• Transactions of Materials Processing
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• v.8 no.2
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• pp.188-199
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• 1999

Semi-Solid Forming Process(Thixoforming, Rheocasting) is a novel forming process which has some advantages compared with conventional die casting, squeeze casting and hot/cold forging. In this study. Thixoforming process was selected as analysis processing in terms of billet handling and easiness of automation process. The Thixoforming process consists of reheating process of billet, billet handling, filling inot the die cavity and solidification of SSM part. In filling process, two rheology models which were Newtonian and Non-Nettonian model (Ostwald-deWaele)were verified with experimental results. The Ostwald-deWaele model shows the good agreement to the real flow and filling phenomena in die cavity. To give a boost the economical efficiency of Thixoforming process and to ensure the good forming result, reheating device coupled die set was proposed and the initial billet temperature for system that was found from experimental resluts. This study presents an overview of application of numerical analysis for simulation of semi-solid metal forming process to reduce the lead time for development of manufacturing part in industrial field.

• Transactions of Materials Processing
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• v.11 no.1
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• pp.45-53
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• 2002

The forming process of metal matrix composites by die casting and squeeze casting process are limited in size and dimension In term of final parts. The melt strirring method have the problems that the homogeneous distribution of the reinforcements is difficult due to the low weldability and the density difference between the molten metal and the reinforcement. The thixoforming process for metal matrix composites has numerous advantages compacted to die casting, squeeze casting and compocasting. However, for the thixofoming 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 and mechanical stirring process. The matrix alloy and reinforcement are used to aluminum alloy(A357) and SiCp with diameter 14, $25{\mu}m$, respectively. The microstructure characteristics were investigated by changing the volume fraction and reinforcement size. The heating conditions to obtain the uniform temperature distribution in cross section area of fabricated metal matrix composites billet are proposed with heating time, the heating temperature and the holding time.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.43-54
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• 1986

Back-pyun is a kind of rice cake made by steaming rice flour added sugar, water and salt and garnished with shredded chestnuts, dates, mushrooms and pinenuts. The Back-pyun has been widely used in Korean celebrations. This study aimed to compare and determine the effects on sensory characteristics and texture of Back-pyun 1) when the proportion of glutinous rice, added i.1 making Back-pyun, is 0%, 5%, 10%, 15%, 20%, 25% and 30% 2) then it reheated after storage for 0,24, 48 and 72 hours. Evaluation was conducted through sensory evaluation and objective evaluation. The results are as follows : 1. In sensory evaluation, color of Back-pyun turned yellow as the addition level of glutinous rice increased and then by reheating after storage for 24, 48 and 73 hours. Coarseness was not significantly different as the addition level of glutinous rice increased before storage. But Back-pyun reheated after storage for 24,48 and 72 hours were significantly different by the addition level of glutinous rice. Softness, dryness and crumblyness tended to decrease as the addition level of glutinous rice increased and by reheating after storage for 24, 48 and 72 hours. The most favorite tendency on the appearance was at the addition level of glutinous rice of 5%. Texture and overall preference were better at the addition level from 10% to 20% than any other levels. 2. Rheometer measurement indicated that compression force, gumminess ana chewiness tended to increase as the addition level of glutinous rice increased and decrease by the storage conditions. But work ratio and recovered height did not have much effect the addition level of glutinous rice and the storage conditions. Compression force of Back-pyun (not reheated) tended to increase by the storage time and the addition level of glutious rice. Especially it showed remakably increasing tendency during 24 hours storage (at $4^{\circ}C$) 3. Moisture content tended to increase by the addition level of glutinous rice and decrease by the storage time. But moisture content of Back-pyun reheated after storage for 24 hours stowed the increasing tendency. 4. Softness of Back-pyun had significant relationship with compression force and work ratio. Dryness and crumblyness had significant relationship with work ratio. Therefore compression force and work ratio represented the texture of Back-pyun.

• The Korean Journal of Food And Nutrition
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• v.33 no.4
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• pp.440-446
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• 2020

The purpose of this study was to derive the conditions for manufacturing rice porridge with optimum properties after reheating. The characteristics of rice porridge according to the soaking time, water addition rate, heating temperature, heating time, and cooling conditions were compared using the 'Samkwang' cultivar. In Step I, as the heating temperature increased, the weight change decreased and the viscosity increased, and the temperature known as the main factor of the gelatinization also appeared to affect the viscosity increase. In Step II, the viscosity and the texture properties was not significantly different as the soaking time was reduced, and 10 minutes was suitable because of due to the shortening effect of the total process time. In Step III, the residual heat was lowered by cooling after the rice porridge production, so the viscosity could be greatly reduced. Also, it was confirmed that the water addition rate of 900% and the heating temperature of 15 minutes were optimal manufacturing conditions. The next study will investigate the porridge processability of rice cultivars using these results.

• Journal of Korea Foundry Society
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• v.18 no.6
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• pp.541-549
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• 1998

Microstructural characteristics of hypereutectic Al-Si alloys during reheating at semi-solid temperature have been investigated. The size and morphology of primary Si particles in wedge-type mold-cast ingot has been compared with hot-rolled sheet and Si particulate reinforced Al composite. Effects of P and Sr addition on the morphological changes of primary Si particles have been also investigated. Observation of the solidification microstructures of the wedge-type mold-cast ingot at different cooling rates showed that alloying elements such as P and Sr affect the morphology of Si particles, especially in the area solidified at a slow cooling rate. Negligible change in the size of primary crystals was observed after reheating experiment, but ${\alpha}-halo$ formed around the Si particles and fine particles of Si precipitated in the surrounding area of the Si particles. In addition, there seemed to be no coarsening with increasing of holding time and the region of ${\alpha}-halo$ being decreased. Nucleation and recrystallization was accelerated with addition of alloying elements during hot rolling resulting in a decrease of primary Si particle size. In the case of extruded specimens, morphological change of primary Si particles was not observed after reheating. No ${\alpha}-halo$ formation was observed in Si reinforced Al composite because of the oxide film formed on the Si particles which acted as a diffusion barrier between substrate and the primary Si particles.

