• 화약ㆍ발파
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• 제12권3호
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• pp.32-41
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• 1994

The specific characters in recent Chemical processing and industrial plants are the handling of severe limit conditions such as high pressure, high and low temperature, high speed production and transportation plant automation and appearance of many new hazardous materials in numbers and quantity. The possibilities of these characters causing the accident and environmental pollution in industrial activities become very high. This paper describes the concrete policy In prevent the explosion accident out of the many accidents which are the safety of the safety engineering.

• 한국축산식품학회지
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• 제33권5호
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• pp.664-671
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• 2013

본 연구에서는 식육의 재구성에 첨가되는 식염의 함량을 줄인 저염 재구성육 제품을 제조하기 위하여 다양한 결착제의 활용, GdL 첨가 및 초고압처리 수준에 따른 재구성돈육의 품질 특성을 조사하였다. 본 연구에서 첨가된 0.5% GdL 수준은 제품의 pH를 유의적으로 감소시키며, GdL 자체 혹은 초고압처리에 의한 식육단백질의 젤 형성에 기인하여 효과적으로 pH 저하에 따른 보수력 감소를 억제할 수 있었다. 또한 첨가된 결착제에 의한 부가적인 보수력 및 조직감 향상을 얻을 수 있었다. 따라서 본 연구결과 초고압 처리 및 GdL을 조합 사용함으로써 식육 재구성에 요구되는 식염의 함량을 0.5%까지 저감시킬 수 있었으며, 다양한 식물성 단백질을 활용한 식육 재구성이 가능할 것으로 기대되었다.

• Journal of Dairy Science and Biotechnology
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• 제38권4호
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• pp.230-236
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• 2020

Heat treatment is a fundamental processing technology in the dairy industry. The main purpose of heat treatment is to destroy pathogenic and spoilage promoting microorganisms to ensure milk safety and shelf life. Despite the development of alternative technologies, such as high-pressure processing and pulse field technology for microbial destruction, heat treatment is widely used in the dairy industry and in other food processes to destroy microorganisms. Heat treatment has contributed greatly to the success of food preservation since Pasteur's early discovery that heat treatment of wine and beer could prevent their deterioration, and since the introduction of milk pasteurization in the 1890s. In Korea, food labeling standards do not stratify heat treatments into low temperature, high temperature, and ultra-high temperature methods. Most milk is produced in Korea by pasteurization, with extended shelf life (ESL : 125--140℃ / 1-10 s). Classification based on temperature (i.e. low, high, and ultra-high), is meaningless.

• 소성∙가공
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• 제6권6호
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• pp.500-507
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• 1997

The conventional closed-die forgings had been applied to the forging of spur gears. But the forgings require high forging-pressure. In this paper, new precision forging technology have been developed. The developed technology is two steps forging process. Good shaped products are forged successfully with lower forging-pressure than those of conventional forging. The accuracy of the forged spur gear obtained by new precision forging technology is set nearly equal to that of cut spur gear of fourth and fifth class in Korean industrial standard.

• 소성∙가공
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• 제9권4호
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• pp.356-361
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• 2000

In this study, when a square cup is under drawing, blank holder pressure necessary for flange wrinkling prevention was experimentally studied. The materials used in the experiment were SPCC steel and SUS304 and the drawing ratio was 1.62∼2.0. Two cases for lubricantion condition were investigated. One was without lubricant and the other was with lubricant of high viscosity.

• Food Science and Biotechnology
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• 제16권2호
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• pp.255-259
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• 2007

The effects of temperature heating-up rate and pressure building-up phase on the inactivation of Listeria innocua ATCC 33090 were evaluated in buffered peptone water. The number of L. innocua was reduced by 5.57 and 6.52 log CFU/mL during the nonisothermal treatment (the come-up time followed by isothermal process) and the isothermal treatment, respectively, at $60^{\circ}C$. When compared to the isothermal treatment (0.76$33.2^{\circ}C/min$ of temperature heating-rate. The effect of the combined high pressure and thermal processing on the inactivation of L. innocua increased with increasing pressure and temperature. At all temperature levels from 40 to $60^{\circ}C$ under 700 MPa, L. innocua was not detected by enrichment culture (>7 log reduction).

