• Culinary science and hospitality research
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• v.15 no.3
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• pp.236-247
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• 2009

This study was carried out to investigate the mechanical and sensory properties of Teriyaki sauce made with different boiling time(6, 8, 10 and 12 hrs). The results were as follows. As for the mechanical characteristics, moisture contents, L-value, a-value, salinity and pH decreased with increasing boiling time. On the other way, viscosity, b-value and sugar contents of Teriyaki sauce increased with increasing boiling time. From results of quantitative descriptive analysis, offensive flavor was significantly different when examining Teriyaki sauce alone, but there was no difference when the sauce was accompanied with food. The 8 hr-boiling sauce was favored most in chicken with Teriyaki sauce, and 10hr-boiling sauce was favored most in eel.

• Nuclear Engineering and Technology
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• v.43 no.1
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• pp.63-74
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• 2011

The 600 MWe, pool-type, sodium-cooled, metallic fuel loaded KALIMER-600 (Korea Advanced LiquId MEtal Reactor, 600 MWe) has been conceptually designed with an emphasis on safety by self-regulating (inherent/intrinsic) negative reactivity feedback in the core. Its inherent safety under the ATWS (Anticipated Transient Without Scram) events was demonstrated in an earlier study. Initiating events of an HCDA (Hypothetical Core Disruptive Accident), however, also need to be analyzed for assessment of the margins in the current design. In this study, a hypothetical triple-fault accident, ULOF (Unprotected Loss Of Flow) with a reduced pump halving time, is investigated as an initiator of a core disruptive accident. A ULOF with insufficient primary pump inertia may cause core sodium boiling due to a power-to-flow mismatch. If the positive sodium reactivity resulting from this boiling is not compensated for by other intrinsic negative reactivity feedbacks, the resulting core power burst would challenge the fuel integrity. The present study focuses on determination of the limit of the pump inertia for assuring inherent reactivity feedback and behavior of the core after sodium boiling as well. Transient analyses are performed with the safety analysis code SSC-K, which now incorporates a new sodium boiling model. The results show that a halving time of more than 6.0 s does not allow sodium boiling even with very conservative assumptions. Boiling takes place for a halving time of 1.8 s, and its behavior can be predicted reasonably by the SSC-K.

• Journal of Ocean Engineering and Technology
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• v.35 no.1
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• pp.50-58
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• 2021

The demand for eco-friendly energy is expected to increase due to the recently strengthened environmental regulations. In particular, the flow inside the pipe used in a cargo handling system (CHS) or fuel gas supply system (FGSS) of hydrogen transport ships and hydrogen-powered ships exhibits a very complex pattern of multiphase-thermal flow, including the boiling phenomenon and high accuracy analysis is required concerning safety. In this study, a feasibility study applying the boiling model was conducted to analyze the multiphase-thermal flow in the pipe considering the phase change. Two types of boiling models were employed and compared to implement the subcooled boiling phenomenon in nucleate boiling numerically. One was the "Rohsenow boiling model", which is the most commonly used one among the VOF (Volume-of-Fluid) boiling models under the Eulerian-Eulerian framework. The other was the "wall boiling model", which is suitable for nucleate boiling among the Eulerian multiphase models. Moreover, a comparative study was conducted by combining the nucleate site density and bubble departure diameter model that could influence the accuracy of the wall boiling model. A comparison of the Rohsenow boiling and the wall boiling models showed that the wall boiling model relatively well represented the process of bubble formation and development, even though more computation time was consumed. Among the combination of models used in the wall boiling model, the simulation results were affected significantly by the bubble departure diameter model, which had a very close relationship with the grid size. The present results are expected to provide useful information for identifying the characteristics of various parameters of the boiling model used in CFD simulations of multiphase-thermalflow, including phase change and selecting the appropriate parameters.

• Nuclear Engineering and Technology
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• v.55 no.7
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• pp.2454-2465
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• 2023

Film boiling may lead to burnout of the heating element. Even though burnout does not occur, the heating element is subject to deformation because it is not sufficiently strong to withstand external loads. In particular, the ballooning and rupture of a tube under film boiling are important phenomena in the field of nuclear reactor safety. If the tube-type cladding of nuclear fuel ruptures owing to high internal pressure and thermal load, radioactive materials inside the cladding are released to the coolant. Therefore, predicting the ballooning and rupture is important. This study presents numerical simulations to predict the ballooning behavior and rupture time of a horizontal tube at high internal pressure under saturated film boiling. To do so, a multi-step coupled simulation of conjugated film boiling heat transfer and ballooning using creep model is adopted. The numerical methods and models are validated against experimental values. Two different nonuniform heat flux distributions and four different internal pressures are considered. The three-step simulation is enough to obtain a convergent result. However, the single-step simulation also successfully predicts the rupture time. This is because the film boiling heat transfer characteristics are slightly affected by the tube geometry related to creep ballooning.

