• Title/Summary/Keyword: Powder technology

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Effects of Supplemental Medicinal Hem Mixture, Laver Powder and Paprika Powder in Extruded Pellet on Growth and Feed Utilization of Juvenile Olive Flounder, Paralichthys olivaceus (부상 배합사료에 한약재 혼합물, 김 분말 및 파프리카 첨가가 넙치 치어의 성장 및 사료 이용성에 미치는 영향)

  • Seo, Joo-Young;Kim, Dong-Gyu;Kim, Kyoung-Duck;Kang, Yong-Jin;Lee, Sang-Min
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.42 no.4
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    • pp.395-398
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    • 2009
  • This study was conducted to investigate the effects of supplemental medicinal herb mixture, laver powder and paprika powder in extruded pellet (EP) on growth and feed utilization of juvenile olive flounder. Triplicate groups of fish (average body weight of 19.6 g) were fed four experimental EPs containing 0.2% medicinal herb mixture (MHM), 1% laver powder (LP), 1% paprika powder (PP) and without supplementation (CON) for 9 weeks. Weight gain, daily feed intake, hepatosomatic index and condition factor were not influenced by dietary additives. Peed efficiency and protein efficiency ratio of flounder fed the diet containing laver powder were significantly higher than those of fish fed the medicinal herb mixture and paprika powder (P<0.05), but not significantly different from control group. The results of this study suggest that all tested additives in the dietary formulation did not affect growth and feed utilization of olive flounder.

Manufacturing and Evaluation of the Properties of Hybrid Bulk Material by Shock-compaction of Nanocrystalline Cu-Ni Mixed Powder (나노 구리-니켈 혼합분말의 충격압축법을 통한 복합벌크재의 제조 및 특성평가)

  • Kim, Wooyeol;Ahn, Dong-Hyun;Park, Lee Ju;Kim, Hyoung Seop
    • Journal of Powder Materials
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    • v.21 no.3
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    • pp.196-201
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    • 2014
  • In this study, nanocrystalline Cu-Ni bulk materials with various compositions were cold compacted by a shock compaction method using a single-stage gas gun system. Since the oxide layers on powder surface disturbs bonding between powder particles during the shock compaction process, each nanopowder was hydrogen-reduced to remove the oxide layers. X-ray peak analysis shows that hydrogen reduction successfully removed the oxide layers from the nano powders. For the shock compaction process, mixed powder samples with various compositions were prepared using a roller mixer. After the shock compaction process, the density of specimens increased up to 95% of the relative density. Longitudinal cross-sections of the shock compacted specimen demonstrates that a boundary between two powders are clearly distinguished and agglomerated powder particles remained in the compacted bulk. Internal crack tended to decrease with an increase in volumetric ratio of nano Cu powders in compacted bulk, showing that nano Cu powders has a higher coherency than nano Ni powders. On the other hand, hardness results are dominated by volume fraction of the nano Ni powder. The crystalline size of the shock compacted bulk materials was greatly reduced from the initial powder crystalline size since the shock wave severely deformed the powders.

Qualitative Characteristics of Jeung-Pyun Following the Addition of Lotus Leaf Powder (연잎가루 첨가량에 따른 증편의 이화학적, 관능적 특성)

  • Kim, Sung-Hyang;Park, Geum-Soon
    • Journal of the East Asian Society of Dietary Life
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    • v.20 no.1
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    • pp.60-68
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    • 2010
  • This study was conducted to evaluate the effects of lotus leaf powder on the qualitative characteristics of Jeung-Pyun (traditional Korean fermented rice cake). To achieve the highest volume and specific volume, 4% lotus leaf powder was required. However the moisture content dropped as the lotus leaf powder was added to the mixture. In addition, pH of Jeung-Pyun decreased the longer it was allowed to ferment, but the pH increased after steaming. We also evalusted the transparency of Jeung-Pyun as lotus leaf powder was added. As the lotus leaf powder was added, the L-value decreased and the a-value and b-value increased. Additionally, the hardness, chewiness and brittleness of Jeung-Pyun increased as more lotus leaf powder was added (p<0.05), but the springiness and cohesiveness did not change. The Jeung-Pyun also became darker and the cells became less uniform as the level of lotus powder increased. A control group of Jeung-Pyun without lotus leaf powder produced the strongest takju flavor, while the sourness decreased as more lotus leaf powder was added. The addition of 2% and 4% lotus leaf powder resulted in the chewiest and most flexible Jeung-Pyun. The results of this evaluation showed that Jeung-Pyun with 4% lotus leaf powder had the best appearance, flavor, texture, and taste, and was generally the most preferred Jeung-Pyun. Finally, SEM evaluation of the Jeung-Pyun, revealed that, higher levels of lotus leaf powder resulted in larger and less consistent pores and bubbles.

