• Proceedings of the International Microelectronics And Packaging Society Conference
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• 2002.05a
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• pp.219-223
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• 2002

전자부품의 고성능화 고집적화를 위한 표면실장기술의 발전과 환경과 건강에 대한 관심의 증가로 땜납 중의 납의 독성과 그에 따른 납 사용 규제 움직임과 선진국의 법규제에 대응 하여 무연 땜납이 개발되고 있다. 본 연구는 이러한 배경에서 무연 땜납용 볼에 관한 기술정보의 유용성의 제고와 객관적인 비교평가를 위한 표준을 제시하는데 그 목적이 있다. 본 연구에서는 납점용 볼의 표준화 현황을 조사하고, 기업을 대상으로 설문조사를 실시하여 납땜용 볼에 대한 인식과 표준화 현황을 조사하였다. 또, 기존에 납땜용 볼에 관하여 발표되었던 자료들을 조사하여, 유연.무연 납땜용 볼의 품질특성과 그 평가방법을 비교하여 연구하였다. 무연 납땜용 볼은 외관이 거칠고, 융점과 표면장력의 차이로 인하여 젖음성이 떨어지며, 리플로우 조건에 따라 접합부의 높이에 변화가 있으며, 접합강도는 높아지는 특성을 보였으며 접합부의 신뢰성에서도 유연 납땜용 볼과는 많은 차이를 보였다. 이런 무연 땜납의 특성을 감안하여, 몇 가지 품질특성별 평가방법 및 기준을 제시하였다.

• Korean Journal of Food Science and Technology
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• v.54 no.4
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• pp.437-444
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• 2022

This study investigated the optimal quality characteristics of sauerkraut made by adding 0.5, 1.0, 1.5, 2.0, and 2.5% (w/w) sea salt to cabbage according to the storage period. The results showed that the pH and salinity of 0.5-2.5% sauerkraut decreased, while its total acidity increased during storage. After 20 d of storage, 1.5% or less sauerkraut showed low yellowness, but high brightness and hardness. Moreover, the lactic acid bacteria in 0.5-2.5% sauerkraut maintained at least 7.06 log CFU/mL until 28 d of storage, suggesting that the lower the salt concentration, the higher were the amount of lactic acid bacteria. The coliform group was not detected after 4 d of storage. In conclusion, the quality characteristics of sauerkraut with a salt concentration of 1.5% or less were excellent until 20 d of storage at 4℃. This study provides valuable data for the safe and high-quality assessment of low-salt sauerkraut in the future.

• Food Engineering Progress
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• v.14 no.2
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• pp.135-145
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• 2010

In order to enhance overall quality of the Backsulki, a sweet potato flour (SPF) which is rich in sugar and dietary fiber was added into the rice flour at 0, 5, 15, and 25% (w/w, db) ratios. Quality changes of the products were evaluated by storing at 5, 15, and 25$^{\circ}C$ for 4 days. Water binding capacity, swelling power, and solubility of the products increased as the SPF increased. Hunter colorimetric a- and b-value increased while L value of the products decreased as the SPF increased. Retarded retrogradation of the flour mixtures containing the SPF was shown from the DSC thermogram as indicated by the decreased $\Delta$H values. Increases in $T_{i}$ and $T_{p}$ values in relation with the starch gelatinization were shown from the DSC thermogram with a temperature margin of 15-20$^{\circ}C$ as the SPF increased. Increases in softness along with decreases in springiness and chewiness of the products were shown as the SPF increased. It was not so much the storage temperature as the added SPF affected the final texture of the products. Retarded growth of the total microbes of the products was noted by the added SPF during storage at 25$^{\circ}C$ for 3 days. Regarding the above and additional sensory preference scores of the products, a 15%(w/w) level of the SPF was suggested as optimum for the best Backsulki with improved qualities.

