• 제어로봇시스템학회논문지
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• 제19권10호
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• pp.891-895
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• 2013

This paper proposes the development of a new method for online analysis which measured acid concentration in a pickling line. Pickling is the most important step to remove surface scale layers and is strongly depending on the exactly controlled pickling liquor composition. Today, there is no feasible system available for the online control of pickling lines. Within this paper, new methods for online analysis of pickling liquors have been tested and implemented into an overall pickling process control tool. This method measured simultaneously the hydrochloric acid and iron ion concentration in a solution of hydrochloric acid by measuring the ultrasonic speed, the solution temperature, and the electrical conductivity. Experimental results showed excellent precision and the measurement error was ${\pm}2g/l$ compared with the neutralization titration measurement.

• 한국식품영양학회지
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• 제12권1호
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• pp.55-62
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• 1999

Changes in the alliinase activity during the aging of pickled garlic samples prepared by the several methods were investigated. The activity of alliinase in raw garlic was 8,37 units/mg protein. The ac-tivity in the garlic pickled with swoy sauce was reduced to 4.57 units/mg with 52% remaining by 1st week of pickling and to 1.05 units/mg protein with 12% remaining by 2nd week of pickling. The ac-tivity of alliinase in the garlic pickled with vinegar was 2.79 units/mg protein with 32% remaining by 1st week of pickling and was 0.26 units/mg protein only with 3% remaining by 2nd week of pickling. The activity of alliinase in the garlic pickled with 10% salt solution was 5.06 units/mg protein with 58% remaining by 1st week of pickling. After one week pickling the juice of pickled garlic was removed. Then garlics were pickled again with vinegar. The allinase acting in was reduced to 0.85 units/mg pro-tein with 10% remaining by 2nd week of pickling. The activity of alliinase in the garlic pickled with vin-egar was 2.79 units/mg protein with 32% remaining by 1st week of pickling. The juice of pickled garlic was removed after one week. Then the galics were again pickled with saysauce. The allinase activity in the garlic the garlic pickled again with soy sauce was reduced to 0.43 units/mg protein with 5% remain-ing by 2 week of pickling.

• 자원리싸이클링
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• 제26권5호
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• pp.97-104
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• 2017

핵연료 피복관(지르코늄 합금)은 필거링, 세정, 산 세정 및 열처리공정을 거쳐 만든다. 튜브 표면의 산화층과 불순물을 제거하기 위하여 산 세정(酸 洗淨, Acid pickling) 공정이 요구된다. 이때 산세 공정 중 불산과 질산의 혼합 산(酸) 용액으로부터 용해된 Zr이 농축된 폐산은 중화반응을 거쳐 전량 폐기 처리 된다. 본 연구에서는 $BaF_2$ 침전 공정을 통해 재생산된 산세 용액의 잔존 불순물(Ba)이 산세에 미치는 영향을 관찰하였다. 이와 더불어 실제 핵연료 피복관의 산세 공정에 적합한 재생산 제조를 위한 잔존 Ba 및 Zr의 농도 저감 실험을 실시하여 최적 침전 공정 조건을 도출하였으며, 핵연료 피복관의 산세 공정을 모사한 파일럿 플랜트 산세공정 장치에서 재생산된 산세용액을 사용하여 피복관의 산세 효율을 AFM 분석을 통해 관찰하였다.

• Corrosion Science and Technology
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• 제2권5호
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• pp.233-237
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• 2003

Pickling inhibitors can be used to form an adsorbed layer on the metal surface to hinder the discharge of H^+$ and dissolution of metal ions. Nitrogen-containing inhibitors were selected as corrosion inhibitors for mild steel (MS) in pickling acid process. In this study, the addition of inhibitor, the pickling temperatures and the pickling times were the parameters to investigate the effects on the inhibition efficiency (IE) for MS by using weight loss measurement. Preliminary results show that the IE increased with the increase in pickling time from 10 minutes to 60 minutes, and the IE also increased with the increase in temperature at room temperature and $40^{\circ}C$. At the higher temperature. the IE values are higher and almost independent with the pickling time. Furthermore, the potentiodynamic polarization, open circuit corrosion potential-time and corrosion current-time studies show that nitorgen-containing inhibitor behaves predominantly as cathodic polarization. The roughness test and SEM investigation are also studied in this paper.

