• Title/Summary/Keyword: heat-moisture treatment and annealing

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Effect of Heat Treatment on Dyeing and Physical Properties of Nylon 6 Ultramicrofiber (초극세 나일론 6 섬유의 염색성 및 물성에 미치는 열처리의 영향)

  • 정동석;이두환;이문철
    • Textile Coloration and Finishing
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    • v.14 no.6
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    • pp.328-334
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    • 2002
  • Nylon 6 staple ultramicrofiber(UMF, 0.074) and regular staple fiber (Regular, 2.0d) were annealed at In, 130, 160 and $180^\circ{C}$ under tension free for 10 min and U min. The treated fibers were dyed with Acid Red 18 and Blue n3. They were adjusted at PH 5.0 of dye bath in buffer solution of $CH_3COOH/CH_3/COONa(0.1mo1/1)$. Liquor ratio was kept at 1000:1. Dyeing rate of UMF annealed at $100^\circ{C}$ was decreased, but was increased for regular nylon. Also dye equilibrium of UMF at $100^\circ{C}$ was increased for Acid Red 18, but was decreased for Acid Blue 83. The intensities of X-ray diffraction peaks of UMF increased with increasing annealing temperature. Also the crystallinity of heat-sotted fibers by DSC thermogram was well agreed with the tendency of density Amino end group, moisture regain and water absorbency were decreased with increasing annealing temperature.

Effect of Hydrothermal and Enzymatic Treatments on the Physicochemical Properties of Waxy Maize Flour (열수 및 효소 처리에 의한 찰옥수수가루의 물리화학적 특성)

  • Lee, Dong-Jin;Choi, So-Mang;Lim, Seung-Taik
    • Korean Journal of Food Science and Technology
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    • v.48 no.2
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    • pp.165-171
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    • 2016
  • Physicochemical properties of waxy maize flours prepared by hydrothermal and enzymatic treatments were evaluated. Waxy maize flours were hydrothermally treated using heat-moisture treatment (HMT) and annealing (ANN) and enzymatically treated using commercial enzymes (cellulase, proteinase, and pectinase). The HMT-modified waxy maize flours had low water absorption index (WAI), melting enthalpy, viscosity, and crystallinity. However, ANN-modified and enzymatically modified waxy maize flours had high WAI, melting enthalpy, and viscosity. X-ray diffraction analysis of ANN-modified and enzymatically modified waxy maize flours revealed a typical A-type pattern and displayed sharper crystalline peaks than those observed for the control groups (native waxy maize flours). In contrast, the crystallinity of HMT-modified waxy maize flours were decreased by hydrothermal treatment.

Production of Foamed Glass by Using Hydrolysis of Waste Glass(III) - Heat Treatment for Stabilization and Scale-up Test - (폐유리의 가수분해 반응에 의한 발포유리의 제조(III) - 안정화 열처리공정 및 Scale-up Test -)

  • Lee, Chul-Tae;Um, Eui-Heum
    • Applied Chemistry for Engineering
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    • v.17 no.1
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    • pp.73-81
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    • 2006
  • Heat treatment condition for the stabilization of foamed glass block through the foaming process of the hydrolized waste glass was investigated and scale-up test for the manufacturing of foamed glass was also attempted for the actual foaming process. Proper heat treatment condition was quenching from the foaming temperature to $550{\sim}600^{\circ}C$ for stabilization, and then annealing from stabilization temperature to $200^{\circ}C$ and holding up at $200^{\circ}C$ for removal thermal stress, and then annealing to the room temperature with cooling speed of $0.3^{\circ}C/min$. Through this heat treatment conditions, foamed glass block with size of $250mm{\times}250mm{\times}90mm$ was produced successfully. The properties of this foamed glass block showed density of $0.28{\pm}0.06g/cm^3$, thermal conductivity of $0.048{\pm}0.005kcal/hm^{\circ}C$, moisture absorption of $0.5{\pm}0.09vol%$, linear expansion coefficient of $(8.6{\pm}0.2){\times}10^{-6}m/m^{\circ}C$($400^{\circ}C$), flexural strength of $15.0{\pm}0.6kg/cm^2$, and compression strength of $39.5{\pm}0.6kg/cm^2$.