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코어금형용강 SKD11의 플라즈마 전해산화에 의한 피막 형성
김상무 ( S. M. Kim ),이태행 ( T. H. Lee ),강석조 ( S. J. Kang ),조영희 ( Y. H. Cho ),구자명 ( J. M. Koo ) 한국열처리공학회 2011 熱處理工學會誌 Vol.24 No.4
Surface coatings were prepared on SKD11 core mold steel by plasma electrolytic oxidation (PEO). The coatings were investigated about the formation condition of core mold steel. SKD11 were coated by PEO in a mix solution of Sodium Aluminate NaAlO2 (10g/l), Sodium Silicate powder Na2SiO3 (0.5g/l), Sodium tungstate dihydrate Na2WO42H2O (0.5g/l) at less than 30℃. The electrical condition were voltage : 500~600V ; Pulse : 600~1800Hz ; current density 15~20A/dm2 ; various time : 3min~40min. The coatings surface morphology, cross-section, friction coefficient, hardness were investigated. The coatings on SKD11 core mold steel by PEO indicated that the extension of service life.
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B. subtilis JM3 Pretense로 제조한 멸치액젓의 품질특성
박종혁,유상권,김영명,김동수,김상무,Park, J.H.,You, S.G.,Kim, Y.M.,Kim, D.S.,Kim, S.M. 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.5
본 연구는 멸치액젓의 풍미를 유지시키면서, 발효 속도를 향상시키기 위하여 숙성된 멸치액젓에서 단백분해능이 뛰어난 미생물이 생산하는 효소를 분리 정제한 다음 숙성초기의 멸치액젓에 첨가하여, 멸치액젓의 품질특성을 분석하였으며 그 결과는 다음과 같다. pH는 B. subtilis JM3 단백분해효소 첨가량 및 가수분해시간에 따른 변화는 없었고, 젖산량은 4% 단백분해효소 첨가구가 제일 높았다. 아미노질소, 휘발성염기질소 및 가수분해도는 단백분해효소 첨가구가 대조구에 비해 높았으며, 갈변도는 4% 효소첨가구에서 높게 측정되었다. 가수분해가 가장 높게 나타난 2시간째에 관능검사를 실시한 결과 단백분해효소 첨가구가 향 및 맛에서 좋은 평가를 얻었다. B. subtilis JM3 pretense from naturally fermented anchovy sauce was purified in $40{\sim}60%$ ammonium sulfate fraction. In order to accelerate the fermentation of anchovy sauce,2% and 4% of crude B. subtilis JM3 protease were added to 6 month-fermented anchovy sauces, respectively and then the various quality characteristics such as pH, lactic acid, amino-nitrogen, VBN, browning and hydrolysis degree, VBN, and sensory evaluation were analyzed at different storage times. pH was constant during storage time in all samples, whereas lactic acid contents of anchovy sauces hydrolyzed by 2% and 4% proteases were higher than that of control. The amino-nitrogen and volatile basic nitrogen contents of anchovy sauce with 2% and 4% proteases were twice higher than those of control. Anchovy sauces with 2% and 4% pretense increased the hydrolysis rate by 27% and 32%, respectively. Browning degree of anchovy sauce with 4% was higher than those of 2% and control. Anchovy sauce with 2% and 4% proteases was good in sensory evaluation of color, aroma, and taste attributes.
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B. subtilis JM3 Protease로 제조한 멸치액젓의 품질특성
박종혁(J.H. Park),유상권(S.G. You),김영명(Y.M. Kim),김동수(D.S. Kim),김상무(S.M. Kim) 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.5
본 연구는 멸치액젓의 풍미를 유지시키면서, 발효 속도를 향상시키기 위하여 숙성된 멸치액젓에서 단백분해능이 뛰어난 미생물이 생산하는 효소를 분리ㆍ정제한 다음 숙성초기의 멸치액젓에 첨가하여, 멸치액젓의 품질특성을 분석하였으며 그 결과는 다음과 같다. pH는 B. subtilis JM3 단백분해효소 첨가량 및 가수분해시간에 따른 변화는 없었고, 젖산량은 4% 단백분해효소 첨가구가 제일 높았다. 아미노질소, 휘발성염기질소 및 가수분해도는 단백분해효소 첨가구가 대조구에 비해 높았으며, 갈변도는 4% 효소첨가구에서 높게 측정되었다. 가수분해가 가장 높게 나타난 2시간째에 관능검사를 실시한 결과 단백분해효소 첨가구가 향 및 맛에서 좋은 평가를 얻었다. B. subtilis JM3 protease from naturally fermented anchovy sauce was purified in 40~60% ammonium sulfate fraction. In order to accelerate the fermentation of anchovy sauce, 2% and 4% of crude B. subtilis JM3 protease were added to 6 month-fermented anchovy sauces, respectively and then the various quality characteristics such as pH, lactic acid, amino-nitrogen, VBN, browning and hydrolysis degree, VBN, and sensory evaluation were analyzed at different storage times. pH was constant during storage time in all samples, whereas lactic acid contents of anchovy sauces hydrolyzed by 2% and 4% proteases were higher than that of control. The amino-nitrogen and volatile basic nitrogen contents of anchovy sauce with 2% and 4% proteases were twice higher than those of control. Anchovy sauces with 2% and 4% protease increased the hydrolysis rate by 27% and 32%, respectively. Browning degree of anchovy sauce with 4% was higher than those of 2% and control. Anchovy sauce with 2% and 4% proteases was good in sensory evaluation of color, aroma, and taste attributes.
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최영진(Y. J. Choi),장세종(S. J. Jang),김상욱(S. W. Kim),전병서(B. S. Jeon),김상무(S. M. Kim),송창빈(C. B. Song),김용찬(Y. C. Kim),남궁정(J. Namkung) 한국자기학회 2015 韓國磁氣學會誌 Vol.25 No.1
This study was carried out to investigate a influence of humidity variation (%) on the magnetic properties and the surface flaws in the fabrication of Fe-based Fe78Si9B13 amorphous alloy ribbon by Planar Flow Casting process. As a result, the size of the air pocket and the droplet which is observed in the contact surface and the free face of the amorphous alloy ribbon becomes large when the humidity increases and the size highly increases with the surface roughness at the same time. Especially, the surface roughness value which is made in the 65 % of the humidity is the lowest in the contact surface (Ra = 0.60 μm, Rz = 3.11 μm) and the free face (Ra = 0.47 μm, Rz = 3.00 μm). Also, in case of the soft magnetic property of the magnetic core which is made with the toroidal core of 23(OD)*20(ID)*20(H) size, in the sample of the amorphous alloy ribbon which is made in 65% of the humidity, the most excellent value is gained as Bs(B<SUB>700</SUB>) = 1.055 T, H<SUB>c</SUB> = 0.083 Oe, permeability = 1,197 and core loss = 0.276W/kg.
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