• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1414-1421
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• 2009

Pine needle powder has medical and functional uses. In this study, cookies were prepared using different 0.5%, 1%, 3%, 5% of pine needle powder. The total phenolic content was measured by the Folin-Ciocalteu method, and antioxidant activity was evaluated by DPPH assay. The antioxidant activity was highly correlated with the total phenolic composition of pine needle cookies (r=0.989). In addition, the quality characteristics of the pine needle cookies were estimated based on the bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations. The bulk density of the dough and the hardness, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing pine needle powder, while the pH of the dough, spread factor and L values of the cookies decreased with increasing pine needle powder content (p<0.05). Additionally, the consumer acceptability scores for the 3% pine needle cookie groups ranked significantly (p<0.05) higher than those of the other groups in appearance, taste, flavor, texture and overall preference. Taken together, the results of this study suggest that pine needle powder is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1813-1820
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• 2013

This study is conducted to investigate the quality characteristics of cookies containing different levels (0%, 20%, 40%, 60%) of brown rice powder with enhanced levels of GABA (${\gamma}$-amino butyric acid). The pH of cookie dough was higher in cookies containing brown rice powder. A proximate composition analysis showed that the moisture content was increased with the addition of the brown rice powder, yet there was no significant difference in the crude protein and crude fat contents among the added groups. The ash content was the highest in the 60% added group. The spread factor of the control cookie was higher than that of cookies containing 40% and 60% brown rice powder. The incorporation of brown rice powder in cookies lowered the lightness and yellowness values, but increased the redness value. The hardness of the cookies was lower in 40% and 60% added groups than that of the controls. The GABA content in the brown rice added groups was higher than that of the control cookie, and increased as brown rice powder increased. A consumer acceptance test revealed that there was no significant difference in the overall preference scores among the cookies. From these findings, it is suggested that the cookies with brown rice powder up to 60% added can be developed as goods.

• Polymer(Korea)
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• v.36 no.3
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• pp.281-286
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• 2012

Experimental study was performed regarding the effects of disc-like filler orientation and contents on the coefficient of thermal expansion (CTE) of polypropylene composites using the three dimensional ellipsoids ($a_1$ > $a_2$ > $a_3$) analyzed by two aspect ratios(${\rho}_{\alpha}=a_1/a_3$and ${\rho}_{\beta}=a_1/a_2$). Measured data were compared with the theoretical approaches proposed by Lee et al. Mica and talc were useed as disk-like fillers in the composites. As experimental results, ${\alpha}_{11}/{\alpha}_m$ decreased down to ca. 0.56 with mica content of 20 wt% and the aspect ratios, ${\rho}_{\alpha}=13.5$, ${\rho}_{\beta}=1.8$. However, ${\alpha}_{33}/{\alpha}_m$ increased to more than 1. In the case of talc, ${\alpha}_{11}/{\alpha}_m$ decreased to ca. 0.63 with 20 wt% and ${\rho}_{\alpha}=3.7$, ${\rho}_{\beta}=1.4$. Finally, the longitudinal CTEs (${\alpha}_{11}$) of polypropylene composites decreased as filler contents increased, but normal CTE (${\alpha}_{33}$) increased in the low filler contents like the theory.

• Journal of the Korean Ceramic Society
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• v.36 no.2
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• pp.145-150
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• 1999

Gd1-xSrxMnO3(0$\leq$X$\leq$0.6) as the cathode for solid oxide fuel cell was synthesized by citrate process and studied for its crystal structure, electrical conductivity, thermal expansion coefficient (TEC), and investigated reactivity with 8 mol% yttria stabilized zirconia(8YSZ) or Ce0.8Gd0.2O1.9 (CGO). The crystal structure of Gd1-xSrxMnO3 changed from orthorhombic (0$\leq$X$\leq$0.3) through cubic (0.4$\leq$X$\leq$0.5) to tetragonal structure (X=0.6). When Sr contents was increased, the electrical conductivity of Gd1-xSrxMnO3 was inthose of La1-xSrxMnO3, 8YSZ and CGO if Sr content was above 30mol%. TEC of Gd1-xSrxMnO3 was increased with Sr content. After heat treatment at 1300$^{\circ}C$ for 48 hours, reaction product of Gd1-xSrxMnO3 and 8YSZ was SrZrO3. However CGO had no reaction product with Gd1-xSrxMnO3.

• Korean journal of food and cookery science
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• v.29 no.3
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• pp.249-256
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• 2013

The objectives of this study were to investigate the quality characteristic of the nutrition bar with various concentrations (0, 5, 10, 20%) of defatted ginseng seed meal(DGSM). Specific gravity and pH of bar batters were lower in bars containing DGSM. Specific volume, loss rate and leavening rate of bars were decreased as DGSM increased. In color of bar crust and crumb, the L and bcolor values decreased according to the level of DGSM added, whereas the a color valuesand ${\triangle}$ increased. The bars with 5, 10 and 20% DGSM had significantly higher hardness value than control bar (p < 0.05). The result of sensory evaluation showed that intensity scores for color, flavor, taste, after taste and texture were highest for the nutrition bar substituted with 20% DGSM. The nutrition bar with 10% DGSM attained the highest overall acceptability score. Results indicated that optimal concentration of DGSM into the nutrition bar was 10%.

