• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2015.05a
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• pp.187-187
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• 2015

Polyvinylidene fluoride (PVDF) 코팅은 뛰어난 내후성으로 인해 Pre-painted metal에 많이 응용되며 주로 고가의 건축물 외장재에 적용되고 있는데, 수지의 열가소성 특성으로 인해 도막경화시 Baking 온도 및 냉각속도가 도막의 결정화도에 영향을 주어 가공특성이 상이하게 변함을 확인 하였다.

• Journal of Environmental Science International
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• v.21 no.8
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• pp.901-907
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• 2012

The objective of this study was to evaluate bacteria removal ability of the metallic silver which was baked silver ion impregnated ceramic filter at heating condition. Silver leaking from baked ceramic filter was tested to sustain bacteria removal for a long time. Silver impregnated ceramic filter could remove E. coli completely at $10^{12}$ MPN/100ml to $10^{13}$ MPN/100ml of influent. However, ceramic filter without silver did not remove E. coli completely under the same condition. After baking, the silver impregnated ceramic filter almost didn't leak out the silver ion from filter. Photo of TEM (Transmission Electron Microscopy) showed that absorbed silver ions remained in ceramic filter after baking process and most of silver were less than 10 nm. According to the increase in the amount of silver in the ceramic filter, removal efficiencies of E. coli were increased but turbidity removal was decreased. It can be accounted that increased removal efficiency of E. coli was from disinfection of silver that is in the ceramic filter. Simulated concentrations of bacteria agree well with the observed experimental effluent concentration data. Moreover, first-order decay coefficients increased to 0.0034/min after silver was added in the ceramic filter. Increase of first-order decay coefficient proves that silver-added ceramic filter can remove bacteria easily.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.860-865
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• 2010

This study was conducted to evaluate the baking characteristics of yellow layer cake containing chlorella powder. Chlorella at concentrations of 0, 4, 8, 12, and 16%(w/w) wheat powder were added, after which we evaluated the baking characteristics, physical properties, and sensory properties of the resulting cakes. Regarding the weight and volume of the cakes, the treatment groups were similar. However, control showed a high hardness value while 16% chlorella added cake showed a significantly low value. The 4% and 8% chlorella added groups maintained their structural condition while the 12% and 16% chlorella added groups were softer depending on the protein content of the flour, Lightness(L value) and yellowness(b value) of the cake crumbs became lower depending on the concentration of chlorella, whereas redness(a value) decreased. In the sensory test, the acceptability scores of the 12% and 16% chlorella added groups were lower compared to control while the 4% and 8% chlorella added groups had higher scores. Therefore, chlorella powder added yellow layer cake exhibited more functionality as well as higher quality.

• Transactions of Materials Processing
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• v.7 no.6
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• pp.530-538
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• 1998

Elimination of the heat treatment process is very important in automation of metal forming since controlling heat treatment by computer has many difficulties and it has bottle neck problem. non-heat-treated steels materials which are not in need of heat treatment have been developed for cold forging. However to apply non-heat-treated steel to structural parts. it is necessary to prove reliability of mechanical properties. In order to define the reliability of mechanical properties we have investigated microstructure, hardness, the tensile strength compressive strength and tensile fatigue strength for both steels. Considering the results of high cycle fatigue test for both specimen the characteristics of non-heat-treated steel are decided on the yield strength, It has same tendency for heat-treated steel. Therefore non-heat-treated steel which has the appropriate yield strength may be applied in cold forging.

• Korean journal of food and cookery science
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• v.8 no.4
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• pp.371-378
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• 1992

This experiment was carried out in order to investigate effect of rice varieties, milling methods and particle sizes of rice flours on characters of songe cake. The expansion height of batters peaked from in 14 to 18 minutes during baking for 34 minutes at $150^{\circ}C$, and then was gradually decreased. The decrease in the height ranged from 6 to 50% compared to the expansion peak of batters at one day after baking. The inner temperature of the batters showed a tendency to increase slowly and was greatly increased for 8 to 10 minutes. The highest temperature was 94 to $96^{\circ}C$ in 24 to 26 minutes during baking. The volume of the rice cake was not affected by the particle sizes of the rice flours and milling treatment, and ranged from 89 to 95% compared the volume of wheat cake. Therefore, this result indicated the great possibility baking sponge cake used with rice flours. The baked sponge cake by the hydrated flours showed lower stregth than that by the non-hydrated rice flours without correlation with kinds and particle sizes of rice flours, and there were not significant differences in the cohesiveneness of the cakes. The sponge cake of the hydrated rice flour of Taebaek variety was generally superior in texture and taste to the cake of wheat flour as the result of sensory evaluation.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.14 no.1
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• pp.9-14
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• 2008