• 한국표면공학회지
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• 제32권1호
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• pp.31-42
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• 1999

The effect was investigated that aluminium in the zinc bath has on the coating adhesion of Hot-rolled Galvanized Iron(HGI) manufactured without pickling process. It is thought that the coating adhesion of HGI manufactured without pickling process is good due to the fact that increasing aluminium content in the zinc bath makes zinc and aluminium diffuse to the cracks or pores in the scale formed through the reduction heat treatment, and Fe-Zn-Al compound with good ductility is formed in the scale layer and plays a role of anchor between zinc coating and substrate. It is possible that HGI with the good coating adhesion was produced without pickling treatment in the zinc bath with more that 3wt% of Al content even at the $550^{\circ}C$ of conventional reduction heating temperature. In creasing the temperature of heating section and aluminium content in the zinc bath prevents the Zn-Fe alloy. The corrosion resistance of HGI manufactured without pickling process is excellent because of the mixed reaction of zinc sacrifice and aluminium passivity film.

• 청정기술
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• 제11권1호
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• pp.21-28
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• 2005

스테인레스강의 산세공정에서 사용하는 질산으로 인한 환경문제를 해결하기 위하여 질산을 포함하지 않는 새로운 산세용액을 개발하고자 하였다. 산세용액의 반복 사용 시의 산세성능과 모재의 침식 정도를 기준으로 연구한 결과, 산 1%, 불산 및 과산화수소 각 2% 의 조성을 갖는 용액이 기존의 질산-불산 용액과 유사한 수준의 우수한 산세특성을 나타내었다. 또한 산세능을 유지하기 위해서는 염산 대비 과산화수소의 비율을 0.5 이상 유지해야 하는 것으로 나타났다.

• 한국재료학회지
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• 제29권8호
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• pp.483-490
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• 2019

Currently, the Korean nuclear industry uses ZIRLO as material for nuclear fuel cladding(zirconium alloy). KEPCO Nuclear Fuel is in the process of developing a HANA alloy to enable domestic production of cladding. Cladding manufacture involves multistage heat treatments and pickling processes, the latter of which is vital for the removal of defects and impurities on the cladding surface. SMUT that forms on the cladding surface during such pickling process is a source of surface defects during heat treatment and post-treatment processes if not removed. This study analyzes ZIRLO, HANA-4, and HANA-6 alloy claddings to extensively study the SEM/EDS, XRD, and particle size characteristics of SMUT, which are second phase particles that are formed on the cladding surface during pickling processes. Using the analysis results, this study observes SMUT formation characteristics according to Nb concentration in Zr alloys during the washing process following the pickling process. In addition, this study observes SMUT removal characteristics on cladding surfaces according to concentrations of nitric acid and hydrofluoric acid in the acid solution.

• 한국식생활문화학회지
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• 제36권3호
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• pp.265-273
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• 2021

The Chinese Sigyeong records the foods of the Primitive Pickling Period, pickling being a universal vegetable storage method, but does not indicate the origin of the pickled vegetables or the location of the source of transmission. Kimchi mainly used salt and sauce-based soaking materials at the beginning of the Fermented Pickling Period (beginning in the 1st to 3rd centuries A.D.), and it differed from the Chinese method, which used alcohol and vinegar. In the Umami-Flavored Pickling Period (beginning in the 14th and 15th centuries A.D.), jeotgal, fermented seafoods, were added, and pickles with a completely new identity were created, one different from any other pickles in the world. Lastly, entering the Complex Fermentation and Pickling Period (beginning in the 17th and 18th centuries), the technical process evolved using a separate special seasoning containing red pepper as the secondary immersion source after pickling in brine, the primary immersion source. As a result of this, kimchi was transformed into a food with a unique form and taste not found anywhere else. The unique characteristic of kimchi is that the composition of original materials, a combination of salted marine life and vegetable ingredients, is its core identity, and there is a methodological difference in that it is completed through a second process called saesaengchae (生菜)-chimchae (沈菜).

