• Journal of the Korean Ceramic Society
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• v.32 no.9
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• pp.1009-1018
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• 1995

(Ti.Si)C composite powders were synthesized by SHS method using microwave energy. Compositional and structural characterization of the powder were carried out by using scanning electron microscopy and X-ray diffraction. The average particle size of the synthesized (Ti.Si)C composite powders was smaller than that of the starting materials. From the results of the temperature profile, combustion temperature and velocity were decreased with increasing Si molar ratio. With increasing C molar ratio combustion temperature and velocity did not change. (Ti.Si)C composite was sintered at 185$0^{\circ}C$ for 60 min by using hot-pressing with 30 MPa. The best properties were obtained from the sintered specimen whose composition was 1 : 1 : 1.9 molar ratio of Ti : Si : C. The sintering density, flexural strength and vickers hardness of the sintered body were 4.71 g/㎤, 423 MPa and 21 GPa, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.9-13
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• 2008

This study was performed to investigate the quality characteristics of yanggaeng prepared with different ratios of Astragalus membranaceus powder : 2%, 4%, and 6%. Proximate composition, Hunter's color values, texture profile analysis, and sensory qualities were examined. The lightness of the yanggaeng decreased with increasing Astragalus membranaceus powder content. For the texture profile analysis, hardness increased with increasing Astragalus membranaceus powder content. In terms of sensory qualities, the 2% Astragalus membranaceus powder sample did not influence any of the sensory attributes of the yanggaeng.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.28-36
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• 2017

Purpose: This study was conducted to understand the factors that affect the texture of gluten-free rice pasta prepared buckwheat, mung bean, and acorn starches and to compare textural properties of samples 100% semolina. Methods: The moisture content, weight and water absorption test investigated and texture profile analysis measured by texture analyzer. Results: 100% semolina sample's value was lower than gluten-free rice pasta moisture content, weight and water absorption test. moisture content weight was in pasta with mung bean starchin pasta with buckwheat starch. Texture profile analysis showed that increasing amount of buckwheat, mung bean, and acorn starches increased hardness, chewiness, cohesiveness and springiness, and decreased adhesiveness of gluten free rice pasta. Conclusion: This study suggested that adding buckwheat, mungbean and acorn starches could improve texture properties of gluten-free rice pasta.

• Journal of the Korean Ceramic Society
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• v.34 no.7
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• pp.731-737
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• 1997

TixZr1-xC(0$0^{\circ}C$, 5.1 mm/sec respectively. The relative density, three point flexural strength, and the hardness of composites, which was sintered at 190$0^{\circ}C$ for 60 min by using hot-pressing under a pressure of 30 MPa, were 99%, 525 MPa and 24 GPa respectively.

• Korean journal of food and cookery science
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• v.17 no.1
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• pp.7-12
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• 2001

Yackwa was prepared by different amounts of egg yolk and then instrumental characteristics and sensory evaluation were investigated during storage periods. In texture profile analysis, hardness, gumminess and chewiness of Yackwa were increased during storage and texture parameters were increased by increasing egg yolk level. In Hunter's color value, lightness and redness were increased by increment of egg yolk level, whereas. yellowness was increased in negative region. During storage all values were increased. In the results of sensory evaluation, crispiness and overall acceptance were significantly different during storage and other parameters didn't showed significant difference among samples. The results showed that Yackwa prepared with 20g of egg yolk had good sensory quality and nutritious improvement.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.365-373
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• 2013

