• Current Research on Agriculture and Life Sciences
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• v.28
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• pp.53-62
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• 2010

The effect of far-infrared (FIR) irradiation on the functional compounds of grape seeds extract were evaluated. Grape seed was dried on different heating power (0, 900, 1800 W) and heating time (0, 20, 40 min) with far-infrared drier. Contents of soluble solids, catechins, total phenolics and total flavonoids along with Hunter's color value, electron donating ability (EDA) and nitrite scavenging activity were analyzed. The soluble solids, Hunter's L value and a value were not significantly different from control samples. Cathechin, procyanidin $B_2$ and epicatechin contents changed with heating time. In the treated sample, total cathechins content was found maximum at 900 W of heating power and 20 min of heating time with a high level of total phenolics, total flavonids and EDA. These results indicated that FIR irradiation of grape seed could enhance antioxidant activities of its extracts by increasing the amounts of functional compounds. Moreover, response surface methodology(RSM) was applied to predict optimum conditions for heating by FIR rays of grape seeds. Based on superimposition of contour map with respect to total phenolics, total catechin and EDA, optimum ranges of heating conditions were heating power of 621.82~818.18 W and heating time of 16.3~19.83 min.

• Culinary science and hospitality research
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• v.17 no.5
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• pp.206-217
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• 2011

This study attempts to find an optimized amount of soy sauce, sugar and boiling time for the best soy-sauce-based Teriyaki sauce, using the Response Surface Methodology(RSM). The following is the summary of the study. The amount of soy sauce, sugar and boiling time were set as independent variables to study the sensory characteristics of soy sauce. As a result, significant differences in appearance, taste and overall acceptance of soy sauce were observed. In appearance, boiling time was the most effective factor, followed by sugar and soy sauce. The taste was affected most by sugar, followed by boiling time and soy sauce in order. Overall acceptance, ranked in ascending order, is as follows : soy sauce, boiling time and sugar. So based on the study, the best results are: soy sauce 1,182.76 g - 1,210.11 g, sugar 843.97 g - 851.17 g, boiling time 174.49 mins - 181.46 mins. Among them, optimum points are: soy sauce 1,196.44 g, sugar 847.57 g, boiling time 177.98 mins.

• Journal of Ocean Engineering and Technology
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• v.4 no.1
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• pp.101-109
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• 1990

The friction welding has more technical and economic advantages than the other welding processes. As this welding process has the characteristics such as curtailment of production time, materials, cost reduction, etc., it has been widely used in production of various mechanical components which have complex shapes. So, this paper deals with optimizing the friction welding conditions and analyzing various mechanical properties of the friction welded joints of torsion bar material SUP9A bar to bar. The results obtained are summarized as follows; 1) The quantitative relation between heating time($t_{1}$, sec) and total upset(U, mm)can be obtained. The empirical formula obtained is ; U = 3.29$t_{1}$ + 1.6 2) The tensile strength($\sigma_{t}$, kgf/$mm^{2}$) of friction welding joints as post weld heat treated(PWHT) depends upon heating time($t_{1}$, sec) quantitatively and the empirical formula obtained is ; $\sigma$= -5.1$t_{1}\;^{2}$+44.90$t_{1}$+45.2 3) It is certain that the optimum condition for friction welded joints of SUP9A steel bars of diameter 14.5mm is, considering on various properties such as tensile strength, torsional strength, impact energy and strain of the joints after PWTH ; n = 2000rpm, $P_{1}$=8kgf/$mm^{2}$, $P_{2}$=20kgf/$mm^{2}$, $t_{1}$=4sec, $t_{2}$=3sec 4) The tensile strength, torsional strength and hardness were increased with the increased with the increasing carbon equivalent, but toughness was decreased.

• Journal of Welding and Joining
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• v.13 no.4
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• pp.103-112
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• 1995

This study was performed to optimize friction welding conditions of Cr-Mo steel bars used for hydraulic of pneumatic valve spools and to realize the real-time evaluation of weld quality by acoustic emission method. SNCM220, SCM435, SCAM645, and SCM415 steel bars were tested to find optimum conditions of friction welding. Auantitative equations which exhibit the relations of tensile strength, elongation, reduction of area and energy absorption with friction heating time were obtained by the experiment. Acoustic emission was also performed in the friction weldig process, and the real-time evaluation was enabled to find the optimum range of weld strength. Finally, the strength and toughness of welded joints were interpreted by the sem analysis of tensile fracture surfaces.

• Applied Chemistry for Engineering
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• v.22 no.2
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• pp.214-218
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• 2011

Zeolite A was synthesized from coal fly ash by the microwave heating as well as the conventional heating method. The effects of reaction time, the amount of sodium aluminate, and the reaction temperature on the crystallization of zeolite A were investigated. The optimum crystallization time was about 3 to 6 h in the temperature range of $80{\sim}100^{\circ}C$. The amount of sodium aluminate was found to be optimum when the molar ratio $SiO_2/Al_2O_3$ of starting solution was in the range of 0.44 to 1.05 at above $90^{\circ}C$, However, The more amount of sodium aluminate was required to get zeolite A at $80^{\circ}C$. Although the rate of crystallization was slightly faster in the microwave heating than that in the conventional heating, the reaction time need to obtain fully crystallized zeolite A was similar in both methods. Therefore, the influence of the microwave heating was not so large compared with the conventional heating in the synthesis of zeolite A from coal fly ash.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.31-36
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• 1994

