• Korean journal of food and cookery science
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• v.10 no.1
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• pp.76-79
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• 1994

This study was carried out to examine changes in morpholgy and crystallinity of cowpea starch during preparation of chongpo-mook(starch gel food). It was known by photornicroscopy under polarized light and X-ray diffractometry that cowpea starch had lost its crystallinity at the temperature range of 70∼75$^{\circ}C$ It also was obserbed by scanning electron microscopy that overall shape of starch granules was maintained inspite of swelling to considerable extent at the range of 65∼75$^{\circ}C$, however, granules were folded after solubles were extracted out of them above 85$^{\circ}C$. Mechanism of gelation seemed to be formation of junction zones stabilien by groups of weak H-bonds, not by recrystalliztion according to the results of DSC thermogram of reheating of sample pan after cooling and X-ray diffractogram of reheated cowpea starch gel.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.7
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• pp.1027-1035
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• 2019

Objective: The aim of this study was to investigate the effects of aged garlic powder (AGP) on physicochemical characteristics, texture profiles, and oxidative stability of ready-to-eat (RTE) pork patties. Methods: There were five treatment groups: a control; 1% fresh garlic powder (T1); 0.5%, 1%, and 2% AGP (T2, T3, and T4). Pork patties with vacuum packaging were roasted at $71^{\circ}C$ for core temperature, stored at $4^{\circ}C$ for 14 d, and then reheated for 1 min using a microwave. Results: The AGP groups showed a lower the level of lipid oxidation and higher thiol contents than the control and T1. The pH value of the control increased whereas that of aged garlic groups decreased after re-heating process. In addition, the redness significantly increased with increasing level of AGP whereas the redness of the control and T1 decreased after reheating process. T4 added patties improved textural and sensory properties compared to the control. Conclusion: The results of this study suggest that AGP addition to RTE pork patties can improve their sensory characteristics and oxidative stability.

• Journal of the Korean Dietetic Association
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• v.7 no.1
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• pp.28-37
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• 2001

The purpose of this study was to evaluate the status of sanitary management based on HACCP. The surveys which were on various aspects of general characteristics, food handling practice, personal sanitation, equipment sanitation, and equipment possession were carried out using questionnaires for 146 business and industry foodservice operations in Taegu and Kyungpook areas. The results of this study were summarized as follows. Forty-nine percent of surveyed foodservice operations was in Taegu, 51% in Kyungpook and 69.2% in direct foodservice operations and 28.1% in contracted foodservice operations. Seventy-eight percent of foodservice operations replied that they have done only basic sanitary management, while 13% surveyed stated that they were implementing HACCP. Food handling practice and personal sanitation were significantly better in Kyungpook area than in Taegu. Significantly high levels in food handling practice, personal sanitation, equipment sanitation, and equipment possession were seen in foodservice operations which had more than 1,000 meal served than those which had less than 1,000 meals served. According to the results of food handling practice, in items of food-temperature measurement during receiving, cooking, holding after cooking, and reheating, foodservice operations showed very low scores below the average. All foodservice operations presented good scores in the parts of personal and equipment sanitation. In equipment possession, sterilizing systems were generally not enough, dishwasher and sterilizing facilities of contracted foodservice operation showed significantly high scores. Therefore, the business and industry foodservice operations will have to pay special attention to temperature management in the foodservice production process as the first step to implement of HACCP.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.21-31
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• 1986

Here is a research on hospital foodservice system, when korea traditional food of pyeon yuk and bin dae deok were used by ready-prepared foodservice system, it was estimated the preservations of microbiological quality and sensory quality. All data collection was replicated three times. The results were as following; 1. In time and temperature data, two menu items were needed internal temperature below $7^{\circ}C$ in a cooling stage, and in the case of cook/chill storage, the days were shortened within weeks, and the holding time must be possiblely minimized. Finally foods were served sanitary. 2. In view of microbiological safety, in the case of cook/chill storage as $0{\sim}4^{\circ}C$ the days must be shortened within 2 weeks and its was possible to store until 6 weeks in $-20{\sim}-23.3^{\circ}C$. So to preserve pre-cooked food longly, it was effective to freeze them quickly by using vacuum package and to reheat them by a microwave oven before serving and to serve lastly in microbiological quality. 3. Hospital ready-prepared foodservice system with food storage in plastic bags, biochemical test of C. Perfingens C. botulinum and Salmonella were not detected. 4. By using of a microwave oven, it had effects of thawing, reheating and sterilizing of chilled and frozen foods in a short time. 5. Sensory evaluations were made by a 10-member panel using five scoring tests. Because sensory of quality was lowered in the case of chilled storage, it was possible to serve foods within 2 weeks. Texture and aroma were preserved by cook/frozen system and usually there was no significance from 4 weeks until 6 weeks, but considering of the objects, it was good to store until 4 weeks in sensory quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.674-680
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• 2005