• 한국표면공학회지
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• 제46권4호
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• pp.139-144
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• 2013

c-BN(cubic boron nitride) is known to have extremely high hardness next to diamond, as well as very high thermal and chemical stability. The c-BN in the form of film is useful for wear resistant coatings where the application of diamond film is restricted. However, there is less practical application because of difficult control of processing variables for synthesis of c-BN film as well as unclear mechanism on formation of c-BN. Therefore, in the present study, the structural characterization of c-BN thin film were investigated using $B_4C$ target in r.f. magnetron sputtering system as a function of processing variables. c-BN films were coated on Si(100) substrate using $B_4C$ (99.5% purity). The mixture of nitrogen and argon was used for carrier gas. The deposition processing conditions were changed with substrate bias voltage, substrate temperature and base pressure. Fourier transform infrared microscopy (FT-IR) and X-ray photoelectron spectroscopy (XPS) were used to analyze crystal structures and chemical binding energy of the films. In the case of the BN film deposited at room temperature, c-BN was formed in the substrate bias voltage range of -400 V~ -600 V. Less c-BN fraction was observed as deposition temperature increased and more c-BN fraction was observed as base pressure increased.

• Preventive Nutrition and Food Science
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• 제19권3호
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• pp.220-226
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• 2014

In the present report, the effects of blanching, steaming, and high temperature/high pressure processing (HTHP) on the amino acid contents of commonly consumed Korean root vegetables, leaf vegetables, and pulses were evaluated using an Automatic Amino Acid Analyzer. The total amino acid content of the samples tested was between 3.38 g/100 g dry weight (DW) and 21.32 g/100 g DW in raw vegetables and between 29.36 g/100 g DW and 30.55 g/100 g DW in raw pulses. With HTHP, we observed significant decreases in the lysine and arginine contents of vegetables and the lysine, arginine, and cysteine contents of pulses. Moreover, the amino acid contents of blanched vegetables and steamed pulses were more similar than the amino acid contents of the HTHP vegetables and HTHP pulses. Interestingly, lysine, arginine, and cysteine were more sensitive to HTHP than the other amino acids. Partial Least Squares-Discriminate Analyses were also performed to discriminate the clusters and patterns of amino acids.

• 분석과학
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• 제13권2호
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• pp.200-207
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• 2000

구상흑연 주철과 고압처리된 Ni-C 합금에서 SEM, HRTEM, EELS 등을 이용하여 구상흑연 입자의 성장 기구를 연구하였다. 두 시료로부터 추출된 각각의 구상흑연입자의 내부 미세조직 및 격자상이 서로 비교되었으며 EELS를 이용하여 각 구상흑연 입자 내부에서 흑연결합을 하는 $sp^2$와 다이아몬드 결합을 하는 $sp^3$의 비가 측정되었다. 구상흑연 주철에서의 구상흑연 입자는 뚜렷한 결정립계면 및 조대한 결함을 갖고 있었다. 반면에 고압처리된 Ni-C 합금 내부에 생성된 구상흑연 입자는 구상흑연 주철의 것에 비해 미세조직 내부의 결함이 현저히 적었으며 안정한 다이아몬드 결합을 하는 $sp^3$ 결합을 다량 함유하고 있었다. 본 실험에서의 구상흑연 입자 내부의 미세조직 및 결합 특성상의 차이는 고압처리된 Ni-C 합금에서의 구상흑연 입자가 구상흑연 주철에서의 구상흑연 입자와는 다른 기구에 의하여 성장하였다는 것을 보여주는 증거이다.

• 소성∙가공
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• 제24권6호
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• pp.381-386
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• 2015

Recently, high-strength-steel sheets have been used extensively for increasing fuel-efficiency and stability in automobiles. A study on the characteristics regarding friction factors is required because high-strength-steel sheets have higher contact pressure at the tool interface as compared to low-strength steel sheets. For the current study, a sheet friction test was used to examine the influence of several factors on friction. The friction tests were performed on two types of sheet steels (SPFC590 and SPFC980) to obtain friction coefficients as a function of contact pressure, surface roughness, lubricant viscosity, and speed. Based on the experimental results for SPFC590 and SPFC980, the friction coefficient decreased with increasing contact pressure, but the friction coefficient increased with increasing surface roughness. Also, the friction coefficient decreased with increasing lubricant viscosity and decreasing speed.