• Journal of the Korean Society of Food Culture
• /
• v.31 no.3
• /
• pp.220-225
• /
• 2016

This study investigated properties of bread utilizing extracts of ginseng powder. Ginseng powder bread was baked. Addition of 1~3% of ginseng powder extract to wheat flour was carried out. Rheological properties, dough pH, dough volume, bread volume, water absorption capacity, baking loss, bread color, bread texture, and sensory evaluation were tested to examine properties of bread baked with extracts of ginseng powder. The results are as follows. The dough pH decreased gradually with increasing ginseng powder extract concentration. The bread volume, baking loss, and bread weight increased with increasing use of ginseng powder extract, and springiness and cohesiveness increased as red ginseng powder additive concentration increased. Lightness of the L decreased while a and b increased. In the sensory evaluation, ginseng powder with 1% ginseng powder extract was evaluated as the best for taste, texture, flavor, and overall acceptability.

• Journal of Powder Materials
• /
• v.11 no.4
• /
• pp.301-307
• /
• 2004

Successful implementation of the powder forming process requires a detailed understanding of several interacting phenomena. The aim is to better control the process variables and to optimize the design parameters. A number of studies were carried out using various constitutive models that take the density change during powder forming into account. Most of them were developed for powders and sintered porous metals, but few of them can describe powder agglomerates, whose behaviour is different from that of uniformly arranged powders. The modification is needed to account for the effect of agglomeration on densification behaviour. Incorporating powder agglomeration into a constitutive model is of considerable importance, as it provides a possibility of relating the powder densification response to microstructural characteristics of powder particles, especially in case of nano powders. In this paper, we proposed a new powder agglomerate model in order to describe the unique densification behaviour of nano powders. The proposed model was applied to the densification of powder agglomerates during cold isostatic pressing.

• Korean Journal of Pharmacognosy
• /
• v.14 no.1
• /
• pp.24-29
• /
• 1983

The results of the comparison among the effect of 'Bingso-San' extract powder, 'Kamibingso-San' extract powder, separately extracted 'Bingso-San' extract powder and separately extracted 'Kamibingso-San" extract powder are as follows: 1) All prescriptions were tested for analgesic effects in mouse, having pain caused by acetic acid, and their voluntarinesses were recognized. And separately extracted 'Kamibingso-San' extract powder has the most effective analgesic function, then 'Kamibingso-San' extract powder, then 'Bingso-San' extract powder, then separately extracted 'Bingso-San' extract powder. 2) The anti-inflammatory effects of 'Bingso-San' extract powder and 'Kamibingso-San' extract powder on the edema at the rat paw showed significantly statistical value than those of the other prescriptions. 3) According to the above mentioned results it was concluded that the addition of Olibanum and Clematidis Radix strengthen the algesic effect of 'Bingso-San' and there is addition in the anti-inflammatory effect of the 'Bingso-San' extract powder.

• The Korean Journal of Food And Nutrition
• /
• v.23 no.1
• /
• pp.8-14
• /
• 2010

This study was carried out to develop an optimum baking formula and baking process for a new bread raw material with added Cordyceps militaris powder, which has been known to prevent various adult diseases and cancers. The rheological properities of dough made from Cordyceps militaris powder-wheat flour with 0, 1, 2, and 3% Cordyceps militaris powder added-were investigated. A farinogram showed that the water absorption and weakness value of dough increased with added Cordyceps militaris powder, but development time and dough stability were decreased. An extensogram showed that resistance to extension was increased in bread with 1% Cordyceps militaris powder, but decreased in bread with 2% and, 3% powder. Extensibility decreased fermentation progressed. An amylogram showed that gelatinization point was increased but maximum viscosity was decreased with added Cordyceps militaris powder. With increased amounts of powder dough volume during fermentation was reduced. The change in pH values of dough after mixing, fermentation, and proofing decreased with increased amounts of added powder.

• Proceedings of the Korean Society of Agricultural Engineers Conference
• /
• 2005.10a
• /
• pp.123-127
• /
• 2005

EVA Powder modified high strength concretes were prepared by varying polymer/binder mass ratio with a constant water/binder mass ratio of 0.3. The effect of EVA powder on the slump, hydration heat, compressive and flexural strength, toughness and water absorption ratio was studied. In hydration heat test, temperature of hydration reaction displayed almost fixed level regardless of containing rate of EVA powder, but peak time of hydration reaction displayed late inclination as containing rate of powder increases. With the same water/binder mass ratio, the compressive strength and water absorption of EVA powder modified concretes decreased slightly when EVA powder was added and the flexural strength of EVA powder modified concretes rised slightly when EVA powder was added. Also, the toughness of the modified concretes can be improved markedly. The interpenetrating structure between the polymeric phase and cement hydrates formed at a $2{\sim}6%$(containing rate of EVA powder). The properties of the polymer modified concretes were influenced by the polymer film, cement hydrates and the combined structure between the organic and inorganic phases.

