• Title/Summary/Keyword: shup

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Microstructure and Mechanical Properties of SUS Alloy for Wear Resistant Materials (내마모용 SUS 소결재의 미세조직과 기계적 성질)

  • Cho, Kwon Koo;Kim, Bo Su;Ahn, In Shup;Hur, Bo Young;Yang, Sung Chul;Kim, Hae Shup
    • Analytical Science and Technology
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    • v.6 no.2
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    • pp.181-195
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    • 1993

  • The purpose of this research is to improve the density and the hardness of the SUS alloys for wear resistant materials. The dependence of the density, shrinkage ratio and hardness of various alloys on the sintering temperature and composition were examined. Alloys added with 3% Ti shows the most proper sintering properties of shrinkage ratio and the hardness which is enough to substitute for existing high price materials.

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Quality Improvement of Retort Oyster Food by the Coating Method (보호피막 처리에 의한 굴 레토르트 식품의 품질 개선)

  • Hur, Sung-Ho;Lee, Ho-Jae;Hong, Jeong-Hwa
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.31 no.4
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    • pp.648-652
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    • 2002

  • Removing shup from oyster by aeration method and coating with edible coating materials were investigated to improve oyster quality for the retort processing. Aeration rate and pore size of nozzle were critical factors to remove shup by aeration method. Optimum aeration rate and nozzle size were 45 L/min and 0.4 mm, respectively, when aeration was peformed two times and each operation maintained for 1 minute. Sodium alginate (SA) was used for oyster as the basal coating material. However, SA affected mouth-feel when it was applied at high concentrations. Sub-coating materials including skim milk, waxy corn starch, Purity CSC, white corn starch and carboxymethylcellulose (CMC) in decreasing order showed a positive effect on improving coatability and mouth-feel. Therefore, it is suggested that 1.5% SA and 0.9% skim milk should be the optimum composition of coating materials for oyster. Browning and syneresis of the porridge containing the coated oyster were considerably inhibited as compared with the sample without the coated oyster.

  • https://doi.org/10.3746/jkfn.2002.31.4.648 인용 PDF KSCI