• 한국축산식품학회지
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• 제31권5호
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• pp.649-657
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• 2011

In this study, the effects of kimchi powder on the quality properties of an emulsion type sausage made with irradiated pork meat were investigated. Raw ground pork ham was gamma-irradiated at 5 and 10 kGy, and the emulsion type sausage was then manufactured with the irradiated pork meat. The pH value was shown to increase by irradiation of raw material (p<0.05). Samples containing kimchi powder had a lower pH value than other treatments, but no significant differences were observed. In a sensory evaluation, the scores of all the criteria were decreased with an increased irradiation dose of raw material, but samples containing kimchi powder had a higher sensory score than other treatments in all irradiation doses of raw material. The TBARS values were increased by irradiation of raw material and the samples containing kimchi powder had the highest value (p<0.05). Odor substances analyzed by an electronic nose were increased with increased irradiation dose of raw material in all treatments, and samples containing kimchi powder showed a higher increase of odor substances than other treatments. Thus, this study demonstrated that kimchi powder was effective in eliminating the off-odor and flavor of sausages made with irradiated pork meat despite the increase of the TBARS value.

• 한국식품조리과학회지
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• 제24권4호
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• pp.487-493
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• 2008

This study examined barley sprout powder on the quality and preservation of Sulgidduk. An optimized formulation (moisture 18.2%, barley sprout powder 2.0% and sugar 14.8%) was first obtained, and then the affect if incorporating the barley sprout powder as a raw ingredients in the mixture was evaluated in terms of Sulgidduk shelf life and quality. For comparison, a control Sulgidduk sample was prepared using the optimized formulation exclusive of the barley sprout powder. After preparation the samples were stored for 3 days at $20{\pm}1^{\circ}C$. The moisture contents of both samples slightly decreased during storage: however there was no significant difference between the samples. Both samples had decreases in colorimetric L- and a-value attributable to the addition of the barley sprout powder as well as storage. Furthermore the treatment sample had increases in yellowness due to the addition of barley sprout powder and storage while the control sample had decreases in yellowness throughout the storage period. The treatment sample had increasing textural hardness, gumminess, and chewiness as the storage period increased. Finally, the treatment sample had a higher total microbial count for aerobes at the beginning of storage: however, as the storage period progressed the control had greater microbial levels. In conclusion the overall results indicate the addition of barley sprout powder has a preservaion effect on Sulgidduk. This data is expected to contribute to the commercialization of high-quality Sulgidduk products with added nutrition and extended shelf life.

• 한국조리학회지
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• 제23권3호
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• pp.174-185
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• 2017

The purpose of this study was to investigate the quality characteristics of fish paste added with different amounts (0%, 0.5%, 1%, 1.5%, and 2%) of spirulina powder. Specifically, moisture content, pH value, color value, texture value, total polyphenol content, DPPH radical scavenging activity, and sensory evaluation were measured in the samples. The moisture content of the fish paste added (0.5%, 1%, 1.5%, and 2%) ranged from 68.60% to 69.03%, and the increased amounts of spirulina powder in the fish paste tended to decrease the pH value. For the Hunter color values, the L, a values of surface and inside of the fish paste decreased with increased amounts of spirulina powder. The b values of the fish paste increased with increased amounts of spirulina powder. In the texture meter test, the hardness, gumminess, and adhesiveness decreased with the increased amounts of spirulina powder, and chewiness of group adding spirulina powder was measured lower than control. Springiness of the fish paste did not appear statistically significantly different among the samples according to the increased amounts of spirulina powder. Total polyphenol content of fish paste added with spirulina powder increased with increased amounts of spirulina powder, and DPPH radical scavenging was heightened according to increased amounts of spirulina powder. In sensory evaluation, the addition of 1% spirulina powder had the best score in odor, texture, taste, and overall preference. These results suggest that spirulina powder can be applied to fish paste to increase quality, preference, and functionality.

