• Resources Recycling
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• v.18 no.2
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• pp.69-76
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• 2009

Alumina powder was prepared from heat-treatment of artificial marble waste fine aggregate containing $Al(OH)_3$ for the purpose of the feasibility of its recycling. Artificial marble waste was heat-treated between $500^{\circ}C$ and $1000^{\circ}C$ and XRD, BET surface area, BJH pore size distribution and adsorption of As were analyzed for heat-treated powder. It was found that the adsorption efficiency of As was significantly affected by phase composition of alumina powder rather than its physical characteristic. Heat-treated powder compact was sintered to produce the pellet. Alumina pellet with porosity more than 60% could be obtained after sintering below $1200^{\circ}C$ and also the addition of glass powder as a sintering aid had a positive effect on lowering sintering temperature, led to the high porosity near 60% and adsorption of As over 60% even at $900^{\circ}C$.

• Food Engineering Progress
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• v.21 no.2
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• pp.167-173
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• 2017

Purple-fleshed potato powder (PFPP) was investigated to determine optimal mixing ratio with milk powder and dextrin to produce a ready-to-eat mashed potato powder. The rheological characteristics, color, and anthocyanin contents were studied at a different concentration of ingredients. The power-law model was applied to explain the mechanical spectra of mashed potatoes which represented the change in structure induced by different mixing ratios. Mixture design was used to obtain the experimental points used to establish the empirical models to describe the effects of each ingredient on the characteristic of the mashed potato. The results of mechanical spectra showed that both storage and loss moduli (G' and G'') were significantly influenced by PFPP and milk powder concentration. The power law parameters n' and n'' showed higher values for the mashed potato with a lower concentration of PFPP and a higher concentration of milk powder, which showed that the gel networks involved in the mashed potato were weaker. The optimum mixing ratio with the highest redness and anthocyanin content, while maintaining the rheological properties similar to the commercial mashed potato, was determined as PFPP:milk powder:dextrin = 90.49:4.86:4.65 (w/w). The proportions of PFPP and milk powder in the formulation significantly changed the characteristics of mashed potato, whereas no significant effect of dextrin was observed in this formulation.

• Journal of the Korean Society for Heat Treatment
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• v.33 no.3
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• pp.99-106
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• 2020

Selective laser melting (SLM) is an additive manufacturing process by melting metallic powders and stacking into layers, and can product complex shapes or near-net-shape (NNS) that are difficult to product by conventional processes. Also, SLM process is able to raise the efficiency of production by creating a streamlined manufacturing process. For manufacturing in SLM process using Ti-6Al-4V powder, analysis of microstructural evolution and evaluation of mechanical properties are essential because of rapid melting and solidification process of powders according to high laser power and rapid scan speed. In addition, it requires a post-processing because the soundness and mechanical properties are degraded by defects such as pore, un-melted powder, lack-of-fusion, etc. In this study, hot isostatic press (HIP) was conducted as a post-processing on SLM-printed Ti-6Al-4V alloy. Microstructure of post-processed Ti-6Al-4V alloy was compared to as-built Ti-6Al-4V, and the evolution of quasi-static (Vickers hardness, room temperature tensile characteristic) and dynamic (high-cycle fatigue characteristic) mechanical properties were analyzed.

• Journal of Powder Materials
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• v.12 no.3
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• pp.167-173
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• 2005

Production of weakly agglomerated nanopowders with the characteristic size of about 10 nm and a narrow particle size distribution is still a topical problem especially if the matter is an acceptable output (>50 g/hour), a high purity of the final product, and a low (energy consumption. The available experience and literature data show that the most promising approach to production of such powders is the evaporation-condensation method, which has a set of means for heating of the target. From this viewpoint the use of pulsed electron accelerators for production of nanopowders is preferable since they allow a relatively simple adjustment of the energy, the pulse length, and the pulse repetition rate. The use of a pulsed electron accelerator provides the following opportunities: a high-purity product; only the target and the working gas will interact and their purity can be controlled; evaporation products will be removed from the irradiation zone between pulses; as a result, the electron energy will be used more efficiently; adjustment of the particle size distribution and the characteristic size of particles by changing the pulse energy and the irradiated area. Considering the obtained results, we developed a design and made an installation for production of nanopowders, which is based on a hollow-cathode pulsed gas-filled diode. The use of a hollow-cathode gas-filled diode allows producing and utilizing an electron beam in a single chamber. The emission modulation in the hollow cathode will allow forming an electron beam 5 to 100 ms long. This will ensure an exact selection of the beam energy. By now we have completed the design work, manufactured units, equipped the installation, and began putting the installation into operation. A small amount of nanopowders has been produced.

