• Journal of Ocean Engineering and Technology
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• v.22 no.6
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• pp.58-63
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• 2008

The short-term high temperature creep rupture behavior of Ni-based Alloy718 steels jointed by friction welding wasinvestigated at the elevated temperatures of 550 to $700^{\circ}C$ under constant stress conditions. The creep rupture characteristics such as creep stress, rupture time, steady state creep rate, and initial strain were evaluated. Creep stress has a quantitative correlation between creep rupture time and steady state creep rate. The stress exponents (n, m) of the experimental data at 550, 600, 650 and $700^{\circ}C$ were derived as 26.1, -22.4, 22.5, -18.5, 17.4, -14.3 and 6.9, -8.1, respectively. The stress exponents decreased with increasing creep temperature. The creep life prediction was derived by the Larson-Miller parameter (LMP) method and the result equation obtained is as follows: T(logtr+20)=-0.00148${\sigma}^2$-3.089${\sigma}$+23232. Finally, the results were compared with those of the base metal for Alloy718.

• Transactions of the Korean Society of Mechanical Engineers
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• v.13 no.1
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• pp.87-95
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• 1989

The fatigue crack propagation of random short fiber SMC composite material was investigated. In macroscopic viewpoint, SMC composite material was treated as isotropic material and was analyzed in terms of conventional fracture mechanics. Experiments were conducted on mode I and mixed respectively and various loading level was applied to each mode. Fatigue crack growth can be explained in three steps and most of fatigue life is consumed in initial crack growth. In this experiments, power law, i.e, da/dN=C(C.DELTA.K)$^{m}$ , between fatigue crack growth rate and stress intensity factor range, was valid and the value of the exponent m is about 10, which is much higher than that of other metals. Fracture mechanism was also investigated by SEM fractographic study.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.1
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• pp.41-49
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• 2017

This study investigated the effects of teff flour on the properties of pound cakes. Five types of pound cakes were made by addition of 0% (Control), 5% (TF5), 10% (TF10), 15% (TF15), and 20% (TF20) of teff flour based on wheat flour. Specific gravity of pound cake batter showed no significant differences among samples as 0.54 (p<0.05). Baking loss was the highest in the control at 5.92% and the lowest in TF20 at 5.27%. Batter yield was the highest in TF20 at 94.73% and the lowest in control at 94.08%. Moisture content was the highest in TF20 at 23.68% and the lowest in control at 21.32%. pH showed no significant differences among samples at 7.61~7.65 (p<0.05). a-values of crumb significantly increased while L-values and b-values significantly decreased with added teff flour amounts. (p<0.05). ${\Delta}E$ values significantly increased with teff flour at 34.32~49.24 (p<0.05). Hardness was lowest in TF20 at $180.60g/cm^2$. Springiness was the lowest in TF20 at 85.37%. Cohesiveness showed no significant differences among samples (p<0.05). Chewiness was the lowest in TF20 at 172.17 g. Hardness more rapidly increased in control at $273.13{\sim}26,123.33g/cm^2$ than that of pound cakes with teff flour. Avrami exponent (n) was the highest in the control at 3.5987 and the lowest in TF20 at 1.2144. In sensory evaluation, flavor of TF20 was higher than that of the control at 4.43. Overall acceptability had a higher score in TF20 than in the control. It is considered that addition of 20% teff flour can improve the quality characteristics and retard retrogradation of pound cake.

