• Title/Summary/Keyword: thermal processing

Search Result 163, Processing Time 0.106 seconds

Changes in Composition of Fish Meat by Thermal Processing at High Temperatures (고온가열처리에 의한 어육성분의 변화)

  • Oh, Kwang-Soo;Kim, Jeong-Gyun
    • Korean Journal of Food Science and Technology
    • /
    • v.23 no.4
    • /
    • pp.459-464
    • /
    • 1991
  • The mackerel meat was packed in square No 3B can, and thermally processed at $121.1^{\circ}C$ to reach Fo values of 5, 10 and 15. On heating at $121.1^{\circ}C$, pH and volatile basic nitrogen content increased markedly, and histamine was detected at concentrations of 3.98 mg/100g in raw meat, 10.45 mg/100g in Fo 5 sample, 7.54 mg/100g in Fo 15 sample, respectively. Total free amino acid content of mackerel meat decreased with increasing Fo values. Little changes were observed in free amino acid composition, but histidine decreased significantly during heat treatment. Degradation of inosine monophosphate was proceeded during preparation and thermal processing of samples, and trimethylamine oxide changed to trimethylamine almost equivalently. In changes of lipid components, peroxide and carbonyl values were increased markedly during heat treatment. When the sample was heated at the Fo values of 5 or higher, content of non-polar lipid(NL) was increased while that of polar lipid(PL) was decreased, and percentages of polyenes such as 22 : 6 decreased with increasing Fo values. The decomposition of polyunsaturated fatty acids in PL were much greater than those in total lipid and NL.

  • PDF

Investigation of the changes in texture of soybean sprout depending on the heating conditions in sous-vide and conventional hot water cooking (Sous-vide가열과 열탕가열 조건에 따른 콩나물 머리와 줄기의 조직감 변화에 관한 연구)

  • Lee, Yun Ju;Jung, Hwabin;Yoon, Won Byong
    • Journal of Applied Biological Chemistry
    • /
    • v.61 no.3
    • /
    • pp.219-226
    • /
    • 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.

An RTP Temperature Control System Based on LQG Design (LQG 설계에 의한 RTP 온도제어 시스템)

  • Song, Tae-Seung;Yoo, Jun
    • Journal of Institute of Control, Robotics and Systems
    • /
    • v.6 no.6
    • /
    • pp.500-505
    • /
    • 2000
  • This paper deals with wafer temperature uniformity control essential in rapid thermal processing (RTP). One of the important control objectives of RTP is to keep the temperature over the wafer surface as uniformly as possible. For this, a discrete time state equation around the operating point is first identified by using the subspace fitting method, and a multivariable LQG(Linear Quadratic Gaussian) controller is designed based on the identified model. Simulation and experimental results show improvement in temperature uniformity over the conventional PID method.

  • PDF

Thermal Stabilization of Aspergillus phytase by L-Arginine

  • Sunghoon Ryu;Park, Tae-Gwan
    • Biotechnology and Bioprocess Engineering:BBE
    • /
    • v.3 no.1
    • /
    • pp.32-34
    • /
    • 1998
  • Phytase from Aspergillus species is a very heat unstable enzyme which inactivates to a great extent during the thermal processing of animal feed formulation. Various protein stabilization additives were tested to improve its heat stability. Among them, a basic amino acid, L-arginine remarkably increased the thermal stability of phytase in an aqueous solution state.

  • PDF

Improved Electrical Properties of Polysilicon TFT Using Rapid Thermal Processing (급속열처리 방식을 이용한 다결정 실리콘 소자의 형성된 전기적 특성)

  • 홍찬희;박창엽;이희국
    • Journal of the Korean Institute of Telematics and Electronics
    • /
    • v.27 no.12
    • /
    • pp.1865-1869
    • /
    • 1990
  • N-Channel polysilicon MOSFETs (W/L=20/1.5, 3, 5.10\ulcorner) were fabricated using RTP (Rapid Thermal Processor) and hydrogen passivation. The N+ source, drain and gate were annealed and recrystallized using RTP at temperature of 1000\ulcorner-1100\ulcorner. But the active areas were not specially crystallized before growing the gate oxide. Without the hydrogen passivarion, excellent transistor characteristics (ON/OFF=5.10**6, S=85MV/DEC, IL=51pA/\ulcorner) were obtained for 1.5\ulcorner MOSFET. Also the transistor characteristics were improved by hydrogen passivation.

  • PDF

Recent Trends in Rapid Thermal Processing Technology (반도체 공정용 급속 열처리 장치의 최근 기술 동향)

  • Kim, Y,K.;Lee, H.M.;Jung, T.J.
    • Electronics and Telecommunications Trends
    • /
    • v.13 no.3
    • /
    • pp.71-83
    • /
    • 1998
  • 반도체 제조용 웨이퍼의 온도를 측정하고 제어하는 기술의 진보로 열처리 장비 시장에서 점점 더 각광을 받고 있는 급속 열처리(rapid thermal process: RTP) 장치의 최근 기술 동향을 전반적으로 조사 분석하였다. RTP의 장점, 온도 제어 모델링 기술(model-based control), 최근에 개발된 여러 종류의 RTP 시스템 설계 및 이들 각각의 기술적인 문제들이 기술된다. 새롭게 개발된 단일 wafer furnace와 광자 효과를 이용한 rapid photothermal process (RPP)에 관해서도 기술하였다. 아울러 최근 열처리 장비 업체들의 현황과 열처리 장비 시장의 향후 전망에 관해서도 검토하였다.

