• 열처리공학회지
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• 제37권4호
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• pp.163-171
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• 2024

SCR420H steel is a low-carbon chromium alloy steel designed for carburizing heat treatment. Recently, research is being conducted on high-temperature carburization heat treatment to reduce costs and CO₂ emissions by shortening the carburization time to meet the international carbon neutral policy. However, this high-temperature carburization heat treatment coarsens the steel grains and causes a decrease in mechanical properties. In this study, a large amount of Ti was added to increase the grain refinement effect in the high-temperature carburizing process. We investigated the microstructure and precipitates of SCR420H steel without Ti (Al steel) and with Ti (AlTi steel). Thermodynamic calculations showed that the AlN and (Ti,Nb)(C,N) precipitated in Al steel, while (Ti,Nb)(C,N) and Ti₄C₂S₂ precipitated in AlTi steel. Addition of Ti increases the fraction of bainite after reheating process. Transmission electron microscopy analysis shows that small amounts of AlN and (Ti,Nb)(C,N) precipitates are formed in the Al steel. The addition of Ti increases the density of (Ti,Nb)(C,N) precipitates and induces the formation of Ti₄C₂S₂ precipitates, increasing the grain coarsening temperature (GCT) under all heat treatment conditions. Higher reheating temperatures also resulted in higher GCT values due to increased precipitation.

• Asian-Australasian Journal of Animal Sciences
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• 제26권2호
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• pp.282-286
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• 2013

Many manufacturing processes damage the structure of meat products and this often contributes to lipid oxidation which could influence warmed-over flavor (WOF) in precooked beef that is reheated beef. Electrical stimulation causes contraction of muscles and improves tissue tenderization. The purpose of this study was to evaluate the rate of lipid oxidation or warmed-over flavor that could be affected by electrical stimulation of precooked roast beef after refrigerated storage and reheating. The results show that there was no significant difference between chemical compositions and cooking yields when comparing non-electrically stimulated and electrically stimulated roast beef. Moreover, electrical stimulation had no significant effect on oxidative stability and off-flavor problems of precooked roast beef as evaluated by thiobarbituric acid reactive substances (TBARS) and sensory test (warmed-over aroma and warmed-over flavor). However, there was an increased undesirable WOF and a decrease in tenderness for both ES and Non-ES treatments over refrigerated storage time. Electrical stimulation did cause reactions of amino acids or other compounds to decrease the desirable beef flavor in re-cooked meat.

• 대한기계학회논문집A
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• 제21권9호
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• pp.1400-1413
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• 1997

Semi-solid forging(SSF) process of A356 aluminium alloy has been studied to assess the effect of process variables on the component integrity. Semi-solid material(SSM) was fabricated by mechanical and electro-magnetic stirring process. The fabricated SSM by using mechanical stirring process has been carried out on cooling rate of 0.022.deg. C/sec 0.0094.deg. C/sec and stirring speed n=600, 1000 rpm, respectively. The fabricated SSM by using electro-magnetic stirring process is supplied by Pechiney. The holding time and temperature in the semi-solid state before forging also affects the globular microstructure of alloy. Therefore, the influence of these two parameters is discussed in terms of the microstructure of alloy. The SSF process has been conducted with three different die temperatures($T_{die}$=250.deg. C, 300.deg. C, 350.deg. C) and two kinds of gate types(straight gate and orifice gate). This paper is to investigate the influence of gate shapes of die on filling phenomena in SSF process more deeply. The mechanical properties of forged components were also investigated for variation of process conditions such as die temperature, gate shape and SSM.

• 제어로봇시스템학회논문지
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• 제15권6호
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• pp.634-640
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• 2009

The plate manufacturing processes are composed of the reheating furnace, finishing mill, cooling process and hot leveling. The finishing rolling mill (FM) as a reversing mill has produced the plate steel through multiple pass rolling. The automatic gauge control (AGC) is employed to maintain the thickness tolerance. The high grade products are forming greater parts of the manufacturing and customers are requiring strict thickness margin. For this reason, the advanced AGC method is required instead of the conventional AGC based on the PI control. To overcome the slow response performance of the conventional AGC and the thickness measurement delay, a fuzzy AGC based on the thickness deviation and its trend is proposed in this paper. An embedded controller with the fuzzy AGC has been developed and implemented at the plate mill in POSCO. The fuzzy AGC has dynamically controlled the roll gap in real time with the programmable logic controller (PLC). On line tests have been performed for the general and TMCP products. As the results, the thickness deviation range (maximum - minimum of the inner plate) is averagely from 0.3 to 0.1 mm over the full length. The fuzzy AGC has improved thickness deviation and completely satisfied customer needs.

