• Korean journal of food and cookery science
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• v.4 no.2
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• pp.51-56
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• 1988

The sensory and instrumental characteristics of warm and cool cooked rices with pressure and electric cookers were examined. The types of rice varieties tested were Choucheong (traditional rice variety) Samgang and Seogwang (high-yielding rice varietis) The result of sensor evaluation revealed more significant differences in most of appearance, texture characteristics than flavour. The difference of sensory characteristics according to the types of cookers and the warm or cool cooked rices was greatest in Seogwang among three varieties. The instrumental measurement of cooked rices using instron showed that the difference between types of varieties and cookers was more clearly in cool cooked rices than warm ones. Especially hardness in instrumental characteristics revealed highly signficant difference. With regard to the correlation between instrumental and sensory characteristics, hardness had a significantly high correlation with texture while others had low ones.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.50-58
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• 1987

This study was conducted to examine the changes of sensory and instrumental characteristics focusing on flavor and texture of cooked rice with Akibare(Japonica type) and Milyang 23(hybrid of Japonica and Indies) under two different storage temperatures. The changes of sensory characteristics were not significant throughout the storage of 70 days at $5^{\circ}C$, but were significant after 30 days storage at $30^{\circ}C$. The stepwise regression showed that stickiness, gloosiness and off-flavor of rice effected on overall preference in old rice stored at $30^{\circ}C$. As making storage temperature be tiger and period be longer, hardness, springiness, gumminess and chewiness were increased further but cohesiveness and adhesiveness were decreased in the texture changes of cooked rice measured by Instron.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2018.06a
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• pp.109-109
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• 2018

Cr-Mo 합금강은 고온 환경 하에서 높은 크리이프 강도와 우수한 내식성 때문에 발전설비, 석유 화학, 그리고 해양산업과 같은 여러 산업분야에서 널리 사용되고 있다. 특히, Cr-Mo 강의 내식성은 합금 내 Cr 함량에 크게 의존한다. 이는 고온에서 Cr과 O가 화학적 반응을 일으킴에 따라 보호성의 Cr 산화스케일을 형성하기 때문이다. 그러나 화석연료를 사용하는 발전설비의 경우, $SO_2$가 포함된 강한 부식성의 연소 가스가 배출되며, 이에 노출된 금속의 표면에서는 산화와 황화가 동시에 발생한다. 황화스케일은 산화스케일에 비해 매우 빠르게 성장하며, 그 특성이 매우 취약하기 때문에 황화 환경에서 금속의 내식성 및 기계적 물성치는 보다 크게 저하된다. 따라서 본 연구에서는 화력 발전소의 증기발생용 튜브 재료인 9Cr-1MoVNb 강을 선정하였으며, $SO_2$ 가스 환경 하에서의 부식 및 기계적 물성치 저하 특성을 평가하고자 하였다. 본 연구에서 사용된 9Cr-1MoVNb강의 화학 성분 조성은 0.1 C, 0.38 Si, 0.46 Mn, 0.25 Ni, 8.38 Cr, 0.93 Mo, 0.18 V, 0.09 Nb, 그리고 나머지는 Fe이다. 부식시험은 가공된 미소시험편과 인장시험편을 전기열처리로에 장입한 후, $650^{\circ}C$에서 $N_2+O_2+O_2+SO_2$ 조성의 가스를 분당 50 CC로 흘려주었다. 제작된 시험편에 대한 부식거동은 무게 증가량, optical microscope, scanning electron microsope, 그리고 energy dispersive x-ray spectrum을 통해 평가하였다. 그리고 기계적 물성치 평가를 위한 인장시험은 분당 2mm 변위제어를 통해 실시하였다. 그 결과, 9Cr-1MoVNb 강은 $SO_2$ 가스 환경 하에서 비 보호적인 Fe-풍부상의 산화 스케일층이 두껍게 형성됨에 따라 열악한 내식성을 나타냈다. 그에 따라 기계적 물성치는 저하되는 경향을 나타내었다.

• Korean journal of food and cookery science
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• v.10 no.2
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• pp.87-93
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• 1994

The sensory and instrumental characteristics of defatted and lipid-reintroduced kidney bean, mung bean and corn starch gels stored for 3 hrs and 24 hrs at room temperature were investigated. In sensory evaluation of starch gels, acceptability was highly correlated with hardness, bend property, cohesiveness and springiness. Mung bean starch gels showed sinigficantly highest value and followed by corn and kidney bean starch gels. Generally as for these factors, defatted starch gels were higher than untreated ones. The properties of defatted and lipid-reintroduced corn starch gels were similar to those of mung bean starch gels. In instrumental analysis, hardness was more important factor than any other ones. Hardness showed significantly higher value in the other of mung bean, corn and kidney bean starch gels, but it was highest in defatted starch gels among all treated gels. Hardness and springiness of defatted and lipid-reintroduced corn starch gels were similar to those of mung bean starch gels. Hardness of 24 hr stored starch gels increased more than that of 3 hr stored ones, but other textural factors did not change.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.1-5
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• 1996

The effects of defatting on sensory and instrumental characteristics of corn and mung bean starch gels during storage were investigated. The untreated and defatted starch gels stored at room temperature for 24 hrs and 72 hrs. The sensory characteristics of defatted corn starch gels were significantly different from untreated ones but the properties of defatted corn starch gels were similar to those of mung bean ones. Mung bean starch gels showed no changes in sensory characteristics by defatting. In the case of instrumental properties, there was highly significant in all characteristics between corn starch gels and mung bean starch gels, but firmness in defatted corn starch gel was similar as in mung bean starch gels.

