• Korean journal of food and cookery science
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• v.26 no.2
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• pp.188-197
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• 2010

In this study, the quality characteristics and storage properties of gat kimchi added with oyster shell powder and Salicornia herbacea powder were investigated during a storage time of 80 days at $5^{\circ}C$. After storage for 80 days, the average calcium contents were significantly higher in the kimchi containing the oyster shell powder and Salicornia herbacea powder than the control. In addition, the average hardness value was significantly higher in the OS4 group(oyster shell powder at 4% and Salicornia herbacea powder at 2%) than the control group, as well as the OS10 group(oyster shell powder at 10% and Salicornia herbacea powder at 2%) during storage for 80 days. The hunter b value of the OS4 group was significantly lower than the control group. During fermentation, gat kimchi containing the oyster shell powder and Salicornia herbacea powder had a higher pH and a lower acidity value than the control group. In terms of sensory evaluation, there were no significant differences between the control and calcium-added kimchi during fermentation. After 40 days of storage, the OS4 group showed a lower total viable count, as well as lower lactic acid bacteria, yeast and E. coli, as compared with the control and OS10 groups. Based on the microbial load, the gat kimchi containing the oyster shell powder showed limitations in terms of shelf life.

• Journal of Powder Materials
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• v.28 no.2
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• pp.120-126
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• 2021

In this study, AlSi10Mg alloy powders are synthesized using gas atomization and sieving processes for powder bed fusion (PBF) additive manufacturing. The effect of nozzle diameter (ø = 4.0, 4.5, 5.0 and 8.0 mm) on the gas atomization and sieving size on the properties of the prepared powder are investigated. As the nozzle diameter decreases, the size of the manufactured powder decreases, and the uniformity of the particle size distribution improves. Therefore, the ø 4.0 mm nozzle diameter yields powder with superior properties. Spherically shaped powders can be prepared at a scale suitable for the PBF process with a particle size distribution of 10-45 ㎛. The Hausner ratio value of the powder is measured to be 1.24. In addition, the yield fraction of the powder prepared in this study is 26.6%, which is higher than the previously reported value of 10-15%. These results indicate that the nozzle diameter and the post-sieve process simultaneously influence the shape of the prepared powder as well as the satellite powder on its surface.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.120-127
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• 2004

This study was conducted to evaluate quality characteristics of noodles when different concentrations of chlorella extract powder were added to the wheat flour. The characteristics of noodle including cooking properties, color, mechanical texture properties, and sensory properties were determined. The noodles containing chlorella extract powder exhibited higher values in cooked weight, volume, moisture absorption, and cooking loss. When the amount of chlorella extract powder increased, the Hunter L(lightness) value, a(redness) value of cooked noodles decreased but b(yellowness) value increased. From the textural properties measured by texture analyzer, the noodles with chlorella extract powder were significantly lower in hardness, cohesiveness, springiness, gumminess, and chewiness than those of 100％ wheat noodle. The results of sensory evaluation of cooked noodles containing chlorella extract powder indicated that the cooked noodle with 1.5％ chlorella extract powder showed the highest value. Based on cooking properties and sensory evaluation, chlorella extract powder up to 1.5％ could be substituted for wheat flour to improve the noodle quality.

• Food Science of Animal Resources
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• v.37 no.1
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• pp.38-43
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• 2017

This study was conducted to investigate the physical and sensory properties of ice cream containing fermented pepper powder. Three ice cream formulas were manufactured: 1, control; 2, supplemented with 0.1% fermented pepper powder; and 3, supplemented with 0.2% fermented pepper powder. Formulas 2 and 3 had significantly higher viscosity and lower overrun than formula 1 (p<0.05). Additionally, ice creams supplemented with fermented pepper powder were harder and maintained their forms longer than the controls. 0.2% fermented pepper powder added ice cream had no pungency as much as that of control and overall sensory attribute was not significantly different from control. Therefore, ice cream containing fermented pepper powder maintained physical and sensory properties similar to the controls, and maintenance was better. It means fermented pepper powder ice cream can be utilized as the material of functional food (dessert).

• Journal of the Korean Society of Safety
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• v.30 no.1
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• pp.34-39
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• 2015

The feasibility of recycling wasted printed circuit board (PCB) is investigated by preparing PCB added flame retardant composites filled with either unsaturated polyester or polyurethane. In order to improve electroconductive properties, copper powder was added into the composites, which results also in improving their antistatic properties. The prepared composite samples showed a binding between the polymer fillers observed by a scanning microscope. The sample group using unsaturated polyester is elastomeric that led to appreciable elongation and elasticity. In case of polyurethane, the tensile strength increased proportionally as increase of the amount of PCB powder. The composite materials can be utilized as antistatic composite materials, since the surface resistivity result showed increase of the electroconductive properties by adding Cu. The flammability of the samples is not satisfactory according to UL-94 vertical test. However, the flame retardant properties were improved by adding PCB power. This study, therefore, showed that it is feasible to fabricate polymer composite materials and improve the material characteristics by adding PCB powder, which can replace existing additives used for the preparation of polymer composite materials and can reduce the environment contamination by recycling the wasted PCB.

