• Korean journal of food and cookery science
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• v.32 no.2
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• pp.204-210
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• 2016

Purpose: This study analyzed and compared the physico-chemical and affective properties between mackerels cooked by an electric pan and under superheated steam. Methods: Mackerel were cooked by an electric pan ($95^{\circ}C$) for 10 min and mackerel cooked under superheated steam ($250^{\circ}C$) for 5 min to be internal temperatures of $75{\pm}5^{\circ}C$ and tests to measure proximate composition, color values, texture profiles, microorganism counts and sensory acceptance were performed. Results: The moisture contents were 60.30% and 73.81% in mackerels cooked by electric pan and under superheated steam, respectively. The rate of weight loss in mackerel cooked by electric pan was 39%, whereas it was 29% in mackerel cooked under superheated steam. Mackerel cooked under superheated steam exhibited more yellowness, higher springiness, cohesiveness, gumminess, chewiness, and resilience with more acceptable preferences (appearance, odor, taste, and texture) compared to the mackerel cooked by electric pan. Conclusion: The application of superheated steam technology to fish products could reduce the cooking time and nutritional loss. Also, it could produce highly preferred fish products compared to that prepared by conventional electric pan.

• Korean Chemical Engineering Research
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• v.46 no.2
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• pp.258-273
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• 2008

For being recent high oil price age, the interest in superheated steam drying technology is increasing as the method to enhance the energy efficiency of drying process consuming a lot of energy. This technology uses the superheated steam as drying medium to dry the materials and has advantages that can save the energy by recycling the evaporated high-temperature steam, enhance the quality of dried products, and minimize the exhaust of environmental pollution materials. In this work, it has been introduced from general drying principle to the principle and related studies of drying technology using superheated steam, using examples of superheated steam with dryer types, and industrial applications.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.103-108
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• 2013

This study was carried out to observe the effect of superheated steam combined with oven heating on the physico-chemical and sensory properties of chicken meat. Specially, chicken breasts and thighs were heated for 40 min in various heating formulations such as oven heating, superheated steam heating or a combination of two kinds of heating. In the physical properties measurement, the shear force was increased as superheated steam heating time and chicken thighs were higher than chicken breasts in all treatments (p<0.05). The highest level of water holding capacity was solely superheated steam treated chicken for 40 min (p<0.05). The $L^*$ value was decreased but $a^*$ value or $b^*$ value were increased after cooking. Chicken breast exhibited a higher colour value than chicken thigh. Superheated heating was effective to reduce heating loss as 22.64% (p<0.05). However, pH was not different depending on the heating formulation or part of the chicken meat (p>0.05). In the sensory test, the combination of 10 min oven heating and 30 min superheated steam heating was effective to create a good flavour of chicken meat. In this study, an optimum formulation was developed which was a combination of 10 min oven heating and 30 min superheated steam heating. It was more effective to improve the quality of chicken meat than the single heat treatment of chicken meat.

• Fibers and Polymers
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• v.5 no.1
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• pp.19-24
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• 2004

PET yarns textured at different texturing conditions were treated with superheated steam or dry heat at different temperatures for different times. The effects of the treatment conditions on the thermomechanical and structural changes of the yarn were examined by shrinkage, X-ray diffraction and birefringence measurements. With increase in superheated steam temperature, the crystalline orientation factor and birefringence decreased, whereas crystal size increased. Dry heat treatment had a smaller effect on shrinkage and structural properties in comparison with superheated steam treatment. The additional shrinkage after texturing process was investigated. The effect of heat-setting in both media was more significant at $200^{\circ}C$. The time dependence of the properties was not linear.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.1-7
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• 2016

The effects of five different cooking methods (boiling, steaming, grilling, microwaving, and superheated steaming) on proximate composition, pH, color, cooking loss, textural properties, and sensory characteristics of chicken steak were studied. Moisture content and lightness value (L*-value) were higher in superheated steam cooked chicken steak than that of the other cooking treatments such as boiling, steaming, grilling and microwaving cooking (p<0.05), whereas protein content, redness value (a*-value), hardness, gumminess, and chewiness of superheated steam cooked chicken steak was lower than that in the other cooking treatments (p<0.05). Fat content and ash content, springiness, and cohesiveness were not significantly different among the chicken steak cooked using various methods (p>0.05). Among the sensory characteristics, tenderness score, juiciness score and overall acceptability score were the highest for the superheated steam samples (p<0.05), whereas no difference in flavor scores were observed among the other treatments (p>0.05). These results show that marinated chicken steak treated with superheated steam in a preheated 250℃ oven and 380℃ steam for 5 min until core temperature reached 75℃ improved the quality characteristics and sensory properties the best. Therefore, superheated steam was useful to improve cooked chicken steak.

