• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.2
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• pp.173-178
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• 1991

The rheological properties of acorn crude starch gel and refined starch gel were investigated by puncture test, back-extrusion test and retrogradation test. Puncture test was a useful method to compare the different gel type and concentration, and to calculate the compression and shear coefficient. Maximum extrustion force and adhesiveness were also examined by performing back-extrustion test. The retrogradation rate was analysed by Avrami equation in retrogradation test.

• Journal of the Korean Society for Heat Treatment
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• v.18 no.5
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• pp.312-317
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• 2005

The precipitation process in Cu-0.2 wt.%Cr-0.05 wt.%Zr alloys has been studied by electrical electrical resistivity measurements. The kinetics of precipitation could be well described by Johnson-Mehl-Avrami equation, $f(t)=1-\exp(-kt^n)$. The values of n were found to be in the range of 0.36~0.42 at first stage and 1.3~1.6 at second stage. The activation energy was determined by cross-cut method and was 80~89 kJ/mol. The value is similar to the energy for the migration of either a vacancy or a vacancy-solute complex through the lattice.

• Journal of the Korean Society for Heat Treatment
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• v.18 no.5
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• pp.305-311
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• 2005

Effect of Cr contents(Cr: 0.27, 0.45 and 0.65wt.%) on precipitation process has been studied by electrical resistivity measurements, hardness and scanning electron microscope. The first stage of the process consists of the formation of Cr-rich particles, the second stage consists of the competitive growth of these particles. The kinetics of precipitation could be described by Johnson-Mehl-Avrami equation, $f(t)=1-\exp(-kt^n)$. The values of n were found to be in the range from 0.17 to 0.39 at the first stage and from 1.0 to 1.5 at the second stage. The activation energies of Cu-Cr alloys were determined by Cross-Cut method and were 90~136 kJ/mol. The maximum hardness value of $H_RB$ 84 was obtained in Cu-0.65wt.%Cr alloy.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2000.10a
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• pp.29-32
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• 2000

The static and metadynamic recrystallization of non-heat treated medium carbon steel(Fe - 0.45wt.$\%C\;-\;0.6wt.\%Si\;-\;1.2wt.\%Mn\;-\;-0.12wt.\%Cr \;-\;0.1wt.\%V \;-\;0.017wt\%$.Ti) were studied by the torsion test in the strain rate range of 0.05 - 5 $sec^{-1}$, and in the temperature range of $900\;-\;1100\;^{\circ}C$. Interrupted deformation was performed with 2 pass deformation in the pass strain range of $0.25 {\varepsilon}_p(peak strain)\;and\;{\varepsilon}_p$, and in the interpass time range or 0.5 - 100 sec. The dependence or pass strain(${\varepsilon}_i$), strain rate( $\dot{\varepsilon}$ ), temperature(T), and interpass time($t_i$) on static recrystallization (SRX) and metadynamic recrystallization (MDRX) were predicted from the modified Avrami's equations respectively. Comparison of the softening kinetics between SRX and MDRX was indicated that the rate of MDRX was more rapid than that of SRX under the same deformation variables.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.6
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• pp.672-676
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• 1992

Retrogradation properties of cowpea and mung bean starch gels were investigated by rate of retrogradation, X-ray diffraction patterna and syneresis of gels. Retrogradation time constant of mung bean starch gel(30%) by Avrami equation had a similar value to that of cowpea starch gel. X-ray diffraction patterns of the two retrograded starch gels(10%) were B-type. The extent of retrogradation determined by syneresis showed that cowpea starch gel was a little larger than that of mung bean starch gel(6~10%).

• Journal of the Mineralogical Society of Korea
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• v.18 no.4 s.46
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• pp.237-248
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• 2005

Results from in-situ high temperature X-ray diffraction measurements show that $Mg_{2}SiO_{4}{-}$spinel converts back to olivine phase only when heated in vacuum, and that at some high temperature, the olivine phase grows with time at the expense of the spinel phase strongly suggesting a 'nucleation and growth' type transition. In order to obtain the activation energy of spinel-olivine back transformation, kinetics measurements were performed on $Mg_{2}SiO_{4}{-}$spinel in vacuum at high temperatures between 1023 and 1116 K. Activation energy was determined using 'time to a given fraction method'. By employing the Avrami equation, it was found that n values generally increase with increasing temperature in a wide range implying that the nucleation and growth mechanism is probably temperature-dependent. It is likely that in spinel, at a relatively lower transformation temperature, after nucleation sites saturated, the growth of the new phase starts on the surface and gradually moves inwards. At high temperatures, however, after nucleation sites saturated, the growth starts both on the surface as well as at the interior.