This study is performed to investigate the quality characteristics of sulgidduk added with cheonnyuncho fruit powder. Sulgidduk was prepared with freeze-dried cheonnyuncho, rice flour, sugar syrup and salt. The sulgidduk was made with various amounts (0, 3, 6, 9, 12%) of added cheonnyuncho fruit powder. The proximate composition, pH, Hunter's color value, texture profile analysis, sensory characteristics and SEM of cheonnyuncho sulgidduk were being examined. The addition of cheonnyuncho fruit powder has a tendency to decrease the moisture contents of sulgidduk while the crude ash, crude lipid and crude protein increased. The pH of sulgidduk decreased when the amounts of cheonnyuncho fruit powder increased. As the amount of cheonnyuncho fruit powder increased, the lightness (L) decreased, while the redness (a) and yellowness (b) increased. In texture profile analysis, the hardness decreased with increasing cheonnyuncho fruit powder contents, whereas cohesiveness, springiness, gumminess and brittleness increased. The results of sensory evaluation showed that the sulgidduk with 3%, 6% of cheonnyuncho fruit powder got the highest scores on the color, taste, springiness and acceptability. The air cells of sulgidduk observed by SEM were big and uniform with the amount of cheonnyuncho fruit powder increased. In conclusion, these results show that the quality and preference increased when 3%, 6% of cheonnyuncho fruit powder was added to the sulgidduk.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.613-618
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• 2002

Yackwa was prepared with various amounts of egg and the texture profile analysis, Hunter's color measurement and sensory evaluation were performed during storage for 7 days. In the texture profile analysis, hardness, cohesiveness, springiness, gumminess and chewiness of Yackwa were increased in all samples during storage and the textural parameters were increased by increasing egg level. No significant difference was observed in the lightness, redness and yellowness (p＞0.05). During storage, L and a values in all samples were increased while b value was decreased. In the results of sensory evaluation, Yackwa prepared with 10g of egg had an acceptable sensory quality.

• Journal of Welding and Joining
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• v.35 no.3
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• pp.35-43
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• 2017

A 3D transient heat transfer model is developed by ABAQUS software to study the temperature distribution during friction stir welding process at different rotational speeds. Furthermore, AA 5083-O plates were joined by FSW technique. For this purpose, a universal milling machine was used to perform the welding process and a mechanical vice was used to fix the work pieces in the proper position. The joints were friction stir welded at a constant travel speed 50 mm/min and two rotational speed values; 400 rpm and 630 rpm using two types of tools; cylindrical threaded pin and tapered smooth one. At each welding condition the temperature was measured using infra-red thermal image camera to verify the simulated temperature distribution. The welded joints were visually inspected as well as by macro- and microstructure evolutions. In addition, the welded joints were mechanically tested for hardness and tensile strength. The maximum peak temperature obtained was at higher rotational speed using the threaded tool pin profile. The results showed that the rotational speed affects the peak temperature, defects formation and sizes, and the mechanical properties of friction stir welded joints. Moreover, the threaded tool gives superior mechanical properties than the tapered one at lower rotational speed.

• Food Science of Animal Resources
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• v.41 no.4
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• pp.739-747
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• 2021

This study examined the measurement conditions of the texture profile analysis (TPA) experiments that are typically used to measure the physical properties of sausage. As the measurement conditions (compression ratio and cross-head speed) were changed, the significant differences between the values of textural parameters (hardness, adhesiveness, springiness, cohesiveness, chewiness) of samples changed. Furthermore, among the measurement conditions, there was more variation in the significant difference between the value of samples due to a change in the compression ratio than due to a change in the cross-head speed. The highest variation in significant difference was observed between the values of cohesiveness of samples due to changes in measurement conditions, whereas the lowest variation in significant difference was observed between the values of springiness of samples due to change in measurement conditions. Therefore, it is desirable to provide a clear basis for setting specific measurement conditions for TPA test, since significant differences in the values of textural parameters of samples were caused by differences in cross-head speed or compression ratio, not by a difference in samples, when analyzing the cohesiveness of sausage, especially.

• 한국정보디스플레이학회:학술대회논문집
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• 2000.01a
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• pp.159-160
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• 2000

A new manufacturing method using laser transfer technology was developed for a color filter of TFT-LCD. This method can make red, green and blue color layer at the same time without several baking processes. Simple process, no residue, good edge profile, and so on are merits of this process. The same performances (such as color characteristics, reliability, hardness and so on) of current color filter were achieved with this process.