• 접착 및 계면
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• 제22권2호
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• pp.31-38
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• 2021

본 연구에서는 polyoxyethylene(10) dodecylphenyl ether와 3-butenoic acid를 사용하여 방향족을 포함한 아크릴계 비이온 반응성 유화제를 합성하였으며, 합성된 비이온 반응성 유화제는 ¹H-NMR과 FT-IR로 구조를 확인하였다. 수성 아크릴 베이스 에멀젼의 제조에서 합성된 방향족을 포함한 비이온 반응성 유화제와 방향족을 포함하지 않은 비이온 반응성 유화제 및 음이온 유화제를 사용하여 고형분, 전환율, 입도분포, 박리강도와 내열유지력의 물성을 확인하였다. 입도분포의 경우 370~698 nm 범위에서 측정되었으며, 박리강도는 평균 1.507~1.802 kg_f/in범위에서 측정되었다. 제조된 베이스 에멀젼의 내열유지력은 0.50~2.00 mm 범위에서 측정되었으며, 특히 합성된 방향족을 포함한 비이온 반응성 유화제를 사용한 경우, 방향족을 포함하지 않는 비이온 반응성 유화제를 사용한 경우보다 내열 유지력이 가장 뛰어남을 확인하였으며, 수성 아크릴 점착제로 유용하게 사용될 수 있을 것으로 판단된다.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2007년도 추계학술대회 논문집
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• pp.250-253
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• 2007

Since Mg alloy has many attractive advantages among the practically used metals, many researchers have been studied to develop useful process and material. The crystal structure of Magnesium was hexagonal close-packed, so its formability was poor at room temperature. But formability was improved in high temperature with increasing of slip planes, twins, dynamic recrystallization. In this study The formability of AZ31B magnesium sheet is estimated according to the variable temperatures, forming speed, thickness, blank holding force. The results of deep drawing experiences show that the formability is well at the range from 200 to $250^{\circ}C$, 20 to 60 mm/min forming speed and 2.5 to 3KN blank holding force.

• 한국식생활문화학회지
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• 제34권6호
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• pp.771-778
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• 2019

This study investigated the effect of temperature deviation on the water-holding capacity, tenderness, lipid oxidation, and color stability of Korean Hanwoo (韓牛) beef during long-term aging. The striploins (M. longissimus lumborum) were aged for 56 days at 2±1℃ (T1), 2±2℃ (T2), or 2±3℃ (T3). Drip loss and cooking loss were higher (p<0.05) in T3 than in T1 on day 56. The Warner-Bratzler shear force value was similar for all treatments during aging times. On day 56, the content of 2-thiobarbituric acid reactive substances was higher (p<0.05) in T3 as compared to T1. The CIE L^* and b^* values were similar for all treatments, but the a^* value was lower (p<0.05) in T3 than in T1 on the last day. These findings indicate that high temperature deviation adversely affects the water-holding capacity, lipid oxidation stability, and color stability of Hanwoo beef during long-term aging.

• 한국축산식품학회지
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• 제36권1호
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• pp.29-36
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• 2016

This study was performed to investigate the role of pH and temperature postmortem, and to demonstrate the importance of these factors in determining meat quality. Postmortem pH_45min (pH at 45 min postmortem or initial pH) via analysis of Pearson’s correlation showed high positive correlation with pH change pH_c24 (pH change from pH_45min to pH_24h postmortem). However, postmortem pH after 24 h (pH_24h or ultimate pH) had a high negative correlation with pH change, pH_c24, CIE L*, and protein content. Initial temperature postmortem (T_1h ) was positively associated with a change in temperature from 45 min to 24 h postmortem (T_c24) and cooking loss, but negatively correlated with water holding capacity. Temperature at 24 h postmortem (T_24h) was negatively associated with T_c24. Collectively, these results indicate that higher initial pH was associated with higher pH_c24, T_1h, and T_c24. However, higher initial pH was associated with a reduction in carcass weight, backfat thickness, CIE a* and b*, water holding capacity, collagen and fat content, drip loss, and cooking loss as well as decreased shear force. In contrast, CIE a* and b*, drip loss, cooking loss, and shear force in higher ultimate pH was showed by a similar pattern to higher initial pH, whereas pH_c24, carcass weight, backfat thickness, water holding capacity, fat content, moisture content, protein content, T_1h, T_24h, and T_c24 were exhibited by completely differential patterns (p<0.05). Therefore, we suggest that initial pH, ultimate pH, and temperatures postmortem are important factors in determining the meat quality of pork.

