• Korean journal of food and cookery science
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• v.1 no.1
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• pp.8-17
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• 1985

Followings are the obtained results from the experiment of changes in content of proximate composition, free amino acid and nucleotides in soup prepared from beef brisket, leg bone, tripe and small intestine according to the diverse heating times-3, 6, 12, 18, 24, 30 hrs. The content of moisture in each sample is decreased from 97∼99％ in 8 hours heating to 95∼97% after heating 30 hours. On the contrary, the content of crude protein and crude fat are gradually increased in proportion to the length of heating times and it showed a rapid increasement when it was boiled 6∼12 hours long. We can extract the most protein from the soup stock of tripe among all samples ana the most crude fat from the leg bone. The contents of free amino acids is gradually increased in proportion to the length of heating times. Especially after being boiled longer than 18 hours it is increased obviously. In the soup stock prepared from the brisket, the lysine and alanine were contained the most. In leg bone soup stock, glutamic acid and histidine were extracted the most but bone soup stock, glutamic acid contents were decreased a little in longer heating. In the soup stock of tripe, glutamic acid which is contained very little in a raw material was extracted more as increasing times. In the soup stock of small intestine, lysine and glutamic acid were extracted the most. The least content in free amino acid from each sample was cystine which is sulphur-containing amino acid. These result suggest that, in order to get enough extraction of amino acid, crude fat, 18 hours heating is the most useful while 5’-IMP, which is the taste compound of meat, is extracted at 3 hours heating.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.12 no.3
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• pp.218-223
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• 2019

To prevent the low heating effect of heating system caused by the high sheet resistance of CVD graphene, multi-layered graphene was laminated to implement a Transparent plane heating system with good optical properties of low-resistance. Low-resistance plane heating system implemented by $300{\times}400{\times}5mm$ heating plane laminated multi-layered CVD graphene film and PWM control system to drive efficient power. A plane resistance value of $85.5{\Omega}/sq$ was measured on average for 4-layer CVD graphene film used as a heating plane. Thus, the transfer by thermal film as the method of implementing low-resistance CVD graphene is reasonable. The experimental results of heat test show that an average heat-rise rate in low-resistance, transperent plane heating system using CVD graphene is $10^{\circ}C/min$ and has an optical transmittance rate of 86.44%. Therefore, the proposed heating system is applicable to large window glass and vehicle heating window-shild-glass.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.23 no.2
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• pp.281-287
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• 1999

The turbulent natural convection in the membrane type LNG carrier cofferdam with heating points has been studied by numerical method. As the numerical methods, we introduced the three turbulence model, a standard $k-{\varepsilon}$ model and two case of a low Reynolds number models. The parameters considered for this study ore number and capacity of heating points i.e., $1{\leq}Ns{\leq}12$ and $1.0{\times}10^5{\leq}Qs(W/m^3){\leq}1.0{\times}10^8$. The results of the isotherms and velocity vectors have been represented for various parameters. The temperature and velocity at upper position in the space ore shown to be higher than those at lower position. For obtaining the optimal temperatures, $20{\sim}30^{\circ}C$ in the cofferdam space, the heating capacities show $2.0{\times}10^7W/m^3$ at g-heating points and $1.0{\times}10^7W/m^3$ at 12-points. The mean temperature in the cofferdam space can be expressed as a function of number and capacity of heating points.

• Journal of the Korean Wood Science and Technology
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• v.44 no.5
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• pp.760-766
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• 2016

This study explored the effects of heating temperature and laminae thicknesses on the time required to heat the center of air-dried Paulownia tomentosa, Pinus sp., Abies sp., and Larix sp. laminae to $56^{\circ}C$, which is a minimum core temperature of wood packaging materials defined by ISPM 15 standard, and maintain for 30 minutes in dry heat treatment schedule. Heating times were different among wood species and were Pinus sp. ${\geq}$ Abies sp. > Paulownia tomentosa > Larix sp. in decreasing order. The differences in heating times of some species were significantly different statistically, but were not different enough in practical terms to warrant heating four species separately. Heating times decreased as heating temperature increased and followed approximately power-function relationship. Also, heating times increased linearly with increasing laminae thickness. These relationships make it possible to calculate intermediate heating times relative to experimentally observed heating times. The results of this study will serve as a guideline for heat sterilization of Chinese laminae species to meet heat treatment requirements for protection against invasive pests.

