• Applied Chemistry for Engineering
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• v.17 no.4
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• pp.361-368
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• 2006

The purpose of this study is to invent the preparation technique of the foam-floater used as a level gauge of liquefied petroleum gas (LPG) tank under high pressure, which has not only closed pores but also has under 5 wt% changingrate in case of depositing 72 h in room-temperature LPG. In pressure-resistance and deposition experiment, the prepared foam-floaters with different sulfur (325 Mesh and 400 Mesh) and foaming agent (dinitrosopentamethylenetetramin; DPT and azodicarbonamide; AC) had a marginal difference in its weight changing-rate. However, the prepared floater with sulfur 400 Mesh and the foaming agent AC had smaller pores and higher closed pore-rate. Under $50kg_f/cm^3$ hydraulic pressure, the floater with medium thermal (MT) carbon showed a lower weight changing-rate than semi reinforcing furnace (SRF) carbon. Providing a post-treatment to the prepared floater, the hardness and the pressure-resistance of the inner pore-wall of floater were increased. Prepared floaters having a specific gravity below 0.30 were distorted and broken, and other floaters with a specific gravity above 0.35 were not useful as a floater because of the low buoyancy. Therefore, it was considered that the floaters with a specific gravity between 0.3~0.35 are the most useful as a floater under $50kg_f/cm^3$ pressure-resistance.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.14 no.2
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• pp.69-78
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• 1978

It is well known that the aluminizing steel is excellent in corrosion resistance and heat resistance. Therefore it has been used as boiler parts, heat exchanger parts and guide rails which are used under comparatively simple conditions. Recently, it has been noticed that aluminizing steel has high resistance to various atmosphere, high temperature oxidation and seawater resistance. So its usage has been extended widely to the production of parts such as intake and exhaust valve of internal combustion engine, turbine blade and pipelines On ships which required such properties. It is considered that aluminium coated steel is excellent in wear resistance because of high hardness on main ingredient FezAIs of Fe-AI alloy layer existed in diffusion coating layer. And it will beused as a new material taking wear resitance with seawater resistance in marine field. However it is difficult to findout any report concering the wear behaviors or properties of alum in izing steel. In this study the experiment was carried out under the condition of rolling-sliding contact using an Amsler-type wear testing machine at 0.80, 0.91, 1. 10, 1. 25% of slip ratio and 55.43, 78.38, 110.85 kg/mm^2 of Hertz's contact stress in run-in period for the purpose of service-ability test of aluminizing steel as a wear resisting material and obtaining the available design data. The followings are the obtained results from the experimen tal study; 1) The 2nd diffusion material has most excellent wear resistance. This material has brought out about 18% decrease of wear weight in a lower friction load level and 40~G decrease in a higher level comparing to the raw material. 2) Satisfactory effect of wear resistivity cannot be much expected in 2nd diffusion specimens. This is considered due to the formation of fine void in the alloy layer near the boundary to the aluminium layer. 3) Fracture on friction surface of aluminizing steel by the rolling-sliding contact is spalling, and spalling crack occurres initially beneath the specimen surface near the boundary in diffusion coating layer.

• Food Science and Preservation
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• v.24 no.5
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• pp.593-599
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• 2017

The objective of this study was to investigate the effect of superheated steam (SHS) and high hydrostatic pressure (HHP) techniques on the improvement of the quality of Bulgogi product during manufacturing process. Bulgogi product was treated with four different cooking/treatment process: conventional cooking (CC), SHS cooking (SHS), CC and then HHP cooking (CC-HHP), and SHS and HHP cooking (SHS-HHP) samples. SHS treated product increased moisture content, and decreased crude protein. Additionally, hardness, gumminess and shear force values were significantly different among the samples (p<0.05). In safety experiment after 14 days of storage at refrigeration temperature indicated that the bacterial population was lower in the case of SHS-HHP as compared to CC-HHP. Changes in texture during the storage periods at $10^{\circ}C$ for SHS-HHP was lowest values with compared to the initial, while shear force values for both tended to decrease with increasing storage period. The TBA and VBN values for SHS-HHP increased to 0.48 ($5^{\circ}C$)-1.68 ($10^{\circ}C$) mg MD/kg and 25.14 ($5^{\circ}C$)-45.14 ($10^{\circ}C$) mg%, respectively after 15 days of storage. Overall, it was found that the combination of SHS and HHP reduced microbial growth, thus leading to improved product quality and sanitation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.1072-1078
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• 2015

