• Korean Journal of Metals and Materials
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• v.49 no.6
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• pp.462-467
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• 2011

In order to understand why annealing at $480^{\circ}C$ for several hour prevents the initiation of PWSCC, the residual stress variation with isothermal annealing at $480^{\circ}C$ and isochronal annealing between 480 and $800^{\circ}C$ in cold rolled Alloy 600 was investigated by the XRD method. The isothermal annealing decreased residual stress slightly in the rolling direction but not in the transverse direction, whereas the isochronal annealing for two hours increased residual stress. It seemed that the decrease in residual stress by isothermal annealing was due to lattice contraction by an ordering reaction because the isothermal annealing increased hardness. The effects of the isochronal annealing could be interpreted as the influence of thermal expansion and a disordering reaction.

• Journal of the Korean Society for Precision Engineering
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• v.12 no.8
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• pp.63-72
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• 1995

Closed-die forging of spur gears with hollow cylindrical billet has been analysed by using the upper-bound method. A kinematically admissible velocity field has been developed, wherein, an involute curve has been introduced to represent the forging die profile. In the analysis, the deformation region has been divided into nine zones. A constant frictional stress has been assumed on the contacting surfaces. Utilizing the formulated velocity field, numerical calculations have been carried out to investigate the effects of various parameters, such as module, number of teeth and friction factor, on the forging of spur gears. Hardness and accuracy of forged gears are measured. The following results have been obtained: (1) It is verified that an axisymmetric deformation zone exists between root circle and center of gear through forged gears. (2) The average relative forging pressure is predominantly dependent on the number of teeth and increases near the final filling stage as the addendum modification coefficient increases. (3) Close agreement was found between the predicted values of forging load and those obtained from experimental results.

• Journal of the Korean Society for Heat Treatment
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• v.36 no.4
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• pp.230-236
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• 2023

The current study deals with the effect of cooling rate and temperature for annealing on medium-carbon Cr-Mo alloy steel, especially for cold heading quality wire rod, to derive the optimum micro-structures for plastic deformation. This is to optimize the spheroidization heat treatment conditions for softening the material. Heat treatment was performed under seven different conditions at a temperature between A_c1 and A_c3, mostly within 720℃ to 760℃, and the main variables at this time were temperature, retention time and cooling rate. Microstructure and phase changes were observed for each test condition, and it was confirmed that they were greatly affected by the cooling rate. It was also confirmed that the cooling rate was changed in the range of 0.1℃/min to 5℃/min and affected by phase deformation and spheroidization fraction. The larger the spheroidization fraction, the lower the hardness, which is associated with the increasing connection of ferrite phases.

• Laser Solutions
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• v.10 no.4
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• pp.13-17
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• 2007

Electron beam weldability was investigated for 1mm thick cold rolled sheets of commercially pure grade titanium and Ti-6Al-4V alloy. Accelerating voltage of 40kV, beam current of 6mA, and weld speed of 0.8m/min was used and focal position of focused electron beam was just on the surface of workpiece. Microstructure of weld metal, the heat affected zone and base metal was observed using optical microscope. Vickers hardness was measured across the welds and the transverse tensile test was carried out. Hydroformability test was also carried out for the butt welded coupons of commercially pure grade titanium. For the electron beam welded C P Ti, the average grain size was equiaxed $\alpha(15{\sim}25{\mu}m)$ for base metal, coarse equiaxed $\alpha(80{\sim}200{\mu}m)$ for weld metal and annealed and enlarged grain($40{\sim}120{\mu}m$) for the HAZ. The vickers hardness of C P Ti was $180{\sim}200Hv$ for base metal, and $160{\sim}180Hv$ for the weld metal and the HAZ. For the electron beam welded Ti-6Al-4V alloy, the vickers hardness was 360Hv for the base metal, abd $400{\sim}425Hv$ for the weld metal and the HAZ. All the failure occurred at the base metal, when the transverse weld tensile test was carried out for both electron beam welded C P Ti and Ti-6Al-4V alloy. The formability of electron beam welded C P Ti was decreased compared with that of C P Ti base alloy.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.282-290
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• 2006

This study was carried out to investigate the effects of modified starch, sugars and enzymatic hydrolysis with ${\beta}-amylase$ on extending the self-life of Injulmi, a Korean soft and glutinous rice cake, in terms of maintaining a soft texture. The Injulmi was prepared with or without kneading of waxy rice flour, NaCl and water mixture. The Injulmi was stored at -20, 4 and $20^{\circ}C$ and the hardness was measured to calculate the Avrami exponents during storage. The results showed that cold heading and enzymatic hydrolysis with ${\beta}-amylase$ before steaming of the waxy rice dough significantly extended the self-life on the basis of the Avrami equation. Among the various additives including different kinds of starches, sugars and polymannuronic acid, the addition of 1.5% tapioca starch, 8.0% of glucose or 3.0% of polymannuronic acid was also effective for delaying the retrogradation phenomena during storage. However, despite the effectiveness of these treatments, the Injulmi developed hardness within 2-3 days at $4^{\circ}C$ and within 4 days at $20^{\circ}C$ while storage at $-20^{\circ}C$ showed a storage stability that was maintained over x days. Sensory showed the Injulmi prepared with NOVA-0.005, GL-8.0 had a lower hardness than that of the other treatments.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.871-881
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• 2012

