• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.13 no.8
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• pp.710-719
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• 2001

Pool boiling heat transfer coefficients (HTCs) of HCFC123, HFC134a, HCFC22, HFC407C, HFC410A and HFC32 wre measured on a horizontal smooth tube, 26 fpi low fin tube, Turbo-B and Thermoexcel-E enhanced tubes. AN experimental apparatus was designed such that all tubes heated by cartridge heaters could be installed at the same time to save the refrigerant. Data were taken in the pool of $7^{\circ}C$ with the heat flux decreasing from 80 kW/$m^2\;to\;5kW/m^2$. Test results showed that HTCs of pure refrigerants and those of a azeotrope were greatly influenced by reduced pressure. HTCs of HFC407C were 21~25% lower than those of HCFC22 due to mass transfer resistance. For all refrigerants, enhanced tubes with sub-surface and sub-tunnels showed the largest heat transfer enhancement. Especially the largest heat enhancement was obtained for HCFC123 whose reduced pressure is the lowest among al the refrigerants tested. This indicates that either Turbo-B or Thermoexcel-E enhanced tube would be the best choice when used with a low vapor pressure refrigerant.

• Nuclear Engineering and Technology
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• v.52 no.10
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• pp.2353-2360
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• 2020

An anodic electrophoretic deposition (EPD) technique is used to create a uniform TiO₂ thin film coating on boiling thin steel plates (1.1 mm by 90 mm). All of the effective parameters except time of the EPD method are kept constant. To investigate the effect of gamma irradiation on the critical heat flux (CHF), the test specimens were irradiated in a gamma cell to different doses ranging from 100 to 300 kGy, and then SEM and BET analysis were performed. For each coated specimen, the contact angle and capillary length were measured. The specimens were then tested in a boiling pool for CHF and boiling heat transfer coefficient. It was observed that irradiation significantly decreases the maximum pore diameter while it increases the porosity, pore surface area and pore volume. These surface modifications due to gamma irradiation increased the CHF of the nano-coated surfaces compared to that of the unirradiated surfaces. The heat transfer coefficient (HTC) of the nano-coated surfaces irradiated at 300 kGy increased from 83 to 160 kW/(㎡ K) at 885 kW/㎡ wall heat flux by 100%. The CHF of the irradiated (300 kGy) and unirradiated surfaces are 2035 kW/㎡ and 1583 kW/㎡, respectively, an increase of nearly 31%.

• Nuclear Engineering and Technology
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• v.54 no.3
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• pp.1085-1097
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• 2022

A printed circuit steam generator (PCSG) is being considered as the component for pressurized water reactor (PWR) type small modular reactor (SMR) that can further reduce the physical size of the system. Since a steam generator in many PWR-type SMR generates superheated steam, it is expected that dryout front oscillation can potentially cause thermal fatigue failure due to cyclic thermal stresses induced by the transition in boiling regimes between convective evaporation and film boiling. To investigate the fatigue issue of a PCSG, a reference PCSG is designed in this study first using an in-house PCSG design tool. For the stress analysis, a finite element method analysis model is developed to obtain the temperature and stress fields of the designed PCSG. Fatigue estimation is performed based on ASME Boiler and pressure vessel code to identify the major parameters influencing the fatigue life time originating from the dryout front oscillation. As a result of this study, the limit on the temperature difference between the hot side and cold side fluids is obtained. Moreover, it is found that the heat transfer coefficient of convective evaporation and film boiling regimes play an essential role in the fatigue life cycle as well as the temperature difference.

