• Journal of the Korea Institute of Information and Communication Engineering
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• v.10 no.3
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• pp.459-466
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• 2006

Numerical values of thermodynamic properties such as temperature, pressure, dryness, volume, enthalpy and entropy are required in numerical analysis on evaluating the thermal performance. But the steam table itself cannot be used without modelling. From this point of view the neural network with function approximation characteristics can be an alternative. the multi-layer neural networks were made for saturated vapor region and superheated vapor region separately. For saturated vapor region the neural network consists of one input layer with 1 node, two hidden layers with 10 and 20 nodes each and one output layer with 7 nodes. For superheated vapor region it consists of one input layer with 2 nodes, two hidden layers with 15 and 25 nodes each and one output layer with 3 nodes. The proposed model gives very successful results with ${\pm}0.005%$ of percentage error for temperature, enthalpy and entropy and ${\pm}0.025%$ for pressure and specific volume. From these successful results, it is confirmed that the neural networks could be powerful method in function approximation of the steam table.

• Journal of the Korean Society of Propulsion Engineers
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• v.4 no.4
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• pp.1-8
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• 2000

For the purpose of a cost effective design of practical subsoni $c^ersonic ejector systems, an experiment was carried out using a superheated steam as a primary driving flow. The superheated steam jet was produced by several different kinds of subsonic and supersonic nozzles. The secondary flow of atmospheric air inside a plenum chamber was drawn into the primary steam jet. The vacuum performance of the plenum chamber was investigated for a wide range of the ejector operation pressure ratio. The result showed that the static pressure of the mixed flow at the ejector throat is only a function of the ejector operation pressure ratio, regardless of the primary nozzle type employed.ed.

• Proceedings of the Korean Nuclear Society Conference
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• 1997.10a
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• pp.558-563
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• 1997

A thermal sizing code, named as HSGSA (Helical coil Steam Generator Sizing Analyzer), for a sodium heated helical coil steam generator is developed for KALIMER (Korea Advanced LIquid MEtal Reactor) design. The theoretical modeling of the shell and tube sides is described and relevant correlations are presented. For assessment of HSGSA, a reference plant design case is compared to the calculational outputs from HSGSA simulation.

• Textile Coloration and Finishing
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• v.9 no.2
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• pp.10-16
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• 1997

Merino wool top and fabric have been treated with steams such as superheated steam or high pressure steam. Moisture regain, water absorbency, water penetration, zeta potential, ESCA, SEM, and dyeing behavior were studied. Negative electric potential on the surface of wool fibers by steam treatment became higher than untreated. From the results of ESCA measurement, intensity of $O_{1s}$ was increased by steam treatment. Rate of dyeing and saturation dye exhaustion of wools increased by steam treatment, especially high pressure steam treatment. Moisture regain, water absorbency, water penetration, and surface appearances by SEM photographs of the steam-treated wools didn't change. There is no relationship between dyeing of the steam-treated wool and wettability to water. Therefore It seems likely that relaxation of adhesive filler in interscale of wool by steam treatment accelerate dye penetration into the fiber.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.12 no.4
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• pp.685-690
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• 2008

In numerically evaluating the thermal performance of the heat exchanger, numerical values of thermodynamic properties such as temperature, pressure, specific volume, enthalpy and entropy are required. But the steam table or diagram itself cannot be directly used without modelling. In this study the applicability of neural networks in modelling superheated water vapor was examined. The multi-layer neural networks consist of an input layer with 2 nodes, two hidden layers with 15 and 25 nodes respectively and an output layer with 3 nodes. Quadratic spline interpolation was also applied for comparison. Neural networks model revealed smaller percentage error compared with spline interpolation. From this result, it is confirmed that the neural networks could be a powerful method in modelling the superheated water vapor.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.183-192
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• 2014

This study was conducted to investigate the effect of superheated steam (SHS) on the improvement of quality during the manufacturing process of Samgyetang products. SHS cooking showed the increase in moisture content and the decrease in protein. In terms of chromaticity, the value of L was significantly higher in the $2^{nd}$ SHS cooking compared to conventional cooking. As for texture, the hardness decreased in Samgyetang with SHS cooking than conventional cooking. According to the results of the safety experiment with a 14-day refrigerations storage the total number of bacteria was lower in the SHS cooking compared to conventional cooking. The TBA value increased to 0.59-5.70 mg MD/kg after 15 days; VBN values were also 0.70-4.54 mg% in SHS cooking indicating a slight decomposition. Overall, it was found that SHS cooking and HHP were more preferred and also had an effect of reducing microorganisms, which were improvements in product quality and sanitation.

