• 한국축산식품학회지
• /
• 제40권6호
• /
• pp.990-1000
• /
• 2020

This study investigated the effects of Chinese cabbage powder as a natural replacement for sodium nitrite on the qualities of alternatively cured pork products. Chinese cabbages grown in Korea were collected and used for preparing hot air dried powder. Different levels of Chinese cabbage powder were added to pork products and evaluated by comparing these products to those with sodium nitrite or a commercially available celery juice powder. The experimental groups included control (100 ppm sodium nitrite added), treatment 1 (0.15% Chinese cabbage powder added), treatment 2 (0.25% Chinese cabbage powder added), treatment 3 (0.35% Chinese cabbage powder added), and treatment 4 (0.4% celery juice powder added). The cooking yields and pH values of treatments 1 to 3 were significantly lower (p<0.05) than the control. However, all of the alternatively cured products were redder (higher CIE a* values; p<0.05) than the control and this result was supported from higher nitrosyl hemochrome, total pigment, and curing efficiency. Furthermore, the inclusion of vegetable powders to these products resulted in considerably less residual nitrite content. However, Chinese cabbage powder (0.25% and 0.35%) was effective in producing alternatively cured meat products with a higher curing efficiency comparable to those of the traditionally cured control or the products with celery juice powder. Therefore, Chinese cabbage powder exhibited the efficacy for use as a natural replacer for alternatively cured meat products.

• 한국분말재료학회지
• /
• 제16권2호
• /
• pp.98-103
• /
• 2009

The ultrafine titanium carbonitride particles ($TiC_{0.7}N_{0.3}$) below 100nm in mean size were successfully synthesized by Mg-thermal reduction process. The nanostructured sub-stoichiometric titanium carbide ($TiC_{0.7}$) particles were produced by the magnesium reduction at 1123K of gaseous $TiC_{l4}+xC_2Cl_4$ and the heat treatments in vacuum were performed for five hours to remove residual magnesium and magnesium chloride mixed with $TiC_{0.7}$. And final $TiC_{0.7}N_{0.3}$ phase was obtained by nitrification under normal $N_2$ gas at 1373K for 2 hrs. The purity of produced $TiC_{0.7}N_{0.3}$ particles was above 99.3% and the oxygen contents below 0.2 wt%. We investigated in particular the effects of the temperatures in vacuum treatment on the particle refinement of final product.

• 한국축산식품학회지
• /
• 제44권4호
• /
• pp.849-860
• /
• 2024

The use of natural ingredients in meat processing has recently gained considerable interest, as consumers are increasingly attracted to clean-label meat products. However, limited research has been conducted on the use of natural substitutes for synthetic phosphates in the production of clean-label meat products. Therefore, this study aimed to explore the potential of oyster shell powder as a substitute for synthetic phosphates in pork patties cured with Chinese cabbage or radish powders. Four different groups of patties were prepared using a combination of 0.3% or 0.6% oyster shell powder and 0.4% Chinese cabbage or radish powder, respectively. These were compared with a positive control group that contained added nitrite, phosphate, and ascorbate and a negative control group without these synthetic ingredients. The results showed that patties treated with oyster shell powder had lower (p<0.05) cooking loss, thickness and diameter shrinkage, and lipid oxidation than the negative control but had lower (p<0.05) residual nitrite content and curing efficiency than the positive control. However, the use of 0.6% oyster shell powder adversely affected the curing process, resulting in a decreased curing efficiency. The impact of the vegetable powder types tested in this study on the quality attributes of the cured pork patties was negligible. Consequently, this study suggests that 0.3% oyster shell powder could serve as a suitable replacement for synthetic phosphate in pork patties cured with Chinese cabbage or radish powders. Further research on the microbiological safety and sensory evaluation of clean-label patties during storage is required for practical applications.

• 한국축산식품학회지
• /
• 제23권4호
• /
• pp.292-298
• /
• 2003

본 연구는 쑥 분말 첨가와 도체등급이 돈육소시지의 품질 및 기호성에 미치는 영향을 규명하기 위하여 도체등급 B 돈육에 쑥 분말을 첨가하지 않은 소시지(A)와 첨가한 소시지(B), 도체등급 E 돈육에 쑥 분말을 첨가하지 않은 소시지(C)와 첨가한 소시지(D)를 제조하고, 일반성분, 열량, 보수력, pH, 아질산염 잔류량, 표면색깔, 조직특성, 유리아미노산 함량 및 관능적 특성을 조사하였다. 수분 및 조회분 함량은 소시지들 사이에 유의한 차이가 없었으나, 조지방은 B 등급육 소시지가 E 등급육 소시지보다 높았다. 그리고 조단백질 함량은 E 등급 돈육소시지가 B 등급육 소시지보다 높았다. 열량, 보수력 및 pH는 소시지들 사이에 유의한 차이가 없었으나, 아질산염 잔류량은 쑥 분말을 첨가한 소시지가 낮게 나타났다. 돈육소시지의 L$^{*}$ 값은 B 등급육 소시지가 높았고, a$^{*}$ 값은 E 등급육 소시지가 높았으며, b$^{*}$ 값은 소시지들 사이에 유의한 차이가 없었다. 조직감 특성에서 경도, 응집성 및 씹힘성은 소시지들 사이에 차이가 없었으나, 탄력성은 B 등급육 소시지가 E 등급육 소시지보다 높았고, 뭉침성은 쑥 분말을 첨가한 B 등급육 소시지가 720 g으로 가장 낮았다. 유리아미노산 함량은 A, B, C 및 D 소시지가 각각 0.603, 0.515, 0.618 및 0.531%이었다. 관능적인 향기, 다즙성 및 전체적인 기호성은 소시지들 사이에 유의한 차이가 없었으나, 색깔, 맛 및 조직감은 B 등급육 소시지가 E 등급육 소시지보다, 쑥 분말을 첨가하지 않은 것이 첨가한 것보다 높았다.

