• Transactions of Materials Processing
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• v.21 no.4
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• pp.228-233
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• 2012

In this study, powder compaction of AZO (alumina doped zinc oxide) powder was performed with a MTS 810 test system using a cylindrical die having a diameter of 10mm. Pressure-density curves were measured based on the load cell and displacement of the punch. The AZO powder compacts with various densities were formed to investigate the mechanical properties such as fracture stress of the AZO powder as a function of the compact density. Two types of compression tests were conducted in order to estimate the fracture stress using different loading paths: a diameteral compression test and a uniaxial compression test. The pressure-density curves of the AZO powder were obtained and the fracture stress of the compacted powders with various densities was estimated. The results show that the compact pressure dramatically increases as the density increases. Based on the experimental results, calibration of the modified Drucker-Prager/Cap model of the AZO powder for use in FE simulations was developed.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.800-805
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• 2014

The purpose of this research was to prepare Yackwa by addition of red ginseng marc powder to enhance its functional properties. For this purpose, ginsenosides composition of red ginseng marc powder was analyzed and red ginseng marc powder was added at different levels (1 to 15%) for Yackwa preparation. Also, their quality characteristics such as texture and color were measured and sensory evaluation was performed. Four ginsenosides including Rg3, Rc, Rb2, and Rd were the most abundant forms in red ginseng marc powder. With the increase of red ginseng marc powder, the properties of hardness, cohesiveness, and gumminess of samples decreased. The $a^*$ value of sample was highest when 10% of red ginseng marc powder was added. With the addition of red ginseng marc powder, the $L^*$-and $b^*$-values of samples decreased significantly (p<0.05). Based on the results of sensory evaluation, we recommended 10% addition to prepare Yackwa with red ginseng marc powder.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1087-1095
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• 2017

We examined the quality characteristics of pound cake with prepared Aronia melanocarpa powder, which included the physical characteristics, antioxidant activity and sensory evaluation in this study. Pound cakes were prepared with various ratios of Aronia powder (0, 5, 10, 15, 20%). No significant difference in loss rate or weight was found from increased Aronia powder concentration. The color of pound cake was darker and reddish with the addition of Aronia powder. Lightness (L) and yellowness (b) significantly decreased with the addition of Aronia powder, whereas redness (a) increased (p<0.05). the qualities of hardness, cohesiveness, gumminess and chewiness of the pound cake prepared with the addition of Aronia powder were significantly increased when compared to control(p<0.05), with exception of 20% addtion. Total phenolic contents and DPPH radical scavenging activity was significantly elevated by the addition of Aronia powder(p<0.05). The pound cake with 10% Aronia powder showed the strongest positive sensory properties with regard to taste and overall palatibility. These results suggest that the addition of 10 % Aronia to pound cake batter could well serve to improve the overall quality, texture and taste of the final product.

• The Korean Journal of Food And Nutrition
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• v.34 no.1
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• pp.1-14
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• 2021

This study evaluated the antioxidant activity and quality characteristics of rice cookie with added butterbur powder in a ratio of 0, 5, 10, 15, and 20% to confirm the possibility of butterbur as a functional food. The moisture content, spread factor, leavening rate, and hardness of rice cookies increased with an increase in the amount of butterbur powder; whereas a decrease in the pH and baking loss rate was observed. The L and b values decreased as the amount of butterbur powder increased, but the value was the lowest when 5% of butterbur powder was added. The sensory liking score showed the highest preference for 10% butterbur powder regarding appearance, flavor, taste, texture, and overall preference. In the principal component analysis (PCA), the addition of 10% butterbur powder positively affected the measure of food acceptance in terms of organoleptic properties of butterbur. Besides, as the amount of added butterbur powder increased, the antioxidant activity of rice cookies increased. Based on these results, it appears that the addition of butterbur powder to rice cookies in a 10% ratio can produce rice cookies with excellent antioxidant activity, overall quality, and high preference.

