• Journal of the East Asian Society of Dietary Life
• /
• v.20 no.2
• /
• pp.263-271
• /
• 2010

The study examined the quality characteristics of brown sauce made with various amounts (2%, 4%, 6%, 8% and 10%) of Chungkukjang powder. Sensory tests and measurements of viscosity, moistness, and color done and the antioxidant effects of Chungkukjang powder in brown sauce were examined by measurements of acid, peroxide, TBA during 12 days storage at $24^{\circ}C$. Overall sensory preference was highest in brown sauce made with 6% Chungkukjang powder. As the powder content increased the Lightness, Redness and Yellowness values decreased as did viscosity. Acid, peroxide and full term for TBA values increased to a low level that produced an edible product even at 12 days.

• Journal of the Korean Magnetics Society
• /
• v.8 no.3
• /
• pp.150-155
• /
• 1998

The purpose of this study is to investigate the variations of rheological and magnetic properties with powder loading in plastic anisotropic ferrite magnets. The measured relative viscosities with powder loading were compared with the calculated ones. The variation of relative viscosities with powder loading was in good agreement with that of particle alignment. Remanent flux density and maximum energy product increased linearly with the increase of powder loading, and then showed maximum values. The decrease of magnetic properties at high powder loading was caused by rapid decrease of particle alignment due to the drastic increase of mixture viscosity. The powder loading for maximum magnetic properties is dependent on magnetic field during injection molding and melt viscosity of binder, so the binder with low melt viscosity is necessary to fabricate the magnet with high properties.

• Nuclear Engineering and Technology
• /
• v.41 no.8
• /
• pp.1073-1078
• /
• 2009

A kinetic model for the oxidation of a $UO_2$ pellet to $U_3O_8$ powder has been suggested by considering the mass transfer and the diffusion of oxygen molecules. The kinetic parameters were estimated by a fitting of the experimental data. The activation energies for the chemical reaction and the product layer diffusion were calculated from the kinetic model. The oxidation conversion of a $UO_2$ pellet was simulated at various operating conditions. The suggested model explains the oxidation behavior of $UO_2$ well.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
• /
• 1998.10a
• /
• pp.221-226
• /
• 1998

The processing conditions for the mass production of platelet WS$_2$ lubricant powder were optimized. The mixture of tungsten and sulfur powders was sealed in a vacuum of 10$^{-3}$ torr and heat-treated at 850$\circ$C for 2 h. The internal pressure of reaction chamber was maintained at certain level by controlling the release valve automatically. The reaction product was the platelet WS$_2$ powder with an average size of 15 $\mu$m. The synthesized WS$_2$ powder was then coated on the wiper-blade of automobiles and the commercial deep-grooved ball bearing using wet and dry coating methods, respectively. High lubricity and wear resistance of wet coated wiper-blade were confirmed by the life test of 70,000 cycles. The life-time of the ball bearing assembled after WS$_2$ coating onto each part increased 50 times compared to the non-coated ball bearing.

• Proceedings of the Korean Institute of Building Construction Conference
• /
• 2006.05a
• /
• pp.63-69
• /
• 2006

In a traditional society, building materials were developed fulfilling the requirements of conveniences and functionalities such as safety, construction work, durability and economical efficiency. However, as the concern about environmental or users' health issues has been elevated recently, research and development about eco-friendly material are alto vigorously promoted further In addition, thanks to the steady growth of domestic industry, the amount of discharged industrial by-product is getting increasing. However, its recycling rate remain at low level as most industrial by-products are filled up in the land, which worsen the environmental pollution. Zeolite powder is cement admixture and is expected to have constraining effect of factors causing symptoms of inhabitants in a new house and alleviates the amount of discharged harmful elements emitted from hardened cement.

• Elastomers and Composites
• /
• v.54 no.3
• /
• pp.241-246
• /
• 2019

Carbon master batch (CMB) rubber sheets, which are stored in stacks, are difficult to separate during reuse because of the adhesion between sheets caused by the stacked weight over time. To solve this problem, in the actual rubber product manufacturing process, various anti-tacking agents (solid powder or liquid surfactants) are applied to the sheet surface. In this study, the emulsion samples of zinc (Zn)-stearate/triethanolamine (TEA)-stearate mixtures were prepared using TEA-stearate as a surfactant, prepared using an industrially manufactured Zn-stearate powder, and their basic anti-tacking properties were studied. During the process of manufacturing emulsion, a heat treatment process and an auxiliary surfactant were introduced to improve the dispersion stability. Results showed that the heat-treated sample exhibited a significant improvement in terms of sedimentation, storage stability, and anti-tacking characteristics since the Zn-stearate particles were reduced to a smaller size by the heat-treatment than that of the original Zn-stearate powder.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.22 no.4
• /
• pp.470-475
• /
• 1993

The imitation sauce was prepared by using the enzymatic hydrolysate of cod skin gelatin and its product quality was also compared with three kinds of soy sauce on the market sensually. The major molecular weight of the hydrolysate used in this study was 5, 800Da and glycine, proline, serine, alanine, hydroxyproline, glutamic acid, and aspartic acid having sweet taste accounted for 65.9% of the total amino acid being in the hydrolysate. The imitation sauce was prepared the mixture of the liquor and fermented sauce (8 : 2 = v : v), where the liquor was prepared by dissolving with 10.0g the hydrolysate, 10.0g NaCl, 3.0g sucrose, 0.5g monosodium glutamate, 0.1g caramel powder, 3.0$m\ell$ fermented vinegar, 0.05g garlic powder, 0.1g black pepper powder, and 0.2g licorice powder in 100.0$m\ell$ water, boiling for 5min and filtrating with cheesecloth. From the result of sensory evaluation, the imitation sauce was at least equal to three kinds of soy sauce in product quality.

