• Nuclear Engineering and Technology
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• v.50 no.7
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• pp.1068-1078
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• 2018

Experiments were performed to investigate bubble behaviors and pool boiling Critical Heat Flux (CHF) on a thin flat rectangular copper heater fabricated on Printed Circuit Board (PCB), at various inclination angles. The surface inclination angles were $0^{\circ}$, $45^{\circ}$, $90^{\circ}$, $135^{\circ}$, and $180^{\circ}$. Results showed the Onset of Nucleate Boiling (ONB) heat flux increased with increasing heater orientation from $0^{\circ}$ to $90^{\circ}$, while early ONB occurred when the heater faced downwards ($135^{\circ}$ and $180^{\circ}$). The nucleate boiling was observed to be unstable at low heat flux (1-21% of CHF) and changed into typical boiling when the heat flux was above 21% of CHF. The result shows the CHF decreased with increasing heater orientation from $0^{\circ}$ to $180^{\circ}$. In addition, the bubble departure diameter at the heater facing upwards ($0^{\circ}$, $45^{\circ}$, and $90^{\circ}$) was more prominent compared to that of the heater facing downward ($135^{\circ}$). The nucleation site density also observed increased with increasing heat flux. Moreover, the departed bubbles with larger size were observed to require a longer time to re-heat and activate new nucleation sites. These results proved that the ONB, CHF, and bubble dynamics were strongly dependent on the heater surface orientation.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.3 no.1
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• pp.51-60
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• 1991

The aim of this study is to investigate the heat transfer characteristics in the transient cooling process of a high temperature wall. The slow transient cooling experiment was carried out with a copper block of high thermal capacity. The results of these experiments are as follows. 1. Temperature histories measured by the thermocouple, which is 0.99, 2.00, 2.99mm from the heat transfer surface showed monotonous during the cooling process. These variation are the curves of typical temperature histories in film-boiling, transition-boiling, and nucleate-boiling regions. 2. The temperature histories were measured by thermocouple installed in the copper block. The variations of the surface heat fluxes and surface temperature were computed from the numerical solution method TDMA from the measured temperature histories for radial position one dimensional heat transfer inverse problem. The boiling curves were found by the computed temperature histories. 3. The rewetting point which starts to change from film boiling to nucleate boiling is not connected with the mass velocity and it were found that the temperature of rewetting point indicated about $100^{\circ}C$. 4. The heat flux of rewetting point was about $10^5Kcal/m^2h$, at that time, the heat transfer coeficient indicated about $1000Kcal/m^2h^{\circ}C$ irrelevent to mass velocity. 5. The wall superheat decreases as the pressure increases. But I found that rewetting point appeared under higher condition in the wall temperature.

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.52-56
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• 1993

This study was examined on the change of mineral contents (Calcium, Potassium, Magnesium Zinc, Iron, Sodium, Phosphorus) in Sam-gye-tang broth cooked by various cooker and boiling time. The results were as follows; 1) In cauldron, the contents of Calcium, Potassium, Magnesium Zinc Iron Sodium, Phosphorus were increased in proportion to boiling time. In pressure cooker, the contents of Calcium, Potassium, Magnesium, Zinc are increased according to boiling time but the contents of Iron, Sodium, Phosphorus were showed the maxium value at 120 minutes and were decreased since then. 2) Ca/P was 1:0.91 in raw materials of Sam-gye-tang. But the extracting rate of Ca/P of the broth cooked in cauldron was 1:3.58∼1:4.68 and 1:2.02∼l:3.96 in pressure cooker. This rate was quite different from the recommended one of 1:1∼l:1.5. 3) In the increasing rate of minerals according to boiling time, the increasing rate of Calcium was showed similar in cauldron and pressure cooker, but Potassium, Magnesium, Sodium, Phosphorus were showed the maximum increasing rate from 30 to 60 minutes in cauldron and pressue cooker. Zinc was showed the maximum increasing rate from 120 to 150 minutes in cauldron and from 30 to 60 minutes in pressure cooker.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.709-716
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• 2005

