• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.5
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• pp.731-735
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• 2016

This study aimed to investigate the effects of wheat fiber on the proximate composition, pH, color, texture profile analysis, and sensory properties of chicken nuggets. Chicken nugget samples were prepared by adding the following amounts of wheat fiber 0% (control), 1%, 2%, 3%, and 4%. The moisture and ash contents of samples increased with an increase in wheat fiber levels. Frying yield, redness, and yellowness of samples increased with increasing wheat fiber levels. On the other hand, protein and fat contents of sample decreased with an increase in wheat fiber levels. Furthermore, lightness decreased with an increase in wheat fiber levels. Hardness, cohesiveness, gumminess, and chewiness of samples increased with an increase in wheat fiber levels, and the sensory evaluation showed no significant differences between the control and samples containing wheat fiber. Therefore, usage of wheat fiber can improve quality characteristics of chicken nuggets.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.9
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• pp.3155-3160
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• 2010

Nowadays, most car manufactures have tried to improve fuel efficiency and corrosion resistance of car body. Therefore, use of high strength steels and coated steel becomes more and more increased. In this study, spot weld characteristics according to lap sequence of sheets were analyzed using simulation method for three different steel sheet of car body which were EDDQ class coated steel with 0.7t, high strength steel 440R with 1.2t and advanced high strength steel DP 590 with 1.0t. Using simulation, weldability was evaluated by nugget size of welded zone according to nugget growth curve and welding current with respect to lap sequence of sheets. Contact resistance of each sheets contact point was used to analyze formation of nugget and optimal lap sequence was suggested.

• Journal of the Korean Society for Nondestructive Testing
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• v.14 no.2
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• pp.112-121
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• 1994

This paper discusses the feasibility of ultrasonic C-scan technique for nondestructive evaluation of spot weld quality. Ultrasonic evaluation for spot weld quality was performed by immersion method with the mechanical and the electronic scanning of point-focussed ultrasonic beam(25 MHz). For the sake of the approach to the quantitative measurement of nugget diameter and the discrimination of the corona bond from nugget, preliminary infinitesimal gap experiment by newton ring is tried in order to set up the optimum ultrasonic test condition. Ultrasonic image data obtained were confirmed and compared by optical microscope and SAM(Scanning Acoustic Microscope) observation of the spot-weld cross section. The results show that the nugget diameter can be measured with the accuracy of 1.0mm, and voids included in nugget can be detected to $10{\mu}m$ extent with simplicity and accuracy. Finally, it was found that it is necessary to make a profound study of definite discrimination of corona bond from nugget and the approach of quantitative evaluation of nugget diameter by utilizing the various image processing techniques.

• Korean Journal of Poultry Science
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• v.43 no.2
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• pp.105-109
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• 2016

This study aimed to investigate the effect of chicken skin on the proximate composition, pH, color, texture profile analysis, and sensory properties of chicken nugget. Chicken nugget samples were prepared by adding the following amount chicken skin 0% (control), 5%, 10% and 15%. The moisture and protein contents of the samples decreased with an increase chicken skin levels. And frying yield, redness, yellowness, Hardness, gumminess and chewiness of samples decreased with increasing chicken skin levels. On the other hand, the fat contents and lighteness of sample increased with an increase chicken skin levels. Futhermore, juiciness and overall acceptability increased with an increasing chicken skin levels. Therefore, usages of chicken skin 10% can improve quality properties of chicken nugget.

• Proceedings of the KWS Conference
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• 1993.10a
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• pp.84-87
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• 1993

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2001.11a
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• pp.118-118
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• 2001

• Monthly Korean Chicken
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• v.14 no.12
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• pp.105-112
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• 2008

올해 연중기획을 통해 닭고기가 어떤 과정을 거쳐 생산되고, 제품화 되는 지에 대해 알아보았다. 알에서 깨어난 병아리는 큰 닭이 되어 도계돼 신선육 상태로 포장되어 시장에서 판매되고, 또 너겟이나 훈제, 삼계탕 등으로 가공되어 마트에서 판매되고 있다. 이번호에서는 지난 11개월에 걸쳐 소개됐던 맛있는 닭고기가 식탁에 오르기까지의 생산과정에 대해 총정리하고자 한다.

• Proceedings of the KWS Conference
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• 2000.10a
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• pp.43-45
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• 2000

Resistance Spot Welding has been one of the important process in the sheet metal fabrication of auto-body industry It is well known that the nugget formation of RSW is the major factor for the strength of the body. A high speed camera was used to consider initial melting and growth of the weld nugget in order to find out the nugget formation mechanism. It was observed that such mechanism had an effect on the dynamic resistance, which was a process parameter of resistance spot welding. Also, the relationship between the mechanism and process parameter was considered for the industrial application.

• Proceedings of the KWS Conference
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• 2009.11a
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• pp.68-68
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• 2009

Recently, resistance spot welding using Inverter DC is applied to improve the weldability of high strength steel for the auto-body fabrication. In this study, inverter DC spot welding machine, which is developed in the domestic, was evaluated weldability of the galvanized and cold rolled dual-phase steel(tensile strength : 590MPa). The welding conditions (welding time, current and force) were decided by tensile-shear test, and welding strength and nugget size were analyzed by statistical analysis methods which involved dynamic resistance and indentation. The results of the statistical analysis was utilized for real-time estimation of the invisible nugget size and tensile strength. Moreover, it can be achieved without the conventional destructive testing of welds.

• Proceedings of the Korean Society of Machine Tool Engineers Conference
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• 2003.10a
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• pp.301-306
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• 2003

Spot welding is frequently used for industrial purpose, such as automobile and aerospace industries and household appliances due to its high performance. In these day, robotization and systemization of welding process made it possible to produce more precise or smaller electric parts. And when it comes to welding of steel sheet, the size of nugget must be getting smaller. Therefore, welding conditions are limited to avoid defects, such as deformation, damage, weakening of joining area. In this research, the measurement of the nugget size by the nondestructive inspection has been conducted. As a result, the right estimation of the nugget size and void defects, the detection of corona bond near joining area, the selection of the optimum ultrasonic mode, and set up for ultrasonic inspection are studied. From the trustworthy solutions of nugget size estimated by results of measurement, the optimum inspection conditions depending upon the width of welding parts are determined as well.