• Tribology and Lubricants
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• 제32권1호
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• pp.18-23
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• 2016

The effective case depth for case-hardened rolling bearing has been discussed. For this purpose, rolling contact fatigue tests for ball bearings built with inner race of various hardness values were conducted until L₁₀ calculating rating life using a bearing life test machine under radial loading. Then, the distribution of residual stress below the inner raceway, which depended on the hardness value, was measured by X-ray diffraction. As a result, the linear relationship was established between the hardness value of the inner race and the theoretical shear stress evaluated at the depth where the residual stress disappeared below the inner raceway. Based on the relationship, it could be found that the factor of safety in bearing manufacturer’s rules for the effective case depth of case hardened rolling bearings was set higher. However, it could be also found that the hardness values at the depth where the maximum shearing stress acted below the raceway surface in a tapered roller bearing hardened by the carburizing process, were not sufficient for preventing plastic deformation under the basic dynamic load rating. Consequently, further efforts were still required to reduce or to disperse the contact load on the material design of a rolling bearing in order to prolong its life.

• 대한치과기공학회지
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• 제25권1호
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• pp.63-70
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• 2003

The microstructure and hardness of a porcelain fused Au-Pt-Cu-In alloy was investigated using optical microscopy, secondary electron microscopy, electron probe microanalyzer, transmission electron microscope, and vickers hardness. The hardness of the heat-treated Au-Pt-Cu-In quartenary alloy reached a maximum value in 30 min at 550$^{\circ}C$ in the range of 150 to 950$^{\circ}C$. In the aged Au-Pt-Cu-0.5In alloy at 550$^{\circ}C$, the hardness of the alloy rapidly increased until 30min with increasing aging time and after that it was remained nearly constant value. Based on above results, glazing and final aging of the porcelain fused Au-Pt-Cu-0.5In alloy were performed at 920 and 550$^{\circ}C$, respectively. The hardness of Au-Pt-Cu-0.5In alloy glazed at 920$^{\circ}C$ was 90 Hv and that of the alloy aged for 30 min at 550$^{\circ}C$ increased to 160 Hv. This indicates that a ceramic-metal crown with high strength can be manufactured using the glazing at 920$^{\circ}C$ and followed final aging at 550$^{\circ}C$ for 30 min.

• 열처리공학회지
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• 제33권2호
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• pp.65-71
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• 2020

To study the effects of tempering on microstructure and mechanical property of Cu-22 wt.%Sn alloy, tempering was carried out for 30 sec, 1 min, 5 min, 30 min, 3 h, 5 h, and 10 h at 325, 370, 500, and 570℃, which are in the (α+ε), lower (α+δ), higher (α+δ), and (α+γ) region of Cu-Sn phase diagram, respectively. Overall, the hardness value increased and decreased over time at all tempering temperatures, and the time to reach the maximum hardness value beccame shorter as the tempering temperature increases. At the beginning of tempering at each temperature, a portion of the β' phase was decomposed into a fine (α+δ) phase or (α+γ) phase, so that the Cu-22Sn alloy had a high hardness value. However, as the tempering time increases, the hardness value of the alloy decreased due to the growth of the decomposed phases.

• 대한기계학회논문집
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• 제18권2호
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• pp.519-528
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• 1994

Degradation problem due to long term service in machine or structure is now one of important problems in whole industrial field. In this study, pressure vessel steel, Cr-Mo steel, which was used more than 60,000 hours, was surface-modified by laser beam radiation for the improvement of fatigue strength. To find out optimum radiation condition, hardness, residual stress measurement and fatigue tests were carried out with the specimen of different radiation conditions. Experimental results show that micro-hardness values on the surface of the radiated specimens were approximately 2.2 times higher than those of un-radiated ones. In the depth direction of the specimen, hardness on the surface showed maximum value and was decreased at the inside the specimen. Different hardness values are due to the energy density Q which was absorbed by the specimen. Fatigue tests show that fatigue life was improved by the compressive residual stress after laser beam radiation. However, some specimens with differednt conditions show the shorter fatigue life. It means that laser beam radiation with optimum parameter can improve thae fatigue strength.

• 대한용접접합학회:학술대회논문집
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• 대한용접접합학회 1996년도 특별강연 및 추계학술발표 개요집
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• pp.3-15
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• 1996

The formation of a thicker hard alloyed layer have been investigated on the surface of aluminum cast alloy (AC2B) by PTA overlaying process with Cr, Cu and Ni motel powders under the condition of overlaying current 125-200A. overlaying speed 150 mm/min and different powder feeding rate 5-20 g/min. In addition the characteristics of hardening and wear resistance of alloyed layer here been examined in relation to the microstructure of alloyed layer. Main results obtained were summarized as follows: 1) There was an optimum overlaying condition to get a good alloyed layer with smooth surface. This good layer became easy to be formed as increasing overlaying current and decreasing powder feeding rate under a constant overlaying speed. 2) Cu powder was the most superior one in metal powders used due to a wide optimum overlaying condition range, uniform hardness distribution of Hv250-350, good oar resistance and freedom from cracking in alloyed layer with fine hyper-eutectic structure. 3) On the contrary, irregular hardness distribution was usually obtained in Cr ar Ni alloyed layers of which hardness was increased as Cr or Ni contents and reached to maximum hardness of about Hv400-850 at about 60wt%cr or 40wt%Ni in alloyed layer. 4) Cracking occurred in Cr or Ni alloyed layers with higher hardness than Hv250-300 at mere than 20-25wt% of Cr or Ni contents in alloyed layer. Porosity was observed in all alloyed layers but decreased by usage of spherical powder with smooth surface.

