• The Korean Journal of Community Living Science
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• v.26 no.1
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• pp.135-143
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• 2015

This study investigates the rheological properties of bread containing lotus leaf powder, added to the bread bases at 1%, 2%, and 3% concentrations. Physical properties of bread with lotus leaf powder were tested using the rapid viscoanalyzer (RVA), a farinogram, an alveogram, and a rheofermentometer. The initial pasting temperature increased with an increase in lotus leaf powder, whereas peak viscosity and, the peak time decreased. According to the farinogram test, consistency and water absorption increased with an increase in the ratio of lotus leaf powder. The p value of the alveogram increased with an increase in lotus leaf powder, whereas L and G values decreased. The fermentation time of the dough increased with an increase in the ratio of lotus leaf powder. The results suggest the potential development of bread containing functional ingredient such as lotus leaf powder based on the rheological properties identified in this study.

• Korean Journal of Rural Living Science
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• v.10 no.2
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• pp.78-84
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• 1999

This study was performed to find out the usefulness of chestnut powder recovered from the inner layer, which used to be discarded. After the Physicochemical properties of the chestnut powder were examined, breads were prepared with 10-50% of chestnut Powder and the sensory quality was compared by QDA. Bread could be made even using up to 50% of chestnut powder, and in 20-30% of chestnut powder, the sensory quality was acceptable enough compared with wheat bread. Even though the low purity of the chestnut powder affected the flavor and color, the breads contained it were generally acceptable. Therefore, the chestnut powder recovered from the inner layer can be used as the effective food resource as itself, and with the higher purification to remove inner layer, it can be applied to more diverse food.

• Journal of Powder Materials
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• v.3 no.1
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• pp.13-24
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• 1996

Two grades of Permalloy strips, Fe-45Ni(PB) and Fe-78Ni-4Mo-5Cu(PC) were fabricated by powder rolling process from elemental powder mixtures. The roll compacted green strips were sintered, homogenized, cold rolled with or without an intermediate annealing and finally heat treated to measure magnetic properties. For a given thickness reduction, rolling with an intermediate annealing was found more effective to achieve a full densification with no visible micropores and also to obtain better magnetic properties. Increasing the final rolling reduction also produced a marked improvement of the magnetic properties whereas the cooling rate during the final heat treatment has little effect in both grades. Addition of a small amount, 0.4% Mn slightly degraded the properties. As an overall, The PM strips produced via powder rolling yielded the similar soft magnetic properties to the corresponding commercial grades produced via wrought processing.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.2
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• pp.112-120
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• 2001

We evaluated chemical, sensory and mechanical properties of breads containing different amount of Paecilomyces japonica powder to provide the basic informations for the development of functional bread. The pH of dough with 2% Paecilomices japonica powder was the highest but the pH of dough with 3% Paecilomices japonica powder was the lowest. Baking loss rate of bread added 3% Paecilomices japonica powder was the lowest but that of bread added 1% Paecilomyces japonica powder was the highest in that. The result of sensory evaluation showed that bread added 1% Paecilomices japonica Powder was significantly more preferable in chewiness, mouth feel, texture quality and overall quality. Sensory properties of softness, wheat flour odor, moisture, and mouth feel were positively correlated with the acceptability. Mechanical properties of hardness and chewiness had negative correlation with sensory properties, but springiness, gumminess and brittleness had positive correlation with those. The results of various measurements and evaluations showed that the quality of bread containing the Paecilomices japonica powder could be well accepted organoleptically. And this in turn proves the possibility of functional bread by use of Paecilomices japonica.

• Journal of the Korean Society of Food Culture
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• v.31 no.3
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• pp.220-225
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• 2016

This study investigated properties of bread utilizing extracts of ginseng powder. Ginseng powder bread was baked. Addition of 1~3% of ginseng powder extract to wheat flour was carried out. Rheological properties, dough pH, dough volume, bread volume, water absorption capacity, baking loss, bread color, bread texture, and sensory evaluation were tested to examine properties of bread baked with extracts of ginseng powder. The results are as follows. The dough pH decreased gradually with increasing ginseng powder extract concentration. The bread volume, baking loss, and bread weight increased with increasing use of ginseng powder extract, and springiness and cohesiveness increased as red ginseng powder additive concentration increased. Lightness of the L decreased while a and b increased. In the sensory evaluation, ginseng powder with 1% ginseng powder extract was evaluated as the best for taste, texture, flavor, and overall acceptability.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09b
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• pp.1296-1297
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• 2006

Both plastic and elastic properties change dramatically from the beginning to the end of the compaction phase. Previous investigations have shown that powder transfer and high powder flow during initial compaction at low density affects the strength of the final component significantly. Investigated here are shear failure and elastic shear modulus in the low density range for hard metal powder and for pre-alloyed water atomized iron powder. Direct shear test equipment for sand and clay has been modified to measure the shearing properties of powder for an axial loading between 1 kPa and 500 kPa.

