• 한국식품조리과학회지
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• 제27권1호
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• pp.75-84
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• 2011

The aim of this study was to develop a convenient brown sauce product with long shelf life that has similar taste and quality characteristics with sauce used in restaurants. Response surface analysis was carried out to optimize brown sauce. Extracted brown sauce powder was subjected to hot air drying, infrared drying, freeze drying, and spray drying to determine the appropriate drying method for brown sauce manufacturing. The optimum extraction conditions were set by superimposing and reading each reaction surface that satisfied all of the sensory characteristics such as color, smell, taste, concentration, and overall preference level in order to set the optimum conditions for brown sauce production. The optimum extraction conditions for brown sauce were determined to be heating time 30 min, gelatin addition quantity 9.00%, and tomato paste addition quantity 11.25%. Reliability test showed a similar value to the predicted scope when compared to the experimental value obtained under the same conditions as the predicted value according to RSM (response surface methodology), enabling verification of the derived regression formula. Product powder of ideal brown sauce by heating, infrared radiation, freezing, and spray drying and investigate result for functional tests of color, flavor, taste, viscosity, overall acceptability and show highly acceptability on powder by infrared rays and freeze-drying methods. Especially, infrared radiation method resulted in favorable color and flavor values while freeze-drying method produced good taste and viscosity values and high overall acceptability. Therefore, infrared radiation drying method and freeze-drying method to product powder.

• 한국분말야금학회:학술대회논문집
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• 한국분말야금학회 2006년도 Extended Abstracts of 2006 POWDER METALLURGY World Congress Part 1
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• pp.442-443
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• 2006

Vacuum carbonization of nanometer tungsten powder was investigated in a simple designed apparatus. An X-Y recorder was used to plot differential thermal analysis (DTA) curves to determine starting temperature of carbonization of four samples with different specific surface area. The product was detected by X-ray Diffraction (XRD) and small angle X-ray scattering (SAXS). The results show that finer tungsten powder has lower starting temperature of carbonization. Tungsten powder, which BET surface area is $32.97m^2/g$, is completely carbonized to tungsten carbide at $1050^{\circ}C$, although the starting temperature is $865^{\circ}C$. Particle grows sharply before carbonization.

• 대한금속재료학회지
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• 제48권4호
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• pp.326-334
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• 2010

Porous and net-shaped tantalum powder for a capacitor was formulated in a SHS (self-propagating high-temperature synthesis) process. However, this powder, which has weak strength among its particles and low flow ability, cannot be used for a capacitor. Therefore, this powder was sintered in a high-vacuum furnace to increase agglomeration to improve the flow ability, bonding strength among the particles, and shrinkage during pellet sintering. Finally, it was deoxidated with 2 wt% Mg powder to remove the increased surface oxygen that arose during the sintering process. The final product was analyzed in terms of its chemical and physical properties and was compared with a commercial powder used by a capacitor manufacturer.

• 한국분말재료학회지
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• 제5권1호
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• pp.64-70
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• 1998

Milling media of steel and partially stabilized zirconia(PSZ) were used to produce $Mo_3$Si by mechanical alloying(MA) of Mo-25.0at%Si elemental powder mixture. The effect of milling medium materials on MA of the powder mixture have been investigated by XRD and DTA. The reaction rate and the end-product noticeably depended upon the milling medium material. The formation of $Mo_3$Si and $Mo_5Si_3$phases by PSZ ball-milling took place after 15 hr of MA and was characterized by a slow reaction rate as Mo, Si, $Mo_5Si_3$ and $Mo_3$Si coexisted for a long period of milling time. The formation of a new phase by steel ball-milling, however, did not take Place even after 96 hr of MA. DTA and annealing results showed that $Mo_5Si_3$ and $Mo_3$Si were formed after heating the ball-milled powder specimens to different temperatures. At low temperatures, Mo and Si were transformed into $Mo_5Si_3$. At high temperatures, the formation of $Mo_3$Si can be partially attributed to the reaction, 7Mo+Si+$Mo_5Si_3$-.4$Mo_3$Si . The formation of $Mo_3$Si and Mo5Si3 phases by mechanical alloying of the powder mixture and the relevant reaction rate appeared to depend upon the milling medium material as well as the thermodynamic properties of the end-products.

• 한국분말재료학회지
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• 제12권3호
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• pp.186-191
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• 2005

A formation of aluminum hydroxide by hydrolysis of nano and micro aluminum powder has been studied. The nano aluminum powder of 80 to 100 nm in diameter was fabricated by a pulsed wire evaporation (PWE) method. The micro powder was commercial product with more than $10\;{\mu}m$ in diameter. The hydroxide type and morphology depending on size of the aluminum powder were examined by several analyses such as XRD, TEM, and BET. The hydrolysis procedure of micro aluminum powder was different from that of nano aluminum powder. The nano aluminum powder after immersing in the water was transformed rapidly to a nano fibrous boehmite, accompanying with a remarkable temperature increase, and then further transformed slowly to a stable bayerite. However, the micro powder was changed to the stable bayerite slowly and directly. The formation of fibrous aluminum hydroxide from nano aluminum powder might be due to the fine cracks which were formed by hydrogen gas pressure on the surface hydroxide layer during hydrolysis. The nano powder with large specific surface area and small size reacted more actively and faster than the micro powder, and transformed to meta-stable hydroxide in relatively short reaction time. Therefore, the formation of fibrous boehmite is special characteristic of hydrolysis of nano aluminum powder.

