• 한국조리학회지
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• 제19권3호
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• pp.248-258
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• 2013

본 연구에서는 쌀가루에 구아바 분말을 0%, 10%, 20%, 30%를 첨가하여 쿠키로 제조한 후 품질특성을 살펴보았다. 구아바 분말을 첨가한 쌀 쿠키의 수분함량은 $5.90{\pm}0.12{\sim}6.02{\pm}0.13$이었다. 구아바 분말을 첨가한 쌀 쿠키의 L 값과 b 값은 구아바 분말 첨가량이 증가함에 따라 유의적으로 감소하는 경향을 보였다(p<0.05). 구아바 분말을 첨가한 쌀 쿠키의 경우 구아바 분말의 첨가량이 증가할수록 퍼짐성은 작아지고 구아바 분말 쌀 쿠키의 경도는 유의적으로 증가하는 경향을 보였다(p<0.05). 구아바 분말을 첨가하지 않은 대조구보다 색(color), 맛(taste), 향(flavor), 조직감(texture), 전체적인 기호도(overall acceptability), Top grain score에 있어서 구아바 분말 20% 첨가구가 전반적으로 높게 평가되어 구아바 분말을 첨가한 쌀 쿠키 제조 시 구아바 분말 20%를 첨가하는 것이 가장 바람직할 것으로 사료된다.

• 소성∙가공
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• 제30권6호
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• pp.306-310
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• 2021

In this study, IF steel, which has a body-centered cubic (BCC) crystal structure, was fabricated as a 25 mm-long cube, and then processed for one cycle without intermediate heat treatment by applying MADF Ver.1 and Ver.2 processes. MADF processing was performed with graphite lubrication for each pass at room temperature. The development of the microstructure and texture was analyzed and compared by the location of the specimen using EBSD measurements of the IF steel. Vickers hardness test and miniature tensile test were also performed to analyze the mechanical properties. The coarse grain size of 742.6 ㎛ of the as-received IF steel was refined to a grain size of 53.0 ㎛ after one cycle of MADF Ver.1 processing and 27.0 ㎛ after MADF Ver.2 processing. Vicker's hardness of the as-received IF steel at 94 Hv was increased to 185.6 Hv and 191.2 Hv after one cycle of MADF Ver.1 and Ver.2 processing, respectively.

• 대한금속재료학회지
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• 제56권12호
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• pp.861-869
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• 2018

To determine the origin of the inhomogeneous microstructure and texture observed in drawn and annealed high purity copper wires, two kinds of drawing process conditions and their influence was investigated. The regular condition, based on a symmetric die, and a condition designed intentionally to produce an inhomogeneous shear deformation using an asymmetric die were employed. The difference in intensity of <111>-<100> distributed texture between the two wires confirmed that the wire drawn under the asymmetric die condition experienced a higher amount of shear deformation. The extensive shear strain in the wire drawn under the asymmetric die condition gave rise to inhomogeneous primary and secondary recrystallization behavior. After annealing at $200^{\circ}C$, grains with <100> texture, which were larger than the surrounding recrystallized grains, were extensively present on one half circle of the wire drawn under the asymmetric die condition, while larger grains with <100> were sparsely observed around the middle region of the wire drawn under the regular condition. Interestingly, the area where the larger grains with <100> texture existed was identical to the area where the high shear strain occurred during drawing in both wires. During annealing at $400^{\circ}C$, grains with <112> texture started to grow abnormally at the center of both wires as a result of secondary recrystallization. After annealing at $900^{\circ}C$ grains with <112> due to secondary recrystallization occupied the entire region of the wire drawn under the regular condition. On the other hand, in the wire drawn under the asymmetric die condition and then annealed at $900^{\circ}C$, the <100> oriented grains as a result of the normal grain growth of the larger <100> grains which were observed after annealing at $200^{\circ}C$, coexisted with the abnormally grown <112> grains. These results indicate that dynamic recrystallization induced by the shear strain during drawing plays an important role in the inhomogeneity of the microstructure and texture of wires after annealing.

