• Journal of Energy Engineering
• /
• v.9 no.3
• /
• pp.261-268
• /
• 2000

A heat transfer correlation to predict the vaporization of a water droplet in highly superheated steam during a loss-of-coolant accident(LOCA) of a nuclear power plant is provided. Vaporization of liquid fuel or water droplets in superheated air or steam and subsequent interface heat transfer between a liquid droplet and superheated gas is typically correlated by way of a Nusselt number as a function of Reynolds number, Prantl number, and in some cases including mass transfer number. Presently available correlations and experimental data of the evaporation of liquid droplets in air or steam are analyzed and a new Nusselt number correlation is proposed taking Schmidt number into consideration in order to account for binary diffusion of the vapor as well, Nu$\_$f/(1+B)$\^$0.7/=2+0.53Sc$\_$f/$\^$-1/5/Re$\_$M/$\^$$\sfrac{1}{2}$/Pr$\_$f/$\^$$\sfrac{1}{3}$/ for which properties are evaluated at film condition except the density of Reynolds number evaluated at ambient condition. Diverse correlations for various combinations of liquid and gas species are put into single equation. The blowing correction factor of (1+B)$\^$0.7/ is confirmed appropriate, and a criterion to distinguish so-called high- and low-temperature condition of ambient gas is set forth.

• Nuclear Engineering and Technology
• /
• v.48 no.6
• /
• pp.1338-1348
• /
• 2016

A novel fully passive small modular superheated water reactor (SWR) for underwater deployment is designed to produce 160 MWe with steam at $500^{\circ}C$ to increase the thermodynamic efficiency compared with standard light water reactors. The SWR design is based on a conceptual 400-MWe integral SWR using the internally and externally cooled annular fuel (IXAF). The coolant boils in the external channels throughout the core to approximately the same quality as a conventional boiling water reactor and then the steam, instead of exiting the reactor pressure vessel, turns around and flows downward in the central channel of some IXAF fuel rods within each assembly and then flows upward through the rest of the IXAF pins in the assembly and exits the reactor pressure vessel as superheated steam. In this study, new cladding material to withstand high temperature steam in addition to the fuel mechanical and safety behavior is investigated. The steam temperature was found to depend on the thermal and mechanical characteristics of the fuel. The SWR showed a very different transient behavior compared with a boiling water reactor. The inter-play between the inner and outer channels of the IXAF was mainly beneficial except in the case of sudden reactivity insertion transients where additional control consideration is required.

• Journal of the Korean Wood Science and Technology
• /
• v.46 no.5
• /
• pp.497-510
• /
• 2018

In this study, the decay resistance of larch wood, which was heat treated by superheated steam, was evaluated by the field decay test. During the field decay test of 12 months, non-treated wood has been severely damaged by termite, however, no visible damage has occurred in the preservative-treated wood and superheated steam heat-treated wood. Results of field decay test showed approximately 5% mass loss of the non-treated wood and the preservative-treated wood, and approximately 1% mass loss of the superheated steam heat-treated wood. After the field decay test for 12 months, the residual amount of preservatives remaining in the preservative-treated wood was lower than that before the field decay test. It was considered that the preservative was partially eluted during the field decay test, and the mass loss of the preservative-treated wood was thought to be similar to that of the non-treated wood. Through this study and additional long-term monitoring test, superheated steam heat treatment can be considered to be an environmental-friendly method to enhance the decay resistance of wood against rot fungi and/or insect without chemical treatment such as preservative injection.

• Transactions of the Korean hydrogen and new energy society
• /
• v.31 no.2
• /
• pp.169-176
• /
• 2020

There is a growing interest in hydrogen energy utilization since an alternative energy development has been demanded due to the depletion of fossil fuels. Hydrogen is produced by the reforming reaction of natural gas and biogas, and the electrolysis of water. An solid oxide electrolyte cell (SOEC) is reversible system that generates hydrogen by electrolyzing the superheated steam or producing the electricity from a fuel cell by hydrogen. If the water can be converted into steam by waste heat from other processes it is more efficient for high-temperature electrolysis to convert steam directly. The reasons are based upon the more favorable thermodynamic and electrochemical kinetic conditions for the reaction. In the present study, steam at over 180℃ and 3.4 bars generated from a boiler were converted into superheated steam at over 700℃ and 3 bars using a cylindrical steam superheater as well as the waste heat of the exhaust gas at 900℃ from a solid refuse fuel combustor. Superheated steam at over 700℃ was then supplied to a high-temperature SOEC to increase the hydrogen production efficiency of water electrolysis. Computational fluid dynamics (CFD) analysis was conducted on the effects of the number of 90° elbow connector for piping, insulation types and insulation layers of pipe on the exit temperature using a commercial Fluent simulator. For two pre-heater injection method of steam inlet and ceramic wool insulation of 100 mm thickness, the highest inlet temperature of SOEC was 744℃ at 5.9 bar.