The purposes of this study were to compare the effect of several reheating treatments (heating in the frying pan, convection oven and microwave oven) on sensory characteristics and to evaluate the safety during storage period of cook/chill Pajeon. The sensory evaluations were made on 5 sensory attributes by a 9-member panel using quantitative descriptive analysis (QDA). The fresh cooked Pajeon and the Pajeon reheated in the frying pan obtained a significantly (p<0.01) higher score in taste than the ones reheated in a convection oven and microwave oven. The reheated cook/chill Pajeon had a significantly (p<0.01) lower score in flavor than the freshed cooked one. Regardless of the reheating methods, sensory scores in texture of the Pajeon reheated at $v$ for 1 day were not different from that of fresh cooked one. However, the scores of the reheated ones in a convection oven and in a microwave oven decreased with storage time up to 5 days at $3^{\circ}C$. On the other hand, the Pajeon reheated in the frying pan, even after 3 days' storage at $3^{\circ}C$, was not found to be inferior to the freshed cook one in every quality attributes except flavor. Therefore, the reheating treatment in frying pan may be superior to those in a convection oven and a microwave oven. The safety of Pajeon was also evaluated by measuring total count, coliform count, psychrotrophic count, acid value and peroxide value during 5 days of storage periods at $4^{\circ}C$. Total counts of Pajeon was ranged from not detectable to $5.2\times10^2$ CFU/g. The coliform and psychrotroph were not detected at all experiments. The acid values were ranged from 1.90 to 4.03 mg of KOH/g of fat until 5 days at $4^{\circ}C$. And the peroxide values were ranged from 3.63 to 12.50 meq of peroxide/kg of fat until 5 days of storage period. Therefore, these results demonstrated that Pajeon is microbiologically and chemically safe during 5 days of storage period at refligeration temperature.

• The Journal of the Korea institute of electronic communication sciences
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• v.11 no.4
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• pp.387-394
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• 2016

Today, hot rolled mill plant are currently operating 24 hours a day. The main processes of hot-rolled steel mill are Reheating Furnace, Roughing Mill, Fishing Mill and the Down Coiler. In the process checking over the thickness and width of rolled material, temperature control is an important factor. It is quite often the cause of the work breakdown and find a bad elements for product. After the shipping out the product, when a claim occurs requires an investigation. In each process of the conventional thickness gauge, width, and thermometer. Operation by an independent data acquisition and this monitoring is problematic and straining of the operator. The monitoring process the data of each function and incorporate monitoring results can also check future work. The installation of this system will improve our efficiency and productivity. In the rolling process by developing more efficient operating quality monitoring system, this will be made possible.

• Composites Research
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• v.31 no.2
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• pp.63-68
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• 2018

Thermoplastic composite has been limitedly used in high performance aerospace industry due to relatively low mechanical properties even though it has various advantages. But, thermoplastic aromatic polymer composite has recently been researched and utilized much. In this study, PEEK and PPS neat resin film as representative thermoplastic aromatic polymer were processed through continuous heating, cooling and reheating cycle. Property change such as glass transition temperature and melting temperature were identified and crystallinity variation by different cooling rate were evaluated. In the first (heating) run, polymer specimens were kept for 5 minutes at higher temperature than melting point to remove previous thermal history, and crystallization reaction was controlled by adjusting cooling rate to 2, 5, 10, 20 and $40^{\circ}C/minute$ in the second (cooling) run. In the third (heating) run, specimen crystallinity were verified by measuring the melting enthalpy. The initial specimens containing high portion of amorphous structure exhibited cold crystallization and clear glass transition in the first run whereas they did not show in the third run due to the increase of crystalline structure portion. As cooling rate decreases through the second cooling run, the crystallinity of the specimen increased. PEEK polymer had 21.9~39.3% crystallinity depending on cooling rate change whereas PPS polymer showed 29.1~31.2%.

