• 한국원자력학회:학술대회논문집
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• 한국원자력학회 1996년도 춘계학술발표회논문집(2)
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• pp.284-289
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• 1996

The predictions of the COBRA-IV-I code with the modified turbulent mixing and void drift models have been compared with the diabatic two-phase flow data on equilibrium quality. The turbulent mixing model based on an equal mass exchange of the existing COBRA-IV-I code has been modified to that based on an equal volume exchange between adjacent subchannels, and a void drift model has been newly incorporated in the code. To evaluate the performance of the equal volume exchange turbulent mixing model and the effects of the void drift model, the diabatic steam-water two-phase flow data obtained for the 9-rod bundle test under the typical operating conditions of the boiling water reactor(BWR) conducted by the General Electric (GE) were analyzed by the modified COBRA-IV-I code. The analysis indicates that the equal volume exchange turbulent mixing model with void drift predicts the observed two-phase flow data trends better than the equal mass exchange model, and to predict the correct data trends a more physically based void drift model need to be developed.

• 설비공학논문집
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• 제27권1호
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• pp.1-7
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• 2015

A boiling heat transfer system is used in a variety of industrial processes and applications, such as refrigeration, power generation, heat exchangers, cooling of high-power electronics components, and cooling of nuclear reactors. The critical heat flux (CHF) is the thermal limit during a boiling heat transfer phase change; at the CHF point, the heat transfer is maximized, followed by a drastic degradation beyond the CHF point. Therefore, Enhancement of CHF is essential for economy and safety of heat transfer system. In this study, the CHF and heat transfer coefficient under the pool-boiling state were tested using multi-wall carbon nanotubes (MWCNTs) CM-95 and CM-100. These two types of multi-wall carbon nanotubes have different sizes but the same thermal conductivity. The results showed that the highest CHF increased for both MWCNTs CM-95 and CM-100 at the volume fraction of 0.001%, and that the CHF-increase ratio for MWCNT CM-100 nanofluid with long particles was higher than that for MWCNT CM-95 nanofluid with short particles. Also, at the volume fraction of 0.001%, the MWCNT CM-100 nanofluid indicated a 5.5% higher CHF-increase ratio as well as an approximately 23.87% higher heat-transfer coefficient increase ratio compared with the MWCNT CM-95 nanofluid.

• Nuclear Engineering and Technology
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• 제56권1호
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• pp.265-274
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• 2024

The current research focuses on the development of a numerical approach to forecast strongly subcooled flow boiling of FC-72 as the refrigerant in various vertical minichannel shapes for high-heat-flux cooling applications. The simulations are carried out using the Volume of Fluid method with the Lee phase change model, which revealed some inherent flaws in multiphase flows that are primarily due to an insufficient interpretation of shearlift force on bubbles and conjugate heat transfer against the walls. A user-defined function (UDF) is used to provide specific information about this noticeable effect. The influence of shape and the inlet mass fluxes on the flow patterns, heat transfer, and pressure drop characteristics are discussed. The computational results are validated with experimental measurements, where excellent agreements are found that prove the efficiency of the present numerical model. The findings demonstrate that the heat transfer coefficient decreases as the mass flux increases and that the constriction design improves the thermal performance by 24.68% and 10.45% compared to the straight and expansion shapes, respectively. The periodic constriction sections ensure good mixing between the core and near-wall layers. In addition, a slight pressure drop penalty versus the thermal transfer benefits for the two configurations proposed is reported.

• 한국식품영양학회지
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• 제7권4호
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• pp.353-360
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• 1994

Effect of pH, calcium, sucrose, heating and mixing ratio of soy and cow milk was studied on the viscosity and the sensory characteristics of cow-soy milk. The viscosity of soymilk was significantly affected by pH with showing maximum at 6.0 and the pH effect was decreased as the ratio of cow talk increased. A addition of sucrose or calcium affected little on the viscosity and a negative linear relationship was found be tween viscosity and an increase in cow milk ratio. Sensory characteristics of grassy and beany odor and taste of soymilk were rapidly decreased and nutty flavor and total acceptability were increased during initial 30 min of boiling. A further increase in boiling affected little on tastes and odors of soymilk. The beany odor and taste linearly decreased and milk flavor Increased as the ratio of cow milk increased. The total acceptability of 50 : 50 was found to be maximum for cow and soy mixed milks.

• 설비공학논문집
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• 제13권2호
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• pp.122-133
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• 2001

Pool boiling heat transfer coefficients(HTCs) of HFC32/HFC134a, HFC125/HFC134a, HFC32/HFC125 and HFC32/HFC125/HFC134a were measured on a horizontal smooth tube. The experimental apparatus was specially designed to simulate the real heat transfer tube with the use of the secondary fluid of water. Data were taken in the order of decreasing heat flux starting at 80kW/$m^2\; and\; ending\; at\; 5kW/m^2$ in the pool temperature at $7^{\circ}C$. Test results showed that HTCs of these mixtures were 11~38% lower than those of ideal HTCs calculated by a linear mixing rule with pure fluids、 HTCs. Experimental data were compared with Stephan & Korner, Thome, Schlunder, Thome & Shakir、s correlations only to find that those correlations were not satisfactory for all fluids. Hence, a new correlation based on the present data was proposed which could be applied even to the ternary mixture. The correlation predicts the degradation of HTCs of mixtures well, showing a mean deviation of less than 15% for all the mixture data.

