• Journal of the Korean institute of surface engineering
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• v.45 no.3
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• pp.97-105
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• 2012

The effects of pH, types of applied current, agitation method and time, additive on the amount of co-deposited $TiO_2$ particles in the matrix were investigated. The deposition rates increased with increasing pH values, while the volume fraction of $TiO_2$ particles and the size of agglomerated $TiO_2$ particles in the composite decreased. The volume fraction of $TiO_2$ particles in the composite decreased when pulsed current of 50% duty cycle was used. And the size of agglomerated $TiO_2$ particles in the nickel matrix of pulsed current was smaller than that of DC current specimen. The volume fraction of $TiO_2$ particles in the matrix decreased with longer time by air agitation, but in case of using magnetic bar, volume fraction in the same range of time was relatively constant. The volume fraction of the electrodeposited Ni-$TiO_2$ composite in the solution containing 0.01 M Dimethylamine borane (DMAB) increased slightly with increasing agitation time regardless of agitation methods. Thermal stability of the electrodeposited Ni-$TiO_2$ composite increased with lower pH at the temperature range of $200{\sim}800^{\circ}C$, and the results showed that the amount of co-deposited $TiO_2$ relies more on the deposition rate than zetapotential of $TiO_2$ particles.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2004.07b
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• pp.838-841
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• 2004

[ $B_2O_3$ ] added $Ba(Mg_{1/3}Nb_{2/3})O_3$ (BBMN) ceramics were not sintered below $900^{\circ}C$. However, when CuO was added to the BBMN ceramic, it was sintered even at $850^{\circ}C$. The amount of the $Ba_2B_2O_5$ second phase decreased with the addition of CuO. Therefore, the CuO additive is considered to react with the $B_2O_3$ inhibiting the reaction between $B_2O_3$ and BaO. Moreover, it is suggested that the solid solution of CuO and $B_2O_3$ might be responsible for the decrease of the sintering temperature of the specimens. A dense microstructure without pores was developed with the addition of a small amount of CuO. However, a porous microstructure with large pores was formed when a large amount of CuO was added. The bulk density the dielectric constant $({\varepsilon}_r)$ and the Q-value increased with the addition of CuO but they decreased when a large amount of CuO was added. The variations of those properties are closely related to the variation of the microstructure. The excellent microwave dielectric properties of Qxf=21500 GHz, ${\varepsilon}_r=31$ and temperature coefficient of resonance frequency$({\tau}_f)=21.3\;ppm/^{\circ}C$ were obtained for the $Ba(Mg_{1/3}Nb_{2/3})O_3+2.0\;mol%B_2O_3+10.0$ mol%CuO ceramic sintered at $875^{\circ}C$ for 2h.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.11
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• pp.319-325
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• 2018

The use of 3D printing (Additive Manufacturing) technology has expanded from initial model production to the mass production of parts in the industrial field based on the continuous research and development of materials and process technology. As a representative polymer material for 3D printing, the polyamide-based material, which is one of the high-strength engineering plastics, is used mainly for manufacturing parts for automobiles because of its light weight and durability. In this study, the specimens were fabricated using Selective Laser Sintering, which has excellent mechanical properties, and the flexural characteristics were analyzed according to the temperature of the two types of polyamide 12 and glass bead reinforced PA12 materials. The test specimens were prepared in the directions of $0^{\circ}$, $45^{\circ}$, and $90^{\circ}$ based on the work platform, and then subjected to a flexural test in three test temperature environments of $-25^{\circ}C$, $25^{\circ}C$, and $60^{\circ}C$. As a result, PA12 had the maximum flexural strength in the direction of $90^{\circ}$ at $-25^{\circ}C$ and $0^{\circ}$ at $25^{\circ}C$ and $60^{\circ}C$. The glass bead-reinforced PA12 exhibited maximum flexural strength values at all test temperatures in the $0^{\circ}$ fabrication direction. The tendency of the flexural strength changes of the two materials was different due to the influence of the plane direction of the lamination layer depending on the type of stress generated in the bending test.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.32 no.5
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• pp.175-182
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• 2022

