• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.143-146
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• 2006

Effects of licorice (Glycyrrhiza uralensis) powder as sugar substitute on kimchi quality was evaluated by investigating acid formation, lactic acid bacteria growth, and sensory properties of licorice powder added kimchi. Initial pH of licorice powder added kimchi unripened and ripened for one day did not differ from those of other samples, but slightly increased thereafter 2-3 days ripening. Acidities of unripened and kimchi ripened for 1 day significantly increased by addition of licorice powder, while that of kimchi ripened for 2-3 days significantly decreased (p<0.05). Addition of licorice powder had no significant effect on lactic acid bacteria count of kimchi compared to sugar. Overall acceptability and taste of 0.1 and 0.2% licorice powder-added kimchi ripened for 1-3 days were similar to or slightly higher than those of reference sample, whereas addition of 1.0% licorice powder resulted in lowest overall acceptability, taste, odor, and texture. Licorice powder addition generally did not change color of kimchi.

• Culinary science and hospitality research
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• v.23 no.1
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• pp.28-36
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• 2017

This study made macaroon with the addition of Helianthus tuberosus L. powder so as to increase the application of Helianthus tuberosus L. powder (HTP) to food products and look into the quality characteristics depending on an addition ratio. Helianthus tuberosus L. powder 0%, 0.5%, 1.0%, 1.5%, and 2.0% were added, respectively, to make macaroon. As Helianthus tuberosus L. powder was added more, the moisture content tended to decrease more significantly (p<0.001). As Helianthus tuberosus L. powder was added more, lightness and yellowness tended to reduce more significantly (p<0.001). As Helianthus tuberosus L. powder was added more, the content of total phenol compounds and DPPH radical scavenging activity were significantly increased (p<0.001). In terms of texture analysis, hardness, gumminess, cohesiveness and chewiness were significantly increased, as the Helianthus tuberosus L. powder was increased (p<0.05). In terms of sensory test, regarding taste, 0.5% HTP group had the highest points. And as color, flavor, and texture were improved, 1.5% HTP showed the most desirable result in terms of overall acceptability. Results, if Helianthus tuberosus L. powder is added for cooking macaroon, it seems to increase anti-oxidation function and develop functional macaroon with excellent sensory factors.

• Proceedings of the Korean Society of Agricultural Engineers Conference
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• 2005.10a
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• pp.128-134
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• 2005

This study was performed to evaluate the strength and durability properties of recycled concrete containing water - redispersible copolymer powder(WRP) and blast furnace slag powder(BSP) [RCWS]. Material used were cemente, recycled coarse aggregare, natural fine aggregate, water-redispersible copolymer powder, blast-furnace slag powder. Especially, Water-redispersible powder was used for blending with Inorganic binders such as cemente, gypsum and hydrated lime etc. First of all, Mixed ratio method of RCWS made Two Type. One was called type-1 which used to BSP content 5% and WRP(Water-redispersible powder) content 0%, 1%, 2%, 3%, 4%, 5%, 6%. respectively. Another was called Type-2 which used to BSP(blast furnace slag powder)content 10% and WRP(Water-redispersible powder) content 0%, 1%, 2%, 3%, 4%, 5%, 6%. respectively. According to the experimental results of (RCWS), Incase Type-2 at curing age 28days, Compressive strength, pulse velocity and dynamic modulous of elasticity were shown higher than Type-1 and The more WRP content increasing($0%{\sim}6%$) was the lower Compressive strength, Pulse velocity and Dynamic modulous of elasticity. Water absorption ratio was in the range of $3.85%\;{\sim}\;3.23%$, it was almost equal to Type-1, 2 but Increasing the WRP content($0%{\sim}6%$), The water absorption ratio is decreased.

