본 연구는 저온살균(60oC, 5-20분)과 대기압플라즈마(5- 20분)를 병용한 고춧가루 중의 E. coli 저감화 및 시너지 효과를 조사하였다. 저온살균 단일처리시 대장균의 불활 성화는 최대 2 log10 CFU/g(=99% 감소) 이상 나타내었으며, 대기압플라즈마 5, 10, 15, 및 20분간 단일처리 하였을 때 각각 0.4, 0.8, 0.9 및 1.4 log10 CFU/g 감소되었다. 저온 살균 및 대기압플라즈마 단독 처리만으로는 만족할 만한 미생물 저감화효과를 얻을 수 없었기에 저온살균 처리 후, 대기압플라즈마를 병용처리 하여 대장균의 불활성화는 1- 6 log10 CFU/g 이상 감소되었다. 그러나, 저온살균과 대기 압플라즈마 병용처리에 따른 관능적 품질 (색, 이취, 맛, 조 직감 및 전체적인 기호도)에 대한 유의적인 차이는 관찰 되지 않았다(P>0.05). 따라서 고춧가루의 미생물학적 안전성 확보를 위해 저온살균과 대기압플라즈마 단독처리보다 이 둘의 병용처리가 E. coli의 확실한 저감화 효과를 유도 하고 식품 고유의 품질특성을 유지하는데 효과적이었음을 본 연구를 통해 확인되었다.

In this study, the quality characteristics and antioxidant activities of wet noodles added with doraji (Platycodon grandiflourm) powder at concentrations of 1%, 2%, 3%, and 4%, respectively, were investigated. The crude protein, crude fat, crude ash, crude fiber, and moisture contents of the dried doraji powder were 11.00%, 0.95%, 4.10%, 29.64%, and 6.21%, respectively. As the added amount of doraji powder increased, weight, volume, and water absorption of the wet noodles after cooking decreased. However, the turbidity of the soup increased. Color L values of wet and cooked noodles decreased, while a and b values increased by the addition of doraji powder. Texture measurement indicated that hardness, cohesiveness, springiness, and chewiness of the cooked noodles decreased by addition of doraji powder. The total polyphenol contents and DPPH radical scavenging activity in wet noodles added with doraji powder increased with increasing amounts of doraji powder. Finally, sensory evaluation of wet noodles added with doraji powder revealed that taste significantly decreased. However, flavor, color, texture, appearance, and overall acceptance scores for the 1% addition group ranked significantly higher than those of the other groups. In conclusion, these findings suggest that doraji powder could be used as functional food ingredients.

Cabbage is a biennial plant that is native to the shores of the Mediterranean. It contains dietary fiber, minerals, vitamin A, vitamin C, and anticarcinogenic phytochemicals. For the test, cabbage powder was added (5%, 10%, 20%, and 30%) to flour. The addition of cabbage powder significantly increased the specific gravity and viscosity of the batter and pH of both the batter and chiffon cake. The moisture in the chiffon cake increased due to the addition of cabbage powder. Also, the lightness of the cake significantly increased, whereas the redness and yellowness decreased as the amount of cabbage powder increased. The lightness and redness of crumbs from C0 were higher than other samples as each 59.48, －3.17, respectively. Except for the resilience, the hardness, gumminess, fracturability, and adhesiveness showed similar values in the C0, C5, and C10. In terms of consumer perception, the color, softness, flavor and overall consumer preference for the control chiffon cake were higher than C5, C10, C20, and C30. Nonetheless, for those that contain cabbage powder, C5 and C10 had relatively higher consumer preferences than C20 and C30. As a result, the optimum amount of cabbage powder for the chiffon cake would be from 5~10%.

Powder characteristics, such as density, size, shape, thermal properties, and surface area, are of significant importance in the powder bed fusion (PBF) process. The powder required is exclusive for an efficient PBF process. In this study, the particle size distribution suitable for the powder bed fusion process was derived by modeling the PBF product using simulation software (GeoDict). The modeling was carried out by layering sintered powder with a large particle size distribution, with 50 μm being the largest particle size. The results of the simulation showed that the porosity decreased when the mean particle size of the powder was reduced or the standard deviation increased. The particle size distribution of prepared titanium powder by the atomization process was also studied. This study is expected to offer direction for studies related to powder production for additive manufacturing.

