• 소성∙가공
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• 제15권8호
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• pp.621-627
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• 2006

Recently, micro-alloyed steels which could eliminate heat treatments after forging has been developed. These non heat-treated micro-alloyed steels have several advantages over the conventional quenched and tempered steel for cold forging. First of all, long components can be fabricated with a better dimensional accuracy since bending of long forged part after quenching treatment could be avoided. And it is possible to eliminate two energy consuming heat treatment steps, which are a spherodizing before forging and quenching/tempering after forging. Therefore, more cost effective and environment friendly process could be designed. However, there is non-uniform distribution of strain occurred across the forged part, since these non heat-treated micro-alloyed steel use strain hardening mechanism. In the present study, it was investigated how to lessen non-uniformity and increase strength together for cold forging when a baking heat treatment is applied in micro-alloyed steels. For this purpose, micro-alloyed steels developed by Se-A Besteel recently was used for the experiment.

• 동아시아식생활학회지
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• 제16권5호
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• pp.573-577
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• 2006

The rutin content of Fagopyrum tataricum is 100-fold higher than that of Fagopyrum esculentum. For the development of a rutin-containing beverage, a suitable method to extract rutin from buckwheat (Fagopyrum tataricum) with high rutin yield was investigated. A roasting temperature range of $310/240^{\circ}C$ (Ed-confirm that this is indeed a range; otherwise perhaps, 'Roasting temperatures ranging from 310 to $240^{\circ}C$ were considered$\ldots$') was considered to be the best as the basic color reference. Rutin content varied according to the roasting time and heating temperature; i.e., it decreased with increasing roasting time and temperature. (Ed- this sentence is unnecessarily complicated and should be simplified to 'Rutin content decreased with increasing roasting time and heating temperature.') The optimal extraction temperature and processing time were obtained as $80^{\circ}C$ and 10 minutes to maximize the rutin concentration in the extract.

• 소성∙가공
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• 제30권2호
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• pp.61-68
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• 2021

As part of efforts to reduce the weight of automotive body-in-white, a hybrid center pillar with high strength 7075 aluminum alloy (AA7075) sheet and carbon fiber reinforced plastic (CFRP) has been recently studied. In the fabrication of the AA7075-CFRP hybrid center pillar, the AA7075 sheet might go through heating-forming-in-die quenching (HFQ), artificial aging, hybridizing, and then paint baking processes. In this study, we investigate the effects of the heat treatment history associated with each process on the tensile strength of the AA7075 sheet. Typical heat treatment conditions are HFQ for 20 minutes at 480℃ and then cooling down with die, artificial aging of T6 temper for 24 hours at 120℃, hybridizing for 10 minutes at 150℃, and paint baking for 20 minutes at 180℃. The tensile strength of the AA7075 sheet is continuously increased by a series of heat treatments of hybridizing and paint baking and is expected to have yield stress above 500MPa without artificial aging of T6 temper.

• Journal of Welding and Joining
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• 제27권6호
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• pp.62-67
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• 2009

Friction stir welding (FSW) was carried out for Al-Mg-Si series aluminum alloys which are being used for automotive body structure. Consequently, Post weld heat treatment (PWHT) was applied to the friction stir welds to evaluate the effect of the paint baking process which is one of the automotive fabrication process on friction stir welded zone (FSWZ) in 443K for 1.2Ks. Grain structure and its crystal orientation distribution was measured about both the as welded specimens and the post weld heat treated specimens. An optical microscope (OM) and an field emission scanning electron microscope (FE-SEM) was used for observing the grain structure and measuring its crystal orientation distribution, respectively. Changes on the grain structure and its crystal orientation distribution were not detected. From the present results, it was confirmed that the paint baking process after FSW do not affect on the grain structure and its crystal orientation distribution of FSWZ. The comprehensive investigations will be performed for various automotive aluminum alloys manufactured by different processes, in the future.

• 한국식품조리과학회지
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• 제14권3호
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• pp.255-260
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• 1998

양태를 생으로 또는 염건하여 찜, 삶기, 굽기의 3종류의 조리방법에 따라 일반성분 분석 및 지방산과 유리아미노산을 분석한 결과는 다음과 같다. 1. 생양태의 일반성분은 수분 74.9%, 회분 1.9%, 조 지방 0.9% 조단백질 21.6%로 나타났다. 2. 생양태의 지방산 조성은 lignoceric acid(52.4%), palmitic acid(21.5%), stearic acid(8.2%)의 순서였으며 조리과정 중의 함량변화는 크게 나타나지 않았다. 또 한 p<0.05에서 유의적인 차이가 없었다. 3. 생양태의 유리아미노산 조성은 glutamic acid (14.8%), aspartic acid(12.2%), leuicine(8.4%), Iysine (9.8%), arginine(6.8%)으로서 주종을 이루었으며 염건 양태의 찌기, 삶기, 굽기의 조리 중에 유리아미노산의 함량변화는 별로 나타나지 않는 것으로 보이나 생양태와 염건양태간의 유리아미노산 함량은 p＜0.05의 유의수준에서 차이가 있게 나타났다.

