• Korean journal of food and cookery science
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• v.6 no.2
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• pp.27-36
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• 1990

Injeolmi is a kind of rice cake made from glutionusrice grains by steaming and pounding much into dough. The way of making Injeolmis has an important effect on the characteristics of Injeolmis; whether the glutinous rice is Japonica or Japonica/Indica, and whether it is steamed in rice grain, or in rice powder. The characteristics of Injeolmi were investigated through sensory evaluation and Instron Universal testing machine. The results were as follows; 1. Injeolmi which was steamed in glutinous rice was more chewier than powder Injeolmi after 48 hours. 2. In the case of changing ${\beta}$-starch to ${\alpha}$-starch by reheating. Injeolmi with microwave oven, the result was same as above investigation in color, appearance, and chewiness. But in hardness grain Injeolmi became tenderer. 3. Instron measurement of texture indicated that there were significant differences in hardness. This result was the same as that by the sensory evaluation. 4. The preference for Injeolmi was increased when it was made of high moisture contented glutinous rice. japonica had more moisture than J/Indica.

• Korean journal of food and cookery science
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• v.7 no.2
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• pp.41-49
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• 1991

Yackwa is a Korean traditional fried cake made by went flour, sesame oil and honey. This study was investigated to the Rice-Yackwa for the purpose of the improvement of Yackwa's quality and rice consumption by sensory evaluation and instrumental measurement. It was resulted that taste and flavor of Rice-Yackwas were better than those of Wheat-Yackwa by sensory evaluation. We tested whether the mesh of the rice (80,100,120) and swelling agents (baking power, soju : Korean alcholic beverage) affected the Rice-Yackwa's swelling or not. In result, not by soju but by baking powder Rice-Yackwas were swelled. But Rice-Yackwa was so hard, that the Yackwas were made by the two different compositions of mixed flour (rice : wheat ; 75:25, 50:50) exibited softer than those made by rice. The hardness of 25 g% mixed flour Yackwa was improved. And we examined the softening effect on rice and mixed flour Yackwa by the increasing storage periods (1, 2, 3, 5 days). Rice-Yackwa's hardness was changed more greatly than Wheat-Yackwa's by storage periods. In addition to we inspected the effluence of sesame oil in the pross of frying. Sesame oil (40%) was drown out the Rice-Yackwa.

• Journal of Advanced Marine Engineering and Technology
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• v.31 no.8
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• pp.961-969
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• 2007

The laser material processing has replaced a conventional material processing such as a welding, cutting, drilling and surface modification and so on. LTH(Laser Transformation Hardening) is one branch of the laser surface modification process. A lot of energy is needed for the LTH process to elevate workpiece surface to temperature of the austenite transformation($A_3$), which results from utilizing a beam with a larger size and lower power intensity comparatively. The absorptivity of the laser energy with respect to material depends on the wave length of a beam. This study is related to the surface hardening for the rod-shaped carbon steel by the high power diode laser(HPDL) whose beam absorptivity is better than conventional types of lasers such as $CO_2$ or Nd:YAG laser. Because a beam proceeds on the rotating specimen the pretreated hardened-phase can be tempered and softened by the overlapping between hardened tracks. Accordingly, the longitudinal hardness measurement and observation of the micro structure was carried out for an assessment of the hardening characteristics. In addition, a hardening characteristics as a hardenability of materials was compared in the point of view of the hardness distribution and hardening depth and width.

• Journal of the Korean institute of surface engineering
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• v.29 no.6
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• pp.797-802
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• 1996

Hydrogenated amorphous silicon carbide (a-SiC:H) films have been deposited on unheated substrates by low frequency (50Hz) plasma using $SiH_4+CH_4+H_2$ gas mixtures. Deposition rate, refractive index, optical band gap, Vickers hardness and IR spectrum of the deposited a -SiC:H films have been measured for various rations of gas flow rates k(=$CH_4/SiH_4$, 0.5k4) with a constant $H_2$ flow rate (100sccm). As k increases, the deposition rate of the a-SiC:H films increases up to the maximum value of about 220nm/h at k=2.5, and then it decreases. The refractive index of the films was 2.6 for k=2.5, while the optical band gap of the films was 3.3eV for k=2.2. The maximum value of Vickers hardness of the films was 1500Hv at k=1. The infrared transmission measurement shows that the films contain both Si-C and Si-$CH_3$ bonds.

• Korean journal of food and cookery science
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• v.7 no.1
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• pp.35-43
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• 1991

Ssooksulgis made with different levels of Mugworts were tested to investigate the texture characteristics by sensory evaluation and mechanical test in this study. As a result of the sensory evaluation for Ssooksulgis with the levels of 0%, 10%, 20%, 30% and 40% , the consistency, texture, moistness and flavor were increased according to the increase of the added Mugworts. In view of color and overall quality, 30% Ssooksulgis was preferable than those of other mixing levels. In the texturometer measurement for Ssooksulgis, hardness tend to decrease, while springiness and cohesiveness tend to increase according to the increase of the added Mugworts. As for Ssooksulgis, the consistency and moistness in sensory evaluation correlated significantly with the cohesiveness and correlated negatively with hardness, chewiness, gumminess in mechanical test (p<0.01).

