• Journal of the Korean Society of Fisheries and Ocean Technology
• /
• v.23 no.2
• /
• pp.15-15
• /
• 1987

In this study, the characteristics of TRC (tensile restraint crack) critical stress in the gravity type underwater wet welding process and in the in-air welding have been investigated for Y, y and 45°r grooves using the KR Grade A-3 steel plates and the E4303 covered electrodes. The following results were obtained: (1) In the TRC tests, the initial critical stress of Y groove is higher than those of the 45°r single bebel grooves in both in-air and underwater weldings, and the cold fracture sensitivity is higher in the underwater welding than in the in-air welding. (2) The hardness of underwater weld metal is the highest in heat affected zone is about Hk 365 in the in-air weld but Hk 670 in the underwater weld which is higher for cooling speed is more rapid, resulting in the lower critical stress by increase of fracture sensitivity. (3) The diffusible hydrogen quantity for 48 hours is about 18cc/100g-weld-metal in the in-air welding but 48cc/100g-weld-metal in the underwater welding. So that, in the case of underwater welding the diffusible hydrogen penetrates about 3 times more than that in the in-air welding.

• Korean Journal of Food Science and Technology
• /
• v.49 no.2
• /
• pp.151-157
• /
• 2017

The physicochemical properties of rice flours and quality characteristics of rice cupcake were investigated using the domestic rice varieties Goami, Hanareum, Hanmaeum, Deuraechan, Seolgaeng, and Haiami. Protein and amylose contents were highest in. The final and setback viscosities of Haiami, Hanmaeum, Deuraechan, and Hanareum were higher than those of Goami and Seolgaeng. The specific volume of rice cupcakes was lower with Goami and Haiami than with the others. Seolgaeng cupcake had a dented surface and irregular air pockets, while the Hanareum cupcake was well shaped and had uniform air pockets. The hardness, springiness, and chewiness of Goami and Haiami cupcakes were higher than those of the others, while adhesiveness was observed only in Seolgaeng cupcake. The overall preferences scores of rice cupcakes prepared from Hanareum, Hanmaeum and Deuraechan were higher than for the other cupcakes (p<0.05). These results suggested that amylose content, and final and setback viscosities of rice flour are very important factors in rice cupcakes.

• Korean Journal of Agricultural Science
• /
• v.18 no.2
• /
• pp.148-156
• /
• 1991

This study was carried out to investigate the storage conditions and methods required for commercialization of Jeung-Pyon. The storage characteristics of Jeung-Pyon were examined with Universal Testing Machine (UTM, Instron model 1000) for textural properties during storage of under the conditions such as sealing, nonsealing, and temperatures. The differences in storage characteristics on the different varieties and years of rices were not shown. When the Jeung-Pyon was lost it's quality as a commercial product, the measured value of UTM was increased as hardness 0.74Kg to 1.0Kg, gumminess 0.23Kg to 0.59Kg, chewiness 6Kg.mm to 18Kg.mm, but decreased in adhesiveness 0.65Kg.mm to 0.40Kg.mm, cohesiveness 0.61 to 0.34, springiness 41mm to 32mm. The nonsealed Jeung-Pyon was lost it's quality for storing at room temperature because of the case-hardening after 2 days. In the case of sealed Jeung-Pyon, the case-hardening phenomena by the evaporation of moisture was not occured, therefore it was a significant factor for an extension in sealed Jeung-Pyon. The shelf-life of sealed Jeung-Pyon was 20 days and 5 days respectively during storage at $-20^{\circ}C$ and $20^{\circ}C$. The sealed Jeung-Pyon stored at $5^{\circ}C$ was lost it's quality, in consideration of cold chain this temperature was suitable for retrogradation of starch. The Jeung-Pyon sealed with air and mosture proof packaging material stored at the accelerated condition as 92% R.H. and $35^{\circ}C$ lost it's quality within two or three days.