• Korean journal of food and cookery science
• /
• v.16 no.3
• /
• pp.260-266
• /
• 2000

The objective of this study was to evaluate the quality characteristics of Dotoridduck (acorn rice cake) prepared by the addition of acorn jelly powder(0%, l0%, 20%, 30%, 40%). In the results of sensory evaluation for Dotoridduck, the L value decreased and a and b values increased as the addition of acorn jelly powder increased. The hardness and chewiness were evaluated better as the amount of acorn jelly powder decreased. The bitterness increased as the amount of acorn jelly powder increased. Dotoridduck with 10% and 20% acorn jelly powder showed the highest acceptance. In the mechanical evaluation, control samples with 0% acorn jelly powder showed higher scores in the hardness, cohesiveness, gumminess, and chewiness than the ones with acorn jel]y powder, however, the ones with 40% acorn jelly powder were the highest in the adhesiveness and springiness. The fracturability was higher in the samples with 10% acorn jelly powder.

• Proceedings of the Korean Powder Metallurgy Institute Conference
• /
• 2006.09b
• /
• pp.1296-1297
• /
• 2006

Both plastic and elastic properties change dramatically from the beginning to the end of the compaction phase. Previous investigations have shown that powder transfer and high powder flow during initial compaction at low density affects the strength of the final component significantly. Investigated here are shear failure and elastic shear modulus in the low density range for hard metal powder and for pre-alloyed water atomized iron powder. Direct shear test equipment for sand and clay has been modified to measure the shearing properties of powder for an axial loading between 1 kPa and 500 kPa.

• Preventive Nutrition and Food Science
• /
• v.12 no.4
• /
• pp.229-233
• /
• 2007

This study was conducted to investigate the quality characteristics of cookies added with different levels of tomato powder. Cookies were prepared with five different levels of tomato powder (0, 2.5, 5.0, 7.5, and 10.0%) and the physicochemical properties were examined. The pH of cookie dough decreased significantly by the addition of tomato powder (p<0.05). Crude protein and ash content of the cookies containing 5.0, 7.5 and 10.0% tomato powder were significantly higher than those of control and those with 2.5% (p<0.05). The spread factor of control cookie was lower than that of cookies containing 5.0, 7.5, and 10.0% tomato powder. The incorporation of tomato powder in cookies lowered the lightness values but increased redness and yellowness values. Rheology testing showed that cookies with 5.0, 7.5, and 10.0% tomato powder had significantly lower hardness value than control. Sensory evaluation revealed that overall desirability scores were not significantly different between control and tomato powder added groups. Therefore, cookies with up to 10.0% added tomato powder would be as acceptable as control cookies without depressing cookie quality.

• Proceedings of the Korean Powder Metallurgy Institute Conference
• /
• 2006.09a
• /
• pp.144-145
• /
• 2006

A developed molybdenum hybrid-alloyed steel powder is based on a molybdenum prealloyed steel powder to which molybdenum powder particles are diffusion bonded. The sintered compact made of this powder has a finer pore structure than that of the conventional molybdenum prealloyed steel powder, because the ferritic iron phase $({\alpha}-phase)$ with a high diffusion coefficient is formed in the sintering necks where molybdenum is concentrated resulting in enhanced sintering. The rolling contact fatigue strength of the sintered and carburized compacts made of this powder improved by a factor of 3.6 compared with that of the conventional powder due to the fine pore structures.

• Journal of Powder Materials
• /
• v.7 no.3
• /
• pp.161-167
• /
• 2000

Mechanically-alloyed NiAl powder and ball-milled (Ni+Al) powder mixture were sintered by spark-plasma sintering(SPS) process. Mechanical alloying was performed in a horizontal attritor for 20 h with rotation speed of 600 rpm. (Ni+Al) powder mixtures were prepared by ball milling for 1 and 10 h with 120 rpm. Both powders were sintered at $1150^{\circ}C$ for 5 min under $10^{-3}$ torr vacuum with 50 MPa die pressure in a SPS facility. Sintered densities of 97% and 99% were obtained from mechanically-alloyed NiAl powder and (Ni+Al) powder mixture, respectively. The sintered compact of (Ni+Al) powder mixture showed large grain size by a very rapid grain growth, while the grain size of mechanically-alloyed NiAl powder compact after sintering was extremely fine(80 nm). The difference in densification behavior of both powders were discussed.