• 동아시아식생활학회지
• /
• 제27권3호
• /
• pp.321-331
• /
• 2017

This study investigated the quality of noodles added with Moringa oleifera leaf powder. Noodles were prepared at ratios of 0% (control), 2%, 4%, 6%, and 8% (w/w) Moringa oleifera leaf powder based on flour weight. Land a value of uncooked noodles decreased while b value increased (p<0.001) with the addition of Moringa oleifera leaf powder. Further, L and a value of the cooked noodles decreased while b value increased (p<0.001). Weight, volume, and water absorption of cooked noodles increased with increasing addition of Moringa oleifera leaf powder (p<0.001). pH value of soups decreased while turbidity of soups increased (p<0.001) as amount Moringa oleifera leaf powder increased. Hardness (p<0.001), cohesiveness (p<0.001), chewiness (p<0.001), and adhesiveness (p<0.05) increased significantly while springiness decreased (p<0.01) with increasing addition of Moringa oliefera leaf powder. Total polyphenol content, total flavonoid content, and DPPH free radical scavenging activity increased with increasing addition of Moringa oleifera leaf powder (p<0.001). Noodle prepared with 4% Moringa oleifera leaf powder was the most preferred in terms of overall preference.

• 한국세라믹학회지
• /
• 제32권4호
• /
• pp.471-481
• /
• 1995

Unirradiated UO2 pellets were pulverized by oxidation in air at 40$0^{\circ}C$, and the oxidized powders were reduced in H2 and CO atmospheres at $600^{\circ}C$. During the oxidation of UO2 at 40$0^{\circ}C$, intergranular cracks which caused the spallation were mainly developed by the volume contraction due to the formation of intermediate phase (U4O9 or U3O7). As oxidation proceeded, U3O8 finally formed. As the oxidation/reduction cycles were repeated, the powder surface became coarser, specific surface area was increased and average particle size was decreased. The sintered densities of the powder were increased by the oxidation/reduction cycle due to the characteristic changes of the powder.

• 한국식품저장유통학회지
• /
• 제7권2호
• /
• pp.171-176
• /
• 2000

Drink and tea-bag were processed with safflower seed powder. Drinks were processed with 90$^{\circ}$C hot water extraction. Yield, soluble solid, pH and centrifugation residue of drinks were ranged in 79.2~89.3%, 0.6~0.99%, 5.98~6.40 and 1.00~1.18, respectively. Sensory score of overall acceptance in drinks were highest at that of enzyme treated drink. Tea-bag was processed with roasted safflower seed powder, alone(1.2g) and the mixtured tea-bags were consisted of persimmon leaves, pine needle and angelica gigas powder in same amount, respectively. Teas were prepared with extraction at 80$^{\circ}$C water for 2 min. Soluble solid and sensory evaluation score of teas were the highest when the tea was processed with safflower seed alone.

• 한국세라믹학회지
• /
• 제32권1호
• /
• pp.113-119
• /
• 1995

The green body was fabricated by a new forming method, pressureless powder packaing forming method, and the characteristics of sintered specimen were investigated. It was found that alumina ceramics prepared by the present method showed porous structure with narrow pore size distribution, and in case of abrasive powder sintered body, compared with dry-pressed specimen, had the nearly same density. Especially, the specimen prepared with spray-dried granules showed the characteristic that granules were not either deformed or fractured during forming and sintering process. Therefore, it was found that this new forming method was effective method in fabrication of porous ceramics on account of easy control of porosity and pore size and its high thermal stability.

• 한국소성가공학회:학술대회논문집
• /
• 한국소성가공학회 1996년도 자동차부품 제작기술의 진보
• /
• pp.35-46
• /
• 1996

The powder forging process offers beneficial material utilization as well as the minimization of finishing operations over that of conventionally forged rods. In the present work, the sintering behavior of Fe-2Cu-0.6C-0.35MnS, optimum preform design and forgeability of various forging conditions were investigated. This data were generated using a newly proposed sub-scaled con-rod specimen developed specifically to simulate the powder forging process. The results of present work, powder perform is so difficult to flow material into die cavity and mass flow has no effect on improving the strength. And, applied force to increase density of the specimen flowed material is greater than that of all repessing mode. On the contrary, the specimen flowed material became increased hardness of inside in contrast with all repressing mode, but the tensile strength were decreased with residual porosity in surface. Due to material flow characteristic of powder preform, the section of lower density in powder preform became also lower density in forged con-rod. So, preform design is very important in manufacturing powder forged connecting rod.

