• Plant Journal
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• v.6 no.4
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• pp.56-62
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• 2010

This study investigated characteristics of the post-weld heat treatment of SA213-T23, which was developed for water wall of the ultra super critical power boiler. The temperature of post weld heat treatment should be $730^{\circ}C$ or higher to reduce hardness of the deposit metal and heat affected zone. Coincidently, the temperature should remain $760^{\circ}C$ or lower to prevent hardness of the base metal from dropping. Hardness decline of deposit metal was trivial according to time when the holding time of heat treatment at $740^{\circ}C$ of post-weld heat treatment gradually increased from initial 15 minutes.

• Journal of Dairy Science and Biotechnology
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• v.34 no.4
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• pp.271-278
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• 2016

The main purpose of milk heat-treatment is to improve milk safety for consumer by destroying foodborne pathogens. Secondly, heat-treatment of milk is to increase maintaining milk quality by inactivating spoilage microorganisms and enzymes. Pasteurization is defined by the International Dairy Federation (IDF, 1986) as a process applied with the aim of avoiding public health hazards arising from pathogens associated with milk, by heat treatment which is consistent with minimal chemical, physical and organoleptic changes in the product. Milk pasteurization were adjusted to $63{\sim}65^{\circ}C$ for 30 minutes (Low temperature long time, LTLT) or $72{\sim}75^{\circ}C$ for 15 seconds (High temperature short time, HTST) to inactivate the pathogens such as Mycobacterium bovis, the organism responsible for tuberculosis. Ultra-high temperature processing (UHT) sterilizes food by heating it above $135^{\circ}C$ ($275^{\circ}F$) - the temperature required to destroy the all microorganisms and spores in milk - for few seconds. The first LTLT system (batch pasteurization) was introduced in Germany in 1895 and in the USA in 1907. Then, HTST continuous processes were developed between 1920 and 1927. UHT milk was first developed in the 1960s and became generally available for consumption in the 1970s. At present, UHT is most commonly used in milk production.

• Journal of the Korean Society for Heat Treatment
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• v.9 no.1
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• pp.62-68
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• 1996

In order to establish making process of water atomized iron powder for powder metallurgy, effect of heat treatment condition on change of powder properties and impurities was investigated at each tempeature of $850{\sim}950^{\circ}C$. The results are as follows. Particle morphology of iron powder changed slightly from sphercial type to irregular type and the amount of fine particle decreased more and more with increasing of heat treatment time at each temperature. The flow rate and apparent desity of iron powder also decreased due to particle coalescence in order of $850^{\circ}C$, $950^{\circ}C$, $900^{\circ}C$. Those powder Properties became to decrease particularly at $900^{\circ}C$ in alpha iron region. On the other hand, residual carbon and oxygen contents in iron powder decreased extremely with increasing of heat treatment temperature and time.

• Journal of the Korean Wood Science and Technology
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• v.43 no.2
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• pp.168-176
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• 2015

This study was performed to investigate the effects of heat treatment the on mechanical properties of two species of wood under different heating conditions including at $180^{\circ}C$ for 12 h and 24 h, and at $210^{\circ}C$ for 3 h and 6 h. Two species of wood, Pinus densiflora and Larix kaempferi, were exposed to different heat treatments to assess the effects on the volume change, bending properties in static and dynamic mode and compressive strength. The results showed heat treatment caused significant changes in mechanical properties such as the static and dynamic moduli of elasticity ($MOE_d$ and $MOE_s$), and the modulus of rupture (MOR). The volume of the wood after heat treatment decreased as the heating temperature and time were increased. The bending strength performance of the wood after heat treatment decreased as the heating temperature and time were increased. The effect of heat treatment at a high temperature on the bending MOR was greater in both species than that for a long time. However, the compressive strengths of all the heat-treated samples were higher than the control sample. Furthermore, highly significant correlations between $MOE_d$ and MOR, and $MOE_s$ and MOR were found for all heating conditions.

• Journal of the Korean Society for Heat Treatment
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• v.6 no.4
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• pp.213-222
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• 1993

This research was performed to investigate the transformation behavior and shape memory effect of Cu-13.5Al-4.5Ni(wt%) alloy with various aging temperature and time. The results obtained in this study are as follows: Transformation temperature was very increased when aging temperature is at $250^{\circ}C$. The variation of transformation temperature in first reverse transformation cycle and second was very significant, but there was little difference in case of 2nd and 3rd. Transformation temperature at various aging temperature was increased with increasing of aging temperature and time. Microvickers hardness was increased with increasing of aging temperature and time. It was found that ${\alpha}$ and ${\gamma}_2$ phase were created by aging of long time at high temperature.

