• Journal of Nutrition and Health
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• v.11 no.3
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• pp.25-30
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• 1978

A study was planned to evaluate the influence of continual heating at $150{\pm}5^{\circ}C$ and $170{\pm}5^{\circ}C$ respectively upon edible oils for frying the several food. Two kinds of domestic edible oils (Sample A and B) were collected by random sampling from market and in order to estimate deterioration degrees at both temperatures previously mentioned, thiobarbituric acid (TBA) value, acid value (AV), peroxide value (POV) and carbonyl value (CV) were measured at intervals due to its optical density. Those values were examined and compared according to the temperatures and times, and it was concluded as follows: 1) TBA value was rapidly increased until 24 hours in both temperatures and after 1 day its value have shown a slower increase as compared with initial rapid reaction. 2) Acid value and peroxide value of both oils (A & B) used for frying were increased continuously during heating and the changes in these values were dependent on the thermal oxidation, and moreover at low temperature $(150{\pm}5^{\circ}C)$ these values were found to be increased more readily than at high temperature $(170{\pm}5^{\circ}C)$. 3) Carbonyl value of both sample A and B show almost the same increasing rate at either $150{\pm}5^{\circ}C$ or $170{\pm}5^{\circ}C$ in proportion to the heating time. 4) It was found that there were differences between the chemical changes caused by heating sample A and B at high and low temperature.

• Clean Technology
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• v.16 no.1
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• pp.33-38
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• 2010

The characteristics of desorption reaction and the heating values of used activated carbons collected from the companies of Shiwha/Banwal industrial complex were investigated. The desorption characteristics of used activated carbons were analyzed based on the data obtained from a thermogravimetric analyzer. The activation energies and reaction orders for desorption reaction of used activated carbons were calculated by employing Freeman-Carroll method. Heating values of volatile organic compounds(VOC) desorbed from used activated carbons were estimated based on the data obtained from a total hydrocarbon analyzer. It was found that the reaction orders of desorption of used activated carbons were 0.1~0.8, their desorption activation energies, 6.9~26.4 kJ/mol, and VOC heating values, 0.4~10.7 kcal/kg.

• Korean Journal of Food Science and Technology
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• v.44 no.6
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• pp.680-685
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• 2012

The effects of chlorophyll (0.33 mg/kg) and ${\beta}$-carotene (3.3, 9.9, 19.8 mg/kg) addition to a mixture of roasted perilla seeds, rice, and water (30:45:225, w/w/w) on the lipid oxidation and tocopherol contents were studied during heating at $100^{\circ}C$ for 120 min to simulate cooking of perilla and rice porridge. Lipid oxidation was evaluated with peroxide values (POV) and conjugated dienoic acid (CDA) values, and chlorophyll, ${\beta}$-carotene, and tocopherols were determined by HPLC, POV, and CDA values were increased during heating, indicating the occurrence of lipid oxidation in the perilla and rice porridge. ${\beta}$-Carotene decreased the POV and CDA values of the samples in a concentration-dependent manner, while the addition of chlorophyll did not affect them. Chlorophyll and ${\beta}$-carotene which were added, and tocopherols naturally present in samples were degraded, following the first order kinetics during heating, and ${\beta}$-carotene protected tocopherols from degradation.

• 한국신재생에너지학회:학술대회논문집
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• 2008.10a
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• pp.71-73
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• 2008

Different biosolid fuel (wood pellet) properties between trunk and root of pine (Pinus densiflora) biomass were investigated. Trunk has more organic solvent extracts and Klason lignin content which has higher heating values than root biomass component. In root biomass, polysaccharides content was higher than trunk biomass. Based on Higher Heating Value (HHD) analysis and ash content, trunk biomass showed better solid fuel characteristics than root biomass. But pine root biomass had lower HHD than trunk biomass, its HHD values were higher than other hardwood or annual plant lignocellulosic biomass.

• Korean Journal of Clinical Laboratory Science
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• v.40 no.2
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• pp.113-117
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• 2008

It designed a study to examine the efficiency of DNA and RNA extraction from archival formalin-fixed, paraffin-embedded tissues using an non-heating and heating method. Archival paraffin blocks of liver, kidney, colon were randomly selected. Each paraffin block was prepared in 20 microtubes. For each paraffin blocks were tested non-heating DNA extraction to 10 microtubes and heating protocol under pH 7.0 and $100^{\circ}C$ to 10 microtubes. Evaluation of the results of DNA extraction was carried out by measuring concentration by UV spectrophotometry and then PCR amplification. DNA extraction content that non-heating method was liver $5{\pm}0.7{\mu}g/mL$, kidney $2{\pm}0.3{\mu}g/mL$, colon $6{\pm}0.4{\mu}g/mL$ and heating method was liver $12{\pm}0.6{\mu}g/mL$, kidney $7{\pm}0.5{\mu}g/mL$, colon $10.{\pm}0.3{\mu}g/mL$. Successful RNA extraction was observed, by ${\beta}$-actin amplification, in 46.7% sections for samples treated by the heating method versus 30.0% using non-heating DNA extraction. The extracted nucleic acid showed better values for samples heated at $100^{\circ}C$. Therefore heating extraction of nucleic acid is reliable, quick and efficiency.

