• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.449-454
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• 2015

This study investigated the quality of noodles added with different amounts of freeze-dried fish scale collagen mixture powder (FDCMP). Freeze-dried fish scale collagen mixture was prepared by mixing ingredients (fish scale collagen : herb extracts : dextrin : distilled water=1:0.75:0.25:2), which were freeze-dried. Noodles were prepared by adding 0.5, 1.0, 1.5, and 2.0% (w/w) FDCMP based on flour weight. Cooked noodle weight and volume decreased with increasing amount of FDCMP, whereas turbidity of soups significantly increased. The water-binding capacity of FDCMP was higher than that of flour. Uncooked and cooked noodles showed reduced L values as well as increased a and b values increasing amount of FDCMP in the flour composite. Hardness and chewiness of cooked noodles significantly decreased with increased FDCMP content. Adhesiveness, cohesiveness, and gumminess increased with increased FDCMP content. Springiness and resilience were not significantly different between the control and FDCMP group. Finally, sensory evaluation results indicated that texture, mouthfeel, and overall preference of noodles containing 0.5% FDCMP were higher compared to those of the other samples. Based on cooking properties and sensory evaluation, freeze-dried fish scale collagen mixture powder up to 0.5% could be substituted for wheat flour to improve noodle quality.

• Journal of the Korean Ceramic Society
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• v.41 no.9
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• pp.703-708
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• 2004

The variation of the reaction pressure and reaction product during the reaction was investigated according to the total mass of the reaction mixture at the optimum composition for the preparation of u-Si3N4 powder which had been confirmed in the former investigation; 'Preparation of $\alpha$-Si$_3$N$_4$ powder in reaction system containing molten salt by SHS - part 1. synthesizing of powder'. When the total mass of the reaction mixture was 100g, the minimum pressure for a complete reaction was 60atm in 5L reactor, whereas the reaction was incomplete in the case that the mass exceeded 200g because of pressure increase. Also, as the mass of the reaction mixture increased, the reactivity linearly decreased. Hence, the complete reaction was realized by decreasing an initial $N_2$ pressure, and thus obtained minimum initial pressure was recorded 20 atm for the initial mixture of 500g. The reason of the incomplete reaction with pressure Increase was found to be that NH$_4$Cl vapour which was suppressed by the gas pressure acted as a diluent.

• Journal of Powder Materials
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• v.4 no.3
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• pp.179-187
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• 1997

Milling media of steel and zirconia were used to produce $MoSi_2$ by mechanical alloying (MA) of Mo and Si powders. The effect of milling media on MA of Mo-65.8at%Si powder mixture has been investigated by SEM, XRD, DTh and in-situ thermal analysis. The powders mechanically alloyed by milling medium of steel for 8 hours showed the structure of fine mixture of Mo and Si, and those mechanically alloyed by milling medium of zirconia for longer milling time showed the structure of fine mixture of Mo and Si. The tetragonal $\alpha$-$MoSi_2$ Phase and the tetragonal $Mo_5Si_3$ phase appeared with small Mo peaks in the powders milled by milling medium of steel for 4 and 8 hours. The $\alpha$-$MoSi_2$ phase and the hexagonal $\beta$-$MoSi_2$ phase were formed after longer milling time. The $\alpha$-$MoSi_2$ phase appeared with large Mo peaks in the powders milled by milling medium of zirconia for 4 hours. The phases, $\alpha$-$MoSi_2$ and $\beta$-$MoSi_2$. were formed in the powders milled for longer milling time. DTA and annealing results showed that Mo and Si were transformed into $\alpha$-$MoSi_2$ and $Mo_5Si_3$, while $\beta$-$MoSi_2$ into $\alpha$-$MoSi_2$. In-situ thermal analysis results demonstrated that there were a sudden temperature rise at 212 min and a gradual increase in temperature in case of milling media of steel and zirconia, respectively. The results indicate that MA can be influenced by materials of milling medium which can give either impact energy on powders or thermal energy accumulated in vial.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.1
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• pp.107-110
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• 2021

