• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.785-792
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• 2014

This study investigated the optimal mix ratio of frozen-dried loquat fruit powder and the optimun conditions for making Seolgidduk by analyzing chemical properties, rating moisture contents, color, mechanical quality characteristics and sensory characteristics Seolgidduk was made with 0, 2, 4, 6 and 8% frozen-dried loquat fruit powder, which contains functional components. Chemical analysis showed that loquat fruit powder contained of 12.87% water, 2.23% crude protein, 0.55% crude fat, 3.57% crude ash and 3.89% crude fiber. Water content of Seolgidduk containing loquat fruit ranged from 36.58~39.18%. With more loquat fruit powder L value decreased, while the 'a' value and 'b' values increased. According to scanning electronic microscopy, Seolgidduk containing frozen-dried loquat fruit powder showed weak coherence. Hardness decreased with more frozen-dried loquat fruit powder. In the sensory test, Seolgidduk with 4% loquat fruit powder was the most preferred with less sourness, proper softness, moisture and chewiness. Based on the results of this experiment, Seolgidduk with 4% loquat fruit powder showed less hardness than the control group. These results show that quality and preference increased when 4% loquat fruit powder was added to Seolgidduk. Therefore, Seolgidduk with 4% of loquat fruit powder is expected to increase quality and preference of Seolgidduk.

• Journal of the Korean Society of Safety
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• v.27 no.4
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• pp.20-25
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• 2012

The purpose of this study is to analyze the thermal characteristics and to study fire hazard of electric leakage by iron power accumulated on circuit breaker in an iron processing factory. The thermal characteristics were analyzed while current was applied to the powder for ten minutes. Results showed that temperature of iron powder at 100 mA is $160^{\circ}C$ and at 175mA is $240^{\circ}C$. The sparks have occurred as iron powder drops between two(hot line and neutral line) wires and then iron powder explosion occurred while dropping continuously the iron powder on two lines. Those who work in the iron processing industry need to periodically remove and maintain the iron powder. The thermal characteristics in this paper can be used for electrical fire investigation and for basic data of thermal characteristic of leakage current through iron powder at iron processing factories.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.375-382
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• 2014

The principal objective of this study was to evaluate the quality characteristics of dried noodles when different concentrations of Boehmeria nivea powder were added to wheat flour. Cooking quality, mechanical textural properties, and viscosity were measured, and sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite Boehmeria nivea powder-wheat flours increased. The viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of the samples decreased, as the Boehmeria nivea powder content increased as measured via amylography. The L and b values decreased and a value increased with increasing amounts of Boehmeria nivea powder. Further, the color values, weight and volume of the cooked noodles increased, along with the turbidity of the soup with increasing amounts of Boehmeria nivea powder. Regarding textural characteristics, Boehmeria nivea powder additive increased hardness and reduced adhesiveness, cohesiveness, and springiness. Overall, noodles prepared with 15% Boehmeria nivea powder were preferred compared to other noodles, according to the results of our sensory evaluation.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1087-1095
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• 2017

We examined the quality characteristics of pound cake with prepared Aronia melanocarpa powder, which included the physical characteristics, antioxidant activity and sensory evaluation in this study. Pound cakes were prepared with various ratios of Aronia powder (0, 5, 10, 15, 20%). No significant difference in loss rate or weight was found from increased Aronia powder concentration. The color of pound cake was darker and reddish with the addition of Aronia powder. Lightness (L) and yellowness (b) significantly decreased with the addition of Aronia powder, whereas redness (a) increased (p<0.05). the qualities of hardness, cohesiveness, gumminess and chewiness of the pound cake prepared with the addition of Aronia powder were significantly increased when compared to control(p<0.05), with exception of 20% addtion. Total phenolic contents and DPPH radical scavenging activity was significantly elevated by the addition of Aronia powder(p<0.05). The pound cake with 10% Aronia powder showed the strongest positive sensory properties with regard to taste and overall palatibility. These results suggest that the addition of 10 % Aronia to pound cake batter could well serve to improve the overall quality, texture and taste of the final product.

• Journal of the Korean Society of Food Culture
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• v.23 no.5
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• pp.639-645
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• 2008

The objective of this study was to assess the quality characteristics of morning-rolls containing various levels (0, 4, 8, and 12%) of bamboo leaf powder. The results demonstrated that morning-roll volume decreased with increasing amounts of bamboo leaf powder, and as the bamboo leaf powder content increased, the Hunter's color 'L', 'a' and 'b' values were significantly reduced (p<0.05). For the amylogram characteristics, the addition of bamboo leaf powder to the flour reduced peak viscosity, holding strength, final viscosity, and setback. The results of the sensory evaluation demonstrated that control (0%) and 8% addition of bamboo leaf powder had the best scores in taste, color, flavor, texture, appearance, softness, wetness, residual mouth feel, and overall acceptability. Thus, it appears that by using 8% additions of bamboo leaf powder, the functionality, nutritional composition, taste, color, and flavor of morning-rolls containing bamboo leaf powder can be developed. This result will support the development of better quality bamboo-leaf morning-rolls.

• The Korean Journal of Community Living Science
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• v.23 no.1
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• pp.31-39
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• 2012

Yam($Dioscorea$ $japonica$) has been used in oriental medicine to modulate physiology, and it is considered as a potential functional food. So far, however, limited efforts has been performed to use yam for food processing and development. Thus, in this study, rice cakes called 'Backsulgi' containing 3%, 6% and 9% yam powder were prepared and the quality characteristics were evaluated. The results of this study showed that adding yam powder reduced the moisture content of Backsulgi, which led to a decrease in the strength of textural characteristics such as hardness, adhesiveness, cohesiveness, gumminess, chewiness, and springiness. In contrast, the quality characteristics of the sample containing 3% yam powder were not significantly different from those of the control in moisture content, texture, and overall acceptability. Consequently, adding 3% yam powder could improve the biofunctionality and quality characteristics of Backsulgi in the case of adjusting moisture content.

