• 한국식품영양학회지
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• 제25권4호
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• pp.1068-1074
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• 2012

Ohmic heating uses electric resistance heat which occurs equally and rapidly inside of food when electrical current is flown into. In other study, we researched about soybean protein's characteristic changes by ohmic heating. Nevertheless treated same temperature, denaturation of soybean protein were accelerated by ohmic heating than conventional heating. In this time, we studied thermal property change of potato starch by ohmic heating besides conventional heating. For this purpose, potato starch was heated at same subgelatinization temperature by ohmic and conventional heating. And thermal properties were tested using DSC. Annealing of starch is heat treatment method that heated at 3~4% below the gelatinization point. DSC analysis results of this study, the $T_o$, $T_p$, $T_c$ of potato starch levels were increased, whereas $T_c{\sim}T_o$ was narrowed. This thermal property changes appear similar to annealing's result. It is thought the results shown in this study, because the heating from below the gelatinization point. 6, 12, 24, 72, and 120 hours heating at $55^{\circ}C$ for potato starch, $T_o$, $T_p$, $T_c$ values continue to increased with heating time increase. The gelatinization temperature of raw potato starch was $65.9^{\circ}C$ and the treated starch by conventional heating at $55^{\circ}C$ for 120 hr was $72^{\circ}C$, ohmic was $76^{\circ}C$. The gelatinization range of conventional (72 hr) was $10^{\circ}C$, ohmic was $8^{\circ}C$. In case of 24 hours heating at 45, 50, 55, 60, $65^{\circ}C$ for potato starch, the result was similar to before. $T_o$, $T_p$, $T_c$ values continue to increased and gelatinization range narrowed with heating temperature increase. In case of conventional heating at $60^{\circ}C$, the results of gelatinization temperature and range were $70.1^{\circ}C$ and $9.1^{\circ}C$. And ohmic were $74.4^{\circ}C$ and $7.5^{\circ}C$. When viewed through the results of the above, the internal structure of starch heated by ohmic heating was found that the shift to a more stable form and to increase the homology of the starch internal structure.

• 한국식품영양학회지
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• 제27권1호
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• pp.112-119
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• 2014

Ohmic heating uses electric resistance heat which occurs equally and rapidly inside food when the electrical current is transmitted into. Prior to the study, we have researched the potato starch's thermal property changes during ohmic heating. Comparing with conventional heating, the gelatinization temperature and the range of potato starch treated by ohmic heating are increased and narrowed respectively. Herein, we have studied thermal property changes of wheat, corn, potato and sweet potato starch by ohmic heating as well as conventional heating. And then we measure the water holding capacity of starches. Annealing of starch is a heat treatment method heated at 3~4% below the gelatinization point. This treatment changes the starch's thermal property. In the DSC analysis of this study, the $T_o$, $T_p$, $T_c$ of all starch levels have increased, and the $T_c$-$T_o$ narrowed. In the ohmic heating, the treatment sample is extensively changed but not with the conventional heating. From the ohmic treatment, increases from gelatinization temperature are potato ($8.3^{\circ}C$) > wheat ($5.3^{\circ}C$) > corn ($4.9^{\circ}C$) > sweet potato ($4.5^{\circ}C$), and gelatinization ranges are potato ($7.9^{\circ}C$), wheat ($7.5^{\circ}C$), corn ($6.1^{\circ}C$) and sweet potato ($6.8^{\circ}C$). In the case of conventional treatment, water holding capacity is not changed with increasing temperature but the ohmic heating is increased. Water holding capacity is related to the degree of gelatinization for starch. This result show that when treated with below gelatinization temperature, the starches are partly gelatined by ohmic treatment. When viewing the results of the above, ohmic treatment is enhanced by heating and generating electric currents to the starch structure.

