• Title/Summary/Keyword: 경도법

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수세법과 pH 조절법에 의한 닭가슴살 surimi의 품질 특성

  • Park, Gi-Hun;Kim, In-Jin;Ha, Ji-Hui;Gang, Seok-Mo;Kim, Il-Seok;Jin, Sang-Geun
    • Proceedings of the Korean Society for Food Science of Animal Resources Conference
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    • 2005.05a
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    • pp.155-158
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    • 2005
  • 닭가슴살을 이용해서 수리미 제조 시 4회 수세한 대조구, pH 3.0으로 산 처리한 T1, pH 11.0으로 알카리 처리한 T2로 하여 그 품질 특성을 비교한 결과 일반성분에서 수분, 조단백질과 염용성단백질 및 수율은 대조구에 비하여 pH 조절법으로 한 두 구가 높았으며, 조지방은 T2가 다른 두 구에 비하여 높았다. pH, 보수력, 파괴강도, 변형값은 처리 간에 유의적인 차이를 보이지 않았다. 전단가는 T2가 가장 높고, T1, 대조구 순이었다. $L{\ast}$값은 T2가 다른 두 구보다 낮았으며, $a{\ast}$값은 T1이 다른 두 구에 비하여 낮았다. $b{\ast}$값은 대조구가 가장 높고, T2가 가장 낮았다. 조직감에서 파쇄성 및 경도는 처리 간에 유의적인 차이를 보이지 않았으며, 응집성은 T1이 다른 두 구보다 낮았으며, 탄력성과 부착성은 대조구에 비하여 T1과 T2가 높았다. 검성은 대조구와 T1에 비하여 T2가 높았다. 조직감의 전 항목에서 T2 가 가장 높았다. 관능검사 결과 외관과 맛은 T1이 가장 높고, 대조구가 가장 낮았다. 색, 향, 다즙성, 연도 및 전체적인 기호도는 처리 간에 유의적인 차이가 없었다.

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Technical trend of Plasma Nitriding Process and Its main applications (플라즈마 질화 기술의 현황 및 주요응용분야)

  • Park, Hyeon-Jun;Mun, Gyeong-Il
    • Proceedings of the Korean Institute of Surface Engineering Conference
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    • 2014.11a
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    • pp.29-29
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    • 2014
  • 최근 화석에너지 고갈 및 에너지 수요의 폭발적 팽창을 해결하기 위하여 경량화와 내마모 측면에서 고효율 시스템을 적용한 자동차 및 각종 성형 기기들이 개발되고 있다. 특히 장치의 고성능화라는 요구조건을 충족시키기 위해서는 금속가공산업에서 표면개질의 중요성이 부각되고 있다. 이러한 표면개질에는 일반적으로 표면의 성질을 개선하여 마모(abrasion) 및 국부 압력(local stress) 또는 피로(fatigue), 마식(wear and corrosion)에 견디게 하여 부품의 수명증대와 제품의 소형화에 기여하고 있다. 이러한 표면개질법에는 경질의 물질을 표면에 코팅시켜 재료표면의 특성을 향상시키는 방법과 금속의 표면에 다른 원소를 침투 및 확산시키는 방법으로 나눌 수 있다. 확산방법으로 침탄, 질화, 보로나이징, 크마이징 처리 방법 등이 있다. 상업적으로 가장 많이 사용되는 표면 개질법은 침탄기술로서, 고온에서 짧은 시간내에 물성 향상이 가능하지만, 강의 변태점 이상의 온도에서 진행됨으로서, 변형에 따른 문제가 발생되어 후처리를 필요로 하는 문제점을 가지고 있다. 반면, 질화법은 변태점 이하의 저온에서 철강 표면에 N을 침투시켜 강을 경화시키는 특징을 가진다. 변형이 적고 질소원자가 강내에 침투함으로 인해 내마모성, 내피로성, 내식성 등의 물리적 성질을 향상시키는 점에서 유리하여 각종 정밀 부품 및 자동차 부품, 금형 등에 많이 사용된다. 또한, 경도 향상 및 결정구조의 영향으로 코팅처리시 모재와 코팅 층의 밀착력 향상을 가져오면 이러한 이유로 코팅 층의 하지 층으로써 각광 받고 있다. 본 발표에서는 플라즈마 질화의 이해를 높이기 위해 관련 기술에 대한 전반적인 소개와 향후 플라즈마 질화 기술의 적용이 기대되는 침탄대체 적용 가능 부품, 침류질화 기술, PECVD 공정과의 접목 등 산업적은 응용 측면에서 응용 분야에 대한 소개를 진행하고자 한다.