The goal of this study was to investigate moisture sorption characteristics of Lactobacillus brevis-fermented sea tangle Saccharina japonica, Mekabu fucoidan, and these mixture powders. Moisture sorption isotherms of powders were determined at 37℃ using the static gravimetric technique in a water activity (aw) range of 0.11-0.93. Equilibrium moisture content (Xeq) values of the fermented sea tangle powder were almost 3 times when aw<0.7 and increased upto almost 4 times when aw<0.9 higher than mekabu fucoidan powder. In these reason, to improve strong hygroscopic nature of the fermented sea tangle powder, fermented sea tangle and mekabu fucoidan powders were dissolved as ratios of 7:3, 5:5, and 3:7 (w/w) in a distilled water and then freeze dried. Xeq values of mixture powders were around average value of sum of both powders at all aw ranges. All moisture sorption isotherms of powders exhibited typical J-shaped type III. Xeq of mixture powders increased with increasing aw and decreased as increasing proportion of mekabu fucoidan powder. The Peleg model was found to accurately describe moisture sorption isotherms of powders. The results can be used to understand hygroscopic nature of powders, improve shelf life, and retain quality across postharvest processing.

• Journal of Powder Materials
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• v.1 no.1
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• pp.72-78
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• 1994

Two kinds of $U_3Si$ powders and $U_3Si$ dispersed nuclear fuel meats have been prepared by conventional comminution process and a newly developed rotating disk atomization process. In contrast to angular shape and broad size distribution of the conventionally processed powder, the atomized powder was spherical and showed narrow size distribution. For the atomized powder, the heat treatment time for the formation of $U_3Si$ by a peritectoid reaction was reduced to about one tenth, thanks to microstructure refinement by rapid cooling of about 5$\times$104 K/s. The extruding pressure of atomized $U_3Si$ powder and Al powder mixture was lower than that of comminuted $U_3Si$ and Al powder mixture. The elongation of the atomization processed fuel meats was much higher than that of the comminution processed fuel meats and remained over 10% up to 80wt.% of $U_3Si$ powder fraction in the fuel meats. It appears therefore that the loading density of $U_3Si$ in fuel meat can be increased by using atomized $U_3Si$ powder. The atomized spherical particles were randomly distributed, while the comminuted particles with angular and longish shape were considerably aligned along the extrusion direction. Along the transverse direction of the extraction the electrical conductivity of the atomization processed fuel meats was appreciably higher than that of comminution processed fuel meats. This tendency became pronounced as $U_3Si$ content increased. Because the thermal conduction which is believed to be proportioned to the electrical conduction in the nuclear fuel meats occurs in radial direction, the atomization processed fuel can be better used in research reactors where high thermal conductivity is required.

• Journal of the Korean Society of Food Culture
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• v.33 no.1
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• pp.48-54
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• 2018

This study was performed to evaluate the quality characteristics of functional Dasik prepared with a mixture of freeze-dried mealworm (Tenebrio molitor) powder and dried pollack powder along with assessment of the general and fatty acid compositions of mealworms. General compositions, except for moisture content of freeze-dried mealworm powder, were higher than those of raw mealworms. The ratios of saturated fatty acids and unsaturated fatty acids of freeze-dried mealworm powder and raw mealworms were 1:3.31 and 1:3.19, respectively. Amounts of oleic acid, which was the most abundant among unsaturated fatty acids, of freeze-dried mealworm powder and raw mealworms were 41.12 and 37.84%, respectively. For color values, greater content of freeze-dried mealworm powder in functional Dasik resulted in lower L and b scores, whereas a value increased. In the case of mechanical properties, greater content of freeze-dried mealworm powder resulted in significant reduction of hardness, chewiness, and gumminess. In the case of sensory evaluation, color, taste, and overall quality of DPMD50, which was prepared with a 1:1 ratio of freeze-dried mealworm powder and dried pollack, were the highest. It was concluded that DPMD50 is a nutritious combination of edible insects and fish for protein fortification for growth and the elderly.

