• Journal of Advanced Marine Engineering and Technology
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• v.23 no.4
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• pp.440-446
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• 1999

This study is mainly concerned with the friction and wear properties for the specimens of crank shaft which are made of ductile cast iron. The friction and wear tests were carried out for the nor-malized ductile cast iron specimens and their properties were compared with each other at reheat-ing temperatures(550^{\circC,\; 600^{\circ}C,\; 650^{\circ}$) and in dry condition at different friction velocity(0.94 m/s 1.88m/s 2.83m/s) range. After austenized at $910^{\circ}C$ it is observed that the higher the reheating temperature is the hardness becomes decrease which is supposedly attributed to the fact that the amount of pearlite austenite matrix is rduced by reheating after normalizing and that as the reheating temperature goes up the pearlite generated is less and the interval between the pearlites were widened at last to make pearlite globular. At the low velocity the friction coefficient increase in the beginning and gets stabilized as the sliding distance increases. As the friction velocity grows the friction coefficient decreases suppos-edly since the abrasive wear is heavier at low velocity than at the high velocity as the friction tem-perature at low velocity is lower than at high velocity.

• Journal of the Korean Society for Heat Treatment
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• v.29 no.5
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• pp.209-215
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• 2016

In this study, the effect of Nb contents and processing parameters on dynamic recrystallization behaviour of 0.15C-0.2Si-0.5Mn low-carbon steels was investigated. Three kinds of steel specimens with different Nb contents were fabricated and then high-temperature compressive deformation test was conducted by varying reheating temperature (RT), deformation temperature (DT), and strain rate (SR). The Nb2 and Nb4 specimens containing Nb had smaller prior austenite grain size than the Nb0 specimens, presumably due to pinning effect by the formation of carbides and carbonitrides precipitates at austenite grain boundaries. The high-temperature compressive deformation test results showed that dynamic recrystallization behavior was suppressed in the specimens containing Nb as the strain rate increased and deformation temperature decreased because of pinning effect by precipitates, grain boundary dragging effects by solute atoms, although the compressive stress increased with increasing strain rate and decreasing deformation temperature.

• The Korean Journal of Food And Nutrition
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• v.33 no.4
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• pp.440-446
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• 2020

The purpose of this study was to derive the conditions for manufacturing rice porridge with optimum properties after reheating. The characteristics of rice porridge according to the soaking time, water addition rate, heating temperature, heating time, and cooling conditions were compared using the 'Samkwang' cultivar. In Step I, as the heating temperature increased, the weight change decreased and the viscosity increased, and the temperature known as the main factor of the gelatinization also appeared to affect the viscosity increase. In Step II, the viscosity and the texture properties was not significantly different as the soaking time was reduced, and 10 minutes was suitable because of due to the shortening effect of the total process time. In Step III, the residual heat was lowered by cooling after the rice porridge production, so the viscosity could be greatly reduced. Also, it was confirmed that the water addition rate of 900% and the heating temperature of 15 minutes were optimal manufacturing conditions. The next study will investigate the porridge processability of rice cultivars using these results.

• Journal of Korea Foundry Society
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• v.31 no.6
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• pp.347-353
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• 2011

There is thixo-extrusion to form high strength aluminum alloy. But, it is a problem that grains become grain coarsening during reheating process because the alloy was exposed at high temperature. In order to solve grain growth during reheating process, calcium was added in Al-Zn-Mg alloys. Primary a grain sizes of semi-solid Al-Zn-Mg-(0, 0.4, 0.6 and 0.9, wt.%)Ca were measured with image analyzer after reheating. Measured primary a grain sizes were applied to LSW(Lifshitz-Slyozov and Wagner) equation to check the effect of Ca on grain coarsening. Coarsening rate constant K values of semi-solid Al-Zn-Mg-(0, 0.4, 0.6 and 0.9, wt.%)Ca alloys were $371\;mm^3s^{-1}$, $247\;mm^3s^{-1}$, $198\;mm^3s^{-1}$ and $166 mm^3s^{-1}$, respectively. As increasing calcium content, K value decreased which means grains are refined. Also, grains of calcium addition were more spherical than that of calcium free.

• Proceedings of the KSME Conference
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• 2003.11a
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• pp.175-180
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• 2003

An inverse problem to determine two-dimensional total heat exchange factor is studied for the prediction of the billet temperature in the reheating furnace. Temperature measurements by the experiment are used in the inverse analysis. This inverse analysis employs the conjugate gradient method. The total heat exchange factors for 12-zones of the cross-section of the billet are estimated. The estimated temperatures at measurement locations are in good agreements with the measured temperatures.

• Proceedings of the Korea Society for Energy Engineering kosee Conference
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• 2001.11a
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• pp.183-190
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• 2001

• ICROS
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• v.5 no.4
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• pp.14-20
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• 1999

• Proceedings of the Korean Magnestics Society Conference
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• 1991.11a
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• pp.66-67
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• 1991

• Korean journal of food and cookery science
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• v.15 no.4
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• pp.353-357
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• 1999

The textural characteristics of mungbean flour gels and mungbean cake(Bindaedduk) were investigated in steam and microwave reheating condition after 20$^{\circ}C$, 5$^{\circ}C$ and -18$^{\circ}C$ storage. The hardness of mungbean flour gels were 2.36 kg in microwave reheating and 3.59 kg in steam reheating after 6 days frozen storage, respectively and its gumminess were increased after reheating. The hardness of mungbean flour gels did not significantly change with the storage temperature. The textural characteristics of mungbean cake made with 2 parts of mungbean flour and 1/2∼1/8 parts of nonwaxy rice flour had the similar values in spite of the different compositions. Microwave reheated mungbean flour gels had the different hardness values of 4.13 kg in non package and 1.70 kg in polyethylene film wrap after 24 hours storage at 20$^{\circ}C$. In sensory evaluation mungbean flour gels showed the high scores in hardness and the unpleasant flavor after reheating but mungbean cake of different compositions showed the good sensory qualities.

• Korean Journal of Materials Research
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• v.26 no.10
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• pp.535-541
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• 2016

The present study deals with the effects of micro-alloying elements such as Ni, V, and Ti on the recrystallization behavior of carbon steels at different strain rates. Eight steel specimens were fabricated by varying the chemical composition and reheating temperature; then, a high-temperature compressive deformation test was conducted in order to investigate the relationship of the microstructure and the recrystallization behavior. The specimens containing micro-alloying elements had smaller prior austenite grain sizes than those of the other specimens, presumably due to the pinning effect of the formation of carbonitrides and AlN precipitates at the austenite grain boundaries. The high-temperature compressive deformation test results indicate that dynamic recrystallization behavior was suppressed in the specimens with micro-alloying elements, particularly at increased strain rate, because of the pinning effect of precipitates, grain boundary dragging and lattice misfit effects of solute atoms, although the strength increased with increasing strain rate.