• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.296-303
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• 2017

Curcuma powder, having a significantly higher electron donating ability than glutinous rice flour (p<0.001), was added into hwajeon at 0-5% concentrations. There was no significant difference in the moisture content of hwajeon depending on the curcuma content, which was attributed to a similar water-holding capacity of curcuma powder and glutinous rice flour when subjected to hot water. As the curcuma content increased, the redness of dough and hwajeon increased, and the lightness of hwajeon decreased to a higher degree than that of dough. With the addition of curcuma, hardness of hwajeon increased and its adhesiveness decreased, presumably due to the increased content of amylose relative to amylopectin. Sensory evaluation revealed that the strong flavor of curcuma was a negative determinant of the preference for hwajeon. Nevertheless, total reducing capacity and 2.2'-diphenyl-1-picrylhydrazyl radical scavenging activity increased in proportion to the curcuma content in hwajeon (p<0.001).

• Journal of Powder Materials
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• v.31 no.2
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• pp.169-179
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• 2024

Colloidal quantum dot (QDs) have emerged as a crucial building block for LEDs due to their size-tunable emission wavelength, narrow spectral line width, and high quantum efficiency. Tremendous efforts have been dedicated to improving the performance of quantum dot light-emitting diodes (QLEDs) in the past decade, primarily focusing on optimization of device architectures and synthetic procedures for high quality QDs. However, despite these efforts, the commercialization of QLEDs has yet to be realized due to the absence of suitable large-scale patterning technologies for high-resolution devices., This review will focus on the development trends associated with transfer printing, photolithography, and inkjet printing, and aims to provide a brief overview of the fabricated QLED devices. The advancement of various quantum dot patterning methods will lead to the development of not only QLED devices but also solar cells, quantum communication, and quantum computers.

• Journal of the Korea Concrete Institute
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• v.29 no.3
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• pp.315-322
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• 2017

The purpose of this study is to investigate experimentally the construction performances and economical evaluation of the self-compacting concrete in actual site work after selecting the optimum mix proportions according to cementitious materials. Slag cement type of 46.5% slag powder and belite cement of 51.4% $C_2S$ content, lime stone powder as binders are selected for site experiment including water cement ratio. Also, test items for optimum mix proportion are as followings ; (1) Slump flow, 500 mm reaching time, V-type flowing time and U-box height (2) Setting time, bleeding, shortening depth and adiabatic temperature rising (3) Mixing time in plant (4) Concrete quantity and cost, quality control in actual concrete work. As test results, (4) Optimum water-cement ratio ; Slag cement type 41.0% and belite cement 51.0% (2) Setting time and bleeding finishing time of slag cement are faster, bleeding content of slag cement is higher, shortening depth and adiabatic temperature rising of belite cement type are lower (3) Optimum mixing time in batcher plant is 75 seconds and concrete productive capacity is about $100{\sim}110m^3/hr$. (4) Belite cement type is lower than slag cement type in material cost 14.0%, and concrete quantity in actual concreting work save 3.3% in case of belite cement type. Therefore, self-compacting concrete of belite cement type is definitely superior to that of slag cement type in various test items without compressive strength development.

• Journal of Life Science
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• v.29 no.7
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• pp.792-799
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• 2019

This study was carried out to investigate the effect of persimmon peel on the physicochemical properties of ground pork stored at $4^{\circ}C$ for 10 days. Four types of ground pork were evaluated: T0 without dried persimmon peel powder, and T1 with 0.3%, T2 with 0.7%, and T3 with 1.0% dried persimmon peel powder. The pH increased during storage, with the pH of T3 being the lowest (p<0.01). The L-value and b-value were not significantly changed, but the a-value decreased during storage. On the 10th day of storage, the a-values were significantly higher for T2 and T3 than for T0 and T1 (p<0.001). TBARS significantly increased during storage, with lower values for T2 and T3 than for T0 and T1 (p<0.001). DPPH free radical scavenging activity decreased during storage, with T0 having the lowest value (p<0.001). The VBN content increased during storage, and the VBN content of T0 was the highest at the 10th day (p<0.05). The water-holding capacity decreased and cooking loss increased during storage. Hardness and chewiness increased, while springiness and gumminess decreased during storage. The results of this study showed that the addition of persimmon peel during the process of making ground pork had antioxidant effects that maintained redness and physical quality. A 0.7% addition was the most appropriate.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.666-671
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• 1993

Mixtures (total solid content: 15%) prepared with whole milk added with skim milk powder and/or sweet potato and/or pumpkin were fermented with 0.205% gelatin, 2% sugar and yogurt bacteria. The fermented mixtures (curd yogurt) were evaluated for acid production (pH, titratable acidity), number of viable cell, sensory property and keeping quality. The acid production of all mixtures remarkably increased for the first 12 hours and there is no significant difference among the mixtures. The lactic acid bacteria counts in the all products after 24 hours incubation were above $6.4{\times}10^{9}cfu/ml$. In organic acids, the mixture added with skim milk powder was higher ratio of lactic acid content to total acidity than those added with sweet potato and/or pumpkin. The sensory score of mixture containing sweet potato was best but curd yogurt containing pumpkin reduced the sensory property. When each mixtures were kept at $5^{\circ}C$ for 15 days, pH, titratable acidity, and number of viable tells of yogurt were not changed.

