• Journal of Applied Biological Chemistry
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• v.61 no.3
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• pp.219-226
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• 2018

The purpose of this study was to investigate the effect of thermal treatments, such as a sous-vide and a conventional hot water cooking, on the texture changes of soybean sprout. A novel method to measure texture properties of soybean sprout have been determined because of the irregular geometry of soybean sprout. The shape of cotyledon of bean spout was accurately analyzed using an image processing and a geometry model. To minimize the effect of the contact area on the texture measurement, a blade type of probe was selected for the measurement. True stress was evaluated to reflect the shape changes during deformation, and demonstrated that the measurement accurately distinguished the effect of thermal treatment on the texture. Different heating time (i.e., 0, 10, 20, and 30 min) was applied for both sous-vide and conventional cooking. Thermal processing caused hardening of textures for both cotyledon and hypocotyl of soybean sprout. The conventional cooking method showed higher stress values than those of sous-vide cooking. Sprouts cooked by sous-vide released the moisture after thermal processing while sprout cooked by a conventional water bath method could hold the moisture content during thermal processing. The soybean sprouts treated by conventional cooking method showed a higher score in sensory evaluation.

• The Journal of Korean Obstetrics and Gynecology
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• v.29 no.3
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• pp.1-9
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• 2016

Objectives: Cold Hypersensitivity of Hands and Feet (CHHF) has been diagnosed objectively by Digital Infrared Thermal Imaging (DITI) and has been known to be associated with autonomic nervous system (ANS), which can be assessed by Heart Rate Variability (HRV). This study evaluated the correlation between severity of CHHF and HRV variables.Methods: We studied 155 non-menopausal women with CHHF who visited Kyung Hee University Hospital at Gangdong from 01 October 2013 to 30 April 2016. We measured DITI and HRV of each patient. We used DITI to calculate the severity of CHHF with thermal difference between upper arm (L4, 俠白穴) and palm (P8, 勞宮穴) of both hands and anterior thigh (ST32, 伏兎穴) and dorsum of foot (LI3, 太衝穴) of both feet. The correlation between severity of CHHF and HRV variables were analyzed.Results: In time domain analysis, there was significantly positive correlation between the severity of CHHF and both SDNN and RMSSD. In frequency domain analysis, there was significantly positive correlation between the severity of CHHF and TP, HF and HF Norm while there was significantly negative correlation between the severity of CHHF and LF Norm as well as between the severity of cold hypersensitivity of both hands and LF/HF ratio.Conclusions: The more severe CHHF is, the more increased the function of parasympathetic nerve system (PNS) and relatively decreased the function of sympathetic nerve system (SNS) is. Also, it has known that cold hypersensitivity could be caused by deficiency syndrome and qi deficiency has the same ANS tendency as CHHF. Therefore, in practical fields, this result can be helpful in planning treatment and deciding prognosis in respect of deficiency syndrome.

• Journal of Powder Materials
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• v.13 no.5 s.58
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• pp.313-320
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• 2006

The present study is to analyze the thermoelectric properties of $Bi_{0.4}Sb_{1.6}Te_3$ thermoelectric materials fabricated by the mechanical grinding process. The $Bi_{0.4}Sb_{1.6}Te_3$ powders were prepared by the combination of mechanical milling and reduction treating methods using simply crushed pre-alloyed $Bi_{0.4}Sb_{1.6}Te_3$ powder. The mechanical milling was carried out using the tumbler-ball mill and planetary ball mill. The tumbler-ball milling had an effect on the carrier mobility rather than the carrier concentration, whereas, the latter on the carrier concentration. The specific electric resistivity and Seebeck coefficient decreased with increasing the reduction-heat-treatment time. The thermal conductivity continuously increased with increasing the reduction-heat-treatment time. The figure of merit of the $Bi_{0.4}Sb_{1.6}Te_3$ sintered body prepared by the mechanical grinding process showed higher value than one of the sintered body of the simply crushed powder.

