• Journal of the korean Society of Automotive Engineers
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• v.9 no.2
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• pp.28-33
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• 1987

This thesis is to improve the mechanical properties of carbon steel by the ion-nitriding, and post-heat treatment. The structures of ion-nitrided SM45C steel were changed to martensite by quenching from 730.deg. C and 800.deg. C. And then a few of the quenched specimens was tempered at 200.deg. C for 120 min. The emphasis in this study is focussed on Comparison of hardness and fatigue strength with the ion-nitrided steel. The results obtained are summerized as follows. 1. To improve the hardness and fatigue strength of ion-nitrided steels, it is effective to under take diffusion treatment for a short time at the austenite temperature(800.deg. C). 2. If ion-nitrided steel is heated for a long time at high temperature, de-nitriding occure. 3. The quenching treatment after nitriding on the carbon steel is necessary to improve the mechanical properties of the steels.

• Journal of Surface Science and Engineering
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• v.28 no.5
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• pp.320-328
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• 1995

The electroplated steel sheets were heated during the short periods(10~60 seconds) at high temperature ($360^{\circ}C$～$500^{\circ}C$) in order to investigate thermal diffusion behaviors. When the steel sheets were heated for 10 seconds, all the coated layers were alloyed at $420^{\circ}C$ but at temperature lower than $400^{\circ}C$ the $\eta$ phase partially remained on the coated surface. At higher temperature, the longer the time for heat treatment the iron contents were increased in coated layer but the glossiness and whiteness of the coated surface were decreased. While the alloying phases of $\eta$, $\zeta$, $\delta_1$ and $\Gamma$ were appeared in the coated layer at the heat treatment temperature of $360^{\circ}C$, the phase was disappeared at $420^{\circ}C$ but the rests grew in size at the temperature of $440^{\circ}C$. When the heat treatment temperature and heating time were increased, the thickness of $\Gamma$ phase was rapidly increased to 0.8 $\mu\textrm{m}$. The optimum conditions for the heat treatment to prevent powdering of coated layer were obtained to heat it for 30 seconds at $400^{\circ}C$ and 10 seconds at $440^{\circ}C$, and the iron content in coated layer was suited to be 10 percents.

• Journal of Dairy Science and Biotechnology
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• v.35 no.4
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• pp.270-285
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• 2017

Among milk proteins, caseins are not subjected to chemical changes during heat treatment of milk; however, whey proteins are partially denatured following heat treatment. The degree of whey protein denaturation by heat treatment is decreased in the order of high temperature short time (HTST) > low temperature long time (LTLT) > direct-ultra-high temperature (UHT) > indirect-UHT. As a result of heat treatment, several changes, including variations in milk nitrogen, interactions between beta-lactoglobulin and k-casein, variations in calcium sulfate and casein micelle size, and delay of milk coagulation by chymosin action, were observed. Lysine, an important essential amino acid found in milk, was partially inactivated during heat treatment. Therefore, the available amount of lysine decreased slightly (1~4% decrease) after heat treatment, However, the influence of heat treatment on the nutritional value of milk was negligible. Nutritional value and nitrogen balance did not differ significantly between UHT and LTLT in milk. In conclusion, our results showed that heat treatment of milk did not alter protein quality. Whey proteins denatured to a limited extent during the heat treatment process, and the nutritional value and protein quality were unaffected by heat treatment.

• Journal of Welding and Joining
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• v.19 no.4
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• pp.375-378
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• 2001

The new development of the surface hardening technology has been attracted to machine designer and materials scientist in the view point of improvement in the lifetime and performance of the machine. The heat-treatment process has been a well-known technology to make harden the metal surface despite of its inefficiency in productivity and its inherent environmental pollution problem. Therefore, the plasma technology has been applied to the conventional process to improve the above issues and become successful in diminishing the ecological harmfulness. However, the drastic short processing time has been sought to increase the productivity by means of new plasma technology so-called, high temperature pulsed plasma flux (HTPPF). The basic principle and features of this HTPPF will be introduced and the present status of this technology will be described in this paper.

