• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.785-792
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• 2014

This study investigated the optimal mix ratio of frozen-dried loquat fruit powder and the optimun conditions for making Seolgidduk by analyzing chemical properties, rating moisture contents, color, mechanical quality characteristics and sensory characteristics Seolgidduk was made with 0, 2, 4, 6 and 8% frozen-dried loquat fruit powder, which contains functional components. Chemical analysis showed that loquat fruit powder contained of 12.87% water, 2.23% crude protein, 0.55% crude fat, 3.57% crude ash and 3.89% crude fiber. Water content of Seolgidduk containing loquat fruit ranged from 36.58~39.18%. With more loquat fruit powder L value decreased, while the 'a' value and 'b' values increased. According to scanning electronic microscopy, Seolgidduk containing frozen-dried loquat fruit powder showed weak coherence. Hardness decreased with more frozen-dried loquat fruit powder. In the sensory test, Seolgidduk with 4% loquat fruit powder was the most preferred with less sourness, proper softness, moisture and chewiness. Based on the results of this experiment, Seolgidduk with 4% loquat fruit powder showed less hardness than the control group. These results show that quality and preference increased when 4% loquat fruit powder was added to Seolgidduk. Therefore, Seolgidduk with 4% of loquat fruit powder is expected to increase quality and preference of Seolgidduk.

• Journal of the Korean Society of Safety
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• v.27 no.4
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• pp.20-25
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• 2012

The purpose of this study is to analyze the thermal characteristics and to study fire hazard of electric leakage by iron power accumulated on circuit breaker in an iron processing factory. The thermal characteristics were analyzed while current was applied to the powder for ten minutes. Results showed that temperature of iron powder at 100 mA is $160^{\circ}C$ and at 175mA is $240^{\circ}C$. The sparks have occurred as iron powder drops between two(hot line and neutral line) wires and then iron powder explosion occurred while dropping continuously the iron powder on two lines. Those who work in the iron processing industry need to periodically remove and maintain the iron powder. The thermal characteristics in this paper can be used for electrical fire investigation and for basic data of thermal characteristic of leakage current through iron powder at iron processing factories.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.375-382
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• 2014

The principal objective of this study was to evaluate the quality characteristics of dried noodles when different concentrations of Boehmeria nivea powder were added to wheat flour. Cooking quality, mechanical textural properties, and viscosity were measured, and sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite Boehmeria nivea powder-wheat flours increased. The viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of the samples decreased, as the Boehmeria nivea powder content increased as measured via amylography. The L and b values decreased and a value increased with increasing amounts of Boehmeria nivea powder. Further, the color values, weight and volume of the cooked noodles increased, along with the turbidity of the soup with increasing amounts of Boehmeria nivea powder. Regarding textural characteristics, Boehmeria nivea powder additive increased hardness and reduced adhesiveness, cohesiveness, and springiness. Overall, noodles prepared with 15% Boehmeria nivea powder were preferred compared to other noodles, according to the results of our sensory evaluation.

• 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 Food Culture
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• v.23 no.5
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• pp.639-645
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• 2008

The objective of this study was to assess the quality characteristics of morning-rolls containing various levels (0, 4, 8, and 12%) of bamboo leaf powder. The results demonstrated that morning-roll volume decreased with increasing amounts of bamboo leaf powder, and as the bamboo leaf powder content increased, the Hunter's color 'L', 'a' and 'b' values were significantly reduced (p<0.05). For the amylogram characteristics, the addition of bamboo leaf powder to the flour reduced peak viscosity, holding strength, final viscosity, and setback. The results of the sensory evaluation demonstrated that control (0%) and 8% addition of bamboo leaf powder had the best scores in taste, color, flavor, texture, appearance, softness, wetness, residual mouth feel, and overall acceptability. Thus, it appears that by using 8% additions of bamboo leaf powder, the functionality, nutritional composition, taste, color, and flavor of morning-rolls containing bamboo leaf powder can be developed. This result will support the development of better quality bamboo-leaf morning-rolls.

