• 한국재료학회지
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• 제21권7호
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• pp.364-370
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• 2011

Currently, there are two main issues regarding the development of core technologies in the automotive industry: the development of environmentally friendly vehicles and securing a high level of safety in the event of an accident. As part of the efforts to address these issues, research into alternative materials and new car body manufacturing and assembly technologies is necessary, and this has been carried out mainly by the automotive industries. Large press molds for producing car body parts are made of cast iron. With the increase of automobile production and various changes of design, the press forming process of car body parts has become more difficult. In the case of large press molds, high hardness and abrasive resistance are needed. To overcome these problems, we attempted to develop a combined heat treatment process consisting of local laser heat treatment followed by plasma nitriding, and evaluated the characteristics of the proposed heat treatment method. From the results of the experiments, it has been shown that the maximum surface hardness is 864 Hv by the laser heat treatment, 953 Hv by the plasma nitriding, and 1,094 Hv by the combined heat treatment. It is anticipated that the suggested combined heat treatment can be used to evaluate the durability of press mold.

• Journal of Applied Biological Chemistry
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• 제59권1호
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• pp.69-74
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• 2016

시금치에 fumaric acid와 mild heat의 병합처리를 통해 병원성 미생물 제어효과를 규명하고자 시금치에 E. coli O157:H7, L. monocytogenes 를 접종한 후 각 단일처리 후 미생물 수 변화를 측정하였다. Fumaric acid (0.1, 0.3, 0.5%)와 mild heat (40, 50, $60^{\circ}C$)의 각 단일처리 실험 결과를 토대로, 병합처리를 위한 fumaric acid의 최적농도는 0.5%, mild heat 처리조건으로 $50^{\circ}C$에서 5 min으로 선정하였고, 병합처리 시 L. monocytogenes, E. coli O157:H7의 수는 대조구에 비해 각각 2.53, 2.62 log CFU/g 감소하였다. 그리고 신선한 시금치에 병합처리 후 $4^{\circ}C$에서 12일간 저장하면서 미생물 수 감소 및 품질 변화를 조사하였다. 시금치의 초기 미생물 수에 있어서 대조구와 비교하여, 병합 처리구에서 총 호기성 균을 2.77 log CFU/g 감소시켰다. 특히, 저장 12일 후 병합 처리구의 총 호기성 균 수는 4.84 log CFU/g으로 대조구와 비교하여 1.82 log CFU/g의 감균 효과를 가졌다. 또한 시금치의 저장 중 Hunter 색도 값 및 비타민 C 함량에 있어서 처리구 간의 유의적인 차이를 보이지 않았다. 따라서 본 연구 결과, fumaric acid와 mild heat의 병합처리가 시금치의 미생물학적 안전성 유지에 효과적인 처리라고 판단된다.

• 원예과학기술지
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• 제33권3호
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• pp.364-374
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• 2015

This study investigated quality changes in fresh-cut burdocks treated with hot water and anti-browning agents. The combined treatment using both heat treatment and anti-browning agents delayed the browning of burdocks, especially for those dipped in hot water and a solution of green tea extract plus NaCl. This treatment reduced the respiration rate and inhibited the growth of microorganisms more than heat treatment alone. The organoleptic quality of burdocks treated with the combined method proved to be the best according to sensory evaluation. Hence, this combined treatment using heat and anti-browning agents can enhance overall quality of processed fresh-cut root vegetables by browning inhibition and shelf-life extension.

• 한국식품영양학회:학술대회논문집
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• 한국식품영양학회 2001년도 동계 학술심포지움
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• pp.131-131
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• 2001

The enzyme activity and organoleptic properties of Korean pickled cucumber were studies for their changes during fermentation. The Korean pickled cucumber were prepared by blanching and high temperature soaking in salt solution and trehalose treatment The results shelved that the effect of combined heat and trehalose treatment significantly reduced the fermentation rate and softening rate of texture while a rather rapid fermentation was for those pleserved with salt. The effect of trehalose treatment enhenced fermentation and it was significantly reduced softening rate of texture by 2% treatment. The sensory evaluation of Korean pickled cucumber was found that combined heat treatment with blanching and hot solution had a positive effect for reduction of softening of cucumber tissue, however, odor and taste were not significantly affected. This study suggested that combined heat and trehalose treatment might have potential for affording protection against softness of cucumber tissue during the fermentation time.

• 열처리공학회지
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• 제2권4호
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• pp.27-39
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• 1989

The effect of gas mixing ratios during gas nitrocarburizing treatment on the formation of compound layer and the mechanical properties has been studied for hot work tool steel by using a combined heat treating technique. The thickness of compound and diffusion layers has been shown to grow as a parabolic relation with increasing the amount of ammonia at a given flow quantity of $CO_2$ gas. The compound layer consists mainly of ${\varepsilon}-Fe_3$(C, N) with small amounts of ${\gamma}^{\prime}-Fe_4N$ and ${\alpha}$-Fe. The combined heat treated hot work tool steel has shown that the thickness of compound layer increases with increasing nitrocarburizing time, but the rate of growth slows down as gas nitrocarburizing time goes more than two hours. Tensile properties have given a remarkable improvement. In particular, the wear resistance of combined heat treated hot work tool steel has exhibited an improvement of about 165% greater than that obtained from conventional quenching and multi-tempering treatments.

