• 산업식품공학
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• 제14권3호
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• pp.222-228
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• 2010

감태 분말의 대체량을 0-8%로 달리하여 스펀지 케이크를 제조한 후 물리화학적 및 관능적 품질특성을 측정하고 각 특성사이의 상관관계를 살펴보았다. 감태 분말의 대체 비율이 증가함에 따라 반죽의 비중은 점차적으로 증가하는 경향을 나타내었고, 케이크의 비체적은 감태 분말 대체에 따라 감소하고 굽기 손실은 증가하였다. 부피지수는 감소하는 경향을 보여 감태 분말의 비율이 높아지면 케이크의 부피가 작아짐을 알 수 있다. 밝기는 나타내는 $L^*$값은 유의적으로 감소하였으며(p<0.05), 경도는 점차적으로 증가하였다. 관능검사 결과 감태 분말대체에 따라 대부분의 관능 특성이 뚜렷하게 구분되었다(p<0.05). 한편 상관분석 결과 감태 분말의 대체수준은 $a^*$값과 관능적 경도(firmness)를 제외하고 모든 품질특성과 유의적인 상관관계를 나타내었다(p<0.05, p<0.01 또는 p<0.001).

• 대한전기학회논문지:전기물성ㆍ응용부문C
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• 제49권11호
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• pp.589-595
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• 2000

In this papre, AC losses of Bi-2223 tapes with different twist pitch of superconducting core were fabricated, measured and analyzed. These samples produced by a powder-in-tube method are multi-filamentary tape with Ag matrix. Also, it's produced by non-twist and different twist pitch(8, 10, 13, 30, 50, 70 mn). The critical current measurement was carried out under the environment in Liquid nitrogen and in zero field by 4-probe method. And the AC loss measurement was carried out under the environment of applied time-varying transport current by transport method. From experiment, the critical current is larger non-twist than twisted filament. And, the AC loss by Norris equation is higher non-twisted tape than 13mm twisted tape. Also, it is confirmed that of AC loss of tape having non-twist pitch larger than those having differnet twist pitch.

• 한국세라믹학회:학술대회논문집
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• 한국세라믹학회 2000년도 춘계총회,특별강연,심포지움,연구발표회
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• pp.88.2-88.2
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• 2000

• 한국자기학회지
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• 제21권2호
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• pp.77-82
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• 2011

우리 삶의 질을 좌우하는 전자기 기기의 고기능화, 자동화, 소형화 추이에 따라 사용량이 급격히 증가하고 있는 연자성 소재로서 가장 널리 사용되고 있는 전기강판과 에너지 고효율화라는 시대의 요구에 따라 새롭게 부상되고 있는 연자성 복합 분말 소재에 대해 각 연자성 소재 분야에서 철손 제어 인자 및 이들 인자들의 제어 방안에 대해 문헌을 고찰했다. 전기강판에서는 히스테리시스 손실을 낮추기 위해 정련공정을 통해 자구이동을 방해하는 결함을 제거하고 결정립의 크기를 최적화하고 있으며, 와전류 손실의 감소를 위해 합금첨가원소를 통해 비저항을 높이고 판재의 두께를 박판화하고 있다. 이와 동시에 코팅을 통해 자구의 이동이 용이하도록 응력의 방향 및 크기를 제어하며, 압연기술과 열처리 기술을 통해 집합조직을 최적화하여 고투자율 및 저철손을 동시에 충족시켜 나가고 있다. 연자성 복합 분말 소재의 경우, 분말 표면의 복합화를 통해 철계 조성, 코팅, 윤활재 및 바인더, 성형 및 열처리 조건 등에 복합적으로 의존하는 연자성 코어의 최종 자기특성을 제어하고 있다. 온간 및 다단 성형과 같은 새로운 성형공정, 2단 소둔/자성 열처리와 같은 소둔 조건, 나노결정질, 비정질 및 벌크 비정질 등과 같은 새로운 조성, 적절한 코팅층의 변수들을 최적화할 경우, 연자성 복합 소재의 자성특성은 향상될 것으로 기대된다.

• 한국임상수의학회지
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• 제18권2호
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• pp.116-123
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• 2001

This study was undertaken to find out the effect of Korean safflower seed powder on histopathological changes of cadmium toxicity in mice. Fifty BALB/c mice were divided into a control group(A) and four experimental groups(B, C, D, E) : group A received tap water and basal diet, group B received tap water and diet supplemented with 3% Korean safflower seed powder alone, group C received basal diet and 300 $\mu\textrm{g}$/g of cadmium, group D and E received basal diet supplemented with 3% and 10% Korean safflower seed powder and 300$\mu\textrm{g}$/g of cadmium respectively. Cadmium dissolved in tap water was used, and the Korean safflower seed powder were mixed with feed. All mice were dissected on the 56th day. Histopathological changes in liver, kidney, lung, cortical osseous tissue of femoral shaft, bone trabecular of femur, and epiphyseal cartilage plate of femur were observed. Group B showed no significant changes compared with the control group. But group C showed the unclearness of specific cells in liver, the loss of architecture and focal necrosis of hepatocyte, the glomerular swelling, degeneration and necrosis of convoluted tubules, desquamation and vacuolization of the greater part of the renal tubular epithelium, the marked congestion and thickness of the wall of alveolus in lung, slightly thinning of the cortical osseous tissue in femoral shaft, reduction of cancellous bone volume and marked narrowness of bone trabecular, marked thinning of epiphyseal cartilage plate and irregular arrangement of columnar structure of cartilage cells. On the other hand, Korean safflower seed powder-treated group showed a little convalescent changes and maintained their normal architectures in liner, kidney, lung, cortical osseous tissue of femoral shaft, bone trabecular of femur and epiphyseal cartilage plate of femur.

