• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• Journal of the Korean Vacuum Society
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• v.21 no.5
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• pp.273-278
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• 2012

Over the last decade, the hafnium-based gate dielectric materials have been studied for many application fields. Because these materials had excellent behaviors for suppressing the quantum-mechanical tunneling through the thinner dielectric layer with higher dielectric constant (high-K) than $SiO_2$ gate oxides. Although high-K materials compensated the deterioration of electrical properties for decreasing the thickness of dielectric layer in MOSFET structure, their nano-mechanical properties of $HfO_2$ thin film features were hardly known. Thus, we examined nano-mechanical properties of the Hafnium oxide ($HfO_2$) thin film in order to optimize the gate dielectric layer. The $HfO_2$ thin films were deposited by rf magnetron sputter using hafnium (99.99%) target according to various oxygen gas flows. After deposition, the $HfO_2$ thin films were annealed after annealing at $400^{\circ}C$, $600^{\circ}C$ and $800^{\circ}C$ for 20 min in nitrogen ambient. From the results, the current density of $HfO_2$ thin film for 8 sccm oxygen gas flow became better performance with increasing annealing temperature. The nano-indenter and Weibull distribution were measured by a quantitative calculation of the thin film stress. The $HfO_2$ thin film after annealing at $400^{\circ}C$ had tensile stress. However, the $HfO_2$ thin film with increasing the annealing temperature up to $800^{\circ}C$ had changed compressive stress. This could be due to the nanocrystal of the $HfO_2$ thin film. In particular, the $HfO_2$ thin film after annealing at $400^{\circ}C$ had lower tensile stress, such as 5.35 GPa for the oxygen gas flow of 4 sccm and 5.54 GPa for the oxygen gas flow of 8 sccm. While the $HfO_2$ thin film after annealing at $800^{\circ}C$ had increased the stress value, such as 9.09 GPa for the oxygen gas flow of 4 sccm and 8.17 GPa for the oxygen gas flow of 8 sccm. From these results, the temperature dependence of stress state of $HfO_2$ thin films were understood.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.30 no.3
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• pp.334-339
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• 1985

A sweet corn hybrid, Honey Bantam, was planted on 24 May, 1984 in a silty clay loam soil to investigate the effects of polyethylene(P.E.) mulch and different levels and placements of Nitrogen(N) on soil properties and sweet corn growth. A split-split plot design with three replications was employed; P.E. mulch and bare soil were main plot, N levele of 8, 12, 16, and 20 kg/10a were subplot, and band and broadcast of fertilizers were sub-subplots. At early growth stage soil temperature under P.E. mulch was higher than that in bare soil by 5-10$^{\circ}C$, but the differences decreased as plant growth advanced. Soil hardness increased with soil depth while P.E. mulch reduced soil hardness probably by holding high soil moisture. Soil pH decreased up to the 6th week after planting and then increased in bare soil, but it contineously decreased up to the 8th weeks under P.E. mulch regardless N levels and placements. Electrical conductivity(EC) of soil increased up to the 6th weeks after planting and then decreased in all treatments except broadcast of fertilizers under P.E. mulch where EC increased contineously. Generally, soil EC under P.E. mulch was higher than that in broadcast. Broadcast of fertilizers did not affect emergence of seedlings in all N levels under P.E. mulch and bare soil, but band of fertilizers at all N levels under P.E. mulch and higher levels of N in bare soil reduced emergence rate significantly. Percent stand was possitively correlated with soil EC and it strongly influenced the number of marketable ears. Plant growth was enhanced and silking date was earlier by 14-19 days under P.E. mulch compared to bare soil probably due to increased soil moisture, reduced soil hardness and higher soil temperature.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.6
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• pp.204-211
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• 2020

The high-velocity oxy-fuel (HVOF) thermal spraying coating technique has been considered a promising replacement for traditional electrolytic hard chrome plating (EHC), which caused environmental pollution and lung cancer due to toxic Cr⁶⁺. In this paper, two types of cermet coatings were prepared by HVOF spraying: WC-CoCr and WC-CrC-Ni coatings. The produced coatings were analyzed extensively in terms of the micro-hardness, porosity, crystalline phase and microstructure using a hardness tester, optical microscopy, X-ray diffraction, and scanning electron microscopy (including energy dispersed spectroscopy (EDS)), respectively. The wear and friction behaviors of the coatings were evaluated comparatively by reciprocating sliding wear tests at 25 ℃, 250 ℃, and 450 ℃. The results revealed correlations among the microstructures, metallic binder matrixes, porosities, and wear performance of the coatings. For example, WC-CoCr coatings showed better sliding wear resistance than WC-CrC-Ni coatings, regardless of the test temperature due to the more homogeneous microstructure, Co-rich, Cr-rich metallic binder matrix, and lower porosity.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.413-425
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• 2002