To maintain high quality and microbiological safety of paprika during storage for export, paprika samples after harvest were treated with 75 ppmv chlorine dioxide ($ClO_2$) gas and stored at $8^{\circ}C$, which is the optimal storage temperature, for 30 days. $ClO_2$ gas treatment reduced initial populations of total aerobic bacteria in samples by 1.62 log CFU/g as well as yeast and molds by 1.45 log CFU/g compared to those of the control. During storage, weight loss of all samples increased, and samples treated with $ClO_2$ gas showed lower weight loss than the control. In addition, total soluble solid and total phenolic contents were not significantly different between the samples during storage, whereas vitamin C content and hardness of all samples decreased. Hunter L, a, and b values of paprika samples were not significantly different between the treatments. These results suggest that $ClO_2$ gas treatment can be effective for improving microbiological safety and maintaining high quality of paprika during storage.

• Korean Journal of Materials Research
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• v.9 no.12
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• pp.1252-1262
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• 1999

The effect of microstructures on the strength-flangeability of Nb bearing hot-rolled high strength steel was investigated in order to improve the strength-flangeability of conventional TS 580MPa grades HSLA steel for the automotive wheel disc. The low temperature coiling method using 3-step controlled cooling pattern after hot rolling was effective to produce the Nb-bearing high strength steel with the polygonal ferrite and bainite duplex microstructures. It was suggested that the suppressed precipitation of grain boundary cementites and the decreased hardness difference between ferrite matrix and bainite cause the excellent stretch-flangeability of ferrite-bainite duplex microstructure steel. Therefore, the formation and propagation of microcracks were suppressed relative to the conventional HSLA steel with ferrite and pearlite microstructure. In addition, the elongation was improved as compared with that of hot-rolled steel sheets using conventional early cooling pattern because the volume fraction of polygonal ferrite was increased.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.553-560
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• 2021

Theanine, the major amino acid and a sweet umami component of green tea, has anti-stress effects in humans. From green tea, theanine was extracted at 80℃ for 2 h using a low temperature, high pressure extractor, and caffeine was removed using an HP-20 column with 80% ethanol. Theanine extracts were applied to produce functional jelly using three kinds of gelling agents (I, II, and III) or various concentrations of theanine extracts (10-50%). Theanine jelly was characterized with respect to its physical properties, product stability, and physiological function. Gelling agent III (tamarind gum, xanthan gum, and locust bean gum=2:3:5, w/w/w) and S3 (35% theanine extracts) jelly exhibited the optimum textural properties with lower hardness and high springiness. Among theanine jellies, S3 exhibited optimum product stability, high 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging, and acetylcholinesterase inhibitory activity. These results indicate that the anine extracts could be used as a neuroprotective source in the food industry.

• Transactions of the Korean Society of Mechanical Engineers
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• v.11 no.1
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• pp.53-62
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• 1987

High power lasers provide a controllable and precise energy source in surface transformation hardening. A careful control of the process is needed in order that the surface layer of the material reaches the austenizing temperature, but that it does not melt. In order to achieve this the results of theoretical and experimental studies on the laser surface hardening of a medium carbon steel are described. A two-dimensional computer program, which can be used generally for the determination of transient temperature distributions in welding and heat treatment, was established on the basis of the finite element method. For the confirmation of the accuracy of the numerical analysis, a medium carbon steel (SM 45C) of 5mm thickness was heat-treated with a 1kW CW CO$_{2}$ laser machine, while the traverse speed and the distance from the focal point (defocused distance) were varied. Experimental and numerical results showed a similar tendency in correlations between the hardened zone shape and the process parameters. With increasing beam spot diameter the width and depth of the hardened zone increased for relatively small beam spot diameters, but decreased rapidly after reaching the maximum value, while with increasing traverse speed the width and depth of the hardened zone decreased monotonously. Too small beam spot diameters are to be avoided, since the surface melting would lower the surface hardness and produce an uneven surface which may be unacceptable because of the possible requirement for subsequent machining. It could be observed that for a given traverse speed and laser power input there exists a optimal range of the beam spot diameter, which produce a large width of the hardened zone but no melting on the surface.

