• Journal of the Korean Home Economics Association
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• v.23 no.4
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• pp.61-68
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• 1985

This study was conducted in a Korean airline catering operation where about 8, 000~10, 000 in flight meals per day were served. Time ad temperature observations were made in an actual airline catering operation to determine critical control points in mushroom and cheese omelet production, and to provide guidelines for the effective quality control programs of the airline catering operation. All data collection was replicated three times. Time and temperature data were collected by using standard instruments throughout the process sequence. Most phases of the food prodct flow were identified as critical control points. Holding phases of after cooking, and before and after reheating need a special attention, since foods were held at room temperature. Several guidelines were suggested for the effective quality control programs for the airline catering operation.

• Proceedings of the SAREK Conference
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• 2007.11a
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• pp.322-327
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• 2007

Dedicated outdoor air-conditioning(DOA) system that utilizes pre-cooling and desiccant dehumidification can be superior to conventional cooling and reheating system with respect to energy consumption and indoor thermal comfort. In this work, simulation has been conducted to study various factors that affect the performance of DOA. Dynamic simulation shows the transient variation of temperature and humidity as the on/off control logic is imposed. Exit humidity of process air and flow rate are varied to study the effect on exit temperature of process air, dehumidification quantity, required regeneration temperature and exit humidity of regeneration air. For an outdoor air condition of $28.5^{\circ}C$ temperature, 16 g/kg humidity ratio and 2000 cmh flow rate, the dehumidification efficiency is increased by 4.6% as the flow rate is doubled.

• 한국연소학회:학술대회논문집
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• 2006.10a
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• pp.229-234
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• 2006

The oxy-fuel combustion heating characteristics is investigated experimentally by measuring furnace and steel temperature variations for batch type furnace simulator with a specially designed low NOx oxy-fuel burner. Economics of using oxy-fuel combustion is confirmed and, the furnace and steel temperature variations for different heating conditions are compared to deduce optimal heating control pattern for energy savings and rapid uniform heating. High $CO_2$ concentration (> 80-90%), low NOx (< 40ppm) and CO (< 10ppm) are measured in the flue gas. Temperature differences (< $30^{circ}C$) inside the furnace and steel are reduced relatively by increasing the burner jet momentum.

• Transactions of Materials Processing
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• v.7 no.3
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• pp.274-281
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• 1998

The service life of tools in metal forming process is to a large extent limited by wear, fatigue fracture and plastic deformation. In elevated temperature forming processes wear is the predominant factor for tool operating life. To predict tool life by wear Achard's model is generally applied. Usually hardness of die is considered to be a function of temperature. But hardness of die is a function of not only tem-perature but also operating time of die. To consider softening of die by repeated operation it is necessary to express hardness of die by a function of a function of temperature and time. By experiment of reheating of die softening curve was obtained and applied to suggest modified Archard's Model in which hardness is a function of main tempering curve.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2004.10a
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• pp.103-106
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• 2004

The new rheology fabrication process has been developed to rheo die casting and rheo forming process. Thixoforming process has disadvantages in terms of induction reheating process, scrap recycling, loss of raw material and cycle time. Therefore, to reduce the number of process, new rheology fabrication process with specially designed the rotational barrel type equipment has been proposed to apply in various part productions. The barrel type equipment, which could continuously fabricate the rheology materil, was specially designed to have a function to control cooling rate, shear rate and temperature. During the continuous rotation of barrel with a constant temperature, the shear rate is controlled with the rotation speed. The barrel surface has both the induction heating system and the cooling system to control the temperature of molten metal. By using this system, the effect of the rotation speed and the rotation time on the microstructure was widely examined. The possibility for the rheoforming process was investigated with microstructural characteristic.

• Journal of the Korean Ceramic Society
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• v.20 no.2
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• pp.161-165
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• 1983

We studied the dependence of electrical conduction mechanism of Cupric Oxide on temperature and measured the specific resistivity of sintered specimen from $600^{\circ}C$ to 90$0^{\circ}C$ . We considered the relations between electrical conducti-vityand temperature with reheating the sintered specimen. X-Ray diffraction patterns showed that lattice parameters of cupric oxide increased above 20$0^{\circ}C$. Cupric oxide had nostoichiometric compositions$(CuO_{1+x})$ owing to the excess oxygen and showed hole conduction with energy gap of 0.15eV below $650^{\circ}C$$\pm$1$0^{\circ}C$ Above $650^{\circ}C$$\pm$1$0^{\circ}C$ cupic oxide had the stoichiometric composition and showed electron-hole conduction owing to the intrinsic ionization with energy gap of 1.04V.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.911-916
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• 2004

