• 한국재료학회지
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• 제13권10호
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• pp.691-696
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• 2003

To improve the photocatalyticactivity of $TiO_2$-coated coal fly ash, tungsten hydroxide was doped by impregnation method and was oxidized by heat treatment in temperature ranges of $WO^{\circ}C$ for 2 hrs. The changes of crystal structure and crystal size of $TiO_2$and $WO_3$on coal fly ash were investigated by X-ray diffraction analysis. The crystal structure of titanium dioxide showed only anatase type and $TiO_2$-$WO_3$ compounds appeared in the heat treatment temperature ranges of $500∼600^{\circ}C$. By adding $V_3$in $TiO_2$coated on fly ash, the growth of crystal size of anatase was restrained and the anatase phase was stabilized in temperature ranges of TEX>$500∼<800^{\circ}C$. And $WO_3$acted as a trap site of electrons excited from anatase by irradiating UV. The maximum removal efficiency of NO gas for $TiO_2$/$WO_3$-coated coal fly ash was 84% and appeared when the ammonium tungstate of $1.3${\times}$10^{-3}$ M was doped and then heated at $600^{\circ}C$ for 2 hrs.

• 대한수의학회지
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• 제45권2호
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• pp.223-231
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• 2005

A quantitative risk assessment tool was used to provide estimates of the probability that foot-and-mouth (FMD) virus-contaminated, smuggled animal products are fed to susceptible swine in Korea. Sensitivity analyses were conducted to attempt to distinguish between parameter uncertainty and variability, using different assumptions on the effect of cooking at home, the effect of the fresh meat, and the effect of heat treatment at garbage processing facility. The median risk estimate was about 20.1% with a mean value of 27.4%. In a scenario regarding all beef and pork were considered as fresh meat the estimated median risk was 3.4%. The risk was greatly dependent on the survival parameters of the FMD virus during the cooking or heat treatment at garbage processing facility. Uncertainty about the proportion of garbage that is likely contaminated with FMD had a major positive influence on the risk, whereas conversion rate representing the size of a load had a major negative effect. This model was very useful in assessing the risk explored. However, the model also requires enhancements, such as the availability of more accurate data to verify the various assumptions considered such as FMD prevalence in a specific country, proportion of garbage which is recycled as feed, proportion of food discarded as garbage. Other factors including the effect of selection of animals for slaughter, ante- and post-mortem inspection, the domestic distribution of the smuggled products, and susceptible animals other than pigs, are need to be taken into account in the future model development.

• 한국수산과학회지
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• 제2권2호
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• pp.105-133
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• 1969

김(해태)의 중요색소인 chlorophyll, carotenoid, phycobilin 색소의 가공 및 저장중의 안정도를 실험하였다. 생김의 색소함량, 생김의 저온저장, 초제$\cdot$건조김의 열 처리, 열 처리한 김의 실온저장시에 일어나는 이들 색소의 면화에 대한 실험 결과를 요약하면 다음과 같다. 1. 생김의 chlorophyll a, xanthophyll (lutein+zeaxanthin), 및 carotene ($\alpha-+\beta-carotene$)의 함량은 각각 1,525, 627, $409{\mu}g/g$였고 $\beta-carotene$, lutein, zeaxanthin, 및 $\alpha-carotene$의 비교 함량은 33.7, 35.9, 12.2, $5.8\%$의 순이었다. 2. 생김을 실온($20^{\circ}-25^{\circ}C),\;2^{\circ}\~5^{\circ}C$, 및 $-15^{\circ}C$에서 저장하였을 때색소의 감소는 대체로 $2^{\circ}\~5^{\circ}C$때가 다른 조건에서 보다 적었는데 carotene만은 $-15^{\circ}C$때가 $2^{\circ}\~5^{\circ}C$때 보바 다소 남은 결과였다. Phycocyanin은 Phycoeythrin 보다 많은 감소를 보였다. 3. 초제$\cdot$일건한 김 또는 초제 직후의 김을 $40^{\circ},\;60^{\circ},\;80^{\circ},\;100^{\circ}C$에서 열 처리하였을 때 양자의 경우 모두저온에서 처리할수록 색소감소가 적었고 carotenoid는 전자보다 후자의 경우 감소량이 적었다. Carotenoid중 xanthophyll은 carotene보다 열에 안정하였다. Phycoerythrin은 phycocyanin보다 열에 불안정한 경향이 였는데 높은 온도일수록 현저하였다. 4. 열 처리한 김을 50일간 저장하였을 때, 색소의 변화는 열 처리 온도에 따라 다소의 차는 있었으나 $60^{\circ}C$에서 처리한 것이 대체로 감소량이 적었다. 그러나 큰 차이는 없었다. Xanthophyll, carotene, phycobilin은 모두 고온에서 처리한 것이 저장중의 색소 감소율이 낮았고 따라서 장기저장이 가능한 것 같은 경향을 나타내었다. Xanthophyll과 carotene은 일광건조하지 않고 열 처리한 것에서 감소가 적은 만면 chlorophyll a는 일건 열 처리한 것에서 낮은 감소를 보였다. 5. 색소의 안정도와 분해반응의 억제를 감안한 열처리조건은 $60^{\circ}C$에서 $6.0\%$ 정도의 수분량을 유지할 때까지 처리하거나 그 이상의 고온에서 처리하되 열에 의한 색소의 분해를 최소한으로 하는 시간으로 한정하는 것이 적당하다고 보았다. 6. 김초제액의 PH조절은 저장중에 있어서의 chlorophyll a의 안정화에 효과가 있었으며 pH 7.8일 때가 성적이 좋았다. 초제액에 한천, 알긴산등의 해조추출물을 첨가하였을 때 김의 균일한 성형과 율택의 증진에 효과가 있었다.

