• Korean Journal of Optics and Photonics
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• v.8 no.5
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• pp.387-394
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• 1997

The influences of laser-induced damage threshold by the after-processing of $Al_2O_3$ thin films was investigated. The samples were fabricated at the substrate temperature of $100^{\circ}C$, $200^{\circ}C$, $300^{\circ}C$ and $350^{\circ}C$ respectively, and the LIDT were measured by using Nd:YAG laser. After the processing with baking and laser conditioning of the samples, the variation of LIDT was measured. It was found that LIDT was enhanced twice by laser-conditioning process and 1.5 times by baking process. In addition, we measured the chemical properties of the thin film structure before and after the processing by using XPS.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.8
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• pp.5422-5429
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• 2015

Main idea of this study is applying The HACCP (Hazard Analysis Critical Control Point) system to Confectionery. LB company, located in Gyeryong-si, Chungnam, provided main ingredients of confectionery, work facilities and workers between September 1, 2014 and January 15, 2015. The manufacturing process was made by Referring to the typical manufacturing process of confectionery manufacturers. Based on the microbiological hazard analysis, egg contained $6.2{\times}10^3CFU/g$ of bacteria, which has most amount of bacteria among agricultural materials. However, the Microbiological hazard analysis of the raw materials and after the baking process of confectionery showed a safe result. As a result, the microbiological hazard should be reduced by systematic cleaning, disinfection and improved sanitary education.

• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.137-142
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• 1998

This study aims to examine appropriate kinds of pan oil to release a cake from the pan coated with polyether sulphone and to prove the change of acid value and peroxide value during the process of baking. The major factor effecting the rate of release of the cakes from the pan was properties of the oils rather than the additives. The releasing rate appeared higher as the iodine value was lower. The highest releasing rate was found in the sample, which was made of coconut oil plus 2% of wax, 2% of lecithin. The changes of acid value of the pan oil between the beginning and after baking was little different. In contrast, Peroxide value showed a great change after baking.

• Journal of Environmental Science International
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• v.21 no.8
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• pp.901-907
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• 2012

The objective of this study was to evaluate bacteria removal ability of the metallic silver which was baked silver ion impregnated ceramic filter at heating condition. Silver leaking from baked ceramic filter was tested to sustain bacteria removal for a long time. Silver impregnated ceramic filter could remove E. coli completely at $10^{12}$ MPN/100ml to $10^{13}$ MPN/100ml of influent. However, ceramic filter without silver did not remove E. coli completely under the same condition. After baking, the silver impregnated ceramic filter almost didn't leak out the silver ion from filter. Photo of TEM (Transmission Electron Microscopy) showed that absorbed silver ions remained in ceramic filter after baking process and most of silver were less than 10 nm. According to the increase in the amount of silver in the ceramic filter, removal efficiencies of E. coli were increased but turbidity removal was decreased. It can be accounted that increased removal efficiency of E. coli was from disinfection of silver that is in the ceramic filter. Simulated concentrations of bacteria agree well with the observed experimental effluent concentration data. Moreover, first-order decay coefficients increased to 0.0034/min after silver was added in the ceramic filter. Increase of first-order decay coefficient proves that silver-added ceramic filter can remove bacteria easily.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2001.04a
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• pp.566-569
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• 2001

Hot Plate is the major unit that it used to remove damp of wafer surface, to strength adhesion of photoresist(PR) and to bake coated PR in FAB process of semiconductor. It is necessary to guarantee the performance of Hot Plate(HP). Therefore, in this study designed and developed the reliability system of HP to measure and estimated thermal uniformity and flatness in temperature setting amplitude $0~250^{\circ}C$. We developed the techniques that measures and analyzes thermal uniformity using infrared thermal vision, and compensates measuring error of flatness using laser displacement sensor. For measuring flatness, we specially makes the measurement stage of 3 axes which adopts the precision encoder. The allowable error of measuring technique is less than thermal uniformity, $\pm 0.1^{\circ}C$ and flatness, $\pm 1mm$. It is expected that the developed system can measure from $\Phi$210(wafer 8") to $\Phi$356(wafer 12") and also can be used in performance test of the Cool Plate and industrial heater, etc.

• KEPCO Journal on Electric Power and Energy
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• v.1 no.1
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• pp.151-156
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• 2015

In order to improve the properties of high-temperature superconducting wire for superconducting cable system, we optimized the electro-polishing (EP), ion-beam assisted deposition (IBAD), superconducting (SC) layer, and baking (heat) treatment. The buffer layer was deposited on electro-polished substrate with RMS roughness ($R_{RMS}$) less than 5 nm. The IBAD process was carried out at $V_{beam}$: 1100 V and $V_{accel}$: 850 V that resulted in highly crystalline film of $LaMnO_3$. Chemical composition of SC layer is key to higher critical current, and we found that composition can be determined by surface color of SC layer. We adopt a proprietary contorl system based on RGB analysis of the surface and achieved critical current of 150 A/4 mm-width. The proposed baking treatment resulted in decreasing of about 10% of fraction defects.

• Proceedings of the KSME Conference
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• 2005.11a
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• pp.42.1-42.1
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• 2005

• Korean Journal of Food Science and Technology
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• v.9 no.1
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• pp.84-88
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• 1977

Cereal production and utilization in Australia are described briefly. Emphasis is on wheat which is the principal cereal crop for both 'home' use and for export. Some of the main fields of research on wheat quality and process technology are outlined. Reference is made to basic scientific studies in plant physiology, biochemistry and dough rheology, and a more detailed account is given of work at the Bread Research Institute on milling and baking technology.

• Applied Biological Chemistry
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• v.46 no.4
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• pp.311-316
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• 2003

This study was carried out to investigate the effect of pastry margarine content and number of layers on moisture content, baking loss, specific loaf volume and the vapor action in the manufacturing process of puff pastry. As the number of layers of the puff pastry increased the moisture content of the products slightly increased. And the moisture contents of the products decreased, as the pastry margarine contents of the puff pastry increased in the same number of layers. The baking loss of the products tended to decrease as the number of layers increased. On the other hand, as the pastry margarine contents of the puff pastry increased, the baking loss of the product increased. When the pastry margarine content in puff pastries became 130%, 81 layers provided the maximum specific loaf volumes $21.62{\pm}0.79\;ml/g$ of puff pastries. When 110% of margarine and 256 layers were applied for preparation of puff pastry, the number of vapor action was $8.25{\pm}0.50$ with the vapor action size of 9-15 mm.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.4
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• pp.499-506
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• 2006

Response surface methodology was used to investigate the cookie manufacturing process with black rice flour. A three- variable, three-level central composite design was employed where the independent variables were the amount of black rice flour ($0{\sim}20%$), baking time ($10{\sim}14 min$), and sugar type (sucrose, aspartame and oligosaccarides). pHs of dough and cookie tended to increase with the addition of black rice flour. Moisture content of dough slightly increased with tile addition of black rice flour but nearly affected by baking time. Spread factor increased with the addition of black rice flour and it was more evident in the samples prepared with sucrose. L*-value decreased but a*-value increased significantly with the addition of black rice flour. Generally the amount of black rice flour in the sample did not affect the textural characteristics of cookie. As the amount of black rice and baking time increased, sensory flavor became stronger. Sensory sweetness as well as hardness increased but sensory color became darker with the addition of black rice flour. In addition, the response surface models developed in this study for most of physicochemical and sensory characteristics of black rice cookie were adequate.