• Asian Journal of Turfgrass Science
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• v.3 no.1
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• pp.24-33
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• 1989

This study was conducted to investigate the effect of paclobutrazol [(2 RS , 3 RS )1-(4- chlor-ophenyl )-4, 4- dimethyl -2- (1, 2, 4- triazol -1- yl )- pentan -3-01] on the tolerance of hi-gh temperature and drought stress as related to growth retardation , iranspiration rate , soil water content , nitrogen level and photosynthetic rate in perennial ryegrass ( Loliurn perenne L . ' Omega H , ). Plants were given a 30 ml soil drench of paclohutrazol at the concentrations of 0, 0.01, 0.1, 1.0, 10.. 0, mg / 6 .5cm- diameter pot . The rcsults were as follows : 1. Increasing concentrations of paclohutrazul reduced plant height , leaf area , fresh weight and dry weight , hut increased chlorophyll content per unit area . The number of tillers and leaf width were not affected hy the paclobutrazol concentrations . 2. The proper concentration of paclohatrazol on growth retardation in perennial ryegrass was about I mq /pot , hut leaf deformity and severe growth retardation were shown at high concentration of 10 mq / pot . 3. Perennial ryegrasses grown at 30˚C were shown significantly short plant height and low leaf nitrogen level compared with those grown at 20˚C. Increasing concentrations of paclohutrazol at 20˚C increased nitrogen level hut it could not increase nitrogen level at 30˚C . 4. During the drought stress , increasing temperatures significantly promoted transpiration rate and wilting time . It took about 5 days at 20˚C and 3 days at 30˚C to reach wilting time of leaves from water stress treatment . Soil water contents at wilting time of non-treated controls were averaged 6. 871% at 20˚C and 6. 17% at 30˚C 5. Paclohutrazol reduced transpiration rate at high temperature and drought stress . Wilting appeared at the lower water content of soil according to increasing concentrations of paclobutrazol at 30˚C hut there were no differences among concentrations of at 20˚C. 6.Paclohutrazol treatment at 1 rag /pot reduced injury rate of leaves from 67.1 % and 100 % in control plants to 15.7% and 80% at 20˚C and 3010, respectively. 7. Photosynthetic rate per unit area was significantly reduced at high temperature . Paclohutrazol stimulated photosynthetic rate with increase of concentrations at 20˚C but there was no increasing effect at 30˚C.

• Fisheries and Aquatic Sciences
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• v.25 no.1
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• pp.31-39
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• 2022

To clarify the factors influencing the physical properties of fish after heat treatments, we investigated changes in the properties of proteins in the dorsal ordinary and dark muscle of yellowtail (Seriola quinqueradiata) heated under different conditions commonly used for the purposes of food hygiene. High-temperature/short-time heating (85℃ for 90 s and 75℃ for 60 s) affected the protein solubility more than low-temperature/long-time heating (63℃ for 30 min). Sodium dodecyl sulphate-polyacrylamide gel electrophoresis and differential scanning calorimetry showed that low-temperature/long-time heating reduced the degree of actin denaturation in fish compared with that by other heating conditions. In addition, collagen solubility was enhanced with low-temperature/long-time heating. Therefore, these results suggest that differences in the degree of actin and collagen denaturation are responsible for the enhanced meat tenderness and diminished meat shrinkage, resulting from low-temperature/long-time heating.