• 한국세라믹학회지
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• 제41권5호
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• pp.353-358
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• 2004

Spray drying is a unique drying process for powder production. Spray dried product must be free-flowing in order to fill the pressing dies rapidly, especially in the ceramic production. The important powder characteristics are; the particle size distribu-tion and moisture content of the finished product that can be estimated and adjusted by the spray dryer operation, within limits, through regulation of atomizer and drying conditions. In order to estimate the moisture content of the resultant dried product, we modeled the control system of the drying process using two different Artificial Neural Network (ANN) approaches, namely the Back-Propagation Multiplayer Perceptron (BPMLP) algorithm and the Radial Basis Function (RBF) network. It was found out that the performance of both of the artificial neural network models were quite significant and the total testing error for the 100 data was 0.8 and 0.7 for the BPMLP algorithm and the RBF network respectively.

• 한국분말재료학회지
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• 제27권4호
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• pp.287-292
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• 2020

The subject of this study is a zeolite generated as a by-product of recycling LAS (lithium-aluminum-silicate) resources, a kind of glass and ceramic produced by induction. The zeolite by-product is modified into Mg-zeolite using Mg as a cation to absorb Pb, a heavy metal generated from water pollution caused by recent industrial wastewater. An ion-exchange method is used to carry out the modification process, from zeolite byproduct to Mg-zeolite, and simultaneously absorb the Pb in the heavy-metal solution (99.032 mg/L). It is found that the sodium zeolite in the raw material residue can be modified to magnesium zeolite by reacting it with a mixture solution at 1 M concentration for 24 h. As a result, it is found that the residual Pb (0.130 mg/L) in the heavy metal solution is shown to be absorbed by 99.86%, with successful formation of a Mg-modified zeolite.

• 한국식품저장유통학회지
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• 제16권4호
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• pp.525-533
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• 2009

부들화분(Cattail pollen powder)을 기능성 빵의 소재로 활용하고자 화분의 일반 성분을 분석하고 소맥분에 부들화분을 3, 6, 9% 첨가하여 반죽의 물성 변화와 제빵의 가공 적성을 검토한 결과는 다음과 같다. 부들화분의 일반성분은 수분 12.7-13.2%, 조단백질 15.7-17.8%, 조지방 1.3%, 유리당 7.5-7.7%, 조섬유 14.7-18.6%, 회분 3.4-4.9%, 가용성 무 질소물 49.7-55.9%이었다. 소맥분에 부들화분을 첨가한 반죽의 물리적 특성은 첨가 비율이 높아질수록 흡수율은 증가하였으며, 반죽의 안정도는 감소하였다. 부들화분의 첨가에 따라 첨가 비율이 증가할수록 falling number값이 감소하였고 amylase활성이 높아졌다. 빵 반죽의 발효력은 부들화분 3% 첨가구에서 가장 우수하게 나타났으며 완제품에 있어서도 가장 큰 부피를 나타내었다. 수분활성도는 부들화분의 첨가량이 높아질수록 대조구보다 약간 감소하는 경향을 보였고 저장기간의 경과에 따라 크게 감소하였다. 빵의 hardness, springiness는 저장함에 따라 모두 증가하여 품질이 저하됨을 알 수 있었으며 부들화분을 첨가한 식빵 제품의 유통기한은 3일까지 설정하는 것이 바람직하다고 판단되었다. 빵의 기호도 조사에서 부들화분을 3% 첨가한 식빵의 기호도가 대조구에 비하여 모든 항목에서 가장 우수하였다.

• 한국식품영양학회지
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• 제28권3호
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• pp.436-445
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• 2015

The effects of substituting whey protein concentrate (WPC) powder for rice flour in the preparation of seolgiddeok were determined by objective and subjective tests. Milk whey is drained from milk curd as a by-product of the cheese manufactureing process. Whey protein is known as a good nutritional source and is a functional material for many processed foods. WPC contains more than 80% whey protein. The moisture content decreased gradually during storage and the decrease in moisture was less in the control than in the WPC powder substituted groups. The color lightness (L) decreased significantly as the amount of WPC powder increased, wherease redness (a) and yellowness (b) both increased. Texture analyses revealed that the hardness, chewiness, gumminess and adhesiveness of seolgiddeok tended to increase in proportion to the amount of WPC powder in the formula. Seolgiddeok gelatinization was investigated by amylographing. Initial pasting temperature, peak viscosity, hot pasting viscosity and breakdown were low in seolgiddeok prepared with WPC powder substituted for rice flour. Setback had the lowest value in the control. Sensory evaluations revealed that, seolgiddeok prepared with 3% WPC powder had the highest overall acceptability score. These results indicated that WPC seolgiddeok with 3% WPC powder has the best quality.

• 동아시아식생활학회지
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• 제20권1호
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• pp.113-121
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• 2010

Recently, there has been a great deal of public interest in health foods, such as turmeric (Curcuma longa L). In this study, the baking features of turmeric powder were evaluated by making pan bread. To accomplish this, the effects of added turmeric powder on the results of mixograph analysis as well as, the pH and, fermentation rate were measured. In addition, the features of the bread were examined by testing the stickiness of the dough and the TPA of the product using a texture analyzer. Finally, the consumer's preferences were investigated by evaluation of the color difference, crumbScan and sensory evaluation. The results revealed that as the level of turmeric powder increased, the pH decreased. which resulted in the gas possessing capacity of the dough improving and the fermentation persistence of the dough increasing. In addition, the stickiness increased as the turmeric powder content increased. However, there were significant differences among breads produced using different amounts of turmeric powder. Evaluation of the taste revealed that the TP3 group had the higher score than control score and TP7 had the lowest score. In overall preference, TP7 was especially low and the preference decreased as the content of turmeric powder increased.