This study was performed in order to examine the functional and quality characteristics of raw noodles with added kale powder. The raw noodles were prepared at a concentration of 4, 8, and 12% (w/w) of the kale, based on flour weight. The antioxidant activity of kale powder, specifically DPPH free radical scavenging, reducing activity, and total phenolic content were found to be 75.16%, 1.24 (O.D.) and 44.47 mg GAE/g, respectively. Using Hunter Lab color values for raw noodle with added kale powder, L (lightness) values decreased with an increased concentration of kale powder, whereas a (redness) values decreased (p<0.001). In a texture analysis, chewiness (p<0.01), gumminess (p<0.001), and cohesiveness (p<0.001) increased significantly as the amount of added kale powder increased. According to sensory evaluations: color, flavor, taste, texture, and overall palatability had the highest score in noodle with 8% kale powder (p<0.001). During periods of storage, moisture contents were decreased when kale powder concentrations increased, but pH did not differ in any of the groups and bacteria cell counts were between 0% and 8%. Kale noodles were observed at 8% then 0%, decreased by 102 log CFU/g. The antioxidant activities of raw noodles with added kale powder were increased by 8%, a 30~50% increase over the control group. These results suggest that kale powder is useful as a functional food resource with antioxidant activities.

This study was conducted to investigate the antioxidant activity of Kochujang following the addition of Omija (Schizandra chinensis Baillon) by-product extract powder. This study specifically investigated the total levels of phenolics and flavonoids, the activities of DPPH and ABTS radical scavenging, and FRAP (ferric reducing antioxidant power). Our results showed that the total phenolic and flavonoid contents of unmodified Kochujang were 4.06 mg TAE/g and 2.87 mg TAE/g, respectively, and that the total phenolic and flavonoid contents of Kochujang with added Omija by-product extract powder were 3.89~5.19 mg TAE/g and 3.11~5.35 mg TAE/g, respectively. As more Omija by-product extract powder was added, the more the total levels of phenolic compounds and flavonoids increased. This study found that DPPH radical scavenging activity in unmodified Kochujang was 25.8% and that in Kochujang with added Omija by-product extract powder was 27.1~39.7% each. These results indicate that Omija by-product extract powder has possibility not only in Kochujang products but also as a functional food with antioxidant activity characteristics. These results also indicate that adding Omija by-product extract powder to Kochujang had significant effects on overall acceptability. Thus, the addition of 5 or 10% of Omija by-product extract powder is desirable for making Kochujang.

This study examined the effects of Boehmerianivea powder on the functional and sensory characteristics of dumpling shell. Various dumpling shell samples were prepared with wheat flour containing different amounts of Boehmerianivea powder. The instrumental characteristics were examined and sensory evaluations were performed. According to the amylograph data, the composite Boehmerianivea powder-wheat flour samples had increased gelatinization temperatures with increasing Boehmerianivea powder content; whereas the initial viscosity at 95oC, viscosity at 95oC after 15 minutes, and the maximum viscosity were reduced. The L, a and b Hunter’s color values decreased with increasing Boehmerianivea powder content. In addition to thecooked weight, the cooked volume and turbidity of dumpling shellincreased with increasing level of Boehmerianivea powder. In terms of the textural characteristics, the addition of Boehmerianivea powder increased the chewiness, smoothness and adhesiveness. The DPPH free radical scavenging activity increased significantly with increasing content of Boehmerianivea powder (p<0.05). Finally, the results of thesensory properties indicated that 5% Boehmerianivea powder had the highest scores. These results suggest that Boehmerianivea powder can be applied to dumpling shells to achieve high quality and functionality.

The sensory characteristics of a rice processed snack for 6 to 12 month old infants were investigated. The microbiological safety of all samples was also tested. The moisture content of snack of the SW snack was 6.33 significantly higher than in the other snacks (p<0.05). The sensory intensities of RW were highest in glossiness brightness, uniformity, sweet aroma, savory flavor, sweet flavor, chewiness and crispiness. In the; consumer acceptance test, RW showed significantly higher glossiness, uniformity, sweet aroma, savory flavor, sweet flavor, rancid, chewiness, adhesiveness, crispiness and overall acceptance than the other snacks (p<0.05). The aerobic plate counts were negative in all the samples tested. E. coli and pathogenic microorganisms tests were also negative or not detected, showing that all the samples tested were microbiologically safe according to the food code which applies to food manufacturers. Overall, potentially high value products of rice processed snacks for 6 to 12 month old infants were developed and tested They are expected to be utilized and in the competitive and growing infant food industry.

