• Korean Journal of Food Science and Technology
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• v.12 no.3
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• pp.205-208
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• 1980

Protein content and amino acid composition of three prospective Korean wheat varieties (Youngkwang, Wonkwang and Chokwang) were studied from the viewpoint of baking performance. 1. Protein contents of Korean varieties were Less than 10% which were relatively lower than the U. S. baking standard. These levels were considered insuffcient for best baking performance. 2. Compared to U. S. baking standard, Korean wheat varieties showed slightly lower level of glutamic acid, which is considered to play an important role in baking performance of flour. Approximately 25% decrease in glutamic acid content was observed in Korean varieties when the absolute amount of glutamic acid per unit sample size was compared. 3. Korean wheat varieties showed similar levels of proline and cystine, slightly higher levels of lysine, ammonia and aspartic acid; and slightly lower level of essential amino acids compared to the U. S. baking standard. 4. Protein content and amino acid composition of Korean wheat varieties were considered to be intermediate of U. S. baking and cookie standards. From this viewpoint, Youngkwang showed the greatest potential for best baking performance among Korean varieties.

• Korean Journal of Metals and Materials
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• v.49 no.12
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• pp.967-976
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• 2011

Conventional fracture tests of resistance spot welds have been performed without consideration of the paint baking process in the automobile manufacturing line. The aim of this paper is to investigate the effect of the paint baking process on load carrying capacity and fracture mode for resistance spot welded 590 dual phase (DP), 780DP, 980DP, 590 transformation in duced plasticity (TRIP), 780TRIP and 1180 complex phase (CP) steels. With paint baking after resistance spot welding, the l-shape tensile test (LTT) and nano-indentation test were conducted on the as-welded and paint baked samples. Paint baking increased the load-carrying capacity of the resistance spot welded samples and improved the fracture appearance from partial interfacial fracture (PIF) to button fracture (BF). Improvement in fracture appearance after LTT is observed on weldments of 780 MPa grade TRIP steels, especially in the low welding current range with paint baking conditions. The higher carbon contents (or carbon equivalent) are attributed to the low weldability of the resistance spot welding of high strength steels. Improvement of the fracture mode and load carrying ability has been achieved with ferrite hardening and carbide formation during the paint baking process. The average nano-indentation hardness profile for each weld zone shows hardening of the base metal and softening of the heat affected zone (HAZ) and the weld metal, which proves that microstructural changes occur during low temperature heat treatment.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.30 no.9
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• pp.566-571
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• 2017

A soft baking process was used to enhance the electrical characteristics of solution-processed indium-zincoxide (IZO) thin-film transistors (TFTs). We demonstrate a stable soft baking process using a hot plate in air to maintain the electrical stability and improve the electrical performance of IZO TFTs. These oxide transistors exhibited good electrical performance; a field-effect mobility of $7.9cm^2/Vs$, threshold voltage of 1.4 V, sub-threshold slope of 0.5 V/dec, and a current on/off ratio of $2.9{\times}10^7$ were measured. To investigate the static response of our solutionprocessed IZO TFTs, simple resistor load type inverters were fabricated by connecting a resistor (5 or $10M{\Omega}$). Our IZO TFTs, which were manufactured using the soft baking process at a baking temperature of $120^{\circ}C$, performed well at the operating voltage, and are therefore a good candidate for use in advanced logic circuits and transparent display backplanes.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.676-685
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• 2015

This study tried to develop Siraegi by boiling it down in soy seasoning sauce with excellent sensory attributes and evaluate the quality characteristics in order to enhance the value of traditional agricultural products, dried radish leaves. Sugar content of the seasoning sauce were finally established at 30% (w/v) compared with the starch syrup, which was added to the sauce through sensory evaluation among four groups, 0%, 30%, 60% and 100%. The texture (breaking strength) of Siraegi which was boiled for 30 minutes in water with baking powder was reduced by showing softening effect ranging from 7.6% to 42.1% as the amount of added baking powder was increased. The color of braised Siraegi produced with prepared a seasoning sauce and different content of baking powder, the brightness significantly decreased with an increase of baking powder. The reduction effects of breaking strength ranged from 25.6% to 43.9%, resulting a significant difference. The pH of braised Siraegi with a seasoning sauce significantly increased from 5.71 to 6.04 as the amount of added baking powder was increased, while its acidity was decreased. Sensory evaluation showed significant values for hardness and toughness as the values dropped when compared with the control (p<0.001), and overall acceptability of the group with adding 0.2% baking powder was best (p<0.001). In conclusion, baking powder could be considered as softening agent shorting the cooking time and improvement of the acceptability. Furthermore, it was expected that the newly developed soy sauce barised Siraegi using the dried radish leaves would be successfully utilized by side dishes in the food preparation industry.

