• Progress in Superconductivity
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• 제4권1호
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• pp.90-93
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• 2002

The sintering process of BSCCO 2223 tapes is a complex process that is very sensitive to parameters, such as temperature, oxygen partial pressure, heating and cooling rate and holding time. During the first heat treatment, 2212 phase of precursor powder is partially transformed into 2223 phase and some residual secondary phases, such as $(Bi,Pb)_2$$Sr_2$CuO／sub y／(2201), $(Ca,Sr)_2$CuO／sub y／(2/1AEC), (Ca,Sr)／sub 14／Cu／sub 24／O／sub 41／(14／24 AEC) etc. The secondary phases are difficult to be removed from the BSCCO 2223 matrix on the heat treatment. These secondary phases degrade the critical current density. In order to minimize the amount and size of alkaline earth cuprate(AEC) particles step heat treatment is applied during the first heat treatment under the varying atmosphere. Experimental results showed that by adapting the step heat treatment process, the amount and particle size of the secondary phases in the final tapes are decreased. Consequently, the BSCCO 2223grain texture and Jc properties are improved.

• Korean journal of food and cookery science
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• 제23권5호
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• pp.761-769
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• 2007

The purpose of this study was to provide the sensory profiles for cooked rice varieties, with 3 types of functional rice and 4 types of ready -to -eat rice, using descriptive analysis. Eighteen descriptors as well as reference standards were developed. The cooked functional rice, ready-to-eat rice, and plain cooked rice were separated into 4 groups by PCA. PC1 & PC2 explained 65% of the total valiance. PC 1 was responsible for the highest percentage of separation based on the texture intensities. The cooked functional rice showed higher intensity for hardness and roughness. The ready-to-eat rice A, B, and C samples had higher intensities in terms of moistness, glossiness, and moisture content, as well as sour and raw rice flavor. The ready-to-eat rice D sample had low grain wholesomeness, and high intensity for raw rice flavor. Finally, the plain cooked rice had more roasted and burnt rice flavor.

• Corrosion Science and Technology
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• 제7권5호
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• pp.243-251
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• 2008

Magnesium alloys become popular research topic in last decade due to its light weight and relatively high strength-to-weight ratio in the energy aspiration age. Almost all structure materials are supposed to suspend stress. Magnesium is quite sensitive to corrosive environment, and also sensitive to environmental assisted cracking. However, so far we have the limited knowledge about the environmental sensitive cracking of magnesium alloys. The corrosion fatigue (CF) test was conducted. Many factors' effects, like grain size, texture, heat treatment, loading frequency, stress ratio, strain rate, chemical composition of environment, pH value, relative humidity were investigated. The results showed that all these factors had obvious influence on the crack initiation and propagation. Especially the dependence of CF life on pH value and frequency is quite different to the other traditional structural metallic materials. In order to interpret the results, the electrochemistry tests by polarization dynamic curve and electrochemical impedance spectroscopy were conducted with and without stress. The corrosion of magnesium alloys was also studied by in-situ observation in environmental scanning electron microscopy (ESEM). The corrosion rate changed with the wetting time during the initial corrosion process. The pre-charging of hydrogen caused crack initiated at $\beta$ phase, and with the increase of wetting time the crack propagated, implying that hydrogen produced by corrosion reaction participated in the process.

• 한국태양에너지학회:학술대회논문집
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• 한국태양에너지학회 2009년도 추계학술발표대회 논문집
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• pp.383-387
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• 2009

Multi-crystalline silicon surface etching without grain-boundary delineation is a challenging task for the fabrication of high efficiency solar cell. The use of sodium hydroxide - sodium hypochlorite (NaOH40% + NaOCl 12%) solution for texturing multi-crystalline silicon wafer surface in solar cell fabrication line is reported in this article. in light current-voltage results, the cells etched in NaOH 40% + NaOCl 12% = 1:2 exhibited higher short circuit current and open circuit voltage than those of the cells etched in NaOH 40% + NaOCl 12% = 1:1 solution. we have obtained 15.19% conversion efficiency in large area(156cm2) multi-Si solar cells etched in NaOH 40% + NaOCl 12% = 1:1 solution.

