• Food Science and Preservation
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• v.11 no.3
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• pp.304-312
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• 2004

Early harvested Satsuma mandarin (Citrus unshiu) was treated with hot air at 45$^{\circ}C$ for 2, 4, and 6 hours and stored at 5$^{\circ}C$ for 3 weeks and additional one week at 18$^{\circ}C$ (simulated shelf-life) in order to examine the effect of mild heat treatment on the storage quality of the citrus fruits. Quality attributes of the sample fruits evaluated during storage included the respiration rate, internal gas composition, pH, titratable acidity, soluble solids content, flesh weight loss, firmness, peel color, decay ratio, and sensory properties. The initial respiration rates, just after hot air treatment, were significantly higher in the heat-treated fruits compared to the untreated. However, during storage at 5$^{\circ}C$, the respiration rates showed a similar level in all treatments. Internal gas composition exhibited no significant difference between the heat-treated and untreated samples. Hot air treatment also exerted no significant effects on the pH, titratable acidity, soluble solid contents, flesh weight loss, firmness, and peel color of the fruits during the whole storage period. The decay ratio was manifestly lower in the heat-treated fruits than the untreated. For sensory attributes including visual and organoleptic quality, no significant difference was observed among sample fruits. Results suggested that mild heat treatment with hot air at 45$^{\circ}C$ for 4-6 hours could be used as an effective preconditioning method to keep the postharvest quality of Satsuma mandarin by reducing the decay incidence remarkably during storage.

• Fashion & Textile Research Journal
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• v.3 no.5
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• pp.466-472
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• 2001

To find a suitable condition in this process examined, we investigated the main control factors, such as, the NaOH concentrations, such as, the NaOH concentrations, the heat treating times, and the heating temperatures. The resulting mechanical properties of the fabrics also studied. The samples used were Nylon/Co-PET sea-island type composite microfiber (Co-PET content: 35%) non-woven fabric. The conclusions obtained were as follows. 1. For the complete extraction of Co-PET from the sample non-woven fabric in the dry hot air process, $160^{\circ}C$ of air temperature, 15 min. of treatment time, and around 30% of NaOH concentration were required. On the other hand, in the wet hot air process, $140^{\circ}C$ of air temperature, 3.5 min. of treatment time, and around 30% of NaOH concentration were required. 2. The mechanical properties of the continuous processed samples showed that the WT, B, and WC increased with increasing the weight reduction ratio. However, the G, decreased with increasing the weight loss ratio. Note that, particularly in B, it increased drastically when the weight deduction ratios exceeded 30%. 3. As increasing the wet hot air temperature from 130 to $140^{\circ}C$, B appeared to increase, however, WT, G, and WC appeared to decrease. 4. The best condition found in this continuous process to extract Co-PET is the wet hot air temperature of 140, NaOH concentration of 28% or above, and the treatment time 2-4 min.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2018.11a
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• pp.4-5
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• 2018

The water proofing sheet of synthetic polymer applies to the purification plant, the wastewater treatment center, the low waterway, the dosing tanks, etc, and when we construct these, we apply the dual waterproof by means of hot air staking welder or extruder. However, the experts skilled in the hot air welding or extruder does not use them, it can be a quality problem. Therefore, in this study, it is the purpose to verify whether the semi-automatic hot air staking welder and automatic extruder that can construct the waterproof sheet is possible in field even if it is not a professional specialist.

• Journal of the Korean Wood Science and Technology
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• v.49 no.6
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• pp.566-573
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• 2021

We investigated color changes on the outer surfaces of Phyllostachys bambusoides bam-boo by heat treatment under three different temperatures (180℃, 200℃, and 220℃) for three different durations (60 min, 90 min, and 120 min). A method of predicting the bam-boo surface color change after heat treatment was developed to provide valuable information and increase the added value of domestic bamboo products. The three average color parameters L^*, a^*, and b^* decreased, and the overall color changes increased as the severity factor increased. The values of L^* × a^* × b^* were highly related to the severity factor, and the optimal duration time for the desired bamboo surface color with a certain heat-treatment temperature could be estimated.

• Journal of Korean Society on Water Environment
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• v.24 no.1
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• pp.19-29
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• 2008

Hot air sparging is a groundwater remediation technique, in which organic contaminants volatilized into hot air from the saturated to vadose zone. In the laboratory diesel (10,000 mg TPH/kg) was spiked in contaminated saturated aquifer soil. The hot air ($34.9{\pm}2.7^{\circ}C$) was injected in intermittent (Q=1,500 mL/min, 10 minute injection and 10 minute idle) modes. We performed microcosm tests using the groundwater samples to assess TPH reductive remediation activity. For Terminal-Restriction Fragment Length Polymorphism (T-RFLP) analysis of eubacterial communities in sludge of wastewater treatment plants and soil of experiment site, the 16S rDNA was amplified by Polymerase Chain Reaction (PCR) from the sludge and the soil. The obtained 16S rDNA fragments were digested with Msp I and separated by electrophoresis gel. We found various sequence types for hot air sparging experiment with sludge soil samples that were closely related to Bacillus (149 bp, Firmicutes), Methlobacterium (149 bp, Euryarchaeotes), Pseudomonas (492 bp, ${\gamma}$-Proteobacteria), etc., in the clone library. In this study we find that TPH-water was reduced to 78.9% of the initial value in this experiment aquifer. The results of the present study suggests that T-RFLP method may be applied as a useful tool for the monitoring in the TPH contaminated soil fate of microorganisms in natural microbial community.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.219-224
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• 2014

