• Journal of Powder Materials
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• v.20 no.6
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• pp.439-444
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• 2013

Fe foam with above 90% porosity and 2 millimeter pore size was successfully fabricated by a slurry coating process. In this study, the binder contents were controlled to produce the Fe foam with different pore size, strut thickness and porosity. Firstly, the slurry was prepared by uniform mixing with Fe powders, distilled water and polyvinyl alcohol(PVA) as initial materials. After slurry coating on the polyurethane(PU) foam the sample was dried at $80^{\circ}C$. The PVA and PU foams were then removed by heating at $700^{\circ}C$ for 3 hours. The debinded samples were subsequently sintered at $1250^{\circ}C$ with holding time of 3 hours under hydrogen atmosphere. The three dimensional geometries of the obtained Fe foams with open cell structure were investigated using X-ray micro CT(computed tomography) as well as the pore morphology, size and phase.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.379-384
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• 1983

Textural changes of glutinous rice cakes during storage at $4^{\circ}C$ were evaluated by ${\beta}$-amylase digestibility and hardness. Some physical properties of starch including X-ray diffraction, swelling power, water holding capacity and gelatinization temperature were investigated. Changes in hardness were inversely related to the enzyme digestibility. The initial hardness for Tongil glutinous rice cake is much higher than that for Traditional one. Both parameters were changed rapidly during one and two days of storage for Tongil and Traditional glutinous rice cakes, respectively. These results implied that the differences in the strach structure might have significant influences on the texture of rice cakes. Sensory evalution revealed that hardness of the rice cakes was highly significant to the storage time and rice variety.

• Food Science of Animal Resources
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• v.32 no.3
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• pp.274-284
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• 2012

In this study, the effects of physical parameters (30-270 MPa of pressure, 3-57 min of time, and 1-$49^{\circ}C$ of temperature) on pork quality were investigated. Response surface methodology was used in order to monitor and model the changes in pork quality under varied pressure conditions. As quality characteristics, shear force, water holding capacity (WHC) and the CIE color of pork were measured, and optimum pressure conditions were evaluated by statistical modeling. Pressure improved the WHC of pork at relatively low temperature ($<25^{\circ}C$); however, the opposite occurred with increasing temperature. Although pressure and temperature affected the tenderness of the meat, interaction effects among variations were not observed. At pressure levels higher than 200 MPa, the color of pork differed markedly from that of the untreated controls. In particular, differential scanning calorimetry (DSC) revealed marked evidence of myosin denaturation. The present study demonstrates that pork quality varies depending on pressure conditions.

• Journal of Korea Foundry Society
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• v.13 no.4
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• pp.350-358
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• 1993

Aluminum base composites reinforced with various amount of SiC particles and Mg contents have been investigated by different fabrication method for twenty-years. In this paper, how the decomposition and dissolution behaviors of $SiCp(20{\mu}m)$ in the melt of Al composites arised was studied. As the results, the decomposition and dissolution of SiCp into the melt of Al composites increased with increase of the temperature above $720^{\circ}C$, and holding time at a given melting temperature. Because SiC is thermodynamically unstable in this Al-SiCp composite at temperature above the liquidus, SiCp dissolves and reacts with Al in matrix to form $Al_4C_3$ according to following chemical equation $4Al+3SiC{\rightarrow}Al_4C_3+3Si$, Si decomposed and dissolved from SiCp increases Si content of matrix, while liquidus temperature of matrix decrease with increase of SiC content in matrix. The hardness of SiCp decreased with increase of the melting temperature, the hardness of the matrix /particle interface increased with increase of the melting temperature due to increase of the $Mg_2Si$ and $Al_4C_3$ intermetallic compounds, etc.

• Journal of the Korean Ceramic Society
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• v.39 no.7
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• pp.642-648
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• 2002

Barium Titanate(BaTiO$_3$) nanoparticles were prepared at 22$0^{\circ}C$ through glycothermal process by using barium hydroxide and amorphous titanium hydrous gel as precursor and 1,4-butanediol and distilled water as solvent. It is demonstrated that the size of BaTiO$_3$ particles can be controlled by reaction conditions such as various content of 1,4-butanediol/distilled water volume ratio. This processing method can fabricate BaTiO$_3$ powders, which have a narrow distribution and exhibit good dispersion. The particle size of BaTiO$_3$ powders obtained by glycothermal process were about 50 nm to 200 nm on the condition that reaction temperature was 22$0^{\circ}C$ and holding time was 24 h.

