• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.25 no.6
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• pp.481-485
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• 2012

ZnO nanowires were synthesized by hydrothermal technique. Prepared synthesis aqueous solutions were preserved by preheating in autoclave type synthesis equipment with various preheating time of 1 h difference. ITO-coated corning glass substrates deposited with AZO seed layers were then inserted in the preheated synthesis aqueous solutions and ZnO nanowires were grown for 180 min at $90^{\circ}C$. Density, length and aspect ratio of the grown ZnO nanowires were investigated. Composition, structural and optical properties of the grown ZnO nanowires were analyzed. Characteristics of the ZnO nanowires were comparatively studied in relation with $Zn^{2+}$ ion concentration measured directly after the preheating of synthesis aqueous solution.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2013.05a
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• pp.869-870
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• 2013

• Journal of the East Asian Society of Dietary Life
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• v.6 no.3
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• pp.325-333
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• 1996

Potato slices were dipped in calcium choreide ar chitosan solutions or and preheated in each of these solutions. In order to prevent the quality deterioration while they were refrigerated for 4 weeks at 5$^{\circ}C$ Changes in degree of browning and other quality factors were determined while they were refrigerated for 4 weeks at 5$^{\circ}C$ During refrigeration, L values were decreased and optical density (A420) were increased. But L values were increased and A420 were decreased by dipping or preheating. The contents of vitamin C were decreased. however, the loss of vitmin C were the lowest in calcium chloride treaed potato slices(CaPS). And there were no combined effects of dipping and preheating during refrigeration. However, protein content of CaPS increased but that of other treated potato slices were decreased compared to that of control. With respect to changes in other physicochemical qualit, pH increased in chitosan treated potato slices(ChPS) and loss of weight was the lowest in combined with preheating. From these results, it was considered that the shelf-life of potato slices could be increased by dipping or-and preheating.

• Korean Journal of Medicinal Crop Science
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• v.8 no.2
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• pp.146-150
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• 2000

In order to enhance the yield and physical property of Korean red ginseng extract, preheating stage was added to the inception of red ginseng manufacturing process and its effect was investigated. Preheating of raw ginseng at $70^{\circ}C$ for 2 hour followed by steaming for 2 hours increased the yield of water and 60% alcohol extract most effectively. Those yields were the highest at the same condition as above except preheating time shortened to 1 hour at $70^{\circ}C$. Steaming time had little effect on the yield of water and 60% alcohol extract. The content of starch in red ginseng was reduced effectively by preheating of raw ginseng at $70^{\circ}C$. The brown color intensity of red ginseng increased in proportion to preheating temperature in the range of $50-70^{\circ}C$. However, there was no increase in the color intensity at $80^{\circ}C$.

• Journal of Powder Materials
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• v.19 no.5
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• pp.348-355
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• 2012

Cold spray deposition using Titanium powder was carried out to investigate the effects of powder morphology and powder preheating on the coating properties such as porosity and hardness. The in-flight particle velocity of Ti powder in cold spray process was directly measured using the PIV (particle image velocimetry) equipment. Two types of powders (spherical and irregular ones) were used to manufacture cold sprayed coating layer. The results showed that the irregular morphology particle appeared higher in-flight particle velocity than that of the spherical one under the same process condition. The coating layer using irregular morphology powder represented lower porosity level and higher hardness. Two different preheating conditions (no preheating and preheating at $500^{\circ}C$) were used in the process of cold spraying. The porosity decreased and the hardness increased by conducting preheating at $500^{\circ}C$. It was found that the coating properties using different preheating conditions were dependent not on the particle velocity but on the deformation temperature of particle. The deposition mechanism of particles in cold spray process was also discussed based on the experimental results of in flight-particle velocity.

• 한국연소학회:학술대회논문집
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• 2001.11a
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• pp.73-82
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• 2001

The characteristics of the catalytically supported thermal combustion with Pd-based catalyst using the bench scale high pressure combustor has been investigated up to 7 atm. The emission of $NO_{\chi}$ depends on the preheating temperature and the excess air ratio. Most $NO_{\chi}$ emission seems to come from the pre-burner for the preheating of the inlet gas. Decreasing excess air ratio in the inlet gas below 1.5 results in the stable catalytically supported thermal combustion in the post combustion region while the $NO_{\chi}$ emission increased up to 15 ppm. Further, the increase of the pressure shows the dramatic increase of the emission CO and THC. However, the $NO_{\chi}$ emission decreased slightly due to the lower combustion temperature at the high pressure.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.9
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• pp.1310-1314
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• 2012

