• Journal of Animal Science and Technology
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• v.47 no.4
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• pp.647-654
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• 2005

This study was carried out to investigate the effects of addition of 0.1% rosemary, 0.9% citron peel powder and 0.1% rosemary combination with 0.9% citron peel powder on the POV, TBARS, aerobic microorganisms and nitrite scavenging of emulsion-type sausages. The POV values of sausage containing citron peel powder were significantly lower than those of control at 60 days of storage. The TBARS values of sausage containing rosemary, citron peel powder and rosemary combination with citron peel powder were lower than those of control at 20 and 40 days of storage. The aerobic microorganisms count of sausage containing rosemary, citron peel powder and rosemary combination with citron peel powder were lower than those of control at 20 and 45 days of storage. The nitrite scavenging of sausage containing rosemary were higher than those of control at 20 and 60 days of storage.

• Journal of the Korean Magnetics Society
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• v.8 no.2
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• pp.86-92
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• 1998

Homegeneous feedstock is necessary to make plastic magents with uniform magnetic properties, therefore the optrimized mixing route and the homogeneity evaluation method are demanded. In this paper, method of homogeneity evaluation and effect of homogeneity on the magnetic prperites were investigated using Sr-ferrite /EVA plastic magnets. The feedstocks with different homogeneity were prepared using batch mixer and single screw extruder. The homogeneities of feedstocks were tested by torgue sensor, capilary rheometer, and measurement of magnetic properties. Mixing torque measurement using torque sensor was an effective method to determine the critical powder loading, but it was nor suitable to suitable to determine the feedstock mixing quality. Particle alignment measurement of a plastic magent was very accurate to evaluate the homogeneity, but expensive equipments were required to make and measure the samples. Pressure measurement using capillary rheometer was a very effective and easy method with high accuracy. Homogeneous feedstock increased the particle alignment of plastic magnet. Remanet flux density and maximum energy product increased linearly and quadratically with increasing particle alignment, respectively.

• Electrical & Electronic Materials
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• v.6 no.5
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• pp.436-445
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• 1993

2단계하소법에 의해 낮은 하소온도에서 미세하고도 균일한 PZT분말을 합성하였다. 우선 Zr $O_{2}$와 Ti $O_{2}$ 혼합분말을 1차하소하여 (Z $r_{0.53}$ $Ti_{0.47}$) $O_{3}$(ZTO) 분말을 합성하고 이 ZTO 고용분말에 PbO와 N $b_{2}$ $O_{5}$을 혼합한 후 650-800.deg.C에서 2시간 하소하여 PZT 분말을 합성하였는데 얻어진 분말은 고상반응법에 비해 미세할 뿐만 아니라 XRD 분석결과 710.deg.C의 낮은 하소온도에서도 PZT 단일상을 나타내었다. 2단계하소법에 의해 하소온도를 낮출 수 있는 주된 이유로는 고상반응법에서는 중간생성물인 PbTi $O_{3}$상의 생성이 수반됨으로 850.deg.C 이상 되어야만 안전한 PZT가 생성될 수 있는 점을 들 수 있다. 또 2단계하소법에 의하면 950.deg.C이하의 낮은 소결온도에서도 치밀화가 미루어지는 소결이 가능함을 알 수 있었는데 이와같이 소결온도를 낮출 수 있는 것은 고상반응법에 비해 미세한 PZT 분말을 사용하였기 때문이라 풀이된다.이된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.9
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• pp.1081-1090
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• 2017

The purpose of this study was to develop a functional porridge prepared with mulberry leaf and mulberry fruit powder, which can ameliorate hypertension. The experiment was designed according to the central composite design. For optimization of the mixture ratio of mulberry leaf powder (MLP) and mulberry fruit powder (MFP), the independent variables were defined as MLP (X1) and MFP (X2) and the dependent variables were defined as K (Y1), Na (Y2), ${\gamma}$-aminobutyric acid (GABA) (Y3), cyanidin-3-glycoside (C3G) (Y4), rutin (Y5), and flavonoid (Y6). The optimal MLP to MFP mixture ratio according to the response surface method were 5.41 g of MLP and 2.65 g of MFP. The amounts of K, Na, GABA, C3G, rutin, and flavonoid in the optimal MLP and MFP mixture were 1,844.22 mg/100 g, 52.74 mg/100 g, 139.98 mg/100 g, 1,134.89 mg/100 g, 101.56 mg/100 g, and 201.28 mg/100 g, respectively. The amounts of Ca, K, Mg, and Na in the functional porridge at this optimal point were 27.66 mg/100 g, 131.32 mg/100 g, 19.57 mg/100 g, and 3.59 mg/100 g, respectively. Overall, this functional porridge can help reduce hypertension.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.04a
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• pp.677-680
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• 2008

The surface of particles was energetically modified by inter-grinding OPC and BFS in vibration mill for improvement of the early strength and low-heat evolution of concretes. BFS was pre-grinding in ball-mill to 2535(BS2) and 3245 $cm^2/g$(BS3), in blaine surface area. The inter-grinding time in vibration mill was changed from 10 minutes to 30 minutes. And Mixing ration of BFS to OPC was changed in 60, 70, 80%. After inter-grinding, the change of specific surface area, particle size distribution, hydration heat of cement and compressive strength of mortar were measured. As the result of comparison test with LHC, it was found that the mixture and inter-grinding time satisfying the value of over 100% of compressive strength for 7 days and under 170J/g of heat of hydration for 72 hours. and it was confirmed that the possibility of low heat slag cement utilizing blast furnace slag(BS2, BS3) with the low fineness in high volumes.