To compare the physicochemical and gel properties of mung bean starches prepared by different purification methods, starches from Korean Eohul variety and Chinese mung bean (MB) with or without hull using alkaline solution or water as solvent were purified. The optimum conditions for making muk were investigated. Apparent amylose and total dietary fiber contents, water binding capacity, solubility and pasting properties by RVA were analyzed. The characteristics of starch gels (10% dry basis) were measured for 0 and 4 day stored at $4^{\circ}C$. The protein and ash contents were significantly different (p<0.05) and lowered in starch from dehulled MB using alkaline solution. The starches from dehulled MB using alkaline solution showed the lowest color differences. Apparent amylose contents of Eohul and Chinese starches showed 37.06-39.03% and 31.57-32.74%, respectively. Chinese starch was higher in water binding capacity but lower in solubility at $85^{\circ}C$ than others. Peak, trough, cold, and breakdown viscosities of Eohul starch were higher than those of Chinese one. Mung bean starch gel made immediately exhibited clear and glossy appearance but became whiter like milk. The crystallinities of starch and starch gel showed A and B types, respectively. The hardness, gumminess, and resilience of starch gel made immediately and hardness, cohesiveness, gumminess, and resilience of 4 day stored gels were different significantly (p<0.05). Especially, Eohul starch gels purified from hulled MB showed higher resilience (bending property) and hardness. Therefore, it was suggested that high quality muk would be made using MB starch purified from hulled Korean mung bean using water as solvent.decreased in contain more than 20% of SGP added groups. The optimal concentration of SGP was found in the range of less than 10%.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.384-390
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• 2008

This study examined the effects of sprouted brown rice (SR), gluten (G), and hydroxypropyl-methyl-cellulose (H) on the suppression of retrogradation in breads made with Korean wheat flour. An amylograph was used to determined the pasting properties of dough samples made with Korean wheat flour and additions of SR, SR+G, SR+H, and SR+G+H, respectively. In addition, a texture analyzer was employed to measure the hardness changes of bread samples left at room temperature for 72 hours. Finally, the type of retrogradation was calculated by the Avrami equation. The results showed that the addition of SR significantly decreased dough viscosity. However, the dough samples containing SR, G, and H all displayed reduced cold paste viscosity and setback, indicating a suppression of staling. The bread samples containing SR added to Korean wheat flour had increased hardness, but the addition of gluten (SR+G) reduced hardness. Upon examining the bread samples stored at room temperature for 24 hours, it was shown that the addition of G and H with SR (SR+G+H) suppressed retrogradation. Finally, the Avrami model data indicated that the type of retrogradation varied according to the addition of SR, G, and H. The breads made with hard wheat flour (HWF), WM, and WM+SR+H had similar Avrami exponents ($1.20{\sim}1.28$), while those for WM+SR, WM+SR+G, and WM+SR+G+H ranged from 2.7 to 3.3. Overall, the combined addition of SR and H was considered effective for preventing retrogradation in bread made with Korean wheat flour.

• Journal of the Korea Institute of Military Science and Technology
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• v.22 no.3
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• pp.299-310
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• 2019

Increase of combat capability through the lightweighting of vehicles has been internationally issued. One of the methods for lightening is applying high hardness armor(HHA) steel which is outstanding ballistic performance and protection performance compared to weight. Development of HHA steel is currently completed in America, United Kingdom, Australia and Germany. It is used for not only combat vehicle, but also various combat device. Korea is developing new material of HHA steel according to this trend. When such HHA steel is applied to structure, welding process is used for connection of the structure. Cracks from hydrogen embrittlement and cold cracking are easily generated in welds of HHA steel and it greatly affects the strength of all structure. Decrease of strength from welding defect is critical to combat capability. Therefore, welding process optimization is important for performing the role of structure. In this study, international welding technology is reviewed through scientific research paper and patent.

• Transactions of Materials Processing
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• v.20 no.2
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• pp.140-145
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• 2011

The aim of the present study is to derive optimized post heat treatment temperatures to get a proper formability for Ti/STS409L/Ti clad materials. These clad materials were fabricated by cold rolling followed by a post heat treatment process for 10 minutes at temperatures ranging from $500^{\circ}C$ to $850^{\circ}C$. The microstructure of the interface was observed using a Scanning Electron Microscope(SEM) and an Energy Dispersive X-ray Analyser(EDX) in order to investigate the effects of post heat treatment on the bonding properties of the Ti/STS409L/Ti clad materials. Diffusion bonding was observed at the interfaces with a diffusion layer thickness increasing with the post heat treatment temperature. The diffusion layer was composed of a type of(${\varepsilon}+{\zeta}$) intermetallic compound containing additional elements, namely, Fe, Ti and Ni. The micro Knoop hardness of the Ti/STS409L interfaces was found to increase with heat treatment up to $800^{\circ}C$ and then decrease for temperatures rising up to $850^{\circ}C$. The tensile strength was shown to decrease for heat treatment temperature increasing to $750^{\circ}C$ and then increase rapidly for temperature rising up to $850^{\circ}C$. A post heat treatment temperature range of $700{\sim}750^{\circ}C$ was found to optimize the formability of Ti/STS409L/Ti clad materials.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.3
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• pp.1058-1062
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• 2011

After the design and production of cold rolling to make titanium-alloyed(Gr.9) eyerim, the function of the roller was evaluated. The surface roughness values of the roller of Ra was $0.05{\sim}0.156{\mu}m$ and of Rz was $0.23{\sim}067{\mu}m$. The values showed a satisfactory result compared with the surface roughness values Ra was $0.04{\mu}m$ and Rz was $0.3{\mu}m$ which was measured after barrel polishing for the titanium eyeglasses frame PVD (Physical Vapor Deposition) gilding. As a result of cold rolling of Ti-3Al-2.5V (Half Titanium), the degree of hardness increased to 221Hv, 247Hv(1st), 270Hv(2nd), etc. Therefore, it was found that proper heat treatment and multi-stand rolling process are necessary.