• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.575-580
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• 2004

This study was carried out to investigate the characteristics of Hericium erinaceus sulgidduk. The moisture content of Hericium erinaceus powder sulgidduk showed no significant difference between the added Hericium erinaceus powder and control groups. The L value decreased as the Hericium erinaceus powder concentration increased. The 'a' and 'b' color values were increased significantly when the amount of Hericium erinaceus powder was increased. The hardness, cohesiveness, chewiness and gumminess decreased with increasing Hericium erinaceus powder addition. From the sensory evaluation, Hericium erinaceus sulgidduk with the additions of 3 and $6\%$ Hericium erinaceus powder were the most preferred with regard tochewiness, softness and overall acceptability. These results indicated that Hericium erinaceus sulgidduk with the addition of 3 and $6\%$ Hericium erinaceus powder have the best quality.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.291-298
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• 2010

The influence of cabbage powder on sensory acceptance and physical functions of Jeungpyun, were assessed. As fermentation continued, pH dropped and evolved carbon dioxide significantly increased. Moisture content of cabbage powder-amended Jeungpyun ranged from 51.1~55.5%, and were lower than those of control samples. Jeungpyun prepared with 8~10% cabbage powder displayed significantly lower specific volumes. As the level of cabbage powder increased, the L-value was reduced, while the a- and b-values increased. Hardness was not significantly different among the control, 2%, 4% and 6% samples. Chewiness tended to increased in proportion to the level of cabbage powder. Sensory scores were lowest for Jeungpyun prepared with 8~10% cabbage powder. The results indicate that addition of 4~6% cabbage powder to Jeungpyun produces the optimal product.

• Journal of Food Hygiene and Safety
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• v.12 no.3
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• pp.205-209
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• 1997

Alcohol treatment was applied to ginseng powder for the improving hygienic quality of ginseng powder. A bacterial strain designated as GT5 was isolated from ginseng powder contaminated and was identified as Escherichia coli species by IMVIC test method. Ethanol used as alcohol, inhibited strongly the growth of coliforms in ginseng powder at the concentrations of 50 to 90%. Ethanol treatment also decreased numbers of total bacteria at the same concentrations. There was not significant changes in saponin of ginseng powder after treated with ethanol. However, ethanol treatment caused a decrease in Hunter's color L value and an increase in a and b values of ginseng powder. As a hygienic quality control of ginseng powder, ethanol treatment could be cosidered as an effective means for decontaminating microorganisms in ginseng powder.

• Journal of the Korean Society of Food Culture
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• v.29 no.5
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• pp.421-427
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• 2014

This study was conducted to promote the utilization of fish paste added with green laver powder as a food product. The tested concentrations of green laver powder were 0, 3, 5, and 7%. The pH of the samples ranged from 6.71 to 6.90, and moisture content ranged from 70.03 to 70.57%. The L and a values of the samples decreased as the concentration of green laver powder increased and b value increased. Folding test in all test samples showed AA that mean good flexibility. In the texture meter test, hardness, cohesiveness, and springiness increased according to increasing concentration of green laver powder. However, gumminess and brittleness of the fish paste decreased upon addition of green laver powder. In the sensory evaluation, fish paste prepared with 5% green laver powder was preferred over other fish pastes. These results suggest that green laver powder can be applied to fish paste for the purpose of high quality and functionality.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.6
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• pp.541-547
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• 2000

The effects of charcoal powder on fermentation of dough and quality of bread were investigated. Charcoal powder was added to wheat flour at concentrations of 0, 0.05, 0.10 and 0.20% The fermentation time of dough with charcoal was reduced by 4 ~12 min compared with that of dough without charcoal. The loaf volume index of bread with 0.05% charcoal powder slightly increased. Bread with charcoal powder showed higher textural properties ( strength, hardness, springness, gumminess, and brittleness) except for cohesiveness than bread without charcoal powder. Color $L^{\ast}$ and $b^{\ast}$ values and hue angle of the top crust decreased while $a^{\ast}$ value increased with increasing charcoal concentrations. $L^{\ast}$ and $a^{\ast}$ values of the inside of bread decreased while hue angle increased with increasing charcoal concentrations. No significant difference in Pleasant taste between bread with and without charcoal powder was observed. However, bread with 0.1% charcoal powder showed the highest scores for pleasant odor, color, and overall acceptability.