• The Korean Journal of Food And Nutrition
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• v.35 no.1
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• pp.34-42
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• 2022

This study evaluated the quality characteristics and antioxidant activities of cookies after adding black ginseng powder at ratios of 0%, 1%, 3%, 5%, and 7%, and the potential of black ginseng as a functional food. The moisture content increased with an increase in the black ginseng powder content while the pH decreased. The L value decreased with increase in the black ginseng powder content while the a and b values increased. The hardness decreased with increase in the black ginseng powder content. Notably, antioxidant activities, such as 2,2-diphenyl-1-picryl-hydrazyl (DPPH), 2-2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt (ABTS) radical scavenging showed the highest increases in cookies containing 7% black ginseng powder. The total phenol and flavonoid contents significantly increased according to the amount of black ginseng powder added. These results suggest that black ginseng powder can be applied to cookies to achieve high quality and antioxidant activity.

• Journal of the Korean Society of Food Culture
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• v.23 no.5
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• pp.639-645
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• 2008

The objective of this study was to assess the quality characteristics of morning-rolls containing various levels (0, 4, 8, and 12%) of bamboo leaf powder. The results demonstrated that morning-roll volume decreased with increasing amounts of bamboo leaf powder, and as the bamboo leaf powder content increased, the Hunter's color 'L', 'a' and 'b' values were significantly reduced (p<0.05). For the amylogram characteristics, the addition of bamboo leaf powder to the flour reduced peak viscosity, holding strength, final viscosity, and setback. The results of the sensory evaluation demonstrated that control (0%) and 8% addition of bamboo leaf powder had the best scores in taste, color, flavor, texture, appearance, softness, wetness, residual mouth feel, and overall acceptability. Thus, it appears that by using 8% additions of bamboo leaf powder, the functionality, nutritional composition, taste, color, and flavor of morning-rolls containing bamboo leaf powder can be developed. This result will support the development of better quality bamboo-leaf morning-rolls.

• Journal of environmental and Sanitary engineering
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• v.22 no.1 s.63
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• pp.37-47
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• 2007

In order to improve the Quality of fermented soybean Doenjang was investigated. The samples were prepared and fermented by the koji made with A. oryzae, B. subtilis and B. natto strains, that the product added green tea powder with sanitary canned food. 1. The water content of sample was 50.30-42.14%, pH value 6.03-5.52 and total acidity, 3.01-3.87. 2. The reducing sugar content for samples was 9.35-7.81%, Amino-N, 7.96-9.21%. 3. In the sensory evaluation test, the good sensory qualify that was S-2 sample than to S-1 and S-3. 4. The heavy metals analyzed from sample cans, tin, iron and lead content were 27.31-29.04 ppm, 5.32-5.91 ppm and trace amount.

• Journal of Magnetics
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• v.21 no.1
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• pp.51-56
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• 2016

The microstructure and magnetic properties of HDDR-treated powders after grain boundary diffusion process (GBDP) with Nd-Cu alloy at different temperatures have been studied. The variation of GBDP temperature had multifaceted influences on the HDDR-treated powders involving the microstructure, phase composition and magnetic performance. An enhanced coercivity of 16.9 kOe was obtained after GBDP at $700^{\circ}C$, due to the modified grain boundary with fine and continuous Nd-rich phase. However, GBDP at lower or higher temperature resulted in poor magnetic properties because of insufficient microstructural modification. Especially, the residual hydrogen induced phenomenon during GBDP strongly depended on the GBDP temperature.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09a
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• pp.274-275
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• 2006

The sintering behavior of titanium-titanium nitride nanocomposite powders has been studied by dilatometry. Titanium. titanium nitride nanocomposite powders were produced by the reactive milling of micron sized titanium powder $(12\;{\mu}m)$ in nitrogen atmosphere. The Ti-TiN nanocomposite powders milled for various durations along with the initial micron sized Ti powders were then sintered in the temperature range of $450-1000^{\circ}C$ by a constant rate of heating $(10^{\circ}C/min)$. The linear shrinkage, shrinkage rate, activation energy for sintering and microstructure has been studied and discussed as a function of milling time.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09a
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• pp.270-271
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• 2006

Nd-Fe-B type powder was sintered using spark plasma sintering method. Fabricated compact sintered at the temperature of $700\;^{\circ}C$, is found to be a composite magnet with Nd-Fe-Co-B and ${\alpha}-Fe$. The compact sintered at $700\;^{\circ}C$ shows slightly low coercivity and large remanent magnetization comparing to the compact sintered at $600^{\circ}C$ due to the formation of ${\alpha}-Fe$ phase, resulting in the large maximum energy product. Maximum energy product tends to decrease with decreasing thickness of sintered compacts below 0.5 mm in thickness.