• Journal of Powder Materials
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• v.25 no.6
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• pp.466-474
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• 2018

The high theoretical energy density ($2600Wh\;kg^{-1}$) of Lithium-sulfur batteries and the high theoretical capacity of elemental sulfur ($1672mAh\;g^{-1}$) attract significant research attention. However, the poor electrical conductivity of sulfur and the polysulfide shuttle effect are chronic problems resulting in low sulfur utilization and poor cycling stability. In this study, we address these problems by coating a polyethylene separator with a layer of activated carbon powder. A lithium-sulfur cell containing the activated carbon powder-coated separator exhibits an initial specific discharge capacity of $1400mAh\;g^{-1}$ at 0.1 C, and retains 63% of the initial capacity after 100 cycles at 0.2 C, whereas the equivalent cell with a bare separator exhibits a $1200mAh\;g^{-1}$ initial specific discharge capacity, and 50% capacity retention under the same conditions. The activated carbon powder-coated separator also enhances the rate capability. These results indicate that the microstructure of the activated carbon powder layer provides space for the sulfur redox reaction and facilitates fast electron transport. Concurrently, the activated carbon powder layer traps and reutilizes any polysulfides dissolved in the electrolyte. The approach presented here provides insights for overcoming the problems associated with lithium-sulfur batteries and promoting their practical use.

• Journal of Sericultural and Entomological Science
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• v.43 no.1
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• pp.21-25
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• 2001

Jeung-pyun added to mulberry leaves powder was tested to prove in inorganic ingredients, physical function, chromaticity and rheometer. For cake, mulberry leaves powder were added to rice flour in the ratio of 0%, 1%, 2%, and 3% respectively. In inorganic ingredients test, the amounts of calcium, magnesium and potassium were increased according to adding levels of mulberry leaves powder. But the amounts of iron, copper and zinc, were not correlated with it. Calcium, magnesium and potassium are anti-hypertension inorganic substances. Thus, it is considered that food with plenty amountsz of inorganic ingredients is an effective diet for the patients who suffer from cardiovascular disease. In physical evalution test, the ratio of mulberry leaves powder was not correlated with the appearance of Jeung-pyun. The value of color decreased as the ratio of mulberry leaves powder increases. In texture, Jeung-pyun. The value of color decreased as the ratio of mulberry leaves power increase. In texture, Jeung-pyun added with 2% mulberry leaves powder had the highest value. In moisture, as the level of mulberry leaves powder was increased, the value was decreased. In rheometer test, Jeung-pyun 0% mulberry leaves powder had the highest value in hardness. While the ratio of mulberry leaves powder was not correlated with cohesiveness. Jeung-pyun added to 1% mulberry leaves powder had the highest value. In gummines and brittleness, 0% Jeung-pyun had the highest value, but the ratio was not correlate with cohesiveness.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.447-453
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• 2003

This study was done to provide the basic information of bread made with curry powder. The amounts of curry powder used were 0 to 3% based on the wheat flour weight. The quality of bread was investigated by evaluation of the specific loaf volume, water absorption capacity, color, sensory quality and texture. The weight of bread decreased with the increase of curry power contents, but there were no significant differences among 0.5, 1 and 2% added curry powder bread. The volume and specific loaf volume also decreased with the increase of curry power contents, but those decreases were not significant between 1% one and 2% one. The water absorption capacities were not affected by the addition of curry powder. The lightness and redness decreased with an increase of curry powder content in the bread, while yellowness increased significantly(p<0.01). The result of the sensory evaluation showed that total acceptabilities of appearance, aroma, texture and taste in the bread with 0.5% and 1% curry powder were significantly higher than the control group and the other groups. Overall quality was negatively affected by the yellowness, odor, hot and bite taste of added curry powder. The factors affecting on the overall quality of the bread with added curry powder were in order of taste quality > curry powder odor > texture quality > aroma quality > springiness > wheat flour odor.

• Journal of Powder Materials
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• v.10 no.4
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• pp.262-269
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• 2003

Nano-sized Ni-ferrite powder was fabricated by spray pyrolysis process using the waste solution resulting from shadow mask processing. The average particle size of the powder was below 100 nm. The effects of the concentration of raw material solution, the nozzle tip size and air pressure on the properties of powder were studied. As the concentration increased, the average particle size of the powder gradually increased and its specific surface area decreased, but size distribution was much wider and the fraction of the Ni-ferrite phase greatly increased as the concentration increasing. As the nozzle tip size increased from 1 mm to 2 mm, the average particle size of the powder decreased. In case of 3 mm nozzle tip size, the average particle size of the powder increased slightly. On the other hand, in case of 5 mm nozzle tip size, average particle size of the powder decreased. Size distribution of the powder was unhomogeneous, and the fraction of the Ni-ferrite phase decreased as the nozzle tip size increasing. As air pressure increased up to 1 kg/$cm^2$, the average particle size of the powder decreased slightly, on the other hand, the fraction of the Ni-ferrite phase was almost constant. In case of 3kg/$cm^2$ air pressure, average particle size of the powder and the fraction of the Ni-ferrite phase remarkably decreased, but size distribution was narrow.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.37-44
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• 2017

