• Proceedings of the SAREK Conference
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• 2006.06a
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• pp.68-73
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• 2006

The present paper deals with an experimental study of boiling heat transfer characteristics of R-290, and is focused on pressure gradient and heat transfer coefficient of the refrigerant flow inside horizontal smooth minichannel with inner diameter of 3.0 mm and length of 2000 mm. The direct heating method applied for supplying heat to the refrigerant where the test tube was uniformly heated by electric current which was applied to the tube wall. The experiments were conducted with R-290 with purity of 99.99% at saturation temperature of 0 to $10^{\circ}C$. The range of mass flux is $50{\sim}250kg/m^2s$ and heat flux is $5{\sim}20kW/m^2$. The heat transfer coefficients of R-290 increases with increasing mass flux and saturation temperature, wherein the effect of mass flux is higher than that of the saturation temperature, whereas the heat flux has a low effect on increasing heat transfer coefficient. The significant effect of mass flux on heat transfer coefficient is shown at high quality, the effect of heat flux on heat transfer coefficient at low quality shows a domination of nucleate boiling contribution. The heat transfer coefficient of the experimental result was compared with six existing heat transfer coefficient correlation. Zang et al.'s correlation(2004) gave the best prediction of heat transfer coefficient.

• Korean journal of food and cookery science
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• v.33 no.2
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• pp.121-126
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• 2017

Purpose: This study measured the ethyl carbamate (EC) content in commercial and home-made soy sauce and examined the effects of cooking methods, such as boiling and pan-frying, on the EC content. Methods: A total of 20 soy sauce samples including 14 home-made and 6 commercial products were analyzed according to the AOAC official method with some modifications. To simulate conventional boiling, soy sauce containing EC ($14.59{\mu}g/kg$) was heated to $100^{\circ}C$ for four different times: 10, 20, 30, or 40 min. Pan-frying was conducted for 4 min at $170^{\circ}C$. Results: EC was not detected in any of the homemade samples, whereas it was found in the commercial samples, ranging from 2.51 to $14.59{\mu}g/kg$. The concentrations of EC increased gradually with increasing boiling from 14.59 to $26.54{\mu}g/kg$, whereas pan-frying did not affect the EC level in soy sauce. Conclusion: These results indicate that EC is formed by a reaction between the EC precursors during boiling, suggesting that the cooking method of each food should be considered when estimating the dietary exposure to EC.

• Nuclear Engineering and Technology
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• v.52 no.3
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• pp.530-537
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• 2020

This study investigates the effect of an included angle and heat flux on heat transfer of V-shape tube array having a horizontal upper tube. The test uses two stainless steel tubes with a smooth surface submerged under the water at atmospheric pressure. The angle varies from 2° to 24°. The heat transfer coefficient gets decreasing in consequence as the angle increases. The enhancement due to the lower tube is distinct as the heat flux is lower than 60 kW/㎡, where the effect of the convective flow is dominant. The present study and the published results show a similar tendency. Although the heat transfer coefficient for the present study is smaller than the symmetry case, enhanced heat transfer is observed compared to the tube array having a lower horizontal tube as the included angle is less than 10°.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.3
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• pp.357-365
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• 2005

This study was conducted to investigate the effect of taste and cooking method of medicinal cuisine on the customer loyalty. Self-administered questionnaires were collected from 214 customers visiting a restaurant specialized in temple cuisine in Yangsan city, Kyungnam province. Statistical data analysis was completed using SPSS program. Female respondents preferred garnish and bright color, and males preferred flavor and chewing taste as a taste of medicinal cuisine. The older respondents preferred flavor and chewing taste more than younger ones. Among cooking methods of medicinal cuisine, females preferred steaming and older respondents preferred boiling and cooking in casserole. From the regression analysis, the customer loyalty was singnificantly affected by sauce, delicious looking color, flavor, aroma, and chewy texture among taste factors and by boiling and cooking in casserole among cooking methods.

• Journal of the Korean Home Economics Association
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• v.38 no.2
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• pp.21-26
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• 2000

Effect of aluminum dissolution from aluminum sauce pans with the kind and concentration of acidity, boiling times and temperature of acidity solution, in new and old sauce pans, and aluminum content in typical food was investigated. As acetic acid concentration increases, aluminum content has increased. But malic acid and citric acid have suddenly increased until acidity concentration would be 0.4%. After that rapidly increasing is not shown. As boiling time and temperature of acidity solution increases, concentration of aluminum dissolved from aluminum sauce pan has increased. Concentration of aluminum by repeated use has increased only a slightly. But aluminum content has dissolved in large quantities from new pan rather than old pan.

• The Korean Journal of Food And Nutrition
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• v.7 no.4
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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.

• Proceedings of the Korean Nuclear Society Conference
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• 2005.05a
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• pp.557-558
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• 2005

• 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.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.35 no.3
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• pp.237-244
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• 2011

An experimental study was carried out to investigate the effect of the inclination angle on the nucleate pool boiling of saturated water at atmospheric pressure. We considered an annulus with a gap of 5 mm and a bottom opening. The inner tube of the annulus was heated, and the outer diameter and the length of the tube were 25.4 mm and 500 mm, respectively. The inclination angle was varied from horizontal to vertical. The results were compared to those for an annulus with a larger gap and a single tube. In the small-gap annulus, the effect of the inclination angle on the heat transfer was not significant. However, an early onset of the critical heat flux was observed at 80 kW/$m^2$ when the annulus was horizontal. Liquid agitation and bubble coalescence were considered to be the major heat-transfer mechanisms.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.34 no.11
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• pp.983-990
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• 2010

In the present study, spray cooling heat transfer was experimentally investigated for the case in which water is sprayed onto the surfaces of micro-fins in forced convection and nucleate boiling regions. The experimental results show that an increase in the droplet flow rate improves heat transfer due to forced convection and nucleate boiling in the both case of smooth surface and surfaces of micro-fins. However, the effect of subcooling for fixed droplet flow rate is very weak. Micro-fins surfaces enhance the spray cooling heat transfer significantly. In the dilute spray region, the micro-fin structure has a significant effect on the spray cooling heat transfer. However, this effect is weak in the dense spray region. A previously determined correlation between the Nusselt number and Reynolds number shows good agreement with the present experimental data for a smooth surface.