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The study on growth behavior of Nb(C,N) coating layer deposited by TRD based duplex surface treatment on JIS-SUJ2 (TRD 기반 2단 표면 처리법을 통해 JIS-SUJ2 표면에생성된 Nb(C,N)코팅층 성장 거동 연구)

  • Lee, Gyeong-Hun;Gang, Nam-Hyeon;Kim, Gi-Su;Lee, Gang-Sik
    • Proceedings of the Korean Institute of Surface Engineering Conference
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    • 2015.05a
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    • pp.96-97
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    • 2015
  • 확산을 이용한 표면 개질법인 Thermo-Reactive Diffusion(TRD) 기술 기반 2단 표면처리를 통해 고경도의 Nb(C,N) 코팅층을 고탄소 베어링강인 JIS-SUJ2강에 형성시켰다. 2단 표면처리는 암모니아 가스 질화와 분말 확산 코팅법으로 구성된 2step 열처리이다. 본 연구에서는 가스질화 화합물층의 두께가 코팅층 성장 거동에 어떤 영향을 미치는지 알아보기 위해서 $550^{\circ}C$에서 3, 6시간 암모니아 가스 분위기에서 가스질화를 실시하고, $900^{\circ}C$에서 3시간 분말 확산법을 통해 표면 코팅층을 형성하였다. 생성된 코팅층의 형상과 두께 측정을 광학현미경(OM) 과 주자전자현미경(SEM)을 통해 한 결과, 가스 질화는 약 10uu와 16um, 최종 코팅층은 약 정도 생성이 되었음을 확인하였다. 코팅층의 성분 분석은, EDS, FE-EPMA, XPS 분석을 통해서 실시하였다. EDS와 FE-EPMA 원소 mapping을 통해 모재에 비해 높은 농도의 Nb, C 그리고 N이 코팅층 내부에 존재함을 확인하였다. XPS분석의 결합에너지 peak를 통해 NbC, NbN 그리고 Nb-oxide가 생성이 되었음을 분석하였다. 생성된 코팅층의 경도는 low mode에서 10회 측정한 후 평균값을 내었고, 각각 Hv이었다.

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Optimization of Osmotic Dehydration Process for Manufacturing a Dried Sweet Pumpkin (건조단호박 제조를 위한 삼투건조공정의 최적화)

  • 나경민;홍주헌;차원섭;박준희;오상룡;조영제;이원영
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.2
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    • pp.433-438
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    • 2004
  • This study was conducted to develop a sweet pumpkin to intermediate materials for various processed foods and dried food having high quality. Factorial experiment design with three variables having three levels was adapted and response surface methodology was used to determine optimum conditions for osmotic dehydration of sweet pumpkin. The moisture content, weight reduction, moisture loss and solid gain after osmotic dehydration increased according to increasement of immersion temperature, concentration and time. The effect of concentration was more significant than that of temperature and time at given conditions. Sugar concentration and vitamin C content increased in accordance with increasement of immersion temperature, concentration and time during osmotic dehydration. Hardness was increased by increasing immersion time. The regression models showed very significant values and high correlation coefficients (R2) above 0.91, excepting hardness. The optimum condition for osmotic dehydration was 23$^{\circ}C$, 52$^{\circ}C$Brix and 80 min at the constricted conditions such as 60∼70% moisture content, above 3 mg/100 g vitamin C and more than 10 kg/$\textrm{cm}^2$ hardness.

