• 한국가구학회지
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• 제15권2호
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• pp.19-27
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• 2004

As glulam is a woody material, it is necessary to be more careful in a gluing process. It takes 6-7 hours at $40-60^{\circ}C$ to harden PRF resin used in making structural glulam, and about 24 hours at room temperature. In the present process which can not use a press continuously, reducing the hardening time is necessary to increase production. The experiment was done to compare the adhesive properties of PRF resin and MUF resin through bending test, block shear strength test and water soaking test. In comparing the bending strength of prediction MOE is 1.2 times higher that actual MOE. PRF and MUF do not show significant difference in MOE and MOR, and in block shear strength test, such as shear strength and wood failure rate. However, in water soaking and boiling water soaking tests PRF and MUF show the significant difference in delamination rate.

• 한국세라믹학회지
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• 제37권5호
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• pp.425-431
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• 2000

Cobalt ferrite thin films on Corming glass substrate were fabricated by a sol-gel method. Cobalt ferrite thin films with the grain size of 20-35 nm and thickness of 50nm were obtained. Rapid thermal annealing (RTA) and Annealing processes were adopted for comparison of characteristics of the films. Coercivity values were changed with thermal condition and magnetization values were increased as a function of soaking time. With prolonged soaking time, however, it was decreased because of the diffusion of cations from the glass substrate. The RTA process in preparation of cobalt ferrite thin film was the effective way to prevent and to form a single spinel phase in reduced soaking time. The film heated at 600$^{\circ}C$ for 30 minutes by RTA had coercivity of 2,600 Oe, saturation magnetization 460 emu/㎤, and Mr$.$$\delta$ of 1.43 memu/$\textrm{cm}^2$.

• 동아시아식생활학회지
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• 제15권1호
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• pp.106-111
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• 2005

The gamma irradiation effect of dried fernbraken was investigated on the physical and sensory qualities during and after soaking process. Dried fernbraken packaged in vacuum was irradiated up to 7 kGy with v-ray produced by 132 Cs at 0℃. Moisture content and rehydration rate of gamma-irradiated fernbraken after soaking increased significantly depending on the irradiation doses(p<0.05). Lightness(L), redness(a) and yellowness(b) values of Hunter color system increased significantly in the gamma-irradiated fernbraken after soaking, compared with control, while the hardness and chewiness by the texture analyser decreased significantly in irradiated ones. Sensory evaluation results showed that the mean scores of flavor, appearance, taste, texture and over-all acceptability in soaked fernbraken irradiated were not significantly different from those in control, except higher preference score of texture in irradiated ones. From these results, it might be concluded that the irradiation does not affect the physical and sensory qualities of dried fernbraken during and after soaking, especially in texture.

• 한국식품저장유통학회지
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• 제7권4호
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• pp.384-388
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• 2000

본 연구는 콩국수용 즉석 콩스프를 개발하기 위하여 콩스프 가공을 위한 최적 조건을 검토하였다. 콩스프 가공은 원료 침지, 증숙, 탈피, 건조, 분쇄, 제품포장의 순으로 하였다. 최적 콩 침지조건은 $25^{\circ}C$에서 4시간이었고, 이때 단백질의 함량은 노란콩 21.97%, 검정콩 19.88%이었다. 증숙처리시간이 길어짐에 따라 수분함량에는 큰 변화가 없었으며, 10$0^{\circ}C$에서 15분간 증숙처리한 것이 관능검사에서 가장 양호하였다. 열풍건조시 노란콩과 검정콩의 단백질 함량은 43.40~44.18%이었으나 원적외선 건조시는 44.59~51.36%로 높은 함량을 보였다. 증숙콩의 건조후 관능검사 결과, 노란콩과 검정콩 모두 원적외선 건조기로 45$^{\circ}C$에서 5시간 건조하였을 때 가장 좋았고, 시판용 콩국수와 본 제품과는 관능검사에서 차이가 없었다. 콩국수를 위한 즉석 콩스프의 최적 농도는 콩스프 분말 50g에 물 1L이었다.

• Journal of Welding and Joining
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• 제8권2호
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• pp.70-79
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• 1990

Stainless clad steels were made through hot rolling process. Backing plates employed in this study were HSLA steel and mild steel. The shear bond strength increased with an increase of the soaking temperature and time. It was also found that the shear bond strength increased with an increase of the reduction ratio. The threshold deformation was observed to be 20% and 10% respectively when the soaking conditions of 15 min. at 900.deg. C and 30 min. at 1000.deg. C were applied. Either the rolling or the transverse direction did not give any significant difference in the shear bond strength. Stainless steel-HSLA steel was superior to stainless steel-mild steel in the same range of magnitude. Because the above experimental results were in contrary to the existing mechanisms, the new model was proposed to describe the bonding mechanism and the void formation.

• 한국식품과학회지
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• 제18권6호
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• pp.497-502
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• 1986

새알, 광교, 단엽의 3가지 대두품종을 시료로 하여 그들의 침지과정중 고형물의 용출에 따르는 침지온도의 영향을 비교 검토하였다. 고형물용출량은 침지온도와 침지시간에 높은 의존성을 나타내었으며 $C=k{\cdot}{\sqrt{t}}$의 관계식으로부터 고형물용출속도상수값을 구한 결과 $10{\sim}33mg/min$의 범위에서 대체로 온도가 높아지면 용출속도가 커짐을 알 수 있었다. 이 때의 총괄물질이동계수값은 새알의 경우 실온에서 $67.7mg/m^2{\cdot}h$으로 다른 품종에 비해 그 값이 높았으며 활성화에너값은 4026cal/mole이었다. 일정량의 고형물이 용출될때까지의 Z값을 비교해 보면 용출량이 많아지면서 Z값은 낮아지는 경향을 보이고 있다.

