• Food Science and Biotechnology
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• v.17 no.4
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• pp.799-804
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• 2008

This study was performed to determine physicochemical and sensory quality of low-fat pork loaf containing silkworm powder and vegetable worm (Paecilomyces japonica). Total 2% of fat replacer (soy protein isolate:maltodextrin:$\kappa$-carrageenan:water=1:0.5:0.5:10, w/v) was added. The loaf was separated into CTL (control), T1 (0.2% silkworm powder), T2 (0.2% vegetable worm), T3 (0.4% silkworm powder), T4 (0.4% vegetable worm), T5 (0.1% silkworm powder+0.1% vegetable worm), and T6 (0.2% silkworm powder+0.2% vegetable worm). Pork loaf of T3 showed the highest pH value and cooking loss of pork loaves containing silkworm and vegetable worm was higher than control at day 5. 2-Thiobarbituric acid reactive substances of T2 and T5 showed significantly lower values than control and those additives may reduce lipid oxidation of meat. Overall acceptability was not adversely influenced by silkworm powder and vegetable worm at day 0 and 5. These results indicated that those silkworm powder and vegetable worm could be utilized for pork product industry.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1087-1095
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• 2017

We examined the quality characteristics of pound cake with prepared Aronia melanocarpa powder, which included the physical characteristics, antioxidant activity and sensory evaluation in this study. Pound cakes were prepared with various ratios of Aronia powder (0, 5, 10, 15, 20%). No significant difference in loss rate or weight was found from increased Aronia powder concentration. The color of pound cake was darker and reddish with the addition of Aronia powder. Lightness (L) and yellowness (b) significantly decreased with the addition of Aronia powder, whereas redness (a) increased (p<0.05). the qualities of hardness, cohesiveness, gumminess and chewiness of the pound cake prepared with the addition of Aronia powder were significantly increased when compared to control(p<0.05), with exception of 20% addtion. Total phenolic contents and DPPH radical scavenging activity was significantly elevated by the addition of Aronia powder(p<0.05). The pound cake with 10% Aronia powder showed the strongest positive sensory properties with regard to taste and overall palatibility. These results suggest that the addition of 10 % Aronia to pound cake batter could well serve to improve the overall quality, texture and taste of the final product.

• Journal of the Korean Society of Industry Convergence
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• v.26 no.3
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• pp.509-515
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• 2023

This study examind the product quality characteristics and industrial application of arrowroot powder added Yanggaeng before its industrial application. Several preliminary experiments were conducted by applying manufacturing conditions and varying the amount of arrowroot powder(1%, 2%, 3%, 4%) added to produce Yanggaeng recipes that can be sold commercially. The moisture content of the produce Yanggaeng was low due to the manufacturing standards, but it showed a significant increase with an increase in the ratio, which was similar to the results of other studies on Yanggaeng. The solubility, particale size distribution, and pH also showed a significant increasing trend. The hardness of arrowroot powder added Yanggaeng decreased with an increase in the amount of arrowroot powder, while springiness, gumminess, and chewiness increased with the addition of arrowroot powder. In terms of color, arrowroot powder showed a dark color, which was well suited to white bean paste and could also be used with black bean paste without any problem. These results were due to the manufacturing ratio being adjusted to meet commercial sales standards, resulting in a lower amount of water being used, and the characteristics of arrowroot powder being applied as they were.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2012.11a
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• pp.65-66
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• 2012

The cement used in the construction industry of the manufacturing process, large amounts of the greenhouse gas, CO₂ and is currently being studied for cement substitutes that reduce greenhouse gas issue. Therefore, the this study as a replacement for cement industrial by-product of blast furnace slag, red mud, silica fume and alkali-activator, using only inorganic composites without high-temperature calcination process were manufactured. The waste gypsum board micro powder added to compensate for the shrinkage cracks, the compressive strength and flow, and length change characteristics were investigated. Consequently, The setting time was shortened as GB added And liquidity was reduced. GB 2%, 7 days curing the added strength of specimens was the highest. Came out, and change the length of the Plain least.

• Journal of Powder Materials
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• v.10 no.2
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• pp.129-135
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• 2003

Nanocrystalline powders of $MnFeP_{1-x}As_x$(x=0.45-0.6) have been synthesized by mechanochemical reaction at room temperature using high-energy ball milling from mixtures of Mn, Fe, P, and As Powders. It has been found that a mechanically induced self-propagating reaction (MSR) occurs within 2 hours of milling and it produces very fine polycrystalline powder having a hexagonal $Fe_2P$ structure. Further milling up to 24 hours did not change the crystalline and average particle sizes or the phase composition of the milling product. When x is 0.65, no reaction among the reactants has been observed even after 24 hours of milling. As the P content decreases in $MnFeP_{1-x}As_x$, the incubation time for the MSR has increased and the lattice constants in both a and c axes have changed.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2018.05a
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• pp.93-94
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• 2018

This study investigated the compressive strength and drying shrinkage properties of mortar using ferronickel slag powder by the kinds of industrial by-product to estimate the applicability of ferronickel slag powder for cement replacement materials.

