• 한국식품조리과학회지
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• 제28권6호
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• pp.871-881
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• 2012

To compare the physicochemical and gel properties of mung bean starches prepared by different purification methods, starches from Korean Eohul variety and Chinese mung bean (MB) with or without hull using alkaline solution or water as solvent were purified. The optimum conditions for making muk were investigated. Apparent amylose and total dietary fiber contents, water binding capacity, solubility and pasting properties by RVA were analyzed. The characteristics of starch gels (10% dry basis) were measured for 0 and 4 day stored at $4^{\circ}C$. The protein and ash contents were significantly different (p<0.05) and lowered in starch from dehulled MB using alkaline solution. The starches from dehulled MB using alkaline solution showed the lowest color differences. Apparent amylose contents of Eohul and Chinese starches showed 37.06-39.03% and 31.57-32.74%, respectively. Chinese starch was higher in water binding capacity but lower in solubility at $85^{\circ}C$ than others. Peak, trough, cold, and breakdown viscosities of Eohul starch were higher than those of Chinese one. Mung bean starch gel made immediately exhibited clear and glossy appearance but became whiter like milk. The crystallinities of starch and starch gel showed A and B types, respectively. The hardness, gumminess, and resilience of starch gel made immediately and hardness, cohesiveness, gumminess, and resilience of 4 day stored gels were different significantly (p<0.05). Especially, Eohul starch gels purified from hulled MB showed higher resilience (bending property) and hardness. Therefore, it was suggested that high quality muk would be made using MB starch purified from hulled Korean mung bean using water as solvent.decreased in contain more than 20% of SGP added groups. The optimal concentration of SGP was found in the range of less than 10%.

• 한국식품과학회지
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• 제14권1호
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• pp.21-29
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• 1982

우리나라 주요식품에 대한 조직감 표현은 다양하며 이들을 정리, 분류함으로써 각 식품에 대한 우리나라 사람들의 조직감 기호를 조사할 수 있었다. 밥류에서는 견고성, 응집성, 탄력성, 부착성이 특히 중요하였으며 입자의 형태, 크기, 배열과 수분 및 지방함량들도 중요하게 나타났다. 이중에서 탄력성이 높고 씹힘성이 큰 쫄깃쫄깃한 성질에 대한 기호도가 높으며 응집성과 견고성이 낮은 푸석푸석한 성질에 대하여 싫어하는 경향이 뚜렷이 나타났다. 국수류에서도 견고성, 응집성, 탄력성이 중요한 성질로 나타났으며 특히 견고성, 응집성, 탄력성이 큰 쫄깃쫄깃한 성질과 탄력성이 큰 말랑말랑한 성질에 대한 선호도가 컸으며 견고성이 너무 강하거나 약한 것에 대하여 싫어하는 경향이 나타났다. 김치류에서도 견고성, 응집성, 탄력성이 중요한 조직감 요소임을 알 수 있었으며 특히 견고성이 크나 응집성이 약한 성질 즉 아삭아삭, 사각사각 등으로 표현되는 깨어지는 성질에 대한 선호도가 크게 나타났으며 견고성이 너무 약화되는 것에 대하여 싫어하는 경향이 뚜렷이 나타났다.

• 항공우주시스템공학회지
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• 제12권5호
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• pp.1-7
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• 2018

본 연구에서는 전자기-열 연동 모사를 기반으로 한 고주파 유도경화 해석방법을 제안하였다. 고주파 유도가열 해석 시 온도에 따른 재료의 물성치 변화 및 냉각 요소를 고려한 유한요소해석 및 이를 S45C 시편을 이용한 고주파 유도경화 실험결과와 비교하였다. S45C 시편을 마이크로 비커스를 사용하여 경도를 측정하여 경화깊이를 확인하였고 이를 유한요소해석 결과와 비교하였다. 고주파 유도가열 해석결과 온도는 S45C의 A2변태점인 $750^{\circ}C$도 이상 가열되었으며, 급랭 시 $200^{\circ}C$이하였다. 유한요소해석결과와 실험에 의한 경화깊이 차이는 0.2mm 수준인 것을 확인할 수 있었다.

