• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.77-83
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• 2003

Quality and shelf life of the wet noodle made with 1, 3, 5, and 7% (w/w%) Lycii fructus powder were investigated. Increase in L. fructus power concentration increased the initial pasting temperature and cooking loss, while maximum viscosity, temperature at maximum viscosity, weights and volumes of cooking noodles, and textural properties (hardness, cohesiveness, chewiness, springiness) of cooked noodle prepared with composite flour decreased. The sensory evaluation of cooked noodles showed that wet noodles with high quality could be produced by 3% inclusion of L. fructus powder. Bacterial counts of wet noodles made with L. fructus powder were lower than those of the control after storage at $5{\pm}1^{\circ}C$. Shelf life of wet noodles during storage at $5{\pm}1^{\circ}C$ extended as the L. fructus powder concentration increased.

• Restorative Dentistry and Endodontics
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• v.31 no.6
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• pp.470-476
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• 2006

The objective of this in situ study was to evaluate the effects of whitening strip (Claren, LG Household & Health Care Ltd, 2.6% hydrogen peroxide) and gel (Opalescence, Ultradent, 10% carbamide peroxide) on microhardness of enamel in comparison with untreated control. Extracted twenty human upper incisors were disinfected, cleaned, and labial side of each incisor sectioned into 3 fragments by 2 ${\times}$ 2 mm size. After sectioning, labial sides of fragments were flattened and fixed to orthodontic bracket using flowable composite resin. Specimens prepared from each tooth were attached to the labial side of upper incisors of twenty volunteers one by one and treated by three different methods: (1) untreated control (2) treated with whitening strip for 14 days (3) treated with whitening gel for 14 days. Microhardness (Microhardness tester, Zwick) of each specimen was measured at the baseline of pre-treatment, immediate after bleaching treatment, 14 days after bleaching treatment and Knoop Hardness Number was determined. Microhardness changes of experimental groups were compared. The results show that tooth whitening strip and gel used in this study does not effect the microhardness of enamel during bleaching procedure.

• Journal of Korea Foundry Society
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• v.11 no.6
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• pp.475-481
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• 1991

In this study the fabrication technology and mechanical properties of AC8A/$Al_2O_3$ Composites by squeeze casting process were investigated to develope for application as the piston materials that require good friction, wear resistance, and thermal stability. AC8A/$Al_2O_3$ composistes without a porosity and the break of preform were fabricated at the melt temperature of $740^{\circ}C$, the preform temperature of $500^{\circ}C$, and mold temperature of $400^{\circ}C$ under the applied pressure of $1200kg/cm^2$ as the results of the observation of microstructures. As the results of this study, the tensile strength of AC8A/$Al_2O_3$ composites was not increased linearly with $Al_2O_3$ volume fraction and so it seemed not to agree with the rule of mixture, which had been used often in metal matrix composite. Also the tensile strength after thermal fatigue test was little different from that before the test. Consequently it was thought that AC8A/$Al_2O_3$ composites fabricated under our experimental conditions had a good thermal stability and subsequently a good interface bonding. Wear rate(i.e., volume loss per unit sliding distance) of AC8A/$Al_2O_3$ composites was decreased with $Al_2O_3$ volume fraction and the sliding speed at both room temperature and $250^{\circ}C$ and so there was a good correlation between wear rate and hardness. Also the wear rate of AC/8A20% $Al_2O_3$ composities was obtained the value of $1.65cm^3/cm$ at sliding speed of 1.14m/sec as compared with about $3.0\;{\times}10^{-8}cm^3/cm$ hyereutectie Al-Si alloy(Al-16%Si-2%Cu-1%Fe-1%Ni), which applied presently for piston materials. The wear behavior of $Al_2O_3$ composites was observed to a type of abrasive wear by the SEM view of wear surface.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.145-154
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• 2015

The quality characteristics of Korean rice cakes (Karedduk) with a mixture of fructooligosaccharide (95%) and AA (acetylated adipate distarch) added, after 2 and 24 hours of storage at $5^{\circ}C$, were investigated. A central composite design was used for arrangement of treatment. Different levels of fructooligosaccharide (95%), 0, 3, 6, 9, and 12%, were added to dry rice flour. In addition, different levels of AA, 0, 0.3, 0.6, 0.9, and 1.2%, were added to the same dry rice flour. The texture properties analysis using a Texture Analyzer revealed that the springiness, cohesiveness, chewiness, gumminess, adhesiveness, and hardness were significantly different. The effect of retarding retrogradation of Korean rice cakes (Karedduk) with added mixtures of fructooligosaccharide (95%) and AA showed an increasing trend as the amount of fructooligosaccharide (95%) and AA increased. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. These results suggest that adding a mixture of 6% fructooligosaccharide (95%) and 1.2% AA to Korean rice cakes (Karedduk) is effective for retarding retrogradation.

