The purpose of this study was to investigate the antioxidant effects of Mori cortex radicis powder and to determine the optimal composite recipe by testing different amount of Mori cortex radicis powder and sugar in cookies prepared with Mori cortex radicis powder. In regard to its antioxident effects, Mori cortex radicis powder had a total phenolic content and DPPH free radical scavenging activity of 149.56 mg GAE/g and 137.77 μg/mL, respectively. The response surface methodology was used to obtain ten experimental points (including two replicates for Mori cortex radicis powder and sugar) and Mori cortex radicis cookie formulation was optimized using rheology. The results of the sensory evaluation produced significant values for color (p<0.05), texture (p<0.05), sweetness (p<0.01) and overall quality (p<0.05), and the results of instrumental analysis showed significant values in sweetness (p<0.001), redness (p<0.01) and spread ratio (p<0.5). As a result, the optimum formulations obtained by numerical and graphical methods were found to be 16.84 g of Mori cortex radicis powder and 64.42 g of sugar.

This study was conducted to develop an optimal composite recipe of nutritional cookies containing Chinese artichoke (Stachy sieboldii Miq) powder. Rice powder was partially substituted with Chinese artichoke (Stachy sieboldii Miq) powder to reduce its content. The optimal sensory composite recipe was determined by 3 concentrations of Chinese artichoke (Stachy sieboldii Miq) powder, butter, and sugar, using the central composite design. In addition, the mixing condition of Chinese artichoke (Stachy sieboldii Miq) powder rice cookies was optimized by subjecting the cookies to a sensory evaluation and instrumental analysis using the response surface methodology (RSM). The effects of the addition of the three variables on the quality of Chinese artichoke (Stachy sieboldii Miq) rice powder cookies were assessed in terms of color, hardness, sweetness and sensory evaluation. The results of the sensory evaluation produced values very significant for flavor, texture, sweetness, appearance, and overall quality (p<0.05). The results of instrumental analysis showed significant values in moisture content, spreadability, sweetness (p<0.01), lightness, redness, and hardness (p<0.001). As a results, the optimal sensory ratio of Chinese artichoke (Stachy sieboldii Miq) rice cookies was determined to be Chinese artichoke (Stachy sieboldii Miq) powder 4.22 g, butter 120.00 g, and sugar 130.00 g.

This study investigated the quality characteristics of cookies containing mugwort powder, which is well known for its various functions and biological activity. Cookie samples were made by adding the mugwort powder at different levels of 0%, 1%, 3% and 5%. In this study, moisture, pH, color, spread factor, hardness, antioxidant activity and sensory evaluation of cookies were examined. The pH and moisture were increased when increasing levels of mugwort powder were used. The L, a and b color values were significantly (p<0.001) decreased when increasing levels of mugwort powder were used. The spread factor of the cookies was significantly (p<0.01) decreased when increasing levels of mugwort powder were used.. The hardness and DPPH radical scavenging activity of cookies were significantly (p<0.001) increased when increasing levels of mugwort powder were used. Cookies containing 3% of mugwort powder showed the highest taste and texture scores. The scores for Flavor and color decreased when more mugwort powder was added.

The conductive polymer composites have attracted considerable attention in the field of industry due to their electrical properties. To understand electrical properties of the composites, their volume specific resistance was measured. Electrical conductivity results showed percolation phenomena. Percolation theories are frequently applied to describe the insulator-to-conductor transitions in the composites composed of conductive filler and insulating matrix. It was found that the percolation threshold strongly depends on the aspect ratio of filler particles. The critical concentration of percolation formed is defined as the percolation threshold. The purpose of this study was to examine electrical properties of the epoxy resins filled with nickel. The sample was prepared using vehicle such as epoxy resin replenished with nickel powder, and the evaluation on their practical use was performed in order to apply them to electric and electronic industry as well as general field. The volume specific resistance of epoxy resin composites was 4.666~13.074 when using nickel powder. Weight loss of the conductive composites took place at 350℃~470℃.

