• Transactions of Materials Processing
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• v.21 no.4
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• pp.240-245
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• 2012

With the increasing demand for light-weight materials to reduce fuel consumption, the automobile industry has extensively studied magnesium alloys which are light weight metals. The intrinsic poor formability and poor ductility at ambient temperature due to the hexagonal close-packed (HCP) crystal structure and the associated insufficient number of independent slip systems restricts the practical usage of these alloys. Hot working of magnesium alloys using a forging or extrusion enables net-shape manufacturing with enhanced formability and ductility since there are several operative non-basal slip systems in addition to basal slip plane, which increases the workability. In this research, the thermomechanical properties of AZ80 Mg alloy were obtained by compression testing at the various temperatures and strain rates. Optical microscopy and EBSD were used to study the microstructural behavior such as misorientation distribution and dynamic recrystallization. The results were correlated to the hardening and the softening of the alloy. The experimental data in conjunction with a physical explanation provide the optimal conditions for net-shape forging under hot or warm temperatures through control of the grain refinement and the working conditions.

• Korean Journal of Materials Research
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• v.9 no.6
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• pp.589-594
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• 1999

The effect of $\beta$-heat treatment on th microstructure, mechanical properties and texture in the nuclear fuel cladding of Zircaloy-4 tubes was chosen at 1000, 1100 and 120$0^{\circ}C$, and the tubes were heat-treated by a high frequency vacuum induction furnace. Morphology of the second phase particles and $\alpha$-grain of as-received tubes were markedly changed by heat treatment. The average sizes of second phase particles of as-received and $\beta$-heat treated tubes were 0.1$\mu\textrm{m}$ and 0.076$\mu\textrm{m}$, respectively. However, the average sizes of second phase particles were not much changed in the $\beta$-heated temperatures. With increasing heat treatment temperatures, the 0.2% yield strength and the hoop strength were decreased because of changes in preferred orientation as will as $\alpha$-plate width. Heat treated Zircaloy-4 tubes exhibited texture changes but the preferred orientation of grains still remained.

• Korean Journal of Food Science and Technology
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• v.6 no.1
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• pp.42-54
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• 1974

Twenty-six food products which are commonly consumed in Korea were classified according to the method of Oldfield et al., based on the physical and rheological properties, and subjected to the measurement of textural characteristics by the General Foods Texturometer. It was found that the measurement conditions, texturometer curves and parameters differed depending on the food group such as gelatinous, heterogeneous gelatinous, fatty emulsion, cellular textured, fibrous, spongy and porous solid food products. Diverse texturometer curves were obtained from the same kinds of food products, especially among the porous solid food products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.833-839
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• 1998

Hwangkeum Kong was stored at 5$^{\circ}C$, $25^{\circ}C$ and 35$^{\circ}C$ for 8 months to investigate the changes of the suitability for Tofu processing. The properties of Tofu prepared with the soybeans stored at 5$^{\circ}C$ for 8 months showed no significant differences from the non-stored control soybeans. However, soybeans stored under high temperatures showed low yield, water holding capacity and Sag value of Tofu Compared with the soybeans stored at 5$^{\circ}C$ for 8 months, fracturability in the texture of Tofu significantly increased when the soybeans had been stored at $25^{\circ}C$ and 35$^{\circ}C$ for 8 months, while hardness, cohesiveness, adhesiveness, elasticity, gumminess and chewiness decreased. The color of Tofu changed from pale yellow to brown depending on high temperature and long-term of storage. The Tofu prepared with the soybeans stored under high temperatures was significantly different in sensory evaluations from the non-stored soybeans as well as from the soybeans stored at 5$^{\circ}C$ for 8 months in color(p<0.01), texture(p<0.05) and taste(p<0.05).

• Korean Journal of Soil Science and Fertilizer
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• v.48 no.6
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• pp.658-665
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• 2015

Temporal and spatial variation of soil moisture is important for understanding patterns of climate change, for developing and evaluating land surface models, for designing surface soil moisture observation networks, and for determining the appropriate resolution for satellite-based remote sensing instruments for soil moisture. In this study, we measured several soil moistures in upland soil using Advanced Microwave Scanning Radiometer 2 (AMSR2) Soil Moisture Content (SMC) during eight-month period in Chungbuk province. The upland soil moisture properties were expressed by simple statistical methods (average, standard deviation and coefficient of variation) from the monthly context. Supplementary studies were also performed about the effect of top soil texture on the soil moisture responses. If the results from this study were utilized well in specific cities and counties in Korea, it would be helpful to establish the countermeasures and action plans for preventing disasters because it was possible to compare with the relationship between soil moisture and top soil texture of each region. And it would be the fundamental data for estimating the effect of future agricultural plan.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.7
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• pp.1027-1035
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• 2019

Objective: The aim of this study was to investigate the effects of aged garlic powder (AGP) on physicochemical characteristics, texture profiles, and oxidative stability of ready-to-eat (RTE) pork patties. Methods: There were five treatment groups: a control; 1% fresh garlic powder (T1); 0.5%, 1%, and 2% AGP (T2, T3, and T4). Pork patties with vacuum packaging were roasted at $71^{\circ}C$ for core temperature, stored at $4^{\circ}C$ for 14 d, and then reheated for 1 min using a microwave. Results: The AGP groups showed a lower the level of lipid oxidation and higher thiol contents than the control and T1. The pH value of the control increased whereas that of aged garlic groups decreased after re-heating process. In addition, the redness significantly increased with increasing level of AGP whereas the redness of the control and T1 decreased after reheating process. T4 added patties improved textural and sensory properties compared to the control. Conclusion: The results of this study suggest that AGP addition to RTE pork patties can improve their sensory characteristics and oxidative stability.

