• 한국축산식품학회지
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• 제18권4호
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• pp.358-363
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• 1998

The objectives of this study were to evaluate the effect of previous heating temperature and holding times on the thermal behavior of pork loin muscle by DSC. Pork loin muscles were heated to achieve the following end-point temperatures: 40$^{\circ}C$, 50$^{\circ}C$, 60$^{\circ}C$, 70$^{\circ}C$, 80$^{\circ}C$ at heating rate = 10$^{\circ}C$/min. The first peak was disappeared when samples were initially heated to 50$^{\circ}C$ for 1 minute. As end-point temperature was raised, major peaks were progressively disappeared and peaks were lost completely at 80$^{\circ}C$. Especially, peaks were completely disappeared at 70$^{\circ}C$ for 10 minute. Increasing of exposure time to elevated temperature also increased denaturation, thereby reducing the area of the thermogram.

• 소성∙가공
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• 제14권1호
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• pp.21-28
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• 2005

This paper is concerned with the quantitative effect of design parameters on a stamped part of the auto-body. The considered parameters in this paper are the blank holding force, the draw-bead force, the blank size which greatly affect the metal flow during stamping. The indicators of formability selected in this paper are failures such as tearing, wrinkling and the amount of springback. The stamping process of the front side inner member is simulated using the finite element analysis changing the design parameters. The numerical results demonstrate that the blank holding force cannot control the local metal flow during forming although it controls the overall metal flow. The modification of the initial blank size considering the punch opening line ensures the local wrinkling and reduces the amount of springback after forming. The restraining force of draw-bead controls the metal flow in the local area and reduces the amount of excess metal. It is noted that the parametric study of design parameters such as blank holding force, the blank size and the draw-bead are very important in the process design of the complicated member.

• Journal of the Korean Wood Science and Technology
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• 제50권1호
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• pp.59-67
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• 2022

Dietary fiber is considered a feed ingredient with high nutritional value in the broiler feed industry. Pine chips contain a large amount of dietary fiber and require some modification for use as broiler feed. In this study, pine chips were subjected to steam explosion under different severity factor (Ro) conditions to improve the chemical and physical properties of dietary fiber. The highest water-holding capacity, oil-holding capacity, and swelling capacity were found for Ro 4.0, followed by Ro4.5 and 3.5. The optimal condition for the steam explosion was determined to be Ro 4.0 (reaction temperature of 210℃, and reaction time of 6.0 min). Under these conditions, the water-holding capacity, oil-holding capacity, and swelling capacity of steam-exploded pine chips were 8.3 g/g, 6.5 g/g, and 5.0 mL/g, respectively. This study may contribute to the application of lignocellulose and related products in the broiler feed industry.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2007년도 추계학술대회 논문집
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• pp.60-63
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• 2007

The effect of process parameters on springback of AZ31B magnesium alloy sheet was investigated by performing 2D draw bending test at the elevated temperatures. And also the springback characteristics were studied different blank holding forces between 30 to 250 kgf. Springback was considerably reduced at higher temperatures than $200^{\circ}C$. The blank holding force in the range used, however, had little influence on springback in isothermal tests. For a given temperature, springback decreased with increasing blank holding force in non-isothermal tests.

• 전기전자학회논문지
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• 제26권1호
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• pp.119-123
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• 2022

본 논문은 추가 기생 바이폴라 BJT로 인해 높은 홀딩전압을 갖는 ESD 보호소자에 Self-Biasing 구조를 추가하여 12V 급 어플리케이션에 적합한 새로운 ESD 보호소자를 제안한다. 제안된 소자의 동작원리와 전기적 특성 검증을 위해 Synopsys사의 TCAD Simulation을 사용하여 current density simulation과 HBM simulation을 수행하였고 추가된 Self-Biasing 구조 동작을 확인하였다. Simulation 결과 제안된 ESD 보호소자는 기존의 ESD 보호소자와 비교하여 높은 수준의 홀딩전압을 갖는 것을 확인하였고 이는 듀얼구조로 인한 높은 면적효율과 12V급 어플리케이션에서 충분한 래치업 면역 특성을 가질 것으로 기대된다.

• Journal of Welding and Joining
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• 제31권3호
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• pp.76-83
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• 2013

This study investigated the effect of bonding temperature and holding time on microstructures and mechanical properties of diffusion bonded joint of Haynes230. The diffusion bonds were performed at the temperature of 950, 1050, and $1150^{\circ}C$ for holding times of 30, 60, 120 and 240 minutes at a pressure of 4MPa under high vacuum condition. The amount of non-bonded area and void observed in the bonded interface decreased with increasing bonding temperature and holding time. Cr-rich precipitates at the linear interface region restrained grain migration at $950^{\circ}C$ and $1050^{\circ}C$. However, the grain migration was observed in spite of short holding time due to the dissolution of precipitates to base metal in the interface region at $1150^{\circ}C$. Three types of the fracture surface were observed after tensile test. The region where the coalesce and migration of grain occurred much showed high fracture load because of base metal fracture whereas the region where those did less due to the precipitates demonstrated low fracture load because of interface fracture. The expected fracture load could be derived with the value of fracture area of base metal ($A_{BF}$) and interface ($A_{IF}$), $Load=201A_{BF}+153A_{IF}$. Based on this equation, strength of base metal and interface fracture were calculated as 201MPa and 153MPa, respectively.