Micro-deformation behavior of Brittle Hf-based Metallic Glass during Mechanical Milling (기계적 합금화 공정에 의한 Hf계 비정질 분말의 미세변형거동 관찰)

  • Kim, Song-Yi;Lee, A-Young;Cha, Eun-Ji;Kwon, Do-Hun;Hong, Sung-Uk;Lee, Min-Woo;Kim, Hwi-Jun;Lee, Min-Ha
    • Journal of Powder Materials
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    • v.25 no.3
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    • pp.246-250
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    • 2018
  • In this study, we investigate the deformation behavior of $Hf_{44.5}Cu_{27}Ni_{13.5}Nb_5Al_{10}$ metallic glass powder under repeated compressive strain during mechanical milling. High-density (11.0 g/cc) Hf-based metallic glass powders are prepared using a gas atomization process. The relationship between the mechanical alloying time and microstructural change under phase transformation is evaluated for crystallization of the amorphous phase. Planetary mechanical milling is performed for 0, 40, or 90 h at 100 rpm. The amorphous structure of the Hf-based metallic glass powders during mechanical milling is analyzed using differential scanning calorimetry (DSC) and X-ray diffraction (XRD). Microstructural analysis of the Hf-based metallic glass powder deformed using mechanical milling reveals a layered structure with vein patterns at the fracture surface, which is observed in the fracture of bulk metallic glasses. We also study the crystallization behavior and the phase and microstructure transformations under isothermal heat treatment of the Hf-based metallic glass.

Hydrothermal synthesis of $PbTiO_3$ oxides with perovskite structure

  • Park, Sun-Min
    • Journal of the Korean Crystal Growth and Crystal Technology
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    • v.13 no.1
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    • pp.24-30
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    • 2003
  • The preparation of $PbTiO_3$ powder was carried out using the oxide starting material by hydrothermal method. The powder of a crystalline phase with perovskite structure was synthesized. The optimum conditions for the preparation of powder were as follows; hydrothermal solvent; 8M-KOH or 8M-NaOH, reaction temperature; 250~$270^{\circ}C$, run time; 10 h. The ,shape of synthesized powders were well developed crystalline faces with specific surface area of about 2.3 $\textrm m^2$/g in KOH solution and about 5.0 $\textrm m^2$/g in NaOH solution. The cell parameters of powder were a = 3.90$\AA$, c = 4.14 $\AA$ and cell volume was 57.30 $\AA^3$. The cell ratio (c/a) of powder was the same as the theoretical ratio with c/a = 1.06 and the phase transition temperature(Tc) of the powders was about $470^{\circ}C$.

Physicochemical and Sensory Properties of Appenzeller Cheese Supplemented with Shrimp Powder

  • Lee, Jai-Sung;Choi, Hee-Young;Kim, Kyoung-Hee;Chun, Soon-Sil;Baen, Inhyu
    • Food Science of Animal Resources
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    • v.35 no.2
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    • pp.232-239
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    • 2015
  • The effects of adding shrimp (Periclimenes imperator) powder to Appenzeller cheese on quality and characteristics during ripening were investigated. Cheese samples were prepared containing 1.0%, 2.0%, and 3.0% shrimp powder. Changes in the lactic acid bacterial populations, pH, water-soluble nitrogen concentrations, consumer acceptability, colour and texture were monitored during ripening. The addition of shrimp powder did not affect the appearance or consumer sensory characteristics of the cheeses. Likewise, cheese cohesiveness, fracturability, and springiness were not significantly altered. It was concluded that the quality of the Appenzeller cheese was not affected by adding shrimp powder.

Experimental Research of Powder Forging for Sub-Scale Connecting rods (커넥팅 로드의 분말단조를 위한 소결 및 단조특성의 실험적 연구)

  • 이동원;이정환;정형식;이영선;박종진
    • Proceedings of the Korean Society for Technology of Plasticity Conference
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    • 1994.03a
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    • pp.149-158
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    • 1994
  • Powder forged Connecting Rods have become attractive for use in automotive engines. The powder forging process offers beneficial material utilization as well as the minimization of finishing operations over that of conventionally forged rods. In the present work, the sintering behavior of Fe-2Cu-0.6C, optimum preform design and forgeability of various forging variables were investigated. Our data were generated using a newly proposed sub-scale con-rod developed specifically to simulate the powder forging process. We obtain optimum condition of sintering and powder forging process.

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