• Journal of the Korean Wood Science and Technology
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• v.37 no.4
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• pp.330-339
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• 2009

The material properties of Cedar (Cryptomeria japonica) were evaluated according to heat treatment conditions. The special focus was made on the color control of cedar wood by heat treatment. The difference of color between sapwood and heartwood could be reduced by heat treatment at a temperature above $170^{\circ}C$. Long heating time was more effective in reducing the difference. The Equilibrium Moisture Content (EMC) of heat-treated wood was as low as 50 percent. The result obviously indicates that heat-treated wood is more dimensionally stable in the change of moisture condition than the control. The heat-treated wood was also effective in increasing the durability against wood rotting fungi. However, more study is required to develop heat treatment as an environmentally-friendly technology for wood preservation without chemical. The mechanical properties of heat-treated wood showed relatively higher performance than the control in general. Meanwhile the dramatic decrease in impact bending stress due to the loss of ductility may limit uses of heat-treated wood in certain cases. There were no significant changes in microscopic structure which may cause changes in mechanical properties. Further study on the chemical analysis of heat-treated wood is needed to scrutinize the causes of changes of material properties.

• Journal of the Korean Society of Radiology
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• v.5 no.3
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• pp.127-134
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• 2011

In this paper we propose an improved PV generation systems. Improved systems for temperature and humidity controlled heating and air conditioning offers a pleasant environment within the building, set up chopper and consists of a PWM voltage type inverter. The proposed system is stable modulation for a one-chip microprocessor using the synchronous signal and control signals was treated. The proposed system is a PWM voltage type inverter and phase of the synchronous to the grid voltage to detect the system voltage and inverter output to drive the statue, so surplus power to connection was able to, certain buildings such as buildings or hospitals, temperature and humidity sensor is applied to the good dynamic characteristic could be obtained. In addition, the system was applied to the high power factor and low-frequency harmonics by maintaining the output load and grid to power to be supplied to a stable control could get a good result.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.228-235
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• 2008

In this study, vinegar disinfection was evaluated as a novel method for the preparation of raw food ingredients used in foodservice operations. The test materials were washed and disinfected using three different methods, and were then stored at temperatures of $3^{\circ}C\;and\;10^{\circ}$ for 7 days; Following storage, physicochemical and sensory characteristic comparisons were performed. Temperature for all test materials ranged between 15.2-20. $9^{\circ}C$, water activity was maintained near 0.96, and the pH levels of the samples were 6.44, 6.29, and 6.35, respectively. Residual chlorine levels were generally low, ranging between 0.01 and 0.02. The physicochemical qualities of the samples were evaluated according to the storage method and temperature. Brightness(L value), redness(a value), and yellowness(b value) tended to increase with increasing storage time. The evaluated sensory characteristics included appearance, color, smell, taste, texture, and overall acceptance. With regard to storage temperature the vinegar-treated samples were evaluated as superior, receiving a score of 7.00, and the ingredients stored at $3^{\circ}C$ were evaluated as significantly (p< 0.001) superior to those stored at $10^{\circ}C$. Overall, vinegar is an effective disinfectant to apply in the preparation of raw vegetables that are typically served without heating, and which can cause serious food safety issues when contaminated.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.5
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• pp.361-367
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• 1984

In previous paper(Lee et al., 1984), preparation formula and processing conditions of the fish meat (mackerel) paste using dielectric heating were described, that included the proper shape and size of product and the conditions of dielectric heating, hot air dehydration, and heating with electric heater to yield the minimum expansion and case hardening during heating and to controll the final rater activity of 0.86 to 0.83 accompanying with a complete reduction of viable cells and good texture. In present study, changes in VBN, pH, total plate count, water activity, texture, the loss of available lysine, color indexes, TBA value, and the content of TI were determined to assess the quality stability and shelf-life of the product during the storage for 35 days at $5^{\circ}C\;and\;25^{\circ}C$, respectively. And the effect of vacuum sealing and hot water treatment before storage on the storage stability of product was also mentioned. As the product was vacuum packed in K-flex film bag, heat treated in boiling water for 6 minutes, and stored, water activity was maintained 0.86 to 0.84 for 35 days regardless of storage temperature, and the increase of total plate count was negligible in case of $5^{\circ}C$ storage while tended to gain slightly after 25 days at $25^{\circ}C$ storage. Changes in VBN was also minimum with an increase of 1.5 mg/100g at $5^{\circ}C$ and 7.0mg/100g at $25^{\circ}C$, but in case of unpacked sample, it was 24.5mg/100g at $5^{\circ}C$ and 42.4 mg/100g at $25^{\circ}C$ even after 7 days. In textural property hardness tended to increase after 28 days and folding test score was down to A or B from AA grade. The loss of available lysine was $7.5\%\;at\;5^{\circ}C$ and $17.0\%\;at\;25^{\circ}C$ but brown color was not deeply developed as the color index score indicated. TBA value was not increased at $5^{\circ}C$ while it tended to increase rapidly after 30 days at $25^{\circ}C$. Changes in TI content was not obvious except that it showed a tendency of increase at the end of storage as well as in the change of lysine and TBA value. It is concluded from the results that the quality of the product, pasteurized and water activity controlled by dielectric heating, and vacuum packed in K-flex film would be stable for more than 35 days at $5^{\circ}C$ and at least 25 days even at room temperature.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1444-1450
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• 2007

