• 동아시아식생활학회지
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• 제27권3호
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• pp.280-294
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• 2017

Premix frying powders were prepared by supplementation with 0%, 3%, 6%, 9%, or 12% egg white powder. The following quality characteristics of the fried batter were assessed: proximate composition and amino acid content of premix frying powder; viscosity and pick-up ratio of frying batter; moisture content, lipid content, color, texture and DPPH radical scavenging activity; and sensory evaluation items. Addition of egg white powder in place of wheat flour resulted in lower moisture content (p<0.01) and lower carbohydrate content (p<0.001), higher crude protein content (p<0.001), higher ash protein content (p<0.001), and higher amino acid content (p<0.01) in the premix frying powder. Lower viscosity and higher pick-up ratio (p<0.001) of the frying batter were observed. The resultant fritters had the higher moisture content and higher lipid content (p<0.001). They also showed the lighter color, and had lesser redness and yellowness (p<0.001). Considering texture, the fritters were harder, had higher fracturability and higher adhesiveness (p<0.001), lower springiness (p<0.001), were less chewy (p<0.01), and had lower cohesiveness (p<0.001). Examination of DPPH radical scavenging activity showed higher antioxidant activity (p<0.001) upon addition of egg white powder. Sensory evaluation of the fried batters showed the best outcomes for the group containing 6% white egg powder, in terms of appearance (p<0.05), flavor (p<0.001), taste (p<0.01), texture (p<0.01), and overall quality (p<0.001). Based on the results of this research, we postulate that the addition of 6% egg white powder to premix frying powder will not only improve customer preference and product quality but also enhance the nutrition and functionality of the product.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2005년도 추계 학술발표회 제17권2호
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• pp.799-802
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• 2005

The effects of binder content and ceramic powder content on the water absorption, carbonation depth and cl- penetration depth of polymer-modified pastes using redispersible polymer powders and ceramic powder are examined. As a result, the water absorption .of the polymer-modified pastes using redispersible polymer powders tend to decrease with increasing binder content and ceramic powder content. Regardless of the type of redispersible polymer powder, the carbonation depth and cl- penetration depth of the polymer-modified pastes with ceramic powder tend to decrease with increasing binder content and ceramic powder content.

• 생약학회지
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• 제38권1호
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• pp.90-94
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• 2007

This study was examined the chemical components and total phenol content in acorn powders of Korea and China. Korea acorn powder produced from consists of 6.85% crude protein, 3.57% crude fat and 3.33% crude ash. China acorn powder consists of 1.83% crude protein, 0.41% crude fat and 0.40% crude ash. The composition of unsaturated fatty acid of Korea acorn powder was slightly lower than China acorn powder, but there was no significant difference. The amino acid content of Korea acorn powder was higher than that of China acorn powder. Total phenol content of that Korea acorn powder was 20 mg/g, and that China acorn powder was 3.2 mg/g.

• Journal of Animal Science and Technology
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• 제47권1호
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• pp.99-106
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• 2005

This study was carried out to investigate the effects of addition of citron peel powder(OJ 0/0, 0.60/0, 0.9 %) on proximate composition, minerals, vitamin A, C content and fatty acid composition of emulsion-type sausages. The moisture content of sausage containing 0.3% citron peel powder were significantly(P< 0.05) higher compared to those for control. The crude fat content of sausage containing citron peel powder were significantly( P< 0.05) lower compared to those for control. The crude ash content of sausage containing 0.9% citron peel powder were significantly(P< 0.05) higher compared to those for control. The minerals, vitamin A and C content of sausage containing citron peel powder were significantly(P < 0.05) higher compared to those for control. The palmitic acid(CI6: 0) and linoleic acid(CI8: 2) content of sausage containing citron peel powder were higher compared to those for control, but the palmitoleic acid(CI6: I) content of sausage containing 0.9% citron peel powder were lower. The total saturated fatty acid content of sausage containing 0.3% citron peel powder were significantly(P < 0.05) lower compared to those for control.

• 동아시아식생활학회지
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• 제21권3호
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• pp.360-366
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• 2011

This study examined the physiochemical and organoleptic properties of the yanggaeng fabricated with different contents of ginger powder. The moisture contents ranged between 39.85% and 47.92%. The yanggaeng made with 0.5 g of ginger powder showed the lowest moisture content of 37.04%, whereas the yanggaeng made with 1.5 g of ginger powder showed the highest moisture content of 47.92%. As for the L value, which indicates lightuess, the yanggaeng made with 1.5 g of ginger powder showed a L value of 13.92, whereas the yanggaeng made with 0.5 g showed the lowest L value of 12.35, (p<0.05). The values for redness (a value) ranged between 4.69 and 5.58, and there was no significant difference as the content of ginger powder increased. The value for yellowness, (b value) ranged between 3.19 and 2.33, and showed a significant decreasing trend as the ginger powder content increased (p<0.05). The sugar concentrations were 53.82~46.56, and decreased as the ginger content increased. The pH ranged between 6.42~6.52, and showed significant differences. As the ginger content increased, changes in hardness, adhesiveness, gumminess, and chewiness, were all significant (p<0.05). Characteristics of cohesiveness and springiness, showed no significant differences. Although there were no significant differences in color, flavor, chewiness, and hardness, there was a decreasing flavor preference as the content of ginger powder increased. There were significant differences in sweetness, moistness, and overall-preference (p<0.05). For overall-preference, the yanggaeng with 1.0 g of added ginger powder showed a high preference level. The study results implied that ginger powder may be used in fabricating yanggaeng. and a 0.5% content of added ginger powder will improve the preference level.