• Korean Journal of Food Science and Technology
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• v.53 no.3
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• pp.321-328
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• 2021

Brownies containing whey powder (WP) with different levels of substitutions for wheat flour (0, 10, 20, 30, and 40% substitution for WP 0, WP 10, WP 20, WP 30, and WP 40, respectively) were prepared, and their properties were compared. Regarding appearance, the collapse of the sample surface noticeably started from WP 30. The moisture content was higher in samples containing WP than in the control (WP 0), and the weight of the brownie increased with WP content. As the WP amount increased, both the total and specific volumes of the brownies decreased. Regarding texture, a higher amount of WP resulted in a decrease in hardness, whereas adhesiveness increased significantly. The antioxidant activity also increased with increasing WP amount (from 35.28 to 51.47%). Regarding sensory characteristics, 20 or 30% WP in brownies increased mouth-feel properties, taste, and overall preference. Based on the above results, WP could improve the quality of brownies, and a substitution level of 20% could be the most appropriate.

• Proceedings of the KAIS Fall Conference
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• 2009.12a
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• pp.678-681
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• 2009

사출성형은 열가소성수지의 가공법으로써 정밀도나 고품질의 제품을 효과적으로 생산하는데 널리 이용되며 플라스틱은 현재 광범위하게 사용되고 있는 공업재료 중의 하나이다. 과거에는 플라스틱을 일회용품 및 외장재로 사용하였다. 그러나 산업기술이 발전하며 플라스틱은 금속을 대체 할 수 있는 재료로서 사용할 수 있다는 인식의 변화로 점차 기계요소용 재료로 사용되고 있으며 기계요소용 재료로 사용됨에 따라 플라스틱 제품이 정밀한 부품으로 사용되기 위해서는 금형의 가공뿐만 아니라 사출성형 시 용융수지가 금형의 각 캐비티에 균형적으로 충전되는것이 요구된다. 이러한 요구조건을 만족하기 위해서는 각 캐비티의 가공치수는 매우 높은 정밀도를 유지해야 하며, 각 캐비티에서의 충전과 냉각도 동일한 상태를 유지해야 한다. 충전 불균형은 성형품의 품질에 큰 저해 요인으로서 플라스틱 제품의 치수성, 밀도, 외관품질, 강도 등에 불균일한 결과를 가져오는 요인으로 지적되고 있다. 실제로 충전 불균형은 충전 단계에서 런너 내에서 발생하는 불균일한 전단분포에 기인하여 발생되므로 점도변화에 영향을 주는 수지의 물성, 런너의 배열과 같은 외부 요인과 사출압력, 사출속도, 수지온도, 금형온도와 같은 성형공정 조건에 의한 요인에 의한 충전 불균형의 양상이 달라지게 된다. 본 연구는 다수 캐비티 금형에서 충전 불균형 현상에 대한 원인을 검토하고 실제로 사출성형을 실시하기 전 사출성형해석 소프트웨어를 이용하여 시뮬레이션을 하여 다수 캐비티에 대한 충전 패턴을 미리 예측하여 보았다.

• Journal of Korea Foundry Society
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• v.18 no.3
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• pp.211-221
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• 1998

주조방안이란 주형(금형)에 공동부를 어떻게 설계하고 공동부의 어떤 위치에 어떻게 탕도, 탕구 등을 설계할 것인지, 또 over-flow 및 air-vent는 어떻게 설계하여 가스뽑기 및 용탕을 공동부에 원활히 충진시켜 완전한 제품을 얻을 수 있을까에 대한 제반적인 주조방법의 계획이다. 즉, 용탕을 공동부에 충진시키는 시스템이며, 주조상에 발생하는 제문제 및 주조제품의 품질에 가장 큰 영향을 미치는 요소 중의 하나이다. 따라서 만약 주조방안 시스템이 부적절하여 불량률이 높은 경우에는 대폭적인 금형수정이나 경우에 따라서는 불가피하게 금형을 신작해야 하는 큰 문제도 야기될 수 있다. 또한 기본적인 품질문제로 탕회, 탕경, 크랙 등의 외관불량과 기동 등의 내부결함, 내압불량등도 유발될 수 있다. 그러나 이러한 불량대책으로 쉽게 주조방안을 수정하는 것은 주조 시스템 자체가 변해버리기 때문에 피해야 하며 다른 대책을 선행하여 해결할 수 없었을 때 최종적으로 신중히 검토 후 주조방안을 수정하는 것이 바람직하다. 따라서, 본고에서는 Al합금 다이캐스트 주조기술에 있어 주조품질을 결정하는 중요한 요소인 주조방안의 효과적인 설계를 위한 주조기 선정, 금형분할면 선정, 탕구계의 설계와 탕구선정, over-flow 및 air-vent설계, 수축여유 및 금형냉각방안 선정기술에 대한 기본적 방안을 제시하고 실제 주조방안의 대표적인 사례를 소개하고자 한다.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.32 no.4
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• pp.386-391
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• 1987

