• Journal of Nutrition and Health
• /
• 제36권10호
• /
• pp.1071-1082
• /
• 2003

The objective of this study was to evaluate and improve the microbiological quality of HACCP application in school foodservice operations. The microbiological quality of foods and utensils were evaluated two times at each critical control point (CCP) with 3M petrifilm in five Daegu elementary schools. Two processes were evaluated: Heating process and after-heating process. The CCPs of the heating process were receiving, cooking and serving temperatures. The CCPs of the after-heating process were personal hygiene, cross contamination avoidance and serving temperature. After the first experiment, 31 employees of five schools were classroom educated, trained on-site, and pre- and post-tested on HACCP-based sanitation with the goal of improving the microbiological quality of the foodservice. Scores representing knowledge of holding, thawing, washing, food temperature, sanitizing and food-borne illness increased after education. In the heating process, internal food temperatures in the first and second experiments were higher than 74$^{\circ}C$, the holding temperature in the first experiment was less than 6$0^{\circ}C$. In the second experiment, the serving temperature improved to a satisfactory level. The microbiological quality in the second experiment improved by decreasing the time from cooking to serving. In the after-heating process, the ingredients were boiled before being cut in the first experiment. In the second experiment, ingredients were cut before being boiled, improving microbiological quality. Also in the second experiment, cooking just before serving food improved its microbiological quality through time-temperature control. These results strongly suggest it is essential to measure microbiological quality regularly and to educate employees on HACCP continuously, especially time-temperature control and cross contamination avoidance in order to improve foodservice quality.

• Journal of Nutrition and Health
• /
• 제37권8호
• /
• pp.712-721
• /
• 2004

The objective of this study was to evaluate the microbiological quality of heating and after-heating processed foods for implementation of a HACCP system in day-care center foodservice operations. The evaluating points were microbial assessment and temperature of foods during receiving, cooking, and serving in heating process. In non-heating process, in addition to monitoring microbial assessment of food during preparation, cooking, and serving steps, the microbial populations of employees' hands and utensils and serving temperature were also evaluated. Microbiological quality was assessed using 3M Petrifilm$^{TM}$ to measure total plate count and coliforms for foods and utensils and Staphylococcus aureus for hands in five Gumi day-care centers. Microbiological quality assessment for foods and utensils is summarized as follows. Microbiological quality of the heating processed foods was satisfactory for cooking and serving steps. The internal temperature of food was above 74$^{\circ}C$. However, temperature control before the serving step was not achieved due to inappropriate time management between the cooking and serving steps. In the after-heating process, the total plate counts of boiled mungbean sprouts salad, blanched spinach salad, com vegetable salad were below the standard at the serving step. The majority of samples showed that coliforms exceeded the norm, which is thought to be the result of the cross-contamination from utensils. These results suggest that it is essential to educate employees on the importance of hand washing and of avoiding cross-contamination by using clean, sanitized equipment to serve food in the after-heating process. Establishing Sanitation Standard Operating Procedures (SSOPs) is an essential part of any HACCP system in day-care center foodservice operations.

• 한국해양공학회:학술대회논문집
• /
• 한국해양공학회 2006년 창립20주년기념 정기학술대회 및 국제워크샵
• /
• pp.209-212
• /
• 2006

Line heating with water cooling is generally adapted process in the shipyards for the forming hull surface. The purpose of this paper is to develop a model of thermal deformation in water cooling process after the line heating. In order to simulate the cooling process, heat transfer analysis was performed by assuming the effects of water cooling as a negative heat-source. Experiment for the line heating with water cooling was performed for 9 models of plates in order to verify the cooling model. By using the suggested model for the water cooling process, it could be observed that the present method predict the plate deformations in the line heating more accurately.

• 한국건축시공학회:학술대회논문집
• /
• 한국건축시공학회 2020년도 가을 학술논문 발표대회
• /
• pp.151-152
• /
• 2020

When concrete is exposed to fire, the thermal decomposition of hydrates of Portland cement paste results in critical damage to the concrete structure of a building. Recently, nanosilica arose as the effective nano-additive which can enhance the thermal resistance of the cementitious materials. However, the mechanism of the enhancement was not elucidated specifically. In this study, we investigated the properties of calcium silicate hydrates(C-S-H)of the nanosilica incorporated cement paste after heating to different heating temperatures (200℃, 500℃, and 800℃) by 29Si nuclear magnetic resonance. The results showed that the polymerization of C-S-H of nanosilica incorporated samples was larger than ordinary cement paste after heating to 200℃, and C-S-H formed during heating process to 500℃ due to the pozzolanic reaction during heating process.

• Elastomers and Composites
• /
• 제51권4호
• /
• pp.280-285
• /
• 2016

The purpose of this study is to get optimum design and operation conditions of the heating rubber roller for laminating process. The cause of performance degradation of heating rubber roller is delamination of rubber on metal tube, rubber aging due to high temperature. We measured the material properties of thermal expansion, thermal conductivity, specific heat and density and analyzed thermal distributions of rubber layer using finite element method. As a result of heat/flow analysis, the density distribution of heating coil must shorten the stabilization time by reducing the temperature deviation on the length direction at the temperature rising section after increasing the density of the area contacting with the laminate film at the center part which is an opposite of the current composition while enabling to maintain the temperature of heater to be consistent while maintaining the temperature deviation to be low when heat loss is created. Finally, we determined optimum heating method of heating rubber roller.