• Journal of the Korean Chemical Society
• /
• v.45 no.4
• /
• pp.341-350
• /
• 2001

Aluminum Hydroxide was employed as a thermal retardent and flame retardent for Chloropolyethylene (CPE) rubbery materials which is the construction material of automotive oil cooler hose. and then cure characteristics, physical properties, thermal resistance and flame retardation of compounded rubber were investigated, and optimum mixing conditions of rubber and flame retarding agent were deduced from the experimental results. CPE rubber material which has excellent properties of chemical corrosion resistance and cold resistance and inexpensive in price was used to prepare rubber specimen. The by-product of ething, produced from the process of surface treatment of aluminum was processed to aluminum hydroxide via crushing and purification, which is characterized by XRD, PSA, SEM and ICP-AES techniques in terms of phase, size, distribution, morphology and components of particles and then mixed to CPE rubber materials in the range of 0~80 phr. Hardness, tensile strength, elongation and thermal properties of compounded rubber specimens were tested. The optimum mixing ratio of rubber to additives to give maximum effect on thermal resistance and flame retardation, within the range of tolerable specification for rubber materials, was determined to be 40 phr. The flame retardation of CPE rubber materials was found to be increased by 5 times at this mixing ratio.

• Journal of the Korean Crystal Growth and Crystal Technology
• /
• v.10 no.3
• /
• pp.245-251
• /
• 2000

Dielectric properties, piezoelectric properties and mechanical properties of NiO-doped Pb($(Ni_{1/3}Nb_{2/3})O_3-PbTiO_3-PbZrO_3$ ceramics were investigated. Powders, prepared by columbite precursor method, were cold pressed and sintered at temperature ranging from $1100^{\circ}C$ to $1250^{\circ}C$. Dielectric constant and piezoelectric constant increased with amount of NiO up to 1 mol% and then decreased with further addition of NiO. It seems that NiO acts as a sintering aid at the sintering temperatures of $1150^{\circ}C$. When the samples were sintered at temperature above $1200^{\circ}C$, however, both dielectric constant and electromechanical coupling factor decreased and mechanical quality coefficient increased with addition of NiO. Hardness and fracture toughness of PNN-PT-PZ increased with addition of NiO up to 1 mol%, and then decreased slightly with further addition of NiO. These results showed that dielectric properties, piezoelectric properties and mechanical properties of PNN-PT-PZ system seemed to be closely related with microstructural factors such as grain size, bulk density and the amount of second phase.

• Food Science of Animal Resources
• /
• v.29 no.2
• /
• pp.213-219
• /
• 2009

This study was conducted to investigate the changes in the physicochemical properties of five muscles from low-fat pork cuts during storage at $4^{\circ}C$ for 14d. As the chilled-storage time increased, the moisture and fat contents and the pH of the muscles did not significantly (p>0.05) change, but the water-holding capacity of the supraspinatus, semitendinosus, and longissimus dorsi muscles significantly (p<0.05) improved. The purge loss of the five muscles significantly (p<0.05) increased with the increase in the storage time, but their cooking loss and hardness did not significantly (p>0.05) change as the chilled-storage time increased. It can be seen from these results that the physicochemical properties of the five muscles do not changes greatly during the 14-day cold storage. Therefore, it is possible to distribute such five pork muscles to fresh-pork-meat retail stores or shops without meat quality degradation.

• Food Science and Preservation
• /
• v.20 no.3
• /
• pp.386-393
• /
• 2013

This study was conducted to investigate the change in quality attributes of fresh-cut potatoes with heat and browning inhibitor treatment (CW: dip in the cold water for 30 sec at $4^{\circ}C$, HW: dip in the water for 60 sec at $55^{\circ}C$, AA: dip in the 0.1% solution of ascorbic acid for 60 sec at $4^{\circ}C$, HA: dip in the 0.1% solution of ascorbic acid for 60 sec at $55^{\circ}C$) during storage at $5^{\circ}C$. During storage, fresh-cut potatoes treated with HA showed the lowest value in surface color. PPO and PAL activities of fresh-cut potatoes treated with HA were gradually increased during storage. Hardness, weight loss, soluble solids content and moisture content had no significant difference between the treatments. In sensory acceptance, fresh-cut potatoes treated for HA marked the best quality. Conclusively, heat and browning inhibitor treatment showed the positive effect on browning inhibition while maintaining the quality of fresh-cut potatoes.

