• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.1
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• pp.1-6
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• 2016

How do we use onggi, Korean earthenware, for container of dough during fermentation instead of stainless steel container? How does it affect the flavor of bread if onggi tray is used in baking instead of steel tray? We tried to confirm those. As a result, the characteristics of onggi made positive effect on dough in fermenting room. The time, when the temperature of the center in the dough is equilibrated to that of surface on the dough, take shorter in onggi than in stainless steel. It could make the temperature of dough maintained evenly with little deviation, which could result in shorter fermentation time. Volume and surface color of the bread baked on onggi tray were better than on steel tray. The bread baked on onggi tray got higher score on overall acceptability in sensory test than on steel tray. Therefore, if onggi is used during baking, it could produce better quality of bread like making positive effect on fermented foods.

• Korean journal of food and cookery science
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• v.33 no.3
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• pp.292-299
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• 2017

Purpose: The present study explored cookie making performance using Jeju magma seawater to elucidate the effects of minerals in water on quality of baked goods. Methods: Seven water samples were analyzed for their mineral content, pH and water hardness. Starch pasting properties of flour in water samples was analyzed using RVA, and cookie making performance using water samples was evaluated with the AACCI wire-cut cookie baking method. Quality of cookies was measured by weight loss during baking, cookie geometry, color, and firmness. Results: Hardness of water samples ranged from 0-4200, and mineral content was in the order of magma seawater > 100% ED mineral water > 50% ED mineral water > 10% ED mineral water > tap water > Samdasoo > distilled water. RVA results showed that water hardness exhibited significant relationships with pasting temperature (p<0.05, R=0.863), peak viscosity (p<0.001, R=0.944), final viscosity (p<0.05, R=0.861), and setback (p<0.05, R=0.782). Cookie baking results showed that cookie diameter increased in the order of magma seawater < 100% ED mineral water < 50% ED mineral water < 10% ED mineral water $\approx$ tap water < Samdasoo < distilled water. Conclusion: As mineral content in water increased, flour pasting temperature and viscosity increased, whereas cookie diameter decreased with color fading. However, cookies formulated with 50% ED mineral water showed similar cookie geometry and texture to those with tap water. Therefore, controlling the mineral content of water can be successfully applied to produce mineral-enriched cookies.

• Journal of the Mineralogical Society of Korea
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• v.31 no.2
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• pp.67-73
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• 2018

The objective of this study was to investigate the application of sulfate solvents for the economic and eco-friendly leaching of valuable metals from Au concentrate using an acid bake-water leaching system (AWS). AWS experiments were performed using an electric furnace with various baking temperatures ($100-500^{\circ}C$) and sulfate solvents ($H_2SO_4$, $K_2SO_4$, $(NH_4)_2SO_4$, $MgSO_4$, and $CaSO_4$). The efficiency of the valuable metal leaching increased as the baking temperature was increased to $400^{\circ}C$. Based on the AWS leaching time experiments, the maximum leaching rate occurred with the aqueous $(NH_4)_2SO_4$ solvent. This study demonstrates that aqueous $(NH_4)_2SO_4$ could be used as an effective solvent for valuable metal leaching using an AWS.

• Textile Coloration and Finishing
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• v.11 no.1
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• pp.16-24
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• 1999

The effects of two-step fixation of steaming and baking on the dischargeability of cotton fabrics dyed with C.I. Reactive Black 5(Bl-5) were investigated when the concentrations of $K_2CO_3$ and benzaldehyde sodium bisulfite(BASB) were increased over 120/kg. Remarkably increased dischargeability resulted from baking for 3 min or more at 160t after steaming for 8 min or more at $102^\circ{C}$, but 120g/kg or more amounts of $K_2CO_3$ and BASB(50%) had little influence on dischargeability. Therefore the discharge mechanism can be suggested that covalent bonds between cellulose and Bl-5 undergo $S_N2$ attack by hydroxide ion formed by the reaction of $K_2CO_3$ and water in steaming at $102^\circ{C}$ first and then, through transition states they are cleavaged in baking at 160t to yield hydrolyzed Bl-S and compounds of BASB and Bl-5 isolated from fiber, which are undyeable and removed by washing. The effect of urea, one of the hydrotrope agents, on discharge printing was also studied. The result which dischargeability was greatly improved by increasing the steaming time from 8 min to 15 min at $102^\circ{C}$ or by increasing the amount of urea obviously shows that water in steaming and urea in print paste play an important role in discharge printing. And as an increase of the baking time from 5 min to 7 min at $160^\circ{C}$ makes it possible to improve dischargeability, it is once more confirmed that high temperature of about 160t is exactly required to discharge the dyed Bl-5. The colored discharge printing demands a more amount of urea because urea contributes to the putting color fixation as well as the discharge reaction.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2009.06a
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• pp.909-910
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• 2009

