• Food Engineering Progress
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• v.14 no.3
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• pp.193-201
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• 2010

The aim of this study was to analyse the quality of Yukwa puffed by using a vacuum puffing machine and compare to deep-fried Yukwa. The effect of vacuum puffing condition including heating temperature(100-${160^{\circ}C}$), preheating time(0-8 min) and vacuum puffing time(5-20 min) on physical and microstructure characteristics of the Yukwa was investigated. Vacuum puffed Yukwa at ${100^{\circ}C}$ heating temperature, 6 min preheating time and 10 min puffing time had highest value in volumetric expansion ratio(10.04) and lowest value in bulk density(0.15 g/$cm^{3}$). The breaking strength showed the lowest value of 140 g/$cm^{3}$ in vacuum puffing Yukwa at ${100^{\circ}C}$ heating temperature, 6 min preheating time and 15 min puffing time. The Yukwa puffed with the vacuum puffing machine at ${100^{\circ}C}$ heating temperature, 6 min preheating time and 15 min puffing time had the higher value of bulk density and the lower value of volumetric expansion ratio than those of deep-fried Yukwa. Increasing preheating time and vacuum puffing time caused an increase in white and an decrease in yellowness. The vacuum-puffed Yukwa exhibited smaller and uniform cell structure, while deep-fried Yukwa exhibited apparently in larger pores inside and smaller pores near the surface layer. The optimum condition of vacuum puffing machine for the production of vacuum-puffing Yukwa was ${120^{\circ}C}$ heating temperature, 4 min preheating time and 5 min puffing time.

• Journal of the Korean Society of Food Culture
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• v.15 no.2
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• pp.95-100
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• 2000

This study was attempt to improve the quality of rapid- and low salt-fermented liquefaction of sardine (Sardinops melanoslicta). Effect of pretreatment methods such as water adding, heating, and intermittent NaCl adding on fermented liquefaction of chopped whole sardine were investigated. The divisions of the experimental samples by pretreatment methods were as follows; Sample A (water adding and heating): chopped whole sardine adding 20% water and then adding 3 and 5% NaCl consecutively at the intervals of 3 and 6 hrs during heating for 9 hrs at $50^{\circ}C$ and then fermented at $33^{\circ}C$ for 90 days. Sample B (preheating): chopped whole sardine with 8% NaCl and heating at $50^{\circ}C$ for 9 hrs and then fermented at $33^{\circ}C$ for 90 days. Sample C (control): neither pretreatment methods of water adding nor preheating on chopped whole sardine with 13% NaCl and then fermented at $33^{\circ}C$ for 90 days. Comparison of the appropriate fermentation period, yield of hydrolysate, chemical composition of fermented liquefied products were carried out. The highest content of amino nitrogen appeared at 60 days in the sample A, 75 days in the sample B, and 90 days in the sample C during the fermentation period. The appropriate fermentation period of the sample A was shorten 15 days than the sample B and 30 days than the sample C in the processing of sardine. The product A was lower NaCl (8.5%) and lower histamine content (25mg/100g) than the sample B and C. Possibly, three kinds of pretreatment methods such as water adding, heating, and intermittent NaCl adding, might be recommend as the processing of rapid- and low salt-fermented liquefaction product of chopped whole sardine.

• Journal of the Korean Society of Food Culture
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• v.9 no.1
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• pp.53-59
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• 1994

This study was attempted to investigate the effects of preheating treatment and chitosan addition on the textural properties of Korean radish during salting. For this study, we determined the changes in textural properties by compression, puncture, cutting tests respectively and the changes in pectin fractions were also determined. Sensory parameters such as hardness, crispness and toughness were evaluated by sensory analysis and their results were correlated with those by Instron. The results were as follows. The compression force of nonpreheated Korean radish was increased by chitosan addition, whereas that of preheated one was decreased during salting. The puncture force from all the samples of Korean radish decreased, however, chitosan addition showed higher puncture force. The cutting force of nonpreheated Korean radish increased during salting and those from nonpreheated and preheated ones were increased by chitosan addition. During salting hot water soluble pectin(HWSP) of nonpreheated Korean radish increased and 0.4% Na-hexametaphosphate soluble pectin(HXSP) and 0.05 N-HCl soluble pectin(HCISP) decreased respectively. However, HXSP was decreased by preheating treatment. On the contrary, the results were reversed by chitosan addition. Hardness and crispness of nonpreheated Korean radish decreased and toughness increased respectively during salting. However, toughness was decreased by preheating treatment and hardness was increased by chitosan addition. Compression and puncture forces were highly correlated with sensory parameters such as hardness and crispness, whereas cutting force was more correlated with toughness. From these results, it seems that the textural properties were improved by chitosan addition in both nonpreheated and preheated Korean radish. The preheating treatment was effective in the early stage of salting. However, combination of both treatments showed little effect during salting.

• Journal of the Korean Society of Food Culture
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• v.4 no.1
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• pp.103-108
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• 1989

Effects of different processes or texture of cucumber pickles fermented in 7% NaCl solution were studied. Cucumbers were treated with different processes: control; preheating in 7% NaCl, 0.04M $CaCl_2$ solution ($60^{\circ}C$, 1hr); combination of preheating and post microwave heating (5 min, midium high level, 2450 Mhz); preheating in the solution which was adjusted to pH 8.5. In each process the pH and total acidity of brine solution, total pectin contents in alcohol insoluble solids (AIS), hot water soluble pectin (HWSP) contents and firmness of cucumber pickles were determined at 0, 5, 10, 15 and 25 days of storage periods. Total pectin contents and the firmness of pickles were decreased during 25 days of storage. Control group showed the lowest value and post microwave heating group marked the highest value in total pectin contents and firmness retention of cucumber pickles. The results of this study indicated that total pectin content seems to correlate with the firmness of cucumber pickles. However, HWSP content did not show any correlation with firmness of cucumber pickles. Post microwave heating method could be used to retain firmness of fermented cucumber pickles.

