• Current Research on Agriculture and Life Sciences
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• v.31 no.1
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• pp.25-29
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• 2013

As a specialty oil, furan fatty acids have gained special attentions since they are known to play important roles in biological systems including human. Although several studies reported chemical synthesis of furan fatty acids, their synthesis consisted of complicated chemical multistep with chemical catalysts. Recently, a simple one-step heat treatment method was developed to produce a novel furan fatty acid, 7,10-epoxy-octadeca-7,9-dienoic acid (7,10-EODA) from a dihydroxyl fatty acid 7,10-dihydroxy-8(E)-octadecenoic acid (DOD). In this report we studied about optimization of environmental conditions for the maximum production of 7,10-EODA from DOD by heat treatment. Production of 7,10-EODA was maximized at over $85^{\circ}C$ for at least over 48 hour in hexane. Solvent volume for maximum production should be over 300 mL per 10 mg DOD.

• Journal of the Korean Society of Industry Convergence
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• v.5 no.4
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• pp.361-366
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• 2002

The change of mechanical properties of drawn PP filaments which was treated by isothermally annealed after elevated heating. Measurements were carried out with UTM for mechanical properties. Isothermally heat treatment were carried out $100^{\circ}C$, $120^{\circ}C$, $140^{\circ}C$ for 10min., 30min., 60min, in silicon oil bath. And isothermally heat treatment after elevated heating from $20^{\circ}C$ were carried out $100^{\circ}C$, $120^{\circ}C$, $140^{\circ}C$ for 10min., 30min., 60min., with heating rate of $1^{\circ}C/min$., $5^{\circ}C/min$., $10^{\circ}C/min$. From the results of this study, it found the following facts. Initial modulus and tensile strength were increased with increasing of annealed temperature and time. Also initial modulus of tensile strength of samples which were isothermally annealed after elevated heating from $20^{\circ}C$ were higher than those of isothermally annealed samples.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.4
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• pp.69-76
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• 2018

This study examined the effect of the heat treatment and alloying elements (B, Ti) on the microstructures and mechanical properties of API J55 steel. The experiments were carried out using various austenization temperatures ($880^{\circ}C$, $910^{\circ}C$, $940^{\circ}C$), cooling methods (water quenching, oil quenching) and tempering temperatures (none, $550^{\circ}C$, $650^{\circ}C$) with J55 and J55+B,Ti steels. The phase diagram and CCT curve were simulated based on the chemical compositions of the J55 and J55+B,Ti steels to predict the microstructures. The results showed that the A1 and A3 temperatures decreased and, as a result, the noses of the ferrite and bainite parts of the CCT curve moved to the right. Various microstructures were formed, namely martensite, bainite, ferrite and pearlite, in accordance with the heat treatment, which had an effect on the hardness, tensile strength and toughness. Martensite was formed after water quenching, but bainite and ferrite appeared after oil quenching with the J55 specimens. On the other hand, martensite was formed, regardless of the cooling method (water quenching, oil quenching), with the J55+B,Ti specimens, because of the improvement of the hardenability caused by the addition of boron. Therefore, the J55+B,Ti specimens exhibited much higher mechanical properties than the J55 specimens, even after the tempering treatment, since the addition of Ti caused fine precipitates to be formed, which inhibited grain growth at the recrystallization temperature.

• Preventive Nutrition and Food Science
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• v.3 no.2
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• pp.143-151
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• 1998

Protein -surfactant interactions have been investigate by measuring ζ-potential of $\beta$-lactoglobulin-coated emulsion droplets and $\beta$-lactoglobulin in solution in the rpesenceof surfactant, with particular emphasis on the effect of protein heat treatment(7$0^{\circ}C$, 30min). When ionic surfactant (SDS or DATEM) is added to the protein solution, the ζ-potential of the mixture is found to increase with increasing surfactant concentration, indicating surfactant binding to the protein molecules. For heat-denatured protein,it has been observed that the ζ-potential tends to be lower than that of the native protein. The effect of surfactant on emulsions is rather complicated .With SDS, small amounts of surfactant addition induce a sharp increase in zeta potential arising from the specific interaction of surfactant with protein. With further surfacant addition, there is a gradual reductio in the ζ-potential, presumably caused by the displacement of adsorped protein (and protein-surfactant complex) from the emulsion droplet surfac by the excess of SDS molecules. At even higher surfactant concentrations, the measured zeta potential appears to increase slightly, possibly due to the formation of a surfactant measured zeta potential appears to increase slightly, possibly due to the formation of surfactant micellar structure at the oil droplet surface. This behaviour contrastswith the results of the corresponding systems containing the anionic emulsifier DATEM, in which the ζ-potential of the system is found to increase continuously with R, particularly at very low surfactant concentration. Overall, such behaviour is consisten with a combination of complexation and competitive displacement between surfactant and protein occurring at the oil-water interface. In addition, it has also been found that above the CMC, there is a time-dependent increase in the negative ζ-potential of emulsion droplets in solutions of SDS, possibly due to the solublization of oil droplets into surfactant micelles in the aqueous bulk phase.

