• The Korean Journal of Food And Nutrition
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• v.14 no.1
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• pp.34-39
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• 2001

The purpose of this study was to examine physical properties of the addition of green tea powder on bread flour and dough rheology of white pan bread. Three levels(0.1, 0.5 and 1.0% ) of each green tea powder with bread flour were tested for their effects in dough mixing using rapid disco analyzer, alveogram and farinogram. Addition of green tea powder tended to reduce initial pasting temperature and increase peak viscosity, break down and set back. L(extensibility) and G(swelling index) value in alveogram showed decrement with increasing green tea powder. These meant that the volume of white pan bread would show same tendency. The use of green tea powder increased consistency and water absorption of the bread flour but decreased development time, salability and degree of softening on farinogram. White pan bread with green tea powder had higher value of hardness and springness than without it. Sensory evaluation determined that the white pan bread with 0.5% green tea powder had the highest score.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.3
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• pp.247-250
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• 1984

As a consecutive work on stability for the quality of ginseng products, the sorption properties of red ginseng (RG), red ginseng powder (RGP), and red ginseng powder tablet (RGPT) were studied in order to set the optimum moisture level for them. The levels of moisture at BET monolayer of RGP and RGPT ranged 5.97 to 7.27 % and 4.73 to 5.14 % in wet basis, respectively. Based on these values, the optimum moisture content for both of them would preferably be set at $6.7{\pm}0.7%$ and $4.9{\pm}0.2%$. From the results of storage study on microorganism growth under the maltreated condition, $40^{\circ}C$, and 75% RH, the optimum level of moisture for RG could be extended up to $14.0{\pm}0.5%$, which is much higher than the circulating values of 10.416%.

• Resources Recycling
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• v.26 no.4
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• pp.62-70
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• 2017

A cyclone type electrolytic method was used to recover silver from thiourea-hydrochloric acid mixed solutions. The electrowinning behavior of silver was investigated in different systems, such as the flow rate, current density, silver concentration, thiourea concentration and hydrochloric acid concentration. As the increase of the flow rate, current density and hydrochloric acid concentration, the recovery rate of silver was increased. Whereas, as the increase of silver concentration, the recovery rate of silver was decreased. The thiourea concentration did not affect the Ag recovery and current efficiency. Above 99% of Ag was recovered at the flow rate of 12 L/min., current density of $0.75A/dm^2$, silver concentration of 1.0 g/L, 0.5 M thiourea and 0.1 M hydrochloric acid. In most experimental conditions, silver was recovered as a powder form.

• Food Science and Preservation
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• v.21 no.6
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• pp.824-830
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• 2014

In this study, the quality characteristics of cookies with added purple kohlrabi (Brassica oleracea var. gongylodes) powder were investigated and analyzed through chemical and sensory evaluation. Samples were prepared with different levels (0, 1, 3, and 5%) of freeze-dried kohlrabi powder. The addition of Kolarbi powder decreased the moisture and fat contents, but the ash content was significantly increased (p<0.05). The pH and density of the cookie dough decreased significantly with the increasing levels of kohlrabi powder added (p<0.05). The spread ratio of the cookies generally decreased as more kohlrabi powder was added, but the decrease was not statistically significant. The hardness of the cookies increased significantly, however, with the increasing levels of kohlrabi powder added (p<0.05). The Hunter's color L, a, and b values significantly decreased with increasing kohlrabi powder compared to those of the control (p<0.05). In the sensory evaluation, the cookies to which 3 and 5% kohlrabi powder were added showed remarkably higher values for color, taste and appearance. These results suggest that purple kohlrabi powder is a good ingredient for improving the sensory and quality characteristics of cookies.

• Journal of Korean Society of Environmental Engineers
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• v.30 no.6
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• pp.637-641
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• 2008

The aims of this research were to manufacture tailored powder activated carbon having a higher prechlorate removal efficiency and to compare perchlorate removal efficiency with different carbon materials for applying to the drinking water treatment plant. Activated carbon pre-loaded with cetyltrimethylammonium chloride(CTAC) has been researched to be an effective adsorbent for removing perchlorate in the water. 10,000 mg/L tailored powder activated carbon were manufactured by mixing 5.0 g of powder activated carbon(PAC) into 500 mL of 5,000 mg/L CTAC solution. The tailored powder activated carbon had 10 times higher perchlorate removal efficiency than virgin powder activated carbon. The residual perchlorate gradually decreased with the first 15 minute contact time with the tailored powder activated carbon, however, the longer contact time did not affect perchlorate removal. Tailored powder activated carbon by manufactured with 1,083 mg/g iodine value carbon had almost 4 times higher perchlarate removal efficiency than the 944 mg/g iodine value carbon. Dosage of 5 mg/L tailored powder activated carbon, which can adaptable dosage at the treatment plant, could decrease the perchlorate concentration from 50 $\mu$g/L to 15 $\mu$g/L.

