• 열처리공학회지
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• 제5권3호
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• pp.179-185
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• 1992

The shape memory effect results from the martensite transfomation of each individual grain. Thus it is necessary to study the texture and its variation. In this study the change of texture during thermal cycling and it's effect on shape memory ability are investigated. The major component of the rolling texture in the parent phase is identified (001) [110], and minor components are (112) [110], (111) [112], {hkl}<100> fiber texture is developed at $45^{\circ}$ from rolling direction. In the case of martensite phase, it is estimated that the major component is (011) [100] and the minor components are (105) [501], (010) [101] and (100) [001]. According to thermal cycling. severity of texture, especially (001) [110] component in parent phase and (011) [100] component in martensite phase are increased. The shape memory ability is increased with increase of thermal cycles and also increased as the direction of specimen approach to $45^{\circ}$ from rolling direction. After first thermal cycling the temperature of transformation can be define clearly and Ms and As are raised by thermal cycling.

• 열처리공학회지
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• 제24권5호
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• pp.251-261
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• 2011

The changes in microstructure and texture during annealing were examined in a series of 0.015% C-1.5% Mn cold-rolled sheet steels with 0~0.5% Mo. Orientation distribution function data were calculated from the (110), (200), (211) pole figures determined on the rolled plane of cold-rolled and annealed steel sheets. Regardless of Mo content and annealing conditions, martensite volume fraction was less than 1.0%, not affecting the texture evolution. Textural change at the cooling stage after heating at $820^{\circ}C$ for 67 sec was not observed. Increasing the Mo content and annealing temperature markedly strengthened the intensities of ${\gamma}$-fiber texture, resulting in the increase in $r_m$ value. The desirable texture evolution for deep drawability in the 0.5% Mo steel may be mainly caused by the grain refining effect of Mo carbide in the hot-rolled steel sheet.

• 대한금속재료학회지
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• 제48권6호
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• pp.498-505
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• 2010

Wrought magnesium alloys show a low formability at room temperature, and a remarkable anisotropy of mechanical properties make it difficult to use them in a deformation process in industry. The microstructure and crystallographic texture of metals are developed during thermo-mechanical processes, and they are significant to the understanding of the mechanical properties of metals. This work studies the microstructure, texture development and tensile properties of the extruded AZ31 Mg alloy after rolling at 100 and $300^{\circ}C$. After 40% rolling at $100^{\circ}C$, many deformed twins were observed and a relatively weak texture developed. The basal poles were split and rotated towards the rolling direction about $20^{\circ}$. During 60% rolling at $300^{\circ}C$, the dynamic recrystallization (DRX) took place and developed a strong <0001>II ND fiber texture, which influenced the poor formability at room temperature.

• 동아시아식생활학회지
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• 제21권6호
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• pp.888-896
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• 2011

The purpose of this study was to promote the consumption of cereals rich in dietary fiber by substituting brown rice, barley, oat and goami powder for flour in making muffins. All cereals powder was prepared by grinding for 15 min. The appropriate water quantity for cereal powders muffins was set at 105 mL. The volume index of the flour muffins was 132 mL, while that of cereal powders muffins was 117 mL for broun rice muffins, 118 mL for barley muffins, 132 mL for oat muffins and 119 mL for respectively for goami powder muffins. The hardness of the flour muffins, measured by a texture analyzer, was $2.03{\times}10^3\;g/cm^2$, and the other powder muffins were $3.27{\times}10^3\;g/cm^2$ for broun rice muffins, $3.33{\times}10^3\;g/cm^2$ for barley muffins, $2.38{\times}10^3\;g/cm^2$ for oat muffins, and $2.33{\times}10^3\;g/cm^2$ for goami powder muffins respectively. The L-values and moisture contents of goami powder muffins were higher than those of the other muffins. In the sensory evaluation the overall preference was the highest in oat powder muffins.

• 한국자동차공학회논문집
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• 제13권6호
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• pp.128-134
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• 2005

In order to fabricate the aluminum alloys with good drawability, the textures evolution of the AA5182 sheets after rolling and annealing was studied. The measurement of the deformation textures was carried out for the sheets which were cold rolled with high reduction ratio by using the symmetric roll. In addition, the change of the recrystallization texture was investigated after heat-treatments of the rolled sheets with various heat treatment conditions. Rolling without lubrication and subsequent annealing led to the formation of favorable $rot-C_{ND}\;\{001\}<110>\;and\;{\gamma}-fiber ND//<111>$ textures in AA5182 sheets. From the results, the ${\gamma}$-fiber ND//<111> component well evolved during rolling at highest reduction ratio (over $90\%$, l/d parameter of 6.77). Among shear deformation textures, the ${\gamma}$-fiber ND//<111> was not rotated in holding time of $180\~7,200$ seconds at $350^{\circ}C$. The Monte-Carlo technique was used and could be representatively simulated these textures evolution during recrystallization.

• 한국축산식품학회지
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• 제39권6호
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• pp.953-965
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• 2019

In this study, the Opuntia humifusa f. jeollaensis (Wanggasi-Chunnyuncho) fruit (WCF) was used as a source of viscous dietary fiber and color pigmentation in sausage production to improve quality characteristics, including cooking loss and emulsion stability. Control and treatment sausages were formulated with 0%, 1%, 5%, and 10% WCF powder, respectively, and the following quality measures were investigated: general composition, fiber content, cooking loss, emulsion stability, chromaticity, pH, texture, and sensory properties. The moisture, dietary fiber, and ash contents showed increasing trends (all p<0.05) with increasing concentrations of fruit powder. Conversely, crude protein and crude fat contents exhibited decreasing trends with increasing fruit powder concentrations (p<0.05). Moreover, both the moisture and dietary fiber contents affected cooking loss, water retention capacity, and the sausage texture, causing the cooking loss to decrease, while the water and oil retention capacity increased (p<0.05) with increasing concentrations of WCF powder. Furthermore, hardness exhibited a significant decreasing trend as the concentration of WCF powder increased (p<0.05). This finding suggested that both dietary fiber and viscous materials, along with the protein and moisture content, affected the product hardness. In addition, sensory evaluation of the WCF powder groups showed better results than did the control group, and the strongest results obtained for the group containing 5% fruit powder (p<0.05). Therefore, this study suggests that WCF powder improves the quality of emulsified sausages and can potentially be applied as a naturally-derived additive.

