• 오토저널
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• 제12권1호
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• pp.40-48
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• 1990

Bake hardenability of batch annealed steel sheets is investigated in connection with the amount of tensile deformation and the bake hardening condition. This study associates with the method for producing bake hardening materials by means of batch annealing process and for measuring bake hardenability which is not yet fully established. The experimental result demonstrates the relationship between strain distribution and bake hardening behavior in various bake hardening conditions, which provides an essential information for automobile design and related sheet metal forming in a press shop. The result also shows the bake hardenability of the tested material increases as the baking temperature is increased from 150.deg. C. The result assures the bake hardening materials can guarantee reasonably high strength as well as good uniformity in yield strength for the automobile body by sheet metal forming process.

• Journal of Ginseng Research
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• 제34권4호
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• pp.282-287
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• 2010

An optimized manufacturing process was developed for the production of high-quality loess red ginseng using a hybrid process in which loess (yellow earth) was incorporated into the conventional ginseng manufacturing process system. We designed conventional ginseng processing facilities and prepared the loess module by baking loess that contained 42% water at $860^{\circ}C$ for 8 h. The loess module showed excellent performance in deodorization and humidity control. The optimum steaming temperature at which maximum expansion of starch organisms occurred was 90 to $98^{\circ}C$.

• 한국재료학회지
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• 제14권8호
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• pp.552-557
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• 2004

Thin Ni-B films, 1 ${\mu}m$ thick, were electrolessly deposited on Cu bus electrode fabricated by electro deposition. The purpose of these films is to encapsulate Cu electrodes for preventing Cu oxidation and to serve as a diffusion barrier against copper contamination of dielectric layer in AC-plasma display panel. The layers were heat treated at $580^{\circ}C$(baking temperature of dielectric layer) with and without pre-annealing at $300^{\circ}C$($Ni_{3}B$ formation temperature) for 30 minutes. In the layer with pre-annealing, amount of Cu diffusion was lower about 5 times than that in the layer without pre-annealing. The difference of Cu concentration could be attributed to Cu diffusion before $Ni_{3}B$ formation at grain boundaries. However, the diffusion behavior of the layer with pre-annealing was similar to that of the layer without pre-annealing after $Ni_{3}B$ formation. With increasing annealing time, Cu concentration of both layers increased due to grain growth.

• 열처리공학회지
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• 제30권3호
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• pp.117-126
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• 2017

The variation in microstructure and mechanical properties during heat treatment was examined in a series of 0.27% C-1.5% Mn-1.0% Cr steels with silicon contents in the range of 0 to 1.0 wt%. It was found that addition of 0.5%~1.0% silicon increased both tensile strength and impact toughness through solid solution strengthening and microstructural refinement. 0.27% C-1.0% Si-1.5% Mn-1.0% Cr steel showed tensile strength of 1,700 MPa in the as-quenched condition and the steel revealed a full martensitic structure even after air cooling from $900^{\circ}C$ to room temperature, showing air hardening characteristics. Tempering at $150^{\circ}C$ which corresponds to the typical paint-baking temperature after painting of body in white, slightly decreased the tensile strength and increased elongation, but substantially increased the impact toughness compared to the as-quenched steel.

• 한국식생활문화학회지
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• 제16권4호
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• pp.361-370
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• 2001

To investigate the effect of sourdough on the characteristics of quality of barley bread, sourdough starter with Lactobacillus plantarum, Lactobacillus sanfrancisco and Enterococcus sp. were added to baking after 48 hours incubation at $37^{\circ}C$. 1. The pH of bread using Lactobacillus sanfrancisco starter was the lowest among tested starters. while the titratable acidity(TTA) of the strain was the highest, followed by Enterococcus sp.. 2. In bread, moisture contents of control were 38%. It was decreased during 6 days. The moisture contents of bread using Lactobacillus sanfrancisco starter were the highest among tested starters, followed by Enterococcus sp.. 3. Oneset temperature$(T_o)$, peak temperature$(T_p)$ and enthalphy $({\Delta}H)$ were increased during storage of 6 days. The enthalphy of bread using Lactobacillus sanfrancisco starter was the lowest among tested starters, followed by Enterococcus sp..

• 한국결정성장학회지
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• 제5권1호
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• pp.50-59
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• 1995

자체 제작된 승화법에 의한 결정성장 장치를 이용하여, 6H-SiC 단결정을 성장하였다. Acheson 법으로 얻어진 6H 결정을 seed substrate로 사용하였으며, SiC source 로부터 분해된 승화 증기가 seed상에서 육성되도록 흑연 도가니내의 온도구배 및 성장온도와 압력을 유기적으로 조절하였다. 성장 전 graphite 도가니 구성부와 SiC 원료에 대한 purification을 행함으로써 성장결정 내부로의 불순물 혼입이 억제되도록 하엿다. 결정 성장시의 육성조건으로 도가니 바닥의 온도는 $2300~2400^{\circ}C$였으며, 성장로 내부의 분위기 압력은 200~400 torr에서 양질의 단결정을 얻을 수 있었다. 성장된 결정을 두께 1.5 mm의 wafer로 제작하여 XRD와 optical microscope로 관찰하였고, FT-IR spectrum으로 분석하였다.

