• Journal of Bio-Environment Control
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• v.28 no.4
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• pp.420-428
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• 2019

This study is the heating energy saving test of the high-bed strawberry crown heating system. The system consists of electric hot water boiler, thermal storage tank, circulation pump, crown heating pipe(white low density polyethylene, diameter 16mm) and a temperature control panel. For crown heating, the hot water pipe was installed as close as possible to the crown part after planting the seedlings and the pipe position was fixed with a horticultural fixing pin. In the local heating type, hot water at $20{\sim}23^{\circ}C$ is stored in the themal tank by using an electric hot water boiler, and crown spot is partially heated at the setting temperature of $13{\sim}15^{\circ}C$ by turning on/off the circulation pump using a temperature sensor for controlling the hot water circulation pump which was installed at the very close to crown of strawberry. The treatment of test zone consisted of space heating $4^{\circ}C$ + crown heating(treatment 1), space heating $8^{\circ}C$(control), space heating $6^{\circ}C$ + crown heating(treatment 2). And strawberries were planted in the number of 980 for each treatment. The heating energy consumption was compared between November 8, 2017 and March 30, 2018. Accumulated power consumption is converted to integrated kerosene consumption. The converted kerosene consumption is 1,320L(100%) for space $8^{\circ}C$ heating, 928L(70.3%) for space $4^{\circ}C$ + crown heating, 1,161L($88^{\circ}C$) for space $6^{\circ}C$ + crown heating). It was analyzed that space $4^{\circ}C$ + pipe heating and space $6^{\circ}C$ + crown heating save heating energy of 29.7% and 12% respectively compared to $8^{\circ}C$ space heating(control).

• Journal of the East Asian Society of Dietary Life
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• v.11 no.2
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• pp.104-111
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• 2001

The first purpose of this study was to determine the changes in the allergenicity of milk and egg with heat treatment. The allergenicity of milk and egg is known to have a strong antigen. The second purpose of this study was to observe changes of disestibility of milk and egg after heat treatment. For this study, passive cutaneous anaphylaxis(PCA) inhibition experiment by using guinea pig and nonprotein nitrogen(NPN)experiment were attempted. The result were following: 1. The allergenicity of both milk and egg was reduced by heat treatment. 2. The degree of hydrolysis and PCA inhibition increased with longer heating time. 3. The increse in both the degree of hydrolysis and PCA inhibition of milk was higher than that of egg. 4. Egg contained a greater amount of allergen than milk after heat treatment. 5. The digestibility of both milk and egg was reduced by heat treatment. 6. The digestibility was reduced further by increasing heating time. 7. The digestibility of egg was lower than that of milk after the treatment.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.80-91
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• 2014

The aim of this study was to establish the superiority of ohmic heating over conventional heating for the sterilization of mulberry juice. Heat treatment of fresh juice significantly reduced the concentration of soluble solids, lowered the pH, and lowered the reducing sugar content (p<0.01). Color measurements showed decreases in the L and a values and increases in the b, H and C values after heat treatment, although the total color differences were smaller after ohmic heating than after conventional heating of fresh juice. The antioxidant capacities, such as reducing power, FRAP, and DPPH, decreased in the order of fresh juice, ohmically heated juice and conventionally heated juice. Furthermore, the anthocyanin, flovonoid, and total antioxidant capacities of the juices significantly decreased in the same order. Sensory evaluations showed no difference between fresh and ohmically heated mulberry fruit juice excluding off-flavor, whereas conventionally heated juice received significantly lower evaluations. The microbial counts were zero in the juice after either heat treatment. Thus, ohmic heat treatment can be effectively used to sterilize fresh mulberry juice to obtain good shelf life with minimal physicochemical, color, antioxidant and sensory deterioration.

• 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.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2004.08a
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• pp.249-257
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• 2004

Drying and curing characteristics of PCM resins using the induction heater and short-wave infrared emitter module was studied to develop a compact oven system for the high speed CCL and post-treatment equipment. Drying of the polyester resins using the induction heater and infrared heater showed that the blistering tendency of polyester resin coating increased regardless of additives and colors of resins as the heating rate and/or dry film thickness increased. The blistering of polyester resin coating layer occurred when the heating speed was over than $25^{\circ}C/sec$ for the dry film thickness of $19\~20um$, which is the typical thickness of finish coating in CCL. So did it when the heating speed was over than $40^{\circ}C/sec$ for the dry film thickness over than 10 um. The heating efficiency of paint coated steels by the infrared heating was strongly dependent on the colors of paint coating and generally increased for the dark surface and/or coating. But the faster drying of the PCM resin coatings increased the blistering tendency of coating layer. The blistering limit for the typical finish coating by the infrared heating was estimated as the heating rate slower than $20^{\circ}C/sec$ regardless of colors of PCM resins.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.25 no.7
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• pp.386-391
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• 2013

The dynamic characteristics of both raw-water source and air source heat pump utilized in water treatment facilities were investigated by using TRNSYS simulator. The modeling of the raw water source heat pump was verified by the measured data at the Cheongju water treatment facility, and the modeling at the air source heat pump was verified by the data from the Siheung water treatment facility. The average heating and cooling COPs from the raw-water source heat pump were higher than those of the air source heat pump by 19% and 18%, respectively. The power consumptions of the air source heat pump for the cooling and the heating were higher than those of the raw water source heat pump by 28% and 26%, respectively.

