• 한국식품조리과학회지
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• 제32권2호
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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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• 제46권2호
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• pp.258-273
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• 2008

최근 고유가 시대를 맞이하여 에너지 다소비 공정인 건조 공정의 에너지 효율을 향상시키기 위한 방법으로 과열증기를 이용한 건조방식이 많은 관심의 대상이 되고 있다. 이 기술은 과열증기를 건조매체로 사용하여 피건조물을 건조하는 방식으로써 고온의 증발 증기를 재활용함으로써 에너지를 절약할 수 있고 건조된 제품의 품질이 향상되며 환경오염 물질의 배출을 최소화 할 수 있는 등의 장점이 있다. 본고에서는 과열증기를 이용한 건조기술의 원리와 관련 연구들을 소개한 후 건조기 형태에 따른 과열증기의 이용 사례 및 산업적 응용분야에 대하여 중점적으로 소개하고자 한다.

• 한국축산식품학회지
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• 제33권1호
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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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• 제5권1호
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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.

• 한국축산식품학회지
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• 제36권1호
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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.

• 한국수소및신에너지학회논문집
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• 제29권3호
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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.

• 한국축산식품학회지
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• 제38권5호
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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.

• 한국기계기술학회지
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• 제20권6호
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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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• 제48권2호
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• pp.121-135
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• 2020

본 연구에서는 대단면 목재의 건조를 위해 포화증기와 과열증기를 연속 적용하는 공정의 이용 가능성을 평가해보고자 하였다. 낙엽송 수심 정각재를 건조하는 동안 표면층, 내부층 및 중심층의 슬라이스 시험편을 통해 함수율 변화를 확인한 결과 포화증기 건조 중에는 표면층과 내부층 사이에서, 과열증기 건조 중에는 내부층과 중심층 사이에서 함수율 경사가 크게 발생하였다. 하지만 각 슬라이스 층간의 함수율 경사에도 불구하고, 표면 할렬은 발생하지 않았으며, 내부 할렬은 수나 미성숙재 부근에서만 발생하였다. 슬라이스의 탄성 변형률과 낙엽송의 접선 방향 탄성계수를 통해 건조 중인 낙엽송 정각재의 건조 응력의 최댓값은 1.30 MPa이었고, 건조 응력이 최대인 시점 온도와 함수율 조건에서 낙엽송의 접선 방향 인장강도는 5.21 MPa로 추산된다. 즉, 포화증기 및 과열증기를 연속 건조 공정에서 목재의 건조 응력이 접선 방향 인장강도를 초과하지 않았기 때문에 표면에서 할렬이 발생하지 않았다. 내부 할렬 발생 억제를 위한 과열증기 건조 조건 완화와 같은 추가 연구를 통해 포화-과열증기 연속 건조 공정이 대단면 목재 건조에 이용 가능할 것이라 기대된다.

• Journal of the Korean Wood Science and Technology
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• 제44권2호
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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.