• 한국축산식품학회지
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• 제37권6호
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• pp.840-846
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• 2017

We investigated the physicochemical and sensorial properties of hamburger patties made with three different defatted soybean flour (DSF) preparations which differed in particle size. Coarse ($Dv_{50}=259.3{\pm}0.6{\mu}m$), fine ($Dv_{50}=91.5{\pm}0.5{\mu}m$), and superfine ($Dv_{50}=3.7{\pm}0.2{\mu}m$) DSF were prepared by conventional milling and sifting, followed by jet milling at 7 bars. Hamburger patties containing 5% of each DSF were prepared for a property analysis. The hamburger patties made with 5% superfine DSF showed the lowest cooking loss among the treatment groups (p<0.05). The patties with superfine DSF also retained the texture profile values of the control patties in terms of hardness, gumminess, springiness, and chewiness, while the addition of coarse and fine DSF increased the hardness and chewiness significantly (p<0.05). The sensorial results of quantitative descriptive analysis (QDA) indicate that the patties containing superfine DSF were softer and tenderer than the controls (p<0.05). Although the overall acceptability of the patties made with coarse and fine DSF was poor, the overall acceptability of the superfine DSF patty was the same as that of the control patty. These results suggest that superfine DSF is an excellent food material that can supply dietary fiber, while maintaining the physical characteristics and texture of hamburger patty.

• 한국분말재료학회지
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• 제11권4호
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• pp.308-313
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• 2004

An experimental study on the combustion of superfine aluminum powders (average particle diameter, a$_{s}$: ∼0.1 ${\mu}{\textrm}{m}$) in air is reported. The formation of aluminum nitride during the combustion of aluminum in air and the influence of the combustion scenario on the structures and compositions of the final products are in the focus of this study. The experiments were conducted in an air (pressure: 1 atm). Superfine aluminum powders were produced by the wire electrical explosion method. Such superfine aluminum powder is stable in air but once ignited it can burn in a self-sustaining way due to its low bulk: density (∼0.1 g/㎤) and a low thermal conductivity. During combustion, the temperature and radiation were measured and the actual burning process was recorded by a video camera. Scanning electron microscopy (SEM), X-ray diffraction (XRD) and chemical analysis were performed on the both initial powders and final products. It was found that the powders, ignited by local heating, burned in a two-stage self-propagating regime. The products of the first stage consisted of unreacted aluminum (-70 mass %) and amorphous oxides with traces of AlN. After the second stage the AlN content exceeded 50 mass % and the residual Al content decreased to ∼10 mass %. A qualitative discussion is given on the kinetic limitation for AlN oxidation due to rapid condensation and encapsulation of gaseous AlN.N.

• Molecular & Cellular Toxicology
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• 제5권1호
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• pp.75-82
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• 2009

Saengshik is an uncooked and powdered functional food composed of various edible plants, and has been consumed widely due to its health benefits and convenient uptake. Recently, superfine ground saengshik, which contains a certain extent of nanoscale particles, has been commercialized to enhance efficacy, but its safety has not been determined. This study was conducted to evaluate the food safety of superfine saengshik (SS) through general toxicity examination after oral uptake in mice compared to conventional fine saengshik (FS). The SS particle size distribution was 0.479-26.303 f.1m in diameter, with about 68.92% of particles with a diameter < $0.955{\mu}m$. From our safety evaluation, the number of white blood cells (WBCs) and biochemical values in the serum fell into the normal range, and the weight of organs showed no significant difference between FS and SS groups. Histological observation of the liver, small intestine and large intestine did not show any abnormal or pathological findings under light microscopy. Our results suggest that oral intake of SS is not harmful to mice in terms of general toxicity.

• 한국응용과학기술학회지
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• 제40권5호
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• pp.945-954
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• 2023

In this study, Sparassis crispa(cauliflower mushroom), which is rich in beta-glucan, was pulverized using ultrafine grinding technology for its potential utilization as a diverse food ingredient. The physical and antioxidant properties of cauliflower mushroom powder were evaluated at various grinding times. The results showed that as the grinding time of cauliflower mushroom increased, the average particle size significantly decreased (p<0.05). Additionally, the water-holding capacity, swelling capacity, and water solubility index of cauliflower mushroom increased significantly(p<0.05). Based on the analysis mentioned above, cauliflower mushroom prepared as a superfine powder for 5 minutes exhibited superior physical and chemical properties as well as antioxidant characteristics and is expected to be widely used in various foods.