• Korean journal of food and cookery science
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• v.6 no.2
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• pp.15-26
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• 1990

The material used for the experimental analyses and sensory evaluation of this thesis is 8 Bastards. 4 Bastards are used as Sample A and the other 4 Bastards are used as Sample B. Sample A is the broth from 100 grams of flesh and spinal bones, boiled for (1) 15 minutes, (2) 30 minutes, (3) 60 minutes, and (4) 120 minutes. Sample B is the broth from 100 gram of head and spinal bones, boiled for (1) 15 minutes, (2) 30 minutes, (3) 60 minutes, and (4) 120 minutes. The nutrients analyzed for this thesis are (1) free amino acid, (2) total N, and (3) minerals (Ca, P, Na, K, Zn). The results of the experimental analyses and sensory evaluation of Bastards broth with various boiling time are follows: (1) The total amounts of free amino-acid and total N in the broth are the greatest when boiled for 15 minutes, in both sample A and sample B. (2) The amounts of minerals in the broth increase as time increases. (3) The results of the sensory evaluation show that the subjects prefer the taste of the stock boiled for 120 minutes with regard to sample A, but that they prefer the taste of the stock boiled for 15 minutes with regard to sample B.

• Proceedings of the KSME Conference
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• 2000.11a
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• pp.736-742
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• 2000

Mass removed from crystalline silicon samples during high power single-pulse laser ablation was studied by measuring the resulting crater morphology with a white light interferometric microscope. The volume and depth of the craters show a strong nonlinear change as the laser irradiance increases across a threshold value, that is, approximately $2.2{\times}10^{10}\;W/cm^2$. Time-resolved shadowgraph images of the ablation plume show the ejection of large particulates from the sample for laser irradiance above the threshold, with a time delay of about 300-400 nsec. The thickness of superheated liquid layer near the critical temperature was numerically estimated, considering the transformation of liquid metal into liquid dielectric near the critical state (i.e., induced transparency). The estimated thickness of the superheated layer at a delay time of 200 nsec agreed with the measured crater depths, suggesting that induced transparency promotes the formation of a deep superheated liquid layer which leads to an explosive boiling responsible for the sudden increase of crater volume and depth.

• Food Science and Preservation
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• v.12 no.2
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• pp.130-134
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• 2005

This study was conducted to investigate the effects of pretreatment and extraction methods on the water extraction yields of sugar, protein and phenolic compounds, and the antioxidative activity of extract from Ganoderma lucidum. The herb was ground, sifted, and treated for 10 min with microwave (2,450 MHz) and ultrasound (20 kHz), and then extracted by boiling underatmospheric pressure and pressured boiling. Particle size $(0.8\~2.4\;mm)$, extraction time (2 hr) and solvent/solid ratio (20:1) were selected as optimal conditions for extraction.. Microwave and ultrasound treatment increased the extraction yields of total sugar, protein and phenolic compounds and the radical scavenging activity of extract. In comparison with microwave treatment and ultrasound treatment, microwave treatment was more effective than that of ultrasound treatment. The yields of all three compounds and the radical scavenging activity of extract were higher in pressured boiling extraction than in boiling underatmospheric pressure. The results showed that microwave radiation and sonication prior to extraction, and pressured extraction could be utilized for improving the extraction efficiency of G. lucidum.

• Proceedings of the KSME Conference
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• 2004.04a
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• pp.1933-1938
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• 2004

Nucleate boiling experiments with constant wall temperature of heating surface were performed using R113 for almost saturated pool boiling conditions. A microscale heater array and Wheatstone bridge circuits were used to maintain a constant wall temperature condition and to measure the heat flow rate with high temporal and spatial resolutions. Bubble images during the bubble growth were taken as 5000 frames a sec using a high-speed CCD camera synchronized with the heat flow rate measurements. The geometry of the bubble during growth time could be obtained from the captured bubble images. The bubble growth behavior was analyzed using the new dimensionless parameters for each growth regions to permit comparisons with previous results at the same scale. We found that the new dimensionless parameters can describe the whole growth region as initial and later respectively. The comparisons showed good agreement in the initial and thermal growth regions. The required heat flow rate for the volume change of the observed bubble was estimated to be larger than the instantaneous heat flow rate measured at the wall. Heat, which is different from the instantaneous heat supplied through the heating wall, can be estimated as being transferred through the interface between bubble and liquid even with saturated pool conditions. This phenomenon under a saturated pool condition needs to be analyzed and the data from this study can supply the good experimental data with the precise boundary condition (constant wall temperature).