• Journal of the Korean Society of Food Culture
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• 제31권6호
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• pp.624-633
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• 2016

This study identified the sensory properties of samples of pizza dough at three pizza companies and three masonry oven pizzerias from Seoul, Korea and compared consumer acceptability among panels of university students. Six pizza dough samples were prepared (pan pizzas from Pizza Hut, Mr.pizza, and Dominos pizza, masonry oven baked pizzas from Appleteen, Mr.Lee's, and Pizza factory). Consumer tests were employed involving 97 Korean consumers. Consumers evaluated overall liking (OL), liking of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL), willing to try (WT), and willing to recommend (WR) for the samples using a nine-point hedonic scale. Analysis of variance (ANOVA) indicated that HutP, MrP, and DomP samples had significantly (p<0.05) high scores for roughness, porosity, crust color, grain size, brownness, dairy food aroma, savory taste, and yeast aroma, which had the highest OL, ODL, and FLL scores. LeeP, ATeenP, and PFacP samples had high elasticity, cohesiveness, and adhesiveness. Consumers favored the appearance characteristics and color, dairy product flavor, and savory flavor of the pan pizza and preferred cohesiveness, toughness, and stickiness of masonry oven baked pizza.

• Korean journal of food and cookery science
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• 제19권2호
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• pp.136-143
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• 2003

This study was carried out to investigate the quality of bread made with different types of brown rice flours. 20% of the wheat flour from the bread recipe was substituted with the different types of brown rice flours, such as, raw brown rice flour (RBRF), soaked brown rice flour (SOBRF), and sprouted brown rice flour (SPBRF). The loaf volume of the bread: decreased by 3.2%∼7.4% with the addition of the brown rice flours. The "L" value of these breads decreased, while the "a" and "b" values increased. In terms of the texture, the SPBRF bread was the hardest on the 1st day of storage, but it was the least hard on the 5th day of storage. The RBRF bread was the least springy. The SPBRF bread was the most cohesive. The adhesiveness was not significantly different among the breads. In terms of the degree of retrogradation using the ${\alpha}$-amylase method, the SOBRF and SPBRF breads showed a little lesser degree of retrogradation than the control and the RBRF bread. In the sensory evaluation, the control bread obtained high score for crumb color and grain, while the brown rice flours breads obtained high scores for mouthfeel and taste. Overall acceptability, defined by a higher score, was higher for the SOBRF and SPBRF breads than the control bread, which was not significant. Thus, this study showed that processing rice flour was more effective than raw rice flour in substituting wheat flour.

• Korean Journal of Materials Research
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• 제32권2호
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• pp.72-79
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• 2022

A cold roll-bonding process using AA1050, AA5052 and AA6061 alloy sheets is performed without lubrication. The roll-bonded specimen is a multi-layer complex aluminum alloy sheet in which the AA1050, AA5052 and AA6061 sheets are alternately stacked. The microstructural evolution with the increase of annealing temperature for the roll-bonded aluminum sheet is investigated in detail. The roll-bonded aluminum sheet shows a typical deformation structure in which the grains are elongated in the rolling direction over all regions. However, microstructural evolution of the annealed specimen is different depending on the type of material, resulting in a heterogeneous microstructure in the thickness direction of the layered aluminum sheet. Complete recrystallization occurs at 250 ℃ in the AA5052 region, which is lower by 100K than that of the AA1050 region. Variation of the misorientation angle distribution and texture development with increase of annealing temperature also differ depending on the type of material. Differences of microstructural evolution between aluminum alloys with increase of annealing temperature can be mainly explained in terms of amounts of impurities and initial grain size.

