• Journal of the Korean Society of Food Culture
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• v.29 no.1
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• pp.84-90
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• 2014

This study investigated the effects of ginkgo nut powder on the antioxidant activity and quality characteristics of mung bean starch gel. Mung bean starch gels were prepared with different amounts of ginkgo nut powder (0, 1, 3, 5, and 7%). The antioxidant activity of ginkgo nut powder and mung bean starch gel was estimated through measuring DPPH free radical scavenging activity and total phenolic acid content. For analyzing quality characteristics several factors were considered: syneresis, pH, color, texture profile analysis, and sensory evaluations. In the results, syneresis in the treated group was higher than the control group. The pH, b values, total phenolic acid content, and DPPH free radical scavenging activity of mung bean starch gels also significantly increased with increasing ginkgo nut powder. In contrast, the L values and a values of mung bean starch gels significantly decreased with increasing ginkgo nut powder. In the texture profile analysis, the mung bean starch gels with 5% and 7% ginkgo nut powder showed significantly lower degrees of hardness, chewiness, and gumminess. On the other hand, cohesiveness was highest in the mung bean starch gels with 5% and 7% ginkgo nut powder. The consumer acceptability score for the mung bean starch gel prepared with 5% and 7% ginkgo nut powder ranked significantly higher than the other groups in flavor and taste. Overall, these results suggest that ginkgo nut powder is a good ingredient for increasing the consumer acceptability and functionality of mung bean starch gel.

• Animal Bioscience
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• v.34 no.10
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• pp.1674-1683
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• 2021

Objective: A study was conducted to determine the physicochemical quality and consumer acceptability of beef frankfurter-type sausages formulated with pecan nut paste and Mexican oregano oil (MO) of two varieties, Poliomintha longiflora Gray (Mexican oregano Poliomintha, MOP) or Lippia berlandieri (Mexican oregano Lippia, MOL). Methods: Frankfurters were processed under six treatment conditions: control (10.67% pork fat), MOP (control + 0.01% MOP), MOL (control + 0.01% MOL), MOP-N (control + 0.01% MOP + 6% pecan nut paste), MOL-N (control + 0.01% MOL + 6% pecan nut paste), and C-N (control + 6% pecan nut paste). The physicochemical properties and the consumer acceptability were determined. Results: The addition of MO and nut did not influence the water holding capacity, drip loss, and luminosity of frankfurters, but those ingredients increased pH and shear force (p<0.05) and decreased redness (p<0.05) of frankfurters. Frankfurters were generally well accepted by consumers. However, general acceptability of sausages decreased with the addition of MO. Control sausages showed the highest acceptability. Conclusion: The MO and pecan nut paste do not affect drastically the quality of frankfurters. These results provide evidence that partial replacement of pork fat by pecan nut in frankfurters maintain a consistent physicochemical quality and its commercialization looks promising given consumers' acceptance.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.15 no.3
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• pp.72-78
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• 2016

In this study, we analyzed the accidental hydrogen embrittlement affecting the track nut on a self-propelled howitzer. Tracks are key components to maintain a high degree of confidence in the operation of the self-propelled howitzer and the safety of the crew. This study analyzed the fractured surface using SEM to review accidental damage of the wedge nut. In addition, we conducted revival tests and analyzed the results to identify the cause of the wedge nut damage from hydrogen embrittlement. We should carry out factor analysis and continuous improvement of the manufacturing process to determine the accidental breakage mechanism for future enhancement of the self-propelled howitzer. This study will be the useful reference for enhancing process designs in similar products.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.33-37
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• 2003

Sensory quality of pine nut gruel was investigated to determine the effects of processing conditions on its quality. Response surface methodology was applied to investigate effects of water volume and pine nut weight ratios to rice weight and heating time on the preference of pine nut gruel in terms of color, flavor, viscosity, taste, and overall acceptance. Results showed that processing conditions did not affect the color of pine nut gruel. Viscosity and overall acceptance were affected by the ratio of water volume to rice weight and heating time. $R^2$ of response surface regression equations were 0.6954, 0.8333 (p<0.05), 0.9668 (p<0.01), 0.8664 (p<0.05), and 0.8159 (p<0.10) for color, flavor, viscosity, taste, and overall acceptance respectively. No relationship was observed between color and overall acceptance. The relationship between viscosity and overall acceptance was the highest.

• Proceedings of the Korean Society of Crop Science Conference
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• 2003.05a
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• pp.37-37
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• 2003

• The KIPS Transactions:PartA
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• v.11A no.4
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• pp.235-242
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• 2004

When manufacturing information and communication device that consists of lots of part, it is important to improve the quality of the produced system by inspecting the system accurately and exclude the defected part. In case of LCD which is recently in a great demand, the inspection process of the nut which bonds the back frame to protect the LCD panel has to be done by human labor. It highly required an automatic inspection system which can inspect the nut without wasting human resources. In this paper, we describe the process of developing a system which automatically inspect the status of nuts inserted during the manufacturing of LCD. The nut inspection vision system developed measures the number of nut's spiral, the distance between pitches, the width of a pitch, and the inside diameter of nut. We have adopted lens with high magnifying power and calibration tool and intended to produce automatic lighting for maintaining a stable environment for a high precision system. We also developed the algorithms for analyzing the nut. We apply the system to real factory field and verify that it is better than the man power in terms of error rate.

