We examined the quality characteristics of pound cake with prepared Aronia melanocarpa powder, which included the physical characteristics, antioxidant activity and sensory evaluation in this study. Pound cakes were prepared with various ratios of Aronia powder (0, 5, 10, 15, 20%). No significant difference in loss rate or weight was found from increased Aronia powder concentration. The color of pound cake was darker and reddish with the addition of Aronia powder. Lightness (L) and yellowness (b) significantly decreased with the addition of Aronia powder, whereas redness (a) increased (p<0.05). the qualities of hardness, cohesiveness, gumminess and chewiness of the pound cake prepared with the addition of Aronia powder were significantly increased when compared to control(p<0.05), with exception of 20% addtion. Total phenolic contents and DPPH radical scavenging activity was significantly elevated by the addition of Aronia powder(p<0.05). The pound cake with 10% Aronia powder showed the strongest positive sensory properties with regard to taste and overall palatibility. These results suggest that the addition of 10 % Aronia to pound cake batter could well serve to improve the overall quality, texture and taste of the final product.

In order to improve the usability of mealworm and the nutritional quality of acorn Mook mostly composed of carbohydrates, we prepared acorn Mook using with different levels of mealworm powder, and the physico-chemical and sensory evaluation were investigated. In the content of proximate chemical composition, moisture content did not show any significant difference. But crude protein, crude ash, and crude fat contents were increased with increasing mealworm content. Carbohydrate content was reduced as mealworm content increased. Lightness showed no significant difference among treatments, redness was increased, and yellowness was decreased as the amount of mealworm powder increased. In physiological properties, hardness, gumminess, chewiness, and springiness were significantly increased as the amount of mealworm powder decreased. However, adhesiveness and cohesiveness were not significantly different. Ascorbic acid content, activities of DPPH and ABTS radical scavenging activities were decreased with increasing amount of mealworm in acorn Mook. In sensory evaluation, acorn Mook containing 0.75% of mealworm powder showed highly preference compared with the control.

As the consumption of wheat has increased recently, the number of people who have digestive problems resulting from gluten in wheat has also increased. Teff has an attractive nutritional profile, as it not only gluten-free but also high in dietary fiber, protein, iron, and calcium. Seven samples were prepared for this study. The quality characteristics of gluten-free noodles were evaluated based on pH, salinity, water absorption, turbidity, color, texture properties, tensile strength, and SEM. The pH value was the highest in TF100 with a pH of 6.66 and the lowest in the control with a pH of 6.42. Salinity showed no significant difference among all samples, and it ranged from 0.02~0.04% (p<0.05). Water absorption was the highest in TFX with a value of 66.11%, and the lowest in the control with a value of 44.81%. Turbidity showed no significant difference among all samples, and it ranged from 0.14~0.21 O.D. (p<0.05). While the lightness and yellowness values decreased with an increase in teff flour content, the redness value tended to decrease. The color difference value was the highest in the sample group without gluten. Based on the texture profile analysis, the hardness was highest in the control with a value of 46.74 N and lowest in TF100 with a value of 18.34 N. The springiness showed no significant difference among all samples. The cohesiveness was highest in the control with a value of 0.92 N. The chewiness decreased with an increase in teff flour content. Although the control with gluten had the highest tensile strength at 3.42 kg/cm2, TFX had considerable tensile strength at 2.30 kg/cm2. This study demonstrated the processability of gluten-free noodles using teff flour.

This study was performed to investigate the body fat-lowering effect of garlic powder in peroxisome proliferator-activated receptor γ coactivator-1 α (PGC-1α)-luciferase transgenic mice (TG). In this study, we generated transgenic mice with a PGC-1α promoter (—970/+412 bp) containing luciferase as a reporter gene. Mice were fed a 45% high-fat diet for 8 weeks to induce obesity. Subsequently, mice were maintained on either a high-fat control diet (CON), or high-fat diets supplemented with 2% (GP2) or 5% (GP5) garlic powder for an additional 8 weeks. Dietary garlic powder reduced the body weight in the GP2 and GP5 groups, compared to the CON group. Furthermore, garlic supplementation significantly decreased the plasma levels of triglycerides, total cholesterol, and leptin in the GP5 group, compared to the CON group. Specifically, luciferase activity in liver, white adipose tissue (WAT), and brown adipose tissue (BAT) was increased by garlic supplementation in a dose-dependent manner. These results suggest that the body fat-lowering effect of garlic powder might be related to PGC-1α by the increase in luciferase activity in liver, WAT, and BAT. Furthermore, transgenic mice might be useful for evaluating the body fat-lowering effect of various health functional foods.

