In this study, an aluminum oxide layer for sealing treatment of nano-diamond powder was synthesized byanodizing under constant current. The produced pore size and oxide thickness were investigated using scanning electronmicroscopy. The pore size increased as the treatment time increased, current density increased, sulfuric acid concentra-tion decreased, which is different from the results under constant voltage, due to a dissolution of the oxide layers. Theoxide layer thickness by the anodizing increased as temperature, time, and current density increased. The results of thisstudy can be applied to optimize the sealing treatment process of nano-diamond particles of 4-10 nm to enhance theresistances of corrosion and wear of the matrix.

In this study, soybean is used to produce soymilk according to various extracting methods and heating time. Specifically, the soy slurry is being filtered before being heated, or heated before being filtered. Following that the soymilk produced is freeze-dried to be powdered, and then, the quality characteristics of the powdered soymilk are mutually compared to determine the applicability of various food additives. The freeze-dried soymilk powder shows 2.03~6.35% of moisture content, and in terms of unit quantity, retained more proteins, which suggests that the ratio of protein extraction is higher than any other nutrients. Accordingly, the protein coefficient is significantly higher in soymilk powder being heated and processed than in raw soybeans. In particular, protein coefficient is the highest in the soymilk which is heated for 20 minutes before being filtered (SHBF20). The longer the heating time was, the trypsin inhibitor (TI) tended to be far less active. Such an inactivation seems to be more apparent in the “SHAF” soymilk powder than “SHBF” soymilk powder. Because protein had to be denaturated by heating for soymilk, the nitrogen solubility index (NSI) of soymilk powder is decreased considerably, while the protein digestibility, water absorption, emulsification and foaming activity all increase. Oil absorption tends to decrease slightly. As discussed above, the soymilk heated for 10 minutes after being filtered (SHAF10) and the soymilk heated for 20 minutes before being filtered (SHBF20) show optimum processing conditions for soymilk powder.

This study is conducted to investigate the effects of Chinese artichoke powder on the antioxidant activities and the quality characteristics of tofu. Tofus are being prepared with different amounts of Chinese artichoke powder in ratios of 0, 0.2, 0.4, 0.6 and 0.8% according to the soy milk quantity. According to the increasing contents of Chinese artichoke powder, the yield and turbidity of tofus are significantly increased (p<0.001) whereas the pH levels of tofus are significantly decreased (p<0.001). In terms of color, the L, a and b values are significantly decreased with increasing Chinese artichoke powder concentrations (p<0.001). From the texture profile analysis of the tofus, the chewiness, gumminess and cohesiveness of tofus are significantly decreased (p>0.01) according to the levels of added Chinese artichoke powder content. The contents of isoflavones such as daidzin and genistin are significantly increased with increasing concentrations of Chinese artichoke powder (p<0.001). The microstructure of tofus is being examined by SEM (Scanning Electron Microscope). In the sensory test, the sample which contains 0.4% of Chinese artichoke powder is ranked significantly higher (p>0.001) than the other groups according to several sensory parameters such as appearance, color, flavor, taste, texture and the overall preferences.

This study is performed to examine the functional and quality characteristics of glutinous barley Jeung-pyun added with beet powder. Jeung-pyun is being prepared with concentration of 0, 2, 4, 6 and 8% (w/w) of the beet according to nonglutinous rice powder weight. The pH level of Jeung-pyun batters decrease along with fermentation time. However, the pH level of Jeung-pyun is higher than that of the Jeung-pyun batter. For hunter’s color value of glutinous barley Jeung-pyun added with beet powder, the L (lightness) values decrease with increasing concentrations of beet powder, whereas a (redness) values increase (p<0.001). In the texture analysis, the hardness, chewiness and gumminess are significantly increased with the amount of glutinous barley Jeung-pyun with added beet powder. According to sensory evaluations, the appearance, color, flavor, taste, texture and overall quality are considered very good in the 4% of added beer powder in glutinous barley Jeung-pyun (p<0.001). The antioxidant activities of beet powder by DPPH free radical scavenging activity, ferric reducing antioxidant power and total phenolic contents are being recorded at 259.52 ㎕/㎎, 0.44±0.01, 15.29±0.04 ㎎ GAE/g respectively. The antioxidant activities of glutinous barley Jeung-pyun added with beet powder increase with increasing concentrations of beet powder. These results suggest that beet powder are useful as functional food resources within antioxidant activities.

