• Journal of the Korean Wood Science and Technology
• /
• 제49권3호
• /
• pp.226-233
• /
• 2021

This article aimed at thermally treating and charactering the Eucalyptus grandis wood under three different temperatures. For this, pristine eucalypt samples were treated by heating in a laboratory oven at 160 ℃, 200 ℃ and 240 ℃, always for 2 h. Treatment parameters (based on weight percentage loss and specific gravity), as well as mechanical (by hardness tests), chemical (by infrared spectroscopy), thermal (by thermogravimetry), and colorimetric (by CIELab method) features were evaluated. Compared to the pristine ones, the treated woods have there was a drop in apparent density at 12 % and consecutively greater thermal stability which is probably related to a previous partial degradation of some major amorphous components (namely cellulose, hemicellulose and lignin), as suggested by the treatment parameters and infrared spectra. Besides of that, the higher the temperature treatment, the higher the loss in surface hardness and the higher the colour darkening.

• 열처리공학회지
• /
• 제36권3호
• /
• pp.121-127
• /
• 2023

When high carbon steel is heated in an appropriate austenizing temperature range and subjected to austempering, the size and shape of lamellar structure can be controlled. The high carbon steel sheet having the pearlite structure has excellent elastic characteristics because it has strong restoring force when properly rolled, and is applied in a process known as patenting-process using lead bath. In the case of isothermal treatment using lead-medium, it is possible to quickly reach a uniform temperature due to high heat transfer characteristics, but it is difficult to replace it with process technology that requires treatment to remove harmfulness lead. In this study, we intend to develop fluidization technology using garnet powder to replace the lead medium. After heating the high-carbon steel, the cooling rate was changed by compressed air to the vicinity of the nose of the continuous cooling curve, and then maintained for 90 s and then exposed to room temperature. The microstructure of the treated specimens were analyzed and compared with the existing products treated with lead bath. The higher the flow rate of compressed air, the faster the cooling rate to the pearlite transformation temperature, so lamellar spacing decreases and the hardness tends to increase.

• 한국식품위생안전성학회지
• /
• 제35권1호
• /
• pp.68-74
• /
• 2020

본 연구는 저온살균(60℃, 5-20분)과 대기압플라즈마(5-20분)를 병용한 고춧가루 중의 E. coli 저감화 및 시너지 효과를 조사하였다. 저온살균 단일처리시 대장균의 불활성화는 최대 2 log₁₀ CFU/g(=99% 감소) 이상 나타내었으며, 대기압플라즈마 5, 10, 15, 및 20분간 단일처리 하였을 때 각각 0.4, 0.8, 0.9 및 1.4 log₁₀ CFU/g 감소되었다. 저온살균 및 대기압플라즈마 단독 처리만으로는 만족할 만한 미생물 저감화효과를 얻을 수 없었기에 저온살균 처리 후, 대기압플라즈마를 병용처리 하여 대장균의 불활성화는 1-6 log₁₀ CFU/g 이상 감소되었다. 그러나, 저온살균과 대기압플라즈마 병용처리에 따른 관능적 품질 (색, 이취, 맛, 조직감 및 전체적인 기호도)에 대한 유의적인 차이는 관찰되지 않았다(P>0.05). 따라서 고춧가루의 미생물학적 안전성 확보를 위해 저온살균과 대기압플라즈마 단독처리보다 이 둘의 병용처리가 E. coli의 확실한 저감화 효과를 유도하고 식품 고유의 품질특성을 유지하는데 효과적이었음을 본 연구를 통해 확인되었다.

• Food Science and Biotechnology
• /
• 제17권1호
• /
• pp.118-122
• /
• 2008

The use of tartary buckwheat flour as a source of dietary rutin has been limited because of the enzymatic degradation of rutin during the dough-making process, which results in a bitter taste. A variety of pretreatment regimes, including heating, steaming, boiling, and extruding, were evaluated in relation to the inactivation of the rutin-degrading enzyme responsible for rutin loss and color change during dough-making. Steaming (120 see), boiling (90 see) buckwheat grains, or extruding (180 rpm/min at $140^{\circ}C$) the flour resulted in the retention of >85% of the original rutin and eliminated the bitter taste in the hydrated flours. In contrast, dry heating at $140^{\circ}C$ for 9 min or microwaving at 2,450 MHz for 3 min did not reduce the rutin loss, and the bitter taste remained. Unlike in the flour, the rutin degradation in water-soaked grains was insignificant at room temperature. Moreover, the samples treated by steaming, boiling, or extrusion were darker and more reddish in color.

• 세라미스트
• /
• 제10권3호
• /
• pp.67-74
• /
• 2007

Crystallisation kinetics of the erbium doped soda-tellurite glasses were studied using the differential thermal analysis (DTA) and differential scanning calorimetery (DSC) techniques. The DTA curves in the temperature range of 350 K to 650 K were obtained from isochronal heating rates, chosen in the range of 2 to 20 K/min. DSC isothermal curves were used to calculate the fraction of crystals formed on reheating. The apparent activation energies for devitrification were derived by measuring the shifts in the values of $T_g$ and $T_x$ with heating rates, using the Kissinger method. The derived values of apparent activation energies for isochronal and isothermal methods varied in the range of $190-204\;{\pm}\;5\;kJ\;mol^{-1}$. The X-ray powder diffraction analysis of heat treated and transparent samples showed the presence of nano-scale size sodium-tellurite crystals. These crystallites were found to have a strong influence on the full width of half maxima of the transition in $Er^{3+}:\;^4I_{13/2}{\rightarrow}^4I_{15/2}$, which extended from 70 nm in the vitreous materials to 132 nm in glass-ceramic materials.

