• 베이커리
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• no.7 s.396
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• pp.116-117
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• 2001

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1997.04a
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• pp.546-551
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• 1997

In sheet metal forming, since the surface area of workpiece is apparently larger than the volume of it, the surface condition of the sheet metal is much varied. The formability of sheet metal is decided by the forming limit and the macroscopic suface defect as like fracture and wrinkle, and microscopic asponent, The factors affected in forming limit are stain herdening exponent, strain-rate scnsitivity exponent, anisotropic coefficient. The increasing of surface roughness is decresed the forming limit curve. It is known that the greater plastic deformation the more surface roughness by Kienzle, Osadaka. The purpose of this study is to investigate the influences of surface roughness in a uniaxial tension and the traperzoidal-shaped box drawing.

• Korean Journal of Food Science and Technology
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• v.47 no.1
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• pp.63-69
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• 2015

The aim of this study was to investigate the deformation of packaging materials used for ready-to-eat (RTE) foods after the retort process and microwave heating. From the multilayer films consisting of polyethylene terephthalate (PET), polyamide (PA), and cast polypropylene (CPP) in a stand-up pouch form used for RTE foods, some deformation of the CPP layer, which was in direct contact with the food, was observed after the retort process and microwave heating. The damage was more severely caused by microwave heating than by the retort process. This may be attributed to diverse factors including the non-uniform heating in a microwave oven, the sorption of oil into the packaging film, and the different characteristics of food components such as viscosity, salt and water content. The development of heat-resistant packaging materials and systems suitable for microwave heating of RTE foods is required for the safety of consumers.