• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.391-396
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• 2005

This study investigated the optimal amount of FDKP(Freeze Dried Kimchi powder) to be added in BFS(breakfast sausage) in order to develop a new Korean style processed food, which can be used as a useful export item. The results of the study suggested that BFSs prepared with FDKP were more favored than BFS without FDKP. The specific findings are as follows: The BFS added with 3% FDKP was favored most in color, taste, softness and overall acceptability by the trained sensory panels. However, in case of unbaked BFS, 9% addition of FDKP was found to have preferred color. Overall, this study suggests that 3% of FDKP was optimal for the newly developed Kimchi BFS. On top of that this study also showed possibility of standardization of product using Korean traditional Kimchi.

• Korean journal of food and cookery science
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• v.29 no.2
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• pp.137-146
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• 2013

Premature-green wheat is typically obtained by early harvest when culms of wheat still appear green in color, and the wheat and its food products have been considered as wellbeing foods. The pasting properties of prematured whole green wheat powder (WGWP), were analyzed with a rapid viscosity analyzer (RVA), and compared with commercial flours. The RVA values of lower peak viscosity and time, holding strength, final viscosity, as well as breakdown and setback viscosity showed that the WGWP could retard a gelatination of starch and also delay retrogradation in bakery products. WGWP with different levels of 10, 20, 30 or 50% was added into flours for preparing bakery product (bread, muffin and cookie), and their quality properties were evaluated. The addition of WGWP lead to a reduction in loaf volume of bread and muffin, and bakery products containing different levels of WGWP showed the changed internal surface structure (e.g. pore size) observed with a scanning electron microscope when compared with the control (0% WGWP). The hardness, gumminess, chewiness of bread and muffins were increased, and cohesiveness was decreased as the WGWP content increased, but the hardness of cookies was decreased. The bakery products added WGWP showed darker and more greenish and yellowish color than control (p<0.05). The sensory evaluation showed that bakeries with WGWP were scored to have more greenish taste and green color (p<0.05), and muffins and cookies with WGWP were evaluated to have more nutty and less oily taste (p<0.05).

• Journal of the Korean Recycled Construction Resources Institute
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• v.8 no.2
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• pp.190-197
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• 2020

This paper evaluates the mechanical properties and durability of cement matrix blended with mineral admixtures and ferronickel slag(FNS) powder which is an industrial b y-product during ferronickel smelting process. The hydration heat, pore structure, compressive strength, length change, rapid chloride penetration test(RCPT), and freezing and thawing resistance of ternary blended cement matrix were investigated and compared with ordinary portland cement matrix. The result showed that the compressive strength of ternary blended cement matrix using ferronickel slag powder and mineral mixture was low in strength compared to the reference concrete, but recovered to a certain extent by using alkali activator. Length change of cement mortar using FNS powder have shown less shrinkage occurs than the reference specimen. In addition, irrespective of using the alkali-activators, all ternary mix are indicative of the 'very low' range for chloride ion penetrability according to the ASTM C 1202, and the freeze-thaw resistance also showed excellent results.

• Journal of Radiation Industry
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• v.7 no.1
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• pp.29-35
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• 2013

Microbiological populations and the sterility of commercial powdered products treated with gamma irradiation at 0~10 kGy were investigated before using them as ingredients for a non-cooked Saengsik product. We evaluated a total of 14 powdered products: 8 powdered cereals, 3 powdered tubers, and 3 powdered leafy vegetables. The total numbers of bacterial populations in non-irradiated powdered cereals, tubers, and leafy vegetables were 2.7~6.9, 5.6~6.0, and $5.3{\sim}6.8\;log\; CFU{\cdot}g^{-1}$, respectively. Moreover, coliform bacteria were not indicated in adlay, millet, germinated brown rice, soybean, and mulberry leaves powder within detection limit ($2.0\;log\; CFU{\cdot}g^{-1}$). The number of Bacillus cereus exceeded $3.0\;log\; CFU{\cdot}g^{-1}$ (the maximum limit for Saengsik products) in all samples, excluding perilla seeds, buckwheat, barley, oat, potato, and Jerusalem artichoke powder. However, a dose of 6 kGy of gamma irradiation reduced the microbiological populations in all samples, and all the powdered products met the microbial requirements for Saengsik products. Futhermore, it was confirmed that all microorganisms in the 9 powdered products, except fermented brown rice, sweet potatoes, and 3 leafy vegetables, were sterilized by 10 kGy of gamma irradiation.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.46 no.4
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• pp.93-100
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• 2014

The packaging with environment-friendly materials become more important issue since the concern for the environment and the disposal of waste such as the packaging materials has increased. Although the paper based packaging such as corrugated box are widely used as a typical environment-friendly packaging stuff, the heat insulation properties of paper packaging did not get many attention. In this study, the heat insulation properties of paper were deeply evaluated to improve the functional properties as packaging material of the cold storage goods. The simple device for evaluating the heat insulation of paper product was developed. Subsequently, the changes in the heat insulation depending on the paper structure and the addition of the inorganic fillers were investigated by using the instrument. The higher basis weight and the less beating time resulted in the bulkier structure and the less efficiency of heat transfer. The addition of the perlite powder as a filler resulted in the great increase in the heat insulation, although the addition of the calcium carbonate decreased the heat insulation potential of paper.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.8 no.4
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• pp.573-580
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• 1998

