• Culinary science and hospitality research
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• v.18 no.5
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• pp.243-255
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• 2012

This research has been conducted to develop the best recipe for brown sauce containing freeze-dried Salicornia powder. For this purpose, we made brown sauces with different contents of freeze-dried Salicornia powder and performed physico-chemical characteristic and sensory test. The highest salinity of freeze-dried Salicornia powder was 0.15% when 1% freeze-dried Salicornia powder was added to distilled water, SP1. The highest brightness of brown sauce was achieved with 1.2% freeze-dried Salicornia powder and was 45.29 with BSP12. More powder led to significant increases of the samples(p<0.001) in salinity and brightness. DPPH radical scavenging increased with greater freeze-dried Salicornia powder. Taste was highest at 6.36 with 0.6% powder and there was no significant difference compared to BSP6 and BSP9. Based on these findings, it was concluded that the brown sauce with Salicornia has antioxidative characteristics and the best salinity is achieved with 0.6% freeze-dried Salicornia powder. Salicornia had enough salinity to substitute salt to a certain degree and improved the quality of brown sauce in terms of the sensory test.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1189-1196
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• 2014

This study investigated the effects of saltwort powder on the antioxidant activity and quality characteristics of patties added with saltwort powder. Patties were prepared with different amounts (0, 1, 2, and 3%) of saltwort powder. The total phenolic content, DPPH free radical scavenging activity, and pH of patties increased with increasing saltwort powder content (P<0.05). In particular, the moisture content and cooking loss of the group added with 2% saltwort powder were the highest and lowest, respectively (P<0.05). As the content of saltwort powder increased, $L^*$ and $a^*$ values decreased while $b^*$ value increased. Texture analysis showed that the hardness, chewiness, and gumminess of the control group were lower than those of the treated group (P<0.05). Consumer acceptability showed that 1% and 2% saltwort powder groups scored higher in terms of overall preference, appearance, color, taste, and texture compared to the other groups. Characteristic intensity rating of saltwort patties showed that as more saltwort powder was added, saltwort taste intensified; however, the increase did not affect juiciness, off flavor, or salty taste of the patties. Judging from the results, it was concluded that the addition of saltwort powder to patties in processing can enhance the preference, quality, and antioxidant activities of the patties, which elevates the value of patties.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.1008-1015
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• 2012

Sulgidduk is a kind of basic steamed rice cake in Korea. Multifunctional portable grinder was used for making sulgidduk and investigated the characteristic changes of rice powder for deciding the proper particle size of rice powder. Operation times for grinding the water absorbed swelled rice were 10, 20, 30 and 40 seconds. Moisture contents of rice powder and sulgidduk showed an increasing tendency with an increase of operation times for grinding. Springiness showed significant differences according to the operation times. Cohesiveness was decreased severely after 40 seconds grinding. Chewiness showed high after 20 seconds grinding in all groups; however, decreased after 40 seconds grinding and showed similar chewiness of the control group. Fracturability also showed severe increased tendency after 20 seconds grinding and decreased after 30 seconds grinding. Strength and hardness showed significant differences; they were increased until 30 seconds and severely decreased after 40 seconds grinding. L values showed significant differences in all the groups ($p{\leq}0.05$). The a and b values did not show any differences in all groups. Overall sensory evaluations, such as colors, flavors and texture, were increased with operation times for grinding and showed significant differences among the groups (p<0.05). As a result of this study, 40 seconds grinding times were the best condition for making sulgidduk, using by multifunctional grinder.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2012.11a
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• pp.65-66
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• 2012

The cement used in the construction industry of the manufacturing process, large amounts of the greenhouse gas, CO₂ and is currently being studied for cement substitutes that reduce greenhouse gas issue. Therefore, the this study as a replacement for cement industrial by-product of blast furnace slag, red mud, silica fume and alkali-activator, using only inorganic composites without high-temperature calcination process were manufactured. The waste gypsum board micro powder added to compensate for the shrinkage cracks, the compressive strength and flow, and length change characteristics were investigated. Consequently, The setting time was shortened as GB added And liquidity was reduced. GB 2%, 7 days curing the added strength of specimens was the highest. Came out, and change the length of the Plain least.

• Nuclear Engineering and Technology
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• v.2 no.4
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• pp.269-272
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• 1970

Thermoluminescence (TL) from LiF powder of purity 99.98 ％ was accomplished and this TL intensity showed glow peaks at 12$0^{\circ}C$, 22$0^{\circ}C$ and 30$0^{\circ}C$. Sintered LiF powder which has an activation of 2％ proportion by weight of MgC1$_2$show strong increased TL and this characteristic of the glow curve was investigated precisely. LiF which is used in TL dosimetry has been known to have electrons caused by impurities such as Mg, Mn, etc. This experiment shows that Mg, one of the impurities, is definitely diffused through LiF crystals. The effects of sintering time were detected in this glow curve and it was confirmed that MgC1$_2$also has a TL effect.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.13 no.6
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• pp.538-544
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• 2000

