• Title/Summary/Keyword: properties of the powder

Search Result 5,408, Processing Time 0.03 seconds

Quality Characteristics and Storage Properties of Gat Kimchi added with Oyster Shell Powder and Salicornia herbacea Powder (굴 패각 가루와 함초 가루를 첨가하여 제조한 갓김치의 품질특성과 저장성)

  • Jung, Bok-Mi;Jung, Sun-Jin;Kim, Eun-Sil
    • Korean journal of food and cookery science
    • /
    • v.26 no.2
    • /
    • pp.188-197
    • /
    • 2010
  • In this study, the quality characteristics and storage properties of gat kimchi added with oyster shell powder and Salicornia herbacea powder were investigated during a storage time of 80 days at $5^{\circ}C$. After storage for 80 days, the average calcium contents were significantly higher in the kimchi containing the oyster shell powder and Salicornia herbacea powder than the control. In addition, the average hardness value was significantly higher in the OS4 group(oyster shell powder at 4% and Salicornia herbacea powder at 2%) than the control group, as well as the OS10 group(oyster shell powder at 10% and Salicornia herbacea powder at 2%) during storage for 80 days. The hunter b value of the OS4 group was significantly lower than the control group. During fermentation, gat kimchi containing the oyster shell powder and Salicornia herbacea powder had a higher pH and a lower acidity value than the control group. In terms of sensory evaluation, there were no significant differences between the control and calcium-added kimchi during fermentation. After 40 days of storage, the OS4 group showed a lower total viable count, as well as lower lactic acid bacteria, yeast and E. coli, as compared with the control and OS10 groups. Based on the microbial load, the gat kimchi containing the oyster shell powder showed limitations in terms of shelf life.

Manufacture of AlSi10Mg Alloy Powder for Powder Bed Fusion(PBF) Process using Gas Atomization Method (가스 분무법을 이용한 Powder Bed Fusion(PBF) 공정용 AlSi10Mg 합금 분말 제조)

  • Im, Weon Bin;Park, Seung Joon;Yun, Yeo Chun;Kim, Byeong Cheol
    • Journal of Powder Materials
    • /
    • v.28 no.2
    • /
    • pp.120-126
    • /
    • 2021
  • In this study, AlSi10Mg alloy powders are synthesized using gas atomization and sieving processes for powder bed fusion (PBF) additive manufacturing. The effect of nozzle diameter (ø = 4.0, 4.5, 5.0 and 8.0 mm) on the gas atomization and sieving size on the properties of the prepared powder are investigated. As the nozzle diameter decreases, the size of the manufactured powder decreases, and the uniformity of the particle size distribution improves. Therefore, the ø 4.0 mm nozzle diameter yields powder with superior properties. Spherically shaped powders can be prepared at a scale suitable for the PBF process with a particle size distribution of 10-45 ㎛. The Hausner ratio value of the powder is measured to be 1.24. In addition, the yield fraction of the powder prepared in this study is 26.6%, which is higher than the previously reported value of 10-15%. These results indicate that the nozzle diameter and the post-sieve process simultaneously influence the shape of the prepared powder as well as the satellite powder on its surface.

Quality Characteristics of Noodle Added with Chlorella Extract (클로렐라 추출물 첨가 국수의 품질 특성)

  • 박신인;조은정
    • The Korean Journal of Food And Nutrition
    • /
    • v.17 no.2
    • /
    • pp.120-127
    • /
    • 2004
  • This study was conducted to evaluate quality characteristics of noodles when different concentrations of chlorella extract powder were added to the wheat flour. The characteristics of noodle including cooking properties, color, mechanical texture properties, and sensory properties were determined. The noodles containing chlorella extract powder exhibited higher values in cooked weight, volume, moisture absorption, and cooking loss. When the amount of chlorella extract powder increased, the Hunter L(lightness) value, a(redness) value of cooked noodles decreased but b(yellowness) value increased. From the textural properties measured by texture analyzer, the noodles with chlorella extract powder were significantly lower in hardness, cohesiveness, springiness, gumminess, and chewiness than those of 100% wheat noodle. The results of sensory evaluation of cooked noodles containing chlorella extract powder indicated that the cooked noodle with 1.5% chlorella extract powder showed the highest value. Based on cooking properties and sensory evaluation, chlorella extract powder up to 1.5% could be substituted for wheat flour to improve the noodle quality.

