• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.13 no.1
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• pp.9-17
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• 2001

In this study, flow boiling experiments were performed using R-134a on a plain tube bundle. Tests were conducted for the following range of variables; quality from 0.1 to 0.9, mass flux from $8\;kg/m^2s$ to $26\;kg/m^2s$ and heat flux from $10\;kW/m^2s$ to $40\;kW/m^2s$. The heat transfer coefficients were strongly dependent on the heat flux. However, they were almost independent on the mass flux or quality. The data are compared with the modified Chen model, which satisfactorily () predicted the data. Original Chen model, however, did not adequately predict the effect of quality. The reason may be attributed to the flow pattern of the present test, where the bubbly flow prevailed for the entire test range. The heat transfer coefficients of the tube bundle were 6~40% higher than those of the single tube pool boiling.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.25 no.8
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• pp.1037-1045
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• 2001

The effect of hysteresis in saturated pool boiling of water from stainless-steel surfaces has been investigated experimentally. Several sets of test sections of different surface conditions, geometries, orientations, diameters, lengths, and water types were tested at atmospheric pressure. The experimental results show that hysteresis effects in pool boiling heat transfer are not significant, but some appreciable trends are observed in accordance with parameters change. At higher heat flux regions, the curve for heat flux decrease is shifted to the left side of the curve for heat flux increase. To clarify hysteresis in pool boiling and to give some improvement on published correlations, four empirical correlations are obtained in terms of tube diameter, surface roughness, and tube wall superheat.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.10 no.5
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• pp.558-568
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• 1998

This paper presents the results of experiments involving external forced convection on boiling heat transfer from electrically heated horizontal tube to water in cross flow. In these experiments, all of the following primary variables were varied: heat flux, cross flow velocity, pressure and degree of subcooling. Local surface temperatures were measured at nine peripheral positions. Surface temperature distributions are classified into four groups as a function of heat flux. The characteristics of the boiling curve at different velocity, degree of subcooling and pressure are examined.

• Proceedings of the KSME Conference
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• 2008.11b
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• pp.2578-2582
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• 2008

In predicting the critical heat flux (CHF) in pool boiling systems, the contact angle between the boiling surface and the liquid and the surface roughness are considered to be the important parameters. From the microscopic viewpoint, those are affected by the micro/nano structure of the surface. Several studies have been reported on the dependence of CHF on the surface microstructure such as height and width of the cavities and distances between them. In this paper, the effects of the boiling surface characteristics on CHF are reviewed and the future research issues are discussed for better prediction of CHF.

• Nuclear Engineering and Technology
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• v.41 no.9
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• pp.1205-1214
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• 2009

The critical heat flux (CHF) levels that occurred due to exponential heat inputs for varying periods to a 1.0-mm diameter horizontal cylinder immersed in various liquids were measured to develop an extended database on the effect of high subcoolings for quasi-steady-state and transient maximum heat fluxes. Two main mechanisms of CHF were found. One mechanism is due to the time lag of the hydrodynamic instability (HI) which starts at steady-state CHF upon fully developed nucleate boiling, and the other mechanism is due to the explosive process of heterogeneous spontaneous nucleation (HSN) which occurs at a certain HSN superheat in originally flooded cavities on the cylinder surface. Steady-state CHFs were divided into three regions for lower, intermediate and higher subcooling at pressures resulting from HI, transition and HSN, respectively. HSN consistently occurred in the transient boiling CHF conditions that correspond to a short period. It was also found that the transient boiling CHFs gradually increased, then rapidly decreased and finally increased again as the period became shorter.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.26 no.11
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• pp.1513-1520
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• 2002

Effect of Convex Surface Curvature on the Onset of Nucleate Boiling of Subcooled Fluid Flow in Vertical Concentric Annuli An experimental study has been carried out to investigate the effect of the transverse convex surface curvature of core tubes on heat transfer in concentric annular tubes. Water is used as the working fluid. Three annuli having a different radius of the inner cores, Ri=3.18mm, 6.35mm, and 12.70mm with a fixed ratio of Ri/Ro=0.5 are used over a range of the Reynolds number between about 40,000 and 80,000. The inner cores are made of smooth stainless steel tubes and heated electrically to provide constant heat fluxes throughout the whole length of each test section. Experimental result shows that heat flux values on the onset of nucleate boiling of the smaller inner diameter model is much higher than that of the larger size test model.