• The Korean Journal of Community Living Science
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• v.23 no.1
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• pp.31-39
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• 2012

Yam($Dioscorea$ $japonica$) has been used in oriental medicine to modulate physiology, and it is considered as a potential functional food. So far, however, limited efforts has been performed to use yam for food processing and development. Thus, in this study, rice cakes called 'Backsulgi' containing 3%, 6% and 9% yam powder were prepared and the quality characteristics were evaluated. The results of this study showed that adding yam powder reduced the moisture content of Backsulgi, which led to a decrease in the strength of textural characteristics such as hardness, adhesiveness, cohesiveness, gumminess, chewiness, and springiness. In contrast, the quality characteristics of the sample containing 3% yam powder were not significantly different from those of the control in moisture content, texture, and overall acceptability. Consequently, adding 3% yam powder could improve the biofunctionality and quality characteristics of Backsulgi in the case of adjusting moisture content.

• Journal of Advanced Marine Engineering and Technology
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• v.22 no.1
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• pp.67-76
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• 1998

Friction materials for brake linings and clutches have severe performance requirements. The principal function of such frictional elements is to convert kinetic energy to heat, and then either to absorb or to dissipate heat. In order to achieve these objectives, the coefficient of friction must be as high as possible, independent of variations in operating conditions, and the necessary energy conversion must be accomplished with a minimum of wear on the contacting parts. In this study, Al powder, Al bronze powder and Mo powder used in general for automobile brake was sprayed on automobile brake disc to restrain rust and to maintain friction performance. Dynamo and corrosion tests have been carried out. It is concluded that the sprayed disc with Al bronze powder has the most improved frictional performance and anti-corrosive characteristics. The main results obtained can be summarized as follows; 1. From the corrosion current density test for gray cast iron and sprayed disc with powders of Al, Al bronze and Mo, it was cleared that the spray treatment with Al bronze powder showed the most superior anti-corrosive characteristics than other powders. 2. By anode polarization toward the noble direction from corrosion potential, corrosion current density with sprayed brake disc by Al-bronze powder was the lowest. 3. Mean frictional coefficients obtained from dynamo test are as follows : the sprayed disc with Al(99.99%) powder was 0.190 ; the sprayed disc with Al-bronze powder was 0.312 ; the sprayed disc with Mo powder was 0.257 ; the non-sprayed disc of gray cast iron was 0.331. In the case of the sprayed disc Al-bronze powder showed the most excellent frictional characteristics . 4. Amount of burnish quantity obtained from burnish test by dynamometer is as follows : the sprayed disc with Al-powder was 1.079 mm : the sprayed disc with Al-bronze powder was 0.155 mm : the sprayed disc with Mo powder was 0.253 mm : the non-sprayed disc of gray cast iron was 0.241 mm. Al-bronze powder also showed the most excellent burnish characteristics.

• Proceedings of the Korea Concrete Institute Conference
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• 2002.10a
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• pp.369-374
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• 2002

In this paper, setting and hydration heat development characteristics with three binder types, type IV cement＋fly ash, type IV cement＋slag powder and type IV cement ＋ limestone powder. were investigate. As results, it was shown that the limestone powder decreased the initial setting time regardless of replacement ratio, especially the range of 20~50% replacement ratio, and the 2nd peak was shifted ahead when the limestone powder replacement ratio increased. But for the f1y ash and the limestone powder, contrary results were obtained compared with the limestone powder.

• Proceedings of the Korea Concrete Institute Conference
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• 1997.10a
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• pp.247-253
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• 1997

This study performed the experimental research comparing mechanical characteristics of the concrete replaced by the waste glass powder with the non-replaced concrete. The experimental parameters are kinds of the waste glass powder and replacement rate of the waste glass powder on the cement. As as result, the slump value, the flow value and the amount of air were decreased as the waste glass powder replacement rate increased, and the strength was increased when the waste glass powder replacement rate is 5%~15%.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09a
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• pp.451-452
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• 2006

The influence of Hi-flux powders characteristics on the performance of magnetic powder cores was studied. It was found that different cooling rate and nozzle configuration could change the shape and microstructure of powders. Smooth surface and spherical shape of powders were beneficial to improve DC bias performance and reduce core losses of magnetic powder core.