• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.740-745
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• 2011

Ohmic heating uses electric resistance heat which occurs equally and rapidly inside food when an electrical current is passed throught. In this study, we observed the physical & chemical characteristics changes which occurs in soybean protein during heating denaturation by using ohmic and conventional heating. After the ohmic heating process, we could not find any change of the primary protein structure in the denaturated soy protein samples. However, the rate of imbibed water(RIW) of the ohmic samples was 2 times faster than that of the conventional samples. Also the ANS-surface hydrophobicity was decreased, which is very closely related to RIW. In the differential scanning calorimeter(DSC) analysis result, all 7S soyprotein fraction samples were completely denaturated by ohmic and conventional heating. However, the 11S samples were completely denatured only by ohmic heating. According to the DSC result, we decided that soyprotein was damaged by temperature and electrical current during ohmic heating. The damage of electrical current was a cause of the characteristic changes.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.360-369
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• 2015

The objective of this study was to develop remedies to improve sanitary quality of school meals. To analyze the usage of potentially hazardous foods, menus from 180 school foodservice establishments were collected through school websites. Statistical analyses were conducted using the SPSS package program (ver. 20.0). The results of this study are as follows: analysis of the foodservice production process revealed that the following were employed: heating process (70.5%), non-heating process (16.3%), and after-heating process (13.2%). In addition, the cooking methods used for side dishes were: stir-frying (22.1%), saengchae (21.3%), sukchae (15.2%), jorim (12.4%), deep-frying (10.2%), and grilling (9.5%). Overall, 64 menu items known to pose potential microbiological hazards were offered a total of 2,671 times. The usage frequency was high for bibimbap, pork-bulgogi, cucumber-saenchae, seasoned bean sprouts namul, seasoned spinach-namul, and korean cabbage-geotjeori. In conclusion, in order to increase the sanitary quality of school meals, menus or foods that contain microbiological hazards should prepared very carefully with respect to time and temperature management during food production. Also, school foodservice employees must possess proper food safety knowledge and techniques for applying the HACCP system to prevent foodborne illness.

• Special Issue of the Society of Naval Architects of Korea
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• 2008.09a
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• pp.118-125
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• 2008

The deck plates of ship block is made of thin plates in their construction. A main reason of using thin plates is that deck plates don't need to support large structural loads. Therefore, out-of-plane deformations between stiffeners are frequent in deck blocks. Because these are got right by correction heating, they continuously causes quality problems in the final dock-building process. According to preceding research, the lifting process by cranes would offset the effect of correction heating. This study finds out the remained efficiency of correction heating when tensional loads are added by a lifting to corrected parts. We used inherent strains in calculating the efficiency, and established the methodology where the positions for callings are. For getting more accurate positions, besides the structural lifting analysis, welding deformation analysis with upper block and measured data from a serial ship are also referenced.

• Journal of Fashion Business
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• v.16 no.1
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• pp.69-82
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• 2012

This thesis aimed to reduce the differences of hair color when hair coloring, so it researched the differences & changes in hair color before shampoo v.s. after shampoo and dry on different heat processes when acid hair color dyeing. Five hair color dyes (Y, R, B, G, Br) manufactured by two different corporations were used. The acid hair color dyes were tinted on black and bleached hair pieces subjected to 3 different heat process; 1. Normal Temperature($25^{\circ}C$, 30min.) / 2. Heating($40^{\circ}C$, 15min.)+Normal Temperature($25^{\circ}C$, 15min.) / 3. Heating($40^{\circ}C$, 30min.). Color numbers were divided by NCS value, chroma, and hue. Statistical averages were derived and t-test was conducted using SPSS V12. Hair color differences and changes were drawn on an NCS chart using Photo Shop PS. The conclu is; If acid hair colorings are separated by a heating process, hair value & chroma change before shampoo vs. after shampoo & dry regardless of the color of hair and the heat process. Hue is not changed or shifted counter clockwise NCS color circle, but some exceptions, and it's the same when the total heat process results are combined. Black hair's value shifted downward and chroma left, and hue stayed either neutral or one color or it shifted counter clockwise on NCS color circle. Bleached hair's value shifted upward and chroma right, and hue stayed one color or shifted counter clockwise, but some exceptions. And it can be shown on NCS chart.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.19 no.4
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• pp.52-57
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• 2020