• Food Science of Animal Resources
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• v.44 no.1
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• pp.19-38
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• 2024

Meat contains high-value protein compounds that might degrade as a result of oxidation and microbial contamination. Additionally, various pathogenic and spoilage microorganisms can grow in meat. Moreover, contamination with pathogenic microorganisms above the infectious dose has caused foodborne illness outbreaks. To decrease the microbial population, traditional meat preservation methods such as thermal treatment and chemical disinfectants are used, but it may have limitations for the maintenance of meat quality or the consumers acceptance. Thus, non-thermal technologies (e.g., high-pressure processing, pulsed electric field, non-thermal plasma, pulsed light, supercritical carbon dioxide technology, ozone, irradiation, ultraviolet light, and ultrasound) have emerged to improve the shelf life and meat safety. Non-thermal technologies are becoming increasingly important because of their advantages in maintaining low temperature, meat nutrition, and short processing time. Especially, pulsed light and pulsed electric field treatment induce few sensory and physiological changes in high fat and protein meat products, making them suitable for the application. Many research results showed that these non-thermal technologies may keep meat fresh and maintain heat-sensitive elements in meat products.

• Resources Recycling
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• v.23 no.2
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• pp.46-52
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• 2014

This study was conducted to observe the removal efficiency of oil-contaminated soil by various tests using microwaves and high-temperature heating elements. The water content was measured with the treatment amount, which was lowered to 300g in a relatively short amount of time. The treatment rate of TPH(Total Petroleum Hydrocarbons) showed the highest value with 70.1% when the SiC-activated carbon heating element was at 4 kW/kg, compared to the SiC heating element used alone. In particular, the higher electric power became, the higher treatment rate became, except at 3 kW. In the case of the heating element made by the fusion of SiC and activated carbon, the internal temperature exceeded $300^{\circ}C$ and again fell when it was treated at 4 kW for about 2 minutes. Then, after about 8 minutes, it rose again. On the basis of such results, the energy content necessary for the sample was calculated according to the electric power of microwaves, and tthe constant of TPH treatment was measured by tests on the treatment characteristics of oil-contaminated soil.

• Journal of Life Science
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• v.12 no.5
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• pp.589-594
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• 2002

Changes in the content of volatile terpenoids were investigated with heat-treated carrot. As heat treatment temperature became higher, the amount of volatile terpenoids decreased significantly. According to heat-treatment period, the volatile terpenoids, a-pinene and total terpenoids, decreased drastically during the initial 30-minutes of heat treatment but the rate of decrease slowed down afterwards. When changes in the content of volatile terpenoids in carrot juice were investigated according to sterilization temperature and period, the content decreased quickly with higher sterilization temperature. According to sterilization period, the content of volatile terpenoids decreased drastically during the initial 20-minutes of sterilization but decreased gradually afterwards. The amount of total terpenoids decreased more when sterilization was done at 10$0^{\circ}C$ for 20 minutes compared to sterilization at 6$0^{\circ}C$ and 8$0^{\circ}C$ for 60 min. In order to reduce the amount of volatile terpenoids in carrot juice, sterilization at high temperature for a short period of time would be more effective compared with sterilization at low temperature for a long period of time.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.6
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• pp.895-899
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• 2002

Lysozyme activity in buffalo milk in relation to the period of lactation, parity of animal, weather conditions and udder infections was studied. Effect of storage and heat processing of milk on lysozyme activity was determined. Lysozyme activity was higher in buffalo milk than in cow milk. Buffalo colostrum showed lysozyme activity 5 times of that in mature milk. Lysozyme activity in buffalo milk was not influenced by the parity of animal and the stage of lactation, however, it increased during extreme whether conditions (winter and summer). Lysozyme in both cow and buffalo milk exhibited maximum activity at pH 7.4. Buffalo milk lysozyme was fully stable while the cow milk lysozyme was partly inactivated by pasteurization (low temperature-long time as well as high temperature-short time treatments). Lysozyme in buffalo milk was more stable than in cow milk during storage and heat treatment. A 10 to 50-fold increase in milk lysozyme activity was observed in mastitic cows. An assay of lysozyme activity in milk can be used to diagnose mastitis in cattle but not in buffaloes. Some buffaloes exhibited 1000 fold greater lysozyme activity and moderately raised somatic cell count in milk, but there was no sign of mastitis in these animals. A possible role of milk lysozyme in prevention of mastitis in buffaloes is discussed.