• 열처리공학회지
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• 제3권2호
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• pp.10-19
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• 1990

The tempering behavoirs of 0.45% carbon steel treated by automatic progressive high frequency induction hardening equipment have been investigated. In order to examine the correlation of hardness with both tempering temperature and time, simple regression analysis has been made using the statistical quality control package. The maximum surface hardness value of induction hardened zone and its effective hardening depth have been determined to be Hv 810 and 0.76mm, respectively. The hardness obtained after tempering has been shown to vary lineary with tempering time at six different temperatures. The activation energies during tempering have been calculated to be 25.34kcal/mole, 32.73kcal/mole and 49.24kcal/mole for HRcs 60, 50 and 40, respectively, showing that tempering process occurs by a complex mechanism, The tempering hardness equation of $H=90.113{\sim}4.531{\times}10^{-3}$ [T(11.996+log t)] has proved to be in a reasonably good agreement with experimently determined data and it is also expected to be useful for the determination of tempering treatment conditions to obtain a required hardness value.

• 한국식품조리과학회지
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• 제15권4호
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• pp.377-381
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• 1999

This study was designed to observe the effect of the amount of egg and the specific gravity on the quality of sponge cake. There was a little difference of the moisture content by the specific gravity when the amount of egg was same. However, as the amount of egg was increased at the same specific gravity, the moisture content and baking loss was significantly increased(p<0.05). At 100% of egg amount, the largest specific loaf volume was gained at 0.55 of specific gravity, in the same way 150% at 0.45, 200% at 0.35, 250% at 0.45, The hardness of sponge cake was increased as the specific gravity was increased at the same amount of egg(p<0.05). The specific gravity which the lowest hardness was gained was 0.55 with 100% of the amount of egg, in th same way 0.45 with 150%, 0.35 with 200%. As the period of storage was longer, the increase of hardness was increased as the specific gravity went up at the same amount of egg(p<0.05). Therefore, in the case of sugar content 166%, the specific gravity with maximum specific loaf volume and minimum hardness was gained 0.55 at the amount of egg 100%, 0.45 at 150%, 0.35 at 200% and 0.35 at 250%.

• Applied Biological Chemistry
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• 제41권6호
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• pp.426-430
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• 1998

Danish pastry 제조 공정에서 Pastry 마가린 함량과 결 수 변화가 Danish pastry의 품질을 결정하는 완제품의 수분 함량, 굽기 손실, 부피, 경도, maximum weight, 및 vapor action에 미치는 영향을 조사하였다. 제품의 수분함량은 동일한 pastry 마가린 함량에서 결 수가 증가할 수록 미세한 증가를 보였고 동일한 결 수에서 pastry 마가린의 함량이 증가할 수록 제품의 수분 함량은 감소하였다. 제품의 굽기 손실은 동일한 pastry 마가린 함량에서 결 수가 증가할 수록 감소하였고, 동일한 결 수에서 pastry 마가린 함량이 증가할수록 제품의 굽기 손실은 증가하였다. 부피의 경우 30%에서는 18결, 50%에서는 27결, 70%에서는 36결, 90%, 110%에서는 48결이 최대의 부피를 얻었다. 경도와 maximum weight는 동일한 결 수에서 pastry 마가린 함량이 증가할 수록 감소하였고 동일한 pastry 마가린 함량에서 결 수가 증가할 수록 경도와 maximum weight는 감소하였다. Vapor action크기가 $9{\sim}16\;mm,\;17{\sim}24\;mm$부근 일 때 제품의 부피가 가장 크고 vapor action수와 부피는 비례하였다. 제품의 상품화에 가장 적합한 vapor action크기는 $9{\sim}24\;mm$가 가장 적절한 것으로 나타났다.

• 대한기계학회논문집
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• 제8권3호
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• pp.224-231
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• 1984

본 연구에서는 이상과 같은 점을 고려하고, 인장시험을 통해 최대용접강도를 나타내는 최적용접조건을 구한 다음, 최적조건하에서 박강판을 1점 점용접한 재료의 너깃주위에 관찰되는 파괴거동을 광탄성 응력분포거동과 관련시켜 고찰하였다.

• 한국조리학회지
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• 제12권4호
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• pp.299-319
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• 2006

The purpose of this study was to investigate the changes of hardness and microstructure of Dongchimi cooked with various sources of sugar(xylitol, xylose, sugar, pear juice). It was fermented at $10^{\circ}C$ for 60 days. The changes of pH in Dongchimi used different kinds of sugar decreased in all samples during the fermentation period, and then showed a slow decrease after 12 days of fermentation. The total acidity of Dongchimi using xylitol arrived slowly at the best tasting condition($0.3\sim0.4$ point) compared with other conditions. The changes of salt content were showed high as compared with other test conditions in 0 day, the day of fermentation. At the early stage of fermentation, the changes of turbidity of Dongchimi using sugar, pear juice were showed high as compared with those of Dongchimi using xylitol, xylose for $5\sim15$ days of fermentation. The maximum cutting force of Chinese radish Dongchimi showed the highest value among al at the 25 th day of ripening and then decreased gradually. The maximum cutting force of Dongchimi using sugar showed the lowest. The calcium and magnesium contents of Dongchimi juice and Chinese radish Dongchimi juice using xylitol were observed high at the early stage of fermentation and showed the highest value during the fermentation period. The microstructure showed disintegration appearance of middle lamella and cell wall during the fermentation period.