• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.738-742
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• 2002

To develop sweet persimmon bread, the proper ratio of the sweet persimmon powder substituted for strong flour was decided. When 5%,10%,15% and 20% of sweet persimmon powder was substituted as much amount of strong How, the ratio of moisture absorption and loaf volume decreased while its weight increased. The contents of vitamin A,9-carotene and vitamin C increased as the substitute ratio of sweet persimmon powder increased. In color values, as sweet persimmon powder was added more, L and b values decreased and a value increased in the crust while in the crumb bread L value decreased and a, b values increased. In the sensory evaluation, the bread added with 10% persimmon powder was preferred to control in flavor, texture and overall acceptability but not in appearance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.2
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• pp.302-306
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• 2015

This study evaluated the quality characteristics of noodles added with dried Beta vulgaris L. root powder (BV powder) in order to determine the most preferred noodle recipe. When amount of BV powder increased, both L and b color values decreased, whereas a value increased due to the red betalain pigments in BV powder. Weight, volume, and water absorption of cooked noodles decreased, whereas turbidity of soup increased. For textural properties, addition of BV powder to cooked noodles increased springiness, chewiness, and brittleness. Overall, according to the results of the sensory evaluation, noodles added with 1% BV powder were the most preferred.

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.143-149
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• 2009

The objective of this study was to evaluate the quality characteristics of lotus root Dasik prepared by different additions of lotus root powder (0%, 20%, 40%, 60%, 80%). As the level of lotus root powder in the formulation increased, the moisture contents of samples increased. Also, the L-, a-, and b-values of samples significantly decreased as the amount of lotus root powder increased. According to the results for mechanical characteristics, hardness, gumminess, springiness, cohesiveness, and chewiness decreased, whereas adhesiveness increased, as the amount of lotus root powder increased. The sensory evaluation results showed that the 40% lotus root sample received the highest preference scores; therefore, the 40% lotus root Dasik prepared with 60 g of flour, 40 g of lotus root powder, and 80 g of honey was chosen as the superior product.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.141-153
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• 2002

Water activity of sausage added Umbelliferaeceae wild plants powder was decreased as storage time was prolonged and all samples were lower than those of the control. During the storage period, pH values of all samples were decreased. Cooking loss and storage loss was decreased as storage time was prolonged and showed differential from added sample. L, a, b values had a tendency to decrease, during the storage period. As the percentage of the wild plants powder in sausage, L, a values were decreased and b value was increased. Total plate counts of bacteria were increased as storage time was prolonged and wild plants powder added sausages were lower than control. Coriander 3.0% added sausage was the lowest total plate counts of bacteria, 1.3$\times$10$^{6}$ at four week'storage. As the percentage of wild plants powder in sausage was increased, total plate counts of bacteria decreased. Springiness, cohesiveness, chewiness, gumminess and hardness value of all sample were increased or decreased as storage time was longer. But they did not showed greatest various with storage time as well as additives. The sensory score of wild plants powder 0.5% added sausage were the highest, but wild plants powder 3.0% added sausage were the lowest. All the sensory score of coriander added sausage were high. The sensory score of all sample were decreased as storage time was prolonged. In wild plants powder 3.0% added sausage, the relationship between color, flavor, chewiness, wetness, taste and overall of sensory evaluation and all item of the textural characteristic showed huh correlation score. When storaging sausage for two weeks, the correlation of relationship between hardness of sensory evaluation and chewiness of textural characteristic was high.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.279-292
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• 2012

This study was performed to investigate the quality characteristics and antioxidant activity of noodle added freeze-dried purple sweet potato powder. For Hunter's color resulted, as the amount of purple sweet potato powder increased, L-value and b-value decreased, the a-value increased. Anthocyanin contents of purple sweet potato powder at concentration of (mg/100 g) were 99.62%. DPPH radical scavenging activities of purple swe et potato powder at concentration of $1,000{\mu}L/mL$ were 84.60%. The texture of cooked noodles appeared no significant differences in cohesiveness, Springiness, Hardness, Gumminess and Chewiness decreased as the am ount of purple sweet potato powder increased. The weight, volume, moisture contents of noodles were not significantly. Sensory evaluation of acceptability including color, aroma, taste, chewiness and overall-acceptabi lity appeared the 6% added group was the best for higher. According to the positively evaluated anthocyanin content, DPPH radical scavenging activities, quality characteristics and sensory evaluation, a purple sweet pota to powder content 6% appears to be most appropriate.

