• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09b
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• pp.799-800
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• 2006

Wrought Si-steels are generally used for electromagnetic valves, which are needed good response. To date, Hitachi Powdered Metals Co., Ltd. have produced Fe-Si base sintered magnetic material, EU-52, which shows a magnetic flux density of more than 1.25T at 2000A/m and a maximum permeability of more than 3500. However these magnetic properties are lower than that of wrought Si-steels. Because EU-52 has a low density of $7.2Mg/m^3$. For improving the magnetic properties, it is necessary to increase the density of sintered cores. To increase density, a new mixing method of coating fine Si powders on atomized iron powders was developed, for avoiding the Kirkendall effect. As the result, developed P/M Fe-Si magnetic cores shows higher density of $7.38Mg/m^3$, higher magnetic flux density of 1.48T at 2000A/m and higher maximum permeability of 6800.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.246-249
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• 1994

Shelf-life of pork packaged under $CO_{2}$ was observed and the optimal volume of $CO_{2}$ gas was determined. High gas barrier film, EVOH($CO_{2}$ permiability; 1 $cc/cm^{2}{\cdot}24\;h{\cdot}atm$) was used as packaging material and the volume ratios of sample to $CO_{2}$ of 1 : 1, 1 : 3 and 1 : 5 were tried using the control of vacuum packaged pork. To ev.3luate quality of pork cuts, total plate counts, TBA, color and sensory score were monitored during the storage at $4{\pm}1^{\circ}C$ for 31 days. TPC of vacuum packaged pork increased up to $4.6{\times}10^{6}\;CFU/cm^{2}$ in 24 days while that of $CO_{2}$ gas packaged pork $4.5{\times}10^{5}\;CFU/cm^{2}$ at the same storage period, and it took 7 days more for gas packaged pork to reach the same TPC count. There was no significant difference in TBA value between vacuum packaged and gas packaged pork. In the color L and a values were not affected by treatment but vacuum packaged pork cuts showed higher b value than gas packaged pork. According to sensory evaluation, gas packaged pork showed less off flavor, better flavor and freshness than vacuum packaged one (P<0.05).