• 한국식품영양학회지
• /
• 제31권3호
• /
• pp.388-394
• /
• 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.

• 한국환경과학회지
• /
• 제31권12호
• /
• pp.1135-1138
• /
• 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
• /
• 제3권4호
• /
• pp.37-42
• /
• 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.

• 한국식품저장유통학회지
• /
• 제15권3호
• /
• pp.477-482
• /
• 2008

고아미 부산물의 $\alpha$-amylase 및 cellulase 혼합처리 조건에 따른 품질특성을 비교하였다. 그 결과, 가용성 고형분 및 환원당은 $\alpha$-amylase 처리구(A)에서 가장 높게 나타났으며, cellulase 함량이 많아질수록 조금씩 감소하였다. 총식이섬유소 및 총당은 두 효소 농도에 따른 큰 차이를 보이지 않았다. 당류 분석 결과, 모든 처리구에서 $G{\sim}G5$가 모두 검출되었으며, 말토올리고당은 $\alpha$-amylase 처리구(A)에서 약 2,200 mg%로 가장 높았다. 최적 가수분해 조건으로 제조된 가수분해 분말의 품질특성을 조사한 결과 색도는 시료간 큰 차이를 보이지 않았다. 식이섬유소 함량 중 불용성 식이섬유소는 고아미 분말(GF)이 6.95%로 가장 낮게 나타났고 고아미 부산물 분말(GBPP)과 고아미 가수분해 분말(GBPHP)은 14% 전후로 비슷한 함량을 나타내었으며, 수용성 식이섬유소는 고아미 가수분해 분말(GBPHP), 고아미 부산물 분말(GBPP), 고아미 분말(GF) 순으로 높게 나타났으나 함량 차이는 크지 않았다. 유리아미노산은 고아미 가수분해 분말(GBPHP), 고아미 부산물 분말(GBPP), 고아미 분말(GF) 순으로 높은 함량을 나타내었다. 당류 분석에서 고아미 가수분해 분말(GBPHP)는 $G{\sim}G5$가 모두 검출되었으며 약 1,800 mg%로 가장 높게 나타났다. 고아미 부산물 분말(GBPP)은 $G{\sim}G2$가 검출되었으며 약 66 mg%가 생성되었고, 고아미 분말(GF)에서는 말토올리고당이 검출되지 않았다. 이상의 결과 고아미 가수분해 분말(GBPHP)이 고아미 분말(GF)및 고아미 부산물 분말(GBPP)에 비하여 기능성이 강화되어 쌀가공식품 소재로의 다양한 활용이 기대되었다.

• 한국재난정보학회 논문집
• /
• 제11권3호
• /
• pp.329-336
• /
• 2015

혼화재료로 사용한 규조토 분말이 모르타르의 강도에 미치는 영향을 검토하기 위하여 시판되고 있는 건조상태의 비소성제품과 소성제품 각 1종류 및 융제소성제품 2종류 등 모두 4종류의 규조토 분말을 사용한 모르타르의 물성실험을 실시하였다. 규조토 분말을 시멘트 질량으로 10% 범위 내에서 대체 사용하고 물-결합재비를 동일하게 한 모르타르 실험결과로서, 소성제품을 사용한 경우는 그 사용량의 증가에 따라 재령 7일, 28일 및 56일의 전체 시험재령에서 압축강도 및 휨강도가 증가하는 경향을 나타냈다. 그러나 비소성제품은 모르타르의 유동성을 저하시켜 단위수량을 크게 증가시키는 문제점이 있었으며, 융제소성제품은 모르타르의 강도개선효과가 나타나지 않았다.

• 한국건축시공학회:학술대회논문집
• /
• 한국건축시공학회 2006년도 춘계학술논문 발표대회 제6권1호
• /
• pp.19-22
• /
• 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.

• 한국정밀공학회지
• /
• 제17권11호
• /
• pp.63-68
• /
• 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.

• 소성∙가공
• /
• 제16권4호
• /
• pp.244-249
• /
• 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
• /
• 제6권3호
• /
• pp.158-162
• /
• 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.

• 동아시아식생활학회지
• /
• 제14권5호
• /
• pp.495-500
• /
• 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.