• 한국식품영양과학회지
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• 제46권10호
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• pp.1265-1269
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• 2017

본 연구에서는 신선 농산물의 미생물학적 안전성을 제고하기 위해 항균 효과가 있는 clove bud essential oil(CBEO)과 mild heat(MH) 처리를 병합 처리하여 Escherichia coli O157:H7이 접종된 red oak leaf의 미생물 수 변화를 측정하였다. 0.2% CBEO와 $50^{\circ}C$ MH 병합 처리구는 단순 물세척 처리구보다 1.45 log CFU/g 더 낮은 미생물 수를 나타내어 모든 병합 조건 중 가장 높은 미생물 제어 효과를 보였다. 또한, 본 병합 처리구는 비 세척 처리구와 비교하여 9일간의 저장 기간 동안 1.67~2.25 log CFU/g 더 낮은 미생물 수를 나타내어 미생물 제어 효과가 지속됨을 확인하였다. 따라서 이러한 결과들로부터 CBEO와 MH의 병합 세척 처리는 저장 중 red oak leaf와 같은 신선 농산물의 미생물학적 안전성을 확보하는 데 효과적으로 사용될 수 있다고 판단된다.

• 한국식품영양과학회지
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• 제45권11호
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• pp.1696-1700
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• 2016

본 연구에서는 차아염소산 나트륨 같은 염소계 살균세척제를 대체하기 위한 천연 살균세척제로서 도토리박 추출물(APE)을 개발하기 위해 적근대에 Listeria monocytogenes를 접종한 후 APE의 항균 효과를 측정하였다. 그리고 최적 세척처리 조건을 수립하고자 APE, FA, $50^{\circ}C$에서의 mild heat를 병합처리하였다. 모든 처리구 중 0.5% APE/$50^{\circ}C$ mild heat/0.5% fumaric acid(FA) 병합 세척처리가 가장 효과적이었는데, L. monocytogenes 수를 대조구에 비해 3.36 log CFU/g 감소시켰다. 병합처리된 적근대 시료의 저장 8일 후 총 호기성균은 대조구와 비교하였을 때 2.89 log CFU/g 감소하였고, 색도 측정 결과 처리구 간 유의적인 차이가 나타나지 않았다. 따라서 본 연구 결과 APE/mild heat/FA 병합처리 방법은 수확 후 적근대의 품질에 영향을 미치지 않고 미생물학적 안전성을 높일 수 있는 효과적인 기술이라고 판단된다.

• 열처리공학회지
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• 제2권2호
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• pp.17-26
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• 1989

This study has been performed to investigate into some effects of the Sursulf treatment time and the traveling speed of surface hardening treatment on the hardness and the wear characteristics by applying the combined heat treating techniques of Sursulf process followed by induction hardening treatment to mild steel. It has been shown that increasing the Sursulf treatment time increases the case depth, but both hardness and wear resistance are not considerably improved. When the combined heat treating technique of high frequency induction heating after Sursulf treatment is applied, an improvement in case depth as well as wear resistance is obtained. In particular, the hardness in diffusion zone is greatly increased due mainly to the formation of martensite and possibly lower bainite. Iron oxides formed during induction heating and subsequent water spray cooling in the outermost part of compound layer may be considered to cause some increases in hardness and wear resistance.

• Food Science and Biotechnology
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• 제15권4호
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• pp.529-533
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• 2006

To produce fresh-cut fruit products of high quality, the combined effects of postharvest calcium and heat treatment on Tsugaru apple were examined. Whole fruits were treated for 20 min at three different conditions: dipping in 3% $CaCl_2$ solution at $45^{\circ}C$ or ambient temperature, or in heated water at $45^{\circ}C$. The calcium content of the apples dipped in $CaCl_2$ solution at $45^{\circ}C$ was higher than that of the control and the non-heated calcium dipping. The fruits with calcium and heat treatment showed the same pattern of respiration rates as the control did during storage. The browning degree of the apple slices increased to approximately 3% after one-day storage, but no significant difference was observed between the treated and untreated apples. The fruits with $CaCl_2$ solution dipping at $45^{\circ}C$ had higher firmness than those with calcium dipping or heat treatment alone.

• 열처리공학회지
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• 제11권4호
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• pp.315-323
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• 1998

This study has been conducted to develope the combined heat treating technique of gas carburising - gas nitriding and gas carburising to improve the hot working performance of type H3 hot work tool steel. Case depth and carbrides coarsening were increased with increasing carburising temperature and time, respectively. Surface hardness showed decreasing tendency with increasing 2nd tempering temperature after carburising treatment. After carburising, 2nd treatment at 500 to 600 was chosen according to a hardness demand of final product. High temperature tempering resistance showed more excellent quality during such carburising-nitriding or carburising than complex treatment as after conventional hardening.