The laser patterning of sputter-deposited CoNdZr/Cu/CoNbZr multi-layered films had been tried using Nd:YAG laser. However generally it is very difficult to remove metal films because of their high reflectance of the laser on the surfaces. As a counterproposal for this problem authors for the first time tried to deposit energy-absorbing layers on the metal films and then irradiated the laser on the surfaces of energy-absorbing layers. Here the energy-absorbing layers consisted of laser energy-absorbing fine powders and binding polymers. Three kinds of powders for the energy-absorbing layers had been used to see the difference in the pattern formation with the degree of laser energy absorption. They were electrically conductive silver powders insulating BaTiO$_3$powder and semiconducting carbon powder. Remarkable difference in width of the formed pattern and the roughness of pattern edge were observed with the characteristic of the powder for the energy-absorbing layer. The pattern width using carbon paste was about three times larger than that using BaTiO$_3$paste. It was observed that the energy-absorbing layer with carbon was the most effective on this micro-patterning.

• Journal of Magnetics
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• v.1 no.2
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• pp.75-81
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• 1996

Study on the HDDr Characteristics of Nd16Fe76-xB8Zrx (x=0-2.0) Alloys and the Magnetic Properties of the HDDR Materials Nd16Fe76-xB8Zrx (where x=0-2.0) have been studied to see the effect of Zr addition on HDDR characteristics. A particular emphasis was place upon the anisotropy of the HDDR material. Anisotropy of the HDDR powder material has been evaluated by comparing the remanence values of the aligned sample measured along the aligning direction and the direction perpendicular to it. The HDDR characteristics of the alloys were investigated by means of DAT and TPA. Magnetic chracterisation of the HDDR processed materials was performed using a VSM and a TMA. The magnetic domain structure of the HDDR materials was examined by means of polarised microscope using a solid HDDR processed material. It has veen found that small addition (0.1 at %) of Zr to Nd-Fe-B-type alloy retards thedisproportionatio kinetics of the hydrogenated material. Desorption characteristic of the disproportionated materials has been found not to be affected significantly by the Zr addition. The Zr addition has been found to facilitate size of the powder. As the particle size decreases, the intrinsic coercivity decreases radically, and this is explained in terms of structural damage and/or oxidation caused during mechanical milling. It has also been found that the degree of alignment representing the anisotropic character of the HDDR powder is enhanced with decreasing particle size. Alloys with compositions based on

• Journal of the Korean Society of Food Culture
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• v.35 no.1
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• pp.117-125
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• 2020

The antioxidant, physicochemical, and sensory properties of muffins using fermented Curcuma longa L. were investigated. Sensory properties of the samples were examined, and the correlation between the physicochemical, antioxidant, and sensory properties was studied. The pH of the samples was pH 7.26-7.42, which was the optimal pH range for the air formation of the dough, color, or volume. The antioxidant activities of the sample group were significantly higher than the control (p<0.05). In the sensory intensities, the 1.0 and 1.5%-added sample groups showed a similar savory aroma, sweet aroma, savory taste, sweet taste, and texture to those of the control. Samples containing 1.0 and 1.5% showed similar overall acceptance values to the control. The muffin containing 1.0 or 1.5% fermented Curcuma longa L. powder was developed successfully, and it was concluded that the developed muffin with the fermented turmeric powder could be a highly valued product in the increasingly competitive muffin food industry.

• Food Science of Animal Resources
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• v.39 no.6
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• pp.943-952
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• 2019

This study was performed to investigate the antioxidative and sensory properties of Allium hookeri fermented by Leuconostoc mesenteroides in pork patties. The patties were divided into three groups: CON, with no Allium hookeri powder; AH, containing 1% Allium hookeri powder; and FAH, containing 1% fermented Allium hookeri powder. Allium hookeri fermented by L. mesenteroides significantly increased the radical scavenging activities of 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) compared to that in normal Allium hookeri (p<0.05). The cooking loss and expressible drip for FAH were significantly lower than the corresponding values of other groups (p<0.05). The pH and 2-thiobarbituric acid reactive substances value of the FAH were significantly lower than that of CON on the day 3 and 7 (p<0.05). In the texture analysis (TPA), FAH showed significantly decreased hardness and chewiness grades compared to the CON and AH (p<0.05). FAH had significantly higher color, flavor, tenderness, juiciness, and overall acceptability scores than the CON and AH (p<0.05). This study suggests that the adding fermented Allium hookeri effectively improved the quality characteristic of the food.

• Korean Journal of Metals and Materials
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• v.47 no.10
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• pp.660-666
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• 2009

The consolidation of mechanical alloyed $Ti_5Si_3$ powder by electro-discharge-sintering has been investigated. A single pulse of 2.5 to 8.0 kJ/0.34 g was applied to each powder mixture using 300 and $450{\mu}F$ capacitors. A bulk-like solid with $Ti_5Si_3$ phase has been successfully fabricated by the discharge with an input energy of more than 2.5 kJ in less than $160{\mu}sec$. Micro-Vickers hardness was found to be higher than 1350, which is significantly higher than that of a conventional high temperature sintered sample. The formation of $Ti_5Si_3$ and consolidation occurred through a fast solid state diffusion reaction.