• Journal of the Korean Recycled Construction Resources Institute
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• v.4 no.2
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• pp.82-89
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• 2009

According to the great city development and the rapid growth of redevelopment project, waste concrete emission has been increased. Waste concrete powder is one of the by-product originated from the recycling of the waste concrete. The more making high quality recycled aggregate to use aggregate for concrete, the more waste concrete powder is producted relatively. Therefore, to realize the total recycling of waste concrete, development of recycling technology for waste concrete powder need very much. This technical note present the discharged process and the various properties of waste concrete powder. As the results, on the average, the maximum particle-size of waste concrete powder is less than $600{\mu}m$, and oven-dry density is less than $2.5g/cm^3$. And waste concrete powder contains more than 50% of $SiO_2$, 30% of CaO and 10% of $Al_2O_3$. Thus qualities of waste concrete powder is lower than those of high quality raw material for concrete. However, if it is processed by grading to the purpose, it will be used as resource of raw materials for construction field.

• Journal of Powder Materials
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• v.23 no.3
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• pp.207-212
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• 2016

In this study, Fe-Cu-Ni-Mo-C low alloy steel powder is consolidated by spark plasma sintering (SPS) process. The internal structure and the surface fracture behavior are studied using field-emission scanning electron microscopy and optical microscopy techniques. The bulk samples are polished and etched in order to observe the internal structure. The sample sintered at $900^{\circ}C$ with holding time of 10 minutes achieves nearly full density of 98.9% while the density of the as-received conventionally sintered product is 90.3%. The fracture microstructures indicate that the sample prepared at $900^{\circ}C$ by the SPS process is hard to break out because of the presence of both grain boundaries and internal particle fractures. Moreover, the lamellar pearlite structure is also observed in this sample. The samples sintered at 1000 and $1100^{\circ}C$ exhibit a large number of tiny particles and pores due to the melting of Cu and aggregation of the alloy elements during the SPS process. The highest hardness value of 296.52 HV is observed for the sample sintered at $900^{\circ}C$ with holding time of 10 minutes.

• Journal of the Korean Magnetics Society
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• v.4 no.3
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• pp.219-225
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• 1994

The alignment of Sr-ferrite magnetic powders, which is usually related to the fluidity and the applied magnetic field, is investicated in the anisotropic Sr-ferrite / resin-bonded permanent magnets. The magnetic powder alignment is observed to increase with the applied magnetic field and the fluidity which is a function of molding temperature and powder packing ratio. The best magnetic powder alignment is achieved at the following conditions; Sr-ferrite packing ratio of 56vol%, apparent viscosity of about 3000 poise in $1000sec^{-1}$ shear rate, and applied magnetic field of about 5kOe. The degree of preferred orientation of the magnetic powders in the field direction, as determined by the dc hysterisis graphs, is 84~85% (0.84~0.85). This result is in agreement with the value of 0.85 obtained by the X-ray experiments in the $2{\theta}$ range of ${23~40}^0$. The best magnetic properties obtained are:2.2kG of remanent flux density, 2.2MGOe of maximum energy product.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.17 no.3
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• pp.95-101
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• 2007

The synthesis of NaA zeolite membrane on a porous alumina support from clear solution by using hydrothermal reaction was investigated. Effects of reaction temperature, reaction time and seeding for transformation of zeolite A membrane and powder which are produced in the reactor were monitored through X-ray diffraction (XRD) analysis and scanning electron microscopy (SEM). The transformation process of producing Zeolite A membrane starts from the formation of the compact and continuous membrane on the surface of porous support from clear solution. The large Zeolite A poly-crystal was then farmed through the dissolution process. Finally, the process was advanced from sodalite to amorphous. In case of powder, sodalite is formed in the early stage of reaction because of surrounding space difference between membrane and powder crystal. Discrete surrounding space of powder crystal makes easy to transform to sodalite. From Zeolite A to amorphous through transformed product was rapidly advanced at high temperature while the membrane with somewhat low coverage was obtained at low temperature. A compact and continuous zeolite A membrane was synthesized at $120^{\circ}C$ in 12-hour period.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.406-412
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• 2010

