• 한국레이저가공학회:학술대회논문집
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• 한국레이저가공학회 2001년도 춘계학술발표대회 논문개요집
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• pp.31-34
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• 2001

Laser cladding Processing allows rapid transfer of heat to the material being minimum conduction into base metal. The effects of CO$_2$ laser cladding with high powder were investigated. High viscosity bronze powder consists of bronze powder used at a high temperature. The material has a high viscosity So that it can be substrate. Therefore. Laser cladding can be processed on a curved or slope surface. CO$_2$ laser cladding was designed It consists of the high viscosity bronze powder the shielding gas system and the preheating system The high viscosity powder properly at 0.3g/s and 0.50g/s. Because of the metallic bond between bronze per the hardness of dilution layer was suddenly increased. Experimental as results viscosity mixed powder can be a useful cladding material.

• 한국식생활문화학회지
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• 제20권3호
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• pp.299-304
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• 2005

This study investigated the feasibility of the bread making process with the mixture of the functional rice flour. The bread was manufactured with 20, 30 or 40% functional rice flour with increasing and wheat flour. Gelatinization characteristics of the rice starch was examined by differential scanning calorimetry(DSC). Coated with soluble dietary fiber rice showed the highest gelatinization enthalphy among functional rices and other functional rices were similar to normal rice. in the viscosity point of view. generally the viscosity related to the addition ratio. The most viscose case was 30% Sangwhang rice but in fermented with monascus ruber rice case, viscosity was low even with 40% case because of the transformation of the starch granules. In sensory evaluation, the highest sensory scores for the uniformity of pore size and flavor were obtained when sangwhang rice flour content was 20%. The textual study was mainly focused on the hardness, cohesiveness, adhesiveness, springiness, chewiness. Textural characteristics of functional rice bread crumb bakedwith 20% coated with soluble dietary fiber rice, 20% sangwhang was low in hardness, chewiness and gumminess. Therefore, Sangwhang rice flour 20%, Monascous ruber 20% and Coated soluble dietary fiber rice 20% were considered to be the most suitable addition ratio for the rice breads.

• 한국식품조리과학회지
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• 제33권3호
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• pp.292-299
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• 2017

Purpose: The present study explored cookie making performance using Jeju magma seawater to elucidate the effects of minerals in water on quality of baked goods. Methods: Seven water samples were analyzed for their mineral content, pH and water hardness. Starch pasting properties of flour in water samples was analyzed using RVA, and cookie making performance using water samples was evaluated with the AACCI wire-cut cookie baking method. Quality of cookies was measured by weight loss during baking, cookie geometry, color, and firmness. Results: Hardness of water samples ranged from 0-4200, and mineral content was in the order of magma seawater > 100% ED mineral water > 50% ED mineral water > 10% ED mineral water > tap water > Samdasoo > distilled water. RVA results showed that water hardness exhibited significant relationships with pasting temperature (p<0.05, R=0.863), peak viscosity (p<0.001, R=0.944), final viscosity (p<0.05, R=0.861), and setback (p<0.05, R=0.782). Cookie baking results showed that cookie diameter increased in the order of magma seawater < 100% ED mineral water < 50% ED mineral water < 10% ED mineral water $\approx$ tap water < Samdasoo < distilled water. Conclusion: As mineral content in water increased, flour pasting temperature and viscosity increased, whereas cookie diameter decreased with color fading. However, cookies formulated with 50% ED mineral water showed similar cookie geometry and texture to those with tap water. Therefore, controlling the mineral content of water can be successfully applied to produce mineral-enriched cookies.

• 한국연초학회지
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• 제22권1호
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• pp.45-50
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• 2000

In order to improve the sowing practice, pelleted seeds of tobacco NC 82(Nicotiana tobacco L.) were manufactured in use of binders at the different levels of viscosity, and their physical properties according to pellet size and biological activity in seed germination were investigated while storage time elapsed. Proper range of the binder viscosity for the pellet formation was 20.3-37.2 m.pas. At the high level of viscosity(45.7 m.pas) took longer time to form the pellet and pelleting was not easy. The high binder viscosity and large pellet size revealed higher level in hardness of the pelleted tobacco seeds, which caused the longer splitting time of pellets in water. High level of binder viscosity(37.2 m.pas) in pelleted seeds led to decrease the biological activity of tobacco seed germination by the storage at 4 t over 30 days. But at the level of 20.3m.pas in binder viscosity, the germination of pelleted seeds was little affected by the long storage time to 120 days.

• 한국환경과학회지
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• 제19권3호
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• pp.365-370
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• 2010

In this study, we carried out the evaluation of EPDM(Ethylene Propylene Diene Monomer) reclaimed rubber mixing with natural rubber at various mixing ratio to reuse as rubber filler. The scorch time and moony viscosity was analyzed to evaluate the effect of cure behavior. And also, we analyzed the tensile strength, the elongation at break and cure time to evaluate the variation of cure behavior. As the results, the scorch time and optimal cure time was decreased according to the increasing of EPDM reclaimed rubber. However, the moony viscosity was increased at each mixing ratio. In case of the added EPDM reclaimed rubber was 20 phr(parts by weight per 100 parts by weight of rubber), the hardness and specific gravity was increased a little. The hardness and specific gravity was increased in rapidly under 40 phr of the added EPEM reclaimed rubber. The tensile strength and elongation at break of the compound of natural and EPDM reclaimed rubber was rapidly decreased compared with its natural rubber when the ratio of adding EPDM reclaimed rubber was over 40 phr.