In this work, the electrical explosion of wire in liquid and subsequent spark plasma sintering (SPS) was introduced for the fabrication of Ni-graphite nanocomposites. The fabricated composite exhibited good enhancements in mechanical properties, such as yield strength and hardness, but reduced the ductility in comparison with that of nickel. The as-synthesized Ni-graphite (5 vol.% graphite) nanocomposite exhibited a compressive yield strength of 275 MPa (about 1.6 times of SPS-processed monolithic nickel ~170 MPa) and elongation to failure ~22%. The hardness of Nigraphite composite had a value of 135.46 HV, which is about 1.3 times higher than that of pure SPS-processed Ni (105.675 HV). In terms of processing, this work demonstrated that this processing route is a novel, simple, and low-cost method for the synthesis of nickel-graphite composites.

Effective control of the heat generated from electronics and semiconductor devices requires a high thermal conductivity and a low thermal expansion coefficient appropriate for devices or modules. A method of reducing the thermal expansion coefficient of Cu has been suggested wherein a ceramic filler having a low thermal expansion coefficient is applied to Cu, which has high thermal conductivity. In this study, using pressureless sintering rather than costly pressure sintering, a polymer solution synthesis method was used to make nano-sized Cu powder for application to Cu matrix with an AlN filler. Due to the low sinterability, the sintered Cu prepared from commercial Cu powder included large pores inside the sintered bodies. A sintered Cu body with Zn, as a liquid phase sintering agent, was prepared by the polymer solution synthesis method for exclusion of pores, which affect thermal conductivity and thermal expansion. The pressureless sintered Cu bodies including Zn showed higher thermal conductivity (180 W/m·K) and lower thermal expansion coefficient (15.8×10−6/℃) than did the monolithic synthesized Cu sintered body.

The Fe-22wt.%Cr-6wt.%Al foams were fabricated via the powder alloying process in this study. The structural characteristics, microstructure, and mechanical properties of Fe-Cr-Al foams with different average pore sizes were investigated. Result of the structural analysis shows that the average pore sizes were measured as 474 μm (450 foam) and 1220 μm (1200 foam). Regardless of the pore size, Fe-Cr-Al foams had a Weaire-Phelan bubble structure, and α-ferrite was the major constituent phase. Tensile and compressive tests were conducted with an initial strain rate of 10−3 /s. Tensile yield strengths were 3.4 MPa (450 foam) and 1.4 MPa (1200 foam). Note that the total elongation of 1200 foam was higher than that of 450 foam. Furthermore, their compressive yield strengths were 2.5 MPa (450 foam) and 1.1 MPa (1200 foam), respectively. Different compressive deformation behaviors according to the pore sizes of the Fe-Cr-Al foams were characterized: strain hardening for the 450 foam and constant flow stress after a slight stress drop for the 1200 foam. The effect of structural characteristics on the mechanical properties was also discussed.

Small fishing vessels are manufactured using FRP. Various studies have been conducted to increase the strength of the composite material by mixing alumina powder with resin. Tensile tests and flexural strength tests are conducted to examine the effect of alumina powder on the strength of GFRP. In the current study, resin/alumina composites at different alumina contents (i.e., 0, 1, 5, and 10 vol%) have been prepared. The physical and mechanical properties of the prepared composites have been investigated. From the results, the tensile strength of the specimen with alumina powder mixed in at 10% shows the highest value of 155.66 MPa. The tensile strength of the specimen mixed with alumina powder increases with the amount of alumina powder impregnated. In the flexural strength test, the flexural strength of neat resin without alumina powder has a highest value of 257.7 MPa. The flexural modulus of ALMix-5 has a highest value of 12.06 GPa. Barcol hardness of ALMix- 10 has a highest value of 51. We show that alumina powder leads to decreasing cracks on the surface and decreasing length area of delamination.

This study investigated the effect of apios powder on the quality characteristics of sausages. The results were as follows: pH values of the sausages were not significantly different among the samples. The amount of moisture content in the sausages decreased with increasing amount of apios powder. Increase in apios powder increased the lightness (L) value but decreased redness (a) and yellowness (b) values. Increase in apios powder increased the hardness and chewiness of sausage but decreased the adhesiveness. Apios powder had no significant effect on gumminess and springiness of the sausages among all samples. Total phenolic compound content and DPPH radical scavenging activity of apios powder added sausage significantly increased with increasing apios powder. Total bacterial counts of apios powder added sausage increased in all the samples as storage period passes and after 4 weeks of storage, the more adding ratio of apios powder was increased, the total bacterial count decreased. In view of above results, apios powder was considered to be food material suitable not only for functionality but also for developing sausage product of which preservation property is improved. From the results, 100% apios powder can be used to make optimum level for production of sausage.

