• Title/Summary/Keyword: moisture-heat treatment

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Control of Discoloration of Cedar Wood (Cryptomeria japonica) by Heat and UV Treatment (열처리와 자외선처리를 이용한 삼나무 재색제어)

  • Yoon, Kyung-Jin;Eom, Chang-Deuk;Park, Jun-Ho;Lee, Yang-Woo;Choi, In-Gyu;Lee, Jun-Jae;Yeo, Hwanmyeong
    • Journal of the Korean Wood Science and Technology
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    • v.36 no.6
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    • pp.33-40
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    • 2008
  • Normally, cedar heartwood has a red color. However, it frequently changes black color (blackening phenomenon). It is reported that blackening phenomenon of cedar has been caused by oxidation of phenolics and norlignan extractives under weak alkaline conditions. In this study, heat treatment and UV irradiation were carried out to reduce the difference of color value between blackened wood and bright sap wood. Effects of temperature, moisture content, treatment time and light on decrease of color difference between blackened heartwood and sapwood were evaluated in each treatment. A decrement of different color value between blackened heartwood and bright sapwood by hot-water treatment was bigger than others. An effect of the vacuum drying was similar to that of the kiln drying. UV irradiation decreases the color difference between dried blackened heartwood and bright sapwood. It is suggested that UV irradiation could be used as final treatment to reduce the color difference on wood during drying process. Determination of optimum conditions and development of hybrid process for control of discoloration will be needed in a further study.

A study on thermal and electrical properties of molybdenum sputtered clothing materials (몰리브덴 스퍼터링 처리 의류소재의 열적 특성과 전기적 특성에 관한 연구)

  • Han, Hye Ree
    • The Research Journal of the Costume Culture
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    • v.30 no.1
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    • pp.88-101
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    • 2022
  • Molybdenum is used in electrical contacts, industrial motors, and transportation materials due to its remarkable ability to resist heat and corrosion. It is also used to flame coat other metals. This study investigated, the thermal characteristics of the molybdenum sputtered material, such as electrical conductivity, and stealth effects on infrared thermal imaging cameras. To this end, molybdenum sputtered samples were prepared by varying the density of the base sample and the type of base materials used. Thereafter, the produced samples were evaluated for their surface state, electrical conductivity, electromagnetic field characteristics, thermal characteristics, stealth effect on infrared thermal imaging cameras, and moisture characteristics. As a result of infrared thermal imaging, the molybdenum layer was directed towards the outside air, and when the sample was a film, it demonstrated a greater stealth effect than the fabric. When the molybdenum layer was directed to the outside air, all of the molybdenum sputtering-treated samples exhibited a lower surface temperature than the "untreated sample." In addition, as a result of confirming electrical properties following the molybdenum sputtering treatment, it was determined that the film exhibited better electrical conductivity than the fabric. All samples that were subjected to molybdenum sputtering exhibited significantly reduced electromagnetic and IR transmission. As a result, the stealth effect on infrared thermal imaging cameras is considered to be a better way of interpreting heat transfer than infrared transmission. These results are expected to have future applications in high-performance smartwear, military uniforms, and medical wear.

Change in quality attributes of fresh-cut potatoes with heat and browning inhibitor treatment during storage (열처리 및 갈변저해제 병용처리에 의한 신선편이 감자제품의 저장 중 품질특성 변화)

  • Song, Hye Jin;Kwon, Oh Yeoun;Kang, Bok-Hee;Hur, Sang-Sun;Lee, Dong-Sun;Lee, Sang-Han;Kang, In-Kyu;Lee, Jin-Man
    • Food Science and Preservation
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    • v.20 no.3
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    • pp.386-393
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    • 2013
  • This study was conducted to investigate the change in quality attributes of fresh-cut potatoes with heat and browning inhibitor treatment (CW: dip in the cold water for 30 sec at $4^{\circ}C$, HW: dip in the water for 60 sec at $55^{\circ}C$, AA: dip in the 0.1% solution of ascorbic acid for 60 sec at $4^{\circ}C$, HA: dip in the 0.1% solution of ascorbic acid for 60 sec at $55^{\circ}C$) during storage at $5^{\circ}C$. During storage, fresh-cut potatoes treated with HA showed the lowest value in surface color. PPO and PAL activities of fresh-cut potatoes treated with HA were gradually increased during storage. Hardness, weight loss, soluble solids content and moisture content had no significant difference between the treatments. In sensory acceptance, fresh-cut potatoes treated for HA marked the best quality. Conclusively, heat and browning inhibitor treatment showed the positive effect on browning inhibition while maintaining the quality of fresh-cut potatoes.

