In this study, the heat flow of the plant scale aluminum extrusion process was investigated to establish optimum continuous heat treatment conditions. During the extrusion of 6061 aluminum alloy, processing parameters such as the extrusion pressure, speed and temperature histories of billets were logged as a function of time. The surface temperature of the billets increased at constant ram speed, while it decreased with decreases of the ram speed. In order to maintain the billet temperature within a solutionizing temperature range prior to the succeeding water quenching step, the ram speed or the temperature of the blower should be controlled. The temperature histories of the billets during the extrusion and hot air blowing processes were successfully simulated by using the velocity boundary model in ANSYS CFX. The methodology to design an optimum process by using a commercial simulation program is described in this study on the basis of the metallurgical validation results of the microstructural observation of the extrudates. The developed model allowed the advantages of taking into account the motion of the extrudate coupled with the temperature change based on empirical data. Calculations were made for the extrudate passing through the isothermal chamber maintained at appropriate temperature. It was confirmed that the continuous heat treatment system is beneficial to the productivity enhancement of the commercial aluminum extrusion industry.

This study investigated the perception, evaluation, and the possibility for globalizing Korean foods and Yak-sun among different nationalities of foreigners living in Korea. A survey was conducted with 171 foreigners (eastern Asian, southeastern and central Asian, European, and American). The questionnaire was composed of three parts, including perception, evaluation, and the possibility for globalizing Korean foods and Yak-sun. The reason for choosing Korean foods cited by southeastern and central Asians and Americans was "taste", whereas eastern Asians and Europeans chose "culture" and "curiosity", respectively. Americans and Europeans considered "spiciness" as a reason not to choose Korean foods (P<0.001). Regarding the possibility of globalizing Korean foods, eastern Asians and Americans/Europeans/southeast Asians and central Asians responded "Korean dining culture" and "incomprehensive menus", respectively (P<0.05). An "explanation of the menu to foreigners" was regarded as the main suggestion for globalizing Korean food. Most of the respondents understood that Yak-sun is an oriental medicinal food that provides improved health and disease prevention. A number of Europeans and Americans expressed high interest in the conceptualization of Yak-sun (P<0.001). With regard to the priority for developing Yak-sun, eastern Asians, southeastern and central Asians, and Europeans picked out "health status improvement", whereas "improved nutritional status" was manifested in the majority of the American's responses (P<0.001). Therefore, it is crucial that "localization" be applied to Korean foods and Yak-sun to meet the international standard. Furthermore, it is necessary to provide simplified and correct Korean food content information to foreigners.

The content of luteolin in the different parts of Lithospermum erythrorhizon was determined by high performance liquid chromatography (HPLC). Luteolin was quantified by a reverse-phase column with gradient solvent program (water : ACN = 90 : 10 to 77 : 23 for 60 min). UV detection was conducted at 330 nm. The content of luteolin was measured in the seeds (0.28 mg/g), stems (0.30 mg/g), and roots (0.16 mg/g) of L. erythrorhizon. The presence of luteolin in Lithospermum species is important in agricultural crop production for increasing the amounts of clinically available medicine and health supplements.