• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.6
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• pp.332-339
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• 2020

This study was a prior study to establish the shelf life of bulletproof helmets, considered the aging factor of bulletproof helmets. To estimate the aging factor of bulletproof helmets, we established a hypothesis that the 'temperature' factor would have the greatest impact on the shelf life of the bulletproof helmet, considering the environmental treatment of the American army's bulletproof helmet's materials. To verify the hypothesis, high temperature acceleration environmental treatment of bulletproof helmets was performed, and the Arrhenius formula was applied to calculate the shelf life. The study result confirmed the negative correlation between bulletproof performance and high temperature, and the influence of temperature as an aging factor was not significant by deriving life by using the Arrhenius model. The limitation of this study is that we couldn't obtain enough samples due to the specificity (miliary supplies) of the test subjects. However, given that the life-related research on bulletproof helmets has not been carried out, this research has great implications and could be used as a reference for improving the Korean Army's bulletproof helmet specifications.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.471-476
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• 2001

The effects of aging time (1,4 and 7 day), endpoint cooking temperature (70, 75 and 8$0^{\circ}C$) and cooking time (15, 30 and 45 sec) on the textural and sensory characteristics of pork loin were evaluated. As an aging period became longer, the pH, L＊ and b＊ value of raw meat became higher. As an aging period became longer, the cooking loss, hardness, chewiness and shear force value (SFV) of cooked meat became lower, and their tenderness and juiciness became better. However, no difference was observed in the aroma, and the one aged for 4 day among the cooked meat showed the best palatability. Increasing endpoint cooking temperature from 70 to 8$0^{\circ}C$ increased SFV and hardness and decreased chewiness, sensory tenderness and juiciness. Also, the pork cut with a thickness of 1.5 cm showed the best palatability when its internal temperature was 75$^{\circ}C$. And the pork cut with a thickness of 0.8 mm showed the best palatability when its cooking time was 30 sec.

• Food Science of Animal Resources
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• v.39 no.3
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• pp.510-519
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• 2019

The effect of combined electron-beam irradiation and aging temperature of pork on microbiological and physicochemical properties was investigated. The samples from pork shoulder were irradiated with 0 or 2 kGy, vacuum-packaged, and assigned randomly to an aging temperature ($2^{\circ}C$, $10^{\circ}C$, or $25^{\circ}C$) during 8 d. On 4 d of aging at $25^{\circ}C$, total aerobic bacteria of non-irradiated ones reached 7 Log CFU/g which is no salable levels. Shear force values of irradiated meat after aging for 2 and 4 d at $25^{\circ}C$ was lower than those aged at $2^{\circ}C$. Irradiated samples at $2^{\circ}C$ had lower cooking loss after 2 and 8 d of aging, compared with other aging temperatures. Irradiation did not accelerate 2-thiobarbituric acid reactive substance (TBARS) value when aged up to 4 d. Irradiated samples aged at $10^{\circ}C$ and $25^{\circ}C$ for 8 d scored significantly higher TBARS values. With an increased aging period, $a^*$ and $b^*$ in irradiated samples at $2^{\circ}C$ slightly increased, but irradiation caused negligible changes in meat color. The highest contents of a desirable nucleotide flavor compounds (inosine-5-phosphate) were observed in pork at $2^{\circ}C$ when aged for 4 and 8 d, while the lowest contents were observed at $25^{\circ}C$. Aging in irradiated pork for 8 d at $2^{\circ}C$ resulted in optimal condition with improved meat quality and minimal microbiologically negative defect.

• Journal of the Korean institute of surface engineering
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• v.50 no.5
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• pp.380-385
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• 2017

Mechanical characteristics of the STS 304 which is heat resistance steel were investigated after artificial aging at $650^{\circ}C$ with 1,000 hours. Tensile test specimens and small test pieces were done artificial aging up to 1,000 hours in the high temperature atmospheric environment. The results present that as the aging time increased, tensile properties were deteriorated. In the case of failure mechanism, the configuration of the fractography presented drastic change from ductile to brittle with aging time. $M_{23}C_6$ carbide leading to the change of the mechanical properties and fracture mode of the aged STS 304 steel continuously precipitated along the grain boundaries of austenite microstructure.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.18 no.1
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• pp.31-37
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• 2019

This study investigates the effects of long-term artificial-aging on hardness variation in the dissimilar metal weldments for nuclear power plant facilities. These dissimilar welds are inevitably required to join the components in nozzle parts of pressurized vessels, such as austenitic stainless steels and ferritic steels. A artificial thermal aging was conducted in an electrical furnace to simulate material degradation at high temperatures. The test materials were held at the temperature of $600^{\circ}C$ for 10000 hours and interrupted at various levels of degraded specimens. The degradation of hardness is a well-known phenomenon resulting from long-term aging or high-temperature degradation of structural materials. In this study, the variation of hardness at each position was different, and complicated in relation to microstructures such as twins, grains, precipitates, phase transformations, and residual stresses in dissimilar weldments. We discussed the variation of hardness in terms of microstructural changes during long-term aging.