A Study on the Modification of NH4+Y-zeolite for Improving Adsorption/Desorption Performance of Benzene (NH4+Y-zeolite의 개질을 통한 벤젠 흡·탈착 성능 증진 연구)

  • Jang, Young Hee;Noh, Young Il;Lee, Sang Moon;Kim, Sung Su
    • Clean Technology
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    • v.25 no.1
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    • pp.33-39
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    • 2019
  • A.C (activated carbon) is mainly used to remove VOCs (volatile organic compounds), however, it has many problems such as fire risk due to increasing of adsorbent surface temperature during VOCs ad/desorption, increased cost by frequent replacement cycles requirement and performance degradation when containing moisture. In order to solve these problems, many researches, hydrophobic zeolite adsorbents, have been reported. In this study, $NH_4{^+}Y$-zeolite was synthesized with Y-zeolite through steam treatment and acid treatment, which is one of the hydrophobic modification methods, to secure high surface area, thermal stability and humidity resistance. The Y, Y-550-HN, Y-600-HN and Y-650-HN had adsorption capacities of $23mg\;g^{-1}$, $38mg\;g^{-1}$, $77mg\;g^{-1}$, $61mg\;g^{-1}$. The change of Si/Al ratio, which is an index to confirm the degree of modification, was confirmed by XRF (X-ray fluorescence spectrometer) analysis. As a result, the adsorbtion performance was improved when Y-zeolite modified, and the Si/Al ratio of Y, Y-550-HN, Y-600-HN, Y-650-HN were increased to 3.1765, 6.6706, 7.3079, and 7.4635, respectively. Whereas it was confirmed that structural crystallization due to high heat treatment temperature affected performance degradation. Therefore, there is an optimal heat treatment temperature of Y-zeolite, optimum modification condition study could be a substitute for activated carbon as a condition for producing an adsorbent having high durability and stability.

Pigment Stability of Lavers Porhyra tenera Kjellman during Processing and Storage (김의 가공 저장중에 있어서의 색소의 안정도)

  • LEE Kang-Ho
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.2 no.2
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    • pp.105-133
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    • 1969
  • The stability of three major pigments in lavers, namely chlorophylls, carotenoids, and phy-cobilins, during processing and storage was studied. The results of the pigment retention in fresh lavers during storage at low temperatures, of heat lability during heat treatment, and of the pigment loss during storage are summarized as follows: 1. The contents of chlorophyll a, xanthophyll (lutein+zeaxanthin), and carotene ($\alpha-+\beta-carotene$) averaged 1,525, 627, and $409{\mu}g/g$ of dry samples respectively The comparative composition of four carotenoids, lutein, $\beta-carotene$, zeaxanthin, and $\alpha-carotene$, was 35.9, 33.7, 12.2, and $5.8\%$ respectively. 2. In storage of fresh lavers at room ternperature ($20-25^{\circ}C$), 2 to $5^{\circ}C$, and $-15^{\circ}C$, the pigments generally were retained more at 2 to $5^{\circ}C$ than others while carotene only showed more retention at $-15^{\circ}C$ than at 2 to $5^{\circ}C$. Phycocyanin tended to decrease more rapidly than phyco-erythrin at low temperatures. 3. In regard to heat treatment of both dried and wet materials at 40, 60, 80, $100^{\circ}C$ respectively, the pigments were more stable at lower temperatures than at higher temperatures in both cases of materials. Carotenoids were retained more in wet materials than in the sun dried. Xanthophylls showed higher heat stability than carotenes. Phycoerythrin was considered more heat labile than phycocyanin, particularly at higher temperatures. 4. In storage of heat treated lavers for 50 days at room temperature, the retention of pigments appeared differently in accordance with the temperatures of treatment The materials treated at $60^{\circ}C$ showed better relention of pigments than those treated at the other temperatures. Degradation rate of xanthopllylls, carotenes, and phycobilins was decreased in the materials treated at higher temperatures, showing a tendency of great pigment retention even for a long period storage. Chlorophyll il was retained more in sun dried materials whereas xanthophyll and carotene were retained more in the wet. 5. In order to maintain a higher pigment stability during storage, the materials must be treated at $60^{\circ}C$ in a dryer with rapid ventilation until the moisture level reaches about $6.0\%$. In case of treatment at a higher temperature than $60^{\circ}C$, they must be treated for a short period of time to minimize pigment degradation by heat. 6. The lavers treated with the solutions of pH around 7.8 showed a higher retention of chlorophyll a. When treated with the solutions of algal extracts such as agar and alginic acid, uniform layer of laver sheets and better surface gloss of dried layers were obtained.

