As well-known wrought stainless steel, sintered stainless steel (STS) has excellent high-temperature anticorrosion even at high temperature of 800ºC, and exhibits good corrosion resistance in air. However, when temperature increases above 900ºC, the corrosion resistance of STS begins to deteriorate and dramatically decreases. In this study, the effects of phase and composition of STS on high-temperature corrosion resistances are investigated for STS 316L, STS 304 and STS 434L above 800ºC. The morphology of the oxide layers are observed. The oxides phase and composition are identified using X-ray diffractometer and energy dispersive spectroscopy. The results demonstrate that the best corrosion resistance of STS could be improved to that of 434L. The poor corrosion resistance of the austenitic stainless steels is due to the fact that NiFe2O4 oxides forming poor adhesion between the matrix and oxide film increase the oxidation susceptibility of the material at high temperature.

In recent years, industrial demands for superior mechanical properties of powder metallurgy steel components with low cost are rapidly growing. Sinter hardening that combines sintering and heat treatment in continuous one step is cost-effective. The cooling rate during the sinter hardening process dominates material microstructures, which finally determine the mechanical properties of the parts. This research establishes a numerical model of the relation between various cooling rates and microstructures in a sinter hardenable material. The evolution of a martensitic phase in the treated microstructure during end quench tests using various cooling media of water, oil, and air is predicted from the cooling rate, which is influenced by cooling conditions, using the finite element method simulations. The effects of the cooling condition on the microstructure of the sinter hardening material are found. The obtained limiting size of the sinter hardening part is helpful to design complicate shaped components.

This study was conducted to improve the quality of Wanja-jeon, a Korean traditional food utilizing beef. Antioxidative evaluation of the ingredients in Wanja-jeon showed that soybean powder was highest in DPPH, ABTS radical scavenging activities and in reducing power among the food ingredients tested. Since soybean powder demonstrated high antioxidative activity, beef was replaced with soybean powder in Wanja-jeon to increase the antioxidative activity. All antioxidative activities such as DPPH and ABTS radical scavenging activities as well as reducing power increased with increases in the amount of soybean powder replacing beef. In texture analysis, the hardness, chewiness and brittleness of Wanja-jeon were highest when beef was replaced with 20% soybean powder, whereas the springiness and cohesiveness of the Wanja-jeon were highest with 50% of the beef replaced with soybean powder. The Hunter's color L and b values were highest in Wanja-jeon with 50% soybean powder replacing beef, while the a value of the color was highest in Wanja-jeon with 30% soybean replacing beef.

Hot rolling of Mg-6Zn-0.6Zr-0.4Ag-0.2Ca-(0, 8 wt%)Li powder was conducted at the temperature of 300 oC by putting the powder into the Cu pipe. The microstructure and mechanical properties of the samples were observed. Mg-6Zn- 0.6Zr-0.4Ag-0.2Ca without Li element was consisted of α phase and precipitates. The microstructure of the 8 wt%Li containing alloy consisted of two phases (α-Mg phase and β-Li phase). In addition, Mg2Zn3Li was formed in 8%Li added Mg-6Zn-0.6Zr- 0.4Ag-0.2Ca alloy. By addition of the Li element, the non-basal planes were expanded to the rolling direction, which was different from the based Mg alloy without Li. The tensile strength was gradually decreased from 357.1 MPa to 264 MPa with increasing Li addition from 0% to 8%Li. However, the elongation of the alloys was remarkably increased from 10 % to 21% by addition of the Li element to 8%. It is clearly considered that the non-basal texture and β phase contribute to the increase of elongation and formability.

This study aimed to investigate the changes in antioxidant activities, quality characteristics, and storage stability of mayonnaise prepared with perilla oil with the addition of mulberry powder ranging from 0 to 5%. The antioxidant activities of perilla oil mayonnaise (PM), as determined by DPPH and ABTS radical scavenging activity, as well as FRAP and total phenolics content were improved by the addition of mulberry powder compared with the control sample. Antioxidant activities were dependent on the amount of mulberry powder added. Lipid oxidation of PM decreased with a higher amount of mulberry powder, based on measurements of peroxide value. The emulsion stability of PM increased with decreases in the amount of mulberry powder level. The a-value in PM color increased with increasing amount of mulberry powder. Sensory evaluation showed that the highest score in overall acceptability of PM was achieved with 4% mulberry.