• Journal of Microbiology and Biotechnology
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• v.22 no.12
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• pp.1681-1691
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• 2012

This work was conducted to evaluate the effect of dilute sodium hydroxide (NaOH) on barley straw at boiling temperature and fractionation of its biomass components into lignin, hemicellulose, and reducing sugars. To this end, various concentrations of NaOH (0.5% to 2%) were applied for pretreatment of barley straw at $105^{\circ}C$ for 10 min. Scanning electron microscopy (SEM), atomic force microscopy (AFM), and Fourier transform infrared (FTIR) spectroscopy studies revealed that 2% NaOH-pretreated barley straw exposed cellulose fibers on which surface granules were abolished due to comprehensive removal of lignin and hemicellulose. The X-ray diffractometer (XRD) result showed that the crystalline index was increased with increased concentration of NaOH and found a maximum 71.5% for 2% NaOH-pretreated sample. The maximum removal of lignin and hemicellulose was 84.8% and 79.5% from 2% NaOH-pretreated liquor, respectively. Reducing sugar yield was 86.5% from 2% NaOH-pretreated sample using an enzyme dose containing 20 FPU of cellulase, 40 IU of ${\beta}$-glucosidase, and 4 FXU of xylanase/g substrate. The results of this study suggest that it is possible to produce the bioethanol precursor from barley straw using 2% NaOH at boiling temperature.

• Medical Lasers
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• v.9 no.1
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• pp.51-57
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• 2020

Background and Objectives For experiments on simulated burn, the preparation of an animal model is a very important step. The purpose of the current experiment is to design a simple and controllable method for the preparation of third-degree scald in a mouse model using the boiling water method. Materials and Methods A total of 18 Swiss mice were used. After the anesthetization, the mice were scalded by boiling water (100℃) using a mold with a 1 cm² circle area on the dorsum at contact times of 3s, 5s, and 8s. After confirming that 8 seconds of scald can cause a third-degree scald, the skin samples were collected at day 2, 4, 6, 8, 10, and 12, and analyzed by histopathological examinations. The wound retraction index (WRI) was also measured. Results Third-degree scald involving full-thickness skin was observed in the 8-second scald group, while a 3-second scald caused a superficial second-degree scald and a 5-second scald caused a deep second-degree scald. After third-degree scald, the burn wound continued to contract until day 14. Conclusion The scalding model of mice can be successfully established by the boiling water method. This method is easy to operate, it has a low cost, and it can control the scald depth by controlling the scald time. This is adequate to study skin thermal injury in the future. The scald model established by this method can last for 14 days.

• Journal of Animal Science and Technology
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• v.46 no.3
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• pp.397-404
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• 2004

Turkey thigh meats with skin were ground twice through a 3-mm plate and patties were prepared. Patties were cooked using 5 different methods(oven cooking, pan frying, oil deep frying, boiling, and microwaving) to an internal temperature of 85${\sim}90^{\circ}C$ and packaged in either oxygen permeable PVC zipperbags or oxygen impermeable PVDC bags. The samples were analyzed for thiobarbituric acid reactive substances(TBARS) and cholesterol oxidation products(COPs) after storage at $4^{\circ}C$. The TBARS of cooked meat increased during the storage regardless of cooking methods, vacuum packaged thigh meat produced less TBARS and COPs than the aerobically packaged samples. At the beginning of storage, aerobically packaged meat cooked by boiling method produced higher TBARS than that of others. However, the TBARS of microwaved meat with vacuum packaging increased rapidly after 3 days of storage at $4^{\circ}C$. The amount of total COPs in cooked thigh meat increased linearly with storage time. The level of total COPs in aerobically packaged cooked meat was higher than the vacuum-packaged meat. Microwave produced higher level of total COPs in meat than other cooking methods during storage.