• Journal of the Korea institute for structural maintenance and inspection
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• v.22 no.1
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• pp.115-122
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• 2018

In order to conduct the "A Study on Experiment for Improvement of Water Quality in Concrete Block Using illite and $TiO_2$ Powder", as a result of the preliminary mortar experiment, water quality purification characteristic test, pollution-resistance test, fish poison test, and the related KS-equivalent tests after manufacturing the actual concrete block, the following conclusion were deduced. As a result of the concrete block functional evaluation equivalent to KS, all the conditions showed higher compressive strength. Even though increase of absorption rate, according to illite replacement in vesicular structure, was expected as a problem, it was replaced after mixing with Titanium dioxide, and then Titanium dioxide was settled in large pores of illite so there was no problem in absorption rate.

• Korean Journal of Poultry Science
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• v.31 no.4
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• pp.237-244
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• 2004

This study was conducted to investigate the effects of dietary Animunin Powder$^{?}$ on the egg quality characteristics, blood components and nutrient digestibility in laying hens. A total of two hundred seventy laying hens were randomly allocated into three treaments with fifteen replications for eight weeks. Dietary treaments included 1) Control (CON), 2) Control + $0.1\%$ Animunin Powder$^{?}$ (AM1), 3) Control + $0.2\%$ Animunin Powder$^{?}$ (AM2). During the period of 0~4weeks, the birds fed the AM1 diet had an improved egg production compared to the birds fed the CON (P<0.05). During the period of 4~8weeks the birds fed AM1 diet showed a statistically improved egg production compared to the CON (P<0.05). However, no significant differences were founded in the egg weight. During the period of $4\~8$ weeks the hens fed the AM2 diet had improved egg yolk color compared to the hens fed CON and AM1 diets (P<0.05). In the Haugh unit for the period of $0~4$$weeks, the AM2 treatment showed significantly improved results compared to the CON (P<0.05). Average egg shell breaking showed no significant differences through the experiment period, but in the period of $4\~8$weeks the AM2 treatment tended to be improved compared to the CON and AM1 treatment (P<0.05). There was no significant differences in egg shell thickness. In the serum cholesterol, the AM1 and AM2 treatments were significantly lower than the CON (P<0.05). The concentration of RBC and WBC in the AM treatments tended to increase but there were no significant differences. For the differences of lymphocytes between the end and initiation of the experiment, the hens fed the AM1 treatment were significantly different compared to the hens fed the CON and AM2 treatment (P<0.05). During the period of the experiment, the hens fed the AM1 diet were tended to show higher DM digestibility than the hens fed the CON and AM2 diet, but it was not statistically different. In conclusion, dieatry fed of Animunin Powder$^{?}$ could improve egg production, egg yolk color, and haugh unit.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.32 no.1 s.55
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• pp.45-51
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• 2006

In the field of makeup cosmetics, especially, powder-based foundations such as two-way cake, pact and face powder, the quality of which is known to be strongly influenced by the properties of powder, surface treatment technology is widely used as a method to improve the various characteristics of powder texture, wear properties, dispersion ability and so on. The two-way cake or pressed-powder foundation is one of the familiar makeup products in Asian market for deep covering and finishing purpose. In spite of the relent progress in surface modification method such as composition of powders with different characteristics and application of a diversity of coating ingredient (metal soap, amino acid, silicone and fluorine), this product possess a technical difficulty to enhance both of the adhesion power and spreadability on the skin in addition to potential claim of consumer about heavy or thick feeling. This article is covering the preparation and coating method of nano-vesicle that mimic the double-layered lipid lamellar structure existing between the corneocytes of the stratum corneum in the skin for the purpose of improving both of two important physical characteristic of two-way cake, spreadability and adhering force to skin, and obtining better affinity to skin. Nano-vesicle was prepared using the high-pressure emulsifying process of lecithin, pseudo ceramide, butylene glycol and tocopheryl acetate. This nano-sized emulsion was added to powder-dispersed aqueous phase together with bivalent metal salt solution and then the filtering and drying procedure was followed to yield the nano-vesicle coated powder. The amount of nano-vesicle coated on the powder was able to regulated by the concentration of metal salt and this novel powder showed the lower friction coefficient, more uniform condition of application and higher adhesive powder comparing with the alkyl silane treated powder from the test result of spreadability and wear properties using friction meter and air jet method. Two-wav cake containing newly developed coated powder with nano-vesicle showed the similar advantages in the frictional and adhesive characteristics.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.10
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• pp.1416-1423
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• 2016

