• Journal of the Korea Academia-Industrial cooperation Society
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• v.5 no.5
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• pp.395-402
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• 2004

We need to develop technology of identifying high temperature high pressure(HTHP) synthetic diamond and HTHP treated natural diamonds from untreated natural diamonds to cope with sophisticated diamond enhancing technology. We had successfully identified synthetic diamonds using a vibrating sample magnetometer due to their ferromagnetic property. In addition, we identified the HTHP enhanced TypeIa, TypeIIa diamonds by employing non-destructive Fourier Transform Infrared(FTIR) spectroscopy.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.827-832
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• 2012

This study was conducted to develop HTHP ginseng (high temperature and high pressure ginseng) with improved antioxidative activity and phenolic acid composition by high temperature and high pressure process. The HTHP ginseng extract was analyzed for the total phenol content, DPPH radical scavenging activity and phenolic acid composition. The total phenol content was increased in HTHP ginseng (14.76 mg/g) compared to raw ginseng (3.59 mg/g) and red ginseng (3.93 mg/g). DPPH radical scavenging activities of HTHP ginseng, raw ginseng and red ginseng extracts were 4.8~78.4%, 1~47.4% and 1.8~56.5% at $1{\sim}100mg/m{\ell}$ concentration. Also ABTS radical scavenging activities of HTHP ginseng, raw ginseng and red ginseng extracts were 8.9~99.8%, 3.4~96% and 1.2~96.5% at $1{\sim}100mg/m{\ell}$ concentration. In HPLC analysis, amounts of measured phenolic acid of HTHP ginseng greatly increased than raw ginseng and red ginseng, but salicylic acid was not detected in HTHP ginseng. In addition, DPPH radical scavenging activity of phenolic acid from HTHP ginseng was increased. Consequently, we believe high temperature and high pressure process is better method than existing method to increase the bioactivity of ginseng.

• Preventive Nutrition and Food Science
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• v.19 no.3
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• pp.220-226
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• 2014

In the present report, the effects of blanching, steaming, and high temperature/high pressure processing (HTHP) on the amino acid contents of commonly consumed Korean root vegetables, leaf vegetables, and pulses were evaluated using an Automatic Amino Acid Analyzer. The total amino acid content of the samples tested was between 3.38 g/100 g dry weight (DW) and 21.32 g/100 g DW in raw vegetables and between 29.36 g/100 g DW and 30.55 g/100 g DW in raw pulses. With HTHP, we observed significant decreases in the lysine and arginine contents of vegetables and the lysine, arginine, and cysteine contents of pulses. Moreover, the amino acid contents of blanched vegetables and steamed pulses were more similar than the amino acid contents of the HTHP vegetables and HTHP pulses. Interestingly, lysine, arginine, and cysteine were more sensitive to HTHP than the other amino acids. Partial Least Squares-Discriminate Analyses were also performed to discriminate the clusters and patterns of amino acids.

• The Korean Journal of Community Living Science
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• v.25 no.1
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• pp.5-18
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• 2014

This study examines the changes in the physicochemical property and antioxidant activity of six types of vegetables (carrots, crown daisy, mugwort, cabbages, onions, and garlic) based on heat-treated cooking. According to the results, proximate contents (crude protein, fat, and ash) were lower in blanched samples than in untreated samples. Untreated cabbages showed the highest level of total dietary fiber content, which decreased by blanching and increased by high-temperature/high-pressure (HTHP) treatment. Noteworthy is that, in the case of soluble dietary fiber, blanched crown daisy and mugwort showed significantly high levels of 12.0 g and 7.3 g per 100 g(dry basis). There was no significant change in tocopherol content in heat-treated samples. The highest levels of total polyphenol and flavonoid content were 6.73 g and 5.51 g per 100 g, respectively, in the mugwort sample with HTHP treatment at $130^{\circ}C$ for 2 h. The water extract of mugwort with HTHP treatment had the strongest antioxidant effect based on three bioassays (SOD, DPPH, and ABTS). These results indicate the relative correlation between the level of physiologically active content and antioxidant activity and suggest new insights into ingredients for developing functional foods.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 2004.11a
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• pp.31-36
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• 2004

In this paper, fretting wear tests were conducted in air at room temperature (RT) and in water at high temperature and high pressure (HTHP) environment to analyze the wear characteristic. As for the supporting condition between the tube and spring/dimple, the gap of 0.2 mm in air at RT and the normal force of 10 N and the slip of $50\;{\mu}\;m$ in water at HTHP were applied. Four different shapes of spring/dimple specimen (type A, B, C, D) were used. Detail eaxamination of wear scar was also performed using SEM micrographs. As a result, in the case of the spring of truncated wedge, severer wear occurs than the others. Protrusion part was found and larger in air at RT. It is thought that the difference in the wear volume and the protrusion is caused by the different wear mechanism corresponding to the different environment.

