• Transactions of Materials Processing
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• v.17 no.2
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• pp.107-112
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• 2008

In order to investigate the residual stress evolution during the leveling process of hot rolled high strength coils for cold forming, the in-plane residual stress of plate sampled at SPM, rough leveler and finish leveler were measured by cutting method. Residual stress was localized near the edge of plate. As the thickness of plate was increased, the size of residual stress region was expanded. The gradient of residual stress within the plate was reduced during the leveling process. But the residual stress itself was not removed completely within the ranges of tested conditions. The exact camber of cut plate was able to be predicted by the measurement of residual stress distribution after leveling of the plate.

• Korean Journal of Materials Research
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• v.19 no.5
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• pp.265-269
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• 2009

The through-thickness variations of strain and microstructure during high-speed hot rolled 5052 aluminum alloy sheet were investigated. The specimens were rolled at temperature ranges from 410 to $560^{\circ}C$ at a rolling speed of 15 m/s without lubrication and quenched into water at an interval of 30 ms after rolling. The redundant shear strain induced by high friction between rolls and the aluminum sheet was increased largely beneath the surface at a rolling reduction above 50%. Dynamic recrystallization occurred in the surface regions of the specimen rolled under conditions of high temperatures or high rolling reductions.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2009.05a
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• pp.326-329
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• 2009

In order to analyze the effect of leveling conditions on residual stress evolution of hot rolled high strength steels, a numerical algorithm was developed. It was able to implement the effect of plastic fraction (intermesh) in leveling, line tension, work roll bending, and initial residual stress and curl distribution. The effect of work roll bending on residual stress and curl were studied by using the developed program. The validity of simulated results was verified from comparison with the experimentally measured residual stress and curl in a sheet.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2007.10a
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• pp.228-229
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• 2007

As one way of weight saving of the vehicle, 1-piece typed lower control arm has been developed using high strength hot rolled steel sheet. In order to overcome the edge splitting problem during edge flanging or burring process, HER (hole expansion ratio) value of steel sheet was primarily considered. The strength grade of steel sheet and the shape were optimized utilizing Taguchi method.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2007.10a
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• pp.112-115
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• 2007

In order to investigate the residual stress evolution during the leveling process of hot rolled high strength coils for cold forming, the in-plane residual stress of plate sampled at SPM, rough leveler and finish leveler were measured by cutting method. Residual stress was localized near the edge of plate. As the thickness of plate was increased, the region with residual stress was expanded. The gradient of residual stress within plate was reduced during the leveling process. But the residual stress itself was not removed at the ranges of tested conditions. From the measured residual stress distribution within the plate, camber of plate cut to small width was predicted exactly within error range of experiment.

• Journal of the Korean institute of surface engineering
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• v.32 no.1
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• pp.21-30
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• 1999

Coating adherance behavior of low carbon steels, produced by POSCO, Korea, was studied in order to study the characteristics of hot rolled galvanized iron(HGI) manufactured without pickling line and the development of its process. Galvanizing experiments were carried out in zinc pot with 0.2wt% Al after hot rolled plates with scale were reduced at $550~750^{\circ}C$ in 10~30% hydrogen gas atmosphere during 60~400seconds. The reduced plates and coated products were examined by SST, XRD, SEM and EPMA on their surfaces and cross sections. Coating layer of HGI manufactured with pickling line was composed of retained scale, Fe-Zn-Al compound, Fe-Zn compound ($\delta_1\;and\;\zeta$ Phase) and pure zinc. It was superior to HGI in coating adhesion. It seems to be due to forming of Fe-Zn-Al compound in interface of matrix and retained porous scale.

• Korean Journal of Metals and Materials
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• v.48 no.10
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• pp.907-913
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• 2010

Hot-rolled steel plates of SPHC and SS400 were oxidized at 600, 750 and $900^{\circ}C$ for 2 hr in air. With an increase in the oxidation temperature, their oxidation rates increased, and this was accompanied by the formation of pores and cracks in the thickened oxide scales, which were non-adherent. SPHC steels manufactured by either an arc furnace or a blast furnace displayed similar oxidation rates, indicating that their oxidation rates were insensitive to the manufacturing process. Medium-carbon SS400 steel displayed somewhat faster oxidation rates than low-carbon SS400 steel, indicating that the carbon content did not significantly influence the oxidation rates.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 1999.03a
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• pp.149-152
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• 1999

The effect of initial orientation on the microstructure and texture evolution of two ferritic stainless steels was investigated. the columnar and equiaxed crystal specimens which were prepared from continuous casting slab were hot rolled annealed cold rolled and annealed respectively. The rolling and recrystallization textures at each process stage were examined by orientation distribution function (ODF) and electron back-scattered diffraction (EBSD); The observation showed that the orientation density of the $\alpha$-fibre of hot rolled band of columnar crystal specimen was more pronounced than that of the equaxed one at the center layer. Nevertheless the cold rolled textures of Type 430 steel have demonstrated a rather similar development . Compared to Type 430 steel the development of the $\alpha$-fibre in the center layer of Type 409L steel was much more pronounced. The relation between texture evolution and ridging behaviour has been discussed.

• Journal of the Korean Society for Heat Treatment
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• v.32 no.1
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• pp.12-16
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• 2019

In this study, strain-controlled low cycle fatigue test for hot rolled STS304 steel was carried out at $400^{\circ}C$ and $600^{\circ}C$, respectively. High temperature fatigue test was done using an electric furnace attached on the hydraulic fatigue test machine. The results of this study show that STS304 hot rolled steel has excellent static strength and fatigue characteristics. The hysteresis loop at half life was obtained in order to calculate the elastic and plastic strain. Also, Relationship between strain amplitude and fatigue life was examined in order to predict the low cycle fatigue life of STS304 steel by Coffin-Manson equation.

• Food Science of Animal Resources
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• v.42 no.4
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• pp.593-608
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• 2022

The effect of hot-air dried Lentinula edodes pileus (DLE) on the quality and organoleptic properties of rolled-dumplings was evaluated. DLE was prepared by drying at 60℃ for 24 h and added (Non, 7%, and 9%) to rolled-dumplings. The proximate composition, pH, color (CIE L^*, a^*, b^*), and cooking yield were analyzed. Texture profile analysis, electronic-nose (e-nose), electronic-tongue (e-tongue), and organoleptic evaluation were also conducted. The cooking yield of dumplings with 9% DLE was significantly lower than that of the congeners without DLE, whereas 7% DLE did not lead to significant differences compared without DLE. With increasing DLE addition, the pH and lightness of the dumplings decreased significantly, whereas the redness tended to increase. The texture profile was significantly higher for the dumplings with DLE compared to those without DLE. E-nose analysis confirmed that DLE addition led to the positive odors (methanethiol: meaty, sulfurous; 3-methylbutanal: malty, toasted) and the negative odors (trimethylamine: ammoniacal; acetic acid: acidic, sour). E-tongue analysis showed that DLE addition decreased the intensity of the sourness and increased the intensity of the saltiness and umami of rolled-dumplings. DLE addition improved the overall organoleptic properties, but 9% DLE can be recognized as a foreign substance in organoleptic acceptance. Consequently, DLE has the potential to serve as a flavor and odor enhancer for rolled-dumplings, and the addition of DLE can positively improve consumer acceptance by improving the quality and organoleptic properties.