The purpose of this study was to investigate the quality characteristics of steamed bread using mixed flour containing bamboo leaf and lotus leaf powders. Properties of the steamed breads were tested by colorimeter, water activity, rheometer, SEM, and sensory tests. The L values and a values were higher in steamed bread with bamboo leaf powder. On the other hand, the b values of streamed bread with bamboo leaf powder were lower than lotus leaf powder. During storage, the hardness of steamed bread with bamboo leaf and lotus leaf powders increased control. Furthermore, steamed bread with lotus leaf powder showed hardness than bamboo leaf powder. The springiness of all steamed breads decreased with storage , and steamed breads with bamboo leaf powder showed lower values than lotus leaf powder. The cohesiveness of the control was the highest, and all samples showed significant differences each other. The gumminess of the control was higher than steamed bread with bamboo leaf and lotus leaf powders. Moreover, longer storage time yielded higher gumminess. control relatively smoother surface than that of 1% bamboo leaf powder. The steamed bread with lotus leaf powder had a rougher surface than bamboo leaf powder. sensory characteristics of steamed bread, green color of the samples with bamboo leaf powder was darker than lotus leaf powder. Leaf odor was similar throughout. Freshness of steamed bread containing 1% bamboo leaf powder the highest. The overall acceptability of consumer acceptance was the control, followed by steamed bread containing 1% lotus leaf powder.

Translucent alumina is a potential candidate for high temperature application as a replacement of the glassor polymer. Recently, due to the increasing demand of high power light emitting diode (LED), there is a growing inter-est in the translucent alumina. Since the translucent property is very sensitive to the internal defect, such as voids insideor abnormal grain growth of sintered alumina, it is important to fabricate the defect-free product through the fabricationprocess. Powder injection molding (PIM) has been commonly applied for the fabrication of complex shaped products.Among the many parameters of PIM, the flowability of powder/binder mixture becomes more significant especially forthe shape of the cavity with thin thickness. Two different positions of the gate were applied during PIM using the disctype of die. The binder was removed by solvent extraction method and the brown compact was sintered at 1750oC for3 hours in a vacuum. The flowability was also simulated using moldflow (MPI 6.0) with two different types of gate.The effect of the flowability of powder/binder mixture on the microstructure of the sintered specimen was studied withthe analysis of the simulation result.

In this study, nanocrystalline Cu-Ni bulk materials with various compositions were cold compacted by a shock compaction method using a single-stage gas gun system. Since the oxide layers on powder surface disturbs bonding between powder particles during the shock compaction process, each nanopowder was hydrogen-reduced to remove the oxide layers. X-ray peak analysis shows that hydrogen reduction successfully removed the oxide layers from the nano powders. For the shock compaction process, mixed powder samples with various compositions were prepared using a roller mixer. After the shock compaction process, the density of specimens increased up to 95% of the relative density. Longitudinal cross-sections of the shock compacted specimen demonstrates that a boundary between two powders are clearly distinguished and agglomerated powder particles remained in the compacted bulk. Internal crack tended to decrease with an increase in volumetric ratio of nano Cu powders in compacted bulk, showing that nano Cu powders has a higher coherency than nano Ni powders. On the other hand, hardness results are dominated by volume fraction of the nano Ni powder. The crystalline size of the shock compacted bulk materials was greatly reduced from the initial powder crystalline size since the shock wave severely deformed the powders.

FeS2 has been widely used for cathode materials in thermal battery because of its high stability and currentcapability at high operation temperature. Salts such as a LiCl-KCl were added as a binder for improving electrical per-formance and formability of FeS2 cathode powder. In this study, the effects of the addition of Li2O in LiCl-KCl binderon the formability of FeS2 powder compact were investigated. With the increasing amount of Li2O addition to LiCl-KClbinder salts, the strength of the pressed compacts increased considerably when the powder mixture were pre-heat-treatedabove 350oC. The heat-treatment resulted in promoting the coating coverage of FeS2 particles by the salts as Li2O wasadded. The observed coating as Li2O addition might be attributed to the enhanced wettability of the salt rather than itsreduced melting temperature. The high strength of compacts by the Li2O addition and pre-heat-treatment could improvethe formability of FeS2 raw materials.

Fabrication of reaction-bonded Al2O3 (RBAO) ceramics using Al-Zn-Mg alloy powder was studied in order to improve traditional RBAO ceramic processing using Al powder. The influence on reaction-bonding and microstructure, as well as on physical and mechanical properties, of the particulate characteristics of the Al2O3-Al alloy powder mixtures after milling, was revealed. Variation of the particulate characteristics of this Al2O3-Al alloy powder mixture with milling time was reported previously. To start, the Al2O3-Al alloy powder mixture was milled, reaction-bonded, post-sintered, and characterized. During reaction-bonding of the Al2O3-Al alloy powder mixture compacts, oxidation of the Al alloy took place in two stages, that is, there was solid- and liquid-state oxidation of the Al alloy. The solid-state oxidation exhibited strong dependence on the density of surface defects on the Al-alloy particles formed during milling. Higher milling efficiency resulted in less participation of the Al alloy in reaction-bonding. This was because of its consumption by chemical reactions during milling, and subsequent powder handling, and could be rather harmful in the case of over-milling. In contrast to very little dependence of oxidation of the Al alloy on its particle size after milling, the relative density, microstructure, and flexural strength were strongly dependent on particle size after milling (i.e., on milling efficiency). The relative density and 4-point flexural strength of the RBAO ceramics in this study were ~98% and ~365 MPa, respectively, after post-sintering at 1,600˚C.