• Journal of the Korean Vacuum Society
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• v.2 no.2
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• pp.199-208
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• 1993

The effect of nucleation free energy related to Si surface states on diamond film growth behavior has been studied. Ar first, the three kinds of diamond thin films (A, B, C) were deposited on various Si substrates (A-Si, B-Si, C-Si) whose surfaces were polished with 1 ${\mu}m$ diamond paste, 6 ${\mu}m$ Al_2O_3$ powder and 12 ${\mu}m$ Al_2O_3$ powder respectively. And then, relative nucleation free energy calculated is ${\Delta}G_{A-Si}<{\Delta}G_{B-Si}<{\Delta}G_{C-Si}$. Although there are some difference in grain size, shape and nucleated size, the thin films on A-Si and B-Si were diamond including a small amount of DLC which was confirmed by AES, SEM, XRD, and RHEED. Namely, the diamonds of films (B) were not nucleated in scratches but in dents and larger in grain size compare with the film (C) of which diamond sere nucleated not only scratches but also dents. And, the sphere diamond which is not general shape was grown on C-Si. After all, the sphere was turned out to be the diamond including much graphite as a result of the AES in situ depth profiling. Consequently, the diamond shape and quality grown on Si were Changed from the crystal which the (100) and (110) planes were predominent to the crystal in which (111) plane was predominent, and newt to sphere shape diamond including much graphite according as the nucleation free energy increases.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.370-374
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• 2003

Cell cracking method using a non-collision was evaluated for the possibility of new red ginseng grinding technique. Based on particle size distribution analysis by 1size shaker, the ratios of 100 mesh penetrated particles were 94.9% for hammer mill (group A) and 95.6% for cell crack (group B). The ratio of 120 mesh penetrated particle of group A was higher than that in group B. The particle size distributions for 100 mesh non-penetrated Powder between 2 groups were not significantly different, and particle size distribution analysis by laser scattering analyzer showed that the particle size ranges were 0.77~128.07 ${\mu}{\textrm}{m}$ for group A and 4.24~180.07 ${\mu}{\textrm}{m}$ for group B. The Particle size distribution in group A was more broad than that in group B. The mean particle size in group B was larger than that in group A, while the standard deviation of particle size distribution in group B was less than that in group A. Structural surface characteristics, in group A, particle size distribution was broad and the distribution curve was amorphous. The structure of individual particles was similar to unequal stone which was roughly grinded and had soft cotton-like surface. In the contrary, in group B, particle size distribution was relatively narrow and also individual size particles were ubiquitously distributed. The structure of individual particles was unequal cut stone shape.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.4
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• pp.575-580
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• 2011

Sulgidduk samples were prepared with substitutions of 5, 10, 15, and 20% Queso blanco cheese powder (QBCP) to rice flour basic formulation, along with a control, were then compared in terms of quality characteristics including moisture content, external surface appearance, color, textural characteristics, and sensory analysis, in order to determine the optimal ratio of formulation. Moisture contents were not significantly different among the Sulgidduk samples. For external surface appearance, as QBCP content increased, darkness and yellowness increased. With regard to color, lightness decreased with increasing QBCP content, while redness and yellowness increased. In terms of textural characteristics, hardness, gumminess, and springiness increased as QBCP content increased. The control group had significantly higher fracturability than the QBCP samples. Adhesiveness was highest at the 5% QBCP substitution level, while lowest at the 20% level. Cohesiveness was minimal the 10% QBCP sample, not significantly different among the QBCP samples. Chewiness and resilience were not significantly different among the QBCP samples. In sensory evaluation, color, flavor, and overall acceptability decreased, while softness not significantly different among the QBCP samples. Cheese flavor, saltness, milk fat taste, moistness and off-flavor increased with increasing QBCP content.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1350-1357
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• 2000

Traditional Kochujang was prepared adding horseradish or mustard powder to repress the gas formation which used to cause swelling problem during distribution. The koji for Kochujang was prepared by the strains which had high amylase and protease activities with superior flavor. The gas production from Kochujang during fermentation at $25^{\circ}C$ was ceased after stopping yeast growth completely by bactericidal components from $0.6{\sim}1.2%(w/w)$ of horseradish or mustard addition. Total viable bacterial count was not affected by adding horseradish or mustard. The amino type nitrogen content in Kochujang, which was one of the most important parameters in quality of Kochujang, increased continually during fermentation. The Kochujang fermented by P-2 isolate and added with mustard was significantly higher in amino type nitrogen content than other treatments after 120 days' fermentation. ${\alpha}-Amylase$ activity was very low while ${\beta}-amylase$ activity was high in Kochujang fermented by adding horseradish and mustard powder. The protease(acid and neutral) activities gradually increased by fermentation with no difference between treatments. The color and flavor were not different, but overall palatability of the Kochujang evaluated by sensory test showed significantly high rank in Kochujang fermented by P-2 isolate and with horseradish.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.178-188
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• 2014

Two kinds of anticaking agents (dextrin, polydextrose) were combined with kiwifruit paste at 5% w/w ratio and freeze-dried to prepare a powdered material. The physiochemical characteristics of kiwifruit powders with anticaking agents were compared with those without anticaking agents as the control. The yield was higher in the powders with anticaking agents than the control. Moisture content, acidity, and total phenolics were lower in the powders with anticaking agents than the control. The contents of vitamin C was higher in the powders with anticaking agents than the control, but was no significant difference with different anticaking agent types. There were no significant differences in free sugar content (fructose, glucose, total sugar) and organic acid content (oxalic acid, lactic acid, total) depending on the anticaking agent types. Hunter's L-value was significantly high in the order of the samples with dextrin, the control, and polydextrose, while a-value showed an opposite tendency. Browning index, water solubility, and swelling power didn't show any significant difference. However, the hygroscopicities with elapsed time were lower in the powders with anticaking agents than the control. Therefore, the kiwifruit powder combined with dextrin or polydextrose as an anticaking agent at 5% w/w ratio could be used as a food biomaterial with a good quality in moisture, vitamim C, color value, browning index, water solubility, and hygroscopicity.