• Journal of Powder Materials
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• v.28 no.1
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• pp.7-12
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• 2021

The change in the open porosity of bulk graphite as a function of the uniaxial molding pressure during manufacturing is studied using artificial graphite powder. Subsequently, the graphite is impregnated to determine the effect of the open porosity on the impregnation efficiency and to improve the density of the final bulk graphite. Bulk graphite is manufactured with different uniaxial molding pressures after mixing graphite powder, which is the by-product of processing the final graphite products and phenolic resin. The bulk density and open porosity are measured using the Archimedes method. The bulk density and open porosity of bulk graphite increase as the molding pressure increases. The open porosity of molded bulk graphite is 25.35% at 30 MPa and 29.84% at 300 MPa. It is confirmed that the impregnation efficiency increases when the impregnation process is performed on a specimen with large open porosity. In this study, the bulk density of bulk graphite molded at 300 MPa is 11.06% higher than that before impregnation, which is the highest reported increase. Therefore, it is expected that the higher the uniaxial pressure, the higher the density of bulk graphite.

• Journal of Life Science
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• v.28 no.1
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• pp.90-98
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• 2018

Eggshell (ES) is a by-product of table eggs with high content of calcium carbonate which can be used as a calcium source in feed. In this study, we have first illuminated the potential application of ES as a novel carrier for probiotics. The carriers used in the study include a SBM (Soybean meal), ESL (Eggshell powder with large particles), ESF (Eggshell powder with fine particles), and the complex carriers (SBM+ESL, SBM+ESF). The structure of carriers absorbed by L. plantarum was confirmed by SEM image. Among these carriers, the complex carrier SBM+ESF showed the highest viability of L. plantarum with pH 7~8 during four weeks storage at room temperature. The SBM+ESF was further tested as a carrier for various probiotic strains at $4^{\circ}C$ or $30^{\circ}C$. All the probiotic strains showed high viability at $4^{\circ}C$ storage. However, a significant reduction of Lactobacillus cells was observed at $30^{\circ}C$ storage. B. lichenifomis maintained high viability whereas B. subtilis, B. amyloliquefaciens, and S. cerevisiae showed the reduction of $2{\log}_{10}$ (CFU/g). These results suggest that if the ESF as a calcium source in feed was mixed with SBM, it can be used as an effective complex carrier for improving the viability of some probiotics including B. licheniformis.

• Nuclear Engineering and Technology
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• v.28 no.4
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• pp.366-372
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• 1996

The simulated spent PWR fuel pellet which is corresponding to the turnup of 33,000 MWD/MTU is prepared by adding 11 fission-product elements to UO$_2$. The simulated spent fuel pellet is treated at 40$0^{\circ}C$ in air (oxidation), at 110$0^{\circ}C$ in air (high-temperature treatment), and at $600^{\circ}C$ in hydrogen (reduction). The product is treated through additional addition and reduction up to 3 cycles. Pellets are completely pulverized by the first oxidation, and the high-temperature treatment causes particle and crystallite to grow and surface to be smooth, and thus particle size significantly increases and surface area decreases. The reduction following the high-temperature treatment decreases much the particle size by means of the formation of intercrystalline cracks. The particle size decreases a little during the second oxidation and reduction cycle and then remains nearly constant during the third and fourth cycles. Surface area of pounder increases progressively with the repetition of oxidation and reduction cycles, mainly due to the formation of Surface cracks. The degradation of surface area resulting from high-temperature treatment is restored by too subsequent resulting oxidation and reduction cycles.

• Applied Biological Chemistry
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• v.35 no.4
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• pp.254-259
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• 1992

The processing conditions and food components of meaty textured sardine burgers were studied to develope a new form of burger, The separated sardine meat was chopped, mixed with 14.1% emulsion curd, 1.5% table salt, 2.0% sugar, 0.4% sodium bicarbonate, 0.2% polyphosphate, 0.1% monosodium glutamate, 8.0% bread powder, 0.4% onion powder, 0.1% garlic powder, 0.1% ginger powder and 3.0% soybean protein by remodeled stone mortar. This seasoned sardine meat was fried in soybean oil $(165{\pm}2^{\circ}C,\;3min)$. The main fatty acids of sardine burger were palmitic acid, oletic, acid, linoleic acid, eicosapentaenoic acid and docosahexaenoic acid. Amino acid composition of sardine burger were mainly consisted of histidine, glutamic acid, leucine and lysine. The major taste compounds in the product were revealed nucleotides and their related compounds $(11.19{\sim}11.96\;{\mu}mole/g)$ such as IMP and free amino acids (1824.8 mg/100g) such as histidine, glutamic acid, leucine and lysine. Total creatinine, betaine and trimethylamine oxide were seemed to act an auxiliary role in taste of product.

