• 대한금속재료학회지
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• 제48권7호
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• pp.644-650
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• 2010

Interstitial free (IF) steel sheets were cold rolled by the cross-roll rolling mill in which the roll axes are tilted by ${\pm}7.5^{\circ}$ away from the transverse direction of the rolled sample. After cross-roll rolling of IF steel sheets, the cold rolling and the recrystallization textures were distinguished from those observed after rolling in a normal rolling mill. The three-dimensional finite element method (FEM) simulation revealed that the operation of a large shear strain ${\varepsilon}_{23}$ during cross-roll rolling leads to the formation of a distinct cold rolling texture. During recrystallization annealing, a pronounced change in texture components was not observed, which is attributed to the lack of either selective growth or oriented nucleation during the recrystallization process. Cold cross-roll rolling led to the formation of finer recrystallized grains in IF steel sheets.

• 방사선산업학회지
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• 제5권4호
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• pp.383-391
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• 2011

This study was conducted to investigate the applicability of gamma irradiation for improving the quality of paprika and Japanese apricot extract-treated nitrite free pork jerky. Pork jerky was gamma-irradiated at 0, 3, 5, 7 and 10 kGy and physiochemical properties such as proximate composition, 2-thiobarbituric acid (TBARS) values, color stability, texture, and sensory property were then evaluated. The results showed that the treatment of paprika and Japanese apricot extract to the pork jerky increased Hunter color value and texture property and at the same time decreased TBARS values. When gamma irradiated, natural pigment extract-treated pork jerky did not produce any change in its proximate composition (moisture, crude protein, crude lipid contents), and TBARS values. However, the redness (a-value) of pork jerky increased as the irradiation dose increased, whereas shear force of pork jerky was decreased. Sensory result showed that gamma irradiation induced to decrease the sensory scores. Therefore, these results suggest that gamma irradiation and the addition of paprika and Japanese apricot extracts could be an effective mean to improve color and texture of restructured pork jerky without use of nitrite.

• 한국식품저장유통학회지
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• 제2권1호
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• pp.131-138
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• 1995

In order to obtain basic data for the development of Gat-Kimchi, a salted and fermented lear mustard, changes in mineral, pigment, texture, sensory score and microflora during fermentation at 5$\pm$2$^{\circ}C$ were investigated. Changes in mineral, including iron, calcium and potassium were obviously shown and their contents were markedly decreased after 14 days of fermentation. Contents of total chlorophyll and carotenoid were slowly decreased after 6 and 10 days of fermentation, respectively and ratios of chlorophyll a/b were not changed and similar to those of other cruciferous vegetable Kimchi during fermentation. Shear force of Gat-Kimchi in rheometer during fermentation was increased. The sourness and hardness(p<0.05) of Gat-Kimchi after 24 days of fermentation were significant different in sensory evaluation with no significant difference in off-flavor, color and hotness. Compared with other Kimchi, taste of Gat-Kimchi was desirably kept for 54 days of fermentation. Total viable count and lactic acid bcateria(Genus Lactobacillus) observed to be Increased in the range of 18 to 24 days and yeasts to be gradually increased during overall period of fermentation.

• 소성∙가공
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• 제28권5호
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• pp.247-256
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• 2019

In this study, the development of annealing textures in cold rolled and annealed tantalum sheets was analyzed using electron backscatter diffraction. At $900^{\circ}C$, the textures of the recrystallized grains in the partially and completely recrystallized microstructures displayed significant similarities. The average diameter of the recrystallized grains with ${\gamma}-fiber$ orientations exceeded that of grains with different orientations, and the average growth rates were unrelated to the orientations after an initial stage of recrystallization. Additional cold rolling and annealing was done for controlled initial microstructures and textures inherited from various processes of prior cold rolling and annealing. This second cycle of the process resulted in stronger textures with major ${\gamma}-fiber$ orientations as a result of the enhanced ${\gamma}-fiber$ orientations in the preceding textures. A coarse-grained prior microstructure resulted in a weaker annealing texture than a fine grained one regardless of the stronger previous texture, which was occasioned by the sub-structures of the minor orientations at local deformation inhomogeneities such as sharp in-grain shear bands.

• 대한금속재료학회지
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• 제49권6호
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• pp.488-492
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• 2011

Heat-treatable Al-Mg-Si-Cu alloy sheets, which are expected to have a growing demand, were fabricated by Cross rolling to improve their formability. The mechanical properties and texture of the sheets after the final annealing process were investigated by a tensile test, EBSD and XRD analysis. The grain size of the cross-rolled sheets was remarkably decreased compared to conventional rolled sheets, and the R-value of the cross-rolled sheets was notably increased by about one and a half times that of the conventional rolled sheet. Cube{001}<100> and cubic system orientations were strongly developed in conventional rolled sheets. However, randomized textures were formed in the cross-rolled sheets without specific texture. It is thought that much shear deformation was induced during the cross rolling. The results show that the cross rolling method is effective for improving the R-value of aluminum alloys sheets and their grain refinement. As a result, it is considered that cross rolling is effective for improving formability.

