This study was conducted to develop food for the elderly, which is easier to chew and swallow, using gelification. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. The sensory panel consisted of 10 dieticians (10 women) working in nursing care facilities. The sensory optimal composite recipes were determined by the central composite design (CCD). The optimum formulation of hot pepper paste stir fried pork calculated by the numerical and graphical method was 1.48 g of sugar and 18.97 g of hot pepper paste. The optimum formulation of seasoned spinach was 8.0 g of sesame oil and 5.41 g of soy sauce. Moisture content, hardness, and adhesiveness of hot pepper paste stir fried pork was 76.49%, 2.50, and －1.20, respectively. Moisture content, hardness, and adhesiveness of seasoned spinach was 83.48%, 2.27, and －1.17, respectively. This study provides the basic materials for the development of easily chewable and swallowable foods for the elderly, which can reduce the risk of food going down the wrong pipe, and the preference can be improved by eating solid food instead of porridge or liquid food. The development of food for the elderly, which takes the difficulties in chewing and swallowing among the elderly into consideration and reflects their preference and has sufficient amount of nutrients, is important to enable the elderly to enjoy their meals and it is one of the biggest challenges in Korea, as Korean society is aging rapidly.

In this study, to confirm the effect of alloying elements on the phase transformation and conditions of the friction stir process, we processed two materials, SS400 and SM45C steels, by a friction stir process (FSP) under various conditions. We analyzed the mechanical properties and microstructure of the friction stir processed zone of SS400 and SM45C steels processed under 400RPM - 100mm/min conditions. We detected no macro (tunnel defect) or micro (void, micro crack) defects in the specimens. The grain refinement in the specimens occurred by dynamic recrystallization and stirring. The microstructure at the friction stir processed zone of the SS400 specimen consisted of an α-phase. On the other hand, the microstructure at the friction stir processed zone of the SM45 specimen consisted of an α-phase, Fe3C and martensite due to a high cooling rate and high carbon content. Furthermore, the hardness and impact absorption energy of the friction stir processed zone were higher than those of base metals. The hardness and impact absorption energy of FSPed SM45C were higher than that of FSPed SS400. Our results confirmed the effect of alloying elements on the phase transformation and mechanical properties of the friction stir processed zone.

In this study, the cold rolled DP590 FSW joints were obtained by the position control type of the FSW machine and examined. The FSW weldability was investigated using the Si3N4 tool specially made by Cold Isostatic Press (CIP). Defect-free joints were formed at 180-300 mm/min at 800 rpm. However, a groove-like defect was observed along the joint line of the advancing side due to the insufficient material flow. In addition, the life of the Si3N4 tool was compared to that of the polycrystalline cubic boron nitride (PCBN) tool for the durability. The SI3N4 tool that was broken in which tool reached a length of 5 m and around half of the performance level of the PCBN tool.

Failure of the functions involved in ingestion leads to, not only loss of enjoyment of eating, but also protein-energy malnutrition. Dysmasesis and difficulty of swallowing occurs in various diseases, but aging is a major cause. In the aging society, the proportion of elderly people with dysmasesis and difficulty of swallowing is expected to increase rapidly. Developing foods for the elderly that are easy to chew and swallow is thus required. This study was conducted to develop easily chewable and swallowable foods for the elderly who can crush foods and ingest with their own tongues, but occasionally have difficulty in drinking fluids such as water and tea. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. The sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in saltiness (p<0.05), sweetness (p<0.05), and overall quality (p<0.05). The optimum formulation of stir fried anchovy calculated by numerical and graphical methods was 3.74 g of soy sauces and 30.17 g of oligo-saccharides. Stir fried anchovy had a moisture content, hardness and adhesiveness of 76.52%, 2.10, and －1.57, respectively.

To evaluate the development of the microstructure and mechanical properties on surface modified and post-heat-treated Inconel 718 alloy, this study was carried out. A friction stir process as a surface modification method was employed,and overlap welded Inconel 718 alloy as an experimental material was selected. The friction stir process was carried out ata tool rotation speed of 200 rpm and tool down force of 19.6-39.2kN; post-heat-treatment with two steps was carried out at720oC for 8h and 620oC for 6h in vacuum. To prevent the surface oxidation of the specimen, the method of using argongas as shielding was utilized during the friction stir process. As a result, applying the friction stir process was effective todevelop the grain refinement accompanied by dynamic recrystallization, which resulted in enhanced mechanical properties ascompared to the overlap welded material. Furthermore, the post-heat-treatment after the friction stir process accelerated theformation of precipitates, such as gamma prime (γ') and MC carbides, which led to the significant improvement of mechanicalproperties. Consequently, the microhardness, yield, and tensile strengths of the post-heat-treated material were increased morethan 110%, 124% and 85%, respectively, relative to the overlap welded material. This study systematically examined therelationship between precipitates and mechanical properties.