• Herbal Formula Science
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• v.8 no.1
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• pp.11-37
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• 2000

This is a study on the methods of decocting prescriptions in SANGHANRON (傷寒論), and after this, numbers of results have been obtained. SANGHANRON was written by Chang-Ki (張機) in the 2nd century, so it reflexes the usage of prescriptions of previous age indirectly. And gave affects on the methods of decocting prescriptions to the oriental medicine doctors of next generation.Berore Han-DYnasty(漢代), there were not so many publications connected with Oriental Medicine. Besides, some books couldn't hand down to next generation due to the gap of time and space. As time goes by, letters in medical books changed little by little, so contents connected with decocting methods changed too. The effects of decoction and herb tea can be changed by the flexibility of methods of decocting medicines, so we have to decide what kinds of decocting methods should be taken and adapted to patients by the most effective way.In SANGHANRON, there are many kiny kinds of boiling methods, so DHAMG-Ki selected the most appropriate method considering deree and position of disease and condition of patient. But nowadays, due to inconvenient procedure of boiling and taking medicines, some methos are not in common in clinical medicin. So this study was started to look back upon the changes of decocting prescriptions and gave deffort to find out the propriety of variation of boiling prescriptions.The common method of decocting prescriptions in SANGHANRON is boiling down all the herbs at the same time. Except the commom method, there are some kinds of other methods - boiling down twice the prescription, boiling down some special herbs earlier of later than other herbs, complicated or special boiling methods of extract, etc. These kinds of decoting methods simplified as time pass by, but this expected therapeutic value. So we have to distinguish the methods -though complicated and troublesome- in clinical medicine to make perfection more perfect in treating patients, and further studies have to be followed to prove the propriety of these complicated methods.

• Fisheries and Aquatic Sciences
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• v.2 no.1
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• pp.8-11
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• 1999

The optimum boiling condition was determined for fish extracts by response surface model. Model equations were designed with effect of time (T) and the amount of added water (W) on the level of released free amino acid. Based on the high (>0.9) coefficient of determination and low (<0.01) level of significant, those model was approved to be significant. The added water amount of higher regression coefficient $ (\beta_2)$, showed a greater influence on releasing free amino acids than boiling time. The optimum boiling times are 6 hours for crucian carp, 5 hours for bastard halibut, 7 hours for loach and 5 hours for jacopever. The ratio of added water to sample 1 (v/w) could be applied to all fish samples at $100\pm2^{\circ}C$.

• Proceedings of the KSME Conference
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• 2002.08a
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• pp.403-406
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• 2002

A number of the experiments on the phenomenon in which the thermal energy was transferred from a hot sphere to the surrounding water through the film boiling process had been conducted. As the sphere only carried the thermal energy associated with its initially high temperature but did not contain any other thermal source, the film boiling was only driven by the decreasing temperature of the sphere and, thus, was time dependent. The results from the experiments showed that the temperature of the sphere was slowly decreased in the beginning. This corresponded to the period in which the sphere was penetrating the water surface. Later, when the sphere was fully submerged and the transition film boiling was observed over the whole surface, the temperature of the sphere was decreased relatively much faster. In the last stage, the temperature of the sphere was again slowly decreased. This was considered caused by the relatively low temperature of the sphere, which reduced and later ceased the film boiling process. In addition, the estimation of the departure rate of the steam bubbles from the film layer was also correlated for the experiments.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.2
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• pp.190-197
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• 2008

The aim of this study was to determine the optimal cooking conditions in preparing jujube concentrates using various boiling times (5, 10, 15, 20 hours). The moisture contents of the concentrate samples ranged from 38.86 to 42.36%. Crude protein content was highest in the 15 hr-boiled concentrate, crude fat was highest in the 20 hr-boiled concentrate and both the 15 and 20 hr boiled concentrates had high crude fiber contents. There were no differences in color L- and a-values by boiling time; however, the b-value decreased with increasing boiling time. The pH levels of the concentrates ranged from 5.24 to 5.27, and the brix level increased with increasing boiling time. Glucose was the primary of free sugar in the concentrates and its highest level was 102.3 ${\mu}M$ in the 20 hr-boiled concentrate. The 15 hr-boiled concentrate had the highest electron donating ability to 46.68%. The total polyphenol contents of the concentrates ranged from 21.53 to 24.56%, in which the 15-boiled concentrate had the highest level (24.56%). In the sensory evaluation, the 15-hr-boiled concentrate again performed well, showing the highest overall acceptability scores. From these results, 15 hrs was the optimal boiling time for preparing jujube concentrate in terms of obtaining functional compounds and overall product acceptability.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2000.07a
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• pp.165-168
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• 2000

This paper presents the tracking resistance and mechanical strength due to boiling absorption of epoxy resin. The single network structure specimen(E series) formed of epoxy alone and interpenetrating polymer network(IPN) structure specimen(EM series) which epoxy resin was taken as first network and methacrylic acid resin as second network were manufactured. As adding $SiO^2$ filler classified by o[phr], 50[phr] and 100[phr] to those specimens, six kinds of specimens were manufactured and boiled in water during 2, 4, 8, 16, 32 and 64[hours]. As a result, it was confirmed that the tracking breakdown time of E series showed a abrupt decrease with boiling time increasing, but that of EM series was decreasing smoothly. Also, it was verified that the degrading rates of mechanical strength was lowerd according to improvement of adhension strength in case of EM series.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.163-174
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• 2017

This study aimed to make stock for purpose of reducing visual image, and the stock was used with two-spotted cricket as general food material of edible insects. According to the results, color value was darkest and brownest with increased boiling time, salinity and $^{\circ}Brix$ increased significantly (p<0.001). With increased boiling time, pH and moisture content was the lowest. In the total content of free amino acids was highest in 45 min with boiling time. The quantitative descriptive analysis of two-spotted cricket stock was evaluated, which was the strongest with increased boiling time, and acceptance test was best results in TCS45. Therefore, it was possible to produce stock with excellent sensuality which was used by high-pressure method for 45 in making a two-spotted cricket stock. It was judged that making insects food can reduce visual aversion as stock. So, the possibility of food ingredient was identified so that two-spotted cricket led to the increase of domestic interests.