• 소성∙가공
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• 제28권5호
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• pp.247-256
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• 2019

In this study, the development of annealing textures in cold rolled and annealed tantalum sheets was analyzed using electron backscatter diffraction. At $900^{\circ}C$, the textures of the recrystallized grains in the partially and completely recrystallized microstructures displayed significant similarities. The average diameter of the recrystallized grains with ${\gamma}-fiber$ orientations exceeded that of grains with different orientations, and the average growth rates were unrelated to the orientations after an initial stage of recrystallization. Additional cold rolling and annealing was done for controlled initial microstructures and textures inherited from various processes of prior cold rolling and annealing. This second cycle of the process resulted in stronger textures with major ${\gamma}-fiber$ orientations as a result of the enhanced ${\gamma}-fiber$ orientations in the preceding textures. A coarse-grained prior microstructure resulted in a weaker annealing texture than a fine grained one regardless of the stronger previous texture, which was occasioned by the sub-structures of the minor orientations at local deformation inhomogeneities such as sharp in-grain shear bands.

• 대한금속재료학회지
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• 제48권3호
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• pp.187-193
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• 2010

The solute carbon content in ferrite is one of the important factors to obtain good formability in low carbon steels. Although most of the carbons are consumed by the formation of grain boundary cementite during coiling after hot-rolling, the carbon content after coiling is normally observed much more than that of equilibrium. In this study, a classical nucleation and growth model is used to simulate the precipitation kinetics of the grain boundary cementite from coiling temperature (CT) to room temperature (RT). The predicted precipitation behaviors depending on the initial carbon content and the cooling rate are compared with the reported. As a result, the lateral growth of thickening of cementite is a major factor for the sluggish reaction of grain boundary cementite. The reduction of solute carbon content after coiling is divided into three regions: a) increase due to no cementite precipitation, b) decrease due to the fast length-wise growth of cementite, c) increase due to the slow thickness-wise growth of cementite.

• 한국분말재료학회지
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• 제29권6호
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• pp.485-491
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• 2022

Lithium lanthanum titanium oxide (LLTO) is a promising ceramic electrolyte because of its high ionic conductivity at room temperature, low electrical conductivity, and outstanding physical properties. Several routes for the synthesis of bulk LLTO are known, in particular, solid-state synthesis and sol-gel method. However, the extremely low ionic conductivity of LLTO at grain boundaries is one of the major problems for practical applications. To diminish the grain boundary effect, the structure of LLTO is tuned to nanoscale morphology with structures of different dimensionalities (0D spheres, and 1D tubes and wires); this strategy has great potential to enhance the ion conduction by intensifying Li diffusion and minimizing the grain boundary resistance. Therefore, in this work, 0D spherical LLTO is synthesized using ultrasonic spray pyrolysis (USP). The USP method primarily yields spherical particles from the droplets generated by ultrasonic waves passed through several heating zones. LLTO is synthesized using USP, and the effects of each precursor and their mechanisms as well as synthesis parameters are analyzed and discussed to optimize the synthesis. The phase structure of the obtained materials is analyzed using X-ray diffraction, and their morphology and particle size are analyzed using field-emission scanning electron microscopy.

• Journal of Biosystems Engineering
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• 제7권1호
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• pp.17-32
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• 1982

The binders introduced in Korea were originally designed to be used for Japonica-type varieties which have relatively long stem and are highly resistant to shattering. In order to use it for Tongil varieties which are short and easy to be shattered, mechanical modifications are necessary to reduce a grain loss incurred during binder operation. This study was intended to investigate analytically and experimentally the major sources of grain losses caused by three kinds of binders now introduced in Korea. Actual modification for each of three binders was done and experimentally compared to see if any improvement on grain loss was achieved. The results obtained in this study are summarized as follows; 1. It was required that the power transmission of binder should have a shifting mechanism so that velocities of pick-up and traveling units could be changed independently as desired according to the Japonica-type and Tongil varieties. In other words, the desired velocity of traveling unit should be obtained by shifting the transmission and the velocity of pick-up unit should be selected by reaping clutch according to the variety independent of the velocity of traveling unit as shown in Fig. 6. 2. To reduce grain loss it was desired that the moving parts of the pick-up unit should have the lowest possible velocities in harvesting Tongil varieties, unless the reduction of the speed be hindered the conveyance of the material. Based on the study, it was concluded that the velocities of pick-up unit be reduced by about 35% of those of the existing units. 3. It was found that the lug at the upper rotating section of pick-up case gave a severe impact on the ears of rice to increase grain loss. The optimum design of pick-up case to protect the ears from the protruding part of the lug was recommended by the result of analysis of the trajectory of the end-point of lug at the position. 4. It was proved analytically and experimentally that pick-up unit at the lower-rotating part was the other important source of grain loss in pick-up and divider assembly. In order to reduce a grain loss incurred by lugs at their lower-rotating section, it was suggested to improve it by (1) widening the space between right and left lower-rotating section, (2) shortening the length of lugs, (3) enlargement of the angle between the pick-up case and ground-level, and (4) attaching guard to right and left dividers so that the rotating lug could not give a high impact to the paddy hill. 5. Pick-up and divider assembly of the original binder of three models studied was modified according to the suggestions that were given by the preliminary study. Field test showed that the modified binders were able to reduce grain losses by about 0.4-0.7 percentage points compared to those without modification.