• Journal of Dairy Science and Biotechnology
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• v.35 no.4
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• pp.270-285
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• 2017

Among milk proteins, caseins are not subjected to chemical changes during heat treatment of milk; however, whey proteins are partially denatured following heat treatment. The degree of whey protein denaturation by heat treatment is decreased in the order of high temperature short time (HTST) > low temperature long time (LTLT) > direct-ultra-high temperature (UHT) > indirect-UHT. As a result of heat treatment, several changes, including variations in milk nitrogen, interactions between beta-lactoglobulin and k-casein, variations in calcium sulfate and casein micelle size, and delay of milk coagulation by chymosin action, were observed. Lysine, an important essential amino acid found in milk, was partially inactivated during heat treatment. Therefore, the available amount of lysine decreased slightly (1~4% decrease) after heat treatment, However, the influence of heat treatment on the nutritional value of milk was negligible. Nutritional value and nitrogen balance did not differ significantly between UHT and LTLT in milk. In conclusion, our results showed that heat treatment of milk did not alter protein quality. Whey proteins denatured to a limited extent during the heat treatment process, and the nutritional value and protein quality were unaffected by heat treatment.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2000.04a
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• pp.75-78
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• 2000

There are several effective factors to influence die life in the warm forging process. For instance process design die design and die materials etc This study presented heat treatment method which could improve toughness and wear resistance simultaneously in high temperature to apply high speed tool steels like SKH51 to die material for warm forging process. To verify the feasibility of application of heat treatment method mentioned above wear test was performed under the condition of constant time in 40$0^{\circ}C$ Wear coefficient was examined to search a relation between wear amount and time for each material and heat treatment method in 30, 60, and 130 minutes. To quantify the toughness-behavior between room and high temperature impact test was performed and heat fatigue test also fulfilled to compare with the resistance of heat check in room, 200, 400, and $600^{\circ}C$ temperature. On the basis of experimental results mentioned above high speed tool steel was applied to verify appropriateness of newly proposed heat treatment method for die of rotor pole used in automobile alternator. As a result die life of high speed tool steel applied newly proposed heat treatment is longer than that of STD61.

• Journal of Dairy Science and Biotechnology
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• v.36 no.1
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• pp.49-71
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• 2018

Heat treatment is the most popular processing technique in the dairy industry. Its main purpose is to destroy the pathogenic and spoilage bacteria in order to ensure that the milk is safe throughout its shelf life. The protease and lipase that are present in raw milk might reduce the quality of milk. Plasmin and protease, which are produced by psychrotrophic bacteria, are recognized as the main causes of the deterioration in milk flavor and taste during storage. The enzymes in raw milk can be inactivated by heat treatment. However, the temperature of inactivation varies according to the type of enzyme. For example, some Pseudomonas spp. produce heat-resistant proteolytic and lipolytic enzymes that may not be fully inactivated by the low temperature and long time (LTLT) treatment. These types of enzymes are inhibited only by the high temperature and short time (HTST) or ultra-high temperature (UHT) treatment of milk.

• Journal of the Korean Wood Science and Technology
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• v.35 no.6
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• pp.50-56
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• 2007

FAO standard for heat sterilization of wood, International standards for phytosanitary measures (ISPM) No.15, must meet heat-treated wood core temperature to be higher than $56^{\circ}C$ and keep the temperature for more than 30 minutes. This study was carried out to analyze the heat treatment characteristics of domestic pinewood sterilized with the FAO standard. To enhance the effectiveness of heat treatment process in mountainous district energy consumption and time required to reach target temperature were evaluated at various temperature and relative humidity conditions and moisture contents of wood. Heat-treatment of high temperature and high humidity reduced the required heating time. Lower humidity levels at same temperature reduced energy consumption per unit time. However, lower humidity levels could not reduce total energy consumption greatly because longer treatment time was required at that condition. It is necessary to estimate energy consumption and predict treatment time in dynamic heating and cooling situations, because it frequently happens not to meet optimum treatment condition due to poor surrounding climates and operation performance of heat treatment facility in real field.

• Journal of Dairy Science and Biotechnology
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• v.35 no.2
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• pp.121-133
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• 2017

A small amount of milk is sold as 'untreated' or raw in the US; the two most commonly used heat-treatments for milk sold in retail markets are pasteurization (LTLT, low-temperature long time; HTST, high-temperature short time) and sterilization (UHT, ultra-high temperature). These treatments extend the shelf life of milk. The main purpose of heat treatment is to reduce pathogenic and perishable microbial populations, inactivate enzymes, and minimize chemical reactions and physical changes. Milk UHT processing combined with aseptic packaging has been introduced to produce shelf-stable products with less chemical damage than sterile milk in containers. Two basic principles of UHT treatment distinguish this method from in-container sterilization. First, for the same germicidal effect, HTST treatments (as in UHT) use less chemicals than cold-long treatment (as in in-container sterilization). This is because Q10, the relative change in the reaction rate with a temperature change of $10^{\circ}C$, is lower than the chemical change during bacterial killing. Based on Q10 values of 3 and 10, the chemical change at $145^{\circ}C$ for the same germicidal effect is only 2.7% at $115^{\circ}C$. The second principle is that the need to inactivate thermophilic bacterial spores (Bacillus cereus and Clostridium perfringens, etc.) determines the minimum time and temperature, while determining the maximum time and temperature at which undesirable chemical changes such as undesirable flavors, color changes, and vitamin breakdown should be minimized.