• 한국식품영양학회지
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• 제30권4호
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• pp.689-695
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• 2017

Ohmic heating is an internal heating method based on the principle that when an electrical current passes through food, electric resistance heat is uniformly generated internally by food resistance. Previous studies indicate that the thermal properties, external structure, internal structure, and swelling power of ohmic heat treated starch of various starches, such as potato, wheat, corn, and sweet potato, differed from those of conventional heating at the same temperature. In this study, the pasting property of starch, treated with ohmic and conventional heating, were measured by RVA (Rapid Visco-Analyzer). Our results show that as the ohmic heating temperature increased, the PV (Paste Viscosity) of the starch decreased significantly, and the PT (Pasting Temperature) increased. Changes in PV and PT indicate that the swelling of starch remains unchanged by ohm heating. The HPV (Hot Paste Viscosity), CPV (Cold Paste Viscosity) and SV (Setback Viscosity) of ohmic heated starch also differed from the conventional heated starch. The pasting property is similar to the viscosity curve of common cross-linked modified starch. In this experiment, we further confirm the similarity with modified starch and its usability.

• 신재생에너지
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• 제9권2호
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• pp.5-14
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• 2013

The efficiency of microwave-assisted acid hydrolysis of seaweeds for the production of ethanol was investigated and its effect on hydrolysis into reducing sugar and fermentation into ethanol evaluated as compared with those by conventional heating. A brown seaweed, Laminaria japonica (10-100g/L) was hydrolysed under dilute acidic condition (0.5N $H_2SO_4$, $100^{\circ}C$) with two sorts of heating: microwave irradiation for ${\leq}10min$ and conventional heating for 10-60min. Microwave-assisted hydrolysis was shown to be more efficient. A similar range of reducing sugar and ethanol yields as with the conventional autoclave heating procedure(${\geq}30min$) was observed, but it was obvious that production of ethanol from microwave-assisted hydrolysis had a 3 times faster reaction rate leading to very short production times, lower energy consumption/loss than from the conventional heating mode, and higher biomass loading without significant reducing ethanol yield, thus microwave-assisted acid hydrolysis is a potential alternative method for more effective hydrolysis of Laminaria japonica.

• 한국가금학회지
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• 제26권3호
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• pp.189-193
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• 1999

This experiment was conducted to investigate the effect of floor heating system on housing environment and performance in broiler production. PVC heating pipes(in 25cm spacing) were covered with concrete under the litter. Floor heating system was compared with conventional direct heating system. Each treatment had two replicates of 110 birds each. Litter moisture content was significantly reduced in floor heating system than conventional direct heating system(P〈0.05). Dust concentration was higher in floor heating system because of low litter moisture content. CO$_2$concentration was 2,900ppm and 1,500ppm on the direct heating system and floor heating system, respectively at the age of 1 week. Body weight was significantly higher in floor heating system at 7 weeks of age(P〈0.05). The results of the trial show that floor heating was useful heating system for broiler production.

• 한국식품영양학회지
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• 제28권1호
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• pp.126-133
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• 2015

Ohmic heating uses electric resistance heat which occurs equally and rapidly inside food when the electrical current is transmitted into. Prior to the study, we have researched the potato starch's thermal property changes during ohmic heating. Comparing with conventional heating, the gelatinization temperature and the range of potato starch treated by ohmic heating are increased and narrowed respectively. This result is appeared equally at wheat, corn and sweet potato starch. At this study, we treated potato, wheat, corn and sweet potato starch by ohmic/conventional method and observed change of external structure by microscope and internal structure by X-ray diffractometer. Conventional heated at $55^{\circ}C$ potato starch was not external structural changes. But ohmic heated potato starch is showed largely change. Some small size starch particle were broken or small particles are made of larger particle together or small particles caught up in the large particle. Changes in ohmic heated potato starch at $60^{\circ}C$ was greater. The inner matter came to an external particle burst inside and only the husk has been observed. The same change was observed in the rest of the starch. The change of internal structure of potato starch was measured using X-ray diffraction patterns. There was no significant difference between ohmic and conventional heating at $55^{\circ}C$. But almost every peak has disappeared ohmic at $60^{\circ}C$. Especially $5.4^{\circ}$ peak to represent the type B was completely gone. When viewed from the above results, external changes with change in the internal crystal structure of the starch particles were largely unknown to appear. In conclusion, during ohmic heating changes of starch due to the electric field with a change in temperature by the heating was found to have progressed at the same time.