현재 국내 콘크리트 포장은 고속도로에서 약 40%, 일반 도로에서는 2% 정도를 차지하고 있다. 콘크리트 포장은 중차량에 대한 뛰어난 적용성과 20년 이상의 장기 공용연수를 가진다는 장점을 가지고 있다. 최근 국내 고속도로의 콘크리트는 장기간 사용으로 인해 노후화 되어있으며, 개통한지 오래되지 않은 콘크리트포장에서도 줄눈부 파손 및 표면박리, 표면마모 등으로 인한 보수비가 증가하고 있는 추세이다. 특히 표면마모의 경우 주행 중 소음발생을 증가시키고, 미끄럼저항성을 감소시켜 운전자의 피로도를 증가시키고 사고를 유발할 수 있다. 따라서 본 연구에서는 ASTM C 779(3중 마모휠 방법)을 사용하여 실리카퓸과 폴리머 분말을 사용한 포장용 콘크리트의 마모저항성을 분석하고자 한다. 기배합된 콘크리트에 실리카퓸과 폴리머 분말을 후 첨가하였으며, 혼화재료의 혼입으로 부족한 단위수량은 혼화재료 혼입 시 추가하여 W/C를 42%로 보정해주었다. 표 1은 실험에 사용한 배합표이다. 굳기 전 콘크리트의 공기량은 모든 변수에서 3∼5%로 목표 공기량을 만족하였으며, 슬럼프 시험결과 모든 변수가 슬럼프 40mm 이하를 만족하였지만, 실리카퓸 7% 혼입 변수에서 다른 변수에비해 다소 낮은 슬럼프를 보였다. 압축강도 시험결과 재령 28일에 모든 변수에서 30MPa 이상을 발도를 발현하였고, 실리카퓸 사용량이 증가할수록 강도가 증진되었지만 폴리머에 따른 영향은 거의 없는 것으로 나타났다. 마모시험결과 실리카퓸이 증가할수록 마모저항성이 증가하였고, 폴리머를 사용한 변수에서 큰 폭의 마모저항성 증가를 보였으나 혼입량에 따른 차이는 크지 않았다.

현재 국내 콘크리트 포장은 고속도로에서 약 40%, 일반 도로에서는 2% 정도를 차지하고 있다. 콘크리트 포장은 중차량에 대한 뛰어난 적용성과 20년 이상의 장기 공용연수를 가진다는 장점을 가지고 있다. 최근 국내 고속도로의 콘크리트는 장기간 사용으로 인해 노후화 되어있으며, 개통한지 오래되지 않은 콘크리트포장에서도 줄눈부 파손 및 표면박리, 표면마모 등으로 인한 보수비가 증가하고 있는 추세이다. 특히 강원 및 전북지역은 매년 겨울 많은 눈으로 인해 많은 양의 제설제를 사용하고 있어 표면박리상태가 심각 상태이다. 따라서 본 논문에서는 실리카퓸과 폴리머분말을 사용한 포장용 콘크리트의 표면박리저항성을 평가하고자 한다. 기배합된 콘크리트에 실리카퓸과 폴리머 분말을 후 첨가하였으며, 혼화재료의 혼입으로 부족한 단위수량은 혼화재료 혼입 시 추가하여 W/C를 42%로 보정해주었다. 표 1은 실험에 사용한 배합표이다. 압축강도 시험결과 재령 28일에 모든 변수에서 30 MPa 이상을 발도를 발현하였고, 실리카퓸 사용량이 증가할수록 강도가 증진되었지만 폴리머에 따른 영향은 거의 없는 것으로 나타났다. 휨강도 시험결과 실리카퓸과 폴리머 분말을 사용한 배합의 휨강도가 OPC 배합에 비해 큰 폭으로 증가하였으며, 폴리머 분말의 혼입량이 증가할수록 그러한 경향이 더 뚜렷하게 나타났다. 실리카퓸도 휨강도가 증가하는 경향을 보였지만 그 영향은 크지 않았다. 표면박리저항성 시험결과 실리카퓸이 혼입된 변수에서 실리카퓸에 의한 수밀성 증가로 인해 저항성이 상당히 증가하는 경향을 보였으며, 혼입률의 증가에 따라 그러한 경향은 더 뚜렷하게 나타났다. 하지만 폴리머 분말의 혼입량이 증가할수록 박리량이 증가하여 폴리머 분말이 표면박리 저항성에 악영향을 미치는 것으로 판단된다.

