• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.4
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• pp.653-659
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• 2017

In this study, the complex forging process of an outer support ring was developed and the prototype was manufactured. The current process, hot forging and MCT machining, has a disadvantage of excessive material removal rates and longer machining hours. To overcome this disadvantage, a general shape is given through hot forging and the precision is achieved through cold forging. The complex forging process was developed with the minimal machining process. Forging analysis was carried out to design a forging process using the commercial program, Deform-3D. The hot and cold forging processes were set up based on the analyzed result. The mold and prototype were manufactured. Hardness, surface roughness, internal defect, the grain low line of the prototype were evaluated. The results showed no particular problems, and there were no problems in mass production. Using complex forging, the material was reduced by approximately 27 % compared to the process using hot forging and MCT machining. In addition, the production speed was improved 2.15 fold compared to that of hot forging and MCT machining. Through this study, a cost-effective process and mold design technology were established, which is expected to have positive effects on other related automotive parts production.

• Journal of agriculture & life science
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• v.53 no.3
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• pp.41-49
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• 2019

Consumers are interested in natural ingredient that replace synthetic antioxidants in meat products. This study was carried out to investigate the effects of astaxanthin (AX) on the oxidative stability and quality characteristics of emulsified sausages during cold storage. Emulsified sausages were prepared as follows: manufactured without AX and BHT (Control), added with 500 mg/kg of BHT (BHT), and added with 80 mg/kg of AX (AX). Addition of AX showed no significant difference in pH, emulsion stability and cooking yield of emulsified sausages (p>0.05). However, the initial color retentivity was the same as that of synthetic antioxidant such as BHT treatment, and the redness was higher when AX treatment was added (p<0.05). The lipid oxidation showed the lowest value in the BHT treatment at the end of storage and the AX treatment also was significant lower than that of control (p<0.05). Hardness was lower in the all treatments at the end of storage than in the control (p<0.05). Therefore, astaxanthin can be used as a color enhancing agent for meat products as well as an natural antioxidant in replacing of BHT which is as synthetic antioxidant.

• Food Science and Preservation
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• v.23 no.3
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• pp.438-444
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• 2016

This study was performed to determine the optimal freezing point for the reliable cold storage of Korean agricultural products, and to provide basic data for determining the storage temperature based on the quality characteristics. Additional supercooling temperature analysis was conducted to explore the possibility of supercooling storage. To determine the effects of quality characteristics on the freezing point, the hardness, acidity, moisture and sugar content were analyzed. The crops were frozen using customized cooling unit and their freezing and supercooling points were determined based on their heat release points. The freezing temperatures of garlic, leek, cucumber, hot pepper, grape, oriental melon, netted melon, peach, cherry tomato, plum, daikon, sweet persimmon, apple, sweet potato, mandarin, pear, and strawberry were -1.6, -0.5, -0.5, -0.7, -1.6, -1.6, -1.3, -0.8, -0.3, -1.1, -0.3, -1.7, -1.5, -1.5, -0.8, -1.5, and -$0.9^{\circ}C$, respectively; otherwise, supercooling points were -7.8, -3.7, -3.3, -4.9, -5.7, -4.6, -2.8, -3.3, -5.9, -4.2, -0.8, -4.7, -3.2, -3.7, -4.7, -4.2, and -$3.4^{\circ}C$, respectively. These results suggest that the ideal freezing temperature of crops could be estimated through freezing point depression because of their sugar content, and this technique should be used to maintain an optimum storage temperature. However, cold storage is complicated and further study is required because of the effects of long-term cold storage on the crops.

• Korean Journal of Soil Science and Fertilizer
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• v.46 no.6
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• pp.525-529
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• 2013

