• Transactions of Materials Processing
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• v.14 no.7 s.79
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• pp.587-594
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• 2005

분무성형공정은 급냉응고 및 결정입자 제어에 따른 고품위 소재 개발의 장점과 함께 고밀도 near-net-shape 제품의 제조가 가능한 합금제조기술이다 분무성형체의 미세조직은 적층표면에 도달하는 액적들의 평균 열용량, 즉 고상분율에 의하여 결정되며, 이는 액적의 비행과정에서의 분사가스-액적간의 열전달과 적층표면에서의 열유입과 열유출 속도에 영향을 받는다. 실제 다양한 공정변수들이 복합적으로 미세조직 형성과정에 영향을 미치지만, 균일한 미세조직을 얻기 위하여서는 적층표면에서의 온도와 고상분율을 항상 일정하게 제어하여야만 한다 즉, 적층표면 온도를 분무 성형공정중에 지속적으로 측정하여 이를 공정 제어 시스템에 feedback하여 원하는 적층표면온도를 유지하도록 공정변수를 제어하는 것이 필수적이다. 분무성형에 제조된 성형체는 합금원소의 편석이 없고 미세한 등방성의 결정립으로 이루어진 특징적인 미세조직을 나타낸다 이와 같은 미세조직으로 인하여 분무성형체는 우수한 성형성과 기계가공성을 나타내며, 또한 분무성형-후속가공된 최종 제품은 잉곳주조에 의하여 제조된 것과 비교하여 크게 향상된 기계적 성질을 가진다.

• Proceedings of the Materials Research Society of Korea Conference
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• 1992.05b
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• pp.30-30
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• 1992

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2002.07a
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• pp.41-57
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• 2002

• Journal of Powder Materials
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• v.1 no.2
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• pp.129-134
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• 1994

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 1994.10b
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• pp.27-27
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• 1994

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 1994.04c
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• pp.29-29
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• 1994

• Proceedings of the Korean Powder Metallurgy Institute Conference
• /
• 1994.04c
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• pp.30-30
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• 1994

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 1997.11a
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• pp.24-26
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• 1997

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 1993.11a
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• pp.31-31
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• 1993

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.234-240
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• 1997

Agar has widely been used as medical aids and food ingredients due to its pecular physicochemical and rheological properties. In this paper, the effects of spray drying and extrusion drying on functional properties of agar were investigated to clarify the sol-gel transition mechanism at low temperature and microstructure of agar gel by measuring phase transition by differential scanning calorimetery, structural differences by light microscope and scanning electron microscope observation. The lowest endothermic onset(To), peak(Tp), conclusion(Tc) temperature and enthalpy($\Delta$H) using differential scanning calorimetery were showed in extrusion-dried agar wic were checked in 41.30, 61.72, 80.50 and 0.73cal/g. In cases of unmodified and spray-dried, the values were 81.20, 95.51, 112.14 and 3.22cal/g, and 60.11, 76.45, 89.54 and 1.53cal/g, respectively. When all samples were reheated using differential scanning calorimetery after gelling fully, no significant differences of endothermic To, Tp, Tc and $\Delta$H appeared. The surface structure of unmodified agar powder observed by light microscope and scanning electron microscope appeared a continuous surface without any indication of small pores, gaps or point of discontinuity. In cases of spray-dried agar, the unstable structures with pores was resulted. The microstructures of extrusion-dried agar, however, was solid with large gaps and areas of discontinuity in the surface. From the results above, it was suggested that significant differences in phase transition and surface microstructures were clearly related to the physicochemical changes and rheological properties, solubility and gelling ability of the types of agar gel.