• Journal of the Korean Institute of Gas
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• v.17 no.4
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• pp.1-8
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• 2013

The aim of this study is to assess thermal hazards of polystyrene polymerization process by bulk polymerization with accelerating rate calorimeter(ARC) and Multimax reactor system(MM). From this study, we found out that the polymerization process should be operated at reaction temperature of $120^{\circ}C{\sim}130^{\circ}C$. At reaction temperature over $130^{\circ}C$, there was a runaway reaction hazard due to the temperature control failure following a viscosity increase of reaction products. With a cooling failure of a reactor in the early stage of process operation at the reaction temperature ($120^{\circ}C{\sim}130^{\circ}C$), there was a high thermal hazard of burst of a reactor's rupture disk or explosion of a reactor caused by the rapid rise of temperature and pressure to $340^{\circ}C$, 5.3 bar respectively within 30 - 50 minutes.

• Preventive Nutrition and Food Science
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• v.13 no.4
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• pp.334-339
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• 2008

This study was designed to determine the optimum conditions of heating temperature, heating time and dilution rates for producing heated garlic juice by using central composite design of response surface methodology. Garlic 3Department of Biosystems Engineering, Chungbuk National University, Cheongju 361-763, Korea was heated using a high temperature and pressure treatment apparatus. Total soluble solid contents ranged from 4.4 at $130^{\circ}C$ 3 hr and 6 fold dilution to 5.89 at $115^{\circ}C$ for 2 hr and 8 fold dilution. The highest total acidity was 0.55% at $120^{\circ}C$ for 3 hr and 2 fold dilution. The pH ranged from 4.01 at $130^{\circ}C$, 3 hr and 6 fold dilution to 5.85 at $120^{\circ}C$, 1 hr and 6 fold dilution. From the results of statistical analysis on the sensory evaluation the predicted optimum processing conditions for best color, taste, flavor and overall acceptance were $119.41^{\circ}C$, 3.11 hr, 5.85 fold dilution, $118.23^{\circ}C$, 3.57 hr, 3.15 fold dilution, $120.54^{\circ}C$, 3.47 hr, 5.01 fold dilution and $119.54^{\circ}C$, 3.18 hr, 5.66 fold dilution, respectively. The application of response surface methodology for preparing heated garlic juice processing showed a good correlation with high significance.

• Journal of the Korean Society for Railway
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• v.12 no.2
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• pp.212-218
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• 2009

In order to investigate the thermal cracking of the rolling stock brake disc, finite element analysis was conducted on the temperature distribution and thermal stress of the disc during braking. In case of initial vehicle speed of 90, 106, 120km/h, the maximum temperature on the disk surface due to braking was $135.9^{\circ}C,\;157.9^{\circ}C,\;178.7^{\circ}C$, respectively. And, the maximum von-Mises stress at the disc surface was 42.4, 50.3, 57.1MPa at a speed of 90, 105, 120km/h, respectively, indicating that the stress increases with an increment in the speed. Damage fraction due to braking during one year running on the Seoul - Busan line was determined as 14.6%.

• Restorative Dentistry and Endodontics
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• v.34 no.3
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• pp.208-214
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• 2009

The purpose of this study was to compare the dye leakage of MTA (mineral trioxide aggregate) apical plug produced by two orthograde placement techniques (hand condensation technique and ultrasonically assisted hand condensation technique). To simulate straight canal, 60 transparent acrylic blocks with straight canal were fabricated. These transparent acrylic blocks were divided into 2 groups (Group C; hand condensation technique (HC) and Group U; ultrasonically assisted hand condensation technique (UAHC)) of 30 blocks with each MTA application method. Each group was divided into 2 subgroups (n=15) with different canal size of #70 (subgroup C70 and subgroup U70) and #120 (subgroup C120 and subgroup U120). After apical plug was created, a wet paper point was placed over the MTA plug and specimen was kept in a humid condition at room temperature to allow MTA to set. After 24 hours, remaining canal space was backfilled using Obtura II. All specimens were transferred to floral form socked by 0.2% rhodamine B solution and stored in 100% humidity at room temperature. After 48 hours, resin block specimens were washed and scanned using a scanner. The maximum length of micro leakage was measured from the scanned images of four surfaces of each resin block using Photoshop 6.0. Statistical analysis was performed with Mann-Whitney U test. Group U of UAHC had significantly lower leakage than Group C of HC in #70-size canal (subgroup U70) (p<0.05).

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.446-450
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• 1996

To investigate the effect of heating conditions on the polymerization of methyl linoleate, the esters were heated at $60^{\circ}C,\;90^{\circ}C,\;120^{\circ}C$ and $150^{\circ}C$, respectively, with sparging oxygen for different periods of time. On the basis of the peroxide curve obtained at each of the four temperatures, four heating times were chosen for the analysis of the polymers and total oxidation products. Significant linear relationships were found between polymer contents and total oxidation product contents. The contents of polymers and their linkage types were analyzed by High Performance Size Exclusion Chromatography. The polymers formed at four temperatures were qualitatively identified as dimers. The dimers with peroxide linkages were detected from methyl linoleate oxidized at $60^{\circ}C\;and\;90^{\circ}C$ but they were not detected from methyl linoleate oxidized at $120^{\circ}C\;and\;150^{\circ}C$. Therefore, all dimers formed at $120^{\circ}C\;and\;150^{\circ}C$ seemed to be the ones with ether linkage or carbon to carbon linkage. The degradation rate of the dimers with peroxide linkages at $90^{\circ}C$ was faster than at $60^{\circ}C$.

