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Lim, Chae-Lan;Lee, Jong-Mee;Kim, Ji-Won;You, Min-Jung;Kim, Young-Suk;Noh, Bong-Soo
- Journal of the Korean Society of Food Culture
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- v.22 no.4
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- pp.462-467
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- 2007
Volatile components of six commercial $sauces(A{\sim}F)$ and $\hat{O}yuk-jang$(G, H), a Korean traditional fermented sauce, were analyzed by electronic nose based on GC with surface acoustic wave(SAW) sensor. The obtained data were used for pattern recognition and a visual pattern called a $VaporPrint^{TM}$, derived from the frequency and chromatogram of the GC-SAW sensor. Volatile components of sauces and $\hat{O}yuk-jang$ were well discriminated with the direct use of $VaporPrint^{TM}$. Commercial sauces and $\hat{O}yuk-jang$ showed different volatile patterns, respectively, due to different major material, which meju, beef extract, pickled anchovies, and Katsuobushi were used. Volatile components of Oyuk-jang were decreased drastically during the fermentation time. After boiling $\hat{O}yuk-jang$, new several peaks were found. The responses by electronic nose were used for principal component analysis. The PCA plot showed that volatile components pattern were well discriminated by first principal component score(proportion: 96.8%), and first principal component score of $\hat{O}yuk-jang$ was between soy sauce of the liquid extracted from beef and sauce of pickled anchovies.
https://doi.org/10.7318/KJFC.2007.22.4.462 인용 PDF KSCI

D.B. Lee;K.B. Park;M. Nakamura
- Transactions of Materials Processing
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- v.8 no.3
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- pp.319-319
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- 1999
From isothermal and cyclic oxidation tests on thermomechanically treated Ti-5%Al, Ti47%Al-4%Cr, and Ti-48%Al-2%Cr-2%Nb alloys at 800, 900, 1000℃ in air, it was found that Ti-48%Al-2%Cr-2%Nb and Ti-47%Al-4%Cr had the best and the worst oxidation resistance, respectively. The oxide scales consisted primarily of TiO₂and Al₂O₃, with and without a small amount of dissolved Cr and 7b ions, depending on the alloy composition. These ions were slightly enriched inside the inner oxide layer, and strongly enriched around the scale-matrix interface. The outer TiO₂-rich layer was formed by the outward diffusion of Ti ions, while the inner (TiO₂+A1₂O₃,) mixed layer was formed by the inward transport of oxygen. The outward movement of Al ions farmed the intermediate Al₂O₃-rich Iayer, above talc prepared alloys.

이동복;문재진
- Transactions of Materials Processing
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- v.8 no.3
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- pp.327-327
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- 1999
The oxidation behavior of 60%Cu-40%Zn brass haying small amounts of Zr, Cr, Mg, Al, and Si was studied between 873 and 1043 K in air. The alloying element of Mg was harmful, while other alloying elements were beneficial to oxidation resistance. Particularly, the simultaneous addition of Al and Si decreased the oxidation rate drastically. During oxidation, Zr formed ZrO₂, Cr formed CuCr₂O₄, Mg formed MgO, Al formed A1₂CuO₄, and Si formed amorphous SiO₂. These oxides were incorporated in the oxide scale composed predominantly of ZnO. The oxide scales formed on all the tested alloyswere prone to cracking, wrinkling, and spallation.