• Journal of Powder Materials
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• v.18 no.2
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• pp.176-180
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• 2011

Study of the main properties of PVDF films produced by two processing technologies such as hot pressing from a melt or solution casting was the aim of this paper. All samples were prepared of as-received PVDF powder. First group of samples was prepared by the hot pressing. Second group of samples was prepared by the solution casting method. PVDF powder was dissolved in dimethylformamide. To characterize properties of samples, different experimental methods such as FRA (dielectric spectroscopy), IR-spectroscopy and DSC/TGA analysis were used in this work. It was found that IR-spectra of both studied groups do not change compared to that for virgin PVDF powder. It confirms that molecular structure is practically independent on the processing technology of samples. The only difference has been found that new band centered at $1723\;cm^{-1}$ appears for samples prepared by the hot pressing method. This absorption band is related with formation of C=C bonds in samples prepared by the hot pressing method in contrast both to PVDF powder and samples prepared by the solution casting method.

• Journal of Magnetics
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• v.13 no.4
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• pp.170-172
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• 2008

Fe-6.5% Si alloys have good magnetic properties due to their high electrical resistivity, very low magneto-striction, and low crystalline anisotropy. Despite their strong potential, these alloys have seldom been used in magnetic applications because of the very poor ductility of Si-steel above 3.0 wt% Si [1-4]. It is difficult to achieve compressed Fe-6.5% Si powder cores with excellent properties because of the low density due to poor ductility. In compressed powder cores, high density is essential in order to obtain high magnetization and permeability. In this study, an attempt was made to produce Fe-3%Si powder cores because the Fe-3.0 wt% Si alloys have relatively good magnetic properties and room temperature ductility. Gas atomized Fe-3.0 wt% Si powder was compressed into toroid shape cores. By reducing the Si content to 3.0 wt%, the hysteresis loss could be greatly reduced and thus the total core loss could be minimized. The total core loss is 600 mW/$cm^3$ at 0.1 T and 50 kHz.

• Food Engineering Progress
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• v.15 no.1
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• pp.85-89
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• 2011

Freeze-dried Ecklonia cava powder was incorporated into cookie dough at 5 levels (0%, 1.5%, 3%, 4.5%, and 6%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at $185^{\circ}C$ for 14 min in a convection oven. The baked cookies were cooled to room temperature for 30 min and packed in airtight bags prior to all measurements. Lightness $(L^*)$ decreased significantly as the E. cava powder content increased (p<0.05) and a decreasing trend in both redness ($a^*$-value) and yellowness ($b^*$-value) was observed. On the other hand, firmness increased significantly with an increase in E. cava powder content (p<0.05). Increases in E. cava powder concentration up to 6% in the cookie formulation significantly increased the intensities of all sensory attributes such as color, flavor, taste, and firmness (p<0.05). Correlation analysis indicated that the E. cava concentration correlated significantly with most of the properties except for $a^*$-value (p<0.01, 0.05, or 0.001). Properties such as firmness and sensory color and firmness correlated positively while $L^*$- and $b^*$-value correlated negatively with E. cava concentration. Sensory color correlated negatively with $L^*$- and $b^*$-value. Sensory firmness correlated positively with mechanically measured firmness.

• Journal of the Korean Ceramic Society
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• v.34 no.12
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• pp.1261-1267
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• 1997

Four kids of powder admixtures(A, B, C, D) based on anhydrite were manufactured by mixing at a fixed rate of II-anhydrite, fly ash and active silica as an industrial by-product. Fluidity properties of cement paste such as mini-slump, apparent viscosity with elapsed time, as well as setting time of cement pastes of these admixtures substituted up to 11wt% of cement were compared to those of cement paste(SS) substisuted by marketed high-strength powder admixture(S). Among these powder admixtures, the fluidity of cement pastes(PA, PC) substituted by A and C powder admixtures manufactured from II-anhydrite and fly ash had an excellent property than that of cement paste substituted by marketed powder admixture and also a good fluidity-retention effect with elapsed time by adding of superplasticizer. The setting time of cement paste substituted by powder admixtures based on anhydrite slightly retarded than that of cement paste substituted by marketed powder admixture.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2014.05a
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• pp.262-263
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• 2014

The purpose of this study was to investigate properties of high fluidity concrete adding waste marble powder. A change in the replacement ratios of waste marble powder was measured compressive strength and slump flow, O-Lot and U-Box. Waste marble powder has replaced binder of high fluidity concrete at certain contents of 0~20%. As a results, Slump flow, O-Lot and U-box adding waste marble powder up to 10% have increased by adding waste marble powder. As the concrete with a replacement ratio of waste marble powder up to 10% was found to have a compressive strength superior to that of plain.