Purpose: The purpose of this study was to simplify the traditional manufacturing method of Jeungpyun by developing a new process for Jeungpyun preparation using meringue and to also investigate the quality characteristics of Jeungpyun made with green tea powder. Methods: The Jeungpyun was manufactured as 4 sample preparations (Jeungpyun: J; Jeungpyun+0.5% green tea: J+0.5% GT; Jeungpyun+1% green tea: J+1% GT; and Jeungpyun+1.5% green tea: J+1.5% GT) through mixing rice flour, meringue, green tea powder (0-1.5%), dry yeast, water, and milk, steaming for 4 min at $180^{\circ}C$ and 3 min at $220^{\circ}C$, and then standing for 1 hr at room temperature. The quality characteristics of Jeungpyun were evaluated based on physicochemical properties, total mold, texture analysis, and sensory evaluation. Results: The pH of Jeungpyun batter was significantly lower in J+1.0% GT and J+1.5% GT than J. The specific gravity, weight, volume, and specific volume of J+0.5% GT and J+1% GT was not significantly different, as compared to J. In color, L value decreased and a and b value increased based on the increase of green tea powder. The antifungal activity was the highest in J+1.5% GT, followed by J+1.0% GT, J+0.5% GT, and J, in order. Samples with added green tea powder showed decreased hardness, as compared with J; its effect was significant in J+1.0% GT and J+1.5% GT after storage for 1 day. In sensory evaluation, the color of Jeungpyun was darkened by the addition of green tea powder. The egg smell and hardness significantly decreased by addition of green tea powder. Based on quantitative description analyses, overall acceptability was the highest in J+1% GT. Conclusion: Therefore, 1% green tea powder was the optimal amount for preparing Jeungpyun with meringue. For simplification of the traditional manufacturing method, Jeungpyun could be produced with meringue and green tea powder, which has potent physiological activities.

• The Korean Journal of Food And Nutrition
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• v.33 no.3
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• pp.331-338
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• 2020

The purpose of this study was to examine the effect of noni (Morinda citrifolia) powder on the physicochemical properties and antioxidant activities of ground pork meat. Four samples of ground pork meat were prepared as follow: CON without noni powder, NP0.5 with 0.5% noni powder, NP1.0 with 1.0% noni powder, and NP1.5 with 1.5% noni powder. The moisture content of CON was the highest (p<0.05). The ash, fiber, fat retention, hardness, cohesiveness, gumminess, chewiness, lightness, and yellowness increased with the addition of the noni powder (p<0.05). The protein, fat, water holding capacity, cooking yield, moisture retention, springiness,and redness of the cooked meat were not significantly different among the samples. The pH of CON was the highest among the samples (p<0.05). The TBARS of CON, NP0.5, NP1.0, and NP1.5 were 0.48, 0.41, 0.36 and 0.34 mg/kg, respectively, and the NP1.5 was the lowest (p<0.05). The DPPH radical scavenging activity of CON, NP0.5, NP1.0, and NP1.5 were 10.4%, 20.8%, 34.6% and 45.3%, respectively, and the NP1.5 was the highest (p<0.05). Consequently, these results support the possible use of noni powder for meat product industry, as addition of noni powder enhances the antioxidant activities of ground pork meat.

• Journal of Powder Materials
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• v.10 no.1
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• pp.51-56
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• 2003

To investigate the effect of the parameters of the plasma arc discharge process on the particle formation and particle characteristics of the iron nano powder, the chamber pressure, input current and the hydrogen volume fraction in the powder synthesis atmosphere were changed. The particle size and phase structure of the synthesized iron powder were studied using the FE-SEM, FE-TEM and XRD. The synthesized iron powder particle had a core-shell structure composed of the crystalline $\alpha$-Fe in the core and the crystalline $Fe_3O_4$ in the shell. The powder generation rate and particle size mainly depended on the hydrogen volume fraction in the powder synthesis atmosphere. The particle size increased simultaneously with increasing the hydrogen volume fraction from 10% to 50%, and it ranged from about 45nm to 130 nm.