The pack-cementation process is the method which is formed SiC coating layer to improve weak oxidation properties of CFRCs (carbon fiber-reinforced carbons). This method develops the anti-oxidation coating layer having no dimensional changes and good wetting properties. In this study to improve the oxidative resistance of the prepared 4D CFRCs, the surface of CFRCs is coated by SiC using pack cementation method. The mechanical properties of SiC-coated 4D CFRCs are measured by the 3-point bending test, and their ablation properties are investigated by the arc torch plasma test. From the results, it is found that both mechanical and ablation properties of SiC-coated 4D CFRCs are much better than bare CFRCs.

In the study, attempts were made to investigate the safety of the deep-fried instant noodles. A total of 50 deep-fried instant noodles were puchased from a local supermarket. Acid value, peroxide value, preservatives, heavy metals and pesticide residues were determined. Acid value(AV) and peroxide value(POV) of deep-fried instant noodles were lower than the Food Law in force. Any preservatives were not detected in all deep-fried instant noodles. The level of all heavy metals and pesticide residues found in deep-fried instant noodles were fairly low, and pesticide residues in deep-fried instant noodles was almost removed after cooking. It was conclued from these results that deep-fried instant noodles may be no harmful in oxidative stability(AV, POV) and sanitary safety(preservatives, heavy metals and pesticides).