• 한국조리학회지
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• 제23권8호
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• pp.83-89
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• 2017

Dangyuja (Citrus gradis), a native citrus fruit of Jeju Island, has sour and bitter tastes. Dangyuja is rich in dietary fiber and enhance antioxidant activity. In this study, sponge cake was prepared by adding Dangyuja peel powder, and its quality characteristics were investigated. The freeze-dried Dangyuja peel powder was added to sponge cakes at a content of 0% (control), 2% (DP2), 4% (DP4), 6% (DP6) and 8% (DP8) of wheat flour weight. The specific gravity and baking loss of dough tended to increase with the amount of Dangyuja peel powder added, but the pH value as well as volume index of the cake were decreased. The symmetry index of cake tended to increase. Color values of sponge cake crust showed no significant difference, but L value and a value of crumb were decreased. The hardness and chewiness were increased with adding Dangyuja peel powder. Springiness was the highest at DP2 (91.79%). Cohesiveness did not showed significant difference among all samples. In a consumer preference test, cake groups with Dangyuja peel powder was higher than DP0 in color, texture, and overall acceptability. From these results, it was concluded that Dangyuja affects characteristics of sponge cakes. When making Dangyuja peel sponge cakes, it is suitable for adding 4% Dangyuja peel powder.

• 한국식품영양학회지
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• 제33권6호
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• pp.672-680
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• 2020

This study was conducted to effectively supplement vitamin D and increase the consumption of ear mushroom based on the investigation of the quality characteristics of cookies containing ear mushroom supplemented with vitamin D. Cookies were made of 0%, 1%, 3%, and 5% ear mushroom powder treated by ultraviolet B. Increased addition of ear mushroom powder led to a decrease in the bulk density of the dough as well as a spread factor, color value, and hardness of the cookies. There was no significant difference in the loss rate, but the water content of the dough and cookies was increased. The total polyphenol content of cookies added with 1~5% ear mushroom powder was higher than that of the 0%. The DPPH free radical scavenging activity of cookies added with 5% ear mushroom powder (23.8%) was 2 times higher than that of the 0% (10.9%). The vitamin D2 content of cookies added with 5% ear mushroom powder (835.5 ㎍/100 g D.W.) was 44 times higher than that of the 0% (19.0 ㎍/100 g D.W.). Consequently, ear mushroom powder is considered to be suitable for the production of functional cookies because of high values of antioxidant activity and vitamin D2 content.

• 한국지역사회생활과학회지
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• 제28권1호
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• pp.81-91
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• 2017

This study was carried out to investigate the quality characteristics and antioxidant activities of bread containing mistletoe (Viscum album var.) powder (at ratios of 0, 3, 5, 7, and 10% of total flour quantity). As mistletoe powder (MP) content increased, the pH levels of dough and bread and lightness decreased, whereas total titratable acidity increased. The fermentation power of the dough expansion by fermentation decreased with an increase in MP content added. Although bread weight decreased, there were no significant differences in baking loss as MP content increased. Volume and specific volume significantly decreased as MP content increased. Moisture content was highest at a substitution level of 10% and increased with increasing MP content. Lightness of crumbs significantly decreased with increasing MP content, whereas redness and yellowness showed the reverse effect. As MP content increased, changes in hardness, gumminess, and brittleness were all significant. In the sensory evaluation, color, flavor, softness, and overall acceptability were highest at MP 3% and were lowest at MP 10%. Total polyphenol contents and DPPH radical scavenging activity of bread significantly increased with increasing MP content. In conclusion, addition of MP 3% showed the best performance in terms of the nutritional and functional aspects of the bread.

• 한국유체기계학회 논문집
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• 제5권1호
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• pp.20-26
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• 2002

This study reports the analysis of the pressure drop characteristics for the air-particle flow in powder transport piping system. The pressure drop characteristics of air-particle flow in piping system is not well understood due to the complexity of particles motion mechanism. Particles or powders suspended in air flow cause the increase of the pressure drop and affect directly the transportation efficiency. In this study, the pressure drop in powder transport piping system with straight and curved pipes is analyzed for the interactions of air flow and particle motion. The total pressure drop increases with increasing of the pipe length, the mixture ratio, and the friction factor of particles due to the increasing friction loss by air and particles in a coal piping system. For the coal powders of $74{\mu}m$ size and powder-to-air mass mixture ratio of 0.667, the total pressure drop by the consideration of powders and air flow is $30\%$ higher than that of air flow only.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 1996년도 봄 학술발표회 논문집
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• pp.172-179
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• 1996

Recently, the broken concrete lumps resulting from the demolition of concrete structures are creshed for reuse as aggregates(i.e. recycled fine and gravel). And also, in the processing of crusing, the recycled powder of an equivalent of between 20% to 30% by wt.% of the broken concrete lumps is generated. The extensive research of recycled concrete aggregates has been carried out in various parts of the world. But less reseatch on the reuse of recycled concrete powder has been carried out. It is the purpose of this report that the study on the quality evaluation of recycled aggregates for recycled concrete. In specially, this report deals with the properties such as flow, compressive strength, bending strength, drying shrinkage and wight loss rate of mortars replaced standard fine aggregate with recycled powders at the rate of 3, 7, 15, 20 and 30 wt.%. Since the characteristics of recycled mortars with the recycled powders were comparable to those of the normal mortar without the recycled powders as described above, its concretes could be found extensive application in such field as concrete products.