• 동아시아식생활학회지
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• 제9권4호
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• pp.409-420
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• 1999

$\ulcorner$GANPYUN CHOSUN YORI-JEBUP$\lrcorner$,a book of cooking was written in Korean in 1934. The kinds of food were analyzed of cooking method, materials, measuring unit of materials by this book. Findings from this book are summarized as follows: 1. There were 8 kinds of Bap and 18 kinds of Zook. 2. There were 31 kinds of Korean Soup. 10 kinds of Ziggae, 4 kinds of Jun-gol. 3. There were Side-dishes including 6 kinds of Jim, 5 kinds of Jijimee, 7 kinds of Sanjuk, 9 kinds of Junyua. 18 kinds of Na-mool, 4 kinds of Moo-chim, 3 kinds of Ho, and 15 kinds of Po and were 8 kinds of dry side-dish. 4. Utensil to be used che(sieve), sot(pot). nambi(pan), Sugarak(spoon), and yang peon(bowl). 5. The measuring units were various. for example mal, dei, hob, etc. 6. The processing of cooking included preparation and boiling process. The processing of preparation were puting. mixing, and being cold, and the processing of heating were steaming and boiling.

• 한국식품조리과학회지
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• 제9권2호
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• pp.78-81
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• 1993

"Yut Kang Jung" is a kind of Korean traditional cookie. The purpose of this study is to examine the effects of various kinds of syrups and cooking methods of Yut Kang Jung. The quality of Yut Kang Jung was evaluated by sensory and Instron machine test. The results is as follows; 1. The Recipe of the best Yut Kang Jung is this: White sesame 120g, sugar syrup 40g, and crude maltose watery 50g are used. Mixing sugar syrup crude maltose watery boiling for 4 min, in temperature $105^{\circ}C$. The sugar density after boiling was 86%. 2. Yut Kang Jung made by sugar syrup and crude watery maltose got the best result in sensory best. 3. Yut Kang Jung made by crude watery maltose got the best result in mechanical test. 4. The comparison between the sensory test & mechanical test were as follow; The hardness in the mechanical test was comparable with hardness & fracturability in the sensory test, and the chewiness in the mechanical test was comparable with flavor, adhesiveness, fractur ability in sensory test.

• Nuclear Engineering and Technology
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• 제44권8호
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• pp.831-846
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• 2012

KAERI has developed a two-phase CFD code, CUPID, for a refined calculation of transient two-phase flows related to nuclear reactor thermal hydraulics, and its numerical models have been verified in previous studies. In this paper, the CUPID code is validated against experiments on the downcomer boiling and moderator flow in a Calandria vessel. Physical models relevant to the validation are discussed. Thereafter, multi-scale thermal hydraulic analyses using the CUPID code are introduced. At first, a component-scale calculation for the passive condensate cooling tank (PCCT) of the PASCAL experiment is linked to the CFD-scale calculation for local boiling heat transfer outside the heat exchanger tube. Next, the Rossendorf coolant mixing (ROCOM) test is analyzed by using the CUPID code, which is implicitly coupled with a system-scale code, MARS.

• 대한설비공학회지:설비저널
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• 제14권1호
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• pp.21-30
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• 1985

One of the problems with the Boiling Water Reactor involves the flow and thermal mixings in the suppression water pool high pressure steam discharge into the pool in case of emergency core relief. Varioos heat sensitive devices and pumps for the reactor core cooling are installed in the middle of the suppression pool. Especially the pumps utilize pool water in order to cool the reactor core in emergency cases. In this case, the water temperature for the reactor cool ins should be below a certain temperature specified by the reactor design. In the present investigation, in other to determine the optimum locations of these pumping devices, numerical solutions have been obtained for the model to determine the f low mixing characteristics. Experimental investigations have also been carried out for the flow mixing and for the thermal mixing in the pool during the discharge. Considering that the discharge steam through the Quenching Device becomes hot water immediately in the water pool, the steam- equivalent hot water has been utilized. Examining these characteristices, it becomes possible to deform me the best locations for RCIC, LPCI , HPCI pumps in the suppression water pool for the emermency reactor core cooling.

• 통합자연과학논문집
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• 제14권3호
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• pp.99-106
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• 2021

A mixture of alcohol and water is commonly used as antifreeze, liquor, and the fundamental solvents for the manufacture of cosmetics, pharmaceuticals, and inks in our daily life. Since various properties of alcohol water mixtures such as density, boiling or melting point, viscosity, and dielectric constant are determined by their mixing ratio, it is very important to know the mixing ratio to predict their properties. One of simple method to find the mixing ratio is measuring the density of the mixtures. However, it is not easy to predict the mixing ratio from the density of the mixtures because the relationship between mixing ratio and density has not been established well. The relationship is dependent on the relative sizes of solute and solvent molecules, and their interactions. Recently, an empirical model to predict the density of glycerol water mixture from their mixing ratio has been introduced. The suggested model is simple but quite accurate for glycerol water mixture. In this article, we investigated the applicability of this model to different alcohol water mixtures. Densities for six different alcohol water mixtures containing various alcohols (e.g., ethylene glycol, 1,3-propane diol, propylene glycol, methanol, ethanol, and 1-propanol) were simulated and compared to experimentally measured ones to investigate the applicability of the model proposed for glycerol water mixtures to other alcohol water mixtures. The model predicted the actual density of all alcohol water mixtures tested in this article with high accuracy at various ratios. This model can probably be used to predict the mixing ratio of other alcohol water mixtures from their densities beyond 6 alcohols tested in this article from their densities.