• Elastomers and Composites
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• v.49 no.1
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• pp.13-23
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• 2014

In this work, glycolide, L-lactide and ${\varepsilon}$-caprolactone monomers were polymerized into the triblock copolymers by two step polymerization method and their non-isothermal crystallization behaviors were studied by combination of modified Avrami and Ozawa formula for further analysis of their behaviors. The result showed that PGCLA21 gave the highest value for supercooling analysis and super cooling degree increased with L-lactide content. Crystallization velocity constant, however, showed no significant change. The result of cooling function in specific relative crystallization degree showed that the increase of L-lactide content made an effect on the more enhancement of crystallization velocity of the PGCLA than PGCL. The result of big logF(T) value with the L-lactide content above critical point for PGCLA41 and PGCLA21 showed that bigger cooling velocity needed to gain same crystal size compared with PGCL. This means that it gives negative effect in the increase of crystallization velocity.

• Journal of the Korean Ceramic Society
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• v.35 no.11
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• pp.1162-1170
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• 1998

Applicability of crystallization kinetics on thermal analysis was investigated for PbO-TiO2-B2O3-BaO glass systems together with theoretical background of kinetics and electron microscopic observations on nu-cleation and crystallization. Kissinger equation can be used on DTA under the assumption that the nucleus density is fixed during DTA runs. Crystallization mechanism affected on the activation energy Ek obtained from powder samples which is used for domination of surface crystallization. Avrami parameter n that was obtained from Ozawa equation represented closely the crystallization mechanisms observed by an electron microscope. The modified Kissinger equation takes into account crystallization mechanism thereby pro-ducing the true activation energy of crystallization.

• Journal of Welding and Joining
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• v.24 no.1
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• pp.77-87
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• 2006

Considering ferrite grain size in the base metal, the prediction model for $A_{c3}$ temperature and prior austenite grain size at just above $A_{c3}$ temperature was proposed. In order to predict $A_{c3}$ temperature, the Avrami equation was modified with the variation of ferrite grain size, and its kinetic parameters were measured from non-isothermal data during continuous heating. From calculation using a proposed model, $A_{c3}$ temperatures increased with increasing ferrite grain size and heating rate. Meanwhile, by converting the phase transformation kinetic model that predicts the ferrite grain size from austenite grain size during cooling, a prediction model for prior austenite grain size at just above the $A_{c3}$ temperature during heating was developed.

• Fibers and Polymers
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• v.1 no.2
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• pp.76-82
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• 2000

A series of random copolyesters having various compositions were synthesized by bulk copolymerization of bishydroxyethyl terephthalate (BHET) with 1,4-cyclohexane dimethanol (CHDM) or dimethyl isophthalate (DMI). CHDM and DMI content was less than 10 wt%. For the synthesized copolyesters, isothermal crystallization rate, melting behavior, and equilibrium temperature were investigated by calorimetry and by Avrami and Hoffman-Weeks equation. Crystalline lattice and morphology were studied by WAXD and SEM. Regardless of the composition, the value of the Avrami exponent was about 3, which indicates that crystallization mechanism of the copolyester was similar to those of PET homopolymer. Incoporation of CHDM or DMI units in PET backbone decreased the crystallization rate of the copolyesters. Surface free energy of copolyesters was evaluated using the newly proposed equation. The value of surface free energy was about 189$\times$$10^{-6}$/$J^{2}$/$m^{4}$ regardless of comonomer contents. This result is in good agreement with that of PET homopolymer.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.279-287
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• 2006

