• Proceedings of the KSME Conference
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• 2003.04a
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• pp.1578-1583
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• 2003

LAVA-ERVC experiments have been performed to investigate the effect of insulation design features on the coolability in case of the external reactor vessel cooling (ERVC). All the 4 tests have been performed using Alumina iron thermite melt as a corium simulant. Due to the limited steam venting through the insulation, steam binding occurred inside the annulus in the KSNP case simulation. On the contrary, in the tests which were performed for simulating the APR1400 insulation design, sufficient water ingression and steam venting through the insulation lead to effective cool down of the vessel characterized by nucleate boiling. It could be found from the experimental results that modification of the insulation design allowing sufficient ventilation could increase the positive effects of the external reactor vessel cooling.

• Food Science and Preservation
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• v.16 no.5
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• pp.669-674
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• 2009

We prepared puffed instant Nuroong-gi samples using a microwave and investigated the physicochemical characteristics of the products. The quality of Nuroong-gi prepared using a microwave was compared with that of noodles prepared in a steam cooker and pressure cooker in terms of moisture content, color, water binding capacity ratio, viscosity, sedimented volume of insoluble solids, turbidity, and sensory evaluation. The moisture content of Nuroong-gi prepared in a microwave was similar to that of steam cooker and pressure cooker samples. The color (lightness) of steam cooker-prepared noodles was greater than that of noodles cooked using other modes. The water binding capacity ratio fell with increasing microwave cooking time. The viscosity of noodles prepared using a microwave was higher than that of pressure cooker samples and lower than that of steam cooker noodles. The sedimented volume of insoluble solids and turbidity increased with a rise in cooking temperature. Nuroong-gi prepared in a microwave scored higher in sensory evaluation tests than did steam cooker or pressure cooker samples. These results indicate that Nuroong-gi preparation using a microwave is very efficient.

• Nuclear Engineering and Technology
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• v.43 no.3
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• pp.257-270
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• 2011

A set of reflood tests has been performed using ATLAS, which is a thermal-hydraulic integral effect test facility for the pressurized water reactors of APR1400 and OPR1000. Several important phenomena were observed during the ATLAS LBLOCA reflood tests, including core quenching, down-comer boiling, ECC bypass, and steam binding. The present paper discusses those four topics based on the LB-CL-11 test, which is a best-estimate simulation of the LBLOCA reflood phase for APR1400 using ATLAS. Both homogeneous bottom quenching and inhomogeneous top quenching were observed for a uniform radial power profile during the LB-CL-11 test. From the observation of the down-comer boiling phenomena during the LB-CL-11 test, it was found that the measured void fraction in the lower down-comer region was relatively smaller than that estimated from the RELAP5 code, which predicted an unrealistically higher void generation and magnified the downcomer boiling effect for APR1400. The direct ECC bypass was the dominant ECC bypass mechanism throughout the test even though sweep-out occurred during the earlier period. The ECC bypass fractions were between 0.2 and 0.6 during the later test period. The steam binding phenomena was observed, and its effect on the collapsed water levels of the core and down-comer was discussed.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.257-259
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• 1999

A molding of roasted glutinous rice powder by pressurized steaming was investigated in terms of steaming pressure and powder size. Roasted glutinous rice powders of $80{\sim}115,\;115{\sim}170,\;170{\sim}250$, and 250

• Resources Recycling
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• v.23 no.4
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• pp.37-46
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• 2014

Carbon dioxide generated from construction materials and construction material industry among the fields of construction is approximately 67 million tons. It is about 30% of the carbon dioxide generated in the fields of construction. In order to reduce carbon dioxide in the fields of construction, it is necessary to control the use of fossil fuel consumed and decrease carbon emission by reducing the secondary and tertiary curing generating carbon dioxide in construction material industry. Therefore, this study manufactured mortar by having cement as the Plain and substituting three binding materials up to 50% and then adopted different curing methods to analyze congelation and strength characteristics. Test results for strength property by changing binding materials showed that specimens with blast furnace slag, CSA 15% and CAMC 5% resulted in positive effect for strength.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.632-638
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• 1997

To develop the Instant Nuroong-gi in a short reconstitution time, we made puffed Instant Nuroong-gi samples and investigated their physicochemical characteristics. The Nuroong-gi was prepared using a Japonica variety with three different cooking conditions: steam cooker(process A), pressure cooker (process B) and cabinet cooker(process C). The Instant Nuroong-gi is produced by adding water to the Nuroong-gi which is broken into the size of 0.5~1.0cm. The amount of the added water is 40% of the weight of the broken Nuroong-gi. And it was puffed at 160~17$0^{\circ}C$ for 30 secands. The water binding capacity of Instant Nuroong-gi samples was 7.2 at process A, 6.5 at process B and 6.6 at process C. The total sugar content of Instant Nuroong-gi samples in hot water reached at the highest level at 3-minute cooking time. Through the sensory evaluation by a panelists, we discovered that Instant Nuroong-gi prepared by a steam cooker showed the highest roasted nutty taste, hardness, stickiness and overall acceptability. And Instant Nuroong-gi prepared by a pressure cooker showed the highest color, clearness, and roasted nutty flavor. Correlation coefficients between overall acceptability and other sensory attributes of Instant Nuroong-gi indicated that hardness had the most significant correlation to sensory evaluations. When we compared the results of color test with those of sensory evaluation of Instant Nuroong-gi prepared by three different cookers, we discovered that panelists preferred yellow Instant Nuroong-gi prepared by a pressure cooker. We found some morphological properties of Instant Nuroong-gi as a result of the comparison of the crystalization by a X-ray diffraction analysis and the observation of the shapes by a the scanning electron micrographs.

