• 동아시아식생활학회지
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• 제27권1호
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• pp.69-77
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• 2017

This study investigated the quality characteristics and antioxidant activities of Yanggaeng prepared with different ratios of Pleurotus eryngii powder: 0, 3, 6, and 9%. According to the results, the moisture content and pH increased with the addition of Pleurotus eryngii powder, but the Brix decreased. As the amount of Pleurotus eryngii powder increased, the lightness (L) increased, while the redness (a) and yellowness (b) decreased. The hardness of the control groups was lower than the Pleurotus eryngii powder groups. The total polyphenol content was influenced by the addition of Pleurotus eryngii powder. As the amount of Pleurotus eryngii powder increased, DPPH, reducing power, and metal chelating effect increased significantly. The results of a consumer acceptance test showed no significant differences in color between the controls and two groups (3% and 6%), and no significant differences in smell, taste, and overall acceptability between the controls and groups with 3% Pleurotus eryngii powder. Therefore, up to 3% Pleurotus eryngii powder can be incorporated into Yanggaeng to improve the quality and antioxidant potential.

• 한국조리학회지
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• 제12권4호
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• pp.299-319
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• 2006

The purpose of this study was to investigate the changes of hardness and microstructure of Dongchimi cooked with various sources of sugar(xylitol, xylose, sugar, pear juice). It was fermented at $10^{\circ}C$ for 60 days. The changes of pH in Dongchimi used different kinds of sugar decreased in all samples during the fermentation period, and then showed a slow decrease after 12 days of fermentation. The total acidity of Dongchimi using xylitol arrived slowly at the best tasting condition($0.3\sim0.4$ point) compared with other conditions. The changes of salt content were showed high as compared with other test conditions in 0 day, the day of fermentation. At the early stage of fermentation, the changes of turbidity of Dongchimi using sugar, pear juice were showed high as compared with those of Dongchimi using xylitol, xylose for $5\sim15$ days of fermentation. The maximum cutting force of Chinese radish Dongchimi showed the highest value among al at the 25 th day of ripening and then decreased gradually. The maximum cutting force of Dongchimi using sugar showed the lowest. The calcium and magnesium contents of Dongchimi juice and Chinese radish Dongchimi juice using xylitol were observed high at the early stage of fermentation and showed the highest value during the fermentation period. The microstructure showed disintegration appearance of middle lamella and cell wall during the fermentation period.

• 한국기계가공학회지
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• 제8권3호
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• pp.62-67
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• 2009

Pt thin films on Cr or Ti interlayer were deposited onto a tungsten carbide(WC) substrate by the ion beam assisted DC magnetron sputtering. The various atomic percent of Cr and Ti underneath of the Pt films were prepared to examine the total thin film characteristics. The microstructure and surface analysis of the specimen were conducted by using the SEM, XRD and AFM. Mechanical properties such as hardness and adhesion strength of Pt thin film also were examined. The interlayer of pure Ti was formed with 40 nm thickness while that of pure Cr was done with 50 nm as standard reference. The growth rate of either Cr or Ti thin film was almost same under the same deposition conditions. The SEM images showed that anisotropic grain of Pt thin films consisting of dense columnar structures irrespectively grew from the different target compositions. The values of hardness and adhesion strength of Cr/Pt thin film coated on a WC substrate were higher than those of Ti/Pt thin film.

• 동아시아식생활학회지
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• 제20권5호
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• pp.720-726
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• 2010

This study was investigated for quality characteristics of cabbage from two geographic origins during fermentation of kimchi at $4^{\circ}C$ for 50 days. The pH of kimchi made from cabbage of domestic and imported was decreased with increased fermentation period, while total acidity was increased with increased fermentation period In two samples, the best pH was when it became the 10th of the fermentation period. All fermentation period, vitamin C content is gradually increasing, decreasing after the maximum value. And 40 day fermentation period expect that kimchi made using domestic cabbage, kimchi made using imported cabbage had a higher content of vitamin C contents. Hardness and chewiness of two samples decreased during fermentation. Change of hardness was lowed kimchi made using domestic cabbage. The results of sensory evaluation, texture and overall acceptability were higher in both the kimchi made using domestic cabbage.

• 한국식생활문화학회지
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• 제30권6호
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• pp.778-782
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• 2015

Demand for organic agriculture has greatly increased in the past decade. The objective of this study was to evaluate quality the characteristics and antioxidant activities of organically and conventionally grown carrots. Organically and conventionally grown carrots were harvested in Jeju Island, Korea. Carrot extracts were investigated for their antioxidative components (total phenolic and flavonoid contents) and their antioxidant activities (DPPH and ABTS radical scavenging activities). The quality characteristics of carrots were estimated in terms of hardness, length, weight, moisture contents, and soluble solid content (SSC). Conventionally grown carrots showed higher values than organic carrot in terms of hardness (p<0.05), but there was no significant difference in moisture contents or SSC. In the case of antioxidant activity, organic carrots showed a higher value for DPPH radical scavenging activity (p<0.05). However, there was no significant difference in other antioxidants. Consequently, quality characteristics and antioxidant activities were different between organically and conventionally grown carrots.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2005년도 추계학술대회 논문집
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• pp.627-631
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• 2005

