• Transactions of Materials Processing
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• v.7 no.6
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• pp.530-538
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• 1998

Elimination of the heat treatment process is very important in automation of metal forming since controlling heat treatment by computer has many difficulties and it has bottle neck problem. non-heat-treated steels materials which are not in need of heat treatment have been developed for cold forging. However to apply non-heat-treated steel to structural parts. it is necessary to prove reliability of mechanical properties. In order to define the reliability of mechanical properties we have investigated microstructure, hardness, the tensile strength compressive strength and tensile fatigue strength for both steels. Considering the results of high cycle fatigue test for both specimen the characteristics of non-heat-treated steel are decided on the yield strength, It has same tendency for heat-treated steel. Therefore non-heat-treated steel which has the appropriate yield strength may be applied in cold forging.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.10
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• pp.45-50
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• 1971

For the purpose of finding out the effect of heat treatment on biological response and mutation rate, rice seeds were heat treated before and after gamma irradiation. 1. At a dose of 20 KR, pre-irradiation heat treatment showed reduced biological damage and increased mutation rate as compared with non-heat treatment. 2. Mutation frequency was increased in post-treatment of heat shock than in pre-irradiation heat treatment and non-heat treatment. 3. Pre-irradiation heat treatment at 6$0^{\circ}C$ for 30 minutes markedly reduced the biological damage and increased the mutation rate. 4. Mutation spectrum in heat treatment was different from non-treatment.

• The korean journal of orthodontics
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• v.16 no.1
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• pp.133-144
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• 1986

This study was conducted to evaluate the effects of loop formation and heat treatment upon the elastic properties of orthodontic wires. The specimens selected were .016', .018', .016x.022', and .018x.022' sized stainless steel (standard) and cobalt-chromium-nickel wires, and were divided into 7 groups as; 1. straight non-heat treated 2. U looped non-heat treated 3. L looped non-heat treated 4. Circle looped non-heat treated 5. U looped heat treated 6. L looped heat treated 7. Circle looped heat treated Heat treatment was performed in Big Jane furnace at 850' F for 3 minutes. The elastic limit and the elastic range of each specimen were determined by bending test, and load deflection rate was computed from those values. The findings were as follows; 1. The formation of loop resulted in increased load-deflection rate for both stainless steel and cobalt-chromium-nickel wires. 2. The heat treated group showed higher load-deflection rate than non-heat treated group, which was more apparent in cobalt-chromiumnickel wire than in stainless steel wire. 3. L loop had the highest load-deflection rate among 3 types of loops, followed by U loop and circle loop. 4. The specimens with greater diameter displayed the more increase in load-deflection rate by looping and heat treatment.

• The korean journal of orthodontics
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• v.22 no.3 s.38
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• pp.647-656
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• 1992

The purpose of this study was to evaluate the elastic memory process in cold worked stainless steel wire and the effect of heat treatment on it. 0.018 inch round and $0.019\times0.025$ inch rectangular wire (ORMCO stainless wire) were used in this study. Each wire type had 4 groups: non-heat treatment group, furnace heat treatment group, electric current heat treatment group, and bending after heat treatment group. Each group was consisted of 10 specimens. With the Jig, each wire was bent into v-shape uniformly, and width of two free ends of each v-shaped wire was measured by caliper (to the point of 0.1 mm correctly) at time interval of offjig, after heat treatment, 1, 2, 3, 4 hours, 1, 2, 3, 4, 5, 6 days, 1, 2, 3, 4 weeks after. The results were as follows: 1. In non-heat treatment group and bending after heat treatment group, elastic memory process was occured $60\%$ within 1 hour, and more than $90\%$ within 1 week. 2. In furnace and electric current heat treatment group, almost all elastic memory process was occured during teat treatment, and then specimen was stabilized dimensionally. 3. Magnitude of deformation by elastic memory was greater in heat treatment group than non heat treatment group and bending after heat treatment group. 4. There was no remarkable difference in deformation pattern between 0.018 inch round wire and $0.019\times0.025$ inch rectangular wire.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2009.10a
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• pp.137-138
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• 2009

There is a growing interest to replace the commercial steels with non-heat treated steels, which does not involve the spheroidization and quenching-tempering treatment in the steel-wire industry production. However, non-heat treated steels should satisfy high strength and good formability without performing heat treatment. Therefore, it is important to investigate optimum materials showing a good combination of strength and formability after the cold drawing process. In this presentation, non-heat treated steel wire rod produced by POSCO will be introduced and discussed on detail technical concepts.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.49-58
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• 2013