This study was conducted to investigate the effects of saltwort on the quality characteristics of tofu. In addition, we examined the potential for commercialization of tofu containing saltwort. For this study, saltwort was added to tofu at 0%, 4%, 8%, 12%, 16% and 20% and quality and sensory tests were administered. Analyzing the mineral contents of saltwort juice, K was present in the greatest amount, followed by Mg, P, Ca, and F (in decreasing order). There were significant differences in yield rates and turbidity between the groups. Acidity was highest in the control group, and acidity and volume of tofu tended to decrease with an increase in saltwort powder. L value and a value decreased as the content of slaltwort powder increased, but b value increased with increasing saltwort powder concentration. Hardness, chewiness, and gumminess were rated higher in the control and the 4% supplement groups than the others groups. In the sensory evaluation, cross section and soybean flavor were the highest in the 4% saltwort supplement group, and the presence of an "off-flavor" increased with the content of saltwort powder. The saltiness score was highest in the 20% supplement group. The 4% and 8% supplement groups were favored in the "feel after swallowing" assessment. Softness was the lowest in the 20% supplement group, and the 4% supplement group had the highest overall acceptability. As demonstrated by these results, the addition of saltwort positively affected the overall sensory evaluation of tofu and supplementation with saltwort at 4% and 8% might be considered the most appropriate choices. In conclusion, saltwort tofu expected to increase the functionality of new products, particularly with respect to product variety and health improvement.

• Journal of Powder Materials
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• v.30 no.1
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• pp.1-6
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• 2023

High-entropy alloys (HEAs) are attracting attention because of their excellent properties and functions; however, they are relatively expensive compared with commercial alloys. Therefore, various efforts have been made to reduce the cost of raw materials. In this study, MIM is attempted using coarse equiatomic CoCrFeMnNi HEA powders. The mixing ratio (powder:binder) for HEA feedstock preparation is explored using torque rheometer. The block-shaped green parts are fabricated through a metal injection molding process using feedstock. The thermal debinding conditions are explored by thermogravimetric analysis, and solvent and thermal debinding are performed. It is densified under various sintering conditions considering the melting point of the HEA. The final product, which contains a small amount of non-FCC phase, is manufactured at a sintering temperature of 1250℃.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1126-1126
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• 2001

The paper presented here is the initial part of a larger study, in which it was determined which quality parameters in cheese powder could already be predicted by NIR at an early stage in the process and which could only be predicted at the final stages of the process. This initial study was performed in order to establish the levels and nature of variation within and between batches such that the subsequent data collection could be tackled optimally. The perspectives evolved into more than was originally planned and revealed some interesting uses of NIR-technology. Cheese powder production starts as a batch process, where waste cheese from other dairies is melted down in a vat. The process then turns into a continual process as the vat is emptied and the melted cheese is then filtered, homogenized, pasteurized and finally spray dried. Between each batch the powder is to a greater or lesser degree a mixture of 2 batches. This paper is divided into 2 aspects, one regarding the optimization of sampling time and the other is a study of process dynamics. Optimizing sampling time This initial study included 9 powder samples from 9 different batches produced during one day. The raw materials for the batches were chosen with the aim of creating a relatively high level of variation in the data. The total of 81 samples were taken out at regular intervals and spectra were collected on a NIR-systems 6500 instrument. The subsequent reduction of the data by PCA to score values shows the power of NIR as a tool to determine not only when samples are representative of a certain batch, but also which batches are stable enough to include in a further study. Studying process dynamics To take this experiment a step further 1 of the 81 samples were sent to the laboratory for further analyses. The samples were chosen on the criteria that they covered the spectral variation in the dataset. These samples were analysed for 4 chemical components and 5 physical attributes, which are essential for describing the quality of the product. The latent structure of the 7 samples, using the chemical and physical variables, is totally comparable to the latent structure of the NIR spectra. This outcome makes it possible to describe the dynamics of one day's production both chemically and physically with relatively little resources. Additionally it raises the question as to whether reference values are needed, as the latent structure of the NIR-spectra appears to be sufficient in providing information on the quality of the product. To be able to use NIR in this way would require defining quality limits in the principal component space as opposed to each of the reference values. The potential of NIR applied in an explorative fashion with batch processes opens a whole new gateway for the use of this technology. This study explains yet again after so many years in the field “why I'm crazy about NIR!”.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.619-627
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• 2021