Widely used vegetables such as onion, soybean sprout, and carrot in Korean dishes were studied to reduce losses in firmness during cook/chill storage for food service system. Blanching at 7$0^{\circ}C$ affect positively on textural properties of the three vegetables while reheating at the food service practice. Firmness of the vegetables was improved and stabilized with addition of calcium ion in blanching solution during storage at refrigeration temperature. Calcium was effective to improve or sustain firmness during blanching. The effect of calcium on firmness of blanched and cooked soybean sprout was less significant than that of carrot and onion, especially at short period of storage under refrigerated condition. In conclusion, low temperature blanching with calcium ion was effective to maintain firmness of the three vegetables before cooking while refrigerated storage of the cooked vegetables and subsequent reheating for food service system.

• Clean Technology
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• v.19 no.1
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• pp.30-37
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• 2013

Low-rank coal with high water content (32.3 wt%) was dried by fry drying, and the fuel characteristics of the dried coal from which the oil was separated by using a high-speed centrifugal separator were analyzed. After fry drying for 6 min and 10 min, the water content decreased to 5.0 wt% and 4.2 wt% respectively. The higher calorific value (HCV) of the coal increased remarkably after fry drying, from 11,442.0 kJ/kg-wet. The oil content of the fry-dried coal was 15.0 wt% and it decreased with an increase in the reheating temperature: 9.7 wt% at $80^{\circ}C$ to 9.3 wt% at $100^{\circ}C$, and then to 8.5 wt% at $120^{\circ}C$. The recovered oil could then be reused. According to of thermogravimetric analysis (TGA), there was no difference in the weight loss patterns of the coal samples with different coal diameters at a reheating temperature of $120^{\circ}C$. This was because the amount of oil separated by the centrifugal separator was affected by the reheating temperature rather than the coal diameter. And derivative thermogravimetry (DTG) curves of raw coal before the fry-drying process, a peak is formed at $400^{\circ}C$ in which the volatile matter is gasified. In case of the fry-dried coal, the first peak is generated at $350^{\circ}C$, and the second peak is generated at $400^{\circ}C$. The first peak is caused by the oil that is replaced with the water contained in the coal during the fry-drying process. Further, the peaks of the coal samples in which the oil is separated at a reheating temperature of $80^{\circ}C$, $100^{\circ}C$, $120^{\circ}C$, respectively are smaller than that of the coal in which the oil is not separated, and this is caused by that the oil is separated by the centrifugal separator.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 1998.03a
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• pp.88-93
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• 1998

The service life of tools in metal forming process is to a large extent limited by wear, fatigue fracture and plastic deformation. In warm forging processes wear is the predominant factor for operating lives of tools. To predict tool life by wear, Archard's wear model is generally applied. Usually hardness of die is considered to be a function of temperature in Archard's wear model. But hardness of die is a function of not only temperature but also operating time of die. To consider softening of die by repeated operations, it is necessary to express hardness of dies by a function of temperatures and operating time. By experiment of reheating of dies, die softening curves were obtained. Finally modified Archard's wear model in which hardness of die was expressed as a function of main tempering curve was proposed.

• The Journal of Korean Society for School & Community Health Education
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• v.8 no.2
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• pp.79-95
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• 2007

A study was conducted in order to develope HACCP model in school lunch in Korea. Results: 1. Of 22 menus 4(18%) were non heating processes (#1), 2(9%) were food handling by using hands (#2), and 16(73%) were heating processes (#3). Of 279 menus 36(12.9%) belong to process #1, 8(2.9%) to process #2, and 235(84%) to process #3. 2. The critical control points for process #1 were contamination by hands of food handlers, and unsanitary food preparation habits of food handlers. Those for process #2 were improper heating temperature, contaminations by food handlers' hands, and unsanitary food handling habits, and cross contamination by unclean utensils and equipment. 3. Management criteria for the CCPs were conditions of food storage, refrigeration, freezing, food cooking temperature, personal hygiene, washing and sanitization of utensils and equipment. 4. Monitoring criteria for CCPs were observation, temperature checking, inspection of utensils and equipment, and practice of good personal hygiene. 5. Corrective actions were refusal of unsafe products, correction of improper temperature, proper cleaning and sanitization, and proper reheating time and temperature.