• 한국식품과학회지
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• 제32권3호
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• pp.674-680
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• 2000

닭머리를 이용한 육수 제품을 개발하기 위한 기초 단계로서 닭머리의 침지 및 데침 과정 등 전처리에 따른 닭머리 육수의 품질 특성을 조사하였다. 닭머리의 침지 시간이 길어질수록 관능검사 결과 외관, 혈액 향미 및 내장육 향미의 강도가 낮아졌다. 특히 혈액과 내장육 향미의 경우 30분 이상 핏물을 뺀 시료간에는 유의적인 차이가 없었는데, 이를 근거로 닭머리의 핏물 제거를 위한 침지 시간으로 30분이 제시되었다. 데친 닭머리로 제조한 육수는 데치지 않은 닭머리로 제조한 육수보다 유리 아미노산, 핵산 관련물질의 함량이 더 적었으며 삼점검사 결과 두 육수 사이에는 관능적 특성에서 유의적 차이가 없었으므로 닭머리 육수 제조시 닭머리 데침 과정이 필요하지 않음을 확인하였다.

• 한국진공학회:학술대회논문집
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• 한국진공학회 2012년도 제42회 동계 정기 학술대회 초록집
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• pp.171-171
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• 2012

Neutral beam assisted chemical vapor deposition (NBa-CVD) process has been developed as a nove,l room temperature deposition process for the light-soaking free nano-crystalline silicon (nc-Si) thin films including intrinsic and n-type doped thin film. During formation of nc-Si thin films by the NBa-CVD process with silicon reflector at room temperature, the energetic particles enhance doping efficiency and crystalline phase in nc-Si thin films without additional heating at substrate. The effects of incident NB energy controlled by the reflector bias have been confirmed by Raman spectra analysis. Additionally, TEM images show uniform nc-Si grains which imbedded amorphous phase without incubation layer. The nc-Si films by the NBa-CVD are hardly degenerated by light soaking; the degradations of photoconductivity were just a few percents before and after light irradiation.

• 한국식품위생안전성학회지
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• 제35권2호
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• pp.183-188
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• 2020

곤약의 제조 공정은 크게 분말제조과정, 응고과정 및 제성과정으로 나눌 수 있었다. 곤약의 일반세균수는 응고제와 침지액의 농도가 높아질수록 뚜렷한 감소 경향을 나타낸 반면 용수의 온도는 유의미한 영향을 미치지 못하였다. 곤약의 저장성 실험에서 응고제[Ca(OH)₂] 농도를 1.0%로 유지할 경우 인장강도는 10개월까지 큰 변화 없이 유지되는 것으로 나타났으나 0.8% 이하로 유지할 경우 급격한 감소를 나타내는 경향을 보였다. 일반세균수도 인장강도의 변화와 유사한 패턴을 보였다. 응고제 농도를 1.0%로 고정한 후 침지액에 의한 영향을 확인한 결과 시험된 모든 침지액 농도(4×10^-3-1.2×10^-2 N)에서 인장강도와 일반세균수 모두 저장 10개월까지 큰 변화없이 유지되는 것으로 나타났다. 이는 곤약의 저장시 응고제의 농도가 결정적 영향을 미치는 것을 의미하는 것으로 상온에서 응고제의 농도를 1.0% 이상 유지할 경우 침지액의 농도에 상관없이 상온에서 10개월 동안 물성을 유지할 수 있다는 것을 의미한다.

• 한국식품영양학회지
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• 제30권6호
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• pp.1176-1183
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• 2017

This study was investigated the quality characteristics and antioxidant of dried Dioscorea bulbifera with various pre-soaking concentrations of oligosaccharide. Dioscorea bulbifera are prepared by additions of 0, 4, 6, 8 and 10% oligosaccharide solution, and dried at $50^{\circ}C$. The effects of pre-soaking percent of Dioscorea bulbifera slices were evaluated by the moisture, soluble solid, pH, titratable acidity, color, browning degree, texture, antioxidant activities and sensory test. According to the percent of pre-soaking oligosaccharide solution was increased, the moisture was increased but soluble solids and titratable acidity were decreased. With respect to the result of colors, Dioscorea bulbifera slices that underwent the 10% pre-soaked process (85.86%) were lighter than control (73.88%). However, the redness and yellowness scores were the lowest than control. The springiness and cohesiveness of texture showed no significant differences among all groups. Gumminess and chewiness of texture results were increased according to per-soaking concentration increase. Also the polyphenol, flavonoid and DPPH (${\alpha},{\alpha}$-diphenyl-${\beta}$-picrylhydrazyl) and ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] radical scavenging activities were significantly increased with increasing immersion concentration. The Dioscorea bulbifera slices supplemented with 6% pre-soaking oligosaccharide solution treatment showed the highest total sensory score. The results of our study indicated that when pre-soaking oligosaccharide solution is used to immerse the Dioscorea bulbifera slice, it has browning inhibition and antioxidant effect.