This study was carried out to investigate the influences of modified starches on suppression of retrogradation in Korean rice cake for their optimization, Garaeduk. Based upon studying Avrami equation, the Avrami exponent n value of all the experiment samples was found to be 1.03 ${\sim}$ 1.37 in the influence of modified starches on retrogradation of the rice cake. This means that the retrogradation of the Korean rice cake occurred instantly after the crystallization of starch particles in the Korean rice cake formulated by modified starches. The highest Avrami exponent n value was indicated in the control sample. The rate constant k of retrogradation in the Korean rice cake formulated by modified starches showed comparatively low and appeared to be the lowest in the Korean rice cake formulated by SHPP. This tendency was shown well in the time constant(1/k) of retrogradation velocity. According to the DSC analysis, the onset temperature of gelatinization in thermal characteristics showed somewhat high in case of addition of modified starch into the Korean rice cake on storage time and the SHPP was slowly gone up. In peak temperature of gelatinization in thermal characteristics of the DSC analysis, SSOS and ASA were increased a little in comparison with the control. The control was comparatively high increase. Melting enthalphy of all samples added with modified starches (SSOS: 21.1${\rightarrow}$23.7${\rightarrow}$24.1, ASA: 21.1${\rightarrow}$24.8${\rightarrow}$25.4) appeared to be lower than that of the Korean rice cake without modified starches(21.2${\rightarrow}$26.1${\rightarrow}$27.1). The Korean rice cake added with SHPP was shown to be the lowest in the increasing rate of melting enthalpy(20.9${\rightarrow}$21.4${\rightarrow}$22.1). Heat spreadability of all the samples in Martin melting diameter was revealed to be good in order of control, ASA, SSOS, SHPP and especially the Korean rice cake added with SHPP was shown to be the best in heat spreadability. In color, sensory examination and textural characteristic of the Korean rice cake added with modified starches, the L$^*$value was not changed practically with the storage time and seemed to be stable. The a$^*$ value of the samples was followed by control(2.21${\rightarrow}$5.34: 141.6%), ASA (2.01${\rightarrow}$4.22: 110.0%), SSOS (2.78${\rightarrow}$4.87: 75.2%) and SHPP (2.12${\rightarrow}$3.40: 60.4%) in order of color change. Also the b$^*$ value of the samples was followed by control(4.32${\rightarrow}$6.35: 47.0%), ASA (4.66${\rightarrow}$5.73: 23.0%), SSOS (4.90${\rightarrow}$5.89: 20.2%) and SHPP (4.89${\rightarrow}$5.12: 4.7%) and there was the least (or no) color change with the SHPP. Textural characteristics of samples was shown to be the highest in case of modified starch addition and especially SHPP appeared to be the best in texture.

• Journal of the Korean Ceramic Society
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• v.31 no.12
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• pp.1545-1551
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• 1994

Various kinetic parameters of the nucleation and crystallization in anorthite glass (CaO.Al2O3.2SiO2) were calculated by nonisothermal differential thermal analysis. Base glass and glass with TiO2 were prepared by melting. In base glass, the temperature where nucleation can occur ranges from 85$0^{\circ}C$ to 9$25^{\circ}C$ and the temperature for maximum nucleation was 900$\pm$5$^{\circ}C$. In glass with TiO2, the nucleation temperature range was 800~875$^{\circ}C$ and the maximum nucleation temperature was 850$\pm$5$^{\circ}C$. Kissinger equation, Bansal equation, and modified Ozawa equation were used for calculating activation energy for crystallization, Ec. The results showed the same activation energies for both glasses with and without TiO2 in the different equations. The shape of maximum exotherm peak and Ozawa equation were used for Avrami exponent, n. The n value for each glass was 2, indicating that each glass crystallized primarily by bulk crystallization.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2000.10a
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• pp.29-32
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• 2000

The static and metadynamic recrystallization of non-heat treated medium carbon steel(Fe - 0.45wt.$\%C\;-\;0.6wt.\%Si\;-\;1.2wt.\%Mn\;-\;-0.12wt.\%Cr \;-\;0.1wt.\%V \;-\;0.017wt\%$.Ti) were studied by the torsion test in the strain rate range of 0.05 - 5 $sec^{-1}$, and in the temperature range of $900\;-\;1100\;^{\circ}C$. Interrupted deformation was performed with 2 pass deformation in the pass strain range of $0.25 {\varepsilon}_p(peak strain)\;and\;{\varepsilon}_p$, and in the interpass time range or 0.5 - 100 sec. The dependence or pass strain(${\varepsilon}_i$), strain rate( $\dot{\varepsilon}$ ), temperature(T), and interpass time($t_i$) on static recrystallization (SRX) and metadynamic recrystallization (MDRX) were predicted from the modified Avrami's equations respectively. Comparison of the softening kinetics between SRX and MDRX was indicated that the rate of MDRX was more rapid than that of SRX under the same deformation variables.