An optimum route to fabricate oxide dispersion strengthened ferritic superalloy with desired microstructure was investigated. Two methods of high energy ball milling or polymeric additive solution route for developing a uniform dispersion of Y2O3 particles in Fe-Cr-Al-Ti alloy powders were compared on the basis of the resulting microstructures. Microstructural observation revealed that the crystalline size of Fe decreased with increases in milling time, to values of about 15-20 nm, and that an FeCr alloy phase was formed. SEM and TEM analyses of the alloy powders fabricated by solution route using yttrium nitrate and polyvinyl alcohol showed that the nano-sized Y-oxide particles were well distributed in the Fe based alloy powders. The prepared powders were sintered at 1000 and 1100 oC for 30 min in vacuum. The sintered specimen with heat treatment before spark plasma sintering at 1100 oC showed a more homogeneous microstructure. In the case of sintering at 1100 oC, the alloys exhibited densified microstructure and the formation of large reaction phases due to oxidation of Al.

ZnS powder was synthesized using a relatively facile and convenient glycothermal method at various reaction temperatures. ZnS was successfully synthesized at temperatures as low as 125 oC using zinc acetate and thiourea as raw materials, and diethylene glycol as the solvent. No mineralizers or precipitation processes were used in the fabrication, which suggests that the spherical ZnS powders were directly prepared in the glycothermal method. The phase composition, morphology, and optical properties of the prepared ZnS powders were characterized using XRD, FE-SEM, and UV-vis measurements. The prepared ZnS powders had a zinc blende structure and showed average primary particles with diameters of approximately 20~30 nm, calculated from the XRD peak width. All of the powders consisted of aggregated secondary powders with spherical morphology and a size of approximately 0.1~0.5 μm; these powders contained many small primary nanopowders. The as-prepared ZnS exhibited strong photo absorption in the UV region, and a red-shift in the optical absorption spectra due to the improvement in powder size and crystallinity with increasing reaction temperature. The effects of the reaction temperature on the photocatalytic properties of the ZnS powders were investigated. The photocatalytic properties of the assynthesized ZnS powders were evaluated according to the removal degree of methyl orange (MO) under UV irradiation (λ = 365 nm). It was found that the ZnS powder prepared at above 175 oC exhibited the highest photocatalytic degradation, with nearly 95 % of MO decomposed through the mediation of photo-generated hydroxyl radicals after irradiation for 60 min. These results suggest that the ZnS powders could potentially be applicable as photocatalysts for the efficient degradation of organic pollutants.

Nano-sized Zinc selenide (ZnSe) powder was successfully synthesized using Zn and Se precursors in a hydrothermal process. Temperature for the synthesis was varied from 95 oC to 180 oC to evaluate its influence on the microstructural properties of the synthetic particles. ZnSe powder thus fabricated was characterized using various analytical tools such as SEM, XRD, TEM and UV-Vis methods. Two types of ZnSe particles, that is, the precipitated particle and the colloidal particles, were identified in the analysis. The precipitated particles were around 100 nm in average size, whereas the average size of the colloidal particles was around 20 nm. The precipitated particles made at 150 oC and 180 oC were found to be a single phase of ZnSe; however, an inhomogeneous phase was obtained at the lower synthesis temperature of 95 oC, suggesting that the temperature for the synthesis should be over 100 oC. The precipitated particles were inactive in the UV-Vis absorption investigation, whereas the colloidal particles showed that absorptions occurred at 380 nm in the UV-Vis spectrum.