Preparation and Characterization of the Multi-functional Complex Utilizing PCB Powder (PCB Powder를 이용한 다기능 복합체의 제조 및 특성)

  • Park, Byoung Ki
    • Journal of the Korean Society of Safety
    • /
    • v.30 no.1
    • /
    • pp.34-39
    • /
    • 2015
  • The feasibility of recycling wasted printed circuit board (PCB) is investigated by preparing PCB added flame retardant composites filled with either unsaturated polyester or polyurethane. In order to improve electroconductive properties, copper powder was added into the composites, which results also in improving their antistatic properties. The prepared composite samples showed a binding between the polymer fillers observed by a scanning microscope. The sample group using unsaturated polyester is elastomeric that led to appreciable elongation and elasticity. In case of polyurethane, the tensile strength increased proportionally as increase of the amount of PCB powder. The composite materials can be utilized as antistatic composite materials, since the surface resistivity result showed increase of the electroconductive properties by adding Cu. The flammability of the samples is not satisfactory according to UL-94 vertical test. However, the flame retardant properties were improved by adding PCB power. This study, therefore, showed that it is feasible to fabricate polymer composite materials and improve the material characteristics by adding PCB powder, which can replace existing additives used for the preparation of polymer composite materials and can reduce the environment contamination by recycling the wasted PCB.

Influence of Processing Conditions on PVDF Properties

  • Lebedev, S.M.;Gefle, O.S.;Semenikhin, M.V.
    • Journal of Powder Materials
    • /
    • v.18 no.2
    • /
    • pp.176-180
    • /
    • 2011
  • Study of the main properties of PVDF films produced by two processing technologies such as hot pressing from a melt or solution casting was the aim of this paper. All samples were prepared of as-received PVDF powder. First group of samples was prepared by the hot pressing. Second group of samples was prepared by the solution casting method. PVDF powder was dissolved in dimethylformamide. To characterize properties of samples, different experimental methods such as FRA (dielectric spectroscopy), IR-spectroscopy and DSC/TGA analysis were used in this work. It was found that IR-spectra of both studied groups do not change compared to that for virgin PVDF powder. It confirms that molecular structure is practically independent on the processing technology of samples. The only difference has been found that new band centered at $1723\;cm^{-1}$ appears for samples prepared by the hot pressing method. This absorption band is related with formation of C=C bonds in samples prepared by the hot pressing method in contrast both to PVDF powder and samples prepared by the solution casting method.

A Study of Ceramic Injection Molding of Watch Case Composed of $ZrO_2$ Powder

  • Kwak, T.S.
    • Proceedings of the Korean Powder Metallurgy Institute Conference
    • /
    • 2006.09a
    • /
    • pp.505-506
    • /
    • 2006
  • This study is focused on the manufacturing technique of powder injection molding of watch case made from zirconia powder. A series of computer simulation processes were applied to the prediction of the flow pattern in the inside of the mould and defects as weld-line. The material properties of melted feedstock, including the PVT graph and thermal viscosity flowage properties were measured to obtain the input data to be used in a computer simulation. Also, a molding experiment was conducted and the results of the experiment showed a good agreement with the simulation results for flow pattern and weld line location. On the other hand, gravity and inertia effects have an influence on the velocity of the melt front because of the high density of ceramic powder particles during powder injection molding in comparison with polymer's injection molding process. In the experiment, the position of the melt front was compared with the upper gate and lower gate positions. The gravity and inertia effect could be confirmed in the experimental results.

  • PDF

Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder

  • Yeon, Su-Jung;Kim, Ji-Han;Hong, Go-Eun;Park, Woojoon;Kim, Soo-Ki;Seo, Han-Geuk;Lee, Chi-Ho
    • Food Science of Animal Resources
    • /
    • v.37 no.1
    • /
    • pp.38-43
    • /
    • 2017
  • This study was conducted to investigate the physical and sensory properties of ice cream containing fermented pepper powder. Three ice cream formulas were manufactured: 1, control; 2, supplemented with 0.1% fermented pepper powder; and 3, supplemented with 0.2% fermented pepper powder. Formulas 2 and 3 had significantly higher viscosity and lower overrun than formula 1 (p<0.05). Additionally, ice creams supplemented with fermented pepper powder were harder and maintained their forms longer than the controls. 0.2% fermented pepper powder added ice cream had no pungency as much as that of control and overall sensory attribute was not significantly different from control. Therefore, ice cream containing fermented pepper powder maintained physical and sensory properties similar to the controls, and maintenance was better. It means fermented pepper powder ice cream can be utilized as the material of functional food (dessert).