• Journal of the Korean Society of Food Culture
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• 제38권6호
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• pp.465-476
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• 2023

This study investigated the quality characteristics of convenient chicken porridge prepared with fresh ginseng powder (FGP). The porridge made with the addition of FGP showed significantly higher or similar pH at 5.99-6.13 compared to porridge made without adding FGP. The convenient chicken porridge with FGP had lower viscosity and higher spreadability than the control group (p<0.05). This porridge exhibited higher lightness (L) and yellowness (b) values but a lower redness (a) value than the control group (p<0.05). The porridge made with the addition of 0.4% blanched FGP (BG0.4) displayed higher total polyphenol content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities than the other types of chicken porridge (all p<0.05). The porridge with the addition of FGP showed weaker "rice grain size", "glossiness", "appearance cohesiveness", "cooked rice aroma", "sweet taste", "texture cohesiveness", "thickness", and "stickiness" than the control group (all p<0.05). The appearance and flavor acceptance were significantly higher or similar for the porridge samples made with the addition of 0.2% non-blanched FGP (NBG0.2) and 0.4% non-blanched FGP (NBG0.4) when compared with those of the control group.

• Proceedings of the Korean Society of Crop Science Conference
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.254-254
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• 2017

This study evaluated the grain quality of local brand rice from 6 major rice exporting countries which are anticipated to export their rice to Korea. Recently, with the end of the postponement of rice import tariffs in 2014, Korea is in a very easy environment to import foreign rice. Therefore, the quality evaluation of local brand rice in those countries is needed to secure the quality competitiveness of Korean rice, also to protect the rice industry in Korea. We provided total 38 local brand rice from USA(7), China(16), Australia(4), Thailand(3), Vietnam(5) and India(3), and 2 imported brand rice through MMA from USA and China to find out the status of the grain quality for each country. For the quality evaluation, we analyzed the physicochemical properties, milling and palatability-related characteristics. The amylose content on country average ranged from 24.4(India)~16.2%(Thailand). The protein content was 6.66% by overall average, and was higher in order of India(7.86), Australia(6.80), Vietnam(6.61), Thailand(6.59), China(6.28), USA(5.82). In Toyo glossiness value, it ranged from 75.7~45.2, and the figures in USA and China were the highest level. The head rice ratio ranged from 95.2~72.4%, and the figures in Thailand, USA and China were distinctly high. When we analyze the palatability of boiled brand rice with Chucheongbyeo as check variety by expert panelists, several rice brands from USA and China showed equal or better scores in shape, smell, taste, stickiness, texture and overall score, although most rice brands showed a tendency to decrease significantly in the taste characteristics compared with Chucheongbyeo. From the above results, it can be seen that the grain quality of USA and China rice is very competitive when imported into Korea. The results will provide basic information for the quality control of foreign rice which will be imported into Korea in the near future, also for the quality information which could be applied on the development of high-quality Korean rice varieties. Continuous monitoring about the foreign brand rice is advisable to improve the quality competitiveness of Korean rice.

• Korean journal of food and cookery science
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• 제31권5호
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• pp.551-556
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• 2015

Iksan370 is a long-spike wheat developed by the Rural Development Administration yielding excellent features components such as cold resistance, disease resistance, and viviparous germination. The physicochemical and material properties of the raw wheat and milled flour of Iksan370 were analyzed to derive its appropriate uses. The raw wheat of Iksan370 showed high contents of ash and proteins at 1.71% and 13.7%, respectively. Its test weight of 763.0 g/L was similar to those of other varieties and its 1,000 kernel weight was high at 45.38 g. The milled flour of Iksan370 had an ash content of 0.45%, which corresponds with a class 1 flour, and its protein content is 12.18%, corresponding with strong flour. The damaged starch was 5.41%, which was lower than that of other varieties. The average grain size was $70.67{\mu}m$ and the grain distribution was at the level of a typical hard wheat. In the farinogram, the water absorption was 58.63%, which corresponded to the level of medium flour. The development time was 7.00 minutes, which was significantly lower than those of Jokyung and Keumkang. The degree of softening was 67.00 BU, similar to those of Yunbaek and Baekjoong. Among the physico-chemical characteristics, the high protein content and typical hard wheat grain distribution of Iksan370 were similar to those of strong wheat, usually used for bread making. However, in the farinogram, the dough development time was short and the degree of softening was high. As a result, Iksan370 was expected to have poor breadmaking properties and a small volume of the final bread product due to insufficient dough durability. On the other hand, Iksan370 showed the highest maximum gelatinization viscosity at 864.00 BU. Therefore, Iksan370 is expected to show glutinous texture when used for noodles and its flour appears to be appropriate for frying powders as well.