• Proceedings of the KIEE Conference
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• summer
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• pp.1148-1150
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• 2004

본 논문에서는 $400^{\circ}C$ 이상의 과열 증기발생을 위하여 6kW급 유도가열장치를 개발하여 식품건조 시스템에 적용한 예를 보인다. 유도가열장치는 과열 증기의 온도를 제어하기 위하여 인버터 입력 전압을 $100\sim200V$로 가변제어가 가능하게 하였고, 인버터 입력 전압은 벅컨버터를 사용하여 기준 전압을 과열증기의 온도에 대한 전압 값을 사용하여 제어하였으며, LC 공진에 의해 발생한 전류로 증기 가열 챔버를 유도 가열하여 과열 증기를 발생하게 하였다. 발생한 과열 증기는 식품 건조를 위하여 건조로에 투입되어 고온 건조에서 식품의 건조시간을 단축시킬 수 있었으며, 식품의 손상을 줄일 수 있었다. 이의 검증을 위하여 유도 가열 장치를 설계/제작하여 실험하였으며, 식품 건조 테스트를 행하였다.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.339-343
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• 2018

Effects of different drying processes, such as hot air drying (HA), superheated steam with hot air drying (SHS/HA), and superheated steam with far infrared radiation (SHS/FIR), on the properties of cherry tomatoes (Solanum lycopersicum var. cerasiforme) were studied. Characteristics of dried cherry tomatoes were determined by examining the water content, internal microstructure, and rehydration capacity under different drying processes. Moreover, ascorbic acid (AA) and lycopene levels were also measured to evaluate thermal damage caused by drying. Cherry tomatoes dried using both SHS/HA and SHS/FIR had water content and water activity similar to those of intermediate moisture food, indicating partial dehydration after combined drying processes. Although AA and lycopene levels decreased drastically after drying, tomatoes dried using SHS/FIR showed the lowest losses of AA and lycopene among samples. Cherry tomatoes dried using SHS/FIR showed a less compact internal cell structure than that of cherry tomatoes dried using HA and SHS/HA, resulting in the highest rehydration capacity. These results suggest that a combined drying process such as SHS/FIR is more effective than conventional hot air drying for the production of partially dried cherry tomatoes with improved quality attributes.

• Korean Chemical Engineering Research
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• v.46 no.2
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• pp.258-273
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• 2008

For being recent high oil price age, the interest in superheated steam drying technology is increasing as the method to enhance the energy efficiency of drying process consuming a lot of energy. This technology uses the superheated steam as drying medium to dry the materials and has advantages that can save the energy by recycling the evaporated high-temperature steam, enhance the quality of dried products, and minimize the exhaust of environmental pollution materials. In this work, it has been introduced from general drying principle to the principle and related studies of drying technology using superheated steam, using examples of superheated steam with dryer types, and industrial applications.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1438-1446
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• 2016

The objectives of this study were to investigate the effects of superheated steam (SHS) treatment on the physicochemical and microbial properties of garlic. The garlic was treated by SHS at temperatures of 100, 150, 200, 250, 300, and $350^{\circ}C$ for 60 s. The moisture content of raw garlic was lower than that of SHS-treated garlic. The total thiosulfinate and pyruvate contents were dramatically reduced by SHS treatments. The antioxidant activities of garlic measured by ferric reducing/antioxidant power, 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging assay, and total phenolics content decreased by SHS. The major volatile sulfur compounds of garlic such as diallyl disulfide, allicin, allyl sulfide, diallyl sulfide, and diallyl trisulfide were significantly reduced by SHS. The antimicrobial effects of raw garlic were stronger than those of SHS-treated garlic against three strains of bacteria, including Staphylococcus aureus, Escherichia coli, and Bacillus cereus. However, total aerobic bacteria in garlic were dramatically reduced by SHS from 8.6 to 2.9 log CFU/g. The results from the sensory evaluation show that SHS treatment of garlic above $200^{\circ}C$ provides better acceptably due to reduction of off-flavor and pungency of garlic. These results suggest that superheated steam treatment can used as an efficient process for reducing garlic off-flavor and pungency.

• Journal of the Korean Wood Science and Technology
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• v.48 no.2
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• pp.121-135
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• 2020

This study aims to evaluate applicability for the continuous drying process using saturated and superheated steam for large-square timber. During drying of the boxed heart square timber, changes in moisture content were examined through the slices of the surface, inner and core layers. The results showed that there was a large moisture content difference between the surface and inner layers during saturated steam drying and between the inner and core layers during superheated steam drying. However, despite the moisture content difference between the layers, no surface check occurred, and an internal check occurred only near the pith or juvenile parts of the wood. The maximum value of the drying stress of the dried larch boxed heart square timber, calculated from the elastic strain of the slice and the tangential elastic modulus of the larch, was 1.30 MPa. The tangential tensile strength of the larch was estimated at 5.21 MPa under temperature and moisture content conditions when drying stress was at a maximum. That is, in the continuous drying process, the saturated and superheated steam did not generate a check in the surface because the drying stress of the wood did not exceed the tangential tensile strength. In further studies, the superheated steam drying conditions will need to be relaxed to suppress the occurrence of internal checks. Such studies would make the continuous drying process using saturated and superheated steam available for the drying of large-square timber.