Suaeda asparagoides (Miq.) is a salt marsh plant, long been prescribed in traditional medicine for the treatment of hypertension and liver toxification in Asian countries. The powder of S. asparagoides was added at the ratio of 0, 5, and 10%, respectively, of grain-type Meju to manufacture Doenjang in brine according to the salt concentration (8 and 12%). After 24 weeks of fermentation, the Doenjang samples were determined to have an anti-inflammatory effect on RAW 264.7 cells. Evaluation of the anti-inflammatory effect of Doenjang added S. asparagoides powder extracted using 80% EtOH, was performed to study the inhibition of pro-inflammatory factors such as NF-κB (nuclar factor κB), NO (nitric oxide), TNF-α (tumor necrosis factor alpha), IL-6 (interleukin-6), iNOS (inducible nitric oxide synthase), and COX-2 (cyclooxygenase-2) in lipopolysaccharide (LPS)-induced RAW 264.7 cells. The results showed that the Doenjang extracts reduced the production of NO, IL-6, COX-2, and iNOS increased in the LPS-stimulated RAW cell without cytotoxicity. In the case of the NF-κB and TNF-α there was no significant difference between the control and samples. In conclusion, these results suggest that Doenjang added with the S. asparagoides powder acts as functional fermented food with anti-inflammation effect.

Macro-porous carbon foams are fabricated using cured spherical phenolic resin particles as a matrix and furfuryl alcohol as a binder through a simple casting molding. Different sizes of the phenolic resin particles from 100– 450 μm are used to control the pore size and structure. Ethylene glycol is additionally added as a pore-forming agent and oxalic acid is used as an initiator for polymerization of furfuryl alcohol. The polymerization is performed in two steps; at 80oC and 200oC in an ambient atmosphere. The carbonization of the cured body is performed under Nitrogen gas flow (0.8 L/min) at 800oC for 1 h. Shrinkage rate and residual carbon content are measured by size and weight change after carbonization. The pore structures are observed by both electron and optical microscope and compared with the porosity results achieved by the Archimedes method. The porosity is similar regardless of the size of the phenolic resin particles. On the other hand, the pore size increases in proportion to the phenol resin size, which indicates that the pore structure can be controlled by changing the raw material particle size.

In this work, ultra-fine calcium oxide (CaO) powder derived from eggshells is used as the starting material to synthesize mineral trioxide aggregate (MTA). The prepared CaO powder is confirmed to have an average particle size of 500 nm. MTAs are synthesized with three types of fine CaO-based powders, namely, tricalcium silicate (C3S), dicalcium silicate (C2S), and tricalcium aluminate (C3A). The synthesis behavior of C3S, C2S and C3A with ultra-fine CaO powder and the effects of C3A content and curing time on the properties of MTA are investigated. The characteristics of the synthesized MTA powders are examined by X-ray diffraction (XRD), field emission-scanning electron microscope (FE-SEM), and a universal testing machine (UTM). The microstructure and compressive strength characteristics of the synthesized MTA powders are strongly dependent on the C3A wt.% and curing time. Furthermore, MTA with 5 wt.% C3A is found to increase the compressive strength and shorten the curing time.

