• 한국식생활문화학회지
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• 제27권4호
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• pp.400-406
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• 2012

The objectives of this study were to investigate the quality characteristics of Gondregaedduck containing 0, 10, 20, and 30% Cirsium setidens. By increasing the level of Cirsium setidens, Hunter color L and a values of Gondregaedduck decreased, whereas b value increased. Hardness, springiness, and cohesiveness of Gondregaedduck decreased upon addition of Cirsium setidens. Over 3 days of storage, Gondregaedduck showed a slightly high total bacterial count compared to control. Sensory evaluation showed that Gondregaedduck containing 10% Cirsium setidens had higher color, taste preference, and overall acceptability.

• 한국기계가공학회지
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• 제7권4호
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• pp.3-9
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• 2008

The ion implantation technology is generally used in order to improve surface mechanical properties, especially tribological properties, of engineering metals. In this study, experimental works were carried out to investigate the surface properties, such as hardness, wear quantity, wear rate and friction force, of a nitrogen ion implanted tool steel STD11 under dry condition. Specimens for the wear test were made to investigate the influences of the initial ion implantation temperature and the total ion radiation. Wear properties, such as the wear quantity and the wear rate, of the nitrogen ion implanted tool steel were considerably improved, especially under the low sliding speed and the low applied load.

• 한국분말재료학회지
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• 제4권3호
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• pp.222-229
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• 1997

A P/M high speed steel of ASP 30 grade was austenitized, gas quenched and tempered at various conditional. The mechanical properties such as hardness, bend strength and fracture toughness were evaluated after heat treatment. The microstructure and the type and volume fraction of carbides were analyzed by an optical microscope, image analyzer and XRD. The primary carbides after the heat treatment were MC and $M_6C$ type. The volume of the total carbide varied from 10 to 15% depending on the austenitizing and tempering temperature. The tempering temperature for maximum hardness was at around 52$0^{\circ}C$. But the maximum bend strength was obtained at about 55$0^{\circ}C$. The fracture toughness was largely affected by the presence of retained austenite after gas quenching and secondary hardening during tempering.

• 한국표면공학회지
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• 제43권5호
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• pp.243-247
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• 2010

The micro Vickers hardness and internal stress of Ni-Fe metal thin film synthesized by electrodeposition method at $25^{\circ}C$ were studied as a function of bath composition, and surface microstructure and atomic compositions of thin films were investigated by SEM and EDS. And the shape change of $200\;{\AA}$ Ni-Fe nanowires made using anodic aluminum oxide(AAO) templates by electrodeposition method were observed by SEM as a function of ultrasonic treatment time and bath composition. The Fe deposition contents on the substrate non-linearly increased with Fe ion concentration over total metal ion concentration. In case of low Fe contents film, the grain size is smaller and denser than high Fe contents deposited films, and the micro Vickers hardness increased with Fe contents of electrodeposited films. These results affected the shape change of nanowire after ultrasonic treatments.

• 동아시아식생활학회지
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• 제24권6호
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• pp.819-826
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• 2014

Consumer's demand for higher dietary fiber and lower fat in processed foods are increasing. This study developed a low fat and high dietary fiber snack using egg whites and dry fermented radish powder obtained from Dongchimi fermentation. Quality characteristics, such as hardness, color, fat content and total dietary fiber, of the developed snack were conducted along with a hedonic test. As the amount of the fermented powder increased in the formulation, water content and snack hardness decreased. Up to 14.5% radish powder was added (or 9.54% dietary fiber; dry weight, w/w) to the formulation, and hedonic test found snack containing 4.8% (w/w) powder showed the highest scores for overall acceptability.

• 한국식품영양과학회지
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• 제28권1호
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• pp.113-117
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• 1999

Physiological and sensory characteristics of breads prepared with the flour substituted with leek powder were evaluated. Leek powder contained 34.6% total dietary fiber. Substitution of wheat flour with 2% and 3% of leek powder decreased loaf volume by 13 and 27%, respectively. Moisture content was slightly increased and staling rate during storage at 25oC decreased in breads with leek powder. The addition of leek powder slighty increased hardness of fresh bread, but did not affect hardness of stored breads. Breads with leek powder turned into greenish and had characteristic flavor. Nontheless, no significant differences were observed between control and that with 2% of leek powder in sensory evaluation.

• 열처리공학회지
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• 제32권1호
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• pp.17-28
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• 2019

Jominy hardenability curves of low alloy steel containing less than 5 wt.% of alloying elements in total were calculated by applying Scheil's rule of additivity to pre-calculated isothermal transformation curve. Isothermal transformation curve for each phase in steel was approximated as a simple mathematical equation by using Kirkaldy's approach and all coefficients in the equation were estimated from experimental temperature-time-transformation (TTT) and/or continuous cooling transformation (CCT) data in the literature. Then jominy test with simple boundary conditions was performed in computer by applying the finite difference scheme. The resultant cooling curves at each location along a longitudinal direction of Jominy bar were applied to calculate phase fractions as well as mechanical properties such as micro Vickers hardness. The simulated results were compared with experimental CCT data and Jominy curves in the literature.

