• The KSFM Journal of Fluid Machinery
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• v.5 no.1 s.14
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• pp.20-26
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• 2002

This study reports the analysis of the pressure drop characteristics for the air-particle flow in powder transport piping system. The pressure drop characteristics of air-particle flow in piping system is not well understood due to the complexity of particles motion mechanism. Particles or powders suspended in air flow cause the increase of the pressure drop and affect directly the transportation efficiency. In this study, the pressure drop in powder transport piping system with straight and curved pipes is analyzed for the interactions of air flow and particle motion. The total pressure drop increases with increasing of the pipe length, the mixture ratio, and the friction factor of particles due to the increasing friction loss by air and particles in a coal piping system. For the coal powders of $74{\mu}m$ size and powder-to-air mass mixture ratio of 0.667, the total pressure drop by the consideration of powders and air flow is $30\%$ higher than that of air flow only.

• Journal of the Korean Society of Food Culture
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• v.27 no.1
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• pp.82-88
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• 2012

In this study, the effects of yacon (Smallanthus sonchifolius) leaf on the quality characteristics of cookies were examined. In order to investigate its effects, four different amounts (0%: Control, Y-0.5, Y-1.0, Y-1.5) of yacon leaf powder were added to the cookie dough. Among the physicochemical and sensory characteristics, the density and pH of the dough, spread factor, color value, firmness, consumer acceptability, and Pearson's correlation coefficients were measured. Although there was no significant difference in pH of the doughs among the groups, density significantly decreased with increasing amount of yacon leaf powder (p<0.05). While the L, a, b values, and hardness decreased significantly, DPPH free radical scavenging activity increased significantly as the content of yacon leaf powder increased (p<0.05). Overall acceptability, appearance, taste, and texture between the control and Y-0.5 groups showed no significant differences. This study suggests the possibility of yacon leaf as an ingredient that increases the functionality of cookies.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.665-673
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• 2012

The purpose of this study was to propose optimal mixing proportion by adding stevia in powder form, which are low caloric and high intensity sweetener to cookies, and to determine the characteristic of product. It reduced the average sugar content of cookies to 50%, processed stevia powder, add them in 2, 4, 6, and 8% to make cookies and measured various product characteristics, including anti-oxidant activity. The antioxidant activity was highly correlated with the total phenolic composition of stevia cookies (r=0.967). Total phenolic contents and DPPH free radical scavenging activity of cookies significantly increased with increasing stevia powder. The bulk density of the dough, spread factor and the hardness, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing stevia powder, while the pH of the dough, and L values of the cookies decreased with increasing stevia powder content (p<0.001). Additionally, the consumer acceptability scores for the 4% stevia cookie groups ranked significantly (p<0.001) higher than those of the other groups in color, taste, flavor, sweetness and overall preference. All the take together, the results of this study suggest that stevia powder is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1014-1021
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• 2008

The principal objective of this study was to assess the quality characteristics of cookies prepared with oddi powder (0, 1, 3, 5, 7%). The highest dough density value was 1.49, which was also observed in the 7% added group. The pH of the cookie dough was significantly reduced in at all oddi powder groups as compared to the controls. The spread factor of the cookies evidenced an inverse relationship with the concentration of oddi powder as compared to the controls (7.52). Hunter's color L, a, and b values in the cookies were reduced with increases in the level of added oddi powder. Hardness decreased, but chewiness increased, with increasing oddi concentrations as compared to the controls. In the sensory evaluation, the color of the cookies increased in a dose-dependent fashion with increasing concentrations of oddi powder. The taste scores were higher with a 3% addition of oddi powder. The cookies with $3{\sim}5%$ of the flour substituted for oddi powder scored highest on scores in appearance, flavor, taste, texture, and overall acceptability.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09a
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• pp.480-481
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• 2006

The n-type $(95%Bi_2Te_3-5%Bi_2Se_3)$ compound was newly fabricated by gas atomization and hot extrusion, which is considered to be a mass production technique of this alloy. The effect of powder size on thermoelectric properties of 0.04% $SbI_3$ doped $95%Bi_2Te_3-5%Bi_2Se_3$ alloy were investigated. Seebeck coefficient $({\alpha})$ and Electrical resistivity $(\rho)$ increased with increasing powder size due to the decrease in carrier concentration by oxygen content. With increasing powder size, the compressive strength of $95%Bi_2Te_3-5%Bi_2Se_3$ alloy was increased due to the relative high density. The compound with ${\sim}300\;{\mu}m$ size shows the highest power factor among the four different powder sizes. The rapidly solidified and hot extruded compound using $200[\sim}300{\mu}m$ powder size shows the highest compressive strength.