• Composites Research
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• v.13 no.3
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• pp.48-57
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• 2000

Fracture analysis of coating cracking on a substrate system described in a companion paper was applied and verified by four-point bending tests. The multiple cracking of coating was predicted using a fracture mechanics approach. The strain energy release rate (G) due to the formation of a new crack in a coating was obtained. A crack density vs. strain data of metallic and polymeric substrate was used to get the in-situ fracture toughness of coating with respect to various baking time and temperature. The $G_c$ was decreased as the baking temperature and time was increased. This paper gave insight about usefulness of four-point bending test for fracture toughness evaluation of coating and it gave a new method for in-situ coating toughness.

• 한국신재생에너지학회:학술대회논문집
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• 2011.05a
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• pp.124.1-124.1
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• 2011

결정질 태양전지에서 도핑(Doping)은 반도체(Semiconductor)의 PN 접합(Junction)을 형성하는 중요한 역할을 한다. 도핑은 반도체에 불순물(Dopant)을 주입하는 공정으로 고온에서 진행되며 온도는 중요한 변수(Parameter)로 작용한다. 본 연구에서는 여러 가지 도핑 방법 중 SOD(Spin-On Dopant)를 이용하여 온도에 따른 도핑 결과와 특성을 분석 하였다. P-type 웨이퍼(Wafer)에 SOD를 이용하여 불순물을 증착 후 Hot-plate에서 15분간 Baking 하였다. Baking된 웨이퍼는 노(Furnace)에 넣고 $860^{\circ}C{\sim}880^{\circ}C$까지 $10^{\circ}C$씩 가변하였다. 각각의 조건에 대해 Lifetime과 Sheet Resistance을 측정하였고, 그 결과 $880^{\circ}C$에서의 Lifetime이 $23.58{\mu}s$로 $860^{\circ}C$에 비해 235.8% 증가하여 가장 우수 하였으며, Sheet Resistance 또한 $68{\Omega}$/sq로 $860^{\circ}C$에서 가장 우수하게 측정되었다. SOD의 속도 가변에 따른 특성 변화를 보기 위해 온도는 $880^{\circ}C$에 고정한 후 속도를 3000rpm~4500rpm까지 500rpm간격으로 1시간동안 실험한 결과 rpm 속도에 따른 lifetime 변화는 거의 없었으며, Sheet Resistance는 3000rpm에서 $63{\Omega}$/sq로 가장 우수 하였다. 본 연구를 통해 온도와 Spin rpm에 따른 특성을 확인한 결과 온도가 높을 때 Sheet Resistance가 가장 안정화 되며, lifetime이 더욱 우수한 것을 확인할 수 있었다.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2004.11a
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• pp.116-119
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• 2004

In this paper, we have improved a novel (ECB) mode using 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. Especially, the low LC tilt angle of positive type NLC $({\Delta}n>0)$ on the rubbed homeotropic PI surface by increasing temperature and time was measured. The EO characteristics of the novel ECB mode using control of tilt angle on the homeotropic surface than that of conventional OCB cell can be improved. We suggest that the developed the Novel ECB cell using control of tilt angle on the homeotropic surface is a promising technique for the achievement of a fast response time and a high contrast ratio.

• KEPCO Journal on Electric Power and Energy
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• v.1 no.1
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• pp.151-156
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• 2015

In order to improve the properties of high-temperature superconducting wire for superconducting cable system, we optimized the electro-polishing (EP), ion-beam assisted deposition (IBAD), superconducting (SC) layer, and baking (heat) treatment. The buffer layer was deposited on electro-polished substrate with RMS roughness ($R_{RMS}$) less than 5 nm. The IBAD process was carried out at $V_{beam}$: 1100 V and $V_{accel}$: 850 V that resulted in highly crystalline film of $LaMnO_3$. Chemical composition of SC layer is key to higher critical current, and we found that composition can be determined by surface color of SC layer. We adopt a proprietary contorl system based on RGB analysis of the surface and achieved critical current of 150 A/4 mm-width. The proposed baking treatment resulted in decreasing of about 10% of fraction defects.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2005.05a
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• pp.181-184
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• 2005

In this paper, we have improved a novel fast response time liquid crystal operating mode using 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. Especially, the low LC tilt angle of positive type NLC (${\Delta}n$>0) on the rubbed homeotropic PI surface by increasing temperature and time was measured. The EO characteristics of the high tilted OCB(HTOCB) mode using control of tilt angle on the homeotropic surface than that of conventional OCB cell can be improved. We suggest that the developed the HTOCB cell using control of tilt angle on the homeotropic surface is a promising technique for the achievement of a fast response time and a high contrast ratio.