Most of the red ginseng (RG) products contain active substances derived from hot water or alcohol extraction. Since active substances of RG are divided into two two types: water-soluble and liposoluble, water or alcohol is needed as an extraction solvent and this leads the different extraction yields and components of the active substances. To overcome the limit, whole red ginseng powder can be used and consumed by consumers. In this study, the physicochemical properties and extractable active substance contents of variable-sized RG powder (158.00 μm, 8.45 μm, and 6.33 μm) were analyzed, and dispersion stability was measured to investigate the suitable size of RG powder for industrial processing. In the results, no significant difference was found from the changes in color intensity and thiobarbutric acid tests at 4°C, 25°C, and 40°C for 4 weeks. There was no significant difference on the production of antioxidants and ginsenoside among the samples (p>0.05). In dispersion stability, RG-158.00 μm was precipitated immediately, and the dispersion stabilities between RG-8.45 μm and RG-6.33 μm showed no significant difference. It implies that fine RG is suitable for the production process. With further study, it seemed that the physicochemical effects of RG particle sizes can be clearly revealed.

This study added stevia leaf powder at ratios of 0.5, 1.0, 1.5, and 2.0 percent to Omija-pyun (Schisandra chinensis Jelly) as a natural low-calorie sweetener instead of sugar which is added to Omija-pyun in considerable amounts to evaluate quality characteristics and antioxidant activities compared to the control group with the addition of sugar. Moisture content of Omija-pyun expanded by increasing the measurement of stevia leaf powder (p<0.001), pH (p<0.01) and sugar content (p<0.001) decreased. L-values and b-values revealed a tendency to increase by adding more stevia leaf powder, but a-value revealed a tendency to decrease (p<0.001). Hardness (p<0.001) and chewiness (p<0.05) decreased by adding more stevia leaf powder. Based on the consumer preference evaluation, Omija-pyun with the addition of 0.5 percent stevia leaf powder was the most preferable in terms of color and flavor (p<0.001). The control group and Omija-pyun with the addition of 0.5 percent stevia leaf powder was the most preferable in terms of taste and texture (p<0.001). There were significant differences in the organoleptic properties except hardness between the samples by quantitative descriptive analysis. The control group revealed the highest preference in terms of redness and transparency, and redness and transparency tended to decrease by adding more stevia leaf powder (p<0.001). Organoleptic properties on bitterness and sourness were enhanced by adding more stevia leaf powder in the principal component analysis (PCA). Regarding antioxidant properties, total phenol compounds and flavonoid contents of Omija-pyun increased by adding more stevia leaf powder, and DPPH radical scavenging capacity also increased (p<0.001). Based on results, it is preferable to serve Omija-pyun with the addition of 1.0 percent stevia leaf powder instead of sugar within the context of quality and antioxidant activity.

YSZ (Yttria-stabilized zirconia) is a ceramic material that is used for electronic and structural materials due to its excellent mechanical properties and specific electrical characteristics according to the Yttrium addition. Hydrothermal synthesis has several advantages such as fine particle size, uniform crystalline phase, fast reaction time, low process temperature and good dispersion condition. In order to synthesize YSZ nanoparticles with high crystallinity, hydrothermal synthesis was performed at various concentrations of NaOH. The hydrothermal process was held at a low temperature (100 °C), with a short process time (2,4,8 hours); the acidity or alkalinity of solution was controlled in a range of pH 2~12 by addition of NaOH. The optimum condition was found to be pH 12, at which high solubility levels of Y(OH) and Zr(OH) were reported. The synthesized nano powder showed high crystallinity and homogenous composition, and uniform particle size of about 10 nm.

