• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.48 no.6
• /
• pp.876-882
• /
• 2015

The aim of this study was to investigate changes in the biochemical characteristics of the Pacific oyster Crassostrea gigas in response to boiling water bath ($85^{\circ}C$, $100^{\circ}C$) and autoclaving ($100^{\circ}C$) heat treatments for 5, 10, 15, and 20 min. The weight loss (7.6-9.5%) of oysters exposed to a $100^{\circ}C$ boiling water bath for 15 min was lower compared to those receiving no treatment. Oysters exposed to the $100^{\circ}C$ boiling water bath for 20 min lost 27.8% of their total weight. The $100^{\circ}C$ autoclaving treatment resulted in weight loss of 13.0-26.1%, with the highest weight loss occurring after 10 min of treatment (26.1%). Heat-treated oysters had significantly higher levels of crude lipid and crude protein relative to untreated oysters (P<0.05). In the heat-treated oysters, total amino acids (including proline and glutamic acid) were increased, but they were decreased by the 20-min $100^{\circ}C$ boiling water bath and autoclaving treatments. The fatty acid composition of oysters was not significantly affected by the water bath heat treatment, but oysters treated with $100^{\circ}C$ autoclaving for 20 min had decreased polyunsaturated fatty acids. Oysters exposed to the water bath heat treatment had significantly increased vitamin A content, but $100^{\circ}C$ autoclaving for 20 min was associated with reduced vitamin A content, as compared to all of the other heat treatments. Therefore, oysters were affected by heat treatment, undergoing metamorphosis and weight loss, but nutrient quality did not change significantly compared to controls, except with the 20-min $100^{\circ}C$ boiling water bath and autoclaving treatments.

• Nuclear Engineering and Technology
• /
• v.28 no.1
• /
• pp.1-16
• /
• 1996

In an effort to determine the combined effects of major parameters of heat exchanger tubes on the nucleate pool boiling heat transfer in the scaled in-containment refueling water storage tank (IRWST), a total of 1,966 data for q'quot; versus ${\Delta}T$ has been obtained using various combinations of tube diameters, surface roughness, and tube orientations. The experimental results show that (1) increased surface roughness enhances heat transfer for both horizontal and vertical tubes, (2) the two heat transfer mechanisms, i.e.,enhanced heat transfer for both horizontal and vertical tubes, (2) the two heat transfer mechanisms, i.e., enhanced heat transfer due to liquid agitation by bubbles generated and reduced heat transfer by the formation of large vapor slugs and bubble coalescence are different in two regions of low heat fluxes (q'quot; $\leq$50kW/$m^2)$ and high heat fluxes (q'quot; $\geq$50kW/$m^2)$ depending on the orientation of tubes and the degree of surface roughness, and (3) the heat transfer rate decreases as the tube diameter is increased for both horizontal and vertical tubes, but the effect of tube diameter on the nucleate pool boiling heat transfer for vertical tubes is greater than that for horizontal tubes. Two empirical heat transfer correlations for q'quot;, one for horizontal tubes and the other for vertical tubes, are obtained in terms of surface roughness $({\varepsilon})$ and tube diameter (D). In addition, a simple empirical correlation for nucleate pool boiling heat transfer coefficient $(h_b)$ is obtained as a function of heat flux (q'quot;) only.ucleate pool boiling heat transfer coefficient $(h_b)$ is obtained as a function of heat flux (q'quot;) only.

• Composites Research
• /
• v.20 no.3
• /
• pp.55-62
• /
• 2007

Interfacial evaluation and durability of Jute and Hemp fibers/polypropylene (PP) composites were investigated. Moisture content of various treated conditions were measured by thermogravimetic analyzer (TGA). After boiling water test, mechanical properties and IFSS between Jute, Hemp fibers and PP matrix decreased. On the other hand, work of adhesion increased due to swelled fibril by water. Surface energies of Jute and Hemp fibers before and after boiling water test were obtained using dynamic contact angle measurement. IFSS was not always consistent with thermodynamic work of adhesion. In boiling water case, since Jute and Hemp fibers could be swelled by water, surface area and moisture infiltration space increased. Environmental effect on microfailure modes of Jute or Hemp fibers and Jute or Hemp fibers/PP composites were obtained by observing via optical microscope and by monitoring acoustic emission (AE) events and their AE parameters. After boiling water test, unlike Hemp fiber, microfailure process of Jute fiber could occur due to low tensile strength by swelled fibril. In addition, AE events occurred more and AE amplitude and energy became lower than those of before boiling water test.