As most of citrus, shiranuhi mandarin ((Citrus unshiu ${\times}$ C. sinensis) ${\times}$ C. reticulata) mainly use the trifoliate orange (Poncirus trifoliata) as its rootstock which has dwarf and cold hardness in Korea. However, recently, scion root was observed in 'Shiranuhi' mandarin tree grafted onto the trifoliate orange. This study was carried out to find out effects of scion root occurrence on the fruit quality, flowering and yield of shiranuhi mandarin. For the experiment, we selected six farmers who have outbreak of scion root in their Shiranuhi mandarin orchards and surveyed the difference of fruit quality of shiranuhi mandarin hybrid between scion root and control (trifoliate orange root). In the results, flowering was severely decreased in scion root trees compared to control. As a result of survey of 174 Shiranuhi mandarins, 160 trees were proved to be scion root, and had less flowering. Fruiting of scion root also severely dropped compared to control and thus, yields of scion root (6.4 kg) reduced by 24% compared to control (26.7 kg). The fruit size, weight and soluble solid contents of scion root were significantly reduced, but there were no differences in acid contents and coloring of fruit. From the results, we concluded that scion root had negative influence on flowering, fruit size and the yields of Shrinanuhi mandarin hybrid.

• Journal of Powder Materials
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• v.19 no.2
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• pp.117-121
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• 2012

Tool steels serve a large range of applications including hot and cold workings of metals and injection mouldings of plastics or light alloys. The high speed steels (HSS) are specifically used as cutting tools and wear parts because it has high strength, wear resistance and hardness along with appreciable toughness and fatigue resistance. From the view of HSS microstructure, it can be described as metallic matrix composites formed by a ferrous with a dispersion of hard and wear resistant carbides. The experimental specimens were manufactured using the PIM with T42 powders (50~80 vol.%) and polymer (20~50 vol.%). The green parts were debinded in n-hexane solution at $60^{\circ}C$ for 8 hours and thermal debinded at an $N_2-H_2$ mixed gas atmosphere for 8 hours. Specimens were sintered in high vacuum ($10^{-5}$ Torr) and various temperatures.

• Progress in Superconductivity
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• v.6 no.1
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• pp.64-68
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• 2004

We fabricated cube-textured Ni and Ni-W alloy substrates for coated conductors and characterized the effects of W addition on microstructure, mechanical strength, and magnetic properties of the substrate. Pure Ni and Ni-(2, 3, 5at.%)W alloys were prepared by plasma arc melting, heavily cold rolled and then annealed at various temperatures of $600-1300^{\circ}C$. The texture was evaluated by pole-figure and orientation distribution function (ODF) analysis. Mechanical properties were investigated by micro Vickers hardness and tension test. Ferromagnetism of the substrate was measured by physical property measurement system (PPMS). It was observed that Ni-W substrates had sharp cube texture, and the full-width at half-maximums (FWHMs) of in-plane texture was $^{\circ}$-5.57$4.42^{\circ}$, which is better than that of pure Ni substrate. In addition cube texture of Ni-W substrates was retained at higher temperature up to $1300^{\circ}C$. Microstructural observation showed that the Ni-W substrates had fine grain size and higher mechanical properties than the pure Ni substrate. These improvements are probably due to strengthening mechanisms such as solid solution hardening and/or grain size strengthening. PPMS analysis showed that addition of W effectively reduced saturation magnetization in applied magnetic field and Curie temperature.

• Korean Journal of Materials Research
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• v.13 no.5
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• pp.292-296
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• 2003

In an attempt to enhance phase transformation and homogenization of Mn-doped $FeSi_2$, mechanical alloying of elemental powders was applied. Cold pressing and sintering in vacuum were carried out to produce a dense microstructure, and then isothermal annealing was employed to induce a phase transformation to the $\beta$-$FeSi_2$semiconductor. Phase transitions in this alloy system during the process were investigated by using XRD, EDS and SEM. As-milled powders after 100 h of milling were shown to be metastable state. As-sintered iron silicides consisted of untransformed mixture of $\alpha$-$Fe_2$$Si_{5}$and $\varepsilon$-FeSi phases. $\beta$-$FeSi_2$phase transformation was induced by subsequent isothermal annealing at $830^{\circ}C$, and near single phase of $\beta$-$FeSi_2$was obtained after 24 h of annealing. Thermoelectric properties in terms of Seebeck coefficient, and electrical conductivity were evaluated and correlated with phase transformation. Seebeck coefficient electrical resistivity and hardness increased with increasing annealing time due to $\beta$ phase transformation.

