• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2000.04a
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• pp.11-11
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• 2000

Large-size ceramic/metal bulk FGMs have been fabricated on a recently developed and the world's largest Spark Plasma Sintering(SPS) systems, As a part of the development program for practical production processes and machines for FGMs by SPS, the processes, mechanical properties, dimensional size and shape effects, and production machine systems were investigated. In the past, $ZrO_{2}$/TiAI, $ZrO_{2}$/Ni, $Al_{2}O_{3}$/Ti, WC/Co, WC/Co/Steel, A1/P, Polymide, Cu/Polymide, nano-composites, porous and other combinations of bulk FGMs have already been processed using SPS. However, most of the specimen sizes were small, in a range of 20 to 30mm in diameter. Recently disk-shape sintered compacts with diameters of 100 and 150 mm, and thickness of approximately 15 and 17 mm, $ZrO_{2}$(3Y)/ stainless steel FGMs were homogenous consolidated in a shorter sintering time, while maintaining high quality and repeatability by utilizing a temperature gradient sintering method. The SPS heating up and holding time totaled less than one hour. Therefore, the SPS process in expected to find increased use in the fabrication of large-size FGMs as a new industrial processing technology. This paper introduces SPS systems, the processing principles, features and the characteristies of ceramic/metal bulk FGM.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2002.02a
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• pp.253-259
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• 2002

Micro cell structures with high aspect ratio were fabricated by injection molding method. The mold inserts had dimension $1.9cm\times8.3cm$ composed of a lot of micro posts and were fabricated by LIGA process. The size of the micro posts was $157{\mu}m\times157{\mu}m\times500{\mu}m$ and the gaps between two adjacent posts were $50{\mu}m$. Using Polymethylmethacrylate (PMMA) injection molding was performed. The key experimental variables were temperature, pressure, and time. By controlling these, good shaped mim cell structures with $50{\mu}m$ in wall thickness and $500{\mu}m$ in depth were obtained. In order to understand micro molding mechanism, shape changes of molded PMMA were studied with experimental variables. And the durability of mold insert was investigated, too. The results show that the most important factor in molding processes was the mold temperature that is closely related to the filling of the melt into the micro cavity. And the holding time before cooling showed a great effect on the quality of molded PMMA.

• Journal of the Korean Society for Heat Treatment
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• v.11 no.1
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• pp.35-45
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• 1998

The effects of alloying elements and the conditions of reverse transformation studied treatment on the formation of retained austenite in 0.15C-6%Mn-(Ti, Nb) steels has been studied. The addition of Ti and Nb to 0.15C-6%Mn steel shows no effect on the formation of retained austenite. In case of reverse transformation treatment at various temperatures, the shape of retained austenite was lath type, growing toward the longitudinal and thickness direction with increasing the heat treatment temperatures. The retained austenite formed by the reverse transformation treatment at higher temperature has a lot of stacking faults induced by the internal stress. The retained austenite was stabilized chemically by enrichment of C and Mn in the vicinity of a untransformed austenite and the chemical stability of retained austenite was decreased with increasing the heat treatment temperature and the holding time. It was effective to heat treat at $650^{\circ}C$ in order to obtain over 30vol.% of retained austenite, but more desirable to heat treat at $625^{\circ}C$ for a long time, considering the amount and quality of retained austenite.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.781-790
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• 2010

The purpose of this study was to analyze the levels of food sanitation knowledge and performance by school food service workers. The data were collected by 440 food service workers in Gyeongbuk province. The collected data were analyzed using the SAS package program (version 8.2 for Window). The results of this study are summarized as follows: 28.6% of the respondents worked in food service at the school where their children attended, 93.6% of the food service workers were part-time employees, and 40.4% had obtained cooking certificates. The food sanitation knowledge scores of food service workers differed significantly according to age (p<0.05), holding of cooking certificates (p<0.01), number of certificates (p<0.01), and whether food service workers is students' parents or not (p<0.01). In addition, the sanitation-performance-degree levels of a few sanitation management items were significantly different according to their food sanitation knowledge level, working time, and whether food service workers is students' parents or not. In conclusion, these factors that improve food service sanitation should be fully considered when food service workers are hired or when food service management policies are established. Additionally, sanitation education and training for school food service workers should be offered regularly with effective education media.

• Membrane Journal
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• v.25 no.3
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• pp.216-222
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• 2015

The method measuring LEP (liquid entry pressure) was optimized to evaluate the wettabilities of hydrophobic membranes which might affect long-term durability of membrane in MD (membrane distillation) process. Conductivity of the permeate was monitored to measure the LEPs of PE (polyethylene) and PVDF (polyvinylidene di-fluoride) hollow fiber membranes from highly concentrated synthetic feed water of 20 wt% NaCl. Holding time over 5 min and the ratio of membrane area to the tank volume more than $10m^2/m^3$ were required to ensure LEP value.

