• Journal of the Korean Home Economics Association
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• v.34 no.4
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• pp.403-414
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• 1996

The softening of the femented vegetables and the fruits was resulted from the degradation of pectin substances, cellulose, hemicellulose by polygalacturonase(PG), pectinesterase(PE), Cx-cellulase, $\beta$-galctosidase. The conversion of insoluble pectin to soluble pectin in cell wall-middle lamella was a major factor in the changes of firmness. Ca2+ was substantially increased firmness. However, Ca2+ could be removed from cell wall by chelating agents such as oxalic acid and citric acid. And Ca2+ was replaced with Na+ by ion exchange reaction. Ca2+ deficient tissue was vulnerable to attack by PG. Preheating treatment and Ca2+ addition is most effective in inhibiting the vegetable food softening and in increasing middle lamella-cell wall regidity, which PE activation by preheating treatment and Ca2+ addition could created more anionic carboxyl groups for cationic materials binding such as Ca2+ and chitosan and for polypectategel formation. Excessive demethylation by PE was associated with loosening of middle lamella cell wall components and softening.

• Journal of the Korean Society for Heat Treatment
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• v.34 no.2
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• pp.60-65
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• 2021

In this study, the effect of pressure type and foaming agent on the microstructural change of Al foam produced by powder compact processing was investigated. Better foaming characteristic is easily obtained from extrusion process with strong plastic deformation and preheating than that by uniaxial pressing with preheating. In current powder compact foaming process using TiH2/MgH2 mixture as a foaming agent, a temperature of 670℃ and addition of 30% MgH2 in TiH2 foaming agent was chosen as the most suitable foaming condition. The aluminum (Al) foams with maximum porosity of around 70%, relatively regular pore size and distribution were successfully produced by means of the powder metallurgy method and extrusion process.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.21 no.6
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• pp.988-997
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• 2012

Laser surface hardening is one of core technologies to enhance various characteristics such as the strength, hardness, toughness, abrasion resistance, and fatigue resistance for the mold material. This paper focuses on testing characteristics of the laser heat treatment according to the preheating parameters in case of the SM45C medium carbon steel. In this paper, we assume that the power and travel speed of the laser are 1,800W and 0.5m/min, respectively, and the range of the preheating temperature is $50^{\circ}C{\sim}300^{\circ}C$. From the result of the test, we observed that the hardness width and depth are enhanced as the temperature is increased. Also, the best average hardness was 751.7Hv for the temperature of $100^{\circ}C$.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.5
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• pp.732-739
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• 2002

Milk samples with different phenotype combination of $\{kappa}$-casein and ${\beta}$-lactoglobulin and different preheating temperatures of 30, 70, 75 and $80^{\circ}C$ were used for cheesemaking under laboratory conditions. For the 853 batches of cheese, mean composition was 59.64% total solids, 30.24% fat and 23.66% protein, and the whey contained 6.93% total solids, 0.30% fat and 0.87% protein. Least squares analysis of the data indicated that heating temperature of the milk and ${\kappa}$-CN/${\beta}$-LG phenotypes had significant effects on cheese and whey compositions. The total solids, fat and protein contents of cheese were negatively correlated with preheating temperatures of milk. Cheese from BB/BB phenotype milk had the highest and those from AA/AA phenotype milk had the lowest concentrations of total solids, fat and protein. Mean recoveries of milk components in the cheese were 53.71% of total solids, 87.15% of fat, and 80.32% of protein. For the 10 different types of milk, maximum recoveries of milk components in cheese occurred with preheating temperature of $70^{\circ}C$ or $75^{\circ}C$ and lowest recoveries occurred at $80^{\circ}C$. The whey averaged 6.94% total solids, 0.30% fat and 0.87% protein. Losses of milk components in the whey were lowest for milk preheated at $80^{\circ}C$ and for milk containing the BB/BB phenotype.

• Journal of the Korean Society of Food Culture
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• v.9 no.1
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• pp.53-59
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• 1994

This study was attempted to investigate the effects of preheating treatment and chitosan addition on the textural properties of Korean radish during salting. For this study, we determined the changes in textural properties by compression, puncture, cutting tests respectively and the changes in pectin fractions were also determined. Sensory parameters such as hardness, crispness and toughness were evaluated by sensory analysis and their results were correlated with those by Instron. The results were as follows. The compression force of nonpreheated Korean radish was increased by chitosan addition, whereas that of preheated one was decreased during salting. The puncture force from all the samples of Korean radish decreased, however, chitosan addition showed higher puncture force. The cutting force of nonpreheated Korean radish increased during salting and those from nonpreheated and preheated ones were increased by chitosan addition. During salting hot water soluble pectin(HWSP) of nonpreheated Korean radish increased and 0.4% Na-hexametaphosphate soluble pectin(HXSP) and 0.05 N-HCl soluble pectin(HCISP) decreased respectively. However, HXSP was decreased by preheating treatment. On the contrary, the results were reversed by chitosan addition. Hardness and crispness of nonpreheated Korean radish decreased and toughness increased respectively during salting. However, toughness was decreased by preheating treatment and hardness was increased by chitosan addition. Compression and puncture forces were highly correlated with sensory parameters such as hardness and crispness, whereas cutting force was more correlated with toughness. From these results, it seems that the textural properties were improved by chitosan addition in both nonpreheated and preheated Korean radish. The preheating treatment was effective in the early stage of salting. However, combination of both treatments showed little effect during salting.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.535-540
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• 1996

