• Journal of Industrial Technology
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• v.20 no.A
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• pp.247-256
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• 2000

Precursor gels with the composition of $xZrO_2{\cdot}(100-x)SiO_2$ systems (x=10, 20 and 30 mol%) were prepared by the sol-gel method. Kinetic parameters, such as activation energy, Avrami's exponent, n, and dimensionality crystal growth value, m, have been simultaneously calculated from the DTA data using Kissinger and Matusita equations. The crystallite size dependence on tetragonal to monoclinic transformation of $ZrO_2$ was investigated using XRD, in relation to the fracture toughness. The crystallization of tetragonal $ZrO_2$ occurred through 3-dimensional diffusion controlled growth(n=m=2) and the activation energy for crystallization was calculated using Kissinger and Matusita equations, as about $310{\sim}325{\pm}10kJ/mol$. The growth of $t-ZrO_2$, in proportion to the cube of radius, increased with increasing heating temperature and heat-treatment time. It was suggested that the diffusion of Zr4+ions by Ostwald ripening was rate-limiting process for the growth of $t-ZrO_2$ crystallite size. The fracture toughness of $xZrO_2{\cdot}(100-x)SiO_2$ systems glass ceramics increased with increasing crystallite size of $t-ZrO_2$. The fracture toughness of $30ZrO_2{\cdot}70SiO_2$ system glass ceramics heated at $1,100^{\circ}C$ for 5 h was $4.84Mpam^{1/2}$ at a critical crystaliite size of 40 nm.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2001.10a
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• pp.293-296
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• 2001

The dynamic softening mechanisms of AISI 316, AISI 304 and AISI 430 stainless steels were studied with torsion test in the temperature range of $900 - 1200^{\circ}C$ and the strain rate range of $5.0x10^{-2}-5.0x10^0/sec$. The austenitic stainless steels, such as AISI 316 and AISI 304 were softened by dynamic recrystallization (DRX) during hot deformation. Also, the evolutions of flow stress and microstructure of AISI 430 ferritic stainless steel show the characteristics of continuous dynamic recrystallization (CDRX). To establish the quantitative equations for DRX of AISI 316 stainless steel, the evolution of flow stress curve with strain was analyzed. The critical strain (${\varepsilon}_c$) and strain for maximum softening rate (${\varepsilon}^{*}$) could be confirmed by the analysis of work hardening rate ($d{\sigma}/d{\varepsilon}={\theta}$). The volume fraction of dynamic recrystallization ($X_{DRX}$) as a function of processing variables, such as strain rate ( $\varepsilon$ ), temperature (T), and strain ( $\varepsilon$ ) were established using the ${\epsilon}_c$ and ${\varepsilon}^{*}$. For the exact prediction the ${\varepsilon}_c,\;{\varepsilon}^{*}$ and Avrami' exponent (m') were quantitatively expressed by dimensionless parameter, Z/A, respectively. It was found that the calculated results were agreed with the experimental data for the steels at my deformation conditions. Also, we can reasonably conclude that the DRX, CDRX and grain refinement of stainless steels can be achieved by large strain deformation at high Z parameter condition.

• Korean Journal of Materials Research
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• v.27 no.2
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• pp.63-68
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• 2017

A black nickel oxide powder, one of the commercial nickel oxide ores, was reduced by hydrogen gas in a batch-type fluidized-bed reactor in a temperature range of 350 to $500^{\circ}C$ and in a residence time range of 5 to 120 min. The hydrogen reduction behavior of the black nickel oxide was found to be somewhat different from that of green nickel oxide ore. For the black nickel oxide, the maximum temperature (below which nickel oxide particles can be reduced without any agglomeration) was significantly lower than that observed for the green nickel oxide. In addition, the best curve fittings of the Avrami model were obtained at higher values of the overall rate constant "k" and at lower values of the exponent "m", compared to those values for the green nickel oxide. It may be inferred from these results that the hydrogen reduction rate of the black nickel oxide is faster than that of the green nickel oxide in the early stages, but the situation reverses in the later stages. For the black nickel oxide ore, in spite of the low temperature sintering, it was possible to achieve a high degree fluidized-bed reduction at lower temperatures and at lower gas consumption rates than was possible for the green nickel oxide. In this regard, the use of black nickel oxide is expected to yield a benefit if its ore price is sufficiently lower than that of the green nickel oxide.

• Korean Journal of Food Science and Technology
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• v.40 no.6
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• pp.643-648
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• 2008

The principal objective of this study was to evaluate the effects of the addition of sourdough to bread dough, specifically with regard to the physicochemical characteristics of bread dough, organoleptic evaluation, and bread storage. Marked increases in lactic acid bacterial counts $10^{9-10}CFU/g$ in dough samples with 30, 50, and 100% of added sourdough to the respective bread dough were observed after the first fermentation period of the dough, but decreases were observed in yeast cells. The highest overall acceptance scores were recorded for the 100% sourdough-added bread, and almost no differences in taste and texture were detected between the regular bread (control bread) and sourdough-added bread on the sensory evaluations, with slightly lower evaluation scores (for sour taste) in the sourdough-added bread. The sourdoughadded bread also showed retarded mold growth in the bread on our storage tests. Six days had elapsed prior to the appearance of mold growth in the sourdough-added bread, whereas three days elapsed in the regular bread. The more sourdough was added to the dough, the less was the total count in bread. Increases of 13.1, 20.9, and 36.2% in the retardation of starch retrogradation of the bread were observed as the result of additional increases in sourdough quantity to bread at 30, 50, and 100%, respectively.

