• Journal of the Korean Home Economics Association
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• v.34 no.4
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• pp.403-414
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• 1996

The softening of the femented vegetables and the fruits was resulted from the degradation of pectin substances, cellulose, hemicellulose by polygalacturonase(PG), pectinesterase(PE), Cx-cellulase, $\beta$-galctosidase. The conversion of insoluble pectin to soluble pectin in cell wall-middle lamella was a major factor in the changes of firmness. Ca2+ was substantially increased firmness. However, Ca2+ could be removed from cell wall by chelating agents such as oxalic acid and citric acid. And Ca2+ was replaced with Na+ by ion exchange reaction. Ca2+ deficient tissue was vulnerable to attack by PG. Preheating treatment and Ca2+ addition is most effective in inhibiting the vegetable food softening and in increasing middle lamella-cell wall regidity, which PE activation by preheating treatment and Ca2+ addition could created more anionic carboxyl groups for cationic materials binding such as Ca2+ and chitosan and for polypectategel formation. Excessive demethylation by PE was associated with loosening of middle lamella cell wall components and softening.

• Journal of Advanced Marine Engineering and Technology
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• v.31 no.5
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• pp.567-574
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• 2007

Aluminum and aluminum alloys have high rate of lightness, recycling property and excellent specific strength. Fields using them have been widening because they ould satisfy both energy reduction and high efficiency in manufactures production. But they have many problems on welding due to high thermal conductivity and reflectivity, so the study to solve these problems ate proceeding actively around the world. This study was purposed to improve weldability and spread application range for aluminium alloys by using the unique property of aluminium which absorb high energy around $800{\mu}m$ wavelength and the higher temperature, the mote absorbtion of laser beam on preheating by multi-wavelength laser beam(pulsed Nd:YAG laser + diode laser with $808{\mu}m$ wavelength). The favorable mechanical properties were acquired by the test results of strength, hardness and leak of weld metal which had reduced its defect like crack and so on.

• Proceedings of the Korean Institute of IIIuminating and Electrical Installation Engineers Conference
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• 1997.10a
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• pp.11-13
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• 1997

Abstract - An electronic starter using MOSFET has been designed to take advantage of ideal preheating and starting features which can extend the lifetime of fluorescent lamps. The preheating circuit of the developed electronic starter is consisted of four parts - afull-wave rectifier circuit, an FET switching circuit a timer circuit for the gate switching, and a circuit for end-of-life protection. The circuit is analyzed by using PSpice simulation, and is improved to give an appropriate starting-time through control of R-C time constant of the timer circuit. And the circuit is also provided with an end-of-life protection feature, which utilizes the negative resistance characteristics of a thermistor that is thermally linked to FET through a heatsink. This also protects the FET from any overheating problems. From the results of simulation it is possible to obtain an appropriate value on the starting time for proper ignition and also it is verified that the limit for resistance of the thermistor is dependant on the value of resistance is the timer circuit

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.39 no.3
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• pp.12-23
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• 2007

Frequently spraying of natural starch slurry onto the formed wet web has been adopted to improve properties of paperboards. This conventional starch spraying technique, however, becomes less effective in strength improvement. In this study the effects of various factors including wet web dryness, quantity of starch slurry sprayed, and drying temperature on paperboard properties were investigated. Migration of starch granules into the webs appeared to cause a reduction in plybond strength when the web dryness was lower than this level. Wet webs should contain enough water to swell the starch granules, and at the same time they should be heated to a temperature high enough for complete cooking of the sprayed starches to occur. This suggested that preheating of the wet web can be employed to improve the plybond strength.

• Journal of the Korean Society for Heat Treatment
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• v.34 no.2
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• pp.60-65
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• 2021

In this study, the effect of pressure type and foaming agent on the microstructural change of Al foam produced by powder compact processing was investigated. Better foaming characteristic is easily obtained from extrusion process with strong plastic deformation and preheating than that by uniaxial pressing with preheating. In current powder compact foaming process using TiH2/MgH2 mixture as a foaming agent, a temperature of 670℃ and addition of 30% MgH2 in TiH2 foaming agent was chosen as the most suitable foaming condition. The aluminum (Al) foams with maximum porosity of around 70%, relatively regular pore size and distribution were successfully produced by means of the powder metallurgy method and extrusion process.

