• Journal of Ginseng Research
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• v.33 no.1
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• pp.40-47
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• 2009

This study evaluates changes in the chemical composition and bioactivities of American ginseng (Panax quinquefolius L.) processed by boiling in water, $75^{\circ}C$ for 10, 20, 30, and 40 min, and autoclaving at high temperatures, $115^{\circ}C$ for 30 and 60 min and $130^{\circ}C$ for 90 and 120 min. Total ginsenoside contents of boiled ginseng remained relatively unchanged, whereas the contents of autoclaved ginseng samples significantly decreased with an increase of both time and temperature. Compared to unheated ginseng (control), the color of both boiled and autoclaved ginseng decreased in lightness and increased in redness. The acidic polysaccharide contents, the total phenolic contents and the antioxidant capacity of boiled and autoclaved ginseng were higher than the untreated ginseng, with the highest values being exhibited by the autoclaved samples. In particular, the antioxidant capacity of unheated ginseng increased about 2.5 times ($285.7{\pm}14.03\;mg$/100g to $777.2{\pm}26.4\;mg$/100g) when ginseng was autoclaved at $130^{\circ}C$ for 120 min as compared to the control. It was concluded that as American ginseng was processed at a high temperature, especially steam-heated in an autoclave, its chemical constituents changed and, in particular, acidic polysaccharides, total phenolics and antioxidant capacity were considerably increased.

• Proceedings of the Korean Society of Marine Engineers Conference
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• 2005.11a
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• pp.240-241
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• 2005

The experiments were conducted without oil in a closed refrigerant loop which was driven by a magnetic gear pump. The main components of the refrigerant loop are a receiver, a variable-speed pump, a mass flow meter, a pre-heater and evaporator(test section). The test section was made of a horizontal stainless steel tube with the inner diameter of 4.57 mm, and length of 4 m. The experiments were conducted at mass flux of 200 to 700 kg/$m^2s$, saturation temperature of 0$^{circ}C$ to 20$^{circ}C$, and heat flux of 10 to 30 kW/$m^2$. The test results showed the evaporation heat transfer of $CO_2$ has great effect on more nucleate boiling than convective boiling. The evaporation heat transfer coefficients of $CO_2$ are highly dependent on the vapor quality, heat flux and saturation temperature. In comparison with test results and existing correlations, correlations failed to predict the evaporation heat transfer coefficient of $CO_2$, therefore, it is necessary to develop reliable and accurate predictions determining the evaporation heat transfer coefficient of $CO_2$ in a horizontal tube.

• Journal of Mechanical Science and Technology
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• v.16 no.3
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• pp.354-362
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• 2002

In this paper, the heat transfer characteristics of a self-oscillating heat pipe are experimentally investigated for the effect of various working fluid fill charge ratios and heat loads. The characteristics of temperature oscillations of the working fluid are also analysed based on chaotic dynamics. The heat pipe is composed of a heating section, a cooling section and an adiabatic section, and has a 0.002m internal diameter, a 0.34m length in each turn and consists of 19 turns. The heating and the cooling portion of each turn has a length of 70mm. A series of experiments was carried out to measure the temperature distributions and the pressure variations of the heat pipe. Furthermore, heat transfer performance, effective thermal conductivity, boiling heat transfer and condensation heat transfer coefficients are calculated for various operating conditions. Experimental results show the efficacy of this type of heat pipe.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.34-39
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• 1996

This study was conducted in order to determine the effect of various cooking methods (boiling, pressure cooking, steaming and microwave heating) on mineral content, color and sensory quality of spinach, chinese cabbage, and cabbage. It was shown that steaming and microwave heating were desirable methods for all three vegetables. Both the acceptability and the retention of mineral content were high when these methods were used. It was also shown that boiling more than 5 min. and pressure cooking were not appropriate for leaf vegetables since both the acceptability and the retention of mineral contents were low in those methods.

• Journal of the KSME
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• v.16 no.2
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• pp.84-91
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• 1976

An experimental investigation of the natural circulating boiling flow characteristic in three cases of annulus with different outer diameter, and the effect of annular gap size on the burnout behavior is presented. The experimental work was conducted for each case of test section at system pressure of $1kg/cm^2$ and inlet subcooling $0-20^{\circ}C$ in the full range of throttling ratio. As the result, the following facts were found. 1) With the increase of ${\Delta}T_{sub}$, $D_{2}$ and A/A_{o}$, $q_{BO}$ increases on the whole, and with the decrease of ${\Delta}T_{sub}$ and $D_{2}$, hydrodynamic instability is accelerated to happen prematually. 2)With the increase of ${\Delta}T_{sub}$, $D_{2}$ and A/A_{o}$ burnout characteristic shows the high velocitylow quality burnout, and with the decrease, low-velocity-high quality burnout. 3)With the decrease of A/A_{o}$, hyddrodynamic instability is singnificantly restrained and the difference of $q_{BO}$ in each $D_2$ under same condition is gradually reduced, finally converging into $1.9{\times}10^{5}kcal/m^{2}-hr$.

