• 한국정보디스플레이학회:학술대회논문집
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• 2004.08a
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• pp.1137-1141
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• 2004

In this paper, we have improved a novel ECB mode using bend structure with high tilt angle in the unique condition by Hot plate equipment. The new control of tilt angle for nematic liquid crystal (NLC) with negative and positive dielectric anisotropy on the rubbed homeotropic polyimide (PI) using baking method by Hot plate equipment was investigated. LC tilt angle decreased with increasing baking temperature and time. We suggest that the development of the novel ECB cell using control of tilt angle on the homeotropic surface is a promising technique for the achievement of fast response time and high contrast ratio.

• Journal of the Korean Society of Food Culture
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• v.31 no.3
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• pp.220-225
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• 2016

This study investigated properties of bread utilizing extracts of ginseng powder. Ginseng powder bread was baked. Addition of 1~3% of ginseng powder extract to wheat flour was carried out. Rheological properties, dough pH, dough volume, bread volume, water absorption capacity, baking loss, bread color, bread texture, and sensory evaluation were tested to examine properties of bread baked with extracts of ginseng powder. The results are as follows. The dough pH decreased gradually with increasing ginseng powder extract concentration. The bread volume, baking loss, and bread weight increased with increasing use of ginseng powder extract, and springiness and cohesiveness increased as red ginseng powder additive concentration increased. Lightness of the L decreased while a and b increased. In the sensory evaluation, ginseng powder with 1% ginseng powder extract was evaluated as the best for taste, texture, flavor, and overall acceptability.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1996.04a
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• pp.697-703
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• 1996

Fatigue strength of high strengthsteels are variable with many different surface treatment. It is well known that residual compressive stress retard fatigue crack growth rate(or arrest crack). High strngth steels are manufactured by following process. Heat treatment, shot peening and chromium plating process. High strength steel(HRC40 or above) which are subjected to fatigue load and dynamic load, chromium plated parts shall be peened in accordance with requirements and baked after plating. The purpose of this paper is to compare and discuss the influence of surface treatment and hydrogen embrittlement on fatigue strength of high strength steel. Therefore, fatigue test was performed to investigate influence of surface treatment. The results shows that shot peening is very effect method in creasing fatigue life and after plating, baking process is essential to prevent hydogen failure. In this paper, the experimental investigation is made to clarify the influence of shot peening conditions and baking process on fatigue strength of high strength steel.

• Korean journal of food and cookery science
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• v.10 no.2
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• pp.138-141
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• 1994

Whole, peeled sweetpotatoes were subjected to four different processes: 15 min microwave heating followed by 15 min baking (1), 90 min baking (2), 15 min microwave heating (3), and 15 min boiling followed by 15 min microwave heating (4). Samples of green and cured roots were used in the study. Scanning electron photomicrographs revealed that cured roots contained larger numbers of starch granules in the parenchyma cells than green roots, most of them compounded. The starch in cooked green roots was gelatinized while for cured roots it was mostly hydrolyzed into dextrins and sugars. Starch in process (3) roots was mostly gelatinized while in process (1) and process (2) roots gelatinized starch appeared in little quantity, thus it was primarily converted to dextrins and sugars. The process (4) resulted in little conversion of starch. The process (1) product resulted in a similar product to the process (2) product.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.1
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• pp.51-59
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• 1993

This study was surveyed by 430 subjects about the recognition degree and the preference for cooking method in western food. 1. The recognition degree about the western food was higher in men than women. 2. The preference for fish cooking mehtod was high in men than women in baking method in oven. 3. The preference for meat cooking method was higher in men than women in baking method in oven. 4. The content to be improved in western food was 67.6% in $\ulcorner$Proper taste in Korean$\lrcorner$. Wastern cook should be improved properly in Korean tasting.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.2
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• pp.165-173
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• 1993

Jung-Pyun is a traditional steamed rice bread made of fermented rice dough. A series of the Jung-Puyn samples were prepared according to the experimental design of five factors. Factors were fermentation sources(milky rice wine, activated yeast), weight of added water(60, 65, 70, 75% of rice powder), fermentation temperature(30$^{\circ}C$, 40$^{\circ}C$), fermentation times(2,3,4,5,6,12hours) and weight of added baking powder(1, 2% of rice powder). Trained panels judged the steamed rice bread samples to determine the effects of these factors on the sensory characteristics. The results of sensory evaluation revealed that the most preferable steamed rice bread on the overall eating quality was at the 70% adding water and 1% baking powder, 30$^{\circ}C$ for 5 hours incubation made by 1% addition of yeast.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2004.08a
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• pp.37-44
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• 2004

Automotive company has been endeavoring to develop high strength steels to get higher fuel efficiency of car since the oil shortage in 1970s and to cope with the recent strict environmental regulation. Outer panels(Hood, Roof, Door and Fender) for automobile require higher dent resistance. Bake-hardenable(BH) steels are known as useful for their high deep drawability and high dent resistance. Recently BH steels are increasingly adapted for outer panel use due to their high drawability and high dent resistance. In this study effect of temper rolling on formability (textures, r value) and bake hardenability is investigated fur improving characteristic of bake-hardenable steels.

• The Korean Journal of Food And Nutrition
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• v.23 no.1
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• pp.8-14
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• 2010

This study was carried out to develop an optimum baking formula and baking process for a new bread raw material with added Cordyceps militaris powder, which has been known to prevent various adult diseases and cancers. The rheological properities of dough made from Cordyceps militaris powder-wheat flour with 0, 1, 2, and 3% Cordyceps militaris powder added-were investigated. A farinogram showed that the water absorption and weakness value of dough increased with added Cordyceps militaris powder, but development time and dough stability were decreased. An extensogram showed that resistance to extension was increased in bread with 1% Cordyceps militaris powder, but decreased in bread with 2% and, 3% powder. Extensibility decreased fermentation progressed. An amylogram showed that gelatinization point was increased but maximum viscosity was decreased with added Cordyceps militaris powder. With increased amounts of powder dough volume during fermentation was reduced. The change in pH values of dough after mixing, fermentation, and proofing decreased with increased amounts of added powder.

• Proceedings of the KSME Conference
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• 2008.11a
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• pp.244-249
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• 2008

It happened a failure on special bolt which supported main landing gear actuator up-lock rod of 00 aircraft. Fracture was occurred at end of center drilled hole and thread machined on bolt. Metallographic, fractographic, and other characteristics of embrittlement analysis and experiments carried out on the failed bolt to find out the reason. Bolt surface was cadmium electroplated(EP) to give lubrication and provide excellent corrosion resistance. Resultly, Bolt was failed due to cadmium embrittlement occurred during baking treatment as well as center drilled hole. for the failure that are relevant to failure analysis and prevention. For their successful functional application, cadmium EP bolts require proper and adequate baking treatment after electroplating, and is complete with no center drilled hole

• KSCE Journal of Civil and Environmental Engineering Research
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• v.12 no.3
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• pp.181-194
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• 1992

Deformations of a prototype vacuum chamber for the Storage Ring of the Pohang Light Source Project, due to both welding and baking, have been measured using the Optical Tooling Technique. The measurements aim for the acquisition of data for inspection of the chamber design and for the establishment of positional relationship with the components surrounding the chamber. The effectiveness of the Optical Tooling Technique, as a replacement for the conventional mechanical precision measurement, has been proved by the successful measurements of the vacuum chamber deformations.