• Proceedings of the Korean Society for Technology of Plasticity Conference
• /
• 2001.05a
• /
• pp.120-123
• /
• 2001

The semi-solid casting will have a higher internal integrity, mechanical properties and dimensional accuracy than the conventional castings. This process can reduce the manufacturing costs and finished weight for critical components. The semi-solid casting are capable of greater dimensional repeatbility, this supplies considerable savings when extensive machining, salvage and scrap are key variables in the current automotive product. One of the most important factor regarding the semi-solid die casting process are the reheating method of the raw materials to the semi-solid state. Therefore, in this present work, the horizontal type induction heating system to obtain the optimal reheating conditions suitable for semi-solid die casting process was designed and manufactured. And the microstructure of reheated materials was investigated.

• Proceedings of the Korean Society of Precision Engineering Conference
• /
• 1997.10a
• /
• pp.180-183
• /
• 1997

The forming process of metal matrix composites by the die casting and squeeze casting process are limited in size and dimension in term of final parts without machining. The thixoforming process for metal matrix composites has numerous advantages compared to die casting, squeeze casting and compocasting. The characteristics of thixoforming process can decrease the liquid segregation because of he improvement in fluidity in a globular microstructure state and utilizes flow without air entrapment. Therefore, in order to obtain the sound parts of metal matrix composites by using thixoforming process which as co-existing solidus-liquidus pahse, it si very important to obtain reheating condition. However, for he thixoforming process, the billet with the desired volume fraction must be heated to obtain a uniform temperature distribution over the entire cross-sectional areas. To obtain the reheating conditions of composites, the particulate reinforced metal matrix composites for thixoforming were fabricated by combined stirring process which is simultaneously performed with electro-magnetic stirring process which is simultaneously performed with electro-magnetic stirring and mechanical stirring process.

• 제어로봇시스템학회:학술대회논문집
• /
• 1995.10a
• /
• pp.538-541
• /
• 1995

In steel works, reheating furnace is an essential part of a rod mill plant and it treats various types of billets continuously. Although getting an optimal setting for a single billet is simple, control setting for whole groups of billets is a difficult task. In this work, we studied a detail mathematical model and optimal control setting of reheating furnace. As the mathematical model of each billet is a partial differential equation, on-line control is almost impossible for the whole billets charged into the furnace. Therefore, we tried to provide a guideline for optimal setting value of the roof(index) temperature for the target billets which account for about 20% of the charged billets.

• Proceedings of the Korean Society for Technology of Plasticity Conference
• /
• 2005.10a
• /
• pp.227-230
• /
• 2005

Many rheocasting processes had been proposed because of the difficulty of recycling, the limit of material, and the high cost of raw material in thixocasting. But, these rheocasting processes also had disadvantages such as the high initial Investment cost and the lower mechanical properties than thixocasting. In this study, a continuous fabrication of rheological material with pressure rotation equipment was newly devised to overcome the disadvantages of rheocasting process. In order to investigate the thixoformability, reheating experiments were carried out with the material fabricated by the newly devised equipment. Morphological characteristics between mechanical stirring and reheating were compared.

• Journal of the Korean Society of Combustion
• /
• v.11 no.1
• /
• pp.34-42
• /
• 2006

Numerical analysis code has been developed to investigate the slab heating characteristics in a reheating furnace of a steel mill company. Unsteady 3-Dimensional behaviour can be predicted with the developed code. Premixed flame model is adopted for combustion phenomena and eddy dissipation model is used for turbulent combustion. Non -gray FVM radiation method is used to get a better accurate radiative solution. Slab movement can be fully traced from entrance into a reheating furnace until it#s exit and computation is performed during that period.

• Food Science of Animal Resources
• /
• v.36 no.1
• /
• pp.23-28
• /
• 2016

This study investigates the effect of cooking, storage, and reheating conditions on the formation of cholesterol oxidation products (COPs) in pork loin. Samples of pork loin procured 24 h postmortem were initially processed and assessed for total fat and cholesterol content. The cooking methods evaluated were pan roasting, steaming, oven grilling, and microwaving. Cooked pork loin samples were stored at 4℃ and reheated after 3 and 6 d of storage using the original method of preparation or alternately, microwaving. Fat content increased significantly with cooking as a result of the loss in moisture but cholesterol content remained unchanged. Pan roasting and microwave cooking caused a significantly higher production of COPs, as with the process of reheating using microwave, pan roasting, and oven grilling methods. The major COPs found in pork loin were cholestanetriol, 20-hydroxycholesterol, and 25-hydroxycholesterol, whose concentrations varied according to the different cooking and reheating methods used. Moreover, the aerobic storage of cooked pork loin under a refrigerated condition also increased the formation of cholesterol oxides on reheating.

