• 제목/요약/키워드: properties of the powder

검색결과 5,408건 처리시간 0.037초

Micro-porous Nickel Produced by Powder Metallurgy

  • Yamada, Y.;Li, Y.C.;Banno, T.;Xie, Z.K.;Wen, C.E.
    • 한국분말야금학회:학술대회논문집
    • /
    • 한국분말야금학회 2006년도 Extended Abstracts of 2006 POWDER METALLURGY World Congress Part 1
    • /
    • pp.602-603
    • /
    • 2006
  • Micro-porous nickel (Ni) with an open cell structure was fabricated by powder metallurgy. The pore size of the micro-porous Ni approximated $30{\mu}m$ and $150{\mu}m$. For comparison, porous Ni with a macro-porous structure were also prepared by both powder metallurgy (pore size $800{\mu}m$) and the traditional chemical vapour deposition method (pore size $1300{\mu}m$). The mechanical properties of the micro-and macro-porous Ni samples were evaluated using compressive tests. Results indicate that the micro-porous Ni samples exhibited significantly enhanced mechanical properties, compared to those of the macro-porous Ni samples.

  • PDF

Effect of Black Rice Powder on the Quality Properties of Pork Patties

  • Park, Sin-Young;Lee, Jong-Wan;Kim, Gye-Woong;Kim, Hack-Youn
    • 한국축산식품학회지
    • /
    • 제37권1호
    • /
    • pp.71-78
    • /
    • 2017
  • Physicochemical properties of pork patties formulated with black rice powder were investigated. Moisture contents of samples containing black rice powder were significantly higher than that of the control (p<0.05). Protein, fat, and ash contents increased with increasing black rice powder content. Uncooked and cooked pH values of samples increased with increasing black rice powder content. Lightness and yellowness of samples decreased with increasing concentration of black rice powder. Redness of cooked samples containing black rice powder was significantly lower than that of the control (p<0.05). Water holding capacity and cooking yield of samples increased with increasing black rice powder concentration. Diameter and thickness reduction ratio of samples decreased with increasing black rice powder content. Sensory evaluation of samples showed no significant difference between samples. Thus, black rice powder improved the quality of pork patties.

Effect of Particle Size in Feedstock Properties in Micro Powder Injection Molding

  • Baek, Eung-Ryul;Supriadi, Sugeng;Choi, Chul-Jin;Lee, Byong-Taek;Lee, Jae-Wook
    • 한국분말야금학회:학술대회논문집
    • /
    • 한국분말야금학회 2006년도 Extended Abstracts of 2006 POWDER METALLURGY World Congress Part 1
    • /
    • pp.41-42
    • /
    • 2006
  • Small powder size is very useful in achieving detailed structures. STS 316 nanopowders with an average diameter of 100 nm and $5{\mu}m$ were utilized to produce feedstock. The mixing behavior of the feedstock indicated that the nanoparticle feedstock produced the highest mixing torque at various powder loading compared to the micropowder feedstock. The nanoparticles feedstocks showed that elastic properties are dominant in flow behavior and high viscosity. Conversely the micropowders feedstocks, viscous properties are dominant in flow behavior and less viscosity, nanopowders feedstock perform lower flow activation energy than feedstock with bigger particles.

  • PDF

석회석미분말을 사용한 4성분계 콘크리트의 공학적 특성에 관한 실험적 연구 (An experimental study on engineering properties of concrete containing fly-ash, slag powder and limestone powder)

  • 홍지훈;박종호;김정빈;정용;이성연
    • 한국콘크리트학회:학술대회논문집
    • /
    • 한국콘크리트학회 2006년도 추계 학술발표회 논문집
    • /
    • pp.561-564
    • /
    • 2006
  • This study is aimed for investigating the engineering properties of concrete containing fly ash, slag powder and limestone powder. The results of this study are as follows; As limestone powder is incresed, slump, air loss and strength is reduced, variation ratio of length is reduced, dynamic modulus of elasticity and neutralization depth is incresed.

  • PDF

수소 환원 온도에 따른 몰리브덴 산화물의 성형 및 상압소결특성 평가 (Characterization of Compacted and Pressureless Sintered Parts for Molybdenum Oxide Powder according to Hydrogen Reduction Temperature)

  • 이종훈;이근재
    • 한국분말재료학회지
    • /
    • 제31권4호
    • /
    • pp.336-341
    • /
    • 2024
  • Molybdenum, valued for its high melting point and exceptional physical and chemical properties, is studied in diverse fields such as electronics, petrochemicals, and aviation. Among molybdenum oxides, molybdenum dioxide stands out for its higher electrical conductivity than other transition metal oxides due to its structural characteristics, exhibiting metallic properties. It is applied as pellets to gas sensors, semiconductors, and secondary batteries for its properties. Thus, research on molybdenum dioxide compaction and pressureless sintering is necessary, yet research on pressureless sintering is currently insufficient. This study synthesized MoO3 powder via solution combustion synthesis and reduced it using the 3% hydrogen/argon gas mixture to investigate the effect of reduction temperature on the powder. Additionally, the reduced powder was compacted and subjected to pressureless sintering with temperature as a variable. The density and the microstructure of brown parts were analyzed and discussed.

