• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.69-75
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• 2018

This study was performed to examine the quality characteristics and antioxidant activities of the sponge cakes containing different concentrations (2-10%, w/w) of aronia powder (AP). The specific gravity of the dough and the baking loss rate were significantly increased with higher AP content. The specific volume, height, volume index, and pH were significantly decreased with the increase in AP. The lightness and redness values increased, while the yellowness values decreased with increasing amounts of AP. Textural characteristics, such as hardness, gumminess, and chewiness significantly increased on addition of AP. The DPPH radical scavenging activities of the cakes increased significantly with the increase in concentration of AP. In sensory evaluation, the group with cakes containing AP at 2% concentration was ranked higher than other cakes with respect to all parameters, except for color. Therefore, the results of this study suggest that sponge cakes prepared with 2% AP is the most suitable product, based on its sensory characteristics and antioxidant activities.

• Food Engineering Progress
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• v.21 no.1
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• pp.93-98
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• 2017

The feasibility of incorporating cabbage powder (CP) as a value-added food ingredient into convenient food products was investigated using cookie as a model system. CP was incorporated into cookies at amounts of 0, 2, 4, 6, and 8% (w/w) based on total weight of wheat flour. pH level and moisture content of cookie dough decreased and increased significantly, respectively, with increasing levels of CP (p<0.05), whereas density was not directly affected by levels of CP incorporation. The spread ratio of cookies and their hardness increased significantly while the loss rate decreased significantly with increasing levels of CP (p<0.05). In terms of color, lightness and yellowness decreased while redness increased significantly (p<0.05) with increasing levels of CP. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activities were significantly elevated by CP addition, and they increased significantly as CP concentration increased in the formulation (p<0.05). Finally, consumer acceptance test indicated that the higher than 4% of CP incorporation had an adverse effect on general consumer preferences. In contrast, cookies with moderate levels of CP (2%) were recommended based on overall scores to take advantage of the antioxidant properties of CP without sacrificing consumer acceptability.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.6
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• pp.890-895
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• 2021

This study investigated the quality characteristics and antioxidant activity of bread containing Codium fragile powder (CFP; 1, 3, 5%). As the CFP content increased, the fermentation expansion (%) of the dough significantly decreased (P<0.05). No significant difference (P>0.05) was observed in the moisture content (%) of bread as the CFP content increased, but the pH and weight significantly increased (P<0.05). The bread volume, specific volume, and baking loss significantly decreased (P<0.05) as the CFP content increased. The L, a and b Hunter colors on the bread crust showed a tendency to decrease (P<0.05) as the CFP content increased. Compared with the control, the bread crumb darkened and presented a green color as the CFP content increased. Compared with the control (DPPH, 4.10%, ABTS, 2.17%), the free radical scavenging activities of DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS [2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid] as antioxidant indices gradually increased (P>0.05) with the CFP content increased (DPPH, 9.77-18.63%, ABTS, 4.30-11.40%). Collectively, these results can make a compelling case for the functional development of CPP-containing bread due to its antioxidant properties. Furthermore, this study intends to contribute to the development of various processed seaweed foods by expanding the availability of CFP, which is easy to use and store for a long time.

• Advances in nano research
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• v.16 no.2
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• pp.127-140
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• 2024