• 공업화학
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• 제18권4호
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• pp.344-349
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• 2007

마이크로파 가열(microwave heating)에 의하여 제올라이트 NaY를 합성하였으며, 그 결과를 기존의 가열 방법(conventional heating)에 의하여 합성한 결과와 비교하였다. 같은 승온 속도를 사용하였을 때는 마이크로파에 의하여 가열하였을 때가 기존의 가열 방법에 비하여 NaY 결정 생성의 유도 기간(induction period)이 감소하였으며 결정의 생성 속도가 증가하였다. 또한 마이크로파의 사용 여부와 관계없이 승온 속도가 빠를 때도 유도 기간이 감소하고 결정 생성 속도가 증가하였다. 빠른 승온 속도에서 합성하였을 때 최종 결정의 크기가 크며, 이는 마이크로파의 사용에 의하여 더욱 증가하였다. 빠른 승온 속도에서는 반응 시간이 짧아져서 NaY의 합성에 소모되는 에너지 소모량은 감소하였다. 본 연구의 조건에서는 에틸렌글리 콜조(ethylene glycol bath)를 사용한 기존 가열 방법에서의 에너지 소모량이 마이크로파 가열보다 적게 나타났는데, 이는 마이크로파 에너지를 사용하는 것이 항상 효율적인 것만은 아니라는 것을 말해준다. 그러나 승온 속도를 적절히 조절하면 마이크로파 가열에 의해서 에너지 면에서 보다 효율적으로 NaY를 합성할 수 있다는 것을 알 수 있었다

• 한국식품영양학회지
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• 제24권4호
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• pp.740-745
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• 2011

Ohmic heating uses electric resistance heat which occurs equally and rapidly inside food when an electrical current is passed throught. In this study, we observed the physical & chemical characteristics changes which occurs in soybean protein during heating denaturation by using ohmic and conventional heating. After the ohmic heating process, we could not find any change of the primary protein structure in the denaturated soy protein samples. However, the rate of imbibed water(RIW) of the ohmic samples was 2 times faster than that of the conventional samples. Also the ANS-surface hydrophobicity was decreased, which is very closely related to RIW. In the differential scanning calorimeter(DSC) analysis result, all 7S soyprotein fraction samples were completely denaturated by ohmic and conventional heating. However, the 11S samples were completely denatured only by ohmic heating. According to the DSC result, we decided that soyprotein was damaged by temperature and electrical current during ohmic heating. The damage of electrical current was a cause of the characteristic changes.

• Bulletin of the Korean Chemical Society
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• 제32권3호
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• pp.961-963
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• 2011

Spin-coated waterborne polyurethane to protect glass surface from environmental attacks was cured by using microwave heating. The effect of microwave heating on the reaction kinetics, chemical durability, and transmittance of polyurethane was investigated. In comparison to the conventional heating the results show that the microwave heating substantially accelerates the curing process of waterborne polyurethane and the total time for the completion of the reaction is only 1/7 of that in the conventional process. The microwave cured sample showed an excellent caustic resistance compared to conventional cured one. It means that microwave heating produces dense structure during curing process. The dense structure does not affect to the transmittance in the visible region.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2008년도 하계학술대회 논문집 Vol.9
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• pp.463-463
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• 2008

The glass frit has been used in transparent dielectric, barrier rib and electrode of PDP (Plasma display panel). In PDP fabrication, the firing temperature of glass frit is normally 550~$580^{\circ}C$ with conventional heating. However, there are a problem that silver in electrode is diffused throughout the transparent dielectric. For inhibiting the Ag diffusion we considered use of the microwave heating. We investigated firing of glass frit compared between conventional and microwave heating. After firing by two types of heating, the diffusion of silver is determined using a optical microscope and UV-spectrometer. Based on the our results, the microwave heating should be a candidate to heating source for high efficacy in PDP.