Cookie samples were prepared with pomegranate powder (PP) substituted for 0%, 5%, 10%, 15%, and 20% of thewheat flour. The effect of increased levels of PP on the physicochemical properties and consumer acceptance ofcookies was investigated. With the addition of PP, the pH and moisture content of both cookie dough and cookiesdecreased while the soluble solids content increased significantly (p<0.05). Also lightness (L*) decreased and red-ness (a*) increased significantly with increasing amounts of PP in the cookies (p<0.05). Hardness increased from14.05N for the control to 22.44N for 20% PP (p<0.05). In general, the total polyphenol content (TPC) of thecookies increased significantly with the addition of PP (p<0.05). Acceptability ratings indicated that 10% PP con-tent provided the optimum supplementation level for the highest consumer acceptability of the fortified cookies.

Cedrela sinensis is a Korean traditional wild herb found especially in the southern provinces of Korea. This study investigated the effects of Cedrela sinensis powder on the antioxidant activities and quality characteristics of bread. Bread was prepared with different amounts of Cedrela sinensis powder (at ratios of 0, 1, 2, and 3% of total flour quantity). The results showed that the dough pH, moisture, and fermentation tension levels decreased as Cedrela sinensis powder content increased. Bread volume and specific volume decreased (p<0.01) with an increasing amount of Cedrela sinensis powder (Bread weight increased (p<0.001)). As Cedrela sinensis powder content increased, color ‘a’ value decreased, and ‘b’ value increased. Sensory parameters such as color (p<0.01), flavor (p<0.01), appearance (p<0.001), taste, softness (p<0.05), and overall quality (p<0.01) of bread containing 2% Cedrela sinensis powder were measured. Total phenol contents and DPPH free radical scavenging activity of bread significantly increased with increasing Cedrela sinensis powder content (p<0.001). Based on these results, we suggest that Cedrela sinensis can be used for increasing the consumer acceptability and functionality of bread.

This study was performed to determine the optimal composition of a muffin added with jerusalem artichoke powder and oligosaccharide. The experiment was designed based on CCD (central composite design), and evaluation was carried out by means of RSM (response surface methodology), which included 10 experimental points with three replicates each for the two independent variables jerusalem artichoke powder and oligosaccharide. The experimental muffin was prepared according to a traditional recipe, except that the flour was partially replaced by jerusalem artichoke powder (5, 15, or 25%) and the sugar was partially replaced by oligosaccharide (25, 50, or 75%). Using F-test, height, moisture, a-value, b-value, springiness, cohesiveness, texture, and overall acceptability were expressed as a linear model, whereas volume, pH, L-value, appearance, flavor and taste were expressed as a quadratic model. Increased amounts of jerusalem artichoke powder led to reduction of sensory scores for appearance, flavor, taste, texture, and overall quality. The optimum formulation determined by the numerical and graphical methods were similar: jerusalem artichoke powder 10.99%, oligosaccharide 71.40%.

This study investigated the antioxidative activities and quality characteristics of gruel as a home meal replacement with Angelica keiskei powder pre-treated by far-infrared radiation or freeze-drying methods. Far-infrared treated Angelica keiskei powder (F-IAP) showed significantly lighter, weaker green, and stronger yellow color values than powder subjected to freezedrying (FAP) (p<0.001). F-IAP showed higher total phenolic compound contents than that of the FAP. ABTS radical scavenging activity of F-IAP was 50.31%, which was significantly higher than that of FAP, at 43.51% (p<0.05). Color values of gruel significantly decreased with increased addition of Angelica keiskei powder (p<0.05). Gruels containing far-infrared treated Angelica keiskei powder (F-IAG) showed higher total phenolic compound contents as well as ABTS radical scavenging activities compared to the gruels containing freeze-dried Angelica keiskei powder (FAG). Gruels containing 5 g of Angelica keiskei powder showed 2.0 to 2.5 times higher antioxidant activities than those containing powder alone due to the presence of other ingredients with antioxidant activities such as black soybean or sweet pumpkin. In the results of sensory evaluation, F-IAG containing more than 5 g of Angelica keiskei powder had higher sweetness and roasted grain flavor, as well as lower bitterness and astringency compared to FAG. Sensory acceptance tests of all samples showed higher scores than 5.0 representing possibilities of successful development of gruels as a home meal replacement containing Angelica keiskei powder.

