• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.343-345
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• 2002

The study was investigated hot-water soluble on waxy black and waxy rice flours according to gelatinization temperatures and heating time. The hot-water soluble contents of both samples were increased during heating time at $90^{\circ}C$. The waxy black and waxy rice flours solutions according to gelatinization temperatures ($80^{\circ}C,\;90^{\circ}C,\;95^{\circ}C\;and\;98^{\circ}C$) were heated for 10, 20 and 30 min. Determination of elution patterns of rice flours was used by Sepharose CL-2B column. As a result, the elution patterns were eluted the most in void volume ($V_0$) and the elution patterns of the hot-water solubles were increased according to heating time and gelatinization temperatures.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.3
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• pp.1040-1044
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• 2013

The present paper has been accomplished to elucidate the characteristics of temperature change in a car washer heater system for removal of frost formed at the surface of a car. The previous studies had used a simplified mathematical modeling to analyse the temperature change characteristics for a car washer heater system. In the present study, an unsteady computational fluid flow and heat transfer analysis for a washer heater system has been done by using computational fluid dynamic analysis method. From the present CFD analysis, the time dependent temperature change in a car washer heater system has been analysed and derived the heating time and ejection temperature of the washer liquid to establish the optimal design basis for a washer heater system.

• Journal of Life Science
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• v.29 no.12
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• pp.1358-1363
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• 2019

In this study, the effect on the free amino acid content and anti-oxidative activity of Arctium lappa samples by heat treatment were compared to obtain data on the conditions required for properly processing the root as a raw material for tea. The results of DPPH and ABTS radical scavenging activity assays showed that 180℃-4 min and 200℃-3 min treatments retained relatively high activity. All heat treatment conditions showed increased polyphenol content compared to the initial sample value of 42.72 mg/l, and the 180℃-4 min and 200-3 min treatments were higher than the others at 60.09 mg/l and 62.74 mg/l, respectively. In the free amino acid analysis of the A. lappa root tea, the tendency of the initial content was confirmed to decrease as temperature and time increased. Changes in phenylalanine, histidine, leucine, and isoleucine were found to be high, while aspartic acid and proline changes were relatively low. Overall, amino acid content decreased significantly under heating conditions above 180℃-3 min and 200℃-2 min. From these results, heat treatment of A. lappa root at 180℃-4 min was deemed optimal based on anti-oxidative activity and free amino acid content.

• Korean Journal of Food Science and Technology
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• v.44 no.6
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• pp.692-698
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• 2012

The chemical conversion pattern of salvianolic acid B (Sal B) in aqueous solution under different boiling conditions was compared. When the duration of boiling was varied, without varying temperature or pressure, the content of chemically converted compounds (CCCs) was mostly increased over time. In addition, under different conditions of temperature and pressure with the same boiling time, the content of a few compounds increased with increasing temperature and pressure. These results confirmed that high temperatures and pressures in boiling alter the final composition of CCCs of Sal B. Therefore, it was suggested that the boiling conditions (time, temperature, and pressure) may be responsible for alteration of biological activities of the compounds. Our investigation of the chemical conversion of compounds contained in foods and medicinal herbs may provide important information in clarifying the biological activity of Sal B containing foods and medicinal herbs.

• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.21-27
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• 2018

Turmeric oleoresin, extracted from the rhizome of Curcuma longa L., is a widely-used natural food colorant. Curcuminoids, the major pigments in turmeric, which include curcumin, demethoxycurcumin (DMC), and bisdemethoxycurcumin (BMC), possess various physiological activities. In the present study, changes in the chemical properties, antioxidant activities, and cytotoxicity of turmeric pigments upon heating were investigated. Color intensity of turmeric was significantly reduced after heating. Residual levels of curcumin, DMC, and BMC after 15 min of heating at $95^{\circ}C$ were 11.9, 37.4, and 77.3% respectively. Scavenging activities of turmeric against 2,2'-azobis-3-ethyl-benz-thiazoline-6-sulfonic acid (ABTS), 2,2-azobis (2-amidinopropane) hydrochloride (AAPH) peroxyl radicals, and nitrite were significantly enhanced after heating, while 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging activity remained unaffected. Generation of $H_2O_2$ from turmeric was increased via thermal decomposition. Cytotoxicity of turmeric pigments against colon cancer and normal intestinal cells was reduced significantly after heating. The results indicate that thermal processing affects chemical properties and bioactivities of turmeric pigments. These effects should be considered during the processing of foods containing turmeric pigments.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.5
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• pp.461-466
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• 1991

For the purpose of improving storability and process adaptability of potato, we carried out an experiment to investigate the effects of microwave heating on the total lipid content and fatty acid composition of the potatoes in storage. The samples were made by powdering potatoes exposed to the microwave energy in a 560W, 2,450MHz oven for 0, 60, 120 and 180 seconds respectively. From the examination of the samples stored at th temperature of $25{\pm}1^{\circ}C$ for 12 months, the following results were obtained. As an over-all tendency, the longer the samples were heated and the longer they were stored, the total lipid content decreased but the microwave-heated samples showed decreasing rates less than those of the controls for the whole storage periods. As major fatty acids of the potato flour, linoleic acid (30.92 %), palmitic acid (29.34 %), linolenic acid (8.90 %) and stearic acid (8.23 %) were detected from the samples. The longer the samples were exposed with microwave, unsaturated fatty acids like 18:2, 18:3 increased. generally with the lapse of storage time, saturated fatty acids increased while unsaturated ones decreased. But in the samples heated with microwave, we observed an apparent suppression of the increasing rate of the saturated fatty acids and the decreasing rate of the unsaturated fatty acids, and the suppressing effects turned out to be proportional to the length of microwave heating.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.466-472
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• 1990

