• Journal of the Korean Society of Food Culture
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• v.18 no.6
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• pp.506-514
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• 2003

The effects of Japanese apricot(Prunus mume Sieb. et Zucc.) flesh on baking properties of white breads were investigated by evaluation of specific loaf volume, pH, acidity, rheological property, color and sensory quality. Bread was processed by adding 4.7%, 9.4%, 14.1% and 18.8% of Japanese apricot flesh to basic formulation. The compositions of Japanese apricot flesh were 88.19% moisture, 0.45% crude ash, 4.10% dietary fiber, 4.04% citric acid and 0.41% total sugars. The specific loaf volume of the breads was decreased from 3.274mL/g to 1.857mL/g as Japanese apricot flesh contents increased from 0% to 18.8%. The pH of the breads decreased but the acidity of those increased as the percentage of Japanese apricot flesh to wheat flour increased. Lightness(L value) of the breads decreased by the addition of Japanese apricot flesh, while yellowness(b value) and redness(a value) increased. Texture measurement showed that springiness, cohesiveness and resilience decreased with increase of Japanese apricot flesh contents. While, hardness, gumminess and chewiness were the lowest in the bread with 9.4% Japanese apricot flesh, and increased in the bread with 4.7%, 14.1% and 18.8% Japanese apricot flesh contents. In sensory evaluation, the highest sensory scores for flavor, taste, aftertaste and overall acceptability were obtained when Japanese apricot flesh content was 4.7%, and softness and chewiness was the best when 9.4% of Japanese apricot flesh was added. The moisture content of the breads containing Japanese apricot flesh was higher than that of the control to add no flesh during storage at $25^{\circ}C$. Based on physical, rheological and sensory evaluation, addition of 4.7{\sim}9.4% Japanese apricot flesh suggested to be acceptable for processing bread.

• Progress in Superconductivity
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• v.7 no.2
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• pp.120-129
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• 2006

We comparatively studied the epitaxial growth conditions of $CeO_2$ and $Y_2O_3$ thin buffers on textured Ni tapes using rf magnetron sputtering and investigated the feasibility of getting a single mixture layer or sequential layers of $CeO_2$ and $Y_2O_3$ for more simplified buffer architecture. All the buffer layers were first deposited using the reducing gas of $Ar/4%H_2$ and subsequently the reactive gas mixture of Ar and $O_2$, The crystalline quality and biaxial alignment of the films were investigated using X-ray diffraction techniques (${\Theta}-2{\Theta},\;{\phi}\;and\;{\omega}\;scans$, pole figures). The $CeO_2$ single layer exhibited well developed (200) epitaxial growth at the condition of $10%\;O_2$ below an $450^{\circ}C$, but the epitaxial property was decreased with increasing the layer thickness. $Y_2O_3$ seldom showed optimum condition for (400) epitaxial growth. The sequential architecture of $CeO_2/Y_2O_3/CeO_2$ having good epitaxial property was achieved by sputtering at a temperature of $700^{\circ}C$ on the initial $CeO_2$ bottom layer sputtered at $400^{\circ}C$. Cracking of the sputtered buffer layers was seldom observed except the double layer structure of $CeO_2/Y_2O_3$.

• Preventive Nutrition and Food Science
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• v.10 no.1
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• pp.22-28
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• 2005

Physicochemical properties and sensory characteristics of kakdugi prepared with red pepper powder gamma-irradiated up to 7 kGy were determined during fermentation at 5℃. The overall fermentation patterns between kakdugies with irradiated and nonirradiated red pepper powder were similar. Kakdugi prepared with irradiated red pepper powder required one week longer time for optimal ripening compared to the kakdugi control. Irradiated red pepper powder did not affect the hardness and fracturability of kakdugi during fermentation. Kakdugi prepared with irradiated red pepper powder maintained a redder color than the kakdugi control. No significant differences were observed in taste, odor, texture, and overall acceptability (p<0.05) except for color. It can be concluded that irradiation of red pepper powder, up to 7 kGy, did not affect the quality of kakdugi with regard to physicochemical and sensory characteristics during fermentation. Moreover, irradiated red pepper powder was better for maintaining the red color and delaying optimum ripening time of kakdugi fermentation.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 2002.10b
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• pp.379-380
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• 2002

