• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2009년도 춘계학술대회 논문집
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• pp.302-305
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• 2009

This paper examines the effect of nitride formation on formability for Cu bearing high strength extra low carbon (ELC) steel sheets. For this purpose, we have investigated the effect of addition of aluminium (Al) and boron (B) on texture and precipitation behavior of the ELC steel during continuous annealing. Mechanical properties and microstructures of the ELC steel sheets were analyzed as well using uni-axial tensile test, electron back-scattered diffraction (EBSD) technique and transmission electron microscopy (TEM) following pilot rolling and continuous annealing. It has been found that the addition of Al and B increases the precipitation of AlN and BN. What is more, the scavange of solute nitrogen is effective in increasing the formability of the ELC steels. In addition, the Al and B addition improves the aging property of the ELC steel.

• 한국축산식품학회지
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• 제38권1호
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• pp.14-25
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• 2018

Chemical compositions, trypsin inhibitory activity, and gelling properties of albumen from duck egg during salting of 30 days were studied. As the salting time increased, moisture content decreased, the salt content and surface hydrophobicity increased (p<0.05). Trypsin inhibitory activity and specific activity were continuously decreased throughout the salting time of 30 days (p<0.05). This coincided with the decrease in band intensity of inhibitor with molecular weight of 44 kDa as examined by inhibitory activity staining. Nevertheless, no differences in protein patterns were observed in albumen during the salting of 30 days. Based on texture profile analysis, hardness, springiness, gumminess, chewiness, and resilience of albumen gel decreased with increasing salting time. Conversely, salted albumen gels exhibited higher cohesiveness and adhesiveness, compared to those of fresh albumen. Scanning electron microscopic study revealed that gel of salted albumen showed the larger voids and less compactness. In general, salting lowered trypsin inhibitory activity and gelling property of albumen from duck egg to some extent. Nevertheless, the salted albumen with the remaining inhibitor could be an alternative additive for surimi or other meat products to prevent proteolysis.

• 소성∙가공
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• 제32권2호
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• pp.67-73
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• 2023

To overcome a climate change, manufacturing complex-shaped electric mobility parts becomes one of the important issues for enhancing a performance of motor with reducing their weight. Therefore, development of laser-based additive manufacturing shed on light due to their flexible manufacturing capacity that can be suitable to solve the poor formability of Fe-Si alloys for electric mobility parts. Although there are several studies existed to optimize the performance of additively manufactured Fe-Si alloys, the post-annealing effect was not well investigated yet though this is important to control the texture and mechanical properties of additively manufactured parts. In the present work, annealing effect on the mechanical property and microstructure of additively manufactured Fe-4.5Si alloy was investigated. Because of the ordered phase initiation after annealing, the hardness of additively manufactured Fe-4.5Si alloy increased up to 1173 K while a hardness drop occurs at the 1273 K condition due to the micro-crack initiation. The response surface methodology result represents the 1173 K-5 h sample is an optimal condition to maximize the mechanical property of additively manufactured alloy without micro-cracks.

• Asian-Australasian Journal of Animal Sciences
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• 제26권12호
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• pp.1753-1761
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• 2013

The individual and interactive effects of Schisandra chinensis powder (SCP) and sodium nitrite additions on color, pH, water holding capacity, residual nitrite, 2-thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen, texture properties, fatty acids, amino acids and sensory evaluation of cooked pork sausages were investigated after 20 d of storage at $4^{\circ}C$. The powders (0, 0.5 and 1.0%) were added to sausages either alone or in combination with nitrite (0 and 100 ppm). SCP added-sausages showed lower $L^*$ (lightness) and W (whiteness) values, and higher $b^*$ (yellowness) values than sausage containing no nitrite, and exhibited the highest $a^*$ values at a 0.5% addition (p<0.05). Residual nitrite and TBARS values were found to be significantly reduced as the addition levels of SCP increased (p<0.05). As the addition of SCP increased, the sausage showed gradually decreased brittleness, cohesiveness, springiness, gumminess and chewiness, while adhesiveness increased. Polyunsaturated fatty acid, n-6 and n-6/n-3 fatty acid ratio concentrations were significantly higher in sausages containing SCP (p<0.05). The addition of SCP to sausage significantly (p<0.05) increased the ammonia content (by 0.5% SCP) and aromatic amino acid concentrations (by 1.0% SCP) (p<0.05). Inclusion of SCP in sausage meat resulted in a significant deterioration in quality characteristics of flavor, springiness, juiciness and overall acceptability (p<0.05). As expected, the observed changes in $a^*$, W, pH, shear force, texture property, TBARS, fatty acid, amino acid and sensory score of sausages, depended on the rate of addition of nitrite (p<0.05). These results suggest that SCP addition is not an effective way of improving the sensory evaluation of sausages, but may beneficially affect TBARS, nitrite scavenging activity, fatty acid and amino acid content in pork sausages.

• 인터넷정보학회논문지
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• 제4권1호
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• pp.27-37
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• 2003

본 논문에서는 가상공간과 데이터베이스 처리를 필요로 하는 웹 서비스 생성 시스템 개발을 기술한다. 본 시스템의 주요 특성은 가상공간의 변화와, 가상공간내 객체들의 속성을 포함하는 데이터베이스 내용이 상호 연동되며, 일반사용자가 가상공간상의 각 객체의 속성을 직접 변화시킬 수 있도록 VRML 노드 정보를 시각화해서 객체 정보를 화면상에서 직접 수정할 수 있는 인터페이스를 제공하는 점이다. VRML 파일의 노드들은 트리(Tree)구조로 시각화되었으며 이 인터페이스를 통해 가상공간상의 각 객체에 접근할 수 있도록 구성하였다. 변화된 속성은 데이터베이스에 자동 기록되며, 이에 따라 가상공간을 사용하는 웹 서비스의 내용을 자동 변동시키는 구조로 되어있다. 또한, 일반 사진을 이용하여 텍스춰매핑을 실행시킬 때 각 장면 구성을 위해 사진 3장을 이용한 가중치 적용 보간 방법을 정의한다.