• Korean Journal of Metals and Materials
• /
• v.49 no.1
• /
• pp.85-91
• /
• 2011

Alnico magnets can be used as magnetic bearings for the precise electric power measuring instruments such as watt-hour meters because they have high remanence ($B_r$), relatively high maximum energy product ($(BH)_{max}$), and excellent temperature stability. In this study, Alnico composite magnets were fabricated by appropriately mixing alnico alloy powders with epoxy resin and binder. The Alnico powders mixed with epoxy resin and a hardening agent with a mixing ratio of 96:4 were pressed and then cured to be a toroid-type ring magnet with an outer diameter (${\Phi}_{out}$) of 15 mm, an inner diameter (${\Phi}_{in}$) of 6.5 mm and a thickness (t) of 2.5 mm, respectively. The magnetic properties of the Alnico ring magnets were varied with the mixing ratio of Alnico powders that possess different average particle sizes. The Alnico ring magnet prepared by mixing 5 wt% of $50{\mu}m$ (small size) powder, 15~20 wt% of $150{\mu}m$ (medium size) powder, and 75~80 wt% of $300{\mu}m$ (large size) powder showed the best magnetic properties (remanent induction, coercive force, maximum energy product, and surface flux density). In addition, measurements of temperature and moisture characteristics for the Alnico ring magnets showed that the surface flux densities of the N and S poles decreased little and the repulsive distance between the magnets decreased as small as 0.05 mm after 10 days.

• Korean journal of food and cookery science
• /
• v.26 no.2
• /
• pp.111-120
• /
• 2010

The aim of this research was to develop a practical use of the citron (Citrus junos Sieb.) leaf, which is a by-product of the citron cultivation, by introducing it into the Jeolpyun, one of the most popular rice cakes in Korea. To achieve the goals of this research, the citron leaf Jeolpyun (CLJ) was first precipitated. The sensory properties and physical examination of products containing 0 (control), 1.0, 1.5, 2.0, and 2.5% of the dried citron leaf powders were then assessed by employing sensory evaluations and instrumental measurements for texture and color. A total of one-hundred and fifty women panelists in age categories of 20s, 30s, 40s, and over 50 were randomly selected from residents in the Seoul area. In general, the highest sensory evaluation scores were obtained for CJLs containing 2% of the citron leaf powders by all panel groups although there was some variation. As levels of the citron leaf powder in the CLJ increased, the texture parameters such as hardness, cohesiveness, and gumminess of the CLJ as measured by the Texture Analyzer significantly increased while adhesiveness decreased and springiness remained constant. Accordingly, the optimal amount of citron leaf powder was determined to be 2% or less for CLJ in order to maintain the original texture of the Jeolpyun. As the levels of the citron leaf powder increased in the CLJ, the Hunter colorimetric L-and a-value significantly decreased while the b-value significantly increased. In other words, the CLJs became darker, as well as deeper in green and yellow tones as the levels of the citron leaf powder increased. The above results indicate that the citron leaf could be successfully used for preparation of Jeolpyun at a concentration around 2%(w/w) based on the consumer preference test and instrument analysis of the products. This research is expected to contribute to the industrial use of citron leaf powder in Jeolpyun and other food products.

• Journal of Powder Materials
• /
• v.11 no.4
• /
• pp.322-327
• /
• 2004

Ultrafine titanium carbide particles were synthesized by the reaction of liquid-magnesium and vaporized TiCl$_{4}$+C$_{x}$Cl$_{4}$(x = 1 and 2) solution. Fine titanium carbide particles with about 50 nm were successfully produced by combining Ti and C atoms released by chloride reduction of magnesium, and vacuum was then used to remove the residual phases of MgCl$_{2}$ and excess Mg. Small amounts of impurities such as O, Fe, Mg and Cl were detected in the product, but such problem can be solved by more precise process control. The lattice parameter of the product was 0.43267 nm, near the standard value. With respect to the reaction kinetics, the activation energy for the reactions of TiCl$_{4}$+C$_{2}$Cl$_{4}$and Mg was found to 69 kJ/mole, which was about half value against the use of TiCl$_{4}$+CCl$_{4}$, and such higher reactivity of the former contributed to increase the stoichiometry until the level of TiC$_{0.96}$ and decrease the free carbon content below 0.3 wt.%.