In order to prepare SPI tofu without compression step, amounts of water added to SPI suspension was studied for textural properties of uncompressed SPI tofu prepared by first heating at $100^{\circ}C$ for 6 minutes and second heating at $75^{\circ}C$ for 25 minutes and use of $CaSO_{4}-GDL$(0.07g, 0.0075 g/g SPI) as coagulants. The hardness and uniformity were gradually increased as the water addition ratio $(gH_{2}O/g\;SPI)$ raised from 6.0 to 8.0 and cohesiveness was rather decreased. The increase in second heating time increased the hardness and gumminess and relativity higher values in hardness were measured for those tofu heated at $85^{\circ}C$ than those at $75^{\circ}C$ or $95^{\circ}C$. A multiple regression equation calculated and RSM figure showed that the effects of water addition ratio was become to be less as the heating time and temperature increased. Addition of 8 g of water per g SPI and second heating at $85^{\circ}C$ for $30{\sim}60$ minutes were found as optimal conditions to prepare uncompressed SPI tofu.

• Advanced Industrial SCIence
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• v.2 no.2
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• pp.9-15
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• 2023

Since silicone rubber heaters are flexible, they can be directly attached or installed in objects to be heated even in flat, curved or three-dimensional shapes. Since the current heating method heats the entire object to be heated and raises it to a required temperature, ignoring areas or positions where heat is not required, partial intensive heating cannot be performed. When using multi-heating zones, rather than heating the entire object to be heated, only the parts that need heat are intensively heated according to the process, so it is possible to heat quickly by local location by applying different amounts of heat with a small amount of electric capacity to each place that needs heat, and heat energy can reduce. In this study, the temperature and heating time of the partially concentrated region in the multi-heating region structure are measured so that a uniform temperature or temperature difference occurs in the region requiring thermal fusion. In order to determine the optimal power density range and reduce capacitance, the safety of a silicon rubber heater manufactured with a multi-heating zone structure is investigated. If the silicon rubber heater is manufactured in a multi-heating method, the multi-intensive heating technology can be ideally applied to all heating processes.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.37-43
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• 1994

Optimization study was conducted for preparation of uncompressed soy protein isolate(SPI) tofu in the aspects of water addition ratio, second heating temperature and amounts of oil and dextrin added. The SPI tofu was prepared without compression step with SPI-oil-dextrin mixture and $CaSO_4-GDL$ mixed coagulants. The data were statistically analyzed by multiple regresstion and response surface methodology(RSM). Addition of dextrin increased the hardness of tofu, particularly for the second heating at $85^{\circ}C$ and 8 times of water to SPI. RSM figure showed that the effect of dextrin on hardness became to be less as the heating temperature increased. The hardness increase effect was no significant except addition of 25% oil and 8 times of water and second heating at $85^{\circ}C$. The addition of 25% oil and $10{\sim}15%$ dextrin and second heating at $90^{\circ}C$ for $45{\sim}60$ minutes resulted hardness and cohesive tofu. The optimal method proposed for uncompressed SPI tofu on the basis of textural and sensory properties was first heating of homogenized SPI-oil-dextrin(100:25:15) with addition of 8 times of water(on the basis of SPI) at $100^{\circ}C$ for 6 minutes, cooling to $40^{\circ}C$, additon of mixed coagulants of $CaSO_{4}-GDL$(0.07 g, 0.0075 g/SPI) and second heating at $90^{\circ}C$ for 45 minutes.

• Applied Chemistry for Engineering
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• v.22 no.2
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• pp.155-160
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• 2011

An animal fat is an attractive biodiesel energy source for its high stability against oxidation and low incomplete combustion ratio due to the high heating value and cetane value. However, it requires a refinery process because of the high content of saturated acid and impurity which increas the boiling point. In this study, the optimum biodiesel synthetic process of lard is suggested. Indeed, we demonstrate new biodiesel production processes to alter conventional process of heating and mixing by applying ultrasonic energy. While the optimum reaction temperature and mole ratio of methanol and lard, when using conventional mixing and heating process, were $55^{\circ}C$ and 12, respectively, the reaction time were reduced to 30 minutes by applying ultrasonic irradiation power of 500 W. The new process applying ultrasonic irradiation yielded synthetic biodiesel properties as followings: 3.34 cP of the viscosity, 37.0 MJ/kg of the caloric value and below 0.25 mgKOH/g of the acidic value, which satisfy biodiesel quality criteria.

• Science of Emotion and Sensibility
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• v.21 no.2
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• pp.137-144
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• 2018

The study figured out the operational conditions of a two-way movement actuator made of one-way shape memory alloy (OWSMA) for versatile ventilation intelligent garments. To develop a low-power actuator that consumes energy only when a garment changes its form such as opening and closing, multiple channels of OWSMA were used, and optimum diameter of the wires was examined. For the switch device, optimum voltage application unit time was determined. Optimum diameter of OWSMA wire was determined by applying 3.7V to the pre-determined candidate diameters, which demonstrated two-way operation in previous studies. In order to evaluate the optimum voltage application time, the internal diameter of the actuator was measured while increasing and decreasing by 50 ms from the unit time of voltage application. Delay time under two-way operation of the actuator was measured to minimize interference caused by heat between channels. Power of 3.7V was applied to OWSMA for assessment of optimal time, and the whole process from heating to cooling was video-recorded with a thermal image camera to determine the point of time at which the temperature of OWSMA wire dropped below the phase transformation temperature. The results showed that $0.4{\Phi}$ was the most suitable diameter, and the optimum unit time of voltage applied to open and close the actuator was 4100ms. It was also shown that the delay time should be more than 1.8 seconds between two-way operations of the actuator.