• Nuclear Engineering and Technology
• /
• v.52 no.11
• /
• pp.2415-2421
• /
• 2020

The axial heterogeneous void distribution in a fuel channel is a relevant and important issue during nuclear reactor analysis for LWR, especially for boiling water channel-type reactors. Variation of the coolant density in fuel channel has an effect on the neutron spectrum that will in turn have an impact on the values of absolute reactivity, the void reactivity coefficient, and the fuel isotopic compositions during irradiation. This effect is referring to as the history effect in light water reactor calculations. As the void reactivity effect is positive in RBMK type reactors, the underestimation of water density heterogeneity in 3D reactor core numerical calculations could cause an uncertainty during assessment of safe operation of nuclear reactor. Thus, this issue is analysed with different cross-section libraries which were generated with WIMS8 code at different reference water densities. The libraries were applied in single fuel model of the nodal code of QUABOX-CUBBOX/HYCA. The thermohydraulic part of HYCA allowed to simulate axial water distribution along fuel assembly model and to estimate water density history effect for RBMK type fuel.

• Preventive Nutrition and Food Science
• /
• v.17 no.4
• /
• pp.286-292
• /
• 2012

We investigated the effect of various cooking methods (boiling, steaming, stir-frying, and roasting) and three cooking times (5, 10, and 15 min) on the antioxidant properties of red pepper. Raw and cooked peppers were measured for proximate composition, ascorbic acid (AsA) content, total carotenoid content (TCC), total polyphenol content (TP), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities. Results showed that the proximate composition, AsA content, TCC, TP, and antioxidant activities were significantly (p<0.05) affected by the cooking procedure; the loss rate varied among individual compounds. Boiling and steaming significantly reduced AsA content (24.3~66.5%), TP (13.9~54.9%), and antioxidant activity (21.7~60.5%) in red pepper, while stir-frying and roasting slightly reduced AsA content (2.7~25.9%), TP (1.8~4.9%), and antioxidant activity (4.9~17.9%). The highest loss was observed after boiling, followed by steaming, roasting, and stir-frying. Stir-frying and roasting better preserved AsA content, TCC, TP, and antioxidant activity. In conclusion, dry-heat cooking methods such as stir-frying and roasting may be preferred to retain the nutrient compositions and antioxidant properties of red pepper.

• Transactions of the Korean Society of Mechanical Engineers B
• /
• v.41 no.11
• /
• pp.719-726
• /
• 2017

An experimental study was performed to investigate the combined effects of the pitch and heat flux of nearby tubes on boiling in a pool as well as the heat transfer from a horizontally-installed tube bundle. For this test, two smooth stainless steel tubes (19 mm outside diameter) were used, and the water was at atmospheric pressure. The pitch of these tubes was varied between 28.5 mm and 95 mm, and the heat flux of the nearby tube altered between 0 and $90kW/m^2$. Enhancements in heat transfer were clearly observed when the heat flux of the nearby tube increased while the heat flux of the test section remained below $40kW/m^2$. The tube pitch was found to have a negligible effect on heat transfer when the pitch was greater than four times larger than the tube diameter. The circulating flow, convective flow, and liquid agitation were all seen to enhance heat transfer; however, the interaction between the flow and coalescence of bubbles was detrimental to heat transfer.

• Transactions of the Korean Society of Mechanical Engineers B
• /
• v.27 no.2
• /
• pp.163-172
• /
• 2003

