• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.13 no.2
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• pp.59-65
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• 2007

Packaged food products often undergo retort processing, a thermal processing in a pressurized vessel called a retort, to ensure their microbiological safety or shelf-stability under normal non-refrigerated conditions of storage and distribution. Retort processing is generally aimed to accomplish commercial sterility of packaged foods with acceptable nutritional and sensorial qualities. Fundamental principles on retort processing, such as thermal resistance kinetics of target microorganism, heat penetration theory, and methods for evaluating process sterility and food quality loss, were reviewed. Factors affecting process severity, heat transfer mechanism, and heat penetration efficiency were summarized. General features of retortable packaging formats including metal cans, glass jars, and plastic packages were also briefly reviewed.

• Proceedings of the KSME Conference
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• 2001.11b
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• pp.711-716
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• 2001

This paper presents an information about the heat transfer characteristics of impinging jet in eletronic equipment with infrared image processing unit. There have been many experimental investigations and theoretical studies on impinging jet because of application in a wide variety of industrial process including electronic equipment. In this study, we used infrared image processing unit to visualize heat transfer characteristics of impinging jet in electronic equipment. Infrared image processing unit is one of non-contact temperature measuring methods and it is possible to minimize flow resistance and this measurement is comparatively accurate. The main parameters are nozzle exit angle $(30^{\circ},\;45^{\circ},\;60^{\circ},\;75^{\circ},\;90^{\circ})$ and distance between nozzle and heat source is fixed 6d("d" is diameter of circular nozzle(10 mm). Reynolds number is 4500.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.1
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• pp.94-99
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• 2017

Objective: The aim of this study was to investigate the expression of heat shock protein (HSP) 90, 70, and 60 in chicken muscles and their possible relationship with quality traits of meat. Methods: The breast muscles from one hundred broiler chickens were analyzed for drip loss and other quality parameters, and the levels of heat shock protein (HSP) 90, 70, and 60 were determined by immunoblots. Results: Based on the data, chicken breast muscles were segregated into low (drip loss${\leq}5%$), intermediate (5%${\geq}9.5$) drip loss groups. The expression of HSP90 and HSP60 were significantly lower in the high drip loss group compared to that in the low and intermediate drip loss group (p<0.05), while HSP70 was equivalent in abundance in all groups (p>0.05). Conclusion: Results of this study suggests that higher levels of HSP90 and HSP60 may be advantageous for maintenance of cell function and reduction of water loss, and they could act as potential indicator for better water holding capacity of meat.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2003.06a
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• pp.569-572
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• 2003

In VLM-ST process, the fine detailed shape processing process is needed due to the use of thick sheets for layers. The developed process perform the fine detailed shape processing in VLM-ST parts using non-contact hot tool. To predict the heat-affected zone and temperature distribution of VLM-ST parts in detailed shaping, the heat flux from the tool to the surface was calculated for the finite element analysis by modeling the tool as a heat source of radiation. The dominant process parameters such as the radiated heat input, the tool speed, and the gap between the tool tip and the foam sheet (tool height) were considered in the analysis. The results showed a good agreement with the experiments.

• Journal of the Korean Society for Heat Treatment
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• v.16 no.6
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• pp.341-348
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• 2003

Superalloys which can be devided into three categohes, i.e. Ni-base, Co-base, and Fe-base alloys are widely used for high temperature applications. Since superalloys contain many alloying elements and precipitates, its chemistry and processing parameters need to be carefully designed. In this review, current state-of-the art in the superalloy technologies is described with special attention to the heat-treatment for the control of the microstructures and mechanical properties.

• Journal of the Korean Society for Heat Treatment
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• v.32 no.5
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• pp.195-200
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• 2019

For expanding the applications and workability of TiAl alloy, elongation is very important property. Fine microstructure is needed for elongation and physical properties of TiAl alloys. In this study, The effects of cyclic heat treatment process for fine microstructure of Ti-46Al-Nb-W-Cr-Si-C alloy, which was made by VAR (vacuum arc remelting) and VIM(vacuum induction melting) centrifugal casting process, was investigated. Cycle heat treatment process was very effective for recrystallization of this TiAl system, which has microstructure size of $50{\sim}100{\mu}m$ through pre-heat treatment, cyclic heat treatment in ${\alpha}+{\gamma}$ phase region and solution heat treatment respectively. Refined grain size was finally confirmed by photos of optical microscope and scanning electron microscope.

