• Elastomers and Composites
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• v.34 no.2
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• pp.135-146
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• 1999

The thermal degradation kinetics of SBR and tire were studied using a conventional thermogravimetric analysis in the stream nitrogen at a heating rate of 5, 10, 15, $20^{\circ}C/min$, respectively. Thermogravimetric curves and their derivatives were analyzed using various analytical methods to determine the kinetic parameters. The degradation of the SBR and tire was found to be a complex process which has multi-stages. The Friedman method gave average activation energies for the SBR and tire of 247.53kJ/mol and 230.00kJ/mol, respectively. Mean-while, the Ozawa method Eave 254.80kJ/mol and 215.76kJ/mol. It would appear that either. Friedman's differential method or Ozawa's integral method provided satisfactory mathematical approaches to determine the kinetic parameters for the degradation of the SBR and tire. Approximately 86% and 55% of oil products were obtained at a final temperature of $700^{\circ}C$ and a heating rate of $20^{\circ}C/min$ for the SBR and tire respectively.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.703-709
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• 1993

The changes in molecular size distribution of rice starch during extrusion cooking and simple heating of rice flour were compared and the effect of subsequent enzyme treatment on the molecular size was examined. A single-screw extruder was used with varing feed moisture contents ($17{\sim}29%$) and barrel temperatures ($100{\sim}150^{\circ}C$). An aluminium capsule immersed in oil bath ($100{\sim}200^{\circ}C$) was used for the simple heat treatment of rice flour. In case of extrusion cooking the mechanical energy input varied sharply at around 23% moisture content of the feed. At the feed moisture content of $17{\sim}23%$, a significant molecular size reduction of rice starch was observed by the gel permeation chromatography using Sephacryl S-1000 gel. The intact starch molecules of above $4{\times}10^{7}$ dalton were largely disintergrated by extrusion cooking of rice flour containing the moisture content less than 23%. It was mostly degraded further into the molecules having below $5{\times}10^{6}$ dalton by ${\alpha}-amylase$ treatment. But at the feed moisture content above 26% the starch did not show molecular size reduction either by extrusion cooking or by subsequent enzyme treatment. On the contrary little changes in molecular size of starch was occured by simple heating of rice flour containing the moisture less than 20%. but slight size reduction was observed at the moisture content above 23%, where the effect of ${\alpha}-amylase$ was also observed.

• Food Science and Preservation
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• v.24 no.6
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• pp.820-826
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• 2017

Soybean is one of the most common food materials for making traditional Korean foods such as soybean paste, soy source and soy snack, and their manufacturing processes include heat treatment of soybean. This study was carried out to investigate the effect of heat treatment on the physicochemical properties of soybean. All samples were heat treated under commercial steamed, puffed or air-fried conditions, and then the protein molecular weight distribution, thermal properties, fluorescence intensity, protein solubility, and water and oil holding ability of the heat treated soybeans were examined. Sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that heat treatment caused fragmentation of polypeptide chain in soybean, showing the band of low molecular ranging from 17 to 40 kDa. The differential scanning calorimetric analysis showed the decrease of enthalpy values (${\Delta}H$) by heat treatment. Fluorescence spectroscopy indicated that the heat treatment caused lipid oxidation as proved by increasing emission intensity. The protein solubility at pH 3-6, and water holding capacity of heat treated soybeans were the higher than no treatment. These results suggest that the heat treatment resulted in decreased enthalpy values, and increased protein degradation, lipid oxidation and water affinity of soybean. Moreover, the effect of heat treatment on physiochemical properties of soybeans was more significant under air-fried condition.

• Proceedings of the Optical Society of Korea Conference
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• 2002.07a
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• pp.102-103
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• 2002

금속 입자들이 채워진 유리는 광 호변성 물질로써 광 저장 디스크, 광 도파로 그리고 도파로 레이저, 광 스위치 등의 다양한 응용분야에 이용될 수 있음이 여러 연구진들에 의해서 밝혀져 왔다. [1] 광 호변성이란 외부에서 입사되는 광에 의해서 유리의 색이 변색되는 현상인데 이는 유리에 함유된 물질들이 광이나 열에 의해서 변화하기 때문이다. Wood 등은 열처리와 불꽃에 의한 가열 등을 이용하여 은 입자를 작은 입자로 쪼개고. 이를 엑시머 레이저로 열처리시키면 은 입자가 분해된다는 것을 보였다. (중략)

• Proceedings of the Korean Fiber Society Conference
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• 1998.04a
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• pp.140-143
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• 1998

고분자 가공에서의 실제 공정 조건인 대변형하에서의 가공원액(고분자용융체 또는 농후용액)의 응답특성은 완제품의 기계적 또는 물리적 성질에 큰 영향을 미친다. 그러므로 고분자 액체의 유변학적 성질파악이 중요하며, 그 측정방법은 크게 정상전단실험과 동적전단실험으로 대별할 수 있다. 그러나 정상전달실험시에는 높은 전단속도하에서의 전단가열과 동시에 시료분해가 발생할 수 있다.(중략)

