• Journal of Powder Materials
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• v.10 no.5
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• pp.349-352
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• 2003

This study examined the correlation of various operational factors including reaction temperature and the quantity of reductant and diluent with the characteristics of powder using $K_2$ TaF$_{7}$ as feed materials, Na as a reductant and KCl/KF as a diluent. Also to control the particle size and shape, external supply system developed, it can provide a feed material and a reductant at a fixed quantity and evaluated the characteristics of tantalum powder. When the external supply system was applied instead of the batch type process that charges feed material, reductant and diluent at the same time, it was possible to induce regular reduction reaction between feed material and reductant, which increased the recovery rate and reduced the mixture of impurities. In particular, the application of the external supply system enabled the control of reaction temperature and reaction speed according to the feeding rate of feed material during reduced reaction, and resultantly it enabled the manufacturing of granular-shaped powder with a regular granularity of 2∼3 ${\mu}{\textrm}{m}$ and purity of 99.5%.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1014-1021
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• 2008

The principal objective of this study was to assess the quality characteristics of cookies prepared with oddi powder (0, 1, 3, 5, 7%). The highest dough density value was 1.49, which was also observed in the 7% added group. The pH of the cookie dough was significantly reduced in at all oddi powder groups as compared to the controls. The spread factor of the cookies evidenced an inverse relationship with the concentration of oddi powder as compared to the controls (7.52). Hunter's color L, a, and b values in the cookies were reduced with increases in the level of added oddi powder. Hardness decreased, but chewiness increased, with increasing oddi concentrations as compared to the controls. In the sensory evaluation, the color of the cookies increased in a dose-dependent fashion with increasing concentrations of oddi powder. The taste scores were higher with a 3% addition of oddi powder. The cookies with $3{\sim}5%$ of the flour substituted for oddi powder scored highest on scores in appearance, flavor, taste, texture, and overall acceptability.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09a
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• pp.14-15
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• 2006

In this study, a new laval type nozzle was designed and manufactured. Using this nozzle tin powder was produced in close coupled system by using nitrogen gas at different operating conditions. The results showed that the increasing the gas pressure up to 1.47 MPa reduced the mean powder size down to 11.39 microns with a gas/melt mass flow rate ratio of 2.0. Powders are spherical in shape and have smooth surfaces.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.1
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• pp.55-62
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• 2016

As interest in health has recently increased, many researchers have investigated the utilization of functional foods by confectioneries and bakeries. However, research on loaf bread containing beets has not been conducted. To investigate the optimal ratio of beet in loaf bread containing beet powder, characteristics of loaf bread according to 2%(B2), 4%(B4), and 6%(B6) beet powder per wheat flour were examined. The experimental results were as follows. Fermentation rate was reduced as content of beet powder increased compared with the control, whereas pH levels of dough and loaf bread significantly increased as content of beet powder increased. As content of beet powder increased, volume of loaf bread decreased, whereas specific volume increased. There was no significant difference in volume of loaf bread between the samples. As far as color changes are concerned, as content of beet powder increased, L value decreased, whereas a and b values increased with significant differences between the samples. Characteristics were examined by sensory evaluation of loaf bread containing beet powder. Color of inner texture and peel color of loaf bread significantly increased as content of beet powder increased. Size of air pores was largest in B4, and there was no significant difference in the uniformity of loaf bread between the control and experiment groups. As content of beet powder increased, rigidity of bread was reduced. Control showed the highest elasticity, whereas moisture level was highest in B2 with no significant differences between the samples. The flavor of beet was stronger as content of beet powder increased. In the preference test, B4 showed the highest preference scores for texture, flavor, taste, and overall likeness but not appearance. The experimental results showed that B4 among all control and experimental groups had the most suitable baking characteristics and an optimum content of beet powder. Therefore, B4 can be considered as the most appropriate for making loaf bread containing 4% beet powder in terms of physical and sensory characteristics. This is a new product that satisfies overall sensory preferences and has improved functionality.

• Korean journal of food and cookery science
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• v.25 no.3
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• pp.267-274
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• 2009

The principal objective of this study was to evaluate the quality characteristics of dried wheat flour noodles made with different concentrations of added shrimp powder, for use in elderly foodservice operations. The cooking quality, mechanical textural properties, and viscosity of the noodle samples were measured, and sensory evaluations were conducted with the prepared noodles. As measured by an amylograph, the gelatinization points of the composite shrimp powderwheat flour noodles increased, whereas viscosity at 95$^{\circ}$C, viscosity at 95$^{\circ}$C after 15 minutes, and maximum viscosity values decreased, with increasing shrimp powder content L and b color values were reduced, and the a value increased, with increasing amounts of shrimp powder, Also, greater concentrations of shrimp powder caused increases in the weight and volume of cooked noodles as well as the turbidity of the soup. With regard to the textural characteristics, the shrimp powder additive increased hardness and reduced adhesiveness, cohesiveness, and springiness. Overall, according to the sensory evaluation results, the noodles prepared with 15% shrimp powder were more preferred than the other samples.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.811-818
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• 2014

The quality characteristics and antioxidant activities of makgeolli added with different amounts of pomegranate powder (0%, 5%, 10%, 15%, 20%) were investigated. Although pH was reduced with increasing concentrations of pomegranate powder, all pH values rapidly decreased for 2 days, and then gently increased afterwards. Total acidity increased until 3 days of fermentation and then slowly increased. Sugar and reducing sugar contents reached maximum levels after 1 day of fermentation and gradually decreased until 7 days. Alcohol content remarkably increased until 2 days and gradually increased until 7 days. The addition of over 10% pomegranate powder increased yeast count until 3 days of fermentation, followed by a decrease. In the sensory evaluation, color, flavor, sweetness, and overall acceptance decreased with increasing concentrations of pomegranate powder, and sourness and bitterness slightly increased. Early antioxidant activity improved according to the concentration of pomegranate powder, but addition of 15% and 20% pomegranate powders reduced antioxidant activity from 3 days of fermentation. In conclusion, addition of 10% pomegranate powder would be the most suitable to manufacture pomegranate makgeolli.