To increase the shelf-life of domestic peach, peaches were treated with hot air ($46^{\circ}C$) for 0~9 hours and the changes in the major components contents and antioxidative activities were investigated. Ascorbic acid content of the control and hot air treatments were 13.81 mg% and 11.73~14.16 mg% respectively, however, there was no significant difference between them. The contents of polyphenols of the control and hot air treatments were 22.64 mg% and 19.03~23.19 mg% respectively, but there was no significant difference between them. The contents of polyphenols of the control were slightly lower than those of hot air treatments during storage. Also the contents of flavonoid were not significantly different among the control and hot air treatments. The detected free sugars of the control and hot air treatments were fructose, glucose, maltose and sucrose. Among the free sugars detected, sucrose content was the highest and free sugar content did not change during storage periods. Furthermore, antioxidative activities were not different among the control and hot air treatments.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1242-1248
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• 2013

This study was performed to determine the effects of pretreatment (NT: non-treatment, BTS: boiling treatment with 3% sodium chloride, DTG: dipping treatment in glycerol) and drying methods (sun drying, hot air drying, and cold air drying) on the physicochemical properties and antioxidant activities of dried jujube (Zizyphus jujuba Mill.) fruits. Our results show that moisture content is lower (P<0.05) with DTG, and that moisture content is lower with hot air drying compared to other drying methods. The bulk density was highest with BTS. The soluble solids content was highest with DTG. Additionally, the soluble solids content were highest in the following order: hot air drying> cold air drying> sun drying. The titratable acidity of hot air drying was highest of all the drying methods. The titratable acidity was higher with NT and DTG, and the brix and acid ratio of sun drying was higher than other drying methods. Among the drying methods, BTS showed the best browning-retarding effect, whereas boiling treatment affected quality and color. The total polyphenol content from hot air drying and NT or DTG treatment was relatively higher than the content from BTS. The flavonoid content was highest with BTS, and all dried jujube showed relatively high antioxidant activities. The sensory evaluation results indicated that the organoleptic scores for overall preference were higher in the NT and DTG treatment groups. These results suggest that pretreatment and drying methods affect the quality of dried jujube fruit, and show that glycerol treatment with hot air drying can be applied to the production of high quality dried jujube.

• Journal of the Korean Society for Heat Treatment
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• v.33 no.3
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• pp.107-116
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• 2020

Four air hardening steels with carbon, silicon, manganese, chromium, and molybdenum variations have been used in this study to find out the optimal chemical compositions of steels with over 1200 MPa tensile strength for automotive subframe. The dimensional changes after heat treatment were determined for two automotive parts with open and closed cross sections using 3D scanner. When four steels were austenitized at 900℃ for 30 seconds, cooled at 3℃/s, reheated to 450℃ for 10 seconds followed by air cooling to simulate hot-dip galvanizing treatment showed ultra high tensile strength over 1200 MPa. Rear floor cross member with open cross section revealed much bigger dimensional changes than subframe with closed cross section after heat treatment at 900℃ for 20 minutes followed by air cooling.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1573-1579
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• 2004

This study was conducted to develop intermediate material for new processed food from sweet pumpkin. Osmotic dehydration was carried out as pretreatment before drying. After the sweet pumpkins were pretreated under optimized osmotic dehydration conditions, they were dried by three drying methods (hot air drying, vacuum drying and cold air drying). The moisture contents of dried sweet pumpkin products by osmosis treatment (sucrose) and hot air drying, vacuum drying, and cold air drying were 14.48, 14.09 and 13.87%, respectively. Cold air drying preserved more vitamin C content and showed lower color difference than hot air drying and vacuum drying. As a result of microscopic analysis, cold air dried sweet pumpkin was observed regular tissue, while hot air and vacuum dried sweet pumpkins were observed a cell collapse following the loss of water.

• Food Science and Preservation
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• v.4 no.2
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• pp.147-153
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• 1997

Oriental melon has been increased in production amount, but its processed food was not made in spite of the fact that shelf-life of the fresh fruit is short. This study was carried out to develop a dried product with no use sulfur treatment. Fresh melons were peeled, cut into 6 pieces, and soaked to the following pretreatments soaking in sugar syrup(SS), sodium chloride(SC), ascorbic acid(AA) and sodium polyphosphate(SP). After preatreatments the melon pieces were dried by hot air drying at 5$0^{\circ}C$ for 9 and 12 hours, and the dried melons were air blown at $25^{\circ}C$ for 1 day. The dried samples were evaluated for moisture content, texture, rotor, and sensory quality. The moisture content of dried melons soaked in SS and SC were lower than those that were soaked in AA and SP after hot air drying. The melons dried for 12 hours were high in hardness, gumminess, chewness and adhesiveness and excellent in sensory evaluation compared to 9 hours. The "L" value of SS was higher and the "a" value was lower in Hunter color. And SS treatment inhibited browning of the dried melon and improved sensory characteristics in color, flavor, texture and taste. Sucrose concentration had no significant effect on color, hardness and sensory score in banal product. The combination of SS with SP represented a highly effective antibrowning treatment for the dried melon and the product was kept in good color for 3 months at room temperature.at room temperature.