A study was undertaken to examine the effect of adding freeze dried maquiberry powder on the quality of pound cakes. Freeze dried maquiberry was added to the flour at a ratio of 0.5, 1, 1.5 and 2.5%. The antioxidant activity was estimated by DPPH free radical scavenging activity, the total phenolic compounds content, and flavonoid content in freeze dried maquiberry powder of pounds cakes. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of freeze dried maquiberry powder of pound cakes (r=0.9126, p<0.001, r=0.8366, p<0.001, respectively). The quality characteristics of freeze dried maquiberry powder of poundcakes were estimated. The specific volume decreased significantly with increased substitution level of freeze dried maquiberry powder (p<0.01). The lightness significantly decreased with increased freeze-dried maquiberry powder of pound cake crust and crumb (p<0.01, p<0.01). The hardness and adhesiveness increased, while gumminess tended to reduce with increased maquiberry powder. The consumer acceptability score of 0.5~2.5% freeze dried maquiberry powder of pound cakes ranked significantly (p<0.01) higher than those of the other groups in overall preference. These results showed that freeze dried maquiberry powder is a good ingredient to increase consumer acceptability and health.

본 연구에서는 전통 식품 소재로의 활용성을 높이기 위해 참죽나무 순을 동결건조하여 일반성분과 무기질 함량을 측정하였고, 추출용매를 달리하여 얻은 열수 추출물과 70% 에탄올 추출물로부터 총 폴리페놀 및 플라보노이드 함량과 항산화능을 살펴보았다. 참죽나무 순의 일반성분 및 무기질 분석 결과, 조단백질, 조섬유, 칼슘과 칼륨 함량이 높게 측정되었다. 총 폴리페놀과 플라보노이드는 참죽나무 순 분말 열수 추출물보다 70% 에탄올 추출물에서 함량이 더 높았으며, DPPH 유리 라디칼 소거능과 FRAP 또한 70% 에탄올 추출물에서 더 높은 항산화력을 나타냈다. 이상의 결과로 볼 때 참죽나무 순 분말은 영양성과 식이섬유소의 기능성이 높아 식품의 재료로 이용가능성이 높으며, 참죽나무 순 분말로부터 유용성분 용출 및 기능성 증대를 위해서는 70% 에탄올로 추출하는 것이 바람직하다고 생각된다.

To increase the mechanical property of zirconia, we have investigated the phase change and the resulting hardness of zirconia ceramics by hydroxyapatite (HA) powder bed sintering. It was observed using X-ray diffraction that the cubic zirconia phase, which has a higher hardness value than that of the tetragonal phase, was obtained at the surface of 3 mol% Y2O3 doped tetragonal zirconia polycrystal (3Y-TZP) ceramics during the sintering process; in our experimental conditions, the phase change at the surface increased as the sintering time increased. We believe that the observed crystalline phase change originated from the decomposition of HA and the diffusion of CaO, as follows. CaO, which was derived from the decomposition of HA at high temperature (1400˚C), diffused into the surface of 3Y-TZP and acted as a stabilizer. As a result, the Vickers hardness value of the treated specimens was higher than that of the non-treated specimen due to the formation of the cubic phase on the surface of 3Y-TZP.

연잎 및 연근분말을 우리밀가루 중량 100%를 기준하여 0.5, 1, 2 및 3%씩 첨가하여 제조한 우리밀식빵에 대한 반죽의 발효시간, 굽기 손실률, 식빵의 부피, 색도, 물성 및 관능검사 등 품질특성에 관하여 조사하였다. 연잎 및 연근분말을 첨가하여 제조한 반죽을 발효시간에 따른 부피 변화를 측정한 결과 발효시간이 경과함에 따라 반죽의 부피가 증가하는 경향을 나타내었으며 굽기 손실률 및 식빵의 부피는 연잎 및 연근분말의 첨가량이 증가함에 따라 감소하였다. 식빵의 crust와 crumb의 색도는 연잎 및 연근 분말의 첨가량이 증가함에 따라 밝기를 나타내는 L값은 감소하였으며, 적색도를 나타내는 a값은 crust, crumb 모두 유의적으로 증가하는 경향을 나타내었고, 황색도를 나타내는 b값의 경우 crust는 감소한 반면, crumb는 증가하는 것으로 나타났다. 연잎 및 연근분말을 첨가한 식빵의 조직감은 대조군과 비교하여 첨가량이 증가할수록 경도, 부착성, 검성 및 씹힘성은 증가되었으며, 관능검사를 실시한 결과 전체적인 기호도에서는 연잎분말 1%, 연근분말 2% 첨가한 시료에서 좋은 결과를 나타내었다.