• 한국기계가공학회지
• /
• 제21권3호
• /
• pp.1-11
• /
• 2022

In this study, an electric resistance dual-spot welding process using a copper electrode inserted in a heating electrode is suggested for the spot welding of AZ31 magnesium sheets. This spot-welding process involves two heating methods for welding at the interfacial zone between the magnesium sheets, one of which is the heating method by thermal conduction from the heating electrode heated by the welding current induced to the steel electrode, and the other heating method uses the electric resistance between the contacted surfaces of the two sheets by the welding current induced to the copper electrode. This welding process includes the welding variables, such as the current induced in the heating electrode and the copper electrode, and the outer diameters of the heating electrode. This is because the heat conducted from the heating electrode can be maintained at a higher temperature in the welding zone, which has a slow cooling effect on the nugget of the melted metal after the welding step. The pressure exerted during the pressing of the magnesium sheets by the heating electrode can be increased around the nugget zone at the spot-welding zone. Thus, it not only reduces the warping effect of the elastoplastic deformation of sheets, but also the corona bond can make it less prone to cracking at the welded zone, thereby reducing the number of nuggets expelled out of the corona bond. In conclusion, it was known that an electric resistance dual spot welding process using the copper electrode inserted in the heating electrode can improve the welding properties in the electric resistance spot welding process of AZ31 magnesium sheets.

• Journal of Hydrospace Technology
• /
• 제2권1호
• /
• pp.41-54
• /
• 1996

Sculptured surface structures such as ship hulls are traditionally formed up to the required double curved shape by line heating method. The nature of the line heating process is a transient thermal process, followed by a thermo-elastic-plastic stress field. The permanant shape is dependent on many factors involved in the process, Among them are torch speed and path, supplied heat type and amount , and plate size. Thus, the work is essentially leaded by experts with lots of experiences. However, in order to effectively improve productivity through automation, each factor should be clearly examined how much it affects the final shape. This can not be done only by experiments, but can be achieved by a mechanics-based approach. In this paper, we propose a conceptual configuration for plate forming system, and then present simulations of the line heating process with numerical data in practices and suggest a computerized process of the line heating for practical applications. The modeling of heating torch, water cooling, and the plate to be formed is proposed for the finite element analysis after the mechanics of line heating is studied. Parametric studies are given and discussed for the effects of plate thickness, torch speed and initial curvature in forming a saddle typed surface.

• Nuclear Engineering and Technology
• /
• 제51권5호
• /
• pp.1451-1469
• /
• 2019

This paper proposes a residual stress mitigation of a nuclear safety-related austenitic stainless steel TP304 pipe bended by local induction heating process via performing elastic-plastic finite element analysis. Residual stress distributions of the pipe bend were calculated by performing finite element analysis. Validity of the finite element analysis procedure was verified via comparing with temperature histories measured by using thermocouples, ultrasonic thickness measurement results, and residual stress measurement results by a hole-drilling method. Parametric finite element stress analysis was performed to investigate effects of the process and geometric shape variables on the residual stresses on inner surfaces of the pipe by applying the verified procedure. As a result of the parametric analysis, it was found that it is difficult to considerably reduce the inner surface residual stresses by changing the existing process and geometric shape variables. So, in order to mitigate the residual stresses, effect of an additional process such as cooling after the bending on the residual stresses was investigated. Finally, it was identified that the additional heating after the bending can significantly reduce the residual stresses while other variables have insignificant effect.

• 한국식품조리과학회지
• /
• 제30권1호
• /
• pp.51-63
• /
• 2014

A microbiological quality evaluation on cooked food, food materials and cooking equipment was conducted in 14 school food services in Changwon area, South Korea for Ojingeochaesomoochim (vegetable salad with blanched squid) which went through cooking process after heating treatment. Only 5 schools out of the 14 (35.7%) observed the sanitization criteria of the Korean School Meals Sanitization Management for raw vegetables (concentration of chlorine solution: 100ppm, immersion time of sanitizing: 5 min). The acceptance rates regarding the microbial standards for Korean school meals showed improvement before and after of sanitization: for onions 57.1% vs 71.4%; cucumber 42.9% vs. 78.6%. However, garlic showed adverse sanitizing effect as the acceptance rate went down from 42.9% to 35.7%. Blanched squid and red pepper paste was acceptable in all 14 schools (100%), while squid seasoned with red pepper powder was acceptable in only 42.9% of the schools. Microbial results for knives, cutting boards, mixing bowls were satisfactory, however 35.7% of sanitary gloves that were put on right before the seasoning showed poor sanitization, and this indicated high probability of cross-contamination from the gloves. We calculated that 57.1% of the cooked foods were in accordance with the microbial standards for Korean school meals. Therefore, it is strongly recommended to have verification process, especially on the effectiveness of sanitization of raw vegetables, in cooking foods through cooking process after heating treatment in HACCP system of school food service.

• 한국주조공학회지
• /
• 제19권5호
• /
• pp.393-402
• /
• 1999

The reheating of the billet in the semi-solid state as quickly and homogeneously as possible is one of the most important aspects. From this point of view, an optimal design of the induction coil is necessary. The objective of inductive coil designsi a uniform induction heating over the length of the billet. The effect of coil length, diameter, the gap between coil surface and billet and axial position of the billet on temperature distribution of billet has been investigated. These design parameters have an important effectiveness on the electro-magnetic field. Therefore, in this study an optimal coil design to minimize electromagnetic ed effect will be proposed by defining the relationship between billet length and coil length. In particular, key point in induction heating process is focussed on optimizing the coil design with regard to the size of the heating billet and the frequency of induction heating system. After demonstrating the suitability of an optimal coil design through the FEM simulation of the induction heating process, the results of the coil design are also applied to the reheating process to obtain a fine globular microstructure. Its considered that the reheating conditions of aluminum alloys for thixoforging and a new CAE model of the induction heating process are very useful for thixoforging practitioners including induction heating ones.