• Journal of the Korean Society of Food Culture
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• v.36 no.5
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• pp.484-491
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• 2021

This study investigated the effect of dry heat treatment (DHT) on the physicochemical properties of hard type (HR) and floury type (FR) rice to improve the processing aptitude of rice flour. The rice flour was heated at 130℃ for 0, 2 and 4 hours, and the color value, water absorption index (WAI), water soluble index (WSI), swelling power, solubility, pasting properties, particle shape and the X-ray diffraction were measured. After DHT, the L value of rice flour decreased, and the b value increased. The WAI, WSI, swelling power and solubility of HR and FR increased with the increase of treatment time. The cold viscosity and setback increased, while breakdown decreased. Cracks and lumps formed with fine particles were observed. The X-ray diffraction pattern was A-type, while the diffraction intensity decreased. According to the results of the two-way analysis of variance (ANOVA) test, the hydration and pasting properties were significantly different between HR and FR and were affected by DHT time. The results suggest that the properties of modified rice flour by DHT can be used in the food industry.

• Journal of Sasang Constitutional Medicine
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• v.23 no.1
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• pp.63-78
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• 2011

1. Objectives: We aimed to propose a sub-classification system for the Taeeumin symptomatology by examining the Taeeumin pathology and symptomatology descriptions appearing in "Donguisusebowon". 2. Methods: The Gabo Edition and the Sinchuk Edition (the upgraded and revised edition) of "Donguisusebowon" were reviewed and examined for relevant information on the Taeeum pathology and symptomatology. 3. Results and Conclusions: 1) In the Taeeumin symptomatology, the Exterior disease develops from the basic pathology of Esophagus-Cold and the Interior disease from that of Liver-Heat, eventually progressing to damage of the expirational and dispersive energy of the Lung Sector, the Prime Core Organ or the excessively small organ of the Taeeum constitutional type. The resulting pathology can be broadly defined as the "Lung-Dryness symptomatology". 2) The case reports introduced in the Exterior disease section, including the Zhang Zhongjing Mahuang-tang treatment, Prolonged-affliction disease treatment, and Exterior disease Pestilential disease treatment, share several points in common. They all arise from the pathology of "weakness in the Lung sector and deficiency in the Exterior sector", and they can all be assigned to the same symptomatological division that presents with systemic heat and cold intolerance; this symptomatology can be defined as the "Esophagus-Cold symptomatology", the milder subdivision of the exterior symptomatology. 3) The body of text appearing in the last part of the Interior disease section commonly referred to as the "Taeeumin Conspectus" is in fact not a conspectus when its contents are actually examined. Instead, it can be understood from its pathological and symptomatological descriptions that the passage is explaining the more severe subdivision of the exterior symptomatology that has progressed from Esophagus-Cold to a pathology characterized by damaged expirational and dipersive energy of the Lung Sector. 4) The relocation of the "dry-related pathology" indicates a change in perspective regarding the "Dry-related symptomatology", which caused the rearrangement of the Interior disease into divisions of Liver-Heat symptomatology that is characterized by fulminant heat pathology and Dry-Heat symptomatology that is also accompanied by Lung-Dryness. 5) The Interior disease Yin-Blood Consumptive symptomatology should be included in the Dry-Heat symptomatology in the pathological scheme. 6) Based on the above, the subdivisions of the Taeeumin symptomatology should be arranged as "Esophagus-Cold symptomatology" and "Lung-Dry-Cold symptomatology" in the Exterior disease and "Liver-Heat symptomatology" and "Dry-Heat symptomatology" in the Interior disease.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.50 no.3
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• pp.274-283
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• 2014

Swelling of the heat-treated netting for gillnet was estimated through the netting height in square acrylic tank. Experimental Nylon netting and PBSAT netting were heat-treated by using the high-degree vacuum method in hot water after net making. Heat-treatment temperatures were conducted with Nylon netting $105^{\circ}C$ and PBSAT netting $62^{\circ}C$, $65^{\circ}C$, $66^{\circ}C$, $67^{\circ}C$. The swelling measurement method of a netting using the square tank was capable of the reduction measurement errors comparing with measurement methods of a mesh inner angle and the shortening rate of a mesh size. In addition, this method was available to comparison evaluation for each netting more easily. Wet type heat-treatment apparatus with high-degree vacuum was shown higher $7{\sim}8^{\circ}C$ inner side temperature than a setting temperature. The tensile strength and elongation of Nylon netting and PBSAT netting were shown higher wet condition than dry condition. The tensile strengths of PBSAT monofilaments in dry and wet condition were sharply decreased at heat-treatment temp. $75^{\circ}C$ than heat-treatment temp. $74^{\circ}C$.

