• Journal of Korea Foundry Society
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• v.39 no.6
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• pp.103-109
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• 2019

Cu-added SKD11 was manufactured through the casting process and the effects of Cu addition with different contents (0, 1, 2 and 3 wt%) and aging treatment on microstructure, mechanical characteristics such as tensile strength and hardness, and thermal conductivity were investigated. The microstructure was analyzed by FE-SEM and XRD, the mechanical characteristics by Rockwell hardness tester and Tensile tester, and the thermal conductivity by Laser flash. As a result, SKD11 containing Cu had higher hardness than as-received SKD11. The hardness of as-cast SKD11 containing 1 wt% Cu was 42.4 HRC, whereas the hardness of asreceived SKD11 cast alloy was 19.5 HRC, indicating that the hardness was greatly improved when Cu was added. In the case of tensile strength, Cu-added SKD11 cast alloy had lower tensile strength than as-received SKD11, and the tensile strength tended to increase as Cu content increased. After heat treatment, however, tensile strength of as-received SKD11 was significantly increased, whereas in the case of Cu-added SKD11, as the Cu contents increased, the tensile strength increased less and even reduced at 3 wt% Cu. The thermal conductivity of Cu-added SKD11 cast alloy was about 13 W m^-1 K^-1, which was lower than that of the asreceived SKD11 cast alloy (28 W m^-1 K^-1). After the heat treatment, however, the thermal conductivity of as-received SKD11 was reduced, while the thermal conductivity of the SKD11 added with Cu was increased. Thermal conductivity was generally larger with less Cu content, and this tendency became more pronounced after heat treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.1
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• pp.49-53
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• 1992

The released amount of thiocyanate ion in Cruciferous vegetables treated by wet heat, increased as the reaction time goes by and was maximum value after treatment for 30min, but it was not changed by dry heat treatment. When samples were autolyzed by myrosinase, the amount of thiocyanate ion increased gradually as time goes by, was maximum value after 3hrs and much higher than those in the sample treated by wet. The released amount of thiocyanate ion in each sample showed much in cabbage, Chinese cabbage, radish, kale and mustard in the order. The generated amount of indoleacetonitrile by heat treatment increased as time goes by and the generated amount in each sample determined was high in the order of cabbage, Chinese cabbage and radish.

• Journal of the Korean Society for Heat Treatment
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• v.6 no.1
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• pp.1-8
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• 1993

In this paper, the surface roughness influenced by Sm45C hardness in high frequency induction hardening and mechanical characteristics for the changed Hv 598 part and the unchanged hardness Hv 223 part by use of cermet and ceramic cutting tools was experimentally examined. Finally, we could be had some important results by processing surface roughness on cutting conditions such as cutting speed, feed rate, depth of cut and changes of tool nose radius. The results are summarized as follows. 1. In case of the same cutting condition, the hardness of workpiece was high and acquired the best processing surface roughness when the radius of the tool nose had 0.8 mm and feed rate was 0.04 mm/rev. 2. In case of the hardness of workpiece, though the cutting speed didn't have an effect on processing surface roughness, the less feed rate and the more processing surface roughness improved. On the other hand, the low inside the hardness of workpiece, the more cutting speed and the more feed rate increase, the processing surface of roughness improved. 3. Regardless of the hardness of workpiece, the change of the cutting depth didn't have great effect on the surface roughness. 4. On cutting the high surface hardness part with cutting tools of cermet and ceramic, it can be acquired the higher processing surface roughness because it hadn't been taken effect on cutting speed, In case of the cutting process of the low inside hardness part the two cutting tools have acquired the similar processing surface roughness.

• Microbiology and Biotechnology Letters
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• v.21 no.3
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• pp.200-206
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• 1993

The effect of pH (7, 5 and 4) and nisin (100 and 200IU/ml) on heat resistance of Listeria monocytogenes Scott A were determined using citrate-phosphate buffer system. Heat resistance of vegetative and starved cell was decreased as pH value was lower at 65 and 72C. Starved L. monocytogenes was more resistant than vegetative cell at both temperature. Heat resistance of vegetative and starved cell was decreased significantly with treatment of nisin. The effect of nisin was increased significantly at low pH(5, 4). Adherent microcolony was more resistant to heat and nisin than planktonic cell. Contamination of L. monocytogenes may be prevent by using nisin in food and food processing environments.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.620-628
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• 2013

In this study, the condition for preventing abnormal fermentation was set by heating the nuruk extract, such that glycosyl enzymes maintain its activity and unnecessary microbes are removed. The total colony of microbes in the heated nuruk extract was highest in number at $25^{\circ}C$ and began to reduce at 50, $60^{\circ}C$ and sharply reduced over $70^{\circ}C$. Saccharogenic power (SP), glucoamylase and acidic protease activities were highest at $50^{\circ}C$, 10, 20, 30min and ${\alpha}$-amylase activity was lower at $50^{\circ}C$ than at $25^{\circ}C$. In the pHs of the nuruk extract, as the heat temperature became higher and treatment time was longer, the pHs were reduced significantly. The total acidities of heat treatments at 50, $60^{\circ}C$ were lower by 0.2% than at $25^{\circ}C$, where as the 70, $80^{\circ}C$ treatments showed a sharp rise from the early stage of fermentation. Soluble solids showed the same aspects with the glycosyl enzymes cases. In reducing sugar, 25, $50^{\circ}C$ treatments were sharply increased from the first day of fermentation while $60^{\circ}C$ treatments began to rise from second day 70, $80^{\circ}C$ were slightly increased after the fourth day. The normally alcohol fermented treatments were 25, 50 and $60^{\circ}C$ 30min. The $70^{\circ}C$ treatments almost did not alcohol fermentation. In the preference tests, taste and total acceptability were high at 25, $50^{\circ}C$ treatments. These results suggest that makgeolli using heat treated nuruk extract also has good taste as well as did not.