• Journal of the Korean Society of Safety
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• v.3 no.2
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• pp.35-48
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• 1988

Modern technological progress demands the use of materials at high temperature and high pressure. One of the most critical factors in considering such applications - perhaps the most critical one - is creep behavior. In this study the stress exponents n were determined during creep over the temperature range of $90^{\circ}C\;to\;500^{\circ}C$ (0.4 - 0.85 Tm) and stress range of 0.64 kgt/$mm^2$ in order to investigate the creep hehavior. The stress dependence of rapture time (n') were determined over the temperature range of $200^{\circ}C\;to\;240^{\circ}C$ and stress range of 8.13 kgt/$mm^2$ to 9.55 kgt/$mm^2$ in order to investigate to creep rupture property. And the stress transient dip tests were also carried out for the internal stress ${\sigma}i$ over the temperature range of $90^{\circ}C\;to\;500^{\circ}C$ and stress range of 0.64kgt/$mm^2$ to 17.2 kgt/$mm^2$. The creep tests for constant temperature and stress transient dip tests were conducted in air with Al 7075 alloy under constant tensile load. At around the temperature range $200^[\circ}C\;-\;230^{\circ}C$ and the stress level 8.13 - 9.55 (kgt/$mm^2$), the temperature range $280^{\circ}C\;-\;310^{\circ}C$ and the stress level 1.85 - 2.55 (kgt/$mm^2$), the temperature range $380^{\circ}C\;-\;410^{\circ}C$ and the stress 1.53 - 0.91 (kgt/$mm^2$), the stress exponent in had the value of 6.2 - 6.65 but at around the temperature range $90^{\circ}C\;-\;120^{\circ}C$ and the stress level 10 - 17.2(kgt/$mm^2$), the value of 1.3, and at around the temperature range $470^{\circ}C\;-\;500^{\circ}C$, the stress level 0.62 - 1.02 (kgt/$mm^2$) the value of 1-1. Besides these results, at around the temperature $200^{\circ}C\;-\;240^{\circ}C$ the stress dependence of rupture time (n') had the value of 6.3. Finally, it was found that the value n calculated by considering the applied stress dependence of the internal stress were in good agreement with those obtained for the creep test. Then, it was concluded that the change in n was mainly attributed to the difference of the applied stress dependence of the internal stress and the ratio of the internal stress to the applied stress, and the creep rupture life may be represented as.

• 한국금형공학회:학술대회논문집
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• 2008.06a
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• pp.39-44
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• 2008

Magnesium alloys have given high attention to the industry of light-weigh as automobile and electronics with aluminium, titanium and composite alloys due to their high strength, low specific density and good damping characteristics. But the magnesium contained structures under high temperature have the problems related to creep deformation and rupture life, which is a reason of developing the new material against creep deformation to use them safely. The purpose of this study is to predict the creep deformation mechanism and rupture time of AZ31 magnesium alloy. For this, creep tests of AZ31 magnesium alloy were done under constant creep load and temperature with the equipment including automatic temperature controller with acquisition computer. The apparent activation energy Qc and the applied stress exponent n, rupture life have been determined during creep of AZ31 Mg alloy over the temperature range of $150^{\circ}C$ to $300^{\circ}C$. In order to investigate the creep behavior. Constant load creep tests were carried out in the equipment including automatic temperature controller, whose data are sent to computer. At around the temperature of $150^{\circ}C{\sim}300^{\circ}C$ the creep behavior obeyed a simple power-law relating steady state creep rate to applied stress and the activation energy for the creep deformation was nearly equal and a little low, respectively, to that of the self diffusion of Mg alloy.

• Korean Journal of Food Science and Technology
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• v.38 no.6
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• pp.838-842
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• 2006

Gum was added to Jeungpyun (steamed Korean rice cake) to extend the shelf life and prevent retrogradation. The hardness of Jeungpyun was analyzed and the type of retrogradation was calculated by the Avrami equation. Guar gum, xanthan gum and pullulan were added to the steamed Korean rice cake at contents of 0.05%, 0.1% and 0.5% (w/w). The moisture contents of the steamed Korean rice cake stored at $4^{\circ}C$ remained unchanged over the three days. When the concentration of added gums was less than 0.1 %, the hardness was lower than that of the non-added gum. At a gum concentration of 0.5%, the hardness of Jeungpyun with added guar gum and xanthan gum was higher than that of pullulan and non-added Jeungpyun. The types of retrogradation varied according to the amount and the kind of the added gums. The type of retrogradation of pullulan-added rice cake was similar to that of xanthan-added rice cake. The Avrami exponent of pullulan-added and xanthan-added Jeungpyun was 1.4${\sim}$1.49 and 1.25${\sim}$1.43, respectively. As the concentrations of pullulan were increased from 0.05% to 0.5%, the time constant (1/k) increased from 5.37 to 15.65. Pullulan and xanthan gum were confirmed to be more effective than guar gum for preventing the retrogradation of the steamed Korean rice cake known as Jeungpyun.