• Transactions of the Korean Society of Mechanical Engineers
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• v.15 no.3
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• pp.970-981
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• 1991

본 연구에서는 총괄 열 흡수율법과 분할법이 지니고 있는 전열 해석상의 한계 를 보완하고 슬래브 가열로의 전열해석에 실질적으로 적용하기 위하여, 분할법으로 내 내 분위기 온도를 계산하고 이로부터 슬래브의 노내 온도이력을 예측하는 계산모델을 제시하였다. 계산모델의 유용성 확인을 위하여는, Fig.1에 보인 바와 같은 최대 슬 래브 처리량이 235ton/hr인 후판 가열로를 대상으로 하여, 노내 분위기 가스 온도 및 슬래브의 온도이력을 측정하고 이를 계산 결과와 비교하였다. 이와 아울러 연료유량, 슬래브 재로시간(residence time) 및 장입 온도등의 조업조건 변화가 분위기 가스온도 와 슬래브의 온도이력에 미치는 영향을 검토하여 가열로의 효율적 조업을 위한 자료를 제시하였다.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.20 no.3
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• pp.796-805
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• 1996

A fabrication process using Semi-Solid Material(SSM) for casting alloy has been studied to demonstrate the possibility for mass production with controlled solid fraction. The SSM was fabricated under the various solid fractions and preheating temperatures of mold. The behaviour of a semi-solid global microstructure has been investigated under the various heating and die temperatures for solid fraction. The effect of reheating time on the globularization of SSM microstructure has been investigated in detail. And the behavior of SSM which has the solid fraction 0.5 was observed under compression. The stress strain relationship was also obtained for the compression test of semi-solid materials. The rheological behaviour of semi-solid with globule microstructure was investigated as a function of the compression velocity under isothermal holing conditions.

• Journal of the Korean Society for Heat Treatment
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• v.9 no.2
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• pp.130-138
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• 1996

It has been investigated that the ion nitriding effects of a STD61 steel in various time conditions of 3 to 9 hours, and the microstructure of compound and diffusion layers of the ion nitrided specimen for 6 hours and subsequently reheated for 1 hour at various temperatures of $400{\sim}800^{\circ}C$ As the nitriding time increased, the thickness of compound and diffusion layers was increased, but the hardness of surface was not considerably increased (Max Hv=1045 at 9hrs). Some of the nitrogen was denitrided out of the surfac and diffused into the core, and also the oxides ($Fe_3O_4$, $Fe_2O_3$) were formed on the surface of the specimen during reheating. The compound layer was partially decomposed at about $600^{\circ}C$ but the diffusion layer was increased up to $800^{\circ}C$. With increasing reheated temperture, the hardness of the surface was decreased, whereas the hardness depth of diffusion layer (0.25mm) was increased up to $600^{\circ}C$ more than that of ion nitrided (0.18mm). The blend-heat treated STD61 steel by ion nitriding is therefore expected to hold on the characteristics of ion nitriding up to $600^{\circ}C$.

• Journal of the Korean Institute of Gas
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• v.23 no.4
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• pp.74-79
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• 2019

Specially designed test material was used for workpiece temperature measurement in the commercial reheating furnace and a linearized thermal model was applied for real time temperature prediction. The applied furnace is a walking beam type and specification of the workpiece is a STS302 which is 160mm in width, 160mm in height and 8100mm in length. Also six thermocouples were installed in width, height and length direction for temperature measurement. Ambient temperature in the furnace was raised to 1265 Celsius degrees and it took about 2.5 hours from loading to discharging of the workpiece. As a result of the experiment, temperature of the workpiece at discharge was 1257 Celsius degrees on the average in the range of 1256 to 1259 Celsius degrees, and predicted average temperature through the thermal model was 1251 Celsius degrees. Therefore, the deviation of the analysis and test results is about 6 degrees, which is within the range of 10 degrees required by the industry.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.592-601
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• 1997

The purposes of this study were to develop Hazard Analysis Critical Control Point-based standardized recipe applicable to cook/chilled soy sauceglazed mackerel and to evaluate the qualities related to the product flow of this item. After conducting experimental cooking, preliminary test, and analysis of recipes, critical control points were identified, control methods were determined, and HACCP-based recipe was standardized. At each critical control point, time-temperature profile was recorded and microbiological analysis (total aerobic plate counts, psychrotrophic plate count, coliform, and fecal coliform count), chemical analysis (pH, acid value and volatile based nitrogen (VBN)) and sensory evaluation of the item were done. Time-temperature data showed that the time the menu item had passed through temperature danger zone (5∼60$^{\circ}C$) during all phases was 60 min. At rapid cooling, but after cooling at room temperature, the temperature of this menu item did not drop below the ambient temperature. The results of microbiological test were negative throughout all phases following cooking and the results of chemical analysis did not change significantly in terms of storage periods except for VBN which increased on 7th day significantly(p<0.05). After steam/convection oven reheating and microwave oven reheating, the sensory score of the only appearance decreased significantly related to the storage time of overall quality profiles. But significant differences were not detected according to two reheating methods. In conclusion, this HACCP-based recipe was considered as an effective tool for assuring microbial as well as sensory quality of this cook/chilled item.