• International Journal of Automotive Technology
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• 제1권2호
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• pp.71-77
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• 2000

High temperature materials in service are subjected to mechanical damage due to operating load and metallurgical damage due to operating temperature. Therefore, when designing or assessing life of high temperature components, both factors must be considered. In this paper, the effect of tensile hold time on high temperature fatigue crack growth and long term prior thermal aging heat treatment on creep rupture behavior were investigated using STS 316L and STS 316 austenitic stainless steels, which are widely used for high temperature components like in automotive exhaust and piping systems. In high temperature fatigue crack growth tests using STS 316L, as tensile hold time increased, crack growth rate decreased in relatively short tensile hold time region. In long term aged specimens, cavity type microcracks have been observed at the interface of grain boundary and coarsened carbide.

• The Journal of Korean Physical Therapy
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• 제9권1호
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• pp.51-57
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• 1997

The purpose of this study was to determine the effect of two different forms of transcutaneous electrical nerve stimulation(TENS) and one of microcurrent high voltage pulsed galvanic current(HVPC) on sympathetic tone in healthy subjects. Fourty subjects received TENS(20) and PVPC(30) during short time(20min). Left finger tip skin temperatures were measured at four interval for each treatment : 1) before treatment, 2) after 10 minutes treatment, 3)after 20 minutes treatment, and 4) after 10 minutes rest. The results were as follows. 1) TENS treatment group increased skin temperature after treatment 20 minutes, but HVPC treatment increased akin temperature after 10 minutes and recovered normal skin temperature after 10 minutes treatment. It means that short time(20min) electrical stimulation decreased sympathetic activities. 2) Sympathetic activities of TENS stimulation were influenced by age, but HVPC were not. 3) During 10 minutes, both treatment increased sympathetic activities, but HVPC treatment reversed sympathetic activity more rapidly than TENS. 4) The changes of skin temperature means by sex, males in TENS treatment group were higher than females, but HVPC were reverted.

• Journal of Dairy Science and Biotechnology
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• 제35권1호
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• pp.55-72
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• 2017

The second article of 'Effects of heat treatment on the nutritional quality of milk,' titled 'Destruction of microorganisms in milk by heat treatment' and authored by Dr. Seong Kwan Cha, who worked at the Korea Food Research Institute, covers the heat-stable microorganisms that exist in milk after pasteurization. The article focusses on the microbiological quality of raw milk and market milk following heat treatment, and is divided into four sub-topics: microbiological quality of raw milk, survey and measurement of microorganisms killed in raw milk, effect on psychrophilic and mesophilic microorganisms, and effect of heat treatment methods on thermoduric microorganisms. Bacillus spp. and Clostridium spp. are sporeforming gram-positive organisms commonly found in soil, vegetables, grains, and raw and pasteurized milk that can survive most food processing methods. Since spores cannot be inactivated by LTLT (low temperature long time) or HTST (high temperature short time) milk pasteurization methods, they are often responsible for food poisoning. However, UHT (ultra high temperature) processing completely kills the spores in raw milk by heating it to temperatures above $130^{\circ}C$ for a few seconds, and thus, the UHT method is popularly used for milk processing worldwide.

• 열처리공학회지
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• 제26권1호
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• pp.7-13
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• 2013

Vacuum heat treatment(indirect heating method) has long exposure time at high temperature and low quenching rate. Contrarily salt bath heat treatment (direct heating method) has short exposure time at high temperature and fast cooling rate. With these different features of processes, mechanical properties such as hardness, tensile strength and impact strength of products show very different results. In this study, Salt bath heat treated products showed higher tensile strength and impact strength than vacuum heat treated products but hardness was not much different. These lower mechanical properties of vacuum heat treated products are due to differences in heat process and secondary hardening with high temperature tempering process. Consequently, It indicates that salt bath heat treatment is better way than vacuum heat treatment for product to have high mechanical properties.

• Journal of Dairy Science and Biotechnology
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• 제35권2호
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• pp.121-133
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• 2017

A small amount of milk is sold as 'untreated' or raw in the US; the two most commonly used heat-treatments for milk sold in retail markets are pasteurization (LTLT, low-temperature long time; HTST, high-temperature short time) and sterilization (UHT, ultra-high temperature). These treatments extend the shelf life of milk. The main purpose of heat treatment is to reduce pathogenic and perishable microbial populations, inactivate enzymes, and minimize chemical reactions and physical changes. Milk UHT processing combined with aseptic packaging has been introduced to produce shelf-stable products with less chemical damage than sterile milk in containers. Two basic principles of UHT treatment distinguish this method from in-container sterilization. First, for the same germicidal effect, HTST treatments (as in UHT) use less chemicals than cold-long treatment (as in in-container sterilization). This is because Q10, the relative change in the reaction rate with a temperature change of $10^{\circ}C$, is lower than the chemical change during bacterial killing. Based on Q10 values of 3 and 10, the chemical change at $145^{\circ}C$ for the same germicidal effect is only 2.7% at $115^{\circ}C$. The second principle is that the need to inactivate thermophilic bacterial spores (Bacillus cereus and Clostridium perfringens, etc.) determines the minimum time and temperature, while determining the maximum time and temperature at which undesirable chemical changes such as undesirable flavors, color changes, and vitamin breakdown should be minimized.

