• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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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.

• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.561-569
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• 2009

The effects of substituting whey protein isolate (WPI) powder for rice flour during the preparation of paeksulgi (Korean rice cake) were evaluated by objective and subjective tests. Milk whey is drained from milk curd as a by-product of the cheese manufacturing process. Whey protein is known as a good nutritional source and a functional material for many processed foods. WPI contains more than 90% whey protein. The moisture content decreased gradually during storage and the decrease was less in control than WPI powder-substituted groups. The color lightness (L) decreased significantly with increasing WPI powder, wherease the redness (a) and yellowness (b) both increased. Texture analyses revealed that the hardness, chewiness, gumminess, adhesiveness and fracturability of paeksulgitended to increase in proportion to the amount of WPI powder added. Evaluation of the gelatinization of paeksulgi by amylographing revealed that the initial pasting temperature, peak viscosity, hot pasting viscosity and breakdown was lower in samples that contained WPI powder. However, the lowest setback value was observed in the control. The results of the sensory evaluation indicated that paeksulgi prepared with 2% WPI powder had the highest overall acceptability. Taken together, these results suggest that WPI paeksulgi containing 2% WPI powder has the best quality.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2005.06a
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• pp.1155-1158
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• 2005

Micro-stereolithography is a newly proposed technology as a means that can fabricate a 3D micro structure of free form. It makes a 3D micro-structure by dividing the shape into many slices of relevant thickness along horizontal surfaces, hardening each layer of slice with a focused laser beam, and stacking them up to a desired shape. However, we do not anticipate the electric conductivity of the final product at the existing micro-stereolithography. The reason is that this technology uses polymer to make the product. Thus the new suspension which was mixed conventional photopolymer with metal powder was developed in this study. The developed suspensions were based on SL5180 which is commercialized resin and IMS03 that is made in our laboratory. And Triton X-100 was added at the suspension for getting the scattering effect and stabilizing effect. The layer recoating device was developed to be flat the mixed high viscosity suspension. A 3D micro structure was manufactured by using recoating system and micro-stereolithography system. The fabricated product was sintered to get the electric conductivity. After sintering, a pure copper product was made. In this study, new process was developed by making metal micro structure having an electric conductivity. This technology broadened the realm of the micro-stereolithography technology. And it will be applied to make the 3D micro structure of free form which has a high hardness and an electric conductivity in the near future.

• Korean Journal of Food Science and Technology
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• v.41 no.6
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• pp.722-726
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• 2009

The residue distribution ratio of pesticides among the flesh, stem and leaves of hot peppers were investigated to assure the safety of pepper powder and pepper leaves. Mixed solutions of chlorothalonil (wettable powder), kresoximmethyl (water dispersible granules) and procymidone (wettable powder) were applied once onto pepper plants in a plastic film house. After 7 days, the fruits and leaves were harvested and the fruits were divided into the flesh and stems. Pesticide residues in each pepper part were then analyzed by gas chromatography. The results showed that the concentration ratios of the chemicals in the flesh:stem and flesh:leaf ranged from 1:2-5 and 1:11-39, respectively, depending on the chemical evaluated. The observed flesh:stem ratio indicates that the pesticide content of the pepper powder product can increase by 20% if pepper stems are included in the powder product. The Korea Food and Drug Administration does not set a pesticide maximum residue level (MRL) for pepper leaves if a residue ratio in leaves over flesh is more than ten times. Results from this study support non-MRL status on the pepper leaves for the studied pesticides. Additionally, we recommend that the chlorothalonil product of a wettable powder type include the phrase "prohibition of distribution or sale for pepper leaves as food" because chlorothalonil highly resided in pepper leaves as more than twenty-four times that is a criterion level to determine an inclusion of the phrase in the label of pesticide product.

• Culinary science and hospitality research
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• v.6 no.3
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• pp.281-289
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• 2000

By adding mushroom powder in baking white bread all the edible ingredients and numerous effectiveness of green tea can be consumed completely and the beautiful natural colors of green tea can result the variety of colors of cookies and breads. In this thesis, I used sensory evaluation and mechanical test to decide the appropriate amount of mushroom powder added in baking white bread among the ratios of 1%, 2%, 3%, 4%, 5% of mushroom powder relative to flour. I find the followings. In sensory evaluation. the color of white bread resulted from the addition of mushroom powder was most attractive in The 3% mixtures tasted most salty and other than this mixtures made no differences in salty tastes. The 3% mixture tasted most sweet and the same mixture resulted best in astringent taste. On the other hand, the overall test agreed almost with the sensory tests and there were some significant differences when p< 0.05. In summing up the above findings of our investigations, the 3% mixture of mushroom powder produces the best white Bread.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2012.05a
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• pp.283-286
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• 2012

