The purpose of this study was to investigate the effects of Curcuma aromatica powder on the functional and sensory characteristics of Mandupi. Various Mandupi samples were prepared with wheat flour along with addition of various amounts of Curcuma aromatica powder, after which instrumental characteristics and sensory evaluations were investigated. According to the amylograph data, the composite Curcuma aromatica powder-wheat flour samples showed increased gelatinization temperatures with increasing Curcuma aromatica powder content, whereas initial viscosity at 95oC, viscosity at 95oC after 15 minutes, and maximum viscosity were reduced. In terms of Hunter’s color values, L value decreased while a and b values increased with increasing Curcuma aromatica powder content. Besides cooked weight, cooked volume and turbidity of Mandupi increased as the addition level of Curcuma aromatica powder increased. In terms of textural characteristics, addition of Curcuma aromatica powder increased springiness, chewiness, and brittleness, whereas springiness and adhesiveness decreased. Based on sensory evaluations, the overall preference of Mandupi with 3% added Curcuma aromatica powder was higher than that of control.

최근 디지털 방사선 영상획득을 위한 평판형 X선 검출기에 이용되는 광도전체(a-Se, HgI2, PbO, CdTe, PbI2 등)에 대 한 관심이 증대되고 있다. 본 연구에서는 HgI2 와 a-Se 필름 변환체에 대해 X선에 대한 전기적 신호검출 특성을 조사하였 다. 수백 마이크로의 두꺼운 광도전체 필름 제작을 위해 HgI2는 입자침전방법을 이용하였고, a-Se은 종래의 진공열증착법 을 이용하였다. 제작된 시편에 대한 전기적 특성 실험은 누설전류, 신호응답 특성, 민감도 등을 측정하였다. 실험결과로부 터, HgI2는 상용화된 a-Se에 비해 낮은 동작전압특성과 우수한 신호 발생율을 보임을 알 수 있었다.