The principal objective of this study was to understand the quality characteristics of kimchi added with anchovy sauce from heat and non-heat treatments. The kimchi made through such treatments contained 1.1% or 1.3% of salinity and 4.05 or 4.16 of pH. Generally, the kimchi with anchovy sauce from non-heat treatment contained higher Ca and Fe values than the one with anchovy sauce from heat treatment did. However, P, Zn, Na values were higher in the kimchi with anchovy sauce from heat treatment. Also, measurement of total-microbial, Lactobacillus sp. and Leuconostoc sp. from kimchi after filtration of anchovy sauce from heat treatment showed $5.2{\times}10^6$, $1.3{\times}10^8$, and $2.1{\times}10^8$ CFU/mL, respectively. In addition, kimchi after filtration of anchovy sauce from non-heat treatment showed $8.3{\times}10^6$, $2.5{\times}10^7$, and $1.6{\times}10^7$ CFU/mL, respectively. The present results help understand chemical compositions of kimchi and encourage its application for the food industry and cooking.

• Journal of Power System Engineering
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• v.7 no.4
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• pp.55-60
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• 2003

This paper is to investigate the fatigue crack growth of plasma-sprayed coating steels according to heat treatments. The experimental materials are carbon steels(substrate: S45C) with plasma-sprayed coating layers of Ni-4.5%Al and $TiO_2$. The fatigue test is conducted on compact tension specimen by a servo-hydraulic fatigue testing machine. The specimens are heat-treated at $400^{\circ}C\;and\;800^{\circ}C$, respectively. Loading condition is a constant amplitude sinusoidal wave with a frequency of 10Hz and a load ratio of 0.1. The fatigue crack growth length is automatically measured by a compliance method. In the case of non-heat treated specimens, the fatigue crack growth rates of both substrate and coating specimen are almost same. The crack growth rates of substrates and coating steels by heat treatment are larger than those of the non-heat treated one, because the ductile property increase by heat treatment. In ${\Delta}K<18MPa{\cdot}m^{1/2}$, the crack growth rates of the heat-treated specimens are slightly taster than non-heat treated one. But the both heated and non-heated one are almost same in ${\Delta}K>18MPa{\cdot}m^{1/2}$.

• Journal of the Korean Society for Heat Treatment
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• v.3 no.3
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• pp.21-25
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• 1990

• Journal of the East Asian Society of Dietary Life
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• v.23 no.1
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• pp.92-97
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• 2013

This study was conducted to understand the quality characteristics of salt fermented anchovies with heat treatment by measuring their chemical compositions. The heat-treated and non-heat treated salt fermented anchovies contained, respectively, 63.21 and 66.51% of moisture, 2.24 and 2.12% of total nitrogen (TN), and 1,537 and 1,520 mg/100 g of amino nitrogen (AN). In addition, heat-treated and non-heat-treated salt fermented anchovies contained 127 and 134 mg/100 g of volatile basic nitrogen (VBN), respectively. Moreover, measured the microbial level of heat-treated and non-heat-treated salt fermented anchovies was $2.58{\times}10^4$ and $3.61{\times}10^2$ CFU/mL, respectively. Also, the heat-treated and non-heat-treated salt fermented anchovies 3.65 and 0.30 units of protease activities, respectively. The total free amino acid contents in heat-treated and non-heat-treated salt fermented anchovies was 4,964 and 6,638 mg/100 g, respectively. The major free amino acid were glutamic acid, leucine, lysine, alanine, valine, isoleucine. Our results provide the characteristics of salt fermented anchovies and encourage their application for the food industry and cooking.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 1998.03a
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• pp.224-230
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• 1998

Non-heat-treated type material has been investigated for formability compared to heat-treated material. It is very important in automation of metal forming, since it has difficulties of controlling heat treating system by the computer and has bottle neck problem related with heat treatment. In this paper, we have concerned about mechanical properties of non-heat-treated material after the forging. To compare the characteristics between heat-treated material and non-heat-treated material, tensile, compression and fatigue test has been performed. Considering results of mechanical properites of non-heat-treated material, it can replace heat-treated material. Therefore non-heat-treated material may be applied to cold forging.