According to increase of the waste concrete occurrence, recycling has being important more and more. This study is to recycle the waste concrete powder, which is occurred in dry-process during recycling of construction waste. We have tried the waste concrete powder to apply as the replacement of the silica powder in cement extruding product. As a result, it is satisfied that the autoclave cured pannel of 50% replacement ratio of waste concrete powder staisty the level of the flexural strength of 14MPa stipulated by "KS F 4735 Extruding concrete panel" was the same thermal properties as base specimen.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2019.11a
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• pp.178-179
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• 2019

The cement industry is a large amount of carbon dioxide emission industry, and research and development on non-cement composition is underway at the time when the absolute reduction of cement use is urgently needed. In addition, limestone fine powder is a by-product and is required to be recycled in terms of resource circulation. The compressive strength of the lime cement powder added noncement composition showed that the compressive strength increased as the limestone powder was added. It is believed that limestone fine powder played a role of stimulant such as alkali activator in non-cement composition.

• The Korean Journal of Food And Nutrition
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• v.35 no.1
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• pp.16-33
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• 2022

The quality characteristics and antioxidant activity of Tteokbokkidduk alone or supplemented with 3%, 6%, 9%, and 12% wheat bran powder were assessed, to increase use of the wheat bran by-product of wheat milling. The moisture content, pH, and starch elution of Tteokbokkidduk increased with increasing wheat bran powder, while the water absorption rate did not. The L color value decreased and the a and b values increased with increasing wheat bran powder. Scanning electron microscopy of Tteokbokkidduk prepared with 0% and 3% wheat bran powder revealed uniform pore size distribution. In terms of texture profile analysis, hardness and chewiness increased, while cohesiveness decreased with increased content of wheat bran powder. Acceptance was highest for samples with 6% wheat bran powder. Quantitative description analysis (QDA) revealed increased brownness, roughness, nutty, bitterness, astringency, savory character, and hardness, and decreased adhesiveness, springiness, and chewiness with increased wheat bran powder. Principal component analysis (PCA) revealed highest overall acceptance of samples prepared with 6% wheat bran powder, reflecting the relatively low values of detrimental sensory characteristics. Antioxidant activities of Tteokbokkidduk increased as wheat bran powder content increased. The addition of 6% wheat bran powder resulted in excellent Tteokbokki in terms of acceptance, quality, and antioxidant activity.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.551-560
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• 2007

This study was performed to determine the optimum ratio of ingredients in the Sulgidduk with barley(Hordeum vulgare L.) sprout powder. A mathematical analytical tool was employed for optimization of the typical ingredients. The canonical form and trace plot showed the affect of each ingredient in the mixture against the final product. Mixture design showed 14 experimental points, including 4 replicates for three independent variables. The three independent variables selected for the experiment were: water($15{\sim}22%$), barley sprout powder($1{\sim}4%$), and sugar($12{\sim}19%$). The optimum responses variables such as color values(L, a, and b), instrumental texture parameters(hardness, gumminess, and chewiness), and sensory characteristics(appearance, color, smell, taste, softness, moistness, and overall acceptability) were evaluated. The Hunter colorimetric L- and a-values of the Sulgidduk decreased with an increasing amount of barley sprout powder. As more barley sprout powder was added, a higher b-value resulted. Textural hardness, gumminess, and chewiness were lowered by the addition of barley sprout powder. The optimum formulation obtained by both numerical and graphical methods showed similar results. The representative optimal ingredient ratio commonly obtained by both methods were: 18.2% water, 2.0% barley sprout powder, and 14.8% sugar.

• Bulletin of the Korean Chemical Society
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• v.20 no.5
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• pp.517-524
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• 1999

By heating the magnesiumsilicate (Mg2SiO4:forsterite) xerogel in carbon dioxide, carbonaceous component was intentionally introduced into the amorphous solid precursor. Carbon was introduced homogeneously as unidentate carbonate. Upon being heated at 800 。C in carbon dioxide, the xerogel which had homogeneously distributed carbonaceous component in it crystallized into a single phase product of a new crystalline material, which had approximate composition of Mg8Si4Ol8C. The powder X-ray diffraction pattern of the new crystalline material did not match with any known crystalline compound registered in the powder diffraction file. Crystallization from amorphous xeroget to the new crystalline phase occurred in a very narrow range of temperature, from 750 。C to 850 。C in carbon dioxide, or in dty oxygen. Upon being heated above 850 。C, carbonaceous component was expelled from the product, accompanied by irreversible transition from the new crystalline material to forsterite.