• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1509-1515
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• 2010

In this study, sponge cakes were prepared with substitution of 5, 10, 15, and 20% banana powder. The specific gravity and viscosity tended to increase as the ratio of banana powder increased. The foaming stability was highest at the 10% substitution level. The control group had significantly higher moisture content and volume index than the banana powder samples. The crust color values (a, b) decreased significantly with increased content of banana powder, but the a value increased. Crumb colors values (L, b) decreased as banana powder content increased while the a value increased. In terms of textural characteristics, the samples containing 5, 15, and 20% banana powder had significantly higher hardness than the 0 and 10% samples. Fracturability and resilience were maximal with 15% and 5%, respectively. Adhesiveness and chewiness were not significantly different among the samples. In the sensory evaluation, scores for banana flavor, coarseness, color, flavor, softness, and overall acceptability increased as the level of banana powder content increased. Sweetness was not significantly different among the samples. The control group had significantly higher egg-flavor as compared to the samples containing banana powder. The results indicated that substituting 10% banana powder to sponge cake is optimal for quality and provides a product with reasonably high overall acceptability.

• Journal of Life Science
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• v.19 no.10
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• pp.1468-1477
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• 2009

The comparative effects of the fibrinolytic, and tyrosinase inhibition activities and electrophoretical protein patterns with freeze-drying silkworm powder (FDSW), heating-drying silkworm powder (HDSW) and fermented silkworm powder by Bacillus subtilis or Lactobacillus hilgardii were investigated. When total protein patterns of FDSW, HDSW, both fermented SW, were analyzed by native- and SDS-polyacrylamide gel electrophoresis (PAGE), there were slightly varietal differences in electrophoretical protein patterns. Major minerals of FDSW and HDSW were K, Ca, Mg, and Zn. Major compositional amino acids of FDSW and HDSW were glycine, alanine, glutamic acid, aspartic acid, and serine. Major fatty acids of FDSW and HDSW were linolenic acid, oleic acid, and palmitic acid. Fibriolytic activity was the highest in the fermented FDSW by 5% B. subtilis among the various samples. Tyrosinase inhibition activity was higher in the water and 70% methanolic extract of FDSW than in HDSW. DPPH radical scavenging activity was slightly stronger in HDSW than in FDSW. In addition, DPPH radical scavenging activity was higher in FDSW or HDSW fermented by L. hilgardii than that fermented by B. subtilis, however, all samples exhibited a relatively low activity compared to the butylated hydroxytoluene (BHT). These results may provide the basic data to understand the biological activities of fermented SW.

• Journal of Powder Materials
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• v.22 no.3
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• pp.208-215
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• 2015

Fe-TiC composite powders were fabricated by planetary ball mill processing. Two kinds of powder mixtures were prepared from the starting materials of (a) (Fe, TiC) powders and (b) (Fe, $TiH_2$, Carbon) powders, respectively. Milling speed (300, 500 and 700 rpm) and time (1, 2, and 3 h) were varied. For (Fe, $TiH_2$, Carbon) powders, an in situ reaction synthesis of TiC after the planetary ball mill processing was added to obtain a homogeneous distribution of ultrafine TiC particulates in Fe matrix. Powder characteristics such as particle size, size distribution, shape, and mixing homogeneity were investigated.

• Journal of Powder Materials
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• v.18 no.5
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• pp.443-448
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• 2011

The HDDR(hydrogenation-disproportionation-desorption-recombination) process can be used as an effective way of converting no coercivity Nd-Fe-B material, with a coarse $Nd_2Fe_{14}B$ grain structure to a highly coercive one with a fine grain. Careful control of the HDDR process can lead to an anisotropic $Nd_2Fe_{14}B$ without any post aligning process. In this study, the effect of hydrogen gas input at various temperature in range of $200{\sim}500^{\circ}C$ of hydrogenation stage (named Modified-solid HDDR, MS-HDDR) on the magnetic properties has been investigated. The powder from the modified-solid HDDR process exhibits Br of 11.7 kG and iHc of 10.7 kOe, which are superior to those of the powder prepared using the normal HDDR process.

