• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1373-1380
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• 1998

Wet noodles were prepared with wheat flour and mushroom powder (oyster and oak mushrooms), and effects of added mushroom powders on dough rheology and wet noodle quality were examined. Particle size distribution of mushroom powder ranged from 0.04 to $500\;{\mu}m$, which was different from that of wheat flour. The initial pasting temperature in amylograph, and the water absorption and the dough development time in farinograph increased with the increase of mushroom powder. The peak and final viscosities in amylograph, and dough stability in farinograph decreased with the increase of mushroom powder. Decrease of L value and increase of a and b values were shown with the increase of mushroom powder in wheat flour-mushroom powder composite as well as wet noodles. The cooked weight and volume of cooked noodles were decreased, but the turbidity of soup were increased with the addition of mushroom powder. Most of texture parameters (hardness, cohesiveness, chewiness and cutting force) of cooked noodles decreased with the addition of oyster mushroom powder, but increased with the addition of oak mushroom powder. From the result of sensory evaluation, wet noodles containing 3% oyster mushroom powder and 5% oak mushroom powder were rated as high quality wet noodles.

• The Korean Journal of Food And Nutrition
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• v.33 no.1
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• pp.37-48
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• 2020

In this study, the quality characteristics and antioxidant activities of wet noodles added with doraji (Platycodon grandiflourm) powder at concentrations of 1%, 2%, 3%, and 4%, respectively, were investigated. The crude protein, crude fat, crude ash, crude fiber, and moisture contents of the dried doraji powder were 11.00%, 0.95%, 4.10%, 29.64%, and 6.21%, respectively. As the added amount of doraji powder increased, weight, volume, and water absorption of the wet noodles after cooking decreased. However, the turbidity of the soup increased. Color L values of wet and cooked noodles decreased, while a and b values increased by the addition of doraji powder. Texture measurement indicated that hardness, cohesiveness, springiness, and chewiness of the cooked noodles decreased by addition of doraji powder. The total polyphenol contents and DPPH radical scavenging activity in wet noodles added with doraji powder increased with increasing amounts of doraji powder. Finally, sensory evaluation of wet noodles added with doraji powder revealed that taste significantly decreased. However, flavor, color, texture, appearance, and overall acceptance scores for the 1% addition group ranked significantly higher than those of the other groups. In conclusion, these findings suggest that doraji powder could be used as functional food ingredients.

• Nuclear Engineering and Technology
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• v.55 no.6
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• pp.2206-2214
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• 2023

The existing wet reconversion processes for the recovery of scraps generated in manufacturing of nuclear fuel are complex and require several unit operation steps. In this study, it is attempted to simplify the recovery process of high-quality fuel-grade UO₂ powder. A novel wet reconversion process for uranyl nitrate hexahydrate solution is suggested by using a newly developed pulsed fluidized bed reactor, and the resultant chemical characteristics are evaluated for the intermediate ammonium uranate hydrate product and subsequently converted UO₂ powder, as well as the compliance with nuclear fuel specifications and advantages over existing wet processes. The UO₂ powder obtained by the suggested process improved fuel pellet properties compared to those derived from the existing wet conversion processes. Powder performance tests revealed that the produced UO₂ powder satisfies all specifications required for fuel pellets, including the sintered density, increase in re-sintered density, and grain size. Therefore, the processes described herein can aid realizing a simplified manufacturing process for nuclear-grade UO₂ powders that can be used for nuclear power generation.

• Journal of the Korean Ceramic Society
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• v.31 no.1
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• pp.55-61
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• 1994

Mn-Zn ferrite powder was obtained by wet method that was to be coprecipitated the metal ions of Fe2+, Mn2+ and Zn2+ with alkali solution. The target composition of the ferrite powder was 52 mol% Fe2O3, 24 mol% MnO, and 24 mol% ZnO, that was based on the region of high permeability. And the other ferrite powder was prepared by the dry method that was to be mixed the metal oxides as the above chemical composition. The wet method was compared with dry method for the powder properties and the electromagnetic characteristics of sintered cores. The synthesized powder by wet method was smaller particle size, narrower particle distribution, and higher purity than that of dry method. The initial permeability of sintered sample prepared by the wet method was 14000~28000, on the other side, 9000~15500 in case of the dry method.

• Journal of Nutrition and Health
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• v.29 no.3
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• pp.278-285
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• 1996

Contents of insoluble(IDF), soluble dietary fiber (SDF), and total dietary fiber(TDF) of 30 foods which are consumed commonly by 80 Koeran male college students were determined by Prosky and colleagues' enzymatic-gravimentric method. Foods with highest intake frequency were rice, Kimch'i, and red pepper powder. TDF, IDF, and SDF contents of rice were 0.96, 0.59 and 0.37g/100g wet wt., respectively and tose of Kimch'i were 3.07, 2.19 and 0.88g/100g wet wt., respectively. Red pepper powder contained high amount of TDF(39.37) and IDF (33.13g/100g wet wt.). The TDF content of the 30 foods ranged from 0.70 to 39.37g/100g wet wt. Red pepper (39.37), dried laver(31.36), and dried sea mustard (37.77g/100g wet wt.) contained high amounts of TDF. The IDF content of the 30 foods ranged from 0.13 to 33.13g/100g wet wt. Red pepper powder (33.13), dried laver(15.55) and sesame(15.43g/100g wet wt.) contained high amounts of IDF. SDF of the 30 foods ranged from 0.01 to 25.66g/100g wet wt. Dried sea mustard(25.66), dried laver(15.81), coffee powder (13.17), and garlic(8.72g/100g wet wt.) were good sources of SDF. % ratio of SDF to TDF of the 30 foods was lower than 50% except soybean curd(94.27%), coffee powder (88.93%), garlic(86.17%), dried sea mustard(67.94%), and dried laver(50.41%). It is recommended to increase intake of seaweeds in order to supply TDF adn SDF properly.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.84-90
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• 2016