• Journal of the Korean Society of Food Culture
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• v.27 no.1
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• pp.89-94
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• 2012

This study was conducted to evaluate the effects of sweet pumpkin (Cucurbita Maxima D.) powder on the quality characteristics of cookies. The cookies were made with various sweet pumpkin powder levels (10%, 20%, and 30%). The pH of the dough increased while the density of the dough decreased as the amount of sweet pumpkin powder increased. The width of cookies determined by water content in dough increased with increasing sweet pumpkin powder level. The L value of cookies was significantly the largest in the control group. The b value was the highest for the 30% substituted sample group. According to textural measurements, the hardness, cohesiveness, springiness, and brittleness of the cookies with sweet pumpkin powder were higher in concentration than those of the control group. According to the sensory evaluation, the appearance, color, flavor, and texture of cookies with 10-20% sweet pumpkin powder were higher compared to those of the control group. The overall most acceptable cookie group was that with 10% added sweet pumpkin powder.

• Journal of Powder Materials
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• v.15 no.1
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• pp.18-22
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• 2008

The electromagnetic (EM) wave absorption properties with a variation of crystallization annealing temperature have been investigated in a sheet-type absorber using the $Fe_{73}Si_{16}B_7Nb_3Cu_1$ alloy powder. With increasing the annealing temperature the complex permeability (${\mu}_r$), permittivity (${\varepsilon}_r$) and power absorption changed. The EM wave absorber shows the maximum permeability and permittivity after the annealing at $610^{\circ}C$ for 1 hour, and its calculated power absorption is above 80% of input power in the frequency range over 1.5 GHz.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 1998.04a
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• pp.173-179
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• 1998

The processing conditions for the synthesis of platelet WS$_2$ lubricant powder through the solid-gas reaction were optimized. The tungsten and sulfur powders were sealed in a vacuum of 10$^{-6}$ torr, prior to heat-treating at 850$\circ$C for 8 days. The react~on product showed the well-developed platelet WS$_2$ powder with an average size of 3.8 $\mu$m. The synthesized WS$_2$ powder was coated on the commercial deep grooved ball bearing (No. 6203) to examine the effects of WS$_2$ coating layer on the noise and endurance of the ball bearing. The level of noise obtained from WS$_2$ coated-ball bearing was higher (56 dB) than the value occurred in the case of greece (37 dB). The life-time of the ball-bearing assembled after coating WS$_2$ powder increased 50 times compared to the non-coated bali-bearing.

• Journal of the Korean Home Economics Association
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• v.8 no.1
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• pp.100-119
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• 1970

In finding an improved and generalized method of making Jung-pyun, a type of scientific experimental cookey has been attempted with the use of yeast in place of Korean native rice wine named "Takju" The result is shown as follows; 1. Starta prepared with yeast and rice powder was mixed again with fresh rice powder as fermenting and aging agents in Jung-pyum making. 2. Recommendable methods of starta making are shown as follows; a. Recipe Rice powder--Certain amount Yeast--1% Sugar--10% Water--65%(by volume) b. Temperature and Time of Fermentation Temperature--30$^{\circ}C$ Time--20 hrs. 3. Recommendable method of dough making are shown as follows; a. Recipe Starta--Certain amount Rice powder--Two times the starta(2-3 times) Sugar--10% Water--50%(by volume) b. Temperature and Time of Aging Temperature--35$^{\circ}C$ Time--3 hrs. (3-4 hrs) 4. Steaming Time 25-30 min.

• Fashion & Textile Research Journal
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• v.6 no.6
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• pp.778-784
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• 2004

The natural dyeing of silk fabric with natural gardenia blue powder was investigated. The sum of K/S values was increased with increasing the amount of gardenia powder up to 20%,(o.w.b.). The proper time, temperature and pH for the dyeing of silk fabric with gardenia blue powder were 60~80 minutes, $80^{\circ}C$ and pH 4, respectively. The B and BG colors were obtained according to various mordanting methods, mordants and mordant concentrations. The various colorfastness were not improved by mordanting. The colorfastness to light was poor, but the colorfastness to dry cleaning and washing were good.