Rare-earth elements were doped with Mg to enhance the temperature stability of dielectric properties of BaTiO₃ for its application to MLCC (Multi-Layer Ceramic Capacitor). The additives strongly affect both grain growth and densification behaviors during sintering, and hence dielectric properties. The additive effects therefore should be examined in each system with different additives. This study investigated the crystal structure, grain growth and densification behaviors and related variations in dielectric constant with respect to sintering temperature. Dielectric constant appears to be varied with grain size in a temperature range between 1200 and 1300℃, suggesting the importance of grain size control. The temperature dependence of grain size variation was well explained by an established theory correlating the grain growth behavior with grain boundary structure. This accordance provides a basis for sintering technique to control grain growth thus to improve dielectric constant in rare-earth doped BaTiO₃.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.873-881
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• 2005

This study was conducted to improve the properties of frozen dough foods (buns and noodles etc.) on the quality deterioration with microwave oven cooking. Microwave is a useful cooking method, but it quickly takes moisture from food surface and makes lowering food quality abruptly. For improvement of these problems, mixing doughs with addition of various additives of 34 types manufactured respectively; starches, modified starches, gums and emulsifiers etc. Each mixing dough produced in sheet type $(30{\times}30{\times}1mm)$ and steamed them, was quickly froze at $-70^{\circ}C$ and packed with polyethylene. Packed samples kept at $-20^{\circ}C$ for 48 hours. After they were steam or microwave treatment packed or non-packed with polyethylene, studied for improvement effects of quality as sensory evaluation and selected 6 type additives; modified starches (TA, ST), gums (AR, GA) and emulsifiers (E, S1) as improvement agent. Because moisture loss from microwave oven cooking leads to quality deterioration of frozen dough foods, additive, such as including starches, modified starch, gums, and emusifiers were added to improve dough properties. Amylogram, scanning electron microscopy, textural analysis, and differential scanning calorimetry revealed addition of additives improved textural properties including surface-hardening of frozen dough foods compared to the control.

• Journal of the Korean Applied Science and Technology
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• v.38 no.6
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• pp.1735-1752
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• 2021

In this study, the Bodhi tree powder is used as an additive to Seolgi rice cake and the research is made how useful the additives are to the Seolgi rice cake. This research would be a good way to develop and distribute the Seolgi rice cake which is added with the powder of Bodhi tree. The results of the study are as follows. 1. The water contents of Bodhi tree was 81.64% with 1.75% of crude protein, 0.81% of crude fat, and 0.56% of crude ash. It was found out that the Bodhi tree has higher contents of polypherol and has the efficacy of anti-oxidation property and has the value as the food stuff. 2. When the Seolgi rice cake is made with the addition of Bodhi tree powder, the value of a and b, sugar, hardness, elasticity, texture and viscosity have risen while the contents of water, L value, pH, stickiness and cohesiveness were lowered. The property test showed that the addition of Bodhi tree to Seolgi rick cake would make all testing items "strong" and the addition of 4% of Bodhi tree in the manufacturing of Seolgi rice cake was most preferred. 3. As for the storage of Seolgi rice cake is concerned, as the period of storage goes by, the value a and b, hardness, elasticity and texture and viscosity have increased while the water contents, L value, stickiness and cohesiveness have reduced. As the period of storage gets longer, the total cell number has increased. But as the more volume of Bodhi tree is added to the rice cake, the total cell number has reduced, thus lengthening the storage period. The rest shows that in producing the Seolgi rice cake, the 4% of addition of Bodhi rice cake is deemed to be the best. It was confirmed that the proper volume of Bodhi powder is proper for the Seolgi rice cake and is also good for decorative and quality characteristics for the rice cake.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.111-119
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• 2004

