• Journal of Welding and Joining
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• v.5 no.3
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• pp.11-18
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• 1987

Effects of electrode tips shapes of spot welding on the galvannealed steel have been studied, and the results obtained from this studies are as follows. 1) Expulsion had no effect on the shear strength of the specimen but been observed on the tensile strength of the specimen. 2) Effect of holding time after welding was neglegible when the spot welding supplies enough heat input. 3) Depending on the sopt welding tip shape it has different weldbility. It has better weldability in the order of pointed shape, truncated shape and dome shape. But the effect of coolind was just the opposite of the above order.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.284-291
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• 1997

Microwave vacuum heating method (2450 MHz) was used for a low intensity of heat treatments. High vacuum under the microwave heating could bring low temperature condition. Inactivation of ${\alpha}-amylase,\;{\beta}-amylase$, glucoamylase and peroxidase by microwave vacuum heating were investigated at 60-$80^{\circ}C$. It was compared with conventional heating. The heating condition of microwave vacuum heating was confirmed by the destruction of ascorbic acid. When thermal inactivations of the enzymes by microwave vacuum heating were determined, it was less effective than that of conventional method at the initial stage of heating. It was due to a lag time of microwave heating. However, the heating time for complete inactivation of the enzymes by microwave vacuum heating could be reduced comparing with that of conventional heating. Optimum conditions for inactivation of the enzymes could be obtained by microwave vacuum heating.