• Title/Summary/Keyword: 가공 표면

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Control of Discoloration of Cedar Wood (Cryptomeria japonica) by Heat and UV Treatment (열처리와 자외선처리를 이용한 삼나무 재색제어)

  • Yoon, Kyung-Jin;Eom, Chang-Deuk;Park, Jun-Ho;Lee, Yang-Woo;Choi, In-Gyu;Lee, Jun-Jae;Yeo, Hwanmyeong
    • Journal of the Korean Wood Science and Technology
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    • v.36 no.6
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    • pp.33-40
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    • 2008
  • Normally, cedar heartwood has a red color. However, it frequently changes black color (blackening phenomenon). It is reported that blackening phenomenon of cedar has been caused by oxidation of phenolics and norlignan extractives under weak alkaline conditions. In this study, heat treatment and UV irradiation were carried out to reduce the difference of color value between blackened wood and bright sap wood. Effects of temperature, moisture content, treatment time and light on decrease of color difference between blackened heartwood and sapwood were evaluated in each treatment. A decrement of different color value between blackened heartwood and bright sapwood by hot-water treatment was bigger than others. An effect of the vacuum drying was similar to that of the kiln drying. UV irradiation decreases the color difference between dried blackened heartwood and bright sapwood. It is suggested that UV irradiation could be used as final treatment to reduce the color difference on wood during drying process. Determination of optimum conditions and development of hybrid process for control of discoloration will be needed in a further study.

MEMS Fabrication of Microchannel with Poly-Si Layer for Application to Microchip Electrophoresis (마이크로 칩 전기영동에 응용하기 위한 다결정 실리콘 층이 형성된 마이크로 채널의 MEMS 가공 제작)

  • Kim, Tae-Ha;Kim, Da-Young;Chun, Myung-Suk;Lee, Sang-Soon
    • Korean Chemical Engineering Research
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    • v.44 no.5
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    • pp.513-519
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    • 2006
  • We developed two kinds of the microchip for application to electrophoresis based on both glass and quartz employing the MEMS fabrications. The poly-Si layer deposited onto the bonding interface apart from channel regions can play a role as the optical slit cutting off the stray light in order to concentrate the UV ray, from which it is possible to improve the signal-to-noise (S/N) ratio of the detection on a chip. In the glass chip, the deposited poly-Si layer had an important function of the etch mask and provided the bonding surface properly enabling the anodic bonding. The glass wafer including more impurities than quartz one results in the higher surface roughness of the channel wall, which affects subsequently on the microflow behavior of the sample solutions. In order to solve this problem, we prepared here the mixed etchant consisting HF and $NH_4F$ solutions, by which the surface roughness was reduced. Both the shape and the dimension of each channel were observed, and the electroosmotic flow velocities were measured as 0.5 mm/s for quartz and 0.36 mm/s for glass channel by implementing the microchip electrophoresis. Applying the optical slit with poly-Si layer provides that the S/N ratio of the peak is increased as ca. 2 times for quartz chip and ca. 3 times for glass chip. The maximum UV absorbance is also enhanced with ca. 1.6 and 1.7 times, respectively.

Composition Analysis of Various Blueberries Produced in Korea and Manufacture of Blueberry Jam by Response Surface Methodology (국내산 블루베리의 품종별 성분분석 및 반응표면분석법을 이용한 잼 제조)

  • Cho, Won-Jun;Song, Beom-Seok;Lee, Ju-Yeoun;Kim, Jong-Kon;Kim, Jae-Hun;Yoon, Yo-Han;Choi, Jong-Il;Kim, Gang-Sung;Lee, Ju-Woon
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.39 no.2
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    • pp.319-323
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    • 2010
  • This study was carried out to investigate proximate compositions, acidity, and soluble solids of various blueberries produced in Korea and to prepare jam with optimized overall palatability by a response surface methodology. Proximate compositions were 75~88% in moisture, 0.32~0.62% in crude protein, 0.12~0.39% in crude lipid, and 10.18~23.80% in carbohydrate. Acidity and soluble solids of blueberries showed 0.82~1.58% and $7~12^{\circ}Brix$, respectively. The effect of sucrose ($X_1$, 200~300 g), pectin ($X_2$, 0~10 g), and citric acid ($X_3$, 0~0.5 g) on overall palatability of blueberry jam were investigated at five levels using a central composite design. Overall palatability of blueberry jam showed maximum score in 200 g blueberry, 248 g sucrose, 4.8 g pectin, and 0.26 g citric acid.

