• Food Science and Preservation
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• v.24 no.5
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• pp.600-607
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• 2017

This study was conducted to develop radish as a food product for home meal replacement using superheated steam (SHS). Also, the change of quality characteristics was studied during their storage. The radish cuts were treated with SHS for 0, 3, 5, and 7 min, respectively, followed by complete drying at $80^{\circ}C$ for 6 hours. The results showed that radishes restored with mixed solution (drinking water:sugar:vinegar:salt=2:1:0.8:0.1) were harder than those restored with drinking water. All radishes were stored at 5, 10 and $15^{\circ}C$ for 56 days to investigate the changes of quality characteristics during the storage. Radishes in the control group, restored with drinking water and stored at $15^{\circ}C$, were spoiled after 7 days of storage. The radish in the experimental group did not show any change in the water content; except an increase on the first day of storage. The hardness of radish decreased with an increase in the storage period. It was found that microbial growth was inhibited due to low pH of the mixed solution, in which radishes of the experimental group were immerse.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.1190-1194
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• 2000

과열 수증기 공정처리 효과가 현미의 수화 및 조직특성에 미치는 영향을 조사하기 위하여 현미(동진)를 과열수증기의 압력이 $1kg_{f}/$\textrm{cm}^2$$로 유지되는 상태에서 수증기의 온도를 127, 150, 16$0^{\circ}C$로 달리하면서 과열 수증기 처리를 하였다. 수분흡수속도는 수침온도(60~8$0^{\circ}C$)에 따라서 현미와 백미가 각각 0.03569~0.1049 $cm/min^{-1/2}$와 0.03474~0/1618 $cm/min^{-1/2}$의 범위를 보였다. 현미와 백미의 활성화에너지는 각각 6.98 및 9.59 cal/mole을 나타내어 열수화 특성이 다름을 보였다. 한편, 과열 수증기 처리현미의 경우 $65^{\circ}C$에서의 확산계수는 18.96$\times$$10^{-5}$$\textrm{cm}^2$/min)와 처리하지 않은 현미(22.28$\times$$10^{-5}$$\textrm{cm}^2$/min)의 중간 값을 나타내었다. 과열 수증기처리 후 현미의 표면조직은 균열이 발생하였는데, 수증기 온도가 높을수록 균열의 정도가 컸다. 이상과 같은 수증기 처리는 현미 강층의 구조를 변화시킬 뿐만 아니라, 내부 전분층의 부분적 균열에도 효과적으로 작용하는 결과를 보인 것으로 예측된다.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.60 no.10
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• pp.1935-1940
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• 2011

The control logic of steam temperature was redesigned, tested and applied to the power plant after its steam temperature equipments had been revised. This power plant use the ancillary gas gotten in the process of making iron in the steel mill. The boiler of power plant has the superheater and reheater to make the superheated steam. The superheater and reheater have the spray valve to control their temperature. The reheater has the gas bypass damper additionally in this plant. The control logics were redesigned in cascade forms and the initial parameters of control logics were calculated from the several step tests. The final parameters could be obtained through the several repeated tests and the feedforward functions were added by temperature deviation and air flow. The power plant is being commercially-operated normally by improved control logics and It is expected that this improved controls help the efficiency improvement and safe operation of plant.

• Journal of ILASS-Korea
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• v.10 no.1
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• pp.1-9
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• 2005

When the water jets heated up to the saturation temperature at a high line pressure are sprayed into a reduced (atmospheric) pressure through an air-assisted nozzle, the jets experience sudden exposure into a reduced pressure, get superheated and produce steam bubbles while atomization processes of jets are taking place. This process is called flash atomization. In this study the flash atomization of superheated water jets assisted by air has been studied. Sprays with flash atomization have been photographed at various water and air flow rates and water superheats. It has been found that the spray angle with flash atomization increases with water superheat and water flow rate but decreases with air flow rate. The degree of change of spray angle has been analyzed and correlated as a function of superheat, air and water flow rates.

• Nuclear Engineering and Technology
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• v.32 no.5
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• pp.521-529
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• 2000

A modified interfacial heat transfer correlation between a dispersed water droplet and ambient superheated steam is proposed and compared with available experimental data and other correlations. Modified one overcomes the inherent deficiencies of Lee and Ryley's interfacial heat transfer correlation that ignored the effects of steam superheating which can not be neglected especially in the reflood situation of a loss-of-coolant accident. Modified one is represented by (equation omitted) In the present correlation the effect of possible subcooling of a water droplet is not taken into consideration. Comparison of the above correlation with currently available measurement data for a water droplet in high temperature gas flow shows that the proposed one correlates well with the measurement data where the degree of superheating is negligible and considerable.