• Journal of Welding and Joining
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• v.28 no.3
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• pp.104-113
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• 2010

In this study, to predict the microstructure in weld HAZ of low alloyed steel, prediction model for the phase transformation considering the influence of prior austenite grain size and cooling rate was developed. For this study, six low alloyed steels were designed and the effect of alloying elements was also investigated. In order to develop the prediction model for ferrite transformation, isothermal ferrite transformation behaviors were analyzed by dilatometer system and 'Avrami equation' which was modified to consider the effect of prior austenite grain size. After that, model for ferrite phase transformation during continuous cooling was proposed based on the isothermal ferrite transformation model through applying the 'Additivity rule'. Also, start temperatures of ferrite transformation were predicted by $A_{r3}$ considering the cooling rate. CCT diagram was calculated through this model, these results were in good agreement with the experimental results. After ferrite transformation, bainite transformation was predicted using Esaka model which corresponded most closely to the experimental results among various models. The start temperatures of bainite transformation were determined using K. J. Lee model. Phase fraction of martensite was obtained according to phase fractions of ferrite and bainite.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.282-290
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• 2006

This study was carried out to investigate the effects of modified starch, sugars and enzymatic hydrolysis with ${\beta}-amylase$ on extending the self-life of Injulmi, a Korean soft and glutinous rice cake, in terms of maintaining a soft texture. The Injulmi was prepared with or without kneading of waxy rice flour, NaCl and water mixture. The Injulmi was stored at -20, 4 and $20^{\circ}C$ and the hardness was measured to calculate the Avrami exponents during storage. The results showed that cold heading and enzymatic hydrolysis with ${\beta}-amylase$ before steaming of the waxy rice dough significantly extended the self-life on the basis of the Avrami equation. Among the various additives including different kinds of starches, sugars and polymannuronic acid, the addition of 1.5% tapioca starch, 8.0% of glucose or 3.0% of polymannuronic acid was also effective for delaying the retrogradation phenomena during storage. However, despite the effectiveness of these treatments, the Injulmi developed hardness within 2-3 days at $4^{\circ}C$ and within 4 days at $20^{\circ}C$ while storage at $-20^{\circ}C$ showed a storage stability that was maintained over x days. Sensory showed the Injulmi prepared with NOVA-0.005, GL-8.0 had a lower hardness than that of the other treatments.

• Journal of Ceramic Processing Research
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• v.20 no.1
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• pp.63-68
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• 2019

We investigated the effects of Al2O3 addition on (1-x)Li2B4O7-xAl2O3 (LBAO; x = 0, 0.005, 0.01, 0.05, 0.07, and 0.1) glasses. The glasses were synthesized by a conventional melt-quench method. Structural transformations of the LBAO glasses were assessed via X-ray diffraction analysis. Estimations of ΔT, KGS = (Tc-Tg)/(Tm-Tc), activation energy, and the Avrami parameter were performed using differential thermal analysis and differential scanning calorimetry. An interpretation of non-isothermal kinetics of the crystallization process is presented using the modified Ozawa equation. The activation energy E increased from 3.3 to 3.5 eV for the LBAO (x < 0.01) glasses whereas those of the LBAO (x > 0.05) glasses slightly increased from 3.75 to 4.05 eV. The exponent n was estimated to be 3.9 ± 0.1 for the LBAO (x < 0.01) glasses and 3.2 ± 0.02 for the LBAO (x > 0.05) glasses. Microstructural characterization of the glassy and crystalline phases using atomic force microscopy was investigated. The effects of Al2O3 on the LBAO glasses include a decreased nucleation rate in the crystallization process and a significantly reduced crystal size.