• 콘크리트학회논문집
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• 제19권5호
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• pp.539-547
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• 2007

본 연구에서는 폴리머 개질 페이스트의 응결 시간, 건조수축, 강도, 동결융해저항성 및 흡수율에 미치는 결합재량 및 알루미나 분말 혼입량의 영향에 대하여 검토하였다. 그 결과, SBR 및 PAE폴리머 개질 페이스트의 응결 시간은 결합재량이 증가함에 따라 지연되는 경향을 보였다. 폴리머 종류에 관계없이 SBR PAE 폴리머 개질 페이스트의 건조수축은 결합재량 및 알루미나 분말 혼입량이 증가함에 따라 감소하는 경향을 나타내었다. 폴리머 종류에 관계없이 SBR 및 PAE 폴리머 개질 페이스트의 인장 및 부착강도는 결합재량 및 알루미나 분말 혼입량이 증가함에 따라 증가하는 경향을 나타냈다. SBR 및 PAE 폴리머 개질 페이스트의 내구성 지수는 폴리머 종류에 관계없이, 알루미나 분말 혼입량의 증가에 따라 증가하는 경향을 보였다. 폴리머 종류에 관계없이 SBR 및 PAE 폴리머 개질 페이스트의 흡수율은 결합재량 및 알루미나 분말 혼입량이 증가함에 따라 감소하는 경향을 나타내었다.

• 한국농공학회:학술대회논문집
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• 한국농공학회 2005년도 학술발표논문집
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• pp.128-134
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• 2005

This study was performed to evaluate the strength and durability properties of recycled concrete containing water - redispersible copolymer powder(WRP) and blast furnace slag powder(BSP) [RCWS]. Material used were cemente, recycled coarse aggregare, natural fine aggregate, water-redispersible copolymer powder, blast-furnace slag powder. Especially, Water-redispersible powder was used for blending with Inorganic binders such as cemente, gypsum and hydrated lime etc. First of all, Mixed ratio method of RCWS made Two Type. One was called type-1 which used to BSP content 5% and WRP(Water-redispersible powder) content 0%, 1%, 2%, 3%, 4%, 5%, 6%. respectively. Another was called Type-2 which used to BSP(blast furnace slag powder)content 10% and WRP(Water-redispersible powder) content 0%, 1%, 2%, 3%, 4%, 5%, 6%. respectively. According to the experimental results of (RCWS), Incase Type-2 at curing age 28days, Compressive strength, pulse velocity and dynamic modulous of elasticity were shown higher than Type-1 and The more WRP content increasing($0%{\sim}6%$) was the lower Compressive strength, Pulse velocity and Dynamic modulous of elasticity. Water absorption ratio was in the range of $3.85%\;{\sim}\;3.23%$, it was almost equal to Type-1, 2 but Increasing the WRP content($0%{\sim}6%$), The water absorption ratio is decreased.

• 한국재료학회지
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• 제25권8호
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• pp.365-369
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• 2015

This paper investigates the dependency of the critical content for electrical conductivity of carbon powder-filled polymer matrix composites with different matrixes as a function of the carbon powder content (volume fraction) to find the break point of the relationships between the carbon powder content and the electrical conductivity. The electrical conductivity jumps by as much as ten orders of magnitude at the break point. The critical carbon powder content corresponding to the break point in electrical conductivity varies according to the matrix species and tends to increase with an increase in the surface tension of the matrix. In order to explain the dependency of the critical carbon content on the matrix species, a simple equation (${V_c}^*=[1+ 3({{\gamma}_c}^{1/2}-{{\gamma}_m}^{1/2})^2/({\Delta}q_cR]^{-1}$) was derived under some assumptions, the most important of which was that when the interfacial excess energy introduced by particles of carbon powder into the matrix reaches a universal value (${\Delta}q_c$), the particles of carbon powder begin to coagulate so as to avoid any further increase in the energy and to form networks that facilitate electrical conduction. The equation well explains the dependency through surface tension, surface tensions between the particles of carbon powder.

• 동아시아식생활학회지
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• 제15권3호
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• pp.340-345
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• 2005

White bread with 1, 2, 3, 4 and $5\%$ Kimchi powder added and control samples were tested for moisture content, volume, height, color, free amino acid content, texture, and sensory characteristics. Moisture content was about $40.46\~41.35\%$ and increased according to the addition of Kimchi powder. Volume and height were increased with increasing Kimchi powder content For the crust and crumb color, lightness was decreased, but yellowness and redness were increased as Kimchi powder content increased For free amino acid content, glutamic acid, alanine, serine and leucine were detected in the white bread, and samples with higher content of kimchi powder showed higher amount of total free amino acid content From the sensory analysis, one with $3\%$ kimchi powder got the highest score for flavor, texture, color, moistness and overall acceptability.

• 동아시아식생활학회지
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• 제27권5호
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• pp.569-575
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• 2017

The purpose of this study was to investigate the physicochemical and sensory characteristics and overall preference for makgeolli after conducting fermentation using carrots with various levels of beta carotene and functional materials. The beta - carotene content was highest in 16% carrot powder, and steadily increased as the amount of carrot powder increased. Alcohol content increased with increasing amount of carrot powder. Alcohol content which greatly influences the quality of traditional wine, changes depending on the water soluble solid content and free sugar content during the manufacture of traditional wine. Sensory tests showed that the highest results were in the 12% carrot powder added group. As a result, the content of beta carotene increased with the addition of carrot powder, but the fermentation time was delayed and the sugar content was decreased because of variations in sugar content and color. Therefore, the optimal addition of carrot powder was 12%.