• Food Science and Preservation
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• v.14 no.5
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• pp.504-510
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• 2007

An extrusion process was to make an onion kimchi snack from rice grit and onion kimchi powder, in an effort to enhance the nutritional value, flavor, and physicochemical properties of the extrudate. This study investigated optimum conditions (moisture content, barrel temperature, and the content of onion kimchi powder) for the production of high-quality rice extrudate products, and measured quality properties (water absorption index, texture, expansion ratio, and color) of rice extrudate to which onion kimchi powder had been added. Onion kimchi powder at 3%, 5%, 7%, and 10% (all w/w) was mixed with rice grit and the mixture then extruded in a twin-screw extruder. The texture of onion kimchi mack became softer as onion kimchi powder level rose, and water absorption ability increased. The expansion ratio and the lightness of extrudates decreased with increases in onion kimchi powder levels. The maximum water absorption index am the minimum hardness were obtained with 10% onion kimchi powder. Rice extrudate with 10% onion kimchi powder was suitable for extrusion cooking md obtained the highest score for overall acceptability by sensory evaluation.

• Journal of the Korea Concrete Institute
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• v.14 no.4
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• pp.597-607
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• 2002

Electric arc furnace and converter slag are produced by about 6 millions tons in Korea at 2000 year. But compared with blast furnace slag, those are utilized only in unvalued material like landfill and road construction. There are unstable materials, like free CaO, in electric arc furnace and converter slag at steel-manufacturing process. This might cause volume expansion in concrete, if electric arc furnace and converter slag aggregates were used in concrete. This expansion may reach to crack or collapse of concrete. It is therefore settled by standard specification for concrete that electric arc furnace and converter slag aggregates have not to use in concrete. First of all, volume stability and stabilized process should be solved in electric arc furnace and converter slag aggregate to use in concrete. In this study, 6 types of aging are evaluated for effects of stabilization to reduce the expansion of electric arc furnace and converter slag. h converter slag aggregate, these types of aging are not good for volume stability for concrete aggregate, and even if converter slag aggregate is treated with aging, concrete with it has some problems that strength is reduced with curing days. But in electric arc furnace slag aggregate treated with hotwater and steam aging, the expansion of electric arc furnace slag aggregate is reduced about two times than that of converter slag aggregate, and electric arc furnace slag aggregate concrete has good results in strength compared with control concrete using crushed stone.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.100-112
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• 2014

This study investigates the characteristics of cookies added with yacon. The addition of yacon powder did not affect the density of the cookies and decreased pH level. The moisture content was the highest in the cookies with 12% of yacon. Spread ratio was the highest in the cookies containing yacon powder. The loss rate and leavening rate of the cookies decreased with increasing amounts of yacon powder. Lightness and yellowness decreased significantly while redness increased significantly with a high content of yacon powder in the formulation. The hardness of the control group was higher than that of the cookies prepared with different levels of yacon powder. The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenolic acid content in yacon powder and cookies. The consumer acceptability score for the 6% yacon cookie group ranked significantly higher than the other groups in overall preference, appearance, flavor, taste and color. Through this experiment, this study exhibited both the functional and health based benefits of yacon when it is added to cookies and confirmed the development feasibility of yacon cookies considering consumer satisfaction.

• The Journal of Engineering Geology
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• v.6 no.3
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• pp.155-163
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• 1996

The current ASTM C227-90 is a prescription on the mortar-bar method. This recornrnends that mortar-bars should be made using a mixing ratio by weight of 675 grams aggregate to 300 grams cement, and their initial lengths should be measured in $24{\pm}2$ hours. This method emphasizes that the prepare sample mortar-bars and calculate expansion rates of them. This method requires constant G values (effective gauge lengths) of denominator in the calculation formula, which are fixed either at 10 inches or 250mm. This study, based on experimental approaches, reexamines the suggestions made by those two prescriptions above and important results are summarized in the following. 1. Not only alkali-aggregate reaction but also interaction of interstitial and gel water are responsible for expansion of mortar-bars. This requires partial modification of the current ASTM C227-90. 2. A mixing ratio by volume rather than by weight of aggregate to cement is recommendable for measuring the amount of expansion resulting from alkali-aggregate reaction and from interstitial water. 3. The method of when to measure initial lengths and how to calculate expansion rate suggested by ASThI C227-90 and Cl90-93a should partly be modified for more accurate results.

• Korean Journal of Food Science and Technology
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• v.51 no.2
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• pp.127-132
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• 2019

This study investigated the quality of Jeungpyun based on variety, milling method and fermentation time. Rice flour (wet-milled Samkwang and dry-milled Seolgaeng) was used for these experiments. The expansion ratios of wet-milled Samkwang and dry-milled Seolgaeng after 6 h of fermentation showed similar values of 160.66 and 159.52%, respectively, while the specific volume was found to be 1.12 mL/g for both. Hardness values of 475.57 g in dry-milled Seolgaeng and 550.40 g in wet-milled Samkwang were determined to be the lowest values after 6 h of fermentation. Numerous pores were found in wet-milled Samkwang, whereas large-sized pores were found in dry-milled Seolgaeng. Thus, these results show no significant difference between the quality of Jeungpyun produced using dry-milled Seolgaeng or wet-milled Samkwang rice flours. However, dry- milled Seolgaeng without the wet-milled process is considered more suitable for Jeungpyun production.