• Korean journal of food and cookery science
• /
• v.13 no.4
• /
• pp.434-439
• /
• 1997

The changes in thiamin content of an experimental product, 'Nuhbiani' were measured at the end of the process of simulated home prepared precook/storage/reheat system. The retention of thiamin in Nuhbiani after reheating by pan or microwave were compared. Statistical analyses indicated that there were no significant differences in thiamin contents due to the method of precooking and reheating. However, there were significant thiamin losses due to the storage period but no differences between the storage conditions. There were significant thiamin losses after 7 days of refrigeration (p < .05). The points causing significant thiamin losses in food product flow were precooking and 7 days of refrigerated storage.

• Proceedings of the Korean Society of Food and Cookery Science Conference
• /
• 1995.05a
• /
• pp.209-209
• /
• 1995

• Proceedings of the Korean Society for Technology of Plasticity Conference
• /
• 1999.03b
• /
• pp.195-198
• /
• 1999

For the thixoforming process beside an existing solidus-liquidus interval, the reheating conditions to obtain the globular microstructure are very important. It relies on the control of globular microstructure of semi-solid alloys that contain non-dendritic particles. To obtain the globular microstructure in cross section of billet, the optimal design of the induction coil is necessary. Therefore, in this paper the optimal coil design to minimize electromagnetic end effect will be proposed. The results of coil design were also applied to the reheating process to obtain a fine globular microstructure. Finally, reheating data base of aluminum alloys for thixoforming and FEM model for induction heating based on the optimal coil design have been proposed.

• Proceedings of the Materials Research Society of Korea Conference
• /
• 1998.11a
• /
• pp.110-110
• /
• 1998

• Composites Research
• /
• v.14 no.2
• /
• pp.33-42
• /
• 2001

The cure kinetic equation fur 52-glass/polyester prepreg composites was established through DSC (differential scanning calorimetry). Using the established kinetic equation, the temperature distribution of the thick composite was calculated considering the change of heat transfer resistance due to resin impregnation of bleeder plies used. In order to reduce the overheat during cure of thick glass fiber composites, the cure cycle was modified by introducing the cooling and reheating steps. Then the thick glass composites were cured both by the conventional cycle without any cooling or reheating step and the modified cure cycle. The mechanical properties of the thick composites cured by the both cycles were tested by the short beam shear test and the Barcol hardness test, and then their results were compared.

• Transactions of Materials Processing
• /
• v.7 no.3
• /
• pp.215-224
• /
• 1998

A semi-solid forming has a lot of advantages compared to the die casting. squeeze casting and conventional forging. therefore, semi-solid forming process is now becoming industrial interest for the production of metal components and metal matrix composites. However the material behaviour in the semi-solid temperature range is not sufficiently known although it controls the whole process through forces and geometry evolutions because the behaviour of metal slurries is complex. The semi-solid materials(SSMs) fabricated under electric-magnetic stirring condition is necessary to be applicated in forming process. A reheating conditions were studied with the reheating time holding time and reheating temperatures. The microstructure of SSM(specimen size : d39${\times}$h85) at the condition of heating time 10min and heating temperature 590${\circ}C$ is the most globular and finest one. The microstructure of SSM(specimen size : d76${\times}$h60) reheated under the three step reheating conditions is most globular and finest.

• Journal of the Korean Geosynthetics Society
• /
• v.12 no.1
• /
• pp.83-92
• /
• 2013

Backfill material with thermal resistivity which has $50^{\circ}C$-cm/Watt in wet and $100^{\circ}C$-cm/Watt in dry is requested to improve the power transfer capability for dissipation of heat production in underground power cables. In the field test performed by buried cable backfills, the backfill material developed from this study is compared with river sand and weathered soil (native soil) to investigate the effect of heat transfer in various seasons and locations of thermal sensors. As a result, the developed backfill material is faster approaching yielding temperature (critical heat) than that of river sand and weathered soil, and it has good dissipation capacity rather than other materials by keeping moisture content at dry season.

• Korean Journal of Food Science and Technology
• /
• v.18 no.4
• /
• pp.319-324
• /
• 1986

The characteristics of cooked rice were investigated with variation in amount of water added and different cooking methods of pressure and electric cookers. Samples added with 1.3, 1.5, and 1.7 times of water were evaluated for sensory characteristics and for degree of gelatinization by enzyme digestion method upon one hour cooling at room temperature. Samples were reheated by microwave oven and then compaired with fresh samples through sensory evaluation under the same condition. Sensory attributes of rice cooked with 1.3, 1.5, and 1.7 times of water addition showed significant differences among the groups in most properties except in stickiness. Degree of gelatinization in fresh samples also indicated significant differences between the two cookers in varied rice to water ratio. There were significant differences among the samples, fresh and reheated by microwave oven. Revealed differences, however, were not great in the same type of cooker groups.

• Korean journal of food and cookery science
• /
• v.11 no.5
• /
• pp.494-502
• /
• 1995

The study was conducted to evaluate the characteristics of Nuhbiani qualities with the different cooking, reheating methods and storage conditions. Cooking and reheating methods were used with pan, microwave and their combinations. Precooked samples were stored for 0, 1, 4, 7, 15 days in the refrigerator and for 15, 30 days in the freezer. TBA value, shear value by rheometer and sensory attributes in rancidity, hardness, juiciness and overall acceptability were measured. There was no significant difference between cooking, reheating methods in TBA values. Lower values in TBA were noted in the Nuhbiani of frozen storage as compared with that of refrigerated storage. There is a tendency that TBA values were increased as the storage time extended during the refrigeration. Shear values were more increased by microwave cooking and microwave reheating than other methods showing harder texture. Results from sensory evaluation of rancidity, hardness, juiciness and overall acceptability show that there were no significant differences between storage methods, among storage periods and cooking, reheating methods.

• Proceedings of the Korean Society for Technology of Plasticity Conference
• /
• 1998.03a
• /
• pp.107-112
• /
• 1998

The semi-solid materials(SSMs) fabricated under electric-magnetic stirring condition are necessary to be applicated in the thixoforging process. The optimal reheating conditions to thixoforging process were investigated with changing the reheating time, holding time, reheating temperatures, capacity, and adiabatic material size. In the case of solid fraction fs=50%, the microstructure of SSM (specimen size:d76X 190) at the condition of the first reheating time 4min, holding time lrnin and reheating temperature 350%, the second reheating time 3min, holding time 3min and reheating temperature 575C, the thlrd reheating time lmin, holding time 2min and reheating temperature 584'C, capacity Q=8.398KW, and adiabatic material size 53mm is obtained with globular microstructure and finest.