• Korean Journal of Materials Research
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• v.9 no.9
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• pp.883-889
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• 1999

The pure Al or-(1,2,3wt%)Cu alloy internal chill with 4,6,8,12 and 15mm ø, respectively, was inserted at the center of a graphite mold with the size of 95mm ø$\times$200mm H. The molten metal with the same composition as the internal chill was poured into the mold at the pouring temperature of $750^{\circ}C$ and the cooling rates, solidified structures and chemical segregation were analyzed. The results represented that there was remarkable increased in cooling rate as well as decrease in grain size, secondary dendrite arm spacing and chemical segregation as the ratio of ingot to internal chill diameter was increased to 8. However there was a considerable drop of the internal chill effect when this ratio exceeded 8, resulting from incomplete melting of internal chills. The optimum ratio for the maximum internal chill effect of pure Al and-(1,2,3wt%)Cu allolys was 8 at the given pouring temperature.

• Food Science of Animal Resources
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• v.18 no.4
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• pp.322-331
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• 1998

Good temperature control in the chill chain is imperative for maintaining safety and quality of the fresh meat. Therefore, the actual state of temperature or relative humidity histories of fresh meat product from carcass chill room to retail shop and the temperatures of chill and freezing rooms at local butcher shops were monitored by means of data loggers. The relative humidity and air temperature in carcass chill room were between 86 and 98%, and -3 and 0$^{\circ}C$, respectively. The surface temperatures of boxed beef measured in winter, when the outside air temperature was measured between -2 and -5$^{\circ}C$, were recorded between 1 and 3$^{\circ}C$, although transport vehicle switched off the chilling unit during transportation, However, the inside temperatures of chill transport vehicle measured in summer, when the transport time was prolonged to maximum 8 hrs, were raised to 10 to 15$^{\circ}C$, in worst case up to 25$^{\circ}C$. In that case, however, the inside temperature of boxed beef was maintained generally lower than 5$^{circ}C$ as the loading and unloading were finished within 30 min. The storage temperatures for meat in the subfreezing room, at which the butcher shops in local market are used to set to facilitate the thin slicing of meat, were measured between -2 and -8$^{\circ}C$. Furthermore, the temperatures of storage room for vacuum packaged meat in the chilled meat retail shops were maintained generally between 0 and +2$^{\circ}C$.

• Journal of Korea Foundry Society
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• v.37 no.6
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• pp.181-185
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• 2017

In the present study, the effect of cooling rate on the formation of the porosity in the thick aluminum sand casting was investigated. Nowadays, due to considerations of weight and cost reduction, large scale thick aluminum casting has replaces steel frames for vacuum chambers for semiconductor production. Several thick aluminum castings were manufactured using chill with temperature measurements. The castings were inspected using 3D computed tomography in order to quantify the porosity defect density in the castings. Effects of the thickness of the chill on the porosity defect density were discussed.

• Journal of Korea Foundry Society
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• v.9 no.3
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• pp.221-227
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• 1989

The effect of sulfur content and inoculant on solidification microstructure and mechanical properties of gray cast iron have been investigated. The main results obtained are as follows, 1. In the FeSi3Ca1Ba inoculated irons, with the variation of sulfur content, low sulfur levels (${\sim}0.03%$) yield low chill depth, high tensile strength, good wear resistance and type A graphite with a pearlite matrix. High sulfur levels( >0.08%) provide high chill depth, low mechanical proper ties and type D graphite with small amount ferrite. 2. In case of inoculant variation with normal FeSi, FeSi3Ca1Ba, 30CaSi and uninoculation at 0.03%S level, lower chill depth and higher tensile strength was obtained in the order ; 30CaSi, FeSi3Ca1Ba normal FeSi, uninoculation.

• Journal of Korea Foundry Society
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• v.5 no.2
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• pp.109-117
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• 1985

A two dimensional analysis of the solidification phenomena has been simulated by IAD (Implicit Alternating Direction)method for L-shaped castings with external chills. The effect of chills has been studied with the variation of chill size, shape, and their materials, and also with the variation of the pouring temperature. Three kinds of cross-sectional shapes of chills such as triangle, square, and L-shape were chosen, and graphite, cast iron, and copper for their materials. It has been shown by the computation that the hot spot at the junction of L-shaped castings can not be removed by external chills, and that the distance between the inner corner and the hot spot on the line of symmetry, as well as the solidification time of castings depend only on VHC (Volumetric Heat Capacity).