• 한국조리학회지
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• 제24권3호
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• pp.35-46
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• 2018

This study investigated the quality characteristics of makpyeon made of dry milled rice powder according to soaking time. Makpyeon samples made of dry milled rice powder were analyzied with various soacking time, the moisture content, pH, Hunter's color value texture characteristics, attribute difference test and acceptance test. The moisture content of makpyeon did not indicate difference among samples. pH resulted in MS90 showed the lowest moisture content. The L-value (lightness) and a-value (greenness) result in that MS0 showed the highest and decreased according to soaking time. The b-value (yellowness) increased according to soaking time, MS90 showed the highest. TPA resulted in that MS90 indicated the highest hardness, chewiness, gumminess and the lowest adhesiveness. Hardness of makpyeon samples was higher than sulgitteok samples, adhesiveness was lower than those of sulgitteok in each soaking time. Based on attribute difference test, the score of brightness, moistness, glossy, particle size were decreased and firmness were increased according to soaking times. Flavor, taste and mouth feel attribute was stronger in makpyeon samples with the longer soaking time. Acceptance results showed that MS0 and MS30 (soaking for 30 min) were preferred the most. Also limitations and future research directions of this study were discussed.

• Food Science and Biotechnology
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• 제16권1호
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• pp.154-158
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• 2007

Adsorption isotherms for chaga mushroom powder as influenced by particle size were investigated using a gravimetric technique. Samples were equilibrated in desiccators containing sulfuric acid solutions of known water activity (0.11-0.93), then placed in temperature-controlled chambers for approximately ten days. Equilibrium moisture content (EMC) of chaga mushroom powder increased with water activity in all samples. EMC was slightly greater in the samples comprised of smaller particle size, however there was no marked difference in appearance between the three samples. The chaga mushroom powder exhibited Type II behavior. When the BET model was used to determine mean monolayer values, 0.077, 0.077, and 0.070 $H_2O/dry$ solid was observed for <250, 250-425, and $425-850\;{\mu}m$ sized samples, respectively, however mean monolayer values were 0.121, 0.111, and 0.101 $H_2O/dry$ solid, respectively, when the GAB model was used. The experimental EMC values were related to the computed values from Henderson's model. The coefficient of determination and standard error for the linear regression were 0.997 and 0.003, respectively.

• Journal of Magnetics
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• 제16권1호
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• pp.27-30
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• 2011

Nano-sized manganese ferrite powders and films, $MnFe_2O_4$, were fabricated by the sol-gel method, and the effects of annealing temperature on the crystallographic and magnetic properties were studied by using X-ray diffractometry, field emission scanning electron microscopy, M$\"{o}$ssbauer spectroscopy, and vibrating sample magnetometry. X-ray diffraction spectroscopy of powder samples annealed above 523 K indicated the presence of spinel structure, and the film samples annealed above 773 K also had spinel structure. The particle size increased with the annealing temperature. For the powder samples, the Mossbauer spectra annealed above 573 K could be fitted as the superposition of two Zeeman sextets due to the tetrahedral and octahedral sites of $Fe^{3+}$ ions. Using the M$\"{o}$ssbauer subspectrum area ratio the cation distribution could be written as ($Mn_{0.52}Fe_{0.48}$) $[Mn_{0.48}Fe_{1.52}]$ $O_4$. However the spectrum annealed at 523 K only showed as a doublet due to a superparamagnetic phase. As the annealing temperature was increased, the saturation magnetization and the corecivity of the powder samples increased, as did the coercivity of film samples.

• 한국식품조리과학회지
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• 제30권5호
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• pp.499-508
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• 2014

The purpose of this study was to examine the qualities of muffins with 0, 3, 6, 9, and 12% bitter melon powder. The specific gravity of muffins prepared by adding bitter melon powder was higher than that of the control group. The height of the control group was higher than that of the samples with bitter melon powder. The weight of muffins was not significantly different between all sample groups. The volume and specific loaf volume of muffins were decreased by the addition of bitter melon powder. The baking loss rate of muffins was not significantly different between all sample groups. The moisture content of the samples with bitter melon powder was higher but the pH of muffins was lower than those of the control group. DPPH radical scavenging activity of the control group was 26.86%, whereas the samples with bitter melon powder ranged from 41.35~74.91%. In crumb color, the L value was decreased, but a and b value were increased significantly by the addition of bitter melon powder. The hardness, springiness, cohesiveness, chewiness and brittleness of textural properties of muffins were significantly decreased by the addition of bitter melon powder. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference of groups with 3% and 6% of bitter melon powder did not show any significant difference when compared to the control group. Based on the above results, using less than 6% of the bitter melon powder would be proper to make muffins.

