• Korean journal of food and cookery science
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• v.24 no.1
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• pp.23-30
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• 2008

Sulgidduk samples made with additions of 2, 4, 6, 8, and 10% Houttuynia cordata Thunb. powder, and a control were examined for quality characteristics such as moisture content, water activity, color, gelatinization properties, textural characteristics, and sensory qualities in order to determine the optimal ratio of Houttuynia cordata Thunb. powder in the formulation. The moisture contents among the samples ranged from 41.98% to 44.97%, and increased as the content of Houttuynia cordata Thunb. powder increased. The water activities of the samples were not significantly different. As the Houttuynia cordata Thunb. powder content increased, the redness and yellowness of the samples also increased, but lightness decreased. For the gelatinization properties, the additions of Houttuynia cordata Thunb. powder caused decreases in peak viscosity (P) and holding strength viscosity (H). Furthermore, final viscosity (F), setback, and time to peak viscosity decreased with increasing Houttuynia cordata Thunb. powder content; however, breakdown and temperature to peak viscosity were not significantly different among the samples. Hardness and gumminess decreased with increasing Houttuynia cordata Thunb. powder content, and adhesiveness, cohesiveness, chewiness, and resilience also tended to decrease; however, springiness was not significantly different among the samples. In the consumer acceptance test, as the content of Houttuynia cordata Thunb. powder increased, the scores of all evaluated characteristics decreased; while the characteristic intensity ratings showed the reverse effect, and the 2 and 4% Houttuynia cordata Thunb. powder samples obtained fairly good scores. In conclusion, the results indicate that adding $2{\sim}4%$ Houttuynia cordata Thunb. powder to Sulgidduk is optimal, providing good physiological properties and reasonably high overall consumer acceptability.

• Journal of Powder Materials
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• v.5 no.4
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• pp.324-328
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• 1998

This paper is aimed to study the computer simulation of sintering process for ceramics by Monte Carlo and molecular dynamics methods. Plural mechanisms of mass transfer were designed in the MC simulation of sintering process for micron size particles; the transfer of pore lattices for shrinkage and the transfer of solid lattices for grain growth ran in the calculation arrays. The MD simulation was performed in the case of nano size particles of ionic ceramics and showed the characteristic features in sintering process at atomic levels. The MC and MD simulations for sintering process are useful for microstructural design for ceramics.

• Proceedings of the Korea Concrete Institute Conference
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• 2010.05a
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• pp.385-386
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• 2010

This paper was examined the autogenous shrinkage properties through the fludity properties and autogenous shrinkage volume of high fluidity concrete using limestone powder.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09a
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• pp.217-218
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• 2006

More and more applications or demands for machine parts etc are expected for AISI 440C (hereinafter referred to as "440C") Stainless Steel because of its characteristic features, i.e. high-strength as well as high-corrosion resistance. This research has enabled us to obtain sintered products with good quality even under a wide range of temperature by utilizing the pinning effect of NbC, improving the relevant sintering feature of 440C Stainless Steel in the MIM method.

• Journal of the Korean institute of surface engineering
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• v.41 no.6
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• pp.312-324
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• 2008

In this study, the functional property as a super abrasive material was secured for CBN powder by the electroless Ni-P plating on the surface of the particle. The plating solution has been prepared to control the surface morphology by regulating surfactants and process conditions. The effects of processing parameters on the surface morphology of CBN powder was discussed. The results are summarized as follows; A stable plating tendency was achieved from 1 hour after quantitatively dropping reducing agent. It was observed that more than 50% of the weight gain was obtained by Ni-P coating on the surface of CBN super abrasive powder. The morphology of the Ni-P coating layer is consisted of botryoidal and spiky type and it could be controlled by regulating processing parameters. Superior characteristic in terms of surface morphology was found in the nonionic surfactant XL-80N. It was found that XL-80N considerably decreased surface tension of CBN powder and Ni-P alloy surface then enhance wettability as well as plating rate. Metal coated CBN powder as a raw material of resin bond wheel has been developed through this investigation.