• 대한환경공학회지
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• 제36권3호
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• pp.192-197
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• 2014

본 연구는 2007년 01월부터 2010년 07월까지 서부 경남 내륙지역 및 해안지역의 음용 지하수 1,525건에 대한 지역별 부적합율, 항목별 수질특성, 수질항목 간 상관관계 등의 수질 현황을 조사한 결과는 다음과 같다. 지역별 부적합율을 조사한 결과 지하수 음용수 수질기준을 초과한 부적합율은 내륙지역이 18.2%, 해안지역이 24.5%로 나타났으며, 2가지 이상의 항목이 동시에 불합격한 비율도 내륙과 해안지역이 각각 38.9%, 51.6%로 나타났다. 항목별 수질현황을 조사한 결과 내륙지역 및 해안지역의 부적합 항목 중 총대장균군이 23.8%, 26.6%, 일반세균이 16.1%, 16.0%으로 미생물 항목이 음용부적합 항목의 39.9%, 42.6%로 많은 부분을 차지하는 것으로 조사되었다. 탁도의 경우 내륙 및 해안지역이 12.6%, 11.7%로 나타났고, 알루미늄은 11.9%, 11.7% 등으로 나타났다. 내륙지역의 경우 경도는 증발잔류물과 0.910, 황산이온과 0.819의 상관계수를 보였고, 증발잔류물과 보론이 0.600으로 상관계수를 보였다. 해안지역의 경우 경도와 증발잔류물의 상관계수가 0.919로 나타났으며, 염소이온과는 0.829로 높은 상관관계가 있는 것으로 나타났다.

• 한국수산과학회지
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• 제24권6호
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• pp.405-412
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• 1991

Whitefish와 Burbot는 북미지역, 유럽 등지에서 비교적 널리 이용되고 있는 담수어종이지만 Whitefish는 조직이 연하여 가공중 부스러지기 쉽다는 점이 문제가 되고 있으며, 이와는 대조적으로 Burbot육은 끈적한 점액이 어피를 둘러싸고 있어 이용이 제한되고 있는 외에 가공저장중에 조직이 tough해지는 결점이 있다. 따라서 본 실험에서는 이들의 조직상의 제 문제를 개선함으로써 두 of종의 가공성을 높이고 나아가 상품적 가치를 제고할 목적으로 이들의 texture에 영향을 미친다고 생각되는 각종 인자들을 살펴보았다. 두 어종의 어육을 fillet로 하여 대조군과 인산염 완충용액을 high pressure injection법으로 처리한 군의 pH, 수분 함량, Total collagen량의 차이를 검토하였고 아울러 $-12^{\circ}C$에서 3개월 간 저장한 후의 이들의 변화를 살펴보았으며, 이들 제 인자들이 Instron texturometer로써 측정한 texture와 어떻게 관련되어 지는지를 다중 회귀방정식을 이용하여 분석하였다. pH는 인산염 처리구가 대조구보다 다소 높았다. 3개월 저장으로 두 어종 모두 pH와 수분함량이 감소하였다. Instron texturometer으로 측정한 texture의 값과 이들 제 인자들 사이의 상관관계는 조직이 약한 whitefish에서는 상관계수가 낮아 특정인자가 두드러진 영향을 미친다고 보기는 어려웠으나 조직이 단단한 burbot육은 이들 인자 중 pH가 비교적 상관계수가 높게 나타났다.

• 한국식품저장유통학회지
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• 제2권1호
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• pp.139-146
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• 1995

Soluble solids and total carbohydrates of Citrus miyakawa wase harvested middle of November 1993 Topyung-Dong, Seogwipo-si, and Cheju were 10.7 and 8.57%, and carbohydrate was consisted of about 1/2 sucrose, 1/4 glucose and 1/4 fructose, respectively. Acid content of citrus Juice was 1.04%, and citric acid was 74.27% of total organic acids. Fruit weight, peel thickness, soluble solids, pH, hardness and edible part ratio had a good correlation in linear function with increasing fruit size. Total carbohydrate, reducing sugar and vitamin C of citrus jam made on optimum conditions were 65.33%, 27.98%, and 51.40mg/100g , respectively. Microbial growth on the products were not recognized at 3$0^{\circ}C$ for a month. Compared with other related citrus jellying products, the test sample was excellent in appear ance, taste and total preference degree on sensory evaluation.