• Journal of the Korean Society for Heat Treatment
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• v.10 no.4
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• pp.278-287
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• 1997

The TRIP behavior in tensile deformation of retained austenite formed by reverse transformation treatment in 0.15%C-6%Mn-(Ti, Nb) steels has been investigated. The shape of retained austenite was almost a fine lath type with $0.1{\sim}0.3{\mu}m$ width and the two distinctly different transformation sequences of retained austenite, i) retained austenite${\rightarrow}$martensite and ii) retained austenite${\rightarrow}$deformation twin${\rightarrow}$martensite were revealed. The strength-elongation combination was increased with increasing the holdig time at low temperatures ($625^{\circ}C$) but decreased abruptly with increasing holding time at high temperatures ($675^{\circ}C$), owing to the lowering of ductility. The strength-elongation combination and TRIP effect was lower in tensile deformation in the range of $100{\sim}250^{\circ}C$ than room temperature. The tensile strengh and elongation of a reverse transformed steels with addition of Ti or Nb was 93kg/, 40% respectively, which is higher over 10% of strength without ductility loss than in 0.15%C-6%Mn steels.

• Journal of Korea Foundry Society
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• v.26 no.1
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• pp.40-45
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• 2006

Most of the work reported concerned the semi-solid processing of low melting point alloys, and in particular light alloys of aluminum and magnesium. The purpose of this paper is to develop a semi-solid microstructure of Cu alloys using electromagnetic stirring applicable for squirrel cage rotor of induction motor. The size of primary solid particle and the degree of sphericity as a function of the variation in cooling rate, stirring speed, and holding time were observed. By applying electromagnetic stirring, primary solid particles became finer and rounder relative to as-cast sample. As the input frequency increased from 30 to 40 Hz, particle size decreased. The size of primary solid particle was found to be decreased with increasing cooling rate. Also, it decreased with stirring up to 3 minutes but increased above that point. The degree of sphericity became closer to be 1 with hold time. Semi-solid microstructure of Cu alloys, one of the high melting point alloys, could be controlled by electromagnetic stirring.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.18 no.34
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• pp.193-204
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• 1995

Many studies show that the value of the warehouse is good. However, studies explicitly mention the tradeoff between costs of operating the warehouse and benefits from the warehouse. Also, it is important to know when the benefits overcome the costs. We study a one-warehouse/N-retailer(s,Q) distribution system with stochastic lead times in order to answer two questions: "What are the optimal policies of the system that minimizes total system costs\ulcorner" and given the optimal policies, "Is the value of the warehouse always good\ulcorner" We use an analytical model for answering the questions. We find that the optimal policies are different from those with deterministic lead times. In fact it is reverse. We alse find the existence of the breakeven point beyond which the benefits starts overcomming the costs. And, we show that one of the breakeven points is the mean ratio of a supplier's lead time to transportation lead time between the warehouse and the retailer. Finally, we show that the breakeven point is sensitive to the ratio of holding costs of the warehouse and the retailer and it is also sensitive to the unit backorder costs at the retailer.sts at the retailer.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.1
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• pp.110-115
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• 1994

To investigate the effect of potato lipoxygenase on the farinograph characteristics of wheat flour dough, composite flours containing enzyme-active potato flor (EPF) and hot-ar dried potato flour(HPF) were used. EPF was made by freeze-drying potato tuber. DPF (denaturated potato flour) was prepared by holding EPF at 8$0^{\circ}C$ for 18 hr in a dry oven. The potato flours were added to wheat flour at a level of 10% , respectivley. EPFB (enzyme-active potato flour blends, 90% wheat flour +105 enzyme -active potato flour) containing lipoxygenase activity gave higher farinogram peak time and higher stability values, lower MTI (mixing tolerance index ) and lower weakness values than those of HPFB(hot-air potato flour blends, 90% wheat flour + 10 % hot-air potato flour). Moreover, then lipoxygenase was added to DPFB(denatured potato flour blends , 90% wheat flour + 10% denatured potato flour) at a level of EPFB, it resulted in increasing stability, peak time and decreasing MTI , weakness at a level of EPFB. When the lipoxugenase was added to wheat flour with fumaric acid at alevel of 6.5 $\times$ 10units/g flour, lipoxygenase overcame the deleterious effects that fumaric acid including activated double-bond compounds have at mixing stability. Also the addition of liposxygenase with linoleic acid to defatted wheat flour resulted in the increase in stability and decrease in MTI value compared with those of linoleic acid and defatted wheat flour.

• Journal of Korea Foundry Society
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• v.12 no.5
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• pp.403-411
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• 1992

The growth characteristics of bainite at early stage in the fast quenched spheroidal graphite cast irons containing 0.06%Mn and 0.45%Mn during austempering process, was investigated with optical and scanning electron microscope. The following results regarding the effects of Mn and isothermal heat treatment on the morphological variation of bainitic ferrite were obtained. The morphology of bainite varies from acicular below 350$^{\circ}C$ to feather shape above 350$^{\circ}C$. The period of isothermal treatment also affects the shape of bainite at the fixed temperature. At 350$^{\circ}C$, bainite is bamboo leaf-like up to 200 secs of isothermal holding time and with further increasing time up to 300 secs, changes to a mixed structure consisting of both feather and bamboo leaf and, finally becomes all feather shape at 900 secs. The morphology of bainitic ferrite formed at early stage of 300$^{\circ}C$ isothermal treatment is similar to that of bainitic ferrite formed at 250$^{\circ}C$ or 350$^{\circ}C$ with unbranched, linear ferrite. However, bainitic ferrite divides into branches with increasing isothermal treatment, which occurs more fast at 400$^{\circ}C$ than at 350$^{\circ}C$. The difference in adding amount of Mn influences the morphology of bainitic ferrite in upper bainite. The bainitic ferrite with 0.45%Mn is observed to be more stable than that with 0.06%Mn, remaining unbranched for a longer period at the same temperature.