• Journal of the Korean Dietetic Association
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• v.9 no.4
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• pp.273-277
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• 2003

The purpose of this study was to examine sanitation management practices of restaurant managers for the training needs analysis. A total of 26 restaurant managers participated in this study. A check list was consisted of three parts : facility, personal, and food hygiene. Two observers and one manager evaluated the same check list at same time and the results were compared. The results of this study suggested that most restaurants have needed for re-training programs in the view of facility, personal, food sanitation practices. Specially, proper washing and sanitizing methods for hands and utensils, proper cooking and holding temperature, and proper storing methods were needed to be trained. Based on this study, most independent restaurant managers in Cheonan were aware of training, but they had no effective training program manuals. Results of this study implicated that dietitians have new opportunity for consultants of independent restaurants in the region because they have practiced sanitation management manuals.

• Korean Journal of Materials Research
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• v.8 no.5
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• pp.419-423
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• 1998

The conditions for optimizing mass transport for making buried heterostructure (BH) InGaAsP/lnP lasers are discussed. The double heterostructure InGaAsP/lnP laser structures were grown by Liquid Phase Epitaxy (LPE) and etched into mesas. The active layer was selectively etched along [llO] and the mass transport was carried out in the LPE reactor to cover the sides of the active layer and form a BH structure. The threshold temperature for the appreciable mass transport is measured to be 670$670^{\circ}C$ when the holding time is set to 40 min. The width of the region re¬filled by mass transport is observed to increase as the temperature increases.

• Journal of Magnetics
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• v.16 no.2
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• pp.173-176
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• 2011

Fe-Cr alloys with different Cr contents were prepared by an arc melting technique. The alloys were isochronally aged in the range from $400^{\circ}C$ to $900^{\circ}C$ with $50^{\circ}C$ steps with a holding time of 100 hours. The ageing produced embrittlement in the alloys due to either the formation of a Cr-rich ${\alpha}'$ phase or a $\sigma$ phase at high temperatures. Magnetic Hysteresis Loop (MHL) and Micro-Vickers hardness were measured at each step to correlate the magnetic and mechanical properties. Coercivity and hardness of the alloys were increased and remanence decreased up to 500-$550^{\circ}C$ due to formation of a Cr-rich ${\alpha}'$ phase. Beyond 500-$550^{\circ}C$ range, the coercivity and hardness decreased and remanence increased due to the coarsening or dissolution of the Cr-rich ${\alpha}'$ phase. In the Fe-48% Cr alloy, formation of the $\sigma$ phase at $700^{\circ}C$ reduced the maximum induction of the alloy significantly.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.358-366
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• 2010

The aim of this research was to evaluate the effects of red wine on the quality characteristics of sauteing chilli sauce shrimp. Cooked chili sauce shrimp was storaged on $3^{\circ}C$ fot 15 days. The TPC of sauteing chili sauce shrimp with red wine was increased for all experimental groups with a longer storage period and the groups with 10% or 20% red wine had lower TPCs than control. The AV and TBA were increased for all experimental groups with increased holding time, but in case of 20% red wine had lower value for AV and TBA than control and 10% red wine. In a sensory evaluation, the 10% red wine group was highly evaluated compared to control and 20% red wine group. In conclusion, we can find out that 10% red wine group was most pertinent to antimicrobial effect, antioxidant effect and sensory quality.

• Transactions of the Korean Society of Automotive Engineers
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• v.12 no.6
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• pp.16-22
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• 2004

Dimethyl Ether (DME) has been considered as one of the most attractive alternative fuels for a compression ignition engine. The major advantage of DME-fuelled engine is a great potential for soot-free combustion without sacrificing an inherent high thermal efficiency of diesel engine, despite a necessity for modification of the conventional fuel injection system. An experimental study on DME and conventional diesel sprays was conducted by employing a common-rail type fuel injection system with a 5-holes sac type nozzle, including a constant volume vessel pressurized with nitrogen gas. The injection rates of DME and diesel fuel were recorded with the Bosch type injection rate meter. The injection delay of DME was shorter than that of diesel fuel. The measured injection rates of DME and diesel fuel were correlated with spray penetrations. The prediction method of spray penetration was established using the injection rates, which was verified with the Dent's penetration model and found to agree well for DME case.