Quality Characteristics of Korean Red Ginseng Powder with Different Milling Methods (분쇄방법에 따른 고려홍삼분말의 품질특성)

  • 서창훈;이종원;도재호;김나미;양재원;장규원
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.32 no.3
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    • pp.370-374
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    • 2003
  • Cell cracking method using a non-collision was evaluated for the possibility of new red ginseng grinding technique. Based on particle size distribution analysis by 1size shaker, the ratios of 100 mesh penetrated particles were 94.9% for hammer mill (group A) and 95.6% for cell crack (group B). The ratio of 120 mesh penetrated particle of group A was higher than that in group B. The particle size distributions for 100 mesh non-penetrated Powder between 2 groups were not significantly different, and particle size distribution analysis by laser scattering analyzer showed that the particle size ranges were 0.77~128.07 ${\mu}{\textrm}{m}$ for group A and 4.24~180.07 ${\mu}{\textrm}{m}$ for group B. The Particle size distribution in group A was more broad than that in group B. The mean particle size in group B was larger than that in group A, while the standard deviation of particle size distribution in group B was less than that in group A. Structural surface characteristics, in group A, particle size distribution was broad and the distribution curve was amorphous. The structure of individual particles was similar to unequal stone which was roughly grinded and had soft cotton-like surface. In the contrary, in group B, particle size distribution was relatively narrow and also individual size particles were ubiquitously distributed. The structure of individual particles was unequal cut stone shape.

A Study on Conservation and Material Characteristics of Outdoor Bronze Sculpture : Kim Chan Shik's 'Feeling' (야외 청동 조각작품의 보존과 재질특성 연구 - 김찬식 '정(情)'을 중심으로 -)

  • Kwon, Hee Hong;Kim, Ye Seung;Kim, Beom Jun;Choi, Nam Young;Park, Hye Sun;Kim, Jung Suk
    • Journal of Conservation Science
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    • v.33 no.3
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    • pp.155-165
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    • 2017
  • As interest in the public display of art and outdoor sculptures is increasing, the conservation and treatment of these sculptures is becoming increasingly crucial. Long-term exposure to the natural elements and atmospheric pollution can cause corrosion and deterioration in outdoor sculptures. In the case of Kim Chan Shik's "Feeling", which was exhibited in the outdoor sculpture park at the National Museum of Modern and Contemporary Art (MMCA), the patina of the sculpture was damaged during a long outdoor exhibition. Therefore, the treatment process was as follows: recording of condition, sanding, repatination, and wax coating. Consequently, the sculpture was restored similar to the original. Chemical analysis revealed that the sculpture was crafted from bronze and was cast from a quaternary alloy of Cu-Pb-Sn-Zn. The welding is lower in Zn, Sn, and Pb content than the metal used in the sculpture itself. Bright strains contain about 13.0 wt% Sn and 10.5 wt% Pb. The strains are higher in Sn and Pb content than the rest of the metal in the sculpture (7.0 wt% Sn and 4.4 wt% Pb). As a result of component analysis and microstructure observation, the material is estimated to have been made by casting without artificial treatment.

Evaluation of Surface Moisture Content of Liriodendron tulipifera Wood in the Hygroscopic Range Using NIR Spectroscopy (근적외선 분광분석법을 이용한 백합나무 목재의 섬유포화점 이하 표면함수율 평가)

  • Eom, Chang-Deuk;Han, Yeon-Jung;Chang, Yoon-Sung;Park, Jun-Ho;Choi, Joon-Weon;Choi, In-Gyu;Yeo, Hwan-Myeong
    • Journal of the Korean Wood Science and Technology
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    • v.38 no.6
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    • pp.526-531
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    • 2010
  • For efficient use of wood, it is important to control moisture of wood in processing wood. Near-infrared (NIR) spectroscopy can be used to estimate the physical and chemical properties of materials quickly and nondestructively. In this study, it was intended to measure the moisture contents on the surface of wood using NIR spectroscopy coupled with multivariate analytic statistical techniques. Because NIR spectroscopy is affected by the chemical components of the specimens and contains signal noise, a regression model for detecting moisture content of wood was established after carrying out several numerical pretreatments such as Smoothing, Derivative and Normalization in this study. It shows that the regression model using NIR absorbance in the range of 750~2,500 nm predicts the actual surface moisture content very well. Near-infrared spectroscopy technique developed in this study is expected to improve a technology to control moisture content of wood in using and drying process.

Optimization of Roasting Process as Pre-treatment for Extraction of Omija(Schizandra chinensis Baillon) (오미자 추출을 위한 전처리로서의 볶음공정 최적화)

  • Mok, Chul-Kyoon;Song, Ki-Tae;Lee, Sang-Ki;Na, Young-Jin;Park, Jong-Hyun;Kwon, Young-An;Lee, Seung-Ju
    • Korean Journal of Food Science and Technology
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    • v.33 no.3
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    • pp.333-337
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    • 2001
  • The effect of roasting of Omija (Schizandra chinensis Baillon) on the physicochemical properties and the sensory quality of the extract was investigated in order to improve the quality of Omija beverage. The response surface methodology was introduced to optimize the roasting condition of Omija based on the sensory quality of the extract. The titratable acidity, the soluble solid content and the reducing sugar content of the extract increased with a mild roasting, but decreased with an excessive roasting. Prolonged roasting at high temperature decomposed red pigment making the color of the extract lighter, less red and less yellow. A mild roasting of Omija improved the sensory quality of the extract, and the highest sensory quality of the extract was provided with the roasting at $180^{\circ}C$ for 10 min, indicating the optimum roasting condition of Omija. The extract of the roasted Omija was superior in sensory properties to that of the unroasted one.

