• Journal of Applied Biological Chemistry
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• v.59 no.1
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• pp.69-74
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• 2016

The objective of this study was to examine the combined effect of fumaric acid with mild heat on the inactivation of microorganisms on spinach. Spinach leaves were inoculated with Escherichia coli O157:H7 and Listeria monocytogenes. Based on the results of single treatment of fumaric acid (0.1, 0.3, and 0.5%) or mild heat (40, 50, and $60^{\circ}C$) regarding the inactivation of the inoculated bacteria, the optimal condition for the combined treatment was suggested to be 0.5% fumaric acid and mild heat treatment at $50^{\circ}C$ for 5 min. The combined treatment of fumaric acid with mild heat caused 2.53 and 2.62 log reductions of the populations of L. monocytogenes and E. coli O157:H7, respectively. In addition, during storage of fresh spinach at $4^{\circ}C$ for 12 d, the combined treatment reduced initially the populations of total aerobic bacteria by 2.77 log CFU/g compared with the control. In particular, after 12 d of storage, the population of total aerobic bacteria for the combined treatment sample was 4.84 log CFU/g, whereas the control sample had 6.66 log CFU/g. Color and vitamin C content of spinach samples were not altered significantly by the combined treatment during storage. These results indicate that the combined treatment of fumaric acid with mild heat is an effective method to control microorganisms on spinach during storage.

• Journal of Food Hygiene and Safety
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• v.33 no.6
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• pp.495-499
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• 2018

The reduction effect of UV-C irradiation and mild heat treatment was examined against Escherichia coli O157:H7 and Salmonella Typhimurium on black pepper powder. E. coli O157:H7 (ATCC 35150) and S. Typhimurium (ATCC 19585) were inoculated onto black pepper powder at approximately $10^7$ and $10^6CFU/g$, respectively. E. coli O157:H7 and S. Typhimurium were treated with UV-C and mild heat at $60^{\circ}C$. A UV-C intensity ($2.32W/cm^2$ ) was used for 10 min to 70 min at $60^{\circ}C$. After UV-C and heat treatment at $60^{\circ}C$, microbial analysis and color change of black pepper powder was conducted. E. coli O157:H7 and S. Typhimurium were reduced by a level of 1.89 and 2.24 log CFU/g, respectively, when treated with UV-C alone for 70 min. And E. coli O157:H7 and S. Typhimurium were reduced by 2.22 and 5.10 log CFU/g, respectively, when treated with mild heat treatment at $60^{\circ}C$ alone for 70 min. But when combined with UV-C and mild heat, it showed higher levels of reduction by 2.46 and 5.70 log CFU/g. S. Typhimurium was more easily reduced than E. coli O157:H7. Color values were not significantly (p > 0.05) different in all treated samples. Therefore, these results suggest that the combined treatment with UV-C and mild heat was effective to inactivate the food pathogens in black pepper powder and can be used as a food industrial microbial intervention method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.11
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• pp.1696-1700
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• 2016

In this study, acorn pomace extract (APE) was developed as a natural chemical sanitizer and substitute for chlorine-based sanitizers such as sodium hypochlorite containing harmful substances. Antimicrobial activities of APE and its combined treatments with fumaric acid (FA) and mild heat against Listeria monocytogenes inoculated on red chard were examined. Among the treatments, combined treatment of 0.5% APE at $50^{\circ}C$ and 0.5% FA was the most effective, causing reduction of L. monocytogenes populations by 3.36 log CFU/g compared to the control. After combined treatment, populations of aerobic mesophilic bacteria in the red chard decreased by 2.89 log CFU/g during storage at $4^{\circ}C$ for 8 days compared to the control. Regarding color changes in red chard upon combined treatment, there was no significant change among the red chard samples. These results indicate that combined treatment of APE, FA, and mild heat can improve microbial safety of red chard without affecting quality such as color during storage.

• Korean Journal of Metals and Materials
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• v.50 no.4
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• pp.316-323
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• 2012

The aim of this study is to investigate the effect of post heat treatment on bonding properties of roll cladded Ti/MS/Ti materials. First grade Ti sheets and SPCC mild steel sheets were prepared and then Ti/MS/Ti clad materials were fabricated by a cold rolling and post heat treatment process. Microstructure and point analysis of the Ti/MS interfaces were performed using the SEM and EDX Analyser. Diffusion bonding was observed at the interfaces of Ti/MS. The thickness of the diffusion layer increased with post heat treatment temperature and the diffusion layer was verified as having $({\epsilon}+{\zeta})+({\zeta}+{\beta}-Ti)$ intermetallic compounds at $700^{\circ}C$ and an $({\zeta}+{\beta}-Ti)$ intermetallic compound at $800^{\circ}C$, respectively. The micro Knoop hardness of mild steel decreased with post heat treatment temperature; however, those of Ti decreased at a range of $500{\sim}600^{\circ}C$ and showed a uniform value until $800^{\circ}C$ and then increased rapidly up to $900^{\circ}C$. The micro Knoop hardness value of the diffusion layer increased up to $700^{\circ}C$ and then saturated with post heat treatment. A T-type peel test was used to estimate the bonding forces of Ti/Mild steel interfaces. The bonding forces decreased up to $800^{\circ}C$ and then increased slightly with post heat treatment. The optimized temperature ranges for post heat treatment were $500{\sim}600^{\circ}C$ to obtain the proper formability for an additional plastic deformation process.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1265-1269
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• 2017

This study was performed to evaluate the effects of combined treatment of clove bud essential oil (CBEO) and mild heat (MH) on inactivation of Escherichia coli O157:H7 inoculated onto red oak leaves. Combined treatment of 0.2% CBEO with MH at $50^{\circ}C$ exhibited the highest inhibitory effect against E. coli O157:H7 among treatments, resulting in 1.45 log reduction compared with water washing treatment. In addition, inhibitory effect of the combined treatment was maintained during storage of red oak leaves at $4^{\circ}C$ for 9 days, showing 1.67~2.25 log reductions compared with non-treated samples. Thus, these results indicate that combined treatment with CBEO/MH can be used to ensure the microbiological safety of fresh leaf vegetables such as red oak leaves during storage.