• Journal of the Korean Ceramic Society
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• v.33 no.8
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• pp.849-854
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• 1996

boehmite which is the by-product in alcohol process contains anions such as $Cl^-,{NO_3}^-.or\; CH_3COO^-$ Influe-nce of these anions was studied on properties of $\alpha$-alumina powders prepared by treating the transformed ${\gamma}$-alumina with the alumina sol and $\alpha$-alumina seeds (d_{50}=0.36\mu\textrm{m}$) Disperal 20/1 and 10/1 containing $Cl^-$ produced spherical powder Disperal 20/2 with ${NO_3}^-$ produced equiaxed powder and Disperal 10/3 with $CH_3$ $COO^-$ irregular shaped and sized powder. All of these $\alpha$-alumina powders were submicron. Although the green density of the alumina powder derived from Disperal 10/1 by calcination at $1200^{\circ}C$/1h. was 53% it did not sinter even at $1550^{\circ}C$ for 2h. which implies that its d50 is greater than $3\mu\textrm{m}$. The others gave green densities in the range of 44~47% but they sintered as well as the AKP-30 at $1500^{\circ}C$/2 h or $1550^{\circ}C$/2 h.

• Advances in concrete construction
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• v.4 no.2
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• pp.145-160
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• 2016

Marble is a metamorphic rock used widely in construction which increases amount of marble powder obtained from it. Marble powder is a waste product obtained from marble during its processing. Marble waste is high in calcium oxide content which is cementing property but it creates many environmental hazards too if left in environment or in water. In this research, partial replacement of cement and sand by waste marble powder (WMP) has been investigated. Seven concrete mixtures were prepared for this investigation by partially replacing cement, sand with WMP at proportions of 0%, 10% and 15% by weight separately and in combined form. To determine compressive strength, flexural strength and split tensile strength of concrete made with waste marble powder, the samples at the curing ages of 7, 28 and 90 days was recorded. Different tests of durability were applied on samples like ultrasonic pulse wave test, absorption and sorptivity. For further investigation all the results were compared and noticed that WMP has shown good results and enhancing mechanical properties of concrete mix on partially replacing with sand and cement in set proportions. Moreover, it will solve the problem of environmental health hazard.

• Journal of Ginseng Research
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• v.20 no.4
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• pp.501-519
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• 1996

There are two kinds of commercially available ginseng root, red ginseng and white ginseng processed from fresh ginseng root Those ginsengs are primary product from fresh ginseng root and have the characteristic of keeping their original root shape Processed ginseng products are made from either red ginseng or white ginseng by way of complicated process of pulverization. Extraction. Condensation, fettering, sterilization, etc. Among them there are extracts. extract powder, powder, capsules tablets, Candy, drinks, nectar, jelly, gums. chicken soup. tonic. etc. to meet the demand for consumer's pretheronce . The 200 kinds of processed secondary products are approximately produced in the form of 20 kinds of ginseng products by about 60 domestic companies. In spite of about 213.000 million won of domestic market in 1993. it seems like that the ginseng market of the future has not a good prospects The total market sale of white ginseng in Korea has been continuously decreased since 1991 And 963 tons of white ginseng was consumed in domestic market in 1993 The domestic market sales of white ginseng in origina1 root shave. was 90, 000 million won in 1993 and market price of the fine root used as a source of processed products has not been changed in these ten years. The total market sale of red ginseng and its processed products was 58, 000 million won in 1993 9.800 mi11ion won of red ginseng in original root shape and 48.000mi11ion of processed red ginseng product. Ginseng products such as extracts, drinks, teas and tonics etc atre mostly exported to south-east Asia. And the total exports of ginseng pi.oducts (extracts, drinks teas) decreased to 54 million dollars in 1994, compared with 85 million dollars in 1992. Despite of extensive knowledge about ginseng little is still known about the development of new processed ginseng pl.oducts because of "Know-How". Some papars have presented the effects of extracting method(amounts of solvent. time. temperature, equipment. etc.) on the quality and yields of ginseng extr acts. Also. some researchers have carried out a few studies on the poriflcation of the extracts and the amounts of precipitation in the drink at variotas pH during the storage for preventinly drink from precipitation. A fell studies on the preservation of Korean ginseng powder. tea. Extract powder by irradiation and ozone treatment have been reported by some researcher for the improvement hygienic quality of ginseng products There are also some reports about the effects of ginseng components on the acid production by lactic acid bacteria or acetic acid bacteria. and alcohol production by yeast for the development of new ginseng products processed by fermentation. To make ginseng more able to contribute to the health of mankind in the future. consistent and considerable efforts should be focussed on improving the taste of ginseng and developing various new product as a health food or a function food.tion food.

• Journal of Powder Materials
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• v.24 no.1
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• pp.29-33
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• 2017

Titanium carbide (TiC) powders are successfully synthesized by carburization of titanium hydride ($TiH_2$) powders. The $TiH_2$ powders with size lower than $45{\mu}m$ (-325 Mesh) are optimally produced by the hydrogenation process, and are mixed with graphite powder by ball milling. The mixtures are then heat-treated in an Ar atmosphere at $800-1200^{\circ}C$ for carburization to occur. It has been experimentally and thermodynamically determined that the de-hydrogenation, "$TiH_2=Ti+H_2$", and carburization, "Ti + C = TiC", occur simultaneously over the reaction temperature range. The unreacted graphite content (free carbon) in each product is precisely measured by acid dissolution and by the filtering method, and it is possible to conclude that the maximal carbon stoichiometry of $TiC_{0.94}$ is accomplished at $1200^{\circ}C$.