• 한국식품과학회지
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• 제31권4호
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• pp.994-998
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• 1999

자당-지방산 에스테르(Sucrose-fatty acid ester, SE)가 제빵특성에 미치는 영향을 분석하기 위하여 반죽특성, 호화특성, 제빵특성 및 노화방지 효과를 조사하였고, 다른 유화제와 혼합, 비교실험을 하였다. SE의 첨가에 의해 peak time과 peak height를 증가 시켜 반죽 탄성이 향상되었고. farinogram 특성은 SE 0.5, 1.0% 첨가에 의해 peak time과 mechanical tolerance index (MTI)는 증가하였고 stability는 감소하였다. 호화개시온도, 최고점도시 온도는 감소하였으며 peak viscosity는 증가하였다. 제방특성은 SE의 유화제로서의 작용에 의하여 빵의 비체적을 증가 시켰으며, 빵의 $5^{\circ}C$ 및 $25^{\circ}C$ 저장 중 경도는 무첨가구에 비해 완만한 증가양상을 나타내어 노화 지연효과가 뚜렷하였으며, 0.5% 첨가구의 제빵 및 노화 지연효과가 높게 나타났다 SE, SSL, ES-95의 단독 및 혼합하여 0.5% 수준으로 첨가하여 측정한 제빵특성은 모두 비체적을 증가시켰으며 그 중 SE (0.2%)+SSL(0.15%)+ES-95(0.15%) 혼합구의 비체적이 대조구 보다 매우 높게 나타났다. 위에서 제조한 빵의 $5^{\circ}C$ 및 $25^{\circ}C$ 저장 중 경도는 무첨가구에 비해 완만한 증가양상을 보여 노화지연효과가 뚜렷하였으며, 그 중 SE(0.25%)+SSL(0.25%)의 노화지연효과가 가장 좋게 나타났다.

• 동아시아식생활학회지
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• 제23권6호
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• pp.750-759
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• 2013

In the study, purple sweet potato sponge cake was prepared with different ratios of purple sweet potato powder in order to examine the antioxidative activities and gelatinization characteristics. For DPPH radical scavenging effect, content of $IC_{50}$ came out with (+) control group of BHA. Sponge cake with purple sweet potato powder of 0% showed a range of 49.7 mg/mL, The treatment groups with purple sweet potato powder of 5~30% showed a range of 25.0 mg/mL~6.0 mg/mL. That was, the higher the added quantity of purple sweet potato powder was, antioxidative activities increased. With the higher quantity of purple sweet potato, the content of phenols and flavonoids also increased. As a result of examining the gelatinization activity with DSC, the group with purple sweet potato powder showed a faster progress in temperature for starting gelatinization compared to the control group. Gelatinization activity increased in proportion to the content of purple sweet potato powder. Based on the above study results, it was proved that there is a possibility to produce baking processed foods using purple sweet potato with stable gelatinization and excellent antioxidative activities.

• 한국식품영양학회지
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• 제14권4호
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• pp.346-354
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• 2001

Physicochemical properties of dough and bread supplemented with onion (Allium cepa L.) powder were investigated. Farinographic characteristics of dough showed that addition of onion by 2% and 4% increased water absorption, however, as the onion added more the water absorption decreased. Addition of 2% onion delayed time for development of dough a little, while more than 4% onion shortened the development time significant1y. A reduction in stability and an Increase in weakness of dough were observed by addition of onion. Addition of onion powder resulted in a reduction of extendibility and an increase in resistance to extension of dough as measured by extensograph. Amylographic analysis showed that addition of onion increased gelatinization temperature and decreased maximum viscosity. Moisture content, baking loss, height and volume of bread tended to decrease with the addition of onion powder. Lightness of bread crust and crumb decreased as the onion powder added more, while redness and yellowness increased. Bread tilth onion powder had mode free amino acid. especially, Arginine. aspartic acid, glutamic acid and alanine, than control. The addition of onion hardness of bread increased, but springiness decreased as the onion added more. Sensory evaluation of bread indicated that addition of 2% and 4% onion powder enhanced springiness, mouth feeling, appearance, hardness, moistness and overall acceptability.

• 한국식품영양학회지
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• 제29권6호
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• pp.889-898
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• 2016

This study was to evaluate the characteristics of bread and the rheology of flour dough containing sugar alcohols, after addition of fructose. In the farinogram tests, the addition of sugar alcohol changed the stability and mixing tolerance index. The stability and mixing tolerance index of farinogram increased as the amount of sugar alcohols increased. Amylograms revealed that the increase in gelatinization temperature and maximum viscosity of wheat flour dough with sugar alcohols was more than that of controls. Extensogram of dough with sugar alcohols exhibited higher extensibility and resistance. After fermentation treatment, the dough volumes prepared with only sorbitol and xylitol were lesser than those prepared after addition of fructose. The volume of loaf and specific volume of bread containing sugar alcohols with fructose significantly increased. The breads containing sugar alcohols showed greater taste, flavor and texture scores, for breads prepared with either sorbitol with fructose or xylitol with fructose, compared to breads without fructose. Overall preference scores by sensory evaluation of bread containing sugar alcohols with fructose were higher than bread with only sugar alcohols. These results indicate that the addition of fructose improves the flavor of bread containing sugar alcohols.