동충하초 첨가식빵의 저장기간에 따른 이화학적. 텍스쳐 특성 (Physicochemical and Texture of Bread added Paecilomyces japonica according to Storage Period)

  • 박금순;김수진;박어진
    • 동아시아식생활학회지
    • /
    • 제11권6호
    • /
    • pp.485-497
    • /
    • 2001
  • For a period of 5 days, the quality of breads with Paecilomyces japonica powder were investigated using chemical, sensory, and mechanical evaluations at $25^{\circ}C$. The result of analysis of chemical properties revealed that the pH value of dough was increased as the amount of Paecilomyces japonica powder increased, but volume of dough and baking loss rate were decreased. Breads with 1% and 2% Paecilomyces japonica powder showed a good overall preference in sensory evaluation. As storing time passed. moisture content, lightness, and redness were decreased in all breads, but yellowness increased. Hardness and gumminess of texture analysis were increased as storing time passed, but springiness decreased. Springiness of the mechanical properties was negatively correlated with pH value of dough and volume of bread, while was positively correlated with volume of dough and baking loss rate. In the analysis of correlation between sensory and mechanical properties showed that hardness of mechanical properties had negative correlation with softness, moistness, and springiness. Cohesiveness of mechanical properties had positive correlation with acceptability.

  • PDF

죽엽을 이용한 Yellow Layer Cake의 특성에 관한 연구 (A Study on the Characteristics of Yellow Layer Cake Made with Bamboo Leaf Powder)

  • 송영숙;황성연
    • 한국식품영양학회지
    • /
    • 제20권2호
    • /
    • pp.164-172
    • /
    • 2007
  • The purpose of this study was to investigate the properties of yellow layer cake made with bamboo leaf powder. Physical properties of the medium and cake flour with bamboo leaf powder were tested by falling number, farinogram, alveogram and after making yellow layer cake, which were tested by rheometer and water activity etc. We found that falling numbers increased with addition of bamboo leaf powder and adding bamboo leaf powder to the flour decreased peak viscosity, holding strength, final viscosity etc. The p value of the alveogram increased for the flour containing bamboo leaf powder increased, but development time and stability decreased. The water activity of the yellow layer cakes made with bamboo leaf powder decreased during storage, but they did not show significant differences. The results of the sensory test showed that the 3% of addition of bamboo leaf powder had the best scores.

파래 분말 첨가에 따른 어묵의 품질 특성 (Quality Properties of Fish Paste Containing Green Laver Powder)

  • 조희숙;김경희
    • 한국식생활문화학회지
    • /
    • 제29권5호
    • /
    • pp.421-427
    • /
    • 2014
  • This study was conducted to promote the utilization of fish paste added with green laver powder as a food product. The tested concentrations of green laver powder were 0, 3, 5, and 7%. The pH of the samples ranged from 6.71 to 6.90, and moisture content ranged from 70.03 to 70.57%. The L and a values of the samples decreased as the concentration of green laver powder increased and b value increased. Folding test in all test samples showed AA that mean good flexibility. In the texture meter test, hardness, cohesiveness, and springiness increased according to increasing concentration of green laver powder. However, gumminess and brittleness of the fish paste decreased upon addition of green laver powder. In the sensory evaluation, fish paste prepared with 5% green laver powder was preferred over other fish pastes. These results suggest that green laver powder can be applied to fish paste for the purpose of high quality and functionality.

온간성형법으로 제조된 Fe 분말의 성형특성 (Compaction Properties of Fe Powder Fabricated by Warm Compaction)

  • 김세훈;이영중;이제성;김영도
    • 한국분말재료학회지
    • /
    • 제14권3호
    • /
    • pp.185-189
    • /
    • 2007
  • Various approaches have been proposed to increase the green density. Warm compaction method has been used for the reduction of residual stress, the improvement of magnetic properties and the higher densities. In this work, the effect of warm compaction on green density of Fe powder was investigated. After ball-milling of Fe oxide powder for 30 hours, Fe oxide powder was reduced through the hydrogen reduction process. The pure Fe powder and polymer binder were mixed by 3-D tubular mixer. And then the mixed powder was warm-compacted with various compaction pressure and binder contents. The green density of specimen was added polyvinyl binder was higher than any other specimens.

개똥쑥 분말을 첨가한 전병의 특성 (Properties of jeonbyeong prepared with Artemisia annua L. powder)

  • 문은우;박헌조;박정숙
    • 한국식생활문화학회지
    • /
    • 제30권5호
    • /
    • pp.644-649
    • /
    • 2015
  • This study was conducted to investigate the effects of addition of Artemisia annua L. powder in jeonbyeong. Contents of crude ash increased as the amount of Artemisia annua L. powder increased, whereas crude fat contents decreased. According to increasing contents of Artemisia annua L. powder, total amino acid contents significantly increased. Hunter's L value increased as contents of Artemisia annua L. powder increased, whereas total free sugar contents decreased. Addition of Artemisia annua L. powder to jeonbyeong increased dietary fiber contents. The sensory score of jeonbyeong containing 100 g of Artemisia annua L. powder was the highest of all jeonbyeong tested. According to the results, addition of Artemisia annua L. powder could improve the quality and sensory characteristics of jeonbyeong.