• Culinary science and hospitality research
• /
• v.18 no.1
• /
• pp.40-53
• /
• 2012

The quality changes of vegetables including cucumbers, young pumpkins, carrots, radishes, onions by different cooking methods in $90^{\circ}C$ water, 0.5% NaCl solution, 1.0% NaCl solution and $400^{\circ}C$ superheated steam were investigated. The changes in pH of cooked vegetables were increased. Hunter color system values for L(lightness), a(redness) and b(yellowness) of the vegetables cooked in $400^{\circ}C$ supetbeated steam for 30 seconds were less compared with those in $90^{\circ}C$ water, 0.5% NaCl solution and 1.0% NaCl solution. The microbial growth was inhibited very effectively when the vegetables cooked in $400^{\circ}C$ superheated steam for 30 seconds. After cooked in $90^{\circ}C$ water, 0.5% NaCl solution, 1.0% NaCl solution, $400^{\circ}C$ superheated steam, vitamin C content decreased by different ratio depending on cooking methods and vegetable varieties. Based on the results of the quality changes of cooked vegetables, the superheated steam cooking method showed a positive effect on sterilization and maintaining pH, color, hardness of vegetable tissues, vitamin C content. The data obtained from this study could be utilized as basic information for the optimum conditions of superheated steam cooking to develope HMR(Home Meal Replacement).

• Journal of Power System Engineering
• /
• v.13 no.6
• /
• pp.35-42
• /
• 2009

The piping systems in the steam-driven power engines lie under the cyclic condition of thermal expansion and contraction by superheated steam. These phenomena might cause some severe damages on the pipes and the accessory devices. To avoid these damages, the calculation of the proper strength and the consideration of the reduced resultant forces on the materials are needed. In the present study, numerical investigations on the effects of the thermal deformation of the industrial piping system were performed with comparison of the design data. Commercial software, ABAQUS with the thermal-fluidic loadings based on the design conditions was used for the thermal stress analysis of the piping system. From the analysis of the initially-designed pipe supporters, the rearrangement was suggested to improve the piping design.

• Proceedings of the KSME Conference
• /
• 2000.11b
• /
• pp.479-484
• /
• 2000

For the purpose of a cost effective design of practical subsonic/supersonic ejector systems, an experiment was carried out using a superheated steam as a primary driving flow. The superheated steam jet was produced by several different kinds of subsonic and supersonic nozzles. The secondary flow of atmospheric air inside a plenum chamber was drawn into the primary steam jet. The vacuum performance of the plenum chamber was investigated for a wide range of the ejector operation pressure ratio. The result showed that the static pressure of the mixed flow at the ejector throat is only a function of the ejector operation pressure ratio, regardless of the primary nezzle type employed.

• Nuclear Engineering and Technology
• /
• v.35 no.4
• /
• pp.261-273
• /
• 2003

The characteristics of the recirculation operation of LMR which are different from the conventional plants such as PWR and fossil fuel plants were investigated using a computer code TSGS developed in this study. For simulating the transient behavior of the steam generation system, a water level control algorithm utilizing digital control hardware features was introduced. By investigation, the function of the recirculation operation was defined, the major features of the operation were found. Also good performance of the level control algorithm was confirmed.

• Korean journal of food and cookery science
• /
• v.30 no.3
• /
• pp.317-324
• /
• 2014

This study attempted to investigate the optimum cooking conditions of chicken breast fillets employing the superheated steam (SHS). The effects of SHS cooking conditions on the physico-chemical and sensory properties of chicken breast fillets were studied. Chicken breast fillets for SHS cooking were treated in six different combinations of steam temperature ($330^{\circ}C$ or $350^{\circ}C$) and cooking time (6, 8 and 10 min). As a result, when the chicken breast fillets were cooked for 8min at $330^{\circ}C$ and 6 min at $350^{\circ}C$ steam, the internal temperature of the chicken breast fillets reached $75{\sim}76^{\circ}C$. At that cooking condition, the chicken breast fillets demonstrated lower cooking loss, higher moisture content, lower hardness and fracturability, and higher springiness; further, they had more acceptable sensory properties compared to the other SHS conditions and conventional electric oven cooking (control). These results suggest that the application of SHS technology to chicken breast fillet products can reduce the cooking time and cooking loss; moreover, it can produce highly preferred chicken products compared to conventional electric oven cooking.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
• /
• 2007.10a
• /
• pp.246-249
• /
• 2007

In numerical analysis for phase change material, numerical values of thermodynamic properties such as temperature, pressure, specific volume, enthalpy and entropy are required. But the steam table or diagram itself cannot be used without modelling. In this study applicability of neural networks in modelling superheated vapor region of water was examined by comparing with the quadratic spline. neural network consists of an input layer with 2 nodes, two hidden layers and an output layer with 3 nodes. Quadratic spline interpoation method was also applied for comparison. Neural network model revealed smaller percentage error to quadratic spline interpolation. From these results, it is confirmed that the neural networks could be powerful method in modelling the superheated range of the steam table.