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Recent Progress in Air-Conditioning and Refrigeration Research : A Review of Papers Published in the Korean Journal of Air-Conditioning and Refrigeration Engineering in 2015 (설비공학회 분야의 최근 연구 동향 : 2015년 학회지 논문에 대한 종합적 고찰)

  • Lee, Dae-Young;Kim, Sa Ryang;Kim, Hyun-Jung;Kim, Dong-Seon;Park, Jun-Seok;Ihm, Pyeong Chan
    • Korean Journal of Air-Conditioning and Refrigeration Engineering
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    • v.28 no.6
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    • pp.256-268
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    • 2016
  • This article reviews the papers published in the Korean Journal of Air-Conditioning and Refrigeration Engineering during 2015. It is intended to understand the status of current research in the areas of heating, cooling, ventilation, sanitation, and indoor environments of buildings and plant facilities. Conclusions are as follows. (1) The research works on the thermal and fluid engineering were carried out in the areas of flow, heat and mass transfer, cooling and heating, and air-conditioning, the renewable energy system and the flow inside building rooms. Research issues dealing with air-conditioning machines and fire and exhausting smoke were reduced. CFD seems to be spreading to more research areas. (2) Research works on heat transfer area were carried out in the categories of heat transfer characteristics, pool boiling and condensing heat transfer and industrial heat exchangers. Researches on heat transfer characteristics included the economic analysis of GHG emission, micro channel heat exchanger, effect of rib angle on thermal performance, the airside performance of fin-and-tube heat exchangers, theoretical analysis of a rotary heat exchanger, heat exchanger in a cryogenic environment, the performance of a cross-flow-type, indirect evaporative cooler made of paper/plastic film. In the area of pool boiling and condensing, the bubble jet loop heat pipe was studied. In the area of industrial heat exchangers, researches were performed on fin-tube heat exchanger, KSTAR PFC and vacuum vessel at baking phase, the performance of small-sized dehumidification rotor, design of gas-injection port of an asymmetric scroll compressor, effect of slot discharge-angle change on exhaust efficiency of range hood system with air curtain. (3) In the field of refrigeration, various studies were carried in the categories of refrigeration cycle, alternative refrigeration/energy system, system control. In the refrigeration cycle category, a cold-climate heat pump system, $CO_2$ cascade systems, ejector cycles and a PCM-based continuous heating system were investigated. In the alternative refrigeration/energy system category, a polymer adsorption heat pump, an alcohol absorption heat pump and a desiccant-based hybrid refrigeration system were investigated. In the system control category, turbo-refrigerator capacity controls and an absorption chiller fault diagnostics were investigated. (4) In building mechanical system research fields, eighteen studies were reported for achieving effective design of the mechanical systems, and also for maximizing the energy efficiency of buildings. The topics of the studies included energy performance, HVAC system, ventilation, and renewable energies, piping in the buildings. Proposed designs, performance tests using numerical methods and experiments provide useful information and key data which can improve the energy efficiency of the buildings. (5) The field of architectural environment was mostly focused on indoor environment and building energy. The main researches of indoor environment were related to the user and location awareness technology applied dimming lighting control system, the lighting performance evaluation for light-shelves, the improvement evaluation of air quality through analysis of ventilation efficiency and the evaluation of airtightness of sliding and LS window systems. The subjects of building energy were worked on the energy saving estimation of existing buildings, the developing model to predict heating energy usage in domestic city area and the performance evaluation of cooling applied with economizer control. The studies were also performed related to the experimental measurement of weight variation and thermal conductivity in polyurethane foam, the development of flame spread prevention system for sandwich panels, the utilization of heat from waste-incineration facility in large-scale horticultural facilities.

