• Food Engineering Progress
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• v.15 no.4
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• pp.362-369
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• 2011

This study was conducted to investigate the physicochemical and sensory characteristics of the fish paste prepared with Astragalus membranaceus powder (0-2.0%). The pH of the samples ranged from 6.75 to 6.86 and the moisture content ranged from 77.19 to 80.18%. Increasing amount of Astragalus membranaceus powder in the fish paste tended to increase the redness and yellowness in Hunter color value. Textural property analysis indicated that the strength of the sample paste increased and its springiness decreased with an increasing amount of Astragalus membranaceus powder. The fish paste prepared with Astragalus membranaceus powder (2.0%), especially, showed the highest values in cohesiveness, brittleness, and gumminess. In addition, all the samples had good flexibility. In sensory evaluation, the addition of 1.0% Astragalus membranaceus powder had the best score in color, texture, taste, and overall preference. Therefore, this results suggest that 1.0% Astragalus membranaceus powder can be applied to produce fish paste with high functionality and sensory preference.

• Fire Science and Engineering
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• v.24 no.6
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• pp.7-12
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• 2010

This paper is aimed the measurement and estimation the thermal interrelation based on leakage current. The leakage models are analyzed by parameters in open and closed (Panel) states and with wood dust and rainwater, charcoal powder in leakage current occurred point. The thermal characteristic of open state that leakage current is inputted in 90 mA is higher in charcoal powder ($105^{\circ}C$) than in wood dust and rainwater ($88.8^{\circ}C$). Charcoal powder that is inputted in 110 mA shows high thermal characteristic ($238.6^{\circ}C$) and the thermal ($238.6^{\circ}C$) is caused by material strain of electrical wire insulation and Panel. The closed state in 90 mA is higher in charcoal powder ($250.6^{\circ}C$) than in wood dust and rainwater ($90.8^{\circ}C$). The open and closed state appear thermal characteristics of two times in charcoal powder than in wood dust and rainwater. The thermal data that are open and close states are used electrical fire investigation and thermal characteristic for Leakage current.

• Journal of the Korean Ceramic Society
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• v.56 no.4
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• pp.360-364
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• 2019

PZT suspensions for photo-curable 3D printing were fabricated and their characteristics were evaluated. After mixing the PZT, photopolymer, photo-initiator, and dispersant for 10 min by using a high-shear mixer, the viscosity characteristics were investigated based on the powder content. To determine an appropriate dispersant content, the dispersant was mixed at 1, 3, and 5 wt% of the powder and a precipitation test was conducted for two hours. Consequently, it was confirmed that the dispersibility was excellent at 3 wt%. Through thermogravimetric analysis, it was confirmed that weight reduction occurred in the photopolymer between 120? and 500?, thereby providing a debinding heat treatment profile. The fabricated suspensions were cured using UV light, and the polymer was removed through debinding. Subsequently, the density and surface characteristics were analyzed by using the Archimedes method and field-emission scanning electron microscopy. Consequently, compared with the theoretical density, an excellent characteristic of 97% was shown at a powder content of 87 wt%. Through X-ray diffraction analysis, it was confirmed that the crystallizability improved as the solid content increased. At the mixing ratio of 87 wt% powder and 13 wt% photo-curable resin, the viscosity was 3,100 cps, confirming an appropriate viscosity characteristic as a stereolithography suspension for 3D printing.

• Preventive Nutrition and Food Science
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• v.7 no.1
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• pp.57-61
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• 2002

Electron spin resonance (ESR) spectroscopy was used to investigate the effect of irradiation dose and storage time on the free radical concentrations in gamma-irradiated dried seasoning powder. Seasoning powders of dried squid flavor, shrimp flavors, kimchi flavor, spicy beef soup flavor and soy sauce flavor were irradiated with doses of 0, 1, 3, 5, 7 and 9 kGy at room temperature using a Co-60 irradiator. Characteristic signals of free radicals were observed in all the irradiated samples of this experimental while these signals were not detected in non-irradiated samples. Since the free radical concentrations linearly increased with the applied doses (1~9 kGy), highly positive correlation coefficients ($R^2$ = 0.9285~0.9965) were obtained between irradiation doses and free radical concentrations during all the storage times. Free radical concentrations of the irradiated flavored seasoning powder did not change even at 16 weeks of storage at room temperature, while those of dried squid, shrimp and spicy beef soup flavors decreased until 2 weeks of storage after irradiation with 5 kGy or over, and these of soy cause flavors slowly decreased until 8 weeks of storage after irradiation with 3 kGy or over. Although the free radical concentrations decreased with storage times, the characteristic signals of the irradiated seasoning powders of dried squid, shrimp, spicy beef and soy sauce flavors were observed even after 16 weeks of storage at room temperature.