Potato slices were dipped in solution of 2% CaCl$_2$, and 1% chitosan or preheated in each of these solutions for refrigeration for 4 weeks at 5$^{\circ}C$. Changes in L value, content of total phenol and chlorogenic acid and po lyphenol oxidase activity were determined. During refrigeration, it was found that L values of potato slices treated with CaCl$_2$, (CaPS) and those treated with chitosan (ChPS) increased. Contents of total phenol and chlorogenic acid of potato slices decreased, While potato slices preheated in CaCl, solution (Hcaps) showed much decreases. And polyphenol oxidase (PPO) activity of potato slices decreased except CaPS and decreases in PPO activities were much larger in preheated potato slices. From these results, of those treatments used, chitosan treatment combined with preheating have shown to be effective to control enzymatic browning of potato slices during refrigeration.

• Journal of Ocean Engineering and Technology
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• v.11 no.1
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• pp.10-15
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• 1997

Copper and its alloy had been used widely because of its pronouncing characteristics on their high thermal and electrical conductivity. Various fusion welding methods, such as SMAW, SAW, GTAW, GMAW, Electroslag welding amd so on are applied to weld copper and its alloy. But fusion welding of copper has so many welding problems. THe most serious problems were poor penetration amd high thermal contration stress due to its high thermal conductivity and porosity could be formed by rapid cooling rate of fusion welding. In order to avoid such fusion welding problems, preheating, peering and heat treatment must be applied to obtain sound weld joint of copper. But preheating induce another welding problem such as grain coarsening of weld heat affected zone. This grain coarsening reduces ductility and strength of weld joint. In this view of point, friction welding of copper is triedm to obtain sound weld joint of copper by reducing metallurgical problems. This study introduced new concept of heat input for evaluating the friction weldability of copper. As a result, weldability of copper could be evaluated by this new concept of heat input.

• The Korean Journal of Food And Nutrition
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• v.5 no.2
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• pp.163-169
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• 1992

The changes in the various chemical compositions and textural properties of salted vegetables during salting and fermentation were reviewed with 25 papers published from 1981 to 1991 The changes in the texture of vegetables were largely affected by the properties of pectic substances, and additional factors such as salt type, salt concentration, salting time, temperature, preheating treatment, enzyme, salt mixtures, salt-fermented fish and garlic contents, were concerned complexly.

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.149-153
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• 1989

Polygalacturonase(PG) and pectinesterase(PE) were extracted from Chinese cabbage and physicochemical properties of the enzymes were characterized. The preheating conditions for maximum retention of Kimchi texture were also studied. The activity of PE was highest at $50^{\circ}C$ and at 0.02M $CaCl_2$ but decreased in 0.2M $CaCl_2$, PG exhibited maximum activity at $65^{\circ}C$ with 0.3mM $CaCl_2$ but was inhibited by $CaCl_2$ at 0.5mM. Both of the enzymes, however, exhibited the maximum activity with 0.25M NaCl. Optimum preheating treatment was determined for minimum PG activity and maximum PE activity. Thus a maximum crispness and firmness was obtained with preheating in 0.05M $CaCl_2$ solution at $50^{\circ}C$ for 1.5hr results indicated that PE activity and calcium ion were very effective in preserving firmness.

• Journal of Technologic Dentistry
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• v.14 no.1
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• pp.45-54
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• 1992

The purpose of this study was to observe the change of marginal distortion related to heat treatment and surface treatment in. Thirty copings were made on the self-curing resin dies and twenty coping among them were treated by heat and surface grinding. All copings were adapted on the respective dies and then were invested into the plastic boxes with tray resin. Both copiong and die invested in tray resin were cut through labio-lingually by a separating disc. This cross-cutting surface was ground and polished. Specimens were mounted on a light microscope and photographed. Marginal discrepancies were measured on photographes by a scale. The obtained results could be summarized in the followings : 1. In all metal copings, the distortion of cervical margin was shown after heat treatment and surface treatment. 2. There were no statistically significant differences in marginal fitness between shoulder and deep chamfer. 3. There were no statistically significant differences in marginal fitness between labial margin and lingual margin in one die. 4. In case of the copings which were not treated with preheating and were treated with surface grinding, the marginal distortion shows a tendency to increase.