• Korean Journal of Food Science and Technology
• /
• v.30 no.3
• /
• pp.562-568
• /
• 1998

Rice (Dongjin-byeo) added with black rices (Chindo and Suwon-415) was cooked and the changes of texture and color of this cooked rice were investigated by texture analyser and color & color difference meter. The hydration time to come to the equilibrium condition was at least 11 hr in black rices. The optimum ratio of water to cooked rice added with black rice was 1.6 (ratio of water to rice) and the hardness of cooked rice added with 5% Chindo black rice was $5.66\;kg_f$. Regardless of ratio of water to rice, Hunter a value increased as the ratio of black rice addition to rice increased, while L value decreased. The color elution rate of Suwon 415 was 4 times greater than that of Chindo black rice. The pH of the steep water of Suwon 415 at $20^{\circ}C$ during 120 min decreased from pH 6.40 to pH 6.16 as the steeping time increased. The optimum heating time by microwave oven of cooked rice added with black rice was between $90{\sim}120\;sec$ to recover the original texture after cold storage treatment of 7 days.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.5
• /
• pp.738-746
• /
• 2011

We manufactured rice-whole soybean curd by a microbial transglutaminase (MTGase) with a mixture of hydrolyzed rice and micronized whole soybean powder (MWSP) and analyzed its rheological properties, including texture, viscoelasticity, protein cross-linking, and surface structure. A 40% rice suspension digested with a Termamyl enzyme at $85^{\circ}C$ for 20 min showed a 9.0% reducing sugar and a consistency of $1.27\;Pa{\cdot}s^n$, resulting in a great reduction in consistency. A MWSP suspension with 22% solid content was transformed into a typical tofu texture. MWSP curd fortified with 7.5% rice showed enhanced texture properties, with a hardness of 639.6 dyne/$cm^2$, and a springiness of 0.96. In a MWSP suspension (18~22% w/v) treated with 5% MTGase, viscoelasticity increased dependently with MWSP concentration, and a 22% MWSP indicated a G' value of 5.1 Pa and a G'' value of 9.0 Pa. Furthermore, soybean proteins present in the 22% MWSP curd largely disappeared or formed polymers with a high molecular weight by MTGase reaction within 30 min. MWSP (22%) fortified with 7.5% rice showed similar polymerization patterns on SDS-PAGE. The surface structure of the rice-MWSP curds was more dense and homogeneous network due to the addition of hydrolyzed rice. However, the surface structure of all rice-MWSP curds became rough and showed a non-homogeneous network after cold storage.

• Food Science and Preservation
• /
• v.24 no.8
• /
• pp.1079-1087
• /
• 2017

The study attempted to investigate the variation in the quality of the yellow paprika according to the duration of the yellow paprika and to use the basic materials for the development of various processed foods. The moisture content of dried paprika was 11.19% on the freeze-drying paprika (FD), and the amount of water was increased by 18.19% on the 15th day of the storage cycle. The pH has been significantly changed depending on the length of the storage period, and the sugar content in FD. The acidity contents was increased during storage in all dried paprikas showed the highest acidity, but hot air-drying paprika(HAD) was lowest in the acidity. The L value was decreased during storage period from the paprika outside and inside. The a value was not significantly dependent on the length of storage period from paprika outside and inside, and the b value increased the during storage period from paprika outside and inside. The texture of strongness, hardness, chewiness, and brittleness were decreased during storage period from all drying paprika except for FD, showing the increasing trend in cohesiveness, springiness, chewiness, and brittleness. The total aerobes changes was the lowest in HAD.