This study investigated the quality characteristics of cookies containing capsaicin, the main source of spicy taste in pepper, which is well known for its various functions such as anti-oxidant, anti-cancer, anti-inflammatory, and anti-obesity activities, as well as pain-relief effect. Cookie samples were made by adding the capsaicin powder at different levels, including 40 mg% (C1), 85 mg% (C2), and 150 mg% (C3). In this study, measurement of the moisture, pH, color, spread factor, hardness, anti-oxidant activity, and sensory evaluation of the cookies was carried out. The results showed that the anti-oxidant activity increased when more capsaicin powder was added to the cookies (p＜0.001). The moisture also increased with increasing capsaicin powder content (p＜0.05), while the pH did not show any significant changes. As for the colors, the L value and b value decreased as more capsaicin powder was added, while the a value increased. The spread factor also increased significantly with the increase of capsaicin powder (p＜0.01). Although the hardness increased with capsaicin powder content, no statistically significant differences were observed among the various cookies. In the sensory evaluation, Cookies containing 40 mg of capsaicin obtained the highest score in color, while cookies containing 150 mg of capsaicin showed the highest score in taste, texture, and overall acceptability.

The purpose of this study was to investigate the quality characteristics of white bean based Yanggaeng containing various levels of pomegranate powder (0, 2, 4 and 8%, w/w). The pH values of Yanggaeng containing pomegranate powder were found to decrease when increasing the amount of pomegranate powder. However, moisture and sugar contents were increased (p＜0.05). For color values, both L and b values were reduced by increasing the amount of pomegranate powder, while a values were increased significantly (p＜0.05). In textural properties, the addition of pomegranate powder resulted in the increase of hardness, chewiness and gumminess, while cohesiveness and springiness decreased. Antioxidant activities, evaluated by DPPH radical scavenging capacity, and total phenolic substances content increased when increasing the amount of pomegranate powder. Results of descriptive analysis showed that by increasing the amount of pomegranate powder, some attributes such as the intensity of the flavor, sourness, hardness and chewiness increased (p＜0.05), but there was no statistically significant difference in sweetness. In a preference test, Yanggaeng containing 4% pomegranate powder appeared to be the most preferred for all attributes tested including overall acceptability. It was concluded that Yanggaeng containing pomegranate can be prepared with good sensory properties and antioxidant activities, and the addition of 4% pomegranate powder was found to be ideal.

콩단백질을 이용한 콩고기 제조시 콩의 전처리 조건에 따른 품질 특성을 비교하고자 생콩, 증자콩 및 볶은콩 분말을 각각 동일 비율로 첨가한 콩고기의 품질관련 인자를 분석하였다. 관능평가 결과 생콩 분말로 제조한 콩고기의 기호도가 가장 낮았으나 견고성, 씹힘성 및 검성은 생콩으로 제조한 시료가 가장 높았다. L 값은 증자콩 분말로 제조한 콩고기에서 63.71±3.81로 가장 높았고, a값은 볶은콩분말로 제조한 콩고기에서 10.0±0.61, b값은 유사한 범위였다. 수분함량은 증자콩과 볶은콩 분말로 제조한 콩고기에서 유사한 범위이며 조지방은 증자콩 분말, 탄수화물은 생콩 분말로 각각 제조한 콩고기에서 가장 높았다. 아미노산의 총량은 생콩 분말로 제조한 콩고기가 89,863.79 mg/kg으로 가장 높았고, 지방산의 총량은 3916.9 mg/100g으로 증자콩 분말로 제조한 콩고기에서 가장 높았다. 총 flavonoids, isoflavone과 같은 생리활성 물질의 함량은 생콩 분말로 제조한 콩고기에서 가장 높았고, 항산화 활성은 증자콩으로 제조한 콩고기에서 더 높았다.