• Journal of Welding and Joining
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• v.28 no.3
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• pp.104-113
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• 2010

In this study, to predict the microstructure in weld HAZ of low alloyed steel, prediction model for the phase transformation considering the influence of prior austenite grain size and cooling rate was developed. For this study, six low alloyed steels were designed and the effect of alloying elements was also investigated. In order to develop the prediction model for ferrite transformation, isothermal ferrite transformation behaviors were analyzed by dilatometer system and 'Avrami equation' which was modified to consider the effect of prior austenite grain size. After that, model for ferrite phase transformation during continuous cooling was proposed based on the isothermal ferrite transformation model through applying the 'Additivity rule'. Also, start temperatures of ferrite transformation were predicted by $A_{r3}$ considering the cooling rate. CCT diagram was calculated through this model, these results were in good agreement with the experimental results. After ferrite transformation, bainite transformation was predicted using Esaka model which corresponded most closely to the experimental results among various models. The start temperatures of bainite transformation were determined using K. J. Lee model. Phase fraction of martensite was obtained according to phase fractions of ferrite and bainite.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1253-1261
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• 2003

This study was carried out to investigate the influences of hydrocolloids on suppression of retrogradation in the Korean rice cake. Hydrocolloids were influenced to the textural characteristics of the Korean rice cake. In particular arabic gum and carrageenan had the effect of suppressing the retrogradation. Cohesiveness of the Korean rice cake added with hydrocolloids was shown to be high compared to control in organoleptic characteristics. Hydrocolloids exhibited slightly effective in retarding surface color change of the Korean rice cake. Onset temperature of gelatinization in thermal characteristics showed somewhat low in case of addition of arabic gum into the Korean rice cake and was followed by carrageenan, guar gum, gelatin and locust bean gum in onset temperature of gelatinization order. All samples added with hydrocolloids had low values in change of melting enthalphy and their range was 12.8 ∼ 17.7 J/g. The Korean rice cake added with arabic gum was lowest in melting enthalphy. The recrystallinity of the Korean rice cake added with arabic gum was greatly low compared to rice cake without hydrocolloids. Melting spreadability of the Korean rice cake added with arabic gum or carrageenan was superior in thermal characteristics. The value of exponent of Avrami was 0.97 ∼ 1.12 in study of Avrami equation. In conclusion carrageenan and arabic gum would have a suppressive effect of retrogradation in the Korean rice cake.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.20 no.1
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• pp.58-63
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• 2010

The glass-ceramics made from the mixture of coal bottom ash, produced from a thermal power plant mixed with $Na_2O$ and $Li_2O$ was fabricated and their crystallization behavior was studied using a non-isothermal analyzing method. The temperature for 50% crystallization was higher than the exothermic peak temperature $T_p$ at DTA curve and the quickest crystallization temperature was much the same as $T_p$ as identified from the relationships of crystallized fraction and crystallization rate with temperature. By using Kissinger equation describing a crystallization behavior, the activation energy (262 kJ/mol), the Avrami constant (1.7) and the frequency ($5.7{\times}10^{16}/s$) for crystallization were calculated from which the nepheline crystal could be expected as showing an 1~2-dimensional surface crystallization behavior mainly with some bulk crystallization tendency at the same time. The actual observation of microstructure using SEM showed the considerable amount of surface crystals of dendrite and the bulk crystals with low fraction, so the prediction by the Kissinger equation was in accord with the crystallization behavior of glass-ceramics fabricated in this study.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.636-644
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• 2008

The principal objective of this study was to assess the effects of hydrocolloids(xanthan gum, guar gum, sodium alginate, k-carrageenan, carboxy-methyl cellulose) on the suppression of retrogradation in the bread. The pasting properties of the doughs and the sensory properties were determined in the bread samples, to which xanthan gum, guar gum, sodium alginate, k-carrageenan, and CMC, were added at different ratios(0.2%, 0.6%, 1%). CMC and k-carrageenan with 0.6% level were selected for the further retrogradation studies. Changes in the firmness of the bread samples at room temperature for 15 days were assessed using a texture analyzer, and the type of retrogradation was calculated via the Avrami equation. The thermal properties of the samples were also determined via differential scanning calorimetry (DSC). The addition of hydrocolloids was shown to increase the viscosities of the doughs. Setback and breakdown viscosity were reduced significantly via the addition of CMC(0.6%, 1%), xanthan gum(1%), and k-carrageenan(1%). Sensory hardness was significantly increased when 1% hydrocolloids were added. Our textural analysis showed that the addition of CMC reduced the firmness of the bread, whereas k-carrageenan didn't. However, the retrogradation rate was reduced via the addition of k-carrageenan, as was also demonstrated in the results of our DSC analysis.