• Korean Journal of Microbiology
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• v.40 no.1
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• pp.49-53
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• 2004

Barley, wormwood, sea tangle, and soybean were fermented by Bacillus licheniformis B 1 to make Chungkookjang with better flavor and aroma. Maximal protease activity in mixed grains was observed one day after inoculation. pH increased to 8.4 two days after inoculation. Browning material derived from interaction between sugar and amino acids increased 20-fold. Thus, it is proved that Chungkookjang can be made in the mixed grains. Antioxidant activities of mixed fermented grains dissolved in ethanol or methanol (0.2 and 1 %) increased depending on their concentrations. Antioxidant activities were determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH). One % of powder Chungkookjang dissolved in methanol showed highest antioxidant activity. Systolic blood pressure of hypertensive volunteers who took 20 g of mixed fermented powder decreased on average by 10 mmHg in 2 h. Preference of mixed fermented soybean containing barley, wormwood, sea tangle to fermented soybean was demonstrated by t-test analysis. Mixed fermented grains can be developed as a functional food to lower hypertension.

• Food Science of Animal Resources
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• v.23 no.1
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• pp.39-45
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• 2003

Pork cutlets containing ginseng powder 1% + ginseng distillate 1%(P1/D1), ginseng powder 2%(P2), ginseng powder 1.5% + ginseng distillate 1.5%(P1.5/D1.5) and ginseng powder 3%(P3) were manufactured and compared with the control(no ginseng powder and distillates) in meat quality, sensory evaluation and flavor intensity. The L values were significantly lower and a values were significantly higher for pork cutlets containing ginseng additives as compared to the control. The pork cutlets containing ginseng powder and distillates were higher in hardness only at the beginning stage, but no significant differences in springness, cohesiveness and chewiness among the treatments were observed during storage at -20$^{\circ}C$ for 8 weeks. Flavor analysis indicated that spathulenol, panasinsanol, neointermedol and ginsenol were responsible for ginseng flavor. The sensory panels detected most intense ginseng flavor and taste for pork cutlet which contained combination mixtures of ginseng powder 1.5% and distillate 1.5%. In conclusion, sensory panels evaluated that ginseng distillates produced intense ginseng flavor and enhanced ginseng flavor when used as mixtures with ginseng powder. Therefore, ginseng distillates can be used as a natural antioxidant and flavor enhancer in pork products.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1285-1294
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• 1998

Whey powder, a by-product of milk industry, was utilized to produce biopolymer film with the combination of film matrix supporting material, sodium caseinate. Biopolymer films were prepared from whey powder-sodium caseinate mixtures at several mixing ratios. The effects of pH, plasticizers and cross-linkers on tensile strength (TS) and elongation (E) of films were investigated. The films could be formed by use of whey powder up to 70%. As the whey powder content was increased, TS of the film decreased while E increased. Films containing more than 70% of whey powder could not be formed due to the stickiness of lactose in whey powder. The optimum pH of the film solution was found to be 10. Among the plasticizers tested, sorbitol was found to be the most effective plasticizer while glycerol was inadequate for the film. Tensile strengths of films containing $30{\sim}40%$ whey powder were higher than 10 MPa with relatively high E, when the films were plasticized with 30% (w/w) and 40% sorbitol. TSs of the relatively weak films containing $50{\sim}60%$ whey powders were improved by the addition of small amount of sodium citrate for 30% sorbitol plasticized films, and by the addition of sodium chloride for 40% sorbitol plasticized films. It was concluded that up to 70% of whey powder could be utilized to produce biopolymer films by adding sorbitol and cross linkers at pH 10.

• Korean Journal of Materials Research
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• v.5 no.8
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• pp.997-1004
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• 1995

Intermetallic compound NbAl₃and amorphous phases were synthesized by mechanical alloying of elemental powder mixtures of niobium and aluminum. The composition of the powder mixtures was Nb-45wt%Al(75at%Al). The mechanical alloying was performed with a high energy SPEX 8000 mixer/mill up to 72 hrs. The resulting powders were analyzed by XRD, DTA, SEM and TEM. The mechanically alloyed powders exhibited lamellar structures in the early stage. And the elements of Nb and Al were homogeneously distributed over the Powder when a steady state was reached. An intermetallic compound, NbAl₃, was formed by mechanical alloying for 4 hrs. The mechanically alloyed powders exhibited a large exotherm around 600℃, corresponding to formation of stable NbAl₃and stress relief.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.4
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• pp.389-393
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• 2001

For an effective utilization, quality stability of instant powdered oyster soup made of canned oyster processing waste water (IPSW) was determined. Instant powdered soup from oyster hot-water extracts (IPSE) was also prepared by mixing hot-water extract powder (15 g) with table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g) and onion powder (1.5 g). In preparing IPSW, mixed powder from wash water and boiling liquid waste, instead of powder from hot-water extracts and table salt, was added (powder from boiling liquid waste: powder from wash water= 12: 8) and other additives were added in proportion to those in the IPSE. The moisture content, water activity, peroxide value and fatty acid composition showed little changes during storage of the IPSW. The pH, volatile basic nitrogen content and brown pigment formation increased slightly, while white index decreased slightly during storage of IPSW. No significant difference was observed in the changes of food component during storage between IPSW and IPSE. According to a sensory evaluation, the change in quality of IPSW was negligible during 12 months of storage. from the results of the chemical experiment and sensory evaluation, IPSW packed with laminated film bag (OPP, $20{\mu}m/PE,\;20{\mu}m/paper,\;45g/m^3/PE,\;20{\mu}\;m/Al,\;7{\mu}\;m/PE,\;20{\mu}m$) was revealed to be preserved in good quality during 12 months of storage.