• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.610-617
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• 2009

The aim of this study was to investigate the quality characteristics of Karedduk, Korean rice cakes, containing cactus (as Opuntia humifusa) fruit powder at a concentration of 0, 2, 4, 6 and 8% during three days of storage. The moisture content of the cooked cake just before storage ranged from 45.55～49.70%, indicating that the moisture content decreased as the amount of the powder added inceased. The L value, which is a measure of the lightness of the cake color decreased as the amount of added powder increased. In addition, the L value sharply decreased after one day of storage relative to its valve just after the cake was cooked. However, no significant changes were observed at longer storage times except at a fruit powder concentration of 2%. The a value, which is a measure of the redness, was significantly increased with an increase in the amount of added powder. The b value, which is a measure of the yellowness, was the same for all the treatments regardless of the amount of the powder added. The a and b values did not display any regular patterns in terms of the amount of powder added as a function of storage time. In regards to mechanical quality characteristics, the hardness and the gumminess of the cake just cooked tended to be increase with an increase in the amount of added powder indicating that no significant differences between the non-treatments and the treatments existed. The hardness of the cake did not change after two days of storage relative to when they were just cooked at all powder concentrations: however, the hardness of the cake after three days of storage was found to drop significantly with an increase in the amount of added powder. The cohesiveness of the cake right after cooking tended to decrease with an increase in the amount of added powder. The springiness of the cake right after it was cooked and on the second day of storage, did not significantly different as a function of powder concentration. The chewiness of the cake right after cooking increased with an increase in the amount of added powder. In the sensory test, the color and the flavor of the cake containing a powder concentration of 6% was found to be the highest. In addition and the chewiness significantly with an increase in the amount of added powder. In both taste and overall acceptability, the cake containing a powder concentration of 4% was determined to be the highest, showing no significant differences in taste relative to the cakes made with a powder concluded that it would be the best to cook Karedduk which a of cactus (Opuntia humifusa) fruit powder concentration of 4~6%.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2002.11a
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• pp.78-78
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• 2002

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2004.11a
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• pp.60-60
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• 2004

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09b
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• pp.1236-1237
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• 2006

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2005.04a
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• pp.17-17
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• 2005

• Applied Biological Chemistry
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• v.22 no.1
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• pp.18-23
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• 1979

To prepare the objective quality control index of red pepper powder, the relationships among the color appearance, capsanthin red pigment and the contamination of coliform bacteria were studied and summarized as followings; 1. Visual method by human eyes was inadequate to grade the quality of red pepper powder, because of the different personal color evaluation. 2. Grading upon capsanthin contents are well agreed with the color appearance of the red pepper powder. Therefore, color appearance can be correlated with the capsanthin content. 3. Color appearance of the red pepper can be numerically expressed with Hunter-value a/b; Capsanthin $content(mg/g-red pepper)=0.257{\times}10^{0.703}(a/b)$ and it can be used as an index of the quality control of red pepper powder. 4. There was no distinct correlation between the comtamination of coliform bacteria and the color value.

• Journal of Powder Materials
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• v.24 no.5
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• pp.370-376
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• 2017

In this study we manufacture a Ni-Cr-B-Si +WC/12Co composite coating layer on a Cu base material using a laser cladding (LC) process, and investigate the microstructural and mechanical properties of the LC coating and Ni electroplating layers (reference material). The initial powder used for the LC coating layer is a powder feedstock with an average particle size of $125{\mu}m$. To identify the microstructural and mechanical properties, OM, SEM, XRD, room and high temperature hardness, and wear tests are implemented. Microstructural observation of the initial powder and LC coating layer confirm the layer is composed mainly of ${\gamma}-Ni$ phases and WC and $Cr_{23}C_6$ carbides. The measured hardness of the LC coating and Ni electroplating layers are 653 and 154 Hv, respectively. The hardness measurement from room up to high temperatures of $700^{\circ}C$ result in a hardness decrease as the temperature increases, but the hardness of the LC coating layer is higher for all temperature conditions. Room temperature wear results show that the wear loss of the LC coating layer is 1/12 of the wear level of the Ni electroplating layer. The measured bond strength is also greater in the LC coating than the Ni electroplating.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.5
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• pp.388-396
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• 2002

