• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.1008-1014
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• 2016

This study was conducted with the purpose of investigating the rheological characteristics of noodle flour dough supplementary konjac powder comprising 0%, 0.5%, 1.0%, 1.5% or 2.0% of the total mixture. In farinograph analysis, water absorption increased with the increased content of konjac powder. Both the arrival times and the development times of the dough with added konjac powder were longer than original wheat flour dough. Dough stability was found to be increased as compared to the control, but decreased as konjac powder content was increased. As konjac powder content increased, the resistance of the dough as shown by farinograph data was highest in the original wheat flour dough as 130 BU. Starting temperature, maximum viscosity temperature and maximum viscosity were decreased as shown in amylograph analysis. In extensograph analysis, the dough's extensibility and resistance to extension of the dough decreased as the amount of konjac powder was increased. The ratio of resistance to extensibility (R/E) decreased with the an increase in the amount of konjac powder included in the dough. The dough's tensile strength after cooking was increased in proportion to the additional amount of konjac powder used.

• Journal of Powder Materials
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• v.26 no.5
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• pp.410-414
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• 2019

The hydrogen reduction behavior of the $CuO-SCo_3O_4$ powder mixture for the synthesis of the homogeneous Cu-15at%Co composite powder has been investigated. The composite powder is prepared by ball milling the oxide powders, followed by a hydrogen reduction process. The reduction behavior of the ball-milled powder mixture is analyzed by X-ray diffraction (XRD) and temperature-programmed reduction at different heating rates in an Ar-10%H2 atmosphere. The scanning electron microscopy and XRD results reveal that the hydrogen-reduced powder mixture is composed of fine agglomerates of nanosized Cu and Co particles. The hydrogen reduction kinetics is studied by determining the degree of peak shift as a function of the heating rate. The activation energies for the reduction of the oxide powders estimated from the slopes of the Kissinger plots are 58.1 kJ/mol and 65.8 kJ/mol, depending on the reduction reaction: CuO to Cu and $SCo_3O_4$ to Co, respectively. The measured temperature and activation energy for the reduction of $SCo_3O_4$ are explained on the basis of the effect of pre-reduced Cu particles.

• Proceedings of the Korean Vacuum Society Conference
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• 2012.08a
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• pp.418-418
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• 2012

Synthesis of nanocrystalline diamond powder was investigated via a gas-to-particle scheme using the hot filament chemical vapor deposition. Effect of substrate surface seeding by nano diamond powder, and that of the electrical conductance of the substrate were studied. The substrate temperature, methane content in the precursor gas, filament-substrate distance and filament temperature were $670^{\circ}C$, 5% methane in hydrogen, 10 mm and $2400^{\circ}C$, respectively. The powder formation by gas-to-particle mechanism were greatly enhanced by the substrate seeding by the nano diamond powder. It was attributed to the removal of the electrostatic force between the substrate and the seeded nano diamond particle by the thermal electron shower from the hot filament, via the depolarization of the substrate surface or the attached diamond powder and subsequent levitation into the gas phase to serve as the gas-phase nucleation site. The powder formation was greatly favoured by the conducting substrate relative to the insulating substrate, which proved the actual effect of the electric static force in the powder formation.

• Korean Journal of Agricultural Science
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• v.37 no.2
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• pp.249-254
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• 2010

This study was carried out to investigate the quality characteristics of bread containing mulberry fruit powder(0, 3, 6 and 9%, w/w). For color values, L, a and b values decreased with increasing the amount of mulberry fruit powder. In texture, increasing the amount of mulberry fruit powder resulted in hardness and chewiness to increase, while springiness and cohesiveness was decreased. Dough volume of bread containing mulberry fruit powder was reduced and specific loaf volume was also decreased with increasing the amount of mulberry powder. With addition of 6% mulberry powder to the bread, overall sensory score showed the highest rating, while it was minimum with 9% addition. In conclusion, it could be expected that a range of mulberry fruit breads can be developed, with good sensory properties.

• Journal of the Korean Society of Safety
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• v.25 no.2
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• pp.41-46
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• 2010

This is to show some basic data for introducing both circulated aggregate and recycled powder producing waste concrete. Standard-mixing design for 24MPa has been basically used and added and replaced normal aggregate with recycled powder made of waste concrete. In addition, polycarboxylate high-range water reducing agent has been used because recycled powder is missing adhesive strength and it is not compare with cement's adhesive strength. Compressive strength with powder mixture of 2%, 4%, 6%, 8%, and 10% has been decreased down to 80% of normal concrete material strength without recycled powder mixture. This result has same decreasing proportion to tensile strength of the material. Resistant capacity change of beam varying with recycled powder mixture has been decreased down to 60% of normal concrete bean capacity, while there are 80% decrease of material strength. But strength and capacity change has same consistent decrease ratio. It is found that recycled powder with approximately 15% unit concrete volume can be replaced with cement in reasonable admixture mixing condition.

