• Journal of Powder Materials
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• v.10 no.6
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• pp.443-447
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• 2003

Nano-sized $TiB_2$ was in situ synthesized in copper matrix through self-propagating high temperature synthesis (SHS) with high-energy ball milled Ti-B-Cu elemental mixtures as powder precursors. The size of $TiB_2$ particles in the product of SHS reaction decreases with time of preliminary mechanical treatment ranging from 1 in untreated mixture to 0.1 in mixtures milled for 3 min. Subsequent mechanical treatment of the product of SHS reaction allowed the $TiB_2$ particles to be reduced down to 30-50 nm. Microstructural change of $TiB_2$-Cu nanocomposite during spark plasma sintering (SPS) was also investigated. Under simultaneous action of pressure, temperature and electric current, titanium diboride nanoparticles distributed in copper matrix move, agglomerate and form a interpenetrating phase composite with a fine-grained skeleton.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.546-554
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• 1997

Gel-type yogurt was prepared from egg white powder (3%, w/v), glucose (2%, w/v) and four kinds of milk products (4%, w/v). The effects of milk product on acid production and growth of Lactobacillus were studied. The effects of milk product on sensory property and volatile aroma compounds were also studied. Acid production by L. acidophilus at 24 hr in samples containing milk product was significantly lower than that by L. acidophilus in milk (p<0.05). The sample containing casein produced less acid than the other samples. Number of viable cells of L. acidophilus at 24 hr in milk and samples containing milk product was $2.0{\times}10^{9}/mL$ and $5.0{\times}10^{8}{\sim}8.0{\times}10^{8}/mL$, respectively. Sensory property of the samples containing milk product was lower than that of milk yogurt (reference). However, sensory property of the sample containing casein was not significantly different from that of milk yogurt (p<0.05). The sample containing whey powder showed lower sensory score than other samples. Though the composition of volatile aroma compounds was slightly different from sample to sample, gas chromatographic analysis detected acetone, ethanol, diacetyl and acetoin in samples fermented by L. acidophilus.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.815-824
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• 2006

This study was performed to determine the optimum ratio of each ingredient in the steamed foam cake with barley (Hordeum vulgare L.) sproutling powder. The experiment was designed according to the D-optimal design of mixture design, which showed 14 experimental points including 4 replicates for three independent variables (sugar 112${\sim}$139%, barley sproutling powder 1${\sim}$8%, and oil 5${\sim}$25%). The compositional and functional properties of test were measured, and these values were applied to the mathematical models. A canonical form and trace plot showed the influence of each ingredient on the mixture final product. The results of F-test, volume, color values (L, a, b), textural properties (hardness, gumminess, chewiness) and sensory characteristics (softness) decided a linear model, while the sensory characteristics (color, smell, taste, overall acceptance) decided a quadratic model. The volume of steamed foam cake was increased by sugar addition, and a negative effect was exerted by barley sproutling powder and oil. L and a of color values increased but the b value decreased with increasing sugar and oil content, whereas barley sproutling powder tended to decrease all color values. The addition of barley sproutling powder also had a positive effect on the textural properties (hardness, gumminess, chewiness). Sensory characteristics (color, smell, softness, taste, overall acceptance) could suffer counter results with the excessive addition of sugar, barley sproutling powder, and oil. The optimum formulations by numerical and graphical methods were similar: sugar, barley sproutling powder, and oil were 130.4%, 4.0%, and 10.7% by numerical method, compared to 130.4%, 4.0%, and 10.7% by graphical method, respectively.

• Journal of Dairy Science and Biotechnology
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• v.22 no.2
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• pp.131-141
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• 2004

The FTA(Free Trade Agreements) are loading the world trade liberalization. Entering into FTA with Chile on 1 Apr 2004, Korea is trying to tie with Singapore and Japan in FTA. It also has a long-term plan for free-trading with China, USA, ASEAN, Canada and India. The portion of the dairy products imported from Chile, Japan and Singapore is under 1% of total dairy product imports. However, in the long run the conclusion of FTA with dairy product exporting countries such as USA, Australia, New Zealand and Netherlands will give a big impact on the dairy industry with abrupt increment in dairy product imports. Especially, whole and skim milk powder imports which are imported on the high tariff rate expect to increase. Furthermore mixed milk powder(Food preparations of goods and other whey powders) imports which domestic price is higher than world market also will dramatically increase. The milk powder stocks have increased since 2002. That made the government carry out some policies. Those include slaughtering milking cow(2002) and terminating the dairy farm enterprise and decreasing in milk production(2003). Also the case of artificial insemination by a Hanwoo fertilized egg has increased with the rise of Hanwoo farm price in 2003. By those reason, it is forecasted that the downward trend in the number of cow will be continued in 2004. It is also forecasted that the raw milk production in 2004 will decrease 4.4% compared to last year due to decreasing in the number of milking cow and raw milk collecting quota.

• Journal of Powder Materials
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• v.10 no.5
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• pp.318-324
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• 2003

The nano-scale crystallite sizes of uranium oxide powders in simulated spent fuel were measured by the neutron diffraction line broadening method in order to analyze the sintering behavior of the dry process fuel. The mixed $UO_2$ and fission product powders were dry-milled in an attritor for 30, 60, and 120 min. The diffraction patterns of the powders were obtained by using the high resolution powder diffractometer in the HANARO research reactor. Diffraction line broadening due to crystallite size was measured using various techniques such as the Stokes' deconvolution, profile fitting methods using Cauchy function, Gaussian function, and Voigt function, and the Warren-Averbach method. The non-uniform strain, stacking fault and twin probability were measured using the information from the diffraction pattern. The realistic crystallite size could be obtained after separation of the contribution from the non-uniform strain, stacking fault and twin.

