• Transactions of Materials Processing
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• v.17 no.1
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• pp.59-67
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• 2008

This paper is concerned with the development of multi-action die or multiple sliding die for the forming process of serrated sheets. Serrated sheets is used as a toothed or serrated seal for securing together overlapping portions of steel or plastic strapping ligature and have been produced conventionally in several methods such as rolling and indentation. Recently, longitudinally oriented thermoplastic materials have been widely used in the strapping industry, while such materials are quite slippery. Provided projections on a seal biting into the strap should overcome the slipperiness and also the tooth configuration must be closely controlled to avoid too much transverse penetration of the strap which could result in the shredding of the strap when it is placed under tension. The seal includes a central portion with a plurality of teeth which bite into one strap portion and a pair of reversely bent legs with a plurality of teeth which bite into the other strap portion. Forming processes applicable for serrated sheets have reviewed in qualitative sense to find possibility in terms of applicability of one of existing processes to the serrated sheet forming process. Existing seal products have been analyzed with enlarged picture of strap contacting surface of the seal by microscope. Based on the analyses of the existing forming processes and seal products, a new forming process is proposed for serrated sheets. The proposed process requires a multislide die which enables inclined indentation or cut-in into the seal material as well as scratching processes sequentially in a single action press.

• The Journal of Engineering Geology
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• v.8 no.3
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• pp.235-245
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• 1998

Adquate friction resistance is needed to prevent pavement slipperiness and to allow vehicles to stop in a reasonable distance. Performance of the aggregates is reduced over time by wear and polishing as a consequence of vehicular traffic. In this research, the objective was to develop a laboratory method to test Indiana gravel aggregates to predict field performance, and determine causes for the range of values amang gravel aggregates. The assessment of gravel sources was primarily on the basis of individual rock types and those proportions comprising the gravel. Polish and friction values were determined in the laboratory with the British Wheel and Pendulum. The gravels of this study were composed primarily of carbonate aggregates that showed considerable variability in polishing thresholds. Igneous and metamorphic constituents polished to a lesser degree and are expected to improve overall aggregate performance. Estimates of the IFV (Initial Friction Value) and PV (Polished Value) for crushed gravel samples can be made based on the percentage of rock types present in the sample. A weighted average is used to make this calculation.

• Journal of the Korean Society of Food Culture
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• v.32 no.2
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• pp.150-161
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• 2017

This study was conducted to identify sensory characteristics of soy-meat samples by trained panels and to observe the relationship between these sensory characteristics and consumer acceptability of the samples. Descriptive analysis was performed on eight samples; four types of patty style soy-meat samples (Soy-meat Patty; SP) made with a Ddukgalbi recipe (YSP, VSP, LSP, and SSP) and four types of Bulgogi style soy-meat samples (Soy-meat Bulgogi; SB) made with a Bulgogi recipe (YSB, VSB, LSB, and SSB). Seven panelists were trained, and they evaluated the appearance, odor/aroma, flavor/taste, texture/mouth feel, and after taste attributes of these samples. Forty attributes were generated by panelists, and 37 attributes were significantly different across products (p<0.05). The SB group was characterized by beef, leek, and garlic flavor as well a sweetness, denseness, slipperiness, chewiness, and pepper after taste. The SP group was characterized by roughness, particle size, rancid oil flavor, raw bean flavor, astringent, sourness, and adhesiveness. Consumer test (n=125) showed that the VSB sample had the highest scores for acceptability of appearance, flavor, texture, and overall liking. The PLSR results show that the attributes that were more positively associated with acceptance of soy-meat samples were beef taste, wetness, and chewiness, whereas the raw bean smell and rancid oil flavor attributes were negative.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.138-146
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• 1999

Textural properties of the cooked wheat noodles prepared from 5 Korean wheat varieties (Woori, Yeunpa, Allgeuru, Geuru, and Tapdong), and 3 foreign wheat varieties (ASW, WW and DNS) were evaluated by mechanical and sensory analyses, and their correlations to the physicochemical properties of the flours were examined. Cooking loss for noodle was negatively correlated with protein content, and weight increase during cooking showed a positive correlation with damaged starch content. From the mechanical tests, hard wheats (Tapdong and DNS) showed greater values for hardness, chewiness and tensile strength of the noodles than soft wheats. Foreign soft wheats (ASW and WW) showed relatively lower values for these attributes than the Korean soft wheats. Among the mechanical tests, multi-blade compression shear test had better correlations to the sensory characteristics than 10% compression, repeated compression and tensile tests. Among the flour characteristics, protein content was the most determining factor for the textural properties of noodle. Amylose increased the tenderness and slipperiness, but decreased internal firmness of the noodle. The Korean soft wheat noodles showed relatively darker color for the cooked noodle than WW or ASW. From acceptability test for noodle, Geuru was most preferred among the tested wheat varieties.