• 제어로봇시스템학회:학술대회논문집
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• 2001.10a
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• pp.65.3-65
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• 2001

In order to apply for pickling line in cold rolling process, a high power magnetostrictive ultrasonic transducer was developed. The transducer is expected to overcome the shortcomings of conventional high power ultrasonic transducers. The transducer consists of Fe-Co-V alloy sheets for the magnetostrictive material, an ultrasonic horn made of Hastelloy to withstand acid solution, and electric driving circuit. In the development, the transducer was designed with the theoretical and numerical methods such as finite element method, and was characterized with experimental water tanks. The developed transducers turned out to be able to generate the sound pressure up to 20,000 Pa, and to be suitable for application ...

• Journal of the Korean institute of surface engineering
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• v.43 no.2
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• pp.73-79
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• 2010

A chromium-free conversion coating for AZ31 magnesium alloy has been obtained by using a permanganatephosphate solution, which has been developed with acid pickling. Examination have been carried out on the conversion coatings for morphology, composition and corrosion resistance. The morphology of the conversion-coated layer was observed using optical microscope and SEM. It was shown that the conversion coatings are relatively uniform and continuous, with thickness 1.8 to 2.7 ${\mu}m$. The chemical composition of conversion coating was mainly consisted of Mg, O, P, K, Al and Mn by EDS analysis. It was found that the corrosion resistance of the AZ31 magnesium alloy has been improved by the permanganate-phosphate conversion treatment from electrochemical polarization.

• Journal of Institute of Control, Robotics and Systems
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• v.21 no.12
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• pp.1173-1177
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• 2015

This paper deals with estimating the acid concentration of pickling process using the Volterra inputs. To estimate the acid concentration, the whole pickling process is represented by the grey box model consists of the white box dealing with known system and the black box dealing with unknown system. Because there is a possibility of nonlinear term in the unknown system, the Volterra series are used to estimate the acid concentration. For the white box modeling, the acid tank solution level and concentration equations are used, and for the black box modeling, the acid concentration is estimated using the Volterra Least Mean Squares (LMS) algorithm and Least Squares (LS) algorithm. The LMS algorithm has the advantage of the simple structure and the low computation, and the LS algorithm has the advantage of lowest error. The simulation results compared to the measured data are included.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.403-407
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• 2014

Changes in Maillard reaction of pidan white were monitored with $A_{294}$, fluorescence intensity, and browning intensity during pickling in the absence and presence of Chinese black tea extract (Camellia sinensis) at levels of 2% and 5% together with 0.2% $ZnCl_2$ or 0.2% $CaCl_2$ up to 3 wk, followed by ageing for another 3 wk. Browning intensity and $A_{294}$ of pidan white increased with increasing pickling/ageing, while fluorescence intensity decreased during ageing (p<0.05), irrespective of treatments. At wk 6, pidan white treated with 0.2% $ZnCl_2$ and 0.2% $CaCl_2$ showed slightly higher browning intensity, fluorescence intensity and $A_{294}$ than those treated with divalents together with Chinese black tea (p<0.05). Free amino group and sugar contents showed continuous decrease during pickling and ageing irrespective of tea and cations used. However, pidan treated without Chinese black tea extract showed significantly lower free amino group and sugar during the ageing of 6 wk (p<0.05). Thus, Chinese black tea extract had an inhibitory effect on the Maillard reaction during ageing of pidan white.

• Food Science and Preservation
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• v.10 no.3
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• pp.347-353
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• 2003

Physicochemical and sensory characteristics of turnip pickle prepared with different pickling spices were investigated. Turnip root slices(4${\times}$1${\times}$0.5 cm) were salted with NaCl and CaCl$_2$, and then soaked into pickling solution added to commercial (pickle P) or manufactured (pickle M) pickling spice, and then stored at 2$0^{\circ}C$. Throughout the whole storage periods, the acidity, pH, saltiness and reducing sugar content of two pickles were 3.1∼3.5%, 1.4∼1.7, 0.2∼0.6% and 25.2∼30.4 mg/mL, respectively. There were no significant differences between two pickles in saltiness, anthocyanin, reducing sugar content, color(Hunter L, a and b value) and hardness. However, acidity of pickle M was higher than that of pickle P throughout the storage time. Sensory results showed that the best edible time was the 14th day of storage, and at that time, scores of pickle M was higher in 리avor(7.3 and 6.9), taste(7.8 and 5.4) and over-all preference(8.0 and 6.1) than those of pickle P, and pickle M maintained good sensory qualities until 28th day of storage, compared to pickle P(p<0.05).