• Food Science and Preservation
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• v.17 no.6
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• pp.814-819
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• 2010

We investigated quality changes in dumpling shells prepared using various concentrations of Enteromorpha intestinalis powder(EIP). Dumpling shells were prepared by addition of 0%, 3%, 5%, 7%, and 9%(all w/w) EIP to the flour used in the basic formulation. The gelatinization temperature of the EIP-wheat flour composite increased whereas initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 min, and maximum viscosity, all fell with increasing EIP content, as measured by amylography. In addition, the Hunter's color L, a, and b values decreased significantly with increasing amounts of EIP. All of cooked weight, cooked volume, and water absorption of dumpling shells prepared with EIP were significantly greater than control values. In terms of textural characteristics, addition of EIP increased hardness, springiness, and chewiness, but decreased adhesiveness and cohesiveness. Sensory evaluation showed that dumpling shells prepared with 5% (w/w) EIP were preferred.

• Journal of the Korean Ceramic Society
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• v.39 no.9
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• pp.851-856
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• 2002

Tribological behavior of plasma-sprayed $Cr_2O_3$-based coatings containing $MoO_3$ at 450$^{\circ}C$ was investigated to understand the influence of $MoO_3$. A reciprocal disc-on-plate type tribo-tester was employed to examine fricition and wear behavior of the specimens. The microstructure and phase composition of the coating was characterized with Transmission Electron Microscopy(TEM). The TEM analysis indicated that $MoO_3$ was dispersed into the grain boundary, resulting in the increase of the hardness and density of the coating. Worn surfaces were investigated by scanning electron microscopy and chemistry of the worn surfaces was analyzed using a X-ray Photoelectron Spectrometer(XPS). The results showed that the friction coefficient of the $MoO_3$-added coatings was lower than that without $MoO_3$ addition. The larger protecting layers were observed at the worn surface of plasma spray coated specimens with $MoO_3$ composition in the protecting layer appears to be more favorable in reducing the friction.

• Korean Journal of Food Science and Technology
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• v.42 no.6
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• pp.714-720
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• 2010

This study was carried out to investigate the effects of Hericium erinaceum (HE) powder and extract on the quality characteristics of noodles. The water binding capacity of the HE powder was higher than that of pure wheat flour. Gelatinization temperature of HE powder-wheat flours gradually were increased and initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 min and maximum viscosity of those composites were decreased, as measured by a amylograph. The noodles showed decreased L values and increased a and b values with increasing HE powder in the wheat flour composite. The mechanical properties of the control cooked noodles showed the highest hardness, which decreased with the addition of HE powder. Springiness, cohesiveness, and gumminess decreased with increasing amounts of added HE powder. While the higher adhesiveness of noodles increased with more preferred than the control, and considerably the greatest overall acceptability of noodles was for those containing 2% HE powder.

• Journal of the Korean institute of surface engineering
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• v.50 no.6
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• pp.465-472
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• 2017

The ingot fabrication conditions related with the thermal shock bearing phase and microstructure have investigated for the rare earth zirconate ceramic material, lanthanum gadolinium zirconate, as a thermal barrier coating using electron beam evaporation method. The thermal shock resistance of the prepared ingot was evaluated by high energy electron beam irradiation. The rare earth zirconate ceramic powder was prepared by controlling the raw material powder composition of $La_2O_3$, $Gd_2O_3$ and $ZrO_2$ so as to have a composition of $(La_{0.3}Gd_{0.7})_2Zr_2O_7$ which was selected from the former study. Ingot samples were prepared under two conditions. The first condition is prepared by sintering the prepared powder mixture to form an ingot. The second condition is prepared by calcining the prepared powder mixture to form a composite phase and then sintering to form an ingot. X-ray diffraction(XRD) and Scanning Electron Microscope(SEM) were used to analyze phase forming behavior and microstructure of ingot samples. Nanoindentation method used to obtain elastic modulus and hardness of each ingot specimen. Also the stress distribution of ingot was simulated by using FEM method assuming the ingot surface was exposed to electron beam. As a results, in the case of an ingot having a network-shaped microstructure in which relatively coarse pores are included, it seems that the thermal shock resistance was higher than in the case of an ingot having a microstructure composed of relatively fine grains only or particles with the similar level size when the high energy electron beam irradiation.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.666-680
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• 2006