• Composites Research
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• 제29권5호
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• pp.236-242
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• 2016

본 연구에서는 유리섬유/폴리프로필렌 기반의 열가소성 복합재의 열성형 시험 평가를 위해, 성형온도에서의 인장 및 면내 전단 물성 시험을 실시하였고, 이를 비직교 구성방정식을 이용하여 정량화 하였다. 이를 통해 실험값과 잘 일치하는 고온에서의 인장 및 전단 물성값을 수식화하여 얻을 수 있었다. 열성형 시험을 위해 반구돔 시험을 실시하였고, 이형제 사용 유무 및 홀더의 무게를 달리해가며 성형품의 최종형상을 비교하였다. 그 결과 이형제를 사용하면 성형품의 대칭성이 확보되고 주름 개선 효과에 유리하다는 것을 확인하였고, 적당한 힘의 홀딩력 제어가 필수적이라는 것을 알 수 있었다. 더 나아가 비직교 구성방정식이 고려된 열성형 수치해석을 실시하여 실험 결과와 유사한 양상을 확인할 수 있었고, 홀딩력이 낮을 수록 주름이 많아지고, 마찰력이 클수록 더 많은 펀치력을 필요로 함을 확인하였다.

• 한국축산식품학회지
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• 제32권3호
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• pp.293-300
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• 2012

This study investigated the effects of a low-voltage ohmic heating process (2.5 and 3.8 V/cm) on the thawing characteristics and NaCl diffusion of pork. The thawing rate of pork was dependent on the applied voltages and brine salinities, and few differences were obtained in pork quality parameters (color, water-holding capacity, and shear force) regarding the different treatments. The NaCl concentration of pork after ohmic thawing was higher than that following brine-immersion thawing, however, the NaCl diffusion did not differ from when fresh meat was immersed in brine. For application of the ohmic process in fresh pork, various ohmic pulses were generated in order to prevent the meat from overheating, and the results indicated that the ohmic process was a better way to enhance NaCl diffusion compared with immersing pork at high temperature. Although the mechanisms involved in NaCl diffusion at low-voltage electric field strength were unclear, the present study demonstrated that the ohmic process has a potential benefit in the application of meat processing.

• 한국복합재료학회:학술대회논문집
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• 한국복합재료학회 2003년도 추계학술발표대회 논문집
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• pp.50-53
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• 2003

Carbon nannofiber reinforced Cu matrix composite has potential applications for electrically conducting materials having high strength and electrical conductivity. In this study, we have developed fabrication technology of the nanocomposites using a liquid pressing process. The process is to use the low pressure for infiltration of Cu melt into carbon nanofiber mat as the Cu melt is pressurized directly. The minimum pressure required for infiltration was calculated from force balance equation, permeability measurement and compaction behavior of carbon nanofiber. Also, the melting temperature and the holding time have been optimized.

• 한국기계가공학회지
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• 제12권5호
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• pp.94-101
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• 2013

Injection molding process is one of the most important methods to produce plastic parts with high efficiency and low cost. The objective of this study is to implement the best plastic injection molding process for LED TV speaker frame. Moldflow analysis and simulation of plastic injection molding process were carried out in order to predict optimal modeling operation conditions and then injection molded part was produced various type of resin temperature, filling time and injection pressure variation. the result was that the best injection molding condition is set as 60bar pressure, 2sec filling time and $310^{\circ}C$ degree. The study result would be useful to variety of plastic injection molding process.

