• Journal of Welding and Joining
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• v.19 no.6
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• pp.575-583
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• 2001

• Journal of Welding and Joining
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• v.19 no.6
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• pp.591-596
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• 2001

• Journal of Welding and Joining
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• v.19 no.2
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• pp.160-166
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• 2001

• Proceedings of the KWS Conference
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• 2001.05a
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• pp.120-121
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• 2001

• Journal of Welding and Joining
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• v.18 no.6
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• pp.33-41
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• 2000

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.461-469
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• 2002

In order to develop a better food preparation method in terms of vitamin retention in food service establishments, the retention rate of riboflavin in two kinds of Korean dish (stir-fried sausage with vegetables, stir-fried garlic young stems) were examined during various cooking stages, holding temperature and duration time. Riboflavin content of the sample was analyzed using by using a HPLC with a fluorescent detector at various holding durations and temperatures. Also the changes in the pH and water contents of the samples were measured during holding at various temperatures to find any relation among the pH, water contents and riboflavin content. In the results, there were significant differences in riboflavin contents at various cooking processes such as washing, slicing, blanching, soaking, etc. Also, the retention rates of riboflavin at various holding methods and temperature were significantly different from one another. Especially 50% reduction of riboflavin content occurred during blanching of young garlic stem and only 38% of riboflavin was left after slicing carrots for stir-frying of sausage.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.5
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• pp.481-486
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• 2017

The content of $N^{\varepsilon}$-(carboxymethyl)lysine (CML), an advanced glycation endproduct, in stir-fried anchovy prepared under different cooking conditions was determined, along with their sensory properties. The aim of the study was to optimize cooking conditions of stir-fried anchovy for minimal CML production by using different sugars, sugar concentrations, pH levels, and cooking times. The results showed that CML content increased with increasing sugar concentration. Cooking time did not affect CML content but lowering the pH with lemon juice decreased it significantly. The CML content of samples with a high sugar concentration, and without lemon juice was $4.67{\mu}g/mL$, and that of samples with both a low sugar concentration and lemon juice was $2.49{\mu}g/mL$, indicating a 47% reduction in the CML content of sir-fried anchovy. We conclude that stir-fried anchovy cooked with less sugar and the addition of lemon juice can reduce CML content while maintaining sensory characteristics.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.16 no.1
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• pp.90-95
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• 2017

Recently, smaller and lighter products have become of interest in industry applications that increasingly demand thin plate joints of thickness 1.0 mm or less using friction stir welding. In this study, high frequency spindles that run at 3,500-6,500 rpm are introduced for thin friction stir-welded plates. Weldability tests are performed for the butt-joint method of Al5052-H32 alloy of 1.0 mm thickness under 3,500-6,500 rpm spindle revolution with 250-400 mm/min feed speed. An optical microscope was used to analyze the bid structure of the welded zone and stir zone. The tensile-strength and hardness of the welded zone were then measured.

• Journal of the Korean institute of surface engineering
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• v.41 no.4
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• pp.156-162
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• 2008

Small FRP(fiber-reinforced polymer) fishing ships have numerous problems with the point of the environmental and recycling perspectives. In light of these aspects, aluminum can be used as a material for ship building. It is environmental friendly, easy to recycle, and provides a high added value to fishing boats. In this paper, we report on mechanical and electrochemical characteristics of welding parts for friction stir welded 5456-H116 Al alloy. In friction stir welded at various traveling speeds under the rotation speed of 500 RPM, the best characteristics presented in traveling speed of 15mm/min. The anodic polarizations of base metal and welding metal were observed tendency which current density from the open circuit potential suddenly increase. The cathodic polarization presented concentrated polarization caused by the dissolved oxygen reduction reaction and activation polarization caused by hydrogen generation. From result of Tafel analysis, the corrosion potential of 5456 alloy(Base metal) was lower than that of friction stir welded part, as were its corrosion current densities.

• Proceedings of the KWS Conference
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• 2007.11a
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• pp.17-19
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• 2007

The fatigue experiments of friction stir welded Al-6061-T6 alloy with and with out back bead were performed to investigate the variation in fatigue strength and life of the Joint. It was found that there were always existed flaws at the roots of friction stir welds for the normal welding parameters and clamping conditions. In order to overcome this root flaws, friction stir welds with optimum back bead has been developed. The test results with root flaws and with back bead were compared. The fatigue life of weld with root flaws was 5-10 times shorter than that of the friction stir weld with back bead.