• Journal of the Korea Academia-Industrial cooperation Society
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• v.9 no.2
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• pp.311-316
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• 2008

Powder type Ag system insert metals were manufactured by ball milling process. The variables of milling process were constant except the milling time. The milling times were selected for 24, 48 and 72 hours. The insert metals made by milling process were evaluated by performing scanning electron microscope, DSC(differential scanning calorimetry) analyses, spreading test and further in terms of wettability test. The selected insert metals that have the good characteristics compared to commercial insert metals were applied to make the brazed joints. The characterizations of those brazed joints were also conducted by microstructural observations. The results indicated that milling time of 48 hours for making powder type insert metals was the best condition showing the good spreadibility, low wetting angle. The brazed joints that applied the 48 hours milled insert metal were very sound condition indicating the stable microstructure in spite of containing small amount of porosity and the microhardness value of the joint was about 138VHN.

• Electrical & Electronic Materials
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• v.10 no.2
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• pp.150-155
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• 1997

Powder type electroluminescent device(P-ELD) in this study was prepared by printing method. P-ELDs were basically composed of phosphor, insulator and transparent conducting layer. The phosphor powder was prepared by sintering the mixture of ZnS as a host, Cu as an activator, and NaCl as a flux for co-activator and enhancement of growth of the phosphor particles. The phosphor layer was made by printing the paste of the cyanoethylpullan as a binder and the ZnS system phosphor powder. In order to evaluate the luminescence characteristics of ZnS P-ELD, applied voltage - luminance(V-L), frequency-luminance(f-L), and relative luminance spectra(L- .lambda.) characteristics were measured. The experimental results show that luminance increased with increasing the applied voltage and frequency. It can be explained in terms of the potential barrier formed between ZnS and CuS. Two emission peaks in luminance-wavelength spectra measured at applied voltage of 100 $V_{rms}$ were observed at 500nm as a primary peak and 460nm as a secondary peak, respectively.y.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.601-606
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• 2021

This study investigated the quality and sensory properties of Tteokgalbi containing various amounts of roasted garlic powder by measuring the proximate composition, color, pH, cooking yield, electronic tongue, and sensory evaluation. Samples containing 3% and 5% roasted garlic powder had lower moisture content than the control group (p<0.05), however, protein content was higher (p<0.05). The redness of samples containing 3% and 5% roasted garlic powder was significantly higher compared to the control (p<0.05). pH decreased significantly with increasing amounts of roasted garlic powder (p<0.05). Cooking yield exhibited an upward trend with increasing levels of roasted garlic powder. The intensity scales of saltiness, sourness, and umami of samples containing roasted garlic powder were stronger than those of the control. Samples containing 3% roasted garlic powder scored the highest flavor and overall acceptability. These results indicate that adding 3% roasted garlic powder can enhance the quality and sensory properties of pork Tteokgalbi.

• The Korean Journal of Food And Nutrition
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• v.32 no.4
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• pp.395-400
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• 2019

This study attempts to analyze the physicochemical characteristics of rice flour developed as rice powder for exclusive use, steamed rice cake recipes developed as basic recipefor rice cakes. The study also aims to compare the quality characteristics of steamed rice cakes in an effort to establish the possibilities of developing various rice cake recipes. The moisture content and amylose content increased as the rice powder particles for exclusive use became finer. With regards to water uptake, in the case of the Hungara type, the water uptake increased as rice powder particles increased in size. In the case of the Shingil and commercial types, the water uptake decreased as rice powder particles increased in size, and solubility and swelling force decreased as rice powder particles increased in size. In the case of chromaticity, Sulgidduk made with rice powder for exclusive use the brightness (L value) increased as powder particles became finer and the yellow indexes (b value) decreased, and this was especially pronounced in the Shingil type. The measurements of changes in the mechanical textures of Sulgidduk showed that rice types with larger particles led to lower hardness, cohesiveness, springiness, and chewiness.