• 열처리공학회지
• /
• 제29권2호
• /
• pp.56-61
• /
• 2016

Heating experiments using the Ti-3Al-2.5V tube materials in a vacuum furnace have been performed to investigate a pertinent range of working temperatures and holding times for the development of the successive or simultaneous operation of superplastic hydroforming and diffusion bonding. The specimens were heated at $820^{\circ}C$, $870^{\circ}C$ and $920^{\circ}C$ respectively. Holding times at each temperature were varied up to 4 hours. Holding times longer than 1 hour were selected to consider the diffusion bonding process after or during the hydroforming process in the superplastic state. Grain sizes were varied from $5.7{\mu}m$ of the as-received tube to $9.2{\mu}m$ after heating at $870^{\circ}C/4hours$. Homogeneus granular microstructures could be maintained up to $870^{\circ}C$, while microstructures at $920^{\circ}C$ showed no more granular type.

• Preventive Nutrition and Food Science
• /
• 제20권2호
• /
• pp.102-109
• /
• 2015

In order to investigate the thermal degradation of glucose and maltose solutions after high temperature and high pressure (HTHP) treatment, the samples were treated at temperatures of 110, 120, 130, 140, and $150^{\circ}C$ for 1, 2, 3, 4, and 5 h in an apparatus for HTHP treatment. Glucose and maltose solutions (20% w/w) were prepared by weighing glucose and maltose and adding distilled water in the desired proportion. Chromaticity, pH, organic acids, 5-hydroxymethylfurfural (HMF), free sugar contents, electron donating ability (EDA), and ascorbic acid equivalent antioxidant capacity (AEAC) were evaluated. With increasing heating temperatures and times, the L-, a-, and b-values decreased. The pH and free sugar contents decreased, and organic acids and HMF contents increased with greater temperatures and times. EDA (%) and the AEAC of the heating sugars increased with the increases in temperatures and times.

• 한국식품저장유통학회지
• /
• 제4권1호
• /
• pp.17-25
• /
• 1997

The effects of microwave treatment on the perservation of foods, such as a seaweed soup and sea stoned radish shreds, were studied. Microwave treatment of microbial cell suspensions revealed that viable cells decreased dramatically when heated to 6$0^{\circ}C$. However, it was unlikely that microwave treatment to 60 is enough to decrease the viable cell counts efficiently in a seaweed soup and radish shreds. It was thought that microwave heating to at least 7$0^{\circ}C$ as a final temperature was an important factor to reduce microbial cell counts in foods. When foods were heated to 7$0^{\circ}C$ with a repetitive 15 sec "on" followed by 30 sec "off", no big differences were observed in viable counts during storage at 2$0^{\circ}C$ for 3 days, as compared to those treated with a full power. The microwave treatment with three stages was designed to solve problems associated with variations depending on food volumes and difficulties of heat diffusion in a solid food to be irradiated with a microwave oven. The three stage method was found to have a similar efficiency in the reduction of viable cell counts in foods to microwave treatment at a full power and to conventional methods, such as water bath heating or boiling for 3 min with a gas range.in with a gas range.

• 한국초전도ㆍ저온공학회논문지
• /
• 제8권1호
• /
• pp.19-22
• /
• 2006

Desirable substrates for $YBa_2Cu_3O_{7-\delta}$ coated conductor are highly cube textured Ni or Ni-alloy tapes, which can be produced by cold rolling and recrystallization annealing. We have fabricated hi-axially textured pure Ni tapes for the application of coated conductors. The sintered Ni rod was cold-rolled into the thin tapes of $50{\mu}m$ thickness and the tapes were heat-treated for texture development with line-focused infrared heater. The temperature was maintained at $800\sim1050^{\circ}C$, using 1kW double ended linear halogen lamp in $96%Ar-4%H_2$ atmosphere The biaxially tortured Ni tapes were successfully formed by line-focused infrared heat treatment The texture of the annealed Ni tapes was analysed using the GADDS (general area detector diffraction system). The full width at half maximum values of phi and omega scan for the Ni tapes were less than $10^{\circ}$ and the grain size was $20-50{\mu}m$.

• 한국결정성장학회지
• /
• 제10권1호
• /
• pp.66-72
• /
• 2000

재래식 및 마이크로파 가열법으로 열처리된 $Li_2O_3-SiO_2$계 글라스의 핵 생성 및 결정화 거동을 열분석법(DTA), X-선 회절(XRD), 광학 현미경(OM) 및 전기 전도도의 측정으로 비교 조사하였다. 재래식 및 마이크로피로 열처리된 시료들의 조핵 온도와 최대 핵 생성 온도는 동일하게 각각 460~$500^{\circ}C$와 $580^{\circ}C$이었다. 한편, 재래식에 비하여 마이크로파로 열처리된 시료에서는 부피 핵 생성이 일어나려는 경향이 컸다. 재래식 및 마이크로파로 열처리된 시편들에서 결정의 성장 속도는 결정화 열처리 온도에 비례하여 증가하였지만, 마이크로파 열처리의 경우는 부피 핵 생성 경향 및 물질 확산 효과의 증대에 기인하여 결정 성장을 재래식 보다 빠르게 진행되었다. 재래식 및 마이크로파로 열처리된 시편들의 전기 전도도 값은 각각 1.337~2.299와 0.281~$0.911{\times}10^{-7}\Omega {\textrm}{cm}^{-1}$이었다.