• Transactions of the Korean hydrogen and new energy society
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• v.29 no.3
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• pp.235-242
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• 2018

Hydrogen can be produced by reforming reaction of natural gas (NG) and biogas, or by water electrolysis. In this study, hydrogen production through water-electrolysis needs superheated steam above $700^{\circ}C$ for high efficiency. The production method of hydrogen like this was recommended for the 4-type processes for superheated steam ($700^{\circ}C$, 3 atm) by Bio-SRF combustion furnace. The 4-type processes to produce superheated steam at $700^{\circ}C$ from the heat source of SRF combustion furnace was simulated using PRO II. The optimum process was selected through exergy analysis. The difference of process 1 and 2 is to the order of depressure and heating process to change $180^{\circ}C$ and 7 atm to $700^{\circ}C$ and 3 atm. Process 3 and 4 is to utilize 25% of steam to generate superheated steam and remaining to use for the power generation by steam generator.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.970-980
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• 2018

We evaluated the effects of pre-cooking methods on the quality of reheated marinated pork loin. Frozen marinated pork loins cooked using various methods (boiling, grilling, pan frying, infrared cooking, and superheated steam cooking) were reheated in a microwave, and their pH, color, cooking loss, re-heating loss, total loss, thiobarbituric acid reactive substance (TBARS) value, sensory properties, and shear force were determined. Although all parameters varied with different cooking methods, lightness values and TBARS values showed the tendency to decrease and increase, respectively, after reheating. Superheated steam-cooked samples showed the lowest values of cooking loss, total loss, TBARS value, and shear force (p<0.05) and the highest lightness, redness, and yellowssness values and juiciness, chewiness, and overall acceptability scores (p<0.05). These results show that pre-cooking with superheated steam maintains the quality characteristics of marinated pork loin upon reheating. Therefore, pre-cooking with superheated steam may be beneficial for the commercial distribution of frozen cooked marinated pork loin.

• Journal of the Korean Society of Mechanical Technology
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• v.20 no.6
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• pp.872-878
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• 2018

Steam tables including superheated, saturated and compressed region were simultaneously modeled using the neural networks. Pressure and temperature were used as two inputs for superheated and compressed region. On the other hand Pressure and dryness fraction were two inputs for saturated region. The outputs were specific volume, specific enthalpy and specific entropy. The neural network model were compared with the linear interpolation model in terms of the percentage relative errors. The criterion of judgement was selected with the percentage relative error of 1%. In conclusion the neural networks showed better results than the interpolation method for all data of superheated and compressed region and specific volume of saturated region, but similar for specific enthalpy and entropy of saturated region.

• Journal of the Korean Wood Science and Technology
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• v.48 no.2
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• pp.121-135
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• 2020

This study aims to evaluate applicability for the continuous drying process using saturated and superheated steam for large-square timber. During drying of the boxed heart square timber, changes in moisture content were examined through the slices of the surface, inner and core layers. The results showed that there was a large moisture content difference between the surface and inner layers during saturated steam drying and between the inner and core layers during superheated steam drying. However, despite the moisture content difference between the layers, no surface check occurred, and an internal check occurred only near the pith or juvenile parts of the wood. The maximum value of the drying stress of the dried larch boxed heart square timber, calculated from the elastic strain of the slice and the tangential elastic modulus of the larch, was 1.30 MPa. The tangential tensile strength of the larch was estimated at 5.21 MPa under temperature and moisture content conditions when drying stress was at a maximum. That is, in the continuous drying process, the saturated and superheated steam did not generate a check in the surface because the drying stress of the wood did not exceed the tangential tensile strength. In further studies, the superheated steam drying conditions will need to be relaxed to suppress the occurrence of internal checks. Such studies would make the continuous drying process using saturated and superheated steam available for the drying of large-square timber.

• Journal of the Korean Wood Science and Technology
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• v.44 no.2
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• pp.184-190
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• 2016

Recently, wood is attracting attention as green building interior decoration material. When wood is used as building interior decoration material, excellent dimensional stability and thermal performance is required. In this study, superheated steam treatment process and thermal compression process were applied to flat sawn Pinus koraiensis wood panel in order to improve dimensional stability and thermal performance. According to results of this study, superheated steam treatment process and thermal compression process improve thermal performance and dimensional stability of wood, especially in tangential direction. The spring back in radial direction reduces the effect of thermal compression on dimensional stability of wood in radial direction.