• Proceedings of the Korean Magnestics Society Conference
• /
• 2016.11a
• /
• pp.202-202
• /
• 2016

• Food Science of Animal Resources
• /
• v.30 no.1
• /
• pp.55-61
• /
• 2010

Breakfast sausages containing 1, 2, 3, and 4% sea tangle powder (Lamina japonica) were prepared. No differences were found in moisture, protein, and fat contents among the control and treatments. However, the ash content increased with increasing amounts of sea tangle powder (p<0.05). The pH levels in the treated samples were lower than the control in both the meat batters and the breakfast sausages (p<0.05). The $L^*$ and $a^*$ values of the meat batters and breakfast sausages were decreased by the addition of the sea tangle powder, and the control had the highest $b^*$ value (p<0.05). The added sea tangle powder improved cooking loss and improved emulsion stability. The T4 sample (containing 4% sea tangle powder) was shown to have the lowest cooking loss and water loss (p<0.05). The hardness, gumminess, and chewiness of the treatments increased compared to the control due to the presence of dietary fibers in the sea tangle. In the sensory evaluations, the 1% sea tangle powder treatment received a lower color score, but received significantly higher scores for flavor, tenderness, and juiciness (p<0.05). Collectively, the breakfast sausage containing 1% sea tangle powder was determined to have the highest overall acceptability. Altogether, the best results, in terms of physicochemical and sensory properties, were obtained for the breakfast sausage containing 1% sea tangle powder.

• Journal of Powder Materials
• /
• v.16 no.1
• /
• pp.33-36
• /
• 2009

In order to increase the magnetic loss for electromagnetic(EM) wave absorption, the soft magnetic $Fe_{73}Si_{16}B_7Nb_3Cu_1$(at%) alloy strip was used as the basic material in this study. The melt-spun strip was pulverized using an attrition mill, and the pulverized flake-shaped powder was crystallized at $540^{\circ}C$ for 1h to obtain the optimum grain size. The Fe-based powder was mixed with 2 wt% $BaTiO_3$, $0.3{\sim}0.6$ wt% carbon black, and polymer-based binders for the improvement of electromagnetic wave absorption properties. The mixture powders were tape-cast and dried to form the absorption sheets. After drying at $100^{\circ}C$ for 1h, the sheets of 0.5 mm in thickness were made by rolling at $60^{\circ}C$, and cut into toroidal shape to measure the absorption properties of samples. The characteristics including permittivity, permeability and power loss were measured using a Network Analyzer(N5230A). Consequently, the properties of electromagnetic wave absorber were improved with the addition of both $BaTiO_3$ and carbon black powder, which was caused by the increased dielectric loss of the additive powders.

• Food Science of Animal Resources
• /
• v.32 no.2
• /
• pp.184-189
• /
• 2012

This study was investigated the effects of supplementation diets with mulberry leaves powder on pH, TBARS (thiobarbituric acid reactive substance) and VBN (volatile basic nitrogen) heating loss, WHC (water holding capacity), and drip loss of chicken meat. One hundred sixty broiler were fed diets for five weeks containing 0% mulberry leaves powder (Control), 1% mulberry leaves powder (T1), 2% mulberry leaves powder (T2), and 3% mulberry leaves powder (T3). At the end of this experiment, broiler were slaughtered, and stored at $4^{\circ}C$ for 10 d. As storage time increased, all treatment groups resulted in increased pH, TBARS, VBN and drip loss (p<0.05). The TBARS and VBN were significantly decreased by the supplementation of mulberry leaves powder compared to the control (p<0.05). T3 results in much better TBARS and VBN than other treatment groups. Especially, T3 was significantly (p<0.05) more effective in improving self life compared to other treatment groups. Heating loss and drip loss were no significantly different among treatment group. In conclusion, these data indicate that supplementation of 3% mulberry leaves powder were most effective in decreasing TBARS and VBN.

• Korean journal of food and cookery science
• /
• v.10 no.4
• /
• pp.346-350
• /
• 1994

This investigation was undertaken for the purpose of studying the effect of the addition of the powder(0, 1, 2, 3%)from fruit of paper mulberry(Broussonetia Kazinoki SieboId) on the hardness, cohesiveness, elasticity, gumminess, chewiness, cooking loss and sensory characteristics of cooked ground beef with or without soysauce. The results obtained were summerized as follows; Hardness, gumminess, chewiness, and cooking loss were decreased by increasing the percent of adding the powder from the fruit of paper mulberry. As a result of sensory evaluation for cooked ground beef, sample with powder from the fruit of paper mulberry showed the higher scores in most of the characteristics. And cooked ground beef added the powder from the fruit of paper mulberry with soysauce showed the higher decreasing rate of hardness than those of without soysauce.

