• 한국축산식품학회지
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• 제37권4호
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• pp.571-578
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• 2017

This study aimed to determine the optimal ratio of natural calcium powders (oyster shell and egg shell calcium) as synthetic phosphate replacers in pork products. Ground pork samples were subjected to six treatments, as follows: control (-) (no phosphate added), control (+) (0.3% phosphate blend added), treatment 1 (0.5% oyster shell calcium powder added), treatment 2 (0.3% oyster shell calcium powder and 0.2% egg shell calcium powder added), treatment 3 (0.2% oyster shell calcium powder and 0.3% egg shell calcium powder added), and treatment 4 (0.5% egg shell calcium powder added). The addition of natural calcium powders resulted in an increase in the pH values of meat products, regardless of whether they were used individually or mixed. The highest cooking loss was observed (p<0.05) in the negative control samples, whereas the cooking loss in samples with natural calcium powder added was similar (p>0.05) to that in the positive control samples. CIE $L^*$ values decreased as the amount of added egg shell calcium powder increased. CIE $a^*$ values were higher (p<0.05) in samples containing natural calcium powder (treatments 1, 2, 3, and 4) than in the positive control. The combination of oyster shell calcium powder and egg shell powder (treatment 2 or 3) was effective for the improvement of textural properties of the pork products. The findings show that the combined use of 0.2% oyster shell calcium and 0.3% egg shell calcium should enable the replacement of synthetic phosphate in the production of cooked pork products with desirable qualities.

• 한국식품저장유통학회지
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• 제7권1호
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• pp.124-131
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• 2000

Antibacterial activities of powdered spices(garlic , ginger, cinnamon and clove) against pathogenic Escherichia coli )157:H7 and Staphyloccus auresus were investigated. Spice powder was added in was exponetial phase of each bacterial culture . Growth inhibition was determined by the absorbance at 660nm and morphological changes of the cells were observed by transmission electron microscope (TEM). Ginger powder has the highest antibacterial activity, following cinnamon , clove and garlic has the least activity.Growth of Escherichia coli O157:H7 and Staphyloccus aureus were completely inhibited within 5 hours after addition of 1 % of garlic , 0.3% of ginger or cinnamon , 0.5% of clove powder on the exponential phase of the cells. Spice untreated cells of E. coli and S. aureus, the cytoplasm was entirely surrounded by rigid cell wall and cell walls formed a smooth layer well attached to the plasma membrane. In the cells of E. coli and S. aureus treated with spice powder, cell wall and plasma membrane were lysed and severely damaged. E.coli cells growth in the presence of spice powder showed plammolysis, the loss of electron dense material, the formation of extra cellular blebs and cytoplasm burst out from the cell. S .sureus cells grown in the presence of spice powder showed swell of cell wall, the loss of electron dense material , coagulation of cell cytoplasm and formation of extra cellular blebs. Severely damaged cells of S. aureus lost whole cytoplasm and left as ghost of the cell. Spice powder stimulated autolyssi and induced cell death.

• 한국분말재료학회지
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• 제28권3호
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• pp.233-238
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• 2021

Iron-based amorphous powder attracts increasing attention because of its excellent soft magnetic properties and low iron loss at high frequencies. The development of an insulating layer on the surface of the amorphous soft magnetic powder is important for minimizing the eddy current loss and enhancing the energy efficiency of high-frequency devices by further increasing the electrical resistivity of the cores. In this study, a hybrid insulating coating layer is investigated to compensate for the limitations of monolithic organic or inorganic coating layers. Fe₂O₃ nanoparticles are added to the flexible silicon-based epoxy layer to prevent magnetic dilution; in addition TiO₂ nanoparticles are added to enhance the mechanical durability of the coating layer. In the hybrid coating layer with optimal composition, the decrease in magnetic permeability and saturation magnetization is suppressed.

• 한국분말야금학회:학술대회논문집
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• 한국분말야금학회 2006년도 Extended Abstracts of 2006 POWDER METALLURGY World Congress Part2
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• pp.1288-1289
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• 2006

Innovative SMC with low iron loss was made from iron powders with evaporated MgO insulation coating. The coating had greater heat-resistance than conventional phosphatic insulation coating, which enabled stress relieving annealing at higher temperature. Magnetic properties of toroidal samples (OD35mm,ID25mm, t5) were examined. The iron loss at 50Hz for Bm = 1.5T was lower 50% of conventional SMC and was almost the same with silicon iron laminations(t0.35). It became clear that MgO insulation coating has enough heat resistance and adhesiveness to powdersurface to obtain innovative SMC with low iron loss.

• 대한금속재료학회지
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• 제47권12호
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• pp.866-872
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• 2009

The effects of magnetic powder thickness on electromagnetic wave absorption characteristics in Fe-6.5Si-0.9Cr (wt%) alloy flakes/polymer composite sheets available for quasi-microwave band have been investigated. The atomized FeSiCr powders were milled by using attritor for 12, 24, and 36 h, powder thickness changed from $40{\mu}m$ to $3{\mu}m$ upon 36 h milling. The composite sheet, including thinned magnetic flakes, exhibited higher power loss in the GHz frequency range as compared with the sheets having thick flakes. Moreover, both the complex permeability and the loss factor increased with the decrease in thickness of the alloy flakes. Therefore, the enhanced power loss property of the sheets containing thin alloy flakes was attributed to the flakes of high complex permeability, especially their imaginary part. Additionally, the complex permittivity was also increased with the reduction of flake thickness, and this behavior was considered to be helpful for improvement of the electromagnetic wave absorption characteristics in the composite sheets, including thin alloy flakes.