The effect of different porosity of onggis, Korean earthenware, on the fermentation of kochujang was investigated. The porosity was controlled with glazing treatment. Three kinds of onggis were made: one with no glazing treatment, one with outside glazing treatment, and one with both inside and outside glazing treatment. During 4 month fermentation of kochujang in porosity-controlled earthenwares, physical, chemical, microbiological, and sensory quality attributes were monitored. Higher protease activity and higher contents of amino nitrogen, free amino acids, and total neucleotide were observed in kochujang fermented in the onggi with outside glazing treatment, which might have resulted in better sensory quality. Onggi with medium porosity could be effective for fermentation of kochujang.

• Journal of the Korean Society for Heat Treatment
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• v.22 no.1
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• pp.23-26
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• 2009

Pt nanotubes with diameter of 200 nm were fabricated by simple and convenient method of Template-Wetting Process. Porous alumina membranes were prepared by 2 step anodic oxidation as the template. To improve wetting properties and lower surface energy, pt solution was mixed with polymer. Polymer was removed completely during annealing. Grain growth process of pt nanotubes during baking and furnace annealing was examined by FE-SEM and XRD.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.20 no.5
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• pp.456-461
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• 2007

In this study, a surface treatment method using accelerated Ar ions was experimented for exposing the carbon nanotubes (CNT) from the screen-printed CNT paste. After making a cathode electrode on the glass substrate, photo sensitive CNT paste was screen-printed, and then back-side was exposed by UV light. Then, the exposed CNT paste was selectively remained by development. After post-baking, the remained CNT paste was bombarded by accelerated Ar ions for removing some binders and exposing only CNTs. As results, the field emission characteristics were strongly depended on the accelerating energy, bombardment time, and the power of RF plasma ion source. When Ar ions accelerated with 100 eV energy from the 100 W RF plasma source are bombarded on the CNT paste surface for 10 min, the emission level and the uniformity were best.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1103-1108
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• 2013

This study was conducted in order to determine the effect of autoclave and microwave treatments on cookies. Wheat dough was treated in an autoclave (30 min), a microwave (1 min), and both autoclave and microwave (30 min/1 min). The treated dough was baked or non-baked and cookies quality was assessed. The pH, moisture content, color, and texture were measured, and sensory evaluation was performed. The pH showed a slight increase when dough was treated in a microwave (before baking) and decreased in both the autoclave and autoclave/microwave (after baking) treatments. The moisture content showed a significant increase, compared to the control, in autoclave treatments. Regarding surface color of cookies, lightness was decreased in all treatments and redness was higher compared with the control, except for microwave (before baking), and yellowness was lower compared to the control, except for microwave treatment (after baking). Hardness, gumminess, chewiness, and shear force showed a significant increase when dough was treated in an autoclave/microwave (after baking) compared to the control. In the sensory evaluation, color, taste, texture, shape, and overall preference of cookies treated with an autoclave/microwave (after baking) showed a low score. These results suggest that autoclaving and microwaving may reduce the quality of bread and that preparation of countermeasures is necessary.

• Journal of the Korean Society for Heat Treatment
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• v.30 no.3
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• pp.117-126
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• 2017

The variation in microstructure and mechanical properties during heat treatment was examined in a series of 0.27% C-1.5% Mn-1.0% Cr steels with silicon contents in the range of 0 to 1.0 wt%. It was found that addition of 0.5%~1.0% silicon increased both tensile strength and impact toughness through solid solution strengthening and microstructural refinement. 0.27% C-1.0% Si-1.5% Mn-1.0% Cr steel showed tensile strength of 1,700 MPa in the as-quenched condition and the steel revealed a full martensitic structure even after air cooling from $900^{\circ}C$ to room temperature, showing air hardening characteristics. Tempering at $150^{\circ}C$ which corresponds to the typical paint-baking temperature after painting of body in white, slightly decreased the tensile strength and increased elongation, but substantially increased the impact toughness compared to the as-quenched steel.