• Food Science and Biotechnology
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• v.17 no.5
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• pp.996-1002
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• 2008

Pickled hen egg dipped in brewed apple vinegar for 7 and 14 days was prepared and changes of weight, pH, viscosity, calcium content, antioxidative effect, and sensory characteristics were determined. During a pickling, the egg weight was increased from 62.03 g at day 0 to 91.13 and 94.93 g at day 7 and 14, respectively. The pH of the egg white and yolk, initially at pH 10.24 and 6.56, was decreased, while that of the pickling solution was increased by the pickling days. Viscosity of the pickled egg white was significantly decreased with the pickling days (p<0.05). Significant antioxidative effect was found from the pickled egg mixture (egg white:yolk=1:1). Calcium content of the egg white after 7 and 14 days of the pickling was 280-300 times higher than the fresh egg white and 1.9 times higher than fresh egg yolk. Addition of plain yogurt and honey improved the sensory quality of a pickled egg and was able to mask the unpleasant sour taste. Results suggest that, in addition to the use of pickled egg by itself, egg-based foods such as mayonnaise with enforced calcium content can be developed using a pickled egg.

• Resources Recycling
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• v.2 no.4
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• pp.1-9
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• 1993

A study on the recovery of nitric and hydrofluoric acids is carried out with pulsed column extractor in order to the industrial application of this process. Firstly, from the continuous experiments about the recovery of acids using domestic stainelss steel pickling solution, it is found out that the free nitric and hydrofluoric acids are only extracted by 70% TBP and the heaby metals such as Fe, Cr and Ni are not extracted. The effectiveness of extraction and stripping generally improves as the pulse velocity(product of amplitude and frequency) is increased, optimum performance typically occuring slightly below an amplitude-frequency product which results in flooding the column because of excessive emulsification. When the pickling solution is treated by 70% TBP at a phase ratio of A/O=1/2 in the extraction and by distilled water at a phase ratio of O/A=1 in the stripping, the concentration of refined acides are 102g/$\ulcorner$ $HNO_3$and 8.8g/$\ulcorner$ HF, respectively and the recovery of $HNO_3$and HF are 90.7% and 75.2%, respectively.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.833-836
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• 2004

Effects of pickling soybeans in acidic solution on soybean isoflavone, and pH and color of immersing solution were investigated. Soybean cultivars, Seoritae and Seomoktae (black beans) and Myeongju-namul (yellow bean), were soaked in persimmon vinegar for 10 days at $20^{\circ}C$. Isoflavone content increased rapidly during pickling, reaching 51.8 (Seomoktae)-106.8% (Myeongju-namul). Increase of aglycone types, from 6.2-9.3% to 20.9-50.8%, was particularly noted, while glycosidic ones were less affected. Acidity of persimmon vinegar increased from 3.4 to 4.4 up to 4 days of soaking and decreased slowly thereafter. Color 'L' and 'b' values of persimmon vinegar decreased significantly, whereas 'a' value increased in black beans. All color values of yellow beans were less affected.

• Journal of agriculture & life science
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• v.46 no.6
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• pp.117-126
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• 2012

This study carried out on the manufacturing of pidan. The production of pidan can be one of solutions for over-produced eggs and stable egg price. For the alkali-pickling solution for manufacturing of Pidan, the tested concentration of NaOH and NaCl were respectively as 3, 5, 7% and 5, 10, 15, 20%, and examined every 2 days for 14days. According to the results, pH value of alkali-pickling solution was increased by the increment of NaOH concentration and the pickling period, and was decreased by the increment of NaCl concentration. The pH value of egg yolk was increased by the increment of NaOH concentration, but it was not significantly different by the NaCl concentration. By the increment of NaOH and NaCl concentrations, the alkali infiltration in egg yolk and egg white was accelerated. Furthermore, the weight change of the eggs in the alkali-solution has no effects on manufacturing of Pidan. Liquefied albumen showed significant differences by NaOH concentration rather than that of NaCl. There was no liquefied albumen for 14days at 3% of NaOH, but it was found between 11-12days at 5% and 8-10days at 7%, respectively. The pH values of egg white when it was liquefied albumen were between 11.8 and 12.0. Pidan was made by heat treatment after 6-7days dipped in the solution at the concentration of 7%, about 10days at 5%, and 12-14days at 3% of NaOH, respectively. Although, the period of manufacturing of Pidan was saved by the increment of NaOH concentration, liquefied albumen was accelerated and the food preference was decreased by ammonia odor. Therefore, the suitable concentration of NaOH is between 3 and 5%, and that of NaCl is between 5 and 10% due to the effect of salinity by the soaking period. Through this study, optimal pickling solution and dipping time for manufacturing of Pidan was figured out, and also find out that it can save a time about 15days for manufacturing of Pidan.

• Resources Recycling
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• v.5 no.2
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• pp.57-62
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• 1996

The regeneration of wastc piddlng acid from ironmaking industry produces Iron oxides as by products which are used for pigments and raw matcrial of ferrite. Thc impurilies level of iron axides for ferrile arc strictly regalated. Filtrat~on, adsorption medw technique, Fe leaching and ncutralizaiion wcre tried in order to remove silica impurities in the wasb pickling acid solution.