This study investigated the effects of ginkgo nut powder on the antioxidant activity and quality characteristics of mung bean starch gel. Mung bean starch gels were prepared with different amounts of ginkgo nut powder (0, 1, 3, 5, and 7%). The antioxidant activity of ginkgo nut powder and mung bean starch gel was estimated through measuring DPPH free radical scavenging activity and total phenolic acid content. For analyzing quality characteristics several factors were considered: syneresis, pH, color, texture profile analysis, and sensory evaluations. In the results, syneresis in the treated group was higher than the control group. The pH, b values, total phenolic acid content, and DPPH free radical scavenging activity of mung bean starch gels also significantly increased with increasing ginkgo nut powder. In contrast, the L values and a values of mung bean starch gels significantly decreased with increasing ginkgo nut powder. In the texture profile analysis, the mung bean starch gels with 5% and 7% ginkgo nut powder showed significantly lower degrees of hardness, chewiness, and gumminess. On the other hand, cohesiveness was highest in the mung bean starch gels with 5% and 7% ginkgo nut powder. The consumer acceptability score for the mung bean starch gel prepared with 5% and 7% ginkgo nut powder ranked significantly higher than the other groups in flavor and taste. Overall, these results suggest that ginkgo nut powder is a good ingredient for increasing the consumer acceptability and functionality of mung bean starch gel.

The effects of incorporating yacon powder on the physicochemical properties and consumer acceptance of cookieswere investigated. With increased yacon powder content, the pH and density of cookies decreased significantly(p<0.05) while moisture content increased (p<0.05). Also the spread factor decreased with the addition of yaconpowder (p<0.05). Control showed the maximum value of hardness, but no significant differences were foundamong the 10-40% samples (p>0.05). Lightness and yellowness decreased significantly while redness increased sig-nificantly with a high content of yacon powder in the formulation (p<0.05). A consumer acceptance test indicatedthat the 10% sample received significantly higher scores in all attributes including overall acceptance (p<0.05).Cookies with 10% yacon powder are recommended to take advantage of the functional properties of yacon powderwithout sacrificing consumer acceptability.

This study was to investigate the effects of differences in the temperature of steamed rice powder at the additionof wheat flour on the quality characteristics of Injeolmi after storage for 7 days at 4℃. The L values in color ofthe control and with 75℃ and 95℃ treatments decreased after storage whereas that of the 55℃ treatment increasedfrom 94.24 to 96.07. The amylose content of the control increased from 4.13% to 12.43%, while that of the 55℃,75℃, and 95℃ treatments increased from 5.10%, 5.28%, and 5.14% to 20.43%, 19.8%, and 19.34% respectively.Hardness of the 55℃, 75℃, and 95℃ treatments after storage increased by 109.2%, 2,023.2%, and 2,886.5%respectively compared with that at the initial storage stage. Hardness of the 55℃ treatment after storage was 3.17%compared with that of the control, which shows that the 55℃ treatment significantly reduced retrogradation inInjeolmi during storage. Total aerobic bacteria content of the control and the 55℃ treatment was 3.55 and 3.98 logCFU/g respectively, which were slightly higher numbers than those of the 75℃ (3.62log CFU/g) and 95℃ (3.30logCFU/g) treatments after storage for 7 days at 4℃.