• Journal of the Korean Society of Food Culture
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• v.24 no.2
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• pp.199-205
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• 2009

The purpose of this study was to investigate the quality characteristics of cookies prepared with shrimp powder (0, 3, 5, 7, 9%) substituted for flour as a snack food for Kindergarteners. The pH of the cookie dough decreased significantly in response to the addition of all levels of shrimp powder. However, there were no significant differences in the dough values among the test groups. Furthermore, when the spread factor values were compared among groups, they were found to be inversely proportional to the shrimp powder concentration. In addition, the Hunter's color L, a and b values decreased significantly as the level of shrimp powder increased. Moreover, the addition of 3${\sim}$9% shrimp powder resulted in increased hardness, cohesiveness, springiness, and brittleness when compared to the control. Finally, the results of acceptance test showed that the cookies containing 5% shrimp powder had the highest scores.

• Proceedings of the Korea Concrete Institute Conference
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• 2002.10a
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• pp.549-554
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• 2002

In Powder System, SCC demands high dosage of superplasticizer and a lage amout of powder for suitable fluidity and viscosity. Okamura's method of most representative mixing design method in SCC of Powder-System is unfavorable economically because of using a large amount of powder. In addition, many ready-mixed concrete plants do not use his mix design method and procedure due to complexity for practical application. Therefore, Nan Su proposed more simple mix design method than Okamura's. It had an advantage in simplicity in practical application and required a smaller amount of powders compared with Okamura's method. This paper proposed an optimal mixture proportion of SCC with consideration of Nan Su's method. The new and modified mix design method required a smaller amount of powder than that of Nan Su's. To check the properties of SCC, considered with the requirements specified by the Japanese Society of Civil Engineering.(JSCE)

• Journal of Powder Materials
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• v.22 no.1
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• pp.1-5
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• 2015

Powder injection molding is an important manufacturing technology to mass produce superalloy components with complex shape. Injection molding step is particularly important for realizing a desired shape, which requires much time and efforts finding the optimum process condition. Therefore computer aided engineering can be very useful to find proper injection molding conditions. In this study, we have conducted a finite element method based simulation for the spiral mold test of superalloy feedstock and compared the results with experimental ones. Sensitivity analysis with both of simulation and experiment reveals that the melt temperature of superalloy feedstock is the most important factor for the full filling of mold cavity. The FEM based simulation matches well the experimental results. This study contributes to the optimization of superalloy powder injection molding process.

• Journal of the Korean Society for Precision Engineering
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• v.21 no.12
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• pp.37-43
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• 2004

The performance of magnetic abrasive finishing fur surface is evaluated by the characteristic curve. The characteristic curve is generated by experiment in surface finishing. For experiment, new magnetic inductor is designed and manufactured. 15 kinds of powders are provided to find the relationship between powder characteristic and finishing performance. As powder, Fe-TiC. Polymer-TiC and Fe-NbC are used with different size. The size of abrasives and location are also important factor for the performance. From characteristic curve, two index are obtained, which specify the initial finishing performance and endurance of finishing performance. It is proved that the performance index can be applied to select proper powder for efficient deburring. It is shown that the characteristic curve can be used as good tools for evaluating powder performance in surface finishing and deburring.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.26 no.7
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• pp.1280-1287
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• 2002

The old technique of sandblasting which has been used for decoration of glass surface has recently been developed into a powder blasting technique for brittle materials such as glass, silicon and ceramics, capable of producing micro structures larger than $100{\mu}$ m. This paper describes the performance of powder blasting technique in micro-line grooving of glass and the effect of the number of nozzle scanning on the depth and width of line groove. Experimental results showed that increasing the no. of nozzle scanning resulted in the increase of depth and width in grooves. Increase of width which may cause several problems in the precision machining results from wear of mask film. Therefore, well-controlled masking process is the most important factor for micro machining of glass with accuracy.