• Horticultural Science & Technology
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• v.28 no.3
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• pp.507-514
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• 2010

This study was performed to reduce unpleasant taste and flavor of $Gastrodia$ $elata$ Blume as well as to improve utilization as functional food materials using fermentation. The component, antioxidant activity, and taste test were compared between fresh and fermented $Gastrodia$ $elata$ Blume powder (FGP). FGP contained higher level of total fat, protein, mineral, and fiber than raw material. The pH of FGP was higher compared to raw $Gastrodia$ $elata$ Blume powder (RGP), and antioxidant activity was as high as vitamin C regardless material status (raw vs. fermented). This result indicated that its activity was not decreased by fermentation. Dispersiveness and solubility of $Gastrodia$ $elata$ Blume powder was the best in 60-70 mesh. For sensory evaluation, FGP or RGP was mixed with either orange juice or yoghurt. The results showed that overall preference, taste, flavor, texture, and color were better in fermented $Gastrodia$ $elata$ Blume drinks than in raw ones. It is plausible that unpleasant taste and flavor of $Gastrodia$ $elata$ Blume was declined by fermentation. Thus, fermentation can be easily applied to eliminate unpleasant smell in $Gastrodia$ $elata$ Blume, and FGP can be mixed with other beverages to produce healthy food and drinks.

• Proceedings of the Materials Research Society of Korea Conference
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• 2003.11a
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• pp.140-140
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• 2003

$UO_2$-5wt%CeO$_2$ 분말에 첨가제 Li$_2$O을 첨가하여 소결분위기, 온도 및 첨가량이 소결체의 치밀화와 결정립성장에 미치는 영향을 조사하였으며, $UO_2$-5wt%CeO$_2$소결체의 산화에 의한 분말화 거동을 산화조건에 따라 측정하여 이를 $UO_2$소결체의 분말화 및 산화거동과 비교 분석하였고, 불량 scrap 소결체를 재사용하기 위해 산화실험에서 얻은 최적 산화조건으로 소결체를 분말화하여 원료분말에 첨가, 분말처리후 소결하여 이것이 소결체의 특성에 미치는 영향을 분석하였다. $UO_2$-5wt%CeO$_2$에 Li$_2$O를 첨가하여 소결할 경우, 온도에 대한 영향은 크지 않았으나 첨가량 및 분위기에 따른 치밀화와 결정립성장이 다르게 나타났다. 산화실험에서는 $UO_2$-5wt%CeO$_2$ 혼합소결체시료가 $UO_2$보다 산화에 필요한 유도시간이 길게 나타났으며, 산화온도가 증가함에 따라 무게증가는 감소하였다. 분말처리에서 혼합-분쇄한 경우에는 scrap 첨가량에 따라 밀도는 감소하나, 결정립이 성장하였으며, 전체 기공분율은 증가하였다.

• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.699-709
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• 2017

This study was performed to develop and evaluate functional prepared with optimum mixing of mulberry leaf and fruit powder using response surface method (RSM). In order to develop the optimized functional Nokdujukr using RSM, mulberry leaf powder (MLP:X1) and mulberry fruit powder (MLF:X2) were set as independent variables, and pH (Y1), sweetness (Y2), viscosity (Y3), L (Y4), a (Y5), b (Y6), color (Y7), flavor (Y8), taste (Y9), overall quality (Y10), TPC (Y11), and DPPH radical scavenging ability ($IC_{50}$)(Y12) were set as dependent variables. The optimum mixing ratio of MLP and MLF was determined to be 3.88 g of MLP and 6 g of MLF. The values of color, flavor, taste, overall quality, TPC, and DPPH radical scavenging ability ($IC_{50}$) of optimized Nokdujuk were 5.20, 5.85, 6.00, 6.22, 330.99 mg TAE/g and 650.10 g/mL, respectively. In conclusion, this study has led to the development of an improved version of Nokdujuk that has antioxidative properties and good sensory evaluation and, will likely serve as a functional meal replacement for the busy modern world.