To obtain basic data for the utilization of saltwort (Salicornia herbacea L.) as a functional ingredient in steamed foam cake, the optimum component ratios for major raw ingredients (saltwort, salt, and wheat flour) as independent variables that affect the product quality were scientifically determined using RSM (response surface methodology) technique. A three-factor and five-level rotational central composite design was used for treatment arrangement. The complete design consisted of 16 experimental points. The three independent variables selected for the RSM experiment were amounts of saltwort (X$_1$, 5${\sim}$25 g), salt (X$_2$, 0${\sim}$10 g), and wheat flour (X$_3$, 470${\sim}$530 g). The optimum responses in specific gravity of the batter and volume, color, texture, and sensory evaluation result of the cake were obtained. The specific gravity and viscosity of the batter at p<0.01 was verified from the regression curve. The characteristic of the batter was influenced by all independent variables, but was extremely dependent on the amount of saltwort ordinary points of the surface responses from the batter formed the minimum points for specific gravities of the batter while viscosities of the batter appeared with the saddle points. Analysis of the response indicated that the amount of saltwort was the most influential factor over the physical properties of the cake, among the dependent variables. Ordinary points of the surface responses from the cake formed the maximum points for loaf volume, hardness gumminess, and chewiness, while Hunter colorimetric parameters appeared with the saddle points. The result indicated that level of the saltwort deviating more or less from the optimal amount decreased the volume and increased the specific gravity with less tender product. Ordinary points of the surface responses of the sensory evaluation scores from the cake formed the maximum points for appearance, flavor, softness, and overall acceptability, while color values appeared with the saddle points. The result also indicated that the level of the saltwort deviating more or less from the optimal amount reduced the preference for the product. Integration of the optimum responses common to all dependent variables that overlapped all the contour maps finally indicated that the combination of 8.3${\sim}$13.8 g saltwort, 2.5${\sim}$6.6 g salt, and 486.5${\sim}$511.5 g wheat flour under the selected preparation recipe optimized the physical and sensory properties in the teamed foam cakes. Practical preparation of the product with median amounts of the ingredients, i.e., 11.0 g saltwort, 4.6 g salt, and 499.0 g wheat flour resulted in similar qualities to the predicted responses. In conclusion, these study results indicated that preparation of steamed foam cake with added saltwort ingredient could potentially produce a more nutritious product with less salt. Further research is required to acquire the optimum levels for sub-ingredients to improve the product quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1597-1603
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• 2011

The influence of heat-moisture treatment (HMT) and substitution of rice flour containing different amylose contents on the quality characteristics of rice noodles was investigated. HMT was applied to rice flours with 21% moisture content at 100 and 105$^{\circ}C$ for 30 min. Three rice cultivars were used, including high amylose of Goami (GM) and intermediate amylose of Choochung (CC) as domestic rice flours and imported rice of Taeguk (TG) as a control. HMT and substitution of rice flour with different amylose contents affected the cooking and texture quality of rice noodles. When rice noodles were made of intermediate amylose rice flour with HMT, cooking properties improved with decreased cooking loss and cooking water turbidity and thus were closer to those of control. Especially, the hardness, adhesiveness, tensile strength, and darkness of rice noodles notably increased when HMT rice flour was used. Based on the results of quantitative descriptive analysis for selected rice noodles, the noodles made of HMT CC at 105$^{\circ}C$ (CC105) had high scores for resilience and adhesiveness and low scores for hardness compared with imported commercial rice noodles and other experimental noodles such as TG, HMT GM100, TG+CC, and TG+CC105. In conclusion, rice noodles were made of composite flours containing high amylose and intermediate amylose contents or HMT intermediate amylose content rice flour.