• Applied Chemistry for Engineering
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• v.8 no.5
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• pp.742-748
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• 1997

Diamond films which have high hardness and thermal conductivity can be used to improve the performance of WC-Co as a cutting tool material. However, it is difficult to get such coatings of good uniformity and adhesiveness due to the surface characteristics of WC-Co. To get better coatings, some techniques, such as the surface treatment of substrate or the formation of interlayer between substrate and diamond film, have been tried. In the present work, the nickel interlayer is formed onto WC-Co by electroless Ni-P plating, which is introduced as a new method, and then diamond film is deposited on the interlayer. Formation and uniformity of three layers, i.e., substrate, electroless plate, and diamond film, and the adhesiveness of interlayers were studied. To investigate the effects of pretreatment on electroless plating, two different methods such as acid treatment and diamond powder treatment were used. The effects of heat treatment of the electroless plated surface on adhesiveness between the substrate and the interlayer were examined. It was found that as the temperature increases, the Ni crystals grow and then result in improved adhesiveness. Diamond film coatings of pure diamond phase were obtained at $800^{\circ}C$. It is concluded that the heat treated electroless Ni-P plating can be effectively used as a interlayer between WC-Co substrate and diamond film.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.934-941
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• 2008

Effect of electron beam irradiation (1 and 2 kGy) on apricot was determined in order to develop preservation techniques to enhance shelf-life during 2 weeks at room temperature. Aerobic bacteria and molds/yeasts in apricot were reduced significantly with the increase of irradiation dose. Hardness of apricots decreased during storage by irradiation. Hunter's color value results showed that lightness and redness of irradiated samples were low compared with control samples. Also, sensory test resulting overall acceptability was not significantly different by 1 kGy irradiation during the storage days. Reducing sugar contents was increased gradually, and value of irradiated samples was high compared with non-irradiated sample. Organic acid contents of 2 kGy irradiated samples was not significantly changed during storage. In pH, total sugar, hydrogen donating activity and vitamin C contents, there were no significant differences between treatments. The electron beam treatment on apricots at 1 and 2 kGy did not affect pH, total sugar, hydrogen donating activity and vitamin C contents but improved microbial safety.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.4
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• pp.443-447
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• 1993

The physical properties of reconstituted instant rice produced by three different dehydration methods were evaluated. The rehydration ratios of reconstituted instant rice produced by air dehydration at 9$0^{\circ}C$ (process A) had higher values than those produced by freeze dehydration (process C) during entire range of rehydration. After 4min of rehydration time at 95$^{\circ}C$ , the moisture contents of reconstituted instant rice produced by process A and C were higher values than those of control(151.47%, dry basis) which was cooked by electric cooker. Regardless of dehydration method, the sizes of reconstituted instant rice (6min, 95$^{\circ}C$) had larger values than those of control. The values of hardness (H), stickiness (S) and S/H ratio of reconstituted instant rice (6min, 95$^{\circ}C$) produced by high temperature (7min, 15$0^{\circ}C$) air dehydration (process B) as the first stage prior to air dehydration at 9$0^{\circ}C$ were almost the same as those of control. The H of reconstituted instant rice decreased, while S and S/H ratio increased with increasing rehydration time. The higher values of whiteness(L) and lower values of yellowness (b) represented in reconstituted instant rice (6min, 95$^{\circ}C$) than those of control.

• Journal of Electrochemical Science and Technology
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• v.11 no.2
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• pp.172-179
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• 2020

The impact of effective parameters on the electrodeposition rate optimization of Au-Cu alloy at high thicknesses on the silver substrate was investigated in the present study. After ensuring the formation of gold alloy deposits with the desired and standard percentage of gold with the cartage of 18K and other standard karats that should be observed in the manufacturing of the gold and jewelry artifacts, comparing the rate of gold-copper deposition by direct and pulsed current was done. The rate of deposition with pulse current was significantly higher than direct current. In this process, the duty cycle parameter was effectively optimized by the "one factor at a time" method to achieve maximum deposition rate. Particular parameters in this work were direct and pulse current densities, bath temperature, concentration of gold and cyanide ions in electrolyte, pH, agitation and wetting agent additive. Scanning electron microscopy (SEM) and surface chemical analysis system (EDS) were used to study the effect of deposition on the cross-sections of the formed layers. The results revealed that the Au-Cu alloy layer formed with concentrations of 6gr·L^-1 Au, 55gr·L^-1 Cu, 24 gr·L^-1 KCN and 1 ml·L^-1 Lauryl dimethyl amine oxide (LDAO) in the 0.6 mA·cm^-2 average current density and 30% duty cycle, had 0.841 ㎛·min^-1 Which was the highest deposition rate. The use of electrodeposition of pure and alloy gold thick layers as a production method can reduce the use of gold metal in the production of hallow gold artifacts, create sophisticated and unique models, and diversify production by maintaining standard karats, hardness, thickness and mechanical strength. This will not only make the process economical, it will also provide significant added value to the gold artifacts. By pulsating of currents and increasing the duty cycle means reducing the pulse off-time, and if the pulse off-time becomes too short, the electric double layer would not have sufficient growth time, and its thickness decreases. These results show the effect of pulsed current on increasing the electrodeposition rate of Au-Cu alloy confirming the previous studies on the effect of pulsed current on increasing the deposition rate of Au-Cu alloy.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.38 no.12
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• pp.1367-1372
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• 2014