• Nuclear Engineering and Technology
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• v.31 no.1
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• pp.29-48
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• 1999

Local two-phase flow parameters of subcooled flow boiling in inclined annulus were measured to investigate the effect of inclination on the internal flow structure. Two-conductivity probe technique was applied to measure local gas phasic parameters, including void fraction, vapor bubble frequency, chord length, vapor bubble velocity and interfacial area concentration. Local liquid velocity was measured by Pilot tube. Experiments were conducted for three angles of inclination; 0$^{\circ}$(vertical), 30$^{\circ}$, 60$^{\circ}$. The system pressure was maintained at atmospheric pressure. The range of average void fraction was up to 10% and the average liquid superficial velocities were less than 1.3 m/sec. The results of experiments showed that the distributions of two-phase How parameters were influenced by the angle of channel inclination. Especially, the void fraction and chord length distributions were strongly affected by the increase of inclination angle, and flow pattern transition to slug flow was observed depending on the How conditions. The profiles of vapor velocity, liquid velocity and interfacial area concentration were found to be affected by the non-symmetric bubble size distribution in inclined channel. Using the measured distributions of local phasic parameters, an analysis for predicting average void fraction was performed based on the drift flux model and flowing volumetric concentration. And it was demonstrated that the average void fraction can be more appropriately presented in terms of flowing volumetric concentration.

• Korean Journal of Optics and Photonics
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• v.15 no.5
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• pp.449-454
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• 2004

The optical limiter is an optical component which reduces laser beam intensity for the protection of eyes and light sensors. Carbon nanotube is now known as a highly efficient optical limiting material. Optical limiting effect of the multi-walled carbon nanotube suspensions, in several kinds of solvents such as distilled water, chloroform, ethanol and ethylene glycol, were measured in the range from room temperature to near to the boiling points of the solvents. The pulsed Nd:YAG laser whose wavelength is 1064 nm and pulse duration is 6 ns was used as a light source. The experimental result shows that the limiting efficiency was reduced as the temperature increased, and the suspension which has lower boiling point, viscosity and surface tension has highest efficiency.

• Aerospace Engineering and Technology
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• v.5 no.2
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• pp.134-142
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• 2006

Sub-cooling of cryogenic propellant by helium injection is one of the most effective methods for suppressing bulk boiling and keeping sub-cooled liquid oxygen before rocket launch. In order to design the cooling system, understanding of the limitations of heat and mass transfer is required. In this paper, an analytical model for the helium injection system is presented. This model's main feature is the representation of bubbling system using finite-rate heat transfer and instantaneous mass transfer concept. With this simplified approach, the effect of helium injection to liquid oxygen system under several circumstances is examined. Experimental results along with simulations of single bubble rising in liquid oxygen and bubbling system are presented with various helium injection flow rates, and with change of oxygen chamber pressure.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.3
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• pp.195-200
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• 1990

Effects of cooking time(5-30 min in a pressure cooker) and HTST air dehydratiion time(0-9min at 15$0^{\circ}C$) on physical properties of dried green peas(3% oisture content wet basis) were investigated by determining rehydration ratio rehydration curve browning reaction and puncture force, The rehydration ratio and curve of dried green peas were increased with increa-sing cooking time and HTST air dehydration time. Preheating of the green peas for 30 min in a pressure cooker or for 9 min of HTST air dehydration time prior to 6$0^{\circ}C$ air dehydration recovered a 87.3% of original moisture content of raw green peas in a boiling water for 5 min. The brownin greaction was gradually decreased up to 15 min of cooking time. Puncture pressure of rehydrated green peas treated in a boiling water for 5 min was decreased as the cooking time and HTST air dehydration time were increased and was highly correlated with rehydration (r=-0.956) The effects of cooking time and HTST air dehydration time on rehydration ratio browning reaction and puncture pressure were significantly different at the a=0.01 level except effect of HTST air dehydration time on browning reaction.

• Nuclear Engineering and Technology
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• v.51 no.5
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• pp.1241-1250
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• 2019

This study mainly focused on the neutronics modeling of bubbles in bubbly flow in boiling water reactors. The bubble, ring and homogenous models were used for radial void fraction distribution. Effect of the bubble and ring models on the infinite multiplication factor and two-group flux distribution was investigated by comparing with the homogenous model. Square pitch unit cell geometry was used in the calculations. In the bubble model, spherical and non-spherical bubbles at random positions, sizes and shapes were produced by Monte Carlo method. The results show that there are significant differences among the proposed models from the viewpoint of physical interaction mechanism. For the fully-developed bubbly flow, $k_{inf}$ is overestimated in the ring model by about $720{\pm}6pcm$ with respect to homogeneous model whereas underestimated in the bubble model by about $-65{\pm}9pcm$ with a standard deviation of 15 pcm. In addition, the ring model shows that the coolant must be separated into regions to properly represent the radial void distribution. Deviations in flux distributions principally occur in certain regions, such as corners. As a result, the bubble model in modeling the void fraction can be used in nuclear engineering calculations.