• 제목/요약/키워드: low temperature heat treatment

검색결과 637건 처리시간 0.022초

실리콘 함유 DLC 박막의 내열특성 (Thermal Stability of Silicon-containing Diamond-like Carbon Film)

  • 김상권;김성완
    • 열처리공학회지
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    • 제23권2호
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    • pp.83-89
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    • 2010
  • Diamond-like carbon (DLC) coating was studied to be a good tribological problem-solver due to its low friction characteristics and high hardness. However, generally hydrogenated DLC film has shown a weak thermal stability above $300^{\circ}C$. However, the silicon doping DLC process by DC pulse plasma enhanced chemical vapor deposition (PECVD) for the new DLC coating which has a good characterization with thermal stability at high temperature itself has been observed. And we were discussed a process for optimizing silicon content to promote a good thermal stability using various tetramethylsilane (TMS) and methane gas at high-temperature. The chemical compositions of silicon-containing DLC film was analyzed using X-ray photoelectron spectroscopy (XPS) before and after heat treatment. Raman spectrum analysis showed the changed structure on the surface after the high-temperature exposure testing. In particular, the hardness of silicon-containing DLC film showed different values before and after the annealing treatment.

우유의 열처리가 우유품질과 영양가에 미치는 영향: V. 열처리가 우유효소에 미치는 영향 (Effects of Heat Treatment on the Nutritional Quality of Milk: V. The Effect of Heat Treatment on Milk Enzymes)

  • 신한섭;오세종
    • Journal of Dairy Science and Biotechnology
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    • 제36권1호
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    • pp.49-71
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    • 2018
  • Heat treatment is the most popular processing technique in the dairy industry. Its main purpose is to destroy the pathogenic and spoilage bacteria in order to ensure that the milk is safe throughout its shelf life. The protease and lipase that are present in raw milk might reduce the quality of milk. Plasmin and protease, which are produced by psychrotrophic bacteria, are recognized as the main causes of the deterioration in milk flavor and taste during storage. The enzymes in raw milk can be inactivated by heat treatment. However, the temperature of inactivation varies according to the type of enzyme. For example, some Pseudomonas spp. produce heat-resistant proteolytic and lipolytic enzymes that may not be fully inactivated by the low temperature and long time (LTLT) treatment. These types of enzymes are inhibited only by the high temperature and short time (HTST) or ultra-high temperature (UHT) treatment of milk.

우유의 열처리가 우유품질과 영양가에 미치는 영향: III. 우유 열처리에 의한 병원균 사멸효과 (Effects of Heat Treatment on the Nutritional Quality of Milk III. Effect of Heat Treatment on Killing Pathogens in Milk)

  • 문용일;정지윤;오세종
    • Journal of Dairy Science and Biotechnology
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    • 제35권2호
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    • pp.121-133
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    • 2017
  • A small amount of milk is sold as 'untreated' or raw in the US; the two most commonly used heat-treatments for milk sold in retail markets are pasteurization (LTLT, low-temperature long time; HTST, high-temperature short time) and sterilization (UHT, ultra-high temperature). These treatments extend the shelf life of milk. The main purpose of heat treatment is to reduce pathogenic and perishable microbial populations, inactivate enzymes, and minimize chemical reactions and physical changes. Milk UHT processing combined with aseptic packaging has been introduced to produce shelf-stable products with less chemical damage than sterile milk in containers. Two basic principles of UHT treatment distinguish this method from in-container sterilization. First, for the same germicidal effect, HTST treatments (as in UHT) use less chemicals than cold-long treatment (as in in-container sterilization). This is because Q10, the relative change in the reaction rate with a temperature change of $10^{\circ}C$, is lower than the chemical change during bacterial killing. Based on Q10 values of 3 and 10, the chemical change at $145^{\circ}C$ for the same germicidal effect is only 2.7% at $115^{\circ}C$. The second principle is that the need to inactivate thermophilic bacterial spores (Bacillus cereus and Clostridium perfringens, etc.) determines the minimum time and temperature, while determining the maximum time and temperature at which undesirable chemical changes such as undesirable flavors, color changes, and vitamin breakdown should be minimized.