• Journal of Powder Materials
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• v.10 no.1
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• pp.34-39
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• 2003

Porous TiNi bodies were produced by Self-propagating High-temperature Synthesis (SHS) method from a powder mixture of Ti and Ni. Porosity, pore size and structure, mechanical property, and transformation temperature of TiNi product were investigated. The average porosity and pore size of produced porous TiNi body are 63% and $216\mutextrm{m}$, respectively. XRD analysis showed that the major phase of produced TiNi body is B2 phase. Its average fracture strength and elastic modulus measured under dry condition were $22\pm2$ MPa and $0.18\pm0.01$GPa, respectively. It could be strained up to 7.3 %. The transformation temperatures determined by DSC showed the $M_s$ temperature of $67^{\circ}C$ and $A_f$ temperature of $99^{\circ}C$.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.25 no.3
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• pp.294-300
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• 2015

Objectives: The aim of this study is to identify physicochemical properties such as chemical composition, size, shape and crystal structure of powder byproducts generated from a metallization process and its 1st scrubber in the semiconductor industry. Methods: Powder samples were collected from inner chambers during maintenance of the W-plug process equipment (using tungsten hexafluoride as a precursor material) and its 1st scrubber. The chemical composition, size and shape of the powder particles were determined by field emission scanning electron microscopy (SEM) and transmission electron microscopy (TEM) equipped with an energy dispersive spectroscope (EDS). The crystal structure of the powders was analyzed by X-ray diffraction (XRD). Results: From the SEM-EDS and TEM-EDS analyses, O and W were mainly detected, which indicates the powder byproducts are tungsten trioxide ($WO_3$), whereas Al, F and Ti were detected as low peaks. The powder particles were spherical and nearly spherical, and the particle size collected from the process equipment and its 1st scrubber showed 10-20 nm (agglomerates: 55-90 nm) and 16-20 nm (agglomerates: 80-120 nm) as primary particles, respectively. The XRD patterns of the yellow powder byproducts exhibit five peaks at $23.8^{\circ}$ $33.9^{\circ}$ $41.74^{\circ}$ $48.86^{\circ}$ and $54.78^{\circ}$ which correspond to the (200), (220), (222), (400), and (420) planes of cubic $WO_3$. Conclusions: We elucidated the physicochemical characteristics of the powder byproducts collected from W-plug process equipment and its 1st scrubber. This study should provide useful information for the development of alternative strategies to improve the working environment and workers' health.

• Journal of Powder Materials
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• v.29 no.1
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• pp.14-21
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• 2022

In the powder bed fusion (PBF) process, a 3D shape is formed by the continuous stacking of very fine powder layers using computer-aided design (CAD) modeling data, following which laser irradiation can be used to fuse the layers forming the desired product. In this method, the main process parameters for manufacturing the desired 3D products are laser power, laser speed, powder form, powder size, laminated thickness, and laser diameter. Stainless steel (STS) 316L exhibits excellent strength at high temperatures, and is also corrosion resistant. Due to this, it is widely used in various additive manufacturing processes, and in the production of corrosion-resistant components with complicated shapes. In this study, rectangular specimens have been manufactured using STS 316L powder via the PBF process. Further, the effect of heat treatment at 800 ℃ on the microstructure and hardness has been investigated.

• Preventive Nutrition and Food Science
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• v.22 no.3
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• pp.241-245
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• 2017

Aged garlic has been reported to possess beneficial pharmacological activities, including anti-stress and anti-fatigue properties, and to exert protective effects on the cardiovascular system and liver. Pine needles are widely used in folk medicine and as food additives owing to their pharmacological properties such as anti-aging and anti-inflammatory effects. It has long been known that combining certain phytochemicals with other phenols or organic acids can produce synergistic effects. Therefore, the purpose of this study was to develop an optimal formula of aged garlic with added pine needle powder for improved antioxidant activity using the statistical technique of response surface methodology. The antioxidant activities of aged garlic mixed with pine needle powder were confirmed by measuring oxygen radical absorbance capacity and total polyphenol content. An optimized antioxidant formula was identified that contained 5.08 g aged garlic and 1.97 g pine needle powder. The antioxidant activities of the mixture prepared using this optimal formula were significantly higher than the predicted values according to an additive model. Hence, this study confirms that the addition of pine needle powder to aged garlic can improve its antioxidant activity. This study demonstrated an optimal mixing ratio to produce an aged garlic product with improved functionality through the addition of pine needle powder that could be successfully employed by the food industry to prepare functional foods.

• Preventive Nutrition and Food Science
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• v.11 no.4
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• pp.339-343
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• 2006

Physicochemical properties of bread as influenced by the addition of sweet pumpkin powder (SPP) were investigated. Freeze-dried sweet pumpkin was ground, sieved through a laboratory sieve and a fraction with particles less than $250\;{\mu}m$ was used. Amount of SPP added to the bread was found to affect the bread quality significantly (p<0.05). Loaf volume and weight of the control were significantly higher than others (p<0.05) and decreased significantly (p<0.05) with the addition of SPP. In other words, the enrichment of product with SPP decreased bread volume and weight without significant changes in the moisture content. There were distinctive color changes with the addition of the powder: L- and a-values were reduced but b-value was significantly increased (p<0.05). The hardness, springiness, and gumminess of bread were found to increase with the addition of the powder. Consumer test indicated that bread contained with 3% SPP had the highest overall acceptability score while 1 or 5% addition produced an acceptable quality for the bread.