• Korean Journal of Poultry Science
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• v.15 no.1
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• pp.39-44
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• 1988

This study was undertaken to find out the effect of heating time and temperature, pH and NaCl concentration on heat sensitivity of egg albumen during heat treatment. Sharp increase of the turbidity and rapid decrease of the foaming power were observed when egg albumen was heated at above $60^{\circ}C$. Egg albumen became opaque when it was heated at $60^{\circ}C$ for above 13 minutes or at $65^{\circ}C$ for above 5 minutes. The turbidity was markedly increased at below pH 7 and the foaming power was largely decreased at around pH 4.0 by the heat treatment ($60^{\circ}C$, 5 min). The foam stability was slightly decreased at alkaline pH range by the heat treatment (60t, 5 min). The addition of NaCl up to 0.3M decreased the turbidity. There was no effect of NaCl addition on the foaming power, but the foam stability was decreased by the addition of NaCl at above 0.2M before and after the heat treatment ($60^{\circ}C$, 5 min).

• Korean Journal of Food Science and Technology
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• v.17 no.3
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• pp.180-185
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• 1985

The alkali refined rice bran oil (ARBO) and the esterified rice bran oil (ERBO) with glycerol were compared for their thermal stabilities at $150^{\circ}C$ and $180^{\circ}C$, respectively. The acid value gradually increased in ARBO during heating period but increased slowly in ERBO-2 and declined gradually in ERBO-1. The peroxide value was somewhat fluctuated during heating period, and the maximum peroxide value in all samples was 13.3 meq/kg. TBA value was sharply increased for the first 10 hr. heating and slowed down thereafter for all samples but ERBO were intensely colored after the heat treatment. The TG ratio of the oils after 90 hr. heating was not different at $150^{\circ}C$ but ERBO was 2-7% higher ratio of TG than ARBO at $180^{\circ}C$. The oxidative stability of ARBO was twice higher than ERBO according to the result of active oxygen test.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.317-325
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• 1988

The effects of various heat treatments of soy milk prepared from soy protein concentrate on growth and acid production by five species of lactic acid bacteria were investigated. Sensory property and sedimentation characteristics of soy yogurt prepared from heat-treated soy milk were also evaluated. Heat treatment of soy milk stimulated acid production by all cultures. Acid production was generally proportional to degree of heat treatment and acid production by all cultures except Streptococcus lactis was maximum in soy milk heated at $121^{\circ}C-1min$. However, viable cell count was not changed markedly by heat treatment of soy milk. Sensory property of soy yogurt beverage (SYB) prepared from soy milk heated at $95^{\circ}C-30min$ was better than that of unheated sample while sensory property of SYB prepared from soy milk heated at $121^{\circ}C-15min$ was inferior to that of unheated sample. Heat treatment of soy milk generally retarded sedimentation of curd in SYB.

• The Korean Journal of Food And Nutrition
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• v.20 no.2
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• pp.120-124
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• 2007

The thermal degradation kinetics of alpha-, gamma- and delta-tocopherols was studied during heating at 100, 150 200 and 250$^{\circ}C$ for 5, 15, 30 and 60 min in the absence of oxygen. The tocopherols were separated by HPLC using a reversed phase ${\mu}$-Bondapak C$_{18}$-column with two kinds of elution solvent system in a gradient mode. The kinetics for degradation of ${\alpha}$-, ${\gamma}$- and ${\delta}$-tocopherols was analyzed as a function of temperatures and times. The degradation of tocopherols was described by the first-order kinetics in the absence of oxygen. The rate of tocopherols degradation was dependent on heating temperatures. The degradation rate constants for ${\alpha}$-, ${\gamma}$ and ${\delta}$-tocopherols showed an increasing trend as the heating temperature increased. The magnitude order of the experimental activation energy was ${\delta}$->${\gamma}$->${\alpha}$-tocopherol.

• Proceedings of the Korean Vacuum Society Conference
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• 2011.08a
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• pp.130-131
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• 2011

