• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.388-394
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• 2018

This study was conducted to investigate the antioxidant activity of Kochujang following the addition of Omija (Schizandra chinensis Baillon) by-product extract powder. This study specifically investigated the total levels of phenolics and flavonoids, the activities of DPPH and ABTS radical scavenging, and FRAP (ferric reducing antioxidant power). Our results showed that the total phenolic and flavonoid contents of unmodified Kochujang were 4.06 mg TAE/g and 2.87 mg TAE/g, respectively, and that the total phenolic and flavonoid contents of Kochujang with added Omija by-product extract powder were 3.89~5.19 mg TAE/g and 3.11~5.35 mg TAE/g, respectively. As more Omija by-product extract powder was added, the more the total levels of phenolic compounds and flavonoids increased. This study found that DPPH radical scavenging activity in unmodified Kochujang was 25.8% and that in Kochujang with added Omija by-product extract powder was 27.1~39.7% each. These results indicate that Omija by-product extract powder has possibility not only in Kochujang products but also as a functional food with antioxidant activity characteristics. These results also indicate that adding Omija by-product extract powder to Kochujang had significant effects on overall acceptability. Thus, the addition of 5 or 10% of Omija by-product extract powder is desirable for making Kochujang.

• Journal of Environmental Science International
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• v.31 no.12
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• pp.1135-1138
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• 2022

This study was conducted to evaluate the effects of sipjeondaebo-tang by-product powder on the growth performance of broilers. A total of 120 broiler chicks (Arbor acres) at 0 days old were assigned to one of two treatments with three replications: control and 1% sipjeondaebo-tang by-product powder. Weight gain at 3 weeks and feed intake at 5 weeks were significantly (p<0.05) influenced by the sipjeondaebo-tang by-product powder treatments. However, there were no significant differences in the feed conversion ratio between treatments as a function of treatment time (p>0.05). Overall, weight gain and the feed conversion ratio were slightly greater for the sipjeondaebo-tang by-product powder treatment than the control treatment. It was concluded that sipjeondaebo-tang by-product powder may be an appropriate source of feed additive, without any negative effects on the growth performance of the broilers.

• International Journal of Precision Engineering and Manufacturing
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• v.3 no.4
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• pp.37-42
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• 2002

The purpose of this paper is comparing the forging effect according to the shape of preforms of cup shaped powder forging product, and extending the application of powder forging technology to more complicated cup-shaped products like pistons. In order to achieve this, preforms are provided by compacting, sintering, and machining to 5 different shapes, then forged to the final shape of products. The workability for sintered aluminium powder material was examined and confirmed its slope was 0.5 as known. Density and strain loci of forged products are also evaluated and compared. On the basis of the results, the most effective shape of preform was proposed. The preform for the piston which is 50mm in diameter was prepared and hot forged successfully to the final product.

• Journal of the Society of Disaster Information
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• v.11 no.3
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• pp.329-336
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• 2015

When diatomite powder was used as an admixture in mortar, its effects on the mortar strength was examined by experimental tests. For the tests, 4 kinds of commercially available diatomite powder were purchased ; one non-calcined product, one calcined product, and flux-calcined product two. The compressive and flexural strength of the mortar according to the increase of added amount of calcined diatomite powder increased at all test ages(7, 28, and 56 days). However, the use of non-calcined diatomite powder worsened the fluidity of mortar severely and that caused much more required water content. And flux-calcined product did not show useful effect on the mortar strength.

• Journal of the Korean Society for Precision Engineering
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• v.17 no.11
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• pp.63-68
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• 2000

The purpose of this paper is to compare the forging effects according th the shape of preforms of cup shaped powder forging product, and extend the application of powder forging technology to more complicated cup-shaped products like pistons. In order to this, preforms are provided by compacting, sintering, and machining in various shapes, then forged to final shape of products. The workability for sintered aluminium powder material is examined. Density and strain loci of forged products are compared, and the most effective shape of preform is proposed. The preform for a piston of 50mm in diameter is provided and hot forged to final product.

• Transactions of Materials Processing
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• v.16 no.4 s.94
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• pp.244-249
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• 2007

The influence of powder compaction pressure on the hydraulic cylinder block fabricated by powder metallurgy is investigated in this study. The cylinder block is compacted with powder under various compaction pressures and then sintered, and its density and dimensions are measured to reveal the relationship of the powder compaction pressure with the product quality. Moreover, finite element analyses of the density distributions are carried out under the same conditions with the experiments and the predicted results are compared with the measured ones.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.146-152
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• 2014

