• Food Science of Animal Resources
• /
• v.33 no.1
• /
• pp.103-108
• /
• 2013

This study was carried out to observe the effect of superheated steam combined with oven heating on the physico-chemical and sensory properties of chicken meat. Specially, chicken breasts and thighs were heated for 40 min in various heating formulations such as oven heating, superheated steam heating or a combination of two kinds of heating. In the physical properties measurement, the shear force was increased as superheated steam heating time and chicken thighs were higher than chicken breasts in all treatments (p<0.05). The highest level of water holding capacity was solely superheated steam treated chicken for 40 min (p<0.05). The $L^*$ value was decreased but $a^*$ value or $b^*$ value were increased after cooking. Chicken breast exhibited a higher colour value than chicken thigh. Superheated heating was effective to reduce heating loss as 22.64% (p<0.05). However, pH was not different depending on the heating formulation or part of the chicken meat (p>0.05). In the sensory test, the combination of 10 min oven heating and 30 min superheated steam heating was effective to create a good flavour of chicken meat. In this study, an optimum formulation was developed which was a combination of 10 min oven heating and 30 min superheated steam heating. It was more effective to improve the quality of chicken meat than the single heat treatment of chicken meat.

• Textile Coloration and Finishing
• /
• v.9 no.2
• /
• pp.10-16
• /
• 1997

Merino wool top and fabric have been treated with steams such as superheated steam or high pressure steam. Moisture regain, water absorbency, water penetration, zeta potential, ESCA, SEM, and dyeing behavior were studied. Negative electric potential on the surface of wool fibers by steam treatment became higher than untreated. From the results of ESCA measurement, intensity of $O_{1s}$ was increased by steam treatment. Rate of dyeing and saturation dye exhaustion of wools increased by steam treatment, especially high pressure steam treatment. Moisture regain, water absorbency, water penetration, and surface appearances by SEM photographs of the steam-treated wools didn't change. There is no relationship between dyeing of the steam-treated wool and wettability to water. Therefore It seems likely that relaxation of adhesive filler in interscale of wool by steam treatment accelerate dye penetration into the fiber.

• Proceedings of the Korean Institute of Building Construction Conference
• /
• 2012.11a
• /
• pp.255-257
• /
• 2012

Epoxy resin without any hardener can harden in the presence of hydroxide ions in cement mortars and concretes at ambient temperature. The purpose of present study is to examine the hardening properties of hardener-free epoxy-modified mortars by curing conditions. The hardener-free epoxy-modified mortars using diglycidyl ether of A epoxy resin are prepared with various polymer-cement ratios, and subjected to initial moist/dry curing, initial steam(90℃) curing, initial steam/heat(80℃, 100℃) curing.As a result, degree of hardening of epoxy resin in initial moist/dry cured, initial steam cured and initial steam/heat(80℃) cured hardener-free epoxy-modified mortars is decreased with increasing polymer-cement ratio. However, it is markedly improved with additional dry-curing periods. On the other hand, regardless of the polymer-cement ratio and dry curing periods, degree of hardening of hardener-free epoxy-modified mortars with initial steam/heat(100℃) cure is over 95%.

• Advances in concrete construction
• /
• v.11 no.5
• /
• pp.367-374
• /
• 2021

The present study investigated the effect of the combined carbonation and steam curing on the physicochemical properties and CO₂ uptake of the Portland cement concrete. Four different curing regimes were adopted during the initial 10 h of curing to evaluate the potential of carbonation curing as an alternative to conventional steam curing in the precast concrete industry from environmental and practical viewpoints. Four combinations of carbonation and steam curing conditions were applied as curing regimes to the samples at an early age. The test results indicated that the samples treated with the combined carbonation and steam curing exhibited higher early strength development compared to the other samples, signifying that carbonation curing can reduce the production time of precast concrete. Furthermore, the CO₂ uptake capacity of the samples was calculated and found to be as high as 18% with respect to the mass of the paste samples. Hence, the simultaneous utilization of steam and CO₂ for the fabrication of precast concrete members has the potential to make precast concrete greener and more cost-effective.

• 제어로봇시스템학회:학술대회논문집
• /
• 1997.10a
• /
• pp.1367-1370
• /
• 1997

This paper presents a vision algorithm for finding the centers of steam generator tubes using the generalized symmetry transform, which is used for ECT(Eddy Current Test) of steam generator tubes in nuclear power plants. The geometrical properties of the image representing steam generator tubes shows that they have amost circular or somewhat elliptic appearances and each tube has strong symmetry about its center. So we apply the generalized symmetry transform to finding centers of steam geneator tubes. But applying the generalized symmetry transform itself without any modification gives difficulties in obtaining the exact centers of steam generator tubes. But applying the generalized symmetry transform itself without any modification gives difficulties in obtaining the exact centers of tubes due to the shadow effect generated by the local light installed inside steam generator. Therefore we make the generalized symmetry transform modified, which uses a modified phase weight function in getting the symmetry magnitude in order to overcome the misleading effect by the local light. The experimental results indicate that the proposed vision algorithm efficiently recongnizes centers of steam generator tubes.