• Journal of Ocean Engineering and Technology
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• v.23 no.4
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• pp.85-90
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• 2009

Although most of existing hydration heat control methods show a certain degree of hydration heat control, generally, there are many problems as mentioned above. Therefore, our laboratory previously developed a hydration heat control method using an exposed heat pipe, which solves most of these problems and simultaneously displays excellent hydration heat control. Unfortunately, even this method had some problems such as the processing, transport, and assembly of heat pipes, and the surface treatment of a cut plane after pouring, and hardening concrete. Therefore, in this study, a hydration heat control method using an embedded pipe has been developed with the expectation that this method solves those problems in hydration heat control using an exposed heat pipe. As a result of the experiment, the peak temperature of ECHP and ICHP specimen about $4.5{\sim}6.5^{\circ}C$ than the OPC specimen and the probability of thermal cracked generated in ECHP and ICHP specimen decreased up to $13{\sim}20%$. Finally, it was confirmed in this study that the hydration heat control method using an embedded heat pipe is significantly more superior and cost effective than the existing method of an exposed one.

• Journal of the Korean Society for Precision Engineering
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• v.26 no.3
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• pp.11-18
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• 2009

• Preventive Nutrition and Food Science
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• v.7 no.4
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• pp.378-385
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• 2002

Oxidant radicals are implicated as a causal factor in the pathogenesis of neurobiological disorders and neuro-degenerative diseases. The objective of this study was to investigate the antioxidant activity of edible plants against oxidative stress in bovine brain tissue. Fifty five kinds of edible plants grown in Korea were dried either by freeze-drying or hot-air drying (7$0^{\circ}C$), and evaluated for their antioxidant activity by measuring TBARS (thiobarbituric acid-reactive substances) in brain homogenates subjected to Fe$^{+2}$_mediated lipid peroxidation with or without the addition of botanical extracts. Heat-drying decreased the antioxidant activity of most plant extracts by 10~81%, compared with freeze-drying. However, Aruncus americanus, Ligularia stenocephala, Artemisia princceps var. orientalis, Petasites japonicus and Aster scaber showed very strong antioxidant activities regardless of processing, with or without heat treatment. The $IC_{50}$/ values of the methanol extracts from these edible plants were in the range of 0.093~0.379 mg/$m\ell$, which was lower than that of ascorbic acid (0.79 mg/$m\ell$). Thermal processing of some edible plants enhanced their antioxidant activity.

• Food Science of Animal Resources
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• v.34 no.1
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• pp.40-48
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• 2014

In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced with both processing methodologies (p<0.05). After drying stage, free fatty acid values of traditional style and heat processed fermented sausages were between 10.54-13.01% and 6.56-8.49%, respectively. Thiobarbituric acid (TBA) values of traditionally processed fermented sausages were between $0.220-0.450mg{\cdot}kg^{-1}$, and TBA values of heat processed fermented sausages were in a range of $0.405-0.795mg{\cdot}kg^{-1}$. Oleic and linoleic acids were predominant fatty acids in all fermented sausages. It was seen that fermented sausage groups produced with starter culture had lower TBA and FFA values in comparison with the control groups, and heat application inhibited the lipase enzyme activity and had an improving effect on lipid oxidation. As a result of these effects, heat processed fermented sausages had lower FFA and higher TBA values than the traditionally processed groups.

• Transactions of Materials Processing
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• v.23 no.2
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• pp.82-87
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• 2014

The plastic strain ratio is one of the factors that affect the deep drawability of Al alloy sheet. The deep drawability of Al alloy sheet is limited because of its low plastic strain ratio. Therefore an increase in the plastic strain ratio to improve the deep drawability of Al alloy sheet is needed. The current study investigated the increase of the plastic strain ratio and the change in texture of AA5083 Al alloy sheet after a 2 step asymmetric rolling with heat treatments. The average plastic strain ratio of initial AA5083 Al alloy sheets was 0.83. After the first asymmetric rolling step of 88% deformation and subsequent heat treatment at $320^{\circ}C$ for 10 minutes the value was still 0.83. After the second asymmetric rolling of 14% reduction and subsequent heat treatment at $330^{\circ}C$ for 10 minutes the plastic strain ratio rose to 1.01. The average plastic strain ratio after the 2 step asymmetric rolling and heat treatment is 1.2 times higher than that of initial AA5083 Al alloy sheet. This result is related to the development of ND/<111> texture component after the second asymmetric rolling and heat treatment.