A5J32-T4 and A5052-H32 dissimilar aluminum alloy plates with thickness of 1.6 and 1.5 mm were welded by friction stir lap welding (FSLW). The FSLW were studied using different probe length tool and various welding conditions which is rotation speed of 1000, 1500 rpm and welding speed of 100 to 600 mm/min and material arrangement, respectively. The effects of plunge depth of tool and welding conditions on tensile properties and weld nugget formation. The results showed that three type nugget shapes such as hooking, void, sound have been observed with revolutionary pitch. This plunge depth and material arrangement were found to effect on the void and hooking for- mation, which in turn significantly influenced the mechanical properties. The maximum joint efficiency of the FSLWed plates was about 90% compared to base metal, A5052-H32 when the A5052-H32 was positioned upper plate and plunge depth was positioned at near interface between upper and lower plates.

선박 구조재료 FRP 재료의 대체 재료로 빠른 선속과 선적량 증가는 물론 재활용이 용이한 Al 선박으로 전환되고 있다. 본 논문에서는 인장실험을 통해 레저선박에 사용되는 5456-H116 합금에 대한 최적의 마찰교반용접 조건에서 프루브 직경의 효과를 기술하였다. 마찰교반용접에서 이송속도, 회전속도를 변수로 5 mm의 프루브 직경을 사용하여, 이송속도가 61 mm/min의 조건에서 가장 우수한 결과를 나타냈다. 프루브 직경 6 mm, 회전속도 170-210 rpm, 이송속도 15 mm/min 에서는 낮은 회전속도로 인하여 불충분한 용접열이 발생하여 거친 표면과 기공이 형성 되었다. 회전속도 500-800 rpm인 경우, 용접부에 칩이 관찰되었으며, 기공은 생기지 않았고, 용접표면은 우수하였으나 1100-2500 rpm에서는 지나친 용접열의 발생으로 많은 칩이 발생하였다. 열에 의한 영향은 용접 배면에서 관찰되었다. 이송속도가 15 mm/min에서 회전속도의 증가하게 되면 마찰이 증가함에 따라 용접열이 발생한다. 기계적 특성은 용접 입열량이 증가할수록 재질의 연화가 가속화되어 저하하였다.

The microstructures and mechanical properties of friction stir welded lap joints of Inconel 600 and SS 400 were evaluated; friction stir welding was carried out at a tool rotation speed of 200 rpm and welding speed of 100 mm/min. Electron back-scattering diffraction and transmission electron microscopy were introduced to analyze the grain boundary characteristics and the precipitates, respectively. Application of friction stir welding was notably effective at reducing the grain size of the stir zone. As a result, the reduced average grain size of Inconel 600 ranged from 20μm in the base material to 8.5μm in the stir zone. The joint interface between Inconel 600 and SS 400 showed a sound weld without voids and cracks, and MC carbides with a size of around 50 nm were partially formed at the Inconel 600 area of lap joint interface. However, the intermetallic compounds that lead to mechanical property degradation of the welds were not formed at the joint interface. Also, a hook, along the Inconel 600 alloy from SS 400, was formed at the advancing side, which directly brought about an increase in the peel strength. In this study, we systematically discussed the evolution of microstructures and mechanical properties of the friction stir lap joint between Inconel 600 and SS 400.

This study was carried out to evaluate the microstructures and mechanical properties of a friction stir welded Ni based alloy. Inconel 600 (single phase type) alloy was selected as an experimental material. For this material, friction stir welding (FSW) was performed at a constant tool rotation speed of 400 rpm and a welding speed of 150~200 mm/min by a FSW machine, and argon shielding gas was utilized to prevent surface oxidation of the weld material. At all conditions, sound friction stir welds without any weld defects were obtained. The electron back-scattered diffraction (EBSD) method was used to analyze the grain boundary character distributions (GBCDs) of the welds. As a result, dynamic recrystallization was observed at all conditions. In addition, grain refinement was achieved in the stir zone, gradually accelerating from 19 μm in average grain size of the base material to 5.5 μm (150 mm/min) and 4.1 μm (200 mm/min) in the stir zone with increasing welding speed. Grain refinement also led to enhancement of the mechanical properties: the 200 mm/min friction stir welded zone showed 25% higher microhardness and 15% higher tensile strength relative to the base material.

The purpose of this study was to identify HACCP-based CCP and CP from the microbial quality assessment on the process of side dish (stir-fried dried-shrimp with garlic stems) production in the meal service operation for the elderly. Total plate counts (TPC) of fresh garlic stalks were 7.80×103 CFU/g and they were above the standard value of microbial growth potential. The TPC, Coliform and E.coli were not detected in the dried shrimps. The TPCs after rinsing and slicing the garlic stems were 2.5×102 CFU/g and 5.5×102 CFU/g, respectively. The TPC number of cook’s hand and cutting board were also exceeded the standard limit with values of 2.2×102 CFU/g and 10.0×10 CFU/g, respectively. However, the TPC, Coliform and E.coli were not detected in the other cooking instruments. The identified CCP in inspection step was fresh garlic stems and that of prepreparation step was slicing the stems after blanching. Cook’s hand and cutting board were also verified as CCP and the other steps in cooking process and utensils tested were identified as CP’s. These result’s suggest that it is important to control the microbial contamination of raw materials at purchasing step and the sanitary education program should be developed for the employees for continuous supplement of safe and sound meal service for the elderly.