• 한국분말재료학회지
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• 제25권2호
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• pp.137-143
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• 2018

In this study, two types of SKD61 tool-steel samples are built by a selective laser melting (SLM) process using the different laser scan speeds. The characteristics of two kinds of SKD61 tool-steel powders used in the SLM process are evaluated. Commercial SKD61 tool-steel power has a flowability of 16.68 sec/50 g and its Hausner ratio is calculated to be 1.25 by apparent and tapped density. Also, the fabricated SKD61 tool steel powder fabricated by a gas atomization process has a flowability of 21.3 sec/50 g and its Hausner ratio is calculated to be 1.18. Therefore, we confirmed that the two powders used in this study have excellent flowability. Samples are fabricated to measure mechanical properties. The highest densities of the SKD61 tool-steel samples, fabricated under the same conditions, are $7.734g/cm^3$ (using commercial SKD61 powder) and $7.652g/cm^3$ (using fabricated SKD61 powder), measured with Archimedes method. Hardness is measured by Rockwell hardness testing equipment 5 times and the highest hardnesses of the samples are 54.56 HRC (commercial powder) and 52.62 HRC (fabricated powder). Also, the measured tensile strengths are approximately 1,721 MPa (commercial SKD61 powder) and 1,552 MPa (fabricated SKD61 powder), respectively.

• 동아시아식생활학회지
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• 제19권5호
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• pp.736-742
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• 2009

The purpose of this study was to improve the quality of yellow layer cake by adding the Adenophora remotiflora powder. The effects of the Adenophora remotiflora powder in on the final product quality of yellow layer cake and the optimum amount of the Adenophora remotiflora powder in the yellow layer cake formula were investigated. The more increased amounts of Adenophora remotiflora powder was added to the samples, the resulted in "L", and Hunter's "a" and "b" values of the crust color of yellow layer cake were significantly decreased (p<0.05). In the case of crumb color, the more increased levels of Adenophora remotiflora powder led to the samples, the "L" and "a" values were significantly decreased (p<0.05), but "b" value increased significantly (p<0.05). As more Adenophora remotiflora powder was added to the cake samples, the Hardness, Gumminess and Chewiness were significantly increased (p<0.05), but Springiness and Cohesiveness were did not. The results of sensory evaluation showed revealed that the addition of 2% of Adenophora remotiflora powder of overall acceptability were most preferred. Larger scanning electron microscopy revealed the presence of numbers of greater concentrations of cells with different sizes were observed for in samples from products that received 1 % Adenophora remotiflora powder addition. Collapsed cells and cell coalescence with big large and irregular shapes were shown observed in samples that were amended with at 2, 4, and 8% addition Adenophora remotiflora power. The addition of Adenophora remotiflora powder was shown to improved the functionality and quality characteristics such as color, taste and flavor of yellow layer cake. Therefore, it was expected that the 2% addition of Adenophora remotiflora powder will improve the preference to the yellow layer cake.

• 동아시아식생활학회지
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• 제21권6호
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• pp.808-813
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• 2011

This study was conducted to promote the utilization of fish paste containing skate (Raja kenojei) powder. The tested concentrations of skate (Raja kenojei) powder were 0, 1, 3, and 5%. The pH levels of the samples ranged from 6.88 to 7.00, whereas moisture contents ranged from 79.51 to 80.35%. Increasing the amount of skate (Raja kenojei) powder in the fish paste tended to decrease lightness (L) in Hunter color value while increasing redness (a) and yellowness (b). All test samples with 3 mm thickness had good flexibility and did not break even after folding four times. Overall, according to the results of our sensory evaluation, fish paste prepared with 3% skate (Raja kenojei) powder was preferred over other fish pastes. Therefore, these results suggest that skate (Raja kenojei) powder can be applied to fish paste for the purpose of high quality and functionality.