• Journal of Advanced Marine Engineering and Technology
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• v.38 no.6
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• pp.688-697
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• 2014

In this study, electrode bonding technology needed for high density of rechargeable battery is studied, which is recently researched for electric vehicle, the small leisure vessel. For the alternative overcoming the limit of stacking amount able to be stacked by conventional ultrasonic welding, the low temperature bonding method, eligible for minimum of degeneration of chemical activator on the electrode surface which is generated by thermal effect as well as the increase of conductivity and tension strength caused by electrode bonding using filler metal, not using conventional direct heating on the electrode material method, is studied. Specifically to say, recently used more generally the ultrasonic welding and spot welding method are not usable for satisfying stable electric conductivity and bonding strength when much electrode is stacking bonded. If the electrical power is unreasonably increased for the welding, due to the effect of welding temperature, deformation of electrode and activating material degeneration are caused, and after the last packaging, decline of electrical output and generating heat cause to reduce stability of battery. Therefore, in this study, induction heating system bonding method using high frequency heating and differentiated electrode method using filler metal pre-treatment of hot dipping are introduced.

• Current Research on Agriculture and Life Sciences
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• v.31 no.1
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• pp.56-60
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• 2013

This research was carried out to produce rainbow-colored roses from white cut rose, Rosa hybrida 'Denice', to meet customers' desire of having various colors of roses. The higher temperature of dyeing solution used, the faster coloring time surveyed. In high temperature, the flowering speed of cut flower accelerated and after treating more than 4 hours, the edges of flowers became too dark or dry. In the condition of concentration of dyeing solution, $11g{\cdot}L^{-1}$ dyed faster than $7.5g{\cdot}L^{-1}$, however, no differences between $15g{\cdot}L^{-1}$ and $11g{\cdot}L^{-1}$ have observed. It looked fast coloration at the stage of early blooming, but all three different petal opening stages need similar time to get even coloration from outer to inner petals. For the consideration of commercial value, flowers with 3-4 petals opened are better quality than flowers with less petals opened. It was possible to make rainbow-colored rose by dipping 'Denice' with 3 primary color combination, Hot Pink, True Blue, and Yellow dyes, at the best result conditions of $20^{\circ}C$ solution temperature, 3-4 petals opening stage, 11g/L concentration of dye solution and 3 hours dipping, respectively.

• Food Science and Preservation
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• v.17 no.3
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• pp.405-409
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• 2010

Surface cleaning is both essential and troublesome when a consumer seeks to eliminate soil attached to the surface of fresh ginseng because all ginseng purchased in the market is covered with soil, reflecting the post-harvest situation. To facilitate ginseng use at home, a fresh-cut type of ginseng is required. As a first step toward production of such ginseng, several washing and dipping treatments were investigated with respect to surface cleaning and reduction of microbial populations on fresh ginseng. In terms of microbial distribution on the surface of fresh ginseng, higher levels of viable bacteria (6.63 log CFU/each) and fungi (5.12 log CFU/each) were present on the rhizome head than on other regions of the root. Of the washing treatments tested, hand-brushing was effective for surface cleaning and to reduce microorganism levels on fresh ginseng, but use of a high-pressure water spray followed by hand-brushing was optimally effective. To further reduce the levelsof microorganisms on the surface of fresh ginseng after washing, additional dipping treatments in 70% (v/v) ethanol and electrolyzed acidic water (at pH 2.3) were somewhat effective but showed no significant differences compared with other dipping treatments tested, including a 3 ppm ozone solution, a 200 ppm sodium hypochlorite solution, or hot water at $50^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.13 no.3
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• pp.219-226
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• 1981

To enable off-season peach canning, peaches were halved and processed into solid packs. Following variables were compared in relation to storage stability of solid packs. First as pretreatment-dipping in citric and ascorbic solution after lye peeling; second as pasturization in pouch and hot fill process; third as packaging method-2 ply(PET/PE) and 3 ply(PET/Al/PE) plastic film pouch and metal container; fourth as storage condition $-20^{\circ}C\;and\;-5^{\circ}C$. After 25 weeks storage test, all peaches in different packs were processed into canned peaches just like commercial products, and then quality was organoleptically evaluated from the viewpoint of processing and storage variable of solid packs. The results are follows; 1. Ascorbic acid dipping in 3 ply pouch and citric acid dipping in 2 ply pouch had better quality retention effect than any other pretreatments in respective packing. 2. Pasteurization method gave great effect on the color and texture of the solid pack during storage, but not on the quality of the final canned peach. 3. Can and 3 ply packing were better than 2 ply pouch in storage of solid pack and quality of final canned peach. 4. The $5^{\circ}C$ storage gave better quality than $20^{\circ}C$.

