• Proceedings of the KSME Conference
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• 2001.11b
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• pp.288-293
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• 2001

A critical heat flux (CHF) prediction method using an artificial neural network (ANN) was evaluated for application to the high-heat-flux (HHF) subcooled flow boiling. The developed ANN predictions were compared with the experimental database consisting of a total of 3069 CHF data points. Also, the prediction performance by the ANN was compared with those by mechanistic models and a look up table technique. The parameter ranges of the experimental data are: $0.33{\leq}D{\leq}37.5mm$, $0.002{\leq}L{\leq}4m$, $0.37{\leq}G{\leq}134Mg/m^2s$, $0.1{\leq}P{\leq}20MPa$, $50\leq{\Delta}h_{sub,in}\leq1660kJ/kg$, and $1.1{\leq}q_{CHF}\leq276MW/m^2$. $276MW/m^2$. It was found that 91.5% of the total data points were predicted within $a{\pm}20%$ error band, which showed the best prediction performance among the existing CHF prediction methods considered.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2010.11a
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• pp.686-691
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• 2010

Flash boiling takes place when the thermodynamic state of the liquid deviates from its saturation limit over which the liquid temperature exceeds by a certain degree of superheat. The liquid jet introduced into the lower pressure zone than the liquid saturation pressure experiences a sequence of the atomization and disintegrated into numerous faster and smaller droplets. In the present study spray characteristics for a flash swirl spray were experimentally investigated. Injectant temperature is raised by a high frequency dielectric heating method and local spray characteristics are instantly measured by Global Sizing Velocimetry (GSV, TSI Inc.). Dependence of dimensionless superheat degree and injection pressure on total and local SMDs and mean droplet size is quantitatively examined. The flash swirl spray has the relation in the injection pressure and nozzle diameter in order to determine the spray quality, including the dimensionless superheat degree. Small droplets occur in the void core and local droplet size distributions largely depend on the dimensionless superheat degree and the injection pressure.

• Proceedings of the SAREK Conference
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• 2007.11a
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• pp.241-246
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• 2007

The present paper dealt with an experimental study of boiling heat transfer characteristics of $CO_2$. Heat transfer coefficients of the refrigerant flow inside horizontal smooth microchannel were obtained with inner tube diameter of 0.3mm and length of 300mm. The direct electric heating method was applied for supplying the heat uniformly to the refrigerant. The experiments were conducted with $CO_2$ purity of 99.99%, at saturation temperature of $10^{\circ}C$, mass flux ranges of $300{\sim}900\;kg/m^2s$, and heat flux ranges of $15{\sim}45\;kW/m^2$. While heat transfer coefficient increased with the increase of heat flux in the low quality region, the heat transfer coefficient decreased with the increase of quality in the high quality region. The heat transfer coefficients were compared with seven existing correlations with the Gungor-Winterton's(1986) correlation gave the best prediction. A new corelation to predict the two-phase flow heat transfer coefficient was developed based on the Chen(1966) correlation. The new correlation predicted the experimental data well with a mean deviation of 9.69% and average deviation of -3.03%.

• 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.

• Nuclear Engineering and Technology
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• v.56 no.1
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• pp.265-274
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• 2024

The current research focuses on the development of a numerical approach to forecast strongly subcooled flow boiling of FC-72 as the refrigerant in various vertical minichannel shapes for high-heat-flux cooling applications. The simulations are carried out using the Volume of Fluid method with the Lee phase change model, which revealed some inherent flaws in multiphase flows that are primarily due to an insufficient interpretation of shearlift force on bubbles and conjugate heat transfer against the walls. A user-defined function (UDF) is used to provide specific information about this noticeable effect. The influence of shape and the inlet mass fluxes on the flow patterns, heat transfer, and pressure drop characteristics are discussed. The computational results are validated with experimental measurements, where excellent agreements are found that prove the efficiency of the present numerical model. The findings demonstrate that the heat transfer coefficient decreases as the mass flux increases and that the constriction design improves the thermal performance by 24.68% and 10.45% compared to the straight and expansion shapes, respectively. The periodic constriction sections ensure good mixing between the core and near-wall layers. In addition, a slight pressure drop penalty versus the thermal transfer benefits for the two configurations proposed is reported.

