• Korean Journal of Food Science and Technology
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• v.47 no.3
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• pp.350-358
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• 2015

Freezing is one of the main processes to extend the shelf life of foods. Before freezing, a thermal treatment is normally required to control the food quality. In this study, shiitake mushrooms were heated with boiling water and with superheated steam. After the thermal treatments, the samples were continuously frozen by an individual quick freezing (IQF) process, and put them into air-containing or vacuum packaging. Samples were stored at -12, -18 and $-24^{\circ}C$ for 24 weeks, and their physicochemical properties were determined. The lightness of the samples treated with boiling water and superheated steam was decreased by 12 and 15%, respectively, than that of the control. The hardness of all the samples rapidly increased after heat treatment. The contents of organic acids in the superheated steam treated samples were higher than those in the boiling water treated samples. Therefore, superheated steam treatment of samples may be a candidate thermal treatment to preserve frozen shiitake mushrooms.

• Journal of the Korean Society of Tobacco Science
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• v.17 no.1
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• pp.68-78
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• 1995

A study of expanding tobacco includes the steps of adjusting the moisture content of cut tobacco, without the use of exogenous impregnants by contacting the filler with a high velocity gaseous medium at elevated temperature such that heat is rapidly and substantially uniformly transferred from the medium to the filler for a total contact time sufficient to expand the tobacco leaves. Study is disclosed for drying and expanding cut tobacco by introducing the tobacco into an elongated tubular shaped conduit through which steam high temperature 150-35$0^{\circ}C$ and high velocity above the 18m1sec, super steam is recycled. moisture content of shreded tobacco leaves, immediately before treatment within the range of from 10% to 24% and, most preferably, within the range of from 18% to 21%. Expanding rate showed 70% in NC -82(B.3) and 42% in Burley -21(B.1) which is produced in 1993 under this condition. When expanding tobacco expanded tobacco did not change significally, but they were decreased at 27$0^{\circ}C$ very largely. The curtailment of cost price and physical and chemical properties of various items were improved in cigarettes. Key words : Expanding tobacco, Super steam tobacco expansion, Fast drying tobacco, High temperature treat tobacco, Puffing tobacco.

• Plant Journal
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• v.4 no.4
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• pp.56-61
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• 2008

The phenomena of oil whip in steam turbines take place for the unbalance force between a rotor shaft and bearing oil film. The several parameters that affect onset of oil whip have been well known. However, the major parameter of oil whip is shaft mis-alinement. A oil whip causes the high vibration and the shutdown of rotor system. We mostly stop the steam turbine to adjust a shaft re-alinement concerning oil whip. In this case, it needs many costs for maintenance and long shutdown times. In this study, we study and observe the oil whip of the 300MW steam turbine in many years and we conduct the field test for another steam turbine for reducing vibration from oil whip. The results of this study are that a oil whip takes place with a particular rotating speed or a particular turbine output and the oil temperature change is a very effective method for on-line oil whip treatment.

• Journal of the Korean Ceramic Society
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• v.26 no.3
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• pp.381-389
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• 1989

Effects of annealing temperature, time, and atmospehre on the flow characteristics of Atmospheric Pressure Chemical Vapor Deposition-borophosphosilicate glass were investigated. Stable step coverage can be obtained by annealing the BPSG film at 90$0^{\circ}C$ for 30 minutes in N2 atmosphere, but further heat treatment isnot effective. Flow characteristics of the BPSG film was better in steam atmosphere than in N2 atmosphere, and the factors which cause it were analyzed. The concentration of boron in the BPSG film was measured pretty accurately by FTIR spectrum. Boron content in the BPSG film was reduced by annealing treatment. The decrement of boron was greater in steam atmosphere than in the N2 atmosphere. Also it was found from the FTIR spectroscopic analysis that PH3 inhibited the oxidation of B2H6.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.103-108
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• 2013

This study was carried out to observe the effect of superheated steam combined with oven heating on the physico-chemical and sensory properties of chicken meat. Specially, chicken breasts and thighs were heated for 40 min in various heating formulations such as oven heating, superheated steam heating or a combination of two kinds of heating. In the physical properties measurement, the shear force was increased as superheated steam heating time and chicken thighs were higher than chicken breasts in all treatments (p<0.05). The highest level of water holding capacity was solely superheated steam treated chicken for 40 min (p<0.05). The $L^*$ value was decreased but $a^*$ value or $b^*$ value were increased after cooking. Chicken breast exhibited a higher colour value than chicken thigh. Superheated heating was effective to reduce heating loss as 22.64% (p<0.05). However, pH was not different depending on the heating formulation or part of the chicken meat (p>0.05). In the sensory test, the combination of 10 min oven heating and 30 min superheated steam heating was effective to create a good flavour of chicken meat. In this study, an optimum formulation was developed which was a combination of 10 min oven heating and 30 min superheated steam heating. It was more effective to improve the quality of chicken meat than the single heat treatment of chicken meat.

• Journal of Power System Engineering
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• v.15 no.5
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• pp.22-29
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• 2011

In this study, the damage mechanism of large scale steam turbine due to water induction was analyzed and recovery characteristics were reviewed. A turbine consists of the rotating rotor and the stationary casing, and the clearance between them is very small for the efficiency enhancement. If water induction, while relatively cold steam or water is introduced into turbine, occurs, the considerable humping is caused at the casing near the initial water induction point and that induces the rubbing between rotor and casing. Finally, it leads to the catastrophic failure. Bowed rotor has the different characteristics in the recovery depending on damage degree. The elastic deformation due to light rubbing is recovered by turning the rotor with 3 rpm under normal operation condition, but most plastic deformation due to rubbing deforms the local microstructure and that results in permanent deformation which could not be recovered under normal operation condition. Bowed rotor has diverse characteristics depending on the recovery method, and the method is empirical and needs the cutting edge technology. Careful recovery treatment of the rotor will eliminate the risks and secure the high quality rotor similar to new rotor. If any critical error is made during the recovery, the rotor would not be recovered permanently and it should be scrapped.