A study was conducted for optimization of the process for the manufacture of raw noodle added with leaf powderof Cirsium setidens Nakai, which is rich in various minerals and dietary fibers along with intrinsic antioxidativeproperties. The level of leaf powder, water content, and kneading time of the dough were selected as three majorfactors affecting quality of the product. Quality parameters of the product such as color, texture, water absorptionratio, volume, turbidity of cooking water, and sensory evaluation result were analyzed as dependent variables. D-optimum design of the complete RSM analyses was adopted for designing the optimum noodle manufacturing pro-cedure. Ranges of the independent variables as determined through preliminary experimental work were level of leafpowder, 2-9% (w/w, wheat flour); moisture content, 40-50%; and kneading time, 7-20 min. Within the given rangesof these independent variables, 18 experimental points included in four repetitive runs were obtained for the anal-yses. The optimum conditions that together satisfy the quality parameters of the raw noodle, as based on the numer-ical and graphical statistical analyses, were amount of leaf powder, 5.76%; water content, 42.52%; and kneadingtime 13.86 min. The complete RSM analysis for manufacture of the high quality raw noodle with an added ingre-dient is suitable for similar application to other products in the industry.

Cobalt coated tungsten carbide-cobalt composite powder has been prepared through wet chemical reductionmethod. The cobalt sulfate solution was converted to the cobalt chloride then the cobalt hydroxide. The tungsten carbidepowders were added in to the cobalt hydroxide, the cobalt hydroxide was reduced and coated over tungsten carbidepowder using hypo-phosphorous acid. Both the cobalt and the tungsten carbide phase peaks were evident in the tungstencarbide-cobalt composite powder by X-ray diffraction. The average particle size measured via scanning electron micro-scope, particle size analysis was around 380 nm and the thickness of coated cobalt was determined to be 30~40 nm bytransmission electron microscopy.

The purpose of this study was to determine the optimal mixing ratio of Allium hookeri powder and butter in the preparation of bread. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 10 experimental points, including 2 replicates for Allium hookeri powder and butter. Further, the mechanical and sensory properties of test materials were measured. A canonical form and perturbation plot conveyed the influence of each ingredient on the final product mixture. Overall, the measurement results of the mechanical properties showed a significant increase or decrease in dough pH, sweetness, volume, weight, height, specific volume, a & b-value of crumb and, springiness (p<0.05). Moreover, the sensory measurements demonstrated a significant improvement in color, appearance, texture, moistness and, overall quality. As a result, the optimum formulation from the numerical and graphical methods was calculated as 22.65 g of Allium hookeri powder and 47.77 g butter. After optimization, DPPH free radical scavenging activity, total phenolic content, and total plate counts over 10 days were evaluated. In sum, the results revealed the antioxidant and antibiotic actions of bread with Allium hookeri powder.

본 연구는 돈육 중의 후지육을 이용하여 천연 향신료인 생강 및 인삼 분말을 첨가비율별로 처리(무처리 대조구, T1구(A-생강 분말 0.1% 첨가, B-인삼 분말 0.1% 첨가), T2구(A-생강 분말 0.2% 첨가, B-인삼 분말 0.2% 첨가), T3구(A-생강 분말 0.3% 첨가, B-인삼 분말 0.3% 첨가)하여 돈육포를 제조한 후, 저장기간에 따른 VBN, 미생물 수 및 관능평가에 미치는 영향을 조사하였다. 돈육포의 VBN 함량은 대조구와 처리구간에서는 통계적인 유의차가 나타내었고(p<0.01), 저장기간이 길어짐에 따라 VBN 함량과 총 세균수 및 대장균 수도 점차 증가하는 경향을 나타내었다. 또한 처리구에 상관없이 생강 분말 첨가군(A)이 인삼 분말 첨가군(B)군보다 유의적으로 낮게 나타났다(p<0.01). 돈육포의 관능평가의 경우, 육색과 맛은 처리구에 상관없이 저장기간이 길어짐에 따라 저장 2주째에 가장 높아 통계적인 유의차가 나타났고(p<0.05), 그 이후는 서서히 낮아졌다. 특히 육색의 경우, T1구의 A군이 다른 처리구보다 크게 높게 나타났다(p<0.05). 이상의 결과로 볼 때 돈육포 제조 시 생강분말 첨가는 미생물의 증식 억제에 다소 영향을 미치며, 육포제조 후 2주째에 가장 맛이 좋은 것으로 판단된다.