• Food Science and Biotechnology
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• v.15 no.4
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• pp.523-528
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• 2006

The digestibility of heat- or high-pres sure-treated beef extracts was evaluated with an in vitro simulated gastric digestion model and each sample also underwent immune assay to detect its antigenicity with the sera of beef allergic patients. Heat treatment of the beef extracts considerably decreased their digestibility, whereas high-pressure treatment at 200 MPa improved their digestibility compared with the control, but the difference was not significant. The digestibility of the high pressure-treated beef extract was generally higher than that of the heat-treated samples. Depending on the degree of digestion, the degree of antigenicity of the main beef allergens decreased. On the basis of these results, we hypothesized that the allergenicity of beef could be eliminated if the allergenic proteins are sufficiently digested in the digestive organ, leading to the suggestion that the digestibility of allergenic proteins must be improved in food processing. In conclusion, high-pressure processing is a more acceptable food processing technique for beef considering its digestibility.

• Journal of Korea Foundry Society
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• v.24 no.5
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• pp.281-289
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• 2004

The present study focused on the estimation of the interfacial heat transfer coefficient as a function of the surface temperature of the aluminum casting at the mold/casting interface to investigate the effects of superheat and coating layer. The casting experiments of aluminum into a cylindrical copper mold were systematically conducted to obtain the thermal history during solidification. The thermal history recorded by four thermocouples embedded both in the mold and the casting was used to solve the inverse heat conduction problem using Beck's method. The effects of superheat and coating on the interfacial heat transfer coefficient in the liquid state, during the solidification, and in the solid state were comparatively discussed. In the liquid state, the interfacial heat transfer coefficient is thought to be affected by the roughness of the mold, the wettability of the casting on the mold surface, and the thermophysical properties of the coating layer. When the solidification begins, the air gap forms between the casting and the mold, and the interfacial heat transfer coefficient becomes a function of the air gap as well as surface roughness and the superheat. In the solid phase, it depends only upon the thermal conductivity and the thickness of the air gap. The coating layer reduces seriously the interfacial heat transfer coefficient in the liquid state and during the solidification.

• Journal of Korea Foundry Society
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• v.26 no.1
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• pp.17-26
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• 2006

The substitution of cooling method from water quenching to air cooling after solution heat treatment was aimed for the development of a convenient and economical heat treatment process of duplex stainless steels without deterioration of mechanical and corrosion resistant properties for the industry. In order to achieve this goal, the mechanical properties and corrosion properties of a ASTM A890-4A duplex stainless steel were systematically investigated as functions of casting condition and cooling method after solution heat treatment. A 3-stepped sand mold and a permanent Y-block mold were used to check the effects of solidification structure and cooling rate after solution heat treatment. The microstructural characteristics such as the ferrite/austenite phase ratio and the precipitation behavior of ${\sigma}$ phase and carbides were investigated by combined analysis of OM and SEM-EDX with an aid of TTT diagram. Hardness and tension test were performed to evaluate the mechanical properties. Impact property at $-40^{\circ}C$ and corrosion resistance were also examined to check the possibility of the industrial application of this basic study. Throughout this investigation, air-cooling method was proved to effectively substitute for water-quenching process after the solution heat treatment, when the duplex stainless steel was sand mold cast with a thickness below 15 mm or permanent mold cast with a thickness below 20 mm.

• Journal of Dairy Science and Biotechnology
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• v.38 no.4
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• pp.230-236
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• 2020

Heat treatment is a fundamental processing technology in the dairy industry. The main purpose of heat treatment is to destroy pathogenic and spoilage promoting microorganisms to ensure milk safety and shelf life. Despite the development of alternative technologies, such as high-pressure processing and pulse field technology for microbial destruction, heat treatment is widely used in the dairy industry and in other food processes to destroy microorganisms. Heat treatment has contributed greatly to the success of food preservation since Pasteur's early discovery that heat treatment of wine and beer could prevent their deterioration, and since the introduction of milk pasteurization in the 1890s. In Korea, food labeling standards do not stratify heat treatments into low temperature, high temperature, and ultra-high temperature methods. Most milk is produced in Korea by pasteurization, with extended shelf life (ESL : 125--140℃ / 1-10 s). Classification based on temperature (i.e. low, high, and ultra-high), is meaningless.