The effect of sugar addition and heat treatment on the myofibrillar protein extractability was studied. Maillard reaction was dependent on heating time significantly and glucose revealed the highest reactivity for Maillard reaction. The extractability of myofibrillar proteins was lowest in case of glucose addition and decreased according to increasing of heating time, Higher extractability was resulted in by digestion of myofibrillar proteins with enzymes after sugar addition and heat treatment than the undigested samples, as the sample was digested with trypsin that is the highest. And by digestion with trypsin, chymotrypsin and peptidase at a time the extractability of meat proteins increased remarkably.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.214.1-214
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• 2003

본 연구는 4~6개월의 유아들을 위하여 재수화시킨 후 숟가락으로 떠먹일 수 있도록 쌀을 기본으로 하고 당근, 쇠고기 및 계란을 각각 주재료로 한 냉동건조 이유식 제조의 최적조건을 결정하기 위하여 수행되었다. 본 연구에서 얻어진 결과를 요약하면 다음과 같다. 당근, 쇠고기 및 계란이유식에서 모두 냉동건조시간은 수분함량이 높고 가열판 온도가 낮을수록 증가하였다. 파쇄성은 수분함량이 감소하고 가열판온도가 증가함에 따라 증가하였다. 관능적 특성 중 수화속도, 균질성 및 매끄러운 정도는 수분함량이 증가하고 가열판 온도가 감소할수록 증가였고, 뜨기 쉬운 정도는 수분함량이 증가할수록 증가하였으나, 가열판온도의 영향은 거의 받지 않았다. 또한 피막형성성은 수분함량과 가열판온도가 증가할수록 증가하였다. 이유식 제조치 최적조건은 당근이유식의 경우 수분함량 88.5%와 가열한 온도 34$^{\circ}C$로, 쇠고기이유식에서는 수된함량 88.5% 와 가열판온도 28$^{\circ}C$로, 그리고 계란이유식에서는 수분함량 87.5%와 가열판 온도 39$^{\circ}C$로 결정되었다.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.32 no.8
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• pp.101-108
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• 2004

The thermomechanical tensile characteristics were evaluated for A12024-T3 under heating rates from $1^{\circ}C/sec\;to\;30^{\circ}C/sec$ by using an infrared heating equipment to simulate aerodynamic heating. The rapid heating test results were compared with tensile test results after 1/2 hour exposure in terms of yield stress to investigate the influence of heating condition. A heating rate-yield temperature parameter was suggested for rapid heating based on time-temperature parameters, and master yield stress curve was obtained by using these parameter. These test results can be used for margin of safety of supersonic vehicle structures subjected to aerodynamic heating.

• Proceedings of the Korean Vacuum Society Conference
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• 1999.07a
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• pp.34-34
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• 1999

토카막(Tokamak)에서는 플라즈마(plasma)로 불순불(impurity)의 유입을 방지하기 위해 고진공을 유지해야 하며 이를 위해 가열탈리(backing), 방전세정(discharge codanning) 등 wall conditioning이 기본적으로 요구된다. KT-1 토카막은 실험실 이전에 따른 해체로 인해 진공용기(vacuum vessel) 가 대기압 하에 수개월 동안 노출되어 있었기 때문에 재조립 후 가열 탈 리가 필수적이나 진공용기의 외부에 saddle loop coil을 비롯해 Rogowski, diamagnetic coil, poloidal field coil 등 많은 magnetic pick up coil 들이 설치되어 있어 열선 등 일반적인 방법으로 가열 탈 리가 어려운 상황이다. 따라서 KT-1 토카막에서는 전자석 코일에 상전원을 부가하였을 때 진공용기에 발생하는 유도가열 (inductive heatin)을 이용해 가열 탈리를 시도하였다. 유도 가열 탈리(inductive backing)는 토로이달 자장 코일(toroidal field coil)과 가열 저장 모일(ohmic heating coil)을 각각 이용하여 코일의 온도가 6$0^{\circ}C$ 이하가 유지되는 코일 전류 범위내에서 수행하였으며 먼저 이 둥 경우에 있어서 진공용기의 온도분포를 비교하엿다. 그리고 가열 탈리 기간 및 그 전, 후의 진공압력과 잔류기체 분압을 측정, 분석하였다. 유도가열에 의한 방법으로 KT-1 토카막에서 얻은 탈리온도는 12$0^{\circ}C$정도로 비교적 낮았으나 탈리 시간을 연장하여 탈리효과를 어느 정도 보상할 수 있으며 일반적인 가열 탈리가 여려운 경우 유도 가열 탈 리가 채택될 수 있는 또 하나의 방법이라 볼 수 있다.