• Journal of Powder Materials
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• v.14 no.1 s.60
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• pp.8-12
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• 2007

The effect of a CAM (Continuous Attrition Mill) treatment on the sinterability of ex-ADU $UO_2$ powder was investigated. As the cycles of a CAM increased, the apparent density, specific surface area and O/U of the milled powder increased, but there particle sizes decreased. However the sintered density of the $UO_2$ pellet decreased as the cycles of the CAM increased. It is considered that the decrease of the sintered density is due to the formation of $U_3O_8$, which was produced by a CAM mechanism.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2023.11a
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• pp.33-34
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• 2023

Currently, research on construction materials using industrial by-products is being conducted in the Inhan construction industry due to CO₂ emissions during the cement production process and a shortage of aggregates. Among these, research has been conducted to use steel furnace slag as an aggregate by reducing the reactivity of free-CaO, which has the characteristic of expanding through open storage, aging, and rapid cooling. However, research on the use of powder as a cement admixture or substitute is insufficient. Therefore, this study aims to analyze the properties of fresh mortar using steel furnace slag powder. The mixing ratio of steel furnace slag powder was divided into three levels: 0, 20, and 40 (%), and the test items were flow and unit weight. The experimental results showed that as the mixing ratio of steel furnace slag powder increased, flow and unit weight tended to increase. Therefore, it is expected to have a positive effect on improving workability or strength as a cement admixture.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.441-448
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• 2016

Purpose: This study was conducted to investigate the effect of cabbage powder on the quality characteristics of rice nutritional bars. Methods: In order to analyze quality characteristics, total phenolic content, DPPH free radical scavenging activity, baking loss rate, leavening rate, specific volume, moisture content, color, texture analysis, and sensory evaluations were assessed. Results: The total phenolic content and DPPH free radical scavenging activity of rice nutritional bars significantly increased with an increase in the content of cabbage powder (p<0.05). The baking loss rate, leavening rate, specific volume, and moisture content of the rice nutritional bars were significantly reduced as the amount of added cabbage powder increased (p<0.05). As the concentration of cabbage powder increased, the lightness and redness of the bars' crust and crumbs decreased, while yellowness increased (p<0.05). In texture analysis, the control bars showed the highest hardness values. Adhesiveness, springiness, and cohesiveness values slightly decreased with higher cabbage powder content in the groups with added cabbage powder (p<0.05). When consumer acceptability was measured, rice nutritional bars prepared with 15% cabbage powder showed the highest scores in color, whereas the rice nutritional bars prepared with 20% cabbage powder showed the lowest scores in flavor (p<0.05). In characteristic intensity rating, the taste and off-flavor of rice nutritional bars significantly increased with increasing amounts of cabbage powder (p<0.05). Conclusion: Judging from our results, it can be concluded that the addition of cabbage powder to rice nutritional bars during processing can enhance consumer preference for the bars, total phenolic content, and DPPH free radical scavenging activity.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.1-8
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• 2017

Purpose: The aim of this study was to evaluate the quality characteristics of rice nutritional bars prepared by adding Chinese artichoke (CA) powder to the rice powder. Methods: CA rice nutritional bars were prepared with various levels of CA powder (0%, 5%, 10%, 15%, and 20%) and designated as CA0 (without CA powder), CA5, CA10, CA15, and CA20, respectively. The total phenolic content, DPPH free radical scavenging activity, moisture content, pH, baking loss rate, leavening rate, volume, color, texture analysis, and sensory evaluations of rice nutritional bars were performed. Results: The total phenolic content and DPPH free radical scavenging activity exhibited an increase with increase in the substitute amount of CA powder. The results showed that the pH of rice nutritional bars decreased in all sample groups as the content of CA powder increased. The volume of the sample group with CA powder was higher than that of CA0. As the content of CA powder increased, lightness of the rice nutritional bars crumbs decreased while redness and yellowness increased. The texture analysis of rice nutritional bars showed that hardness, gumminess, and chewiness were the highest in CA0 while springiness and cohesiveness were the lowest in CA0. With respect to characteristic intensity rating, the taste, flavor, and softness of rice nutritional bars increased with increasing amounts of CA powder. In terms of consumer acceptability, CA15 and CA20 received the highest scores with respect to texture. Conclusion: Therefore, the results of this study indicate that replacing 15% of the rice powder with CA led to an efficient enhancement in the antioxidant and nutritional values of rice nutritional bars as well as the sensory quality.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.3
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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.