Cocoa bean husk is an important by-product of the cocoa industry. This study was conducted to measure the changes in the quality characteristics of sausage with added cacao bean husk powder (0, 0.25, 0.5, 1, 1.5, and 2%; ascorbic acid 0.2%) at 4℃ for 15 days. The total polyphenol, total flavonoid, DPPH, and ABTS⁺ radical scavenging activity of sausages increased with the addition of cocoa bean husk powder (p<0.001). As the amount of added cocoa bean husk powder increased, quality deterioration characteristics such as pH increase, redness discoloration, lipid oxidation, protein degradation, and texture change during storage were decreased (p<0.05). In particular, 1% sausage was shown to inhibit TBARS and VBN, similar to ascorbic acid-added sausage. In terms of sensory characteristics, the 0.5 and 1% sausages received the highest score for overall preference. Therefore, we concluded that addition of 1% cocoa bean husks to sausages improved their storage characteristics and palatability.

• Journal of Powder Materials
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• v.20 no.4
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• pp.291-296
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• 2013

SKD11 (ASTM D2) tool steel is a versatile high-carbon, high-chromium, air-hardening tool steel that is characterized by a relatively high attainable hardness and numerous, large, chromium rich alloy carbide in the microstructure. SKD11 tool steel provides an effective combination of wear resistance and toughness, tool performance, price, and a wide variety of product forms. The CNTs was good additives to improve the mechanical properties of metal. In this study, 1, 3 vol% CNTs was dispersed in SKD11 matrix by mechanical alloying. The SKD11+ CNT hybrid nanocomposites were investigated by FE-SEM, particle size distribution, hardness and wear resistance. The CNT was well dispersed in the SKD11 matrix and the mechanical properties of the composite were improved by CNTs addition. It shows good feasibility as cold work die tool.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.9
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• pp.1106-1113
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• 2017

The objective of this study was to determine the quality characteristics of fried yakgwa and baked yakgwa prepared with different amounts of P. frutescens powder. Moisture contents of fried yakgwa were 7.05%, and moisture content of baked yakgwa with different amounts of P. frutescens powder were 12.42~10.44% and decreased with higher amount of P. frutescens powder. This result can be attributed to loss of water in yakgwa in the course of the fried process. Although the degree of expansion of baked yakgwa was lower than that of fried yakgwa, size and shape of yakgwa were maintained. Yakgwa is appropriate as a cookie type product. Crude lipid contents of fried yakgwa were higher than those of baked yakgwa due to the exchange reaction of water and fat during the fried process. Energy of fried yakgwa was 501 kcal and was higher than that of baked yakgwa with different amounts of P. frutescens powder. This greatly affected the fat content of each sample. Energy of baked yakgwa increased with higher amount of P. frutescens powder due to the characteristics of the ingredients or jasoyeop. For chromaticity determination, L values of fried yakgwa were lower, but a, and b values were higher than those of baked yakgwa, and L, a, and b values decreased when P. frutescens powder increased. Texture measurement showed that hardness, cohesiveness, chewiness, gumminess increased with higher amounts of P. frutescens powder, whereas springiness decreased. The antioxidant activities of fried yakgwa measured based on DPPH scavenging activity were higher than those of baked yakgwa with 0%~0.2% P. frutescens powder and lower than those of baked yakgwa with 0.3%~0.4% P. frutescens powder. In the sensory evaluation, baked yakgwa with 0.1% addition of P. frutescens powder showed the highest preference in terms of overall acceptance, and 0% addition of P. frutescens powder showed the highest preference in terms of color and flavor. These results suggest that P. frutescens powder may be a useful ingredient in baked yakgwa to improve quality and sensory properties.