• Korean Journal of Materials Research
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• v.22 no.6
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• pp.309-315
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• 2012

Metal foam has many excellent properties, such as light weight, incombustibility, good thermal insulation, sound absorption, energy absorption, and environmental friendliness. It has two types of macrostructure, a closed-cell foam with sealed pores and an open-cell foam with open pores. The open-cell foam has a complex macrostructure consisting of an interconnected network. It can be exploited as a degradable biomaterial and a heat exchanger material. In this paper, open cell Mg alloy foams have been produced by infiltrating molten Mg alloy into porous pre-forms, where granules facilitate porous material. The granules have suitable strength and excellent thermal stability. They are also inexpensive and easily move out from open-cell foamed Mg-Al alloy materials. When the melt casting process used an inert gas, the molten magnesium igniting is resolved easily. The effects of the preheating temperature of the filler particle mould, negative pressure, and granule size on the fluidity of the open cell Mg alloy foam were investigated. With the increased infiltration pressure, preheat temperature and granule sizes during casting process, the molten AZ31 alloy was high fluidity. The optimum casting temperature, preheating temperature of the filler particle mould, and negative pressure were $750^{\circ}C$, $400-500^{\circ}C$, and 5000-6000 Pa, respectively, At these conditions the AZ31 alloy had good fluidity and castability with the longest infiltration length, fewer defects, and a uniform pore structure.

• Journal of Welding and Joining
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• v.28 no.6
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• pp.70-75
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• 2010

This study intends to investigate the weldability and mechanical characteristics of butt weld joints by LAFSW for dissimilar materials (Al6061-T6 and SS400). At optimum welding conditions, the tensile strength of dissimilar materials joints made by FSW is found to be lower than that of LAFSW. Due to the increase in plastic flow and formation of finer recrystallized grains at the TMAZ and SZ by laser preheating in LAFSW, the hardness in LAFSW appeared to be higher than that of FSW. Compared with FSW, finer grain size is observed and elongated grains in parent metal are deformed in the same direction around the nugget zone in TMAZ of Al6061-T6 by LAFSW. Whereas, at weld nugget zone, coarse grain size is appeared in LAFSW compared to FSW, which is owing to more plastic flow due to laser preheating effect. In dissimilar materials joints by LAFSW, ductile mode of fracture is found to occur at Al6061 side with fewer brittle particles. Mixed mode of cleavage area and ductile fracture is observed at SS400 side.

• Transactions of the Korean Society of Mechanical Engineers
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• v.15 no.6
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• pp.1982-1989
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• 1991

The effect of heat treatments were considered on the residual stress fields of AISI 4130 weldments. In experiments, various heat treatments such as preheating, postheating, stress relieve annealing and hardening treatment were carried out for the GTA weldments and the residual stress was measured by using the hole drilling method. The post weld heat treatment at 230.deg.C, which aimed mainly to prevent the possible weld cracking, was found to have only a negligible effect on the welding residual stress distribution, while the annealing treatment at 600.deg.C almost completely removes the residual stress. It was also revealed that the hardening treatment causes no further residual stresses in weldments.

• Journal of the Korean Society of Combustion
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• v.21 no.4
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• pp.6-15
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• 2016

The oxygen fuel MILD (Moderate or Intense Low-oxygen Dilution) combustion has been considered as one of the promising combustion technology for flame stability, high thermal efficiency, low emissions and improved productivity. In this paper, the effect of oxygen and fuel injection condition on formation of MILD combustion was analyzed using lab scale oxygen fuel MILD combustion furnace. The results show that the flame mode was changed from a diffusion flame mode to a split flame mode via a MILD combustion flame mode with increasing the oxygen flow rate. A high degree of temperature uniformity was achieved using optimized combination of fuel and oxygen injection configuration without the need for external oxygen preheating. In particular, the MILD combustion flame was found to be very stable and constant flame temperature region at 7 KW heating rate and oxygen flow rate 75-80 l/min.

• Transactions of the Korean Society of Machine Tool Engineers
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• v.12 no.1
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• pp.45-49
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• 2003

Tensile strength of the woven glass fiber reinforced PET (Poly-Ethylene-Terephthalate) matrix composite manufactured by rapid press consolidation technique was investigated and evaluated. During pre-heating, consolidation and solidification stages, the optimal manufacturing conditions for this composite were discussed based on the void content and tensile properties depending on vacuum condition. It is found that the effect of vacuum condition during preheating gives a substantial difference on the strength as well as microstructure. It is also found that the failure micromechanism shows several energy absorption processes enhancing fracture toughness.

• Journal of Welding and Joining
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• v.19 no.5
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• pp.481-485
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• 2001

Laser cladding processing allows rapid transfer of heat to the material being processed with minimum conduction into base metal. The effect of $CO_2$ laser cladding with high viscosity mixed powders was investigated. High viscosity mixed powder consists of bronze powder and flux that is used at a high temperature condition. The mixed powder has a high viscosity that it can be easily pasted over a curved or slope substrate. The device for mixed powder was designed and manufactured. It consists of the high viscosity mixed powder feeding system, the preheating system and the shielding gas system which prevents the clad layer from being oxidized. The results of experiment indicated that the feed rate of high viscosity mixed powder was important for later cladding with mixed powder feeding. The high viscosity mixed powder and substrate must be preheated to prevent porosity from breaking at the clad layer. The experimental result shows that the high viscosity mixed can be applied for laser cladding process.