• 한국식생활문화학회지
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• 제28권4호
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• pp.386-391
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• 2013

This study investigated the effects of freeze-dried sweet pumpkin powder on the baking of bread. Freeze-dried sweet pumpkin powder (0, 3, 6, 9, or 12%) was supplemented during the baking process and the bread volume, weight, specific volume, baking loss rate, texture, and sensory characteristics were measured. The results were following. Freeze-dried sweet pumpkin contained 4.88% water, 4.40% protein, and 4.02% ash. The L-values (brightness) of the bread were significantly lower as increasing amounts of sweet pumpkin powder were added (p<0.001). However, higher values for the a-value (redness) and b-value (yellowness) were observed (p<0.01 for both values). The volume and baking loss rate decreased when the sweet pumpkin powder was added. In contrast, the weight significantly increased as sweet pumpkin powder was added (p<0.01) and the intensity of dark brown color increased. The outer side of the bread was balanced overall, but the outer skin of the bread appeared darker as the amount of sweet pumpkin powder increased. The overall acceptability, hardness (p<0.001), elasticity (p<0.01), cohesiveness (p<0.01), gumminess (p<0.01), and brittleness (p<0.001) increased as sweet pumpkin powder increased as well. However, when sweet pumpkin powder was added at 12%, the overall acceptability value was fairly low. Sensory parameters, such as taste (p<0.001), color (p<0.001), and flavor (p<0.05) were observed when sweet pumpkin powder was used at 3% and these results were lower than the control. Overall acceptability (p<0.001) was best when sweet pumpkin powder was used at 9% and the texture was best when sweet pumpkin powder was used at 6%.

• 한국정보디스플레이학회:학술대회논문집
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• 한국정보디스플레이학회 2000년도 제1회 학술대회 논문집
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• pp.159-160
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• 2000

A new manufacturing method using laser transfer technology was developed for a color filter of TFT-LCD. This method can make red, green and blue color layer at the same time without several baking processes. Simple process, no residue, good edge profile, and so on are merits of this process. The same performances (such as color characteristics, reliability, hardness and so on) of current color filter were achieved with this process.

• 한국식품영양학회지
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• 제23권1호
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• pp.8-14
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• 2010

This study was carried out to develop an optimum baking formula and baking process for a new bread raw material with added Cordyceps militaris powder, which has been known to prevent various adult diseases and cancers. The rheological properities of dough made from Cordyceps militaris powder-wheat flour with 0, 1, 2, and 3% Cordyceps militaris powder added-were investigated. A farinogram showed that the water absorption and weakness value of dough increased with added Cordyceps militaris powder, but development time and dough stability were decreased. An extensogram showed that resistance to extension was increased in bread with 1% Cordyceps militaris powder, but decreased in bread with 2% and, 3% powder. Extensibility decreased fermentation progressed. An amylogram showed that gelatinization point was increased but maximum viscosity was decreased with added Cordyceps militaris powder. With increased amounts of powder dough volume during fermentation was reduced. The change in pH values of dough after mixing, fermentation, and proofing decreased with increased amounts of added powder.

• 한국진공학회지
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• 제10권1호
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• pp.9-15
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• 2001

질량분석기가 장착된 초고진공챔버를 사용하여 미소체적을 갖는 평판표시소자용 패널내부에 존재하는 잔류가스의 전체압력과 분압을 성공적으로 측정하였다. 패널내부의 전체압력은 $10^{-6}$Torr범위로 측정되었으며, 전체압력의 증가에 크게 기여하는 가스분압은 아르곤, 메탄 및 헬륨 분압들이었다. 패널의 진공패키징을 위한 배기공정시 가열온도는 고진공패키징에 있어서 매우 중요하며, 가열배기 온도가 높을수록 전체압력과 메탄분압은 감소하였다.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2006년도 하계학술대회 논문집 Vol.7
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• pp.426-427
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• 2006

In this paper, the neural network model of the pretilt angle in the nematic liquid crystal on the homogeneous polyimide surface with different surface treatments is investigated. The pretilt angle is one of the main factors to determine the alignment of the liquid crystal display. The pretilt angle is measured to analyze the variation of the characteristics on the various process conditions. The rubbing strength and the hard baking temperature are considered as input factors. Latin hypercube sampling was used to generate initial weights and biases.