전해도금법을 이용한 SnO2 제조 및 후 열처리가 전지 특성에 미치는 영향 (Preparation of SnO2 Film via Electrodeposition and Influence of Post Heat Treatment on the Battery Performances)

  • 김령희;권혁상
    • 열처리공학회지
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    • 제30권2호
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    • pp.61-66
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    • 2017
  • $SnO_2$ was electrodeposited on nodule-type Cu foil at varing current density and electrodeposition time. Unlike the previous research results, when the anodic current is applied, the $SnO_2$ layer was not electrodeposited and the substrate is corroded. When the cathodic current was applied, the $SnO_2$ layer could be successfully deposited. At this time, the surface microstructure of the powdery type was observed, which showed similar crystallinity to amorphous and had a very large surface area. Crystallinity increased after low-temperature heat treatment at $250^{\circ}C$ or lower. As a result of evaluating the charge/discharge performances as an anode material for lithium ion battery, it was confirmed that the capacity of the heat treated $SnO_2$ was increased more than 2 times, but it still showed a limit point showing initial low coulombic efficiency and low cyclability. However, it was confirmed that the battery performances may be enhanced through optimizing the electrodeposition process and introducing post heat treatment.

Fe-Cr-Ni-Mn 2 상 스테인레스강의 인장성질에 미치는 변형온도 및 Mn 함량변화의 영향 (Effect of Deformation Temperature and Manganese Contents on the Tensile Properties of Fe-Cr-Ni-Mn Duplex Stainless Steel)

  • 강창룡;성장현
    • 열처리공학회지
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    • 제4권4호
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    • pp.44-52
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    • 1991
  • The effect of deformation temperature and manganes contents on the tensile properties of duplex stainless steels with the structure of both ferrite and austenite were investigate. For this investigation, Fe-19% Cr-5% Ni-4~8% Mn alloys were prepared. The result obtained from this experiment are summerized as follows. With decreasing deformation temperature, tensile strengths of duplex stainless steel increased. Elongation showd to be increased and then decreased after representing the highest value at specific temperature. Tensile properties of duplex stainless steel were controlled by TRIP behavior in this experimental range of austenite contents. Tensile strengths decreased with increasing Mn contents. With increasing Mn contents, elongation decreased in the high temperature region, but increased in the low temperature region. The peak temperature representing the maximum elongation were changed to low temperature and the width of peak appeared to be broaden with increasing Mn contents.

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873~1,273 K에서 열화된 강화흑연강(Compacted Graphite Iron, CGI)의 초음파특성 (Ultrasonic Characteristics of Degraded Compacted Graphite Iron from 873 to 1,273 K)

  • 이수철;남기우
    • 동력기계공학회지
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    • 제17권4호
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    • pp.72-78
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    • 2013
  • Compacted graphite iron 340 was carried out the heat treatment from 873 to 1,273 K. Compacted graphite iron 340 was evaluated relationship between the sound velocity, the attenuation coefficient and the tensile strength. The obtained results are as following. The signal strength of C scan images were weak according to increasing of heat treatment temperature and time. The amplitude of A scan and B scan was also low. This can be cause that the graphite was grown into the type of vermicular, and the many of grain boundary with ultrasound scattering were increase. The sound velocity was depend upon the heat treatment temperature and time, the attenuation coefficient had nothing to do with the temperature and time. The higher the heat treatment temperature, the tensile strength and the sound velocity were decreased. However, the tensile strength was proportional to the sound velocity. The higher tensile strength, the faster the sound velocity.

Pure inorganic protective silica coating on stainless steel prepared at low heat treatment temperature

  • 황태진
    • 한국재료학회:학술대회논문집
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    • 한국재료학회 2010년도 춘계학술발표대회
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    • pp.6.2-6.2
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    • 2010
  • Stainless steel is widely known to have superior corrosion properties. However, in some harsh conditions it still suffers various kinds of corrosions such as galvanic corrosion, pitting corrosion, intergranular corrosion, chloride stress corrosion cracking, and etc. For the corrosion protection of stainless steel, the ceramic coatings such as protective silica film can be used. The sol-gel coating technique for the silica film has been extensively studied especially because of the cost effectiveness. It has been proved that silica can improve the oxidation and the acidic corrosion resistance of metal surface in a wide range of temperatures due to its high heat and chemical resistance. However, in the sol-gel coating process there used to engage a heat treatment at an elevated temperature like $500^{\circ}C{\sim}600^{\circ}C$ where cracks in the silica film would be formed because of the thermal expansion mismatch with the metal. The cracks and pores of the film would deteriorate the corrosion resistance. When the heat treatment temperature is reduced while keeping the adhesion and the density of the film, it could possibly give the enhanced corrosion resistance. In this respect, inorganic protective silica film was tried on the surface of stainless steel using a sol-gel chemical route where silica nanoparticles, tetraethoxysilane (TEOS) and methyltriethoxysilane (MTES) were used. Silica nanoparticles with different sizes were mixed and then the film was deposited on the stainless steel substrate. It was intended by mixing the small and the large particles at the same time a sufficient consolidation of the film is possible because of the high surface activity of the small nanoparticles and a modest silica film is obtained with a low temperature heat treatment at as low as $200^{\circ}C$. The prepared film showed enhanced adhesion when compared with a silica film without nanoparticle addition. The films also showed improved protect ability against corrosion.