This study investigated the quality of wet noodles added with Allium hookeri powder. Wet noodles were prepared by addition of 0, 2, 6, and 10% powder to flour of the basic formulation. The water binding capacity of Allium hookeri powder was higher than that of flour. Swelling power and solubility increased with increased temperature. The weight, water absorption, volume, and turbidity values of cooked noodles showed no significant differences. The lightness value decreased with an increase in Allium hookeri powder content. The redness and yellowness values increased with an increase in Allium hookeri powder content. The textural properties of cooked noodles decreased with an increase in Allium hookeri powder content. Antioxidative activity as measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of wet noodles increased as the concentration of Allium hookeri powder increased. The highest quality noodles were obtained with 2% Allium hookeri powder in the wet noodle formula.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.821-830
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• 2010

This study was carried out to investigate the quality characteristics and storage of wet noodle with added Cheonnyuncho powder. Wet noodles were prepared at concentration of 1, 3, and 5%(w/w) of the fruit based on flour weight. Moisture content of the noodles with or without Cheonnyuncho powder was 34~36%. Ca, K, Mg, Fe, Mn and Zn contents of Cheonnyuncho noodle were increased at increasing concentrations of Cheonnyuncho powder. Cooked weight, volume, and water absorption decreased with increased fruit powder, whereas turbidity increased. For hunter's color values of noodles, L(lightness) and b(yellowness) values decreased with increasing concentration of Cheonnyuncho powder, whereas a(redness) value increased. For mechanical characteristics of the noodles, adhesiveness, cohesiveness, chewiness, elasticity, and brittleness of cooked noodle with Cheonnyuncho powder were lower than those of control. The pH of Cheonnyuncho noodle was lower than that of control during storage. Bacterial counts of wet noodle with 1% and 3% fruit powders were lower than those of the control and 5% fruit powder on the 8th day of storage at $5^{\circ}C$. From the sensory evaluation, texture, taste, and overall preference were not significantly different between the control and fruit group, but the color of 5% Cheonnyuncho noodle was significantly higher than that of control (p<0.05). In conclusion, the results of this study suggest that the addition of 1% and 3% Cheonnyuncho powder in combination with flour tended to improve antimicrobial effects during storage when compared to control.

• Journal of Powder Materials
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• v.17 no.2
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• pp.113-122
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• 2010

Two kinds of oxide-dispersion-strengthened (ODS) 316L stainless steel were manufactured using a wet mixing process(wet) and a mechanical alloying method (MA). An MA 316L ODS was prepared by a mixing of metal powder and a mechanical alloying process. A wet 316L ODS was manufactured by a wet mixing with 316L stainless steel powder. A solution of yttrium nitrate was dried after being in the wet 316L ODS alloy. The results showed that carbon and oxygen were effectively reduced during the degassing process before the hydroisostatic process (HIP) in both alloys. It appeared that the effect of HIP treatment on increase in impact energy was pronounced in the MA 316L ODS alloy. The MA 316L ODS alloy showed a higher yield strength and a smaller elongation, when compared to the wet 316L ODS alloy. This seemed to be attributed to the enhancement of bonding between oxide and matrix particles from HIP and to the presence of a finer oxide of about 20 nm from the MA process in the MA 316L ODS alloy.

• Food Science and Preservation
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• v.21 no.2
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• pp.181-186
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• 2014

This study was conducted to that investigate the quality characteristics of wet-ground whole-grain buckwheat powder for the buckwheat husk. The particle size of buckwheat rice was 74.84 ${\mu}m$, which was approximately four to five times larger than wet-ground whole buckwheat by wet grinding. The particle size showed that there was no significant difference after 90 min on wet grinding. The total phenolics and total flavonoids contents of the whole buckwheat powder were higher than those of buckwheat rice, and they gradually increased wet grinding progressed. The rutin contents of the buckwheat increased after wet grinding and was 152.90 ppm at 90 min. There was no significant difference in the quercetin contents after wet grinding at different times. The mineral contents (Ca, K and Mg) of the whole buckwheat powder were greater than those of the buckwheat rice. Further, Zn and Mn were detected in the whole buckwheat powder. The total amino acid content of the whole buckwheat powder increased to 22.27 mg%, and the important glutamic acid increased from 14.58 to 30.45 mg%. These study results were based on 90 min wet-grinding time for whole-buckwheat-powder manufacture. Whole buckwheat powder manufactured through wet grinding can be used as an active ingredient of buckwheat husk.

• Journal of the Korean Applied Science and Technology
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• v.24 no.1
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• pp.1-9
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• 2007

It prepared the $TiO_2$ powder which has photo-catalytic activity in the visible-light by the wet process with titanium oxysulfate. The titanium $dioxide(TiO_2)$ by the wet process creates a new absorption band in the visible light region, and is expected to create photocatalytic activity in this region. Anatase $TiO_2$ powder which has photocatalytic activity in the visible light region, is treated using microwave and radio-frequency(RF) plasma. But, the $TiO_2$ powder for the visible light region, which also can be easily produced by wet process. The wet process $TiO_2$ absorbed visible light between 400nm and 600nm, and showed a high activity in this region, as measured by the oxidation removal of aceton from the gas phase. The AH-380 sample appears the yellow color to be strong, the catalytic activity in the visible ray was excellent in comparison with the plasma-treated $TiO_2$. The AH-380 $TiO_2$ powder, which can be easily produced on a large scale, is expected to have higher efficiency in utilizing solar energy than the plasma-treated $TiO_2$ powder.