• Applied Microscopy
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• 제39권2호
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• pp.133-139
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• 2009

상황버섯(Phellinus linteus)은 건강 증진 및 질병의 치료를 목적으로 널리 사용되는 약용버섯으로서 항산화효과와 항암효과를 비롯한 다양한 생물학적 활성을 갖는다. 상황버섯은 주로 추출물이나 분말의 형태로 복용되고 있으며, 최근 분쇄기법의 발달로 초미세분말 형태의 제품이 상용화되면서 식이 안전성에 대한 연구의 필요성이 제기되었다. 본 연구는 상황버섯 초미세분말과 일반 미세분말을 동물에게 먹인 후 입자의 크기에 따른 식이안전성을 평가하기 위해 실시되었다. 부피평균에 의한 입도분석 결과, 상황버섯 초미세분말(SPL)과 미세분말(FPL) 입자의 평균지름은 각각 11.8 ${\mu}m$와 216.1 ${\mu}m$였고, d (0.5)는 각각 5.5 ${\mu}m$와 147.9 ${\mu}m$였다. 동물의 체중, 사료 섭취량 및 각 기관의 무게를 관찰한 결과 SPL군은 정상군(N)이나 FPL군과 비교하여 통계학적 차이를 나타내지 않았다. 혈액학 및 생화학적 검사에서는 ALT(N vs. FPL, P<0.001)와 BUN(N vs. FPL, P<0.01; N vs. SPL, P<0.01)이 정상군과 비교하여 차이를 보였으나 FPL군과 SPL군 사이의 유의성은 발견되지 않았으며, 그 밖의 다른 검사항목들은 모두 정상범위 내에 포함되었다. 또한 조직학적 검사 결과에서도 비정상적인 소견은 관찰되지 않았다. 이 연구 결과는 초미세 가공된 상황버섯을 경구투여할 경우 혈액학, 생화학, 조직학적인 측면에서 동물에게 유해하지 않다는 것을 말해준다. 그러나 다량의 초미세입자가 소화기와 장기간 접촉할 경우 일어날 수 있는 조직학적 유해성에 대한 심도 깊은 연구는 필요할 것으로 판단된다.

• Journal of the Korean Physical Society
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• 제73권9호
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• pp.1340-1345
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• 2018

Mo-10 at.% Cu nanocomposite powders were fabricated by using planetary ball-milling (PBM), a mechanical alloying technique for preparing nanocomposite alloy powders of metals with mutual insolubility, and the variations in the physical and the chemical characteristics with the process conditions were investigated. We observed that Mo-10 at.% Cu was an appropriate composition to ensure a good alloying grade and minimal welding between particles. The influences of the temperature and the milling conditions on the mechanical alloying process and the phase change of Mo-10 at.% Cu composite powders were investigated, and the particle and the grain sizes of the powders after mechanical alloying were confirmed. The Mo-10 at.% Cu powders showed homogeneous elemental distributions and no phase changes up to $1200^{\circ}C$; their compositions were retained after the mechanical alloying process. The finest grain size obtained was about 5 nm for powders processed using optimum PBM processing conditions: ball-to-powder weight ratio of 5 : 1, ambient air atmosphere, a milling time of 20 h, a rotation speed of 200 rpm, and a stearic acid content of 4 wt.% produced superfine-grained Mo-10 at.% Cu nanocomposite powders with an average grain size of 5 nm (which is smaller than that of other similar materials reported in the literature). The analytical results confirmed that the PBM technique presented here is a promising method for preparing superfine-grained Mo-10 at.% Cu powders with improved properties.

• Applied Microscopy
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• 제39권2호
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• pp.125-132
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• 2009