• 한국축산식품학회지
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• 제44권5호
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• pp.1156-1166
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• 2024

Texture is a major challenge in addressing the need to find sustainable meat alternatives, as consumers desire alternative meat to have a sensory profile like meat. In this study, the fabrication of imitated muscle fiber (IMF) is performed by introducing different kinds of protein sources, with an effective bottom-up technique- wet spinning. Herein, the protein sources (pea protein isolate, wheat protein, and myofibrillar paste) were combined with sodium alginate to stimulate the bonding with the coagulation solution for fabrication. It has been found that the fabrication of IMF is possible using all the protein sources, however, due to the difference in protein structure, a significant difference was observed in quality characteristics compared to conventional meat. Additionally, combination of wheat protein and pea protein isolate has given similar values as conventional meat in terms of some of the texture profiles and Warner-Bratzler shear force. In general, the optimization of protein sources for wet spinning can provides a novel way for the production of edible fiber of alternative meat.

• 대한기계학회논문집A
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• 제33권5호
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• pp.447-454
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• 2009

Rate-independent crystal plasticity model suffers from the non-uniqueness of activated slip systems and the determination of the shear slip rates on the active slip systems. In this paper, a time-integration algorithm which circumvents the problem of the multiplicity of the slip systems was developed and implemented into the user subroutine VUMAT of a commercial finite element program ABAQUS. The magnitude of the slip shears on the active slip systems in f.c.c Cu single crystal aligned with the specific crystallographic orientation was investigated to validate our solution procedure. Also, texture developments under various deformation modes such as simple compression, simple tension and plane strain compression were compared with the results of the rate-dependent model by using the rate-independent crystal plasticity model. The computation time employing the rate-independent model is much more reduced than the those of the rate-dependent model.

• 한국식품조리과학회지
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• 제11권5호
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• pp.494-502
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• 1995

The study was conducted to evaluate the characteristics of Nuhbiani qualities with the different cooking, reheating methods and storage conditions. Cooking and reheating methods were used with pan, microwave and their combinations. Precooked samples were stored for 0, 1, 4, 7, 15 days in the refrigerator and for 15, 30 days in the freezer. TBA value, shear value by rheometer and sensory attributes in rancidity, hardness, juiciness and overall acceptability were measured. There was no significant difference between cooking, reheating methods in TBA values. Lower values in TBA were noted in the Nuhbiani of frozen storage as compared with that of refrigerated storage. There is a tendency that TBA values were increased as the storage time extended during the refrigeration. Shear values were more increased by microwave cooking and microwave reheating than other methods showing harder texture. Results from sensory evaluation of rancidity, hardness, juiciness and overall acceptability show that there were no significant differences between storage methods, among storage periods and cooking, reheating methods.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2004년도 춘계학술대회 논문집
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• pp.228-230
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• 2004

Samples of the aluminum alloy 3103 sheets were repeatedly deformed by ECAR up to twelve passes. Shear textures developed after the first passage of ECAR. However, the intensity of shear texture components decreased with increasing number of ECAR passages. Observations by TEM and EBSD revealed that the degree of misorientations within the deformed grains increased with increasing number of ECAR passes. Changes in textures and microstructures were hardly observed during recrystallization anneal. Upon subsequent annealing, the samples deformed by a large number of ECAR passes displayed a continuous grain growth. A higher deformation by ECAR resulted in a slower softening, which reflects the stability of ultra-fine grains against the grain growth.

• Structural Engineering and Mechanics
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• 제5권6호
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• pp.755-765
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• 1997

Within the framework of anisotropic combined viscoplastic hardening formulation, accounting macroscopically for residual stress as well as texture development at finite deformations of metals, simple shear analyses for the simulation of fixed-end torsion experiments for ${\alpha}$-Fe, Al and Cu at different strain rates are reviewed with an emphasis on the role of constitutive spins. Complicated responses of the axial stresses with monotonically increasing shear deformations can be successfully described by the capacity of orthotropic hardening part, featuring tensile axial stresses either smooth or oscillatory. Temperature effect on the responses of axial stresses for Cu is investigated in relation to the distortion and orientation of yield surface. The flexibility of this combined hardening model in the simulation of finite inelastic strains is discussed with reference to the variations of constitutive spins depending upon strain rates and temperatures.