DOI QR코드

DOI QR Code

A Study on Sources of Pore Formationin Onggi via the Comparison with Porcelains

도자기와의 물성 비교를 통한 옹기의 기공 형성 원인 분석

  • Kim, Soomin (Korea Institute of Ceramic Engineering and Technology) ;
  • No, Hyunggoo (Korea Institute of Ceramic Engineering and Technology) ;
  • Kim, Ungsoo (Korea Institute of Ceramic Engineering and Technology) ;
  • Cho, Woo Seok (Korea Institute of Ceramic Engineering and Technology)
  • 김수민 (한국세라믹기술원 이천분원 도자세라믹센터) ;
  • 노형구 (한국세라믹기술원 이천분원 도자세라믹센터) ;
  • 김응수 (한국세라믹기술원 이천분원 도자세라믹센터) ;
  • 조우석 (한국세라믹기술원 이천분원 도자세라믹센터)
  • Received : 2013.11.01
  • Accepted : 2013.12.15
  • Published : 2014.01.31

Abstract

Onggi, which is described as a breathing pottery, has strongly influenced the traditional food culture in Korea. In this study Onggi is compared to porcelains including celadon and white porcelain to analyze the sources of pore formation. The differences in starting materials are examined for chemical and mineralogical compositions, particle size and distribution. The gas permeability of the fired samples is correlated to the matrix microstructure. The broad particle size distribution and high iron oxide content of Onggi are revealed as the major cause for the pore formation. Open pores are formed with large particles in the Onggi body while closed pores have a high iron oxide concentration. The Onggi body with increased open pores leads to the high gas permeability.

Keywords

References

  1. Y. L. Yoon, The Korean Beautiful Pottery (in Korean); Ed. by C. K. Woo, pp. 192-96, Hakgojae, Seoul, 1996.
  2. S. S. Hong, Breathing Pottery, Onggi (in Korean) First eddition; Ed. by M. J. Kim, pp. 168-69, Booksea, Gyounggi, 2010.
  3. C. H. Kim, "A Study on the Gilgurut (in Korean)," Seoul National Univ. of Sci. & Technol., Seoul, 2010.
  4. H. Y. Kim, "A Study of Preservation of Manufacturing Techniqueon Korean Traditional Pottery 'Onggi' (in Korean)," Kongju National University, Kongju, 2008.
  5. J. W. Kim, "The Influence upon of Ongki into the Korean Traditional Pottery (in Korean)," History of Soc., 36 121-66 (2006).
  6. W. S. Cho, "Scientific Analysis of Onggi and its Porous Characteristics (in Korean)," Onggi Expo Ulsan Kor. Int. Aca. Pap., 141-45 (2009).
  7. J. K. Jeong, Y. W. Kim, H. S. Choi, D. S. Lee, S. A. Kang, and K. Y. Park, "Increased Quality and Functionality of Kimchi When Fermented in Korean Earthenware (onggi)," Int. J. Food. Sci. Technol., 46 2015-21 (2011). https://doi.org/10.1111/j.1365-2621.2011.02710.x
  8. K. S. Lee, Y. B. Lee, D. S. Lee, and S. K. Chung, "Quality Evaluation of Korean Soy Sauce Fermented in Korean Earthenware (Onggi) with Different Glazes," Int. J. Food Sci. Technol., 41 1158-63 (2006). https://doi.org/10.1111/j.1365-2621.2006.01161.x
  9. Y. Pontikes, G. Kerckhofs, U. Kim, C. Rathossi, G. Mertens, W. S. Cho, M. Wevers, and B. Blanpain, Microstructure, Crystalline Phases and Pore Morphology of Onggi; Proceedings of the 12 th Conf. Eur. Ceram. Soc., 2011.
  10. J. G. Lee, Sintering of Ceramics (in Korean); Ed. by G. H. Han, pp. 117-25, Bando Publisher, Seoul, 1991.
  11. J. Q. Dumm and P. W. Brown, "Dissolution of Iron in Silicate Melts," J. Am. Ceram. Soc., 82 [4] 987-93 (1999). https://doi.org/10.1111/j.1151-2916.1999.tb01864.x

Cited by

  1. Study of the Relationship between the Characteristics of Regional Onggis and Fermentation Behavior: (1) Scientific Analysis of Regional Onggis in Korea vol.52, pp.1, 2015, https://doi.org/10.4191/kcers.2015.52.1.33
  2. Fabrication and Characterization of Onggi Filter for Appropriate Water Treatment Technology vol.54, pp.2, 2017, https://doi.org/10.4191/kcers.2017.54.2.06
  3. Kimchi Packaging Technology: An Overview vol.22, pp.3, 2014, https://doi.org/10.20909/kopast.2016.22.3.41