• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 1998.06a
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• pp.140-147
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• 1998

The texture evolution by deep drawing was investigated and the lattice rotation rate was predicted using rate sensitive model with full constraints boundary conditions. The calculated textures show different behaviors with the amount of the flange deformation and initial crystal orientations. Among the crystal orientations located parallel to RD, the crystal orientations around the D component rotated toward the Cu component, the crystal orientations along the ${\alpha}$ fiber rotated toward the {110}<001> and {110}<111> components during deep drawing. In the case of the part parallel to 45$^{\circ}$ with respect to RD, the crystal orientations around the D component rotated about ND and the crystal orientations along the ${\alpha}$ fiber also rotated toward the (110)[23] and (110)[27] components about ND. In the part parallel to TD, the crystal orientations around the D component rotated toward the Rotated Cube and the crystal orientations along the ${\alpha}$ fiber rotated toward the {110}<113> component.

• Food Science and Biotechnology
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• v.17 no.5
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• pp.965-970
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• 2008

The objective of this study was to examine the relationship between instrumental tenderness parameters and histochemical characteristics in the porcine longissimus dorsi muscle, and to investigate a comparison between tenderness parameters such as the Warner-Bratzler shear-force (WBS) and texture profile analysis (TPA). A negative relationship between WBS and fiber area was observed. However, there was no significant relationship between hardness and muscle fiber area. The percentage of fiber type IIb exhibited a positive correlation with hardness. There was a negative relationship between the type IIa composition percentage and hardness. This study showed that some muscle fiber characteristics were related to WBS and TPA parameters, especially hardness.

• Food Science of Animal Resources
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• v.32 no.2
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• pp.142-148
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• 2012

This study was conducted to examine the physiochemical characteristics (PC) of a sausage with added dietary fiber and stevioside mixture, as well as the blood properties (BP) of rats with feeding of the sausage. There were no significant differences between the control and the treatments in the PC; in case of treatments, as additive contents of dietary fiber (1-3%) and stevioside (0.05-1.5%), redness ($a^*$) gradually increased, but yellowness ($b^*$) rapidly decreased (p<0.05). The pH level and water holding capacity (WHC) also tended to decrease. Thiobarbituric acid reactive substances (TBARS) were of little change. However, the texture of sensory evaluation and the adhesiveness of texture analysis had significantly low values (p<0.05). BP, such as blood sugar, high density lipoprotein (HDL) cholesterol, low density lipoprotein (LDL) cholesterol and triglyceride (TG), did not increase and total cholesterol (TC) actually decreased (p>0.05). However, body weights of rats increased with treatments. Overall, it is suggested that adding dietary fiber and stevioside mixture to sausages can moderately improve the redness, and also reduce the levels of sugar, cholesterol and neutral lipids in the blood without noticeably affecting the WHC, oxidant stability, appearance, and taste.

• Korean Journal of Plant Resources
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• v.11 no.3
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• pp.358-362
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• 1998

This study was carried out to examine the effect on the contents of dietary fiber, mechanical properties, and sensory quality of bread contained with 10% of high-fiber Camellia (Camellia japonica L.) seed flour. Bread added by dietary fiber was the contents of moisture, protein and ash higher than control bread, while the contents of lipid lower than that of control bread. The high-fiber with Camellia seed flour contained 8.6% soluble dietary fiber, 43.7% insoluble dietary fiber, and 52.3% total dietary fiber. The ratio of insoluble dietary fiber/soluble dietary fiber in the high-fiber with Camelia seed flour was 5 times. Bread with the addition of dietary fiber contained 6.9% total dietary fiber. With the addition of dietary fiber, water absorption , mixing time loaf weight, and hardness increased, but the loaf volume decreased . The sensory quality on bread added by dietary fiber was somewhat low in color, appearance, crumb texture, mouthfeel, flavor and overall preference was higher than that of control bread.

• Transactions of Materials Processing
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• v.9 no.2
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• pp.193-202
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• 2000

The influence of rolling draughts on the formation of through-thickness textures in aluminum 5000X sheet was investigated by X-ray texture measurements and microstructure observations. In order to intensify the deformation inhomogeneities, cold rolling was performed without lubrication. Applying a large draught gave rise to the formation of the shear texture at the surface, whereas a normal plane strain testure formed at the surface after deformation with a small draught. The orientation density along the $\beta$-fiber orientations which developed in the center layer of the rolled specimen was also dependent on the strain gradients in a roll gap. Upon annealing, the deformed substructure of sample surfaces was transformed into a fine grained recrystallized microsturcture through extended recovery reaction. However, coarse grains developed after the discontinuous recrystallization which gave rise to the development of the Cube-texture.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2006.05a
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• pp.57-58
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• 2006

