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핵연료 피복관용 지르칼로이-4의 미세조직과 기계적 특성에 미치는 $\beta$-열처리의 영향
고진현,오영근,김광수,Koh, Jin-Hyun,Oh, Young-Kun,Kim, Gwang-Soo 한국재료학회 1999 한국재료학회지 Vol.9 No.6
The effect of $\beta$-heat treatment on th microstructure, mechanical properties and texture in the nuclear fuel cladding of Zircaloy-4 tubes was chosen at 1000, 1100 and 120$0^{\circ}C$, and the tubes were heat-treated by a high frequency vacuum induction furnace. Morphology of the second phase particles and $\alpha$-grain of as-received tubes were markedly changed by heat treatment. The average sizes of second phase particles of as-received and $\beta$-heat treated tubes were 0.1$\mu\textrm{m}$ and 0.076$\mu\textrm{m}$, respectively. However, the average sizes of second phase particles were not much changed in the $\beta$-heated temperatures. With increasing heat treatment temperatures, the 0.2% yield strength and the hoop strength were decreased because of changes in preferred orientation as will as $\alpha$-plate width. Heat treated Zircaloy-4 tubes exhibited texture changes but the preferred orientation of grains still remained.
압력용기강재 SA508 class 3 용착금속의 조사거동
고진현,박형근,김수성,황용화,서윤석,Koh, Jin-Hyun,Park, Hyoung-Keun,Kim, Soo-Sung,Hwang, Yong-Hwa,Seo, Yun-Seok 대한용접접합학회 2010 대한용접·접합학회지 Vol.28 No.5
Irradiation behavior of the reactor pressure vessel SA508 class 3 steel weld metals was examined by Charpy V Notch impact specimens. The specimens were exposed to a fluence of $2.8{\times}1019$ neutrons(n)/$cm^2$(E>1 MeV) at $288^{\circ}C$. The irradiation damage of weld metal was evaluated by comparison between unirradiated and irradiated specimens in terms of absorbed energy and lateral expansion. The specimens for neutron irradiation were welded by submerged arc welding process at a heat input of 3.2 kJ/mm which showed good toughness in terms of weld microstructure, absorbed energy and lateral expansion. The post-irradiation Charpy V notch 41J and 68J transition temperature elevation were $65^{\circ}C$ and $70^{\circ}C$, respectively. This elevation was accompanied by a 20% reduction in Charpy V notch upper shelf energy level. The lateral expansion at 0.9mm irradiated Charpy specimens showed temperature elevation of $65^{\circ}C$ and was greatly decreased due to radiation damage.
GMA용접 공정에서 콘택트팁 마모가 용접비드에 미치는 영향
고진현(Koh, Jin-Hyun),김남훈(Kim, Nam-Hoon),김환태(Kim, Hwan-Tea),황용화(Hwang, Yong-Hwa) 한국산학기술학회 2011 한국산학기술학회논문지 Vol.12 No.5
GMA용접 공정에서 콘택트팁의 마모가 용접비드에 미치는 영향에 대해서 연구하였다. 콘택트팁과 용접비드 사이의 연관성을 조사하기 위하여 초고속 카메라와 파형분석을 이용하여 용적이행을 관찰하였고, 저 배율의 카메라로 비드의 상태를 관찰하였다. 콘택드팁의 마모는 팁과 용접와이어 사이의 접촉 지점을 변화시켜 결과적으로 불규칙비드 를 생성하였다. 이것은 마모된 콘택트팁이 용접시 용접저항의 변화를 초래하여 용접아크 불안정의 원인이 되기 때문 이다. The effect of the wear of contact tips on the weld beads made by a Gas Metal Arc Welding(GMAW) process was studied. In order to correlate between the wear of tips and beads, the droplet transfer was investigated by a high speed camera and waveform shapes, and the condition of beads was examined by a low magnification camera as well. It was found that the worn contact tip had caused to shift the contact point between the tip and the welding wire which resulted in nonuniform beads. In addition, the worn contact tip had changed the welding resistance and brought about the arc instability during welding.
외식브랜드의 수직적 확장이 브랜드 이미지와 구매의도에 미치는 영향
고진현(Koh, Jin-Hyun),정유경(Chong, Yu-Kyeong) 한국외식경영학회 2018 외식경영연구 Vol.21 No.2
본 연구는 외식브랜드가 수직적 확장브랜드를 생성할 경우 확장속성에 영향을 미치는 요인들을 구체적으로 밝히고, 모브랜드와 확장브랜드에 대한 소비자들의 인식수준과 구매의도에 미치는 영향을 알아보았다. 실제 국내에서 운영되는 외식 기업의 범용적인 모브랜드로 조사하여 실제 수직적확장(상향/하향) 브랜드모델을 선정하고 모브랜드이미지가 확장브랜드속성 중 확장브랜드이미지에 가장 많은 영향을 미치고 있었으며, 이후에 지각품질, 유사성 순서로 나타났다. 상향/하향 확장 의 차이를 비교하면 모브랜드이미지가 확장브랜드속성 중 ‘확장브랜드이미지’에 가장 많은 정(+)의 영향을 미치고 있었으며, 이후에 ‘지각품질’, ‘유사성’ 순서로 나타나고, ‘가격’은 모브랜드이미지에 거의 영향을 받지 않는 것을 분석되었다. 그러 므로 소비자는 모브랜드에 대한 긍정적인 이미지가 높을수록 확장브랜드이미지, 품질수준, 유사성에도 호의적으로 느낀다고 할 수 있다. An attempt was made in this study to find out factors affecting the extended attributes when a restaurant brand generates vertically extension brands and the effect it has on the level of consumers’ awareness and purchase intention regarding parent brand and extension brand. When the difference of upward extension and downward extension is compared, the parent brand image had the most positive effects on the extension brand image among all extension brand attributes, to be followed by perceived quality and by similarity in descending order. It turned out that the price was barely affected by the parent brand image. Therefore, it can be said that the higher is the positive image of the parent brand, the consumers feel favorable to the extension brand image, perceived quality, and similarity as well.