• Food Science and Preservation
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• v.10 no.3
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• pp.261-266
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• 2003

We investigated the efficacy of heat shock treatments to improve storage quality of green red pepper. Green red pepper were stored at 10$^{\circ}C$ for 4 weeks after no treatment (control) or hot water dips at 50-65$^{\circ}C$ for 10s. Treatments at 65$^{\circ}C$ generally caused high levels of heat injury on the surface of fruit. The hot water dips had no effect on firmness, Hunter ‘a’ and ‘b’ values and viable cell count by 3 weeks of storage. But color of fruit changed toward darker and redder direction and firmness was decreased by heat treatment at 4 weeks of storage. The contents of capsaicin and dihydrocapsaicin were not caused significant influence by different heat treatment, were decreased through the storage. The optimal hot water dip condition for maintaining fruit quality after prolonged storage was found to be 55$^{\circ}C$ for 10s, which can lead to reduced chilling sensitivity of green red pepper.

• Korean Journal of Heritage: History & Science
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• v.57 no.1
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• pp.110-123
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• 2024

Onyanghaenggung Palace(temporary palace at Onyang) is an important cultural heritage that can substantially confirm the king's visiting at hot springs based on literature records such as <Ongungyeonggoedae(溫宮靈槐臺)>, <Oncheonhaenggungdo(溫泉行宮圖)> of 『Ongungsasil(溫宮事實)』, <Younggoedaedo(靈槐臺圖)>, 『Younggoedaegi(靈槐臺記)』 and cultural properties such as Yeonggoedae(靈槐臺) and Shinjeong Monument(神井碑). Through a photo taken by Hermann Sander in 1906, it can be confirmed that the hot springs(Tangsil building) at Onyanghaenggung Palace during the Joseon Dynasty was maintained until the early Japanese colonial period. The purpose of this study is to estimate the compositions of the hot springs(Tangsil building) in Onyanghaenggung Palace based on literature records and <Oncheonhaenggungdo>(1795). To achieve these purposes, we firstly examined the changes in Onyanghaenggung Palace and the hot springs (Tangsil building); secondly, the bathing behaviors of kings were reviewed; thirdly, we organized the architectural composition of the hot springs (Tangsil building) according to "Ongung Repair" of 『Ongungsasil (溫宮事實)』; and fourthly, by comparing Sander's photo in the early days of Japanese colonial rule, the architectural composition of the hot springs (Tangsil building) in the late Joseon Dynasty was examined. The results of this study are as follows. First, the hot springs(Tangsil building) of Onyanghaenggung Palace were continuously connected to the Onjeongsil(溫井室) in the reign of King Hyeonjong and maintained until 『Hoseo-eupji』 (1871) in the late Joseon Dynasty. It matches the photograph taken by Hermann Sander(1906) and <1912 Onyang Hot Springs in Asan City>(1912) of Korea Copyright Commission during the early Japanese colonial period. Second, the various king's bathing methods during the Joseon Dynasty were adopted such as washing, spilling and bathing head while sitting on a bathing platform or chair, or exposing the steam of hot spring water, dipping feet into the water and a half-body soaking bath below the navel immersed in water. Third, the stone bathtubs of hot springs(Tangsil building) are composed of the upper bath which was hot spring water gushes out from the northwest, bends to the east, enters the middle bath, and bends to the south to come out to the outside to gather in the lower bath. Around the stone bathtubs, pebble stones brought in from Taean were laid on the floor of the hot springs(Tangsil building). From the above considerations, the compositions of the Tangsil building in Onyang Temporary Palace is based on the king's approach from the main royal building, the king's bathing method and bathing tools, the bathing behavior of enlisted medical officers and bathing assistants, and each rooms mentioned in "Ongung Repair". By comparing it with Hermann Sander's photo, the architectural compositions of the hot springs(Tangsil building) can be estimated.