A new type of drinkable yoghurt was prepared to develop a functional yoghurt. Skim milk containing 0.4-1.0％(w/v) water extract of omija(Schizandra chinensis Baillon) was fermented by the mixed strains of Lactobacillus acidophilus and Streptococcus thermophilus. Quality characteristics of the drinkable yoghurts were evaluated in terms of compositions, keeping-quality(pH, titratable acidity, number of viable cells) and sensory properties. The drinkable yoghurts added with water extract of Schizandra chinensis were composed of 2.92-3.03％ protein, 9.98-10.23％ lactose, 0.81-1.08％ fat, 16.21-16.64％ total solid, and 14.57-15.17％ solid-not-fat. The L values(brightness) were significantly lower in the yoghurts containing water extract of Schizandra chinensis than that of the control which had no water extract of Schizandra chinensis, while the a values(redness) and b values(yellowness) were significantly higher than those of the control. The pH, titratable acidity and number of viable cells of the lactic acid bacteria of all yoghurts were not changed during the storage at 4$^{\circ}C$ for 15 days, while the pH and titratable acidity were remarkedly changed during the yoghurts stored at 20$^{\circ}C$ for 15 days. The drinkable yoghurts containing 0.4％(w/v) water extract of Schizandra chinensis added 15％(w/v) oligosaccharide, or 0.6％(w/v) water extract of Schizandra chinensis added 20％(w/v) oligosaccharide had the highest sensory score in taste and overall acceptability among the treatments. From the results, Schizandra chinensis was a useful natural additive with the bioactive effect by provision of a acceptable physicochemical and sensory properties in the drinkable yoghurt.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1448-1453
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• 2012

Fried fish pastes containing different size and amounts of red ginseng powder (RGP) were manufactured, and their physico-chemical and biological properties, including color changes, preservation, weight loss after heating, lipid oxidation, and total colony count were analyzed to improve fish paste quality. Sensory evaluation of fish pastes containing RGP was carried out, and the results showed that 1% and 850 ${\mu}m$ sized RGP additives were most preferred. In the color change test, decreased $L^*$ (lightness), increased $a^*$ (redness), and increased $b^*$ (yellowness) values were observed, which was similar to other additive-containing commercial fish pastes. In the physical properties test, hardness and chewiness significantly increased in the 90 ${\mu}m$ sized RGP group. Weight loss of fish pastes containing RGP after heating was attenuated compared to commercial fish pastes. Fish paste containing RGP showed an inhibitory effect on lipid oxidation. Especially, the 10 ${\mu}m$ sized RGP group showed the most significant inhibitory effect on lipid oxidation and reduced total microbes during storage. Therefore, 1% addition of RGP can give rise to high quality fish pastes through improvement of sensory evaluation and physico-chemical properties. Moreover, functionally and physiologically improved fish pastes can be produced by adding different amounts of RGP.

• Food Science and Preservation
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• v.21 no.2
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• pp.187-192
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• 2014

This study was conducted to develop a salad dressing using jujube (Zizyphus jujuba Miller) puree and to evaluate the processing and quality characteristics of the salad dressing containing various amounts (0, 10, 20, 30, 40, and 50%) of jujube puree. Jujube puree was prepared by crushing peeled, deseeded and steamed fruit flesh. The dressing ingredients (jujube flesh puree, soy sauce, vinegar, oligosaccharide, olive oil, and water) were mixed, homogenized, and packaged in glass bottles. The quality characteristics (color property, total titratable acidity, soluble solids, viscosity, phenolic compound content, antioxidant activity, and sensory acceptability) of the dressing were analyzed. The lightness ($L^*$) and redness ($a^*$) of the dressing tended to increase as the amount of the jujube puree increased whereas the hue angle ($h^{\circ}$) decreased. The total titratable acidity, soluble solids, viscosity, phenolic compound content, and antioxidant activity of the dressing increased with the addition of more jujube puree. The sensory acceptability (color, smell, taste, texture, and overall acceptability) were significantly higher in the dressing added with 30% added jujube puree than in the other samples. The results show that jujube flesh puree (approximately 30%) can be utilized as an additive for preparing a dressing with simultaneously high antioxidant activity and acceptability.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.670-678
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• 2014

The purpose of this study was to find the optimal swelling method and condition for seacucumber to improve its taste and texture to accomodate the rapid increase of consumption. Another purpose was to try to determine an easy way to soak dried sea-cucumber under different conditions, and identify the influence of swelling time on the texture of sea-cucumber, in order to reduce preparation time and provide basic data for easy handling. After boiling or steaming for six different periods including 5, 15, 30 and 60 minutes the texture of the sea-cucumbers were compared, For the additive test, the sea-cucumbers were boiling for 30 minutes period with 4 different additives and the textures were compared, Since the texture is an important characteristic of sea-cucumber, there are many variables that affect this property including the, drying and preservation methods. This study provides basic understanding of the influence of the heating method, time and temperature on the swelling of sea-cucumber for handy use at processing sites.