• 한국지역사회생활과학회지
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• 제22권2호
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• pp.211-222
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• 2011

To evaluate the effect of Hydrangea serrata Seringe extract on kakdoogi(Korean radish kimchi), the kakdoogi was prepared, after supplementation, with Hydrangea serrata Seringe extract(0, 1.25, 2.5 and 5%(v/w)). The quality characteristics of the kakdoogi were investigated during 7 days of fermentation at $20^{\circ}C$. The proximate components of the Hydrangea serrata Seringe leaves were 3.48% crude protein, 6.45% crude lipid, 7.98% crude fiber and 9.32% crude ash. The pH values in the samples with the extract were higher than that of both the control group and the sugar group. The total acidity levels in the sugar group was higher than that of other groups. The sugar group showed higher L value(lightness) than that of kakdoogi fermented with the extract. A value(redness) and B value(yellowness) of the supplemented kakdoogi was lower than that of the control and the sugar group on day 7. The hardness of samples with the extract was higher than that of the sugar group. And the hardness of the groups with the extract was not reduced during the fermentation period. The control group showed higher salinity than the other groups by day 4. The samples with the extract were sweeter than the control group on day 0 then the difference disappeared after day 2. Sourness of all the groups increased during the fermentation period. However the extract did not affect the hardness or overall acceptability of the kakdoogi during fermentation.

• 공업화학
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• 제30권4호
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• pp.472-478
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• 2019

막 축전식 탈염(MCDI) 셀에 공급하는 총 전하(TC)를 조절하여 경도물질($Ca^{2+}$)을 안정하게 탈염할 수 있는 방법을 연구하였다. 흡착과정에서 TC를 변화시키면서 흡착(1.5 V)과 탈착(0.0 V)을 30회 반복하였다. 탈염과정에서 유출수의 농도와 pH, 흡착 및 탈착량, 전류밀도와 셀 전위의 변화를 분석하였다. MCDI 셀에 사용된 탄소전극의 최대허용전하(MAC)는 46 C/g로 측정되었다. MAC 이하의 TC (40 C/g)에서 운전한 결과 전극반응이 일어나지 않아 장기간 운전에서도 안정적인 탈염특성을 얻을 수 있었다. 반면, MAC 이상의 TC (50, 60 C/g)에서 운전한 경우 유출수의 농도와 pH가 크게 변하였다. 또한 전극반응으로 인해 전극표면에 스케일이 생성되어 셀의 전기저항이 점차 증가하였다. 이를 통해 흡착과정에서 MCDI 셀에 공급하는 전하를 제어함으로써 전극반응 없이 경도물질을 안정하게 제거할 수 있음을 확인하였다.

• Journal of Korean Dental Science
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• 제15권1호
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• pp.9-18
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• 2022

Purpose: The purpose of this study was to evaluate whether three-dimensional (3D)-printed flexible denture resin has suitable mechanical properties for use as a thermoplastic denture base resin material. Materials and Methods: A total of 96 specimens were prepared using the 3D printed flexible denture resin (Flexible Denture). Specimens were designed in CAD software (Tinkercad) and printed through a digital light-processing 3D printer (Asiga MAX UV). Post-polymerization process was conducted according to air exposure or glycerin immersion at 35℃ or 60℃ and for 30 or 60 minutes. The maximum flexural strength, elastic modulus, 0.2% offset yield strength, and Vickers hardness of 3D-printed flexible denture resin were assessed. Result: The maximum flexural strength ranged from 64.46±2.03 to 84.25±4.32 MPa, the 0.2% offset yield strength ranged from 35.28±1.05 to 46.13±2.33 MPa, the elastic modulus ranged from 1,764.70±64.66 to 2,179.16±140.01 MPa, and the Vickers hardness ranged from 7.01±0.40 to 11.45±0.69 kg/mm². Conclusion: Within the limits of the present study, the maximum flexural strength, 0.2% offset yield strength, elastic modulus, and Vickers hardness are sufficient for clinical use under the post-polymerization conditions of 60℃ at 60 minutes with or without glycerin precipitation.