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.325-332
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• 2002

The purpose of this study was to compare the effect of several reheating treatments (immersing the package into hot water, heating the soup in the pot and convection ovens after taking out of the opened package. heating the soup package in microwave) on the sensory characteristics of cook-chill and sous-vide spinach soup. Sensory evaluations were made on 5 sensory attributes by a 12-member panel using quantitative descriptive analysis(QDA). The fresh cooked spinach soup had a significantly(p＜0.01) higher score in color than the reheated sous-vide one. The latter, however, had a significantly(p＜0.05) higher score in taste than the former. Overall acceptability of the sous-vide spinach soup was not different from that of fresh cooked one, which supports the potential of the product in foodservice operation for the efficient management of meal plan. Reheating treatments didn't show any differences in taste, flavor, color, texture, appearance and overall acceptability. Therefore, any reheating treatment nay be used for cook-chill and sous-vide spinach soup.

• Journal of Welding and Joining
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• v.13 no.3
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• pp.46-54
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• 1995

The structural changes of Al-Cr alloys due to the difference in the growth rates were investigated in the study using the water cooled copper chill apparatus, the levitation apparatus, and the melt spinner. Growth rate was evaluated by means of thermal analysis could measured the cooling rate up to 10$^{5}$ K/sec. The transformation from the cell structure to the massive transformed structure was obtained the Al-3.43wt%Cr alloy in the melt spinner method.

• TTA Journal
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• s.32
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• pp.96-102
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• 1994

• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.470-477
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• 2009

In this study, we evaluated the physicochemical and sensory quality of Glazed Spanish Mackerel in Teriyaki sauce containing added lemon juice and ginger juice using a Sous vide Cook-Chill method. The products were stored at below $3^{\circ}C$ and then its physicochemical and sensory quality was estimated after varous storage periods(0, 5, 10, 15 days). Measured extent of 40.91~52.04% in extent and reheating after of 42.35~54.40% when moisture content and did not significant by storage period in all sample are until save 15 days. The VBN was increased as the storage period increased. A similar trend was observed after reheating, and while lemon juice additions was significantly low on 15 days(p<0.01). Based on the results of the sensory evaluation, the Teriyaki sauces containing the added lemon juice additions were evaluated that had a better sensory quality is excellent in external appearance, flavor, taste, texture, and acceptability than the control group, and while were the evaluated excellently in overall flavor and taste in occasion of were found to be excellent after the addition of ginger juice.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.584-592
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• 2000

Standard recipes of various Korean soups for cook/chill system were developed to provide foodservice managers in kindergarten with more effective management system. Three kinds of soup, Miyuck-gook (Korean sea mustard soup), Soup of beef and radish and Chige of beef and soybean paste (Korean thick soup made of beef and soybean paste) were selected as menu items in this study, and the standard recipes for these soups were developed through sensory evaluation, and microbiological analyses were performed to assure the quality of soup. The microbial counts of the soups which were chilled at 0-3$^{\circ}C$ and stored for 10 days in refrigerator were as follows: Aerobic bacteria were not detected in Miyuck-gook; however, those in Soup of beef and radish were 0.00-1.32${\pm}$0.28 log CFU/g and those in Chige of beef and soybean paste were 3.36${\pm}$0.10- 4.67${\pm}$0.08 log CFU/g. Coliform bacteria were not detected in any soups. All the items of sensory evaluation showed no significant differences between the first and third day of storage, except the flavor, tenderness, chewiness, feeling after swallowing of Soup of Beef and Radish and color of Chige of Beef and Soybean Paste. Overall acceptability scores of chilled stored foods in the first and third day were 6.40:t0.83 and 6.07 :to.46 in Miyuck-gook, 6.93 ${\pm}$0.80 and 6.27${\pm}$1.16 in Soup of beef and radish, and 6.40${\pm}$1.40 and 6.07${\pm}$1.44 in Chige of beef and soybean paste, respectively.