• Applied Biological Chemistry
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• v.30 no.2
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• pp.179-185
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• 1987

The physicochemical properties and characteristics of sweet potato starches which were isolated from the six varieties were investigated. The shapes of starch granules which observed through photomicroscope and scanning electron microscope lucre round and polygonal, but those of the Shinmi were most polygonal, and the average diameters were in the range of $10.4{\sim}14.2$ microns. The amylose contents were between 25% and 28%, and blue values and alkali numbers were in the range of $0.29{\sim}0.36$, $7.0{\sim}12$, respectively. The swelling power and solubility patterns of the starches were negligible until $50^{\circ}C$, thereafter it increased rapidly and the Eunmi showed highest water binding capacity of 211.6%. Amylogram pattern of 6% starch solutions were similar to no peak viscosity, but maximum viscosity varied widely with varieties. A significant positive correlation was observed between amylose content and average gelatinization temperature. Taste and texture of the steam cooked sweet potatoes were negatively and positively correlated with moisture and amylose contents, respectively, while those of the microwave cooked sweet potatoes were only positively correlated with amylose contents.

• Journal of Applied Biological Chemistry
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• v.55 no.3
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• pp.185-189
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• 2012

This study was conducted to investigate the effect of different steam condition and dehydration condition on physicochemical characteristics of Olbyeossal made from Waxy rice. All samples were steamed at $95-100^{\circ}C$ for 60 min or at $121^{\circ}C$ for 20 min and then were dehydrated using hot air 45, 60, $80^{\circ}C$ and sun-dried to achieve moisture contents 13-15%. Initial pasting temperature of Olbyeossal was the lower than that of nontreatment sample by parboiling. The combination in steaming $95-100^{\circ}C$ and hot drying at $45-60^{\circ}C$ was showed appropriate pasting properties compared with other condition. The hardness of Olbyeossal was significantly affected by steaming and dehydration condition. The hardness of Olbyeossal showed the higher value for steaming at $121^{\circ}C$ than $95-100^{\circ}C$. The water binding capacity (WBC) and swelling power (SP) were higher steaming at $121^{\circ}C$ than $95-100^{\circ}C$. No significant differences on WBC and SP of Olbyeossal by dehydration condition were observed. As the sensory evaluation results, the combination in steaming at $121^{\circ}C$ and hot-air drying at 45 or $80^{\circ}C$ led to increase preference for appearance, color, taste and overall acceptability. These results indicate that steaming and dehydration condition were affecting factor on physicochemical characteristics of Olbyeossal.

• Journal of Korean Medicine Rehabilitation
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• v.28 no.3
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• pp.13-25
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• 2018

Objectives We investigated anti-obesity effects of essential oils extracted from Cnidii Rhizoma (CR) in immature adipocytes to magnify it's clinical therapeutic usage. Methods Essential oil of CR was extracted with ethyl acetate or petroleum ether and through steam distillation, respectively. Oil red-O staining for monitoring its inhibition effect on adipogenesis and differentiation in murine 3T3-L1 adipocytes and 3-(4,5-methylthiazol-2-yl)-2,5-diphenyletetra zolium bromide (MTT) assay for cell safety were done. Also phospho-adenosine monophosphate (AMP)-activted protein kinase (P-AMPK), AMP-activated protein kinase, phospho-acetyl-CoA carboxylase (P-ACC), acetyl-CoA carboxylase, peroxisome proliferator-activated receptor-${\alpha}$ (PPAR-${\alpha}$), peroxisome proliferator-activated receptor-${\gamma}$ (PPAR-${\gamma}$) and CCAAT/enhancer binding protein ${\alpha}$ (C/EBP-${\alpha}$) expressions as obesity-related factors were measured by western blot analysis. Results Protein expressions of P-AMPK, P-ACC and PPAR-${\alpha}$ were increased in essential oils-treated adipocytes compared to those of control group, respectively. Furthermore, protein expressions of PPAR-${\gamma}$ and C/EBP-${\alpha}$ were decreased in essential oils-treated adipocytes compared to those of control group, respectively. Conclusions These results demonstrate that essential oils of CR inhibit adipogenesis and differentiation. Also they promote the oxidation of fatty acids in adipocytes. Thus, results suggest that essential oils of CR could be used as a valuable material for anti-obesity therapeutics via control of lipid metabolism.