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오스테나이트계 25Cr-20Ni 스테인리스강의 고온 예변형에 의한 크리프 거동
박인덕(IN-DUCK PARK),남기우(KI-WOO NAM),안석환(SEOK-HWAN AHN) 한국해양공학회 2002 韓國海洋工學會誌 Vol.16 No.3
In the present study, we examined the influence of prestrain on creep strength of Class M alloy(STS310S) and Class A(STS310J1TB) alloys containing precipitates. Prestrain was given by prior creep at a higher stress than the following creep stresses. Creep behaviour before and after stress change and creep rate of pre-strianed specimens were compared with that of virgin specimens. Pre-straining produced the strain region where the strain rate was lower than that of a virgin specimen both for STS310J1TB and STS310S steels. The reason for this phenomenon was ascribable to the viscous motion of dislocations, the interaction between dislocations and precipitates in a STS310J1TB steel, and the interaction of dislocations with sub-boundaries in a STS310S steel which has the higher dislocation density and smaller subgrain size resulted from pre-straining at higher stress.
박인덕 ( In Duck Park ),조희숙 ( Hee Sook Cho ) 한국식생활문화학회 2011 韓國食生活文化學會誌 Vol.26 No.6
The principal objective of this study was to evaluate the quality characteristics of dried noodles when different concentrations of Loquat (Eriobotyya japonica Lindley) leaf powder (LLP) were added to the wheat flour. The cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite LLP-wheat flours were shown to increase. As measured via amylograph, viscosity at 95℃ viscosity at 95℃ after 15 minutes, and maximum viscosity values of those samples decreased as the LLP content increased. As increasing amounts of LLP were added, the L and a values were reduced, whereas the b value was increased and the color values, weight, and volume of the cooked noodle increased, as did the turbidity of the soup. With regard to the textural characteristics, the LLP additive increased hardness and cohesiveness, and reduced adhesiveness and springiness. Overall, the noodles prepared with 5% LLP were preferred more than the others, according to the results of our sensory evaluation.
민들레 분말의 첨가가 파운드 케이크의 품질특성에 미치는 영향
박인덕 ( In-Duck Park ) 대한영양사협회 2021 대한영양사협회 학술지 Vol.27 No.3
This study was carried out to investigate the effect of the addition of Taraxacum coreamm powder (TCP) (1%, 3%, 5%, 7%) on the quality of pound cake. The specific gravity of the pound cake increased, but the pH of the pound cake significantly decreased with the addition of Taraxacum coreamm powder. The weight of the pound cake slightly increased, whereas the volume and specific loaf volume decreased with the addition of TCP. The texture analysis showed that hardness, chewiness, and gumminess were higher with the addition of TCP than in the control group. The L and a value of the pound cake decreased, whereas the b value increased with the addition of TCP. The moisture content and the DPPH radical scavenging activities of the pound cake increased as percentages of TCP significantly increased.