• 소성∙가공
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• 제22권4호
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• pp.223-228
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• 2013

The friction coefficients of advanced high strength steel sheets were experimentally determined. In the friction test, the pulling and holding forces acting on the sheet for various friction conditions, such as lubricant viscosity, pulling speed, blank holding pressure, sheet surface roughness, and hardness of the sheet were measured and the friction coefficient was calculated based on Coulomb's friction law. While the friction coefficient, generally, decreases as the value of friction factor increases, the factor associated with the sheet surface roughness shows U shape behavior for the friction coefficient. Furthermore, the relationship between friction coefficient and the wear volume, which was computed for the roughness of both sheet surfaces and the friction area, is linearly proportional.

• Preventive Nutrition and Food Science
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• 제4권4호
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• pp.226-230
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• 1999

This study was done to determine how added vegetable oils affect the physical, chemical and microbial properties of experimental frozen desserts. There were no differences in the percentages of total fat and total solids in the seven frozen desserts. Freezing points did not differ among treatments. There were significant differences in viscosity among the frozen desserts containing up to 80% of vegetable oils. Oil substitution at 30% or higher significantly decreased viscosity when compared to the milk fat control. The hardness of frozen desserts decreased significantly with increasing addition of oils. Oil substitution at 20% or higher significantly decreased hardness. Substitution of canola and soybean oils for milk fat increased melting rate. Initiation of fluid release in the control was slower than in frozen products with added oils. The SPC values and coliform counts of all frozen products were not significantly changed. Cholesterol content decreased significantly in the products as the vegetable oil content was raised. Frozen desserts containing 10% or 60% of vegetable oils in the total fat contained 91.8%, 73.5% or 32.5%, respectively, of the cholesterol in the control.

• Food Science and Biotechnology
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• 제15권3호
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• pp.409-412
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• 2006

Interrelationship between results of large deformation (texture profile analysis, TPA) test and small deformation (creep) test on ohmic heated surimi gel, water-bath heated surimi gel, and commercial fish gel products (kamabokos) was examined. Creep test revealed ohmic heated gels have higher elastic modulus and viscosity values than water-bath heated ones, with differences of elastic modulus and viscosity between ohmic and water-bath heated gels being 18 and 28.5%, respectively. These differences were reflected in the higher hardness, cohesiveness, and chewiness values of ohmic heated gels in TPA. In TPA test, the differences of hardness and chewiness between ohmic heated gel and water-bath heated gel were 29.3 and 38.7%, respectively. It was concluded that with proper experimental design, the small deformation creep test which gives molecular level deformation data can be related to the large deformation TPA test indicating the sensory textural properties.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2021년도 가을 학술논문 발표대회
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• pp.160-161
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• 2021

To prepare polyurethane coatings for top coatings of automobiles, acrylic resins containing 75% of solids were synthesized by a radical polymerization. The viscosity of the acrylic resins was increased with increasing OH values. Crosslinked acrylic-urethane clear coatings were obtained by curing reaction between the synthesized acrylic resins and hexamethylene diisocyanate(HDI) trimer(Desmodur N-3600). The physical properties from the following studies were carried out : viscosity(Zahn cup #2), adhesion, pensil hardness, and 60° specular gloss. Various properties of the acrylic-urethane clear coatings as top coatings of mobile coat were evaluated on the coating specimens. Adhesion property to a substrate, 60° specular gloss, and pencil hardness of prepared paint showed quite good properties.

• 대한가정학회지
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• 제19권4호
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• pp.33-39
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• 1981

This study was attempted to determine the pectin contents of various fruits(Cherry, strawberry, plum, peach, apricot, apple, crabapple) and to investigate the changes in the properties of pectin and pectin gel during crabapple ripening. Methoxyl content, molecular weight and intrinsic viscosity were measured in ripened and unripened crabapples. In order to determine the characteristics of pectin gel, percent sag was measured by exchange Ridgelimeter, hardness and textural characteristics of jellies were measured by a penetrometer and a texturometer. The experimental results are summarized as follows: 1. The pectin contents of various fruits were 1.16% for cherry, 3.17% fir strawberry, 4.29% for plum, 5.51% for apricot, and pectin contents of peaches and apples varies depends on varieties from 4.54% to 5.61% to 6.52, respectively. The pectin contents of unripened and ripened crabapple wee 9.21% and 9.84% respectively, indicating that pectin content increased with fruit maturity. 2. The methoxyl contents, which was 6.61%~6.95%, was very low and it increased significantly during fruit ripening. Further, a decrease in acetyl content, intrinsic viscosity, molecular weight occurred during the ripening of crabapples. 3. The percent sag of crabapple jellies increased with fruit maturity from 5.26% to 5.79%, and the corresponding jelly grade decreased in ripened crabapple. 4. The hardness of jellies determined by a penetrometer was 79.15 pp.U. for ripened crabapple jelly, 90.62 pp.U. for unripe ned crabapple jelly. 5. In the textural characteristics of gels measured by a texturometer, the gels made from unripened crabapple were shown to have the highest values in hardness, cohesiveness, adhesiveness and gumminess.