• Preventive Nutrition and Food Science
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• v.21 no.4
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• pp.398-405
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• 2016

The objective of this study was to evaluate the characteristics of melanoidins formed from black garlic (BG) after different thermal processing steps. The melanoidins formed from BG during thermal processing were produced in large amounts, and the initial (280 nm), intermediate (360 nm), and final stage product (420 nm) had similar tendencies. Compounds like degraded proteins, peptides, and phenolic acids were present in the melanoidins during thermal processing. All the melanoidin samples showed different absorptions in the UV-visible spectra, although these had similar shapes. Moreover, the carbon, hydrogen, and oxygen content of melanoidins formed from BG during thermal processing decreased initially, and then increased. However, the nitrogen content increased during thermal processing. As thermal processing progressed, the molecular weight of all the melanoidin samples showed increasing intensities, whereas the major peaks of each melanoidin sample had different retention times. Furthermore, the melanoidins formed from BG after different thermal processing steps contained -OH, -CH, amide I, and III groups. The crystallinity of the melanoidins was majorly formed at $31.58^{\circ}$ and $43.62^{\circ}$ ($2{\theta}$).

• Preventive Nutrition and Food Science
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• v.21 no.4
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• pp.348-354
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• 2016

This study investigated the physicochemical characteristics of black garlic (BG) after different thermal processing steps. Compared with fresh garlic (FG), the moisture content and pH in BG decreased significantly, while the ash content and browning intensity increased during thermal processing. The total mineral and the free sugar contents were significantly higher than that of the BG2 and BG4 samples, respectively. The free sugar content increased by 16-fold in the BG cloves compared with that of FG, while the amino acid content increased during the first stage of thermal processing, and subsequently decreased. The thiosulfinate content in all samples decreased to during thermal processing. The pyruvic acid content initially increased and then decreased during thermal processing. These results contribute to our understanding of the role of thermal processing in the quality formation of BG.

• Journal of the Institute of Convergence Signal Processing
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• v.11 no.1
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• pp.9-12
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• 2010

This paper presents design and implementation of infrared thermal image processing system based on the digital media processor for disaster monitoring. The digital thermal image processing board is designed and implemented by using commercial chips such as DM642 processor and video encoder, video decoder. The implemented functions for disaster monitoring are to analyze temperature distribution of a monitoring infrared thermal image and to detect disaster situation such as fire. For the input of infrared thermal image processing system, an infrared camera of type of the $320\;{\times}\;240\;{\mu}$-bolometer is used. The required functions are confirmed with 10 frame/second of processing performance by testing of the prototype and Practicality of the system was verified.

• 제어로봇시스템학회:학술대회논문집
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• 2000.10a
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• pp.358-358
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• 2000

An iterative learning control technique based on a linear quadratic optimal criterion is proposed for temperature uniformity control of a silicon wafer in rapid thermal processing.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2006.05a
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• pp.325-328
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• 2006

In low nitrite level, treatment of combined with pressure and thermal processing improved cured meat colour comparing with that of only thermal processing. However, visual colour of only pressurised treatment could not be improved at low nitrite level. Pressure treatment could develop cured meat colour when high nitrite level was added. Moreover, pressurisation combined with thermal processing decreased nitrite residuals compared to thermal processing. Therefore the results indicated that pressurisation combined with thermal processing had potential benefits in appearance of cured meat products, promising improved food safety.

• Laser Solutions
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• v.12 no.2
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• pp.17-25
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• 2009

Two methodologies for predicting thermal relaxation time of tissue subjected to pulsed laser irradiation is introduced by the calculation the optical penetration depth and by the investigation of the temperature diffusion behavior. First approach is that both x-axial and y-axial thermal relaxation times are predicted and they are superposed to achieve the thermal relaxation time (${\tau}_1$) for two-dimensional square tissue model. Another approach to achieve thermal relaxation time (${\tau}_2$) is measuring the time required for local temperature drop until $e^{-1}$ of the maximum laser induced heating.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.10 no.7
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• pp.1503-1508
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• 2009

This study applied image processing techniques, constructed to real-time, to thermal infrared camera image. Thermal infrared image data was utilized for hot mapping, cool mapping, and rainbow mapping according to changing temperature. It was histogram image processing techniques so that detected shade contrast function of the thermal infrared image, and the thermal infrared image's edge was extracted to classification of object. Moreover, extraction of temperature from image was measured by using the image information program.

• Textile Coloration and Finishing
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• v.15 no.6
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• pp.33-38
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• 2003

This study surveys the effects of POY physical properties and processing conditions of belt texturing machine to the textured yarns. The various textured yarns are made with the variations of 1st heater temperature, draw ratio, velocity ratio, and the physical properties of these specimens such as yam linear density, tenacity, breaking strain, and wet and dry thermal shrinkages are measured and analysed with the various processing conditions of texturing machine. Especially, the thermal characteristics of the textured yarns, which are affected at the fabric hands and the determination of the processing conditions in the dyeing and finishing processes, are investigated through the thermal stress analyser and DSC experiments.

• Journal of the Korea Institute of Military Science and Technology
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• v.15 no.6
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• pp.820-826
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• 2012

For the development of reliable thermal batteries, electrolyte is quite important because it is closely related to the performance and stability of thermal batteries. This paper describes general image processing method used for the inspection of molten-salt based electrolyte disk and also describes how we can apply this image processing method to the inspection of thermal battery electrolyte. Moreover we have found optimized image processing conditions to improve the discriminating ability of compaction defects such as non-uniform parts in an electrolyte.

• Journal of the Korean Ceramic Society
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• v.42 no.8 s.279
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• pp.532-536
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• 2005

Thermal shock resistance of structural ceramics is a property that is difficult to quantity, and as such is usually expressed in terms of a number of empirical resistance parameters. These are dependant on the conditions imposed, but one method that can be used is the examination of density, Young's modulus and thermal expansion retention after quenching. For high temperature applications, long-annealing thermal durability, cycle thermal stability and residual mechanical properties are very important if these materials are to be used between $1000^{\circ}C$ and $1300^{\circ}C$. In this study, an excellent thermal shock-resistant material based on $Al_2TiO_5-mullite$ composites of various compositions was fabricated by sintering reaction from the individual oxides and adjusting the composition of $Al_2O_3TiO_2/SiO_2$ ratios. The characterization of the damage induced by thermal shock was done by measuring the evolution of the Young's modulus using ultrasonic analysis, density and thermal expansion coefficients.