• Horticultural Science & Technology
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• v.32 no.1
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• pp.26-32
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• 2014

We investigate the effect of post-conditioning periods and seed orientation on the vigor of cucurbit seeds with dry heat treatment (DHT). All the dry-heat treated seeds exhibited varying degree of seed vigor decreases. In general, pumpkin seeds showed less vigor decreases than the bottle gourd seeds. When the dry heat treated seeds were germinated after post-conditioning for 0, 30, and 120 days, the percentage of germination was enhanced by increasing the period of post-conditioning and the efficiency of post-conditioning differed by crop and cultivar. In both bottle gourd and pumpkin, the vigor of seeds placed in vertically upward and horizontal orientations was higher than that of the seeds placed in the vertically downward orientation. The results suggested that the vigor of dry-heat treated seeds could be improved by applying the proper post-conditioning and seed orientation.

• Applied Biological Chemistry
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• v.35 no.5
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• pp.389-394
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• 1992

Effect of dry-heat treatment $(130{\sim}220^{\circ}C)$ on properties of corn starch was investigated. No significant changes of surface color and swelling power were observed. Blue value, water-binding capacity, solubility and degree of hydrolysis by acid or glucoamylase were increased; however, intrinsic viscosity and crystallinity were decreased as heating temperature was raised. Noticeable changes occurred between $170{\sim}190^{\circ}C$.

• Journal of Korean Society for Atmospheric Environment
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• v.33 no.5
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• pp.521-528
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• 2017

In the combustion treatment of explosive gases with a high heating value such as $H_2$ and $NH_3$ used in semiconductor and chemical processes, the heat recovery modeling and exergy analysis of the process using the Aspen Plus simulator and its thermodynamic data were performed to examine the recovery of high temperature thermal energy. The heat recovery process was analyzed through this process modeling while the exergy results clearly confirmed that the rigorous reaction mainly occurs in the condenser and the chamber. In addition, the process modeling demonstrated that approximately 95% of the exergy is destructed on the basis of the exergies injected and the exergy being exhausted. Using the exergy technique, which can quantitatively analyze the energy, we could understand the energy flow in the process and confirm that our heat recovery process was efficiently designed.

• Journal of the Korean Society for Heat Treatment
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• v.11 no.3
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• pp.186-191
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• 1998

An oxidation behavior of 304 and 316 stainless steels were studied in dry air. After solution treatment, specimens were polished up to $1{\mu}m$ $A1_2O_3$ grade and then subjected to oxidation treatment in dry air at $800^{\circ}C{\sim}1200^{\circ}C$. The oxidation behavior between matrix and oxide scale was analyzed with SEM, EDS and XRD. When oxidation treatment was conducted at $1200^{\circ}C$, large thickness of Fe oxide scale was formed on top of surface and fine $(Cr,Fe)_2O_3$ oxide film was formed below it. Cr rich zone existed at interface between metal and $(Cr,Fe)_2O_3$ oxide layer, and it was believed that this zone acted as obstacle to oxidation. Most of Ni was detected at the interface between metal and $(Cr,Fe)_2O_3$ and also detected at the interface between $Fe_2O_3$ and $(Cr,Fe)_2O_3$.