Protein Quality Evaluation of Cooked Hagfish (Eptatretus burgeri) Meats

  • Hwang, Eun-Young;Lee, Jin-Hwa;Ryu, Hong-Soo;Park, Nam-Gyu;Chun, Soon-Sil
    • Preventive Nutrition and Food Science
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    • v.7 no.3
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    • pp.287-292
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    • 2002
  • The effect of cooking methods on in vivo and in vivo indices of the protein quality of hagfish meat were investigated. In vivo protein digestibilities of cooked meats (81.3~83.5 %) were not significant different (p<0.05) from those of van meat (82.9%), with the exception of steamed (11$0^{\circ}C$, 15 min) meat (86.3 %). Convection oven cooking (22$0^{\circ}C$, IS min) resulted in a higher trypsin indigestible substrate (TIS, 49.2 mg/g solid) compared with that of raw meat (38.9 mg/g solid). free amino acid content of raw meat was decreased after boiling (10$0^{\circ}C$, 10min). Both convection oven and microwave cooking (2,450 MHz, 3 min) decreased available lysine from 4.9g/16g N to 3.8~4.1g/16g N. In vivo apparent protein digestibilites (AD) of hagfish meat were similar fur raw (92.4%) and cooked meats, but were somewhat lower than ANRC (Animal Nutrition Research Council) casein (945%). The PERs (3.7~4.1) and NPRs (3.7~4.9) of cooked meats were significantly higher (p<0.05) than those of raw meat (PER 3.3, NPR 3.6 and ANRC casein (PER 2.5, NPR 2.6), despite their lower in vivo protein digestibilities. These results demonstrate that cooking at optimal conditions resulted in remarkably positive effects on in vivo and in vivo protein qualities of hagfish meats. Therefore, steamed hagfish meat is an excellent source of high quality protein from seafood products.

Effect of Different Extraction Procedures on Chemical Composition of Ginseng Extract (추출조건이 인삼엑기스의 화학성분 조성에 미치는 영향)

  • U, In-Hui;Yang, Cha-Beom;Seong, Hyeon-Sun
    • Journal of Ginseng Research
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    • v.10 no.1
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    • pp.36-44
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    • 1986
  • Fresh ginseng roots were extracted by different extraction methods to estimate the amount of extracts, and the content of common constituents and ginsenosides for comparison. The results are as follows: 1 The amount of the extract obtained by water as a solvent was about five times higher than those by ethanol or pressing process. 2. Water extraction at 70-$80^{\circ}C$ gave highest value in saponin yield, which was reduced by half by boiling, 3. The saponin yield by pressing process was shown to be about 52% of total saponin; saponins belonging to protopanaxatriol-ginsenosides being extracted better than those belonging to proto-panaxadiol-ginsenosides . 4. The contents of total sugar, reducing sugar, crude protein and total amino acids in the water extract were revealed to be higher compared to those in an ethanol extract. 5. The extract obtained by press had the highest ash content.

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Heat Transfer Enhancement of Water Spray Cooling by the Surface Roughness Effect (표면거칠기 효과에 따른 스프레이 냉각의 열전달 향상 연구)

  • Lee, Jung-Ho
    • Transactions of the Korean Society of Mechanical Engineers B
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    • v.34 no.2
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    • pp.203-212
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    • 2010
  • Water spray cooling has been widely used in a variety of industrial applications. The present study concentrated on quantitative measurements of the heat flux and heat transfer coefficient by water spray as it impinges on the rough surface of a hot steel plate at $900^{\circ}C$. A novel experimental technique was developed for a hightemperature heat flux gauge with a test block, cartridge heaters, and thermocouples that was used to measure the surface heat flux information on the hot steel plate for local heat flux measurements. The roles of the surface roughness on heat transfer are presented in this paper for well-characterized four rough surfaces with average rms roughness heights of $40-80{\mu}M$. The results show that the local heat transfer for rough surfaces is higher than that for a smooth surface. Heat transfer can be significantly increased by the presence of surface roughness elements, which can disrupt the thin thermal boundary layer. In addition, the heat transfer enhancement mechanism on a rough surface can be investigated by a different boiling regime.

A Study on the Bubble Deformation and Departure Under DC Electric Field (직류전기장에 의한 기포의 변형과 이탈에 관한 연구)

