• KOREAN JOURNAL OF CROP SCIENCE
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• v.35 no.2
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• pp.137-145
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• 1990

Six commercial rice varieties were cultivated at different locations in 1987 and 1988. Rice samples harvested from 8 to 20 locations for a variety each year were used to measure or observe grain appearance, amylose content and alkali digestibility, cooked rice texture using rheometer, gelatinization and viscosity of rice flour using amylograph, and eating Quality of cooked rice by sensory evaluation. Relationship between Quality characteristics showing large locational variation were analized to approach the long-term objective, rice grain Quality standardization. Percent white-center and white-belly grain of the same variety showed great variation between locations, but did not affect on 1000-grain weight, amylose content and alkali digestibility, amylogram and rheogram characteristics, and eating Quality of cooked rice. Positive correlationship were obtained between maximum viscosity and break down, and maximum viscosity and alkali digestibility. Set back was correlated negatively with maximum viscosity, break down and alkali digestibility. Rice samples having significantly lower values of maximum viscosity and break down and higher set back value at the same time showed higher ADV and lower texture palatability index (TPI) and viscousness/hardness ratio (Vi/H), and lower sensory evaluation score of cooked rice compared with those of rices having typically higher values of maximum viscosity and break down and lower set back value. When TPI, Vi/H and overall sensory eating score of cooked rices measured were divided into three categories, high, medium and low using deviation from locational mean value of a variety, many of rice samples having high TPI or high Vi/H showed medium or high in overall sensory eating score of cooked rice.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.3
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• pp.270-278
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• 2009

To understand the seed characteristics among cultivated types of Perilla crop and their weedy types in Korea and Japan, we studied the variation of 69 accessions by examining weight of 100 seeds, hardness of seed, germination percent and germination energy. The survey of the weight of 100 seeds and hardness of seed, clarified as follows; cultivated type of var. frutescens showed a range of 0.177 to 0.402 g with weight of 100 seeds, and most accessions of cultivated type of var. frutescens have soft seeds, except for several accessions, which have hard seeds, whereas weedy type of var. frutescens showed a range of 0.045 to 0.172 g with weight of 100 seeds, and has only hard seeds. While cultivated type of var. crispa showed a range of 0.054 to 0.101 g with weight of 100 seeds, and has only hard seeds. The weedy type of var. crispa showed a range of 0.059 to 0.135 g with weight of 100 seeds, and has only hard seeds. According to the result of germination tests, although the most accessions of cultivated and weedy types of var. frutescens and cultivated and weedy types of var. crispa showed below 50% germination rate at the first germination test, but some accessions of cultivated type of var. frutescens showed above 50% germination. While, in the second or third germination tests, most accessions of cultivated types of Perilla crop and their weedy types showed above 50% germination rates, except for several accessions. As a result, in this study, the average of germination percent and germination energy among accessions of cultivated types of Perilla crop and their weedy types showed respectively the highest value at the third germination test, but showed the lowest value at the first germination test. In addition, the germination percent and germination energy showed much higher in the room temperature condition than in $28^{\circ}C$ constant-temperature condition. Although our results may be required much clearly survey in the further study, this current results will be help for our understanding the variation of seed characteristics among cultivated types of Perilla crop and their weedy types in Korea and Japan.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.15-26
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• 1994

To understand the relative contribution of varietal and environmental variation on various grain quality components in rice, grain appearance, milling recovery, several physicochemical properties of rice grain and texture or palatability of cooked rice for milled rice materials of seven cultivars(five japonica & two Tongil-type), produced at six locations of the middle and southern plain area of Korea in 1989, were evaluated and analyzed the obtained data. Highly significant varietal variations were detected in all grain quality components of the rice materials and marked locational variations with about 14-54% portion of total variation were recognized in grain appearance, milling recovery, alkali digestibility, protein content, K /Mg ratio, gelatinization temperature, breakdown and setback viscosities. Variations of variety x location interaction were especially large in overall palatability score of cooked rice and consistency or set- back viscosities of amylograph. Tongil-type cultivars showed poor marketing quality, lower milling recovery, slightly lower alkali digestibility and amylose content, a little higher protein content and K /Mg ratio, relatively higher peak, breakdown and consistency viscosities, significantly lower setback viscosity, and more undesirable palatability of cooked rice compared with japonica rices. The japonica rice varieties possessing good palatability of cooked rice were slightly low in protein content and a little high in K /Mg ratio and stickiness /hardness ratio of cooked rice. Rice 1000-kernel weight was significantly heavier in rice materials produced in Iri lowland compared with other locations. Milling recovery from rough to brown rice and ripening quality were lowest in Milyang late-planted rice while highest in Iri lowland and Gyehwa reclaimed-land rice. Amylose content of milled rice was about 1% lower in Gyehwa rice compared with other locations. Protein content of polished rice was about 1% lower in rice materials of middle plain area than those of southern plain regions. K/Mg ratio of milled rice was lowest in Iri rice while highest in Milyang rice. Alkali digestibility was highest in Milyang rice while lowest in Honam plain rice, but the temperature of gelatinization initiation of rice flour in amylograph was lowest in Suwon and Iri rices while highest in Milyang rice. Breakdown viscosity was lowest in Milyang rice and next lower in Ichon lowland rice while highest in Gyehwa and Iri rices, and setback viscosity was the contrary tendency. The stickiness/hardness ratio of cooked rice was slightly lower in southern-plain rices than in middle-plain ones, and the palatability of cooked rice was best in Namyang reclaimed-land rice and next better with the order of Suwon$\geq$Iri$\geq$Ichon$\geq$Gyehwa$\geq$Milyang rices. The rice materials can be classified genotypically into two ecotypes of japonica and Tongil-type rice groups, and environmentally into three regions of Milyang, middle and Honam lowland by the distribution on the plane of 1st and 2nd principal components contracted from eleven grain quality properties closely associated with palatability of cooked rice by principal component analysis.

