• Journal of the Korean Society of Industry Convergence
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• v.2 no.2
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• pp.125-130
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• 1999

It is already known that hardness value of cold-forged product is in close conjunction with its effective strain. This paper presents the method to predict the relation between effective strains and hardness values by using FE-simulation of hardness test from the conception that hardness indicates resistance to plastic deformation. The results of FE-simulation for the material with pre-strain arc compared with those of experiments of the references to show the feasibility of the proposed method.

• Journal of the Korean Society for Heat Treatment
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• v.13 no.3
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• pp.163-169
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• 2000

Recently, uncertainty of hardeness became a major concem for the people working on the laboratory evaluation and accreditation. It is required to indicate uncertainty of hardness tester on the report after calibration. In addition to this, uncertainty of certified hardness reference block is also required to indicate on the certification sheet. Method on the evaluation of uncertainty in hardness measurement is agreed only recently for Rockwell hardness C scale. In this paper, a preliminary calculation of uncertainty based on type B evaluation has been made for hardness testers which satisfies the requirements of Korean Standards. It was found that the tolerance limit of mean value specified in KS should be increased to be compatible with the calculated uncertainty.

• Tribology and Lubricants
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• v.32 no.1
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• pp.18-23
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• 2016

The effective case depth for case-hardened rolling bearing has been discussed. For this purpose, rolling contact fatigue tests for ball bearings built with inner race of various hardness values were conducted until L₁₀ calculating rating life using a bearing life test machine under radial loading. Then, the distribution of residual stress below the inner raceway, which depended on the hardness value, was measured by X-ray diffraction. As a result, the linear relationship was established between the hardness value of the inner race and the theoretical shear stress evaluated at the depth where the residual stress disappeared below the inner raceway. Based on the relationship, it could be found that the factor of safety in bearing manufacturer’s rules for the effective case depth of case hardened rolling bearings was set higher. However, it could be also found that the hardness values at the depth where the maximum shearing stress acted below the raceway surface in a tapered roller bearing hardened by the carburizing process, were not sufficient for preventing plastic deformation under the basic dynamic load rating. Consequently, further efforts were still required to reduce or to disperse the contact load on the material design of a rolling bearing in order to prolong its life.

• Journal of Technologic Dentistry
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• v.25 no.1
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• pp.63-70
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• 2003

The microstructure and hardness of a porcelain fused Au-Pt-Cu-In alloy was investigated using optical microscopy, secondary electron microscopy, electron probe microanalyzer, transmission electron microscope, and vickers hardness. The hardness of the heat-treated Au-Pt-Cu-In quartenary alloy reached a maximum value in 30 min at 550$^{\circ}C$ in the range of 150 to 950$^{\circ}C$. In the aged Au-Pt-Cu-0.5In alloy at 550$^{\circ}C$, the hardness of the alloy rapidly increased until 30min with increasing aging time and after that it was remained nearly constant value. Based on above results, glazing and final aging of the porcelain fused Au-Pt-Cu-0.5In alloy were performed at 920 and 550$^{\circ}C$, respectively. The hardness of Au-Pt-Cu-0.5In alloy glazed at 920$^{\circ}C$ was 90 Hv and that of the alloy aged for 30 min at 550$^{\circ}C$ increased to 160 Hv. This indicates that a ceramic-metal crown with high strength can be manufactured using the glazing at 920$^{\circ}C$ and followed final aging at 550$^{\circ}C$ for 30 min.

• Journal of the Korean Society for Heat Treatment
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• v.3 no.2
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• pp.10-19
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• 1990

The tempering behavoirs of 0.45% carbon steel treated by automatic progressive high frequency induction hardening equipment have been investigated. In order to examine the correlation of hardness with both tempering temperature and time, simple regression analysis has been made using the statistical quality control package. The maximum surface hardness value of induction hardened zone and its effective hardening depth have been determined to be Hv 810 and 0.76mm, respectively. The hardness obtained after tempering has been shown to vary lineary with tempering time at six different temperatures. The activation energies during tempering have been calculated to be 25.34kcal/mole, 32.73kcal/mole and 49.24kcal/mole for HRcs 60, 50 and 40, respectively, showing that tempering process occurs by a complex mechanism, The tempering hardness equation of $H=90.113{\sim}4.531{\times}10^{-3}$ [T(11.996+log t)] has proved to be in a reasonably good agreement with experimently determined data and it is also expected to be useful for the determination of tempering treatment conditions to obtain a required hardness value.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.545-550
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• 2001

Effects of high hydrostatic pressure on pH, titratable acidity, color, hardness and microorganisms of Chinese Cabbage Kimchi were investigated. Kimchi was pressurized at $200{\sim}600$ MPa for 5 min. There were no significant differences in color and hardness between control and pressurized Kimchi (p>0.05). Total aerobes and lactic acid bacteria were effectively inactivated by high hydrostatic pressure above 400 MPa. Changes in pH, titratable acidity, color, hardness and microbial counts for 4 weeks storage of Kimchi were investigated Kimchi was pressurized at 400 MPa for 5 min and stored at $4^{\circ}C$. The pH of control decreased to 3.94 but pressurized Kimchi maintained its initial pH value throughout the storage. The color of control showed significantly low values compared with pressureized Kimchi (p<0.05), but hardness was not significantly changed (p>0.05). Total aerobes and lactic acid bacteria in the control were reduced from the initial value of $10^8{\sim}10^9$ CFU/mL to $10^6$CFU/mL after 4 weeks storage. Whereas microbial counts in pressurized Kimchi was maintained about $10^3{\sim}10^4$ CFU/mL during storage.