Self-propagating high temperature synthesis (SHS) technique was used to synthesize the spinel phase of $MgAl_2O_4$ from MgO and Al powder. Thermit reaction products of MgO and Al, The reaction products were heat treated at the temperature $800^{\circ}C$ preheating. Processing factors such as DTA/TG, combustium product and maxium temperature, synthesis of MgO and Al from "$MgO+2Al+3/2O_2$\rightarrow$MgAl_2O_4$". An activation energy (${\Delta}H^{\circ}$)-264.8 kcal/mol and reaction of maxium temperature 5634 K was calculated to form a $MgAl_2O_4$ spinel from unreacted materials. Pellet were increased volume 6% after thermit reaction. reaction.

• 한국정보디스플레이학회:학술대회논문집
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• 2003.07a
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• pp.791-794
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• 2003

To synthesize $Gd_{2}O_{3}:Eu$ phosphor powder of nano size and high luminescence efficiency under UV (ultraviolet) and VUV (vacuum ultraviolet) light, organic additives such as citric acid and ethylene glycol and $Na_{2}CO_{3}$ flux were introduced in large-scale spray pyrolysis and critical conditions for forming nano-sized particles were investigated. The $Gd_{2}O_{3}:Eu$ phosphor particles prepared from solutions with organic additives such as citric acid and ethylene glycol had micron size and spherical shape. However, the particles prepared from polymeric precursor solution with $Na_{2}CO_{3}$ flux had nano size and non-aggregation characteristics. The as-prepared spherical particles with micron size turned into nano-sized particles during post-treatment by recrystallization process. The nano-sized $Gd_{2}O_{3}:Eu$ phosphor particles showed higher brightness than the commercial $Y_2O_3:Eu$ phosphor product under both UV light of 254nm and VUV light of 147 nm.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.5
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• pp.397-406
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• 2002

Quality characteristics of bread added with water homogenate of citrus peel powder(WHCP, 1~5% of wheat flour) were investigated. The pH, the volume of dough, and the loaf volume index of bread added with WHCP were lower than those of the control. The contents of total carotenoids, hesperidin and naringin in the bread with 3% of WHCP were 0.14, 38.4 and 25.3 mg%, respectively. The bread with WHCP(3%) showed comparable cohesiveness and springiness, but higher hardness than the control product. The bread with WHCP(3%) showed the best quality evaluated by color and overall acceptability, taste, flavor and texture.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2008.06a
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• pp.313-313
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• 2008

Aerosol Deposition(AD) method is based on the impact consolidation phenomenon of ceramic fine particles at room temperature. AD is promising technology for the room temperature deposition of the dielectrics thin films with high quality. Embedding of passive components such as capacitors into printed circuit board is becoming an important strategy for electronics miniaturization and device reliability, manufacturing cost reduction. So, passive integration using aerosol deposition. In this study, we examine the effects of the characteristics of raw powder on the thickness, roughness, electrical properties of $BaTiO_3$ thin films. Thin films were deposited on the copper foil and copper plate. Electrical and material properties was investigated as a change of annealing temperature. We final aim the effects of before and after of laminated on the electrical properties and suit of embedded capacitor.

• Korean Journal of Poultry Science
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• v.34 no.1
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• pp.15-21
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• 2007

This study was conducted to evaluate the effects of dietary softwood by-products extract on growth performance, organ weight and intestinal microbes in organic broiler chicks. Five treatments were assigned to 200 broiler chicks with four replication, allocating 10 broiler chicks in each replication. Dietary treatments included control(Organic diet), +C(Organic diet + antibiotics), T1(Organic diet + softwood by-product powder 3.0%), T2(Organic diet + softwood by-product extract 0.05%) and T3(Organic diet + softwood by-product extract 0.1%). Body weight gain was higher in +C and T3 for overall period than control and T1. Feed efficiency of were slightly improved in +C and T3 groups compared with that of control and T1. The small intestine weight tended to be higher in control and +C, but it's length showed high in only T1 group. Gizzard weight was significantly higher in T2 compared with other treatments(P<0.05). In contrast, spleen weight was significantly lower in control group(P<0.05), whereas the weight of cecum and liver were not significantly different by dietary treatment. Intestinal microflora was significantly lower or/and seemed to be low in softwood by-products treatment groups than control. Digestibility of energy and protein were statistically lower in control and T1 than other treatments(P<0.05). The IgG concentration of birds fed antibiotics, softwood by-product extract was higher than control and T1, but was no significance. The results of this experiments indicated that softwood by-product extract would be possible to apply for the feed additive in organic broiler diets.