Boiling heat transfer coefficients and pressure drops for R-22 and R-407C were measured in horizontal micro-channels. The test section is stainless steel tube, inner tube diameters are 1.8mm and 2.8mm, and the respective lengths are 1500mm and 3000mm. The range of mass flux is 300-600kg/$m^2$s and heat flux is 5-15kW/$m^2$. In this results, pressure drop increased linearly for both R-22 and R-407C with increased mass flux, but the increase of heat flux did not affect the pressure. In addition, the pressure drop was fairly increased in the high quality region rather than low quality region. In the range of low quality, the mass flux had a small affect on the heat transfer coefficients, however, in high quality region, the heat transfer coefficients increased even more with increasing mass flux. Under the low quality region and low mass flux, the heat transfer coefficients increased with increasing heat flux densities. The effects of inner tube diameter were clearly observed. Namely, the measured pressure drop inside inner tube diameter 1.8 mm is higher than 2.8 mm with increasing the mass flux and heat flux. Also, the measured local heat transfer coefficient inside inner tube diameter 1.8 mm is higher than 2.8 mm in the range of high qualities. The experimental data for R-407C compared with proposed correlation using pure refrigerant. The experimental data for R-407C was more decreased than the proposed correlation for pure refrigerant up to 50% or more.

• Journal of the Korean Crystal Growth and Crystal Technology
• /
• v.5 no.3
• /
• pp.261-268
• /
• 1995

In transforming $K_2Ti_4O_9$ whisker, synthesized by calcination and slow cooling method, into $K_2Ti_6O_{13}$ whisker with boiling water and hydrochrolic acid, the effect of their treatment time and concentration on phase transformation, surface state and scattering of whisker was examined. The result was that the surface state of whisker was improved and whisker with a small diameter and a considerable aspect ratio was obtained by inducing scattering of a bundle of whisker. The treatment by boiling water and hydrochrolic acid induced the phase transformation of $K_2Ti_4O_9$ into $K_2Ti_6O_{13}$ and the phase transformation proceeded by extration of $K^+$ ion.

• Korean journal of food and cookery science
• /
• v.15 no.6
• /
• pp.595-602
• /
• 1999

This study was intended to develop traditional Korean soup recipe which can be used for food service and meet consumers' taste with a focus on clear soup such as clear radish soup, sea mustard soup, dried pollack soup, croaker soup, and backbone soup. The developed sample(S1) showed the highest level of overall preference among consumers. There were significant differences in sensory characteristics of the samples especially between S1 and others. The sensory characteristics of each soup showed a slight difference depending on the kind of soup, however, all items had an effect on overall preference. One of the standardized recipe to make broth was presented as follows: The ingredients for broth consists of the shank or brisket of beef(100 g), water(10 cup), spring onion(20 g), onion(30 g), garlic(10 g), salt(1 teaspoonful), and black pepper power(1/10 teaspoonful). 1) The meat part of shank or brisket is prepared. 2) The unfrozen meat is immersed in cold water for 20 min, whereby blood is extracted from the meat. 3) 10 cups of water are poured into the pan and boiled enough. 4) After water has boiled enough, the lump of meat with blood extracted is cut into 2 or 3 pieces and is boiled in the boiling water by high-intensity heat with the pan lid uncovered, and dirty foam is scooped out while boiling. 5) If the broth begins to be extracted, the intensity of heat is lowered for boiling for one hour or so, and then again boiled for 30 min with spring onion, garlic, onion and the like. If the broth is extracted enough, spring onion, garlic, onion, and others are removed from the pan. the broth is seasoned with salt and black pepper powder, and foam is removed by using fine mesh sieve or gauze. Then, 6 cups of clear broth is obtained finally.

• Journal of the East Asian Society of Dietary Life
• /
• v.16 no.1
• /
• pp.113-119
• /
• 2006

The physicochemical properties and sensory characteristics for the neck, belly and ham of crossbred pigs SW90 (slaughter weight $90\sim100\;kg$) and SW110(slaughter weight $110\sim120\;kg$) were evaluated to investigate their quality. The water holding capacity, freezing loss, thawing loss, pan boiling loss and water boiling loss were not significantly different between SW90 and SW110, but the thawing loss and water boiling loss of belly were higher than those of other parts(p<0.05). The surface color was not affect by slaughter weight, but the L* value of belly was higher than that of the other parts and a* value was lower than that of the neck and ham(p<0.05). The mechanical texture was not affect by slaughter weight, the hardness of belly was lower than that of the neck and ham, but the springiness, cohesiveness, gumminess, chewiness and shear force of neck and ham were lower than those of belly(p<0.05). The pH, VBN content and TBARS value was not significantly different by slaughter weight. The taste, aroma, texture, juiciness and palatability of SW110 were higher than those of SW90, and the sensory characteristics of belly were higher than those of neck and ham, but their difference was not significant.