• Proceedings of the KSME Conference
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• 2004.04a
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• pp.1452-1457
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• 2004

The water jet impingement cooling is one of the techniques to remove heat from high heat flux equipments. We investigate the local heat transfer of the confined water impinging jet and the effect of nozzle collar to enhance the heat transfer in the free surface jet and submerged jet. Boiling is initiated from the furthest downstream and the wall temperature increase is reduced with developing boiling, forming the flat temperature distributions. The reduction in the nozzle-to-surface distance for $H/W{\leq}1$ causes the significant increases and distribution changes in heat transfer. Developed boiling reduces the differences in heat transfer for various conditions. The nozzle collar is employed at the nozzle exit. The distances from heated surface to guide plate, $H_c$ are 0.25W, 0.5W and 1.0W. The liquid film thickness is reduced and the velocity of wall jet increase as decreased spacing of collar to heated surface. Heat transfer is enhanced for region from the stagnation to $x/W{\sim}8$ in the free surface jet and to $x/W{\sim}5$ in the submerged jet. For nucleate boiling region of further downstream, the heat transfer by the nozzle collar is decreased in submerged jet compare with higher velocity condition. It is because the increased velocity by collar is de-accelerated at downstream.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.40 no.7
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• pp.457-470
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• 2016

Most CFD codes, that mainly adopt the heat partitioning model as the wall boiling model, have shown low accuracies in predicting the two-phase flow parameters of subcooled boiling phenomena under low pressure conditions. In this study, a number of subcooled boiling experiments in vertical channels were analyzed using a thermal-hydraulic component code, CUPID. The prediction of the void fraction distribution using the CUPID code agreed well with experimental data at high-pressure conditions; whereas at low-pressure conditions, the predicted void fraction deviated considerably from measured ones. Sensitivity tests were performed on the submodels for major parameters in the heat partitioning model to find the optimized sets of empirical correlations suitable for low-pressure subcooled flow boiling. The effect of the K-factor on the void fraction distribution was also evaluated.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.30 no.1
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• pp.33-44
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• 1994

This work studies for boiling and condensation heat transfer performance of trapezoidally shaped integral-fin tubes having fin densities from 748fpm to 1654fpm. For comparison, tests are made using a plain tube having the same inside and outside diameter as that of the root of fins of finned tubes. Hahne's theoretical model and Webb's theoretical model are used to predict the R-11 boiling heat transfer coefficient and condensing heat transfer coefficient respectively for plain tube and all integral-fin tubes. Experiments are carried out using R-11 as working fluid. This work is limited to film-wise condensation and pool boiling on the outside surface of plain tube and 4 low integral-fin tubes. In case of condensation, the refrigerant condenses at saturation state of 32$^{\circ}C$ on the outside tube surface cooled by coolant and in case of boiling. the refrigerant evaporates at saturation state of 1bar on the outside tube surface. The amount of non-con-densable gases in the test loop is reduced to a negligible value by repeated purging. The actual boiling and condensing processes occur on the outside tube surfaces. Hence the nature of this surface geometry affects the heat transfer performances of condenser and evaporator in refrigerating system. The condensation heat transfer coefficient of integral-fin tube is enhanced by both extended tube surface area and surface tension. The ratio of the condensation heat transfer coefficients of finned to plain tubes is greater than that of surface area of finned to plain tubes, while ratio of the boiling heat transfer coefficient of finned to plain tubes shows reverse result. As a result, low integral-fin tube can be used in condenser more effectively than used in evaporator.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.28 no.3
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• pp.95-102
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• 2016

A boiling heat transfer is used in various industry such as power generation systems, heat exchangers, air-conditioning and refrigerations. In the boiling heat transfer system, the critical heat flux (CHF) is the important factor, and it indicated safety of the system. It has kept up studies on the CHF enhancement. Recently, it is reported the CHF enhancement, when working fluid used the nanofluid with high thermal properties. But it could be occurred nanoflouling phenomenon from nanoparticle deposition, when nanofluid applied the heat transfer system. And, it is reported that the safety and thermal efficiency of heat transfer system could decrease. Therefore, it is compared and analyzed to the CHF and the boiling heat transfer coefficient on effect of artificial nanofouling (coating) in oxidized multi-wall carbon nanotube nanofluids. As the result, the CHF of oxidized multi-wall carbon nanofluids and the CHF of artificial nanofouling in the nanofluids increased to maximum 99.2%, 120.88%, respectively. A boiling heat transfer coefficient in nanofluid increased to maximum 24.29% higher than purewater, but artificial nanofouling decreased to maximum -7.96%.

