• Applied Microscopy
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• v.4 no.1
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• pp.5-10
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• 1974

In this work the effect of pre-rolling on the homogenization and on the mechanical properties of 4.6% Mg-0.5% Mn-0.18% Cr-Al alloy has been studied. At room temperature tensile strength and elongation have been found to increase in the pre- rolled homogenized sample compared to those of the as cast sample. At $400^{\circ}C$ this pre-rolled homogenized sample has shown a little lower tensile strength and a remarkably higher elongation than the samples as casted or homogenized without pre-rolling. Metallurgical microstructure of the pre-rolled homogenized sample has shown conspicuously less secondary phase such as ${\beta}$-phase at the grain boundaries than the other samples. The difference of magnesium content between grain boundaries and within the grains has been also checked by EPMA. The test results show enhanced homogenizing effect by the pre-rolling before homogenizing heat treatment.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.14 no.1
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• pp.59-77
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• 2003

This study was carried out to find a cholesterol removal rate, flavor development, and bitter amino acid productions in Cheddar cheese treated with -cyclodextrin ($\beta$-CD): l) Control (no homogenization, no $\beta$-CD), and 2) Milk treatment (1000 psi milk homogenization, 1 % $\beta$-CD). The cholesterol removal of the cheese were 79.3%. The production of short-chain free fatty acids (FF A) increased with a ripening time in both control and milk treated cheese. The releasing quantity of short-chain FFA was higher din milk treated cheese than control at 5 and 7 mo ripening. Not much difference was found in neutral volatile compounds production between samples. In bitter-tasted amino acids, milk treatment group produced much higher than control. In sensory analysis, texture score of control Cheddar cheese significantly increased, however, that in cholesterol-reduced cheese decreased dramatically with ripening time.

• Journal of Korea Foundry Society
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• v.43 no.6
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• pp.286-293
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• 2023

In this study, we investigated the microstructural evolution of Al-Mg-Zn aluminum alloy billet during homogenization treatment using OM, SEM, EDS and DSC. There were numerous phases found, such as; AlMgZn, AlMgFe, and AlMgZnSi phases, in the grain of the cast billet. After 6 hours homogenization treatment, Zn was mostly dissolved, whereas, Mg and Si were only partly dissolved. Accordingly, only AlMgFe and AlMgSi remained. After 18 hours, all of the leftover Mg and Si were dissolved, leaving only AlMgFe, which was also found after 24 hours. The results of the alloy design program, JMatPro showed that Mg dissloved more rapidly than Zn. According to the homogenization kinetic equation, Mg and Zn are completely dissolved within 1.9 and 3.5 hours, respectively.

• Korean Journal of Materials Research
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• v.5 no.1
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• pp.132-139
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• 1995

Tnermomechanical treatment consisting of homogenizing, hot and warm rolling were introduced to Al-MgCu-Mn alloys for obtaining superplasticity. The factors affecting the superplasticity of the alloys were investigated by optical and transmission electron microscopy. Large particles which had not been decomposed during homogenizing treatments remained stable in the hot and warm rolling processes. These particles were a source of cavitation and poor elongation in superplastic deformation. On the other hand, fine precipitates were produced during thermomechanical processing, and resulted in improvement of superplasticity by stabilizing microstructure. Two-step homogenizing and air cooling process was more effective than onestep homogenizing and furance cooling process in removing microsegregations and producing fine particles.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.700-706
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• 2005

The objectives of this research were to analyze physicochemical properties of physically modified rice starch which was prepared by hydro-shear homogenizer and ultrasonic homogenizer. The 5:1 of water to starch ratio, 20,500 rpm of hydro-shear homogenizer, and 5 sec of pulse and 40 kHz of frequency of ultrasonic homogenizer, which were operated for 10 min. The 1/3 of size reduction of raw rice starch and gelatinized rice starch, and reduced of particle size were achieved by above processing conditions. The homogenization of raw rice starch and gelatinized rice starch were higher values of specific area, transmittance, solubility and swelling power than control. While, these had lower value of apparent viscosity than control. In raw rice starch, the gelatinization characteristics of ultrasonic homogenizer treated rice starch had some higher values of gelatinization temperature, peak temperature and enthalpy than those of control. While, those of hydro-shear homogenizer treated rice starch had similar values to those of control.