• 한국학교ㆍ지역보건교육학회지
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• 제8권2호
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• pp.79-95
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• 2007

A study was conducted in order to develope HACCP model in school lunch in Korea. Results: 1. Of 22 menus 4(18%) were non heating processes (#1), 2(9%) were food handling by using hands (#2), and 16(73%) were heating processes (#3). Of 279 menus 36(12.9%) belong to process #1, 8(2.9%) to process #2, and 235(84%) to process #3. 2. The critical control points for process #1 were contamination by hands of food handlers, and unsanitary food preparation habits of food handlers. Those for process #2 were improper heating temperature, contaminations by food handlers' hands, and unsanitary food handling habits, and cross contamination by unclean utensils and equipment. 3. Management criteria for the CCPs were conditions of food storage, refrigeration, freezing, food cooking temperature, personal hygiene, washing and sanitization of utensils and equipment. 4. Monitoring criteria for CCPs were observation, temperature checking, inspection of utensils and equipment, and practice of good personal hygiene. 5. Corrective actions were refusal of unsafe products, correction of improper temperature, proper cleaning and sanitization, and proper reheating time and temperature.

• 대한의용생체공학회:의공학회지
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• 제16권1호
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• pp.9-16
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• 1995

Biodegradable poly (I ,4-butanediol succinate) (PBS) was synthesized from 1,4-butanediol and succinic anhydride. The glass transition temperature of poly (I, 4-butanediol succinate) was revealed at $73^{\circ}C$. The crystallization and cold crystallization of the polymers were investigated as a function of holding time in melt state, cooling rate. reheating, and molecular weight. Chain scission and/or cmsslinking did not occur in the melt state at var.ious holding times. Slower scanning rate can allow more times for nucleation, rearrangement, and packing of the polymer chain, so the onset temperature of crystallization from the melt was increased. PBS crystallized from the melt was found to have spherulitic structure. The degradation behavior of PBS was studied under basic conditions and with microorganisms using the modified ASTM method. In the basic solution. PBS lost up to 85% of its mass within two days. Based upon visual observation, the crystalline structure of films composed of larger molecular weight polymers retained their crystallinity longer than similar structures in low molecular weight samples.

• 열처리공학회지
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• 제1권1호
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• pp.1-7
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• 1988

In this study the improvement of mechanical properties of ion-nitrided SACM-1 steel was investigated by analysing microstructural developments and hardness increase in the nitrided surface layer. Specimens were quenched at $570^{\circ}C$, which is lower than the eutectoid temperature ($590^{\circ}C$) of Fe-N binary system after nitrided at temperature of $460-570^{\circ}C$ for 2-8 hours under constant pressure of 8 torr. The depths of diffusion and compound layers were appeared to proportional to the root mean square time of nitriding. And the hardness showed the maximun value Hv = 1200 for the specimen nitrided at $530^{\circ}C$. Hardness distribution of the. ion-nitrided steels were increased by diffusion treatment below the eutectoid temperature of the Fe-N binary system. A prolonged heat treatment below the eutectoid temperature was attributed to the increase in the depth of diffusion layer at the expense of the decrease in surface hardness of the ion nitreded steel.

• 한국주조공학회지
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• 제20권4호
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• pp.269-276
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• 2000

So far, the study on semi-solid process has been carried out to develop and research new advanced materials without some casting defects. In this study, A356 billets consisted of various dendritic shapes were prepared using electro-magnetic stirring process continuously. As-cast respectively has liquidus temperature of $625.6^{\circ}C$ and solidus temperature of $573.55^{\circ}C$ A356 slugs were reheated homogeneously at different temperatures of 580, 590 and $605^{\circ}C$, followed by squeezing in a mold insulated with applied pressures(0, 25, 50 and 70 MPa). In order to investigate on aging responce for casts, 50 MPa squeezed specimen among all specimens was prepared in aging treatments, which conditions are aging temperature of $160^{\circ}C$ and holding times of 0, 45, 90, 270, 360, 720, 1440 and 2880 min after solution treatment ($540^{\circ}C$ for 10 hr). SSM ingot with the output velocity of 150mm/min appeared more spheroidal shape and fine structure than that with the output velocity of 250 mm/min. According to increasing in reheating temperature, numbers of fatigue cycles, U.T.S and elongation increased at same time.

• 한국식품조리과학회지
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• 제2권2호
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• pp.21-31
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• 1986

Here is a research on hospital foodservice system, when korea traditional food of pyeon yuk and bin dae deok were used by ready-prepared foodservice system, it was estimated the preservations of microbiological quality and sensory quality. All data collection was replicated three times. The results were as following; 1. In time and temperature data, two menu items were needed internal temperature below $7^{\circ}C$ in a cooling stage, and in the case of cook/chill storage, the days were shortened within weeks, and the holding time must be possiblely minimized. Finally foods were served sanitary. 2. In view of microbiological safety, in the case of cook/chill storage as $0{\sim}4^{\circ}C$ the days must be shortened within 2 weeks and its was possible to store until 6 weeks in $-20{\sim}-23.3^{\circ}C$. So to preserve pre-cooked food longly, it was effective to freeze them quickly by using vacuum package and to reheat them by a microwave oven before serving and to serve lastly in microbiological quality. 3. Hospital ready-prepared foodservice system with food storage in plastic bags, biochemical test of C. Perfingens C. botulinum and Salmonella were not detected. 4. By using of a microwave oven, it had effects of thawing, reheating and sterilizing of chilled and frozen foods in a short time. 5. Sensory evaluations were made by a 10-member panel using five scoring tests. Because sensory of quality was lowered in the case of chilled storage, it was possible to serve foods within 2 weeks. Texture and aroma were preserved by cook/frozen system and usually there was no significance from 4 weeks until 6 weeks, but considering of the objects, it was good to store until 4 weeks in sensory quality.

