• Korean journal of food and cookery science
• /
• v.31 no.5
• /
• pp.676-685
• /
• 2015

This study tried to develop Siraegi by boiling it down in soy seasoning sauce with excellent sensory attributes and evaluate the quality characteristics in order to enhance the value of traditional agricultural products, dried radish leaves. Sugar content of the seasoning sauce were finally established at 30% (w/v) compared with the starch syrup, which was added to the sauce through sensory evaluation among four groups, 0%, 30%, 60% and 100%. The texture (breaking strength) of Siraegi which was boiled for 30 minutes in water with baking powder was reduced by showing softening effect ranging from 7.6% to 42.1% as the amount of added baking powder was increased. The color of braised Siraegi produced with prepared a seasoning sauce and different content of baking powder, the brightness significantly decreased with an increase of baking powder. The reduction effects of breaking strength ranged from 25.6% to 43.9%, resulting a significant difference. The pH of braised Siraegi with a seasoning sauce significantly increased from 5.71 to 6.04 as the amount of added baking powder was increased, while its acidity was decreased. Sensory evaluation showed significant values for hardness and toughness as the values dropped when compared with the control (p<0.001), and overall acceptability of the group with adding 0.2% baking powder was best (p<0.001). In conclusion, baking powder could be considered as softening agent shorting the cooking time and improvement of the acceptability. Furthermore, it was expected that the newly developed soy sauce barised Siraegi using the dried radish leaves would be successfully utilized by side dishes in the food preparation industry.

• Journal of Powder Materials
• /
• v.20 no.6
• /
• pp.479-486
• /
• 2013

In the present work, physicochemical treatments were introduced for de-aggregation and stable dispersion of detonation nanodiamonds (DND) in polar solvents. The DNDs in water exhibited a particle size of 138 nm and high dispersion stability without particular treatment. However, the DNDs in ethanol were severely aggregated to several micrometers in size and showed poor dispersion stability with time. To break down aggregates of DNDs and enhance the dispersion stability of them in ethanol, mechanical force and chemical surfactant were introduced as functions of zirconia ball size, kind of surfactant and amount of surfactant added. From the analyses of average particle size and Turbiscan results, it was suggested that the size of DNDs in ethanol can be reduced by only mechanical force; however, the DNDs were re-aggregated due to high surface activity. The long-term dispersion stability can be achieved by applying mechanical force to break down the aggregates of DNDs and by preventing re-aggregation of them using proper surfactant.

• Journal of the Korea Concrete Institute
• /
• v.26 no.3
• /
• pp.315-321
• /
• 2014

Concrete as a construction material is widely used in nuclear vessel and plant for excellent radiation shielding. However the isolation characteristics in concrete may affect adversely in the case of fire and melt-down in nuclear vessel since temperature cooling down is very difficult from outside. This study is for development of high thermal conductive concrete, and its mechanical and thermal properties are evaluated. Magnetite aggregates with volume ratio of 42.3% (maximum) and steel powder of 1.5% are replaced with normal aggregates and thermal properties are evaluated. Thermal conductivity little increases by 30% addition of magnetite but rapidly increases afterwards. Finally thermal conductivity is magnified to 2.5 times in the case of 42.3% addition of magnetite. Steel powder has a positive effect on high thermal conduction to 106~113%. Several models for thermal conduction like ACI, DEMM, and MEM are compared with test results and they are verified to reasonably predict the thermal conductivity with increasing addition of magnetite aggregates and steel powder.

• The Korean Journal of Food And Nutrition
• /
• v.20 no.1
• /
• pp.63-67
• /
• 2007

In order to optimize use of pepper resources, and to aid farmers in increasing their income, we compared two types of kimchies made from red and green pepper powder. Qualitative differences were examined during fermantation at $4^{\circ}C$. There was no significant change in pH patterns, acidity, total bacteria cell count and total lactic acid bacteria cell count between the red and green pepper powder, however, sensory evaluation, indicated that Kimchi made with green pepper powder showed lower, sensory scores than Kimchi made with red pepper powder with respect to overall acceptability. Eventhough the sensory scores of green pepper is lower than that of red pepper, the quality of Kimchies was not different between them. Considering that the price of green pepper is far cheaper than red pepper powder, farmers should consider actively the production of green pepper Kimches in order to cut down expenses fur the production of Kimches.

• Journal of the Korean Crystal Growth and Crystal Technology
• /
• v.16 no.6
• /
• pp.235-239
• /
• 2006

ZnO-doped near-stoichiometric $LiNbO_3$ single crystals of $0.8{\sim}1.0mm$ diameter and $30{\sim}35mm$ length were grown by the micro-pulling down (U-PD) method. The structure of the grown crystals was confirmed by powder x-ray diffraction (XRD) patterns. Electron probe micro analysis (EPMA) showed that Zn ions were homogeneously incorporated In grown crystals. The threshold in ZnO doping level was confirmed that an abrupt change in the features of $OH^-$ absorption band as doping level reaching about 2 mol%.