• Proceedings of the Korean Society For Composite Materials Conference
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• 2005.11a
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• pp.91-94
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• 2005

Polypropylene as a matrix has been used for wood polymer composites(WPC). In preparing WPC, the coupling agent, Polypropylene grafted Maleic Anhydride(PP-G-MA) was used in order to obtain a good interfacial bonding force between matrix and fillers and dispersion of wood powders. In this study, the effects of wood powder contents and water absorption on the mechanical properties were experimentally investigated. The tensile strength and flexural strength of composites reached its peak value when the wood powder content was around 60 wt%. However, the peak value of the impact was observed about 30 wt% of wood powder content. The tensile strength and flexural strength increase with increasing the wood power contents. But the impact strength decrease with increasing the wood powder contents. The slight change was observed with the water absorption in the WPC. The optimal condition of the compositions such as Anti-oxidant and UV stabilizers for the outdoor application was suggested in this research.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.56 no.12
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• pp.2196-2201
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• 2007

Materials used at microwave are usually used as a dielectric with a manufacturing purpose of printed circuit boards, etc. Complex permittivity of them can be measured from attenuation constant or propagation constant of a transmission line using a microstrip line with bulk type. But as the technique recently which can manufacture to have complex permittivity and permeability demanded using nonferrous metals for powder-type grows up, we need sensors and methods which can measure characteristics of powder-type materials. So far measuring methods of permittivity and permeability with waveguide or coaxial cable are used but they have faults which have a complex measurement method and are difficult to simultaneously measure permittivity and permeability. In this paper, a simultaneous measuring method of permittivity and permeability with 2-port coaxial cable and a new proposed calculation. The proposed 2-port coaxial cable is designed to be easy to insert materials and to have a wideband. We measure permittivity and permeability of magnetic powder(Ni-Fe-Mo, Ni-Fe) which reveal its characteristic at $0.3{\sim}1.3GHz$ to identify the proposed sensor.

• Korean Journal of Materials Research
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• v.24 no.7
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• pp.357-362
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• 2014

Thermal barrier coatings(TBCs) are being applied in many industrial fields such as thermal power generation, aviation and seasonal fields. $ZrO_2-Y_2O_3$(8%) thermal spray coating powders are commercially used as thermal-barrier coating materials to protect against oxidation and corrosion of heat-resistant alloys at elevated temperatures. Currently, $ZrO_2-Y_2O_3$(8%) thermal-spray powder is made using the industrial co-precipitation process, which is very complex and requires a lot of time. In this study, orthorhombic $ZrO_2$ and $Y_2O_3$ powders were fabricated by mechanical mixing, which is more economical than the co-precipitation process. A tetragonal, yttria-stabilized zirconia(YSZ) coating-layer was produced by plasma spraying, using orthorhombic $ZrO_2-Y_2O_3$(8%) powder. Our experimental results indicate that $ZrO_2-Y_2O_3$(8%) mixed powder can be used economically in industry because it is no longer necessary to make this powder by liquid and gas-phase methods.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2017.11a
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• pp.115-116
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• 2017

According to the experimental results of researchers recently seen, there is a case where a significant difference between data of several reports and measured powder is detected, and concrete examination on this is necessary. In this study, we compare the actual powdered degree of powdered aid on the report against 20 OPCs that are actually being brought into the raw concrete plant, and the OPC powder also influences the difference of OPC powder's strength characteristics on hardened mortar Was analyzed. As a result of the analysis, doubts were raised on the reliability of the OPC powder degree described on the certificate, and the bending and compressive strength tended to increase as the degree of fineness of the measured OPC increased.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.679-686
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• 2014

This study was carried out to evaluate the quality characteristics of cookies added with various concentrations (0, 1, 3 and 5%) of ginseng leaf powder. The pH of the cookies significantly decreased with increased ginseng leaf powder concentrations (p<0.05), but the density of cookies showed no significant differences. Spread factor, loss rate, and leaving rate of cookies decreased according to the amount of added ginseng leaf powder. The lightness and yellowness of cookies decreased as the concentration of the ginseng leaf powder increased whereas no significant difference in the redness was found with increased ginseng leaf concentration. In the texture analysis, the hardness of the cookies increased according to the concentration of ginseng leaf. DPPH free radical scavenging activity of the cookies significantly increased with increased ginseng leaf concentration (p<0.05). In the sensory evaluation, sensory scores for color, taste and overall acceptability were highest in the 3% ginseng leaf cookies. Thus, our results suggested that the optimum amount of ginseng leaf powder to add to cookies was 3%.

• Journal of the Korean Society of Food Culture
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• v.36 no.4
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• pp.382-391
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• 2021

This study was conducted to find out the bakery processing suitability of maca and to develop rice-based processed foods. We investigated the antioxidant activity and physicochemical properties of rice cookies prepared with the addition of maca (Lepidium meyenii) powder (1%, 2%, 3%, and 4% of the total materials). We observed an increase in the total polyphenol and flavonoid content, and DPPH-ABTS⁺ radical scavenging activity of the rice cookies as the proportion of added maca powder increased (p<0.05). The quality characteristics such as the "a" value, "b" value, and the hardness of the cookies increased with an increase in the proportion of maca powder (p<0.05) in the cookie, whereas the moisture content, pH of the dough, spread ratio, loss rate, leavening rate, and "L" values showed a significant decrease (p<0.05). In the sensory evaluation results, consumer acceptability showed a significantly higher value in the 2% maca cookie group (p<0.05), and the characteristic intensity rating (color, flavor, bitterness) increased as the proportion of maca added to the cookie increased (p<0.05). Therefore, this suggests that adding 2% maca powder as the functional ingredient in rice cookies can result in rice bakery products with excellent qualities.