• Journal of the Korean Society of Propulsion Engineers
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• v.10 no.3
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• pp.53-59
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• 2006

This paper presents the IR-Lamp test results of evaluating heat protection performance and measuring of mechanical/thermal properties in the heat protection material of missile external surface. The results showed that increasing the contents of microballoons improved the heat protection performance, but the mechanical properties were deteriorated. Among the kinds of microballoons, Epoxy/Phenolic Microballoons mixture showed the best mechanical properties and low thermal conductivity. Epoxy/Cork mixture showed the best heat protection in the IR-Lamp test, though it has low mechanical properties and high thermal conductivity.

• Proceedings of the International Microelectronics And Packaging Society Conference
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• 2001.11a
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• pp.41-47
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• 2001

폴리머 박막은 반도체 패키징, MEMS 구조물은 물론 MCM-D 등의 기술에도 널리 쓰이고 있다. 또한 대부분 폴리머/금속의 다층구조의 형태를 띠고 있어 이 상태의 기계적 특성의 이해는 더욱 중요하다. 본 연구에서는 폴리머 박막의 기계적 특성을 측정하기 위한 새로운 방법이 제안된다. 제안된 방법은 최근 발달된 마이크로머시닝기술을 사용하여 구현된 공진형 스트링구조를 이용하게된다. 폴리머 기계적 특성치와 스트링의 공진특성은 서로 상관 관계를 갖게되며 이러한 공진특성의 측정은 기계적 특성의 실시간 관찰을 가능하게 해준다. 본 논문에서는 공진형 스트링을 이용하여 폴리이미드의 잔류음력과 폴리이미드/금속간의 접착 내구성을 정량화하는 방법을 제안한다. 제안된 측정방법은 단순히 스트링구조 뿐만 아니라 다른 기계적 구조에도 응용이 가능하다.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1992.04a
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• pp.48-54
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• 1992

최근 미래지향적 고부가가치의 첨단 산업 전반에 걸친 세계 각국의 연구 개발 노력이 더 한층 가속되 어지면서 특히 항공, 우주, 신운송기기, 정보 통신기기, 메카높틱스, 전자산업, 메카트로닉스 등에 있어 보다 더 가혹한 조건과 분위기 하에서도 우수한 특성과 다양한 기능성 등을 유지할 수 있는 신소재로의 소재 대체화 요구가 높아지게 되어졌다. 국내 역시 최근 다양한 종류의 세라믹스를 생산 하고있긴 하나 이와 같은 기계적 특성치를 구하기 위한 시험편의가공 및 제작을 최적화 수행하지 못하는 관계로 인하여 동일한 소재를 갖고도 충분히 신뢰도있는 데이터들이나 높은 값의 데이터들을 제시하지 못하고 있는 실정이다. 따라서 본 연구에서는 굽힘 강도측정용 세라믹스 시험편을 최적 가공함으로써 기계적 특성치를 최대로발휘하 고자 한 바, 기 발표한 연삭 가공 조건 변화에 따른 최적화 가공 연구에 영향을 미칠 수 있는 것으로 보여지는 연삭 공구에 대한 "In-process dressign"을 최초로 도입하여 일반 연삭 가공을 실행해 봄으로써 그 효과를 명확히 규명하고자 하였으며, 이를 토대로 실제 부품화에 있어서나 Creep-feed grinding에 있어서도 적용할 수 있는 가에 대해서도 알아보고자 하였다.알아보고자 하였다.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.19 no.2
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• pp.138-144
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• 2005

In order to understand the effect of the mountain fire on the polymeric insulator for transmission lines, the author observed the deformation of the sheds of the polymeric insulators and the change of the discs of the porcelain insulators under fire, and investigated the electrical and mechanical characteristics of the insulators after the ignition test As the result the following conclusions were obtained. First, the porcelain insulator was degraded in electrical characteristics when the insulator was subjected to the fire for approximately 5 minutes; whereas, the polymeric insulator was not degraded though there were some damage on its sheds. Second, after 20 minutes exposure to the fire, the polymeric insulator lost a lot of parts of sheds, but the electrical characteristics was lowered by around $20(\%)$, but the porcelain insulators were electrically degraded by more than $80(\%)$.

• Korean journal of food and cookery science
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• v.11 no.1
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• pp.44-50
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• 1995

In order to investigate the mechanical and sensory characteristics of dried Lentinus edodes, raw Lentinus edodes, Pleurotus ostreatus and Agaricus bisporus by various cooking methods, texture measurements and sensory evaluation were performed. And the results were summarised as follows. Hardness, cohesiveness, springiness, gumminess and chewiness of those mushrooms, except the cohesiveness and springiness of Pleurotus ostreatus head, showed significant differences depending on the cooking methods. Microwave heating of mushrooms, in general, give high values in mechanical characteristics measurements. As a results of sensory evaluation, salt water blanching turned out to be the most preferred cooking method among blanching, steaming, microwave heating. The mushroom dishes were preferred by the panel in the order of Jungol, Hoi, Fritter, Saute and Jun.