Fe3O4/Fe/graphene nanocomposite powder is synthesized by electrical wire explosion of Fe wire and dispersed graphene in deionized water at room temperature. The structural and electrochemical characteristics of the powder are characterized by the field-emission scanning electron microscopy, X-ray diffraction, Raman spectroscopy, field-emission transmission electron microscopy, cyclic voltammetry, and galvanometric discharge-charge method. For comparison, Fe3O4/Fe nanocomposites are fabricated under the same conditions. The Fe3O4/Fe nanocomposite particles, around 15-30 nm in size, are highly encapsulated in a graphene matrix. The Fe3O4/Fe/graphene nanocomposite powder exhibits a high initial charge specific capacity of 878 mA/g and a high capacity retention of 91% (798 mA/g) after 50 cycles. The good electrochemical performance of the Fe3O4/Fe/graphene nanocomposite powder is clearly established by comparison of the results with those obtained for Fe3O4/Fe nanocomposite powder and is attributed to alleviation of volume change, good distribution of electrode active materials, and improved electrical conductivity upon the addition of graphene.

The aim of this study was to analyze the functional components of five cultivars of ‘Mugunghwa (Hibiscus syriacus L.)’ for the development of ‘Mugunghwa’-added foods. There were five varieties, namely, Hibiscus syriacus ‘Hwanhee’ (HH), Hibiscus syriacus ‘Samchulli’ (SC), Hibiscus syriacus ‘Harmony’ (HM), Hibiscus syriacus ‘Baekgu’ (BG), and Hibiscus sabdariffa L (HB). Of the five varieties tested, HH extract showed the highest total phenolic content (131.85 GAE mg/g), DPPH free radical scavenging activity (95.18%), and anthocyanin and sugar contents. The sensory quality of powders from each Hibiscus variety was evaluated, and it was found that overall palatability decreased in the order: HH, SC, HB, HM, and BG. Thus, addition of Hibiscus variety, which has excellent functionality and palatability, to foods confers an extra element of Korean history and culture, which is expected to improve the marketability of various food products.

In this study, the electroless nickel plating method has been investigated for the coating of Ni nanoparticles onto fine Al powder as promising energetic materials. The adsorption of nickel nanoparticles onto the surface of Al powders has been studied by varying various process parameters, namely, the amounts of reducing agent, complexing agent, and pH-controller. The size of nickel nanoparticles synthesized in the process has been optimized to approximately 200 nm and they have been adsorbed on the Al powder. TGA results clearly show that the temperature at which oxidation of Al mainly occurs is lowered as the amount of Ni nanoparticles on the Al surface increases. Furthermore, the Ni-plated Al powders prepared for all conditions show improved exothermic reaction due to the selfpropagating high-temperature synthesis (SHS) between Ni and Al. Therefore, Al powders fully coated by Ni nanoparticles show the highest exothermic reactivity: this demonstrates the efficiency of Ni coating in improving the energetic properties of Al powders.

Titanium alloys have high specific strength, excellent corrosion and wear resistance, as well as high heatresistant strength compared to conventional steel materials. As intermetallic compounds based on Ti, TiAl alloys are becoming increasingly popular in the aerospace field because these alloys have low density and high creep properties. In spite of those advantages, the low ductility at room temperature and difficult machining performance of TiAl and Ti3Al materials has limited their potential applications. Titanium powder can be used in such cases for weight and cost reduction. Herein, pre-forms of Ti-Al-xMn powder alloys are fabricated by compression forming. In this process, Ti powder is added to Al and Mn powders and compressed, and the resulting mixture is subjected to various sintering temperature and holding times. The density of the powder-sintered specimens is measured and evaluated by correlation with phase formation, Mn addition, Kirkendall void, etc. Strong Al-Mn reactions can restrain Kirkendall void formation in Ti-Al-xMn powder alloys and result in increased density of the powder alloys. The effect of Al-Mn reactions and microstructural changes as well as Mn addition on the high-temperature compression properties are also analyzed for the Ti-Al-xMn powder alloys.

In this study, STS316L powders prepared by gas atomization are used to manufacture bulk structures with dimensions of 10 × 10 × 10 mm3 using selective laser melting (SLM). The microstructures and hardness of the fabricated 316L stainless steel has been investigated with the laser beam overlap varied from 10% to 70%. The microstructures of the fabricated STS316L samples show a decrease in the balling and satellite of powders introducing defect in the bulk samples and the porosity caused by the gap between the molten metal pools disappearing as the overlap ratio increases, whereas a low overlap ratio results in significant balling and a large amount of isolated powders due to the increased gap between the melt pools. Furthermore, the highest value in Vickers hardness is obtained for the sample fabricated by 30% overlapped laser beams. These results show that the overlap ratio of laser beams in the SLM process should be considered as an important process parameter.