• Journal of the Korea Institute of Building Construction
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• v.13 no.6
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• pp.513-521
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• 2013

This study aimed to examine whether heat curing methods of concrete subjected to $-10^{\circ}C$ could be effective by varying the combination of heating cable and surface heat insulations. Three different concrete specimens incorporating 30% fly ash with 50% W/B were fabricated to simulate wall, column and slab members with dimensions of $1600{\times}800{\times}200$ mm for slab, $800{\times}600{\times}200$ mm for wall and $800{\times}800{\times}800$ mm for column. For heat curing combinations, Type-1 specimens applied PE film for slab, plywood for wall and column curing. Type-2 specimens applied double layer bubble sheet (2LB) and heating coil for slab, and 50 mm styrofoam for wall and column curing. Type-3 specimen applied 2LB for slab, electrical heating mat for wall and column inside heating enclosure. The test results revealed that the temperature of Type 1 specimen dropped below $0^{\circ}C$ beginning at 48 hours after placement due to its poor heat insulating capability. Type 2 and 3 specimens maintained a temperature of around $5{\sim}10^{\circ}C$ after placement due to favorable heat insulating and thermal resistance.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.6 no.4
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• pp.337-343
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• 1994

Numerical analysis was applied to a simplified two-dimensional Ondol heating model which consists of heating space on the top of it along with radiant and convective heating floor panel, flue channel in the midway and rectangular underground soil region at the bottom. These three components constitute a system thermally coupled at the top and bottom interfaces of the flue channel. Investigated in the present paper are effects with variations of the Reynolds numbers of 100, 200, and 300, Grashof numbers of $0.1{\times}10^6$ and $0.3{\times}10^6$ and aspect ratios of 15 and 20 on the heat transfer and fluid flow characteristics of two-dimensional Ondol heating model by computer simulation.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.13 no.8
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• pp.682-691
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• 2001

Most of radiant floor heating systems are operated in the intermittent heating mode in Korea. The application possibility of predictive suboptimal control for Koran residential house was investigated by computer simulation and experiment. For this study, TRNSYS program was used and an experimental facility consisting of tow rooms ($3\times4.4\times2.8 m$) identical in construction was built. The facility enabled simultaneous comparison of two different control method. And real multi residential hose was investigated. Results showed that outdoor air temperature prediction control was superior to the conventional control for radiant floor heating system operated in the intermittent heating mode. New control system resulted in good thermal environment and les energy consumption.

• Journal of Food Hygiene and Safety
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• v.15 no.1
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• pp.13-17
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• 2000

The low salt seasoned jeotkal, salted and fermented fisheries product, may has some problems, such as short shelf-life, its putrefaction by mixing some microorganism from additives. It was considered that most microorganism in seasoned jeotkal were introduced from red pepper powder. Therefore, it is important to pasteurize red pepper powder for improving its microbial quality. When red pepper powder was pasteurized by ohmic heating, the survival cell concentration in red pepper powder was reduced to 1-log-unit at 500 V/m, 700 V/m, above 8$0^{\circ}C$. But viable cell counts were reduced from 8.5$\times$10$^{6}$ CFU/g to 2.1 $\times$ 10$^2$CFU/g, i.e. 4.6-log-unit, during ohmic heating at 9$0^{\circ}C$ for 40 min. Color values of red pepper powder during ohmic heating with different holding time were not changed significantly. When squid-jeotkal was manufactured by using the pasteurized red pepper powder, viable cell counts of the product were decreased by about three log cycles, compare with control product. And also the counts of fungi were significantly decreased.

• International journal of advanced smart convergence
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• v.7 no.2
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• pp.38-46
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• 2018

This study proceeded an experiment that can increase such physiological properties of heated radish extract. During the extraction of radish, including the byproduct, an increase in antioxidant properties of radish according the heating temperature was performed. Upon the extracts of radish bark and radish green extract(mucheong), the physiological functionalities and antioxidant activity were investigated. As a result, the color of radish ethanol extract in dependence of heating temperature, showed light brown color at low heating temperature and black color from $150^{\circ}C$. The total polyphenol content significantly increased as a result of heat treatment; 6.7 times and 22 times higher than the control at $110^{\circ}C$ and $150^{\circ}C$, respectively. DPPH radical scavenging ability and antioxidant property increased with increasing heating temperature; in comparison to heat-treated radish at $110^{\circ}C$ and $150^{\circ}C$, $IC_{50}$ decreased by 1/22 times. $IC_{50}$ of the control was 23times higher than $150^{\circ}C$ heat treated radish (Control $IC_{50}$:130.305). According to the graph that represents ABTS activity, antioxidant activity increased in dependence of heat treatment likewise to the total polyphenol content and DDPH radical scavenging activity. Upon heat treatment at $150^{\circ}C$, antioxidant activity in consequence of ABTS assay increased 23 times higher than the control.

• Journal of the Korean Wood Science and Technology
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• v.25 no.2
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• pp.52-60
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• 1997

Hornbeam trees(Carpinus laxiflora BL.) are growing in Korea and have good characteristics such as relatively high density, fine texture, split- resistance, and white colour. However, they have seldom been used as manufacturing materials This study was carried out to evaluate the possibility of using hornbeam wood as bent, wood furniture materials. Softening methods were steaming and micro-wave heating. The specimens of $15{\times}15{\times}350mm$ were used green or air-dried, and were steamed at $100^{\circ}C$ for 20min, or microwave heat ed f or 60 seconds. The bending processing conditions are showed in Table 3. The minimum solid-bending radii of air-dried wood were 40mm for steaming and 200mm for micro-wave heating, respectively. And that of green wood were 40mm for micro-wave heating. In conclusion, both of the steamed wood and micro-wave heated green wood showed very good solid bending processing properties, but micro-wave heated air-dried wood were not sufficient for bent-wood furniture.