• Journal of the Korea institute for structural maintenance and inspection
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• v.20 no.5
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• pp.75-84
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• 2016

This paper presents an investigation of the mechanical properties on non-sintered cement pastes immersed in sea waters at three different temperatures. The non-sintered cement pastes were synthesized using blended binder(Class F fly ash; FA and ground granulated blast furnace slag; GGBFS) and alkali activator(sodium hydroxide and sodium silicate). Binders were prepared by mixing the FA and GGBFS in different blend weight ratios of 6:4, 7:3 and 8:2. The alkali activators were used 5wt% of blended binder, respectively. Calcium carbonate was used as an chemical additive. The compressive strength, bulk density and absorption of alkali-activated FA-GGBFS blends pastes were measured at 3 and 28 days after immersed in sea waters at three different temperatures($5^{\circ}C$, $15^{\circ}C$ and $25^{\circ}C$). The XRD and SEM tests of the pastes were conducted at 28 days. Water-soluble chloride(free chloride) and acid-soluble chloride(total chloride) contents in the pastes were also measured after 28 days immersion in sea water. The experimental results showed that increasing the content of FA in alkali-activated FA-GGBFS blends pastes immersed in sea water increases the absorption, water-soluble chloride content and acid-soluble chloride content, and reduces the compressive strength and bulk density. And it was found that there was a variation of strength change for the alkali-activated FA-GGBFS blends pastes immersed in sea waters at three different temperatures that depends on the blending ratio of FA and GGBFS.

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2003.11a
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• pp.220-225
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• 2003

Generally, liquid radioactive wastes generated in nuclear power plant exist in powder form which do not contain moisture through the evaporating process of the Liquid Waste Management System and drying process of the Concentrated Waste Drying System. This powder form wastes are blended homogeneously with paraffin solidification agent and packed in metal drum to ensure its stability during handling and disposal. However, it was experienced that the powder form wastes were not blended homogeneously and separated into two layers in metal drum, on the other hand, a Portion of powder was adhered and solidified to the Inside parts of facility during the blending process. And the flaw of blending process above would come in case the mole ratio of Boron to Sodium in liquid radioactive wastes exceeds 0.2.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.04a
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• pp.24-24
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• 2006

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.04a
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• pp.73-74
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• 2006

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 1994.10b
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• pp.19-20
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• 1994

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2005.04a
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• pp.12-12
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• 2005

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.6
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• pp.1822-1831
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• 2015

This study was carried out to optimize coating process of the rice snack added with dried shrimp powder by using single extruder. A total of 8 independent variables were used for 4 independent variables of edible oil coating and 4 independent variables of seasoning coating. 4 independent variables for edible oil coating were set up as 10, 15, 20, 25 and 30% for the content of edible oil; 40, 50, 60, 70 and $80^{\circ}C$ for the tumbler temperature; 60, 70, 80, 90 and 100 rpm for the tumbler speed; 2, 3, 4, 5 and 6 min for the coating time. 4 independent variables for seasoning coating were set up as 2, 3, 4, 5 and 6% for the content of seasoning; 40, 50, 60, 70 and $80^{\circ}C$ for the tumbler temperature; 50, 60, 70, 80 and 90 rpm for the tumbler speed; 2, 3, 4, 5 and 6 min for the coating time. The characteristics of the dependent variables as coating yield and Breaking ratio of collet due to the condition changes of the independent variable was studied during process of edible oil coating and seasoning coating, respectively. As a results of this study, 20% of edible oil content, $70^{\circ}C$ of tumbler temperature, 80 rpm of tumbler speed, 4 min of coating time for process of edible oil coating, 3% of seasoning content, $60^{\circ}C$ of tumbler temperature, 70 rpm of tumbler speed, 3 min of coating time for process of seasoning coating were found to be the most preferable over other independent variables for the production of snack. In conclusion, it is necessary to set the independent variable in order to produce the high quality snack added with the rice as the main raw material and dried shrimp, edible oil and seasoning as the sub-materials.