• Journal of Korean Society of Water and Wastewater
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• v.36 no.2
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• pp.121-134
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• 2022

In this study, the removal efficiency of PFCs(perfluorinated compounds) in the GAC(granule activated carbon) process based on the superheated steam automatic regeneration system was investigated in laboratory scale and pilot-scale reactor. Among PFCs, PFHxS(perfluorohexyl sulfonate) was most effectively removed. The removal efficiency of PFCs was found to be closely related to the EBCT, and the removal efficiencies of PFOA(perfluorooctanoic acid), PFOS(perfluorooctyl sulfonate), and PFHxS were 43.7, 75, and 100%, respectively, under the condition of EBCT of 6 min. Afterward, PFOA, PFOS, and PFHxS exhibited the earlier breakthrough time in the order. After that, GAC was regenerated, and the removal efficiency of the PFCs before and after regeneration was compared. As a result, it was shown that the PFCs removal efficiency in the regenerated GAC process were higher, and that of PFOA was improved to 75%. The findings of this study indicate the feasibility of the superheated steam automatic regeneration system for the stable removal of the PFCs, and it was verified that this technology can be applied stably enough even in field conditions.

• Nuclear Engineering and Technology
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• v.48 no.4
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• pp.1022-1035
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• 2016

A double-tube once-through steam generator (DOTSG) consisting of an outer straight tube and an inner helical tube is studied in this work. First, the structure of the DOTSG is optimized by considering two different objective functions. The tube length and the total pressure drop are considered as the first and second objective functions, respectively. Because the DOTSG is divided into the subcooled, boiling, and superheated sections according to the different secondary fluid states, the pitches in the three sections are defined as the optimization variables. A multi-objective optimization model is established and solved by particle swarm optimization. The optimization pitch is small in the subcooled region and superheated region, and large in the boiling region. Considering the availability of the optimum structure at power levels below 100% full power, we propose a new operating scheme that can fix the boundaries between the three heat-transfer sections. The operation scheme is proposed on the basis of data for full power, and the operation parameters are calculated at low power level. The primary inlet and outlet temperatures, as well as flow rate and secondary outlet temperature are changed according to the operation procedure.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1423-1430
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• 2014

This study investigated the effects of superheated steam (SHS) and high hydrostatic pressure (HHP) on the quality of Galbijjim. SHS cooking increased moisture and crude fat contents and decreased crude protein contents (P<0.05). The value of L was significantly higher upon SHS cooking compared to conventional cooking (CC), whereas a and b values were not significantly different among the samples. Hardness decreased more upon CC than SHS. The results of the safety storage experiment at refrigeration temperature showed that the total number of bacteria was lower in SHS-HHP than in CC-HHP. The thiobarbituric acid value increased to 0.70~1.56 mg malonaldehyde (MA)/kg in CC-HHP after 15 days, and SHS-HHP showed 0.69 (0 day)~1.24 (15 days, $10^{\circ}C$) mg MA/kg. Volatile basic nitrogen value was 18.07~36.76 mg% in CC-HHP, and that in SHS-HHP also increased to 17.06 (0 day)~35.76 mg% (15 days, $10^{\circ}C$). Overall, SHS cooking and HHP reduced microorganisms, which could improve product quality and sanitation.

• Korean Journal of Food Science and Technology
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• v.47 no.3
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• pp.350-358
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• 2015

Freezing is one of the main processes to extend the shelf life of foods. Before freezing, a thermal treatment is normally required to control the food quality. In this study, shiitake mushrooms were heated with boiling water and with superheated steam. After the thermal treatments, the samples were continuously frozen by an individual quick freezing (IQF) process, and put them into air-containing or vacuum packaging. Samples were stored at -12, -18 and $-24^{\circ}C$ for 24 weeks, and their physicochemical properties were determined. The lightness of the samples treated with boiling water and superheated steam was decreased by 12 and 15%, respectively, than that of the control. The hardness of all the samples rapidly increased after heat treatment. The contents of organic acids in the superheated steam treated samples were higher than those in the boiling water treated samples. Therefore, superheated steam treatment of samples may be a candidate thermal treatment to preserve frozen shiitake mushrooms.