• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.12
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• pp.27-36
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• 2019

The demand for a low dispersion lens with a small refractive index and a high refractive index is increasing, and accordingly, there is an increasing need for a releasable protective film with high heat resistance and abrasion resistance. On the other hand, the optical industry has not yet established a clear standard for the manufacturing process and quality standards for mold-releasing protective films used in aspheric glass lens molding. Optical lens manufacturers treat this technology as proprietary information. In this study, an experiment was conducted regarding the optimization of ion etching, magnetron, and arc current at each source and filter part, and bias voltage in FCVA (filtered cathode vacuum arc)-based Ta-C thin film coatings. This study found that compared to iridium-rhenium alloy thin film sputtering products, the coating conditions were improved by approximately 50%, 20%, and 40% in terms of thickness, hardness, and adhesive strength of the film, respectively. The thin-film coating process proposed in this study is expected to contribute significantly to the development and utilization of glass lenses, which will help enhance the minimum mechanical properties and quality of the mold-release thin film layer required for glass mold surface forming technology.

• Journal of the Korean institute of surface engineering
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• v.46 no.2
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• pp.68-74
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• 2013

For the coating of diamond films on WC-Co tools, a buffer interlayer is needed because Co catalyzes diamond into graphite. W and Ti were chosen as candidate interlayer materials to prevent the diffusion of Co during diamond deposition. W or Ti interlayer of $1{\mu}m$ thickness was deposited on WC-Co substrate under Ar in a DC magnetron sputter. After seeding treatment of the interlayer-deposited specimens in an ultrasonic bath containing nanometer diamond powders, $2{\mu}m$ thick nanocrystalline diamond (NCD) films were deposited at $600^{\circ}C$ over the metal layers in a 2.45 GHz microwave plasma CVD system. The cross-sectional morphology of films was observed by FESEM. X-ray diffraction and visual Raman spectroscopy were used to confirm the NCD crystal structure. Micro hardness was measured by nano-indenter. The coefficient of friction (COF) was measured by tribology test using ball on disk method. After tribology test, wear tracks were examined by optical microscope and alpha step profiler. Rockwell C indentation test was performed to characterize the adhesion between films and substrate. Ti and W were found good interlayer materials to act as Co diffusion barriers and diamond nucleation layers. The COFs on NCD films with W or Ti interlayer were measured as less than 0.1 whereas that on bare WC-Co was 0.6~1.0. However, W interlayer exhibited better results than Ti in terms of the adhesion to WC-Co substrate and to NCD film. This result is believed to be due to smaller difference in the coefficients of thermal expansion of the related films in the case of W interlayer than Ti one. By varying the thickness of W interlayer as 1, 2, and $4{\mu}m$ with a fixed $2{\mu}m$ thick NCD film, no difference in COF and wear behavior but a significant change in adhesion was observed. It was shown that the thicker the interlayer, the stronger the adhesion. It is suggested that thicker W interlayer is more effective in relieving the residual stress of NCD film during cooling after deposition and results in stronger adhesion.

• Journal of Applied Biological Chemistry
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• v.62 no.1
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• pp.25-30
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• 2019

This study investigated the quality changes in whole super sweet corn during thermal processing to extend its shelf-life. To minimize the reduction of unique texture of whole sweet corn after the sterilization, the alcohol sanitation applied and the cold point of a whole corn ear was determined using a computer simulation. The cold point was located between the corn kernel and the cob. The microorganisms on the surface of sweet corn were reduced by more than 1 log CFU/g after alcohol sanitation, then the whole corn was treated to satisfy the degree of sterilization ($F_{121.1}=4$). The quality of sterilized sweet corn was compared with the control that was treated with steaming. The quality changes of sterilized sweet corn during storage were monitored for 9 months at $25^{\circ}C$. The hardness was maintained within 30% of its initial value. The minimum of hardness was $464.50{\pm}103.35g$ and maximum of hardness was $514.50{\pm}81.83g$. The differences in the sugar content among the samples were found, but the sugar content of corn kernel remained within 30% of the control, ranging from $28.83{\pm}1.05$ to $34.36{\pm}0.42%$. The yellowness was higher than that of control by 5%. The maximum value of yellowness was $34.36{\pm}0.42$. The general bacteria and molds and yeasts in corn kernel stored at $25^{\circ}C$ were not detected after 9 months of storage at $25^{\circ}C$. Therefore, in this study, we have demonstrated that the thermal sterilized method extends the shelf-life of whole sweet corn with minimizing its quality changes over 6 months in room temperature.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.873-881
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• 2005

