• Asian-Australasian Journal of Animal Sciences
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• 제17권5호
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• pp.700-704
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• 2004

Chinese-style pork jerky is a typical intermediate moisture meat product obtained by curing, drying and roasting pork samples. The chemical, physical and microbiological characteristics of pork jerky were evaluated throughout processing. The moisture content varied from 72.5% to 23.4 or 19.6% and aw varied form 0.97 to 0.74 or 0.72 in accordance with processing steps. The pork jerky roasted at $200^{\circ}C$ had higher shear value than roasted at $150^{\circ}C$ because the moisture content and aw of the former sample was lower than the later sample. The nitrite losses during whole processing steps amount to nearly 50%. The TBA value of pork jerky varied from 0.34 to 9.25 or 9.83 mg of malonaldehyde depended on processing steps. The VBN value of pork jerky ranging from 0.25 to 22.4 or 23.5 mg/kg depended upon processing steps. The ATPase activity of myofibrillar proteins during processing steps were partly or entirely denatured by the heat-drying or heat-roasting treatment. A gradual decrease in microorganism count during processing of pork jerky was also observed.

• 한국축산식품학회지
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• 제34권1호
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• pp.40-48
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• 2014

In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced with both processing methodologies (p<0.05). After drying stage, free fatty acid values of traditional style and heat processed fermented sausages were between 10.54-13.01% and 6.56-8.49%, respectively. Thiobarbituric acid (TBA) values of traditionally processed fermented sausages were between $0.220-0.450mg{\cdot}kg^{-1}$, and TBA values of heat processed fermented sausages were in a range of $0.405-0.795mg{\cdot}kg^{-1}$. Oleic and linoleic acids were predominant fatty acids in all fermented sausages. It was seen that fermented sausage groups produced with starter culture had lower TBA and FFA values in comparison with the control groups, and heat application inhibited the lipase enzyme activity and had an improving effect on lipid oxidation. As a result of these effects, heat processed fermented sausages had lower FFA and higher TBA values than the traditionally processed groups.

• 한국수소및신에너지학회논문집
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• 제17권2호
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• pp.125-132
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• 2006

The alloys which compositions were represented by the formula, $Ti_{(0.22+X)}Cr_{(0.28+1.5X)}V_{(0.5-2.5X)}$ ($0{\leq}X{\leq}0.12$), had the total hydrogen storage capacity higher than 3 wt% and the effective hydrogen storage capacity higher than 1.4 wt%. Particularly, among all the tested alloys, the $Ti_{0.32}Cr_{0.43}V_{0.25}$ alloy exhibited the best effective hydrogen storage capacity of 1.65 wt%. Furthermore, the reversible bcc${\leftrightarrow}$fcc structural transition was observed with hydrogenation and dehydrogenation, which predicted the possibility of pressure cycling. EDS analysis revealed micro-segregation, which suggested the necessity of microstructure homogenization by heat treatment. The $Ti_{0.32}Cr_{0.43}V_{0.25}$ alloy was selected for heat treatment and for other related studies. The results showed that the total and the effective hydrogen storage capacity increased to 3.7 wt% and 2.3 wt%, respectively. The flatness of the plateau region was also greatly improved and heat of hydride formation was determined to be approximately -36 kJ/mol $H_2$.

• 한국축산식품학회지
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• 제37권1호
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• pp.44-51
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• 2017

Heat treatment of milk aims to inhibit the growth of microbes, extend the shelf-life of products and improve the quality of the products. Heat treatment also leads to denaturation of whey protein and the formation of whey protein-casein polymer, which has negative effects on milk product. Hence the milk heat treatment conditions should be controlled in milk processing. In this study, the denaturation degree of whey protein and the combination degree of whey protein and casein when undergoing heat treatment were also determined by using the Native-PAGE and SDS-PAGE analysis. The results showed that the denaturation degree of whey protein and the combination degree of whey protein with casein extended with the increase of the heat-treated temperature and time. The effects of the heat-treated temperature and heat-treated time on the denaturation degree of whey protein and on the combination degree of whey protein and casein were well described using the quadratic regression equation. The analysis strategy used in this study reveals an intuitive and effective measure of the denaturation degree of whey protein, and the changes of milk protein under different heat treatment conditions efficiently and accurately in the dairy industry. It can be of great significance for dairy product proteins following processing treatments applied for dairy product manufacturing.