The coupling of two semiconducting materials is an efficient method to improve photocatalytic activity via the suppression of recombination of electron-hole pairs. In particular, the coupling between two different phases of TiO2, i.e., anatase and rutile, is particularly attractive for photocatalytic activity improvement of rutile TiO2 because these coupled TiO2 powders can retain the benefits of TiO2, one of the best photocatalysts. In this study, anatase TiO2 nanoparticles are synthesized and coupled on the surface of rutile TiO2 powders using a microemulsion method and heat treatment. Triton X-100, as a surfactant, is used to suppress the aggregation of anatase TiO2 nanoparticles and disperse anatase TiO2 nanoparticles uniformly on the surface of rutile TiO2 powders. Rutile TiO2 powders coupled with anatase TiO2 nanoparticles are successfully prepared. Additionally, we compare the photocatalytic activity of these rutile-anatase coupled TiO2 powders under ultraviolet (UV) light and demonstrate that the reason for the improvement of photocatalytic activity is microstructural.

We report the feasibility of TaC production via self-propagating high temperature synthesis, and the influence of the initial green compact density on the final composite particle size. Experiments are carried out from a minimum pressure of 0.3 MPa, the pressure at which the initial green body becomes self-standing, up to 3 MPa, the point at which no further combustion occurs. The green density of the pellets varies from 29.99% to 42.97%, as compared with the theoretical density. The increase in green density decreases the powder size of TaC, and the smallest particle size is observed with 1.5 MPa, at 10.36 μm. Phase analysis results confirm the presence of the TaC phase only. In the range of 0.3-0.5 MPa, traces of unreacted Ta and C residues are detected. However, results also show the presence of only C residue in the matrix within the pressure range of 0.6-3.0 MPa.

In this study, we investigate the deformation behavior of Hf44.5Cu27Ni13.5Nb5Al10 metallic glass powder under repeated compressive strain during mechanical milling. High-density (11.0 g/cc) Hf-based metallic glass powders are prepared using a gas atomization process. The relationship between the mechanical alloying time and microstructural change under phase transformation is evaluated for crystallization of the amorphous phase. Planetary mechanical milling is performed for 0, 40, or 90 h at 100 rpm. The amorphous structure of the Hf-based metallic glass powders during mechanical milling is analyzed using differential scanning calorimetry (DSC) and X-ray diffraction (XRD). Microstructural analysis of the Hf-based metallic glass powder deformed using mechanical milling reveals a layered structure with vein patterns at the fracture surface, which is observed in the fracture of bulk metallic glasses. We also study the crystallization behavior and the phase and microstructure transformations under isothermal heat treatment of the Hf-based metallic glass.

This study focuses on the fabrication of a WC/Co composite powder from the oxide of WC/Co hardmetal scrap using solid carbon in a hydrogen gas atmosphere for the recycling of WC/Co hardmetal. Mixed powders are manufactured by mechanically milling the oxide powder of WC-13 wt% Co hardmetal scrap and carbon black with varying powder/ball weight ratios. The oxide powder of WC-13 wt% Co hardmetal scrap consists of WO3 and CoWO4. The mixed powder mechanically milled at a lower powder/ball weight ratio (high mechanical milling energy) has a more rapid carbothermal reduction reaction in the formation of WC and Co phases compared with that mechanically milled at a higher powder/ball weight ratio (lower mechanical milling energy). The WC/Co composite powder is fabricated at 900℃ for 6 h from the oxide of WC/Co hardmetal scrap using solid carbon in a hydrogen gas atmosphere. The fabricated WC/Co composite powder has a particle size of approximately 0.25-0.5 μm.

F-containing TiO2 nanopowders are synthesized using simple wet processes (precipitation-based and hydrothermal) from ammonium hexafluorotitanate (AHFT, (NH4)2TiF6) as a precursor to apply as a photocatalyst for the degradation of rhodamine B (RhB). The surface properties of the prepared samples are evaluated using X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS), field-emission scanning electron microscopy (FESEM), and transmission electron microscopy (TEM). The results confirm that the synthesized anatase TiO2 has sphere-like shapes, with numerous small nanoparticles containing fluorine on the surface. The photocatalytic activity of F-containing TiO2 compared with F-free TiO2 is characterized by measuring the degradation of RhB using a xenon lamp. The photocatalytic degradation of F-containing TiO2 exhibits improved photocatalytic activity, based on the positive effects of adsorbed F ions on the surface.