Steam generators (S/G) of pressurized water reactors are large heat exchangers that use the heat from the primary reactor coolant to make steam in the secondary side for driving turbine generators. Reciprocating sliding wear experiments have been performed to examine the wear properties of Incoloy 800 and Inconel 690 steam generator tubes in high temperature water. In present study, the test rig was designed to examine the reciprocating and rolling wear properties in high temperature (room temperature - $300^{\circ}C$) water. The test was performed at constant applied load and sliding distance to investigate the effect of test temperature on wear properties of steam generator tube materials. To investigate the wear mechanism of material, the worn surfaces were observed using scanning electron microscopy. At $290^{\circ}C$, wear rate of Inconel 690 was higher than that of Incoloy 800. It was assumed to be resulted from the oxide layer property difference due to the a\loy composition difference. Between 25 and $150^{\circ}C$ the wear loss increased with increasing temperature. Beyond $150^{\circ}C$, the wear loss decreased with increasing temperature. The wear loss change with temperature were due to the formation of wear protective oxide layer. From the worn surface observation, texture patterns and wear particle layers were found. As test temperature increased, the proportion of particle layer increased.

• Journal of Welding and Joining
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• v.33 no.2
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• pp.1-7
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• 2015

This article describes the basic technical concepts for applying the friction stir welding (FSW) process to titanium and its alloys. Titanium and its alloys are demanding applications of FSW. During FSW, a protective atmosphere is needed at the welding region to prevent the joints from oxidation due to the absorption of interstitial elements (O, N, and H) at high temperature. The process parameters for FSW have great influence on the microstructure and properties of the joints. No phase transformation occurred in CP Ti because FSW was achieved below the ${\beta}$-transus temperature. Therefore, the mechanical properties of the joints with CP Ti were governed by recrystallization and grain refinement. Furthermore, the strong crystallographic texture indicating <0001>//ND formed in the stir zone. On the other hands, the phase transformation occurred in Ti-6Al-4V alloy because the process temperature reached above ${\beta}$-transus temperature. For this reason, the mechanical properties of the joints with Ti-6Al-4V alloy were altered by not only recry stallization and grain refinement but also phase transformation during FSW. Engineers who want to get sound FSW joints with Ti-6Al-4V alloy have to pay attention to the control about process conditions.

• The Korean Journal of Food And Nutrition
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• v.23 no.4
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• pp.446-452
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• 2010

In this study, Boehmeria nivea were extracted with water and ethanol, and antioxidative activity was investigated along with the quality of cookies prepared with added Boehmeria nivea, as a functional food. Among the water and ethanol extracts, high electron donating abilities were found. we selected various quantities of Boehmeria nivea(0%, 3%, 6%, 9%, 12%, 15%) to add to the cookies as an independent variable and performed sensory tests, as well as, measured chromaticity, and property of matter measurements. The rates of brightness, redness, and yellowness(p<0.001) changed significantly with increasing quantities Boehmeria nivea. The rates for spread ratio, hardness, brittleness, and chewiness(p<0.001) also changed siginificantly with increasing amounts Boehmeria nivea. Finally, texture(p<0.05), appearness, sweetness(p<0.01), bitterness, and overall quality(p<0.001) were examined in sensory tests and showed significant differences. Based on the above results, the cookies that contained 3~9% of Boehmeria nivea presented the best quality.

