• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2005년도 추계학술대회 논문집
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• pp.283-286
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• 2005

When subjected to severe shear deformation by ECAP, microstructure of Al2024 becomes nanocrystalline grained texture material. To measure the strength of that, small punch (SP) testing method was adopted as a substitute for the conventional uniaxial tensile testing because the size of material processed by ECAP were limited to $\varphi12mm$ in transverse direction. SP tests were performed with specimens in longitudinal and transverse directions of Al 2024 ECAP metal. For comparing the strength values with those assessed by SP tests, uniaxial tensile tests were also conducted with specimens in longitudinal direction. Failure surfaces of the tested SP specimens showed that failure mode was shear deformation and Al 2024 ECAP metal has an anisotropy in strength. Thus, conventional equations proposed for assessing the strength characteristics were improper to assess those of Al2024 ECAP metal. In this paper a way of assessing the strength of Al 2024 ECAP metal was proposed and was proven to be effective.

• 제어로봇시스템학회논문지
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• 제11권5호
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• pp.451-456
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• 2005

This paper describes three kinds of experiments and analysis of their results related to human tactile sensitivity using an integrated tactile display system. The device can provide vibration, normal pressure and lateral slip/stretch which are important physical quantities to sense texture. We have tried to find out the efficient method of stimulating, limitation of surface discrimination by kinesthetic farce feedback and the effectiveness of the combination of kinesthetic force and tactile feedback. Seven kinds of different stimulating methods were carried out and they are single or combination of the kinesthetic force, normal static pressure, vibration, active/passive shear and moving wave. Both prototype specimen and stimulus using tactile display were provided to all examinees and they were allowed to answer the most similar sample. The experimental results show that static pressure is proper stimulus for the display of micro shape of the surface and vibrating stimulus is more effective for the display of fine surface. And the sensitivities of active touch and passive touch are compared. Since kinesthetic force feedback is appropriate to display shape and stiffness of an object, but roughness display has a limitation of resolution, the concurrent providing methods of kinesthetic and tactile feedback are applied to simulate physical properties during touching an object.

• Food Science and Biotechnology
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• 제16권1호
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• pp.49-54
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• 2007

The effects of hydrostatic pressure (HP) treatment on the physicochemical, morphological, and textural properties of bovine semitendinosus (ST) muscle were assessed. Based on SDS-PAGE, the decrease in HP-treated ST muscle protein solubility in 0.1 M KCl buffer (pH 7.0) was attributable to a reduction in the levels of sarcoplasmic protein, and the protein solubility decrease observed in 0.6 M KCl buffer (PH 7.0) was attributable to a reduction in the levels of myosin heavy-chain and actin. Scanning electron microscope (SEM) observations showed that muscle fibers became finer and more compact with increasing pressures. The shear force and hardness of ST muscle pressurized to 300 MPa decreased significantly (p<0.05), however samples pressurized at 100 and 500 MPa exhibited a significant increase in both attributes relative to the control sample (p<0.05).

• The Korean Journal of Ceramics
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• 제3권2호
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• pp.116-123
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• 1997

A chemically stabilized $\beta$-cristobalite, which is stabilized by stuffing cations of $Ca^{2+}$ and $Al^{3+}$, was prepared by a solution-polymerization route employing Pechini resin or PVA solution as a polymeric carrier. The polymeric carrier affected the crystallization temperature, morphology of calicined powder, and particle size distribution. In case of the polyvinyl alcohol (PVA) solution process, a fine $\beta$-cristobalite powder with a narrow particle size distribution (average particle size : 0.3$\mu\textrm{m}$) and a BET specific surface area of 72 $\m^2$/g was prepared by an attrition-milling for 1 h after calcination at 110$0^{\circ}C$ for 1h. Wider particle size distribution and higher specific surface area were observed for the $\beta$-cristobalite powder derived from Pechini resin. The cubie(P1-to-tetraganalb) phase transformation in polynystalline $\beta$-cristobalite was induced at approximately 18$0^{\circ}C$. Like other materials showing transformation toughening, a critical size effect controlled the $\beta$-to-$\alpha$ transformation. Densifed cristobalite sample had some cracks in its internal texture after annealing. The cracks, occurred spontaneoulsy on cooling, were observed in the sample with an average grain sizes of 4.0 $\mu\textrm{m}$ or above. In case of the sintered cristobalite having a composition of CaO.$2Al_2O_3$.40SiO$_2$, small amount of amorphous phase and slow grain growth during annealing were observed. Shear stress-induced transformation was also observed in ground specimen. Cristobalite having a composition of CaO.2Al2O3.80SiO2 showed a more sensitive response to shear stress than the CaO.$2Al_2O_3$.40SiO$_2$ type cristobalite. Shear-induced transformation resulted in an increase of volume about 13% in $\alpha$-cristobalite phase on annealing for above 10 h in the case of the former composition.