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난백겔의 열안정성에 관한 연구 1, 가열온도와 시간, pH 및 NaCl농도가 난백겔의 열안정성에 미치는 영향 (Studies on Heat Stability of Egg Albumen Gel 1. Effects of Heating Time and Temperature, PH and NaCl Concentration on Heat Stability of Egg Albumen Gel)

  • 유익종;김창한;한석현;송계원
    • 한국가금학회지
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    • 제17권2호
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    • pp.127-133
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    • 1990
  • 가열온도와 시간, pH 및 NaCl 농도가 난백겔의 열안정성에 미치는 영향을 검토하기 위하여 가열처리 후 난백겔의 특성을 검토하였으며 그 결과는 다음과 같다. 난백을 90~$170^{\circ}C$까지 온도와 시간별 가열처리 한 결과. 110~$130^{\circ}C$ 영역에서 경도가 떨어졌으나 온도가 높아짐에 따라서 급격히 증가하였다. 응집성의 경우는 12$0^{\circ}C$까지 감소한 후 $130^{\circ}C$에서 급격히 증가하였다. 명도는 온도가 높아질수록 시간이 길어질수록 낮아졌으며 황색도는 높아졌다. 난백의 경도는 pH 7을 중심으로 산성영역에서는 고온처리가 높았으며 알카리영역에서 밝았다. 고온처리의 경우가 저온처리에 비해 산성영역에서는 보다 밝았으며 알카리 영역에서는 보다 어두웠다. 염의 첨가에 의해 난백의 경도는 저온처리 시에는 큰 변화가 없었으나 고온처리시 다소 증가하였고 응고집성은 저온처리시 서서히 증가하였으며 고온처리시 0.5%까지 급격히 증가하였다. 색택은 고온고리시 명도가 증가하였고 황색도는 감소하였으며 농도별 차이는 크지 않았다.

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SCM420 합금강의 미세조직 및 경도에 미치는 급냉 및 템퍼링 공정조건의 영향 (Effects of Quenching and Tempering Process Conditions on the Microstructure and Hardness of SCM420 Alloy steel)

  • 이준하;신경식;김정민
    • 열처리공학회지
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    • 제37권4호
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    • pp.182-187
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    • 2024
  • To improve and control the mechanical properties of low alloy steel, the influence of quenching and tempering process conditions was investigated. In the case of quenching heat treatment, a comparison was made between the conventional method of heating to the austenite region followed by single quenching and a method involving double quenching, followed by high-temperature tempering. It was observed that specimens subjected to double quenching exhibited significantly finer tempered microstructures compared to those subjected to conventional quenching, resulting in noticeably higher hardness. Additionally, a study was conducted to investigate the variation in hardness with changes in tempering temperature and time after the same conventional quenching treatment. As expected, an increase in tempering temperature or time led to a decrease in hardness, and the correlation between hardness and the Hollomon-Jeffe Parameter was confirmed. It was also observed that during high-temperature tempering, the size of carbides significantly increased.

공침-산화법으로 합성된 바륨페라이트의 결정구조 (Crystal Structures of Ba-ferrites Synthesize by Coprecipitation-Oxidation Method)

  • 신형섭
    • 한국세라믹학회지
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    • 제34권10호
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    • pp.1045-1052
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    • 1997
  • Barium ferrites (BaFe12O19) were synthesized at the various temperature by the coprecipitation-oxidation method. X-ray diffraction Rietveld analysis for barium ferrites were performed, their microstructures were observed and their magnetic properties were measured, in order to analyze the crystal structures and determine the optimal temperature of heat-treatment. The barium ferrite, its average particle size 80 nm, was formed at 600℃ through the hematite (α-Fe2O3), but the site occupations of the Fe's in tetrahedral and bipyramidal sites and of the Ba relatively low. Increasing the heating temperature, these occupations and the magnetization increased, and the crystal c-axis decreased. These changes were very small at the heat treatment of above 800℃, but the particles were rapidly grown. It is suggested that the optimal temperature of heat-treatment is 800℃, at which temperature crystal structure is relatively stable and the particles hardly ever grow.

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