• 대한용접접합학회:학술대회논문집
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• 대한용접접합학회 2004년도 추계학술발표대회 개요집
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• pp.43-45
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• 2004

Brazing between cemented carbides and steel for tool investigated by copper alloy brazing filler. Copper alloy filler was high liquidus temperature($990^{\circ}C$), therefor the shank(steel) occurred softening. Because brazing sample was necessary to heat treatment after brazing process. This experiment, influence of austenite time and purge temperature on heat treatment were investigated. As a result, these treatments obtained to high deflective strength In case of austenite time was short and purge temperature was low. Especially, nitride precipitated brazing layers was strongly influenced by the deflective strength.

• 한국지하수토양환경학회지:지하수토양환경
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• 제17권1호
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• pp.8-12
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• 2012

This study is maintains the condition of high temperature (above $600^{\circ}C$) within a short time using on microwave and high temperature heating elements. And removal characteristics according to changes in soil moisture, microwave power and temperature through the decomposition of the contaminated soil by oil. The difficulty resolvability material was sort of lubricating oil having long carbocyclic (C18-C50) and TPH removal rate reached 85.2% at 6 kW and $700^{\circ}C$ and thus the contaminant was removed 1,788 mg/kg within a process time of 40 minutes. In the case of light oil, gasoline contaminated soil, the removal amount showed 567 mg/kg and the treatment rate reached 98.4% at 6 kW, $500^{\circ}C$ and 20 minute. In the case of non-resolvability reached TPH concentrations on 2,000 mg/kg of worrisome level of soil contamination in the 3 zones at 6 kW, $700^{\circ}C$ and 30 minute. At the time, showed up processing costs 8,173 won per ton.

• Journal of Dairy Science and Biotechnology
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• 제34권4호
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• pp.271-278
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• 2016

The main purpose of milk heat-treatment is to improve milk safety for consumer by destroying foodborne pathogens. Secondly, heat-treatment of milk is to increase maintaining milk quality by inactivating spoilage microorganisms and enzymes. Pasteurization is defined by the International Dairy Federation (IDF, 1986) as a process applied with the aim of avoiding public health hazards arising from pathogens associated with milk, by heat treatment which is consistent with minimal chemical, physical and organoleptic changes in the product. Milk pasteurization were adjusted to $63{\sim}65^{\circ}C$ for 30 minutes (Low temperature long time, LTLT) or $72{\sim}75^{\circ}C$ for 15 seconds (High temperature short time, HTST) to inactivate the pathogens such as Mycobacterium bovis, the organism responsible for tuberculosis. Ultra-high temperature processing (UHT) sterilizes food by heating it above $135^{\circ}C$ ($275^{\circ}F$) - the temperature required to destroy the all microorganisms and spores in milk - for few seconds. The first LTLT system (batch pasteurization) was introduced in Germany in 1895 and in the USA in 1907. Then, HTST continuous processes were developed between 1920 and 1927. UHT milk was first developed in the 1960s and became generally available for consumption in the 1970s. At present, UHT is most commonly used in milk production.

• Journal of Dairy Science and Biotechnology
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• 제36권1호
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• pp.49-71
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• 2018

Heat treatment is the most popular processing technique in the dairy industry. Its main purpose is to destroy the pathogenic and spoilage bacteria in order to ensure that the milk is safe throughout its shelf life. The protease and lipase that are present in raw milk might reduce the quality of milk. Plasmin and protease, which are produced by psychrotrophic bacteria, are recognized as the main causes of the deterioration in milk flavor and taste during storage. The enzymes in raw milk can be inactivated by heat treatment. However, the temperature of inactivation varies according to the type of enzyme. For example, some Pseudomonas spp. produce heat-resistant proteolytic and lipolytic enzymes that may not be fully inactivated by the low temperature and long time (LTLT) treatment. These types of enzymes are inhibited only by the high temperature and short time (HTST) or ultra-high temperature (UHT) treatment of milk.

• 한국식품영양학회지
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• 제33권6호
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• pp.645-654
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• 2020

Angelica gigas Nakai (A. gigas) easily changes its color during storage, and appropriate thermal treatment can improve storage stability through inactivation of enzymes such as polyphenol oxidase. Therefore, this study was performed to determine quality characteristics of dried A. gigas in response to high-temperature-short-time (HTST) treatment during storage. Dried A. gigas were treated at 120-180℃ for 10 min, the samples were stored at 4℃ and 50℃ for 10 weeks, and used for the analysis of qualities. Concerning the color values, the sample treated at 120℃ was similar to the control, and the color change was large when treated above 180℃. However, color difference (ΔE⁎ab) was lower in treated samples than in control. Browning index was similar for all the samples except for the sample treated at 180℃. Functional qualities (phenolics content, antioxidant activities, and level of major components) showed a slight difference according to storage periods in all samples without control, and nodakenin content was observed in control. The results of this study showed that HTST treatment improved storage stability such as stability of colors and browning index in dried A. gigas during storage, and the appropriate treatment temperature was 120℃ in terms of stability in color and browning index.