The powder injection molding process having advantages in manufacturing three-dimensional precision parts essentially requires a debinding process before sintering to remove the binders used for preparing feedstock. In this study, powder injection molding of translucent alumina was performed, and carbon dioxide (CO2) is used as a supercritical fluid that makes it possible to remove a large amount of binder, which is paraffin wax. The relationship between the optical property of translucent alumina and the debinding condition (temperature and pressure) of supercritical CO2 was investigated. As temperature and pressure increased, extraction rate of the binder showed rising tendency and average grain size after sintering process was relatively fine. On the other hand, optical transmittance was reduced. As a result, the debinding condition at 50˚C and 20 MPa that represents the lowest extraction rate, 8.19x10-3m2/sec, corresponds to the largest grain size of 14.7μm and the highest optical transmittance of 45.2%.

투명 전도성 산화물로서 알루미늄과 붕소가 함께 도핑된 아연산화물(AZOB)이 900℃에서 분무 열분해법에 의해 제조되었다. 얻어진 마이크론 크기의 AZOB 분말은 알루미늄, 붕소 및 아연의 수용액으로부터 얻어진다. 분무 열분해로 얻어진 마이크론 크기의 AZOB 분말은 700℃에서 두 시간동안의 후 소성 과정과 24 시간 동안의 볼 밀링을 통해 나노 크기의 AZOB으로 변환된다. AZOB을 구성하는 일차 입자의 크기를 Debye-Scherrer 식에 의해 계산하였고 압축된 AZOB 펠렛의 표면 저항을 측정하였다.

마이크론 크기를 가지는 ITO(indium tin oxide) 입자들은 인듐과 틴의 수용성 전구체들과 유기 첨가제를 분무 열분해하여 얻었다. 유기 첨가제로서는 에틸렌글리콜과 시트르산을 이용하였다. 분무 열분해 시 에틸렌글리콜과 시트르산과 같은 유기첨가제를 첨가하지 않고 얻어진 ITO 입자들은 구형이며 속이 꽉찬 형태를 가지는데 비해 유기 첨가제를 첨가하여 분무 열분해를 하면 얻어지는 ITO 입자들은 유기 첨가제의 양이 증가 할수록 껍질이 얇고 다공성이 증대된 중공 입자가 얻어진다. 유기첨가제를 첨가하지 않고 분무 열분해를 통해 얻어지는 마이크론 크기를 가지는 ITO는 700℃에서 두 시간 동안의 후소성과 24 시간동안의 습식 볼밀링에 의해 나노 크기의 ITO로 전환되지 않으나, 유기첨가제를 첨가하고 분무 열분해를 통해 얻어지는 마이크론 크기를 가지는 ITO는 700℃에서 두 시간 동안의 후소성과 24 시간 동안의 습식 볼밀링에 의해 나노 크기의 ITO로 쉽게 전환되었다. 응집된 나노 크기의 ITO의 일차 입자의 크기를 Debye-Scherrer 식에 의해 계산하였고 ITO 입자를 압축하여 만든 펠렛의 표면저항을 측정하였다.

This study was performed to determine the optimal composition of muffins added with dropwort powder, egg and sugar. The experiment was designed based on BBD (Box-behnken design), and evaluation was carried out by means of RSM (response surface methodology), consisting of 13 experimental points with three replicates each for three independent variables dropwort powder, eggs and sugar. Using F-test, height, moisture, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging activity, L-value, a-value, springiness, cohesiveness, chewiness, brittleness, color, and appearance acceptability were expressed as a linear model, whereas pH, b-value, flavor, taste, and texture were expressed as a quadratic model. After swallow and overall acceptability were expressed as a 2FI model. As dropwort powder content increased, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging activity increased. Increasing amounts of dropwort powder led to reduction of sensory scores for color, appearance, flavor, taste, and texture quality. The optimum formulation determined by the numerical and graphical methods were similar: dropwort powder 6 g, egg 77 g, and sugar 60 g.