The aim of this study was to determine the optimal cooking conditions for astringent persimmon concentrates. With increasing time of concentration, the moisture contents and L-, a- and b-values all decreased, whereas the brix level and viscosity increased. The crude protein, fiber and ash increased and the vitamin C decreased by concentrating. The pH was the lowest at 23 hrs of boiling concentration. With longer boiling concentration time, the fructose, glucose, and sucrose levels increased but the maltose level decreased. The DPPH radical scavenging effects of astringent persimmon concentrates were more than 92%. The total phenolics, flavanol tannin, leucoanthocyanin, and chlorogenic acid levels increased with longer boiling concentration time. In the sensory evaluation of the astringent persimmon concentrates, overall acceptability was the best at the 23-hr boiling concentration. From the above results, the 23-hr boiling, astringent persimmon concentrates could be useful for cooking in terms of obtaining the high amounts of phenolic compounds as functional compounds and overall acceptability.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.985-989
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• 2013

This study was performed to determine the best conditions for preparing Toranbyung. We examined different boiling periods (0~20 min) and types of Gomyeong (pine nut, soy, black sesame, and chestnut powder), as recorded in "Sumunsasul". The boiled taros were evaluated for proximate composition, free sugar contents, and Hunter's color values. In addition, the sensory characteristics of Toranbyung boiled for different periods and prepared using different types of Gomyeong were investigated. The moisture, protein, fat, and ash contents of taro decreased by 83.42~84.61%, 1.25~1.31%, 0.08~0.11%, and 0.62~0.81%, respectively, as the length of boiling time increased. Fructose, glucose, and sucrose, the major free sugars found in taro, decreased by 0.17~0.33%, 0.16~0.29%, and 0.26~0.38%, respectively, as the length of boiling time increased. Sensory evaluation indicated no significant difference in the flavor and taste of Toranbyung boiled for different periods of time. However, Toranbyung boiled for 10 min was significantly better and was found to be the most acceptable among all the samples. Furthermore, sensory evaluation of Toranbyung prepared with different types of Gomyeong indicated that the Toranbyung prepared with soy powder was favored over Toranbyung prepared using other types of Gomyeong. In conclusion, we determine that the best conditions for preparing Toranbyung were boiling for 10 min and using soy powder as the Gomyeong.

• Korean Journal of Food Science and Technology
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• v.44 no.6
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• pp.692-698
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• 2012

The chemical conversion pattern of salvianolic acid B (Sal B) in aqueous solution under different boiling conditions was compared. When the duration of boiling was varied, without varying temperature or pressure, the content of chemically converted compounds (CCCs) was mostly increased over time. In addition, under different conditions of temperature and pressure with the same boiling time, the content of a few compounds increased with increasing temperature and pressure. These results confirmed that high temperatures and pressures in boiling alter the final composition of CCCs of Sal B. Therefore, it was suggested that the boiling conditions (time, temperature, and pressure) may be responsible for alteration of biological activities of the compounds. Our investigation of the chemical conversion of compounds contained in foods and medicinal herbs may provide important information in clarifying the biological activity of Sal B containing foods and medicinal herbs.

• 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.

• Journal of Advanced Marine Engineering and Technology
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• v.10 no.2
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• pp.156-164
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• 1986

In the case of boiling on high temperature wall, vapor film covers fully or parcially the surface. This phenomenon, film boiling or transition boiling, is very important in the surface heat treatment of metal, design of cryogenic heat exchanger and emergency cooling of nuclear reactor. Mainly supposed hydraulic-thermal accidents in nuclear reactor are LCCA (Loss of Coolant Accident) and PCM (Power-Cooling Mismatch). Recently, world-wide studies on reflooding of high temperature rod bundles after the occurrence of the above accidents focus attention on wall temperature history and required time in transient cooling process, wall superheat at rewet point, heat flux-wall superheat relationship beyond the transition boiling region, and two-phase flow state near the surface. It is considered that the further systematical study in this field will be in need in spite of the previous results in ref. (2), (3), (4). The paper is the study about the fast transient cooling process following the wall temperature excursion under the CHF (Critical Heat Flux) condition in a forced convective subcooled boiling system. The test section is a vertically arranged concentric annulus of 800 mm long and 10 mm hydraulic diameter. The inner tube, SUS 304 of 400 mm long, 8 mm I.D, and 7 mm O.D., is heated uniformly by the low voltage AC power. The wall temperature measurements were performed at the axial distance from the inlet of the heating tube, z=390 mm. 6 chromel- alumel thermocouples of 76 .mu.m were press fitted to the inner surface of the heating tube periphery. To investigate the heat transfer characteristics during the fast transient cooling process, the outer surface (fluid side) temperature and the surface heat flux are computed from the measured inner surface temperature history by means of a numerical method for inverse problems of transient heat conduction. Present cooling (boiling) curve is sufficiently compared with the previous results.