The frequency of the manufacturing and modification of automotive press dies via overlay welding has recently increased, but the welding quality depends on the operator skills and the working conditions. Therefore, this study presents a way to improve the overlay welding quality regardless of the operator skills. Three welding conditions with different pre- and post-heating treatments were tested on some specimens; the weld surface quality was analyzed by examining the cutting face. The results demonstrated the best quality of the weld surface that was heated before and after the welding.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2004.07a
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• pp.445-448
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• 2004

Radio frequency and microwave dielectric heating are well-known electroheating methods, used in industrial applications where non electrically conducting materials are to be heated, dried or otherwise processed. The major reason for considering this technique for any process is based on its unique ability to transfer heat into the volume of an electrically non conducting material such as insulator directly, rather than, via a surface. Conventional heating must first bring heat to the product surface and there after it depends on the physical characteristics and condition of the material as to how effectively this heat is transmitted into the mass. The product would suffer surface damage before the main body is adequately processed. Dielectric heating is applied to enhance conventional heating methods and to drastically shorten the required processing duration. Although the use of dielectric heating has been a well proven technique for several years in some industries, its application in the preheating of FRP has been limited by the insufficient experience. In this paper a method is described for uniform radio frequency heating of preheating of FRP.

• Korean Journal of Food Science and Technology
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• v.47 no.1
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• pp.63-69
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• 2015

The aim of this study was to investigate the deformation of packaging materials used for ready-to-eat (RTE) foods after the retort process and microwave heating. From the multilayer films consisting of polyethylene terephthalate (PET), polyamide (PA), and cast polypropylene (CPP) in a stand-up pouch form used for RTE foods, some deformation of the CPP layer, which was in direct contact with the food, was observed after the retort process and microwave heating. The damage was more severely caused by microwave heating than by the retort process. This may be attributed to diverse factors including the non-uniform heating in a microwave oven, the sorption of oil into the packaging film, and the different characteristics of food components such as viscosity, salt and water content. The development of heat-resistant packaging materials and systems suitable for microwave heating of RTE foods is required for the safety of consumers.

• Journal of Welding and Joining
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• v.26 no.4
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• pp.79-84
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• 2008

Use of sheet metal structure is increased in various fields such as automobile, aerospace and communication equipment industry. When this structure is welded, welding distortion is generated due to the non-uniformity of temperature distribution. Recently welding distortion becomes a matter of great importance in the structure manufacture industry because it deteriorates the product's quality by bringing about shape error. Accordingly many studies for solving the problems by controlling the welding distortion are being performed. However, it is difficult to remove all kinds of distortion by welding process, though various kinds of methods for reducing distortion are applied to production. Consequently, straightening process is operated if the high precision quality is requested after welding. The local heating method induces compression plastic deformation by thermal expansion in the heating stage and then leaves constriction of length direction in the cooling stage. Accordingly, in the case of sheet metal structure, straightening effect is expected by heating for the part of distortion. This study includes numerical analysis of straightening effect by the local heating method in distortion comes from production of welded sheet metal structure. Particularly straightening effect followed by dimensions of heating area is analyzed according to the numerical analysis. The numerical analysis is performed by constructing 3-dimensional finite element model for 0.4mm stainless steel-sheet metal. Results of this study confirm that straightening effect changes as heating area increases and the optimum value of heating area that proves the maximum straightening effect exists.

• 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.

• Journal of Biomedical Engineering Research
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• v.43 no.4
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• pp.219-229
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• 2022

In this study, we propose a miniaturized micro-ceramic heater device. After screen-printing a silver paste between pre-sintered two aluminum oxide plates to integrate a heating circuit, the device was fabricated through a low-temperature sintering process. In order to configure the optimal heating circuit integration condition, the output current evaluation and heating test were performed according to the number of screen prints of the silver paste at various voltages. A silver paste-based heating circuit printed with a line width of 200 ㎛ and a thickness of 60 ㎛ was successfully integrated on a pre-sintered alumina substrate through a low-temperature sintering process. In the case of the 5 times printed device, the thermal response showed a response rate of 18.19 ℃/sec. To demonstrate feasibility of the proposed device in the medical field, such as bio-tissue suturing and hemostasis, a voltage was applied to pig tissue in the device to test tissue change due to heat generated from the device. These results show the possibility that the proposed small ceramic heater could be used in the medical field based on its excellent temperature response.