This study was conducted to improve the properties of frozen dough foods (buns and noodles etc.) on the quality deterioration with microwave oven cooking. Microwave is a useful cooking method, but it quickly takes moisture from food surface and makes lowering food quality abruptly. For improvement of these problems, mixing doughs with addition of various additives of 34 types manufactured respectively; starches, modified starches, gums and emulsifiers etc. Each mixing dough produced in sheet type $(30{\times}30{\times}1mm)$ and steamed them, was quickly froze at $-70^{\circ}C$ and packed with polyethylene. Packed samples kept at $-20^{\circ}C$ for 48 hours. After they were steam or microwave treatment packed or non-packed with polyethylene, studied for improvement effects of quality as sensory evaluation and selected 6 type additives; modified starches (TA, ST), gums (AR, GA) and emulsifiers (E, S1) as improvement agent. Because moisture loss from microwave oven cooking leads to quality deterioration of frozen dough foods, additive, such as including starches, modified starch, gums, and emusifiers were added to improve dough properties. Amylogram, scanning electron microscopy, textural analysis, and differential scanning calorimetry revealed addition of additives improved textural properties including surface-hardening of frozen dough foods compared to the control.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2000.06a
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• pp.16-23
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• 2000

The increasing functional needs of top-quality printing papers and packaging paperboards, and especially the rapid developments in electronic printing processes and various computer printers during past few years, set new targets and requirements for modern paper quality. Most of these paper grades of today have relatively high filler content, are moderately or heavily calendered , and have many coating layers for the best appearance and performance. In practice, this means that many of the traditional quality assurance methods, mostly designed to measure papers made of pure. native pulp only, can not reliably (or at all) be used to analyze or rank the quality of modern papers. Hence, introduction of new measurement techniques is necessary to assure and further develop the paper quality today and in the future. Paper formation , i.e. small scale (millimeter scale) variation of basis weight, is the most important quality parameter of paper-making due to its influence on practically all the other quality properties of paper. The ideal paper would be completely uniform so that the basis weight of each small point (area) measured would be the same. In practice, of course, this is not possible because there always exists relatively large local variations in paper. However, these small scale basis weight variations are the major reason for many other quality problems, including calender blacking uneven coating result, uneven printing result, etc. The traditionally used visual inspection or optical measurement of the paper does not give us a reliable understanding of the material variations in the paper because in modern paper making process the optical behavior of paper is strongly affected by using e.g. fillers, dye or coating colors. Futhermore, the opacity (optical density) of the paper is changed at different process stages like wet pressing and calendering. The greatest advantage of using beta transmission method to measure paper formation is that it can be very reliably calibrated to measure true basis weight variation of all kinds of paper and board, independently on sample basis weight or paper grade. This gives us the possibility to measure, compare and judge papers made of different raw materials, different color, or even to measure heavily calendered, coated or printed papers. Scientific research of paper physics has shown that the orientation of the top layer (paper surface) fibers of the sheet paly the key role in paper curling and cockling , causing the typical practical problems (paper jam) with modern fax and copy machines, electronic printing , etc. On the other hand, the fiber orientation at the surface and middle layer of the sheet controls the bending stiffness of paperboard . Therefore, a reliable measurement of paper surface fiber orientation gives us a magnificent tool to investigate and predict paper curling and coclking tendency, and provides the necessary information to finetune, the manufacturing process for optimum quality. many papers, especially heavily calendered and coated grades, do resist liquid and gas penetration very much, bing beyond the measurement range of the traditional instruments or resulting invonveniently long measuring time per sample . The increased surface hardness and use of filler minerals and mechanical pulp make a reliable, nonleaking sample contact to the measurement head a challenge of its own. Paper surface coating causes, as expected, a layer which has completely different permeability characteristics compared to the other layer of the sheet. The latest developments in sensor technologies have made it possible to reliably measure gas flow in well controlled conditions, allowing us to investigate the gas penetration of open structures, such as cigarette paper, tissue or sack paper, and in the low permeability range analyze even fully greaseproof papers, silicon papers, heavily coated papers and boards or even detect defects in barrier coatings ! Even nitrogen or helium may be used as the gas, giving us completely new possibilities to rank the products or to find correlation to critical process or converting parameters. All the modern paper machines include many on-line measuring instruments which are used to give the necessary information for automatic process control systems. hence, the reliability of this information obtained from different sensors is vital for good optimizing and process stability. If any of these on-line sensors do not operate perfectly ass planned (having even small measurement error or malfunction ), the process control will set the machine to operate away from the optimum , resulting loss of profit or eventual problems in quality or runnability. To assure optimum operation of the paper machines, a novel quality assurance policy for the on-line measurements has been developed, including control procedures utilizing traceable, accredited standards for the best reliability and performance.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.23 no.5
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• pp.230-234
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• 2013