The effects of lowering ECAP temperature during ECAP process and Post-ECAP annealing on microstructure, texture and mechanical properties of the AZ31 alloys have been investigated in the present study. The as-extruded materials were ECAP processed to 2 passes at 553K prior to subsequent pressing up to 6 passes at 523K or 493K. When this method of lowering ECAP temperature during ECAP was used, the rods could be successfully deformed up to 6 passes without any surface cracking. Grain refinement during ECAP process at 553K might have helped the material to endure further straining at lower deformation temperatures probably by increasing the strain accommodation effect by grain boundary sliding, causing stress relaxation. Texture modification during ECAP has a great influence on the strength of Mg alloys because HCP metals have limited number of slip systems. As slip is most prone to take place on basal planes in Mg at room temperature, the rotation of high fraction of basal planes to the directions favorable for slip as in ECAP decreases the yield stress appreciably. The strength of AZ31 Mg alloys increases with decrease of grain size if the texture is constant though ECAP deformation history is different. A standard positive strength dependence on the grain size for Mg alloys with the similar texture (Fig. 1) supports that the softening of ECAPed Mg alloys (a negative slope) typically observed despite the significant grain refinement is due to the texture modification where the rotation of basal planes occurs towards the orientation for easier slip. It could be predicted that if the original fiber texture is restored after ECAP treatment yielding marked grain refinement, yield stress as high as 500 MPa will be obtained at the grain size of ${\sim}1{\mu}m$. Differential speed rolling (DSR) with a high speed ratio between the upper and lower rolls was applied to alter the microstructure and texture of the AZ31 sheets. Significant grain refinement took place during the rolling owing to introduction of large shear deformation. Grain size as small as $1.4{\mu}m$ could be obtained at 423K after DSR. There was a good correlation between the (0002) pole intensity and tensile elongation. This result indicates that tensile ductility improvement in the asymmetrically rolled AZ31 Mg alloys is closely related to the weakening of basal texture during DSR. Further basal texture weakening occurred during annealing after DSR. According to Hall-Petch relation shown in Fig. 1, the strength of the asymmetrically rolled AZ31 is lower than that of the symmetrically rolled one when compared at the same grain size. This result was attributed to weakening of fiber texture during DSR. The DSRed AZ31, however, shows higher strength than the ECAPed AZ31 where texture has been completely replaced by a new texture associated with high Schmid factors.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.14 no.6
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• pp.499-504
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• 2001

We evaluated the degree of texture through depth of the superconductor core of Bi-Sr-Ca-Cu-O(BSCCO) superconductor tape. The degree of texture was characterized by pole figure analysis indicating that the degree of texture varied significantly with depth of the superconductor core. It was observed that the degree of texture was higher near the interface than inside the superconductor core. Specifically, as getting near to the center from the sheath/core interface, the orientation of BSCCO became dispersed from normal direction(ND) which, in turn, resulted in the degradation of <001>-fiber texture. In addition, the <001> texture was non-uniform an, better texture was developed along rolling direction(RD), compared to transverse direction(TD). Microstructural investigation showed that grain alignment was locally degraded by the existence of second phases. I was observed that larger grain size and better texturing were developed near the relatively straight interface compared to those inside the superconducting core. Based on our study, the region near the interface is thought to carry significant current compared to that inside the core.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.1
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• pp.64-67
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• 2000

Jellies enhancing physiological functions were prepared with using 5 and 10% dietary fiber isolated from ascidian (Halocynthia roretzi) tunic collected from recycled seafood waste. The texture development of the samples was examined with two-bite compression test and analyzed using five sorts ofrheological parameters with texture profile analysis as follows; hardness, adhesiveness, springiness, cohesiveness and gumminess. All the rheological parameters decreased in the fiber enhanced jellies. However, the springiness and cohesiveness increased slightly in the fiber enhanced jellis. Hunter L' and d' values increased in the fiber enhanced jellies and accordingly the color was light yellow. a' value showed green with the addition of fiber. As a result of sensory evaluations, the color and overall acceptability of 10% fiber enhanced jelly were significantly different at p<0.05. The 10% fiber enhanced jelly was noted as having high sensory scores and peferable acceptability.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 1997.10a
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• pp.210-215
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• 1997

The development of rolling texture is dependent on the various rolling condition. And the geometry of rolling gab and the friction between rolls and rolled material mainly affect the type and sharpness of texture inhomogeneity through thickness. In order to follow the effect of geometry and friction various strain/pass and lubrication condition were applied during cold rolling. In this investigation various strain/pass and lubrication were applied during cold rolling in order to follow the effect rolling gap geometry and friction. More high 1/h was, more weak the ${\beta}$-fiber was and in the condition of l/h > 5 {001}<110> shear texture developed. In adition, rolling without lubrication enhanced the shear texture.

• Journal of the Korean Society of Clothing and Textiles
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• v.27 no.5
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• pp.533-544
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• 2003

The purpose of this study was to provide practical information to design woolen fabrics in terms of structural and surface characteristics, which produce texture images of fabrics. The relationship among structural, surface characteristics and texture images, and preference and purchase intention were analyzed. To evaluate the texture images of the fabrics subjectively, 7 rank＇s semantic differential scale questionnaires were developed with thirty adjective pairs. Blind and non-blind test were performed with 320 female subjects who were in their 20-30＇s. Commercially available 48 woolen fabrics were used as specimens. Results showed that five factors were obtained: classic, elegance, warmth, natural and casual. These factors were closely related to fiber type, weave type, fabric counts, and finishes.