• Korean Journal of Materials Research
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• v.30 no.6
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• pp.292-300
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• 2020

In this study, the effect of tempering on the stretch-flangeability is investigated in 980 MPa grade dual-phase steel consisting of ferrite and martensite phases. During tempering at 300 ℃, the strength of ferrite increases due to the pinning of dislocations by carbon atoms released from martensite, while martensite is softened as a consequence of a reduction in its carbon super-saturation. This strength variation results in a considerable increase in yield strength of the steel, without loss of tensile strength. The hole expansion test shows that steel tempered for 20 min (T20 steel) exhibits a higher hole expansion ratio than that of steel without tempering (T0 steel). In T0 steel, severe plastic localization in ferrite causes easy pore formation at the ferrite-martensite interface and subsequent brittle crack propagation through the highly deformed ferrite area during hole expansion testing; this propagation is mainly attributed to the large difference in hardness between ferrite and martensite. When the difference in hardness is not so large (T20 steel), on the other hand, tempered martensite can be considerably deformed together with ferrite, thereby delaying pore formation and hindering crack propagation by crack blunting. Eventually, these different deformation and fracture behaviors contribute to the superior stretch-flangeability of T20 steel.

• Korean Journal of Materials Research
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• v.2 no.6
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• pp.389-397
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• 1992

Workability and aging behavior of Mg-Li-Al alloys hate been investigated with variation of Li and Al contents. It was found that ${\alpha}$(HCP) + ${\beta}$(BCC) two phase structure reveals better workability than ${\alpha}$(HCP) single phase structure. Increase of workability is attributed to the additional slip on pyramidal and prism planes besides the slip on basal plane of HCP Mg. Workability of ${\alpha}$+${\beta}$ two phase structure is improved with increased amount of Al. Among alloys studied in the present study, reduction limit up to 62 % was obtained for Mg-8.08Li-4.26Al. MgL$i_2$Al(${\theta}$) aging precipitation was observed in ${\alpha}$+ ${\beta}$ two phase structure, while it was not in a single phase structure. Result of microhardness reveals peak hardness for ${\alpha}$ +${\beta}$ two phase structure due to $\theta$ precipitate in ${\theta}$ phase. In ${\alpha}$+${\beta}$ two phase Mg-Li-Al alloys, hardness increased with increasing amount of Al. It is believed that addition of Al raised the amount Al partition in u phase and ${\theta}$ precipitation in ${\beta}$ phase.

• Journal of the Institute of Electronics Engineers of Korea TE
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• v.39 no.4
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• pp.341-349
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• 2002

Electrical, mechanical and sinterability properties of yttria-stabilized zirconia doped with 5.35wt% $Y_2$O$_3$(Y$_2$O$_3$- containing stabilized zirconia : YSZ) were studied as a function of $Al_2$O$_3$, CoO, Fe$_2$O$_3$ and MnO$_2$ addition. The ratio of monoclinic phase to tetragonal phase was changed by the addition of $Al_2$O$_3$, CoO, Fe$_2$O$_3$ and MnO$_2$ to 8.00 wt% and sintered density decreased with increasing $Al_2$O$_3$, CoO, Fe$_2$O$_3$ and MnO$_2$ addition. Fracture toughness increased with the increase of monoclinic to tetragonal phase ratio and was maximum at about 18%. When transition metals such as CoO, Fe$_2$O$_3$ or MnO$_2$ was added more than 1.5 wt%, the electrical conductivity of YSZ increased. But $Al_2$O$_3$ hardly affected the electrical conductivity of YSZ. The addition of $Al_2$O$_3$, CoO, Fe$_2$O$_3$ and MnO$_2$ into YSZ resulted in the more complex behavior of fracture toughness and hardness variation and the specimen with 1.5wt%-Fe$_2$O$_3$, 3.0wt%-Al$_2$O$_3$ and 1.5wt%-CoO showed the monoclinic to tetragonal phase ratio of 18% and the highest toughness of 10.8 MPa.m$^{1}$2/ and Vickers hardness of 1201 kgf/mm$^2$.