Quality characteristics of white bread added with lotus root powder(3, 6%) were investigated. Moisture content of white bread added with lotus root powder were higher than control. As the amount of added lotus root powder increased, the lightness, redness and yellowness of bread crust as well as the volume of the bread decreased, but the redness and yellowness of the crumb increased slightly. The content of free amino acids increased by the addition of lotus root powder and the major ones were L-glutamic acid, L-alanine, L-valine and threonine. The major flavor components were 2-methyl butanal and 3-methyl butanal, which were formed by the amino-carbonyl reaction in baking bread at high temperature. Aldehyde flavor components such as 2-ethylfuran, 2-butanedione and 3-butanedione were formed by yeast fermentation. Ethyl acetate and vinyl acetate also influenced the flavor of the bread. The addition of lotus root powder increased the hardness and fracturability, and decreased the gumminess, chewiness and cohesivenes of the bread. Sensory evaluation of white bread indicated that the addition of 3%, 6% lotus root bread enhanced the grain formation, color, mouth feeling, appearance, hardness, moistness, flavor and overall acceptability. Overall, the addition of 6% lotus root powder showed the best performance in the nutritional and functional aspects of the bread.

• Journal of Mushroom
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• v.15 no.4
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• pp.264-268
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• 2017

In the 21st century, information and communication technology (ICT) worldwide presents a new vision for agriculture. Time and place, as well as the high-tech industry, to overcome barriers to the fusion of the so-called "smart agriculture," are changing the agricultural landscape. Core container production in precision agriculture for mushroom cultivation, optimal temperature, humidity, irradiation, self-regulation of factors such as carbon dioxide, and environment for mushroom cultivation were adopted. Lentinula edodes (shiitake) is an edible mushroom native to East Asia, cultivated and consumed in many Asian countries. It is considered to be medicinal in certain practices of traditional medicine. We used different controlled light sources (Blue-Red-White-combined LED, blue LED, red LED, and fluorescent light) with different LED radiation intensities (1.5, 10.5, and $20.5{\mu}mol/m^2s$ for LEDs) to compare growth and development. Mushrooms were treated with light in a 12-hour-on/12-hour-off cycle, and maintained in a controlled room at $19{\sim}21^{\circ}C$, with 80~90% humidity, and an atmospheric $CO_2$ concentration of 1,000 ppm for 30 days. Growth and development differed with the LED source color and LED radiation intensity. Growth and development were the highest at $10.5{\mu}mol/m^2s$ of blue LED light. After harvesting the fruit bodies, we measured their weight and length, thickness of pileus and stipe, chromaticity, and hardness. The $10.5{\mu}mol/m^2s$ blue-LED-irradiated group showed the best harvest results with an average individual weight of 39.82 g and length of 64.03 mm, pileus thickness of 30.85 mm and pileus length of 43.22 mm, and stipe thickness of 16.96 mm with fine chromaticity and hardness. These results showed that blue LED light at $10.5{\mu}mol/m^2s$ s exerted the best effect on the growth and development of L. edodes (shiitake) mushroom in the ICT-system container-type environment.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.287-287
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• 2017

The objective of this study was to evaluate difference of quality properties of between fresh cooked rice and re-heated cooked rice after retrogradation. Nine rice varieties raised by NICS were compared the properties of physicochemical, texture, sensory evaluation, toyo glossiness value, pasting properties. Among nine rice cultivars, the changes of weight and length-width ratio of after soaking as well as cooking showed how water absorbed in each rice granule. The amount of water absorption after soaking was highest in Wolback (semi-waxy), Hiami and lowest in Samgwang, Seonpum, Ilpum. After cooking, the amount of water absorption was high in Dasan 1 and Andabyeo, however low in Ilpum. In the length-width ratio after soaking, Wolback (semi-waxy cultivar) and Anda (indica cultivar) increase their volume relatively as their shape are while others increased more in length than width. Among cooked rice, the highest value of length-width ratio shows in Anda, Dasan1, Hiami and Seonpum, the Wolbak was similar to that of non-glutinous rice. After cooking, the others stored at $10^{\circ}C$ for 16 hours for retrogradation (imitated at convenience store). Then re-heated using by microwave. Pasting properties were considerably affected by storage temperature and periods of rice. The setback showed in the following order: Wolback (-92.25 RVU, the lowest retrogradation) < Seonpum (-35.20) < Chindle (-22.08) < Jungsanggold (-21.98). Toyo glossiness value of cooked rice showed in the following order: Chindle (82.40) > Samgwang (79.43) > Hiami (79.23). Sensory evaluation of re-heated rice of Jungsanggold, Samgwang, and Chindle were 78.97, 78.36, and 77.35, respectively. Hardness, elasticity, and toughness of re-heated rice ware increased compared to cooked rice, whereas cohesiveness was decreased. Hardness and elasticity is higher in Seonpum, Dasan1 and Hiami, toughness is higher in Jungsanggold, Samgwang and Wolbak. Cohesiveness of Jungsanggold and wolbak showed higher than others.