• 한국축산식품학회지
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• 제30권1호
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• pp.13-19
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• 2010

To investigate the differences in the quality characteristics between commercial Korean native chicken (KNC) and broiler (CB), nutritive and quality parameters of the two chicken species were determined. The KNC thigh muscle had a lower content of crude fat and higher crude ash than the CB thigh. In regards to the fatty acid composition, KNC breast muscle had a higher content of arachidonic acid (C20:4) than CB. The level of inosine was higher in the CB thigh muscle than KNC but there was little difference in other nucleotide compounds. The KNC breast had higher amounts of glycine, alanine, and proline than CB, which are closely related to high quality meat flavor. The sensory acceptance was not significantly different between the breast and thigh of KNC and CB. However, KNC had higher cohesiveness, chewiness and gumminess than CB, which are indicative of a unique texture property. Based on these results, commercial KNC may have superior nutritional quality, taste, and unique texture when compared with CB. Thus, the consumer preference for KNC may be partially explained by these distinctive quality characteristics.

• 한국식품영양학회지
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• 제23권4호
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• pp.600-606
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• 2010

The objective of this study was to develop functional rice coated with yacon roots extracts and to evaluate the antioxidant properties and physiological activity of rice coated with yacon extract. The washed rice was coated by spraying yacon extract at 10, 20, 30, and $40^{\circ}Brix$ and dried at room temperature. The moisture contents, color changes, antioxidant properties as total polyphenolics and DPPH radical scavenging activity and instrumental texture property and sensory evaluation change in the yacon root extracts coated rice and uncoated cooked rice were observed during 3 days of storage. Increasing the coating concentration was associated with lower color values(L value) and moisture contents. Total phenolics and DPPH radical scavenging properties generally increased in the cooked rice coated with yacon root extract more than the control (non-coated rice). However, D-20($20^{\circ}Brix$ of the yacon root concentration) resulted in better textural properties and sensory overall acceptability in cooked rice on 0 and 3 storage days. It was concluded that the optimum coating ration of rice and added functional yacon rice were $20^{\circ}Brix$ and 7% respectively, in proportion to the total weight of raw rice.

• 한국멀티미디어학회논문지
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• 제8권4호
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• pp.516-524
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• 2005

본 논문에서는 영상복원 분야에서 사용되는 POCS 이론과 인간시각시스템의 특성을 이용하여 비가시성과 견고성을 동시에 가진 새로운 워터마킹 기법을 제안한다. 먼저 POCS 이론을 기반으로 하여 공간영역과 변환영역에서의 필수 특성을 갖는 워터마크를 생성한다. 즉 공간영역에서는 영상에서 시각적으로 쉽게 인지되지 않는 에지 또는 강한 무늬영역에 삽입되고, 또한 변환영역에서는 영상압축, 필터링 등의 다양한 공격에 강인한 주파수대에 삽입되는 워터마크를 생성한다. 그리고 생성된 워터마크를 입력영상에 삽입할 때 분류된 블록의 특성에 따라 무늬 마스킹 효과를 고려하여 서로 다른 가중치를 적용함으로써 비가시성과 함께 견고성을 함께 증대시킨다. 모의실험을 통해 본 논문에서 제안된 워터마킹 기법이 영상 압축, 저역 및 고역통과 필터링 등의 다양한 공격에 대해 기존 방법들에 비해 매우 우수한 워터마크 검출 특성을 나타내었다

• 한국생산제조학회지
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• 제26권4호
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• pp.378-386
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• 2017

Friction stir welding was performed using six welding conditions to evaluate the mechanical properties and microstructure of the welded zone based on its temperature change in the extruded plate of magnesium alloy AZ61. The welded zone temperature was measured using a thermocouple, and the maximum temperature ranges for the advancing and retreating sides were approximately $210-315^{\circ}C$ and $254-339^{\circ}C$, respectively. Depending on the welding conditions, a temperature difference of more than $100^{\circ}C$ was observed. In addition, the maximum yield strength and maximum tensile strength of the welded component was 84.4% and 96.9%, respectively, of those of the base material. For the temperatures exceeding $300^{\circ}C$, oxidation defects occurred in the weld zone, which decreased the mechanical strength of the weld zone. The microstructure and texture confirmed that fracture occurred because of the grain size deviation of the welding tool and the severe anisotropy of the texture of the welded joints.

• 한국자동차공학회논문집
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• 제17권4호
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• pp.48-54
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• 2009

The demand for formable high-strength steel (HSS) sheets has recently increased to reduce the weight of automotive bodies. The 340MPa (Tensile Strength) grade steel sheets are widely used for body inner and outer panels. Especially, super formable 340MPa grade steel sheets with high r-value have an excellent deep drawability compared with the other 340MPa grade steel sheets. It is very available for a part such as rear floor, center floor and dash panels used conventional mild steels up to now. We developed a super formable HSS by optimization of chemical composition, texture control and heat treatment control. It has good mechanical properties with excellent formability (tensile strength: 343MPa, elongation: 41.1% and $\bar{r}=2.1$).