A cold-work tool steel powder is used to fabricate 3-dimensional objects by selective laser melting using a high-pressure gas atomization process. The spherical powder particles form continuous carbide networks among the austenite matrix and its decomposition products. The carbides comprise Nb-rich MC and Mo-rich M2C. In the SLM process, the process parameters such as the laser power (90 W), layer thickness (25 μm), and hatch spacing (80 μm) are kept fixed, while the scan speed is changed from 50 mm/s to 4000 mm/s. At a low scan speed of 50 mm/s, spherical cavities develop due to over melting, while they are substantially reduced on increasing the speed to 2000 mm/s. The carbide network spacing decreases with increasing speed. At an excessively high speed of 4000 mm/s, long and irregularly shaped cavities are developed due to incomplete melting. The influence of the scan pattern is examined, for which 1 × 1 mm2 blocks constituting a processing layer are irradiated in a random sequence. This island-type pattern exhibits the same effect as that of a low scan speed. Post processing of an object using hot isostatic pressing leads to a great reduction in the porosity but causes coarsening of the microstructure.

This experiment was carried out to enhance the availability of blackberry. Since it is difficult to use blackberry as a fresh fruit, we investigated the quality characteristics of blackberry powder obtained by various drying methods (freeze drying and hot-air drying at 40~80℃). The L- and b-values of freeze-dried powder was higher than hot-air dried powder. The pH (3.2) was lowest and the acidity (14.4%) was highest in freeze-dried powder. In freeze drying, the brix degree was 65.7 °Bx, but it increased from 54.7 °Bx to 68.5 °Bx with increasing temperature during hot air drying. The total polyphenol and flavonoids contents were the highest in freeze-dried powder, at 9.3 and 6.2 mg/g, respectively. The levels increased as temperature increased in hot air drying. Anthocyanin content in freeze-dried powder was 8.51 mg/g, while it sharply decreased to 1.17~2.45 mg/g in hot-air drying. Vitamin C content in freeze drying (979.4 μg/g) was higher than that in hot-air drying (48.3~303.2 μg/g). The sample concentration required for 50% reduction of DPPH free radical scavenging (RC50) was 79.7 μg/mL in freeze drying, and showed high antioxidant activity. Also it decreased from 122.4 μg/mL to 87.7 μg/mL with temperature increase during hot air drying. We therefore conclude from the above results that freeze drying is more suitable for the production of blackberry powder, because this method showed high value of chromaticity, total polyphenol, flavonoid, anthocyanin content, vitamin C and antioxidant activity.

An agricultural waste, pomegranate (Punica granatum L.) peel is known to be rich in total phenolics, which are flavonoids having strong antioxidant effects. In this study, pomegranate peel sponge cakes were prepared with varying ratios of freeze dried pomegranate peel powder (0, 1, 3, 5, 7% (w/w)) to examine their effect on quality characteristics, retrogradation and antioxidant activities. The specific gravity and moisture contents of 3, 5, and 7% pomegranate peel powder showed higher values than the control and 1% group. Addition of pomegranate peel powder increased the batter yield, while there was a significant decrease in baking loss. Increasing pomegranate peel powder content significantly decreased the lightness (L) (from 75.03 to 57.04) and pH values, whereas redness (a), yellowness (b) and ΔE were increased. Increasing concentration of the peel powder also increased the hardness and chewiness, while the springiness and cohesiveness decreased. Considering the Avrami equation, Avrami exponene (n) decreased from 1.8055 (control) to 0.9199 (7% pomegranate peel powder). Time constant (1/k) was lowest in control (at 17.64) and highest in the 7% group (39.84). Total polyphenol, flavonoid content, DPPH and ABTS radical scavenging activities significantly increased with increments in the content of pomegranate peel powder. A sensory evaluation by the 7-point scaling method showed that the sponge cake containing 7% pomegranate peel powder had the highest scores in color, flavor, sweetness, chewiness and overall acceptability. Hence, it is considered that sponge cake supplemented with 7% pomegranate peel powder is the most appropriate for quality characteristics, retrogradation and antioxidant activities.