• 소성∙가공
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• 제19권8호
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• pp.502-507
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• 2010

The physical and mechanical properties and formability of sheet metals depend on preferred crystallographic orientations (texture). In this research work, the texture development and formability (plastic strain ratios) of AA1050 Al alloy sheets after 3 and 10 passes of asymmetric rolling and subsequent heat treatment were investigated. The plastic strain ratios of 10 passes asymmetrically rolled and subsequent heat treated samples are 1.3 times higher than those of the initial AA1050 Al alloy sheets. The ${\Delta}r$ of 10 passes of asymmetrically rolled and subsequent heat treated samples is 1/30 times lower than those of the initial AA1050 Al alloy sheets. The plastic strain ratios of 10 passes of asymmetrically rolled and subsequent heat treated Al sheets are higher than those of 3 passes ones. These results could be attributed to the formation of $\gamma$-fiber, ND//<111>, and the other texture components by means of asymmetric rolling in Al sheets.

• 소성∙가공
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• 제28권5호
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• pp.287-293
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• 2019

The plastic strain ratio is one of the factors of the deep drawability of metal sheets. The plastic strain ratio of Al sheet is low value. Therefore, it is necessary to increase the plastic strain ratio in order to improve the deep drawability of the Al sheet. This study investigated the increase in the plastic strain ratio and the texture change of AA1050 Al sheet after the hot asymmetric rolling. The average plastic strain ratio of initial AA1050 Al sheets was 0.41. After 84% hot asymmetric rolling at $400^{\circ}C$, the average plastic strain ratio was 0.77. The average plastic strain ratio of 84% hot asymmetrically rolled AA1050 Al sheet at $400^{\circ}C$ is 1.9 times higher than that of initial AA1050 Al sheet. The ${\mid}{\Delta}R{\mid}$ of 84% hot asymmetrically rolled AA1050 Al sheet at $400^{\circ}C$ is 1/2 times lower than that of initial AA1050 Al sheet. This result is due to the development of the intensity of the ${\gamma}-fiber$ texture and the decrease of the intensity of {001}<100> texture after the hot asymmetric rolling of AA1050 Al sheet.

• 한국식품영양과학회지
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• 제46권1호
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• pp.92-99
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• 2017

현미 식이섬유 5, 10, 15, 20%를 대체한 다쿠아즈의 이화학적 특성 및 관능검사는 다음과 같다. 반죽의 점도는 대조군이 66,585.44 cP로 유의적으로 가장 낮았으며(P<0.05), 20% 대체군이 116,877.56 cP로 유의적으로 높게 나타났다(P<0.05). 반죽의 비중은 5% 대체군이 0.63 g/mL로 유의적으로 가장 낮았으며(P<0.05), 현미 식이섬유 대체량이 증가할수록 높게 나타났다. 비중은 5% 대체군이 0.63 g/mL로 유의적으로 가장 낮았다(P<0.05). 수분함량은 실험군 간에 유의적인 차이가 없었으며(P>0.05), 수분활성도는 대조군이 0.872로 가장 높게 나타났다. 비용적은 대조군이 2.78 mL/g으로 유의적으로 가장 높았으며(P<0.05), 명도는 현미식이섬유 대체량이 증가할수록 유의적으로 낮아졌다(P<0.05). 견고성은 15% 대체군과 20% 대체군이 531.67~568.47 g으로 유의적으로 가장 높게 나타났다(P<0.05). 관능특성 용어 간 상관관계 분석 결과는 전체적인 기호도와 가장 높은 양의 상관관계로는 단맛(0.256)으로 나타났고, 이와 반대로 텁텁함(-0.338)이 음의 상관관계로 나타났다. 주성분 분석을 시행한 결과는 현미 식이섬유 대체량이 증가할수록 쓴맛, 탄향, 떫은향, 텁텁함을 나타내었다. 전체적인 기호도에서는 5% 대체군이 5.02로 가장 높게 나타났다(P<0.05). 따라서 현미 식이섬유를 대체한 다쿠아즈 제조 시 5% 대체량이 가장 적합한 것으로 판단되었다.

• 한국의류학회지
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• 제32권5호
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• pp.800-807
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• 2008

The purpose of this study is to compare the subjective texture of actual objects and their picture images on the Internet to find out a method to present visual images in order to supply information similar real objects. For this study, seven knit fabrics and four presentation methods of visual images including twice magnifications and two dimensions of 2D and 3D. The results of this study were as follows: There are significant differences among subjective textures evaluated by touching seven fabrics actually and we can verify the effects of fiber contents and loop length of knit on textures. We can find out differences of texture depending on presentation methods. In case of 2D evaluation of knits fabrics, visual images of real size present a little exact information on roughness and heaviness whereas those of twice magnification do roughness, wetness, softness and luster. And 3D images give us more exact information of textures on softness, heaviness and warmness, but rather twice enlarged 3D image can't supply an information of heaviness texture.