IR cut-off thin films consisted of ATO nanoparticles were successfully fabricated by sol-gel method. The coating solution was synthesized with organic/inorganic hybrid binder and ATO colloidal solution and ATO thin films were coated on a slide glass with the withdrawal speed of 5~40 mm/s. As the withdrawal speed increased from 5 mm/s to 40 mm/s, the thickness of coating thin films also increased from $1.05{\mu}m$ to $4.25{\mu}m$ and the IR cut-off in wavelength of 780~2500 nm increased from 49.5 % to 66.7 %. In addition, the pencil hardness of ATO thin films dried at $80^{\circ}C$ was ca. 5H and the coating films were not removed after a cross cutter tape test because of the hybrid binder synthesized with tetraethylorthosilicate and methyltrimethoxysilane. The surface morphologies, optical properties and film thickness of prepared thin films with a different withdrawal speed were measured by field emission scanning electron microscope (FE-SEM), UV-Vis spectrophotometer, and Dektak.

• Journal of Electrochemical Science and Technology
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• v.11 no.2
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• pp.172-179
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• 2020

The impact of effective parameters on the electrodeposition rate optimization of Au-Cu alloy at high thicknesses on the silver substrate was investigated in the present study. After ensuring the formation of gold alloy deposits with the desired and standard percentage of gold with the cartage of 18K and other standard karats that should be observed in the manufacturing of the gold and jewelry artifacts, comparing the rate of gold-copper deposition by direct and pulsed current was done. The rate of deposition with pulse current was significantly higher than direct current. In this process, the duty cycle parameter was effectively optimized by the "one factor at a time" method to achieve maximum deposition rate. Particular parameters in this work were direct and pulse current densities, bath temperature, concentration of gold and cyanide ions in electrolyte, pH, agitation and wetting agent additive. Scanning electron microscopy (SEM) and surface chemical analysis system (EDS) were used to study the effect of deposition on the cross-sections of the formed layers. The results revealed that the Au-Cu alloy layer formed with concentrations of 6gr·L^-1 Au, 55gr·L^-1 Cu, 24 gr·L^-1 KCN and 1 ml·L^-1 Lauryl dimethyl amine oxide (LDAO) in the 0.6 mA·cm^-2 average current density and 30% duty cycle, had 0.841 ㎛·min^-1 Which was the highest deposition rate. The use of electrodeposition of pure and alloy gold thick layers as a production method can reduce the use of gold metal in the production of hallow gold artifacts, create sophisticated and unique models, and diversify production by maintaining standard karats, hardness, thickness and mechanical strength. This will not only make the process economical, it will also provide significant added value to the gold artifacts. By pulsating of currents and increasing the duty cycle means reducing the pulse off-time, and if the pulse off-time becomes too short, the electric double layer would not have sufficient growth time, and its thickness decreases. These results show the effect of pulsed current on increasing the electrodeposition rate of Au-Cu alloy confirming the previous studies on the effect of pulsed current on increasing the deposition rate of Au-Cu alloy.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.435-442
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• 2010