Gastrointestinal digestibility of new proteins inserted in the food supply is a significant parameter for assessing the safety of GM foods based on the assumption that digestive stability is undesirable. In this study, we performed in vitro digestion of CP4EPSPS, a new protein, expressed in genetically modified (GM) soybean in order to evaluate its digestibility in three different ratios of simulated gastric fluid with preheating. Ratios of GM soybean to simulated gastric fluid were 2:2, 2.5:1.5, and 1.5:2 and preheating was conducted at $100^{\circ}C$ for 5 min. Electrophoresis and Western blotting were used to confirm changes in soybean protein patterns and CP4EPSPS gene expression after in vitro digestion. At ratios in which the amount of gastric fluid was equal to (2:2) or relatively higher than that of soybean (1.5:2), no CP4EPSPS (47.4 kDa) protein was detected after 15 seconds of simulated gastric fluid incubation, the earliest time interval evaluated. However, when the ratio of GM soybean to gastric fluid was 2.5:1.5, CP4EPSPS was detected in 5 min and gradually decreased according to time. After preheating, no CP4EPSPS protein was detected after 15 seconds under all conditions. From these results, we concluded that the digestibility of CP4EPSPS in simulated gastric fluid increased upon preheating. Accordingly, we suggest that it is important to account for the ratio of gastric fluid to GM food in in vitro digestibility assessment models of GM food.

• Journal of the Korea Organic Resources Recycling Association
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• v.30 no.4
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• pp.15-25
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• 2022

In this study, the efficiency of treatment of moisture and organic matter in food waste was analyzed according to the air blast volume and preheating using the bio-drying method. Te mount of air blast volume and preheating were determined by the evaluation of temperature and CO2 during food waste treatment using the bio-drying method. As a results, the increase in the air blast volume increased the moisture removal efficiency and removal rate, but, lowered the temperature inside the bio-drying by the decease in microbial activity. In order to maintain the activity of microorganisms, it was estimated that it was necessary to inject an appropriate air blast rate according th the properties of the food waste. In this study, the injection of air blast volume at 15L/min was optimal. It was evaluated that the organic matter and water removal rates according to the presence or absence of air preheating, the organic matter removal rate and water removal rate increased by 3-5% when air preheating was not performed. Also, there was no internal aggregation caused by the generation of condensate inside the bio-drying. Therefore, for effective bio-drying of food waste, it is necessary to maintain an appropriate air blast volume to maintain microbial activity, and it is considered that injection through preheating of air is required.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.3
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• pp.283-287
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• 2004

To investigate the effects of preheating treatment on the properties of salt-preserved cucumber, cucumber were heated in the warm water to 40, 60, and 75$^{\circ}C$ for 15 min. Thereafter, cucumbers were cooled and the ratios of cucumbers: water was adjusted to 1:1.2(w/w) and salt was added to have final salt concentration of 12%. The group which was heated to 6$0^{\circ}C$ showed the highest scores on hardness followed by 4$0^{\circ}C$, no-heat, and 75$^{\circ}C$ treated groups after 60 days of salt-preservation. The yellowness on the surface of cucumber peels was getting intense as temperature was increased during heat treatment, which resulted in the most intense yellowness in no-heat and 4$0^{\circ}C$ treated groups. The intensities of greeness and redness of the groups also differed according to different temperature applied during heat treatments. Regardless of heat treatment, no difference in the absorbance of isopropyl alcohol extracts were found. Activities of pectinesterase were the highest in 6$0^{\circ}C$ treated group followed by 4$0^{\circ}C$, 75$^{\circ}C$, and no-heat treated group until 60 days of preservation, while activities of polygalacturonase in 4$0^{\circ}C$ and 6$0^{\circ}C$ treated groups were lower.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.5
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• pp.570-576
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• 2018

In reinforced concrete structures, the joints of ordinary rebars are usually lap joints, which are bound by binding wires with rebars, and mechanical joints by couplers. In domestic design standards (concrete design code), welded lap joints are restricted for ordinary rebars, but overseas standards allow welded lap joints of ordinary rebars through pre-heating. This study investigated the domestic and international standards/criteria and evaluated the fracture strength by performing the tensile test on the lap welded joint of SD400 grade rebars, which is used the most in the construction sites. The weld length of the specimen for weld lap joints is based on the minimum weld length (8d) given in the KS standard (KS B ISO 17660-1). According to AWS D1.4, the preheating temperature was set to $150^{\circ}C$ for D19 and below, and $260^{\circ}C$ for D22 and above. In the test results, the tensile strength of rebars with welded lap joints exceeded the required strength (125% of the yield strength) according to the concrete design code. To analyze the effect of preheating, the tensile strength of the welded rebars after preheating was not significantly different from that of the welded rebars without preheating. The carbon equivalent content (Ceq) of the rebars used in the test was 0.45% or less. Under AWS D1.4, no preheating is required if the carbon equivalent is less than 0.45%. All specimens with a welded lap length of 8d failed by a bar fracture. The effect of preheating was confirmed to be insignificant due to the low carbon equivalent of the rebar.