• Journal of Advanced Marine Engineering and Technology
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• v.22 no.1
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• pp.67-76
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• 1998

Friction materials for brake linings and clutches have severe performance requirements. The principal function of such frictional elements is to convert kinetic energy to heat, and then either to absorb or to dissipate heat. In order to achieve these objectives, the coefficient of friction must be as high as possible, independent of variations in operating conditions, and the necessary energy conversion must be accomplished with a minimum of wear on the contacting parts. In this study, Al powder, Al bronze powder and Mo powder used in general for automobile brake was sprayed on automobile brake disc to restrain rust and to maintain friction performance. Dynamo and corrosion tests have been carried out. It is concluded that the sprayed disc with Al bronze powder has the most improved frictional performance and anti-corrosive characteristics. The main results obtained can be summarized as follows; 1. From the corrosion current density test for gray cast iron and sprayed disc with powders of Al, Al bronze and Mo, it was cleared that the spray treatment with Al bronze powder showed the most superior anti-corrosive characteristics than other powders. 2. By anode polarization toward the noble direction from corrosion potential, corrosion current density with sprayed brake disc by Al-bronze powder was the lowest. 3. Mean frictional coefficients obtained from dynamo test are as follows : the sprayed disc with Al(99.99%) powder was 0.190 ; the sprayed disc with Al-bronze powder was 0.312 ; the sprayed disc with Mo powder was 0.257 ; the non-sprayed disc of gray cast iron was 0.331. In the case of the sprayed disc Al-bronze powder showed the most excellent frictional characteristics . 4. Amount of burnish quantity obtained from burnish test by dynamometer is as follows : the sprayed disc with Al-powder was 1.079 mm : the sprayed disc with Al-bronze powder was 0.155 mm : the sprayed disc with Mo powder was 0.253 mm : the non-sprayed disc of gray cast iron was 0.241 mm. Al-bronze powder also showed the most excellent burnish characteristics.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.1067-1077
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• 2014

A study was undertaken to examine the effect of adding freeze dried maquiberry powder on the quality of pound cakes. Freeze dried maquiberry was added to the flour at a ratio of 0.5, 1, 1.5 and 2.5%. The antioxidant activity was estimated by DPPH free radical scavenging activity, the total phenolic compounds content, and flavonoid content in freeze dried maquiberry powder of pounds cakes. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of freeze dried maquiberry powder of pound cakes (r=0.9126, p<0.001, r=0.8366, p<0.001, respectively). The quality characteristics of freeze dried maquiberry powder of poundcakes were estimated. The specific volume decreased significantly with increased substitution level of freeze dried maquiberry powder (p<0.01). The lightness significantly decreased with increased freeze-dried maquiberry powder of pound cake crust and crumb (p<0.01, p<0.01). The hardness and adhesiveness increased, while gumminess tended to reduce with increased maquiberry powder. The consumer acceptability score of 0.5~2.5% freeze dried maquiberry powder of pound cakes ranked significantly (p<0.01) higher than those of the other groups in overall preference. These results showed that freeze dried maquiberry powder is a good ingredient to increase consumer acceptability and health.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.433-442
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• 2007

This study was conducted to investigate the quality characteristics of Sulgitteok prepared with different ratios of lotus leaf powder, over for 4 days of storage. As the amount of lotus leaf powder increased, the moisture contents of the lotus leaf Sulgitteok decreased; however, this was not consistent for all samples during storage. As the content of the lotus leaf powder increased, the L-values of the lotus leaf Sulgitteok significantly decreased, and the a- and b-values also significantly increased at day 0. The L- and a-values did not show large differences with storage. The total cell count of the lotus leaf Sulgitteok prepared with the 4% lotus leaf powder (LL4) was considerably lower than the other samples at 2 days of storage, indicating that microorganisms were inhibited by increasing amounts of lotus leaf powder. The hardness, gumminess, and chewiness of the lotus leaf Sulgitteok decreased as the amount of lotus leaf powder increased; however, they increased as storage time passed. Increasing amount of lotus leaf powder and the storage time resulted in greater reductions in adhesiveness. Springiness was not significantly different according to the amount of added lotus leaf powder or the storage time. Increasing storage time caused cohesiveness to decreased in all samples except LL2. Also, the results of the sensory evaluation showed that the LL2 lotus leaf Sulgitteok had the highest scores. In conclusion, the lotus leaf Sulgitteok prepared with the 2% lotus leaf powder (LL2) was superior.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.1-13
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• 2008

The antioxidant activity and quality characteristics of bread made from waxy black rice flour(WBRF) and green tea powder were investigated. The bread was manufactured with 1% of green tea powder and 10, 20, 30 or 40% of WBRF(w/w). The group of 40% of WBRF and green tea powder significantly showed the highest bread weight and volume. Lightness(L value) and yellowness(b value) decreased, but redness(a value) increased with increasing WBRF contents in mixture. Hardness, gumminess and chewiness were the lowest in the control group, but springiness was the lowest in the group of 40% of WBRF and 1% of green tea powder. The sensory scores of appearance, external and crumb color, grainy in the group of 40% of WBRF and 1% of green tea powder were the significantly lowest. Overall acceptabilities of the groups of 10% and 30% of WBRF with 1% of green tea powder were not significantly different from the control group. The group of 40% of WBRF and 1% of green tea powder showed the highest DPPH radical scavenging effect and TEAC content. Thus, if the mixture of green tea powder and WBRF would be used, it might be proper to use 1% of green tea powder and 10% of WBRF mixture considering the quality and antioxidant activity of bread.