Temperature distribution studies were performed in steam-air retort to investigate the influence of various processing conditions (come-up time, sterilization temperature, and internal pressure throughout the steam-air retort). Retort temperature data were analyzed for temperature deviations during holding phase, maximum temperature difference between test locations at the beginning and after 1, 3, and 5 min of the holding phase, and box-and-whiskers plots for each location during the holding phase. The results showed that high sterilization temperature led to a more uniform temperature distribution than low sterilization temperature (pasteurization). In pasteurization condition, the temperature stability was slightly increased by increasing pressure during the holding phase. On the other hand, the temperature stability was slightly decreased in high sterilization temperature condition. Programming of the comeup phase did not affect the temperature uniformity. In addition, the slowest cold spot was found at the bottom floor during the holding phase in all conditions. This study determined that the temperature distribution is affected by retort processing conditions, but the steam-air retort needs more validation tests for temperature stability.

To automate cooking processes, quantitative descriptions are needed on how quality parameters, such as texture change during heating. Understanding mechanical property changes in foods during thermal treatment due to changes in chemical composition or physical structure is important in the context of engineering models and in precise control of quality in general. Texture degradation of food materials has been studied widely and softening kinetic parameters have been reported in many studies. For a better understanding of kinetic parameters, applied kinetic models were investigated, then rate constants at 100°C and activation energy from previous kinetic studies were compared. The food materials are hardly classified into similar softening kinetics. The range of parameters is wide regardless of food types due to the complexity of food material, different testing methods, sample size, and geometry. Kinetic parameters are essential for optimal process design. For broad and reliable applications, kinetic parameters should be generated by a more consistent manner so that those of foods could be compared or grouped.

Numerous experiments have demonstrated that infrared thermographic methods are effective for detection of subsurface defects in the materials. The response of the material to the thermal stimulus is dependent on the existence of subsurface defects and their features. In order to obtain the information about defects, the material’s response to the thermal stimulus is studied. In this study, image processing was applied to infrared thermography images to detect defects in metals that were widely used in industrial fields. When analyzing experimental data from infrared thermographic testing, thermal images were often not appropriate. Thus, four point method was used for processing of every pixel of thermal images using MATLAB program for quantitative evaluation of defect detection and characterization which increased the infrared non-destructive testing capabilities since subtle defects signature became apparent..

A QM-ISP-4 Planetary Mill was employed to activate mechanically the mixtures of anatase and corundum at room temperature for different times. The milled powder mixtures were then sintered at for 1 h. The XRD results showed that the milled powder mixtures were completely transformed into after sintering, except the mixtures milled for 5 and 10 hours. The SEM observations showed the typical morphology of rod-like vary in the range: widths from 0.6 to , and lengths from 3.0 to . The rod-like formation was attributed to the positive effects caused by the mechanical activation.

Si3N4와 BN의 선택적 산화반응과 질소분위기 소결에 의하여 Si2N2O로 결합된Si3N4-BN복합재료를 개발하였으며, 이때 산화반응 온도와 CaO의 첨가가 Si2N2O의 생성에 미치는 영향을 고찰하였다. Si2N2O상이 도입된 Si3N4-BN복합재료는 내열충격성 및 용강에 대한 내침식성이 우수하여 연속제강새안의 부품인 break ring등의 소재로 사용될 수 있다.

뜰보리수 열매의 이용성 증대를 위하여 뜰보리수 과즙에 열처리 후 과실주를 제조하고 그 특성을 조사하였다. 뜰보리수 과즙을 발효하였을 때 9일 경과 시 pH는 3.32～3.33, 가용성고형물은 7.8～9.0 °Brix, 환원당은 29.84～31.05 g/L, 생균수는 7.26～8.73 CFU/mL, 알코올은 11.0% 있었다. 열처리된 과즙이 열처리되지 않은 과즙보다 항산화 활성이 높았으며, 이에 상응하여 수용성 phenolics와 flavonoids 함량도 높았다. 한편 120℃에서 30 min 열처리 후 발효시킨 과실주의 유리당은 fructose(0.42 g/L) 및 glucose(0.09 g/L)가 소량 검출되었으며, 주요 유기산은 lactic acid(7.32 g/L), malic acid(2.59 g/L), succinic acid(2.16 g/L) 및 oxalic acid (3.08 g/L) 있었고 주요 flavonols와 phenolic acids 화합물은 catechin(99.45 mg/L), epicatechin(264.55 mg/L), epigallocatechin (82.19 mg/L), gallic acid(6.44 mg/L) 및 salicylic acid(60.53 mg/L)가 검출되었다. 부가적으로 DPPH 라디칼 소거활성, ABTS 라디칼 소거활성 및 FRAP 활성은 각각 70.47%, 65.93% 및 1.254% 이였다. 이 결과로부터 뜰보리수 과즙의 열처리에 따른 새로운 형태의 과실주를 개발할 수 있을 것으로 추측된다.