• Journal of Animal Science and Technology
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• v.46 no.2
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• pp.209-216
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• 2004

This study was carried out to investigate the effects of addition of mugwort powder 0.7%, 10/0, 2%) on the quality characteristics of emulsion-type sausages. The pH, color, TBARS, textural properties, minerals content and sensory evaluation were evaluated. The pH values of sausage containing mugwort powder were significantly lower as compared to control during 20 days of storage, but there were higher than those of control at 40 days of storage. The $L^*$ and $a^*$ values of sausage containing mugwort powder were significantly lower as compared to control, but the $b^*$ values were significantly higher in the sausage containing mugwort powder. The TBARS values of sausage containing mugwort powder were significantly lower than those of control at 20 and 45 days of storage. The hardness values of sausage containing mugwort powder were significantly lower than those of control. The Na content of sausage containing mugwort powder were significantly lower as compared to control, but Mg, Ca, Mn and Fe contents were significantly higher in the sausage containing 2%l mugwort powder. Sensory panels evaluated that sausage containing mugwort powder had the higher preference scores in mugwort flavor.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.445-451
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• 2009

In this study, the effects of Corchorus olitorius powder on the quality characteristics of emulsion type sausages during storage at $4^{\circ}C$ for 28 days was evaluated. Sausages were produced containing 0.5%, 1.0% and 1.5% C. olitorius powder. The pH values of sausage containing C. olitorius powder were higher than the control during 28 days of storage. The L and a values of sausage containing C. olitorius powder significantly decreased with increasing C. olitorius powder content; however, the b values significantly increased. The volatile basic nitrogen (VBN) and nitrite content of sausage containing C. olitorius powder were lower than that of the control. Especially, the VBN and nitrite content of sausages containing 1.5% C. olitorius powder were significantly lower compared to the control. In addition, sausages with $0.5{\sim}1.0%$ C. olitorius powder had higher hardness, cohesiveness, gumminess and brittleness than the control. In regards to the sensory evaluation, sausages containing 0.5% C. olitorius powder had the highest overall acceptability. Therefore, these results suggest that it may be possible to manufacture sausages containing 0.5% C. olitorius powder to help improve the overall quality of sausage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.4
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• pp.51-55
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• 1986

The general bag for powder materials such as sugar, salt and detergent used at present is a simple rectangular bag. In the practical uses, it has a lot of faults: it is difficult to reseal after partial usages, occurrence of loss in the case of sharing or adding, difficult for measured uses. Author made a new type of the measuring bag for powder materials in order to improve the problems. The new type of the bag for powder materials consists of a body, fall-induced tube with length scale line, and a pin to open and reseal. It shows various effectiveness: measured use$({\pm}0.6g)$ of powder materials, eatings don't occur during long period after opening, and no skin contamination during use of detergent. Consequently, the new one Is suitable for the measured use of powder materials such as sugar, salt, detergent, MSG and so on.

• Proceedings of the Korea Concrete Institute Conference
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• 2005.11a
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• pp.799-802
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• 2005

The effects of binder content and ceramic powder content on the water absorption, carbonation depth and cl- penetration depth of polymer-modified pastes using redispersible polymer powders and ceramic powder are examined. As a result, the water absorption .of the polymer-modified pastes using redispersible polymer powders tend to decrease with increasing binder content and ceramic powder content. Regardless of the type of redispersible polymer powder, the carbonation depth and cl- penetration depth of the polymer-modified pastes with ceramic powder tend to decrease with increasing binder content and ceramic powder content.

• Proceedings of the Korea Concrete Institute Conference
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• 2005.05b
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• pp.529-532
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• 2005

The effects of polymer-binder ratio and ceramic powder content on the drying shringage and strength of polymer-modified pastes using redispersible polymer powders and ceramic powder are examined. As a result, the drying shrinkage of the polymer-modified pastes using redispersible polymer powders tend to decrease with increasing polymer-binder ratio and ceramic powder content. Regardless of the type of polymer powder, the tensile strength and adhesion in tension of the polymer-modified pastes with ceramic powder tend to increase with increasing polymer-binder ratio and ceramic powder content.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09a
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• pp.430-431
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• 2006

Thermoelectric thick film was fabricated by screen printing process with using p-type Bi-Te-Sb powders. The powder was synthesized by melting, milling and sintering process and hydrogen reduced to enhance the thermoelectric property. The thick film of Bi-Te-Sb powder was fabricated by screen printing method and baked at the optimized conditions. The thermal conductivity, the electrical resistivity and Seeback coefficient of thick film were measured and the thermoelectric performance was analyzed in terms of film characteristics and its microstructure. Finally, the feasibility of thermoelectric thick film into micro cooling device on CPU chip was discussed in this study.