• Journal of Powder Materials
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• v.21 no.5
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• pp.331-337
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• 2014

The effects of particle size of Li-Si alloy and LiCl-KCl addition as a binder phase for raw material of anode were investigated on the formability of the thermal battery anode. The formability was evaluated with respect to filling density, tap density, compaction density, spring-back and compressive strength. With increasing particle size of Li-Si alloy powder, densities increased while spring-back and compressive strength decreased. Since the small spring-back is beneficial to avoiding breakage of pressed compacts, larger particles might be more suitable for anode forming. The increasing amount of LiCl-KCl binder phase contributed to reducing spring-back, improving the formability of anode powder too. The control of particle size also seems to be helpful to get double pressed pellets, which consisted of two layer of anode and electrolyte.

• Journal of Powder Materials
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• v.19 no.4
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• pp.264-270
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• 2012

In this study, we mainly focus on the study of densification of gas-atomized Cu-50 wt.%In-13 wt.%Ga alloy powder without occurrence of crack during the forming process. Cu-50 wt.%In-13 wt.%Ga alloy powder was consolidated by sintering and rolling processes in order to obtain high density. The phase and microstructure of formed materials were examined by X-ray diffraction (XRD), scanning electron microscopy (SEM) and optical microscopy (OM), respectively. Warm rolling using copper can result in the improvement of density. The specimen obtained with 80% of rolling reduction ratio at $140^{\circ}C$ using cooper can have the highest density of $8.039g/cm^3$.

• Preventive Nutrition and Food Science
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• v.11 no.4
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• pp.333-338
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• 2006

This study was conducted to investigate the quality characteristics of muffins with added ultrafiltered (UF) sunmul powder. Muffins were prepared with four different levels of UF powder (0%, 3%, 5% and 7%) and the physicochemical properties were examined. The volume and specific volume were lower in muffins prepared with UF powder than the control. The incorporation of UF powder in muffin lowered the lightness values but increased the redness values. Rheology testing showed that hardness increased with increasing UF powder and gumminess and brittleness were the highest in the control group and decreased with increasing UF powder. Initial isoflavone content was 2.39$\sim$5.57 mg%, and decreased to 1.81$\sim$4.09 mg% after baking, resulting in 24$\sim$37% reduction in muffin formulations. Scanning electron microscopy showed that the size of the air cells increased with increasing UF powder levels. In sensory evaluation, overall acceptability score was the highest in muffins with 3% added UF powder and no significant difference was observed between control and 7% addition. Therefore, muffins prepared with up to 7% addition of UF powder would be at least as acceptable as control muffins.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.5
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• pp.621-630
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• 2014

This study presents the quality characteristics of blueberry bread. Blueberry fruit powder was added to bread dough at various concentrations ranging from 3~9%, after which physicochemical properties of dough and bread containing blueberry fruit powder were determined. The pH, loaf volume, specific loaf volume, dough volume and baking loss decreased with increasing amount of blueberry fruit powder in bread, whereas loaf weight and hardness were reduced. In particular, hardness appeared to be 1.98 times higher in the control without blueberry powder compared to the bread containing 9% blueberry powder. For color, increasing the amount of blueberry fruit powder reduced L and b values, whereas a value was increased. In the sensory evaluation, the highest overall preference score was observed in bread containing 6% blueberry powder, whereas the lowest score was observed in bread with 9% blueberry powder. From these results, blueberry bread with good acceptability has an optimum blueberry powder concentration of 6%.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.583-590
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• 2006

This study was carried out to investigate the acceptable ratio of Sulgidduk with added soybean curd residue powder. The moisture content of Sulgidduk with added soybean curd residue powder (0${\sim}$ 10%) ranged from 40.54 ${\sim}$41.38%, and there were no significant differences between the addition of soybean curd residue powder and control. There were also no significant differences in swelling power and pore ratio from control to the addition of 4% soybean curd residue powder. However, these decreased with increasing addition of soybean curd residue powder of more than 6%. The L (lightness) value decreased with increasing addition of soybean curd residue powder, but the a (redness) and b (yellowness) values increased significantly. As the amount of soybean curd residue powder increased, the hardness, cohesiveness, springiness and gumminess decreased, and, the decrease was especially significant with addition of more than 6%. With increases in the storage period, the hardness, springiness and gumminess increased, while cohesiveness decreased for all additions of soybean curd residue powder. In sensory evaluations, Sulgidduk with the addition of 4% soybean curd residue powder was the most preferred with regard to overall quality. These results indicated that the Sulgidduk with 2% and 4% added soybean curd residue powder exhibited the best quality.