A5114133543- Advanced machining processes and optimization
- Advanced Surface Polishing Techniques
- Advanced Machining and Optimization Techniques
- Food Quality and Safety Studies
- Advanced Battery Technologies Research
- Meat and Animal Product Quality
- Nutrition, Health and Food Behavior
- Advancements in Battery Materials
- Advanced Battery Materials and Technologies
- Dysphagia Assessment and Management
- Design Education and Practice
- Surface Roughness and Optical Measurements
- Laser and Thermal Forming Techniques
- Product Development and Customization
- Insect Utilization and Effects
- Metal Forming Simulation Techniques
- Additive Manufacturing and 3D Printing Technologies
- Phytochemicals and Antioxidant Activities
- Engineering Applied Research
- Heat Transfer Mechanisms
- Esophageal and GI Pathology
- Fermentation and Sensory Analysis
- 3D Printing in Biomedical Research
- Manufacturing Process and Optimization
- Metal Alloys Wear and Properties
Korea University
2024
Korea Food Research Institute
2021-2024
Kongju National University
2024
Korea Institute of Industrial Technology
1999-2003
Abstract Lithium–sulfur batteries (LSBs) have attracted attention as promising next‐generation due to their remarkably high capacity compared lithium‐ion and the low cost of sulfur. However, one inherent problems LSBs is “shuttle effect,” which causes lithium metal anode instability fading. This still a major barrier that must be overcome before it used in industry. Therefore, commercialize LSBs, essential suppress this shuttle effect. From point view, review focuses on categorization...
Antioxidant activity of freeze-dried paprika powder and storage properties emulsion-type pork sausages containing diverse concentrations this (0, 1, 2, 3%) were analyzed. activities red yellow powders analyzed by evaluating their 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric reducing antioxidant power (FRAP), total phenol content (TPC), flavonoid (TFC). The exhibited remarkably higher DPPH FRAP values, TPC than the (p<0.05), while TFC showed no remarkable...
This study aims at identifying the optimal fermentation temperature for dry-fermented sausage using strains isolated from Kimchi (GK1, Pediococcus pentosaceus-GK1; NK3, P. pentosaceus-NK3), Doenjang (D1, Debaryomyces hansenii-D1), and commercial fermented (S6, spontaneously generated Penicillium nalgiovense-S6). The microbial population, pH, moisture content, color, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), electronic nose (E-nose) were analyzed to...
Dysphagia refers to having difficulty in moving from the oral cavity stomach. These symptoms can be caused by aging, cerebrovascular disease, and nervous system disease. International Diet Standardization Initiative was developed suggest appropriate meals for people with dysphagia. Korea Food & Drug Administration presented guidelines that applied level 7 of Initiative. This study attempted verify applicability proposed through viscosity measurement 160 types commercial foods available...
Burrs have been defined as undesirable projections of material beyond the edge a workpiece during machining. are created around due to plasticity mechanical manufacturing process. Finally, quality finished parts plays very important role in performance product. Generally, burrs removed by methods physics and chemistry. However, there few publications area applying ultrasonics deburring. When ultrasonic vibration propagates liquid medium, large number bubbles formed. These generate an...
FIB has been commonly used as a very powerful tool in the semiconductor industry. It is mainly for mask repair, device correction, failure analysis and IC error etc.BR Currently, not being applied to fabrication of micro nano-structured mold, because low productivity. And also sputtering rate required fabricate 3D shape.BR In paper, we studied FIB-Sputtering according mold materials. surface roughness characteristics had analysed or nano fabrication. Si wafer, Glassy Carbon, STAVAX DLC that...
Yugwa is a traditional food unique to Korea, and the manufacturing of yugwa largely divided into two processes: making bandaegi coating with sugar. To control quality strengthen market competitiveness, this study analyzed changes in physical properties during storage according type sugar used temperature that applied. Consumer preference was evaluated for 30 adult men women using 9-point scale overall preference, uniformity garnish, color brightness, sweetness, unpleasant smell, texture....