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Change in quality attributes of fresh-cut potatoes with heat and browning inhibitor treatment during storage (열처리 및 갈변저해제 병용처리에 의한 신선편이 감자제품의 저장 중 품질특성 변화)

  • Song, Hye Jin;Kwon, Oh Yeoun;Kang, Bok-Hee;Hur, Sang-Sun;Lee, Dong-Sun;Lee, Sang-Han;Kang, In-Kyu;Lee, Jin-Man
    • Food Science and Preservation
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    • v.20 no.3
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    • pp.386-393
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    • 2013
  • This study was conducted to investigate the change in quality attributes of fresh-cut potatoes with heat and browning inhibitor treatment (CW: dip in the cold water for 30 sec at $4^{\circ}C$, HW: dip in the water for 60 sec at $55^{\circ}C$, AA: dip in the 0.1% solution of ascorbic acid for 60 sec at $4^{\circ}C$, HA: dip in the 0.1% solution of ascorbic acid for 60 sec at $55^{\circ}C$) during storage at $5^{\circ}C$. During storage, fresh-cut potatoes treated with HA showed the lowest value in surface color. PPO and PAL activities of fresh-cut potatoes treated with HA were gradually increased during storage. Hardness, weight loss, soluble solids content and moisture content had no significant difference between the treatments. In sensory acceptance, fresh-cut potatoes treated for HA marked the best quality. Conclusively, heat and browning inhibitor treatment showed the positive effect on browning inhibition while maintaining the quality of fresh-cut potatoes.

Experimental Study on Moisture Content According to Addition of Surfactants (계면활성제 첨가에 따른 함수율에 관한 실험적 연구)

  • Kim, Nam-Kyun;Rie, Dong-Ho
    • Fire Science and Engineering
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    • v.29 no.2
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    • pp.79-83
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    • 2015
  • The fire accident is a representative type of disaster that can largely impact on business. Therefore, precautionary measures and rapid initial response is very important when a disaster occurs. The storage of porous combustibles is inevitable in coal yard, plywood processing industry, and others that are currently operating. Initial fire fighting of fire and identifying the ignition point in such a porous combustible storage space are so difficult that if the initial response is failed, being led to deep-seated fire, surface fire is likely to result in secondary damage. In addition, deep-seated fire can cause personal injuries and property damage due to a large amount of toxic gases and reignition. Therefore damage reduction measures is required around the storage space to handle a porous flammable. Improving the penetration performance of the concentration of the surfactant is carried out as underlying study, which is about an deep-seated fire extinguishing efficiency augmentation when using wetting agents. The porous materials used in the experiments is radiata pine wood flour, which occupies more than 75% of the domestic wood market. Fire fighting water is selected as Butyl Di Glycol (BDG), which is being used for infiltration extinguishing agent, and the experiment was carried out by producing a standard solution. The experiment was carried out on the basis of the Deep-Seated Fire Test of NFPA 18. The amount of watering, porous material to the internal amount of penetration, and runoff measurement out of the porous material was conducted. According to experimental results, as the surface tension is reduced, the surfactant concentration macroscopic penetration rate decreases, but infiltration to a porous material is shown to have growth characteristics.

Development of 3D printer heating block using clad plate material (클래드 판재를 사용한 3D 프린터 히팅 블록 개발)

  • Won, Dae-Hee
    • Journal of the Korea Convergence Society
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    • v.8 no.4
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    • pp.199-205
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    • 2017
  • In this study, the design analysis and the explosion welding were made into a clad sheet by the convergence method in order to solve the problem of heat transfer to the guide due to the heating of the 3D printer heating block. The shear strength of the clad plate material was tested and the results were analyzed by thermal analysis, thermal conductivity and thermal imaging. The following conclusions were obtained. 3D modeling of the heating block made of copper and titanium clad plate material The thermal analysis showed that the surface temperature of the filament guide area was lower than the heating block surface temperature. The average shear strength of copper and titanium clad plate material was measured and the average value of 195.6MPa was obtained. The thermal conductivity of the heating block made of copper and titanium clad plate material was measured three times and the average value was $62.52W/m{\cdot}K$. The surface temperature of the heating block made of copper and titanium clad plate material was measured by a thermal imaging camera at a maximum of $107.3^{\circ}C$ and $183.2^{\circ}C$ at the filament guide. The temperature distribution was $89^{\circ}C$ lower than that of the existing filament.