• The Korean Journal of Food And Nutrition
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• v.11 no.5
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• pp.475-481
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• 1998

This study was conducted to investigate the possibility for low fat press ham which was made without fat added. Four kinds of press ham were prepared ; Apork 70%, fat 0% ; low fat press ham), B(pork 60%, fat 10%), C(pork 55%, fat 15%) and D(pork 50%, fat 20%). The press ham samples were stored at 4$\pm$2$^{\circ}C$. The physic chemical properties of press hams were analyzed during storage 60 days at 4$^{\circ}C$. The contents of moisture(71.3%) and crude protein (23.4%) of low press ham were higher than those of other products, and crude fat content (2.8%) was remarkably lower(p<0.5). The water holding capacity of press ham was higher than other products. Hunter's L(61.6) and b-value(5.9) of low fat press ham were lower than other products, but a-value(11.7) was higher. Hardness (70.2 dyne/cm), springiness(85%), chewiness(0.49kg), gumminess (2.0kg) and brittleness (0.7kg) of low fat press ham were higher than those of other products, but cohesiveness was lower than D product. Aroma and texture of low fat press ham were inferior to other, but taste and palatability of that were superor.

• Progress in Superconductivity
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• v.9 no.1
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• pp.107-110
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• 2007

Bi/CNT composite and resin/CNT were chosen to improve the mechanical properties of $YBa_2Cu_3O_7$(YBCO) superconductor. In order to elucidate the effects of Bi/CNT composite and resin/CNT in YBCO superconductors, melt texture superconductor were impregnated by mixed compound of Bi and CNT into the artificial holes parallel to the c-axis, which were drilled on the YBCO superconductor. Various amount of Bi/CNT and resin/CNT were impregnated to YBCO superconductor with different holes diameters. Typical artificial holes diameters were 0.5, 0.7, and 1.0 mm respectively. Result of three-point bending test measurement, the bending strength with resin/CNT impregnation was improved up to 59.64 MPa as compared with 50.79 MPa of resin/CNT free bulk. Resin/CNT impregnation has been found to be one of the effective ways in improving the mechanical properties of bulk superconductor.

• International Journal of Human Ecology
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• v.13 no.1
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• pp.105-115
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• 2012

This research investigated the influences of structural characteristics such as fabrics, mechanical properties, and subjective sensory images on the off-line and on-line preferences to women's spring/summer suits fabrics to extract the most effective factor towards preference as well as analyze the preferential off-line and on-line differences to predict the exact texture image on-line. Objective evaluations were done for the measurement of the mechanical properties of fabrics using Kawabata's Evaluation System and subjective evaluations were done with 109 female subjects who value the off-line and on-line sensory image of suit fabrics. For statistical analysis, factor analysis, cluster analysis, t-test, ANOVA, and regression were used. The results were as follows. The preference scores on-line were generally higher than those off-line. For the structural characteristics of fabrics, differences of thickness were observed according to preference clusters, and the preference increased as thickness was lowered off-line and on-line. For mechanical properties, WC influenced off-line and on-line preferences. Fabrics with low compression energy were preferred; however, the effect of SMD was observed off-line only. In subjective sensory images, the 'smoothness' image influenced off-line and on-line preferences the most. All sensory images influenced the off-line preferences; however, the effects of 'flexibility' and 'weight' were not shown on-line.

• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.402-408
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• 2009

The study assessed the quality characteristics of Sulgiddeok with self-made and commercially-available rice flours during a 1-day storage at ambient temperature($20\sim22^{\circ}C$). The nutritional components, color value, physical tests, internal structure as revealed by scanning electron microscopy SEM, and sensory evaluation of Sulgiddeok were determined. Sulgiddeok prepared with self-made rice flour and two commercial rice flour were designated as sample A, B, and C, respectively. Moisture content, crude protein, crude lipid, and pH did not differ significantly among the preparations. Sweetness was highest in sample B(p<0.01) and crude ash was highest in sample A(p<0.001). L color, a value, and b value was highest in sample B, C, and C, respectively. Texture property analysis showed that hardness, gumminess, and chewiness tended to decrease during the 1-day storage, while adhesiveness, springiness, and cohesiveness tended to increase. Sensory characteristics of color, flavor, chewiness, gumminess, externals, and overall quality of sample A were superior to samples B and C. However, softness was highest in sample B. The internal structure of Sulgiddeok was preserved in sample A. It is concluded that rice flour B can make Sulgiddeok comparable to that prepared using self-made rice flour.