• 한국축산식품학회지
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• 제40권4호
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• pp.551-562
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• 2020

Beef fat was replaced with cold press pumpkin seed oil (PSO; 0%, 5%, 15%, and 20%) in the production of bologna-type sausages. A value of pH, water-holding capacity (WHC), jelly-fat separation, emulsion stability and viscosity values were determined in meat batters. Thiobarbituric acid reactive substances (TBARS), color, and textural characteristics (TPA, shear test, penetration test) were determined in end-product at 1, 7, 14, 21, and 28 days of storage at 4℃. The pH values were varied between 6.06 and 6.08. With the increase in the level of PSO in meat batters, there was a significant increase in WHC, jelly-fat separation and viscosity values (p<0.05) while a significant decrease in emulsion stability (p<0.05). TBARS values of sausages were found to be significantly higher than in the control group (p<0.05), and this trend continued during storage. Increasing of PSO level were caused a significant increase in L* and b* values while a decrease in a* value (p<0.05). Hardness, adhesiveness and chewiness values were significantly reduced whereas cohesiveness and resilience values increased (p<0.05). Maximum shear force and work of shear was significantly decreased as the level of PSO increased (p<0.05). Hardness, work of penetration and the resistance during the withdrawal of the probe values (penetration tests) increased significantly with the increase in the level of PSO (p<0.05). These results indicate that PSO has potential to be use as a replacement of animal-based fats in the production of bologna-type sausages.

• 한국식품과학회지
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• 제19권2호
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• pp.171-175
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• 1987

삶은 국수의 식미 평가를 위한 객관적 측정 방법으로 레오메타에 특수하게 고안한 test cell을 사용하는 층밀림 압출 시험법을 개발하였다. 층밀립 압출 시험에서 얻어지는 힘-거리 곡선을 분석하여 최초 압출력, 최고 압출력, 압출일, 경사도 등의 파라메타를 구하였다. 17종류의 호주밀로부터 만든 밀국수(건면)에 대한 실험 결과, 최초 압출력 압출일은 삶은 국수의 기호도를 가장 크게 영향하는 단단하고 무른 성질과 쫄깃쫄깃한 성질의 정도를 나타낼 수 있었다. 한편, 경사도는 삶은 국수의 저장중에 일어나는 조직감 변화를 감지할 수 있었다. 이들 파라메타들은 원료 밀가루의 단백질 함량, 수분흡수력, 발전시간(D.T.), 인장도와 높은 삼관관계를 나타내었으나 비스코그램의 최고 점도와는 상관관계를 나타내지 않았다. 비스코스램의 최고 점도와 층밀림 압출 시험의 최고 압출력을 두 독립변수로 한 다중회귀분석 결과 관능적 조직감 기호도와의 상관계수는 최고 압출력만을 사용한 단순회귀분석상관계수보다 크게 증가하지 않았다.

• 한국농공학회지
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• 제33권3호
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• pp.51-62
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• 1991

A comprehensive laboratory investigation of the liquefaction characteristics of Jumunjin standard sand. Seoul sand and Hongsung sand was peformed by the undrained cyclic triaxial compression test under different relative densities, confining pressures and cyclic deviator stresses. The results obtained are as follows ; 1. Liquefaction potential was dominated by the stress ratio at a given number of cycle. That is, the number of cycle required to cause initial liquefaction became samller as the stress ratio increased. 2. Liquefaction potential of a sand was infliuenced by initial relative density or void ratio. Under a given relative density. liquefaction potential of Jumunjin standard sand and Seoul sand was smaller than that of Hongsung sand. 3. The pore pressure ratio of Hongsung sand was the smallest three under a given relative density and stress ratio, and it showed higher value when the cyclic stress and the shear strain were high. 4. An excessive pore pressure ratio not found when initial shear was smaller than 0.01%, and the pore pressure ratio started to increase when initial shear became greater than 0.01%. 5. Soil texture is an important factor to cause liquefaction, and liquefaction potential decreased a the mean grain size decreased. however the sand having fine grain such as Hongsung sand showed somewhat higher liquefaction potential. 6. Based on the analysis of the specimens whose number of the cycles to cause liquefaction was 8~12, it was found that the relationship between density and stress ratio was linear. The curves for Hongsung sand was steeper than the other. 7. From the above results and the method suggested by Seed-Idriss, it may be considered that the damages by Hongsung earthquake was not directly caused by liquefaction.