• The Korean Journal of Food And Nutrition
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• v.23 no.2
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• pp.212-217
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• 2010

To enhance the quality of traditional Dasik, pollen Dasik containing brown rice flour fortified with 5, 10, 15 and 20% pollen powder were prepared, and their physicochemical properties were evaluated. Pollen Dasik possessed higher amount of mineral such as K and Ca than brown rice Dasik. The L value of pollen Dasik decreased with increasing pollen powder compared to brown rice Dasik, while the b value of pollen Dasik was increased with increasing pollen powder compared to brown rice Dasik(p<0.05). Hardness of pollen Dasik decreased with increasing amounts of pollen compared to the brown rice Dasik(p<0.05). Sensory evaluation on pollen Dasik preparewd with over 10% pollen showed the highest sensery evaluation value in overall preference.

• Food Engineering Progress
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• v.14 no.1
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• pp.54-59
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• 2010

Instantized thin gruels have been popular to supplement patients who want nutritional, ready-to-eat, and easy-to-use products. In this study, rice-based thin gruels were developed by use of gelatinized rice powder which was manufactured by extrudating rice in a twin-screw extruder. Subsequently, the rice paste from the extruder were dried and ground into fine powder. The gelatinized rice powder was mixed with the powders of various grains, soy beans, nuts, oil seeds, and vegetables to formulate the instantized thin rice gruel with well-balanced nutrients (mixed powder). The mixed powder was granulated to improve reconstitution capability in a fluid bed spray granulator (granulated powder). Lipid and protein contents were higher by 0.9 and 1.9%, respectively, in the granulated powder whereas carbohydrate content was higher by 3.2% in the mixed powder. The calculated dispersibility was 93.7 and 77.0% for the granulated and the mixed powders, respectively. The reconstitution time was 122.3 and 305.3 for the granulated and the mixed powders, respectively. In conclusion, the granulation of the mixed powder improved the dispersibility. This study will be helpful to develop a variety of processed rice products and promote rice process industry.

• Journal of the Korean Wood Science and Technology
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• v.11 no.1
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• pp.12-17
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• 1983

The shear strength of plywoods using Douglus-fir bark powder and particlebard sander dust(PSD), abandoned materials in plywood and particleboard industries, as extender to UF resin, was compared with that of plywoods using wheat flour. Extenders were mixed at the rate of 0%, 5%, 10%, 20%, and 30% of UF resin weight. In obtained results, the dry shear strength of all extended plywoods was highest at extending ratio 5% and the wet shear strength was highest at no extending and 5%. Douglas-fir bark powder-and PSD-extended plywoods had as high dry and wet shear strength as wheat flour-extended plywoods up to extending ratio 10% and 20% respectively. But at 300%, wheat flour-extended plywoods had higher shear strength. Douglas-fir bark powder and PSD size should have been reduced (enough to pass through 325 mesh screen) in order to develop the satisfactory mixing, spreading and plywood bond quality. But in this study the powders to pass through 100 mesh screen were used.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.619-627
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• 2021

Cocoa bean husk is an important by-product of the cocoa industry. This study was conducted to measure the changes in the quality characteristics of sausage with added cacao bean husk powder (0, 0.25, 0.5, 1, 1.5, and 2%; ascorbic acid 0.2%) at 4℃ for 15 days. The total polyphenol, total flavonoid, DPPH, and ABTS⁺ radical scavenging activity of sausages increased with the addition of cocoa bean husk powder (p<0.001). As the amount of added cocoa bean husk powder increased, quality deterioration characteristics such as pH increase, redness discoloration, lipid oxidation, protein degradation, and texture change during storage were decreased (p<0.05). In particular, 1% sausage was shown to inhibit TBARS and VBN, similar to ascorbic acid-added sausage. In terms of sensory characteristics, the 0.5 and 1% sausages received the highest score for overall preference. Therefore, we concluded that addition of 1% cocoa bean husks to sausages improved their storage characteristics and palatability.

• Journal of the Korean Recycled Construction Resources Institute
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• v.8 no.1
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• pp.1-7
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• 2020

GGBFS(Ground Granulated Blast Furnace Slag) is one of the most actively used mineral admixtures with excellent long-aged strength and chloride diffusion resistance. Unlike Standard covering GGBFS in Japan and the U.K., the domestic standard for GGBFS does not contain low fineness of GGBFS under 4000 grade. In this paper, several basic tests are carried out for the concrete with 3,000 grade GGBFS concrete and ternary blended concrete for reducing hydration heat by mixing 4,000 grade GGBFS and fly ash, such as fresh concrete properties, compressive strength, and shrinkage properties. The air content and slump between the ternary blended concrete and the concrete with low-fineness GGBFS showed the similar level, and the results of difference in setting time from them were less than 20 minutes, showing no significant difference. In the evaluation of compressive strength and shrinkage characteristics, the ternary blended concrete showed lower long-aged strength and higher shrinkage than the low-fineness GGBFS concrete.