• 한국식품영양학회지
• /
• 제26권4호
• /
• pp.646-654
• /
• 2013

This study was conducted to investigate the effect of pine needle powder on antioxidant activity and the quality characteristics of Majakgwa (Korean traditional cookie). Majakgwa was prepared with different amounts of pine needle powder (in ratios of 0, 3, 6, 9 and 12% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and by the total phenol content in pine needle powder and Majakgwa. For analyzing the quality characteristics, bulk density and pH of the dough, moisture content, volume, color, texture profile analysis and sensory evaluations were measured. The bulk density, volume, total phenol contents and DPPH free radical scavenging activity of Majakgwa significantly increased with increasing pine needle powder (p<0.001), whereas the pH of the dough, L values and b values of the Majakgwa significantly decreased with increasing pine needle powder content (p<0.001). The consumer acceptability score for the 6% pine needle Majakgwa ranked significantly higher (p<0.001) than those of the other groups in overall preference, flavor, taste, crispiness and color. Acid value and peroxide value was lower in Majakgwa with pine needle powder than control. From these results;we suggest that pine needle powder is a good ingredient for increasing consumer acceptability and functionality of Majakgwa.

• 한국정밀공학회지
• /
• 제15권8호
• /
• pp.39-45
• /
• 1998

In the previous study. the powder casting was attempted as the rapid tooling. The powder casting was the process to cast dry powder into the casting mold transferred from R/P model and infiltrate the liquid binder to solidify the powder. And then, the melted copper was infiltrated to control the shrinkage rate of the final mold Conseqently, the shrinkage rate was under 0.1% through that process. The mechanical characteristic was also excellent. Generally, in the slurry casting, the alumina powder and the water soluble phenol were mainly used. However, the mechanical property of the phenol was not good enough to apply to molds directly. In this study, aluminium powder filled with epoxy is applicated to the slurry casting to solve these problems. The mechanical and thermal properties are better than phenol because the epoxy is the thermosetting resin. We achieved a successful result that the shrinkage rate is shortened about 0.047%. Futhermore, the manufacturing time and cost savings are significant. Finally, we assume that the developing possibility of this process is very optimistic.

• 한국식품조리과학회지
• /
• 제28권6호
• /
• pp.665-673
• /
• 2012

The purpose of this study was to propose optimal mixing proportion by adding stevia in powder form, which are low caloric and high intensity sweetener to cookies, and to determine the characteristic of product. It reduced the average sugar content of cookies to 50%, processed stevia powder, add them in 2, 4, 6, and 8% to make cookies and measured various product characteristics, including anti-oxidant activity. The antioxidant activity was highly correlated with the total phenolic composition of stevia cookies (r=0.967). Total phenolic contents and DPPH free radical scavenging activity of cookies significantly increased with increasing stevia powder. The bulk density of the dough, spread factor and the hardness, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing stevia powder, while the pH of the dough, and L values of the cookies decreased with increasing stevia powder content (p<0.001). Additionally, the consumer acceptability scores for the 4% stevia cookie groups ranked significantly (p<0.001) higher than those of the other groups in color, taste, flavor, sweetness and overall preference. All the take together, the results of this study suggest that stevia powder is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

• 한국식품조리과학회지
• /
• 제28권6호
• /
• pp.781-787
• /
• 2012

This study was conducted in order to observe the physicochemical and sensory characteristics of hamburger patties added with yam powder (0, 25%, 50%, 75%, and 100% of bread crumbs). Increasing the amount of yam powder in the hamburger patties tended to decrease the cooking loss rate of the weight and the diameters. The moisture content of hamburger patties ranged from 51.90 to 53.94%. Increasing the amount of yam powder in the hamburger patty tended to increase the pH and the redness (a) in the hunter color value; however, it decreased the lightness (L). For the textural characteristics, the addition of yam powder increased the hardness of the hamburger patties. In the sensory evaluation, an addition of 50% and 100% yam powder had the best score in taste as well as in the overall preference. Therefore, this result suggests that adding yam powder of 100% can be applied to the hamburger patties for preference and nutritional aspects purposes.

• 한국생활과학회지
• /
• 제20권6호
• /
• pp.1229-1237
• /
• 2011

The objective of this study was to evaluate the quality characteristics of Cheongpomook prepared with five different levels of mungbean powder (0, 25, 50, 75, and 100%). We conducted the Hunter's color values, the rheological characteristics, sensory evaluations, and pasting properties of the Cheongpomook samples. The more mungbean powder was added, the more the luminance and Hunter's a values of Cheongpomook samples were decreased, but in Hunter's a values was reverse. With regard to the rheological properties of the Cheongpomook samples, the more mungbean powder was added, the values of hardness, springiness, gumminess, and chewiness were significantly decreased. In color, taste, and overall quality, the value of 25% mungbean powder added Cheongpomook (MP1) and 50% added Cheongpomook (MP2) were significantly higher than those of others. The resulting RVA viscogram, peak viscosity, hold viscosity, break down, setback, and final viscosity of Cheongpomook were decreased with an increase in mungbean powder, but the pasting temperature was increased slightly. Therefore, an addition of 25% mungbean powder appears to be an acceptable approach to enhance the quality of Cheongpomook without reducing acceptability.