• Food Science of Animal Resources
• /
• v.37 no.3
• /
• pp.410-417
• /
• 2017

The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and microwave) on functional and physico-chemical properties of raw nuggets formulation as well as nutritional, color and textural properties of chicken nuggets were analyzed in this study. Among different cooking methods used for nuggets preparation, steam cooked nuggets had significantly (p<0.05) higher water holding capacity (56.65%), cooking yield (97.16%) and total dietary fiber content (4.32%) in comparison to oven and microwave cooked nuggets. The effect of cooking methods and wheat bran incorporation was also noticed on textural properties of the nuggets. Hardness, firmness and toughness values of oven and steam cooked nuggets were significantly (p<0.05) higher than microwave cooked nuggets. Among nuggets prepared by different cooking methods, cohesiveness of microwave cooked nuggets was found to be significantly (p<0.05) highest, whereas, oven cooked nuggets had significantly (p<0.05) highest gumminess and chewiness values. Steam cooked nuggets were found to be better among all nuggets due to their higher cooking yield and dietary fiber content.

• Food Science of Animal Resources
• /
• v.36 no.1
• /
• pp.1-7
• /
• 2016

The effects of five different cooking methods (boiling, steaming, grilling, microwaving, and superheated steaming) on proximate composition, pH, color, cooking loss, textural properties, and sensory characteristics of chicken steak were studied. Moisture content and lightness value (L*-value) were higher in superheated steam cooked chicken steak than that of the other cooking treatments such as boiling, steaming, grilling and microwaving cooking (p<0.05), whereas protein content, redness value (a*-value), hardness, gumminess, and chewiness of superheated steam cooked chicken steak was lower than that in the other cooking treatments (p<0.05). Fat content and ash content, springiness, and cohesiveness were not significantly different among the chicken steak cooked using various methods (p>0.05). Among the sensory characteristics, tenderness score, juiciness score and overall acceptability score were the highest for the superheated steam samples (p<0.05), whereas no difference in flavor scores were observed among the other treatments (p>0.05). These results show that marinated chicken steak treated with superheated steam in a preheated 250℃ oven and 380℃ steam for 5 min until core temperature reached 75℃ improved the quality characteristics and sensory properties the best. Therefore, superheated steam was useful to improve cooked chicken steak.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.3
• /
• pp.412-417
• /
• 2015

This study was carried out to investigate the effect of steam-drying method on physicochemical properties and antioxidant activities of Alliun hookeri root (AHR). Moisture, crude protein, crude fat, and crude ash contents of raw and steam-dried AHRs were 10.91~14.15%, 11.14~13.49%, 0.83~3.02%, and 7.55~8.98%, respectively. Sulfur contents of steam-dried AHRs were 2.0 and 2.2 times lower than that of raw AHR (0.51%), respectively. pH and total sugar contents of AHRs were reduced by steam-drying, whereas titrate acidity and browning intensity were increased. The L and b values of AHRs in Hunter's value were also reduced, but a value was increased by steam-drying. Among hot water extracts from raw and steam-dried AHRs, four times steam-drying showed the lowest $EC_{50}$ values (0.44, 9.01, and 0.48 mg/mL, respectively) in DPPH radical assay, ABTS radical assay, and reducing power, whereas four times steam-drying had the highest total phenolic content ($34.47{\mu}g/mg$) and browning intensity (2.05 and 0.20 at 280 and 420 nm, respectively). The antioxidant activities of hot water extracts from raw and steam-dried AHRs were closely correlated with their total phenolic contents and browning intensity, showing coefficient of determination ($R^2$) values higher than 0.87. From the results, we suggest that steam-drying method could be used as an effective process for increasing the antioxidant activity of AHR.

• Nuclear Engineering and Technology
• /
• v.44 no.8
• /
• pp.911-918
• /
• 2012

Steam generator level control at low power is difficult due to its adverse thermal hydraulic properties, and is usually conducted by an operator. The basic model predictive control (MPC) is similar to the action of an operator in that the operator knows the desired reference trajectory for a finite period of time and takes the necessary control actions needed to ensure the desired trajectory. An MPC is based on a model; the performance as well as the efficiency of the MPC depends heavily on the exactness of the model. In this study, steam generator models that can describe in detail its thermal hydraulic behaviors, particularly at low power, are used in the MPC design. The design scope is divided into two parts. First, the MPC feedwater controller of the feedwater station is determined, and then the MPC level controller for the overall system is designed. Because the dynamic properties of a steam generator change with the power levels, a realistic situation is simulated by changing the transfer functions of the steam generator at every time step. The resulting MPC controller shows good performance.

• Applied Chemistry for Engineering
• /
• v.20 no.2
• /
• pp.186-190
• /
• 2009

This study is purposed to analyze thermodynamic properties on the hydrogen production by dimethyl ether steam reforming. Various reaction conditions of temperatures (300~1500 K), feed compositions (steam/carbon = 1~7), and pressures (1, 5, 10 atm) were applied to investigate the effects of the reaction conditions on the thermodynamic properties of dimethyl ether steam reforming. An endothermic steam reforming competed with an exothermic water gas shift reaction and an exothermic methanation within the applied reaction condition. Hydrogen production was initiated at the temperature of 400 K and the production rate was promoted at temperatures exceeding 550 K. An increase of steam to carbon ratio (S/C) in feed mixture over 1.5 resulted in the increase of the water gas shift reaction, which lowered the formation of carbon monoxide. The maximum hydrogen yield with minimizing loss of thermodynamic conversion efficiency was achieved at the reaction conditions of a temperature of 900 K and a steam to carbon ratio of 3.0.