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.482-489
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• 2005

Chungmiraejulpyuns made with various levels of Chungmirae leaf powder$(0-7\%)$ was studied to investigate the sensory and mechanical characteristics. Chungmirae juipyun was prepared with 3% Chungmirae leaf powder showed the most favorable tendencies in color, flavor and overall-acceptability. However, Chungmiraejulpyun prepared with $1\%$ Chungmirae leaf powder showed the most excellent tendency in taste, moistness and after-swallowing. In the texture meter measurement for Chungmiraejulpyun, hardness and springiness tended to increase with increasing Chungmirae leaf powder. Adhesiveness and cohesiveness showed significant differences. Texture characteristics of Chungmiraejulpyuns was prepared with $5\%\;and\;7\%$ Chungmirae leaf powder and stored at $20^{\circ}C$ for 60 days showed less change than those of the $0\%$ and $1\%$ groups. Gumminess and chewiness showed a similar tendency as hardness and there were significant differences due to changes in the additional rate of Chungmirae and storage time.

• The Korean Journal of Food And Nutrition
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• v.20 no.2
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• pp.185-194
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• 2007

This study was performed to evaluate the physicochemical, sensory evaluation of Backsulgi changed with germinated brown rice flour(GBRF) at different ratio. Moisture content decreased gently during storage and the decrease was less in GBRF-added groups than the control group. The color L value decreased significantly by with increasing the GBRF, wherease the redness(a) and yellowness(b) were both increased. As the result of measurement with texture analyzer, hardness, gumminess, chewiness, adhesiveness and fracturability of Backsulgi tended to decrease in proportion to the amount of GBRF in the formula. The thermal properties of Backsulgi were investigated by differential scanning calorimetry(DSC). Onset temperature and peak temperature of gelatinizatino in thermal characteristics showed low in case of addition of GBRF into Backsulgi. All samples changed with GBRF had low values in change of melting enthalphy. In the sensory evaluation, Backsulgi with GBRF were superior in flavor, cohesiveness, hardness, chewiness and moistureness than that of control. And Backsulgi with 20% GBRF showed the highest score in overall acceptability. Therefore we concluded that the addition of GBRF on Backsulgi improve the sensory characteristics as well as delay the retrogradation.

• Journal of Welding and Joining
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• v.19 no.1
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• pp.65-74
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• 2001

A study on the corrosion behavior in case of As-welded and PWHT temperature 55$0^{\circ}C$ of welding part of RE36 steel for marine structure was investigated with parameters such as micro-Vickers hardness, corrosion potential measurement of weld metal(WM), base metal(BM) and heat affected zone(HAZ), both Al anode generating current and Al anode weight loss quantity under sacrificial anode cathodic protection conditions. And also we carried out slow strain rate test(SSRT) in order to research both limiting cathodic polarization potential for hydrogen embrittlement and optimum cathodic protection potential as well as mechanical properties by post-weld heat treatment(PWHT) effect. Hardness of HAZ was the highest among three parts(WM, BM and HAZ) and the highest galvanic corrosion susceptibility was HAZ. And the optimum cathodic polarization potential showing the best mechanical properties by SSRT method was from -770mV to -875mV(SCE). In analysis of SEM fractography, applied cathodic potential from -770mV to -875mV(SCE) it appeared dimple pattern with ductile fracture while it showed transgranular pattern (Q. C : quasicleavage) under -900mV(SCE). However it is suggested that limiting cathodic polarization potential indicating hydrogen embrittlement was under -900mV(SCE).

• Laser Solutions
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• v.11 no.4
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• pp.7-12
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• 2008

Laser Transformation Hardening(LTH) is one branch of the laser surface modification processes. A lot of energy is needed for the LTH process to elevate workpiece surface to temperature of the austenite transformation($A_3$), which results from utilizing a beam with a larger size and lower power density comparatively. This study is related to the surface hardening for the rod-shaped carbon steel by the high power diode laser whose beam absorptivity is better than conventional types of lasers such as $CO_2$ or Nd:YAG laser. Because a beam proceeds on the rotating specimen, the pretreated hardened-phase can be tempered and softened by the overlapping between hardened tracks. Accordingly, the longitudinal hardness measurement and observation of the micro structure was carried out for an assessment of the hardening characteristics. In addition, a hardening characteristics as a hardenability of materials was compared in the point of view of the hardness distribution and hardening depth and width.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.32 no.3
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• pp.294-301
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• 1996

To improve the corrosion resistance of stainless steel and Fe, the adherence between fIlm and substarte and the corrosion resistance to ceramic fIlm ($TiO_2$ and $ZrO_2$), coated by RF magnetron sputtering, were studied. The adherence index (X) was determined by the measure of micro - hardness test. Also, the corrosion resistance on oxide coatings was studied using electrochemical measurement. The main results obtained are as the following: 1) In the micro - hardness test, with 1J.UI1 thickness fIlm, it has only one the value of X. Above 2J.UI1 thickness fIlm, however, get another value ofX as the cracks in fIlm. 2) The adhensivity of titania ($TiO_2$) coated fIlm is superior to that of zirconia ($ZrO_2$) coated fIlm. 3) All oxide fIlm used adhere well on the mild materials such as pure steel than high intensity materials like stainless steel. 4) The corrosion resistance of zirconia coated materials was improved compared to titania coated materials.