• Journal of Dairy Science and Biotechnology
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• 제38권4호
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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.

• 한국생산제조학회지
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• 제20권2호
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• pp.162-168
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• 2011

In this research, nitrogen plasma source ion implantation(PSII) of non-coated tungsten carbide endmill tools was conducted with low heat treatment for increasing wear resistance. After the low heat treatment of PSIIed tools to give a homogeneity of wear resistance, the surface modification of tools was analyzed by hardness test, surface roughness and cutting forces. As for the resultant cutting forces, low heat treatment in temperature of $400^{\circ}C$ and $500^{\circ}C$ is stable because of low cutting resistance. The 20-minutes heat treated tool at spindle speed 25000rpm has superiority of surface roughness, Ra of $0.420{\mu}m$ and was found to have good wear resistance. The higher hardness value was obtained by increasing temperature from $300^{\circ}C$ to $600^{\circ}C$ for PSIIed tools with low heat treatment. As the PSIIed tools under 10minutes at temperature of $600^{\circ}C$ have the highest hardness as Hv of 2349.8, It was analyzed that temperature processing give much influences on hardness.

• Journal of Dairy Science and Biotechnology
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• 제35권1호
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• pp.55-72
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• 2017

The second article of 'Effects of heat treatment on the nutritional quality of milk,' titled 'Destruction of microorganisms in milk by heat treatment' and authored by Dr. Seong Kwan Cha, who worked at the Korea Food Research Institute, covers the heat-stable microorganisms that exist in milk after pasteurization. The article focusses on the microbiological quality of raw milk and market milk following heat treatment, and is divided into four sub-topics: microbiological quality of raw milk, survey and measurement of microorganisms killed in raw milk, effect on psychrophilic and mesophilic microorganisms, and effect of heat treatment methods on thermoduric microorganisms. Bacillus spp. and Clostridium spp. are sporeforming gram-positive organisms commonly found in soil, vegetables, grains, and raw and pasteurized milk that can survive most food processing methods. Since spores cannot be inactivated by LTLT (low temperature long time) or HTST (high temperature short time) milk pasteurization methods, they are often responsible for food poisoning. However, UHT (ultra high temperature) processing completely kills the spores in raw milk by heating it to temperatures above $130^{\circ}C$ for a few seconds, and thus, the UHT method is popularly used for milk processing worldwide.

• 열처리공학회지
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• 제37권1호
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• pp.1-8
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• 2024

Phase stability of tetragonal crystals in yttria-stabilized zirconia ceramics is dependent on the content of yttria and the heat-treatment condition, related with mechanical properties. In this study, we fabricated the 1.5 mol% yttria-stabilized zirconia (1.5Y-YSZ) ceramics by cold isostatic pressing (CIP) and post-sintering at temperature range of 1200 to 1350℃ for 2 hours and investigated the sintered properties and microstructural evolution. Sintered and microstructural parameters, i.e, apparent density, grain size and phase composition of 1.5Y-YSZ ceramics were mainly dependent on the sintering temperature. Maximum sintered density of 99.4 % and average grain size of 200-300 nm could be obtained from the heat-treatment condition above sintering temperature at 1300℃ for 2 hours, possessing the superior mechanical hardness with 1200 Hv. However, phase stability of tetragonal grains in 1.5 YSZ ceramics is very low, inducing the phase transformation to monoclinic crystals on specimen surface during cooling after heat-treatment.

• Journal of the Korean Wood Science and Technology
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• 제38권2호
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• pp.101-107
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• 2010

Heat treatment was performed to improve sound absorption properties for four tree species; Tulip tree, Korean Paulownia, Red pine and Costata birch, at temperature of $175^{\circ}C$ and $200^{\circ}C$under vacuum condition. Sound absorption properties of two kinds of boards, which were in radial and tangential sections, were measured under a frequency range of 100 to 3200 Hz by the two microphone transfer function method. It was found that sound absorption properties were increased by heat treatment and the efficiency was higher at $200^{\circ}C$ than that at $175^{\circ}C$. Even Costata birch had a little effect on low temperature of $175^{\circ}C$, $200^{\circ}C$ heat treatment for sound absorption property, the efficiencies of sound absorption were 14, 19%, respectively. The efficiencies of sound absorption ranged 22 to 120% for heat-treated Tulip tree, Korean Paulownia.