• Food Science and Preservation
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• v.23 no.3
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• pp.369-377
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• 2016

This study was conducted to investigate the effects of superheated steam (SHS) on volatile compounds and the quality characteristics of onion. Onion samples were treated by SHS at various steam temperatures ($100{\sim}300^{\circ}C$) for 1 min. Thiosulfinates and pyruvic acid were reduced by SHS treatment. The absorbance values obtained for thiosulfinates, the odor-causing compounds in onions, treated by were 0.889, 0.085, 0.049, 0.049, and 0.045, while that of the untreated control sample was 1.587. The pyruvic acid contents of onions treated by SHS were 7.57, 5.85, 1.66, 0.47, and 0.26 mg/mL, while that of the untreated control sample was 8.00 mg/mL. Volatile compounds such as, dipropyl trisufide, 1,3-propanedithiol, methyl thiirane, methyl propyl trisulfide, diallyl disulfide, 1-(methylthio)-1-propene, 1,1-thiobis-1-propene, 1,1-sulfinyl bispropane, dimethyl tetrasulfide, methyl propenyl disulfide, dimethyl trisulfide, and diallyl disulfide were reduced by SHS treatment. The results showed that antioxidant activities in the of onion samples were improved by SHS treatment. The hardness and chewiness of onions treated by SHS were significantly lower than those of the untreated control onion sample. Sensory evaluation suggested that SHS could help lower off-flavors in and enhance the palatability of onions. These results suggest that the application of SHS treatment to onions can decrease their off-flavors, change their textural attributes, and promote their sensory properties.

• Journal of the Korean Institute of Gas
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• v.16 no.2
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• pp.9-13
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• 2012

The present study has been carried out to diagnose the temperature safety of a boiler desuperheater which decreases abnormally higher temperature of superheated steam in a reheater of a power plant. The liquid water in the desuperheater stays in a closed space. It becomes heated by the high temperature superheated steam and boiling could occur. Boiling might increase internal pressure and it could destroy the desuperheater if the internal pressure exceeds the allowable pressure of the desuperheater. The present study modeled reasonably the desuperheater and four cases of heat transfer analysis are executed with the consideration of insulator and natural convective fluid flow of the inside cooling water. For the case excluded the natural convective fluid flow, the temperature exceeds the allowable temperature and pressure. On the other hand, for the real case included natural convective fluid flow and insulator, the active heat transfer from higher temperature region to lower temperature region occurs and it makes the temperature in the cooling water below the allowable temperature and pressure. From this fact, it could be thought that the desuperheater in the reheater is safe from destroy or back flow.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.10 no.1
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• pp.32-38
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• 2009

In this paper, cycle performance analysis for cooling capacity, compression work and COP of R744($CO_2$) transcritical vapor compression refrigeration system is presented to offer the basic design data for the operating parameters of the system. The operating parameters considered in this study include superheating degree, outlet temperature of gas cooler and evaporating temperature in the R744 vapor compression cycle. The main results were summarized as follows : The cooling capacity of R744 increases with superheating degree, but decreases with the increasing evaporating temperature and outlet temperature of gas cooler. The compression work increases with superheating degree and cooling pressure of R744, but decreases with the increasing evaporating temperature. And, The COP increases with outlet temperature and evaporating temperature of R744 gas cooler, but decreases with the increasing superheating degree. Therefore, superheating degree, outlet temperature and evaporating temperature of R744 vapor compression refrigeration system have an effect on the cooling capacity, compression work and COP of this system. With a thorough grasp of these effect, it is necessary to design the compression refrigeration cycle using R744.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.317-324
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• 2014

This study attempted to investigate the optimum cooking conditions of chicken breast fillets employing the superheated steam (SHS). The effects of SHS cooking conditions on the physico-chemical and sensory properties of chicken breast fillets were studied. Chicken breast fillets for SHS cooking were treated in six different combinations of steam temperature ($330^{\circ}C$ or $350^{\circ}C$) and cooking time (6, 8 and 10 min). As a result, when the chicken breast fillets were cooked for 8min at $330^{\circ}C$ and 6 min at $350^{\circ}C$ steam, the internal temperature of the chicken breast fillets reached $75{\sim}76^{\circ}C$. At that cooking condition, the chicken breast fillets demonstrated lower cooking loss, higher moisture content, lower hardness and fracturability, and higher springiness; further, they had more acceptable sensory properties compared to the other SHS conditions and conventional electric oven cooking (control). These results suggest that the application of SHS technology to chicken breast fillet products can reduce the cooking time and cooking loss; moreover, it can produce highly preferred chicken products compared to conventional electric oven cooking.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2007.10a
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• pp.246-249
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• 2007

In numerical analysis for phase change material, 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 used without modelling. In this study applicability of neural networks in modelling superheated vapor region of water was examined by comparing with the quadratic spline. neural network consists of an input layer with 2 nodes, two hidden layers and an output layer with 3 nodes. Quadratic spline interpoation method was also applied for comparison. Neural network model revealed smaller percentage error to quadratic spline interpolation. From these results, it is confirmed that the neural networks could be powerful method in modelling the superheated range of the steam table.