• Tribology and Lubricants
• /
• v.11 no.5
• /
• pp.99-107
• /
• 1995

This paper reported research results to develop an algorithm of on-lin evaluation of surface profiles and roughness generated by turning. The developed module consisted of computer simulation of surface profiles using mechanism of cutting mark formation and cutting vibrations, and online measurement of cutting vibrations. The relative cutting vibrations between tool and worpkiece were measured through an inductance pickup at the rate of one sample per rotation of the workpiece. The sampling process was monitored using an encoder to avoid conceling out the phase lag between waves. The digital cutting signals from the Analog-to-Digital converter were transferred to the simulation module of surface profile where the surface profiles were generated. The developed algorithm or surface generation in a hard turning was analyzed through computer simulations to consider the stochastic and dynamic nature of cutting process. Cutting tests were performed using AISI 304 Stainless Steel and carbide inserts in practical range of cutting conditions. Experimental results showed good correlation between the surface profiles and roughness obtained using the developed algorithm and the surface texture measured using a surface profilemeter. The research provided the feasibility to monitor surface characteristics during tribelogical tests considering wear effect on surface texture in machining.

• International Journal of Highway Engineering
• /
• v.14 no.3
• /
• pp.9-14
• /
• 2012

In this study, the profiles of asphalt pavements were measured using a lightweight profiler and depths of macrotexture were analyzed based on the measured profiles. Profiles on dense graded asphalt pavement, prorous asphalt pavement, stone mastic asphalt (SMA) pavement, and base layer measured, and depth of macrotexture were calculated and analyzed. Profiles on the pavement that happened as asphalt mixture segregation were measured and depths of macrotexture were analyzed. The results showed that the depths of macrotexture of asphalt pavement were effectively calculated using the measured profiles, and the depths of macrotexture for different asphalt pavements were analyzed. The pavement areas which have asphalt mixture segregation were detected based on analysis of macrotexture depths.

• Proceedings of the Korean Institute of Surface Engineering Conference
• /
• 2003.05a
• /
• pp.31-32
• /
• 2003

In the Present study, the effect of galvannealing conditions on the phase distribution of the Zn-Fe intermetallic phases in the coating layer of the galvannealed steel sheets(GA) was investigated in an interstitial free steel and two kinds of high strength steels. The composition profiles of the coating layers were analyzed using AA and EDS analysis, and the distribution of the intermetallic phases was examined with the aids of X-ray diffraction. On the basis of the pole figure and OIM analyses, it was clarified that the preferred orientation of the $\zeta$ phase depended on the development of the $\gamma$-fibre texture in the substrate.

• Journal of the Korean Society of Food Culture
• /
• v.29 no.6
• /
• pp.615-622
• /
• 2014

This study investigated the antioxidative properties of Yangha Buds (Zingiber Mioga R) and quality characteristics of Korean steamed-rice cake, Sulgidduk, prepared with Yangha Buds juice. Antioxidative activities were measured based on DPPH radical and ABTS radical scavenging activities, total phenol content, and total flavonoid content in Yangha Buds (water extract and juice). Sulgidduk was prepared by adding Yangha buds at concentrations of 0, 1, 2, 3, and 4% of juice. To analyze quality characteristics, proximate composition, color, texture profiles, and sensory evaluations were measured. As content of Yangha buds juice increased, L-value significantly decreased while a-value and b-value increased (p<0.05). For texture profiles, control group scored higher score for hardness as compared to groups added with Yangha buds juice. Springiness, chewiness, and adhesiveness were not significantly different among the groups. In the sensory evaluation, samples containing 3% Yangha buds juice showed better results for attitude. Based on these results, we suggest that Yangha buds are a good ingredient for increasing consumer acceptability and functionality of Sulgidduk.

• Asian-Australasian Journal of Animal Sciences
• /
• v.32 no.7
• /
• pp.1027-1035
• /
• 2019

Objective: The aim of this study was to investigate the effects of aged garlic powder (AGP) on physicochemical characteristics, texture profiles, and oxidative stability of ready-to-eat (RTE) pork patties. Methods: There were five treatment groups: a control; 1% fresh garlic powder (T1); 0.5%, 1%, and 2% AGP (T2, T3, and T4). Pork patties with vacuum packaging were roasted at $71^{\circ}C$ for core temperature, stored at $4^{\circ}C$ for 14 d, and then reheated for 1 min using a microwave. Results: The AGP groups showed a lower the level of lipid oxidation and higher thiol contents than the control and T1. The pH value of the control increased whereas that of aged garlic groups decreased after re-heating process. In addition, the redness significantly increased with increasing level of AGP whereas the redness of the control and T1 decreased after reheating process. T4 added patties improved textural and sensory properties compared to the control. Conclusion: The results of this study suggest that AGP addition to RTE pork patties can improve their sensory characteristics and oxidative stability.