• Nuclear Engineering and Technology
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• v.42 no.6
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• pp.620-635
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• 2010

In this paper we describe current activities on the project Multi-Scale Modeling and Analysis of convective boiling (MSMA), conducted jointly by the Paul Scherrer Institute (PSI) and the Swiss Nuclear Utilities (Swissnuclear). The long-term aim of the MSMA project is to formulate improved closure laws for Computational Fluid Dynamics (CFD) simulations for prediction of convective boiling and eventually of the Critical Heat Flux (CHF). As boiling is controlled by the competition of numerous phenomena at various length and time scales, a multi-scale approach is employed to tackle the problem at different scales. In the MSMA project, the scales on which we focus range from the CFD scale (macro-scale), bubble size scale (meso-scale), liquid micro-layer and triple interline scale (micro-scale), and molecular scale (nano-scale). The current focus of the project is on micro- and meso-scales modeling. The numerical framework comprises a highly efficient, parallel DNS solver, the PSI-BOIL code. The code has incorporated an Immersed Boundary Method (IBM) to tackle complex geometries. For simulation of meso-scales (bubbles), we use the Constrained Interpolation Profile method: Conservative Semi-Lagrangian $2^{nd}$ order (CIP-CSL2). The phase change is described either by applying conventional jump conditions at the interface, or by using the Phase Field (PF) approach. In this work, we present selected results for flows in complex geometry using the IBM, selected bubbly flow simulations using the CIP-CSL2 method and results for phase change using the PF approach. In the subsequent stage of the project, the importance of effects of nano-scale processes on the global boiling heat transfer will be evaluated. To validate the models, more experimental information will be needed in the future, so it is expected that the MSMA project will become the seed for a long-term, combined theoretical and experimental program.

• Journal of the Korean Society of Visualization
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• v.18 no.3
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• pp.23-34
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• 2020

Two-phase flow and heat transfer characteristics during the reflood phase of a single heated rod in the KHU reflood experimental facility were examined. Two-phase flow behavior during the reflooding experiment was carefully visualized along with transient temperature measurement at a point inside the heated rod. By numerically solving one-dimensional inverse heat conduction equation using the measured temperature data, time-resolved wall heat flux and temperature histories at the interface of the heated rod and coolant were obtained. Once water coolant was injected into the test section from the bottom to reflood the heated rod of >700℃, vast vapor bubbles and droplets were generated near the reflood front and dispersed flow film boiling consisted of continuous vapor flow and tiny liquid droplets appeared in the upper part. Following the dispersed flow film boiling, inverted annular/slug/churn flow film boiling regimes were sequentially observed and the wall temperature gradually decreased. When so-called minimum film boiling temperature reached, the stable vapor film between the heated rod and coolant was suddenly collapsed, resulting in the quenching transition from film boiling into nucleate boiling. The moving speed of the quench front measured in the present study showed a good agreement with prediction by a correlation in literature. The obtained results revealed that typical two-phase flow and heat transfer behaviors during the reflood phase of overheated fuel rods in light water nuclear reactors are well reproduced in the KHU facility. Thus, the verified reflood experimental facility can be used to explore the effects of other affecting parameters, such as CRUD, on the reflood heat transfer behaviors in practical nuclear reactors.