• Steel and Composite Structures
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• 제39권4호
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• pp.401-417
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• 2021

This study experimentally reveals the influence of welding on grade S690Q high strength steel (HSS) butt joints from both micro and macro levels. Total eight butt joints, taking plate thickness and welding heat input as principal factors, were welded by shielded metal arc welding. In micro level, the microstructure transformations of the coarse grain heat affected zone (CGHAZ), the fine grain heat affected zone (FGHAZ) and the tempering zone occurred during welding were observed under light optical microscopy, and the corresponding mechanical performance of those areas were explored by micro-hardness tests. In macro level, standard tensile tests were conducted to investigate the impacts of welding on tensile behaviour of S690Q HSS butt joints. The test results showed that the main microstructure of S690Q HSS before welding was tempered martensite. After welding, the original microstructure was transformed to granular bainite in the CGHAZ, and to ferrite and cementite in the FGHAZ. For the tempering zone, some temper martensite decomposed to ferrite. The performed micro-hardness tests revealed that an obvious "soft layer" occurred in HAZ, and the HAZ size increased as the heat input increased. However, under the same level of heat input, the HAZ size decreased as the plate thickness increased. Subsequent coupon tensile tests found that all joints eventually failed within the HAZ with reduced tensile strength when compared with the base material. Similar to the size of the HAZ, the reduction of tensile strength increased as the welding heat input increased but decreased as the thickness of the plate increased.

• 한국지하수토양환경학회지:지하수토양환경
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• 제28권5호
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• pp.51-58
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• 2023

In this study, an empirical experiment was conducted to assess the feasibility of replacing groundwater with rainwater in melon cultivation using a smart rainwater harvesting system. The rainwater harvesting efficiency was calculated under three different melon cultivation scenarios. After cultivation, the quality of the fruits grown with rainwater and groundwater was compared by examining the weight, degree of sweetness, and flesh hardness of the products. The results revealed that the water quality of the smart rainwater harvesting device was suitable for melon cultivation to provide better hardness and chloride levels than groundwater. It was also estimated that about 40% of the total water demand for full growth of the melon could be supplied by rainwater. The fruit weight and sweetness were equivalent or slightly better for the melons cultivated with rainwater than those cultivated with groundwater. In particular, the flesh hardness was significantly improved by rainwater cultivation. These results collectively suggest that rainwater can be used as a substitute for groundwater to preserve groundwater resources without compromizing the produced fruit quality.

• 한국식품영양학회지
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• 제27권6호
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• pp.1067-1077
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• 2014

A study was undertaken to examine the effect of adding freeze dried maquiberry powder on the quality of pound cakes. Freeze dried maquiberry was added to the flour at a ratio of 0.5, 1, 1.5 and 2.5%. The antioxidant activity was estimated by DPPH free radical scavenging activity, the total phenolic compounds content, and flavonoid content in freeze dried maquiberry powder of pounds cakes. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of freeze dried maquiberry powder of pound cakes (r=0.9126, p<0.001, r=0.8366, p<0.001, respectively). The quality characteristics of freeze dried maquiberry powder of poundcakes were estimated. The specific volume decreased significantly with increased substitution level of freeze dried maquiberry powder (p<0.01). The lightness significantly decreased with increased freeze-dried maquiberry powder of pound cake crust and crumb (p<0.01, p<0.01). The hardness and adhesiveness increased, while gumminess tended to reduce with increased maquiberry powder. The consumer acceptability score of 0.5~2.5% freeze dried maquiberry powder of pound cakes ranked significantly (p<0.01) higher than those of the other groups in overall preference. These results showed that freeze dried maquiberry powder is a good ingredient to increase consumer acceptability and health.

• 한국해양공학회:학술대회논문집
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• 한국해양공학회 2004년도 학술대회지
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• pp.331-336
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• 2004

Dissimilar friction welding were produced using 10mm and 11mm diameter solid bar in Inconel ally(IN X-750) to Stainless steel(STS316L) to investigate their mechanical properties. The main friction welding parameters were selected to endure good quality welds on the basis of visual examination, tensile tests, Virkers hardness surveys of the bond of area and HAZ and macro-structure investigations. The specimens were tested as welded, not heat-treated. The tensile strength of the friction welded steel bars was increased up to $95\%$ of the STS316L base metal under the condition of all heating time. Optimal welding conditions were n=2,000(rpm), $P_1=220(MPa),\;P_2=260(MPa),\;t_1=4(s),\;t_2=4(s)$ when the total upset length is 7(mm).