The quality characteristics of noodles made from domestic Korean wheat flour added with 0, 1, 3, 5% cactus Chounnyuncho (Opuntia humifusa) powder were investigated. The water absorption and peak time of dough, as determined by farinography, increased with higher cactus powder content. Stability and elasticity of dough decreased as fermentation proceeded. Cooking characteristics of noodles made from dough such as weight, water absorption, and volume decreased with higher cactus powder content. The turbidity of cooked water increased significantly with 5% cactus powder content. For color test, L-value decreased while a-value and b-value increased with higher cactus powder content. In texture analyses, hardness, adhesiveness, springiness, cohesiveness, and gumminess increased with higher cactus powder content. In the sensory test, noodles containing 3% cactus powder were the most preferred.

This study was conducted to promote the utilization of fish paste added with green laver powder as a food product. The tested concentrations of green laver powder were 0, 3, 5, and 7%. The pH of the samples ranged from 6.71 to 6.90, and moisture content ranged from 70.03 to 70.57%. The L and a values of the samples decreased as the concentration of green laver powder increased and b value increased. Folding test in all test samples showed AA that mean good flexibility. In the texture meter test, hardness, cohesiveness, and springiness increased according to increasing concentration of green laver powder. However, gumminess and brittleness of the fish paste decreased upon addition of green laver powder. In the sensory evaluation, fish paste prepared with 5% green laver powder was preferred over other fish pastes. These results suggest that green laver powder can be applied to fish paste for the purpose of high quality and functionality.

A powder-in-sheath rolling (PSR) process utilizing a copper alloy tube was applied to a fabrication of a multi-walled carbon nanotube (CNT) reinforced aluminum matrix composite. A copper tube with an outer diameter of 30 mm and a wall thickness of 2 mm was used as a sheath material. A mixture of pure aluminum powders and CNTs with the volume contents of 1, 3, 5 vol% was filled in the tube by tap filling and then processed to 93.3% height reduction by a rolling mill. The relative density of the CNT/Al composite fabricated by the PSR decreased slightly with increasing of CNTs content, but showed high value more than 98%. The average hardness of the 5%CNT/Al composite increased more than 3 times, compared to that of unreinforced pure Al powder compaction. The hardness of the CNT/Al composites was some higher than that of the composites fabricated by PSR using SUS304 tube. Therefore, it is concluded that the type of tube affects largely on the mechanical properties of the CNT/Al composites in the PSR process.

The effects of particle size of Li-Si alloy and LiCl-KCl addition as a binder phase for raw material of anode were investigated on the formability of the thermal battery anode. The formability was evaluated with respect to filling density, tap density, compaction density, spring-back and compressive strength. With increasing particle size of Li-Si alloy powder, densities increased while spring-back and compressive strength decreased. Since the small spring-back is beneficial to avoiding breakage of pressed compacts, larger particles might be more suitable for anode forming. The increasing amount of LiCl-KCl binder phase contributed to reducing spring-back, improving the formability of anode powder too. The control of particle size also seems to be helpful to get double pressed pellets, which consisted of two layer of anode and electrolyte.

The crystallization effects of boron (B) powder on the phase, full width at half maximum (FWHM) values, and critical properties were investigated for in-situ reacted MgB2 bulk superconductors. The semi-crystalline B powder was heat-treated at different temperatures of 1000, 1300 and 1500˚C for 5 hours in an Ar atmosphere. Then, using as-received and heat-treated B powders, the MgB2 samples were prepared at 600˚C for 40 hours in an Ar atmosphere. As the heat-treatment temperature of the B powder increased, both the particle size of the B powder and crystalline phase increased. In the case of MgB2 samples using B powders heat-treated at above 1300˚C, unreacted magnesium (Mg) and B remained due to the improved crystallinity of the B powder. As the heat-treatment temperature of B powder increased, the critical current density of MgB2 decreased continuously due to the reduction of grain boundary density and superconducting volume caused by unreacted Mg and B.