• 한국세라믹학회지
• /
• 제31권10호
• /
• pp.1188-1196
• /
• 1994

TiN films were deposited onto high speed steel(SKH9) and silicon wafer by plasma-assisted chemical vapor deposition(PACVD) using a TiCl4/N2/H2/Ar gas mixture. The effects of deposition temperature, R.F. power, and H2 concentration on the deposition of TiN were studied. The residual chlorine content and the microhardness of TiN films were also investigated. It was found that TiN films grew with a columnar structure of a strong (200) preferred orientation regardless of the substrate type and the deposition variables. The TiN films consisted of columnar-grains of about 50 to 100 nm in diameter. The columnar grains themselves contained much finer fibrous grains. As deposition temperature increased, the residual chlorine content decreased sharply. R. F. powder enhanced the deposition rate largely. Increasing of H2 concentration had little effect on the residual chlorine.

• Advances in aircraft and spacecraft science
• /
• 제8권1호
• /
• pp.31-51
• /
• 2021

Selective laser melting (SLM), one of the most widely used powder bed fusion (PBF) additive manufacturing (AM) technology, enables the fabrication of customized metallic parts with complex geometry by layer-by-layer fashion. However, SLM inherently poses several problems such as the discontinuities in the molten track and the steep temperature gradient resulting in a high degree of residual stress. To avoid such defects, thisstudy proposes a temperature thread multiscale model of SLM for the evaluation of the process at different scales. In microscale melt pool analysis, the laser beam parameters were evaluated based on the predicted melt pool morphology to check for lack-of-fusion or keyhole defects. The analysis results at microscale were then used to build an equivalent body heat flux model to obtain the residual stress distribution and the part distortions at the macroscale (part level). To identify the source of uneven heat dissipation, a liquid lifetime contour at macroscale was investigated. The predicted distortion was also experimentally validated showing a good agreement with the experimental measurement.

• International Journal of Korean Welding Society
• /
• 제1권1호
• /
• pp.39-43
• /
• 2001

In this paper, the neutron diffraction is applied to the residual stress measurement on the 20mm-thick welded stainless steel plate ($100^{\circ}$$\times$100$mm^2$). The High Resolution Powder Diffractormeter of the Korea Atomic Research Institute The power of nuclear reactor was 24 MWt and the measured reflection in the 220 plane (2$\theta$ is $95^{\circ}$and wavelength is 1.8340 ${\AA}$ . The Poisson ratio of 0.265 and elastic constant of 211 GPa are applied to the calculation of stresses and strains. Three directional components such as normal, transverse, and longitudinal stresses are measured and the results show that the most of longitudinal stress is tensile and decreases, changing to compressive depending on the distance away from the welded spot. However, transverse component is changing from tensile to compressive along the depth of the welded point.

• 한국정밀공학회:학술대회논문집
• /
• 한국정밀공학회 2009년도 추계학술대회 논문집
• /
• pp.379-380
• /
• 2009

• 한국축산식품학회지
• /
• 제40권5호
• /
• pp.831-843
• /
• 2020

This study investigated the potential for using vegetable powders as a natural replacement for sodium nitrite and their effects on the physicochemical characteristics of alternatively cured pork products. We analyzed pork products subjected to four treatments: control (0.015% sodium nitrite), Chinese cabbabe powder (CCP) treatment (0.4% Chinese cabbage powder), radish powder (RP) treatment (0.4% radish powder), and spinach powder (SP) treatment (0.4% spinach powder). Among the vegetable powders prepared in this study, SP had the highest (p<0.05) nitrate content, while CCP had the lowest (p<0.05). The cooking yields from these treatments were not significantly different from each other. However, the products with vegetable powders had higher (p<0.05) pH and thiobarbituric acid reactive substances values than the control. Pork products with vegetable powders also showed lower CIE L^⁎ values and higher CIE b^⁎ values than the nitrite-added control. RP treatment had similar (p>0.05) CIE a^⁎ values to the control, while SP treatment had the lowest (p<0.05) CIE a^⁎ values. The residual nitrite content was lower (p<0.05) in the vegetable powder added pork products than in the control, although nitrosyl hemochrome and total pigment contents in the CCP and RP treatments were similar (p>0.05) to those in the control. The control, CCP, and RP treatments showed curing efficiencies greater than 80%, indicating that CCP and RP would be promising potential replacements for sodium nitrite. The results of this study suggest that RP may be a suitable natural replacement for sodium nitrite to produce alternatively cured meat products, compared to other leafy vegetable powders.

• 대한기계학회논문집A
• /
• 제32권5호
• /
• pp.387-395
• /
• 2008

Stress distribution and interfacial debonding process at the interface between a rubber mold and a powder compact were analyzed during unloading under cold isostatic pressing. The Cap model proposed by Lee and Kim was used for densification behavior of powder based on the parameters involved in the yield function of general Cap model and volumetric strain evolution. Cohesive elements incorporating a bilinear cohesive zone model were also used to simulate interfacial debonding process. The Cap model and the cohesive zone model were implemented into a finite element program (ABAQUS). Densification behavior of powder was investigated under various interface conditions between a rubber mold and a powder compact during loading. The residual tensile stress at the interface was investigated for rubber molds with various elastic moduli under perfect bonding condition. The variations of the elastic energy density of a rubber mold and the maximum principal stress of a powder compact were calculated for several interfacial strengths at the interface during unloading.