• Culinary science and hospitality research
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• v.24 no.1
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• pp.24-30
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• 2018

This study investigated the quality of characteristics of high-protein RTD coffee using domestic and imported skim milk powder with different heat treatment. Skim milk powders (A, B) had high-heat treatment, C had medium-heat, and D and E had low-heat treatment. The transmittance of A and B were higher than that of C, and that of C were higher than that of D and E (p<0.05). The precipitate attached on bottom of container of RTD coffee using A and B were 2.993~3.053% and higher than those (0.753~0.803%) of RTD coffee using C, D and E (p<0.05), but there was no difference between those of RTD coffee using C, D and E (p<0.05). The centrifuged precipitate of RTD coffee using A and B were 1.987~2.040% and higher than those (0.820~0.830%) of RTD coffee using C, D and E (p<0.05), but there was no difference between those of RTD coffee using C, D and E (p<0.05). The proximate composition of precipitate attached on bottom of container of RTD coffee using A, which showed the highest amount of precipitate, showed 65.7% of carbohydrate, 19.0% of protein, 4.8% of fat and 4.8% of ash in dry basis, that of RTD coffee being 72.7%, 15.1%, 7.9% and 4.3% in dry basis respectively. Protein and fat content of precipitate were lower and protein and ash content were higher than those of RTD coffee. But seeing that the most increased portion was protein, precipitation of RTD coffee appears to be attributed to heat-denatured proteins.

• Journal of Food Hygiene and Safety
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• v.37 no.4
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• pp.225-231
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• 2022

In this study, the conditions of dry heat treatment (21 days at 65℃, 16 days at 70℃, 10 days at 75℃, and 7 days at 80℃) were investigated to inactivate Bacillus cereus ATCC 12480, Listeria monocytogenes ATCC SSA81, Staphylococcus aureus ATCC 6538, Escherichia coli O157:H7 ATCC 43894, and Salmonella Typhimurium ATCC 14028 on alfalfa seeds, without affecting the rate of germination of seeds. Alfalfa seeds were inoculated at levels of 6-7 log CFU/g and treated with dry heat at 65℃, 70℃, 75℃, and 80℃; thereafter, the rate of seed germination was determined. The rate of germination was set at 70%, according to the market standards. The bacteria were inactivated when B. cereus was treated with dry heat for 21 days at 65℃, 18 days at 70℃, 14 days at 75℃, and 4 days at 80℃; L. monocytogenes was treated for 21 days at 65℃, 18 days at 70℃, 12 days at 75℃, and 7 days at 80℃; S. aureus was treated for 18 days at 65℃, 18 days at 70℃, 11 days at 75℃, and 4 days at 80℃; E. coli O157:H7 was treated for 21 days at 65℃, 18 days at 70℃, 12 days at 75℃, and 6 days at 80℃; and Sal. Typhimurium was treated for 24 days at 65℃, 22 days at 70℃, 14 days at 75℃, and 7 days at 80℃. For all bacteria, the D-value (R² = 0.5656-0.7957) significantly decreased when the temperature increased from 65℃ to 80℃ (P<0.05). Since dry heat treatment of alfalfa seeds at 80℃ for 7 days affects their germination rate, dry heat treatment at 75℃ for 14 days is the most effective way to ensure their safety. This study suggests a potential method of bacterial inactivation using dry heat treatment to increase the microbiological safety of sprouts.

• Asian-Australasian Journal of Animal Sciences
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• v.6 no.2
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• pp.197-203
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• 1993

The protection of dry matter and nitrogen from rumen degradation of dhaincha seed (Sesbania aculeate) meal was studied using nylon bag technique. The dhaincha seed meal was subjected to various heat treatments that included oven drying, autoclaving and boiling. Similar experiment was conducted with fish meal as reference for comparison. The oven-dried dhaincha meal was found to retain more dry matter and nitrogen than was found boiled or autoclaved meal. While autoclaving appeared to improve nitrogen and dry matter retention to some extent, boiling seemed to cause more loss of dry matter from nylon bag. Heat treatment caused high retention of nitrogen by fish meal. The calculated effective protein degradation was 80.4% and 83.2% for the oven dried fish meal and dhaincha seed meal whereas same values were 74.2% and 86.7% for autoclaved fish and dhaincha seed meal respectively at the outflow rate of 4.4% per hour. The in vitro study revealed higher digestibility for heat treated samples by pepsin. The dry matter, nitrogen and ash content of dhaincha seed meal were 85.93%, 5.93% and 7.31% respectively.