• International Journal of Industrial Entomology and Biomaterials
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• v.46 no.1
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• pp.9-15
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• 2023

Recently, a silkworm strain (tentatively named Sericinjam) producing 100% sericin cocoons has been studied in South Korea. In this preliminary study, the crystallinity, mechanical properties, and dissolution conditions of sericin from Sericinjam cocoons were examined. The Sericinjam cocoon could be dissolved in water at high temperature (120℃) and high pressure (HTHP method) in an autoclave and in a CaCl₂/H₂O/EtOH mixture (ternary solvent method), resulting in 82% and 97% dissolution after 30 min, respectively. The solution viscosity of the silk sericin formic acid (SSFA) solution obtained from sericin extracted using the ternary solvent method was higher than that obtained using the HTHP method; however, SSFA solutions obtained from sericin extracted from conventional Baekokjam cocoons yielded a higher solution viscosity. The crystallinity and breaking strength of the sericin film from Sericinjam cocoons were slightly lower, respectively, than those from Baekokjam cocoons. In contrast, the elongation at break of the Sericinjam sericin film obtained using the HTHP method was higher than that of the Baekokjam sericin film.

• Journal of Energy Engineering
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• v.5 no.2
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• pp.138-145
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• 1996

The particulate collection at high temperature and high pressure (HTHP) is important on the advanced coal power generation system not only to improve the thermal efficiency of the system, but also to prevent the gas turbine from erosion and to meet the emission limits of the effluent gas. The specifications for particulate collection in those systems such as Integrated Coal Gasification Combined Cycle (IGCC) and Pressurized Fluidized Bed Combustion (PFBC) require the absolutely high collection efficiency and reliability. Advanced cyclone, granular bed filter, electrostatic precipitator, and ceramic filter have been developed for particulate collection on the advanced coal power generation system. However, rigid ceramic filters and granular bed filter among them show the best potential. The current technology of these collectors was evaluated in this paper. The experienced problems of these systems on performance, materials, and mechanical design were investigated. Ceramic candle filters has the best potential for IGCC at this moment because it has nearly the highest efficiency comparing with other filtering systems and has accumulated many reliable design data resulted from many field experiences.

• The Korean Journal of Food And Nutrition
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• v.29 no.3
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• pp.438-447
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• 2016

This study was conducted in order to investigate the physiochemical properties and antioxidative activity of red ginseng manufactured using the high temperature high pressure (HTHP) process, which is faster and simpler than the conventional process. According to increasing the steaming temperature, pressure and time, the content of minor non-polar ginsenosides, such as Rg3, Rk3, Rh4, Rk1 and Rg5 gradually increased. Also, the contents of acidic polysaccharide, total phenolic compounds and maltol gradually increased. Based on the results of the physiochemical properties and appearance quality, the optimum conditions of HTHP process were estimated as $140^{\circ}C$, $3kg/cm^2$ in 20 min. The total phenolic compounds and maltol contents of the HTHP process red ginseng (1.0% and 2.49 mg%, respectively) were higher than those of conventional red ginseng (0.23% and 0.60 mg%, respectively). In addition, the antioxidative activity was investigated using DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-aziono-bis(3-ethylbenzthiazoline-6-sulfonic acid)) radical scavenging activity. DPPH and ABTS radical scavenging activities of HTHP process red ginseng increased by 3.4 and 3.6 folds, respectively, compared with conventional red ginseng. In addition, total phenolic compounds and maltol contents, as well as the antioxidant activity of the HTHP process red ginseng were similar to black ginseng. The present results suggest that the HTHP process is available for the development of value-added red ginseng products.

• Preventive Nutrition and Food Science
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• v.20 no.2
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• pp.102-109
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• 2015

In order to investigate the thermal degradation of glucose and maltose solutions after high temperature and high pressure (HTHP) treatment, the samples were treated at temperatures of 110, 120, 130, 140, and $150^{\circ}C$ for 1, 2, 3, 4, and 5 h in an apparatus for HTHP treatment. Glucose and maltose solutions (20% w/w) were prepared by weighing glucose and maltose and adding distilled water in the desired proportion. Chromaticity, pH, organic acids, 5-hydroxymethylfurfural (HMF), free sugar contents, electron donating ability (EDA), and ascorbic acid equivalent antioxidant capacity (AEAC) were evaluated. With increasing heating temperatures and times, the L-, a-, and b-values decreased. The pH and free sugar contents decreased, and organic acids and HMF contents increased with greater temperatures and times. EDA (%) and the AEAC of the heating sugars increased with the increases in temperatures and times.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.105-110
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• 2009

The effects of heat treated and herb added garlic (Allium sativum L.) on the antioxidant activities were investigated. Boiling ($100^{\circ}C$, 60 min), steaming ($100^{\circ}C$, 30 min), baking ($120^{\circ}C$, 10 min), or high temperature and high pressure (HTHP, $120^{\circ}C$, 20 min, 1.5 kgf/$cm^2$) were applied, and several herbs were added to garlic. Hunter color L-value of heated garlic was significantly decreased, compared to that of control (fresh garlic), whereas a-value and b-value were increased (p<0.05). In the texture profile analysis, hardness, chewiness and gumminess of heated garlic were decreased, whereas adhesiveness was increased. The antioxidant activities determined by DPPH and hydroxyl radical scavenging activities were decreased in HTHP garlic. The pungent taste and garlic odor were the weakest in HTHP garlic. Especially, the pungent taste of HTHP garlic was not detectable. Green tea among several herbs (bay leaf, cinnamon bark, pine needles) showed the highest DPPH radical scavenging activity. Addition of green tea to HTHP garlic was appropriate for decreasing antioxidative activity of HTHP garlic compared to fresh garlic. Based on these results, it was suggested that high temperature and high pressure treated garlic with green tea might be very useful as a substitute for odorless functional garlic products.