• Carbon letters
• /
• v.10 no.2
• /
• pp.97-100
• /
• 2009

In this work, effects of carbon matrix on sliding friction and wear behavior of four kinds of C/C have been investigated against 40 Cr steel ring mate. Composite A with rough lamination carbon matrix (RL) shows the highest volume loss and coefficient of friction, while composite D with smooth lamination/resin carbon matrix (SL/RC) shows the lowest volume loss. The worn surface of composite A appears smooth, whereas that of composite C with smooth lamination carbon (SL) appears rough. The worn surface of composite D appears smooth under low load but rough under high load. Atomic force microscope images show that the size of wear particles on the worn surface is also dependent on the carbon matrix.

• The Transactions of the Korean Institute of Electrical Engineers C
• /
• v.53 no.8
• /
• pp.401-406
• /
• 2004

In this experimentation, we investigated the characteristics of electromagnetic wave absorption of ferroxplana powder and silicone rubber composite. Ferroxplana was prepared by flux method at low temperature. The crystallization, magnetic properties and particle morphology of the obtained ferroxplana powder were investigated by using XRD, VSM and SEM. The particle size of ferroxplana powder was 2∼4$\mu\textrm{m}$ at the ratio of R=26, The coercivity and saturation magnetization of ferroxplana powder increased slightly with increase of temperature, The magnetic loss was the main factor of electromagnetic wave absorption of ferroxplana powder and silicone rubber composite, The maximum reflection loss of composite was about -l5dB below 4GHz.

• Journal of the Korean Society for Precision Engineering
• /
• v.21 no.6
• /
• pp.28-34
• /
• 2004

The old technique of sandblasting which has been used for decoration of glass surface has recently been developed into a powder blasting technique for brittle materials such as glass, silicon and ceramics, capable of producing micro structures larger than 100${\mu}{\textrm}{m}$. In this study, we introduced oblique powder blasting, and investigated the effect of the impacting angle of particles, the scanning times and the stand-off distance on the surface roughness and the weight-loss rate of samples with no mask, and the wall profile and overetching of samples with different mask pattern in powder blasting of soda-lime glass. The varying parameters were the different impact angles between 50$^{\circ}$ and 90$^{\circ}$, scanning times of nozzle up to 40 and the stand-off distances 70mm and 100mm. The widths of mask pattern were 0.2mm, 0.5mm and 1mm. The powder was alumina sharp particles, WA #600. The mass flow rate of powder during the erosion test was fixed constant at 175g/min and the blasting pressure of powder at 0.2Mpa.

• The Korean Journal of Food And Nutrition
• /
• v.34 no.4
• /
• pp.347-355
• /
• 2021

This study evaluated the quality and antioxidant activities of pork patties after adding Cirsium nipponicum powder in a ratio of 0%, 1%, 2%, 3%, and 4%, and the potential of Cirsium nipponicum as a functional food. The moisture content increased with an increase in the Cirsium nipponicum powder content while the pH, cooking loss rate, diameter loss rate decreased. The L and b values decreased with increase in the Cirsium nipponicum powder content while the a value increased; this trend was observed before and after heating the patties. The hardness, chewiness, and gumminess increased with increase in the Cirsium nipponicum powder content. Consumer acceptability test revealed that the 2% Cirsium nipponicum powder group had a higher score than the other groups in respect to color, flavor, taste, texture, and overall acceptance. Notably, as the Cirsium nipponicum powder content increased, there was an increase in the antioxidant activities; increased total pheonlic, flavonoid, DPPH radical scavenging activity and ABTS radical scavenging activity. Based on the present study results, adding 2% of Cirsium nipponicum powder into pork patties achieved the best functionality and sensory qualities.

• Elastomers and Composites
• /
• v.51 no.1
• /
• pp.38-42
• /
• 2016

For improving the heat loss of a refrigerator around door gasket, it is very important to reduce the amount of rubber magnet used, of which thermal conductivity is much higher than the plastics, and enhancing the magnetic properties of rubber magnet itself is crucial for this. In the present study, therefore, a relationship between the optimum conditions of rubber magnet fabrication process and raw material compositions in the ferrite powder/CPE binder compounds was investigated for finding a way to enhance the magnetic properties of rubber magnet. Magnetic attraction forces of a sample rubber magnet was measured as function of distance, and thermal properties of the sample ferrite powder/CPE binder compound were analyzed with TG/DTA thermal analyzer. As a results, a rubber magnet strip with enhanced magnetic properties was expected to be fabricated, of which raw material compound was prepared by compounding with higher ferrite magnetic powder concentration.