• 한국전산유체공학회:학술대회논문집
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• 2004.03a
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• pp.49-55
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• 2004

This paper addresses a numerical simulation of the flow and heat transfer in a simplified model of helically coiled tube steam generator using a general purpose computational fluid dynamic analysis computer code. The steam generator model is comprised of a cylindrical shell and helically coiled tubes. A cold feed water entered the tubes is heated up, evaporates. and finally become a superheated steam with a large amount of heat transferred continuously from the hot compressed water at higher pressure flowing counter-currently through the shell side. For the calculation of tube side two-phase flow field formed by boiling, inhomogeneous two-fluid model is used. Both the internal and external turbulent flows are simulated using the standard k-e model. The conjugate heat transfer analysis method is employed to calculate the conduction in the tube wall with finite thickness and the convections in the internal and external fluids simultaneously so as to match the fluid-wall-fluid interface conditions properly. The numerical calculations are peformed for helically coiled tubes of steam generator at an integral type pressurized water reactor under normal operation. The effects of tube-side inlet flow velocity are discussed in details. The results of present numerical simulation are considered to be physically plausible based on the data and knowledge from previous experimental and numerical studies where available.

• 한국태양에너지학회:학술대회논문집
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• 2009.11a
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• pp.74-79
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• 2009

The generation of electric power and plant facilities have been attempting to improve energy efficiency with many efforts as those being basis of our country's economy. In particular, the CHP(Combined Heat Power plant) system, is producing the electricity and process steam, has generally been using for the cogeneration plants. When CHP system operates, the steam has to maintain the high temperature and high pressure in order to have high efficiency of electric power production as much as possible. In addition, the exhausted steam from the turbine has to reform proper temperature to use the needed process. The major purpose of desuperheater is that the superheated steam changes into the saturated steam because it is more efficient and suitable for using the process, furthermore, it is more convenient and stable regarding the process temperature control. The design of the desuperheater obtained through the experiment and preceding analysis. This paper is verified by analysis that water spray nozzle(${\Phi}$=28mm) shows the best ability under the real power plant condition.

• Journal of the Korean Wood Science and Technology
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• v.44 no.5
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• pp.776-784
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• 2016

In this study, green Larix kaempferi lumber was heat-treated by using superheated steam (SHS) at a pilot scale and then various physico-mechanical properties of the heat-treated wood were evaluated and compared with the properties of conventional hot air (HA) heat-treated wood. Decay resistance of brown rot fungi and compressive strength parallel to the grain of the SHS heat-treated wood without occurrence of drying check from green lumber were increased. On the other hand, density, equilibrium moisture content, shrinkage, and bending strength of the SHS heat-treated wood were lower than those of the conventional HA heat-treated wood. Because heat transfer and thermal hydrolysis of SHS heat treatment was accelerated by a large amount of water, the effect of SHS heat treatment on the physico-mechanical properties was higher than that of HA heat treatment at the similar conditions of temperature and time. From the results of this study, because green lumber can be heat-treated without occurrence of cracks or checks by using SHS and similar heat treatment effect on the physico-mechanical properties of wood can be produced despite a low temperature or short time of heat treatment, it is expected that heat time and energy consumption could be reduced by using SHS.

• Journal of the Korean Wood Science and Technology
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• v.40 no.4
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• pp.257-267
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• 2012

In this study, the method for heat treating wood using superheated steam (SHS) was designed and applied. The physical and mechanical properties of Korean Pine (Pinus koraiensis Siebold & Zucc.) lumber heat-treated by SHS at $170^{\circ}C$ and 0.4 MPa for 10 hours were compared with those of non-treated and normal heat-treated wood. The amount of adsorbed water and equilibrium moisture content of the SHS treated wood were lower than non-treated wood. On the other hand the compressive strength parallel to grain and the bending strength of SHS treated wood were higher than those of non-treated wood. The hygroscopicity of SHS treated wood was similar to normal heat treated wood at $220^{\circ}C$. Internal checks that often occur during normal heat treatment were not developed at SHS treatment. Also, SHS treatment are effective in control of internal checks occurrence and resin exudation.

• Food Science and Preservation
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• v.24 no.5
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• pp.593-599
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• 2017

The objective of this study was to investigate the effect of superheated steam (SHS) and high hydrostatic pressure (HHP) techniques on the improvement of the quality of Bulgogi product during manufacturing process. Bulgogi product was treated with four different cooking/treatment process: conventional cooking (CC), SHS cooking (SHS), CC and then HHP cooking (CC-HHP), and SHS and HHP cooking (SHS-HHP) samples. SHS treated product increased moisture content, and decreased crude protein. Additionally, hardness, gumminess and shear force values were significantly different among the samples (p<0.05). In safety experiment after 14 days of storage at refrigeration temperature indicated that the bacterial population was lower in the case of SHS-HHP as compared to CC-HHP. Changes in texture during the storage periods at $10^{\circ}C$ for SHS-HHP was lowest values with compared to the initial, while shear force values for both tended to decrease with increasing storage period. The TBA and VBN values for SHS-HHP increased to 0.48 ($5^{\circ}C$)-1.68 ($10^{\circ}C$) mg MD/kg and 25.14 ($5^{\circ}C$)-45.14 ($10^{\circ}C$) mg%, respectively after 15 days of storage. Overall, it was found that the combination of SHS and HHP reduced microbial growth, thus leading to improved product quality and sanitation.