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A Study on Comparison of the Quality Changes Powder Yam and Sliced Yams (분말 마와 절편 마의 품질변화 비교에 관한 연구)

  • Ko, Euisuk;Shim, Woncheol;Kim, Chanwoo;Lee, Hacrae;Jeon, Kyubae;Kim, Jaineung
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.22 no.2
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    • pp.27-32
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    • 2016
  • In this experiment, alcohol and blanching treatments were used for food packaging materials, quality of powder yam and sliced yams (5 mm size) were compared by alcohol concentration and time for measuring change of color, weight, moisture content saccharinity and decomposition. 5% and 10% alcohol were used to alcohol treatment for 5, 10 seconds each. Packaging materials were used OPP($30{\mu}m$), PET($25{\mu}m$), ON($25{\mu}m$) and all materials heat sealable were coated. Quality of powder yam were not changed during storage at low temperature however were changed during storage at room temperature after 5 days. In conclusion, powder yam were needed packaging materials with high water barrier property from moisture, sliced yams were high quality when packaged by ON and stored at low temperature. Therefore, using packaging materials with low oxygen permeability were expected to reduced quality degradation about browning of powder yam and sliced yams.

Effect of Cerium Doping on Superconducting Properties of YBCO Film Prepared by TFA-MOD Method (MOD-TFA공정에 의한 YBCO박막 제조 시 cerium첨가효과에 관한 연구)

  • Yi, Keum-Young;Kwon, Youn-Kyung;Kim, Byeong-Joo;Ahn, Ji-Hyun;Lee, Jong-Beom;Kim, Hye-Jin;Lee, Hee-Gyoun;Hong, Gye-Won;Yoo, Jai-Moo;Ri, Hyung-Chul
    • Progress in Superconductivity
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    • v.8 no.1
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    • pp.87-92
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    • 2006
  • The effects of Ba and Ce addition has been investigated in YBCO prepared by trifluoroacetate(TFA) metalorganic depostition(MOD) method. Precursor solutions with cation ratios of Y:Ba:Cu:Ce=1:2+x:3:x(x=0, 0.05, 0.1 and 1.5) have been prepared by adding an excess amount of cerium and barium. Coated film was calcined at lower temperature under a moisture-containing oxygen atmosphere. Superconducting YBCO films have been obtained by performing conversion heat treatment at temperature of $780{\sim}810^{\circ}C$ under a moisture-containing Ar(1,000 ppm oxygen) atmosphere. It has been shown that the critical current($I_c$) of YBCO film was degraded by doping of Ba and Ce atoms. But $I_c$ was increased as the amount of doped Ba and Ce content increased from 5% to 15 %. It was observed that there was little increase of a flux pinning force with Ba and Ce addition in YBCO film prepared by TFA-MOD process.

