• Korean journal of food and cookery science
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• v.12 no.4
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• pp.535-540
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• 1996

Potato slices were dipped in solution of 2% CaCl$_2$, and 1% chitosan or preheated in each of these solutions for refrigeration for 4 weeks at 5$^{\circ}C$. Changes in L value, content of total phenol and chlorogenic acid and po lyphenol oxidase activity were determined. During refrigeration, it was found that L values of potato slices treated with CaCl$_2$, (CaPS) and those treated with chitosan (ChPS) increased. Contents of total phenol and chlorogenic acid of potato slices decreased, While potato slices preheated in CaCl, solution (Hcaps) showed much decreases. And polyphenol oxidase (PPO) activity of potato slices decreased except CaPS and decreases in PPO activities were much larger in preheated potato slices. From these results, of those treatments used, chitosan treatment combined with preheating have shown to be effective to control enzymatic browning of potato slices during refrigeration.

• Food Science and Preservation
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• v.21 no.6
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• pp.776-783
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• 2014

Kimchi cabbages were cut ($3{\times}3cm$), and were pre-heat treated at $40^{\circ}C$, and their physicochemical qualities and browning degrees were investigated during 8 weeks storage at $5^{\circ}C$. The Cut kimchi cabbages were treated at $40^{\circ}C$ (1~8 hrs) and their protein bands profiles were determined by sodium dodecyl sulfate polyacrylamide electrophoresis (SDS-PAGE). The 60, 39, 33, and 12 kDa bands considered heat shock proteins (HSPs) were expressed in the cut kimchi cabbage, and the 4-hr pre-heat treatment (HS 4) exhibited the strongest band ratio. The weight ratios and titratable acidities of the pre-heat treated cut kimchi cabbages were not changed so much after 8 weeks storage at $5^{\circ}C$, and the soluble solid contents of HS 4 decreased less than that of any other treatments. The browning degree of HS 4 after 8 week storage was also shown to be the least among the treatments. The polyphenol oxidase (PPO) activities of all treatments slightly rose during the over all storage period, in contrast with the decrease of total phenolic contents. The expression of HSPs was identified in the pre-heat treated cut kimchi cabbages, and HS 4 exhibited the best quality and appearance after 8 weeks storage at $5^{\circ}C$.

• Journal of the Korean Society for Precision Engineering
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• v.33 no.8
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• pp.629-634
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• 2016

Laser-assisted machining (LAM) is one of the most effective methods of processing difficult-to-cut materials, such as titanium alloys and various ceramics. However, it is associated with problems such as the inability of the laser heat source to generate an appropriate preheating temperature. To solve the problem, thermally assisted machining with multiple heat sources is proposed. In this study, thermal analysis of multiple heat sources by laser and arc is performed according to power, heat source size, and leading heat source position. Then, the results are analyzed according to each condition. The results of this analysis can be used as a reference to predict preheating temperature in thermally assisted machining with multiple heat sources.

• Proceedings of the KWS Conference
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• v.43
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• pp.159-161
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• 2004

• Journal of Welding and Joining
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• v.16 no.5
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• pp.67-75
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• 1998

This study aimed at he experimental and finite element analytic investigation of the effect of preheating on he residual stress of weldment. In this study, an autogenous arc welding was used on type 304 stainless steel and MARC as F.E.M. common code was utilized in analysis The analyses include transient and moving heat source and thermal properties as function of temperature. During welding, the thermal cycles of four locations in the weldment were recorded to investigate of the behavior of thermal stress and residual stress. The experimental and analytic results had good coincidence and show that there are two factors influencing the formation of welding residual stress in preheat process. One is the elevation of welding equilibrium temperature and the other is the increase of amount of heat input. The former decrease welding residual stress and the latter increase welding residual stress. Therefore, the cumulative effects result in the welding residual stress not being improved significantly with preheating in 304 stainless steel.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2004.05a
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• pp.132-136
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• 2004

열 증착 방법을 이용하여 copper(II)-phthalocyanine(CuPc) 박막을 glass 기판 위에 제작하였다. 열처리 조건은 $150^{\circ}C$에서 후열(annealing) 처리 하는 방식과 예열하는 두 가지 방식으로 달리하였다. 제작된 박막의 전기전도도를 평가하기 위해 마이크로웨이브 근접장 효과를 이용한 근접장 현미경(near-field scanning microwave microscope)을 이용하여 비파괴적인 방식으로 CuPc 박막의 반사계수(reflection coefficient)를 측정하였다. CuPc 박막의 전기전도도 특성을 UV 흡수도를 통한 에너지 밴드갭의 shift 현상과 관련지어 설명하고 또한 x-ray diffraction(XRD) data를 통해 박막의 결정 특성과 비교하였다. 박막 표면 특성은 SEM(scanning microscope microscopy)을 통해 관측하였다. 열처리 조건에 따른 CuPc 박막의 전기전도도 특성은 후열 처리한 박막의 경우 예열 처리한 박막보다 전기 전도 특성이 향상되었음을 관측할 수 있었다.

• Journal of the Korean Society for Precision Engineering
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• v.32 no.2
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• pp.173-178
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• 2015

Laser-assisted machining (LAM) is an effective machining method for processing difficult-to-cut materials. Prediction and estimation of preheating effect of the LAM is difficult because of moving heat source. So it is necessary to study the preheating effect of the laser heat source irradiated on the curved surfaces of workpieces of various shape. In this paper, thermal analysis of the LAM for 3-dimentional workpiece with cylindrical shape was performed. The results of this analysis can be applied to obtain the optimal preheating method and path for LAM of 3-dimensional workpiece.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2012.05a
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• pp.143-144
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• 2012

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2012.10a
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• pp.681-682
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• 2012

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2001.02a
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• pp.117-123
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• 2001