• Korean Journal of Materials Research
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• v.20 no.7
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• pp.385-391
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• 2010

Twinning-induced plasticity (TWIP) steels have attracted great attention due to their excellent mechanical properties of high tensile strength (over 800MPa) and high ductility (over 50%), which result from the high strain hardening due to the mechanical twin formation during plastic deformation. The purpose of this study is to investigate the effect of annealing temperature and alloying elements on the mechanical properties of Fe-18Mn-0.6C TWIP steel. In 1.5%Al TWIP steel with 0.123%Ti content, the average recrystallized grain size was reduced to 2.5 ${\mu}m$ by cold rolling and annealing at $800^{\circ}C$ for 5 min, because of the pinning effect of the fine TiC carbides on grain coarsening. The tensile strength was decreased and the ductility was improved with the increase of the annealing temperature. However, a reversion of hardness and yield strength happened between $750^{\circ}C$ and $800^{\circ}C$ due to TiC and $M_3C$ type precipitation. 0.56% Ni added TWIP steel exhibited relatively lower yield strength, because Ni precipitates were not formed during the annealing process. When this specimen was annealed at $800^{\circ}C$ for 5min, the tensile strength and elongation were revealed at 1096MPa and 61.8%, respectively.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.882-890
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• 2008

The present study investigated the influence of different volumes of red hot pepper juice on the quality characteristics of fresh Pasta noodle. Supplementation with 0% (control), 2.5%, 5%, 7.5%, or 10% red hot pepper juice produced similar gelatinization characteristics of peak viscosity, temperature at peak viscosity, hot paste viscosity and numerical value of breakdown. However, increasing concentrations of red hot pepper juice produced progressively and significantly low cold paste viscosity and setback. The chromaticity of wet and cooked noodles was significantly lower in L value and significantly higher in +a and +b values with increasing volumes of red hot pepper juice. The texture of fresh noodles displayed no significant differences in hardness, adhesiveness and chewiness. The springiness and cohesiveness were lower and higher with the increase of added red hot pepper juice, respectively, but the differences just attained significance. For cooked noodles, adhesiveness, springiness, cohesiveness and chewiness tended to be higher with increasing volumes of red hot pepper juice, but again the differences just attained significance. Cooking characteristics of weight, volume, moisture absorptive power and turbidity decreased with increasing volumes of red hot pepper juice. Sensory characteristics of acceptability including appearance, color, flavor, taste, texture and overall-acceptability improved with increasing red hot pepper juice volume, in particular with 5% and 7.5%. Amylograph characteristics for initial paste temperature positively correlated with the texture characteristics for chewiness (p<0.05). Negatively correlated amylograph parameters included texture for springiness with for peak viscosity (p<0.01), texture for adhesiveness with hot paste viscosity (p<0.01) and breakdown with texture for adhesiveness, cohesiveness and chewiness (p<0.05).

• Food Science of Animal Resources
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• v.37 no.3
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• pp.429-439
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• 2017

This study investigated the antioxidative and functional effects of a curing agent containing grapefruit seed extract (GSE) on the quality and storage characteristics of chicken breast. The total polyphenol and total flavonoid contents of GSE were 45.06 mg/g and 36.06 mg/g, respectively. The $IC_{50}$ value of 2,2-diphenyl-1-picrylhydrazyl hydroxyl scavenging of GSE was $333.33{\mu}g/mL$. The chicken breast comprised six groups: no-treatment (N), 0.2% ascorbic acid + 70 ppm sodium nitrite (C), 0.05% GSE (G0.05), 0.1% GSE (G0.1), 0.3% GSE (G0.3), and 0.5% GSE (G0.5). The pH and cooking loss of cured chicken breast decreased with increasing GSE levels, and the water holding capacity increased with increasing GSE levels. The hardness and chewiness of GSE-treated chicken breast were higher than those of N and C. Hunter's L and a color values increased significantly after GSE addition. Moreover, 0.1% GSE (G0.1) increased the flavor and total acceptability scores. The 2-thiobarbituric acid and volatile basic nitrogen values of the 0.5% GSE group decreased significantly compared with those of C group. Total microbial counts of GSE-treated chicken breast were higher than those of C, but that lower than those of N. Adding GSE to chicken breast delayed lipid peroxidation and had antimicrobial effects during cold storage. GSE improved shelf life and palatability; therefore, it could be used as a natural antioxidant and functional curing agent ingredient in meat products.