similar to that of the turbulent heat transfer in a single phase flow, and it was found that the heat transfer was dissipated to increase the liquid temperature.

• Proceedings of the KSME Conference
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• 2000.04b
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• pp.373-378
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• 2000

An experimental investigation on the incipience of nucleate boiling in forced flow of water is performed as a verification and extension of previous analysis. The effects of the subcooling, Reynolds number and surface curvature on the onset of nucleate boiling(ONB) in a concentric annulus flow channel with smooth inner heating surface is investigated experimentaly. Through flow visualization, the boiling phenomenon was observed directly and the experimental results were examined to find ONB heat flux. The results show that the variation of heat flux at ONB is increased linearly as the Reynolds number and subcooling are increased. The effect of surface curvature is very great specially for a small radius when radius of the inner heating tube is increased, the heat flux at ONB is almost inversely increased for the range of this investigation. It is found that the effect of convex surface curvature on ONB heat flux is very significant for a small radius.