The 21st Century Frontier Program, which is one of the R&D programs funded by Korean government, was launched in 1999 to elevate the status of Korean science and engineering capabilities to the advanced nation in the strategic fields. Currently, 23 different fields of science and engineering programs are carried out by researchers in institutes, universities and industries. Center for Advanced Materials Processing (CAMP) was formulated in 2001 to develop the advanced materials as well as to improve the parts manufacturing process. The main role of CAMP is proposing and forecasting the long term vision in Materials Processing Technology and also supporting the project teams for their best performance in R&D. The CAMP program consists of 5 research areas such as, Multi-layer Ceramic Electronic Parts, Powder Formed Precision Parts, 3 Dimensional Polymer Based Composites, Functional Metal Sheets, Parts Integration Technology. An introduction of R & D activities at CAMP, specially focusing on powder metallurgy, wil be presented.

Ta(TaC) 필라멘트를 이용한 HF-CVD 법에 의하여 Si3N4, SiC, WC, Al2O3를 기판으로 다이아몬드 박막을 증착하고, 그 밀착특성을 평가하였다. 로내의 CH4농도를 10%로 높게 하였을 경우에는 막중에 graphitic(amorphous) carbon이 생성됨을 확인할 수 있었다. 박막을 12μm 정도까지 두껍게 하면, WC기판에서는 부분적 박리형상이 관찰되었으나, Si3N4를 기판으로 하였을 경우에는 안정한 박막을 얻을 수 있었다. Indentation test 결과로부터 grainding에 의한 기판표 처리가 밀착성 향상에 효과적이라는 것을 알 수 있었다. 또 compression topple test에서는 박막의 두께는 밀착성과 반비례의 관계를 가지는 것을 알 수 있었다. 수 있었다.

광물질 연입필름 2종류(15%의 SiO 계 LDPE, 10%의 zeolite계 LDPE와 기공필름 및 LDPE필름(두께 30)을 이용한 표고버섯의 MAP효과를 조사하고자, 표고버섯을 동일한 방법으로 필름포장한 다음 2와 5에 저장하면서 중량감소율, 표면색과 상품성 지수를 조사하였다. 표고버섯의 MAP시 중량감소율과 상품성에 미치는 포장방법의 영향은 표고버섯의 높은 생리특성으로 인하여 2에서는 인식할 수 없었으나 표면색의 경우는 5의 저온보다는

The quality changes of strawberries packaged using low density polyethylene (LDPE) film filled with 3% silver-coated ceramic (WC30) and filled with it and 0.1% chitin (CWC) were investigated during storage at 2 for 5 days. In gas composition within film bag, CWC and WC30 kept higher CO2 concentration than LDPE without silver-coated ceramic and chitin (CO) did during 5 day storage. The weight loss of strawberries during storage was the smallest in WC30 and the largest in CWC in 5 days. Hardness of strawberries was the highest in WC30 and the lowest in CO during 5 day storage. pH of strwberries was increased a little until 1 day and was not changed after 1 day storage, and soluble solid content was not changed during storage. Vitamin C content was decreased significantly until 2 day storage and decreased a little after 2 days. There is no differences in the change of vitamin C content among the packaging materials. In color measurement, lightness was the highest in WC 30 and in sensory evaluation, all characteristics also had the highest scores in WC30. In conclusion, better quality of straberries was shown in WC30 than in CWC and CO during storage.