• Journal of Powder Materials
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• v.24 no.5
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• pp.406-413
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• 2017

A Nanosized $WO_3$ and CuO powder mixture is prepared using novel high-energy ball milling in a bead mill to obtain a W-Cu nanocomposite powder, and the effect of milling time on the structural characteristics of $WO_3-CuO$ powder mixtures is investigated. The results show that the ball-milled $WO_3-CuO$ powder mixture reaches at steady state after 10 h milling, characterized by the uniform and narrow particle size distribution with primary crystalline sizes below 50 nm, a specific surface area of $37m^2/g$, and powder mean particle size ($D_{50}$) of $0.57{\mu}m$. The $WO_3-CuO$ powder mixtures milled for 10 h are heat-treated at different temperatures in $H_2$ atmosphere to produce W-Cu powder. The XRD results shows that both the $WO_3$ and CuO phases can be reduced to W and Cu phases at temperatures over $700^{\circ}C$. The reduced W-Cu nanocomposite powder exhibits excellent sinterability, and the ultrafine W-Cu composite can be obtained by the Cu liquid phase sintering process.

• Journal of the Korean Society of Food Culture
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• v.34 no.5
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• pp.620-628
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• 2019

To investigate Oiji (traditional Korean cucumber pickles) with reduced sodium content based on the use of saline foods as a salt substitute, Oiji was prepared using glasswort powder (Salicornia herbacea L.), and its physicochemical properties and sensory evaluation were examined. The moisture content of Oiji was shown to be higher in those to which glasswort powder had been added compared to the control without addition of glasswort powder, and Oiji with 40% glasswort powder substitute showed the highest pH and lowest acidity, resulting in slow progression of fermentation. The salinity of Oiji among those containing glasswort powder substitute was significantly higher with increasing level of glasswort powder. The sodium content of Oiji was significantly reduced as addition of glasswort powder increased. The L value of Oiji decreased with increased addition of glasswort powder, whereas the a value was highest in the control. The hardness of Oiji was higher in the control than in Oiji containing glasswort powder. Taste acceptance was highest for Oiji with 20% glasswort powder substitute, whereas acceptance of appearance was higher for Oiji with 10% glasswort powder substitute. Flavor and texture acceptance was higher for the control. In the attribute difference test, significant differences were found in brownness, off-flavor, salty taste, and sourness. Based on the findings, 10-20% substitution of salt with glasswort powder did not significantly lower overall acceptance compared to the control while salinity of Oiji was maintained. Therefore, the potential production of low-sodium Oiji has been verified.

• Journal of Fisheries and Marine Sciences Education
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• v.21 no.1
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• pp.28-42
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• 2009

For the utilization of seaweed (Capsosiphon fulvecense, algae) powder as an ingredient of bread, the quality of bread made with different concentration of seaweed powder was evaluated with physical and sensory properties. The powdered algae was shown to have crude protein content at 25.38%. The major minerals were identified with calcium with 8.38 g/kg, potassium with 9.5 g/kg, and magnesium with 5.6 g/kg, which comprised to 19.08% of total mineral content. Amount of essential amino acids content was estimated to be 835 mg/100 g. Content of essential fatty acid was found to be 27,25% of total fatty acids. For the preparation of bread added with seaweed powder, the addition ratio of seaweed was set at 3, 5 and 7% versus wheat flour with same ratio of other ingredients. L value, lightness of bread, was proportionally reduced with increse of seaweed powder. However, b value, yellowness, was increased with the addition of the seaweed powder. Adhesiveness, cohesiveness, and springiness of the bread were reduced with the addition of the seaweed powder, however, hardness of the bread was vice versa. Texture, flavor, color, and overall acceptance of the bread added seaweed powder were shown up significant differences among all tested groups (P < 0.001), that is, more seaweed powder showed less favorable texture, flavor, color, and overall acceptance. Although the bread added with seaweed powder showed a less preference compared to control group, the bread with 3% of seaweed powder was favorable to other test groups, which might have a potential for the commercialization of functional breads using seaweeds.

• Progress in Superconductivity and Cryogenics
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• v.23 no.3
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• pp.45-50
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• 2021

In this study, the effect of the size of B powder on the critical current density (J_c) of MgB₂ prepared by an in situ reaction process was investigated. Various combinations of B powders were made using a micron B, ball-milled B and nano B powders. Micron B powder was reduced by ball milling and the milled B powder was mixed with the micron B or nano B powder. The mixing ratios of the milled B and micron or nano B were 100:0, 50:50 and 0:100. Non-milled micron B powder was also mixed with nano powder in the same ratios. Pellets of (2B+Mg) prepared with various B mixing ratios were heat-treated to form MgB₂. T_c of MgB₂ decreased slightly when the milled B was used, whereas the J_c of MgB₂ increased with increasing amount of the milled B or the nano powder. The used of the milled B and nano B power promoted the formation MgB₂ during heat treatment. In addition to the enhanced formation of MgB₂, the use of the powders reduced the grain size of MgB₂. The use of the milled and nano B powder increased the J_c of MgB₂. The highest J_c was achieved when 100% nano B powder was used. The J_c enhancement is attributed to the high volume fraction of the superconducting phase (MgB₂) and the large grain boundaries, which induces the flux pinning at the magnetic fields.