• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1589-1595
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• 1999

Reverse osmosis(RO) and rotary evaporation, freezer drying and spray drying as concentration and dehydration methods were, respectively, employed to investigate their effect on the flavor quality of ginger powder. Rotary evaporation and spray drying methods were more effective to restrict the browning of ginger powder than RO and freezer drying methods. Concentration methods had no effect on the free amino acids and free sugar contents of ginger powder, but freezer drying resulted in the less quality loss than spray drying. And the powder prepared from enzymatically hydrolyzed extract contained less crude protein, crude ash, browning and the changes in free amino acids, but had more the crude fat, solubility and free sugars than that from ginger extract obtained by filter press. Sensory results indicated that quality of ginger powder prepared by RO concentration and freeze drying of enzymatically hydrolyzed extract was as good as that without enzyme hydrolysis

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 1995.04a
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• pp.13-13
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• 1995

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 1994.04c
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• pp.10-11
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• 1994

• Proceedings of the Korean Society of Disaster Information Conference
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• 2017.11a
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• pp.241-242
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• 2017

본 논문에서는 폐유리를 재활용하는 발포유리에 대한 기술 및 활용방법에 대한 고찰을 통해 국내에서 적용 가능한 폐유리 재활용기술에 대하여 검토하였다. 폐유리를 재활용한 발포유리는 폐유리를 분쇄한 유리 미분에 규산나트륨, 탄산칼슘, 그라파이트 등의 발포제를 첨가하여 형틀에 넣고 가열을 하면, 유리분말은 소결(sinter)상태가 되는 약 $800^{\circ}C$ 정도가 되면 녹기 시작하고, 발포제는 분해되어 $O_2$와의 반응에서 발생하는 $CO_2$ 가스에 의한 기포가 발생하여 발포유리가 형성되는 제조 방식이다. 이러한 발포유리 방식으로 제작된 판재 및 배관 형태의 불연재료는 건설 및 LGN선박용으로 널리 활용되고 있고, 인공경량 골재의 형태는 건설용 채움재 및 빗물 저류용, 정화용으로 활용되고 있다. 이러한 활용 방식은 국내에서도 충분히 적용 가능한 방식이며, 국내에서의 적용을 통해 폐기물 및 환경부하 저감 효과를 높일 수 있다.

• Food Science and Preservation
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• v.22 no.6
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• pp.811-816
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• 2015

The purpose of this study was to determine the optimum amount of Artemisia annua L. powder for adding rice flour. The A. annua powder was added to the rice flour at ratios of 1% (30 g/3 kg), 2% (60 g/3 kg), 3% (90 g/3 kg, w/w). As the amount of A. annua powder in rice cake dough increased, carbohydrate, ash content, total amino acid, and dietary fiber contents increased whereas the moisture content decreased. Hunter's L value decreased as A. annua powder content increased. On the contrary, the a- and b values increased. The sensory score of the rice cakes containing 30 g of A. annua powder was the highest of all the rice cakes tested. Based on these results, adding A. annua powder could improve the quality and sensory characteristics of rice cake.

• Journal of the Korean Chemical Society
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• v.37 no.1
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• pp.92-97
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• 1993

Sol-Gel Process is a new method of synthesis of high-quality of glass and glass-ceramics. Ferroeletric material, $BaTiO_3$ powder was made by reacting $Ba(OH)_2$ and $Ti[OCH(CH_3)_2]_4$ in alcohol. There was about 16.5% weight loss in thermogravimetric analysis. It was crystallized to tetragonal structure by heat treatment at $700^{\circ}C$ for 2 hours and had a specific surface area, 16.0 $m^2/g.$ Shrinkage curve by sintering was began around $1100^{\circ}C$ in dilatometer analysis.

• Proceedings of the KAIS Fall Conference
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• 2007.05a
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• pp.58-61
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• 2007

본 논문에서는 액상분말 전자종이 특성 평가 하였다. 액상분말은 두 가지 타입의 마이너스 극성과 플러스 극성이 있으며 이때 전압을 인가하기 전에는 중성 상태이며, 전압을 인가하면 충전을 하며 충전 이 되면 서로 반대의 극성 쪽으로 이동한다. 액상분말 전자종이의 구조는 상하 유리 기판에 ITO/격벽을 형성이 되었고 그 사이에 액상분말이 틀어가 있는 구조이다. 유기기판에 ITO/격벽을 형성을 한 후 putting을 하고 합착을 한다. 상 하판 분리방식으로 노란색 액상분말 및 검은색 액상분말을 충전한 후 전압을 인가하여 소자의 구동을 하였으며 제작된 소자의 전기 및 광학특성 평가 하였다.