• Journal of Welding and Joining
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• v.28 no.2
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• pp.66-73
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• 2010

Conventional fracture test of resistance spot weld had been performed without consideration of paint baking process in automobile manufacturing line. This study was aim to investigate the effect of paint baking on fracture mode and load carrying capacity in fracture test for resistance spot welded 780TRIP steels. With paint baking cycle after resistance spot welds, peel tests and microhardness were conducted on the as-welded and baked samples. Resistance spot welds in AHSS (Advanced High Strength Steels) are prone to display partial interfacial fractures during fracture test or vehicle crash. Baking cycle increased the load-carrying capacity of the resistance spot welded samples and improved the fracture appearance from partial to full button fracture for the L-type peel tests. Specially, the differences in fracture appearance are apparent when the nugget size of spot welds is small enough to produce the partial interfacial fracture. The comparison of macrohardness and microstructure between as-welded and baked samples showed that there are no large difference in change the fracture mode. However, the results of the instrumented indentation test suggested that fusion zone and HAZ of baked sample have less tensile and yield strength and proves that the tempering effects are applied and enhanced the resistance to fracture on welds with application of baking cycle.

• Journal of the Korean Vacuum Society
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• v.8 no.4A
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• pp.397-402
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• 1999

The base pressure of the vacuum vessel of KSTAR tokamak is to be ultra high vacuum, $10^{-6}\sim10^{-7}Pa$, to produce a clean plasma with low impurity concentrations. For this purpose, vessel and plasma facing components need to be baked up to $250^{\circ}C$, $350^{\circ}C$ respectively to remove impurities from the plasma-material interaction surfaces. Here the required heating power to be supplied for baking has been calculated according to pre-assumed different temperature profiles (baking scenario and proper baking plan for KSTAR tokamak has been proposed. Mass flow rate and temperature of nitrogen gas for baking has also been calculated.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.5
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• pp.352-359
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• 2001

Cookie baking properties and relationships between cookie baking properties and flour characteristics were evaluated for two years, 1997 and 1998, and at two locations, Suwon and Deokso, with Korean winter wheat cultivars and lines. Cookie baking parameters, except for cookie diameter and top grain score, were influenced by locations and years. Chokwang, Suwon 274, Suwon 275, Suwon 277 and Urimil showed larger cookie diameter and excellent top grain score compared to the other Korean winter wheat cultivars and lines. Among the flour characteristics, protein content, damaged starch content, alkaline water retention capacity and flour swelling volume showed high positive correlation coefficients with cookie baking parameters. Friabilin-present lines showed larger cookie diameter, suitable surface structure of cookie and softer snapping force than the friabilin-absent lines.

• Journal of the Korean Vacuum Society
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• v.10 no.3
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• pp.298-302
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• 2001

Cleaning effect of RF/DC discharge to clean the surface of vacuum chamber was studied for various discharge conditions. Glow discharge cleaning without baking reduced the outgassing rate to 1/2, which was similar to that after the only baking treatment alone. Glow discharge cleaning treatment with baking improved the cleaning efficiency and then the outgassing rate was remarkably reduced to 1/20. It was found that the ion energy and the ion density were important factors in cleaning the surface. RF discharge cleaning was more effective than BC discharge cleaning.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.26 no.1
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• pp.1-9
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• 2020

We evaluated the applicability of baking soda, charco'al, coffee, and green tea as a natural deodorant in Kimchi packaging. Moreover, to evaluate the potential usage of these deodorants in packaging materials and confirm their applicability in high-temperature melt-extrusion processing, the thermal stabilities of the deodorants were investigated, and heat-treated deodorants were evaluated in terms of the deodorizing function compared with non-treated deodorants. Aroma patterns were decreased after deodorizing treatment with all-natural deodorants. Dimethyl disulfide, methyl trisulfide, and diallyl disulfide, the most significant odorous Volatile organic compounds (VOCs) of Kimchi, decreased after treatment with the deodorants. In particular, baking soda and charcoal showed the highest efficiency in removing odorous compounds and VOCs from Kimchi, even after high-temperature processing. The acetic acid removal rates for both baking soda and charcoal were 99.9±0.0%. The heating process increases the deodorizing effects of baking soda. Sensory evaluation results showed that there is a significant increase (p < 0.05) in the overall preference for Kimchi samples packaged with charcoal and baking soda. This study provides useful information for the deodorization effects of natural deodorants for Kimchi smell and their applicability for packaging materials.

• Proceedings of the KSME Conference
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• 2000.11b
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• pp.247-254
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• 2000

The base pressure of vacuum vessel of the KSTAR (Korea Superconducting Tokamak Advanced Research) Tokamak is to be a ultra high vacuum, $10^{-6}{\sim}10^{-7}Pa$, to produce clean plasma with low impurity containments. For this purpose, the KSTAR vacuum vessel and plasma facing components need to be baked up to at least $250^{\circ}C,\;350^{\circ}C$ respectively, within 24 hours by hot nitrogen gas from a separate baking/cooling line system to remove impurities from the plasma-material interaction surfaces before plasma operation. Here by applying the implicit numerical method to the heat balance equations of the system, overall temperature distributions of the KSTAR vacuum vessel and plasma facing components are obtained during the whole baking process. The model for 2-dimensional baking analysis are segmented into 9 imaginary sectors corresponding to each plasma facing component and has up-down symmetry. Under the resulting combined loads including dead weight, baking gas pressure, vacuum pressure and thermal loads, thermal stresses in the vacuum vessel during bakeout are calculated by using the ANSYS code. It is found that the vacuum vessel and its supports are structurally rigid based on the thermal stress analyses.