Effect of TiAIN-based Nanoscale Multilayered Coating on the Cutting Performance of WC-Co Insert (WC-CO 인써트의 절삭 성능에 미치는 TiAIN계 나노 다층막 코팅의 영향)

  • Lim Hee-Youl;Park Jong-Keuk;Kim Kyung-Bae;Choi Doo-Jin;Baik Young-Joon
    • Journal of the Korean Vacuum Society
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    • v.15 no.1
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    • pp.110-116
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    • 2006
  • The mechanical property and cutting performance of the cutting tools coated with nanoscale nyktukatered nitride film have been investigated. $Ti_{0.54}Al_{0.46}N-CrN$ and $Ti_{0.84}Al_{0.16}N-NlN$ systems, which showed super-lattice in nanoscale multilayered coating, were deposited on WC-Co insert by UBM sputtering, The superlattice coatings with different bilayer periods were manufactured by controlling deposition parameters. The superlattice formation and hardness of the nanoscale multilayered nitride film and the cutting performance of the insert coated with the film were examined. The hardness and cutting performance were dependent on the bilayer periods of the coatings. The flank wear of the inserts with superlattice coatings were decreased over $20\%$, compared to those of commonly used cutting tools coated with TiAIN single phase.

Texture and Descriptive Sensory Characteristics of Korean Rice Cakes (Karedduk) with a Mixture of Fructooligosaccharide and Emulsifier (프락토올리고당과 유화제 혼합사용 가래떡의 텍스처와 관능적 묘사 특성)

  • Kim, Sang-Sook;Chung, Hae-Young
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.6
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    • pp.823-828
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    • 2012
  • Texture and descriptive sensory characteristics of a Korean rice cake (Karedduk) with added mixtures of fructooligosaccharide (95%) and emulsifier, Sodium Stearoyl Lactylate-90 (SSL-90), were investigated after 2 and 24 hr of storage at $5^{\circ}C$. A central composite design was used for the arrangement of treatment. Different levels of fructooligosaccharide (95%), 0, 3, 6, 9, and 12%, were added to dry rice flour. Also, different levels of emulsifier, 0, 0.3, 0.6, 0.9, and 1.2%, were added to the same dry rice flour. The texture properties analysis using a Texture Analyzer revealed that the chewiness, gumminess, and hardness were significantly different. The effect of retarding retrogradation of Korean rice cakes (Karedduk) with added mixtures of fructooligosaccharide (95%) and SSL-90 showed an increasing trend as the amount of fructooligosaccharide (95%) increased. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. The results suggested that Korean rice cakes (Karedduk) with the addition of a mixture of fructooligosaccharide (95%) and SSL-90 can be made from the mixture of 9% fructooligosaccharide (95%) and 0.9% SSL-90 in order to retard starch retrogradation.

Effects of Process Conditions on the Color and Firmness of Salted Radish Root (Danmooji) at Model System (모델 시스템을 이용한 제조 조건이 단무지의 색도 및 경도에 미치는 영향)

  • Ku, Kyung-Hyung;Park, Wan-Soo;Lee, Kyung-A
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.34 no.9
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    • pp.1477-1484
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    • 2005
  • The effects of various seasoning components, pH of seasoning solution, heating time and storage temperature were investigated on the color and textural properties of the salted radish root (nanmooji) The effects of individual seasoning components in the salted radish root, additives of polyphosphate (AD3), citric acid (AD5), malic acid (AD2) delayed the color changes and softening more, compared to control soaked in water. On the other hand, additives of potassium sorbate (AD1), succinic acid (AD7), MSG (AD8), saccharin (AD6) accelerated the color changes and softening of the salted radish roots. The effects of pH of seasoning solution($X_1$), and heating time ($X_2$) were central composite design and response surface analysis. R- square represented dependent variables correlated independent variables ($X_1,\;X_2$), showed over 0.8 in the color and area value calculated thickness and firmness of salted radish root. Especially, R- square of 'b' represented 'yellow-green' was 0.899. And the result of crossing analysis of individual independent variables ($X_1,\;X_2$), showed that both independent variables had significant effects on the color and textural changes of the salted radish root. The salted radish root increased its color changes and softening, rapidly at $40^{\circ}C$, compared to the other storage temperatures at most storage periods.