Fe-Cr-Al powder porous metal was manufactured by using new electro-spray process. First, ultra-finefecralloy powders were produced by using the submerged electric wire explosion process. Evenly distributed colloid(0.05~0.5% powders) was dispersed on Polyurethane foam through the electro-spray process. And then degreasing andsintering processes were conduced. In order to examine the effect of cell size (200 µm, 450 µm, 500 µm) in process,pre-samples were sintered for two hours at temperature of 1450˚C, in H₂ atmospheres. A 24-hour thermo gravimetricanalysis test was conducted at 1000˚C in a 79% N₂ + 21% O₂ to investigate the high temperature oxidation behavior ofpowder porous metal. The results of the high temperature oxidation tests showed that oxidation resistance increased withincreasing cell size. In the 200 µm porous metal with a thinner strut and larger specific surface area, the depletion ofthe stabilizing elements such as Al and Cr occurred more quickly during the high-temperature oxidation compared withthe 450, 500 µm porous metals.

A powder-in-sheath rolling method was applied to a fabrication of a carbon nano tube (CNT) reinforcedaluminum composite. A STS304 tube with an outer diameter of 34 mm and a wall thickness of 2 mm was used as asheath material. A mixture of pure aluminum powders and CNTs with the volume contents of 1, 3, 5 vol was filled inthe tube by tap filling and then processed to 73.5% height reduction by a rolling mill. The relative density of the CNT/Al composite fabricated by the powder-in-sheath rolling decreased slightly with increasing of CNTs content, but exhib-ited high value more than 98. The grain size of the aluminum matrix was largely decreased with addition of CNTs; itdecreased from 24 µm to 0.9 µm by the addition of only 1 volCNT. The average hardness of the composites increasedby approximately 3 times with the addition of CNTs, comparing to that of unreinforced pure aluminum. It is concludedthat the powder-in-sheath rolling method is an effective process for fabrication of CNT reinforced Al matrix composites.

Cu-Ni alloys with unidirectionally aligned pores were prepared by freeze-drying process of CuO-NiO/cam-phene slurry. Camphene slurries with dispersion stability by the addition of oligomeric polyester were frozen at -25˚C,and pores in the frozen specimens were generated by sublimation of the camphene during drying in air. The green bod-ies were hydrogen-reduced at 300˚C and sintered at 850˚C for 1h. X-ray diffraction analysis revealed that CuO-NiOcomposite powders were completely converted to Cu-Ni alloy without any reaction phases by hydrogen reduction. Thesintered samples showed large and aligned parallel pores to the camphene growth direction, and small pores in the inter-nal wall of large pores. The pore size and porosity decreased with increase in CuO-NiO content from 5 to 10 vol%.The change of pore characteristics was explained by the degree of powder rearrangement in slurry and the accumulationbehavior of powders in the interdendritic spaces of solidified camphene.

This study was aimed at synthesizing and characterizing cerium-doped titania. Cerium-doped anatase titania powders were prepared by sol-gel process, with ammonium (IV) nitrate and titanium (IV) butoxide as the raw materials. The characteristics of pure TiO2 and cerium-doped TiO2 were investigated by XRD, TG/DTA, FE-SEM, and UV-vis spectroscopy. The results of this study show that anatase type of TiO2 was obtained in as-prepared and calcined TiO2 and Ce-TiO2 powder. A DTA curve was also observed as the crystallization temperature decreased with increasing cerium contents. We found that the crystallite size of the obtained anatase particles decreased from 55 nm to 25 nm and the particle size decreased with increasing cerium contents. Moreover, UV-vis spectra showed that anatase titania powders with various cerium contents effectively extend the light absorption properties to the visible region.