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Antioxidant Activity and Quality Characteristics of Artemisia sp. with Different Heat Treatments (가열처리 방법에 따른 쑥의 항산화성 및 품질 특성)

  • Kim, Choong-Ho
    • Culinary science and hospitality research
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    • v.15 no.3
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    • pp.128-138
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    • 2009
  • This study analyzed the qualitative characteristics and antioxidant effect of Artemisia by experimenting its medicinal effect and functionality. Moisture content increased in proportion to heating time and decreased in reverse proportion to temperature and time. In the contents of mineral compounds, P was shown in the order of roasting temperature $230^{\circ}C$ > $80^{\circ}C$ > $110^{\circ}C$, and blanching condition was 0.50% in one and two minute treatment and 0.38% in five minute treatment. The contents of Ca didn't have significant differences according to the types of treatment. The contents of Fe were higher than general vegetables with 0.54~1.02 mg/100 g. The contents of phenolic compounds were highest in the control plot, followed by one minute blanching and roasting at $110^{\circ}C$ was the lowest. The intensity of electron donating ability was decreased in 14 minute blanching at $230^{\circ}C$. Based on the result of the study, roasting at low temperature and blanching which is Korean traditional method are desirable when cooking with Artemisia.

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Quality Characteristics of Restructured Pork Jerky according to Addition of Sliced Cheese (슬라이스 치즈 첨가에 의한 재구성 돈육포의 품질 특성)

  • Yang, Cheul-Young
    • The Korean Journal of Food And Nutrition
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    • v.20 no.3
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    • pp.304-310
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    • 2007
  • This study was carried out to evaluate the phsicochemical, rheological and sensory characteristics of the restructured pork jerky with the addition of sliced cheese(4, 8 and 12%). The TC-1, TC-2 and TC-3 samples had lower moisture contents than the control, Crude protein and fat contents were significantly difference among all treatment (p<0.05). The crude ash and salinity values of TC-1, TC-2 and TC-3 were higher than the control. With the addition of sliced cheese(l2%), the manufacturing yield and water absorption ability were high among all the different treatments, but the control showed significantly higher values than TC-1, TC-2 and TC-3. The pH ranged from 5.62-6.01 in all treatments and the TC-3 sample had the highest pH, The water activity range was 0.70 - 0.74, and the various treatments had slightly higher than the control. The hardness of the TC-3( J 2%) treatment was the lowest among all the treatment. The strength values increased according to increases in sliced cheese, but there were no significant differences(p>0.05). The sensory evaluation for color and flavor received the highest scores in working males 6.96(TC-2) and student males 7.50(TC-2), respectively. The texture scores ranged from 7.07-7.63 and were the highest of all sensory evaluation factors, For overall acceptance the highest scores were received from student males(TC-3), student females(TC-2), working males(TC-2) and working females(TC-l), respectively.

Adsorption Capacity of CO2 Adsorbent with the Pretreatment Temperature (CO2 흡착제의 전처리 온도에 따른 흡착능 평가)

  • Lim, Yun-Hee;Lee, Kyung-Mi;Lee, Heon-Seok;Jo, Young-Min
    • Journal of Korean Society for Atmospheric Environment
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    • v.26 no.3
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    • pp.286-297
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    • 2010
  • This study deals with the effect of pretreatment on the $CO_2$ adsorption capacity of zeolitic adsorbents including a commercial A-type zeolite and cation exchanged adsorbents. The pre-heating could change the intrinsic properties such as specific surface area and adsorption capacity of the adsorbent. As a result of the experiment, the moisture previously filled inside might affect the potential adsorption capacity of the adsorbent, and could be disappeared throughout the heat treatment. An optimum pretreatment temperature for the test adsorbent was found to be $400^{\circ}C$, at which temperature enabled more than 90% refreshment. Precise examination through the TPD test showed that the TSA (Temperature Swing Adsorption) process would be desirable in dry adsorption of $CO_2$.