• 소성∙가공
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• 제8권3호
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• pp.309-309
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• 1999

Effects of rare earth metals addition and aging treatment on corrosion resistance and mechanical properties of super duplex stainless steels were investigated using optical/SEM/TEM metallographic examination, an X-ray diffraction test, a potentiodynamic anodic polarization test and a tensile test. The performance of the experimental alloy with 0.32% REM addition was compared with commercial super duplex stainless steel such as SAF 2507 when they were exposed to solution annealing heat treatment and aging treatment. The corrosion resistance in CF environments and mechanical properties of the experimental alloy were found superior to those of the commercial duplex stainless steel. The REM with larger atomic radii than those of Cr, Mo and W may fill vacancies inside the matrix and around the grain boundaries, retarding formation of harmful intermetallic σ and χ phases. In addition, fine REM oxides/oxy-sulfides (1-3㎛) seemed to enhance the retardation effects. With REM additions, strength and ductility increased due to the phase and grain refinement caused by fine REM oxides and oxy-sulfides.

• 한국염색가공학회지
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• 제10권3호
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• pp.10-19
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• 1998

This paper investigates the change of mechanical properties and thermal shrinkage in commercial multi-filament PET(polyethylene terephthalate) , namely, regular yarn, POY, DTY and composite yarn. To determine changing the effects of processing steps, these were examined at three steps process simulation conditions. The first step is sizing simulation$(S-1\;step\;:\;130^\circ{C}\times2\;min$., hot air treatment under 0.1 gf/d load), the second step is scouring simulation$(S-2\;step\;:\;100^\circ{C}\times20\;min$., boiling water treatment under free tension)and final step is setting simulation$(S-3\;step\;:\;180^\circ{C}\times2\;min$., hot air treatment under free tension). Regular yarn in multi-step treatment showed higher shrinkage at S-3 step and DTY showed higher in at S-1 step. While POY was relaxed at S-1 step, composite yarn showed different shrinkage properties depending on composite yarn type. Mechanical properties showed good relationship with shrinkage : high shrinkage makes initial modulus decrease and bleating strain increase. It also makes decreasing yield strain and yield stress decrease.

• 한국포장학회지
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• 제26권1호
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• pp.1-9
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• 2020

We evaluated the applicability of baking soda, charco'al, coffee, and green tea as a natural deodorant in Kimchi packaging. Moreover, to evaluate the potential usage of these deodorants in packaging materials and confirm their applicability in high-temperature melt-extrusion processing, the thermal stabilities of the deodorants were investigated, and heat-treated deodorants were evaluated in terms of the deodorizing function compared with non-treated deodorants. Aroma patterns were decreased after deodorizing treatment with all-natural deodorants. Dimethyl disulfide, methyl trisulfide, and diallyl disulfide, the most significant odorous Volatile organic compounds (VOCs) of Kimchi, decreased after treatment with the deodorants. In particular, baking soda and charcoal showed the highest efficiency in removing odorous compounds and VOCs from Kimchi, even after high-temperature processing. The acetic acid removal rates for both baking soda and charcoal were 99.9±0.0%. The heating process increases the deodorizing effects of baking soda. Sensory evaluation results showed that there is a significant increase (p < 0.05) in the overall preference for Kimchi samples packaged with charcoal and baking soda. This study provides useful information for the deodorization effects of natural deodorants for Kimchi smell and their applicability for packaging materials.