  • 권영철;김무환;강인석;김석준
    • Transactions of the Korean Society of Mechanical Engineers
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    • v.19 no.6
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    • pp.1518-1528
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    • 1995
  • The deformation and departure processes of a bubble attached to the wall are studied experimentally and numerically to understand the phenomena of the nucleate boiling heat transfer enhancement under DC electric field. An air-bubble is injected in a dielectric liquid with different electric fields generated by changing three types of electrode system (Type 1,2 and 3) in the bubble generator. Experimental variables are the electric field strength and the distance and the shape of the electrodes under DC electric field. From experimental results, it is observed that the bubble under Dc electric field is elongated in the same direction as the electric field and the contact angle increases. For the parallel plate electrode which generates a uniform electric field, bubble departure volume doesn't seem to decrease within our experimental range. However, when a needle is raised a few millimeters from the lower electrode to make a nonuniform electric field around the needle, bubble departure volume decreases continuously with the increase of an applied voltage. The reduction effect of bubble departure volume is the most effective under a strong nonuniform electric field generated with Type 3. As the nonuniformity of the electric field due to the shape of a electrode increases, the terminal velocity and the acceleration of a bubble increase largely. For the comparison with visualization results, the deformation of a bubble attached to the electrode is carried out by a numerical method. Numerical results show good agreement qualitatively with experimental results.

Processing of Dried Products of Ascidian , Halocynthia roretzi (우렁쉥이 건제품 개발에 관한 연구)

  • Lee, Kang-Ho;Hong, Byeong-Il;Jung, Byung-Chun;Cho, Ho-Sung;Lee, Dong-Ho;Jung, Woo-Jin
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.23 no.4
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    • pp.625-633
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    • 1994
  • In this study, processing of dried products of adcidian , Haocynthia roretzi, were investigated, which has been cultured in the south and east coast of Korea in recent years. Raw ascidians were shucked , gutted, soaked and then drained. Seven kinds of dried ascidian meats were prepared : boiled in 5% slat solution for 10 min and hot-air dried (A)-sun dried (B) or hot-air dried (C) after soaking for 1 min in 0.2% NaHSO3 solution , sun dried (D) or hot -air dried (G) after treating for 15 sec in 5% liquid smoke solution, and sun dried (E) or hot -air dried (F) after blanching for 30 sec in boiling 5% salt solution added with 0.2% NaHSO3. The moisture contents, water activity of the products showed little change and VBN gradually increased during storage at 25 $\pm$2$^{\circ}C$. The TBA and POV values of the liquid smoked dried ascidian (product D, G0 were considerably lower than those of others, In fatty acid composition 22 : 6 , 20 : 5 : 16: 0 and 18 : 1 acid were predominant. Conditions adopted in products D and G had a good antioxidative effect on highly unsatuated fatty acids during the storage. The contents of inosine and AMP of products were higher than those of other nucleotide and their related compounds. Judging from the results of chemical experiments and sensory evaluation, the sample A, D and G were most desirable and they could be preserved more than 120 days at room temperature(25$\pm$2$^{\circ}C$).

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Effect of Cooking Conditions on the Antithiamine Activity of Bracken (고사리의 Thiamine 분해능에 미치는 조리조건의 영향)

  • Yoon, Jae-Young;Song, Mi-Ran;Lee, Su-Rae
    • Korean Journal of Food Science and Technology
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    • v.20 no.6
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    • pp.801-807
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    • 1988
  • Antithiamine activity of raw and processed brackens (Pteridium aquilinum) was evaluated by means of the thiochrome fluorescence and Lactobacillus viridescens bioassay methods and inter-related with the phenolic content and degree of browning. As blanching time of bracken elapsed, its antithiamine activity was enhanced whereas the phenolic content and brewing declined. Increased salt concnetrations in boiling water also raised the antithiamine activity, phenolic content and browning of raw bracken. When dried bracken was treated with sodium bicarbonate solution or soaked in running water, its antithiamine activity greatly decreased along with the increased phenolic content and browning. Heat cooking of bracken brought about a slight decrease in the antithiamine activity, phenolic content and browning. It was concluded that antithiamine activity existing in raw bracken Is reduced by various treatments, particularly by soaking in running water and that phenolics in bracken may play an important role in thiamine decomposition.