This study was to investigate the quality characteristics of instant rice cake (Baekseolgi) with different concentrations of ginseng powder by molecular press dehydration (MPD) method. Baekseolgi was cooked using microwave oven, which is a useful cooking method because of reduced cooking time, even though it quickly takes moisture from food surface and lowers food quality. The result indicated that moisture content of Baekseolgi without ginseng powder was decreased; however, there was no significant difference in the Baekseolgi with ginseng powder with increased storage time for 24 hrs. The L value was decreased and a color value was increased with increasing concentrations of ginseng powder (p<0.05). There was no significant difference in the color values within the storage time. The hardness, gumminess, and chewiness of Baekseolgi without ginseng powder significantly changed as the storage time increased; in contrast, those of Baekseolgi with ginseng powder did not show such a significant change. The result of sensory evaluation showed that Baekseolgi with ginseng powder has higher scores in terms of color, flavor, taste, and overall acceptability than Baekseolgi without ginseng powder. Results of this study indicate the addition of ginseng powder to Baekseolgi improves moisture content, color value, and texture properties as well as sensory characteristics.

• Journal of Advanced Marine Engineering and Technology
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• v.33 no.8
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• pp.1162-1169
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• 2009

Two kinds of welding methods were carried out for 22APU stainless steel, one is a Laser welding and the other is the TIG welding. In this case, difference of corrosion characteristics of welded zone with two welding methods mentioned above was investigated with electrochemical methods such as measurement of corrosion potential, polarization curves and cyclic voltammogram etc.. Vickers hardness of all welded zone (WM:Weld Metal, HAZ:Heat Affected Zone, BM:Base Metal)in the case of Laser welding showed a relatively higher value than those of TIG welding. Futhermore their corrosion current density in all welding zone were also observed with a lower value compared to TIG welding. In particular corrosion current density of BM regardless of welding method indicated the lowest value than those of other welding zone. Intergranular corrosion was not observed at the corroded surface of all welding zone in the case of Laser welding, however it was observed at WM and HAZ with TIG welding, which is suggested that chromiun depletion due to forming of chromium carbide appears to WM and HAZ which is in the range of sensitization temperature. Therefore their zone can easily be corroded with more active anode. Consequently we can see that corrosion resistance of all welding zone of 22APU stainless steel can apparently be improved by using of Laser welding.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.5
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• pp.737-744
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• 2010

In order to provide fundamental data on development of rice noodles, the quality characteristics of 10 kinds of commercial rice noodles were evaluated. Rice noodles were categorized into 3 groups for examination: 100% rice noodles with different shapes; round shape noodles with different rice contents; and noodles with different rice contents but smilar cooking method. Cooking properties, texture measurement, and sensory characteristics were evaluated. Frozen rice noodles and instant type of noodles made from composite flour of rice and wheat flour exhibited higher scores in overall acceptance. As for the form of noodle, round-shaped noodles seemed to be preferred in comparison to flat-shaped noodles. Generally, noodles with high texture scores of cohesiveness, adhesiveness, chewiness, resilience but not high score of hardness having smooth surface were preferred affecting overall acceptance scores. It appears that cooking methods and cooking time recommended by manufactures, noodle thickness and shape, packaging types such as frozen, refrigerated, and dried noodles were more influential than rice contents in aspects to the quality characteristics of the commercial rice noodle products in this study.