• Culinary science and hospitality research
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• v.12 no.4 s.31
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• pp.247-258
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• 2006

This study was carried out to identify the change of glycoalkaloid contents and ascorbic acid in eggplant by parts and cooking methods. Content of glycoalkaloid by part of eggplant was the most in step part(A) as $31.1{\mu}g$ but it was shown that (A) and (C) contained more solamargine($6.9{\mu}g$) than solasonine, while (B) contained more solasonine($18.4{\mu}g$) than solamargine($6.9{\mu}g$). By cooking method, content of solamargine in eggplant varied; steaming ($6.2{\mu}g$), boiling ($7.0{\mu}g$), sauteing ($2.5{\mu}g$), microwave ($2.0{\mu}g$). Control group had $11.4{\mu}g$ solamargine and it contained solamargine most among them when boiled. Content of solasonine was in order of control ($4.88{\mu}g$)>steaming($3.40{\mu}g$)>microwave($1.2{\mu}g$)>boiling($0.6{\mu}g$)>sauteing(n.d.), and steaming showed the highest figure. As for content of ascorbic acid by part of eggplant, stem part had the most. That is, content of ascorbic acid decreased as from stem part under. Content of ascorbic acid of eggplant decreased greatly by cooking manipulation like other vegetables did, and the remaining amount showed control> sauteing> microwave> boiling> steaming in order.

• Food Science and Biotechnology
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• v.16 no.3
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• pp.426-433
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• 2007

We analyzed the isoflavone content of domestic soybeans during steaming, boiling, fermentation, germinating cultivation, fermentation, and soybean curd production. The isoflavone content of the beans was reduced by steaming and boiling, and overall reductions ranging from 16.0 to 65.0% of initial isoflavone values were detected. After 4 days of germinating cultivation, the total isoflavones of Eunhakong increased from 1,341 to $2,017\;{\mu}g/g$ and the total isoflavones of Guinunikong increased from 1,284 to $1,535\;{\mu}g/g$. The isoflavone content of the vinegar beans produced from Hwangkeumkong and Black No.1 increased from 1,877 to $1,956\;{\mu}g/g$, and from 885 to $1,956\;{\mu}g/g$ after 8 days of immersion in 4% acetic acid, respectively. During soybean curd production, significant amounts of isoflavones were lost in the whey (30-31 %) and soybean curd residue (15-20%). Only 37.4% of the isoflavones present in the original soybeans remained in the soybean curd with the hot extraction method, and 50.7% of them with the cold extraction method. Soybean curd prepared with whole soybean method, however, retained 80.7% of the initial isoflavones.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.670-676
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• 2016

In this study, we analyzed the utensils, covers and mats that were used for making meju, the shape of meju, and the heating method used for making meju from the 225 ways of preparing jang mentioned in the 32 volumes of the ancient cook books from 530 AD to 1950. The heating method of traditional meju bean and starch included 57 kinds of steaming, 59 of boiling, 21 of roasting + boiling, and 2 of cooking. The shape of meju included 41 kinds of egg, 27 of ball, 22 of lump, a kind of doughnut, 8 kinds of hilt, 6 of flat, 4 of chip, and a kind of square. Among the 72 gochoojang meju, the heating method of bean included 9 kinds of boiling, and 6 kinds of steaming; whereas the heating method of starch included 19 kinds of steaming of dough, 11 of rice cooking, and 5 of boiling of dough. The utensils for molding of bean meju were 49 kinds of straw sack, 14 of round straw container, 11 of heating bed, 7 of large straw bowl or Japanese-snailseed, 5 of jar, 4 of ditch, 3 of straw bowls, 2 of pottery steamer of dough, 2 of gourd, and a kind of long round bamboo bowl and sack of straw. The cover and the mat used for molding of meju included 36 kinds of straw, 17 kinds of paper mulberry leaf, 15 of wide straw seat, 14 of mugwort, 11 of pine tree leaf, 10 of soybean leaf, 6 of cocklebur leaf, 6 of sumac leaf, 6 of barley straw, 6 of mulberry leaf, 5 of fallen leaf, 5 of cogon grass, 4 of reed seat, 3 of scrap of cloth, 2 of Indian bean tree leaf, a kind of reed. There were only 5 kinds of hanging.

• Journal of The Korean Association For Science Education
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• v.33 no.7
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• pp.1385-1402
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• 2013

This study analyzes pre-service teachers' PCK dealing with visualization of the contents related to boiling point elevation and teaching methods in mock-lessons. As a result of analyzing pre-service teachers' knowledge based on PCK factors, most of the pre-service teachers accentuated on understanding boiling point elevation conceptually, whereas some of the others inclined to make students understand boiling point elevation in a scientific way, let the kids use numerical formulas to describe the concept, and motivate them to learn through the examples in real life. The pre-service teachers represented majority of the important facts of boiling point elevation as the knowledge required to understand things conceptually. However, they did not focus on improving the scientific thinking and inquiring levels of the students. Also, the pre-service teachers tended to teach at the level and order of the textbook. In some other cases, they considered the vocabularies and materials in the textbook (which could have been highlighted in the editing sequence) as the main topic to learn, or regarded the goal as giving students the ability to solve exercises in the textbook. It turned out that the pre-service teachers had a low level of knowledge of their students. It is recommended that they should make use of the materials given (such as data related to the misconception of students) during the training session. The knowledge of teaching and evaluating students was described superficially by the pre-service teachers; they merely mentioned the applications of models, such as the cyclic model and discovery learning, rather than thinking of a method related to the goals, or listed general assessment methods.