We report a method for preparing rare earth oxides (RexOy) from the recycling process for spent Ni-metal hydride (Ni-MH) batteries. This process first involves a leaching of spent Ni-MH powders with sulfuric acid at 90℃, resulting in rare earth precipitates (i.e., NaRE(SO4)2·H2O, RE = La, Ce, Nd), which are converted into rare earth oxides via two different approaches: i) simple heat treatment in air, and ii) metathesis reaction with NaOH at 70℃. Not only the morphological features but also the crystallographic structures of all products are systematically investigated using field-emission scanning electron microscopy (FESEM) and X-ray diffraction (XRD); their thermal behaviors are also analyzed. In particular, XRD results show that some of the rare earth precipitates are converted into oxide form (such as La2O3, Ce2O3, and Nd2O3) with heat treatment at 1200℃; however, secondary peaks are also observed. On the other hand, rare earth oxides, RExOy can be successfully obtained after metathesis of rare earth precipitates, followed by heat treatment at 1000℃ in air, along with a change of crystallographic structures, i.e., NaRE(SO4)2·H2O → RE(OH)3 → RExOy.

In this paper, a new Co10Fe10Mn35Ni35Zn10 high entropy alloy (HEA) is identified as a strong candidate for the single face-centered cubic (FCC) structure screened using the upgraded TCFE2000 thermodynamic CALPHAD database. The Co10Fe10Mn35Ni35Zn10 HEA is fabricated using the mechanical (MA) procedure and pressure-less sintering method. The Co10Fe10Mn35Ni35Zn10 HEA, which consists of elements with a large difference in melting point and atomic size, is successfully fabricated using powder metallurgy techniques. The MA behavior, microstructure, and mechanical properties of the Co10Fe10Mn35Ni35Zn10 HEA are systematically studied to understand the MA behavior and develop advanced techniques for fabricating HEA products. After MA, a single FCC phase is found. After sintering at 900℃, the microstructure has an FCC single phase with an average grain size of 18 μm. Finally, the Co10Fe10Mn35Ni35Zn10 HEA has a compressive yield strength of 302 MPa.

아연(zinc) 분말은 철의 부식을 막아주는 희생양극의 기능으로 자동차, 선박 및 철구조물의 부식을 방지하 는데 널리 사용되고 있다. 그러나 아연 분말은 높은 비중 때문에 수지나 용매 내에서 분산성이 저하되고 빠르게 침전이 일어나는 단점을 가진다. 본 연구에서는 실리카(SiOx)를 미세 아연분말의 표면에 코팅함으로써 아연분말의 물성 및 기능을 개선하고자 하였다. 아연분말의 실리카 표면코팅은 졸-겔법을 사용하였고 SEM/EDS의 표면 및 성분분석과 TEM 단면분석을 통하여 불순물이 잔존하지 않는 실리카 코팅이 성공적으로 형성됨과 그 코팅의 두께를 확인 할 수 있었다. 한편 코팅공정의 반복회수와 평균입도 변화와의 관계를 측정하여 2회까지의 반복코팅이 분산안정성을 유지하는데 효과적임을 확인하였다. 이 밖에 실리카 코팅 아연분말의 진비중(true density) 측정을 통해 코팅 공정에 의해 비중이 20% 이상 감소함을 확인하였고 제타포텐셜 측정으로 실리카 코팅에 의해 아연분말의 분산안정성이 4배까지 증가함을 확인하였다. 마지막으로 질산수용액 담지를 통해 실리카 코팅 아연분말의 내산성 향상 또한 확인하였다. 따라서 본 연구에서 제조된 실리카 코팅 아연분말은 방청 안료의 원료로 적합할 것으로 기대된다.

In this study, a relatively effective process is used to sterilize Escherichia coli on the surface of micro-sized calcium citrate powder using nitrogen and argon as process gases in a low-temperature vacuum plasma treatment. The purpose of this study is to confirm and to introduce the effectiveness of homogeneous surface treatment for the sterilization of fine inorganic powder by the rotatable low-temperature RF plasma system designed by ourselves. The results of the test using 3M petrifilm showed that there were no remarkable spots in the case of the surface of plasma treated powder, whereas the untreated powder showed many blue spots, which indicating that the E. coli was alive. After 5 days, in the same samples, the blue spots were seen to be larger and darker than before, while the plasma-treated powder showed no changes. The results from FE-SEM analysis showed that the E. coli was damaged and/or destroyed by reactive species generated in the plasma space, resulting in the E. coli being sterilized. Furthermore, the sterilization effects according to the selected parameters (N2 and Ar; flow rate 30 and 50 sccm) adapted in this study were mutually similar, regardless of such different process parameters, and this indicates that homogeneous treatment of powder surfaces could be more effective than conventional methods. Therefore, the plasma apparatus used in this study may be a practical method to use in a powerful sterilization process in powder-type food.