In this study, nano-sized cobalt oxide powder with an average particle size below 50 nm was prepared from a cobalt chloride solution by the spray pyrolysis process. The influences of reaction temperature on the properties of the generated powder were examined. The average particle size of the particles formed based on the spray pyrolysis process at a reaction temperature of 700˚C is roughly 20 nm. Moreover, most of these particles cannot appear with an independent type, thereby coexisting in a droplet type. When the reaction temperature increases to 800˚C, the average particle size not only increases to roughly 40 nm but also shows a more dense structure while the ratio of particles which shows a polygonal form significantly increases. As the reaction temperature increases to 900˚C, the distribution of the particles is from roughly 70 nm to 100 nm, while most of the particle surface is more intricately close and forms a polygonal shape. When the reaction temperature increases to 1000˚C, the particle size distribution of the powder shows an existing form from 80 nm to at least 150 nm in an uneven form. As the reaction temperature increases, the XRD peak intensity gradually increases, yet the specific surface area gradually decreases.

During sintering of Ni-electrode multi-layer ceramic capacitors (MLCCs), the Ni electrode often becomes discontinuous because of its lower sintering temperature relative to that of BaTiO3. In an attempt to retard the sintering of Ni, we introduced passivation of the Ni powder. To find the optimal passivation conditions, a thermogravimetric analysis (TGA) was conducted in air. After passivation at 250oC for 11 h in air, a nickel oxide shell with a thickness of 4- 5 nm was formed on nickel nanoparticles of 180 nm size. As anticipated, densification of the compacts of the passivated Ni/NiO core-shell powder was retarded: the starting temperature of densification increased from ~400oC to ~600oC in a 97N2-3H2 (vol %) atmosphere. Grain growth was also retarded during sintering at temperatures of 750 and 1000oC. When the sintering atmosphere was changed from wet 99.93N2-0.07H2 to wet 99.98N2-0.02H2, the average grain size decreased at the same sintering temperature. The conductivity of the passivated powder sample sintered at 1150oC for 8 h in wet 99.93N2-0.07H2 was measured to be 3.9 × 104 S/cm, which is comparable with that, 4.6 × 104 S/ cm, of the Ni powder compact without passivation. These results demonstrate that passivation of Ni is a viable means of retarding sintering of a Ni electrode and hence improving its continuity in the fabrication of BaTiO3-based multi-layer ceramic capacitors.

Cronobacter muytjensii는 유아용 조제분유(IFP)의 잠재적 위험요인으로 중요한 식품 기인성 병원균이다. 이 연구에 서는 C. muytjensii 검지를 위한 특이적 면역글로불린 G(IgG)를 개발하고, 이 anti-C. muytjensii IgG를 이용하여 간접 비경쟁 효소면역측정법(INC-ELISA)을 개발하였다. 그 결과, 새롭게 개발한 INC-ELISA 방법은 C. muytjensii에 매우 민감하고, 순수배양 시 6.5×103 CFU/㎖의 검출한계와 유아용 조제분유에서 1 cell/25 g의 검출한계를 나타내었다. INC-ELISA 방법은 또한 C. muytjensii에 탁월한 특이성을 보이고, Cronobacter 속 외 11종의 다른 식품 기인성 병원균 계통과의 교차반응을 보이지 않았다. 이러한 결과는, 개발된 INC-ELISA 방법이 C. muytjensii에 매우 민감하고 효율적 이며, 신속하고 용이한 검출을 위한 진단 키트 개발에 적용할 수 있음을 시사한다.

이 연구는 으름잎 분말을 첨가한 머핀의 품질특성을 연구 하였다. 머핀의 함량은 0%, 2%, 4%, 6% 그리고 8%로 사용하 여 제조하였다. 무게, 높이에서는 대조군에 비해 으름잎 첨가 머핀이 낮게 나왔고, 무게에서는 대조군과 으름잎 간의 유의 적 차이가 나타나지 않았다. 색도에서는 대조군에 비해 으름 잎 첨가량이 증가할수록 명도, 적색도, 황색도 모두 감소하였 다. 으름잎을 첨가한 머핀의 텍스쳐를 측정한 결과, 경도, 응 집성, 검성 그리고 씹힘성은 감소하였다. 하지만 으름잎 분말 첨가량이 증가할수록 탄력성과 부착성도 증가하였다. 머핀의 관능검사 결과, 색, 단맛, 부드러움, 그리고 기호도에서 샘플 간의 유의한 차이를 보여주었다. 관능적 특성결과 으름잎 첨 가 4%가 가장 좋은 관능검사 결과를 보여주었다.