• Journal of the Korean Ceramic Society
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• v.29 no.8
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• pp.601-608
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• 1992

We investigated the influence of several processes, including the preparation of slurry and preform and the heat-treatment of the preform, on the properties of composites to fabricate the carbon-fiber reinforced glass composites having good mechanical properties. Cerander was determined to be the best binder among Cerander, Rhoplex and Elvacite 2045 by the dipping test and the binder within a preform could be completely eliminatd by burning out the specimen under 10-6 Torr at 400$^{\circ}C$ for more than 1h. The fracture behavior of a composite was largely dependent on the uniformity of carbon-fiber distribution within the composite and the heat-treatment condition of the composite. The higher the glass content, the more difficult to obtain uniform distribution of carbon-fiber. As the hot-pressing temperature increased, the densification process of the composite and the formation of pore due to oxidation of carbon fiber occurred competitively. But, above 1000$^{\circ}C$ the latter played a predominant role. We could fabricated the densest 15 vol.% carbon-fiber-content glass composite having the highest toughness and flexural strength of 250 MPa by hot-pressing under 15 MPa at 900$^{\circ}C$ for 30 min.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.427-437
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• 2008

This study examined the ingredients and cooking methods of side dishes in "Chosunmusangsinsikyorijebub" during the year of 1924, approximately. In the recipe for Tang (Guk), there was much use of various parts of beef, fish, shellfish, vegetables, and mushrooms, and soybean paste, hot pepper paste, and soy sauce were used as seasonings. For Chootang and Byulchootang, cinnamon powder was added at the end of cooking. In foods such as Tang (Guk), Gigimi, Chigye, Chim, and steamed dishes, which were made of beef, pork, chicken, various fish, Chinese cabbage, and over ripened cucumbers, and thickened by adding buckwheat powder or wheat powder, the taste of the food was changed by controlling the gravy content. In the recipe for Gorim-Cho, ingredients such as beef, pork, chicken, and various fish were used, which were cooked in boiling water and soy sauce. Boiling or steaming were employed as the cooking methods for Baeksuk, where beef rib Baeksuk was seasoned with salt and fermented shrimp and then boiled. For porgy and herring Baeksuk, the internal organs of the fish were first removed, and then they were steamed with pine needles. Hoei incorporated the flesh of various meats, various beef organs, pork skin, and fish as ingredients, and different dipping sauces and pine nut powder were also used.

• Korean Journal of Food Science and Technology
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• v.43 no.5
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• pp.577-582
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• 2011

Greenhouse satsuma mandarins (Citrus unshiu Marc., cv. Gungchun) of an early harvesting cultivar were treated by hot water showering at 65$^{\circ}C$ for 10 s at a commercial scale in a packing house and then stored at 5$^{\circ}C$ for 3 weeks and subsequently at 18$^{\circ}C$ for 1 week (simulated shelf-life) to examine the potential use of hot water treatment (HWT) as an environmentally benign method to maintain mandarin quality characteristics during postharvest storage and sale. The respiration rate just after heat treatment or during storage was at a similar level in both the treated and untreated fruit. HWT also had no detrimental effects on quality attributes including pH, titratable acidity, soluble solids content, weight loss, firmness, and peel color. The development of stem-end rot, mold decay, and black rot was lower in the heat-treated fruit compared to those in the untreated control. A sensory evaluation showed that HWT markedly improved fruit appearance, making the fruit cleaner and glossier. The results suggested that HWT can be applied to satsuma mandarin as an effective pretreatment to maintain postharvest quality during storage and marketing.

• Corrosion Science and Technology
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• v.15 no.6
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• pp.314-319
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• 2016

Reduced activation ferritic-martensitic steels (RAFM) are envisaged in future fusion technology as structural material which will be in direct contact with a flowing liquid lead-lithium melt, serving as breeder material. Aluminium-based coatings had proven their ability to protect the structural material from corrosion attack in flowing Pb-15.7Li and to reduce tritium permeation into the coolant, significantly. Coming from scales produced by hot dipping aluminization (HDA), the development of electrochemical-based processes to produce well-defined aluminium-based coatings on RAFM steels gained increased attention in research during the last years. Two different electrochemical processes are described in this paper: The first one, referred to as ECA, is based on the electrodeposition of aluminium from volatile, metal-organic electrolytes. The other process called ECX is based on ionic liquids. All three processes exhibit specific characteristics, for example in the field of processability, control of coating thicknesses (low activation criteria) and heat treatment behavior. The aim of this article is to compare these different coating processes critically, whereby the focus is on the comparison of ECA and ECX processes. New results for ECX will be presented and occurring development needs for the future will be discussed.