• Journal of Welding and Joining
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• v.35 no.3
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• pp.44-51
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• 2017

In the present study, AA 5083-O plates are joined by friction stir welding technique. A universal milling machine was used to perform the welding process of the work-pieces which were fixed on the proper position by a vice. The joints were friction stir welded by two tools with different pin profiles; cylindrical threaded pin and tapered smooth one at different rotational speed values; 400 rpm and 630 rpm, and different welding speed values; 100 mm/min and 160 mm/min. During FSW of each joint, the temperature was measured by infra-red thermal image camera. The welded joints were inspected by visually as well as by the macro- and microstructure evolutions. Furthermore, the joints were tested for measuring the hardness and the tensile strength to study the effect of changing the FSW parameters on the mechanical properties. The results show that increasing the rotational speed results in increasing the peak temperature, while increasing the welding speed results in decreasing the peak temperature for the same tool pin profile. Defect free welds were obtained at lower rotational speed by the threaded tool profile. Moreover, the threaded tool pin profile gives superior mechanical properties at lower rotational speed.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.140-148
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• 2017

The purpose of this study was to provide basic data for the development of stir-fried rice cake (Tteok-bokki) products which are suitable for the organoleptic property of Chinese people based on the analysis results of the important considerations in choosing stir-fried rice cake (Tteok-bokki) for Chinese students. As a result of analysis, it was found that the texture of stir-fried rice cake (Tteok-bokki), smell, the harmony of the rice cake and sauce, the harmony of the rice cake and ingredients, the plate of food, the size of rice cake, the shape of rice cake, the color of sauce, and the sanitary condition of the food, ingredients, and cookware have significant influence. As a result of the IPA analysis, the texture of food, the sanitary condition of the food, ingredients, cookware, and a cook were included in the first quadrant, which indicates that it is batter to maintain a good quality. Smell of stir-fried rice cake (Tteok-bokki), temperature, rice cake and ingredients were included in the second quadrant, which suggests that the importance is high, but the satisfaction level is low.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.12 no.6
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• pp.37-44
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• 2013

Friction stir welding (FSW) is a solid state joining technique that has expanded rapidly since its development in 1991 and has numerous applications in a wide variety of industries. This paper introduces the basic principles of friction stir welding (FSW) and presents a survey of the latest technologies and applications in the field. The basic principles that are discussed include the terminology, tool/workpiece processes, FSW merits and process variants. In particular, the process variants including the rotation speed and traveling speed are discussed, which include the defect-free zone in an oxygen free copper and Al alloy, respectively. Multiple aspects of the FSW machine are developed, including a horizontal 2D FSW machine and a hybrid complex FSW machine. The latest applications are introduced, with an emphasis on the recent advances in the aerospace, automotive, and IT display industries. Finally, the direction for future research and potential applications are examined.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.12 no.6
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• pp.45-51
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• 2013

Friction stir welding using aluminum alloys has been widely applied for transportation vehicles because of the light specific weight, which can be used to obtain sound joint and high mechanical properties. This study shows the effects of rotation speed, welding speed, welding load, and tool shape on defect formation with extruded AA6005, which is used for railway vehicle structures of non-uniform thickness welded by friction stir welding using load control systems. Optical microscopy observations and liquid penetrant testing of each FSW joint were carried out in order to observe defect formation. Two kinds of defects, that of probe wear and that of lack of penetration in the bottom of the welded zone, were observed. In the case of using a taper shaped tool, the defect free zone is very narrow, within 100 kgf; however, in case of using a cylindrical shape tool, the defect free zone is wider.

• Journal of Power System Engineering
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• v.17 no.4
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• pp.86-93
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• 2013

This paper deals with the effects of driving force and material properties on statistical distribution of fatigue crack growth rate (FCGR) for the friction stir welded joints of Al 7075-T651 aluminum plate. In this work, the statistical probability distribution of fatigue crack growth rate was analyzed by using our previous constant stress intensity factor range controlled fatigue crack growth test data. As far as this study are concerned, the statistical probability distribution of fatigue crack growth rate for the friction stir welded (FSWed) joints was found to evaluate the variability of fatigue crack growth rate for base metal (BM), heat affected zone (HAZ) and weld metal (WM) specimens. The probability distribution of fatigue crack growth rate for FSWed joints was found to follow well log-normal distribution. The shape parameter of BM and HAZ was decreased with increasing the driving force, however, the shape parameter of WM was decreased and increased with increasing the driving force. The scale parameter of BM, HAZ and WM was increased with the driving force.