• Journal of Mushroom
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• v.16 no.3
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• pp.175-179
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• 2018

The button mushroom 'A. bisporus' is the most commonly grown mushroom worldwide. The color of 'Agaricus bisporus' is white and brown. Recently, the consumption of brown button mushrooms has been increasing steadily. 'Danseok-1ho' was bred using the multi-spore random mating method and named after Danseok Mountain in Gyeongju, the region where 'A. bisporus' was first grown in Korea. The optimum temperature for mycelial growth was between $20^{\circ}C$ and $30^{\circ}C$, and the mushroom production temperature was between $15^{\circ}C$ and $20^{\circ}C$. The color and shape of 'Danseok-1ho' are medium brown and spherical, respectively. The width and thickness of the pileus are 45.1 mm and 23.5 mm, respectively. The hardness and L of chromaticity of 'Danseok-1ho' are $8,937g/{\Phi}5mm$ and 50.4, respectively. The incubation period is around 20 days and mushroom production takes about 18 days after casing. A typical characteristic of 'Danseok-1ho' is that the individual occurrence rate is high, so mushroom losses are low during harvest.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.77-83
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• 2003

Quality and shelf life of the wet noodle made with 1, 3, 5, and 7% (w/w%) Lycii fructus powder were investigated. Increase in L. fructus power concentration increased the initial pasting temperature and cooking loss, while maximum viscosity, temperature at maximum viscosity, weights and volumes of cooking noodles, and textural properties (hardness, cohesiveness, chewiness, springiness) of cooked noodle prepared with composite flour decreased. The sensory evaluation of cooked noodles showed that wet noodles with high quality could be produced by 3% inclusion of L. fructus powder. Bacterial counts of wet noodles made with L. fructus powder were lower than those of the control after storage at $5{\pm}1^{\circ}C$. Shelf life of wet noodles during storage at $5{\pm}1^{\circ}C$ extended as the L. fructus powder concentration increased.

• Korean Journal of Plant Resources
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• v.27 no.1
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• pp.72-79
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• 2014

This study was investigated the changes in quality of peeled chestnut according to peeling method, including abrasion and knife, and 3 kinds of storage temperatures. The weight loss rate of peeled chestnut during storage period was observed in all treatment groups, peeling methods showed no difference of the loss. However, the moisture content of peeled chestnut during storage in all treatments showed a tendency to decrease. Moisture content of the abrasion peeled chestnut in all treatments was higher than that of the knife peeled chestnut. In the case of a, b, and ${\Delta}E$ value of peeled chestnut chromaticity increased during storage in all treatments, whereas, L values decreased during storage. But, browning of abrasion peeled chestnut was higher than that of the knife peeled chestnut. The hardness of the abrasion and knife peeled chestnuts were the highest in $-1^{\circ}C$ storage, soluble solid content was decreased with storage time in all treatments, but showed a tendency to increase within 24 days. Palatability and texture of peeled chestnuts decreased in all treatments during storage period, 15 days after storage decreased rapidly. Thus, results showed that peeled chestnuts stored at $4^{\circ}C$ and $2^{\circ}C$ were rapidly decreased in the quality after 15 days, whereas, peeled chestnuts stored at $-1^{\circ}C$ slowly decrease in the fruit quality. It can be recommended that chestnut in vacuum film is good to maintain at $-1^{\circ}C$ storage for 15 days. Also, if we can reduce the browning of abrasion peeled chestnut, we will produce peeled chestnut of high quality.