• Proceedings of the KWS Conference
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• v.43
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• pp.159-161
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• 2004

• Proceedings of the KWS Conference
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• 1990.11a
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• pp.34-35
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• 1990

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.535-540
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• 1996

Potato slices were dipped in solution of 2% CaCl$_2$, and 1% chitosan or preheated in each of these solutions for refrigeration for 4 weeks at 5$^{\circ}C$. Changes in L value, content of total phenol and chlorogenic acid and po lyphenol oxidase activity were determined. During refrigeration, it was found that L values of potato slices treated with CaCl$_2$, (CaPS) and those treated with chitosan (ChPS) increased. Contents of total phenol and chlorogenic acid of potato slices decreased, While potato slices preheated in CaCl, solution (Hcaps) showed much decreases. And polyphenol oxidase (PPO) activity of potato slices decreased except CaPS and decreases in PPO activities were much larger in preheated potato slices. From these results, of those treatments used, chitosan treatment combined with preheating have shown to be effective to control enzymatic browning of potato slices during refrigeration.

• Restorative Dentistry and Endodontics
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• v.44 no.4
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• pp.41.1-41.13
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• 2019

Objectives: This paper presents a systematic review and meta-analysis of the effect of preheating on the hardness of nanofilled, nanoceramic, nanohybrid, and microhybrid resin composites. Materials and Methods: An electronic search of papers on MEDLINE/PubMed, ScienceDirect, and EBSCOhost was performed. Only in vitro studies were included. Non-English studies, case reports, clinical trials, and review articles were excluded. A meta-analysis of the reviewed studies was conducted to quantify differences in the microhardness of the Z250 microhybrid resin composite using the Comprehensive Meta-Analysis software. Results: Only 13 studies met the inclusion criteria for this systematic review. The meta-analysis showed that there were significant differences between the non-preheated and preheated modes for both the top and bottom surfaces of the specimens (p < 0.05). The microhardness of the Z250 resin composite on the top surface in the preheated mode (78.1 ± 2.9) was higher than in the non-preheated mode (67.4 ± 4.0; p < 0.001). Moreover, the microhardness of the Z250 resin composite on the bottom surface in the preheated mode (71.8 ± 3.8) was higher than in the non-preheated mode (57.5 ± 5.7, p < 0.001). Conclusions: Although the results reported in the reviewed studies showed great variability, sufficient scientific evidence was found to support the hypothesis that preheating can improve the hardness of resin composites.

• Journal of Environmental Science International
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• v.23 no.7
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• pp.1367-1373
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• 2014

This study was conducted to evaluate the effects of heating hatching eggs on the number of day-old chicks, egg temperature and egg weight during extended storage, and to provide basic information for improving hatchability to livestock producers. Eggs (Hy-line) were subjected to the following treatments: "control": eggs were maintained in an incubator after storage for 8 days; "T1": eggs were preheated for 8 hours at $23.9^{\circ}C$ after storage for 8 days in a hatchery; "T2": eggs were initially heated for 8 hours at $37.8^{\circ}C$ in an incubator and then preheated for 8 hours at $23.9^{\circ}C$ in a hatchery after storage for 8 days. The results were as follows: First, at the end of the experiment, the total number of day-old chicks was higher in T1, followed by T2 and then the control. This indicated that chick hatchability may be improved when eggs are preheated. Second, compared with the control, the number of day-old female chicks was expected to be higher in treatments with pre-heating; however, the results indicated the opposite effect. Third, as storage time lengthened, the factor that influenced preheating (the main effect and interactions) was not egg weight but egg temperature measured in the upper, middle and bottom parts of incubator. The temperatures recorded in all treatments ranged from 37.97 to $38.40^{\circ}C$ in the upper parts of incubator, 37.80 to $38.26^{\circ}C$ in the middle parts of incubator, and 37.94 to $38.59^{\circ}C$ in the bottom parts of incubator over storage. In conclusion, preheating was very effective in improving hatchability, and egg temperature was the main factor affecting preheating and hatchability.