• Journal of the Korean Society for Heat Treatment
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• v.5 no.1
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• pp.23-31
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• 1992

It is investigated that Fe-C-N compound layer, defusion layer, and induction hardened layer produced by nitrocarburizing blend heat treatment in austenitic temperature with high frequency induction heating of mild steel specimen sprayed sursulf salt-bath. As the temperature of blend-heat treatment got increased, the thickness and hardness of compound layer and diffusion layer were increased. Compound layer(max. $35{\mu}m$), diffusion layer (max. 2.5mm) and induction hardened layer were gained in the shortest time 10 sec and in the case of $1000^{\circ}C$ total hardness depth of those was about 3.5mm. When the blend-heat treated specimen was reheated, maximum hardness of compound layer was dropped more than that of the reheated compound layer after sursulf treated, whereas hardness of diffusion layer was increased.

• Journal of the Korean Society for Heat Treatment
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• v.11 no.1
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• pp.17-26
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• 1998

Cladding of stainless steel on mild steel was prepared by diffusion bonding process. The bond strength increased with an increase of bonding temperature and time. It was also found that the bond strength increased as the surface roughness decreased. After the diffusion bonding of stainless steel-mild steel, the mild steel part near the bonded interface showed higher strength than the base steel due to the migration of chromium and nickel from stainless steel to mild steel. Carbon migration from mild steel gave effect on the formation of chromium carbides at grain boundaries of stainless steel, the fractograpohic features of the imperfectly bonded interface showed rather coarse dimples in the mild steel part and very fine dimples in the stainless steel part.

• Food Science and Preservation
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• v.12 no.6
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• pp.552-557
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• 2005

Effect of pre- and post-mild heat treatment on quality of fresh-cut potatoes was investigated with the focus on surface color, firmness, phenolics, vitamin C and sensory characteristics. As the pre-heat treatment before cutting of potatoes, dried hot air (DH) and hot water (WH) treatment were conducted at $45^{\circ}C$ for 60 min, respectively. As a post-heat (CH) treatments, potato cubes were dipped into water of $55^{\circ}C$ for 45 seconds after cutting. The potato cubes were packed in 15 cm x 20 cm LDPE pouches $30^{\mu}m$ thick and then stored at $5{\pm}1^{\circ}C$. The respiration rate of fresh-cut potatoes was decreased by mild heat treatment Especially, the rate of cubes treated with DH was decreased by $20\%$ compared to that of the non-heat treated. L value of cubes treated with DH showed higher value than that of others. Firmness and free phenolics had no significant difference between the treatments. The fresh-cut potatoes prepared with non-heat treatment showed higher vitamin C content than that of the heat treated. In sensory visual color, CH treated cubes marked the best quality. Conclusively, mild heat treatment, especially CH treatment, showed positive effect on browning inhibition and quality enhancement of fresh-cut potatoes.

• Journal of Food Hygiene and Safety
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• v.39 no.1
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• pp.1-8
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• 2024

Salmonella is widely prevalent in various environments and often detected in poultry. In this study, we investigated the effect of heat treatment on heat resistance via measuring the minimum inhibitory concentration (MIC) values of antibiotics after 3, 6, and 9 min of acclimatization to mild heat treatment (50℃) against 11 strains of Salmonella spp. Most strains were susceptible to chloramphenicol and their MIC values were maintained or decreased after heat treatment compared to the control. Most control and heat-treated strains showed susceptibility or intermediate resistance to ciprofloxacin. All isolates were susceptible to tetracycline, with the MIC increasing after heat treatment for S. Gaminara BAA 711. In the control, three, two, and six strains were susceptible, intermediate resistance, and resistant to gentamicin, respectively. Among them, S. Heidelberg ATCC 8326 had an intermediate MIC breakpoint of 8 ㎍/mL in the control; however, after 3 and 9 min of heat treatment, the MIC value increased to 16 ㎍/mL, indicating it to be resistant. The results of this study revealed the changes in antibiotic resistance in some of the 11 strains after heat treatment. MIC values of ciprofloxacin increased when S. Montevideo BAA 710 was heat treated for 3 and 6 min. MIC values of gentamicin increased after 3 min of heat treatment for S. Enteritidis 109 D1 and after 3 and 9 minutes of heat treatment for S. Heidelberg ATCC 8326. The MIC value of tetracycline increased when S. Gaminara BAA 711 was heat treated for 6 and 9 min.

• Journal of the Korean Society of Safety
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• v.15 no.3
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• pp.40-44
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• 2000

The fatigue and tensile test were carried out with Mild steel using the Dump Frame of commercial car. The specimens were heat-treated at $810^{\circ}C$ and $930^{\circ}C$ and worked 4.5, 6.0, 8.0mm thickness in order to look over the mechanical properties and fatigue life by heat treatment and thickness from the tensile test result, the yield strength of the heat treated specimens was increased about 35% more than that of the non-heat treated specimen. The fatigue life of non-heated specimen was decreased 15% but that of heat treated specimens at $870^{\circ}C$ and $930^{\circ}C$ were decreased 16.38% and 13.16% respectably according to increasing the thickness from 4.5 to 8.0mm.