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A literature study on Arsenic Compounds (비소에 대한 문헌적 고찰)

  • Gwon, Gi-Rok;Choe, Seong-Mo;Cho, Tae-Sung;Seo, Jung-Chul;Son, In-Suk;Kwon, Hae-Yon;Youn, Hyoun-Min;Jang, Kyung-Jeon;Song, Choon-Ho;Ahn, Chang-Beohm;Kim, Ok
    • Journal of Pharmacopuncture
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    • v.5 no.1 s.8
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    • pp.171-180
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    • 2002
  • Objective: The purpose of this study is to develop and activate the methods of using the arsenic compounds as the anti-cancer medicine. Methods: We investigated some literatures on the using methods, the effects for anti-cancer, and the toxicity of the arsenic compounds. Results: The results are summarized as follows. 1. As is the one of the nitrogen familIy(5A familly). 2. The Arsenic compounds which have been used as the one of the oriental medicine are the Arsenicum Sulbimatum($As_2O_3$) and the Realgar(AsS). 3. As+ 3 is more toxic than the other arsenic compounds. The fatal amount is 100-300 mg. So, it is used 1-5 mg/day as a medicine. 4. The Arsenicwn Sulbimatum($As_2O_3$) and the Realgar(AsS) are used after the heat treatment or the boiling with the acetic acid. 5. The gastrointestinal tract, vessel, and respiration are affected by the acute toxicity of the arsenic compounds. 6. The arsenic compounds are good for the dermatosis and the malignant cancer, especially the acute promyelocytic leukcrnia(APL). we should study the reason of these and the different effect in concentration, also develop new methods of using the the arsenic compounds as getting rid of their toxicity.

Changes of Microbiological and General Quality Characteristics of Gamma Irradiated Half-Cooked Noodle (감마선 조사 숙면의 미생물 및 일반 품질특성 변화)

  • 김동호;육홍선;안현주;조철훈;변명우
    • Journal of Food Hygiene and Safety
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    • v.15 no.3
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    • pp.256-261
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    • 2000
  • Effect of gamma irradiation on quality properties of half·cooked noodle was studied. The noodle were treated with lactic acid(0.1%, w/w), heat(10 min in boiling water) or their combination after cooking for 3 min, and irradiated at 0, 5 and 10 kGy. The noodle were stored at 25。C for 5 weeks and microbial population, Aw, pH, and texture profiles were examined. Fungi were completely eliminated by gamma-irradiation with 5 or 10 kGy does. Number of aerobic bacteria were also decreased by 2 and 4 log cycles with dose of 5 and 10 kGy, respectively. The D10 values of aerobic bacteria were 2.34∼2.95 kGy. Growth of the aerobic bacteria that survived even at 10 kGy of irradiation were significantly inhibited during storage. Acidification of half-cooked noodle was suppressed by gamma irradiation but A${_w}$ were not affected. Stickiness was decreased at the beginning of storage by gamma irradiation but was restored after 3 weeks. The results indicated that the gamma irradiation would be useful to improve quality and storage stability of half-cooked noodle.

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In vitro Effect of Water Extract of Medicinal herbs on Antimicrobial Activity against Fish Pathogenic Bacteria and Superoxide Production of Kidney Phagocytes in Oliver Flounder, Paralichthys olivaceus (식물성 생약재 열수추출물이 어병 원인세균에 대한 항균활성 및 넙치 (Paralichthys olivaceus)식세포의 활성산소 생산에 미치는 in vitro 효과)

  • Jung, Sung-Hee;Sohn, Young-Chan;Kim, Yi-Cheong
    • Journal of fish pathology
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    • v.14 no.1
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    • pp.3-10
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    • 2001
  • The present study was to obtain a basic research data about medicinal herbs by screening in vitro antimicrobial activity and the production of superoxide anion($O_2^-$) from the head kidney phagocytes of olive flounder, Paralichthys olivaceus. The following fourteen kinds of medicinal herbs extracted by boiling water were used : Gosam, Gwijeonu, Gujeolcho, Bagha, Bangpung, Yeongyo, Yagssug, Jiyu, Sambaegcho, Samjiguyeobcho, Sangbaegpi, Sohwehyang, Pyeonchug, Palgag. Antimicrobial activity against fish pathogenic bacteria, Listonella anguillarum, Vibrio sp., Vibrio alginolyticus, Edwardsiella tarda, Streptococcus sp. and Lactococcus garvieae, and the production of superoxide in kidney macrophage of olive flounder were examined by disk method and nitroblue tetrazolium(NBT) reaction, respectively. Among the tested herbs, Yagssug showed the highest antimicrobial activity against those fish pathogenic bacteria and stimulation of $O_2^-$ production.

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