• Journal of the East Asian Society of Dietary Life
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• v.5 no.3
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• pp.247-253
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• 1995

The objective of this study was to evaluate Toranbyung, according as the ingredients of Toranbyung were changed in various phases : firstly, mixing of taro with either rice flour or glutinous rice flour, and secondly, the amount of taro to be mixed with either rice flour or glutinous rice flour, The results were as follows; According to the sensory evaluation, Toranbyung made from glutinous rice flour and 4% taro ingredients met with the most favorable responses except flavor. In the case of Toranbyung made from rice flour, those made with 50% taro ingredients were most favored in taste, flavor, moisture, color, consistency and texture, With respect to the rheological properties of Toranbyung hardness, gumminess and springiness of Toraangyung made from glutinous rice flour were better. As the amount of taro increased, Toranbyung made from glutinous rice flour decreased in springiness, hardness, gumminess, and chewiness. As a result, Toranbyung made from glutinous rice flour and 40% taro ingredients and Toranbyung made from rice flour and 50% taro ingredients received the most favorable sensory evaluation.

• Proceedings of the Korea Concrete Institute Conference
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• 2004.11a
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• pp.777-780
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• 2004

Recently, the use of structure compound waterproof agent (hereinafter referred to as 'SCWA') that is used when manufacturing concrete for concrete structures, increases in quantity. However, while it is expected that the SCWA that is mixed in the concrete inside can significantly affect the change of physical properties that lift the internal force of a structure. This study has been conducted through an experiment for the effects of cement hardener on the formation of microscopic texture, and newly generated hydrates from that result were not confirmed in the. present experiment. It was found that at the hydrate reaction it has the property that can be hardened within the limit of pore diameterar a specific size rather than there is the internal gap filling capacity due to generating other hydrates.

• Journal of the Korean Ceramic Society
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• v.53 no.5
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• pp.535-540
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• 2016

Effects of compositions and sintering conditions on glaze properties are shown in the diagram constructed by using the unity molecular formula (UMF) method in this study. Glossy characteristics of glaze were clearly differentiated by compositional area in the diagram and sintering process. As alumina and silica contents were increased, texture of the glaze became rough and opaque, akin to having been devitrified or underfired. The correlation between glossiness and surface roughness was found to be non-linear and inversely proportionate. Crystalline phases formed in the glaze were also influenced by the compositional area. Due to the high concentration of CaO, anorthite and wollastonite were formed depending on the compositions. Hardness was increased with an increase of alumina and silica concentrations in the glaze.

• Macromolecular Research
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• v.10 no.6
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• pp.318-324
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• 2002

In this paper we have extensively studied what and how processing parameters for quasi-carbonization influence the breaking strength and modulus of resulting quasi-carbon fabrics that are prepared from stabilized PAN fabrics with a spun yarn texture. Seven processing parameters have been considered as follows: applied tension, final heat-treatment temperature, heating rate, heating step, holding time, cooling rate, and purging gas purity. The results indicate that optimal uses of applied tension, final heat-treatment temperature, heating rate, and heating step during quasi-carbonization process are primarily important to increase the tensile properties of quasi-carbon fabrics and holding time, cooling rate, and purging gas purity are less importantly contributed.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.35 no.4
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• pp.75-80
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• 2003

The purpose of this study was to design wedding dress by using Korean paper(Hanji). The Korean paper showed the good(excellent) properties of durability, softness, and tensile strength was 3.7Kg, tear index was 6 mN$.$$m_2$/g and folding numbers was 466. The appreance of Hanji was widely varied by blending(mixing) with other materials and various effects, pleating, crumpling, twisting and so on were achieved. The dress silhouette and form transformation of Hanji was very easy. Detailed points those are frill, pleats, gather, bow, paper casting, pin tuck for wedding dress were able to express easily. Hanji wedding dress has the natural texture because of natural properties of Hanji and that is echo friendly products.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2005.05a
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• pp.475-478
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• 2005

Permalloys were successfully fabricated by melt drag casting in the present study, and their variation of microstructure and consequent magnetic properties were investigated as a function of Si contents and annealing temperature. The increases in Si content and annealing temperature resulted in the increases of grain size and amount of $Ni_3Fe$ ordered phase. Both the grain size and $Ni_3Fe$ ordered phase controlled by Si and annealing temperature had a important role on permeability of permalloys.

• Journal of Mechanical Science and Technology
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• v.19 no.7
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• pp.1441-1448
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• 2005

Fine grained AZ31 and AZ61 magnesium alloys produced by equal channel angular pressing (ECAP) were tested for investigating tensile and fatigue properties, including microstructure, monotonic tensile flow, fatigue life and crack growth rate. For the two alloys, the yield stress of the ECAPed sample was lower than that of the unECAPed (=as received) sample, because of the fact that the softening effect due to texture anisotropy overwhelmed the strengthening effect due to grain refinement. Grain refinement of the AZ31 and AZ61 alloys through ECAP was found not to be significantly effective in increasing fatigue strength.

• Food Engineering Progress
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• v.13 no.2
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• pp.99-104
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• 2009

Tofu has been playing an important role in people's daily diet in most of Asia and recently in North America due to several health-promoting functions, preventing and treating a number of chronic diseases such as cancer, coronary heart disease and osteoporosis. The objective of this study was to investigate the effect of different levels of yakong incorporation (0, 5, 10, and 15%, w/w) in preparation of firm tofu. Quality parameters such as pH, titratable, moisture content, color, and consumer preference were determined, and their correlations were analysed. There were no significant differences in pH, titratable acidity, and moisture content due to different levels of yakong incorporation studied (p>0.05). A significant decrease in L$^{*}$ and b$^{*}$-values whereas significant increase in a$^{*}$-value was observed (p<0.05). Five percent yakong tofu received the most favorable mean scores with respect to color, texture, and overall acceptability. Correlation analysis revealed that yakong incorporation was well correlated with some of physicochemical properties as well as consumer preference.

• Journal of Magnetics
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• v.18 no.1
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• pp.9-13
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• 2013

Shielding effects in conductive and magnetic materials were investigated as a function of properties, thickness and diameter. In this work, evaluations on passive conductive and magnetic shield specimens were achieved through experimentation set-up using 50 Hz single and three phase induction field sources. Analysis on material microstructure properties and characteristics of shielding specimens were performed with the use of vibrating sample magnetometer (VSM) and field emission scanning electron microscopy (FESEM). An induction field at $136{\mu}T$ of single phase system and $50{\mu}T$ of three phase systems were observed to the shield specimens with the thickness ranged of 0.2 mm to 0.4 mm. It is observed that shield specimen efficiency becomes inversely proportionate to the increment of induction fields. The decrease was attributed to the surface structure texture which relates to the crystallization and non-crystallization geometrical effects.

• Korean Journal of Food Science and Technology
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• v.53 no.1
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• pp.92-98
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• 2021

The effects of heat-moisture treatment (HMT) on rice flour (RF) have been investigated for possibility of texture modifier in protein-based foods matrix, tofu. The optimum condition for preparation of tofu with maximum textural parameters was investigated by using response surface methodology (RSM). Rice flour was subjected to moisture content (10-30%) and heating temperature (100-140℃). Based on the response surface and superimposed plots, the optimized conditions of hydrothermally treated rice flour was as followed: moisture content, 22%; temperature, 130℃, which showed lower swelling power as compared to native RF and became more stable during continuous heating and agitation than native one. Tofu, prepared with HMT-RF, showed a denser network structure than that with RF, thereby inducing an increase in textural parameters. From the above results, the addition of HMT-RF could preserve the quality of tofu and be useful for developing an acceptable protein-based food product.