• Advances in concrete construction
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• v.5 no.1
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• pp.65-74
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• 2017

This study was focused on the use of partial replacement of cement with glass powder in high strength concrete and also copper slag as a partial replacement of coarse sand in concrete. The high strength concrete was prepared with different mineral admixtures like silica fume, fly ash and rice ash husk in different proportions. An experimental investigation has been carried to study about the effect of glass powder on high strength copper slag concrete. The range of glass powder was 10%, 15% and 20% as a replacement of cement. The range of copper slag was 0%, 20%, 40% and 60% as a replacement of natural sand. In addition to the different percentage of fly ash, silica fume, and rice husk ash 5% and 10% was also studied in copper slag concrete. Thus, a total of 51 cubes were casted and compressive strength test was performed on them. The result of the study shows that the value of average compressive strength of concrete after addition of 10%, 15% and 20% of glass powder are 70.47, 72.01 and 73.31 respectively. The value of average compressive strength after addition of 20%, 40% and 60% copper slag as a replacement of sand are 72.18, 74.38 and 73.08 respectively. The value of average compressive strength after addition of 5% and 10% fly ash as a replacement of cement are 71.56 and 73.22. The value of average compressive strength after addition of 5% and 10% silica fume as a replacement of cement are 72.33 and 73.53. The value of average compressive strength after addition of 5% and 10% rice husk ash as a replacement of cement are 72.86 and 69.49. At the level of 20% replacement of cement by glass powder meets maximum strength as compared to that of controlled concrete and copper slag high strength concrete.

• Journal of Powder Materials
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• v.9 no.6
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• pp.422-432
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• 2002

Mechanically driven decomposition of intermetallics during mechanical milling(MM 1 was investigated. This process for Fe-Ce and Fe-Sn system was studied using conventional XRD, DSC, magnetization and alternative current susceptibility measurements. Mechanical alloying and milling form products of the following composition (in sequence of increasing Gecontent): $\alpha$(${\alpha}_1$) bcc solid solution, $\alpha$+$\beta$-phase ($Fe_{2-x}Ge$), $\beta$-phase, $\beta$+FeGe(B20), FeGE(B20), FeGe(B20)+$FeGe_2$,$FeGe_2$,$FeGe_2$+Ge, Ge. Incongruently melting intermetallics $Fe_6Ge_5$ and $Fe_2Ge_3$ decompose under milling. $Fe_6Ge_5$ produces mixture of $\hat{a}$-phase and FeGe(B20), $Fe_2Ge_3$ produces mixture of FeGe(B20) and $FeGe_2$ phases. These facts are in good agreement with the model that implies local melting as a mechanism of new phase for-mation during medchanical alloying. Stability of FeGe(B20) phase, which is also incongruently melting compound, is explained as a result of highest density of this phase in Fe-Ge system. Under mechanical milling (MM) in planetary ball mill, FeSn intermetallic decomposes with formation $Fe_5Sn_3$ and $FeSn_2$ phases, which have the biggest density among the phases of Fe-Sn system. If decomposition degree of FeSn is relatively small(<60%), milled powder shows superparamagnetic behavior at room temperature. For this case, magnetization curves can be fitted by superposition of two Langevin functions. particle sizes for ferromagnetic $Fe_5Sn_3$ phase determined from fitting parameters are in good agreement with crystalline sizes determined from XRD data and remiain approximately chageless during MM. The decomposition of FeSn is attributed to the effects of local temperature and local pressure produced by ball collisions.