• Transactions of the Korean Society of Automotive Engineers
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• v.13 no.3
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• pp.186-192
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• 2005

The apparent activation energy Qc, the applied stress exponent n, and rupture life have been determined from creep test results of AZ31 Mg alloy over the temperature range of 200$^{\circ}C$ to 300$^{\circ}C$ and the stress range of 23.42 MPa to 93.59 MPa, respectively, in order to investigate the creep behavior. Constant load creep tests were carried out in the equipment including automatic temperature controller with data acquisition computer. At the temperature of $200^{\circ}C{\sim}220^{\circ}C$ and under the stress level of 62.43~93.59 MPa, and at around the temperature of $280^{\circ}C{\sim}300^{\circ}C$ and under the stress level of 23.42~39.00 MPa, the creep behavior obeyed a simple power-law relating steady state creep rate to applied stress and the activation energy fur the creep deformation was nearly equal to that of the self diffusion of Mg alloy including aluminum From the above results, at the temperature of $200^{\circ}C{\sim}220^{\circ}C$ the creep deformation for AZ31 Mg alloy seemed to be controlled by dislocation climb but controlled by dislocation glide at $280^{\circ}C{\sim}300^{\circ}C$ .And relationship beween rupture time and stress at around the temperature of $200^{\circ}C{\sim}220^{\circ}C$ and under the stress level of 62.43~93.59 MPa, and again at around the temperature of $280^{\circ}C{\sim}300^{\circ}C$ and under the stress level of 23.42~39.00 MPa, respectively, appeard as fullow; log$\sigma$=-0.18(T+460)(logtr+21)+5.92, log$\sigma$ = -0.25(T+460)(logtr+21)+8.02 Also relationship beween rupture time and steady state creep rate appears as follow; ln$\dot$ =-0.881ntr-2.45

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.930-937
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• 2016

This study investigated the quality characteristics, antioxidant activities, and retarding retrogradation of sponge cakes made with 0%, 1%, 3%, 5% and 7% pumpkin (Cucurbita moschata Duch.) leaf powder. Specific capacity significantly increased with the addition (0.33~0.38), but baking loss and dough yield were not significantly different (p<0.05). In color, there was a decrease in the L-value, a-value and b-value, but ${\Delta}E$ increased in proportion to the amount of pumpkin leaf powder. Moisture content increased in the 0~3% additions, from 27.90~31.68%, but decreased in 5% and 7% (22.37% and 28.15%, respectively). pH tended to decrease significantly according to the amount of pumpkin leaf powder (p<0.05). Hardness increased with the addition of pumpkin leaf powder, and pumpkin leaf groups presented higher springiness and cohesiveness than the control. Chewiness was not significantly differ (p<0.05). In retarding retrogradation, Avrami exponent (n) showed that addition of 5% (0.1329) had more retarding retrogradation effect than the control (0.4319), whereas time constant (1/k) showed both 3% (100.00) and 5% (70.42) addition had more effect than control (18.45). Total phenols and flavonoids content increased proportionate to the addition levels. ABTS radical scavenging activity tended to increase according to the level of pumpkin leaf powder. In sensory properties, 5% addition showed maximum color, and 3% addition had the highest scores in flavor, moistness, sweetness, chewiness and overall acceptability. These results suggested that pumpkin leaf was a good addition to improve the quality characteristics, health and sensory preferences. The most appropriate proportion to have the effect of retarding retrogradation in sponge cake is 3%.