• 한국식품영양과학회지
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• 제34권5호
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• pp.674-680
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• 2005

국내 단체급식소에 파전의 활용을 높이기 위해 cook-chill 처리한 파전을 개발시켜 이를 1일, 3일, 5일간 $4^{\circ}C$에서 냉장저장시켰다. 이 제품은 후라이 팬, steam/convection oven, 전자렌지를 이용하여 재가열한 후 관능평가를 수행하여 단체급식소에서 적용할 수 있는 재가열 방법을 평가하였으며 이에 대한 결과는 다음과 같다. 재가열 방법에 따른 관능평가 결과에서, 1일 냉장저장 후에는 전자렌지에서 재가열한 파전이 맛, 냄새, 색에서 가장 관능평가 점수가 낮게 나타났고 3일 냉장저장 후에는 steam convection oven과 전자렌지에서 재가열한 파전이 맛, 질감에서 낮은 관능평가 점수를 나타냈다. 5일 냉장저장 후에는 steam convection oven과 전자렌지에서 재가열한 파전이 냄새와 질감에서 즉석에서 조리한 파전보다 유의적 (p<0.05)으로 낮은 관능평가 점수를 보였다 그러나 후라이팬에서 재가열한 파전은 냄새에서만 즉석에서 조리한 파전보다 유의적 (p<0.01)으로 낮은 관능평가 점수를 보여 cook-chill파전은 후라이팬에서 재가열하는 것이 가장 바람직한 것으로 나타났다. 세 가지 재가열 방법에서, 저장기간에 따른 차이에 대한 결과를 살펴보면, 후라이팬에서 재가열한 cook-chill 파전은 즉석에서 조리한 파전보다 맛, 색, 질감에서 저장 3일까지는 유의적인 차이를 보이지 않았으나 저장 5일에서는 맛에서 유의적(p<0.01)으로 낮은 관능평가 점수를 보였다. Steam convection oven에서 재가열한 cook-chill파전은 즉석에서 조리한 파전보다 맛, 냄새에서 저장 1일부터 유의적 (p<0.01)으로 낮은 평가 점수가 나타났으나 색, 질감에서는 저장 5일에서 유의적 (p<0.01)으로 낮은 관능평가 점수를 보였다. 전자렌지에서 재가열한 cook-chill 파전은 즉석에서 조리한 파전보다 저장 1일부터 맛과 냄새에서 유의적(p<0.01)으로 낮은 관능평가 점수를 보였으나 색과 질감에서는 유의적인 차이를 보이지 않았다. 이상을 살펴 볼 때 , cook-chill 파전은 실험한 세가지 재가열 방법에서 냄새에 대한 관능평가 점수가 가장 낮게 나타났으므로 앞으로 파전 특유의 냄새를 개선시킬 수 있는 방법에 대한 연구가 필요하겠다. 또한 단체급식소에서 많이 이용하는 가열방법인 후라이팬을 이용하여 재가열한 파전의 관능평가 점수가 높게 나타나 현재 우리나라 급식소에서는 주로 전 종류 가열시 후라이팬을 사용하고 있으므로 cook-chill 파전을 개발하여 공급하는 경우 급식소에서 쉽게 제공할 수 있을 것이다. 그러나 앞으로 단체급식소에서 steam convection oven을 활용하여 대량으로 재가열하는 방법을 예측할 때 맛과 냄새 등을 개선시키는 조리방법에 대한 지속적인 연구가 필요하겠다. Cook-chill파전의 안전성 평가에서, 파전을 조리한 직후와 5일간 냉장저장 후 총균수, 저온성균수, 대장균군수를 측정하는 미생물학적인 방법과 산가와 과산화물가를 측정하는 화학적 방법에 의해 파전의 안전성을 확인하였다. 냉장 저장하는 5일 동안 실험 결과 총균수는 검출되지 않은것에서부터 시작하여 후라이팬을 이용하여 만든 파전에서 3일간 배양한 후 측정된 것에서 최고 $5.2\times10^2$ CFU/g까지 나타났다. 대장균군과 저온성균은 실시된 모든 실험에서 검출되지 않았다. 산가인 경우 후라이팬에서 조리한 것 이 steam/convection oven에서 조리한 것보다 높게 나왔지만 1.90에서 4.03의 범위로 안전성에는 큰 문제가 없는 것으로 확인되었다. 과산화물가에서는 냉장 저장 중 2.63배까지 증가하였으나 안전성에는 문제가 없는 것으로 확인되었다. 따라서 cook-chill system을 이용한 저장기간 동안 파전의 안전성은 큰 문제가 없는 것으로 확인되었다.