• Journal of the Korean Society of Manufacturing Process Engineers
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• v.21 no.1
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• pp.56-65
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• 2022

The electrochemical corrosion properties of austenitic AISI 304 steel subjected to a long-term-aging heat treatment were investigated. AISI 304 steel was aged at 700 ℃ for up to 10,000 h. The variation in the microstructure of the aged specimens was observed by optical microscopy and scanning electron microscopy. Electrochemical polarization experiments were performed to obtain the corrosion current density (Icorr) and corrosion potential (Ecorr). Analyses indicated that the metastable intermetallic carbide M₂₃C₆ formed near the γ/γ grain boundary and coarsened with increasing aging time; meanwhile, the δ-ferrite decomposed into the σ phase and into M₂₃C₆ carbide. As the aging time increased, the current density increased, but the corrosion potential of the austenitic specimen remained high (at least 0.04 ㎛/cm²). Because intergranular carbide was absent, the austenitic annealed specimen exhibited the highest pitting resistance. Consequently, the corrosion resistance of austenitic AISI 304 steel decreased as the aging heat treatment time increased.

• Korean Journal of Materials Research
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• v.18 no.5
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• pp.266-271
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• 2008

Magnesium alloys are alloyed with rare earth elements (Re, Ca, Sr) due to the limited use of magnesium in high-temperature conditions. In this study, the influences of Zr and Zn on the aging behavior of a Mg-Nd-Y alloy were investigated. magnesium alloys containing R.E elements require aging treatments Specifically, Nd, Y and Zr are commonly used for high-temperature magnesium alloys. Various aging treatments were conducted at temperatures of 200, 250 and $300^{\circ}C$ for 0.5, 1, 3, 6, and 10 hours in order to examine the microstructural changes and mechanical properties at a high temperature ($150^{\circ}C$). Hardness and high-temperature ($150^{\circ}C$) tensile tests were carried out under various aging conditions in order to investigate the effects of an aging treatment on the mechanical properties of a Mg-3.05Nd-2.06Y-1.13Zr-0.34Zn alloy. The maximum hardness was 67Hv; this was achieved after aging at $250^{\circ}C$ for 3 hours. The maximum tensile, yield strength and elongation at $150^{\circ}C$ were 237MPa, 145MPa and 13.6%, respectively, at $250^{\circ}C$ for 3 hours. The strengths of the Mg-3.05Nd-2.06Y-1.13Zr-0.34Zn alloy increased as the aging time increased to 3 hours at $250^{\circ}C$ This is attributed to the precipitation of a Nd-rich phase, a Zr-rich phase and $Mg_3Y_2Zn_3$.

• Proceedings of the KIEE Conference
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• 1997.07d
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• pp.1465-1468
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• 1997

In this study we investigated the aging characteristic such as leakage current, dielectric loss, contact angle, of EPDM for outdoor use by thermal treatment. And also observed the color change of surface, changing of chemical ingredient of the marterials by optical microscope. SEMI, FTIR and EDX at the section and surface. The test result show that leakage current is increased with thermal aging time. contact angle and dielectric loss is slightly decreased. Moreover, micro-void or crack in bulk is severely increased with aging time. However, the result affect to the tan $\delta$ at bulk of EPDM. It seems that carrier sources are removed by degassing with heat treatment.

• Journal of Korea Foundry Society
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• v.12 no.5
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• pp.397-402
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• 1992

The effect of the solution & aging treatment on the tensile strength, yield strength, elongation, reduction of area, hardness was studied in the 17-4 PH stainless steel. SEM pictures were also taken in order to examine the fracture surfaces and precipitated particles. X-ray diffraction patterns for the heat treated samples were also observed. Mechanical properties of the heat treated samples were superior to those of as cast samples. Tensile strength, yield strength, hardeness decreased with the increase of aging temperature. On the other hand, elongation and reduction of area increased as the aging temperature increased.

• The Korean Journal of Food And Nutrition
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• v.33 no.3
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• pp.251-256
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• 2020

The aging treatment was applied to Rehmannia glutinosa rhizome (RGR) to improve the digestibility by the enzymatic hydrolysis of undigestible sugars. However, RGR spoils easily during the aging treatment. Thus, the purpose of this study was to investigate the influence of ethanol addition as preservatives on sugars and microbial growth of aged RGR. The RGR was treated with the addition of ethanol (0~10%) at 55℃ for eight days. Reducing, free sugars, and total bacterial counts of RGR with ethanol concentrations were analyzed during the aging periods. The aged RGR with 0-2% ethanol appeared spoiled in appearance, and total bacterial counts of these samples increased from 1.1×10⁵ to 2.2×10⁷ CFU and then decreased again. When treated with 4~10% ethanol, the total bacterial counts of aged RGR decreased by more than 99.9% at eight days. In all samples, reducing and digestible sugars increased, and stachyose decreased by the aging treatment. Sucrose content was highest in the 6% ethanol sample (18.2% at six days). These results indicate that the ethanol addition can be applied to the aging treatment of the RGR for improving qualities (sweetness, digestibility, and microbial growth), and can be considered for the stable production of high quality aged RGR.

