• Transactions of Materials Processing
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• v.9 no.6
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• pp.582-589
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• 2000

In recent automotive industry, vehicle weight can be reduced by one-step forming of tailored blanks welded with two or more sheets of metal blanks. Mash seam welding shows an overlap joint, a much wider welding area, and heat affected zone(HAZ) than a laser welding. This paper deals with the forming characteristics of mash seam welded tailored blanks. Mash seam welded blanks of same or different thickness combinations were prepared, and tensile, hardness, erichsen, and dome stretching tests were done.

• Applied Biological Chemistry
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• v.49 no.2
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• pp.97-102
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• 2006

This study was carried out to investigate the components of organic acids and flavour in flour ferment composed of water, flour, seed mash, yeast and lactic acid bacteria. The pH and TTA in the control (flour ferment without seed mash and lactic bacteria) were 5.6 and 2.5, respectively at 6 hrs after culturing; however, those in flour ferment with seed mash and different lactic acid bacteria were 4.63-4.69 and 9.0-9.9, respectively. Organic acid contents were propionic acid 0.09 mg/g, lactic acid 0.06 mg/g and acetic acid 0.04 mg/g in flour ferment without seed mash, whereas lactic acid 0.23-0.27 mg/g, propionic acid 0.21 mg/g, and acetic acid 0.06-0.08 mg/g in flour ferment with seed mash and lactic acid bacteria. Flavour compounds including ethyl capylate, ethyl caproate, ethyl acetate, ethyl caprate and phenylethyl acetate were detected to be high in flour ferment with seed mash and different lactic acid bacteria than in the control. This results show that the use of flour ferment with seed mash and lactic acid bacteria in making bread will enhance bread flavour.

• Applied Biological Chemistry
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• v.8
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• pp.39-43
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• 1967

In the fermented mash of Takju made from different raw-materials the general components are det. ermined by chemical analysis and the organic acids, sugars are identified by paper chromatography method. The results are summarized as follows. 1. Alcohol content is the highest in the fermented mash made from starch. 2. Contents of organic acid in the fermented mash from rice are more than those in other raw materials including lactic acetic, succinic, fumaric, malic and The citric acid flavour of Takju mainly depends on the components of organic acids. 3. glucose, sucrose, fructose, maltose, raffinose, xylose are identified in the raw-materials and glucose, sucrose, fructose, xylose are found in the fermented mash. 4. In order to get good-flavour in the starch-fermented mash and flour-fermented mash as well as rice-fermented mash, there should be contented organis as much as rice-fermented mash.

• The Korean Journal of Food And Nutrition
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• v.12 no.3
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• pp.226-232
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• 1999

To evaluate the characteristics of modified nuruk made by inoculation and cultivation of Rhizopus jap-onicus T2, Aspergillus oryzae L2 and hansenula sp. BC26 three different Takju mashes were made with modified Nuruk commercial Nuruk and rice koji and the changes in microorganisms and major compon-ents of mashes were investigated uring brewing. The numbers of yeast kept higher in the mash of mod-ified Nuruk or rice koji. The numbers of lactic acid bacteria were high in mash of commercial Nuruk but those were not in mash of modified Nuruk or rice koji. all mashes showed stable pH in a day and the pH kept higher in mash of modified Nuruk than in that of commer-cial Nuruk or rice koji. Increase in the content of total acid was moderate in mash of modified Nuruk or rice koji but it was too much in that of commercial Nuruk. increase in the content of amino acid was much highr in mash of modified Nuruk or commercial Nuruk than in that of rice koji. Increase in the content of alcohol was more rapid in mash of modified nuruk or rice koji than in that of commercial Nur-uk. The content of reducing sugar kept highter in mash of commercial Nuruk or modified Nuruk than in that of rice koji. A small amount of modified Nuruk accomplished favorable fermentation showing nor-mal patterns in microbiological and physicochemical changes during brewing.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2005.06a
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• pp.1376-1380
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• 2005

In recent automotive industry, vehicle weight can be reduced by one-step forming of tailored blanks welded with two or more sheets of metal blanks. Tailored blank(TB) welding is a production method for blanks involving welding together materials of different quality, thickness, and coating, and has proved popular in fabrication automotive parts. This paper deals with the forming characteristics of mash seam welded tailored blanks. Using these forming characteristics, the bumper beam was developed using the mash seam welded tailored blank with the different thickness. We performed the forming simulation with respect to strain distribution on blank during the stamping of the bumper rail part. Based on these results, we made some stamping tryouts with selected types of blank designs to investigate the formability of tailored blank with different thickness. During the tryouts, we knew that it was important the BHF(Blank Holding Force). We obtained to reducing 10.5% weight and cost with adapting the bumper beam of automotive component using the tailored blank of mash seam welding.