• Food Science and Preservation
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• v.24 no.6
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• pp.820-826
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• 2017

Soybean is one of the most common food materials for making traditional Korean foods such as soybean paste, soy source and soy snack, and their manufacturing processes include heat treatment of soybean. This study was carried out to investigate the effect of heat treatment on the physicochemical properties of soybean. All samples were heat treated under commercial steamed, puffed or air-fried conditions, and then the protein molecular weight distribution, thermal properties, fluorescence intensity, protein solubility, and water and oil holding ability of the heat treated soybeans were examined. Sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that heat treatment caused fragmentation of polypeptide chain in soybean, showing the band of low molecular ranging from 17 to 40 kDa. The differential scanning calorimetric analysis showed the decrease of enthalpy values (${\Delta}H$) by heat treatment. Fluorescence spectroscopy indicated that the heat treatment caused lipid oxidation as proved by increasing emission intensity. The protein solubility at pH 3-6, and water holding capacity of heat treated soybeans were the higher than no treatment. These results suggest that the heat treatment resulted in decreased enthalpy values, and increased protein degradation, lipid oxidation and water affinity of soybean. Moreover, the effect of heat treatment on physiochemical properties of soybeans was more significant under air-fried condition.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2003.10a
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• pp.68-71
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• 2003

Heat treatment is one of the critical manufacturing processes that determine the quality of a product. This paper presents experimental and analytical results for the quench of a ring gear in stagnant oil. The goal of this study is to develop heat transfer predicting model in an overall analysis of the quenching process. Thermal conductivities which are dependant on temperatures and convection coefficients which are obtained by inverse method are used to develop the accurate heat transfer model. The results of heat transfer model have a good agreement with experimental results.

• Transactions of Materials Processing
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• v.13 no.5
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• pp.441-448
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• 2004

Heat treatment is one of the critical manufacturing processes that determine the quality of a product. This paper presents experimental and analytical results for the quench of a ring gear in stagnant oil. The goal of this study is to develop heat transfer predicting model in an overall analysis of the quenching process, Thermal conductivities which are dependant on temperatures and convection coefficients which are obtained by inverse method are used to develop the accurate heat transfer model. The results of heat transfer model have a good agreement with experimental results.

• International Journal of Precision Engineering and Manufacturing
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• v.5 no.4
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• pp.5-13
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• 2004

This study explains the effects of lubricant and surface treatment on the life of hot forging dies. The thermal load and thermal softening, that occur when there is contact between the hotter billet and the cooler dies in hot forging, cause wear, thermal cracking and fatigue, and plastic deformation. Because the cooling effect and low friction are essential to the long life of dies, the proper selection of lubricant and surface treatment is very important in hot forging process. The two main factors that decide friction and heat transfer conditions are lubricant and surface treatment, which are directly related to friction factor and surface heat transfer coefficient. Experiments were performed for obtaining the friction factors and the surface heat transfer coefficients in different lubricants and surface treatments. For lubrication, oil-base and water-base graphite lubricants were used, and ion-nitride and carbon-nitride were used as surface treatment conditions. The methods for estimating die service life that are suggested in this study were applied to a finisher die during the hot forging of an automobile part. The new techniques developed in this study for estimating die service life can be used to develop more feasible ways to improve die service life in the hot forging process.

• Journal of Advanced Marine Engineering and Technology
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• v.28 no.2
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• pp.217-227
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• 2004

The bowl in a ship purifier suffers from high stress and high temperature in a detrimental heavy fuel oil environment. Duplex stainless steel(DSS) is a primary material to withstand this harsh condition. Newly-manufactured STS 329 grade DSS has been evaluated by various mechanical and electrochemical test methods. Eight heat treatment(HT) conditions with different temperature and time were applied to the DSS samples to improve corrosion resistance. Microstructure and polarization test results concluded the optimum HT condition was $1.090^{\circ}C$-60 minutes. Confirmation experiments for applying to a real bowl including stress corrosion cracking test exhibited the reproducibility of the optimum HT condition.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.1
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• pp.42-47
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• 2006

This study was conducted to investigate the efficacy of surface spraying of antimicrobial solutions, oil and application of both on performance of broiler chicken under heat stress and reared on leaves and ground corn cobs as two alternative bedding materials. Six hundred seventy five day-old straightrun Arian broiler chicks were randomly assigned to 45 pens (at density of $0.09m^2/bird$) in an open sided partially-controlled shed. Three bedding materials viz. wood shavings (WS), ground corn cobs (GCC) (1.5 cm in length) and leaves were subjected to surface spraying of oil ($0.4L/m^2$ animal food grade sunflower oil), anti microbial solutions (3%) and mix treatment of both. Data on performance traits, incidence of breast and food pad lesions and litter characteristics were gathered and analysed in an appropriate factorial arrangements. Body weight at 56 d, feed intake up to 14 d, litter moisture at 28 d, litter pH at 14 d and litter temperature at 14 and 56 d were significantly influenced by litter type (p<0.05). Litter treatment revealed significant impact on body weight at 28, 42 and 56 d, feed intake during 29-42 and 1-42 d, mortality up to 56 d, litter temperature at 28 and 56 d, and litter pH at 28 and 56 d. Leaves and ground corn cobs have shown good potential as alternative bedding materials for rearing broilers. Surface spraying of antimicrobial solutions, oil and applying both were not effective tools to promote the broiler's health and performance. Meat type poultry growers and integrators are considered as primary audiences of the results achieved.