This study was conducted to investigate the quality characteristics of Yanggaeng prepared with different concentrations of mealworm powder: 0, 1, 2, and 3%. Regarding the proximate composition, moisture, crude lipid and ash contents showed no significant differences among groups, while crude protein contents increased as the mealworm powder increased. The value of lightness (L) and yellowness (b) were higher in 3% added groups than those of control groups. Consumer acceptance test showed that no significant differences between the controls and added groups were observed in color, smell, taste and overall acceptability. The total polyphenol content ranged from 19.87 to 51.37 mg GAE/100 g, exhibiting the increase with increasing mealworm powder level. DPPH radical scavenging activity and reducing power increased as the amount of mealworm powder increased. In conclusion, it is suggested that mealworm powder can be incorporated into Yanggaeng up to 3% without affecting the sensory quality of Yanggaeng.

21세기밀레니엄 식품으로 미국 FDA는 하루 콩 단백질 25g을 섭취하면 관상동맥질환이 예방될 만큼 기능성이 우수하다고 평가되고 있으며, 콩은 세계적인 식품으로 1,000여 가지의 용도로 이용되고 있다. 콩을 가공하여 만들어지는 두부는 콩 분말, 즉 Mesh 형태에 따라 두부의 종류가 분류되며, Nano기술을 도입하여 국산기계를 제작한 생산시스템으로 국산 콩 300 Mesh분말에 비소를 제거한 심층 해양수를 이용하여 단백질이 응고되는 원리와 침지과정이 생략되고 수용성 단백질과 불용성 단백질과 섬유소 기타 영양성분을 손실 없이 제품화 할 수 있는 전두부 제조 및 생산과정과 콩 분쇄기는 유분이 많은 국산 콩 뿐만 아니라 수입 콩 일반적인 농산물의 분쇄가 가능하여 두부식품발달에 미치는 영향을 연구하였다

고추장은 메주에서 자라는 세균, 곰팡이 등이 분비하는 분해효소의 작용으로 탄수화물을 당으로 분해시켜 단맛이, 단백질을 아미노산으로 분해하여 감칠맛이 증가된다. 담금 원료에 따라 저장 발효 중 생성되는 당과 아미노산의 종류와 양은 고추장의 품질에 영향을 미친다. 베타글루칸 함량이 높은 귀리 가공품의 다양화를 위해 볶은 귀리 분말을 20% 첨가하여 고추장을 제조하고 1개월 상온에서 발효 후 냉장(10℃), 상온(25℃)에서 5개월 총 6개월 동안 저장 발효하면서 이화학적 특성 변화와 관능을 조사하였다. 당도는 1개월 발효 후에 5.1°Bx였고 냉장, 상온 저장 4개월 후 가장 낮은 4.9°Bx, 4.4°Bx, 6개월에는 5.2°Bx, 5.4°Bx로 감소 후 다시 증가하였다. 수분 함량은 1개월 발효 후 44.0%에서 4개월째에는 냉장 저장은 44.1%, 상온 저장은 47.7%, 6개월째는 43.9%, 49.4%로 상온저장 발효 시 변화가 컸다. 총 유리아미노산 함량은 발효 1개월 후 3,936.1 μg/g에서, 3개월에 냉장 저장은 4,256.1 μg/g, 상온 저장은 4,300.0 μg/g로, 6개월 후에는 냉장 저장은 4,701.9 μg/g 상온 저장은 4,275.2 μg/g이었다. 베타글루칸 함량은 제조 직후 1.20%에서, 1개월 발효 후에 0.74%였고 상온 저장 3개월에 0.66%, 6개월에는 검출되지 않았고 냉장 저장 발효에서는 3개월에 0.74%, 6개월에 1.20%로 베타글루칸 함량이 유지되었다. 7점 척도법으로 관능평가한 결과 전체적 만족도는 발효 1개월 후 6.3에서, 냉장 저장 발효 3개월에 5.5, 6개월에 5.0으로 감소하였으며 상온 저장 발효는 3개월에 5.8, 6개월에 6.1이었다. 귀리분말 20%를 첨가한 고추장은 냉장 저장 발효 시에 당도, 수분, 총 유리아미노산, 베타글루칸의 함량 변화는 상온 발효 시 보다 적었으나 관능평가에서는 상온 발효 고추장의 평가가 높았다.