Effect of growth light intensity (5% and 20%) and planting density (40, 56, 90/33㎡) on yield and red ginseng quality was investigated in a sandy loam field of ginseng plantation. High growth light intensity had no effect on yield and quality but decreased stem length, leaf area and chlorophyll content and increased specific leaf weight. The optimum planting density was 64/3.3㎡ for both yield and Heaven + Earth grade (HE grade) of red ginseng. HE-shape ginseng rate showed significant positive correlation (P=0.0l) with HE grade rate.

• Horticultural Science & Technology
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• v.30 no.1
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• pp.42-49
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• 2012

This experiment was conducted to find out the effects of nitrous oxide ($N_2O$) on the postharvest quality of 'Janghowon hwangdo' peach fruits. Fruits were harvested at commercial maturity for marketing in late September, and treated with 70% $N_2O$ + 20% $O_2$ + 10% air, 80% $N_2O$ + 20% $O_2$, and 90% $N_2O$ + 10% $O_2$ for 48 h, and then stored at $15^{\circ}C$. No significant treatments for soluble sugar and titratable acidity contents were detected. However, good appearance and taste in peach fruit were maintained better in 80% $N_2O$ treatment than in air treatment. The treatment with 90% $N_2O$ had negative effects on weight loss and taste because of rotting by anaerobic fermentation. 80% $N_2O$ treated fruit had significantly higher fungus (Botrytis cinerea) growth inhibition of saprogenic approximately than air treatment until 12 days of storage. The browning and rotting at surface of peach were also retarded when peaches were treated with 80% $N_2O$ before they were artificially wounded. The activity of polyphenol oxidase (PPO) was inhibited about 80% in peach of 80% $N_2O$ treatment compared with in air treatment. The result showed that 80% $N_2O$ treatment was able to extend the shelf life of peach fruits through maintaining taste and inhibition of softening and browning by rotting and wounding during storage.

• Korean Journal of Human Ecology
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• v.23 no.5
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• pp.929-940
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• 2014

In this study, we assessed the quality characteristics and antioxidant activity of cookies containing various concentrations (0, 2, 4, 6 and 8%) of Aloe vera powder(AVP). To analyze quality characteristics, density and pH of dough, spread factor, moisture content, color(L, a, b), hardness, total polyphenol content, DPPH radical scavenging activity and sensory properties were measured. Density of the dough, spread factor, moisture content, a and b value, total polyphenol content, and DPPH radical scavenging activity of the cookies significantly increased with increasing content of AVP, whereas pH and L value and hardness of the cookies significantly decreased. The results of sensory evaluation showed that cookies made with 2 and 6% AVP did not significantly differ from the control. From the sensory evaluation test, cookies with 4% of AVP were the best except in appearance among all the samples studied. Therefore the result of this study suggest that AVP is a good ingredient for increasing the consumer acceptability and antioxidant activity of cookies.

• Korean Journal of Human Ecology
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• v.23 no.3
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• pp.443-452
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• 2014

In this study, we assessed the quality characteristics and antioxidant activity of cookies containing various concentrations (0, 3, 6, 9 and 12%) of baekbokrung powder(BBP). To analyze quality characteristics, density and pH of dough, spread factor, moisture content, color(L, a, b), hardness, total polyphenol content, DPPH radical scavenging activity and sensory properties were measured. Moisture content, a value, hardness, total polyphenol content, and DPPH radical scavenging activity of the cookies significantly increased with increasing content of BBP, whereas pH and density of the dough, spread factor, L and b value of the cookies significantly decreased. The results of sensory properties showed that cookies made with 3% and 6% BBP did not differ significantly from the control, in color, taste and overall quality. Texture scores for the 3% and 6% BBP group ranked significantly higher than those of the other groups. Taken together, the result of this study suggest that BBP is a good ingredient for increasing the consumer acceptability and functionality of cookies.