• 한국운동역학회지
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• 제24권3호
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• pp.301-308
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• 2014

The purpose of this study was to determine whether there are significant differences in kinematic variables and muscle activities of the thumb between two smartphone holding techniques. Twelve right handed university students(age $25.4{\pm}3.9yrs$, height $176.2{\pm}5.1cm$, weight $75.8{\pm}11.4kg$, hand length $19.2{\pm}1.1cm$) who have no musculoskeletal disorder were recruited as the subjects and had experience in using a smartphone for more than one year. Maximum joint angle, angular velocity, muscular activities were determined for each trial. For each dependent variable, paired t-test was used to determine whether there were significant differences between one hand (OH) and two hands ([TH], ${\rho}$ <.05). The results of this study showed that there were no significant differences between OH and TH in the maximum joint angle of the thumb. The angular velocity of each joint was not statistically significant between OH and TH. The statistical analysis revealed that the main effect of the smartphone holding conditions was significant in the peak normalized muscular activities of FDI and APL. Although smartphone holding technique doesn't affect on mobility and movement of the thumb joint, it may affect on active degree of the thumb and the upper extremity in directly and indirectly.

• 한국식생활문화학회지
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• 제34권6호
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• pp.771-778
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• 2019

This study investigated the effect of temperature deviation on the water-holding capacity, tenderness, lipid oxidation, and color stability of Korean Hanwoo (韓牛) beef during long-term aging. The striploins (M. longissimus lumborum) were aged for 56 days at 2±1℃ (T1), 2±2℃ (T2), or 2±3℃ (T3). Drip loss and cooking loss were higher (p<0.05) in T3 than in T1 on day 56. The Warner-Bratzler shear force value was similar for all treatments during aging times. On day 56, the content of 2-thiobarbituric acid reactive substances was higher (p<0.05) in T3 as compared to T1. The CIE L^* and b^* values were similar for all treatments, but the a^* value was lower (p<0.05) in T3 than in T1 on the last day. These findings indicate that high temperature deviation adversely affects the water-holding capacity, lipid oxidation stability, and color stability of Hanwoo beef during long-term aging.

• 한국식품조리과학회지
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• 제30권5호
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• pp.526-530
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• 2014

본 연구에서는 선식 제조 중 원료의 로스팅 공정이 관능적으로 최종 제품의 분산성을 낮추고 점성을 증가시킨 원인을 기계적 물성 측정을 통해 규명하고자 하였다. 현미를 로스팅하여 첨가한 선식들은 대조군에 비해 입자크기가 증가하였으며, 이러한 변화는 주로 직경 $1{\mu}m$ 이상의 영역에서 관찰되었다. 로스팅이 선식 분말의 분산성 자체를 감소시키기 보다는 침강속도를 증가시킴으로써, 분산 상태를 유지하는 시간을 단축시킨 것으로 생각된다. 현미를 증자 건조하는 동안 전분 입자의 붕괴와 수분 증발로 다공성 구조가 형성되므로, 선식을 물과 혼합하면 물이 빠른 속도로 흡수된 것으로 사료된다. 특히, 로스팅한 선식들은 대조군보다 물 결합력이 더 높아, 흐름을 유발하는 데 소요되는 힘 또한 증가되어, 대조군에 비해 점도가 높아진 것으로 해석되었다.

• 한국실내디자인학회논문집
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• 제20권4호
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• pp.174-182
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• 2011

This study analyzed visitors' behaviors in the viewpoint of Attraction Power and Holding Power of exhibits on the basis of exhibition layout of real science museums. Through the analysis, the study grasped efficiency of analysis index and exhibition environment elements which might have an effect on planning the exhibition space of a large-scale museum and producing detailed ranges of exhibition. The main indicators used are: 1. Attraction Power: it indicates the relative incidence of people who have stopped in front of an object/exhibit during the exhibition tour. It is calculated by dividing the number of people who stop by the total number of people who have visited the museum or gallery. 2. Holding Power: it measures the average time spent in front of an information/communication element. It is calculated by dividing the average time of stay by the time "necessary" to read an element. As a result of analyzing the exhibition areas of National Science Museum (Daejeon) and National Museum of Emerging Science and Innovation(Tokyo), the Holding Power was found to be relatively lower than the Attracting Power. This means that 3.5 out of 10 visitors stop in front of the exhibit in 6 exhibition areas, and among these, only 1/10 is used when compared to the user required time of the exhibits. In other words, like the method of deriving an analysis index, the stage of viewing can be categorized as Attracting Power and Holding Power, and because the stage from Attracting Power to the stage of Holding Power are strongly linked, it shows that it is not easy to display a meaningful result. Except, the general distribution of Attracting Power was shown to be high from the entrance area of the exhibition hall based on the standard of viewing sequence. Also, the Holding Power became sequentially lower according to the sequence of exhibition viewing and displayed a meaningful interrelationship with the distribution ratio of island exhibits. In the case of island exhibition method, it is less influenced by the movement flow of visitors when compared to the wall type method of exhibition and can be understood as an exhibition method that provides spatial chances enabling stopping and viewing.