• 한국식품영양학회:학술대회논문집
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• 한국식품영양학회 2001년도 동계 학술심포지움
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• 한국식물병리학회:학술대회논문집
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• 한국식물병리학회 2003년도 정기총회 및 추계학술발표회
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• pp.24-24
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• 2003

Since Rice bacterial grain rot (RGBR) was reported at 1986 in Korea, it has been severely occurred in 1994, 1995, 1998, and especially around 16,609 ha in 2000, and became a major disease in rice cultivation field. This study was focused on investigation of ecology of RGBR, weather conditions that affect development of epidemics, and development of an effective RGBR forecast system based on weather conditions during the rice heading period.(중략)

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2002년도 춘계학술대회 논문집
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• pp.938-942
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• 2002

This paper has studied to obtain the grinding characteristics and optimal grinding renditions of ceramic materials in the grinding with diamond wheel by the experimental plan method. The load on wheel by varying the feed rate was related with the surface roughness due to the minute destruction phenomenon of grains for the Si$_3$${N^4} and Zr{O_2}$. The depth of cut is related with the surface roughness because the grinding is carried out by grain shedding process due to the brittle fracture phenomenon for the ${Al_2}{O_3}$. The major factors affecting the surface roughness and the optimum grinding conditions were obtained with minimum experiments using the experimental plan method.

• 소성∙가공
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• 제10권7호
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• pp.573-578
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• 2001

The flow stress of 304 stainless steel during hot forming process were determined by conducting hot compression tests at the range of 1273 K∼1423 K and 0.05 /s∼2.0 /s as these are typical temperature and strain rate in hot forging operation. In this material, Dynamic recrystallization was found to be the major softening mechanism with this conditions as Previous studies. Based on the observed phenomena, a constitutive model of flow stress was assumed as a function of strain, strain rate, temperature. In the constitutive model, the effects of strain hardening and dynamic recrystallization were taken into consideration. A finite element method connected to constitutive model was performed to predict the dynamic recrystallization behaviors and also stress-strain curves in hot compression of 304 stainless steel.

• 농업과학연구
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• 제42권1호
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• pp.1-5
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• 2015

Drought is one of the major abiotic constraints limiting quantity and quality of rice grain. In order to elucidate the effects of drought on chemical compositions of rice grain, seedlings were cultivated in a rainout shelter controlled with well-watered or water-deficit conditions. After harvesting, the key components including proximates, amino acids, fatty acids, minerals, and vitamins of rice grains were analyzed. Drought stress increased the amounts of methionine, phenylalanine, linoleic acid, linolenic acid, calcium, potassium, vitamin B1, and vitamin E in rice grains, whereas it decreased the contents of lignoceric acid. Particularly, drought stress caused a marked increase in vitamin E content. These results indicate drought significantly influence the chemical compositions of rice grains.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2006년도 춘계학술대회 논문집
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• pp.172-175
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• 2006

Effects of deformation at austenite non-recrystallization region and cooling rate on the microstructure and mechanical properties of low carbon (0.06 wt. %) high strength low alloy steels have been investigated. Average grain size decreased and polygonal ferrite transformation promoted with increasing deformation amount due to increase of ferrite nucleation site. As cooling rate increased, the major microstructure changed from polygonal ferrite to acicular ferrite and the fraction of M/A constituents gradually increased. Discontinuous yielding occurred in highly deformed specimen due to the formation of polygonal ferrite. However, small grain size of highly deformed specimen caused lower ductile-to-brittle transition temperature than slightly deformed specimen.