박막의 제조는 많은 연구의 가장 기초가 되는 시편을 만드는 과정으로 현대의 과학기술에서 매우 중요한 공정 중의 하나이다. 그러나 이러한 박막의 제조는 제조하는 사람의 숙련도나 장치에 의존하며 경우에 따라서는 원하는 특성의 박막을 제조하는 것이 매우 어려운 작업이 되기도 한다. 따라서 경험이 없는 연구자의 경우는 때때로 까다로움과 번거로움을 느끼게 되며, 안정된 공정을 찾기까지 많은 시간을 소비 하게 된다. 특히 부적절한 증발방법의 선정에 따른 실험 결과는 경제적인 손실을 초래할 뿐만 아니라 실험하는 사람을 좌절시키는 가장 큰 요인이 되어왔다. 진공증착에 의한 박막의 제조는 증발법과 스퍼터링, 이온플레이팅 등의 방법이 있으며 이중 증발을 이용한 박막의 제조에는 저항가열 증발, 전자빔 가열 증발, 유도가열 증발 등의 방법으로 구분하고 있다. 저항가열 증발원은 가격이 저렴하다는 장점은 있으나 증발원이 손쉽게 파손되거나 증발량이 일정하지 않아 박막의 정밀 제어가 어려울 뿐만 아니라 때에 따라서는 1 ${\mu}m$ 이상의 후막 형성에도 어려움이 있는 등 많은 제약이 있다. 따라서 적절한 증발원의 선정이 실험의 효율성을 좌우하는 경우가 많다. 적절한 증발원의 선정과 효율적인 실험을 위해 증발원 제조회사에서는 증발원의 선정과 증발 조건과 관련된 자료를 카탈로그 형태로 발행하고 있다. 그러나 그러한 자료만으로는 객관적인 정보를 얻기에 충분하지 못한 경우가 많으며, 어떤 경우에는 저자 등의 경험과 일치하지 않는 정보도 포함하고 있었다. 전자빔 증발원은 냉각이 되는 Crucible에 물질을 담고 고전압의 전자빔으로 물질을 가열시켜 증발시키는 증발원으로 1960년대 이후 박막 제조 실험에 이용되기 시작하였다. 전자빔은 고순도의 피막 제조가 가능하고 증발물질의 교체가 쉬우며 고속 증발이 가능함은 물론 다층막의 제조가 용이하고 증발물질의 제조비용이 저렴하다는 장점이 있다. 이러한 장점 때문에 1970년대 이후에는 전자빔을 이용한 박막제조가 폭 넓게 이루어졌고 이때를 즈음하여 전자빔을 이용한 물질의 증발 특성이 논문으로 발표되기도 하였다. 본 연구에서는 증발에 관한 저자들의 경험을 바탕으로 저항가열과 전자빔을 이용하여 증발실험을 진행한 물질계를 중심으로 각 물질의 증발특성과 가장 효율적인 Liner 등에 대해 기술하였다. 특히, 각종 물질의 증발 특성을 체계화함은 물론 효율적인 증발 방법을 객관적인 Data와 함께 제공하여 효과적인 박막 제조 실험에 도움이 되고자 하였다.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.593-597
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• 1995

To measure theological properties of the starch dough, an Extrusion Capillary Viscometer(ECV) cell was self-made and attached to Instron machine(Model 1140). Apparent viscosities of corn and waxy corn starch doughs were measured and their gelatinization degrees were determined by enzymatic analysis. The effects of heating temperature on the viscosity of starch dough with $36{\sim}52%$ moisture contents were examined in terms of Arrhenius equation. The activation emergy(Ea) of the dough viscosity from the effect of heating temperatures changed from negative(-) to positive(+), as the moisture content increased from 44% to 48% in the corn starch dough and from 44% to 44% in the waxy corn starch dough.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1193-1199
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• 2003

As a result of resistant starch yield depending on heating temperature, moisture content, storage temperature and heating-cooling cycle with RSM (response surface methodology), high amylose corn starch (46%) was appeared higher than normal corn starch in the yield (22%). At the high amylose corn starch, optimum conditions for resistant starch formation were 6 times of heating-cooling cycle, 108$^{\circ}C$ heating temperature and 67% moisture content at the 2$0^{\circ}C$ storage temperature, which resulted in 25% yield with these experiment conditions. Affecting factor for the resistant starch formation was arranged according to heating -cooling cycle, moisture content, heating temperature and storage temperature. Raw corn starch granule was destructive and appeared a porous reticular structure by the resistant starch formation. Color became dark and increased yellowness by caramelization during heating processing. Heating-cooling processing was the result of decreased hardness, cohesiveness, springiness and gumminess.

• Composites Research
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• v.33 no.2
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• pp.55-60
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• 2020

A study on the heating behavior and adhesion property of structural epoxy adhesive through induction heating have been conducted. An adhesive for induction heating was manufactured through mixing with nano and micro sized Fe₃O₄. From the results, it was observed that induction heating is less affected by adherend (GFRP) thickness than oven heating. The heating rate of Fe₃O₄ embedded epoxy adhesive using induction heating much higher than that of oven curing process and it is more appreciable when the contents of Fe₃O₄ increased. Furthermore, adhesion strength increased with increase of Fe₃O₄ particle contents.

• Transactions of the KSME C: Technology and Education
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• v.3 no.1
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• pp.45-53
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• 2015

The fact that gas hydrate and/or paraffin wax is frequently plugged in offshore pipeline has been become very significant for offshore piepline flow assurance. An active electrical heating along pipeline has adapted in resolving flow assurance problem like as gas hydrate and wax plugging. This study represents a novel internal-swirled heater which was designed and fabricated for more effective heating and thermal mixing through pipeline. The internal-swirled heater suggested in this study shows higher thermal mixing performances than the conventional external-traced heater.

• Culinary science and hospitality research
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• v.17 no.5
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• pp.206-217
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• 2011

This study attempts to find an optimized amount of soy sauce, sugar and boiling time for the best soy-sauce-based Teriyaki sauce, using the Response Surface Methodology(RSM). The following is the summary of the study. The amount of soy sauce, sugar and boiling time were set as independent variables to study the sensory characteristics of soy sauce. As a result, significant differences in appearance, taste and overall acceptance of soy sauce were observed. In appearance, boiling time was the most effective factor, followed by sugar and soy sauce. The taste was affected most by sugar, followed by boiling time and soy sauce in order. Overall acceptance, ranked in ascending order, is as follows : soy sauce, boiling time and sugar. So based on the study, the best results are: soy sauce 1,182.76 g - 1,210.11 g, sugar 843.97 g - 851.17 g, boiling time 174.49 mins - 181.46 mins. Among them, optimum points are: soy sauce 1,196.44 g, sugar 847.57 g, boiling time 177.98 mins.