• 한국식품과학회지
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• 제29권5호
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• pp.963-968
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• 1997

쌀밥에 곡류나 두류를 적당히 혼합하면 쌀에 부족된 영양적인면을 보완할 수 있으나 혼합취반에 따른 번거로움 때문에 쉽게 일상화되지 못하고 있는 실정을 감안하여 현미, 보리, 밀, 조, 수수, 콩, 팥 등의 원료를 일차 분쇄하고 혼합한 후 쌍축압출성형기를 사용하여 쌀알 형태로 성형하였다. 원료의 기본배합비를 현미 30%, 보리 30%, 밀 20%, 조 5%, 수수 5%, 콩 7%, 팥 3%로 결정하였으며 원료의 배합비율에 따른 압출성형조건으로 스크류 속도는 250 rpm, 가수율은 $24{\sim}30%$, 배럴온도는 $50{\sim}60^{\circ}C$로 설정하여 성형물의 팽화를 억제함과 동시에 $5{\times}0.8mm$ 직사각형의 토출구를 사용하고 절단칼의 회전속도 등을 조절하여 재성형 혼합곡을 성공적으로 제조하였다. 재성형 혼합곡립의 크기와 형태는 단립종 백미와 유사하였고 체적은 백미에 비해 약간 높았으며 침지에 의한 수화속도가 빨라 수분흡수율이 높게 나타났다. 취반 후 혼합곡립의 경도는 백미에 비해 약간 낮았고 부착성은 높았다. 압출성형기법을 이용하여 제조한 재성형 혼합곡은 쌀밥에 영양성, 간편성, 기호성을 보충시킬 수 있는 주식개념의 혼합곡으로서의 가치가 매우 큰 것으로 판단되었다.

• 한국신재생에너지학회:학술대회논문집
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• 한국신재생에너지학회 2010년도 춘계학술대회 초록집
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• pp.61.1-61.1
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• 2010

$CuIn_{1-x}-GaxSe_2$ based materials with direct bandgap and high absorption coefficient are promising materials for high efficiency hetero-junction solar cells. CIGS champion cell efficiency(19.9%, AM1.5G) is very close to polycrystalline silicon(20.3%, AM1.5G). A reduction in the price of CIGS module is required for competing with well matured silicon technology. Price reduction can be achieved by decreasing the manufacturing cost and by increasing module efficiency. Manufacturing cost is mostly dominated by capital cost. Device properties of CIGS are strongly dependent on doping, defect chemistry and structure which in turn are dependent on growth conditions. The complex chemistry of CIGS is not fully understood to optimize and scale processes. Control of the absorber grain size, structural quality, texture, composition profile in the growth direction is important to achieving reliable device performance. In the present work, CIS nanoparticles were prepared by a simple wet chemical synthesis method and their structural and optical properties were investigated. XRD patterns of as-grown nanopowders indicate CIS(Cubic), $CuSe_2$(orthorhombic) and excess selenium. Further, as-grown and annealed nanopowders were characterized by HRTEM and ICP-OES. Grain growth of the nanopowders was followed as a function of temperature using HT-XRD with overpressure of selenium. It was found that significant grain growth occurred between $300-400^{\circ}C$ accompanied by formation of ${\beta}-Cu_{2-x}Se$ at high temperature($500^{\circ}C$) consistent with Cu-Se phase diagram. The result suggests that grain growth follows VLS mechanism which would be very useful for low temperature, high quality and economic processing of CIGS based solar cells.

• 한국지구과학회지
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• 제32권7호
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• pp.860-870
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• 2011

본 연구의 목적은 화성암의 반상조직에 대한 초임 지구과학교사들의 내용교수지식을 확인하고, 지구과학 수업에서 학생들의 시행착오를 방지할 수 있는 교수 방안을 제안하기 위한 것이다. 이를 위하여 반상조직에 대한 기본인식, 생성조건 및 생성과정, 교수-학습지도에 관한 인터뷰 가이드를 구성하였고, 초임 지구과학교사 5명(고등학교 3명, 중학교 2명)을 대상으로 개방적 토론식 면담을 실시하였다. 반상조직에 대한 초임 지구과학교사들의 인식을 분석한 결과는 다음과 같다. 반상조직이 모든 화성암에서 발견됨에도 불구하고 대부분의 초임 지구과학교사들은 산출상태에 집중하여 화산암과 심성암에서는 반상조직이 발견될 수 없다고 인식하고 있다. 반상조직의 생성 변수로서 냉각 속도, 핵형성 밀도, 성장속도, 성장기간 등의 요인이 고려되어야 하지만, 초임 지구과학교사들은 생성 온도와 냉각속도 등의 요인을 주로 생성 변수로서 인식하고 있다. 반상조직은 반정과 석기의 상대적인 결정의 크기나 입도를 고려하는 것이 바람직하지만 성분의 차이로 구별하려는 경향이 있다. 그리고 초임 지구과학 교사들은 보웬의 반응계열과 연관지어 각 반정과 석기의 성분이 반드시 다를 것이라고 인식하고 있다.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 1996년도 춘계학술대회논문
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• pp.73-80
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• 1996