• Korean journal of food and cookery science
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• v.15 no.6
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• pp.591-594
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• 1999

An instrumental analysis of Sanyakbyung was carried out along with sensory evaluation to find out how its quality characteristics changed by the addition of glutinous rice flour(0%, 10%, 20%, 30%, 40% and 50%). The moisture content of Sanyakbyung decreased in proportion to the increment of glutinous rice flour. In terms of color, L-value increased depending on the increment of glutinous rice whereas a-value and b-value showed a decrease. This could be accounted for by two factors: one is that the protein contained in yam flour contributed to black coloring and the other is that the color of yam flour itself contributed ostensively to the tint of blackish coloring, and also to the tint of yellow and red coloring. ln the two bite compression test, the hardness, gumminess, chewiness, and cohesiveness of Sanyakbyung decreased depending on the increment of glutinous rice flour. The springiness did not show any significant variation among the samples. That is, the more yam flour was added, the more cohesive and gummy Sanyakbyung was produced. There were significant differences(p<0.05) in the sensory characteristics of the samples in which Sanyakbyung with 10% glutinous rice flour was most preferred in color, those with 20% in flavor, and those with 40% in taste. Adhesiveness and consistency in the palate responses also showed significant differences among samples in which the sample with 40% glutinous rice flour was most favored in consistency. When the content of yam increased, the gumminess also increased. Generally, Sanyakbyung with soft but less gummy texture was preferred to strong gummy one which was easily stuck to teeth. In the overall acceptance, Sanyakbyung with 40% glutinous rice four was most preferred.

• Korean Journal of Materials Research
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• v.10 no.6
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• pp.403-408
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• 2000

The Al-Cr-Zr composite metal powders were prepared by mechanical alloying and consolidated by vacuum hot pressing. The microstructural characteristics and the thermal stability of the MA Al-Cr-Zr alloys were evaluated by means of microhardness measurement, XRD and TEM in order to develop high temperature, high strength aluminum alloys. The mechanical alloying was conducted in attritor with 300rpm for 20 hours. The density of the vacuum hot pressed Al-Cr-Zr alloy reached at 97% of theoretical one. After exposing at $300^{\circ}C$ for 100 hours, there is almost no variation in hardness change of the MA alloys. Even after exposing at $ 500^{\circ}C$ for 100 hours, the hardness of the alloy was decreased within 6% of the initial value. The fine stable $Al_3Zr\;and\; Al_{13}Cr_2$ intermetallics were formed at the stage of consolidation and heat treatment in aluminum matrix. The good thermal stability of the MA Al-Cr-Zr alloy can ab attributed to the role of the dispersoids, inhibiting grain growth of nanocrystalline, and the final grain size after heat treatment was less than 150nm.

• Food Science and Preservation
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• v.23 no.7
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• pp.960-966
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• 2016

This study was conducted to explore the potential for use of atmospheric pressure dielectric barrier discharge plasma (atmospheric pressure DBD plasma) as a non-thermal sterilization technology for microorganisms in dried red pepper. The effects of key parameters such as power, exposure time and distance on the sterilization efficiency and the quality of red dried pepper by the atmospheric pressure DBD plasma treatment were investigated. The results revealed that the plasma treatment was very effective for sterilization of Staphylococcus aureus, with 15 min of treatment at 1.0 kW and 20 mm sterilizing 82.6% of the S. aureus. Increasing the power or exposure time and decreasing the exposure distance led to improved sterilization efficiency. The atmospheric pressure DBD plasma treatment showed no effect on the ASTA (American spice trade association) value or hardness of dried red pepper. Furthermore, no effects of atmospheric pressure DBD plasma treatment were observed on the sensory properties of dried red pepper. To assess the storage stability, the dried red pepper was treated with atmospheric pressure DBD plasma (1.5 kW power, 15 min exposure time and 10 mm exposure distance), then stored for 12 weeks at $25^{\circ}C$. Consequently, the ASTA value, hardness and capsaicin concentration of dried red pepper were maintained.

• Journal of Welding and Joining
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• v.29 no.6
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• pp.56-64
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• 2011

Friction stir spot welding between 5454 aluminum alloy sheets with the different thicknesses of 1.4 and 1.0 mm was performed. In the welding process, the tool for welding was rotated ranging from 500 to 2500, and plunged to the depth of 1.8 mm under a constant tool plunge speed of 100 mm/min. And then, the rotating tool was maintained at the plunge depth during the dwell time ranging from 0 to 7 sec. The pull-out speed of the rotating tool was 100 mm/min. The increase of tool rotation speed resulted in the change of the macrostructure of friction-stir-spot-welded zone, especially the geometry of welding interface. The results of the tensile shear test showed that the total displacement and toughness of the welds were increased with the increase of the tool rotation speed, although the maximum tensile shear load was decreased. However, the change in the dwell time at the plunge depth of the tool did not produce the remarkable variation in the macrostructure and mechanical properties of the welds. In all cases, the average hardness in friction-stir-spot-welded zone was higher than that of the base metal zone. By the friction stir spot welding technique, the welds with the excellent mechanical properties than the mechanically-clinched joints could be obtained.