• Journal of Powder Materials
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• v.24 no.5
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• pp.384-388
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• 2017

The effect of the mixing method on the characteristics of hybrid-structure W powder with nano and micro sizes is investigated. Fine $WO_3$ powders with sizes of ${\sim}0.6{\mu}m$, prepared by ball milling for 10 h, are mixed with pure W powder with sizes of $12{\mu}m$ by various mixing process. In the case of simple mixing with ball-milled $WO_3$ and micro sized W powders, $WO_3$ particles are locally present in the form of agglomerates in the surface of large W powders, but in the case of ball milling, a relatively uniform distribution of $WO_3$ particles is exhibited. The microstructural observation reveals that the ball milled $WO_3$ powder, heat-treated at $750^{\circ}C$ for 1 h in a hydrogen atmosphere, is fine W particles of ~200 nm or less. The powder mixture prepared by simple mixing and hydrogen reduction exhibits the formation of coarse W particles with agglomeration of the micro sized W powder on the surface. Conversely, in the powder mixture fabricated by ball milling and hydrogen reduction, a uniform distribution of fine W particles forming nano-micro sized hybrid structure is observed.

• The Korean Journal of Food And Nutrition
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• v.28 no.4
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• pp.676-684
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• 2015

This study was performed to produce WBM (wheat and barley mixture) bread containing molokhia powder with quality characteristics and antioxidant activities. Analysis of the chromaticity of WBM prepared with molokhia powder showed that; the lightness and redness were decreased, but yellowness was increased. In mechanical properties, hardness, gumminess, and chewiness were significantly increased as the amount of molokhia powder was increased. However, cohesiveness was significantly decreased. In sensory evaluation, WBM bread containing 1.5% of molokhia powder (MB1.5) showed an overall high preference level. The total polyphenol content of molokhia powder EtOH extract and MB1.5 were 29.19 and 58.18 mg TAE/g, respectively. The total flavonoid contents of molokhia powder EtOH extract and MB1.5 were 20.62 mg and 33.25 mg RE/g, respectively. The radical scavenging ability ($IC_{50}$) of DPPH ($IC_{50}$) for molokhia powder EtOH extract and MB1.5 was 31.04 and $58.18{\mu}g/mL$, respectively while that of ABTS was 33.25 and $54.15{\mu}g/mL$, respectively. The ${\alpha}-glucosidase$ inhibitory effects of molokhia powder EtOH extract and MB1.5 were 494.88 and $814.88{\mu}g/mL$, respectively. MB bread containing 1.5% molokhia powder showed antioxidative effects and ${\alpha}-glucosidase$ inhibitory activity, meaning that not only molokhia but also MB1.5 bread has the potential to prevent chronic degenerative diseases such as diabetes.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.480-488
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• 2004

The purpose of this study was to determine gain the most desirable mixture ratio for the ingredients of Backhapbyung. Sensory examination and mechanical test were conducted on the texture, water contents and color degree of Backhapbyung with various ratios of liliibulbs powder and sugar added to nonglutinous rice flour. The results of sensory evaluation showed that Backhapbyung composed of put 8% (24g) liliibulbs powder, 40g sugar, 40ml water and 276g nonglutinous rice flour had the highest overall score in terms of acceptability, after-swallowing and taste of flavor, and overall quality preference. Overall among the recipes tested, that with 6% (24g) liliibulbs powder, 40g sugar, 40 ml water and 282g nonglutinous rice flour showed the highest marks in springiness, cohesiveness, gumminess and chewiness. The moisture content was 33.54% nonglutinous rice flour, and 11.8% liliibulbs powder. The overall quality of sensory examination for bitterness was positively correlated with the hardness of sensory examination and the mechanical examination for adhesiveness. The overall quality of sensory examination for chewiness was positively correlated with the moistness of sensory examination and the mechanical examination for cohesiveness. From the above results, the best mixture ratio of Backhapbyung, with a moisture content of 37.18%, is 8% (24g) of liliibulbs powder, 40g sugar, 40ml water, and 3g salt and 276g nonglutinous rice flour.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2018.05a
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• pp.140-141
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• 2018

There are three types of high fluidity concrete: powder based, VMA based, and combined. In the case of the powder based high fluidity concrete mixture, according to the textbook, increased viscosity due to the replaced fly ash can prevent segregation of coarse aggregate. On the other hand, decreased density of the powder due to the fly ash replacement can causes segregation but there is no report on this issue. Therefore, in this research, the segregation resistance and segregation evaluation method for powder based high fluid concrete mixture are evaluated. As a result, with increased replacing ration of supplementary materials, EIS value was decreased and apparently segregation resistance was increased. However, from the compressive strength evaluation depending on height of the cylindrical specimen, it was confirmed that the different of strength difference between top and bottom part of the specimen. Thus, following research regarding vertical segregation should be studied.