Aloe is an attractive potential food source because it has functional uses. It has been widely used as a well-being food and drink. The antioxidant activity was estimated by measuring DPPH free radical scavenging activity. We investigated the quality characteristics of cookies prepared by adding various concentrations of aloe powder (0%, 1%, 3%, 5%, all w/w) as a substitute for flour. In this study, the DPPH free radical scavenging activity, moisture content, and hardness of cookies significantly increased with increasing aloe powder, while the pH, spread factor and L and b values slightly decreased. Sensory evaluation scores in terms of texture were shown to be very similar statistically, but color, flavor, taste, and overall acceptability scores were lower than the control. As a result of this study, the quality of cookies with the addition of 1% aloe powder were the most suitable in terms of taste, flavor, texture, and sensory properties.

본 연구는 하수오 가루를 첨가한 과자류 개발을 위해 회전중심 합성계획법에 따라 하수오 가루, 버터, 설탕의 양을 독립변수로 하여 쿠키를 제조하고, 품질 특성을 조사하였으며, 반응표면분석법을 이용하여 최적배합비를 구하였다. 이화학적 특성과 물성 중 L값(명도), b값(황색도), 경도는 quadratic 모델이 채택되었고, a값(적색도), 퍼짐성은 Linear 모델이 채택되었다. 관능적 특성인 색, 외관, 조직감, 풍미, 맛, 전체적 기호도는 quadratic 모델이 채택되었다. 관능특성 검사 결과, 하수오 가루 첨가량의 증가에 따라 색, 외관, 맛, 전체적 기호도는 감소하였고, 조직감에는 거의 영향이 없었으며, 풍미는 중심점(4 g)까지 증가하다가 감소하였다. 버터 첨가량의 증가에 따라 색의 기호도는 감소하였고, 다른 기호도(외관, 조직감, 풍미, 맛, 전체적 기호도)는 중심점(60 g)까지 급격히 증가하다가 점차 감소하는 경향이었다. 설탕 첨가량의 증가에 따라 풍미, 맛은 중심점까지 급격히 증가하다가 중심점 이후부터는 증가폭이 적었으며, 다른 기호도(색, 외관, 조직감, 전체적 기호도)는 중심점(40 g)까지 증가하다가 감소하는 경향이었다. 또한 색, 풍미, 맛, 전체적 기호도에 대한 기호도는 하수오 가루 첨가량이 버터나 설탕 첨가량의 영향보다 컸으며, 외관은 설탕의 첨가량이 하수오 가루나 버터 첨가량보다, 조직감에는 버터 첨가량이 하수오 가루나 설탕 첨가량의 영향보다 컸다. 관능특성 검사 결과 중 유의성이 있었던 모든 항목의 최대값 목표범위를 충족시키는 최적의 배합량은 하수오 가루 4.00 g, 버터 75.42 g, 설탕 45.67 g으로 산출되었다.

0.8%(w/w) 밀가루를 첨가 시 증자 쌀가루 내부온도를 달리하여 제조한 가래떡을 4oC에서 28일간 저장하면서 노화억제효과를 분석하였다. 저장 기간에 따른 가래떡 전분의 표면미세구조는 처리구의 경우 저장 초기나 대조구에 비하여 표면에 작은 구멍이 보였으며 이는 저장 중 밀가루의 가수분해효소작용에 의한 것으로 판단된다. 저장 기간에 따른 blue value를 측정한 결과 대조구는 감소한 반면에 처리구는 증가하였다. 결정구조에서는 대조구와 첨가온도 95oC의 경우 저장 28일 후 B-type과 V-type이 혼합된 형태의 XRD pattern의 peak가 날카로워지면서 크기가 커지는 것을 관찰되었고 첨가온도 55oC와 75oC의 경우는 단일 피크의 XRD pattern을 그대로 유지하고 있었다. 저장기간에 따른 대조구의 용융엔탈피(ΔE)는 처리구보다 높게 나타났고 첨가온도 55oC가 가장 적은 용융엔탈피 값을 보였다. 저장 28일 후의 경도와 씹힘성은 첨가온도 55oC가 가장 낮았으며 각각 대조구의 0.7과 0.5% 수준이었다.