• The Korean Journal of Food And Nutrition
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• v.33 no.6
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• pp.681-691
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• 2020

This study was conducted to evaluate the characteristics of bread and the rheology of flour dough containing chlorella powder(0%, 0.5%, 1.0%, 1.5%, 2.0% and 2.5%). In the farinograph test, the addition of chlorella powder changed water absorption, development time and mixing tolerance index for making bread. As the amount of chlorella powder increased, the water absorption increased, mixing tolerance index and the development time decreased. In the extensograph test, the degree of extension and resistance was decreased with increasing of chlorella powder content. In the amylograph test, the maximum viscosity was slightly decreased with increasing of chlorella powder contents. The colors of L value in bread crumb was significantly decreased as the chlorella powder addition. After fermentation treatment, The dough with 2.5% chlorella powder showed the lowest dough raising power compared to the other doughs. The addition of the chlorella powder had significant effect on bread texture. The bread consisting of 0.5% chlorella powder showed the highest volume of loaf and specific volume. Therefore, high quality of bread can be achieved by adding chlorella powder.

• Progress in Superconductivity and Cryogenics
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• v.11 no.4
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• pp.20-24
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• 2009

YBCO coated conductors (CC) on the $CeO_2$-buffered IBAD-MgO template were fabricated by metal-organic deposition (MOD) Process with Ba-trifluoroacetate and fluorine-free Y and Cu precursor materials. The precursor solution was coated on $CeO_2$-buffered IBAD MgO templates using the multiple dip-coating method, decomposed into inorganic precursors by pyrolysis up to $400^{\circ}C$ within 3 h, and finally fired at $740{\sim}800^{\circ}C$ in a reduced oxygen atmosphere. Microstructure, texture, and superconducting properties of YBCO films were found highly sensitive to both the firing temperature and time. The high critical current density ($J_C$) of $1.15\;MA/cm^2$ at 77.3K in the self-field could be obtained from $1\;{\mu}m$ thick YBCO CC, fired at $740^{\circ}C$ for 3.5 h, implying that high performance YBCO CC is producible on IBAD MgO template. Further enhancement of $J_C$ values is expected by improving the in-plane texture of $CeO_2$-buffer layer and avoiding the metal substrate contamination.

• Journal of the Korean Society of Food Culture
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• v.24 no.3
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• pp.321-330
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• 2009

This study was conducted to develop a recipe for a nutritional cookie containing chungkukjang powder that had a composition of ingredients and a texture that resulted in a high preference by all age groups. Wheat flour was partially substituted with chungkukjang powder to reduce its content. Response surface methodology was then used to analyze the measured results, which showed 16 experimental points including 2 replicates for chungkukjang powder, butter and sugar. The compositional and functional properties were then measured, after which these values were applied to a mathematical model. A canonical form and perturbation plot revealed the influence of each ingredient on the final mixture. The results of the sensory evaluation showed significant values with respect to color (p<0.01), texture (p<0.05) and overall quality (p<0.05). Taken together, the results of this study indicated that the optimal ratio was 26.57 g of chungkukjang powder, and 82.08 g of butter for every 52.36 g of sugar. The physical and chemical sensory measurements were then evaluated by a t-test, and the results revealed significant differences in the flavor of the optimized cookie when compared to the control cookie.

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.83-90
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• 2007

The changes of the color, texture and volatile flavor compounds of Yu-gwa were investigated that affected by the oxidation during storage to characteristic Yu-gwa quality. Among the proximate compositions, carbohydrate was the most abundant component, and followed by lipid and moisture. Although the change of the color showed different pattern by the packaging materials during the storage period, the value of yellowness(b) increased but that of lightness(L) decreased dramatically after 3 month storage. In the textural properties reported closely related with the moisture content, hardness was fairly affected on the period of the storage rather than the type of packaging materials. The flavor compounds of Yu-gwa were analyzed to evaluate the change of distinct volatile compounds during storage. Of the twenty one separated volatile compounds, major volatiles were aldehydes, alcohols and alkenes. The results also showed that polyethylene(PE) contained less volatiles than polypropylene(PP) by the oxidation process during storage.2,4-Decadienal was gradually increased with the period of the storage, whereas octane and furan were decreased. The results provided that the change of the flavor distribution during the storage, and also the possibility of the volatiles such as hexanal, nonanal and 2,4-decadienal as the indicator for the oxidation process.