• Journal of the Korean institute of surface engineering
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• v.44 no.1
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• pp.21-25
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• 2011

This test focuses on the correlation between the lubrication, ductility and strength through the change of nut lubricant which decides joining angle for A490 bolt sets required in the AASHTO (American Association of State Highway & Transportation Officials). Because the lubrication of high tension bolt, nut, washer sets becomes an important factor to ductility and joining load, the quality improvement is required for improving reliability and securing enough lubrication of maker and user. This study examines the quality characteristics required in the specification through tests because only this standard specifies joining quality in the extreme conditions (as much about two times of the joining angle on site as normal condition). Moreover, this study is limited to the test on joining axial force required in the AASHTO for the three nut lubrication conditions of A490 bolt set. It is concluded that the nuts should be coated or waxed enough for the improvement of the joining axial force and ductility of bolts required in the standards. It is shown that in the case of plain high tension bolt sets, a rust preventing lubricative oil shall be applied and the torque coefficient value for A490 bolt sets should be maintained below 0.175.

• Journal of Welding and Joining
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• v.34 no.2
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• pp.1-10
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• 2016

The use of materials for modern lightweight auto-bodies is becoming more complex than hitherto assemblies. The high strength materials nowadays frequently used for more specific fields such as the front and rear sub frames, seat belts and seats are mounted to the assembled body structure using bolt joints. It is desirable to use nuts attached to the assembled sheets by projection welding to decrease the number of loose parts which improves the quality. In this study, nut projection welding was carried out between a nut of both boron steel and carbon steel and ultra-high strength hot-stamped steel sheets. Then, the joints were characterized by optical and scanning electron microscope. The mechanical properties of the joints were evaluated by microhardness measurements and pullout tests. An indigenously designed sample fixture set-up was used for the pull-out tests to induce a tensile load in the weld. The fractography analysis revealed the dominant interfacial fracture between boron steel nut weld which is related to the shrinkage cavity and small size fusion zone. A non-interfacial fracture was observed in carbon steel nut weld, the lower hardness of HAZ caused the initiation of failure and allowed the pull-out failure which have higher in tensile strengths and superior weldability. Hence, the fracture load and failure mode characteristics can be considered as an indication of the weldability of materials in nut projection welding.

• The Plant Pathology Journal
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• v.32 no.3
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• pp.209-215
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• 2016

In this study, the treatment of pistachio nuts by Bacillus subtilis UTBSP1, a promising isolate to degrade aflatoxin B1 (AFB1), caused to reduce the growth of Aspergillus flavus R5 and AFB1 content on pistachio nuts. Fluorescence probes revealed that the cell free supernatant fluid from UTBSP1 affects spore viability considerably. Using high-performance liquid chromatographic (HPLC) method, 10 fractions were separated and collected from methanol extract of cell free supernatant fluid. Two fractions showed inhibition zones against A. flavus. Mass spectrometric analysis of the both antifungal fractions revealed a high similarity between these anti-A. flavus compounds and cyclic-lipopeptides of surfactin, and fengycin families. Coproduction of surfactin and fengycin acted in a synergistic manner and consequently caused a strong antifungal activity against A. flavus R5. There was a positive significant correlation between the reduction of A. flavus growth and the reduction of AFB1 contamination on pistachio nut by UTBSP1. The results indicated that fengycin and surfactin-producing B. subtilis UTBSP1 can potentially reduce A. flavus growth and AFB1 content in pistachio nut.

• Fire Science and Engineering
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• v.29 no.3
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• pp.21-30
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• 2015

In this study, we try to suggest measures to reduce leakage at a joint between CPVC piping for a sprinkler system and a pipe expansion through reviews of domestic and foreign standards and related tests. The quality of the waterproof rubber packing material between a valve socket and pipe expansion nut was examined. In the leak test, the valve socket material over the expansion part of the metal pipe nut was found to use a metal part or a schlorinated polyvinyl chloride pipe nut part. In addition, the KS B 0221 standard for parallel pipe threads with threaded and thread inspection criteria and inspection standards in order to ensure an acceptable quality of valve socket, there is a need to amend the regulations to comply with the KS B 5223 (screw thread limit gauges parallel pipe threads). We do not have detailed standards for expansion piping nuts for waterproof rubber ring material, so we need to amend the relevant criteria for EPDM material to be used with excellent waterproofing, for which both NBR and EPDM are currently used.