Effect of Ecklonia cava Powder on Color and Texture of Sugar-Snap Cookies

  • Park, Myeong Ju;Lee, Jun Ho
    • Food Engineering Progress
    • /
    • v.15 no.1
    • /
    • pp.85-89
    • /
    • 2011
  • Freeze-dried Ecklonia cava powder was incorporated into cookie dough at 5 levels (0%, 1.5%, 3%, 4.5%, and 6%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at $185^{\circ}C$ for 14 min in a convection oven. The baked cookies were cooled to room temperature for 30 min and packed in airtight bags prior to all measurements. Lightness $(L^*)$ decreased significantly as the E. cava powder content increased (p<0.05) and a decreasing trend in both redness ($a^*$-value) and yellowness ($b^*$-value) was observed. On the other hand, firmness increased significantly with an increase in E. cava powder content (p<0.05). Increases in E. cava powder concentration up to 6% in the cookie formulation significantly increased the intensities of all sensory attributes such as color, flavor, taste, and firmness (p<0.05). Correlation analysis indicated that the E. cava concentration correlated significantly with most of the properties except for $a^*$-value (p<0.01, 0.05, or 0.001). Properties such as firmness and sensory color and firmness correlated positively while $L^*$- and $b^*$-value correlated negatively with E. cava concentration. Sensory color correlated negatively with $L^*$- and $b^*$-value. Sensory firmness correlated positively with mechanically measured firmness.

Hydraulic Properties of the Recycled Cement used Cementitious Powder by Concrete Waste (폐콘크리트 부산 미분말을 이용한 재생시멘트의 수화특성)

  • Xu Jing-Hao;Park Cha-Won;Ahn Jae-Cheol;Kang Byeung-Hee
    • Proceedings of the Korean Institute of Building Construction Conference
    • /
    • 2005.05a
    • /
    • pp.69-72
    • /
    • 2005
  • Recently, there have been many studies seeking towards the utilization of cementitious powder from concrete waste as recycle cement. However, most of the studies actually have been researches about the reuse of mortar or paste, not concrete waste. In fact, either mortar or paste is quite different from a real concrete waste in terms of age and mixture. Thus the purpose of this study is to examine basic physical properties of recycle cement, manufactured with cementitious powder from concrete waste, and analyze differences in chemical and hydraulic properties of the cement and its tested model. As a result of the chemicai analysis, recycle cement is composed mainly of CaO and SiO2, and that it is even lower in the content of CaO than Portland cement, which is also supported by previous studies. But, Differently from previous studies, plastic working at the temperature of 650 was found an optimal condition under which cementitious powder from concrete waste could restore its hydraulic properties.

  • PDF

Studies on Rheological Properties of Weak Flour Containing Mulberry Powder (오디가루를 첨가한 소맥분의 유변학적 특성)

  • Park, Hayag-Mi;Kang, Kun-Og;Lee, Hyun-Joo
    • The Korean Journal of Community Living Science
    • /
    • v.23 no.1
    • /
    • pp.51-59
    • /
    • 2012
  • This study was conducted to investigate the rheological properties of mulberry powder on the weak flour using color, Rapid Visco Amalyzer(RVA), farinogram, alveogram. The lightness(L value) and yellowness(b value) decreased and the redness(a value) increased with increment of mulberry powder content. On the RVA data, the weak flour with 1% of mulberry powder showed the highest initial pasting temperature and peak viscosity, while the addition of mulberry powder reduced final viscosity. On the farinogram data, the consistency of the flour containing mulberry powder was decreased with increments of mulberry powder. This meant that mulberry powder could weaken the batter. Water absorption of the samples with mulberry powder was decreased more than the control. The development time of flour with mulberry powder was also decreased more than control, but the differences were not significant. The stability of the flour with adding mulberry powder was decreased. The Pmax value of the flour was decreased significantly by adding mulberry powder. Extensibility and swelling index were both increased, but there were no significant differences.