• 한국응용곤충학회지
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• 제7권
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• pp.69-75
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• 1969

본 시험은 오이류 덩굴쪼김병균의 병원성을 조사하기 위하여 실시하였으며 공시균 24균주를 오이, 참외, 김치 참외, 멜론, 수박 및 수세미오이에 접종한 결과는 다음과 같다. 1. 수박분리균은 수박가 멜론에 대하여 강한 병원성을 나타냈고 그 중에는 김치참외 흑은 참외에 대해서도 병원성을 나타낸 것이 있었다. 2. 오이분리균은 병원성에 따라 네가지 형으로 나눌 수 있는데 오이에 대해서 강하게 병원성을 나타내면서 참외, 김치참외 및 멜론을 감염하는 것이 있었으며, 오이에 대해서는 병원성이 없거나 아주 약하게 나타난 것이 김치참외에 대해서는 강한 병원성을 나타낸 것이 있었다. 또 참외, 김치참외 및 멜론에 대해서만 강한 병원성을 나타내고 오이에 대해서는 전혀 병원성이 없는것과 오이, 참외, 김치참외, 멜론에 대해서는 강한 병원성을 나타내는 한편 수박에 대해서도 중간정도의 병원성을 나타내는 것이 있었다. 3. 참외 분리균은 병원성에 따라 네 가지 형으로 나눌 수 있는데 참외, 김치참외 및 멜론을 강하게 침해하는 것과 참외, 김치참외, 멜론은 물론 수박에 대해서도 병원성이 있는 것이 있었다. 또 김치참외 및 멜론에 대해서 병원성이 약하게 나타난 것과 멜론에 대해서는 강하게 병원성을 나타내고 수박을 약하게 침해하는 것이 있었다. 4. 오이류 덩굴쪼 병균은 병원성에 따라 수박덩굴 쪼김병균, 오이덩굴쪼김병균 및 멜론덩굴쪼김 병균으로 대별할 수 있었으나 공시돈 오이류 덩굴쪼김병균간의 병원성이나 기생범위가 반드시 일정하기 않기 때문에 몇 개의 form specine로 재정리하고 오이류에서 선발된 몇가지 판별품종에 대한 병원성에 따라 race로 나누어야 할 것이다.

• 한국식품저장유통학회지
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• 제10권3호
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• pp.347-353
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• 2003

시판 pickling spice와 본 실험실에서 개발한 pickling spice를 사용하여 순무피클올 제조한 후 200(에서 저장하면서 이화학 석, 관능적 특성플 분석하였다. 염도, 환원당 함량, L, a 및 b 값, 기계적 경도 측정치는 두 시료간에 차이가 없었으나, 산 E는 본 실험섣에서 개발한 피클링 스파이스로 제조한 순무 페클(이하 순무피클M)이 시판되는 피클링 스파이스로 만든 피클(이하 순무피클P)에 비해 유의적으로 높았다(p<0.05) 관 능겁사결과, 붉은색의 정도, 새콤한 냄새, 향신료향, 전반적인 기호도의 항목은 두 시료 모두 저장 14일까지 증가하여 최고 치에 달한 후 그 이후 감소하였다. 운무냄새는 제조직 후에 높게 나티났고, 저장기간이 지남에 따라 점차 감소하였다. 경 도는 저장기간이 경파됨에 따라 감소하였다. 순무피클M은 향신료향, 상큼한 신맛, 천반적인 기호도 접수가 순무피클P에 비하여 유의적으로 높았으며(p<0.05), 저장 14일에 전반적인 지호도 접수는 순무피클 M이 8.0접, 순무피클 P가 6.1점으로 순무피콜 M이 순무피올 P에 비하여 유의적으로 높았을 뿐 아니라 저장28일까지도 유의적으로 높아 본 실험실에서 개발 한 pickling spice로 만든 순무피클은 기호도와 저장면에서 우 수하였다.