• Title, Summary, Keyword: thermal processing

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Evaluation of Melanoidins Formed from Black Garlic after Different Thermal Processing Steps

  • Kang, Ok-Ju
    • Preventive Nutrition and Food Science
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    • v.21 no.4
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    • pp.398-405
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    • 2016
  • The objective of this study was to evaluate the characteristics of melanoidins formed from black garlic (BG) after different thermal processing steps. The melanoidins formed from BG during thermal processing were produced in large amounts, and the initial (280 nm), intermediate (360 nm), and final stage product (420 nm) had similar tendencies. Compounds like degraded proteins, peptides, and phenolic acids were present in the melanoidins during thermal processing. All the melanoidin samples showed different absorptions in the UV-visible spectra, although these had similar shapes. Moreover, the carbon, hydrogen, and oxygen content of melanoidins formed from BG during thermal processing decreased initially, and then increased. However, the nitrogen content increased during thermal processing. As thermal processing progressed, the molecular weight of all the melanoidin samples showed increasing intensities, whereas the major peaks of each melanoidin sample had different retention times. Furthermore, the melanoidins formed from BG after different thermal processing steps contained -OH, -CH, amide I, and III groups. The crystallinity of the melanoidins was majorly formed at $31.58^{\circ}$ and $43.62^{\circ}$ ($2{\theta}$).

Physicochemical Characteristics of Black Garlic after Different Thermal Processing Steps

  • Kang, Ok-Ju
    • Preventive Nutrition and Food Science
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    • v.21 no.4
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    • pp.348-354
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    • 2016
  • This study investigated the physicochemical characteristics of black garlic (BG) after different thermal processing steps. Compared with fresh garlic (FG), the moisture content and pH in BG decreased significantly, while the ash content and browning intensity increased during thermal processing. The total mineral and the free sugar contents were significantly higher than that of the BG2 and BG4 samples, respectively. The free sugar content increased by 16-fold in the BG cloves compared with that of FG, while the amino acid content increased during the first stage of thermal processing, and subsequently decreased. The thiosulfinate content in all samples decreased to during thermal processing. The pyruvic acid content initially increased and then decreased during thermal processing. These results contribute to our understanding of the role of thermal processing in the quality formation of BG.

Implementation of Infrared Thermal Image Processing System for Disaster Monitoring (재난 감시를 위한 적외선 열화상 처리 시스템의 구현)

  • Kim, Won-Ho;Kim, Dong-Keun
    • Journal of the Institute of Convergence Signal Processing
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    • v.11 no.1
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    • pp.9-12
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    • 2010
  • This paper presents design and implementation of infrared thermal image processing system based on the digital media processor for disaster monitoring. The digital thermal image processing board is designed and implemented by using commercial chips such as DM642 processor and video encoder, video decoder. The implemented functions for disaster monitoring are to analyze temperature distribution of a monitoring infrared thermal image and to detect disaster situation such as fire. For the input of infrared thermal image processing system, an infrared camera of type of the $320\;{\times}\;240\;{\mu}$-bolometer is used. The required functions are confirmed with 10 frame/second of processing performance by testing of the prototype and Practicality of the system was verified.

Analysis of Thermal Relaxation Time of Tissues Subject to Pulsed Laser Irradiation (초단파 레이저 조사시 티슈 열완화 시간 분석)

  • Kim, Kyung-Han;Lee, Jae-Hoon;Suh, Jeong
    • Journal of Korean Society of Laser Processing
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    • v.12 no.2
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    • pp.17-25
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    • 2009
  • Two methodologies for predicting thermal relaxation time of tissue subjected to pulsed laser irradiation is introduced by the calculation the optical penetration depth and by the investigation of the temperature diffusion behavior. First approach is that both x-axial and y-axial thermal relaxation times are predicted and they are superposed to achieve the thermal relaxation time (${\tau}_1$) for two-dimensional square tissue model. Another approach to achieve thermal relaxation time (${\tau}_2$) is measuring the time required for local temperature drop until $e^{-1}$ of the maximum laser induced heating.

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Effects of High Pressure Treatment on Cured Colour Development and Residual Nitrite Level in Model System

  • Hong, Geun-Pyo;Park, Sung-Hee;Kim, Jee-Yeon;Ko, Se-Hee;Lee, Sung;Min, Sang-Gi
    • Proceedings of the Korean Society for Food Science of Animal Resources Conference
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    • pp.325-328
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    • 2006
  • In low nitrite level, treatment of combined with pressure and thermal processing improved cured meat colour comparing with that of only thermal processing. However, visual colour of only pressurised treatment could not be improved at low nitrite level. Pressure treatment could develop cured meat colour when high nitrite level was added. Moreover, pressurisation combined with thermal processing decreased nitrite residuals compared to thermal processing. Therefore the results indicated that pressurisation combined with thermal processing had potential benefits in appearance of cured meat products, promising improved food safety.