Commerical purity aluminium , copper and STS 304 stainless steel sheets are welded by ultrasonic welding. The microstructures, x-ray diffraction profiles of planes , pole figures of the surface of original metal sheets are compared with those of the weld interface. The microstructures show disturbance and dark areas in the weld interface and grain refinement in the vicinity of the interface. The x-ray diffraction intensity of each plane in weld interface decreased in all metal sheets with exception of 9200) in steel sheet. The microstructure and x-ray diffraction intensity is affected by the mixture of deformation, heating and vibratin duringthe ultrasonic welding. Therefore, after the ultrasonic welding, the positions of the peak intensity in the pole figures are changed, the value of the maximum pole intensity is decreased in Al, is increased in copper and stainless steel. Very strong {100} <001> texture, strong {100} <001>,{123}<634> textures in original Al surface are transformed into weak, {100}<001>, {110}<112> and {112}<111> components in weld surface, weak (110) fiber is slightly changed to (110) fiber in copper, (100)and ${\gamma}$ fiber components are transformed into strong ${\gamma}$ fiber component in stainless steel.

• 한국생산제조학회지
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• 제26권4호
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• pp.378-386
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• 2017

Friction stir welding was performed using six welding conditions to evaluate the mechanical properties and microstructure of the welded zone based on its temperature change in the extruded plate of magnesium alloy AZ61. The welded zone temperature was measured using a thermocouple, and the maximum temperature ranges for the advancing and retreating sides were approximately $210-315^{\circ}C$ and $254-339^{\circ}C$, respectively. Depending on the welding conditions, a temperature difference of more than $100^{\circ}C$ was observed. In addition, the maximum yield strength and maximum tensile strength of the welded component was 84.4% and 96.9%, respectively, of those of the base material. For the temperatures exceeding $300^{\circ}C$, oxidation defects occurred in the weld zone, which decreased the mechanical strength of the weld zone. The microstructure and texture confirmed that fracture occurred because of the grain size deviation of the welding tool and the severe anisotropy of the texture of the welded joints.

• 한국식품영양과학회지
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• 제30권1호
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• pp.56-63
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• 2001

This study investigated the quality characteristics of yeast breads with addition of hot air-dried yam powder (HDYP) and freeze-dried yam powder (FDYP), using several physical and sensory examinations. Breads were made of imported wheat flour (IWF) or Korean wheat flour (KWF). HDPY and FDYP were added to the bread formula at three levels of 3, 5, and 7%. The addition of yam powders required an increase of water absorption. As the addition of HDYP/FDYP increased, IWF dough stickiness increased and thus handling property became inferior to the control. Especially, handling property of KWF bread dough containing FDYP was most poor among the dough samples. With HDYP/FDYP, final volumes of bread made from IWF were similar to the control when 3~5% HDYPs were added whereas loaf volumes decreased significantly as the amount of added FDYP increased, indicating volume depressing effect. In bread scoring, texture scores increased when yam powders were added that hardness, chewiness, cohesiveness and guminess of KWF bread increased as the amounts of yam powders increased. The "L" value of IWF bread crumb decreased with the addition of yam powders. From sensory evaluation using acceptability scores, the results gave us that appearance, grain, texture, flavor, taste and overall acceptability of KWF bread could be more improved with the addition of yam powders than those of IWF bread.IWF bread.

• 한국식품영양과학회지
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• 제13권4호
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• pp.381-388
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• 1984

The objective of this study was to evaluate the effect of the amount of water and several kinds of sweeteners on the texture such as grain appearance, softness, moistness, chewiness, cohesiveness, gumminess and elasticity of Backsulgi when one manufactures Backsulgi. Different amount of water of 30 ml, 60 ml and 90 ml/350 g of powdered rice and such sweetners as sugar, honey and syrup were employed for the experimental treatments. The evaluation of these results were dependent on statistical data of some scores that were obtained through sensory evaluation and Instron Universal Testing Machine. According to this sensory evaluation, the texture of Backsulgi was more affected by the change of water quantity than that of sweeteners. Judging from the results of Instron Universal Testing Machine, it was found that there were no statistically significant differences in each treatment of the cohesiveness, elasticity and hardness of Backsulgi, but some statistically significant difference was observed in each treatment of the gumminess and chewiness of Backsulgi(p<0.05).