• Journal of Powder Materials
• /
• v.5 no.4
• /
• pp.265-272
• /
• 1998

For the purpose of investigating the effect of sintering atmosphere and carbon addition on sintered density and microstructural characteristics, the M3/2 grade high speed steel powders with the addition of carbon are sintered in vacuum and $20%H_2/79%N_2/l%CH_4$ gas atmosphere. With the addition of 0 wt%C, 0.45wt%C and 1.15 wt%C the optimum sintering temperatures decrease down to $1260^{\circ}C$, $1210^{\circ}C$ and $1150^{\circ}C$ respectively for the vacuum sintered specimen, and also decrease down to $1130^{\circ}C$, $1120^{\circ}C$ and $1115^{\circ}C$ for the gas sintered specimen. The threshold temperatures for full densification decrease steeply with increasing carbon content of the sintered specimen, while this temperatures are slowly decreased at high carbon content. The vacuum sintered specimen shows the primary carbides of MC and $M_6C$ type at the optimum sintering temperature, and eutectic carbides of $M_2C$ and Fe-Cr type are produced in the oversintered specimen. The gas sintered specimen exhibits M6C and Fe-Cr type primary carbides at the optimum sintering temperature. The eutectic carbides of $M_6C$ and Fe-Cr type and MX type carbonitride are shown for the oversintered specimen in the gas atmosphere. The hardness of gas sintered specimen shows high value of 830-860 Hv due to the increment of carbide precipitation.

• Journal of the East Asian Society of Dietary Life
• /
• v.14 no.5
• /
• pp.513-518
• /
• 2004

The effect of polyethylene film(PE) packaging of golden mushroom wrapped with Korean paper containing 20% mica powder on the changes in weight, color, texture, PPO activity, number of total microbe(TM) and sensory quality during storage at 10℃ were investigated. The experiments were divided to 3 groups(control; only PE packaging, KP; PE packaging wrapped with Korean paper up and down of the sample, KPM; PE packaging with Korean paper containing 20% mica powder up and down of the sample). The weight of the mushroom in the KPM was the lowest until 9 days-storage, but the weight was the highest at 15 days-storage, showing 12.5% higher against the initial weight. L* values of the mushrooms in the control and KP treatment were decreased, but the value in the KPM treatment was maintained as the same of the initial value during storage. The increasing rate of a* and b* values in the all plots during storage was the lowest in KPM and in order of KPM

• Journal of the Korea Safety Management & Science
• /
• v.12 no.3
• /
• pp.121-128
• /
• 2010

This is to show some basic data for introducing both circulated aggregate and recycled powder producing waste concrete. Standard-mixing design for 24MPa has been basically used and added and replaced normal aggregate with recycled powder made of waste concrete. In addition, polycarboxylate high-range water reducing agent has been used because recycled powder is missing adhesive strength and it is not compare with cement's adhesive strength. Compressive strength with powder mixture of 2%, 4%, 6%, 8%, and 10% has been decreased down to 80% of normal concrete material strength without recycled powder mixture. $200^{\circ}C$, $400^{\circ}C$ and $600^{\circ}C$ heated concrete were compressively tested in order to find out concrete strength resistant to high temperature. heat capacity was also tested, based on the expectancy of its low conductivity. In addition, thermal conduction test was tested in order to find out concrete insulation. According to this test, when concrete was tested by fire resistance, it using the circulation aggregate was same resulted by concrete using the natural aggregate. also, recycle powder was not effecting insulation performance. but it is fit to standard on concrete insulation of building law.

• Journal of Life Science
• /
• v.25 no.6
• /
• pp.615-623
• /
• 2015

This study investigated the effects of dissolved cement powder on Zacco koreanus by analyzing morphophysiological changes. The gills exposed to dissolved cement powder developed abnormal shapes in their secondary lamellae and increased numbers of mucous cells after long-term exposure. Additionally, clubbing, edema, and exfoliation of the epithelial cells were observed in the secondary lamellae. In the kidney tissue, the space in Bowman’s capsule was widened, and in the integument tissue the arrangement of the dermis was irregular due to the thinned epidermis. These results suggest that long-term exposure to cement powder can significantly affect morphological change, resulting death. The activities of antioxidant enzymes and LDH tended to increase commensurately with the duration of cement exposure. It was concluded that up-regulated proteins were the stress proteins involved in myofibrillar-protein production and down-regulated proteins were involved in glycolysis and energy metabolism after the integument’s exposure to cement. According to these results dissolved cement powder is a serious threat to the survival of fish because it causes morphological changes and weakens physiological activity in Z. koreanus tissues.

• Culinary science and hospitality research
• /
• v.21 no.1
• /
• pp.129-142
• /
• 2015

As an effort to increase the use of tomato as a food ingredient, this study prepared noodle with adding tomato powder and measured its quality characteristics. In the noodle containing tomato powder (0.5~2% of flour in volume), the water content was lower in the 1.5% and 2% tomato powder addition groups, and with increase in the tomato powder addition ratio the crude protein content and the crude fat content decreased and the carbohydrate content increased. The weight and volume of boiled noodle decreased with increase in the tomato powder addition ratio, and the pH of the water that boiled the noodle decreased and its turbidity increased with increase in the tomato powder addition ratio. Value L went down, and as to value a, the tendency of (-) green was stronger in the tomato powder addition groups than in the control. In addition, value b went up with increase in the tomato powder addition ratio. All the measurements of mechanical texture became significantly higher with increase in the tomato powder addition ratio, and DPPH radical scavenging activity and the total polyphenol content also went up. As to sensory palatability, the tomato powder addition groups were significantly higher than the control group in color, chewiness, and overall palatability. Specifically, palatability in terms of color and chewiness was highest in the 1.5% and 2% tomato powder addition groups, and overall palatability was highest in the 1.5% tomato powder addition group.