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1994.05a
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• pp.108-110
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• 1994

Decomposition products by crosslinking reaction of PE using Dicumylperoxide(DCP) should influence on the electrical properties in XLPE. This paper studies on Behaviors of Decomposition products and Electrical Treeing ding to Drying condition. We used the Gas Chromatography for Decomposition Gases analysis FT-IR for investigating the behaviors of Decomposition products remained in XLPE Break Down Voltage Tester for Electrical Treeing measurement.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2004.07b
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• pp.1058-1061
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• 2004

미세 소자를 관측, 가공 및 분석하기 위해 사용되는 기존 광학현미경은 빛으로 물체를 관측하므로 대물렌즈 (Object lens)에서의 회절한계 때문에 분해능의 있으므로 매우 뽀족한 탐침(Probe)을 시료의 표면에 근접시킨 후 표면을 주사하여 이미지를 얻는 방법이 개발되어 최근에는 Optical Fiber를 이용하여 fiber 끝단을 nano-scale 정도로 첨예화시키는 기술이 개발되었다. 이러한 광섬유 탐침은 구경의 직경이 작을수록 높은 분해능을 얻을 수 있으므로 광섬유 탐침의 제작 공정 확립은 매우 중요하다. 그 중에서 대표적인 방법이 $CO_2$ 레이저를 이용하여 가열한 후 인장 하는 방법 (Heating and Pulling)이 있다. 그래서 본 연구에서는 $CO_2$ 레이저를 이용하여 100nm 정도의 팁 반경을 갖는 뽀족한 탐침을 제작하고자 한다.

• Journal of the Korea Concrete Institute
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• v.16 no.5 s.83
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• pp.597-604
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• 2004

This work involves quantitatively investigating the correlation between reductions in strength and variations in pore structure under high temperature that can be utilized as estimation for predicting the inner temperature of member damaged by fire. The experimental results were remarkedly affected by micro-filling effect of silica fume and the different water-binder ratios. The increase of the exposure temperature caused the increase of porosity, which resulted from the reason that evaporable water in gel pore or capillary pores as well as chemically bound water was eliminated from hardened cement paste due to the dehydration of C-S-H and $Ca(OH)_2$. Thermal shrinkage of hardened cement paste gives rise to micro-crack, which cause the increase of porosity. Based on the experimental result that the increase of porosity is in charge of exposure temperature, how porosity is distributed can predict temperature-time history and assess the performance of concrete damaged by fire.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.238-243
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• 2002

The effects of concentration and temperature on degradation of anthocyanins of purple-fleshed sweet potato pigment concentrate and a Japanese plum juice were determined over temperature ranges of 60 to $90^{\circ}C$ and 5 to $60^{\circ}C$, respectively. Degradation of anthocyanins in pigment concentrates followed the first-order reaction rate. Activation energies of the pigment solutions ranged 51.29-73.02 kJ/mol, linearly decreasing as concentration increased except the pigment solution of $8.4^{\circ}Brix$ which was not concentrated after extraction. Anthocynins in Japanese plum juice was also degraded by the first-order reaction kinetics with activation energy of 75.80 kJ/mol. Storage life of the beverage was extended with decreasing storage temperature. Pigment was ratained more than 80% until 8 months storage at $5^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.4
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• pp.325-330
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• 2000

Alginate obtained from brown algae had various physicochemical and rheological properties and could used as a dietary fiber, However, alginate has not been widely applied to the food industry, since it had high viscosity, high gelling effect conjugated with some mineral, and low solubility. To improve functionality of alginate, partially develymerized alginates, which was water-soluble dietary fiber were obtained by hydrolysis of alginate from the sea tangle, Laminaria japonicus, heated at $121^{\circ}C$. Effects of depolymerization of alginate on the changes of viscosity and average molecular weight, block composition ratio of mannuronate to guluronate (M/G ratio), chemical properties using $PT-IR, ^1H-NMR, and ^(13)C-NMR$ spectrum were investigated. The average molecular weight and viscosity of the alginate were rapidly decreased with the thermal decomposition, and estimated to be 1,307,415 dalton and 284,000 cps, before heating, 728,106 and 3,940.29 cps after 30 min heating, 102,635 and 22.22 cps after 2.5 hrs heating, 51,205 and 12.05 cps after 3 hrs, and 10,049 and 4.28 cps after 6.5 hrs, respectively. The M/G ratio was increased with the heating time, while MM-block did not show any changes and GG-block diminished. The results of $FT-IR, ^1H-NMR and ^(13)C-NMR$ spectrum suggested that changes of molecular structure did not occur by the thermal decomposition.