• The Korean Journal of Food And Nutrition
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• v.29 no.1
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• pp.65-72
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• 2016

Black tomato (Lycopersicum esculentum) is known to have more ${\beta}-carotene$, lycopene, and vitamin C than general red-colored tomatoes. In this study, we evaluated the quality properties, antioxidant activities and sensory characteristics of black tomato cookies. Cookies were prepared by replacing 0, 1, 3, 5, and 7% of flour with black tomato powder. Density of black tomato cookies tended to be decreased between control (1.20) and 3% added groups (1.12). pH value was decreased from control (6.66) to 7% added group (5.16). Spread factor and loss rate were increased with increasing amounts of black tomato powder. Hardness was gradually increased from $107.77g/cm^2$ in control to $170.50g/cm^2$ in 7% added group. Color measurement indicated that L-value (brightness) was highest in control (70.46) and lowest in 7% added group (45.23); whereas, a-value (redness) increased while b-value (yellowness) tended to decrease with increasing amounts of black tomato powder. Total polyphenol contents and DPPH radical scavenging activities were directly proportional to the amount of black tomato powder. Consumer preference scores in color and flavor of black tomato powder added group were higher than those of control. Characteristic strength test was not significantly different among the groups. Overall, the results indicated that adding 5% black tomato powder is desirable for making black tomato cookies.

• Food Science of Animal Resources
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• v.33 no.4
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• pp.531-541
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• 2013

This study was performed to investigate the antioxidant effect of Sansa (Crataegi fructus) extract in vitro, and to evaluate the functional effects of Sansa powder addition on the quality properties and storage characteristics of Tteokgalbi. Total polyphenol and flavonoid contents of Sansa extract were found to be 127.00 mg/g and 54.05 mg/g, respectively. The DPPH radical scavenging activity of Sansa extract was high and it was similar to the BHA and BHT. The Tteokgalbi was prepared by 0% (N), 0.1% (S1), 1% (S2), and 2% (S3) of the Sansa Powder. Addition of Sansa powder decreased the protein and lipid contents, but the ash content was significantly increased (p<0.05). Increasing the amount of Sansa powder in the pork Tteokgalbi tended to increase the water holding capacity (WHC) values and the cooking loss (p<0.05). The addition of Sansa powder increased the hardness and chewiness values, but did not affect the cohesiveness and springiness values. In the sensory evaluation, the S3 Tteokgalbi had the best score in color. Values of pH, total microbial counts, thiobarbituric acid (TBA) and volatile basic nitrogen (VBN) values decreased significantly added Sansa powder relative to the normal (p<0.05). The S3 Tteokgalbi was significantly (p<0.05) more effective for delaying lipid peroxidation than the other groups. Sansa powder addition increased the L (lightness) and a (redness) values. Therefore, the results demonstrate that adding the Sansa powder to the pork Tteokgalbi tended to improve antioxidative and antimicrobial effects during the chilled storage period.

• Food Science of Animal Resources
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• v.29 no.4
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• pp.466-474
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• 2009

This study was conducted to investigate the effect of plant oils or egg white powder and wheat fiber on the quality properties of hamburger patties. Beef patties were manufactured from the control oil (tallow, 10%), CP (canola oil, 10%), OP (olive oil, 10%), COP (corn oil, 10%), and SP (sunflower oil, 10%). The patties that contained plant oils had lower cooking loss than the control patties. The CIE $L^{\ast}$-values before cooking were highest for the SP treatments and lowest for the control patties. In terms of the fatty acid composition, the plant oil treatments, regardless of cooking, had higher monounsaturated/saturated fatty acid (M/S) ratios than the control patties, but had lower trans fatty acid contents than the control samples. In the sensory evaluations, the color and overall acceptability were more highly evaluated in the control patties than in the patties that contained plant oils.

• Korean journal of food and cookery science
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• v.11 no.4
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• pp.330-336
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• 1995

The purpose of this study was to investigated the effect of the addition of the fruit and powder (0, 5, 10, 15, 20％) from the fruit of paper mulberry (Broussonetia kazinoki Siebold) on the tenderness and palatability of Jangchorim. When up to 20％ of the fruit of paper mulberry contributes to 6.2∼7.0％ decreasing rate in shear force while its powder, a 10.2∼18.4％ reduction rate. And according to the increasing of fruits of paper mulberry added, regardless of its types, cooking loss was somewhat decreased, redness of surface of cooked beef and free amino acid content extractes in the liquid part of Jangchorim was generally increased. Na, K, P, Ca, and Mg was so forth in quantity order. In sensory characteristics, the 15％ fruit of paper mulberry additive group and the 10％ additive group in the its powder type showed the most favorable response.

• Journal of Animal Science and Technology
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• v.50 no.1
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• pp.133-144
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• 2008

Four different pork patties were made with two levels, HP/FP-3% and HP/FP-6%, containing 3.0 and 6.0% HP(hot air dried sweet persimmon powder)/FP(freeze-dried sweet persimmon powder), respectively. After manufacture, the meat patties were packaged with  polyvinyl wrap and stored at 4℃ for 8 days. CTL(control) and HP-3% meat patties were significantly(p<0.05) higher in moisture content than the other samples. FP-6% was found higher in protein content than the other treatments. FP-3% had a higher fat content than other meat patty samples. However, ash contents were not found significantly(p>0.05) different among the meat patty samples. The value of pH, L* and a* values were decreased as the cold storage time increased in all treatments(p<0.05). WHC(water holding capacity) of CTL and HP-6% and cooking loss of HP-3% were significantly(p<0.05) decreased with increased storage period. The diameter and thickness of all meat patties decreased with increasing the storage period. VBN(volatile basic nitrogen) values of all meat patties were increased(p<0.05) with increased storage period. TBARS (thiobarbituric acid reactive substance) of treatments were higher than that of CTL during whole storage time. The number of microorganisms(Total plate counts, Escherichia coli.) were maintained below 4.61 log10 CFU/cm2 during the whole storage period. In sensory evaluation, treatment groups had higher(p<0.05) scores in aroma, flavor, color and overall acceptability.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.99-107
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• 2009