Quality characteristics of Yukwa, Korean traditional rice cookie, added with citrus peel (2, 4 and 6%) were investigated. Yukwa was prepared by adding the water homogenate of the peel and the quality characteristics were evaluated by the expansion rate, texture, color, sensory quality and content of total carotenoid, hesperidine and naringin. The expansion rate (1,517~855%) of Yukwa with higher concentrations of citrus peel powder was lower than that of control product (1,740%) and the brittleness followed the same trend. However, the values were in the range of those of the traditional Korean Yukwa. The color of the control Yukwa (L* value: 63.3~49.9, a* value: 10.6~17.8, b* value: 12.6~56.4) was white, but with citrus peel (2~6%) light yellow~yellow (L* value. 63.3~49.9. a* value: 10.6~17.8, b* values: 12.6~56.4). Carotenoid, hesperidin and naringin contents of Yukwa with the addition of peel powder were 0.18~0.51 mg%, 36.55~101.60 mg% and 24.65~70.81 mg%, respectively. The color and the overall acceptability of yukwa with 4% of citrus peel powder were the best. This combination had some orange flavor, but no differences in both sweet and sour taste.

• Journal of Powder Materials
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• v.26 no.5
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• pp.421-431
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• 2019

In this study, the formation, microstructure, and wear properties of Colmonoy 88 (Ni-17W-15Cr-3B-4Si wt.%) + Stellite 1 (Co-32Cr-17W wt.%) coating layers fabricated by high-velocity oxygen fuel (HVOF) spraying are investigated. Colmonoy 88 and Stellite 1 powders were mixed at a ratio of 1:0 and 5:5 vol.%. HVOF sprayed self-fluxing composite coating layers were fabricated using the mixed powder feedstocks. The microstructures and wear properties of the composite coating layers are controlled via a high-frequency heat treatment. The two coating layers are composed of ${\gamma}-Ni$, $Ni_3B$, $W_2B$, and $Cr_{23}C_6$ phases. Co peaks are detected after the addition of Stellite 1 powder. Moreover, the WCrB2 hard phase is detected in all coating layers after the high-frequency heat treatment. Porosities were changed from 0.44% (Colmonoy 88) to 3.89% (Colmonoy 88 + ST#1) as the content of Stellite 1 powder increased. And porosity is denoted as 0.3% or less by inducing high-frequency heat treatment. The wear results confirm that the wear property significantly improves after the high-frequency heat treatment, because of the presence of well-controlled defects in the coating layers. The wear surfaces of the coated layers are observed and a wear mechanism for the Ni-based self-fluxing composite coating layers is proposed.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1997.11a
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• pp.120-123
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• 1997

In this paper, we deal with the effect on magnetic properties when Nd is added to Sr ferrite bonded magnet. First, we choose SrO$_{n}$.Fe$_2$O$_3$(n=5.9), which is nonstoichiomatric composition, as specimen ferrite. Then, we add 5wt% polyvinyl alcohol and calcinate at 12$25^{\circ}C$ under $N_2$ environment for carbon coating on chemical compound specimen. After that we obtain 1.2${\mu}{\textrm}{m}$ single domain powder through grinding process for 18 hours. The single domain Sr ferrite Powder is well mixed with silage coupling and calcium stearate of 1wt% Then, it is kneaded by using polyamide12 as a binder and is pelleted. After adding Nd-Fe-B powder to the pelleted specimen, we injection-mould it under magnetic field by using anisotropic mould. Especially, when we add l3wt% Nd-Fe-B powder to the polyamide12, we obtain excellent magnetic propertiecs which are $_{B}$H$_{C}$=2.65KOe, Br=3.16KG and (BH)$_{max}$=2.61MGOeOeOeOeOe