• Journal of the Korean Society for Heat Treatment
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• v.37 no.4
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• pp.155-162
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• 2024

SCr420H steel which is commonly utilized for automotive components requires the carburizing heat treatment process. Abnormal grain growth during this treatment significantly affects the mechanical properties of the steel parts. Consequently, a process designed to prevent abnormal grain growth at certain elevated temperatures is essential. For enhanced grain refinement, we considered the addition of Nb in SCr420H steel. The experimental condition of the carburizing heat treatment involved reheating the steel sample to temperatures between 940℃ and 1080℃. Using scanning electron microscopy, we examined the microstructure of specimens treated with the secondary solution, revealing an organization of bainite and ferrite. Transmission electron microscopy was utilized to determine the type, shape, and size of the carbonitrides, showing a high fraction of AlN at the secondary solution treatment temperature of approximately 1050℃ and of (Nb,Ti)(C,N) around 1200℃. AlN particles measured about 100 nm and (Nb,Ti)(C,N) about 50 nm. Optical microscopy was utilized to assess grain size variations at different secondary solution treatment temperatures. It is noted that the temperature at which abnormal grain coarsening occurred rose with increasing secondary solution treatment temperatures, indicating a greater influence of (Nb,Ti)(C,N) with higher heat treatment temperatures. This research provides reference data for preventing abnormal grain growth in Nb-added low alloy steels undergoing carburizing heat treatment.

• Journal of Food Hygiene and Safety
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• v.13 no.3
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• pp.278-293
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• 1998

The purposes of this study were to develop Hazard Analysis Critical Control Point-based standardized recipe applicable to cook/chilled Broiled Spanish Mackerel in school foodservice operations and to establish reasonable shelf-life limits by assessing food quality during chilled storage period of 5 days. HACCP for the production of menu items was identified in simulation study. At each critical control point, time-temperature profile was recorded and microbiological analysis was done. Also chemical analyses and sensory evaluation were conducted for 5 days of chilled storage. The results of time-temperature measurement of Broiled Spanish Mackerel by each production phase showed satisfactory condition that met the standards. Broiled Spanish Mackerel showed excellent microbiological quality from raw ingredient phase ($TPC:2.58{\pm}0.12\;Log\;CFU/g$) to holding phase ($TPC:2.70{\pm}0.42\;Log\;CFU/g$). Coliform (0.84 Log MPN/g) and fecal coliform (0.84 Log MPN/g) were detected from marinating phase ($TPC:3.82{\pm}0.52\;Log\;CFU/g$). After heating, only few mesophiles were detected ($TPC:1.83{\pm}0.49\;Log\;CFU/g$). No psychrophiles, coliforms and fecal coliforms were detected. In the phases after rapid chilling, during chilled storage and after reheating and distribution, almost none of the above microbes were detected. Salmonella and Listeria monocytogenes were not detected in all production phases. The pH immediately after cooking was 6.65 and then increased significantly to 6.81 on the third day of chilled storage (p<0.001). Acid value did not show significant changes while total volatile based nitrogen (TVBN) dramatitically increased during storage periods (p<0.01). In the result of sensory evaluation, general acceptability points had been rated high in the first day of storage, and then, the points were decreased significantly on the third day (p<0.05). General acceptability points ranged from 8.86 to 10.68. Accordingly, Broiled Spanish Mackerel is highly recommendable cook/chill system. Considering the DHSS standards for storage, the ideal shelf-life recommended for Broiled Spanish Mackerel is within 4 days excluding cooking day. For Broiled Spanish Mackerel, critical control points were purchasing and receiving of frozen Spanish Mackerel, heating, chilling, chilled storage, reheating and distribution.

• Proceedings of the Korea Society for Energy Engineering kosee Conference
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• 2006.05a
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• pp.412-419
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• 2006

An Experimental study was conducted on $CO_{2}$ recycle combustion heating system using pure oxygen instead of conventional air as an oxidant, which is thereby producing a flue gas of mostly $CO_{2}$ and water vapor($H_{2}O$ and water vapor($H_{2}O$) and resulting in higher $CO_{2}$ concentration. The advantages of the system are not only the ability to control high temperatures characteristic of oxygen combustion with recycling $CO_{2}$ but also the possibility to reduce NOx emission in the flue gas. A small scale industrial reheating furnace simulator and specially designed variable flame burner were used to characterize the $CO_{2}$ recycle oxy-fuel combustion, such as the variations of furnace pressure, temperature and composition in the flue gas during recycle. It was found that $CO_{2}$ concentration in the flue gas was about 80% without $CO_{2}$recycle. The furnace temperature and pressure and pressure were decreased due to recycle and the NOx emission was also reduced to maintain under 100ppm.