안토시아닌 성분이 풍부한 식품으로 주식 대용할 수 있는 빵 제품의 자료를 개발하고자 냉동 블루베리 분말과 검정콩 추출 안토시아닌 분말을 각각 0.5%, 1.5%, 2.5%, 3.5% 혼합하 여 파운드 케이크를 제조하여 항산화 활성 및 파운드 케이크 의 이화학적 특성을 분석하였다. 원료들과 파운드 케이크의 총 페놀 함량은 검정콩 추출 안토시아닌 분말이 냉동 블루베 리 분말에 비해 높았고, 냉동 블루베리 분말과 검정콩 추출 안토시아닌 분말을 혼합한 파운드 케이크 시료들은 첨가량 대비 유의적으로 총 페놀 함량이 증가하였다(p<0.01). 플라보 노이드 함량에서도 첨가량 대비 유의적으로 플라보노이드 함량이 증가하였다(p<0.01). DPPH 유리 라디칼 소거능에서 원료인 냉동 블루베리 분 말에 비해 검정콩 추출 안토시아닌 분말이 DPPH 유리기 소 거능이 높았으며, 두 종류 원료를 혼합한 파운드 케이크에서 는 첨가량에 따라 유의적으로 증가하였다(p<0.01). DPPH 유리기 소거능과 총 페놀 함량과 플라보노이드 함 량 등 항산화 활성에 영향을 미치는 것으로 나타났다(r=0.8423, p<0.001, r=0.9449, p<0.001). 냉동 블루베리 분말과 검정콩 추출 안토시아닌 분말 혼합 파운드 케이크의 품질 특성 중 부피는 대조군에 비해 첨가군 들이 유의적으로 감소하였고(p<0.01), 비용적도 첨가량 증가 에 따라 유의적으로 감소하였다(p<0.01). 파운드 케이크 crust 색도 중 L값은 대조군에 비해 유의적으로 낮아졌고(p<0.01), a값과 b값도 유의적으로 감소하였다(p<0.01). 또한 파운드 케 이크 crumb의 L값은 첨가량 증가에 따라 유의적으로 낮아졌 으며(p<0.01), a값은 첨가량 증가에 따라 유의적으로 높아졌 고(p<0.01), b값은 유의적으로 낮아졌다(p<0.01). 파운드 케이 크의 hardness는 냉동 블루베리 분말과 검정콩 추출 안토시아 닌 분말의 첨가량 증가에 따라 유의적으로 낮아졌다(p<0.01). 관능 특성 평가에서 appearance와 조직감은 냉동 블루베리 분말과 검정콩 추출 안토시아닌 분말 혼합에 따라 크게 영향 을 받지 않는 것으로 평가되었고, 맛, flavor, 항목에서는 대조 군에 비해 첨가군이 유의적으로 높은 평가를 받았다(p<0.05). 종합적인 기호도도 냉동 블루베리 분말과 검정콩 추출 안토 시아닌 분말을 혼합한 시료들이 유의적으로 높은 평가를 받 아(p<0.01), 쇼트닝 첨가량이 밀가루 대비 약 80~100%, 설탕 첨가량이 50~100% 되는 빵류인 파운드 케이크 제조에 냉동 블루베리 분말과 검정콩 추출 안토시아닌 분말을 5% 정도 혼합하여 제조하는 것은 항산화 활성으로 인한 건강에 유익 할 수 있을 것으로 추정되고, 품질 특성에서도 명도가 낮았 다. 전체적으로는 갈색이 아닌 연한 보라색에 가까운 색상을 보여서 기호도가 높았고, 비용적은 첨가량에 따라 대조군에 아주 근소하게 낮았으며, 조직감의 대표적인 물성인 hardness 도 대조군에 비해 낮아 부드러운 물성을 가진 것으로 향후 제품 개발의 자료로 소개할 수 있을 것 같다.