Upon direct/indirect exposure to flame or heat, composite structures may burn or thermally buckle. This issue becomes more important in the natural fiber-based composite structures with higher flammability and lower mechanical properties. The main goal of the present study was to obtain an optimal eco-friendly composite system with low flammability and high thermal buckling resistance. The studied composite consisted of polypropylene (PP) and short abaca fiber (AF) with eggshell powder (ESP) and halloysite clay nanotubes (HNTs) additives. An optimal base composite, consisting of 30 wt.% AF and 70 wt.% PP, abbreviated as OAP, was initially introduced based on burning rate (BR) and the Young's modulus determined by horizontal burning test (HBT) and tensile test, respectively. The effects of adding ESP to the base composite were then investigated with the same experimental tests. The results indicated that though the BR significantly decreased with the increase of ESP content up to 6 wt.%, it had a very destructive influence on the stiffness of the composite. To compensate for the damaging effect of ESP, small amount of HNT was used. The performance of OAP composite with 6 wt.% ESP and 3 wt.% HNT (OAPEH) was explored by conducting HBT, cone calorimeter test (CCT) and tensile test. The experimental results indicated a 9~23 % reduction in almost all flammability parameters such as heat release rate (HRR), total heat released (THR), maximum average rate of heat emission (MARHE), total smoke released (TSR), total smoke production (TSP), and mass loss (ML) during combustion. Furthermore, the combination of 6 wt.% ESP and 3 wt.% HNT reduced the stiffness of OAP to an insignificant amount by maximum 3%. Moreover, the char residue analysis revealed the distinct differences in the formation of char between AF/PP and AF/PP/ESP/HNT composites. Afterward, dilatometry test was carried out to examine the coefficient of thermal expansion (CTE) of OAP and OAPEH samples. The obtained results showed that the CTE of OAPEH composite was about 18% less than that of OAP. Finally, a theoretical model was used based on first-order shear deformation theory (FSDT) to predict the critical bucking temperatures of the OAP and OAPEH composite plates. It was shown that in the absence of mechanical load, the critical buckling temperatures of OAPEH composite plates were higher than those of OAP composites, such that the difference between the buckling temperatures increased with the increase of thickness. On the contrary, the positive effect of CTE reduction on the buckling temperature decreased by raising the axial compressive mechanical load on the composite plates which can be assigned to the reduction of stiffness after the incorporation of ESP. The results of present study generally stated that a suitable combination of AF, PP, ESP, and HNT can result in a relatively optimal and environmentally friendly composite with proper flame and thermal buckling resistance with no significant decline in the stiffness.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.47 no.4
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• pp.160-167
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• 2015

The reduction of energy consumption in papermaking process has been considered as one of the major issue in the paper technology. The energy efficiency of paper mill becomes more significant for the mill which manufacture the board grade products such as linerboard with recycled paper such as OCC. The application of lignocellulose spacer to the board grade paper stock would be the feasible solution by increasing the paper bulk and the drying efficiency. The major defects originated from the application of the lignocellulose spacer could be the loss of strength properties. In this study, the ways for improving the strength properties of the spacer-added linerboard were suggested and evaluated. The effects of the addition of various types polyelectrolytes were tested and the different methods of polyelectrolytes were applied for finding the efficient way. The pretreatments of lignocellulose spacer with the polyelectrolytes during wood spacer hydration resulted in the higher strength properties than the typical application method such as the addition to the mixed stock. Multilayer treatments of the spacer with polyelectrolytes were also evaluated and leaded to the higher strength properties with the similar bulk improvement.

• The Proceeding of the Korean Institute of Electromagnetic Engineering and Science
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• v.4 no.2
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• pp.41-47
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• 1993

Electrical and electromagnetic wave absorbing properties of MnZn ferrite-rubber composites have been examined for varying the volume fraction of ferrite powder from 0.1 to 0.4 in the frequency range between 1-10 GHz. As the volume fraction of MnZn ferrite increased, the complex permittivity and permeability of composite increased. The peak of reflection loss at the frequency corresponding to 1/4 wavelength shifts to lower frequency, and shifts to lower frequency as the thickness of absorber increased. We show that for the ferrite-rubber composites the volume fraction of ferrite should be controled to obtain the absorbing properties required in given frequency range.