• Culinary science and hospitality research
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• v.3
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• pp.239-257
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• 1997

This study investigated the effect of the addition of alcohol on the quality change of Chungkukjang during the aging, The Cung-kuk-jang was made by the degree of 3, 5, 10%, respectively, and determined NH2-N, NH3-N, total acidity, cell numbers, lactate, succinate and phenolic acid to measure the change of flavor component in the aging of 2$0^{\circ}C$. 1. In the treatment groups of different amount of alcohol and salt added and aging period of Chung-kuk-hang, NH2-N was more decreased with more addition of alcohol and salt in the 3-and 10-day of aging. NH3-N was increased gradually in the addition of up to 2.0% alcohol and then decreased in the 3-and 10-day of aging. 2. In the treatment groups of different amount of alcohol added and aging period Chung-kuk-hang, the total acidity was more decreased with more addition of alcohol and higher degree of salt. Cell number was decreased rapidly with the addition of 1.0% alcohol in the 3-day and then decreased relatively and in the 10-day of aging, and it was increased with the addition of alcohol 3. With the addition of alcohol and the different growing temperature, the content of phenolic acid was more browning changed at 3$0^{\circ}C$ than that of at 2$0^{\circ}C$ and the phenol content of each group was decreased with increasing the addition amount of alcohol. Thus, the more addition of alcohol amount would the more extend the period of Chung-kuk-hang aging.

• Transactions of Materials Processing
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• v.8 no.3
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• pp.309-309
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• 1999

Effects of rare earth metals addition and aging treatment on corrosion resistance and mechanical properties of super duplex stainless steels were investigated using optical/SEM/TEM metallographic examination, an X-ray diffraction test, a potentiodynamic anodic polarization test and a tensile test. The performance of the experimental alloy with 0.32% REM addition was compared with commercial super duplex stainless steel such as SAF 2507 when they were exposed to solution annealing heat treatment and aging treatment. The corrosion resistance in CF environments and mechanical properties of the experimental alloy were found superior to those of the commercial duplex stainless steel. The REM with larger atomic radii than those of Cr, Mo and W may fill vacancies inside the matrix and around the grain boundaries, retarding formation of harmful intermetallic σ and χ phases. In addition, fine REM oxides/oxy-sulfides (1-3㎛) seemed to enhance the retardation effects. With REM additions, strength and ductility increased due to the phase and grain refinement caused by fine REM oxides and oxy-sulfides.

• Journal of the Korean Society for Heat Treatment
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• v.36 no.5
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• pp.277-284
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• 2023

Hardness and damping characteristics of fine discontinuous precipitates (DPs) microstructure generated by low temperature long term isothermal aging were investigated in comparison with those of T6 heat-treated microstructure composed of DPs and continuous precipitates (CPs) in Mg-9%Al alloy. In this study, T6 and fine DPs microstructures were obtained by isothermal aging at 453 K for 24 h and at 413 K for 336 h, respectively, after solution treatment at 693 K for 24 h. The DPs microstructure exhibited higher hardness than the T6 microstructure, which is related to the lower (α + β) interlamellar spacing of the DPs. The DPs microstructure possessed better damping capacity than the T6 microstructure in the strain-amplitude independent region, whereas in the strain-amplitude dependent region, the reverse behavior was observed. The damping tendencies depending on strain-amplitude were discussed based on the microstructural features of the T6 and DPs microstructures.

• Journal of the Korean Society for Heat Treatment
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• v.33 no.6
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• pp.277-283
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• 2020

Cu-Co-Si based alloy has a strengthening mechanism for Co₂Si intermetallic compounds deposited on the copper matrix after aging treatment and the solution treatment has a key influence on the strength and electrical conductivity of the final products. In this paper, the Cu-1.6%Co-0.38%Si alloy was fixed at the time and the solution treatment temperature was set at a temperature in the range of 800 to 950℃, and the change in mechanical properties was observed by fixing the temperature at 950℃ and changing the time. The microstructure was observed using an electron microscope and an optical microscope, and the changes in hardness, electrical conductivity, and bending workability after aging treatment were investigated. When the solution treatment time is less than 20 seconds, the solution treatment is not sufficient and the formation of precipitates contributing to the increase in hardness decreases and the hardness decreases after the aging treatment, and in more than 50 seconds, the hardness decreases due to the coarsening of the grains and the bending workability got worse.

• Applied Biological Chemistry
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• v.38 no.1
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• pp.83-89
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• 1995

Changes in physical, chemical and microbiological characteristics of rice-doenjang prepared with two different methods with or without soak treatment were investigated during 60 days of aging at $32^{\circ}C$ and $15^{\circ}C$. The pH of soak-treated rice-doenjang decreased slowly, but that of nonsoak-treated rice-doenjang decreased rapidly at the initial aging stage with the aging temperature of $32^{\circ}C$, resulting in pH 5.1 after the 60 days of aging time. Reducing sugar contents increased up to the $30{\sim}50$ days of aging time and decreased thereafter. The contents of soluble nitrogen, formol nitrogen, ammoniacal nitrogen and amino nitrogen were more affected by preparation methods than by aging temperatures. Color values depended not only on preparation methods but also on aging temperatures. There were no significant differences in the bacterial counts of rice-doenjang, while apparent differences in the yeast and mold counts by aging temperatures were observed. These results suggested that the properties of soak-treated rice-doenjang were less changed than those of nonsoak-treated rice-doenjang by aging time and temperature. And, with a view point of nitrogen compounds, aging time could be reduced by soak treatment.