In this research, a precipitation method was used to synthesize β-Ga2O3 powders with various particle morphologies and sizes under varying precipitation conditions, such as gallium nitrate concentration, pH, and aging temperature, using ammonium hydroxide and ammonium carbonate as precipitants. The obtained powders were characterized in detail by XRD, SEM, FT-IR, and TG-DSC. From the TG-DSC result, GaOOH phase was transformed to β-Ga2O3 at around 742˚C, and weight loss percent was about 14 % when NH4OH was used as a precipitant. Also, β-Ga2O3 formed at 749˚C and weight loss percent was about 15 % when (NH)2CO3 was used as a precipitant. XRD results showed that the obtained Ga2O3 had pure monoclinic phase in both cases. When (NH)2CO3 was used as a precipitant, the particle shape changed and became irregular. The range of particle size was about 500nm-4μm based on various concentrations of gallium nitrate solution with NH4OH. The particle size was increased from 1-2μm to 3-4μm and particle shape was changed from spherical to bar type by increasing aging temperature over 80˚C.

This study investigated the quality of noodles containing different amounts of Ligularia fischeri powder (LFP). Noodles were prepared at ratios of 0, 1, 3, 5, and 7% LFP based on flour weight. Cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was performed with the prepared noodles. Gelatinization points of the composite LFP-wheat flours increased. As measured via amylography, viscosity at 95oC, viscosity at 95oC after 15 minutes, and maximum viscosity values of samples decreased, as the LFP content increased. As increasing amounts of LFP were added, the L, a, and b values decreased while color values, weight, and volume of cooked noodles increased, as did the turbidity of the soup. With regard to textural characteristics, LFP additive increased hardness, cohesiveness, and springiness, while decreasing adhesiveness. Sensory evaluation showed that high quality cooked noodles could be produced by inclusion of 3% LFP.

This study was conducted to evaluate the quality characteristics and antioxidant activities of rice flour sponge cakes containing 0, 20, 30, 40, and 50% Helianthus tuberosus powder (HTP). As HTP content of sponge cake increased, the pH of sponge cake batter significantly decreased, whereas specific gravity significantly increased (p<0.05). Meanwhile, volume and symmetry indices of sponge cake were inversely proportional to HTP amount. Further, with higher HTP content in sponge cake, L and b values of crumbs significantly decreased (p<0.05), whereas a value significantly increased (p<0.05). L, a, and b values of crust significantly increased with higher HTP content. For texture characteristics, hardness, cohesiveness, gumminess, and chewiness of sponge cake significantly increased (p<0.05),whereas cohesiveness did not significantly change. In the sensory evaluation test, rice sponge cake prepared with 10% HTP showed the highest sensory scores in terms of color, flavor, taste, softness properties, and overall preference. The levels of total polyphenol compounds and DPPH radical scavenging activities of rice sponge cakes significantly increased with higher HTP contents (p<0.05). The results of this study suggest that rice sponge cake containing 10% HTP is the most appropriate for quality characteristics and sensory evaluation. This study also provides a way to increase the quality, texture characteristics, and organoleptic properties of sponge cake while reducing HTP content to less than 10% in order to satisfy consumer tastes.

The physicochemical and sensory properties of barley Kochujang added with germinated barley powder were periodically examined during storage at 20 for 40 days. The pH of barley Kochujang added with germinated barley powder increased gradually according to the level of added germinated barley powder, whereas it decreased gradually during storage. On the other hand, acidity showed the opposite relationship with addition level. Salinity of the samples decreased gradually according to the amount of added germinated barley powder. Amino nitrogen content of barley Kochujang increased gradually according to the amount of added germinated barley powder, whereas it increased gradually during storage. L-, a-, and b-values of samples increased gradually according to the amount of added germinated barley powder, whereas they decreased gradually during storage. As a result of the sensory evaluation, barley Kochujang added with 5% germinated barley powder was found to be superior in taste, viscosity, and overall preference. Sensory evaluation revealed that addition of 5% germinated barley powder was optimum for improving Kochujang quality.