• Food Science of Animal Resources
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• v.30 no.4
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• pp.641-648
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• 2010

The objective of this study was to evaluate the pre-heating treatment effects on the antioxidant properties of ethanolic garlic and onion extracts. Garlic and onion with or without heating ($100^{\circ}C$, 30 min) were extracted with ethanol, and the total phenolic content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability, iron chelating ability, reducing power, and antioxidant activity in a linoleic acid emulsion system were evaluated. Garlic (41%) had a higher drying yield than onion (11%). Regardless of pre-heating, ethanol extracts of onion resulted in an approximately 25-fold higher yield than those of garlic. Thermal treatment before extraction decreased the levels of ethanol-soluble phenolics for both garlic and onion. Regardless of pre-heating, the radical scavenging abilities of ethanol extracts from garlic were greater than the ethanol extracts from onion. The iron chelating abilities of ethanol extracts from fresh and heated garlic were 85 and 81% at 10 mg/mL, respectively, whereas those of onion extracts were 10 and 9% at the same concentration, respectively. However, no differences in reducing power between garlic and onion extracts were observed. Both garlic and onion inhibited the formation of hydroperoxide in linoleic acid emulsion systems when ethanol was used as a solvent. Overall, garlic extracts had greater antioxidant activity than onion extracts, and the antioxidant activity of garlic and onion extracts were not significantly affected by thermal treatment.

• Magazine of the Korean Society of Agricultural Engineers
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• v.21 no.1
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• pp.78-85
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• 1979

In order to obtain the basic data for designing optimum flat plate solar air heaters, which can be operated with relatively low temperature for drying farm products, 8 different treatment of solar air heaters were devised and tested for their heating performances and efficiencies. The results were analised and summarized as follows. 1. The primary factors, structure of air path (C), black coating materials (A) and bottom coating methods (B) showed very high significant effect of far above 1% level. With respect to the mutual multiplying effect of secondary factors, 1% level of significance was found with coating materials and methods (AB), and 5% level of significance was found with coating materials and air path structure (AC). 2. The heating performance of the air heaters with winding air path showed about twice those with straight air path. 3. The Korean black ink which is less expensive than dim oil paint showed 3-4% better heating efficiencies as the black coating material of flat plate solar air heaters. 4. The heating efficiencies of the solar air heaters whose bottoms were not black coated were 2-3% higher than those with black coated bottoms. 5. The highest heating efficiency of solar air heater among 8 different treatment was found in the plot of Korean black ink-bottom not coated-winding air path showing 29.0-34.5%

• Journal of the Korean Society for Heat Treatment
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• v.18 no.3
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• pp.172-176
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• 2005

Modern automobiles are built with a steadily increasing variety of materials and semifinished products. The traditional composition of steel sheet and cast iron is being replaced with other materials such as aluminum and magnesium. But low formability of these materials has prevented the application of the automotive components. The formability can be enhanced by conducting the warm hydroforming using induction heating device which can raise the temperature of the specimen very quickly. The specimen applied to the test is A6061, A7075 extruded tubes which belong to the age-hardenable aluminum alloys. But in the case of A6061 age hardening occurs at room temperature or at elevated temperatures before and after the forming process. In this study the effects of the heating condition such as heating time, preset temperature, holding time during die closing and forming time on the hydroformability are analyzed to evaluate the phenomena such as dynamic strain hardening and ageing hardening at high temperatures after the hydroforming process.

• The Journal of Internal Korean Medicine
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• v.40 no.3
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• pp.557-565
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• 2019

Objectives: This study investigated the effect of local acupuncture point stimulation and the application of a topical herbal mixed heating cream in a chronic cough patient who had not responded to various medications for more than a few months. Methods: An 81 year-old female patient who was suspected to be suffered from Upper Airway Cough Syndrome (UACS) was examined. The patient was treated with local acupuncture point stimulation and the application of a topical herbal mixed heating cream. We used the Leicester Cough Questionnaire, Cough-Specific Quality-of-Life Questionnaire, and Verbal Numerical Rating Scale to assess the patient's respiratory symptoms. Results: Local acupuncture point stimulation and the application of a topical herbal mixed heating cream resulted in the improvement of cough symptoms. The quality of life due to the alleviation of symptoms also significantly improved. Adverse effects were not observed. Conclusions: This study suggests that local acupuncture point stimulation and the application of a topical herbal mixed heating cream may be an effective therapy for the treatment of chronic cough in patients with UACS.