• Proceedings of the Korea Society for Energy Engineering kosee Conference
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• 1995.05a
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• pp.185-198
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• 1995

This is an experimental study conducted to visualize the nucleate boiling phenomena and flow regimes occurring inside the liquid pool in a closed two-phase thermosyphon. To meet this purpose, an annular-type thermosyphon was designed and manufactured using a glass tube and a stainless steel tube, being assembled axisymmetrically. The heat to be supplied to the working fluid is generated within a very thin layer of stainless steel tube wall by applying a high frequency electromagnetic field through the induction coil, axisymmetrically set around the evaporator zone. Some important results were as follows ; 1) Considering the structural complexity of the tested thermosyphon, it showed good performance for the range of heat flux 2＜ q" ＜25kW/$m^2$ and saturation vapor pressure, 0.1＜Pv＜1.1bar 2) different type of nucleating boiling regimes were observed as described below, -Pulse boiling regime : Flow pattern changed cyclically with time during 1 cycle of pulse boiling process. The onset of Nucleation was followed by expulsive growing of vapor bubble, resulting in the so called blow-up phenomenon, massive expulsion of large amount of liquid around the bubble. -Transient : Some spherical vapor bobbles were observed growing out from 2~3 nucleating sites, that was dispersed at the lower part of the heated tube wall in the liquid pool. But the rest upper region above the nucleating sites were filled with churns or bubbles of vapor. -Continuous nucleate boiling regime : The whole zone of evaporator was filled with lots of spherical vapor bubbles, and the bubbles showed tendency to decrease in diameter as the heat flux increased.ased.

• Nuclear Engineering and Technology
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• v.42 no.6
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• pp.620-635
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• 2010

In this paper we describe current activities on the project Multi-Scale Modeling and Analysis of convective boiling (MSMA), conducted jointly by the Paul Scherrer Institute (PSI) and the Swiss Nuclear Utilities (Swissnuclear). The long-term aim of the MSMA project is to formulate improved closure laws for Computational Fluid Dynamics (CFD) simulations for prediction of convective boiling and eventually of the Critical Heat Flux (CHF). As boiling is controlled by the competition of numerous phenomena at various length and time scales, a multi-scale approach is employed to tackle the problem at different scales. In the MSMA project, the scales on which we focus range from the CFD scale (macro-scale), bubble size scale (meso-scale), liquid micro-layer and triple interline scale (micro-scale), and molecular scale (nano-scale). The current focus of the project is on micro- and meso-scales modeling. The numerical framework comprises a highly efficient, parallel DNS solver, the PSI-BOIL code. The code has incorporated an Immersed Boundary Method (IBM) to tackle complex geometries. For simulation of meso-scales (bubbles), we use the Constrained Interpolation Profile method: Conservative Semi-Lagrangian $2^{nd}$ order (CIP-CSL2). The phase change is described either by applying conventional jump conditions at the interface, or by using the Phase Field (PF) approach. In this work, we present selected results for flows in complex geometry using the IBM, selected bubbly flow simulations using the CIP-CSL2 method and results for phase change using the PF approach. In the subsequent stage of the project, the importance of effects of nano-scale processes on the global boiling heat transfer will be evaluated. To validate the models, more experimental information will be needed in the future, so it is expected that the MSMA project will become the seed for a long-term, combined theoretical and experimental program.