• Journal of Welding and Joining
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• v.14 no.1
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• pp.92-98
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• 1996

Al-Fe alloy layers on heated steel sheet were made by Al powder spray for 30 minutes at $700^{\circ}C$, $800^{\circ}C$ and $1000^{\circ}C$, respectively. As a results, for alloy layers formed at $700^{\circ}C$ and $800^{\circ}C$, main phases were brittle phase $FeAl_3 and Fe_2Al_5$, hardnesses were very high (Hv 700~800), corrosion resistances were good and surfaces were smooth, but wear resistances were bad. For alloy layer formed at $1000^{\circ}C$, main phase was ductile phase $Fe_3Al$, hardness was low (Hv 300~400), corrosion and wear resistances were excellent, but surface was rough. Therefore, alloy layers that formed at $700^{\circ}C$ and $800^{\circ}C$ were heat treated at $1000^{\circ}C$ for 10 minutes for the purpose of smooth surface and excellent wear resistance in this study. It was investigated that brittle phase $FeAl_3 and Fe_2Al_5$ of alloy layers fromed by Al powder spray at $700^{\circ}C$ and $800^{\circ}C$ turn into ductile phase $Fe_3Al$ by heat treated at $1000^{\circ}C$ for 10 minutes without changing smooth surface. It was concluded that the alloy layers formed by Al powder spray on heated steel sheet at $700^{\circ}C$ and $800^{\circ}C$ for 30 minutes and heat treated at $1000^{\circ}C$ for 10 minutes were excellent on wear and smooth surface.

• Transactions of the Korean Society of Mechanical Engineers
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• v.11 no.2
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• pp.314-321
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• 1987

Post weld heat treatment (PWHT) of weldment of the low alloy Cr-Mo steel, in general, is carried out not only to remove residual stress and hydrogen existing in weldment but to improve fracture toughness of weld heat affected zone (HAZ). There occur some problems such as toughness decrement and stress relief cracking (SRC) in the coarse grained region of weld HAZ when PWHT is practiced. Especially, embrittlement of structure directly relates to the mode of fracture and is appeared as the difference of fracture surface such as grain boundary failure. Therefore, in this paper, the effect of heating rate on PWHT embrittlement under the various kinds of stresses simulated residual stress in weld HAZ was evaluated by COD fracture toughness test and observation of fracture surface. Fracture toughness of weld HAZ decreased with increment of heating rate under no stress, but it was improved to increment of heating rate under the stress. Grain boundary failure didn't almost appear at the heating rate of 600.deg.C/hr but it appeared from being the applied stress of 294 MPa at 220.deg.C/hr and 196 MPa at 60.deg.C/hr.

• Korean Journal of Agricultural Science
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• v.13 no.2
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• pp.198-209
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• 1986

This study was conducted to find optimum heating temperature and time as milk was heated over a wide range of temperature and time combinations at $70{\sim}100^{\circ}C$ into $5^{\circ}C$ interval for 10, 15 and 20 second. The results obtained were summarized follows: 1. The effects of heat treatment on the bacteria by $75^{\circ}C/20s$, $80^{\circ}C/10s$ and $100^{\circ}C/20s$ were 99.56%, 99.52% and 99.92% respectively. 2. Sterilized rate of milk which was added Bacillus subtilis by $75^{\circ}C/20s$, $80^{\circ}C/10s$ and $100^{\circ}C/20s$ were 99.23%, 99.25% and 99.85% respectively. 3. The pH value fell in accordance with the increasing of heating temperature. 4. Content of protein, fat and lactose was not changed by heat treatment. 5. The content of total nitrogen was not changed. The content of casein nitrogen and non - protein nitrogen increased, but non - casein nitrogen reduced, according to heat trea ted of milk. 6. According to the increasing of heating and time, filter - passing nitrogen reduced. 7. The artificial digestibility was increased when milk was heated from $70^{\circ}C$ to $100^{\circ}C$ into $5^{\circ}C$ interval at 10, 15 and 20 second.