• Korean Journal of Medicinal Crop Science
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• v.16 no.4
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• pp.211-217
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• 2008

To find up using of more efficient white ginseng, white ginseng was dried on various temperature (70, 80, 90,100, 110, 120, 130 and $140^{\circ}C$) with far-infrared drier and analyzed the composition of ginsenoside, carbohydrate, organic acid content and color. The type of ginseng shape was sliced and dried main and fine root, separately. As heating temperature increased, total ginsenoside content increased on main root, its content was the highest at $130^{\circ}C$, while decreased on fine root. Soluble carbohydrate content was the highest at $70^{\circ}C$ both on main and fine root. Increase of Re, Rc and Rb2 content was increased more high at $130^{\circ}C$, especially. But on fine root, content of Rg1, Rg3, Rf and Rb3 was increased and Re, Rc,Rb1 and Rb2 were decreased by the increased of temperature. As heating temperature increased, lightness of both main and fine root were decreased. Redness and yellowness of both main and fine root was increased to $120^{\circ}C$ and $100^{\circ}C$, respectively and decreased over this temperature.

• Journal of the Korean Ceramic Society
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• v.32 no.1
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• pp.51-56
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• 1995

Variation of sintered density of BaTiO3 powder calcined at 120$0^{\circ}C$ and 135$0^{\circ}C$ was investigated with respect to the grain growth behavior. It was found that BaTiO3 powder, which was calcined at 120$0^{\circ}C$, showed abnormal grain growth behavior during sintering process. At initial stage of sintering process, the densification rate of specimen was accelerated with rapid grain growth caused by the abnormal grain growth. But with the increase of sintering time, abnormally grown grain met each other and the density of specimen decreased drastically due to coalescence of pores located in triple junction. On the contrary, BaTiO3 powder calcined at 135$0^{\circ}C$ showed normal grain growth behavior and gradually densified with the increase of sintering time.

• Journal of Life Science
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• v.16 no.4
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• pp.640-646
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• 2006

The present investigation was carried out particularly to optimize the extraction process of Poncirus trifoliata and Prunus mume to develop a functional foodstuff having antibacterial activity against Vibrio parahaemolyticus. The extracts were prepared from the fruits under various conditions, and then optimum extraction conditions were decided in case maximal antibacterial activity was obtained. In extraction process by using hot water, the best antibacterial activity of Poncirus trifoliata was achieved at $80{\sim}100^{\circ}C$ for 30 min, while that of Prunus mume was achieved at $100^{\circ}C$ for 30 min, as showing 14.8 and 16.6 mm of inhibition diameter, respectively. The extraction process with addition of NaOH increased the activity of Prunus mume, but addition of $K_2CO_3$ and $NaHCO_3$ drastically decreased the activity. In the processes at high temperature up to $120^{\circ}C$ by using pressure extractor and with various concentrations of NaOH, the maximum activity was observed in the extract of Prunus mume at $120^{\circ}C$ for 30 min with 0.05 N NaOH. The fermented ethanol extract of the fruits showed less activity than those of the extracts with water and NaOH solution.

• Journal of Food Hygiene and Safety
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• v.14 no.1
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• pp.115-121
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• 1999

The effect of storage temperature and time on the contents of metal (Pb, Sn and Fe), vitamin C, color and pH was studied for canned pineapple juice (PJ) and pineapple slice (PS) which were stored for 120 hours at 5 and 2$0^{\circ}C$ and analyzed at 24 hours intervals. The results are as follows; 1. The metal contents of PJ and PS were in the rank of 24<48<72<96<120 hours by storage time at 5 and 2$0^{\circ}C$. These contents were increased to 44.1%/24 hrs of Ph, 18.0%/24 hrs of Sn, 34.6%/24 hrs of Fe but decreased to 6.0%/24 hrs of vitamin C in PJ and PS during 120 hrs. Storage times were correlation to contents of metal and pH but was not correlation to vitamin C contents. These were increased to 37.7%/24 hrs of Pb, 18.8%/24 hrs of Sn, 34.6%/24 hrs of Fe, but decreased to 6.0%/24 hrs of vitamin C. 2. These were increased to 10.6% of Pb, 3.7% of Sn, 11.3% of Fe in PJ and to 33.7% of Pb, 4.8% of Sn, 37.6% of Fe in PS at 2$0^{\circ}C$ than 5$^{\circ}C$ but vitamin C contents were decreased to 8.2% in PJ and 2.7% in PS at 2$0^{\circ}C$ than 5$^{\circ}C$. This fact suggests that more attention be paid in handling canned PJ and PS after opening in order to avoid the decreasing vitamin C and the hazard from Pb, Sn, Fe. 3. Changing factors in Pb, Sn, Fe and vatiamin C content were in the rank of storage temperature$0^{\circ}C$.

• Journal of the Korean Society for Heat Treatment
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• v.26 no.3
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• pp.120-125
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• 2013

In this study, the effect of tempering treatment on the mechanical properties in modified 440A steel has been investigated. The amount of remaining carbide decreased with increasing the austenitizing treatment temperature, and all carbides were completely dissolved at $1250^{\circ}C$. The amount of remaining carbide decreased with increasing the time of austenitizing, but the carbide remained insoluble up to 120 minutes at $1050^{\circ}C$. With increasing the tempering temperature, tensile strength decreased, and elongation increased slowly, while hardness rapidly decreased, and impact value unchanged and then rapidly increased over $500^{\circ}C$. The strength and hardness slowly decreased, while the elongation and impact absorbed energy increased with increasing the tempering time. $Cr_{23}C_6$ type carbide was precipitated and sharp decrease of elongation and toughness by tempering did not appear.