3D 프린팅의 적층제조를 위한 시멘트 모르타르의 이용은 시멘트의 유동 특성을 개질하기 위한 시멘트 혼화용 폴리 머의 혼입이 필수적이다. 시멘트 모르타르는 점성이 높고 수축이 크기 때문에 적층제조를 위해서는 유동성, 경화속도, 시공성 및 적층특성의 개선이 필요하다. 시멘트 혼화용 폴리머 디스퍼젼을 혼입한 시멘트 모르타르는 시멘트 수화물과 공극 사이에 폴 리머 필름이 상호 형성되어 인장강도와 취성이 개선되며 우수한 접착성, 기밀성, 내약품성을 보인다. 최근, 사용편리성이 우수한 Ethylene-vinyl acetate 재유화형 분말수지가 널리 사용된다. 하지만 화재와 같은 고온에서는 재유화형 분말수지를 혼입한 경우에 는 성능저하가 더 크다. 재유화형 분말수지가 시멘트 수화물과 공극에 폴리머 필름을 형성하고 충전하지만 고온에 의해 열분해 되기 때문이다. 본 연구에서는 3D 프린팅의 적층제조를 위해 내열성이 개선된 Ethylene-vinyl chloride 재유화형 분말수지의 혼입률을 달리하여 고온에서의 특성과 열분해에 따른 공극특성을 검토하였다. 연구결과, EVCL 재유화형 분말수지를 혼입한 경우 고온에서 약간의 성능개선을 보였지만 열분해하여 공극률이 커지며, 밀도, 강도가 감소한다. 따라서, 사용조건에 적합한 배합조절 등이 필요하다.

To investigate Oiji (traditional Korean cucumber pickles) with reduced sodium content based on the use of saline foods as a salt substitute, Oiji was prepared using glasswort powder (Salicornia herbacea L.), and its physicochemical properties and sensory evaluation were examined. The moisture content of Oiji was shown to be higher in those to which glasswort powder had been added compared to the control without addition of glasswort powder, and Oiji with 40% glasswort powder substitute showed the highest pH and lowest acidity, resulting in slow progression of fermentation. The salinity of Oiji among those containing glasswort powder substitute was significantly higher with increasing level of glasswort powder. The sodium content of Oiji was significantly reduced as addition of glasswort powder increased. The L value of Oiji decreased with increased addition of glasswort powder, whereas the a value was highest in the control. The hardness of Oiji was higher in the control than in Oiji containing glasswort powder. Taste acceptance was highest for Oiji with 20% glasswort powder substitute, whereas acceptance of appearance was higher for Oiji with 10% glasswort powder substitute. Flavor and texture acceptance was higher for the control. In the attribute difference test, significant differences were found in brownness, off-flavor, salty taste, and sourness. Based on the findings, 10-20% substitution of salt with glasswort powder did not significantly lower overall acceptance compared to the control while salinity of Oiji was maintained. Therefore, the potential production of low-sodium Oiji has been verified.

This study assessed the quality characteristics of cookies made with different amounts (0, 5, 10, 15%) of black carrot powder. The density and pH value of cookie dough were constant for all groups. Compared to the control group, the moisture content was higher in groups containing the black carrot powder. Increasing the amount of black carrot powder resulted in decreased L-value but increased a-value. Furthermore, the hardness of cookies increased with increasing amounts of black carrot powder. The consumer acceptance test revealed that up to 15% black carrot powder addition was desirable. Total phenol content of the control group was 24.0 mg GAE/100 g, while black carrot powder groups ranged from 45.5 to 103.5 mg GAE/100 g. The DPPH radical scavenging activity was also augmented with increasing volumes of black carrot powder. Taken together, we recommend that cookies with 15% black carrot powder are desirable in terms of overall acceptability and antioxidant activity.

For the purpose of promoting the consumption of rice powder, 5 cultivars were applied differently to establish the optimal manufacturing conditions and measured Hunter color values, hardness and expansion rate of Yakgwa for the optimal conditions. Looking into the optimal manufacturing conditions of Yakgwa, the commercial flour-facilitating Yakgwa is shown to have a great shape when the mold is made with a thick paste for C-2 manufacturing method, Hangaru 100 mesh for H100-2 manufacturing method, Hangaru 200 mesh for H200-2 manufacturing method, Shingil 100 mesh for S100-2 manufacturing method, and Shingil 200 mesh for S200-1 manufacturing method. It also showed a trend of chewy taste after frying without cracks. Hunter color values (L) and red chromaticity and value b of yellow chromaticity indicated a lower value for the commercial flour and Hangaru 200 mesh in its entirety. The hardness of Yakgwa is within the range of 1,981.41~3,756.45 g and the degree of hardness is shown differently for each rice powder exclusive cultivars. Rice flour developed as rice powder 5 cultivars, and as a result of measuring chromaticity, hardness and expansion rate of Yakgwa for the quality characteristics, the item of hangaru 200 mesh had outstanding quality characteristics for Yakgwa.