• Bulletin of the Korean Chemical Society
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• v.32 no.4
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• pp.1315-1320
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• 2011

Whey protein (WP) is a mixture of proteins, and is of high nutritional values. WP has become an important source of functional ingredients in various health-promoting foods. In this study, size-exclusion chromatography (SEC) and asymmetrical flow field-flow fractionation (AsFlFFF) were used for separation and analysis of whey proteins. It was found that a lab-prepared WP from raw milk is mostly of ${\beta}$-lactoglobulin with small amount of higher molecular weight components, while a commercial whey protein isolate (WPI) powder contains relatively larger amount of components other than ${\beta}$-lactoglobulin, including IgG and protein aggregates. Results suggest that AsFlFFF provides higher resolution for the major whey proteins than SEC in their normal operation conditions. AsFlFFF could differentiate the BSA and Albumin, despite a small difference in their molecular weights, and also was able to separate much smaller amount of aggregates from monomers. It is noted that SEC was able to show the presence of low molecular weight components other than the major whey proteins in the WP samples, which AsFlFFF could not show, probably due to the partial loss of those low molecular weight species through the membrane.

• Journal of Electrical Engineering and Technology
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• v.4 no.4
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• pp.527-530
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• 2009

$(Ba_{0.57}Sr_{0.33}Ca_{0.10})TiO_3$(=BSCT) powders, prepared by the sol-gel method, were doped using $MnCO_3$ as the acceptor and $Dy_2O_3$ as the donor. This powder was mixed with an organic vehicle. BSCT thick films were fabricated by the screen-printing techniques on the alumina substrate. The structural and dielectric properties of BSCT thick films were investigated with variation of the $Dy_2O_3$ amount. As a result of the differential thermal analysis (DTA), the exothermic peak was observed at around $670^{\circ}C$ due to the formation of the polycrystalline perovskite phase. All the BSCT thick films showed the XRD patterns of a typical polycrystalline perovskite structure. The average grain size of BSCT thick films decreased with an increasing amount of $Dy_2O_3$. The relative dielectric constant and dielectric loss of the BSCT thick film doped $Dy_2O_3$ 0.1mol% were 4637.4 and 1.6% at 1kHz, respectively.

• Journal of the Korean Society of Food Culture
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• v.28 no.3
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• pp.213-233
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• 2013

During the late Chosun Dynasty, famine was the main cause of climate ecological background, such as frequent floods and droughts, the Little Ice Age (小氷期), and epidemic. In addition, it influenced the social and cultural background, such as failure toprovide Yiangbeop (移秧法), breakout of war and revolt, loss of farming cattle, grain consumption due to brewing, the concentration of wealth, and tenacity of shamanism. "Limwongyungjeji" "Injeji" of the last part had been written about the famine; wild plants to raw, dried, or dried powder, or processed pharmaceutical goods. Grain couldbe replaced in more than 330 types of famine relief food and recipes; 170 species of vegetables, 34 species of vegetation, and 33 kinds of fruit - the botanic foods were mainstream. Edible parts of these plant foods are those of 14 kinds: 175 species of leaves, 113 species of sprouts, 99 kinds of buds, and other fruits, roots, stems, flowers, etc. The recipe (poaching, salting, and oil-marinated) was written 186 times or forsoup, raw, and boiled.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.17 no.1
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• pp.39-45
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• 2004

Fine LaAlO$_3$ powders wore successfully synthesized from La$_2$O$_3$ and ${\gamma}$ $Al_2$O$_3$ powders milling for 10∼50 hours via the high energy milling technique (mechanochemical method) in room temperature and air. The particle size of LaAlO$_3$ powder were estimated from XRD patterns and SEM images to be 160∼180 nm. The LaAlO$_3$ ceramics arc derived for the synthesized powders (milling for 10, 30 and 50 hours) by sintering at 140$0^{\circ}C$ and 150$0^{\circ}C$. The micrographs of grains showed an agglomeration and the degree of agglomeration increased with the milling time. The LaAlO$_3$ made from synthesized powders milling for 50 hours can be sintered to 99.5％ of theoretical density at 150$0^{\circ}C$ for 1 hour. These ceramics exhibits a dielectric constant of 20, a dielectric loss of 0.0003 and a temperature coefficient of capacitance of 15 ppm/$^{\circ}C$ at 1 MHz.