As the awareness of the environmental crisis has recently increased around the world, numerous studies in the transport industry have been conducted to solve this problem through lightweight car bodies. The hot-stamping process has been presented as solution to achieve a light weight. Hot-stamping is a method that is used to obtain ultra-high strength steel (1,500 MPa or greater) by simultaneously forming and cooling boron steel in a press die after heating it to a temperature of $900^{\circ}C$ or above. This study involved a, fundamental examination of laser parameters to investigate the laser weldability of boron steel. As a result, the following optimum parameters for the shielding gas were found: Q = 20 l/min, ${\alpha}=40^{\circ}$, d = 20mm, and l = 0 mm. The hardness of butt weldment increasesed sharply as a result of martensite formation at the fusion zone.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.421-426
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• 1999

This study was conducted to examine the quality of low-salt Mul-kimchi which was prepared by mixing of radish (25%), green onion (2.4%), red pepper (1.9%), garlic (1.9%) and salt (0, 0.2, 0.5, 1.0, 1.5, 2.0, 2.5, 3.0%) in water and followed by fermentation at 4, 15 and $25^{\circ}C$ for 10 days, respectively. The pH was lowest and acidity was highest in the Mul-kimchi containing 1.0% salt. The total vitamin C contents in Mul-kimchi containing $0{\sim}0.2%$ salt were high at the early stage of fermentation while those of Mul-kimchi containing 3.0% salt were higher than the low-salt samples after the optimal ripening time. The hardness of the radish increased with the salt concentration. Overall palatability of Mul-kimchi showed the highest score in 1.0% salt sample.

• Food Science and Preservation
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• v.14 no.5
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• pp.504-510
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• 2007

An extrusion process was to make an onion kimchi snack from rice grit and onion kimchi powder, in an effort to enhance the nutritional value, flavor, and physicochemical properties of the extrudate. This study investigated optimum conditions (moisture content, barrel temperature, and the content of onion kimchi powder) for the production of high-quality rice extrudate products, and measured quality properties (water absorption index, texture, expansion ratio, and color) of rice extrudate to which onion kimchi powder had been added. Onion kimchi powder at 3%, 5%, 7%, and 10% (all w/w) was mixed with rice grit and the mixture then extruded in a twin-screw extruder. The texture of onion kimchi mack became softer as onion kimchi powder level rose, and water absorption ability increased. The expansion ratio and the lightness of extrudates decreased with increases in onion kimchi powder levels. The maximum water absorption index am the minimum hardness were obtained with 10% onion kimchi powder. Rice extrudate with 10% onion kimchi powder was suitable for extrusion cooking md obtained the highest score for overall acceptability by sensory evaluation.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.142-155
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• 2013

This study investigates perilla seed powder substituted for wheat flour in bread recipes with the amounts of 0%(control), 5%, 10%, 15%, and 20%. Perilla seed powder consists of 9.41% of moisture content, 9.14% of crude protein, 1.12% of crude fat, and 2.97% of crude ash. Sedimentation value and pelshenke value have decreased as the perilla content increased. The farinograph measurement result of the bread made with perilla seed powder showed that consistency, water absorption and tolerance index have increased as the perilla content increased. The amylograph measurement result of the bread made with perilla seed powder showed that T, P, H, F, P-H and F-H have decreased as the perilla content increased. Baking loss and specific loaf volume have decreased as the perilla content increased. The chromatic 'L' and 'b' values were reduced as more perilla was added to more pan bread, while the chromatic 'a' value increased. The texture measurement result showed that the hardness of bread have increased as the ingredient contents increased. Their cohesiveness, spinginess, and chewiness have decreased as the ingredient contents increased. Overall preference scores showed a high preference for the bread made with 15% perilla seed powder.

• Food Science and Preservation
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• v.18 no.4
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• pp.488-496
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• 2011

Cold-air drying was conducted for a steamed pumpkin-sweet potato slab to improve its quality, convenience, and preference as a snack. A steamed pumpkin-sweet potato slab was dried from 10 to $25^{\circ}C$ for 48 h, and its moisture content, color, texture, and taste at different drying temperatures and drying times were evaluated. The lowest moisture content was 4.98%, at $25^{\circ}C$. The lightness decreased, but the other color values (a, b, and ${\Delta}E$) increased with the increasing drying temperature and drying time. The reducing sugar and soluble solid ranged from 98.7 to 194.75 mg/g and 19-70 $^{\circ}Brix$, respectively. The highest hardness of the steamed pumpkin-sweet potato slab was 23.88 $kg_f/cm^2$, and the springiness and cohesiveness were 91.15 and 98.36% when it was dried at $25^{\circ}C$ for 48 h. The sensory evaluation score was high at $10^{\circ}C$, 40 h and at $25^{\circ}C$, 24 h. The optimum drying condition was predicted at $19^{\circ}C$, 32 h via response surface methodology (RSM).

• Journal of the Korean Ceramic Society
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• v.39 no.9
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• pp.851-856
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• 2002

Tribological behavior of plasma-sprayed $Cr_2O_3$-based coatings containing $MoO_3$ at 450$^{\circ}C$ was investigated to understand the influence of $MoO_3$. A reciprocal disc-on-plate type tribo-tester was employed to examine fricition and wear behavior of the specimens. The microstructure and phase composition of the coating was characterized with Transmission Electron Microscopy(TEM). The TEM analysis indicated that $MoO_3$ was dispersed into the grain boundary, resulting in the increase of the hardness and density of the coating. Worn surfaces were investigated by scanning electron microscopy and chemistry of the worn surfaces was analyzed using a X-ray Photoelectron Spectrometer(XPS). The results showed that the friction coefficient of the $MoO_3$-added coatings was lower than that without $MoO_3$ addition. The larger protecting layers were observed at the worn surface of plasma spray coated specimens with $MoO_3$ composition in the protecting layer appears to be more favorable in reducing the friction.