• The Transactions of the Korean Institute of Power Electronics
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• v.27 no.3
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• pp.206-213
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• 2022

This paper presents setting up a laboratory-scale testbed to estimate the aging of power MOSFET devices and integrated power modules by measuring its on-state voltage and current. Based on the aging mechanisms of the component inside the power module (e.g., bond-wire, solder layer, and semiconductor chip), a system to measure the on-state resistance of device-under-test (DUT) is designed and experimented: a full-bridge circuit applies current stress to DUT, and a temperature chamber controls the ambient temperature of DUT during the aging test. The on-state resistance of SiC MOSFET measured by the proposed testbed was increased by 2.5%-3% after 44-hour of the aging test.

• Journal of Power System Engineering
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• v.18 no.2
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• pp.70-76
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• 2014

A specimen of weld metal was prepared by GTA welding with weld wire of super duplex stainless steel. Aging treatment was conducted for the sample at the temperature range of 700 to $900^{\circ}C$ for 5 to 300 minutes. The effect of aging temperature and time to pitting corrosion of weld metal has been investigated and the results were derived as follows. The volume fraction of ${\sigma}$ phase tends to increase with an increase of aging temperature and time. Pitting potential Ep representing pitting corrosion was found to tend to decrease with an increase of aging time at 700 to $900^{\circ}C$. And most of the pits formed near the ${\sigma}$-phase in the ferrite and seemed to propagated to austenite.

• Corrosion Science and Technology
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• v.22 no.5
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• pp.330-340
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• 2023

The objective of this study was to analyze effects of aging time on property degradation of super austenitic stainless steel of PRE 52.8 and super duplex stainless steel of PRE 48.7. To analyze corrosion properties based on aging time, a critical pitting temperature test was performed in a solution of 6% FeCl₃ + 1% HCl and an anodic polarization test was performed in deaerated 0.5N HCl + 1N NaCl solution at a temperature of 50 ℃. Surface hardness was measured to analyze mechanical properties. It was found that corrosion properties and mechanical properties deteriorated rapidly as aging time increased. Critical pitting temperature had the most effect on critical aging time at which property changes occurred rapidly, followed by pitting potential and hardness. This trend was found to be closely related to the fraction of sigma phase. Rate of sigma phase formation was found to be significantly faster in duplex stainless steel than in austenitic stainless steel.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.871-875
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• 1999

This study was carried out to investigate the effects of freezing temperature on the quality of thawing aged beef loin. Drip loss was higher at 3oC freezing than at 20oC freezing, showing 17.21% drip loss after 6 days aging by 3oC freezing, 14.92% drip loss 12 days aging by 20oC freezing. Cooking loss by both water bath and pan boiling were decreased with increased in aging days. The salt soluble protein extractability of the beef loin was increased until 9 days aging by both 3oC and 20oC freezing, after that was decreased. The L value of the beef loin was high until 9 days aging by 3oC freezing, after that the L value of that was decreased. And the aging at 20oC freezing was high significantly with increased aging days. The a value of the beef loin was low significantly in 6 and 9 days aging by 3oC freezing, 20oC freezing was low significantly with increased aging days. The b value of the beginning of aging was higher with increased aging days. The percentage of denatured myoglobin of the beginning of aging was the highest, then those of 3oC and 20oC freezing showed 89.70% and 88.00%, respectively. The shear force of the beef loin was decreased with aging days, but the myofibrillar fragmentation index increased with aging days. The pH of the beef loin increased until 6 days of aging by both 3oC and 20oC freezing, after that the pH decreased.

• Food Science of Animal Resources
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• v.39 no.1
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• pp.54-64
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• 2019

Wet and dry aging methods were applied to improve the quality of three different beef cuts (butt, rump, and sirloin) from Hanwoo cows (quality grade 2, approximately 50-mon-old). After 28 d of wet aging (vacuum packaged; temperature, $2{\pm}1^{\circ}C$) and dry aging (air velocity, 2-7 m/s; temperature, $1{\pm}1^{\circ}C$; humidity, $85{\pm}10%$), proximate composition, cooking loss, water holding capacity, shear force, color, nucleotides content, and sensory properties were compared with a non-aged control (2 d postmortem). Both wet and dry aging significantly increased the water holding capacity of the butt cuts. Dry aging in all beef cuts induced lower cooking loss than that in wet-aged cuts. Shear force of all beef cuts was decreased after both wet and dry aging and CIE $L^*$, $a^*$, and $b^*$ color values in butt and sirloin cuts were higher in both wet and dry aging (p<0.05) groups than those in the non-aged control. Regardless of the aging method used, inosine-5'-monophosphate content among beef cuts was the same. The sensory panel scored significantly higher values in tenderness, flavor, and overall acceptability for dry-aged beef regardless of the beef cuts tested compared to non- and wet-aged cuts. In addition, dry-aged beef resulted in similar overall acceptability among the different beef cuts, whereas that in wet-aged meat was significantly different by different beef cuts. In conclusion, both wet and dry aging improved the quality of different beef cuts; however, dry aging was more suitable for improving the quality of less preferred beef cuts.