• Journal of the Korean Society of Manufacturing Process Engineers
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• v.12 no.4
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• pp.87-92
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• 2013

In this study, we carried out the turning of plastic mold steel(STAVAX) with whisker reinforced ceramic tool(WA1) and analyzed ANOVA(Analysis of Variance) test. Multi-regression analysis was performed to find influential factors to surface roughness and to derive regression equation. Results are follows: From ANOVA test and confidence interval analysis of surface roughness, We found that influential factors to surface roughness was feed rate, cutting speed and depth of cut in order. From multi-regression analysis, we derived regression equation of STAVAX. it's coefficient of determination($R^2$) was 0.945 and It means that regression equation is significant. From experimental verification, we confirmed that surface roughness was predictable by regression equation. Compared with former research, we confirmed that increase of feed rate is the main cause of the growing of surface roughness and cutting force.

• Korean Journal of Food Science and Technology
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• v.18 no.5
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• pp.372-375
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• 1986

The temperature dependence of the cooking rate of soybean cotyledon was investigated by cooking samples at $106^{\circ}C-121^{\circ}C$ and by measuring the maximum cutting force. The cooking of soybean followed a first-order reaction and the reaction rate constant was approximately doubled by increase of cooking temperature by 4 or $5^{\circ}C$. The z-value for softening of the soybean, which was calculated from the time-temperature combinations that gave the same degree of cooking, was $13.3^{\circ}C$.

• Journal of the Korean Society of Food Culture
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• v.3 no.3
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• pp.309-317
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• 1988

The effects of $CaCl_2$, K-sorbate, and fermented fish sauces and blanching on the texture of Chinese cabbage of Kimchi were evaluated. The addition of salt-fermented shrimp or salt-fermented anchovy accelerated the pH reduction, acidity increase and reducing sugar consumption, but K-sorbate, Ca-chloride and blanching suppressed the ripening process of Kimchi. The latter retarded the softening rate of Chinese cabbage during Kimchi fermentation, as demonstrated by the cutting force, compression force, recovered height and work ratio. The sensory evaluation confirmed the results of instrumental texture measurments. The instrumental measurements, i.e. pH, acidity cutting thickness, cutting force and compression test parameters, showed acidity acidity was calculated as % lactic acid attributes, i.e. the preferences for taste, appearance and texture, and the level of crispiness, hardness, chewiness and fibrousness. The pH of Kimchi was appeared to be an important quality parameter, whiih had significant correlations with the taste, appearance, chewiness, hardness, fibrousness and crispiness.

• Journal of Korean Tunnelling and Underground Space Association
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• v.15 no.3
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• pp.237-251
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• 2013

This study aimed to estimate the axial stress and torque on a shaft in a disc cutter. The corresponding inner temperature and the surface temperature of a cutter ring were also measured by using strain gauges and thermocouples during the linear cutting tests. The maximum values of the axial stress and torque were recorded to 11.3 MPa, $171kN{\cdot}m$ respectively. They have higher correlations with normal force rather than rolling force. The results of temperature measured by thermocouples during a linear cutting test showed that the rate of increase in temperature was below $0.2^{\circ}C$. When the cutter spacing is set to be 70 mm, the inner temperature and surface temperature of a disc cutter were $0.1^{\circ}C/m$, $0.15{\sim}0.17^{\circ}C/m$ respectively. Similarly, when the cutter spacing is 90 mm, the temperature values were $0.09^{\circ}C/m$, $0.13{\sim}0.23^{\circ}C/m$ respectively.

• Korean Journal of Food Science and Technology
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• v.25 no.3
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• pp.232-237
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• 1993

The rheological properties of hard red winter, western white and Australian standard white wheat flours and of HRW-WW and HRW-ASW wheat flour blends having the same protein content were studied. Cooking properties of dry noodles prepared from HRW-WW and HRW-ASW wheat flour blends were also investigated. The noodles were prepared with salt and alkaline reagent. The salt and alkaline concentrations used were 1.7% and 0.17%. respectively, based on the weight of wheat flour. The alkaline reagent was an equal mixture of sodium carbonate and potassium carbonate. The HRW-ASW wheat flour blend had higher farinograph absorption and slightly stronger curve than HRW-WW wheat flour blend. Salt decreased the absorption of wheat flours by 2 and of wheat flour blends by 1%. However, alkaline reagent essentially had no effort on farinograph absorption. Salt and alkaline reagent strengthened the dough of wheat floors and wheat flour blends, with the former being more effective. No significant differences in pasting properties between HRW-WW and HRW-ASW wheat flour blends by amylograph were observed. There were no significant differences in rate of increase of weight or volume between noodles prepared from HRW-WW and HRW-ASW wheat flour blends. Alkaline reagent did not affect the weight gain of noodles hut lowered the volume gain. Breaking force of dry noodles and cutting force of cooked noodles were similar between the two noodles. Alkaline reagent increased both the breaking and cutting forces of noodles. Sensory evaluation revealed that the noodles prepared from HRW-WW and HRW-ASW wheat flour blends were slightly different. but not different from each other by preference test.

• Journal of Conservation Science
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• v.31 no.2
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• pp.105-114
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• 2015

In this study, an advanced epoxy putty which was as a multi-purpose restoration material being used to restore missing parts in the artifact preservation treatment process was developed. For the purpose of addressing the issues including the workability issue resulting from high strength, the drooping issue resulting from long hardening time during work process and the issue of contaminating the surface of artifact resulting from stained material on tools or gloves, a property comparison was conducted with existing materials to examine the properties of restoration materials in the form of epoxy putty currently being frequently used. For the purpose of addressing the issues of existing materials and allowing the developed epoxy putty to have similar properties, two types of hardeners with different properties were selected to conduct property experiments. As for the hardeners, mercaptan type hardener and aliphatic amine type hardeners in the total of two types were selected for the development. The result showed that the two types were both in the form of paste and their hardening time of 5-10 minutes were about 3-10 times shorter than that of existing materials, thereby improving the work convenience. In terms of abrasion rate to increase workability, it was improved by about 3 times to allow effective and convenient use. As for the issue of contaminating the artifact surface during the process, white micro-balloon was added as filler to address the issue to reduce the oil ingredient to develop multi-purpose restoration material with low shrinkage & high workability in coloring, light weight and cutting force.