The purpose of this study was to investigate the rheological characteristics of medium wheat flour mixed with bamboo leaf and lotus leaf powders. Rheological properties of the mixed flours were tested based on falling number, color, RVA, farinogram, and rheofermentometer analyses. Falling numbers increased with addition of bamboo leaf and lotus leaf powders. The L values of all mixed flours were less than that of control. The 1% mixed flour sample containing bamboo leaf and lotus leaf powders was not significantly different from 3% mixed flour. The a values of the mixed flour decreased as bamboo and lotus powders increased, whereas b values increased. Addition of bamboo leaf and lotus leaf powders to flour reduced peak viscosity, holding strength, and final viscosity. The set back values of mixed wheat flour containing bamboo leaf powder were lower than those of mixed wheat flour containing lotus leaf powder, suggesting that bamboo leaf powder suppressed retrogradation of flour compared to lotus leaf powder. In the farinogram, the water absorption and consistency of the flours containing bamboo and lotus leaf powders increased, whereas development time and stability decreased. The fermentation time of dough with lotus leaf powder was less than that of dough with bamboo leaf powder.

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.

The effects of processing parameters on the flow behavior and microstructures were investigated in hotcompression of powder metallurgy (P/M) Ti-6Al-4V alloy. The alloy was fabricated by a blended elemental (B/E)approach and it exhibited lamellar α+β microstructure. The hot compression tests were performed in the range of tem-perature 800-1000℃ with 50℃ intervals, strain rate 10−4-10 s−1, and strain up to 0.5. At 800-950℃, continuous flowsoftening after a peak stress was observed with strain rates lower than 0.1 s−1. At strain rates higher than 1 s−1, rapiddrop in flow stress with strain hardening or broad oscillations was recorded. The processing map of P/M Ti-6Al-4V wasdesigned based on the compression test and revealed the peak efficiency at 850℃ and 0.001 s−1. As the processing tem-perature increased, the volume fraction of β phase was increased. In addition, below 950℃, the globularization of phaseat the slower strain rate and kinking microstructures were found. Based on these data, the preferred working conditionof the alloy may be in the range of 850-950℃ and strain rate of 0.001-0.01 s−1.

Metal foams have a cellular structure consisting of a solid metal containing a large volume fraction ofpores. In particular, open, penetrating pores are necessary for industrial applications such as in high temperature filtersand as a support for catalysts. In this study, Fe foam with above 90% porosity and 2 millimeter pore size was suc-cessfully fabricated by a slurry coating process and the pore properties were characterized. The Fe and Fe2O3 powdermixing ratios were controlled to produce Fe foams with different pore size and porosity. First, the slurry was preparedby uniform mixing with powders, distilled water and polyvinyl alcohol(PVA). After slurry coating on the polyure-thane(PU) foam, the sample was dried at 80℃. The PVA and PU foams were then removed by heating at 700℃ for 3hours. The debinded samples were subsequently sintered at 1250℃ with a holding time of 3 hours under hydrogenatmosphere. The three dimensional geometries of the obtained Fe foams with an open cell structure were investigatedusing X-ray micro CT(computed tomography) as well as the pore morphology, size and phase. The coated amount ofslurry on the PU foam were increased with Fe2O3 mixing powder ratio but the shrinkage and porosity of Fe foams weredecreased with Fe2O3 mixing powder ratio.

In this study, in order to increase surface ability of hardness and corrosion of magnesium alloy, anodizingand sealing with nano-diamond powder was conducted. A porous oxide layer on the magnesium alloy was successfullymade at 85℃ through anodizing. It was found to be significantly more difficult to make a porous oxide layer in themagnesium alloy compared to an aluminum alloy. The oxide layer made below 73℃ by anodizing had no porous layer.The electrolyte used in this study is DOW 17 solution. The surface morphology of the magnesium oxide layer wasinvestigated by a scanning electron microscope. The pores made by anodizing were sealed by water and aqueous nano-diamond powder respectively. The hardness and corrosion resistance of the magnesium alloy was increased by the anod-izing and sealing treatment with nano-diamond powder.

