• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.388-394
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• 2018

This study was conducted to investigate the antioxidant activity of Kochujang following the addition of Omija (Schizandra chinensis Baillon) by-product extract powder. This study specifically investigated the total levels of phenolics and flavonoids, the activities of DPPH and ABTS radical scavenging, and FRAP (ferric reducing antioxidant power). Our results showed that the total phenolic and flavonoid contents of unmodified Kochujang were 4.06 mg TAE/g and 2.87 mg TAE/g, respectively, and that the total phenolic and flavonoid contents of Kochujang with added Omija by-product extract powder were 3.89~5.19 mg TAE/g and 3.11~5.35 mg TAE/g, respectively. As more Omija by-product extract powder was added, the more the total levels of phenolic compounds and flavonoids increased. This study found that DPPH radical scavenging activity in unmodified Kochujang was 25.8% and that in Kochujang with added Omija by-product extract powder was 27.1~39.7% each. These results indicate that Omija by-product extract powder has possibility not only in Kochujang products but also as a functional food with antioxidant activity characteristics. These results also indicate that adding Omija by-product extract powder to Kochujang had significant effects on overall acceptability. Thus, the addition of 5 or 10% of Omija by-product extract powder is desirable for making Kochujang.

• Journal of Environmental Science International
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• v.31 no.12
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• pp.1135-1138
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• 2022

This study was conducted to evaluate the effects of sipjeondaebo-tang by-product powder on the growth performance of broilers. A total of 120 broiler chicks (Arbor acres) at 0 days old were assigned to one of two treatments with three replications: control and 1% sipjeondaebo-tang by-product powder. Weight gain at 3 weeks and feed intake at 5 weeks were significantly (p<0.05) influenced by the sipjeondaebo-tang by-product powder treatments. However, there were no significant differences in the feed conversion ratio between treatments as a function of treatment time (p>0.05). Overall, weight gain and the feed conversion ratio were slightly greater for the sipjeondaebo-tang by-product powder treatment than the control treatment. It was concluded that sipjeondaebo-tang by-product powder may be an appropriate source of feed additive, without any negative effects on the growth performance of the broilers.

• International Journal of Precision Engineering and Manufacturing
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• v.3 no.4
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• pp.37-42
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• 2002

The purpose of this paper is comparing the forging effect according to the shape of preforms of cup shaped powder forging product, and extending the application of powder forging technology to more complicated cup-shaped products like pistons. In order to achieve this, preforms are provided by compacting, sintering, and machining to 5 different shapes, then forged to the final shape of products. The workability for sintered aluminium powder material was examined and confirmed its slope was 0.5 as known. Density and strain loci of forged products are also evaluated and compared. On the basis of the results, the most effective shape of preform was proposed. The preform for the piston which is 50mm in diameter was prepared and hot forged successfully to the final product.

• Food Science and Preservation
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• v.15 no.3
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• pp.477-482
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• 2008

The quality characteristics of Goami by-product under the mixed enzyme treatment condition of $\alpha$-amylase and cellulase have been compared, and found the highest amount of soluble solids and reducing sugars at the $\alpha$-amylase treated group (A), and the contents revealed to show gradual decrease with the increase of cellulase content. The amounts of total dietary fiber and total sugars did not show large difference by both of enzyme concentration. The result of sugar analysis revealed the presence of all $G{\sim}G5$ in all treatment groups, and the content of malto-oligosaccharide recorded the highest content of 2,200 mg% at the $\alpha$-amylase treatment group (A). When the quality characteristic of the hydrolyzed powders manufactured by the optimum hydrolysis condition was compared, no significant color difference was found between samples. Among the contents of dietary fibers, insoluble dietary fiber was found to present in the lowest content of 6.95% at the Goami flour (GF) and the Goami by-product powder (GBPP) and Goami by-product hydrolysate powder (GBPHP) resulted the similar content around 14% and the highest soluble dietary fibers content was found in Goami by-product hydrolysate powder (GBPHP), which was followed by in the order of Goami by-product powder (GBPP) and Goami flour (GF), but the content variation was not large. The free amino acid was found to be highest in Goami by-product hydrolysate powder (GBPHP) followed by in the order of Goami by-product powder (GBPP) and Goami flour (GF). In the sugar analysis, the Goami by-product hydrolysate powder (GBPHP) was found with all $G{\sim}G5$ sugars by showing the highest amount of 1,800 mg% At the Goami by-product powder (GBPP), $G{\sim}G2$ sugars were detected with about 66 mg% and malto-oligosaccharides were not detected at the Goami flour (GF). Based upon the results, the functionality of Goami by-product hydrolysate powder (GBPHP) was found to be enforced compared to Goami flour (GF) and Goami by-product powder (GBPP), which allow us to expect it to be used as the various rice processing food source.