• Korean journal of food and cookery science
• /
• v.10 no.3
• /
• pp.232-237
• /
• 1994

A Texture profile for frozen pizzas was developed and applied to a comparison of the texture of frozen pizzas heated by conventional and microwave ovens. The texture profile consisted of 29 attributes evaluated at the following five stages: visual and manual. lip feel, first bite, mastication, and swallowing. The microwave pizza tended to be more crisp, dry, and rough but less tender than the conventionally heated pizza. Separate evaluations of the center and edge portions showed differences only in top greasiness, wetness of sauce on palate, moisture release for both types of pizza suggesting that the separated evaluations were not necessarily required. The edge tended to be less greasy and moist than the center possibly because it is more susceptible to overcooking and subsequent drying out.

• Journal of Sensor Science and Technology
• /
• v.32 no.1
• /
• pp.10-15
• /
• 2023

It is well known that polycrystalline ceramics fabricated via the templated grain growth method along a desired crystallographic direction, generally along [001], exhibits enhanced piezoelectric response. Generally, the piezoelectric properties of textured ceramics depend on the degree of texture, as piezoelectric properties peak in single crystals. Therefore, understanding the relationship between the degree of texture and piezoelectric properties is fundamental. Here, we present state-of-the-art textured piezoceramics by focusing on critical issues such as the quality of templates used for texturing and proper evaluation of the degree of texture analysis. The relationship between the degree of texture and its impact on the properties of textured materials is exclusively defined by the Lotgering factor (L.F.) calculated from the X-ray diffraction profiles. Additionally, we show that L.F. is not a suitable indicator of the degree of texture, contrary to previous interpretations. This statement was further supported by the fact that the true degree of texture can be better quantified by the multiples of random distribution. This argument was justified by comparing the quantitative values of the degree of texture obtained from both methods to those of the piezoelectric charge coefficient of textured and random ceramics.

• Progress in Superconductivity
• /
• v.5 no.1
• /
• pp.70-74
• /
• 2003

We fabricated cube textured Ni substrate for YBCO coated conductor and evaluated the effects of processing parameters on microstructural evolution and texture formation. Ni-rods as an initial specimen were prepared by two different methods, i.e., powder metallurgy(PM) and plasma arc melting(PAM). Subsequently, the rods were cold rolled to 100 $\mu\textrm{m}$ thick substrate and annealed at temperatures of $700∼1200^{\circ}C$. The texture of the substrate was characterized by pole-figure. It was observed that the texture of substrate made by P/M did not significantly varied with annealing temperature of 600∼$l100^{\circ}C$ and the full-width at half-maximums (FWHM) of both in-plane and out-of-plane were 9$^{\circ}$∼$10^{\circ}$. On the other hand, the texture of substrate made by PAM was more dependent on the annealing temperature and the corresponding values were $9^{\circ}$ ∼$13^{\circ}$ at the temperature range. In addition, recrystallization twin texture, (221)＜221＞, was formed as the temperature increased further. OM profiles showed that the grain size of substrate made by P/M was smaller than that made by PAM and this difference was correlated to the microstructure of initial specimens.

• Journal of Dairy Science and Biotechnology
• /
• v.37 no.4
• /
• pp.247-255
• /
• 2019

The objective of this study was to evaluate the sensory profiles of market milk, yogurt, and kefir, supplemented with the powder of Hibiscus sabdariffa Linnaeus (Roselle) in 1% increments, ranging from 0% (control) to 4%. In this study, there was no statistically significant difference in titratable acidity and pH between the treated groups and the control group. All samples were evaluated in five categories by thirteen appraisers. Compared to the control group, the best sensory profiles were observed in the market milk sample supplemented with 1.0% of Hibiscus sabdariffa Linnaeus (Roselle) powder, in the yogurt samples supplemented with 2.0% and 3.0% of Hibiscus sabdariffa Linnaeus (Roselle) powder, and in the Kefir sample supplemented with 3% of Hibiscus sabdariffa Linnaeus (Roselle) powder. According to statistical analysis of the sensory profiles obtained in this study, there was a statistical difference in the taste, flavor, color, and overall acceptability of market milk; in the taste, color, texture, and overall acceptability of yogurt; and in the taste, color, and overall acceptability of Kefir, between the treated groups and the control group (p<0.05). In the future, when Hibiscus sabdariffa Linnaeus (Roselle) powder is used as a food additive for dairy products, studies on improvement of biofunctionality, as well as of sensory profiles in dairy products must be carried out.

• The Transactions of The Korean Institute of Electrical Engineers
• /
• v.66 no.8
• /
• pp.1236-1241
• /
• 2017

We deposited Al-doped ZnO (ZnO:Al) thin films on glass substrates ($200mm{\times}200mm$) by using in-line magnetron sputtering system. Effects of various deposition parameters such as working pressure, deposition power and substrate temperature on optoelectronic characteristics including surface-texture etching profiles were carefully investigated in this study. We found that relatively low working pressure and high deposition power offered to obtain enhanced conductivity and optical transmittance. Haze properties showed similar trend with the transmittance. Furthermore, surface-texture etching study exhibited good morphologies when the films were deposited at $200-300^{\circ}C$. On the basis of these optimizations, we could find the deposition region that produces highly transparent and conductive properties including efficient light scattering capability.