• 소성∙가공
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• 제15권8호
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• pp.539-543
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• 2006

Experimental studies are carried out in order to investigate the effects of heat treatment on the surface machined by W-EDM. In this work, two ways of heat treatment after W-EDM are considered. As a comparison, the machined surface by a traditional method such as milling/grinding is also considered. Thereby, specimens are prepared by four different machining methods. Those are (1) milling and then grinding, (2) wire-cut electric discharge machining (W-EDM), and (3) low temperature heat treatment or (4) high temperature heat treatment after W-EDM. The resulting surface roughness are measured and the changes of surface microstructures are investigated using the scanning electron microscope (SEM) with energy dispersive X-ray spectrometer (EDS). In general, heat treatment after W-EDM result in smoother surface and better chemical composition at the machined surface. Especially, high temperature tempering could remove defects in the thermally affected zone, which cause an overall deterioration of the surface machined by W-EDM.

• 열처리공학회지
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• 제26권1호
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• pp.7-13
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• 2013

Vacuum heat treatment(indirect heating method) has long exposure time at high temperature and low quenching rate. Contrarily salt bath heat treatment (direct heating method) has short exposure time at high temperature and fast cooling rate. With these different features of processes, mechanical properties such as hardness, tensile strength and impact strength of products show very different results. In this study, Salt bath heat treated products showed higher tensile strength and impact strength than vacuum heat treated products but hardness was not much different. These lower mechanical properties of vacuum heat treated products are due to differences in heat process and secondary hardening with high temperature tempering process. Consequently, It indicates that salt bath heat treatment is better way than vacuum heat treatment for product to have high mechanical properties.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2004년도 제5회 압연심포지엄 신 시장 개척을 위한 압연기술
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• pp.27-36
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• 2004

Contemporary objectives for steel rod rolling processing are increasingly complex and often contrasting i.e. obtaining a desired product with optimum combination of properties such as strength, toughness and formability at lower cost. Low-alloy steel rods have been produced with several heat treatments for drawing and forging processes at room temperature. In order to reduce these heat treatments much of the researches concerning of high temperature mechanical behavior of steel rods have been conducted at wire rod mill of POSCO. In this present work, optimizations of rolling temperature and cooling rate for JS-SCM435 are performed to eliminate softening heat treatment(Low Temperature Annealing) for drawing process. The results from the optimization changed the microstructure of rods after rod rolling from Bainite with high tensile strength of 1000Mpa to Pearlite and Ferrite with appropriate strength of 750Mpa that is equivalent tensile strength after softening heat treatment.

• 열처리공학회지
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• 제16권5호
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• pp.281-284
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• 2003

• 열처리공학회지
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• 제17권2호
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• pp.78-86
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• 2004

Effects of the annealing parameters on the formation of ferrites transformed at low temperatures were studied in cold-rolled ultra low carbon steels with niobium and/or chromium. Niobium and chromium were found to be effective in the formation of the low temperature transformation ferrites. The low temperature transformation ferrites more easily formed when both higher annealing temperature and longer annealing time, allowing substitutional alloying elements to distribute between phases, are in combination with faster cooling rate. It was found from EBSD study that the additions of niobium or chromium resulted in the increase in the numbers of high angle grain boundaries and the decrease in those of the low angle grain boundaries in the microstructures. Both granular bainitic ferrite and bainitic ferrite were characterized by the not clearly etched grain boundaries in light microscopy because of the low angle grain boundaries.