• Journal of the Society of Disaster Information
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• v.11 no.3
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• pp.329-336
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• 2015

When diatomite powder was used as an admixture in mortar, its effects on the mortar strength was examined by experimental tests. For the tests, 4 kinds of commercially available diatomite powder were purchased ; one non-calcined product, one calcined product, and flux-calcined product two. The compressive and flexural strength of the mortar according to the increase of added amount of calcined diatomite powder increased at all test ages(7, 28, and 56 days). However, the use of non-calcined diatomite powder worsened the fluidity of mortar severely and that caused much more required water content. And flux-calcined product did not show useful effect on the mortar strength.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2006.05a
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• pp.19-22
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• 2006

The quantity of Recycled concrete powder is increased, because it hal been ever so often crushing for production of a good quality recycled aggregates This Study is on the Development of Concrete-Product by Using Recycled Concrete Powder and alto for know performance of concrete-producted having low water contents and it is to know for all of performance of concrete-producted having low water contents The conclusions of this study are following. The use of replacement cement is not effective, because it has strengh of less than 10MPa But It is possible to develop high strength concrete-producted having 39MPa above compressive strength by using recycled concrete powder. Because strength enhancement effects by recycled concrete powder are responsible to optimum grading. The conclusions of this study are following. The use of replacement cement is not effective, because it has strengh of less than 10MPa. It is possible to develop high strength concrete-producted having 39MPa above compressive strength by using recycled concrete powder. Because strength enhancement effects by recycled concrete powder are responsible to optimum grading.

• Journal of the Korean Society for Precision Engineering
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• v.17 no.11
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• pp.63-68
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• 2000

The purpose of this paper is to compare the forging effects according th the shape of preforms of cup shaped powder forging product, and extend the application of powder forging technology to more complicated cup-shaped products like pistons. In order to this, preforms are provided by compacting, sintering, and machining in various shapes, then forged to final shape of products. The workability for sintered aluminium powder material is examined. Density and strain loci of forged products are compared, and the most effective shape of preform is proposed. The preform for a piston of 50mm in diameter is provided and hot forged to final product.

• Transactions of Materials Processing
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• v.16 no.4 s.94
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• pp.244-249
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• 2007

The influence of powder compaction pressure on the hydraulic cylinder block fabricated by powder metallurgy is investigated in this study. The cylinder block is compacted with powder under various compaction pressures and then sintered, and its density and dimensions are measured to reveal the relationship of the powder compaction pressure with the product quality. Moreover, finite element analyses of the density distributions are carried out under the same conditions with the experiments and the predicted results are compared with the measured ones.

• Preventive Nutrition and Food Science
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• v.6 no.3
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• pp.158-162
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• 2001

Blends of pork meat (20%), defatted soy flour (25%), and corn starch (48.61~53.71%) were prepared with or without additional non-meat ingredients, i.e., onion powder (1%), alone or in combination with carrot powder (1.5%) or extract (1.5%), or defatted oat flour (5%). All blends were formulated for 22.78% moisture, with water added where necessary. They were extruded using a laboratory single-screw extruder at 16$0^{\circ}C$ profess temperature and 170 rpm screw speed. The additional ingredients generally decreased product expansion and increased bulk density and shear force. When the product with no additional ingredient and the product with onion powder were evaluated by trained sensory panelists, \"grain complex\" was the most intense flavor note for both. With 1 % onion powder in feed, a distinct \"onion\" flavor note was detectable in extrudates. All the products may be considered \"healthful\" based on nutrient profiles.t; based on nutrient profiles.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.5
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• pp.495-500
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• 2004

This study was carried out to develop a new product using Cheonggukjang (fermented soybean product) and sub-ingredients(lactic acid bacillus powder, chlorella, lactose, green tea). Fresh Cheonggukjang was dried by a infrared drying(50℃, 36hr) and powdered by a roll mill. The powder was mixed with sub-ingredients and then moulded as tablet type by a press moulder. The pH of tablet was low with the addition of lactobacillus and total sugar content was high with the addition of lactose. Disintegration, absorption capacity and textural properties of tablet were not affected by the addition of any sub-ingredient. Color of non-added tablet was yellow to red, but changed to green when chlorella was added. Sensory properties(color, taste, flavor, chewiness, hardness, acceptability) were not affected by the addition of sub-ingredients. The results indicate that functional healthy tablet could be made from Cheonggukjang powder and various sub-ingredients.