• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.113-117
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• 1999

Physiological and sensory characteristics of breads prepared with the flour substituted with leek powder were evaluated. Leek powder contained 34.6% total dietary fiber. Substitution of wheat flour with 2% and 3% of leek powder decreased loaf volume by 13 and 27%, respectively. Moisture content was slightly increased and staling rate during storage at 25oC decreased in breads with leek powder. The addition of leek powder slighty increased hardness of fresh bread, but did not affect hardness of stored breads. Breads with leek powder turned into greenish and had characteristic flavor. Nontheless, no significant differences were observed between control and that with 2% of leek powder in sensory evaluation.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.4
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• pp.380-388
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• 2016

This study investigated the quality characteristics of waffles added with coconut powder. Coconut powder was substituted into waffles at 0, 5, 10, 15, 20, and 25% weight amounts based on the total weight of wheat flour. The viscosity of batter tended to increase as the ratio of coconut powder increased whereas the measures of spreadability were not significantly changed. Baking loss rates tended to increase as the ratio of coconut powder increased while moisture contents were not significantly changed. The L-value and b-values decreased gradually while a-value increased. Among the textural characteristics hardness, springiness, chewiness, and gumminess tended to increase in proportion to the amount of coconut powder while cohesiveness and resilience were not significantly changed. The results of the sensory evaluation show that waffles made with 20% coconut powder were the most preferable in appearance, flavor, taste, texture, and overall acceptability.

• Proceedings of the Korean Society of Machine Tool Engineers Conference
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• 2005.05a
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• pp.473-476
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• 2005

Today's manufacturing industry is facing challenges from advanced difficult-to-machine materials (WC-Co alloys, ceramics, and composites), stringent design requirements (high precision, complex shapes, and high surface quality), and machining costs. Advanced materials play an increasingly important role in modem manufacturing industries, especially, in aircraft, automobile, tool, die and mold making industries. The greatly-improved thermal, chemical, and mechanical properties of the material (such as improved strength, heat resistance, wear resistance, and corrosion resistance), while having yielded enormous economic benefits to manufacturing industries through improved product performance and product design, are making traditional machining processes unable to machine them or unable to machine them economically. In this paper, mechanical characteristic evaluation test of fine powder type WC-Co alloy was accomplished to obtain clear data for miniaturized special die parts machining with high reliability and high quality.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.04a
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• pp.24-24
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• 2006

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2004.04a
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• pp.32-33
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• 2004

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2005.11a
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• pp.90-90
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• 2005

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 1994.10b
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• pp.32-32
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• 1994

• 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.24 no.3
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• pp.113-120
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• 2018

In this study, to enhance the applicability of the black current as a natural pigment and functional material, a jelly was produced by adding 0 %, 3 %, 6 %, 9 %, and 12 % of the black current powder. The pH and moisture content of the black currant jelly decreased with the addition of the black currant powder, while the sweetness($^{\circ}brix%$) of the jelly increased with the addition of the black currant powder. The chromaticity of the jelly was reduced as the black current powder was added, as the L value and b value increased. Texture measurement score in terms of hardness, chewiness and brittleness of groups with 3% and 6% black currant powder were significantly higher when compared to the control group. The contents of total polyphenol, DPPH radical scavenging activity, and NSA radical scavenging activity of groups by the addition of black currant powder were higher than those of control group. The anthocyanin contents increased proportionally with increasing levels of black currant powder. The sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 6% and 9% black currant powder. Also, the anti oxidative activity and anthocyanine pigment in black current powder are highly visible even after the heating process, so it may be helpful to enhance the functionality of jelly by using natural colors that are highly antioxidants in jelly manufacture.

• Journal of the Korean Ceramic Society
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• v.26 no.5
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• pp.593-600
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• 1989

Fine spinel powder was prepared from the Mg-Al double alkoxide synthesized using magnesium powder, aluminum foil and sec-butyl alcohol. This powder was compared with powder prepared by mixing two commercial alkoxides. The spinelization was started at 50$0^{\circ}C$ and was almost completed at 100$0^{\circ}C$ with a good crystallinity in the double alkoxide system. In mixed alkoxide system, homogeneous spinel powder was not obtained and MgO existed as a second phase because of solubility and hydrolysis rate differences of two alkoxides. The relative density of specimen prepared by double alkoxide was 99% and specimen prepared by mixed alkoxide was 95%. The modulus of rupture of specimens prepared by double alkoxide and mixed alkoxide was 49.9kg/$\textrm{mm}^2$ and 41.6kg/$\textrm{mm}^2$, respectively.