In this study, low fatigue behavior of laser welded sheet metal were investigated. Before welding, the cross section of butt joint was prepared only by fine shearing without milling process. Specimens were same sheet metal and welding condition that using automobile manufacturing company at present. Butt joint of cold rolled sheet metal was welded by $CO_2$ laser. It is used that welding condition such as laser welding speed was 5.5m/sec and laser output power was 5kW for 0.8mm and 1.2mm sheet metal. The laser weldments were machined same or different thickness and same or different material. In order to mechanical properties of around welding zone, hardness test was performed. Hardness of welding bead is about 2 times greater than base material. We performed the low cycle fatigue tests for obtaining fatigue properties about thickness and the weld line direction of specimen. The results of strain controlled low cycle fatigue test indicate that all specimens occur cyclic softening, as indicated by the decrease in stress to reach a prescribed strain.

• 한국식생활문화학회지
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• 제20권3호
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• pp.293-298
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• 2005

This study was investigated to examine the physicochemical properties of functional rice and the adaptable food processing of the added functional rice. The functional rice are Sanghwang rice, Agaricus rice(fermented with basidiomycota), Tochukaso rice, fermented with Monascus rubber rice. Fermented with Monascus rubber rice contains more crude protein, curde lipid, moisture, and total dietary fiber. The cross sectional shapes of the functional rice show polygon shapes, the starch granules of those rice are transformed. In sensory evaluation, fermented with Monascus rubber rice was showed the lowest values for glossness, color, flavor, sweetness, harshness, overall acceptability. The textural properties for those ratios were also affected by the period of storage. After 48 hours, the lowest hardness level was 30% Tochukaso rice addition, and the highest hardness level was 10% Sangwhang rice addition case. In 30% Sangwhang rice, and 30% tochukaso rice case gumminess values were decreased after 48 hours. But in 30% Sangwhang rice, and 30% Tochukaso rice case, the chewiness values decreased. This result suggest that the most suitable addition ratio for the rice cooking condition is 10% functional rice addition.

• 한국식품저장유통학회지
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• 제6권4호
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• pp.429-434
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• 1999

본 연구는 밤묵의 개발가능성을 제시하고자 밤을 이용한 밤묵을 제조하여 그 품질을 기존의 도토리묵과 비교, 검토하였다. 탄닌의 함량은 밤전분에 비하여 도토리전분의 함량이 4배 정도 높았다. 묵의 견고성은 농도가 높아질수록 증가하였으며, 밤묵이 도토리묵보다 더 단단한 것으로 나타났다. 응집성도 밤묵이 도토리묵보다 높게 나타나 분자간의 결합력이 큰것으로 나타났다. 격자 구조를 갖는 내피가 가장 높은 견고성을 보였고, 격자구조가 조금 무너진 외피, 과육으로 만든 묵의 순으로 낮은 값을 보였고 도토리가 가장 파괴된 구조를 보였다. 색도는 외피를 포함한 밤묵이 도토리묵에 가장 가까운 것으로 나타났다. 관능검사결과 모든 항목에서 내피를 포함한 밤묵이 가장 우수한 것으로 나타났으며, 그 다음이 도토리, 과육, 외피의 순이었고, 농도가 높을수록 더 높은 기호도를 보였지만 도토리묵은 8%가 가장 선호되었다.

• 열처리공학회지
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• 제34권4호
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• pp.171-178
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• 2021

In the present study, we comparatively investigated the microstructures of two hot-rolled stainless steel clad plates; STS 304L - low carbon steel A516-70N and STS 316L - A516-70N. The STS 304L/A516-70N clad plate (Clad_304L_Ni) had a Ni-interlayer between stainless steel and carbon steel and a 90 ㎛ thick deformation band of unrecrystallized austenite grains on the stainless steel. The STS 316L/A516-70N clad plate (Clad_316L) had no interlayer and almost fully recrystallized austenite grains. Clad_304L_Ni exhibited the thinner a decarburized layer in carbon steel and a total carburized layer in stainless steel than Clad_316L. However, a severely carburized layer in stainless steel was thicker for Clad_304L_Ni than Clad_316L. Hardness profiles near the interface of clad plates matched well with microstructures at locations where the hardness values were measured.

• 열처리공학회지
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• 제32권4호
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• pp.161-167
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• 2019

Impact toughness and fracture behavior were studied in five kinds of non-heat treating steels containing bainite; standard(0.25C-1.5Mn-0.5Cr-0.2Mo-0.15V), high V(0.3V), Ni(0.5Mn-2Ni), W(0.4W instead of Mo), and high C-Ni(0.35C-0.5Mn-2Ni) steels. The good hardness and impact toughness balance was exhibited in the $1100^{\circ}C$-rolled condition, while the impact toughness was deteriorated due to coarse grained microstructure in the $1200^{\circ}C$-rolled condition. The impact toughness decreased with increasing the hardness in all steels studied. The fracture behavior was also basically identical, that is, the fracture area was divided into 3 zones; shear and fibrous zone, fracture transition zone with ductile dimples and cleavage cracks, where the cracks initiate and grow to critical size, unstable cleavage fracture propagation zone. The energy absorbed for the critical crack formation through the plastic deformation inside the plastic zone in front of the notch root contributed to a mostly significant portion of the total impact energy.