• Journal of the Korean Vacuum Society
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• v.18 no.1
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• pp.1-8
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• 2009

Hydrophilic Surface modification of Polysarene (PS) was performed by Atmospheric Pressure Plasma (APP). Air or 0, gases were used for carrier gases and RF power was changed from 150 to 350 W. We controlled the treatment time as 1 time to 4 time passing through the plasma region. when the carrier gas was air, the water contact angle on the PS surface was decreased from $91^{\circ}$ to $20^{\circ}$. And the surface energy increased from 45.74 dyne/cm to 68.48 dyne/cm. In case of the $O_2$ plasma treatment, at 300 W of RF power and 4 times treatment, the water contact angle on the PS. Surface was decreased from $91^{\circ}$ to $17^{\circ}$ and the surface energy was increased from 45.74 dyne/cm to 69.73 dyne/cm. The surface energy was increased by polar force not by dispersion force. Improvement of surface properties can be explained by the formation of new hydrophilic groups which is identified as C-O, C=O by XPS analysis. The contact angle of APP treated PS surface kept in air was increased with time elapse, but maintained same value when it was kept in water. We treated the PS surface by APP and deposited Cu as $4,000\;{\AA}$ and $8,000\;{\AA}$ by thermal evaporation. The adhesion between sample and Cu thin film improvement of treated PS surface against untreated sample. could be verifiable by Tape test (ASTM D3359)

• Journal of the korean academy of Pediatric Dentistry
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• v.26 no.4
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• pp.677-687
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• 1999

This study was performed to evaluate the effect of aging and thermal cycling on the tensile strength of six commercially available glass-ionomer materials: two chemically set glass-ionomer materials(Fuji II, Fuji IX), two resin-modified glass-ionomer materials(Fuji II LC, Vitremer), and two polyacid-modified composite resins(Compoglass, Dyract). Rectangular tension test specimens were fabricated in a teflon mold giving 5mm in gauge length and 2mm in thickness. All samples were divided into 3 groups. Group 1 was immersed in a $37^{\circ}C$ distilled water for 1 hour. Group 2 was immersed in a $37^{\circ}C$ distilled water for 30 days. Group 3 was subjected to 10,000 thermal cycles between $5^{\circ}C$ and $55^{\circ}C$, and the immersion time in each bath was 15 seconds per cycle. Tensile testing was carried out at a cross-head speed of 0.5mm/min and fracture surfaces were examined with scanning electron microscope. The results obtained were summarized as follows; 1. The polyacid-modified composite resins were stronger than the resin-modified glass-ionomer materials, which were much stronger than the conventional glass-ionomer materials. 2. Tensile strengths were slightly increased after aging treatments for 30days. 3. Tensile strengths of conventional glass ionomers were significantly increased after thermal cycling treatment(p<0.01). 4. The highest tensile strength value of 45.4MPa was observed in the Dyract group and the lowest value of 13.3MPa was observed in the Fuji II LC group after the thermal cycling test, and the strengths of polyacid-modified composite groups were significantly higher than those of other groups. 5. The highest characteristic strength value of 48.6MPa was obtained in the Dyract group, however the highest Weibull modulus value of 8.9MPa was obtained in the Compoglass group after thermal cycling test.

• 한국신재생에너지학회:학술대회논문집
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• 2010.06a
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• pp.98.2-98.2
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• 2010

$CuInS_2$ thin films were synthesized by sulfurization of Cu/In Stacked elemental layer deposited onto glass Substrates by vacuum furnace annealing at temperature 200[$^{\circ}C$]. And structural and electrical properties were measured in order to certify optimum conditions for growth of the ternary compound semiconductor $CuInS_2$ thin films with non-stoichiometry composition. $CuInS_2$ thin film was well made at the heat treatment 200[$^{\circ}C$] of SLG/Cu/In/S stacked elemental layer which was prepared by thermal evaporator, and chemical composition of the thin film was analyzed nearly as the proportion of 1 : 1 : 2. Physical properties of the thin film were investigated at various fabrication conditions substrate temperature, annealing and temperature, annealing time by XRD, FE-SEM and hall measurement system. At the same time, carrier concentration, hall mobility and resistivity of the thin films was $9.10568{\times}10^{17}$ [$cm^{-3}$], 312.502 [$cm^2/V{\cdot}s$] and $2.36{\times}10^{-2}$ [${\Omega}{\cdot}cm$], respectively.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.349-355
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• 2000

This study was conducted to enhance the storage stability of fermented shrimp with different salt contents using a high hydrostatic pressure. The effects of the magnitude of pressure and treatment time on the microorganisms of the fermented shrimp were investigated. The highest microbial counts with respect to the salt levels were observed at 18% salt, showing $3.4{\times}10^5\;CFU/g$ for general bacteria, $6.4{\times}10^4\;CFU/g$ for halophilic bacteria, $4.2{\times}10^5\;CFU/g$ for yeast and $3.0{\times}10^4\;CFU/g$ for halophilic yeast. The degree of sterilization increased with the magnitude of pressure and treatment time, and the sterilization could be analyzed by the first order reaction kinetics. The sterilization rate constants $(k_p)$ of the halophilic bacteria was lower than that of general bacteria. The $log(k_p)$ increased linearly with pressure and the slope of the regression line of the halophilic bacteria was greater than that of general bacteria, indicating that the sterilization of the halophilic bacteria was more dependent on the pressure. High hydrostatic pressure treatment was an effective non-thermal sterilization method for the salted and fermented shrimp, and the optimum treatment condition was for 10 min at 6,500 atm.