Thermal barrier coatings(TBCs) are being applied in many industrial fields such as thermal power generation, aviation and seasonal fields. ZrO2-Y2O3(8%) thermal spray coating powders are commercially used as thermal-barrier coating materials to protect against oxidation and corrosion of heat-resistant alloys at elevated temperatures. Currently, ZrO2-Y2O3(8%) thermal-spray powder is made using the industrial co-precipitation process, which is very complex and requires a lot of time. In this study, orthorhombic ZrO2 and Y2O3 powders were fabricated by mechanical mixing, which is more economical than the co-precipitation process. A tetragonal, yttria-stabilized zirconia(YSZ) coating-layer was produced by plasma spraying, using orthorhombic ZrO2-Y2O3(8%) powder. Our experimental results indicate that ZrO2-Y2O3(8%) mixed powder can be used economically in industry because it is no longer necessary to make this powder by liquid and gas-phase methods.

This study highlights a novel method and mechanism for the rapid and effective milling of carbon fibers (CFs) in silicon carbide (SiC) powder, and also the dispersion of CFs in SiC powder. The composite powders were prepared by chopping and exfoliation of CFs, and ball milling of CFs and SiC powder in isopropyl alcohol. A wide range of CFs loading, from 10 to 50 vol%, was studied. The milling of CFs and SiC powder was checked by measuring the average particle size of the composite powders. The dispersivity of CFs in SiC powder was checked through scanning electron microscope. The results show that the usage of exfoliated CF tows resulted in a rapid and effective milling of CFs and SiC powder. The results further show an excellent dispersion of CFs in SiC powder for all CFs loading without any dispersing agent.

Using the spray pyrolysis process, nano-sized cobalt oxide powder with average particle size below 50 nm was prepared from cobalt chloride solution. The influences of the raw material solution on the properties of the powder formed examined. When the concentration of Co was low(20 g/L), the average particle size of the powder formed was roughly 20 nm, and the cohesion between these particles was significantly strong. When the concentration of Co increased to 100 g/L, the droplets nearly failed to exist in circular form and reflected a severely divided form. Furthermore, the average size of the particles formed was roughly 40 nm, and the particles reflected a polygonal form. When the solution was increased to nearly saturation level (Co at 200 g/L), the particle size distribution reflected significant unevenness due to severe droplet division while the surface also reflected significant unevenness. Furthermore, the average size of the particles formed increased significantly to 70 nm. The results of XRD analysis showed that the strength of the peaks reflected very little change when the concentration of Co was increased from 20 g/L to 50 g/L. Alternatively, when the concentration was increased to 100 g/L, the strength of the peaks increased compared to when the concentration was 50 g/L. However, when the concentration was increased to 200 g/L, the strength of the peaks failed to reflect significant change compared to when the concentration was 100 g/L. The specific surface area dramatically decreased by 30 % when the concentration of Co was increased from 20 g/L to 50 g/L. Alternatively, when the concentration of Co the solution increased to 100 g/L, the specific surface area decreased by roughly 15 %. Furthermore, when the concentration of Co was increased to nearly saturation level(200 g/L), the specific surface area decreased by roughly 35%.

The basis of the cobalt demand analysis by use was established via the investigation and analysis of the cobalt materials flow, and the overall cobalt metal material and parts industry structure in Korea was examined to determine the cobalt material flow. The markets of the cobalt material for machinery were studied, including their interrelations, via market and study trends, and relevant plans were examined. The results of the study indicated that the advanced core technology for advanced industry and technology-intensive industry development is required to structurally innovate the parts materials and basic materials industries and to upgrade the catch-up industry structure to the new frontier structure.