The purpose of this study was to develop the standardized recipe and to analyze the nutrients of stir-fried whip-arm octopus as one of the kind of traditional local foods in Busan. The standardized recipe was developed by using cookbooks, home recipes, and the recipes by commercial food restaurants. The nutrient was analyzed by using an AOAC method. Sensory evaluations were made on nine sensory attributes by a 12-member panel. As the results, the whip-arm octopus was recorded as a food source for health, rejuvenation in Jasanobo. Since early 1900, the stir-fried method has been used for cooking with the ship-arm octopus. The main ingredients were whip-arm octopus, onion, large green onion as the local stir-fried whip-arm octopus in Busan. The ingredients of soup were shrimp, little neck clam, and water. Seasoning sauce was mixed with red pepper powder, soy sauce, sesame oil, chopped garlic, chopped onion, and sugar. The seasoning sauce was fermented for three days. The results of sensory scores were salty seasoning 3.66/5.00, taste 3.75/5.00, thickness 3.84/5.00, and smell 4.09. Nutrient retention per 100g of the stir-fried whip-arm octopus was 67.54kcal, protein 6.43g, fat 1.66g, Ca 28.06mg, Fe 2.56mg, cholesterol 68mg, and taurin 51mg. Fatty acid consists of various unsaturated fatty acids such as linoleic acid(46.24%) and oleic acid(33.67%).

Schisandra chinensis (Sc), a species of the family Schisandraceae used fruits as medicinal herbs. In the study, we performed to determine a comparison of antioxidant activity from Sc water extracts depending on stir-frying and stir-frying with liquids by 30% ethanol pretreatments. The contents of polyphenol and flavonoid, DPPH radical scavenging, ABTS radical scavenging and reducing power activity were measured to evaluate the antioxidant activity. Total polyphenol and flavonoid contents of Sc extracts were increased in stir-frying and 30% ethanol stir-frying pretreatments compared to a control. In particular, contents of stir-frying pretreatments Sc were highest increased at 220℃ treatments. The DPPH radical scavenging activity were highest increased in stir-frying pretreatments at 220℃. And result that measurement of the ABTS radical scavenging, it showed higher activity in 30% ethanol stir-frying pretreatments at 180℃ and 220℃. But Sc in the 140℃ showed higher activity in stir-frying pretreatments. In the reducing power activity, stir-frying pretreatments increased higher than 30% ethanol stir-frying pretreatments at 220℃. As in results, antioxidant activity of Sc water extracts in stir-frying and stir-frying with liquids process increased higher than a control, and it was most effectively in stir-frying pretreatments at 220℃.

상완신경총에서 STIR(short TI inversion recovery) 지방소거 강조영상과 SPAIR(spectral adiabatic inversion recovery) T2, T1 지방소거 강조영상기법을 비교 평가하여 최적의 지방소거 기법을 알아보고자 하였다. 총 30 명 상완신경총에 질환이 없는 정상인 지원자를 대상으로 3.0 T MRI 기기를 이용하여 검사를 하였고, 분석방법으로 세 기법에 대하여 SNR, CNR 및 4단계 점수로 평가를 하였다. 정량적 분석 결과로 SPAIR T1 기법에 대한 SNR, CNR 값은 상완신경총기시부(03.07 ± 0.98, -2.25 ± 0.54), 상완신경총몸체(06.70 ± 1.81, 36.31 ± 2.17)에서 높은 값을 제공하였다 (p<0.05). 정성적 분석결과 상완신경총 묘출도와 지방소거 정도, 영상의 인공물은 SPAIR T1(3.2 ± 0.70, 3.6 ± 0.51, 3.4 ± 0.10)기법이 의미 있게 높게 나타났다(p<0.05).

A highly sensitive analytical method based on stir bar sorptive extraction (SBSE) technique and gas chromatography/tandem mass spectrometry (GC/MS-MS) has been developed, allowing the simultaneous multi-analyte determination of seven UV filters in water samples. The stir bar coated with polydimethylsiloxane (PDMS) was added to 40 mL of water sample at pH 3 and stirred at 1,100 rpm for 120 min. Other SBSE parameters (salt effect and presence of organic solvent) were optimised. The method shows good linearity (coefficients > 0.990) and reproducibility (RSD < 12.9%). The extraction efficiencies were above 84% for all the compounds. The limits of detections (LOD) and limits of quantification (LOQ) were 2.1∼8.6 ng/L and 6.8∼27.5 ng/L, respectively. The developed method offers the ability to detect 8 UV filters at ultra-low concentration levels with only 40 mL of sample volume. Matrix effects in tap water, river water, wastewater treatment plant (WWTP) final effluent water and seawater were investigated and it was shown that the method is suitable for the analysis of trace level of 7 UV filters except of benzophenone (BP). The method developed in the present study has the advantage of being rapid, simple, high-sensitive and both user and environmentally friendly.