• KIEAE Journal
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• v.7 no.5
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• pp.65-71
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• 2007

The purpose of this study was to analyze the difference of thermal sensation by radiant floor heating as ecological design element. The experimental investigations were carried out in climate chamber, and subjects were 34 college-age females in good health. The experimental variable was radiant heat by floor heating, and experimental controlled conditions were indoor temperature, relative humidity, and air velocity in climate chamber and clothing value and activity of subjects. The results are as follows. (1) Indoor temperature($21{\pm}0.5^{\circ}C$) in climate chamber were maintained as controlling. Clothing values of the subjects were controlled as average 0.73 clo. In the floor heating-off, globe temperature was average $23.2^{\circ}C$(22.4~24.1), but in the floor heating-on, globe temperature was average $24.8^{\circ}C$(23.0~25.5). (2) In the floor heating-off, thermal sensation rating was average -1.03(slightly cool), in the floor heating-on, thermal sensation rating was average +1.03(slightly warm). (3) There were the differences of thermal sensation by radiant floor heating although indoor temperatures were maintained in an equal state. (4) The thermal sensation rating was tending upward according as the globe temperature was getting higher.

• Journal of Biosystems Engineering
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• v.41 no.2
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• pp.108-115
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• 2016

Purpose: Radio frequency (RF) heating is a promising thawing method, but it frequently causes undesirable problems such as non-uniform heating. This can occur because of the food shape, component distribution, and initial temperature differences between food parts. In this study, RF heating was applied to the thawing of cylindrically shaped pork sirloin by changing the shape of electrodes and the surrounding temperature. Methods: Curved electrodes were utilized to increase the thawing uniformity of cylindrically shaped frozen meat. Pork sirloin in the shape of a half-circle column was frozen in a deep freezer at $-70^{\circ}C$ and then thawed by RF heating with flat and curved electrodes. In order to prevent fast defrosting of the food surface by heat transfer from air to the food, the temperature of the thawing chamber was varied by -5, -10, and $-20^{\circ}C$. The temperature values of the frozen pork sirloin during RF thawing were measured using fiber-optic thermo sensors. Results: After multiple applications of curved electrodes resembling the food shape, and a cooled chamber at $-20^{\circ}C$ the half-cylindrically shaped meat was thawed without surface burning, and the temperature values of each point were similarly increased. However, with the parallel electrode, the frozen meat was partially burned by RF heating and the temperature values of center were overheated. The uniform heating rate and heat transfer prevention from air to the food were crucial factors for RF thawing. In this study, these crucial factors were accomplished by using a curved electrode and lowering the chamber temperature. Conclusions: The curved shape of the electrode and the equipotential surface calculated from the modeling of the parallel capacitor showed the effect of uniform heating of cylindrically shaped frozen food. Moreover, the low chamber temperature was effective on the prevention of the surface burning during RF thawing.

• Fashion & Textile Research Journal
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• v.11 no.6
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• pp.961-967
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• 2009

In order to examine the availability of heat treatment for color developing in persimmon dyeing, the rayon fabrics dyed with persimmon extract from unripe persimmon which was used after stock and fermentation. Dyed fabrics were heated at various temperature and time by contacting press heat and drying heat. Color developing results were influenced by the difference of heating method. Press heating method is more available than drying heat method. Effect of temperature and time on ${\Delta}Ea^*b^*$ and color values of dyed rayon fabrics was considerable. Considering the practical aspect, The temperature around $140{\sim}160^{\circ}C$ and the time no longer 40 minutes can be reach the region of the full color developing by press heating process. It was very shortened than any other method(drying air heat, xenon radiation, sunlight). The dyed rayon fabrics with heat treatment have darker and deeper red-yellow color than which by sunlight and xenon radiation.

• The Korean Journal of Food And Nutrition
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• v.28 no.4
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• pp.544-550
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• 2015

In order to determine the material characteristics of pork rinds according to the breeds, the chemical composition, color, pH, collagen contents, shear force, fatty acid and amino acid contents of pork rinds were investigated. White pork rinds (WPR) and black pork rinds (BPR) were evaluated before and after heating to compare the differences between breeds and the effects of heating treatment. In the chemical composition test, the respective moisture contents for WPR and BPR before heating were 49.90% and 53.75% but increased to 60.75% and 61.09% after heating. The test for crude protein and crude fat contents showed lower values after heating but WPR was higher than BPR. In the color test, the L value decreased rapidly with heating, dropping from 68.75 to 45.11 in WPR and from 67.22 to 49.64 in BPR. WPR had a higher L value and a lower a value than BPR before heating but had a higher L value and a lower a value than WPR after heating. pH was significantly higher in WPR than BPR regardless of heating (p<0.05). The collagen content for WPR and BPR was 10.38 g/100 g and 11.54 g/100 g but increased to 12.00 g/100 g in WPR and decreased to 11.40 g/100 g in BPR after heating. The shear force of 26.14 kgf in WPR was significantly higher than 12.89 kgf in BPR before heating (p<0.05), but the values decreased significantly after heating in both WPR and BPR. Linoleic acid in WPR was 17.29%, which was higher than 15.13% in BPR. The USFA for BPR was also higher than WPR. In amino acid composition, the EAA contents in WPR was 7,190 mg%, which was higher than 5,520 mg% in BPR.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 1998.03a
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• pp.258-261
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• 1998

Induction heating is commonly used in process heating prior to metal working and in heat treationg, welding, and melting. For an analysis of induction heating system, it is necessary to calculate eddy currents in conductors induced by a source current. This study examines the use of the Impedance Boundary Condition for the reduction of the field problem encountered in the computation of eddy currents in non-magnetic and magnetic conductors with small penetration depths to a simpler exterior problem. The electric field intensities on the conductor surfaces computed by using the IBC are compared with the values obtained from the full region solution (i.e. without the use of IBC) and those agree well with the latter.