• Journal of Powder Materials
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• v.14 no.5
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• pp.298-302
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• 2007

In recent years, a rapid increase in demands for the soft magnetic composite parts has been created and it has been tried to improve their properties by various processing methods, alloying elements and compaction parameters. Warm compaction method has been used for the reduction of residual stress, the improvement of magnetic properties and the higher densities. In this work, the effects of warm compaction and polymer binder on magnetic properties of Fe powder core were investigated. The sintering powder, Fe oxide, was ball-milled for 30n hours. And then ball-milled Fe oxide powder was reduced through hydrogen reduction process. The hydrogen reduced Fe powder and polymer binder were mixed by 3-D turbular mixer. And then the mixed powder was warm-compacted. The magnetic properties such as core loss and permeability were measured by B-H curve analyzer.

• Journal of Magnetics
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• v.16 no.3
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• pp.318-321
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• 2011

A new Fe-based amorphous compound powder was prepared from Fe-Si-B amorphous powder by crushing amorphous ribbons as the first magnetic component and Fe-Cr-Mo metallic glassy powder by water atomization as the second magnetic component. Subsequently by adding organic and inorganic binders to the compound powder and cold pressing, the new Fe-based amorphous compound powder cores were fabricated. This new Fe-based amorphous compound powder cores combine the superior DC-Bias properties and the excellent core loss. The core loss of 500 kW/$m^3$ at $B_m$ = 0.1T and f = 100 kHz was obtained When the mass ratio of FeSiB/FeCrMo equals 3:2, and meanwhile the DC-bias properties of the new Fe-based amorphous compound powder cores just decreased by 10% compared with that of the FeSiB powder cores. In addition, with the increasing of the content of the FeCrMo metallic glassy powder, the core loss tends to decrease.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.92-100
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• 2014

In this study, the physicochemical and sensory properties of glutinous rice kochujang added with germinated barley powder were periodically examined during storage at $20^{\circ}C$ for 40 days. The pH level of glutinous rice kochujang added with germinated barley powder increased gradually with a higher amount of germinated barley powder, whereas it gradually decreased during storage. On the other hand, acidity showed the opposite pattern. The salinity of samples decreased gradually with a higher amount of germinated barley powder. The L-, a and b-values of samples increased gradually with a higher amount of germinated barley powder, whereas they decreased gradually during storage. Amino nitrogen content of glutinouse rice kochujang increased gradually with a higher amount of germinated barley powder, whereas they increased gradually during storage. In the sensory evaluation, glutinous rice kochujang added with 5~10% germinated barley powder was superior in color, texture and overall preference. Therefore, addition of 5~10% germinated barley powder was optimum for improving kochujang quality.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.286-295
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• 2019

Red pepper seed (RPS) is commonly removed during the production of red pepper powder, which is contains large amounts of dietary fibers and is abundant in nutrients, readily available. In this study, we determined the effects of adding RPS powder on the physicochemical properties of emulsified meat products. Meat emulsion samples were prepared with pork hind leg meat (60%) and back fat (20%), iced water (20%), various additives, and RPS powder at different concentrations [0% (control), 1%, 2%, 3%, and 4%]. For the physicochemical properties, moisture and fat content, pH value, color, emulsion stability, cooking yield, appearance viscosity, and textural properties were examined. Addition of RPS induced significantly higher values in moisture content, pH, cooking yield, and a* values of the meat emulsion samples, regardless of the amount added. However, lower values were obtained for emulsion stability, cooking yield, and viscosity in samples with RPS powder at 3% or 4% among all groups. In general, addition of RPS powder at 1% and 2% led to the greatest values in viscosity of the meat emulsion samples. Higher values (p<0.05) in hardness and springiness were observed in samples with RPS powder at 4% and 3%, respectively. For gumminess, chewiness, and cohesiveness, the addition of RPS powder at 1%, 2%, and 3% induced the highest values (p<0.05) in the meat emulsion samples. These results showed that addition of RPS powder at optimum levels (2%) could be utilized to improve quality properties of emulsified meat products as a non-meat ingredient.