• Journal of the Korean Society of Propulsion Engineers
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• v.24 no.3
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• pp.59-70
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• 2020

Obtaining external forced convection heat transfer from bubble boiling and validating it with experimental results using cryogenic liquids are suggested to derive total heat transfer coefficient with pool boiling condition in the case of coil type heat exchanger with a bundle of tubes and to overcome the limitation of using the empirical correlation. Experiment is conducted with pool boiling heat transfer of saturate liquid nitrogen with helical coil type heat exchanger using liquid oxygen as hot stream fluid. Experimentally measured heat transfer coefficient is well-agreed with the estimated curve considering nucleate boiling and forced convection induced by bubble rise.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1242-1248
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• 2013

This study was performed to determine the effects of pretreatment (NT: non-treatment, BTS: boiling treatment with 3% sodium chloride, DTG: dipping treatment in glycerol) and drying methods (sun drying, hot air drying, and cold air drying) on the physicochemical properties and antioxidant activities of dried jujube (Zizyphus jujuba Mill.) fruits. Our results show that moisture content is lower (P<0.05) with DTG, and that moisture content is lower with hot air drying compared to other drying methods. The bulk density was highest with BTS. The soluble solids content was highest with DTG. Additionally, the soluble solids content were highest in the following order: hot air drying> cold air drying> sun drying. The titratable acidity of hot air drying was highest of all the drying methods. The titratable acidity was higher with NT and DTG, and the brix and acid ratio of sun drying was higher than other drying methods. Among the drying methods, BTS showed the best browning-retarding effect, whereas boiling treatment affected quality and color. The total polyphenol content from hot air drying and NT or DTG treatment was relatively higher than the content from BTS. The flavonoid content was highest with BTS, and all dried jujube showed relatively high antioxidant activities. The sensory evaluation results indicated that the organoleptic scores for overall preference were higher in the NT and DTG treatment groups. These results suggest that pretreatment and drying methods affect the quality of dried jujube fruit, and show that glycerol treatment with hot air drying can be applied to the production of high quality dried jujube.

• Analytical Science and Technology
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• v.13 no.3
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• pp.346-350
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• 2000

Boiling stable proteins of 53 kDa and 29 kDa existed natively in the cotyledons of Bak Kyoung, fall radish (Raphanus raphanistrodes L.) Boiling stable proteins of 36 kDa and 16.5 kDa were newly induced by cold stress and the proteins of 53 kDa and 29 kDa increased during the cold stress. The proteins of 53 kDa were denatured within 2 hrs after removing cotyledons from plants. Boiling stable proteins of 53 kDa existed natively in the hypocotyls as much as in the cotyledons whereas 24 kDa and 18 kDa proteins were increased by stress. Boiling stable proteins of 53 kDa were induced and those of the 25 kDa and 23 kDa were increased by cold treatment and ABA treatment in the cotyledons of Jangchundaehyung F1 spring white (Raphanus raphanistrodes L.). These results showed the differences of induced boiling stable proteins between fall radishes and spring radishes. Cycloheximide inhibited the induction of 25 kDa and 23 kDa proteins during stress. 22 kDa native protein disappeared during ABA treatment and reappeared by cycloheximide treatments. It may be explained that cycloheximide was responsible for the destruction process of proteins in the living organisms. The profile of boiling stable proteins in hypocotyls of spring radishes during stress was same as that of fall redishes.

• Food Science and Preservation
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• v.16 no.1
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• pp.87-93
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• 2009

This study was carried out to suggest an effective cooking method for pork bellies to decrease intake of animal fat. The physico-chemical characteristics of pork bellies cooked by different methods (boiling, steaming, baking and frying) were investigated. The moisture contents of cooked meats decreased but crude lipid contents increased. The cooking losses, moisture drain rates, and lipid drain rates were high after frying and boiling. The pH values increased markedly with boiling and both the acid value and the refraction index of the fat significantly increased with frying. The hardness, gumminess, and chewiness of the meat increased considerably with boiling, but decreased notably after frying. The springiness decreased very much with boiling and cohesiveness greatly increased with steaming. The CIE $L^*$ (lightness) value increased notably with steaming but decreased markedly with frying. The CIE $a^*$ (redness) value decreased markedly with all cooking methods, especially boiling, and the CIE $b^*$ (yellowness) value decreased with both boiling and steaming but increased with both baking and frying. The fatty acids of fat from the raw pork bellies were primarily oleic acid (42.4%), palmitic acid (23.9%), and linoleic acid (16.1%). The ratio of total monounsaturated fatty acids to total saturated fatty acids was 1.190 and the ratio of total polyunsaturated fatty acids to total saturated fatty acids was 0.446. In addition, the composition of fatty acids was not significantly changed with any cooking method except frying. Therefore, boiling is the effective cooking method for pork bellies to decrease intake of animal fats.