Rheological Studies of the Fish Protein upon the Thermal Processing (열처리 공정에 따른 생선단백질의 물성 연구)

  • Kang, Byung-Sun;Kim, Byung-Yong;Lee, Jae-Kwun
    • Korean Journal of Food Science and Technology
    • /
    • v.26 no.2
    • /
    • pp.103-109
    • /
    • 1994
  • Changes in the rheological properties and the linear viscoelasticity of fish protein gel upon the thermal processing were studied by using mathematical models with stress-relaxation data. The linear viscoelasticity of surimi gel was observed in the range of the true strain $0.105{\sim}0.693$ and cross-head speed $50{\sim}250\;mm/min$ applied in this study. The results of the generalized Maxwell analysis showed that the magnitudes of elastic elements $(E,\;E_e)$ were increased, but the viscous element $({\eta}) $was decreased, as the cross-head speeds and strain levels were increased. Compared to the protein gel heated directly at $90^{\circ}C$ without preheating, the protein gel pretreated at $4^{\circ}C$ and $40^{\circ}C$ showed the higher elastic modulus, but showed different trends in the viscous component, depending on the rheological model applied. Thus, the approaching methods and curve fitting of two mathematical models of stress-relaxation to describe the viscoelastic properties of fish protein gel were discussed.

  • PDF

Characteristics of Thermal Permeation of Marine Canned Products with Different Vacuum Conditions (수산물 조미통조림 제품의 진공도별 열침투 특성)

  • KIM Dong-Soo;RYU Jae-Sang;YANG Seung-Yong;LEE Keun-Woo
    • Korean Journal of Fisheries and Aquatic Sciences
    • /
    • v.33 no.5
    • /
    • pp.399-402
    • /
    • 2000
  • Very little information is known on the canning of fishery products by vacuum pack. In this paper, some fundamental process conditions for the canning of fishery products were investigated. Moisture-controlled mackerel pike, shrimp and oyster were packed in lacquered cans with spice and additives. After sealing, pressure of the cans were reduced by do-aeration through specially designed gas-tight silicone rubber plug previously attacked to the lid. On this investigation, vacuum can prior to thermal processing were set up to 15, 30, 45 and 60 cmHg, The higher vacuum in cans showed the more quick heat transfer in thermal processing. tinder 60 cmHg vacuum, the heat transfer was more quick than that of the conventional water packed products, Under 15 cmHg, however, the heat transfer was markedly increased by air which acted as an insulator in conductive heat transfer. These results demonstrated that high vacuum was essential secure for the heat processing in vacuum pack.

  • PDF

Effects of Thermal Processing Combined with High Pressure on the Characteristics of Cooked Pork (초고압 열처리가 가열 돈육의 품질특성에 미치는 효과)

  • Hong, Geun-Pyo;Shim, Kook-Bo;Choi, Mi-Jung;Min, Sang-Gi
    • Food Science of Animal Resources
    • /
    • v.28 no.4
    • /
    • pp.415-421
    • /
    • 2008
  • This study evaluated the effects of thermal processing combined with high pressure on the properties of cooked pork. Pressurization followed by heating (PFH), heating followed by pressurization (HFP) and heating under pressurization (HUP) treatments were compared to a heated only control. Cooked meat without simultaneous pressurization showed little or no decrease in water binding properties relative to the control, regardless of the sequence of pressurization and heating. However, HUP treated pork had significantly higher water binding properties than the control (p<0.05). The pH values of all treatments were not significantly different with the exception of HUP at 300 MPa. The HUP treated pork showed the best tenderizing effects among all the treatments tested and the effect was more significant at increased pressure levels (p<0.05). In addition, increasing pressure levels significantly increased the L-values of pork (p<0.05). PFH and HFP treated pork had significantly lower a-values (p<0.05), while no significant differences were observed in HUP. HUP treated pork had the lowest b-values at 100 MPa. however, the differences were not significant at increasing pressure levels. These results indicate that heating under pressure is the best cooking condition for improving the quality characteristics of pork without adversely affecting its appearance.

$H^{\infty}$ Controller Design for RTP System using Weighted Mixed Sensitivity Minimization (하중 혼합감도함수를 이용한 RTP 시스템의 $H^{\infty}$ 제어기 설계)

  • Lee, Sang-Kyung;Kim, Jong-Hae;Oh, Do-Chang;Park, Hong-Bae
    • Journal of the Korean Institute of Telematics and Electronics S
    • /
    • v.35S no.6
    • /
    • pp.55-65
    • /
    • 1998
  • In industrial fields, RTP(rapid thermal processing) system is widely used for improving the oxidation and the annealing in semiconductor manufacturing process. The main control factors are temperature control of wafer and uniformity in the wafer. In this paper, we propose an $H^{\infty}$ controller design of RTP system satisfying robust stability and performance using weighted mixed sensitivity miniimization and loop shaping technique. And we need reduction technique because of the difficulty of implementation with the obtained high order controller for original model and reduced models, namely, Hankel, square-root balanced, and Schur balanced methods. An example is proposed to show the validity of the proposed method.

  • PDF