• Journal of Powder Materials
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• v.26 no.4
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• pp.299-304
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• 2019

Nb-Si-B alloys with Nb-rich compositions are fabricated by spark plasma sintering for high-temperature structural applications. Three compositions are selected: 75 at% Nb (Nb0.7), 82 at% Nb (Nb1.5), and 88 at% Nb (Nb3), the atomic ratio of Si to B being 2. The microstructures of the prepared alloys are composed of Nb and $T_2$ phases. The $T_2$ phase is an intermetallic compound with a stoichiometry of $Nb_5Si_{3-x}B_x$ ($0{\leq}x{\leq}2$). In some previous studies, Nb-Si-B alloys have been prepared by spark plasma sintering (SPS) using Nb and $T_2$ powders (SPS 1). In the present work, the same alloys are prepared by the SPS process (SPS 2) using Nb powders and hypereutectic alloy powders with composition 67at%Nb-22at%Si-11at%B (Nb67). The Nb67 alloy powders comprise $T_2$ and eutectic ($T_2+Nb$) phases. The microstructures and hardness of the samples prepared in the present work have been compared with those previously reported; the samples prepared in this study exhibit finer and more uniform microstructures and higher hardness.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.147-169
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• 1994

This study was conducted to ivestigate the quality of modeled chinese-cabbage Kimchi. The mutual action of sub-ingredients and optimum mixing conditions were examined by analyses of pH, acidity, content of vitamins, carotenes, number of total microorganism, and Lactobacilli, the activities of softening related to enzymes (polygalacturonase and ${\beta}$-galactosidase), and sensory quality during fermentation. The result about the mutual action of red pepler powder and garlic showed that the pH was decresed as concentration of garlic was higher and that of red peppler powder became lower. Kimchi had unpleasant taste and undesirable odor when the adding ratio of the peper powder and garlic was unbalanced. As the concentration of garlic became higher, the content of vitamin C in Kimchi tissue decreased while that of vitamin C in Kimchi juice increased. The contents of vitamin B1, B2 and carotene increased as the concentration of garlic became lower. The optimum mixing ratio of red pepper powder and garlic evaluated by overall eating quality was 4.66% and 3.45%, respectively. The result about the mutual action of ginger and green onion was that pH became higher as the concentration of ginger was 1.84% and that of green onion was 5.96%. The intensity of fresh taste and odor became stronger as the concentration of ginger increaed to 2.76% and that of green onion decreased to 2.98%. The balance of sour, salty and hot taste became better as the concentration of ginger increased and that of green onion decreased. The optimum mixing condition evaluated by overall eating quality was 2.94% in ginger ＋ 2.78% in green onion. The contents of vitamin B1, B2 and C were high in this condition. The result about the mutual action of leek and salted anchovy juice was that pH became lower as the concentration of leek increased and that of salted anchovy juice decreased. Sour, hot and sweet tastes were good in the condition of leek 12%, salted anchovy juice 4.69%. Palatable, fresh taste and odor became weaker when the one of both sub-ingredients was too much little. The optimum mixing condition evaluated by overall easting quality was 9.76% in leek ＋ 7.32% in salted anchovy juice. The contents of vitamin B1, B2, C and carotene were high in this condition and other sensory qualities were good. The result about the mutual action of salt and sugar was that pH became lower as the concentration of sugar became higher and that of salt became lower. The sweet taste was reduced of hot taste than salty taste. Palatable and fresh tastes were desirable when Kimchi fermented with less salt and more sugar. The optimum mixing condition evaluated by overall eating quality was 3.29% in sugar ＋ 4.80% in salt. The contents of vitamin B1, B1, C and carotene were high in this condition. The result of model Kimchi fermented at 20$^{\circ}C$ was that the number of Lactobacilli in model Kimchi was higher than that of in control Kimchi. The fermentation period was extended under pH 4.0 and the contents of vitamin B1, B1,C and carotene were high through the whole edible period. The activity of polygalacturonase was low, but that of ${\beta}$-galactosidase was high during fermentation.

• Journal of the Korean Magnetics Society
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• v.24 no.3
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• pp.76-80
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• 2014

Toroidal cores made of metallic powder requires large magnetic field strength up to few decade kA/m to obtain major hysteresis loop. To overcome thermal heat generation problem from large exciting current during measurement, we have employed a real time hysteresis loop tracer which can digitize and calculate B-H signals in personal computer as real time. For example, when we magnetize specimen at 10 Hz frequency, we could display hysteresis loops 10 times per second. Using the real time hysteresis loop tracer, we could measure major hysteresis loop of toroidal shape metallic powder core at maximum flux density or maximum magnetic field strength to be measured within 5 second not to significant increasement of specimen temperature due to the heat dissipation from coil windings. For the constructed hysteresis loop tracer, we could measure hysteresis loop at magnetic field strength higher than 50 kA/m for the toroidal shape specimen.