• Proceedings of the Korea Concrete Institute Conference
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• 2009.05a
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• pp.353-354
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• 2009

The different sized slag powder, which have been used widely as a cement binder, was obtained by using 3 kind of mills. Two kinds of slag powder with different size was mixed and then investigated the relationship between the rheological properties and the particle packing ratio or particle distribution. It was found that the rheological properties of two mixed slag powder was proportional to the particle packing ratio of it. And the paste flowability of the mixed slag powder with wide particle distribution was very good.

• Journal of Powder Materials
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• v.13 no.1 s.54
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• pp.39-45
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• 2006

The $Al/SiC_p$ particle reinforced composite fabricated by a powder-in sheath rolling (PSR) method was severely. deformed by the accumulative roll-bonding (ARB) process. The ARB process was performed up to 8 cycles at ambient temperature without lubricant. The ARBed composite exhibited an ulbricant. grained structure similar to the other ARBed bulky materials. Tensile strength of the composite increased gradually with the number of ARB cycles, but from the 6th cycle it rather decreased slightly. These characteristics of the composite were somewhat different from those of Al powder compact fabricated by the same procedures. The difference in microstructure and mechanical properties between Al powder compact and the composite was discussed.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09b
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• pp.1014-1014
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• 2006

• Food Engineering Progress
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• v.13 no.2
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• pp.79-84
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• 2009

Effect of baking on the physicochemical properties including pH, moisture content, hardness, color, and spread factor was investigated using a model system of cookies incorporated with strawberry powder as a value-added food ingredient. Strawberry powder was incorporated into cookie dough at 4 levels (0, 2, 4, and 6% w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at 170$^{\circ}C$ for 15 min in an oven. The baked cookies were cooled to room temperature for 1 hr and packed in airtight bags prior to all measurements. The pH of dough and hardness of cookies decreased significantly with increase in strawberry powder content (p<0.05). Moisture content of the dough was not significantly affected by strawberry powder but mean values tended to increase as the strawberry powder content increased. Lightness (L$^{*}$-value) and yellowness (b$^{*}$-value) significantly decreased as the strawberry powder content increased; on the other hand, redness (a$^{*}$-value) increased significantly (p<0.05). Spread factor also increased significantly as the strawberry content increased in the formulation (p<0.05). Finally, correlation analysis indicated that level of strawberry powder incorporation was well-correlated with all the physicochemical properties studied. It is also noted that there was a significant positive correlation between the moisture content of dough and spread factor (p<0.05).

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.601-606
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• 2021

This study investigated the quality and sensory properties of Tteokgalbi containing various amounts of roasted garlic powder by measuring the proximate composition, color, pH, cooking yield, electronic tongue, and sensory evaluation. Samples containing 3% and 5% roasted garlic powder had lower moisture content than the control group (p<0.05), however, protein content was higher (p<0.05). The redness of samples containing 3% and 5% roasted garlic powder was significantly higher compared to the control (p<0.05). pH decreased significantly with increasing amounts of roasted garlic powder (p<0.05). Cooking yield exhibited an upward trend with increasing levels of roasted garlic powder. The intensity scales of saltiness, sourness, and umami of samples containing roasted garlic powder were stronger than those of the control. Samples containing 3% roasted garlic powder scored the highest flavor and overall acceptability. These results indicate that adding 3% roasted garlic powder can enhance the quality and sensory properties of pork Tteokgalbi.

• Journal of the Korean Ceramic Society
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• v.27 no.7
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• pp.877-882
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• 1990

Effects of metallic Al powder addition on basic and thermal properties of castable refractories were investigated. Generally, low grade prooperties were obtained by metallic Al powder addition with the increase of temperature, comparing with those of non-addition of Al powder. Especially, Al addtion showed severe shrinkage, corrosiion and low strength above 1000$^{\circ}C$. As a result of Al addition, lower strength of and higher corrosion resistance were shown for 2% addition, but it was reversed for above 4% addition. It was found that Al addition was excellent in the explosive spalling test regardless of Al quantity.

• Journal of Food Hygiene and Safety
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• v.12 no.2
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• pp.111-116
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• 1997

For the purpose of improving hygienic quality of dried-Angelica Keiskei Koidz powder, the effect of ozone treatment and gamma irradiation on the microbial decontamination and physicochemical properties were investigated. Gamma irradiation at 5 to 7.5 kGy resulted in sterilizing total aerobic bacteria, molds and coliforms below detective levels, while ozone treatment for 8 hours up to 18 ppm did not sufficiently eliminate the total aerobic bacteria of the sample. The physicochemical properties of the sample were not changed by gamma irradiation up to 7.5 kGy, whereas, ozone treatment caused remarkable changes in pH, TBA value, chlorophyll, carotenoid and fatty acid compositions. Therefore, this investigation demonstrated conclusively that gamma irradiation was more effective than ozone treatment for decontaminating and sterilizing the dried-Angelica Keiskei Koidz powder, with minimal effect on the physicochemical properties analyzed.

• Journal of Powder Materials
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• v.9 no.2
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• pp.124-132
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• 2002

Nano Cu powders, synthesized by Pulsed Wire Evaporation (PWE) method, have been compacted by Magnetic Pulsed Cojpaction(MPC) method. The microstructure and mechanical properties were analyzed. The optimal condition for proper mechanical properties with nanostructure was found. Both pure nano Cu powders and passivated nano Cu powders were compacted, and the effect of passivated layer on the mechanical properties was investigated. The compacts by MPC, which had ultra-fine and uniform nanostructure, showed higher density of 95% of theoretical density than that of static compaction. The pur and passivated Cu compacted at $300^{\circ}C$ exhibited maximum hardnesses of 248 and 260 Hv, respectively. The wear resistance of those compacts corresponded to the hardness.

• Journal of the Korean Society of Safety
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• v.21 no.1 s.73
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• pp.65-71
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• 2006

Flame retardancy and mechanical properties of polyolefinic mixed waste plastics/filler composites were investigated by using inorganic flame retardant(magnesium hydroxide) and PUB(polyurethane block) powder generated from cryogenic insulation process. All composites were obtained by extrusion and after compression molding. The effect of PUB powder on the properties of the composites was studied by tensile and izod impact test, morphology studies and flammability as LOI and UL94 vertical burning test and smoke density. The objective of this work is to obtain good mechanical properties from recycled PP composites with $Mg(OH)_{2}/PUB$ powder as fillers and optimum cost-performance balance, in addition to flame retardant characteristics.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09a
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• pp.120-121
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• 2006

Magnetic properties of nanostructured materials are affected by the microstructures such as grain size (or particle size), internal strain and crystal structure. Thus, it is necessary to study the synthesis of nanostructured materials to make significant improvements in their magnetic properties. In this study, nanostructured Fe-20at.%Co and Fe-50at.%Co alloy powders were prepared by hydrogen reduction from the two oxide powder mixtures, $Fe_2O_3$ and $Co_3O_4$. Furthermore, the effect of microstructure on the magnetic properties of hydrogen reduced Fe-Co alloy powders was examined using XRD, SEM, TEM, and VSM.