To prevent the deterioration of jujube wine quality due to commercial heating process for sterilization, hydrostatic pressure (500 MPa, 5 min) or freezing (frozen at $-20^{\circ}C$ for 3 days, followed by thawing at room temperature for 4 hr) treatment was applied. Their microbial count, physicochemical property and sensory quality were investigated in comparison to heat-treated jujube wine ($63^{\circ}C$, 10 min) and commercial wine. Pressure-treated and commercial jujube wine were completely sterilized and heat-treated wine was decreased to <10 CFU/mL while freezing-treated jujube wine was partially sterilized $(30{\sim}60%)$. Hydrostatic pressure and freezing, and heat treatment had no influence on chemical compositions such as pH, acidity, amino acidity, reducing sugar and ethanol content, but significantly induced the changes of instrumental color. While sensory quality of heat-treated jujube wine was significantly deteriorated, reducing sour and burning taste, that of pressure and freezing-treated jujube wine was maintained fresh without decrease in sour and burning taste.

• Korean Journal of Veterinary Research
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• v.15 no.1
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• pp.75-81
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• 1975

The rate of growth of Leptospires were studied by culturing in Korthof's media and Cox's liquid media which were treated at four different temperatures. The effect of thiamine hydrochloride in the culture of leptospires were also studied. The results obtained were summerized as followings: 1. The best growth of Leptospira icterohaemorrhagiae and Leptospira canicola was observed in Korthof's media with the rabbit serum heated for 60 minutes at $56^{\circ}C$. 2. A good degree of growth of Leptospira icterohaemorrhagiae and Leptospira canicola was observed in both Cox's liquid media with rabbit serum heated for 30 minutes at $100^{\circ}C$ and with fresh rabbit serum. 3. The growth of Leptospira was enhanced by adding small amount of thiamine to the both media which were shown to be unsatisfactory for the growth of the organisms. 4. Culture of leptospires were attained by simply heating for 30 minutes at $100^{\circ}C$ both Korthof's media and Cox's liquid media containing rabbit serum obtained without aspetic procedures.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.9 no.1
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• pp.64-69
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• 1999

Polyacrylonitrile(PAN)-based carbon fiber tows were heat-treated by the internal resistance heating method under the certain load. To consider the strain behavior of the fiber tows during heat-treatments, 1200~$2200^{\circ}C$, strain changes of those were measured. It was observed that the larger longitudinal strain was induced under the larger stretching stress. The changes in the strain are different from the temperature regions below and above $1700^{\circ}C$. Obtained apparent activation energies under the stretching stresses of 70 and 322 MPa from time-strain curves were 67.46 and 52.27kJ$mol^{-1}$, respectively. Therefore, it was known that the larger stretching stresses effectively reduce the apparent activation energy of the fiber structure development of the fiber tows.

• Journal of the Korean Ceramic Society
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• v.18 no.1
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• pp.27-34
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• 1981

The phase separation of low-alkali borosilicate glass with the composition of $6.25Na_2O$.$18.75B_2O_3$.$75.00SiO_2$(mole%) substituting $Li_2O$ for $Na_2O$ was studied. The phase separation in the temperature range of transformation was examined with various heating temperatures and soaking times. Durability to water, thermal expansion and specific density of the specimen were investigated and the microstructure of the separated phase was also observed by transmission electron micrograph techniques. The maximum alkali extraction result with the best phase separation effect was obtained when $Na_2O$ of the base glass was replaced with $1.88Li_2O$ (mole %) and electron micrograph of carbon film replica of $1.88Li_2O$$4.37Na_2O$.$18.75B_2O_3$.$75.00SiO_2$ (mole %) glass showed that the glass consisted of homogeneous two phases. The minimum specific density was shown with the specimen treated at 57$0^{\circ}C$ and it was also shown that the longer the treating time the lower the specific density. The apparent activation energies of approximately 45 kcal/mole by the alkali extraction and 43kcal/mole by the thermal expansion method were derived from the Arrhenius plots, respectively.

• Journal of Advanced Marine Engineering and Technology
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• v.38 no.9
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• pp.1094-1100
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• 2014

TEvaporator is key component in food, seawater distillation and waste water treatment system, which is basically to concentrate the raw liquid by evaporating the pure water under vacuum condition. The liquid concentration is performed through the membrane, electro-dialysis and evaporation. In this study, only the evaporating type was treated for evaluating the economic analysis with the various operating conditions. The results of this study showed that the performance of the OT-MSF desalination system is increased with decreasing the temperature difference between the neighboring evaporators, which means that the number of evaporators is increased, under the determined design conditions.

• Analytical Science and Technology
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• v.8 no.4
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• pp.583-590
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• 1995

Pitch-based mesophase carbon fibers prepared at different temperatures were heat-treated at temperatures lower than those of the preparation and the electrochemical Li doping/undoping characteristics were evaluated in relation to the data of IR, mass, etc. Presence of surface hydroxyls were confirmed by FTIR for lower temperature sample which showed poor anode characteristics. Upon oxidative heating, removal of surface hydroxyls took place, resulting in a remarkable improvement of the electrode characteristics. At the same time, surface roughening took place, which was confirmed by SEM and double layer capacity measurements. In situ mass spectra obesrved during the heat-treatments showed gas evolution of $H_2O$, CO, $CO_2$, $C_2H_4$, and/or $H_2$ depending on the conditions. These data together with those of weight loss and conductivity provided us a valuable information in regard to the evaluation of the electrochemical characteristics.