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Control of Wafer Temperature Uniformity in Rapid Thermal Processing using an Optimal Iterative teaming Control Technique (최적 반복 학습 제어기법을 이용한 RTP의 웨이퍼 온도균일제어)

  • 이진호;진인식;이광순;최진훈
    • 제어로봇시스템학회:학술대회논문집
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    • pp.358-358
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    • 2000
  • An iterative learning control technique based on a linear quadratic optimal criterion is proposed for temperature uniformity control of a silicon wafer in rapid thermal processing.

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Image Processing using Thermal Infrared Image (열적외선 이미지를 이용한 영상 처리)

  • Jeong, Byoung-Jo;Jang, Sung-Whan
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.10 no.7
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    • pp.1503-1508
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    • 2009
  • This study applied image processing techniques, constructed to real-time, to thermal infrared camera image. Thermal infrared image data was utilized for hot mapping, cool mapping, and rainbow mapping according to changing temperature. It was histogram image processing techniques so that detected shade contrast function of the thermal infrared image, and the thermal infrared image's edge was extracted to classification of object. Moreover, extraction of temperature from image was measured by using the image information program.

Effect of Processing Condition of Air Jet Textured Yarns on the Processing Shrinkage and Thermal Stress in Dyeing and Finishing (신합섬용 에어젯트 텍스쳐링사의 제조공정조건이 염.가공 공정에서의 공정수축과 열응력에 미치는 영향)

  • 김승진;한원희
    • Textile Science and Engineering
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    • v.33 no.1
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    • pp.42-50
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    • 1996
  • This paper surveys thermal shrinkage and stress in dyeing and finishing Processes of air-jet textured yams manufactured with Hema Jet T311 to the various processing conditions. Processing conditions of air-jet texturing adopt overfeed, air pressure and dry/wet effect. Polyester filaments used are 75d/36f semi-dull, which is used for core, and 75d/72f semi-dull, which is used for effect in the yam, respectively. The other polyester filaments used are 40d/24f, which are high shrinkable fibres and 50d/24f, which are cation fibres, both are used for core in the yarn. Thermal shrinkage and stress are measured by TMA and TSA. Processing shrinkages for simulating fabric shrinkage charateristics in the dyeing and finishing processes are measured under constant length, wet and dry heat treatments. These thermal shrinkage and stess characteristics are analyzed and discussed with various processing parameters of air-jet texturing.

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Mechanical and Thermal Properties of Ag sheath alloys for Bi-2223 superconductor tape

  • Kim, Tae-Woo;Joo, Jin-Ho;Nah, Wan-Soo;Yoo, Jai-Moo;Ko, Jae-Woong;Kim, Hai-Doo;Chung, Hyung-Sik;Lee, Sang-Hyun
    • Progress in Superconductivity
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    • v.1 no.1
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    • pp.61-67
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    • 1999
  • We evaluated the effect of alloying element additions to Ag sheath on mechanical, electrical and thermal properties of Bi-2223. Additions of Au, Pd and Mg to Ag sheath increased hardness and strength, while reduced elongation and electrical and thermal conductivity. In addition, microstructural investigation showed that the grain size of Ag significantly decreased with increasing content of alloying elements. The improvements in strength and hardness are believed to be due to the presence of alloying elements that lead to strengthen materials by combined effects of solid-solution, dispersion hardening and grain size hardening. Thermal conductivity of Ag and Ag alloys was evaluated in the temperature range from 77 K to 300 K, and com-pared to calculated value obtained by Wiedermann-Franz law. It was observed that the thermal conductivity decreased with increasing the content of alloying elements. Specifically, the thermal conductivity of $Ag_{0.92}Pd_{0.06}Mg_{0.02}$ alloy was measured to be $48.2W/(m{\cdot}K)$ at 77 K, which is about 6 times lower than that of $Ag(302.6W/(m{\cdot}K))$.

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Effect of False Twist Processing Conditions on the Physical Properties of PET DTY (PET 가연공정특성이 DTY의 물성에 미치는 영향)

  • 이민수;김승진;박경순
    • Textile Coloration and Finishing
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    • v.15 no.6
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    • pp.33-38
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    • 2003
  • This study surveys the effects of POY physical properties and processing conditions of belt texturing machine to the textured yarns. The various textured yarns are made with the variations of 1st heater temperature, draw ratio, velocity ratio, and the physical properties of these specimens such as yam linear density, tenacity, breaking strain, and wet and dry thermal shrinkages are measured and analysed with the various processing conditions of texturing machine. Especially, the thermal characteristics of the textured yarns, which are affected at the fabric hands and the determination of the processing conditions in the dyeing and finishing processes, are investigated through the thermal stress analyser and DSC experiments.