This study was designed to investigate the effect of grape pomace powder (GPP), mangosteen peel powder (MPP) and monensin on feed intake, nutrients digestibility, microorganisms, rumen fermentation characteristic, microbial protein synthesis and nitrogen balance in dairy steers. Four, rumen fistulated dairy steers with initial body weight (BW) of $220{\pm}15kg$ were randomly assigned according to a $4{\times}4$ Latin square design to receive four treatments. The treatments were as follows: T1 = control, T2 = supplementation with monensin at 33 mg/kg diet, T3 = supplementation with GPP at 2% of dry matter intake, and T4 = supplementation with MPP at 30 g/kg diet. The steers were offered the concentrate diet at 0.2% BW and 3% urea treated rice straw (UTRS) was fed ad libitum. It was found that GPP supplemented group had higher UTRS intake and nutrient digestibility in terms of neutral detergent fiber and acid detergent fiber than those in control group (p<0.05). Ammonia nitrogen ($NH_3-N$) and blood urea-nitrogen concentration were higher in monensin, GPP and MPP supplemented groups (p<0.05). Total volatile fatty acids and propionate in the GPP group were higher than those in the control group (p<0.05) while acetate concentration, and acetate to propionate ratio were decreased (p<0.01) when steers were supplemented with GPP, monensin, and MPP, respectively. Moreover, protozoal populations in GPP, MPP, and monensin supplementation were significantly lower than those in the control group (p<0.05), while cellulolytic bacterial population was significantly higher in the control group (p<0.05). Nitrogen retention, microbial crude protein and efficiency of microbial nitrogen synthesis were found significantly higher in steers that received GPP (p<0.05). Based on this study it could be concluded that the GPP has potential as an alternative feed supplement in concentrate diets which can result in improved rumen fermentation efficiency, digestibility and microbial protein synthesis in steers fed on treated rice straw.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1792-1798
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• 2013

Cedrela sinensis is a Korean traditional wild herb that has a special taste and aroma. This study is conducted to investigate the effect of Cedrela sinensis powder on the antioxidant activity and the quality characteristics of Maejakgwa (Korean traditional cookie). Maejakgwa was prepared with different amounts of Cedrela sinensis powder (in ratios of 0, 5, 10, 15 and 20% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenol content in Cedrela sinensis powder and Maejakgwa. For analyzing the quality characteristics, the bulk density and pH of the dough, moisture contents, volume, color, texture profile analysis, and sensory evaluations were measured. The bulk density, moisture contents, volume, total phenol contents and DPPH free radical scavenging activity of Maejakgwa significantly increased with increasing Cedrela sinensis powder (P<0.001), while the pH of the dough, L values and b values of Maejakgwa significantly decreased with increasing Cedrela sinensis powder content (P<0.001). The consumer acceptability score for 10% Cedrela sinensis Maejakgwa ranked significantly higher (P<0.001) than those of the other groups in overall preference, flavor, taste, crispiness and color. From these results, we suggest that Cedrela sinensis is a good ingredient for increasing the consumer acceptability and functionality of Maejakgwa.

• Korean Journal of Food Science and Technology
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• v.42 no.3
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• pp.310-316
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• 2010

The objective of this study was to determine the optimum manufacturing conditions of whole egg powder with high foaming property sufficient for making sponge cakes. Whole eggs were either desugarized and/or adjusted pH before spray-dried at a temperature of $70^{\circ}C$. The physical properties of the cake were measured, and sensory evaluation was conducted on a 9-point scale. The pH and specific gravities of the foam and batter made from desugarized egg powder did not differ from those of the control, whereas batter made from commercial powder experienced significant loss of cake characteristics. The pH adjustment did not improve the foaming properties of the egg powders. The volume and textural properties of the cakes made from spray-dried egg did not differ from those of fresh egg. The taste and sensory characteristic scores for fresh egg, desugarized whole egg powder, and commercial powder were 5.00, 4.78, and 1.89, respectively. These results indicate that egg powders desugarized and spray-dried at $70^{\circ}C$ are sufficient for making sponge cakes with acceptable physical and sensory attributes.