• Korean journal of food and cookery science
• /
• v.23 no.5
• /
• pp.671-676
• /
• 2007

The effect of solid content on the physicochemical properties of rice porridge after reheating. The concentration of rice porridge was classified as solid content (12%, 10%, and 8%) by traditional Korean cooking methods. For reheating, packed rice porridge was boiled in water for 3 min and then cooled at room temperature ($25^{\circ}C$). The viscosity, soluble solid content and reducing sugar content of the rice porridge increased according to the solid content, while the blue value decreased. After reheating, the viscosities ($25^{\circ}C$) of all rice porridges decreased to 2.9-8.4%, compared to those of freshly made rice porridge, whereas the soluble solid content and reducing sugar content increased inversely according to the solid content of rice porridge. The SDI (starch digestion index) increased according to the solid content, whereas SDS (slowly digestible starch) the lowest in the solid content 12% porridge. Based on these results, it is favorable that the viscosity decrease after reheating was to be considered to ready-to eat rice porridges preparation.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2003.10a
• /
• pp.218.3-219
• /
• 2003

백편을 만들 때 멥쌀가루 100에 찹쌀가루를 총중량의 0%, 5%, 10%, 15%, 20%, 25%, 30% 첨가하고 저장시간 0시간, 24시간, 48시간, 72시간 저장한 후 (4$^{\circ}C$에서) reheating 한 백편의 기호성과 조직감(Texture)에 어떠한 영향을 끼치는 가를 관능검사와 기계적 검사에 의해 측정한 결과를 다음과 같이 요약할 수 있다 1. 관능검사 결과 백편의 Color 는 찹쌀의 첨가량이 증가할수록 누런색이 짙어졌으며, 24, 48, 72 시간 저장한 후 reheating 한 백편도 누런색이 짙어지는 경향을 나타냈다. Coarseness 는 찹쌀의 첨가량이 증가할수록 증가하는 경향이었으나 저장전의 백편은 유의적인 경향을 나타내지 않았다. 찹쌀의 첨가량이 증가할수록 Softness, Dryness, crumblyness는 감소경향을 나타냈으며 24, 48, 72 시간을 저장한 후 reheating 한 백편도 유의적인 감소경향을 나타냈다. 외관의 기호도는 찹쌀의 첨가율이 5% 인 백편을 가장 좋아했고, 조직감 및 종합적인 기호도는 찹쌀의 첨가율이 10~20%인 백편을 좋아했다. 2. Rhemeter에 의한 백편의 Texture는 찹쌀의 첨가량이 증가할수록 Compression force, gumminess, Chewiness가 증가하는 경향을 나타냈다. 24, 48, 72 시간 저장한 후 reheating 한 백편은 저장전보다 점점 감소경향을 나타냈다가 72시간 저장한 후 reheating 하면 다시 증가경향을 나타냈다. Work ratio 및 Recovered height는 찹쌀의 첨가량과 저장시간의 변화에 크게 영향을 미치지 않았다. Recovered 하지 않고 0, 24, 48, 72 시간 저장한 백편의 Compressing force는 찹쌀의 첨가량이 증가할수록 증가경향이 컸고 저장시간이 경과함에 따라 Compression force가 증가하였는데 특히 24시간 저장하는 동안 급격히 증가하였다. 3. 찹쌀 첨가량이 증가할수록 수분함량은 증가하였고, 저장시간이 경과함에 따라 수분함량은 감소경향을 나타냈으나 24시간 저장한 후 reheating 한 백편만이 수분함량의 증가경향을 나타내었다. 4. qoruvs의 Softness 는 Compression force 및 Work ratio 와 유의적인 상관관계를 나타내었으며, Dryness 와 Crumblyness 는 Work ratio와 유의적인 상관관계를 나타내고 있어 백편의 조직감은 Compression force 와 Work ratio로 대치할 수 있을 것이라고 사료된다. 수분함량은 기계적 검사보다 관능검사와 더욱 높은 상관관계를 나타냈다.

• Korean journal of food and cookery science
• /
• v.15 no.4
• /
• pp.353-357
• /
• 1999

The textural characteristics of mungbean flour gels and mungbean cake(Bindaedduk) were investigated in steam and microwave reheating condition after 20$^{\circ}C$, 5$^{\circ}C$ and -18$^{\circ}C$ storage. The hardness of mungbean flour gels were 2.36 kg in microwave reheating and 3.59 kg in steam reheating after 6 days frozen storage, respectively and its gumminess were increased after reheating. The hardness of mungbean flour gels did not significantly change with the storage temperature. The textural characteristics of mungbean cake made with 2 parts of mungbean flour and 1/2∼1/8 parts of nonwaxy rice flour had the similar values in spite of the different compositions. Microwave reheated mungbean flour gels had the different hardness values of 4.13 kg in non package and 1.70 kg in polyethylene film wrap after 24 hours storage at 20$^{\circ}C$. In sensory evaluation mungbean flour gels showed the high scores in hardness and the unpleasant flavor after reheating but mungbean cake of different compositions showed the good sensory qualities.

• Proceedings of the KOSOMBE Conference
• /
• v.1997 no.05
• /
• pp.43-46
• /
• 1997

The interfacial bond strength and microstructural analysis of pre-heat treated porcelain-fused-metal (PFM) were investigated using a mechanical three-point bending tester and scanning electron microscope(SEM). Four kinds of heat treated samples were prepared as follows; A: heating $1200^{\circ}F\rightarrow1600^{\circ}F$, holding 1min, reheating $\rightarrow1850^{\circ}F$, hold 3min under vacuum, B: heating $1200^{\circ}F\rightarrow1600^{\circ}F$ holding 1min, reheating $\rightarrow1850^{\circ}F$ under vacuum condition, C: heating $1200^{\circ}F\rightarrow1600^{\circ}F$, holding 1min, reheating $\rightarrow1850^{\circ}F$, holding 3min in the air, repeat same heat treatment process under vacuum condition, D: heating $1200^{\circ}F\rightarrow1600^{\circ}F$, holding 1min, reheating $\rightarrow1850^{\circ}F$, holding 1min in the air. The three-point bending test results shows that the interfacial bond strength of specimen B and C were higher than that of A and B. The SEM study reveals that Specimen C shows the highest surface density.