This study surveyed consumers' sensory liking ratings of 3 types of developed brown rice products (brown rice nut waffles, Kimchi and tuna rice ball, sweet red-bean paste rice ball) and analyzed the drivers for liking or disliking the brown rice products. Each brown rice product had a brown rice to brown rice powder ratio of either: 100:0; 80:20; or 50:50. Forty consumers evaluated the acceptance of brown rice products on a 9-point hedonic scale and gave comments regarding liking or disliking each product. The results of the preference investigation analysis showed subjectivity depending on the brown rice product and the respondents' genders and ages. For brown rice nut waffles was affected by gender, age, and brown rice powder mixing ratio (p < 0.05). The variables "liking the aroma"; "liking the delicate flavor"; "liking the chewiness"; "liking the moistness"; "liking the softness"; "liking the harmony"; "liking the aftertaste" and "overall acceptability" did not differ significantly with the Kimchi and tuna rice ball. For the sweet red-bean paste rice ball product, the rates of liking the chewiness, stickiness, moistness, and softness of the 0% brown rice powder mix were all higher (p < 0.05) than were the rates of liking those same qualities in the 50% brown rice powder mix. Among all brown rice products, there were high correlations between the overall acceptability, liking the saltiness, liking the aroma, and liking the harmony. A preference investigation analysis showed that the brown rice product fillings were key factors to the products' overall acceptability.

• Journal of Dairy Science and Biotechnology
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• v.32 no.2
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• pp.157-161
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• 2014

Quality characteristics of commercial yoghurt powder products marketed in Korea were compared. According to the product type classification, no product met the product identity of "fermented milk powder" (six were identified as "other processed product" and nine as "sugar product"). Titratable acidity of products (10%, w/v) varied from 0.11 to 0.82% while numbers of lactic acid bacteria varied from 0 to $1.4{\times}10^8CFU/g$. There were significant differences in hydration properties and viscosity of yoghurt powder products. Some regulations are required to avoid consumer misunderstanding of beneficial health effects of yoghurt powder products.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.37 no.5
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• pp.366-371
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• 2004

Powder and liquid products of the seasoned and smoked fish were manufactured with small-sized skipjack tuna (Euthynus pelamis) captured in the East Sea, Korea. The property changes of nucleotides and their related compounds, amino acid, and sensory attribute during storage were analyzed. IMP content was the highest among the nucleotides and their related compounds followed by inosine in both powder and liquid products. Nucleotides and their related compounds of the powder product increased slightly as storage period increased, while those of liquid product were constant. Glutamic acid $(15.6{\%})$, aspartic acid $(10.7{\%})$, and lysine $(9.3{\%})$ were major amino acids of the power product, while histidine $(36.2{\%})$ and taurine $(10.6{\%})$ were high in the liquid product. Free amino acid contents of liquid product increased during storage periods. There was no significant difference In the concentration of nucleotides and their related compounds, and composition of free amino acid between the products with/without liquid smoke. Aroma and acceptance were good in both products, while bitterness and sweetness were poor.

• Food Science and Preservation
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• v.15 no.3
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• pp.477-482
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• 2008

The quality characteristics of Goami by-product under the mixed enzyme treatment condition of $\alpha$-amylase and cellulase have been compared, and found the highest amount of soluble solids and reducing sugars at the $\alpha$-amylase treated group (A), and the contents revealed to show gradual decrease with the increase of cellulase content. The amounts of total dietary fiber and total sugars did not show large difference by both of enzyme concentration. The result of sugar analysis revealed the presence of all $G{\sim}G5$ in all treatment groups, and the content of malto-oligosaccharide recorded the highest content of 2,200 mg% at the $\alpha$-amylase treatment group (A). When the quality characteristic of the hydrolyzed powders manufactured by the optimum hydrolysis condition was compared, no significant color difference was found between samples. Among the contents of dietary fibers, insoluble dietary fiber was found to present in the lowest content of 6.95% at the Goami flour (GF) and the Goami by-product powder (GBPP) and Goami by-product hydrolysate powder (GBPHP) resulted the similar content around 14% and the highest soluble dietary fibers content was found in Goami by-product hydrolysate powder (GBPHP), which was followed by in the order of Goami by-product powder (GBPP) and Goami flour (GF), but the content variation was not large. The free amino acid was found to be highest in Goami by-product hydrolysate powder (GBPHP) followed by in the order of Goami by-product powder (GBPP) and Goami flour (GF). In the sugar analysis, the Goami by-product hydrolysate powder (GBPHP) was found with all $G{\sim}G5$ sugars by showing the highest amount of 1,800 mg% At the Goami by-product powder (GBPP), $G{\sim}G2$ sugars were detected with about 66 mg% and malto-oligosaccharides were not detected at the Goami flour (GF). Based upon the results, the functionality of Goami by-product hydrolysate powder (GBPHP) was found to be enforced compared to Goami flour (GF) and Goami by-product powder (GBPP), which allow us to expect it to be used as the various rice processing food source.