• Journal of Powder Materials
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• v.6 no.2
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• pp.132-138
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• 1999

A new binder system and debinding process for low carbon residue in the injection molding of Nd(Fe, Co)B powder are investigated. In the injection molding of magnetic materials, it is demanded to reduce carbon residue which deteriorates their magnetic properties. The binder system developed is composed of polyethylene glycols (PEGs) and polypropylene (PP). PEG was selected as a major binder is component to be extracted in a molecular state by solvent extraction in ethanol, which step would leave no residue. PP was selected as a minor binder component to be subsequently removed by thermolysis which step would leave carbon residue. The behaviors of solvent extraction with the variations of PEG molecular weight, temperature, and time were examined. The dependency of residual carbon content on thermolysis atmosphere was also studied. Opened pore channels introduced in a green body by the solvent extraction and microstructures of the sintered magnets were observed using SEM.

• Bulletin of the Korean Chemical Society
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• v.34 no.11
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• pp.3381-3386
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• 2013

This paper reports a method using molecularly imprinted polymers that are grafted onto the surface of carboxyl-modified multi-walled carbon nanotubes as the solid-phase extraction adsorbents to detect Rhodamine B in chili powder samples. The polymers were characterized by FTIR and TGA. Various parameters which probably influence efficiency of extraction were optimized. The analytical parameters such as precision, accuracy and linear working range were also determined in optimal experimental conditions. And the proposed method was applied to analysis of Rhodamine B in chili powder samples. The limits of detection and quantification were 2.57 and 8.56 ${\mu}g/g$, respectively. The recoveries for analytes were higher than 95% and relative standard deviation values were found to be in the range of 0.83-4.15%. This method was successfully applied for the determination of Rhodamine B.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09b
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• pp.901-902
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• 2006

Powder forging has progressed in three decades through the stages of incubation, growth, and maturity, now accounting for 8% of the $5 B global PM market. In this presentation, a history of the technical development of powder forging will be recounted, from early failed attempts and misconceptions, through seminal academic and industrial research, to technical and commercial success. Discussion covers the contributions of government and industrial funding, fundamental knowledge development, and industrial champions for successful implementation. The focus is on lessons learned that may be beneficial to the transition of other technologies for the powder metallurgy industry.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09a
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• pp.565-565
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• 2006

• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.463-468
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• 1997

Starch plays an important role in textural quality of infant food which is mainly affected by retrogradation of starch during storage. The acetylated rice was prepared and its physicochemical properties were evaluated to improve the textural quality of infant food when added. When the rice powder was reacted with acetic acid with its increasing concentration from 0.1 M, 0.2 M to 0.3 M, the amount of acetyl group and degree of substitution were increased by 0.39%, 0.8% and 1.27%, and by 0.0014, 0.031 and 0.048, respectively. The initial gelatinization temperature of rice paste determined by amylograph was decreased from $79.5^{\circ}C$ of unmodified rice to $67.5^{\circ}C$ of acetylated rice whose DS is 0.048. The apparent and maxium viscosity of rice paste at $95^{\circ}C$ before and after modification were increased from 92 B.U. to 201 B.U. and from 100 B.U. to 236 B.U., respectively, The degree of retrogradation and rate of syneresis were decreased from 28.7 to 18.8 and from 0.47% to 0.25%, respectively with increased by DS from 0 to 0.048. The digestibility rate of rice powder decreased from 9.19 of natural rice powder to 7.54 of acetylated rice powder whose DS is 0.048. In United State, there is no serious problem in total digestibility because only 4% of modified rice powder is added in production of infant food.

• Food Science and Preservation
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• v.16 no.3
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• pp.454-458
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• 2009

The effect of UV-C irradiation on microbial growth and quality of red pepper powder during storage was examined. Red pepper powder was irradiated with doses of 27, 54, or $108\;kJ/m^2$ and stored at $20^{\circ}C$ for 4 weeks. UV-C treatment of red pepper powder decreased the populations of total aerobic bacteria and Bacillus cereus in proportion to radiation dose. In particular, total aerobic bacteria and B. cereus populations decreased by 1.03 and 0.90 log CFU/g after irradiation at $108\;kJ/m^2$, respectively, compared with control values. UV-C irradiation caused negligible changes in the Hunter color L, a, or b values. Sensory quality results on red pepper powder were not significantly different between treatments. Therefore, UV-C irradiation can be used to inhibit microbial growth in red pepper powder, without impairing quality during storage.

• Journal of the Korean Magnetics Society
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• v.26 no.1
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• pp.7-12
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• 2016

Effects of annealing of the gas-atomized Fe-9%Si-2%Cr powder which is suitable for high frequency application in mobile devices because of its high electrical resistivity were studied with an emphasis on the order-disorder phase transition. The formation of B2 ordered phase could not be suppressed during atomization process. When the powder was annealed at a temperature higher than $550^{\circ}C$ the peak diffracted from $DO_3$ phase could be detected. With increasing annealing temperature lattice parameter and coercivity decreased. An interesting phenomenon was an abrupt increment of coercivity in the powder annealed at $450^{\circ}C$. Highest permeability could be shown in the powder annealed at a relative low temperature of $150^{\circ}C$ and then the permeability decreased with annealing temperature. The above-mentioned results could be successfully explained by both the formation of $DO_3$ ordered phases and the change of electrical resistivity of the Fe-Si-Cr powder which was also originated from the phase transition.

• Proceedings of the Korean Magnestics Society Conference
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• 2014.11a
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• pp.115-115
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• 2014

• Journal of Powder Materials
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• v.16 no.4
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• pp.291-295
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• 2009

The electromagnetic wave absorption sheets were fabricated by mixing of $Fe_{73}Si_{16}B_7Nb_3Cu_1$ nanocrystalline soft magnetic powder, charcoal powder and polymer based binder. The complex permittivity, complex permeability, and scattering parameter have been measured using a network analyzer in the frequency range of 10 MHz$\sim$10 GHz. The results showed that complex permittivity of sheets was largely dependent on the frequency and the amount of charcoal powder : The permittivity was improved up to 100 MHz, however the value was decreased above 1 GHz. The power loss of electromagnetic wave absorption data showed almost the same tendency as the results of complex permittivity. However, the complex permeability was not largely affected by the frequency, and the values were decreased with the addition of charcoal powder. Based on the results, it can be summarized that the addition of charcoal powder was very effective to improve the EM wave absorption in the frequency range of 10 MHz$\sim$1 GHz.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.285-291
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• 2003

The effects of carcass grade(B and E) and containing mugwort powder(0.3％) on the pH, volatile basic nitrogen(VBN), thiobarbituric acid reactive substances(TBARS), bacterial count and residual nitrite of the pork sausage were investigated during storage at 4$^{\circ}C$${\pm}$1 for 8 weeks. The pH value and VBN content of sausage containing mugwort powder were not significant different(p＞0.05) depending on the carcass grade as compared to sausage free of mugwort powder. The TBARS values of sausage containing mugwort powder were significantly lower than those of sausage free of mugwort powder up to 8 weeks of the chilling process. The sausage containing mugwort powder showed to have lower bacterial counts and residual nitrite contents than those free of mugwort powder depending on the carcass grade. However, those of sausage were not affected by the carcass grade.