• Journal of the Korean Society of Food Culture
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• v.26 no.2
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• pp.178-183
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• 2011

The objective of this study was to determine the quality and sensory characteristics of ginpi wine using different levels of ginpi at each fermentation step. In the first mash with or without ginpi, lactic acid bacteria and yeast counts were maximum between days 2 and 3 of fermentation. The reducing sugar content increased after 2 days of fermentation of the first mash. Brix content increased rapidly after 1 day of fermentation, but pH decreased rapidly. After 3 days of fermentation of the second mash, 0, 30, 60, or 90 g of ginpi were added, and the yeast counts were 8.89, 8.72, 8.81, and 8.88 \log CFU/mL, respectively but then continually decreased. After 3 days of ginpi wine fermentation of the second mash, the addition of 0, 30, 60, 90 g ginpi resulted in alcohol content of 11.40, 8.90, 9.40, and 8.95%, respectively, and after 3 days of fermentation, alcohol content increased slightly. The results of a sensory evaluation showed that overall acceptability of ginpi wine was not different with different levels of added ginpi. However, the flavor of the 90 g ginpi wine had the highest acceptability.

• Food Science and Preservation
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• v.22 no.6
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• pp.817-822
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• 2015

This study investigated the physical, textural, and sensory properties of strawberry jam with different amounts (0%, 14%, and 21%) of added rice mash. The soluble solids, pH, and total acidity values of the samples were found to be in the range of $53.00{\sim}65.33^{\circ}Brix$, 4.11~4.20 and 0.66~0.80%, respectively. Soluble solids and total acidity decreased significantly as the amount of rice mash was increased. The L-value, a-value, and b-value increased on increasing the amount of rice mash (p<0.05). The glucose contents of the samples ranged from 3.86 g to 4.13 g. The fructose, sucrose, and maltose contents significantly decreased (p<0.05). The organic acid content was measured and it was found that, oxalic acid was not in the control sample (0% rice mash). As the rice mash content was increased, the succinic acid content also increased (p<0.05), but the citric acid content decreased significantly (p<0.05). In the sensory evaluation, strawberry jam with rice mash showed superior spreading property than that of the control sample. Strawberry jam with 0% rice mash had the highest color and taste score. For the overall acceptability, strawberry jams with 0% and, 14% of rice mash were preferable to that with 21%.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 1997.03a
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• pp.222-225
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• 1997

This paper describes experimental investigation on the forming limit for mash-seam welded sheets. The uniaxial tensile test was conducted to evaluate the mechanical properties of weld bead. Experimental forming limit diagrams were investigated for the different thicknesses and properties of welded sheets.

• Journal of the Korean Society of Food Culture
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• v.6 no.3
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• pp.245-249
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• 1991

This study was conducted to establish traditional manufacturing process of Hongju, a traditional spirit by traditional Kokja and Koji method based on different materials. In the fermentation process, the changes of temperature, pH, total acid, alcohol, total sugar and microflora in mash were analyzed. During the whole fermentation period, the temperature in mash made by Kokja method was reached to $30^{\circ}C$, and that of Koji method was reached $33^{\circ}C$. There was no significant difference in pH by different treatments and the initial pH in Koji method was pH 6.0 and the final pH was 4.0. The content of total acid was higher in mash processed by Kokja method than that of Koji method. Alcohol content was higher in mash processed by Koji method. The content of total sugar in all samples were reduced gradually according to progress of fermentation. Yeast populations in all samples were increased up to 6 days of fermentation and then decreased gradually. Lactic acid bacteria were increased until 3 days of fermentation and then decreased until the fermentation completed.

• Journal of Welding and Joining
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• v.20 no.4
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• pp.538-543
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• 2002

M/S TB(Mash Seam Tailored Blank) is a production method for blanks by welding together blanks of different material, thickness and coating, and is an attractive method for manufacturing car body because it makes parts lighter and can save the cost and time to manufacture. However, there have not been quantified criteria to evaluate the quality of TB weld. This study introduced FHR (failure height ratio) in order to assess formability or/and weldability of the M/S welds and the applicability of FHR was confirmed by actual auto body forming and FLD tests. Furthermore, a new parameter, HN(heat number) based on the heat input of "$Q=I^2Rt$" was proposed and assessed. It was found that the concept of HN could be utilized to evaluate the soundness of M/S welds without any destructive tests.ive tests.