• Proceedings of the Materials Research Society of Korea Conference
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• 2007.11a
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• pp.24.1-24.1
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• 2007

• Korean Journal of Food Science and Technology
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• v.46 no.4
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• pp.404-409
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• 2014

In this study, the effects of high-pressure homogenizer treatment on the physicochemical properties of wheat bran from different areas were evaluated. The results showed that the high-pressure homogenizer process could effectively decrease particle size and loosen the microstructure of the wheat bran matrix. As the particle size decreased, the bulk density of wheat bran was significantly decreased (p<0.05) and the water-holding capacity, swelling capacity, oil-holding capacity, and cation-exchange capacity were substantially increased. In addition, microscopic analysis revealed the gradual disintegration of the original cell wall structure and the dissociation of bran tissues over the course of high-pressure homogenization treatment. Scanning electron micrographs showed that the process could also effectively separate out the structural components of wheat bran. These results suggest that the high-pressure homogenizer process is an effective method to modify the physicochemical properties of wheat bran and likely other cereal brans, which might provide potential fiber-rich ingredients for use in functional foods.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.158.2-159
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• 2003

최근 식생활의 서구화로 쌀 위주의 식생활에 많은 변화를 가져와 쌀 소비량은 해마다 줄어들고 있는 반면 기능성을 가미한 쌀의 소비가 늘고 있음을 감안하여, 우리나라 제주도에서 생산되고 있는 감귤과피의 물 균질액을 쌀에 코팅하여 아름다운 색상과 기능성을 지닌 유색미를 제조코자 하였다. 본 연구에서는 감귤과피에 존재하는 기능성 성분인 carotenoids 및 bioflavonoids가 물에 불용성이어서 균질화 기법을 통하여 유색미 제조에 편리한 물 추출용액을 제조하였으며 이를 이용하여 유색미를 제조할 경우 동할미 발생에 미치는 여러 가지 조건을 검토하였다. 물균질액 내의 감귤과피 농도(CC: 5-8%)와 쌀에 대한 물질액의 비율(WC: 20-80%)에 따른 동활미 발생정도를 조사한 결과 WC의 농도가 높을수록 동할미 발생율이 낮아졌으나 CC의 농도는 큰 영향을 미치지 않았다. WC와 처리온도(30-6$0^{\circ}C$)의 영향은 크지는 않았으나 온도가 높을수록 혼합회수(5-20분)가 적을수록 발생율이 낮았다. WC의 처리농도가 60-80%으로 높을 때는 dipping 시간(5-20분)이 길어질수록 발생율이 높아졌으나 WC의 농도가 20-40%일 때는 낮아졌다. 물균질액의 온도(30-6$0^{\circ}C$)는 높을수록 낮아졌으며, 건조온도(30-6$0^{\circ}C$)는 높을수록 동할미 발생율이 높았다.

• Journal of Food Hygiene and Safety
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• v.31 no.6
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• pp.406-413
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• 2016

This study was performed to evaluate and establish a sample preparation method for the detection of food-borne pathogens in animal origin foods. Ham, yogurt, and Korean beef inoculated with Escherichia coli O157:H7, Staphylococcus aureus, and Salmonella Typhimurium, were tested for the effects of diluent composition, processing time, and proportion of diluent to sample. The diluents used were peptone water (PW), Saline solution (SS), Butterfield's phosphate buffered dilution water (BPD), and Buffered peptone water (BPW). The processing time periods considered for the samples were 30, 60, 90, 120, and 300 sec, and the proportions of diluent to samples tested were 1:2, 1:4, 1:9, and 1:19. Yogurt and beef showed the highest number of bacteria when treated with BPW (p < 0.05). However, ham showed no significant difference between the treatments with four different diluents. Optimum proportions of diluent to ham, yogurt, and beef were 1:9, 1:2, and 1:4, respectively. The processing time of 120 sec was chosen as optimum, because it showed the best recovery rate in all sample types. In this manner, detection of food-borne bacteria with the selected optimal conditions was indicated by a recovery rate of more than 85%. These data suggest that an appropriate diluent composition and diluent volume should be used depending on the type of sample, which would thereby increase the accuracy of detecting food-borne bacteria in animal origin foods.

• Proceedings of the Korea Institute of Convergence Signal Processing
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• 2000.12a
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• pp.217-220
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• 2000

현재, 선박용 로프제조에서 로프의 제조 공정은 수작업에 의해 행해지고 있어 작업의 효율화와 품질의 균질화를 위해서 최적의 장력제어가 필요하다. 본 연구의 목적은 와이어 로프 제조공정의 자동화이고 로프의 제조 공정에서 장치는 로프를 릴에 감아 올릴 필요성은 거의 없기 때문에 케이블을 풀어주는 속도와 로드셀에 의해 장력을 검출하고 장력을 발생하는 하드웨어 구성방법을 연구하는 것이다. 본 연구는 현수형 와이어 로프(Catenary Rope)의 동적 모델링을 작성한다. 이 시스템에 대하여 교류서보 전동기를 이용한 장력 발생장치를 모델링한다. 현수형 시스템의 장력 계측 장치는 하중 변환기(load cell)를 사용하고 수학적 모델링을 행한다. 장력 계측 장치에 관해서 스프링 저울을 이용해 출력을 비교 검토한 결과, 인장력을 계측하는 장치로서의 유효성을 확인하였다.