• Food Industry And Nutrition
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• v.9 no.1
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• pp.53-57
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• 2004

홍경천(Rhodiola sachalinensis)의 성분을 분석하여 식품학적 특성을 검토하고 식품소재로서의 기초자료로 활용할수 있도록 건조된 홍경천을 분쇄, 분말화한 후 일반성분 및 무기성분, 유리당, 구성아미노산, 유리지방산, 그리고 향기성분을 분석하였다. 홍경천 건조분말의 수분은 10.14%, 조단백 3.90%, 조지방 1.33%, 총당 41.17%, 환원당 11.40% 회분은 3.05%로 분석되었고, 무기성분은 Ca, K, Kg이 높은 함량으로 나타났다. 유리당으로는 glucose, fructose, sucrose 등으로 특히 glucose와 fructose가 높게 함유되어있었다. 주된 구성아미노산은 glutmic acid, cystine arginine, proline, aspartic acid, isoleucine, histidine 등의 함량 순으로 나타났으며, 특히 glutamic acid, cystine, arginine 함량이 각각 176.24, 168.60, 159.90 mg%로 높은 함량 수준을 보였다. 유리지방산은 linoleic acid가 32.46%로 함량이 가장 높았으며 그 다음으로 palmitic acid가 21.42%, lignoceric acid 14.83%, oleic acid 13.09% behenic acid가 5.80% 순으로 나타났다. 향기성분은 GC-MS로 분석한 결과 2-cinnamic aldehyde 함량이 가장 높았으며 geraniol, myrtenol, octanol 등의 함량이 높게 나타났다. 이러한 결과로 볼 때 홍경천 뿌리는 다양한 일반성분 조성과, 필수아미노산, 불포화지방산, 필수 무기질 등이 균형있게 함유된 식품학적 성분 가치가 충분한 소재임이 확인되었다. 따라서 향후 홍경천 뿌리에서 유효성분을 추출하여 생리활성 및 동물실험을 통해 이들 식품학적 성분들의 유용성을 탐색하는 작업이 필요하리라 사료된다.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.12 no.5
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• pp.234-239
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• 2002

The spinel was calcined at temperatures in the range of $1000^{\circ}C$ to $1300^{\circ}C$ with $100^{\circ}C$ interval to evaluate the effect of calcination temperature on mechanical properties of spinel-glass dental composites. Although the average particle size of spinel calcined at temperatures from $1000^{\circ}C$ to $1200^{\circ}C$ was within 2.8~3.0 $\mu\textrm{m}$, the spinel calcined at $1300^{\circ}C$ was 4.66 $\mu\textrm{m}$ due to abnormal grain growth. Shrinkage and pore size of the spinel preform decreased and increased, respectively, as calcination temperature increased, indicating that the calcination temperature was significant to the powder compaction and the densification of the composites as a result of particle size and distribution. The optimum strength and the fracture toughness of the composite calcined at $1200^{\circ}C$ were 284$\pm$40 MPa, 2.5$\pm$0.1 MPaㆍ$m^{1/2}$ respectively. Optical experimental results showed that transmittance of the spinel-glass composite in the visible region was twice higher than that of the alumina-glass composite, suggesting that the spinel-glass composites possessed better aesthetic properties for all-ceramic dental crown application.

• Food Science and Preservation
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• v.14 no.1
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• pp.61-66
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• 2007

This study investigated changes in physicochemical properties of onion powders during various drying conditions. The moisture content during vacuum drying at $40^{\circ}C$ remained at 5.23% for 5 days of drying, and it was possible to quickly obtain day powder Weight reduction upon $-70^{\circ}C$ vacuum drying was 90% after 7 days. The large change in browning caused by vacuum freeze drying was lowest ($OD_{420}\;of\;1.173$) after 7 days of drying. The content of vitamin C increased with vacuum freeze drying. The major free sugars were fructose, glucose and sucrose. Of organic acids, citric acid was prominent and, after vacuum freeze drying, showed a high value of 1,965 mg/100g. Free amino acids noted were L-arginine, ${\beta}-alanine$, L-alanine and L-threonine. In summary, vacuum freeze drying at $-70^{\circ}C$ is optimal.