HSB600강 GMA 용접부에서 입열량과 용접후 열처리가 미세조직과 기계적 특성에 미치는 영향
고진현(Koh, Jin-Hyun),김남훈(Kim, Nam-Hoon),장복수(Jang, Bok-Su),주동휘(Ju, Dong-Hwi),임영민(Lim, Young-Min) 한국산학기술학회 2011 한국산학기술학회논문지 Vol.12 No.12
본 연구에서는 교량용 구조용 강재인 HSB600 강의 용접부에서 입열량 (1.5∼3.6 kJ/mm)과 용접후 열처리 (PWHT, 600℃, 40hr.)가 미세조직과 기계적 특성에 미치는 영향에 관해 연구하였다. HSB600 강재를 GMA용접을 실 시하였다. 용접된 상태에서는 인장강도와 경도는 입열량이 증가할수록 저하되었으며 충격 흡수 에너지는 큰 차이를 보이지 않았다. 낮은 입열량인 1.5 kJ/mm에서 침상형 페라이트가 가장 많이 생성되었다. 용접후 열처리를 통해 경도 와 인장강도가 저하되었고, 용착금속의 충격흡수에너지가 증가되었다. The effects of heat input (1.5∼3.6 kJ/mm) and post weld heat treatment (PWHT, 600℃, 40hr.) on the TMCP HSB600 steel weldments made by GMAW process were investigated. The tensile strengths and hardness of as-welded specimens were decreased as heat input increased, but CVN (Charpy V-Notch) impact energy did not show any differences. The fine-grained acicular ferrite was mainly formed in the low heat input while polygonal and side plate ferrites were dominated in the high heat inputs. Meanwhile, tensile strength and hardness of PWHT weldments were decreased due to the coarsening and globular of microstructure as well as reduction of residual stresses.
고진현(Jin Hyun Koh),정유경(Yu Kyeong Chong) 한국관광연구학회 2015 관광연구저널 Vol.29 No.7
This study examined perceived risk of Korea customers on ethnic food. To do empirical research, this study measured perceived risk about 8 countries’ ethnic food which is classified as other foreign food by Korean Standard Industrial Classification Table. The research result related to ethnic food based on this research result is as follows: The analysis result in cognitive level of perceived risk about ethnic food shows that financial risk and psycho-social risk is normal. In real overseas trip, the choice-regret risk and the time loss risk can be solved by on-site experience and other sightseeing. However, in ethnic food itself, which is used in Korea, risk of dissatisfying its quality is high because the ethnic food cannot fulfil customers’ expectation and the time loss risk is high because opportunity cost disappears after using the ethnic food. On the contrary, it is considered that if customer contact ethnic food in Korea, physical risk and functional risk are low because the food was localized to some degree. The research result shows that overall perceived risk about ethnic food is a little low which means customers make purchase decision to buy ethnic food by using heuristic method in which occurs in the situation where customer don’t need systematic and rational decision on ethnic food.
SA508 class 3 서브머지드 아크용접부의 기계적 성질에 미치는 입열량의 영향
서윤석,고진현,김남훈,오세용,주기남,Seo Yun-seok,Koh Jin-Hyun,Kim Nam-Hoon,Oh Se-Yong,Choo Kee-Nam 대한용접접합학회 2004 대한용접·접합학회지 Vol.22 No.5
The present study is to investigate the effect of heat input on the microstructure, tensile properties and toughness of single-pass submerged arc bead-in-groove welds produced on SA508 class 3 steels. The heat input was varied in the range of 1.6, 3.2 and 5.0 kJ/mm. The toughness of weld metals was evaluated by using subsize Charpy V-notch specimens in the temperature range of -19$0^{\circ}C$ to 2$0^{\circ}C$. The weld microstructure and fractography were observed by optical and scanning electron microscopies, respectively. With increasing heat inputs, tensile strength and hardness of weld metals were decreased while elongation was increased. The poor notch toughness at 1.6 kJ/mm was attributed to the formation of ferrite with aligned second phase and banitic microstructure with high yield strength while that at 5.0 kJ/mm was due to the presence of grain boundary and polygonal ferrites. The microstructure of the intermediate energy input welds consisted of a high proportion of acicular ferrite with limited polygonal ferrites, which provide improved notch toughness.