• Journal of the Korean Society for Heat Treatment
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• v.26 no.2
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• pp.59-65
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• 2013

The microstructures and hardness distributions of a large-sized high strength H-sectional steel with both V and Nb were systematically examined. The outer surface of the flange part was composed of martensite and bainite due to faster cooling, and had a high hardness value of approximately 310 Hv. However, the amounts of ferrite and pearlite increased and the hardness decreased with increasing the distance from the outer surface at the flange part, except the inner surface. High hardness value of about 290 Hv was measured at the upper surface of the web part having martensite and bainite. The hardness drastically decreased with increasing the web thickness, and then greatly rose again at the lower surface due to bainite formation caused by fast air cooling. The hardness of the flange part was higher than that of the web part due to the larger amount of low-temperature transformed phases, except for the lower surface of the web part. Nb-rich precipitates of 30 to 50 nm and V-rich precipitates less than 20 nm were observed at both flange and web parts. However, the particle size was smaller at the flange part than the web part, resulting in the higher strength of the flange part.

• Journal of Power System Engineering
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• v.20 no.5
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• pp.29-36
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• 2016

Aluminum alloys have been widely used in engine materials, cold & hot-water storage vessels and piping etc., Furthermore, the aluminum alloy of AC8A have been widely used in mold casting material of engine piston for various vehicles because of its properties of temperature, wear and corrosion resistance. Therefore, it is considered that evaluation of corrosion resistance as well as wear resistance of AC8A material is also important to improve its property and to prolong its lifetime. In previous paper, the effect of solution($510^{\circ}C$:4hrs) and tempering($190^{\circ}C$: 16, 24, and 36 hrs)heat treatments to corrosion resistance and hardness were investigated using electrochemical method. In this study, in order to examine completely the effect of the tempering hours to hardness variation and corrosion resistance, the results of solution($510^{\circ}C$:4hrs) and tempering($190^{\circ}C$: 2, 4, 8 and 12hrs)heat treatments to hardness and corrosion resistance were investigated using electrochemical method. The hardness decreased with solution heat treatment compared to mold casting condition, but its value increased with tempering heat treatment. Furthermore, the corrosion resistance increased with decreasing of the hardness, and decreased with increasing of the hardness reversely. And the tempering heat treatment temperature at $190^{\circ}C$ for 8 hrs exhibited the highest value of the hardness and also indicated the highest corrosion current density. However, the values of hardness and corrosion current density was again increasingly decreased with increasing of tempering hours than 8 hrs, Consequently, it is suggested that decision of the optimum. tempering hours is very important to improve the corrosion or wear resistance.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.695-701
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• 2012

This study was conducted to improve the quality of Kongsulgidduk prepared with soyflour and sweeteners. The quality was affected by the type of sweeteners used (sugar, syrup, honey), as well as the amount used (5-20%). Rheological properties showed that when more sugar was added to Kongsulgidduk, the hardness, gumminess and brittleness were lower. In addition, more than 10% sugar led to a significant decrease in hardness, gumminess and brittleness. The addition of honey increased the hardness, but decreased cohesiveness and brittleness of Kongsulgidduk. When color was evaluated, the L-value and a-value decreased, but the b- value increased as sugar was added. The addition of honey resulted in a decreased L-value. Sensory evaluation revealed that the addition of sugar resulted in better overall quality. The color score was highest when 5% sugar was added, while the flavor, moisture and chewiness scores were best when 10% sugar was added. Sweetness and consistency were good when 20% sugar was added. Honey improved the color, flavor and chewiness of Kongsulgidduk; however, sugar produced the best moisture, consistency and overall scores.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.517-525
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• 2014

The purpose of this study was to identify appropriate sweeteners that could improve the dryness, while reducing calorie by adding various sweeteners to Sulgitteok using dry non-glutinous rice flour. Of six sweeteners (sucrose, trehalose, honey, acesulfame K, oligosaccharide, and erythritol) added, Sulgitteok with acesulfame K had the highest moisture content, whereas Sulgitteok with trehalose had the lowest moisture content. The moisture content of all samples were decreased when storage period was increased except the sample added with trehalose. Sulgitteok with erythritol had the highest L-value, whereas Sulgitteok with oligosaccharide had the lowest L-value. The L-value and b-value of Sulgitteok samples decreased when storage period was increased. Sulgitteok with trehalose had the highest hardness, whereas Sulgitteok with oligosaccharide had the lowest hardness. The hardness increased in all samples when storage period was increased. Sulgitteok sweetened with acesulfame K and honey had the highest acceptance.