• Journal of Korean Society of Water Science and Technology
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• v.26 no.6
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• pp.99-107
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• 2018

This research has developed a high temperature steam cleaning technology using a ceramic membrane with durability against temperature and pressure conditions. In steam cleaning, steam of $120^{\circ}C$ is injected into the ceramic membrane to induce pyrolysis by the endothermic reaction to remove fouling from the membrane. The water quality of raw water was adjusted to turbidity 10, 25 NTU and DOC 2.5 mg/L, and the membrane was uniformly fouled by constant pressure operation at 100, 200, and 300 kPa. Physical backwashing was performed with water and air at a pressure of 500 kPa and steam at $120^{\circ}C$ was injected for 0 to 5 minutes. As the turbidity concentration and the operating pressure increased, the flux decreased by 0.7 to 14.4%. It is confirmed that 10.7 to 53.8% recovery is possible than physical cleaning at the injection of steam for 3 minutes, so it is considered that the steam cleaning of the ceramic membrane is effective. Compared with CEB after NaOCl (300 mg/L) filtration at 25 NTU and 300 kPa of turbidity, the steam cleaning result for 3 minutes was similar to 46.7% of CEB for 3 hours. It has been confirmed that steam cleaning is suitable for a ceramic membrane having excellent heat resistance against high temperature. It was considered to have better cleaning efficiency as compared with general physical backwashing.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.822-827
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• 2007

The aroma characteristics and antioxidative activity of volatile compounds in heat-treated garlic (Allium sativum L.) were evaluated. The garlic was heated to various temperatures (100, 110, 120, and $130^{\circ}C$) for different lengths of time (1, 2, and 3 hr). The volatile compounds of heated garlic were extracted by simultaneous steam distillation extraction (SDE). Aroma compound profiles were analyzed by gas chromatography/mass spectrometry (GC/MS) and antioxidative activity was measured by 2,2-diphenyl-2-picrylhydrazyl (DPPH) assay and 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) cation decolorization assay. The major aroma compounds were sulfur compounds such as dimethyl disulfide, 2-propen-1-ol, methyl-2-propenyl disulfide, dimethyl trisulfide, diallyl disulfide, methyl-2-propenyl trisulfide, and di-2-propenyl trisulfide. DPPH radical scavenging activity (EDA, %) and the ascorbic acid equivalent antioxidant activity (AEAC) of volatile compounds in heated garlic increased significantly with the increase of temperature and time (p<0.001). The EDA (%) and AEAC of raw garlic were 26.8%/10 mg garlic and 39.05 mg ascorbic acid equivalent per g sample. After heat treatment, the highest values were 40.50%/10 mg garlic for EDA (%) and 46.43 mg ascorbic acid equivalent per g sample for ABTS.

• Journal of the Korean Society for Heat Treatment
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• v.14 no.3
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• pp.145-150
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• 2001

The effect of laser welding and surface treatment, developed as a method of repairing steam generator tubes, on the pitting corrosion resistance of alloy 690 was examined. The surfaces of some heat-treated Alloy 690 materials were melt-treated using the Nd-YAG laser beam, and then examined to characterize the microstructures. The resistance to pitting corrosion was evaluated by measuring of Ep(pitting potential) through the electrochemical tests and also by measuring the degree of pit generation through the immersion tests. The pit formation characteristics were investigated by observing microstructural changes and pit morphologies. The results show that the resistance to pitting corrosion increases in the order of the following list; solution annealed Alloy 690, thermally treated Alloy 690, and laser surface melt-treated Alloy 690. The melted region was found to have a cellular structure and fine precipitates. It was confirmed that the resistance of Alloy 690 to pit initiation and also to pit propagation was higher when it was laser treated than treated otherwise.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.117-123
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• 2007

HPLC quantifications of fresh and cooked (steamed/microwaved) spinach, one of the most frequently consumed vegetables in foodservice operations, were carried out to determine carotenoids compositions. An S-3 $\mu$m C30 stationary phase for reversed-phase columns with diode-array detection was used to separate and quantify geometric isomers of provitamin A carotenoids in the fresh and cooked spinach. The carotenoids in fresh spinach were identified and quantified: Lutein (63.0%), $\beta$-carotene isomers (all-trans 29.6%, 9-cis 3.2%, 13-cis 1.8%, $\alpha$-carotene 0.4%, zeaxanthin 2.1%) and cryptoxanthin. Cryptoxanthin, detected in a trace amount in HPLC, was not quantified in this study. Lutein was little affected by cooking methods and frozen conditions. 9-cis and 13-cis-$\beta$-carotene isomers were major types formed during cooking. Cooking (steam/microwave) did not alter carotenoid profiles of the samples, but the amounts of carotenoids quantified were greater than those in the fresh samples. Heat treatment such as steaming increased total carotenoids contents, especially trans-$\beta$-carotene (p<0.05). The carotenoid contents of the frozen spinach increased even after the microwaved treatment (p<0.05). These increases were likely to result from the increased extraction efficiency and inactivation of enzymes capable of carotenoids degrading during the heat treatments.