• Journal of Magnetics
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• v.21 no.2
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• pp.192-196
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• 2016

The Fe-Si-B-Nb-Cu alloys containing Ca and Al were rapidly solidified to thin ribbons by melt-spinning. The ribbons were ball-milled to make powders, and then mixed with 1 wt.% water glass and 1.5 wt.% lubricant. The mixed powders were burn-off, and then compacted to form toroidal-shaped cores, which were heat treated to crystallize the nano-grain structure and to remove residual stress of material. The characteristics of the powder cores were analyzed using a differential scanning calorimetry (DSC) and a B-H meter. The microstructures were observed using transmission electron microscope (TEM). The optimized soft magnetic properties (${\mu}_i$ and $P_{cv}$) of the powder cores were obtained from the Ca and Al containing alloys after annealing at $530^{\circ}C$ for 1 h. The core loss of Fe-Si-B-Nb-Cu-based powder cores was reduced by the addition of Ca element, and the initial permeability increased due to the addition of Al element.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2003.10a
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• pp.9-9
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• 2003

• Food Science and Biotechnology
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• v.15 no.5
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• pp.704-709
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• 2006

The mucilage production and tyrosine content in soy milk cake (SMC) fermented by Bacillus firmus NA-1, Bacillus subtilis GT-D, and B. subtilis KU-A was improved by fortification with 10% defatted soybean flour. The fibrinolytic activity and consistency of the SMC were drastically increased by solid-state fermentation for 1 day. However, the consistency of the fermented SMC gradually decreased during fermentation for 3 days. Furthermore, the tyrosine content of the freeze-dried powder of SMC fermented by three Bacillus sp. was 9 times higher than that of unfermented SMC. The soybean proteins, including the 7S and 11S subunits, were partially digested during alkaline fermentation, producing lower molecular-weight peptides. The fibrinolytic enzyme produced in SMC fermented by B. firmus NA-l and B. subtilis KU-A exhibited higher thermal stability than that of B. subtilis GT-D fermentation. The powder obtained from B. subtilis GT-D fermentation had an ${\alpha}$-amylase activity and lower consistency compared to those of B. firmus NA-1 and B. subtilis KU-A. In addition, this powder contained 6.3% moisture content, 27% crude protein content and 9 units of fibrinolytic activity and proteolytic activity.

• Journal of Powder Materials
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• v.20 no.5
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• pp.366-370
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• 2013

The effects of $B_4C$ on the mechanical properties of WC/Ni-Si hardmetal were analyzed using sintered bodies comprising WC(70-x wt.%), Ni (28.5 wt.%), Si (1.5 wt.%), and $B_4C$ (x wt.%), where $$0{\leq_-}x{\leq_-}1.2$$ wt.%. Samples were prepared by a combination of mechanical milling and liquid-phase sintering. Phase and microstructure characterizations were conducted using X-ray diffractometry, scanning electron microscopy, and electron probe X-ray micro analysis. The mechanical properties of the sintered bodies were evaluated by measuring their hardness and transverse rupture strength. The addition of $B_4C$ improved the sinterability of the hardmetals. With increasing $B_4C$ content, their hardness increased, but their transverse rupture strength decreased. The changes of sinterability and mechanical properties were attributed to the alloying reaction between $B_4C$ and the binder metal (Ni, Si).

• Journal of Powder Materials
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• v.30 no.2
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• pp.116-122
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• 2023

Because magnets fabricated using Nd-Fe-B exhibit excellent magnetic properties, this novel material is used in various high-tech industries. However, because of the brittleness and low formability of Nd-Fe-B magnets, the design freedom of shapes for improving the performance is limited based on conventional tooling and postprocessing. Laser-powder bed fusion (L-PBF), the most famous additive manufacturing (AM) technique, has recently emerged as a novel process for producing geometrically complex shapes of Nd-Fe-B parts owing to its high precision and good spatial resolution. However, because of the repeated thermal shock applied to the materials during L-PBF, it is difficult to fabricate a dense Nd-Fe-B magnet. In this study, a high-density (>96%) Nd-Fe-B magnet is successfully fabricated by minimizing the thermal residual stress caused by substrate heating during L-PBF.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.617-626
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• 2010

The purpose of this study was to determine the optimal mixing conditions of three different amounts of seatangle powder, sugar, and butter in germinated brown rice cookie prepared with seatangle powder. The experiment was designed according to the Central Composite Design of response surface, which showed 16 experimental points including 2 replicates for seatangle powder, sugar and butter. The mechanical and sensory properties of each test were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. The L value, a value and b value decreased with increasing seatangle powder content and increased with sugar content. The a value and b value increased with increasing butter content, whereas the L value decreased with increasing butter content. Hardness decreased with increasing butter content. The results of sensory evaluation showed very significant values for texture (p<0.001), taste (p<0.01), and overall quality (p<0.05). As a result, the optimum formulation by numerical and graphical methods was calculated to be seatangle powder 4.25 g, sugar 49.86 g, and butter 58.23 g.