• 동아시아식생활학회지
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• 제22권5호
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• pp.604-612
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• 2012

The quality characteristics of yackwa made with goami powder at different baking temperatures (150, 160, 170, 180) and baking times (15, 20, 25 min) and at different dipping temperatures (65 and $80^{\circ}C$) and dipping times (15 and 30 min) were evaluated. To determine the optimal temperature and time for yackwa containing goami powder, color values, preference color and pictures were determind. The baking temperatures were $150^{\circ}C$ for 25 min, $160^{\circ}C$ for 15 min and 20 min, and $170^{\circ}C$ for 15 min. The weight of yackwa was heavier at low dipping temperatures and long dipping times. L-values and b-values were the highest at short dipping times. Hardness, moisture and overall preference was the lowest at low dipping temperatures and long dipping times.

• 한국식생활문화학회지
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• 제24권4호
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• pp.426-432
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• 2009

The quality of baked Yackwa with rice bran oil varied with dipping temperature (80 and 25$^{\circ}C$) and dipping time (5, 10, and 15 minutes at 80$^{\circ}C$, and 60, 90, and 120 minutes at 25$^{\circ}C$). The moisture content and hardness of baked Yackwa increased and decreased, respectively, with dipping time. The expansion ratio increased with time when baked Yackwa was dipped at 80$^{\circ}C$, but decreased with time when dipped at 25$^{\circ}C$. Flavor and color were optimal for product dipped at 80$^{\circ}C$ for 15 minutes followed those dipped at 25$^{\circ}C$ for 120 minutes; the dipping conditions produced no significant difference in the degree of expension, aroma, texture, and overall quality. Baked Yackwa showed better results than fried Yackwa in sensory evaluation.

• 한국유기농업학회지
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• 제19권spc호
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• pp.255-258
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• 2011

When kiwifruit root system infected with nematodes was treated by hot water dipping treatment, the maximum temperature for this treatment was suggested as $50^{\circ}C$. The lowest killing temperature of internal root-knot in the root tissue was $48^{\circ}C$. Consequently, root-knot nematodes could be killed without damaging root tissues by the hot water dipping treatment at $48^{\circ}C$ for 10 minutes. This could be useful for organic production and distribution of kiwifruit seedlings by avoiding the synthetic nematicides which are not easily decomposed in soil once applied.

• Bulletin of the Korean Chemical Society
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• 제25권9호
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• pp.1371-1378
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• 2004

A porous stainless steel (SUS) as a substrate of silica composite membranes for hydrogen purification was used to improve mechanical strength of the membranes for industrial application. The SUS support was successfully modified by using submicron Ni powder, $SiO_2$ sols with particle size of 500 nm and 150 nm in turns. Silica top layer was coated on the modified supports under various preparation conditions such as calcination temperature, dipping time and repeating number of dipping-drying process. The calcination temperature for proper sintering was between H ttig temperature and Tamman temperature of the coating materials. Maximum hydrogen selectivity was investigated by changing dipping time. As repeating number of dipping-drying process increased, permeances of nitrogen and hydrogen were decreased and $H_2/N_2$ selectivity was increased due to the reduction of non-selective pinholes and mesopores. For the silica membrane prepared under optimized conditions, permeance of hydrogen was about $3\;{\times}\;10^{-5}\;cm^3{\cdot}cm^{-2}{\cdot}s^{-1}{\cdot}cmHg^{-1}$ combined with $H_2/N_2$ seletivity of about 20.

• The Korean Journal of Ceramics
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• 제3권3호
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• pp.191-194
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• 1997

Epitaxial Pb(Zr, Ti)O3(PZT) thin films were prepared on MgO(100) substrates by dipping-pyrolysis (DP) process using metal naphthenates as starting materials, and effects of pyrolysis and final heat-treatment conditions on the film's orientation were investigated. Solid-state epitaxial growth of PZT proceeds at lower temperature around 650℃ from the precursor pyrolyzed at 350 and 500℃. The in-plane alignment of the PZT films depends not only on the final heat-treatment temperature but on the pyrolysis conditions; the films, pyrolyzed at a higher temperature for a short time, i.e., at 500℃ for 10 min, exhibited stronger orientation after the same final heat treatment at 650°∼750℃. The PZT films with the strongest orientation were prepared by pyrolysis under the above conditions followed by final heat treatment at 750℃.

• 한국세라믹학회지
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• 제35권7호
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• pp.715-720
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• 1998

• 한국표면공학회지
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• 제29권4호
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• pp.278-285
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• 1996

The structure of coating layer formed by hot dip Al-Cu alloy coating on Monel 1400 metal was studied. The coating layer consists of alloyed layer adjacent to the Monel 400 substrate and Al-Cu alloy. It was found that the hardness of coating increased with dipping time and heat treatment associated with the diffusion and the formation of intermetallic compound at the interface. However the thickness of coating layer was decreased at high dipping temperature due to tile higher viscosity of liquid coating alloy. Diffusion heat treatment at $600^{\circ}C$ after coating resulted in the disappearence of adhered Al(Cu) and $CuAl_2$ phases, and then they transformed into the new phases of CuAl and Al7Cu4Ni at coating layer.

• Elastomers and Composites
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• 제29권1호
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• pp.9-17
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• 1994

Methylmetharylate grafted latex(MGL) was prepared by emulsion graft copolymerization of methyl methacrylate onto natural rubber latex(NRL) by using t-butyl hydroperoxide and tetraethylene pentamine in an aqueous medium. Blending of MGL and NRL with different mixing ratio carried out and viscosity and particle size distribution of blend latex were determined. It was found that the optimum condition of mature time, vulcanizing temperature and time for preparation of blend latex films were investigated. latex films prepared by dipping process were meaured. As the reuslt, blend latex(NR-d-MG) films obtained from two-dipping system were more excellent than NR and MG film obtained from one-dipping system.

• Food Science and Biotechnology
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• 제15권4호
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• pp.529-533
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• 2006

To produce fresh-cut fruit products of high quality, the combined effects of postharvest calcium and heat treatment on Tsugaru apple were examined. Whole fruits were treated for 20 min at three different conditions: dipping in 3% $CaCl_2$ solution at $45^{\circ}C$ or ambient temperature, or in heated water at $45^{\circ}C$. The calcium content of the apples dipped in $CaCl_2$ solution at $45^{\circ}C$ was higher than that of the control and the non-heated calcium dipping. The fruits with calcium and heat treatment showed the same pattern of respiration rates as the control did during storage. The browning degree of the apple slices increased to approximately 3% after one-day storage, but no significant difference was observed between the treated and untreated apples. The fruits with $CaCl_2$ solution dipping at $45^{\circ}C$ had higher firmness than those with calcium dipping or heat treatment alone.

• 한국표면공학회지
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• 제36권5호
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• pp.364-372
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• 2003

In continuous galvanizing process, dissolution of iron into molten zinc results in a fairly great amount of dross. In order to decrease dross, the amount of dissolved iron of strip in molten zinc was investigated in the range of 0∼0.22%Al content, 440∼$470^{\circ}C$ strip temperature and 3∼60 sec dipping time. Uniform Fe-Al-Zn inhibition layer was formed in the coating layer/strip interface not only in the grain boundary but also in the grain of substrate with the increase of Al content in the zinc pot, while the amount of iron dissolution was decreased. Inhibition layer was unstable as the dipping time and strip temperature increased and the amount of iron dissolution increased.