차가버섯(Inonotus obliquus)의 추출물과 분획들은 항돌연변이, 항암, 항산화 및 면역자극 효과 등을 비롯하여 다양한 생물학적 활성을 갖는 것으로 알려져 있다. 본 연구는 나노분쇄 기법으로 제작된 10% 차가사료를 C57BL/6 생쥐에게 식이한 후 항암효과를 확인하기 위해 시행되었다. 부피평균에 의한 입도분석에 따르면 1 ${\mu}m$ 내에 포함되는 초미세 차가버섯 입자는 전체의 40%인 것으로 나타났다. 생쥐에게 B16BL6 흑색종세포를 피하로 주사한 결과, 종양의 부피(p<0.001)와 무게(p<0.01)는 초미세 차가버섯을 식이한 실험군(Nch)이 일반사료를 먹인 대조군(C)에 비해 현저히 감소하였고, 종양성장 억제율은 29.2%를 나타내었다. 흑색종 세포를 복강 내로 주사한 후 생존율을 관찰한 결과, 마리 당 평균 생존기간은 대조군과 실험군이 각각 17.7일과 26.0일이었다. 대조군이 모두 사망한 날인 35일 째 실험군의 생존율은 40%를 보여주었다. 초미세 차가입자가 소화기관에 문제를 유발시킬 수 있는 가능성 때문에 안전성을 확인하기 위해 소장과 대장을 조직학적으로 관찰한 결과 두 군 모두 형태학적 또는 병리학적 변화는 관찰되지 않았다.

• 한국축산식품학회지
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• 제41권1호
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• pp.110-121
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• 2021

Meat industries utilize plant material such as celery in cured meat products. Extraction of valuable bioactive compounds, nitrates and nitrites often involves processes that increase cost or lack sustainability. Thus, this study investigated the effect of ball-milled celery powders (CP) on the physicochemical, antioxidant, and antimicrobial properties along with curing efficiency in comminuted meat product. Pork sausages loaded with CPs with different average particle sizes: 265 ㎛ (T1), 68 ㎛ (T2) and 7 ㎛ (T3) were compared to those added without and with sodium nitrite (150 ppm). The a⁎ values were increased for sausages with larger particle size. The L⁎ values decreased for all CPs. Residual nitrite for all particle sizes increased in the earlier stages and decreased at the end of storage period. The curing efficiency also increased for larger size particles with an increase until day 9 followed by a gradual decrease. Superfine CP had a tendency to improve the antioxidant activities. The antimicrobial activity of CPs was not comparable with nitrite added sausages. The textural parameters remained unaffected by particle size. Thus, instead of extracts or juices, micronized CPs could be used to improve the antioxidant activities and curing efficiency of label friendly reformulated meat products.

• 한국환경과학회지
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• 제16권8호
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• pp.929-939
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• 2007

Red mud is a waste generated by the aluminium industry, and its disposal is a major problem for this industry. Red mud has a reddish-brown color and superfine particle characteristics. So, it can be a promising pigment admixture for concrete industry. An experimental study was conducted to investigate the potential use of red mud in color concrete. The micro structures of red mud and iron oxide pigment such as porosity, pore size distribution, diameter of particle were analyzed with the aid of SEM, X-ray diffraction(XRD), and the infrared absorbance. Tests on physical properties of color concrete, such as strength, slump, early shrinkage crack patterns, and color characteristics were carried out and the results were reported in this paper.

• 대한치과교정학회지
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• 제22권1호
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• pp.123-131
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• 1992

This study was done to evaluate the changes of enamel surface by interproximal stripping and recovery of it by polishing. The number of 34 1st premolars which had extracted for orthodontic treatment were selected as samples. Interproximal stripping was performed by hand with metal strip and strip placer (Dentaurum Co., Germany) and low speed handpiece with diamond disk (Superdiaflex, Germany). Polishing was performed by hand with plastic strip (3M Col) and low speed handpiece with whip-mix, DCPA (Dicalcium Phosphate, Anhydrous, $CaHPO_4$) powder and Sof-lex (3M Co. U.S.A.) polishing kit. Each groups were examined under the scanning electron microscope (JEOL Co., JSM-840A, Japan) and the following results were obtained: 1. The stripped group performed by metal strip and diamond disk altogether showed deep furrow on the enamel surface as wide as about $10{{\mu}m}$. 2. There could be seen more irregular scratched line in the group stripped by metal strip than that by diamond disk. 3. The polished group performed by plastic strip and DCPA powder showed slight smoothening of the edge of stripped furrow on the enamel surface without relation to the stripping method. 4. The polished group performed by Sof-lex progressive polishing kit could not avoid the formation of the furrows on the enamel surface according to the particle size without relation to the stripping method. 5. The polished group performed by the superfine polishing wheel, the final stage of Sof-lex polishing method showed shallow scratched line as wide as within about $2{{\mu}m}$ on the enamel surface without relation to the stripping method. 6. The interproximal stripped enamel surface could not recover its original surface texture by any kind of polishing methods.