• 한국분말재료학회지
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• 제12권1호
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• pp.70-78
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• 2005

Mechanical alloying using high-energy ball mill and subsequent spark plasma sintering (SPS) process was applied to understand mechanical alloying processing of Al-Fe alloy system. The thermal stability of mechanically alloyed Al-Fe alloy was intended to be enhanced by SPS process. Various analytical techniques including particle size analysis, density measurement, micro-Vickers hardness test, SEM, TEM, and X-ray diffractometry were adopted to find optimum processing conditions for mechanical alloying and subsequent SPS and to estimate thermal stability of the prepared alloy. It was found from the treatment of mechanically alloyed Al-8wt.%Fe powder mixture that needle-shaped $Al_3Fe$ precipitates was formed in the Al-Fe matrix, and the alloy compact showed enhanced densification and reached its full density with little loss of its fine microstructure. After heat treatment at $500^{\circC}$, it was also shown that the thermal stability of Al-8wt.%Fe alloy fabricated in the present study was enhanced, which was due to its fine microstructure developed by fast densification of SPS.

• 소성∙가공
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• 제33권4호
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• pp.285-290
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• 2024

Electropulsing treatment (EPT) has been developed as an alternative to furnace heat treatment (FHT) to exploit its engineering advantages in rapidly annealing metallic materials. Conventionally, the separation of thermal and athermal effects of EPT has been attempted by comparing EPT and FHT specimens processed under identical temperature and duration. However, this method inherently introduces experimental and measurement errors. This study proposes a novel approach to distinguish the thermal and athermal effects of EPT-processed metals using T-shaped specimen with two observation points, namely 'C' and 'D'. For verification, the thermal gradient of T-shaped Mg alloys was examined under various EPT conditions. The points C exhibited higher temperatures compared to those at points D at a given electric current density, because only the former received both thermal and athermal effects. It was confirmed from twelve specimens that the point C at an electric current density of 65 A·mm^-2 and point D at 70 A·mm^-2 exhibited similar temperatures. This developed method is expected to reduce measurement errors in distinguishing thermal and athermal effects, thus providing a deeper understanding of their quantitative contributions in future studies.

• 한국식품과학회지
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• 제23권4호
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• pp.459-464
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• 1991

$121.1^{\circ}C$에서 가열처리했을 때 고등어육의 수분함량은 가열처리 후에, 그리고 Fo값이 커질수록 약간씩 감소하는 반면, 조단백질 함량은 약간씩 증가하였다. pH는 가열처리 정도가 커질수록 증가하였고, 휘발성염기질소량 역시 급증하였다. 비타민 함량은 자숙처리 및 Fo 5 시료에서는 생시료에 비해 약간 증가하였으나 가열처리가 더 진행될수록 점차 분해되었다. 고등어육의 유리아미노산 조성은 히스티딘, 타우린, 리진, 알라민, 류우신 및 글루탐산 등이 주성분이었고, 총유리아미노산 함량은 Fo값이 커질수록 상당량 감소하였으며, 히스티딘의 양적 감소가 가장 컸다. 핵산관련물질 중 이노신산 및 아데노신이인산은 가열처리 정도가 커질수록 감소하였으며, 아데노신일인산 및 히포크산틴은 상대적으로 증가하였다. 산화트리메틸아민 함량도 가열처리 정도가 커질수록 감소한 반면, 트리메틸아민 함량은 급증하였다. 또한 총크레아틴 함량도 가열처리 정도에 비례하여 현저한 감소를 보였다. 지질성분의 변화에서, 과산화물값. 카르보닐값 및 갈변물질량은 가열처리 후에 급증하였고, Fo값이 커질수록 약간씩 증가하는 경향이었다. 총지방질(TL)에 대한 비극성(NL) 빛 극성지방질(PL)의 조성비는 생시료가 71.9%, 28.1%였고, Fo 15 시료는 81.5%, 18.5%로서 가열처리 정도에 따라 NL은 증가하는 반면, PL은 감소하였다. 지방산조성의 변화를 보면, 자숙처리에서는 지방산조성비의 변화가 거의 없었으나, $121.1^{\circ}C$ 열처리에서는 Fo값이 커질수록 22 : 6 등 폴리엔산의 조성비가 점차 감소하는 반면, 16 : 0 및 18 : 0 등의 조성비는 상대적으로 증가하였다. 이 때 가열처리에 따른 고도불포화지방산의 감소는 대부분이 PL에서 일어나고 있었다.

• Journal of Microbiology and Biotechnology
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• 제4권2호
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• pp.141-145
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• 1994

Conventional commercial thermal process for preparing Sikhae (Rice beverage) in a hermetically sealed container was evaluated to solve the nutritional deterioration and organoleptic inferiority problem caused by severe heat treatment. A milder thermal process with an aid of Nisin, a GRAS-grade, selectively germicidal compound, was introduced to destroy the putrefactive microorganisms. In this experiment, hot-filling method with Nisin, and thermal processing (at 110$^{\circ}C$ for 15 minutes with Nisin, at 121$^{\circ}C$ for 25 minutes without Nisin) were compared. The quality of Sikhae could be enhanced and over 90% of the thermal process could be conserved by this process in terms of sterilizing value without quality deterioration when processing the bottled Sikhae at 110$^{\circ}$ for 15 minutes $\{(F^{10}{_{121})_{process}=1.54\}$.