Effect of oxygen content in the ultrafine tungsten powder fabricated by electrical explosion of wire method on the behvior of spark plasma sintering was investigated. The initial oxygen content of 6.5 wt% of as-fabricated tungsten powder was reduced to 2.3 and 0.7 wt% for the powders which were reduction-treated at 400˚C for 2 hour and at 500˚C for 1h in hydrogen atmosphere, respectively. The reduction-treated tungsten powders were spark-plasma sintered at 1200-1600˚C for 100-3600 sec. with applied pressure of 50 MPa under vacuum of 0.133 Pa. Maximun sindered density of 97% relative density was obtained under the condition of 1600˚C for 1h from the tungsten powder with 0.7 wt% oxygen. Sintering activation energy of 95.85kJ/mol-1 was obtained, which is remarkably smaller than the reported ones of 380~460kJ/mol-1 for pressureless sintering of micron-scale tungsten powders.

In this study, the reduction kinetics and behaviors of oxides in the water-atomized iron powder have been evaluated as a function of temperature ranging 850-1000˚C in hydrogen environment, and compared to the reduction behaviors of individual iron oxides including Fe2O3, Fe3O4 and FeO. The water-atomized iron powder contained a significant amount of iron oxides, mainly Fe3O4 and FeO, which were formed as a partially-continuous surface layer and an inner inclusion. During hydrogen reduction, a significant weight loss in the iron powder occurred in the initial stage of 10 min by the reduction of surface oxides, and then further reduction underwent slowly with increasing time. A higher temperature in the hydrogen reduction promoted a high purity of iron powder, but no significant change in the reduction occurred above 950˚C. Sequence reduction process by an alternating environment of hydrogen and inert gases effectively removed the oxide scale in the iron powder, which lowered reduction temperature and/or shortened reduction time.

In this research, magnesium powder was prepared by gas atomizing. Refinement behaviors of magnesium powder produced under different conditions were investigated using a mechanical milling (attrition milling) process. Analyses were performed to assess the characterization and comparison of milled powder with different steel ball sizes and milling times. The powders were analyzed by field emission scanning electron microscope, apparent density and powder fluidity. The particle morphology of the Mg powders changed from spherical particles of feed metals to irregular oval particles, then plate type particles, with an increasing milling time. Because of the HCP structure, deformation occurs due to the existence of the easily breakable C-axis perpendicular to the base, which results in producing plate-type powders. An increase in ball size and the impact energy of the magnesium powder maximizes the effect of refinement. Furthermore, it is possible to improve the apparent density and fluidity according to the smoothness of the surface of the initial powder.

Sesame is a major cooking oil crop in Korea. One of the primary problems in sesame cultivation is low healthy stand establishment due to the occurrence of seedling rot and damping-off resulting from a complex of soil-borne pathogens in the field. To address the problem, the bioformulation of Pseudomonas fluorescens M45 was prepared in powder form using clay and vermiculite, and was evaluated for its effect on biological control of soil-borne pathogens in sesame cultivation. In the petri dish trial, the emergence rate was overall good (> 92%) regardless of seeds being pelleted and/or M45-treated. In both pot and field trials containing disease-conducive soils, seed-pelleting substantially reduced emergence rate, whereas seed-pelleting with M45 significantly improved the emergence rate (> 26%). The emergence rate of sesame seeds treated with the strain M45 was greater than 30% regardless of seed pelletization. We also found that M45r colonized in the roots at the density of 1.6×105 cfu/g. With aid of the bioformulation, however, root colonization of the strain was significantly increased to 4.0×106 cfu/g. The powder formulation with strain M45 enhanced the rate of healthy stand establishment in disease-conducive soil. Therefore, bioformulation with strain M45 is a promising method to overcome problems associated with the successive cultivation of sesame.