• Journal of the Korean Society of Safety
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• v.35 no.5
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• pp.128-136
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• 2020

In the present experimental study, the effect of water-based iron(III) oxide nanofluid on the MFB(Minimum Film Boiling) point during quenching was investigated. As the highly heated test specimen, the cylindrical stainless steel rod was used, and as the test fluids, the water-based iron(III) oxide nanofluids of 0.001 and 0.01 vol% concentrations were prepared with the pure water. To examine the effect of location in the test specimen, the thermocouples were installed at the bottom and middle of wall, and center in the test specimen. Through a series of experiments, the experimental data about the influences of nanofluid concentrations, the number of repeated experiments, and locations in the test specimen on the reaching time to MFB point, MFBT(Minimum Film Boiling Temperature), and MHF(Minimum Heat Flux) were obtained. As a result, with increasing the concentration of nanofluid and the number of repeated experiments, the reaching time to MFB point was reduced, but the MFBT and MHF were increased. In addition, it was found that the effect of water-based iron(III) oxide nanofluid on the MFB point at the bottom of wall in the test specimen was observed to be greater than that at the middle of wall and center. In the present experimental ranges, as compared with the pure water, the water-based iron(III) oxide nanofluid showed that the maximum reduction of reaching time to MFB point was about 53.6%, and the maximum enhancements of MFBT and MHF were about 31.1% and 73.4%, respectively.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1117-1123
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• 2003

The effects of heat treatment on the physical and physical and physiological properties of wax gourd (Benincasa hispida) were examined. The applied heat treatments were autoclaved at $121^{\circ}C$ for 1 hr, boiled for 30 min, and microwaved at 680 W for 5 min. The water retention capacity (WRC) of the wax gourds was 9.43 g/g for the microwaved samples, 5.12 g/g for the boiled samples, 4.63 g/g for the raw samples, and 2.61 g/g for the autoclaved samples. Heat treatment caused to increase swelling by up to $4.4{\sim}7.8\;mL/g$. Calcium binding capacity of heat-treated wax gourd increased in the order of microwaved, boiled, raw, autoclaved samples. Scanning electron microscopy (SME) showed that autoclaving caused the most severe structural modifications, while microwave treatment produced the least modifications. The retarding effect on glucose and bile acid transport depended on the heat treatment. Only boiling showed the glucose retardation effect. Bile acid retardation effect increased in order of boiling (22.9%), autoclaving (17.1%), microwave treatment (14.3%), and raw wax gourd (8.6%). The cadmium retardation effect was significantly high in all samples.

• 한국전산유체공학회:학술대회논문집
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• 2010.05a
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• pp.320-325
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• 2010

A multiphase CFD analysis is performed to investigate the effect of near-wall grid for simulating a subcooled boiling flow in vertical tube. The multiphase flow model used in this CFD analysis is the two-fluid model in which liquid(water) and vapor(steam) are considered as continuous and dispersed fluids, respectively. A wall boiling model is also used to simulate the subcooled boiling heat transfer at the heated wall boundary. The diameter and heated length of tube are 0.0154 m and 2 m, respectively. The system pressure in tube is 4.5 MPa and the inlet subcooling is 60 K. The near-wall grid size in the non-dimensional wall unit ($y_{w}^{+}$) was examined from 64 to 172 at the outlet boundary. The CFD calculations predicted the void distributions as well as the liquid and wall temperatures in tube. The predicted axial variations of the void fraction and the wall temperature are compared with the measured ones. The CFD prediction of the wall temperature is shown to slightly depend on the near-wall grid size but the axial void prediction has somewhat large dependency. The CFD prediction was found to show a better agreement with the measured one for the large near-wall grid, e.g., $y_{w}^{+}$ > 100.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.14 no.6
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• pp.441-449
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• 2002

Single-phase convection and partial nucleate boiling in free-surface and submerged jet impingements of subcooled water ejected through a 2-mm-diameter circular pipe nozzle were investigated by local measurements. Effects of jet velocity and nozzle-to-imping-ing surface distance as well as heat flux on distributions of wall temperature and heat transfer coefficients were considered. Incipience of boiling began from far downstream in contrast with the cases of the planar water jets of high Reynolds numbers. Heat flux increase and velocity decrease reduced the temperature difference between stagnation and far downstream regions with the increasing influence of boiling in partial boiling regime. The chance in nozzle-to-impinging surface distance from H/d=1 to 12 had a significant effect on heat transfer around the stagnation point of the submerged jet, but not for the free-surface jet. The submerged jet provided the lower cooling performance than the free-surface jet due to the entrainment of the pool fluid of which temperature increased.