• 한국식품저장유통학회지
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• 제30권3호
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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.

• 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.

• 한국분말야금학회:학술대회논문집
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• 한국분말야금학회 2006년도 Extended Abstracts of 2006 POWDER METALLURGY World Congress Part 1
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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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• 제7권3호
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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.

• 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.

• 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.

• 한국분말야금학회:학술대회논문집
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• 한국분말야금학회 2006년도 Extended Abstracts of 2006 POWDER METALLURGY World Congress Part 1
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• pp.453.1-453.1
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• 2006

• Steel and Composite Structures
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• 제44권2호
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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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• 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.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.