• Korean Journal of Materials Research
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• v.26 no.2
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• pp.79-83
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• 2016

A commercial NiO (green nickel oxide, 86 wt% Ni) powder was reduced using a batch-type fluidized-bed reactor in a temperature range of 500 to $600^{\circ}C$ and in a residence time range of 5 to 90 min. The reduction rate increased with increases in temperature; however, agglomeration and sintering (sticking) of Ni particles noticeably took place at high temperatures above $600^{\circ}C$. An increasing tendency toward sticking was also observed at long residence times. In order to reduce the oxygen content in the powder to a level below 1% without any sticking problems, which can lead to defluidization, proper temperature and residence time for a stable fluidized-bed operation should be established. In this study, these values were found to be $550^{\circ}C$ and 60 min, respectively. Another important condition is the specific gas consumption rate, i.e. the volume amount ($Nm^3$) of hydrogen gas used to reduce 1 ton of Green NiO ore. The optimum gas consumption rate was found to be $5,000Nm^3/ton$-NiO for the complete reduction. The Avrami model was applied to this study; experimental data are most closely fitted with an exponent (m) of $0.6{\pm}0.01$ and with an overall rate constant (k) in the range of 0.35~0.45, depending on the temperature.

• Journal of Ceramic Processing Research
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• v.20 no.1
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• pp.63-68
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• 2019

We investigated the effects of Al2O3 addition on (1-x)Li2B4O7-xAl2O3 (LBAO; x = 0, 0.005, 0.01, 0.05, 0.07, and 0.1) glasses. The glasses were synthesized by a conventional melt-quench method. Structural transformations of the LBAO glasses were assessed via X-ray diffraction analysis. Estimations of ΔT, KGS = (Tc-Tg)/(Tm-Tc), activation energy, and the Avrami parameter were performed using differential thermal analysis and differential scanning calorimetry. An interpretation of non-isothermal kinetics of the crystallization process is presented using the modified Ozawa equation. The activation energy E increased from 3.3 to 3.5 eV for the LBAO (x < 0.01) glasses whereas those of the LBAO (x > 0.05) glasses slightly increased from 3.75 to 4.05 eV. The exponent n was estimated to be 3.9 ± 0.1 for the LBAO (x < 0.01) glasses and 3.2 ± 0.02 for the LBAO (x > 0.05) glasses. Microstructural characterization of the glassy and crystalline phases using atomic force microscopy was investigated. The effects of Al2O3 on the LBAO glasses include a decreased nucleation rate in the crystallization process and a significantly reduced crystal size.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1792-1798
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• 2016

This study investigated quality characteristics, antioxidant activities, and retarding retrogradation of Sulgidduck, traditional rice cake of Korea, prepared using rice flour added with 0%, 1%, 2%, 3%, and 4% pumpkin leaf powder. Moisture content of pumpkin leaf Sulgidduck showed a tendency to increase in the 1% and 2% added group but decrease in the 3% and 4% added group. pH level significantly increased (4.50~6.16) with an increase in content of pumpkin leaf powder (P<0.05). For color, as content of pumpkin leaf powder increased, L-value decreased and b-value increased. Hardness tended to increase with addition of pumpkin leaf powder except for the 1% added group. Springiness was not significantly different (P<0.05). Chewiness and adhesiveness increased according to addition level increase. Retarding retrogradation showed that the pumpkin leaf powder added group had a stronger effect compared to the control, whereas the 2% added group presented the most retarding retrogradation effect with the lowest Avrami exponent. Total phenols content and ABTS radical scavenging activity tended to increase as content of pumpkin leaf powder increased. Sensory properties by 7-point scale test showed that the 2% added group had the highest scores, whereas the 4% added group had the lowest scores. These results suggest that pumpkin leaf is considered as a good material to improve quality characteristics, antioxidant activities, and retarding retrogradation of Sulgidduck. The most appropriate proportion for the greatest effect of retarding retrogradation in Sulgidduck was considered to be 2%.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.930-937
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• 2016

This study investigated the quality characteristics, antioxidant activities, and retarding retrogradation of sponge cakes made with 0%, 1%, 3%, 5% and 7% pumpkin (Cucurbita moschata Duch.) leaf powder. Specific capacity significantly increased with the addition (0.33~0.38), but baking loss and dough yield were not significantly different (p<0.05). In color, there was a decrease in the L-value, a-value and b-value, but ${\Delta}E$ increased in proportion to the amount of pumpkin leaf powder. Moisture content increased in the 0~3% additions, from 27.90~31.68%, but decreased in 5% and 7% (22.37% and 28.15%, respectively). pH tended to decrease significantly according to the amount of pumpkin leaf powder (p<0.05). Hardness increased with the addition of pumpkin leaf powder, and pumpkin leaf groups presented higher springiness and cohesiveness than the control. Chewiness was not significantly differ (p<0.05). In retarding retrogradation, Avrami exponent (n) showed that addition of 5% (0.1329) had more retarding retrogradation effect than the control (0.4319), whereas time constant (1/k) showed both 3% (100.00) and 5% (70.42) addition had more effect than control (18.45). Total phenols and flavonoids content increased proportionate to the addition levels. ABTS radical scavenging activity tended to increase according to the level of pumpkin leaf powder. In sensory properties, 5% addition showed maximum color, and 3% addition had the highest scores in flavor, moistness, sweetness, chewiness and overall acceptability. These results suggested that pumpkin leaf was a good addition to improve the quality characteristics, health and sensory preferences. The most appropriate proportion to have the effect of retarding retrogradation in sponge cake is 3%.