• 한국분말재료학회지
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• 제20권6호
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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.

• 한국식품과학회지
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• 제15권4호
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• pp.379-384
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• 1983

일반 및 통일 찹쌀 전분의 성질 및 찹쌀떡의 저장에 따른 텍스쳐의 변화를 조사하였다. 일반 찹쌀 전분 입자는 통일 찹쌀 전분보다 동그란 형태였으며 크기가 작았다. 일반 찹쌀 전분의 물 결합 능력 및 swelling power는 통일 찹쌀 전분보다 높았다. 통일 찹쌀떡의 호화도는 일반 찹쌀떡에 비하여 낮았으며, 일반 찹쌀떡의 호화도는 저장 2일까지 직선적으로 감소하였고, 통일 찹쌀떡은 저장 1일까지 직선적으로 감소하였다. 이 경향은 떡의 단단함의 증가와 밀접한 관계가 있었으며, 관능 검사 결과 단단함의 변화는 저장 시간의 변화와 품종의 차이에 따라 고도의 유의차를 보였다.

• 한국축산식품학회지
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• 제32권3호
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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.

• 한국주조공학회지
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• 제13권4호
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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.

• 한국세라믹학회지
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• 제39권7호
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• pp.642-648
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• 2002

본 연구에서는 TiCl$_4$를 가수분해 시켜 제조한 비정질의 titanium hydrous gel과 Ba(OH)$_2$.8$H_2O$를 출발물질로 사용하였으며, 반응용매로써 1,4-butanediol과 distilled water를 이용하여 나노 사이즈 BaTiO$_3$분말을 제조하였다. 용매로써 사용된 1,4-butanediol과 distilled water의 부피비에 따라 입자의 크기를 조절할 수 있으며, 습식화학법의 단점이었던 분말의 응집을 최소화 시킬 수 있다. 그리고 22$0^{\circ}C$의 비교적 낮은 반응온도에서 분산성이 우수하고, 입도분포가 좁은 약 50~200nm의 barium titanate 나노 분말을 제조하였다.

• 대한영양사협회학술지
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• 제9권4호
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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.

• 한국재료학회지
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• 제8권5호
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• pp.419-423
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• 1998

매립형 InGaAnP/InP 레이저 다이오드 제작을 위한 질량 이동 현상의 최적화에 대한 연구를 수행하였다. Double heterostructure 레이저 다이오드 구조의 1차 성장은 액상 에피 성장 장치를 이용하였으며, 메사 에칭하였다. 활성층을 [110] 방향으로 선택적으로 에칭 한 후, 액상 에피 성장 장치를 이용하여 질량 이동 현상을 발생시켜 매립형 구조를 형성시켰다. 질량 이동 현상의 임계온도는 40분간 유지시켰을 때 $670^{\circ}C$로 나타났으며 재현성 있게 질량 이동 현상이 발생하였다. 질량 이동 현상에 의해 성장된 층의 폭은 온도증가에 따라 약간 증가하였다.

• Journal of Magnetics
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• 제16권2호
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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.

• 한국식품조리과학회지
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• 제26권4호
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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.

• 한국자동차공학회논문집
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• 제12권6호
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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.