• Journal of the Korea Organic Resources Recycling Association
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• v.15 no.4
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• pp.100-106
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• 2007

In this paper, first we went through the deliming and degreasing as pre-treatment of limed pelt scrap which is derived from liming process during leather manufacturing processing. After that, we produced fine collagen using non-chrome tanning and heat treatment and using acryl monomer graft polymerization such as GMA and MMA. From the comparisonof final products made by various methods, they showed good features in pyrolysis temperature, heat-resisting, variation of moisture content and particle distribution.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2000.11b
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• pp.188-195
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• 2000

This study was conducted to measure the moisture content of powdered food using RF impedance spectroscopic method. In frequency range of 1.0 to 30㎒, the impedance such as reactance and resistance of parallel plate type sample holder filled with wheat flour and red-pepper powder of which moisture content range were 5.93∼-17.07%w.b. and 10.87 ∼ 27.36%w.b., respectively, was characterized using by Q-meter (HP4342). The reactance was a better parameter than the resistance in estimating the moisture density defined as product of moisture content and bulk density which was used to eliminate the effect of bulk density on RF spectral data in this study. Multivariate data analyses such as principal component regression, partial least square regression and multiple linear regression were performed to develop one calibration model having moisture density and reactance spectral data as parameters for determination of moisture content of both wheat flour and red-pepper powder. The best regression model was one by the multiple linear regression model. Its performance for unknown data of powdered food was showed that the bias, standard error of prediction and determination coefficient are 0.179% moisture content, 1.679% moisture content and 0.8849, respectively.

• Journal of Powder Materials
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• v.24 no.4
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• pp.315-320
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• 2017

There has been much interest in recycling electronic wastes in order to mitigate environmental problems and to recover the large amount of constituent metals. Silver recovery from electronic waste is extensively studied because of environmental and economic benefits and the use of silver in fabricating nanodevices. Hydrometallurgical processing is often used for silver recovery because it has the advantages of low cost and ease of control. Research on synthesis recovered silver into nanoparticles is needed for application to transistors and solar cells. In this study, silver is selectively recovered from the by-product of electrodes. Silver precursors are prepared using the dissolution characteristics of the leaching solution. In the liquid reduction process, silver nanoparticles are synthesized under various surfactant conditions and then analyzed. The purity of the recovered silver is 99.24%, and the average particle size of the silver nanoparticles is 68 nm.

• Corrosion Science and Technology
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• v.21 no.2
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• pp.100-110
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• 2022

Corrosion of steel reinforcement is the most important mode of concrete structures damages. It strongly depends on the composition and physicochemical properties of the cementitious medium. The use of waste materials as lightweight aggregates in concrete is environmentally recommended in polluted environments such as marine and/or industrial atmospheres in order to reduce its porosity and ensure the requested protection of reinforcing steel. The present study investigated the effect of waste cork addition on corrosion resistance of steel rebar in mortar specimen prepared in the laboratory. The main objective of this study was to improve the corrosion resistance of reinforcing steel. Another objective of this study was to valorize this ecological product and preserve the environment. Results obtained from various electrochemical tests indicated that the presence of a fine cork powder substantially improved the corrosion resistance of steel in the mortar contaminated by chloride ions. This improvement was reflected by a notable decrease in corrosion current density and a shift of corrosion potential of the steel towards more noble values. Moreover, the presence of a fine cork powder in the mortar had no adverse effect on its mechanical properties.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.947-954
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• 1997

Selected physical properties of cornmeal extrudates fortified with dairy products and extrusion process by $CO_2$ gas injection were analysed. Dairy products including whole milk powder, whey protein concentrate non-fat dry milk, and sodium caseinate were tested at the addition of 10% and 20%, based on cornmeal weight. $CO_2$ gas was injected to the barrel at the pressure of 0.7 and 1.4 MPa. Specific mechanical energy (SME) input was decreased by the addition of dairy products. Sodium caseinate had a little effect on decreasing the SME input, however whole milk powder tremendously reduced SME input when the concentration increased. An increase in milk product content resulted in increasing the piece density at the injection pressure of 0.7 MPa. At both 10% and 20% milk product content, the piece density was lowest at the injection pressure of 0.7 MPa. The sectional expansion index was highest at the injection pressure of 0.7 MPa. However, the specific length was constantly increased with the increase in $CO_2$ injection pressure. Water absorption index was decreased and water solubility index was increased by the addition of milk products. The injection pressure of $CO_2$ was optimum at 0.7 MPa. The addition of whole milk powder limited to puff the melt, but the other milk products tested resulted in puffing with $CO_2$ injection to 1.4 MPa.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.3
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• pp.312-319
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• 2017

For high value-added applications of natural blue diatomite, the physical refining process and synthesis of SiC from refined diatomite were investigated. Approximately 30 percent Fe ($Fe_2O_3$) in raw blue diatomite was removed by a particle sieve separation process; the Fe composition for 325 mesh down powder was approximately 2 percent. Although a wet and/or dry magnetic separation process had some influence on the separation and/or refining of Fe composition, the Fe composition in the non-magnetic by-product was approximately 2 percent. Water leaching separation was effective in removing the Fe composition; approximately 40 percent of the Fe in raw blue diatomite was removed. The synthesis of ${\beta}$-SiC by a carbothermal reduction of the $SiO_2$ in the refined diatomite using carbon (graphite, carbon black), the effects of an acid-treatment on removing the Fe, and the specific surface area for the synthesized powder were also investigated. The impurities were mostly eliminated and the specific surface area was increased to $52.5m^2/g$.