• Food Science and Preservation
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• v.30 no.3
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• pp.419-433
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• 2023

Dried apple bugak, a traditional Korean dried food, was made using superfine powders of glutinous rice (GR), non-glutinous rice (NGR), and Wasabia koreana Nakai leaf (WKNL) as coating materials. This study aimed to determine the effect of coating sliced apples with superfine GR powders substitute with superfine NGR and WKNL powders at different ratios. Apple slices coated with superfine GR, NGR and WKNL powders were air-fried and compared with dried and air-fried apple bugak coated with superfine GR powders. The results showed that coating apple slices with superfine GR powders with the addition of superfine NGR and WKNL powders significantly increased oil absorption capacity and antioxidant activity but reduced viscosity, water absorption capacity, total polyphenol, total flavonoids contents, and improved color and structural improvements. Among all the samples, 80:20:5-treated (GR:NGR:WKNL) dried and air-fried bugak showed enhanced quality characteristics. Thus, the results suggested that coating apple slices by the substituting GR superfine rice powders with 10 or 20% of NGR and 3 or 5% of WKNL superfine powders produces good quality dried and air-fried bugak with nutritious characteristics.

• Journal of Powder Materials
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• v.11 no.4
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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.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09a
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• pp.124-125
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• 2006

Multilayer ceramic capacitor (MLCC) miniaturization has increased the demand for superfine $BaTiO_3$ powder due to its thin dielectric layer. Hydrothermally synthesized $BaTiO_3$ powder a pseudo-cubic phase resulting in poor dielectric properties due to size effect and hydroxyl ion inclusion in the $BaTiO_3$ lattice. We attempted a superfine (lower than 100 nm) highly tetragonal $BaTiO_3$ powder via a solvothermal method without precipitating agent. The lattice parameters and the relative amounts of tetragonal and cubic phases were determined using Rietveld refinement.

• Fibers and Polymers
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• v.7 no.3
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• pp.250-254
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• 2006

Superfine down-powder/viscose blend films were prepared and characterized for their dyeing properties. Down-powder with average size of $2.56{\mu}m$ were suspended in viscose dope and blend films were obtained by solution casting. When the blend films were dyed with acid dye, the dye uptake and K/S values increased with the increase in down-powder content. Amino-acid analyses showed that amino acid component of the down were not affected during the film formation, which confirmed the changes of dye uptake and K/S value.

• Journal of the Korean Applied Science and Technology
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• v.40 no.5
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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.

• Food Science of Animal Resources
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• v.37 no.6
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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.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09a
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• pp.453.1-453.1
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• 2006

• Steel and Composite Structures
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• v.44 no.2
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• pp.211-224
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• 2022

Multi-objective optimization was conducted to obtain the optimal configuration of a composite sandwich structure with honeycomb-foam hybrid core subjected to underwater shock waves, which can fulfill the demand for light weight and energy efficient design of structures against underwater blast. Effects of structural parameters on the dynamic response of the sandwich structures subjected to underwater shock waves were analyzed numerically, from which the correlations of different parameters to the dynamic response were determined. Multi-objective optimization of the structure subjected to underwater shock waves of which the initial pressure is 30 MPa was conducted based on surrogate modelling method and genetic algorithm. Moreover, optimization results of the sandwich structure subjected to underwater shock waves with different initial pressures were compared. The research can guide the optimal design of composite sandwich structures subjected to underwater shock waves.

• Journal of the Korean Physical Society
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• v.73 no.9
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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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• v.39 no.2
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• pp.133-139
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• 2009

A officinal mushroom, Phellinus linteus (PL) has been known to exhibit potent biological activities including antioxidative and anticancer effect. PL is consumed as a type of powder or extract for the purpose of health promotion and disease treatment. Recently superfine PL products was commercialized according to the development of pulverizing technology such as nanomill, so the evaluation of food safety is suggested. This study was conducted to evaluate the food safety of superfine PL (SPL) through hematological, biochemical and histological examination in mice as compared with fine PL (FPL). In the particle size distribution in volume after nanomill processing, the mean diameter of SPL and FPL particles was 11.78 ${\mu}m$ and 216.1 ${\mu}m$, and d (0.5), the particle diameter measured at 50% of distribution was 5.5 ${\mu}m$ and 147.9 ${\mu}m$, respectively. As the result of body weight, food intake and the weight of organs, SPL group didn't show any statistical difference compared with FPL group and normal group (N). Hematological and biochemical values were also involved in the normal range, although ALT (N vs. FPL, P<0.001) and BUN (N vs. FPL, P<0.01; N vs. SPL, P<0.01) showed significance compared with N group but there are no significance between FPL and SPL group. In the result of histological examination with liver, kidney, spleen, and small and large intestine, abnormal findings such as inflammatory reaction and histological changes were not observed. Our results suggest that the oral intake of SPL diet is not harmful to the animal in the hematological, biochemical and histological aspects although particle size was reduced to the level of superfine. However, further study will be necessary to confirm the histological safety in relation to the gastrointestinal contact of superfine particles in the case of large amount and long-term intake.