• Preventive Nutrition and Food Science
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• 제6권4호
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• pp.211-215
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• 2001

The packaging effect on physicochemical changes in irradiated sausage stored at -2$0^{\circ}C$ was studied. Emulsion-type cooked pork sausage was made with (156 ppm) or without NaNO$_2$ (0 ppm), and packaged in three different conditions such as aerobic, vacuum and $CO_2$ (100%). The samples irradiated at 0, 5 and 10 kGy absorbed dose, and the total number of microorganisms, lipid oxidation, color and texture were analyzed during frozen storage at-2$0^{\circ}C$. Irradiation of the sausage at 10 kGy completely controlled microbial growth during storage. An NaNO$_2$ addition to the sausage significantly reduced lipid oxidation, and the TBARS value of the sausage with aerobic packaging was higher than that with the vacuum and $CO_2$ packaging. The NaNO$_2$ addition increased Hunter color a-value dramatically, but no packaging effect was found (p > 0.05). Irradiation influenced shear values resulting in lower shear values in 10 kGy-irradiated sausages with aerobic packaging, and $CO_2$ packaged sausage showed comparatively lower shear value than other packaging methods. From the results, vacuum or $CO_2$ (100%) packaging were better than aerobic packaging for frozen stored pork sausage, especially far microbial quality and lipid oxidation.

• Animal Bioscience
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• 제37권1호
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• pp.116-122
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• 2024

Objective: This research was conducted to evaluate the effects of citrus fiber (CF) as a natural alternative to sodium tripolyphosphate (STPP) in marinated broiler boneless chicken breast and inside beef skirt on overall retention rate, shear force, and consumer sensory attributes. Methods: Five different marinade formulations were targeted to include 0.9% salt, either 0.25% or 0.50% STPP or CF and water on a finished product basis. Water and salt only were considered the negative control (CON). Chicken breasts (n = 14) and inside beef skirt (n = 14) were randomly assigned to a treatment, raw weights recorded and then placed in a vacuum tumbler. Marinated weights were recorded, individually packed, and randomly assigned to either retail display for 10-day retention rate, shear force analysis, cook loss, or consumer sensory panel. Results: Pickup percentage, and overall retention was similar among treatments for chicken breast and inside beef skirt. Citrus fiber treatments resulted in higher cooking loss compared to the CON in chicken breast; though, CF050 resulted in similar cooking loss compared to STPP025 in inside beef skirt. No differences were found in sensory attributes for chicken breast, however, WBSF data showed CF025 was tougher than CF050, STPP050, and CON. Inside beef skirt with CF050 were least liked overall by the consumer panel. Conclusion: Citrus fiber included in marinades at a lower percentage rate can produce similar texture characteristics, and sensory properties compared with those marinated with STPP.

• Journal of Animal Science and Technology
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• 제49권3호
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• pp.395-404
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• 2007

수리미 원료육의 특성을 분석하기 위하여 폐계가슴살(T1), 기계발골계육인 S사 MDCM(T2) 및 J사 MDCM(T3)을 활용하여 pH 11.0의 알칼리 조절법으로 수리미를 제조한 후 품질 특성을 비교한 결과 명태연육을 활용한 수리미인 대조구는 다른 처리구들에 비해 백색도, 응집성, 관능평가의 기호도가 높은 장점을 나타낸 반면 검성, 씹힘성 및 겔 특성이 낮은 단점을 나타내었다. T1은 다른 처리구들에 비해 명도, 표면경도, 변형값, 젤리강도 및 관능평가의 향이 높은 장점을 나타낸 반면 조직감 및 접기실험 결과가 낮게 나타났다. T2는 다른 처리구들에 비해 조직감, 전단가 및 겔 특성이 높은 반면 변형값, 관능평가의 기호도가 낮고, 황색도가 높은 단점을 나타내었다. 또한 T3의 경우 다른 처리구들에 비해 응집성이 가장 높았으며, 적색도가 높고, 명도 및 백색도 낮은 단점을 나타내었다. 결론적으로 원료육의 차이에 따른 수리미의 품질 특성을 비교한 결과 폐계가슴살을 활용한 T1에서 높은 단백질 함량과 낮은 지방 함량을 보여 수리미 원료로서의 활용도가 높을 것으로 판단된다. 또한 수리미 주요 겔 특성인 변형값과 응집성을 중심으로 볼 때 명태연육을 대체할 수 있는 수리미 원료육으로 T1과 T3가 뛰어난 것으로 나타났다. 그러나 T1과는 달리 MDCM(T2 및 T3)은 적색도가 높고 백색도가 낮아 수리미 제조시 외관적 제품 특성에 부정적인 영향을 미칠 뿐만 아니라 기호도에서 낮은 점수를 획득하여 이에 대한 추가 연구가 필요할 것이라 판단된다.