A Study on the Comparison of Brazed Joint of Zircaloy-4 with PVD-Be and Zr-Be Amorphous alloys as Filler Metals (PVD-Be와 비정질 Zr-Be 합금을 용가재로 사용한 Zircaloy-4의 브레이징 접합부의 비교 연구)

  • Hwang, Yong-Hwa;Kim, Jae-Yong;Lee, Hyung-Kwon;Koh, Jin-Hyun;Oh, Se-Yong
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.7 no.2
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    • pp.113-119
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    • 2006
  • Brazing is an important manufacturing process in the fabrication of Heavy Water Reactor fuel rods, in which bearing and spacer pads are joined to Zircaloy-4 cladding tubes. The physical vapor deposition(PVD) technique is currently used to deposit metallic Be on the surfaces of pads as a filler metal. Amorphous Zr-Be binary alloys which are manufactured by rapid solidification process are under developing to substitute the conventional PVD-Be coating. In the present study, brazed joint with PVD and amorphous alloys of $Zr_{1-x}Be_{x}(0.3{\le}x{\le}0.5)$ as filler metals are compared by mechanism, microstructure and hardness. The thickness of brazed joint with amorphous alloys became much smaller than that of PVD-Be. The erosion of base metal did not occur in the brazed joint with amorphous alloys. The brazing mechanism for PVD-Be seems to be Be diffusion into Zr-4 with capillary action resulting from eutectic reaction while that for amorphous alloys are associated with the liquid phase formation in the brazed joint. The brazed joint microstructure with PVD-Be consists of dendrite while that with amorphous alloys is globular. The $Zr_{0.7}Be_{0.3}$ alloy shows the smooth interface with little erosion in the base metal and is recommended a most suitable brazing filler metal for Zircaloy-4.

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Granulation of Fine Zeolite Powder by Adding Polyvinyl Alcohol (Polyvinyl Alcohol첨가(添加)에 의한 Zeolite미분(微粉)의 입상화(粒狀化))

  • Choi, Jyung;Choi, Choong Ryeol;Lee, Dong Hoon
    • Korean Journal of Soil Science and Fertilizer
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    • v.28 no.2
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    • pp.123-129
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    • 1995
  • For the propose of increasing the value added, zeolite powder was granulated by adding Polyvinyl Alcohol (PVA) as cementing material. The optimal concentration of PVA for granulation and the physical properties of the prepared granule were investigated. Four percent PVA stock solution was made by adding distilled water at $90^{\circ}C$ water bath and incorporated with zeolite. The contents of water stable granule above 2.0mm in diameter was 98.0% in the case of 0.3% PVA addition and almost 100% in the case of 0.6% PVA addition. Increasing PVA concentration of granules increased the hardness and decreased the infiltration rate and the maximum water holding capacity of granules, However, the drying method hardly affected the physical properties of granules. With the increase in the mixing ratios of kaolinite or bentonite to zeolite, the hardness of granules increased but high water contents of granules resulted in rapid decrease in the hardness of granules. However, when smectite or perlite was mixed with zeolite, the increase in mixing ratios to zeolite resulted in the decrease in hardness, the increase in the infilteration rate and maximum water holding capacity of granules.

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Association of Hemoglobin Levels and Cognitive Function in Alzheimer's Disease and Mild Cognitive Impairment (알츠하이머병과 경도인지장애에서 헤모글로빈 농도와 인지기능과의 연관성)

  • Park, Joon Kyung;Lee, Kang Joon;Kim, Hyun
    • Korean Journal of Psychosomatic Medicine
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    • v.24 no.1
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    • pp.94-101
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    • 2016
  • Objectives : Anemia is a common problem in the management of elderly patients. Recent studies reported that anemia was associated with cognitive impairment and Alzheimer's disease. This study was aimed to analyze the differences of hemoglobin levels in Korean patients with Alzheimer's disease(AD) dementia, mild cognitive impairment(MCI), and healthy controls. Furthermore, the study also examined if any association between hemoglobin levels and cognitive functions existed. Methods : A total of 116 Korean elderly adults were participated in this study(mean age 74.67 years ; 60.3% female). The Korean version of the Mini-Mental State Examination(MMSE-K), Clinical Dementia Rating(CDR) and Global Deterioration Scale(GDS) were applied to all subjects. Hematological and related blood chemistry values were investigated. Results : We found that patients with AD dementia had significantly lower hemoglobin and hematocrit levels than MCI subjects and healthy control group. The hemoglobin levels showed a positive correlation with MMSE-K and negative correlation with CDR, GDS. Conclusions : Among Korean elderly, low hemoglobin level is associated with a cognitive impairment. This study indicates that AD is associated with anemia, and low hemoglobin levels may contribute to potentially useful clinical markers of AD. The risk factor for dementia needs to be confirmed by prospective longitudinal studies in a larger group of patients.