• 한국수산과학회지
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• 제33권6호
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• pp.524-528
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• 2000

식품중에 오염된 Listeria monocytogenes의 열감수성에 미치는 각종 첨가물의 영향과 식품의 처리 가공시에 수반되는 조리기구 수세나 염소, 자외선, 열탕 등 각종 소독처리의 효율성을 확인하였다. 키토산, 솔빈산칼륨 둥은 시험균주 L. monocytogenes H-12의 열 감수성 증대에 유의할 만한 영향을 미치지 못하였으나, 명태 연육에 중합인산염을 $1{\%}$ 첨가할 경우 시험균주의 열감수성은 뚜렷히 증가되었다. 시험균주 L. monocytogenes H-12가 $약 10^4{\~}10^5/cm^2$ 되도록 오염시킨 나무, 플라스틱, 스테인레스 재질의 도마를 흐르는 수도수로 세척하였을 때 스테인레스 도마나 플라스틱 도마의 경우 각각 10초 및 1분 후에는 균이 검출되지 않았으나, 나무 도마에서는 거의 제균효과가 없었다. 스테인레스 및 플라스틱 재질의 도마를 $5{\~}50 ppm$의 염소용액에 10초간 침지하고 수세할 경우 오염균의 제거가 가능하였으나, 나무 도마의 경우 100ppm 염소용액으로 처리하여도 균 수의 감소는 거의 없었다. 15W의 자외선을 30cm 거리에서 시험균주로 오염된 각 재질의 도마에 조사할 경우 스테인레스 및 플라스틱 도마의 경우 5분간 조사 후에는 균이 검출되지 않았으나, 나무 도마에서는 60분 처리 후에도 균이 검출되었다. 각종재질의 조리용 도마에 오염된 시험균주 L. monocytogenes H-12의 열탕처리에 의한 제균조건은 $70^{\circ}C$, 10초 이상으로 확인되었다.

• 한국레이저가공학회지
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• 제2권1호
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• pp.43-50
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• 1999

For the conventional welding method. the high heat transfer makes the crystallized zone of the work material unavoidable. Whereas the laser is able to weld the amorphous metal without a crystallized zone, because heat transfer is limited within a very small restricted volume. In this paper, the possibilities and the limits of the laser welding were studied to utilize the advantageous properties of amorphous metal foils.

• 한국정보처리학회:학술대회논문집
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• 한국정보처리학회 2019년도 추계학술발표대회
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• pp.225-227
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• 2019

지구온난화의 영향으로 우리나라는 매년 폭염으로 인해 많은 인명피해를 입고 있다. 폭염으로 인한 온열 질환의 피해를 줄이고자, 본 논문은 주기적으로 생체정보를 수집하고 온열 질환 의심 환자를 파악하는 폭염 대응 온열질환 모니터링 시스템을 개발했다.

• 한국철도학회:학술대회논문집
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• 한국철도학회 2003년도 추계학술대회 논문집(III)
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• pp.406-411
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• 2003

This paper deals with the effect of laser material processing on the EMU production technique. Material processing with lasers takes advantage of all the characteristics of laser light. The high energy density and directionality achieved with lasers permits strong localized heat- or photo-treatment of materials with spatial resolution below one micrometer. The pulsed and mono-chromatic light allows the control of depth of heat treatment or selective excitation. The laser beam can be moved to process large areas, is a sterile tool and is no subject to wear and tear. Using laser processing have taken more interests in EMU production for improving the rigidity, weight reduction, crash durability, and cost savings so that their application to auto-bodies has been increased.

• Journal of the Korean Wood Science and Technology
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• 제44권3호
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• pp.457-476
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• 2016

본 연구에서는 목재의 열처리가공에 대하여, 문헌 연구를 통하여 이와 관련된 주요 이슈 및 기술 동향을 조사하였다. 산업적으로 이용되는 주요 열처리기술은 네덜란드의 Plato-process, 프랑스의 Retification process, 독일의 OHT-process, 및 핀란드의 Thermowood process 등이었다. 열처리 공정상의 주요 영향인자들은 대상 수종, 가열 온도, 시간, 열전달 매질(air, 증기, 진공, 질소, 오일 등)이며, 이들 인자들을 변수로 한 최적조건 탐색 등의 연구가 주류를 이룬다. 열처리 목재는 치수안정성 증가, 중량 및 강도 감소, 부후균에 대한 내후성 향상에 변이, 변색균 및 해충에 대해 불충분한 저항성 등의 특징을 가진다. 열처리 목재의 내후성 향상을 위해 각 수종에 적합한 열처리 공정과 처리조건 탐색의 필요성이 시사되었다. 지속가능한 환경보존 및 목재자원 절약을 위해 열처리 목재의 새로운 용도 개발 및 이용 확대 노력이 반드시 필요한 과제인 것으로 고찰되었다.

• 한국레이저가공학회:학술대회논문집
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• 한국레이저가공학회 2006년도 춘계학술발표대회 논문집
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• pp.82-88
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• 2006