• Proceedings of the Korean Vacuum Society Conference
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• 1998.02a
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• pp.120-120
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• 1998

Boron nitride (BN) films have attracted a growing interest for a variety of t technological applications due to their excellent characteristics, namely hardness, c chemical inertness, and dielectrical behavior, etc. There are two crystalline phases 1551; of BN that are analogous to phases of carbon. Hexagonal boron nitride (h-BN) has a a layered s$\sigma$ucture which is spz-bonded structure similar to that of graphite, and is t the stable ordered phase at ambient conditions. Cubic boron nitride (c-BN) has a z zinc blende structure with sp3-bonding like as diamond, 따ld is the metastable phase a at ambient conditions. Among of their prototypes, especially 삼Ie c-BN is an i interesting material because it has almost the same hardness and thermal c conductivity as di없nond. C Conventionally, significant progress has been made in the experimental t techniques for synthesizing BN films using various of the physical vapor deposition 밍ld chemical vapor deposition. But, the major disadvantage of c-BN films is that t they are much more difficult to synthesize than h-BN films due to its narrow s stability phase region, high compression stress, and problem of nitrogen source c control. Recent studies of the metalorganic chemical vapor deposition (MOCVD) of I III - V compound have established that a molecular level understanding of the d deposition process is mandatory in controlling the selectivity parameters. This led t to the concept of using a single source organometallic precursor, having the c constituent elements in stoichiometric ratio, for MOCVD growth of 삼Ie required b binary compound. I In this study, therefore, we have been carried out the growth of h-BN thin f films on silicon substrates using a single source precursors. Polycrystalline h-BN t thin films were deposited on silicon in the temperature range of $\alpha$)() - 900 $^{\circ}$C from t the organometallic precursors of Boron-Triethylamine complex, (CZHs)3N:BRJ, and T Tris(dimethylamino)Borane, [CH3}zNhB, by supersonic molecular jet and remote p plasma assisted MOCVD. Hydrogen was used as carrier gas, and additional nitrogen w was supplied by either aDlIDonia through a nozzle, or nitrogen via a remote plasma. T The as-grown films were characterized by Fourier transform infrared spectroscopy, x x-ray pthotoelectron spectroscopy, Auger electron spectroscopy, x-ray diffraction, t transmission electron diffraction, optical transmission, and atomic force microscopy.roscopy.

• Journal of the Korean Society for Heat Treatment
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• v.25 no.1
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• pp.6-13
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• 2012

HVOF thermal spray coating of 80%WC-CoFe powder is one of the most promising candidate for the replacement of the traditional hard chrome plating and hard ceramics coating because of the environmental problem of the very toxic $Cr^{6+}$ known as carcinogen by chrome plating and the brittleness of ceramics coatings. 80%WC-CoFe powder was coated by HVOF thermal spraying for the study of durability improvement of the high speed spindle such as air bearing spindle. The coating procedure was designed by the Taguchi program, including 4 parameters of hydrogen and oxygen flow rates, powder feed rate and spray distance. The surface properties of the 80%WC-CoFe powder coating were investigated roughness, hardness and porosity. The optimal condition for thermal spray has been ensured by the relationship between the spary parameters and the hardness of the coatings. The optimal coating process obtained by Taguchi program is the process of oxygen flow rate 34 FRM, hydrogen flow rate 57 FRM, powder feed rate 35 g/min and spray distance 8 inch. The coating cross-sectional structure was observed scanning electron microscope before chemical etching. Estimation of coating porosity was performed using metallugical image analysis. The Friction and wear behaviors of HVOF WC-CoFe coating prepared by OCP are investigated by reciprocating sliding wear test at $25^{\circ}C$ and $450^{\circ}C$. Friction coefficients (FC) of coating decreases as sliding surface temperature increases from $25^{\circ}C$ to $450^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.845-850
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• 1989

Effect of high temperature soaking in salt solution and short time microwave heat treatment on quality of Korean pickled cucumbers during fermentation was investigated. The Korean pickled cucumbers were fermented at $25^{\circ}C$ for 10 days in 10% salt solution. The physicochemical properties measured were pH, the total acidity, hardness and the sensory properties of odor, taste and texture were also evaluated. The result showed that the effect of soaking cucumber in $80-90^{\circ}C$ hot salt solution significantly reduced the fermentation rate and softening rate of texture while a rather rapid fermentation was found for those soaked in $60-70^{\circ}C$. The effect of microwave treatment inhenced fermentation a little for short treatment but it was significantly reduced softening rate of texture by 3 minutes heating. The sensory evaluation of Korean pickled cucumber was found that heat treatments with hot solution and microwave heating had a possitive effect for reduction of softening of cucumber tissue, however odor and taste were not significantly affected.