• Journal of Animal Science and Technology
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• v.46 no.5
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• pp.871-878
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• 2004

Pulsed electric fields(PEF) technology is one of the latest nonthermal methods of food processing for obtaining safe and minimally processed foods. This technology can be effectively explored for obtaining safe food with minimum effect on nutritional, flavor, rheological and sensory qualities of food products. The process involves the application of high voltage(typically 20 ${\sim}$ 80 kv/cm) to foods placed between two electrodes. The mode of inactivation of microorganism; by PEP processing has been postulated in term; of electric breakdown and electroporation. The extent of destruction of microorganisms in PEF processing depends mainly on the electric field strength of the pulses and treatment time. For each cell types, a specific critical electric field strength and specific critical treatment time are required depending on the cell characteristics and the type and strength of the medium where they have been present. The effect also depends on the types of microorganisms and their phase of growth. A careful combination of processing parameters has to be selected for effective processing. The potential applications of PEF technology are numerous ranging from biotechnology to food preservation. With respect to food processing, it has already been established that, the technology is non-thermal in nature, economical and energy efficient, besides providing minimally processed foods. This article gives a brief overview of this technology for food processing applications.

• Journal of Korean Society of Environmental Engineers
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• v.33 no.11
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• pp.783-789
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• 2011

Recently, auto-thermal thermophilic aerobic digestion (ATAD) has a great attention for destruction of wasted sludge biomass in wastewater treatment plant. Reduction of sludge concentration has been successfully achieved with pilot scale ATAD and ceramic filtration process in field condition. However, high concentration of COD, total nitrogen (TN) and total phosphorus (TP) was observed in filtrate, which should be treated before recirculation of filtrate to biological wastewater treatment plant. This study was focused on removal of nitrogen and phosphorus contained in the filtrate of ATAD, using struvite crystallization method. The effect of operational and environmental parameters (such as, N, P and Mg ion concentration and molar ratio, pH, reaction time, agitation strength, seed dosage, and reaction temperature) on the treatment of TN and TP with struvite crystallization were evaluated. Magnesium (as $MgCl_26H_2O$) and phosphorus (as $K_2HPO_4$) ions were, if necessary, added to increase nitrogen removal efficiency by the crystal formation. Average concentration of $NH_4^+-N$ and $PO_4^{3-}-P$ of the filtrate were 1716.5 mg/L and 325.5 mg/L, respectively. Relationship between removal efficiencies of nitrogen and phosphorus and molar ratios of $Mg^{2+}$ and $PO_4^{3-}-P$ to $NH_4^+-N$ was examined. Crystal formation and nitrogen removal efficiencies were significantly increased as increasing molar ratios of magnesium and phosphorus to nitrogen. As molar ratio of $Mg^{2+}:PO_4^{3-}-P:NH_4^+-N$ were maintained to 2 : 1 : 1 and 2 : 2 : 1, removal efficiencies of nitrogen and phosphorus were 71.6% and 99.9%, and 93.8% and 98.6%, respectively. However, the effect of reaction time, mixing intensity, seed dose and temperature on the struvite crystallization reaction was not significant, comparing to those of molar ratios. Settled sludge volume after struvite crystallization was observed to be reduced with increase of seed dose and to be increased at high temperature.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.710-715
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• 1997

Inactivation of lipoxygenase activity in Chinese cabbage was shown after salting and heat treatments. Crude lipoxygenase was obtained from treatment of $(NH_{4})_{2}SO_{4}$. Lipoxygenase activity in Chinese cabbage was about 50% after 20 hrs of salting in 13% (w/v) concentration. After heating at $90^{\circ}C$ for 15 min, residual activity of lipoxygenase was about 50%. Inactivation of lipoxygenase was highly accelerated by increasing temperature and heating time. Decimal reduction time (D-value) were 42, 20 and 14 min at 70, 80 and $90^{\circ}C$, respectively. When cabbage was soaked in 0.05 M $CaCl_{2}$ and heated at $55^{\circ}C$ for 1.5 hr, higher activity of crude lipoxygenase was found compared with the heat treatment without $CaCl_{2}$.