• 한국축산식품학회지
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• 제24권2호
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• pp.115-120
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• 2004

도계과정에서 탕침 온도를 저온(53-55$^{\circ}C$), 중온(59-61$^{\circ}C$), 고온(65-67$^{\circ}C$)으로 변화시켰을 때 닭고기의 육질에 미치는 영향과 저장 특성을 구명하고자 실시하였다. 탕침 온도가 높을수록 피부의 황색도(b$^{*}$ )는 감소하는 경향을 나타냈으며, 물리적 변화에서 보수력은 저온(67.043%)에서 고온(69.26%)으로 온도가 높아질수록 증가하는 경향을 나타냈다. 전단력은 저온(1.70kg/0.5inch$^2$)보다 고온 (2.54kg/0.5 inch$^2$)으로 높아질수록 유의적으로(p＜0.05) 증가하였다. 저장 3일에 저온 탕침 처리 닭고기의 지방산패도(TBARS) 값은 저온 0.25, 중온 0.24, 고온 0.27mg MA/kg으로 중, 저온에서는 비슷한 경향을 나타났으나 고온에서는 약간 증가한 것으로 나타났다. 총세균수는 저온에서 4.99, 중온 4.88, 고온 4.05 log CFU/mL를 나타나 탕침 온도가 높아질수록 감소하는 경향을 나타내었으나 유의적인 차이는 없었다(p＜0.05). 도체 조사에서 깃털의 출현율은 탕침 온도가 높아지면서 큰 것(1cm 이상)은 중온(59-61$^{\circ}C$)부터 현저히 감소하는 경향을 나타냈으나 중온과 고온에서는 차이가 거의 없었다. 외상은 탕침 온도가 61$^{\circ}C$ 이하인 저온, 중온에서는 0.6cm를 나타냈으나 고온처리에서는 7 cm로 급격히 증가하여서 고온처리에 따른 피부의 손상이 심한 것으로 나타났다. 이상의 결과는 탕침 온도가 너무 낮을 경우는 육색 및 물리적 특성은 양호하나 미생물이 증가하고, 깃털이 잘 뽑히지 않는 단점이 있으며, 고온일 경우는 황색도(b$^{*}$ )가 낮아지는 경향을 나타내며, 도체에서 깃털은 잘 뽑혔으나 표피 손상으로 근육의 노출이 많았다.

• 한국축산식품학회지
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• 제29권1호
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• pp.55-61
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• 2009

The objective of this study was to examine the effects of high and low chilling temperature on the water-holding capacity (WHC) and tenderness of hot-boned breast meat of broiler chickens. Breast meat was obtained from 32 broiler chickens within 15 min post-mortem (PM), and then divided into two groups. One group was chilled at $-1^{\circ}C$ and the other group was stored at $30^{\circ}C$ for 3 hr, and then all the samples were chilled at $2^{\circ}C$ until 24 hr PM. During the storage, their physicochemical characteristics were tested at 15 min, 3 hr and 24 hr PM. These included pH, R-values, cooking losses, sarcomere length, MFI, and shear force of the breast meat, none of which was different (p>0.05) between the two temperature treatments at $-1^{\circ}C$ and $30^{\circ}C$. However, sarcomere length was shortened more at $-1^{\circ}C$ than at $30^{\circ}C$, MFI was larger at $30^{\circ}C$ than at $-1^{\circ}C$, drip loss was greater at $30^{\circ}C$ than at $-1^{\circ}C$, and WHC was lower at $30^{\circ}C$ than at $-1^{\circ}C$(p<0.05). In brief, in terms of yield and tenderness, broiler breast meat stored at $-1^{\circ}C$ was superior to that stored at $30^{\circ}C$.