http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
오스테나이트계 25Cr-20Ni 스테인리스강의 Ω법을 이용한 고온 크리프 거동 해석
박인덕,남기우,Park, In-Deok,Nam, Gi-U 대한기계학회 2002 大韓機械學會論文集A Vol.26 No.2
For two kinds of 25Cr-20Ni stainless steels, STS310J1TB and STS310S with and without a small amount of Nb and N, creep behavior has been studied in a stress and temperature range from 147 to 392 MPa and from 923 to 773 K with a special reference to tertiary creep. The average creep life of STS310J1TB was about 100 times longer than that of the STS310S. The apparent activation energy for the initial creep rate was 330 kJ/mol in STS310J1TB, while that of the STS310S was 274kJ/mol in a power law creep region and 478 kJ/mol in a region of power law breakdown (PLB). The activation energy for STS310S below PLB is close to the for self-diffusion. When compensating for the temperature dependence of the Young's modulus and the omega value, it was found that the apparent activation energy for STS310J1TB was reduced to the activation energy for diffusion of chromium atom in gamma steel. The stress exponent of STS310S was about 12.3 above PLB and 5.1 in a power law creep region. Notwithstanding that the creep condition for STS310J1TB was in a power law creep region, its stress exponent was 7.9 larger than that of STS310S corresponding to the same creep conditions. This was ascribed to the presence of fine precipitates in STS310J1TB.
박인덕 한국식생활문화학회 2016 韓國食生活文化學會誌 Vol.31 No.4
The principal objective of this study was to evaluate the utilization of fish paste with added Capsosiphon fulvescens powder were 0, 3, 5, and 7%. The moisture, crude protein, crude lipid, crude ash and carbohydrate contents of the used Capsosiphon fulvescens powder were 8.5, 33.2% 1.1, 9.6, and 47.6%, respectively. For the Hunter color values, the L, a values of the fish paste decreased with increasing concentrations of Capsosiphon fulvescens powder. The b values of the fish paste appreciation with increasing concentrations of Capsosiphon fulvescens powder. And the folding test which represent the flexibility of the fish paste, all test samples showed AA. In the texture meter test, the hardness, strength, cohesiveness, and springiness increased according to increasing concentrations of Capsosiphon fulvescens powder. However, the gumminess and brittleness of the fish paste reduced by the addition of Capsosiphon fulvescens powder. In the sensory evaluation, color and taste of the fish paste were preferred 5% Capsosiphon fulvescens powder and the fish paste prepared with 5% Capsosiphon fulvescens powder were preferred over other fish pastes. These results suggest that Capsosiphon fulvescens powder can be applied to fish paste for the purpose of high quality and functionality.
박인덕 한국식생활문화학회 2019 韓國食生活文化學會誌 Vol.34 No.1
This study examined the quality characteristics of dumpling shells prepared with 0, 2, 4, 6, and 8% mulberry leaf powder. According to the amylograph data, the composite of mulberry leaf powder-wheat flour samples reduced the gelatinization temperatures, viscosities at 95℃, and maximum viscosity with increasing mulberry leaf powder content. The lightness (L) and redness (a) values decreased with increasing mulberry leaf powder content, whereas the yellowness (b) value increased. In addition, the weight, volume, and turbidity increased after cooking. In terms of the textural characteristics, addition of mulberry leaf powder increased the hardness, springiness, cohesiveness, chewiness, and adhesiveness. The DPPH free radical scavenging activity of the dumpling shells increased significantly (p<0.05) with increasing levels of mulberry leaf powder. The taste, chewiness and texture of the dumpling shells prepared with added 4% mulberry leaf powder were preferred. The sensory evaluation showed that the overall preference of the dumpling shell with the addition of 4% mulberry leaf powder was more effective than the control.
박인덕 한국식생활문화학회 2017 韓國食生活文化學會誌 Vol.32 No.6
This study examined the quality characteristics of cookies prepared with mulberry leaf powder (0, 1, 3, 5, and 7%) substituted for flour. The pH of the cookie dough decreased significantly in response to the addition of all levels of mulberry leaf powder. The spread factor of the cookies also increased significantly with increasing mulberry leaf powder content added to the cookies recipe. In addition, the Hunter’s color L and a values decreased significantly with increasing mulberry leaf powder content, whereas the b value increased. According to hardness measurements, the substitution of 1~7% mulberry leaf powder resulted in increased hardness compared to the control. Moreover, the DPPH free radical scavenging activity of the cookies was increased significantly (p<0.05) with increasing levels of mulberry leaf powder. The sensory evaluation revealed cookies containing 3% to have the highest scores.
박인덕,남기우,강창용 대한기계학회 2018 JOURNAL OF MECHANICAL SCIENCE AND TECHNOLOGY Vol.32 No.12
As a kind of bolt having a spherical head, the ball stud is widely used as part of a ball joint in steering or suspension sys-tems of automobiles. Generally, the production process of ball studs consists of multi-step cold forging and screw making. This study evaluated the shear strength of joints by varying the welding current and welding pressure in the resistance welding of ball studs. The ball was made with SS400, and the stud was made with SCM435. The sample welded at current of 10.3 kA and welding pressure of 367.7 kPa was tested for its shear strength under different cooling methods. The room temperature cooling of the sample was left at about 293 K for 12 hours after heat treatment. The pressurized air cooling of the sample was subjected to a stream of air at pressure of 490 kPa for 7 seconds. Shear strength test was performed at room temperature with speed setting of 5 mm/min. The shear strength was analyzed by Weibull probability distribution. The scale parameter increased with increasing welding current at welding pressure of 367.7 kPa. The shear strength showed the least dispersion and distribution at welding current of 10.3 kA and welding pressure of 367.7 kPa.