• Journal of Welding and Joining
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• v.27 no.6
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• pp.62-67
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• 2009

Friction stir welding (FSW) was carried out for Al-Mg-Si series aluminum alloys which are being used for automotive body structure. Consequently, Post weld heat treatment (PWHT) was applied to the friction stir welds to evaluate the effect of the paint baking process which is one of the automotive fabrication process on friction stir welded zone (FSWZ) in 443K for 1.2Ks. Grain structure and its crystal orientation distribution was measured about both the as welded specimens and the post weld heat treated specimens. An optical microscope (OM) and an field emission scanning electron microscope (FE-SEM) was used for observing the grain structure and measuring its crystal orientation distribution, respectively. Changes on the grain structure and its crystal orientation distribution were not detected. From the present results, it was confirmed that the paint baking process after FSW do not affect on the grain structure and its crystal orientation distribution of FSWZ. The comprehensive investigations will be performed for various automotive aluminum alloys manufactured by different processes, in the future.

• The Korean Journal of Food And Nutrition
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• v.28 no.2
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• pp.189-195
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• 2015

Failure of the functions involved in ingestion leads to, not only loss of enjoyment of eating, but also protein-energy malnutrition. Dysmasesis and difficulty of swallowing occurs in various diseases, but aging is a major cause. In the aging society, the proportion of elderly people with dysmasesis and difficulty of swallowing is expected to increase rapidly. Developing foods for the elderly that are easy to chew and swallow is thus required. This study was conducted to develop easily chewable and swallowable foods for the elderly who can crush foods and ingest with their own tongues, but occasionally have difficulty in drinking fluids such as water and tea. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. The sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in saltiness (p<0.05), sweetness (p<0.05), and overall quality (p<0.05). The optimum formulation of stir fried anchovy calculated by numerical and graphical methods was 3.74 g of soy sauces and 30.17 g of oligo-saccharides. Stir fried anchovy had a moisture content, hardness and adhesiveness of 76.52%, 2.10, and -1.57, respectively.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.18 no.7
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• pp.90-96
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• 2019

Recently, friction stir welding of dissimilar materials are one of the biggest issues in terms of light-weight and eco-friendly technology of the automotive, aircraft and ship industry. In this study, friction stir welding of dissimilar materials is introduced with different tool rotational speed. Materials used in experimentation consist of A357 gravity cast aluminum alloy and FB590 high-strength steel plates. Dissimilar materials of plate type are fabricated with width of 150mm, length of 300mm and thickness of 3mm and welding is carried out by the lap joint method. The correlation between probe length and mechanical properties were investigated according to rotational speed and welding speed at tool tilt angle 0 degree. Consequently, feasibility of FSWed dissimilar materials were successfully presented in case of cast aluminum and high-strength steel at lap joint method.

• Journal of the Korean Society for Heat Treatment
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• v.32 no.3
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• pp.124-130
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• 2019

Friction stir welding is one of the interesting welding methods for titanium and its alloy which proceeds with plastic flow due to thermo-mechanical stirring and friction heat. Solid-state welding can solve severe problems such as high-temperature oxidation, interstitial oxygen diffusion and grain coarsening by liquid-state welding. Dynamic recrystallization and grain refinement can vary significantly with the plunging load and rotational speed of tool during friction stir welding, and suitable process conditions must be optimized to obtain microstructure and better mechanical characteristics. Suitable FSW conditions were 1000 kg of plunging load and 200 rpm of rotational speed and it showed YS 270 MPa, UTS 332.1 MPa, and El 17.3%, which were very similar to those of wrought titanium sheet.

• Journal of the Korean Society of Industry Convergence
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• v.27 no.1
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• pp.9-15
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• 2024

In this study, the mechanical properties of friction stir welded A6061-T6 were evaluated. This material is used as a battery pack case material for electric vehicles. The Vickers hardness, tensile strength, and yield stress of the friction stir welding (FSW) specimen were all smaller than those of the base metal specimen. As the heat input increased, the nugget zone widened, and there were differences in hardness according to the base metal zone, heat affected zone, thermal-mechanical affected zone, and nugget zone. Mechanical properties were not proportional to heat input, and the thermal-mechanical affected zone on the advancing side was the smallest in all conditions. This is because the material flow speed increased on the advancing side, where the welding direction and the tool rotation direction were the same, forming a distinct boundary with mechanical deformation.