• 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.

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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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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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
    • Laser Solutions
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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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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.

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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A Study on Inspection Technology of Thermal Battery Electrolyte using Image Processing Method (영상처리 방법을 통한 열전지 전해질 검사기법 연구)

  • Ha, Sang-Hyeon
    • Journal of the Korea Institute of Military Science and Technology
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    • v.15 no.6
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    • pp.820-826
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    • 2012
  • For the development of reliable thermal batteries, electrolyte is quite important because it is closely related to the performance and stability of thermal batteries. This paper describes general image processing method used for the inspection of molten-salt based electrolyte disk and also describes how we can apply this image processing method to the inspection of thermal battery electrolyte. Moreover we have found optimized image processing conditions to improve the discriminating ability of compaction defects such as non-uniform parts in an electrolyte.

A Study on the Thermal Characteristics and Fire Hazard of Iron Powder Accumulated on Circuit Break (차단기 누적 철분진의 열적특성과 발화위험성 연구)

  • Kim, Doo-Hyun;Kang, Yang-Hyun
    • Journal of the Korean Society of Safety
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    • v.27 no.4
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    • pp.20-25
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    • 2012
  • The purpose of this study is to analyze the thermal characteristics and to study fire hazard of electric leakage by iron power accumulated on circuit breaker in an iron processing factory. The thermal characteristics were analyzed while current was applied to the powder for ten minutes. Results showed that temperature of iron powder at 100 mA is $160^{\circ}C$ and at 175mA is $240^{\circ}C$. The sparks have occurred as iron powder drops between two(hot line and neutral line) wires and then iron powder explosion occurred while dropping continuously the iron powder on two lines. Those who work in the iron processing industry need to periodically remove and maintain the iron powder. The thermal characteristics in this paper can be used for electrical fire investigation and for basic data of thermal characteristic of leakage current through iron powder at iron processing factories.