The study was performed to evaluate the product quality and shelf-life effect of low-fat comminuted sausages (LFS) manufactured with sodium lactate (SL, 2%), grapefruit seed extract (GSE, 0.2%) and Lentinus edodes (LE) powder (0.25%) alone or in combination. Addition of LE powder lower than 0.25% did not affect the product quality and sensory characteristics (p>0.05). However, LFS containing 2% SL in combined with 0.2% GSE inhibited the growth of inoculated Listeria monocytogenes during refrigerated storage for 8 wk. During refrigerated storage, pH decreased until 2 wk of storage and then increased thereafter. In addition, lightness decreased up to the 1st wk and then increased thereafter. However, redness value was the lowest at 8 wk, and expressible moisture (%) was decreased with increased storage time. Purge loss (%) was gradually increased over 8 wk of storage. Microbial counts of Listeria monocytogenes increased as storage time increased. Based on these results, LFS could be manufactured with LE powder (0.25%) and the addition of SL (2%) in combination with GSE (0.2%) inhibited the growth of Listeria monocytogenes during refrigerated storage of LFS.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.24 no.10
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• pp.839-843
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• 2011

ZnO nanostructures were developed on a Si (100) substrate from powder mixture of ZnO and 5 mol% Pd (ZP-5) as reactants by ${\times}$ sccm oxygen pressures(x= 0, 10, 20, 40). DTA (differential thermal analysis) result shows the Pd(5 mol%)+ZnO mixtured powder(PZ-5) is easily evaporated than pure ZnO powder. The PZ-5 mixtured powder was characterized by DTA to determine the thermal decomposition which was found to be at $800^{\circ}C$, $1,100^{\circ}C$. Weight loss(%) and ICP (inductively coupled plasma) analysis reveal that Zn vaporization is decreased by increased oxygen pressures from the PZ-5 at $1,100^{\circ}C$ for 30 mins. Needle-like ZnO nanostructures array developed from 10 sccm oxygen pressure, was well aligned vertically on the Si substrate at $1,100^{\circ}C$ for 30 mins. The lengths of the Needle-like ZnO nanostructures is about 2 ${\mu}m$ with diameters of about 65 nm. The developed ZnO nanostructures exhibited growth direction along [001] with defect-free high crystallinity. It is considered that Zn vaporization is responsible for the growth of Needle-like ZnO nanostructures by controlling the oxygen pressures. The photoluminescence spectra of ZnO nanostructures exhibited stronger 376.7 nm NBE (near band-edge emission) peak and 529.3 nm DLE (deep level energy) peak.

• Journal of the Korean Ceramic Society
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• v.53 no.1
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• pp.93-98
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• 2016

Cold plasma and heat treatment were selected as technologies to reduce unburned carbon in fly ash to less than 1.0%. Both cold plasma and heat treatment made it possible to eliminate unburned carbon to less than 1.0%. In the case of fly ash, which almost entirely eliminated unburned carbon with an ignition loss of 0.5%, heat treatment caused adhesion among particles and the BET specific surface area rapidly decreased as the mean particle size increased. On the other hand, with cold plasma, unburned carbon elimination caused the BET specific surface area to decrease and, as no adhesion occurred among particles, the mean particle size became small. Also, cold plasma treatment allowed small spherical particles confined within the unburned carbon particles to be released with the elimination of the unburned carbon frame, so that the quantity of fine particles had a tendency to slightly increase.

• Bulletin of the Korean Chemical Society
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• v.32 no.5
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• pp.1579-1582
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• 2011

Alumina particles wrapped in few-layer graphene sheets were prepared by calcining aluminum nitride powders under a mixed gas flow of carbon monoxide and argon. The graphene sheets were characterized by powder X-ray diffraction (XRD), Raman spectroscopy, electron energy loss spectroscopy, and high-resolution transmission electron microscopy. The few-layer graphene sheets, which wrapped around the alumina particles, did not exhibit any diffraction peaks in the XRD patterns but did show three characteristic bands (D, G, and 2D bands) in the Raman spectra. The dye-sensitized solar cell (DSSC) with the alumina particles wrapped in few-layer graphene sheets exhibited significantly improved overall energy-conversion efficiency, compared to conventional DSSC, due to longer electron lifetime.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.15 no.6
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• pp.27-34
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• 2001

There are several electricity applied sterilizers such as using high frequency, ozone, high voltage, and so on. Those sterilizers feature "because of no chemical process and no secondly environmental pollution". At the power conversion part, ZVS and ZCS methods have been used that it results in reduced switching loss, miniaturized size, and lightened weight. Besides, the current in the propose device is smaller than that of existing method. Thus, it is expected that the cost of sterilization process, when quality of the device is measured by power consumption, will be reduce. Therefore, the purpose of this research is to solve the sterilization problems of existing powder with high voltage and field to and more economical and effective way, and to suggest mere improved sterilizer.