• 동아시아식생활학회지
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• 제11권6호
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• pp.485-497
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• 2001

For a period of 5 days, the quality of breads with Paecilomyces japonica powder were investigated using chemical, sensory, and mechanical evaluations at $25^{\circ}C$. The result of analysis of chemical properties revealed that the pH value of dough was increased as the amount of Paecilomyces japonica powder increased, but volume of dough and baking loss rate were decreased. Breads with 1% and 2% Paecilomyces japonica powder showed a good overall preference in sensory evaluation. As storing time passed. moisture content, lightness, and redness were decreased in all breads, but yellowness increased. Hardness and gumminess of texture analysis were increased as storing time passed, but springiness decreased. Springiness of the mechanical properties was negatively correlated with pH value of dough and volume of bread, while was positively correlated with volume of dough and baking loss rate. In the analysis of correlation between sensory and mechanical properties showed that hardness of mechanical properties had negative correlation with softness, moistness, and springiness. Cohesiveness of mechanical properties had positive correlation with acceptability.

• 한국분말야금학회:학술대회논문집
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• 한국분말야금학회 2006년도 Extended Abstracts of 2006 POWDER METALLURGY World Congress Part2
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• pp.1177-1178
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• 2006

Magnetic Properties of dust cores made of mixtures of atomized pure iron powder and pure alumina powder has been investigated in the temperature range from 673 to 1073K. The effect of annealing on coercivity has been positive effect up to 973K and thus coercivity is gradually reduced form 280A/m (as-compressed) to 160A/m (973K). However, dust cores annealed at 1073K displayed a 15% increasing of coercivity by annealing at 973K. Hysteresis loss shows a tendency similar to coercivity. Microstructure observation of specimens shows grain refinement by recrystallization in the temperature range from 773 to 1073K.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 1996년도 가을 학술발표회 논문집
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• pp.17-23
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• 1996

The objective of this study is to present the reference data about the influence of concrete properties using crushed sand, according to the change of powder content and grain shape. From the test results. We obtained that as powder content is increased, sand aggregate ratio, water content and S.P/C are increased in mixing design of concrete. The more powder content is the less slump and air content loss are decreased in fresh state, but the higher compressive strength and drying shrinkage are increased in hardened concrete state. As grain shape become round, water content is decreased in mixing design of concrete. And also, loss of slump and air content in fresh state, compressive strength in hardened state are increased.

• 한국식생활문화학회지
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• 제28권4호
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• pp.386-391
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• 2013

This study investigated the effects of freeze-dried sweet pumpkin powder on the baking of bread. Freeze-dried sweet pumpkin powder (0, 3, 6, 9, or 12%) was supplemented during the baking process and the bread volume, weight, specific volume, baking loss rate, texture, and sensory characteristics were measured. The results were following. Freeze-dried sweet pumpkin contained 4.88% water, 4.40% protein, and 4.02% ash. The L-values (brightness) of the bread were significantly lower as increasing amounts of sweet pumpkin powder were added (p<0.001). However, higher values for the a-value (redness) and b-value (yellowness) were observed (p<0.01 for both values). The volume and baking loss rate decreased when the sweet pumpkin powder was added. In contrast, the weight significantly increased as sweet pumpkin powder was added (p<0.01) and the intensity of dark brown color increased. The outer side of the bread was balanced overall, but the outer skin of the bread appeared darker as the amount of sweet pumpkin powder increased. The overall acceptability, hardness (p<0.001), elasticity (p<0.01), cohesiveness (p<0.01), gumminess (p<0.01), and brittleness (p<0.001) increased as sweet pumpkin powder increased as well. However, when sweet pumpkin powder was added at 12%, the overall acceptability value was fairly low. Sensory parameters, such as taste (p<0.001), color (p<0.001), and flavor (p<0.05) were observed when sweet pumpkin powder was used at 3% and these results were lower than the control. Overall acceptability (p<0.001) was best when sweet pumpkin powder was used at 9% and the texture was best when sweet pumpkin powder was used at 6%.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2009년도 춘계학술대회 논문집
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• pp.266-269
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• 2009

Iron-based soft magnetic materials are widely used as cores, such as transformer transformers, motors, and generators. Reducing losses generated from soft magnetic materials of these applications results in improving energy conversion efficiency. Recently, the new P/M soft magnetic material realized an energy loss of 68 W/kg with a drive magnetic flux of 1 T, at a frequency of 1 kHz, rivaling general-purpose electromagnetic steel sheet in the low frequency range of 200 Hz to 1 kHz. In this research, the effect of rolling parameters on soft magnetic properties of Fe-based powder cores was investigated. The Fe-based soft magnetic plates were produced by the hot powder rolling process after both pure Fe and Fe-4%Si powders were canned, evacuated, and sealed in Cu can. The soft magnetic properties such as energy loss and coercive power were measured by B-H curve analyzer. The soft magnetic properties of rolled sheets were measured under conditions of a magnetic flux density of 1 T at a frequency of 200 kHz. It was found that rolling reduction ratio is the most effective parameter on reducing both energy loss and coercivity because of increasing aspect ratio with reduction ratio. By increasing aspect ratio from 1 to 9 through hot rolling of pure Fe powder, a significant loss reduction of one-third that of SPS sample was achieved.