본 연구는 여러 가지 기능성과 생리활성을 가지고 있는 도 라지를 활용하고자 도라지 분말을 0%, 1%, 3%, 5% 첨가하 여 도라지 쿠키를 제조한 후 그 품질 특성을 측정하였다. 도 라지 분말의 첨가량이 증가할수록 쿠키의 수분 함량과 pH 가 낮아졌다. 쿠키의 색도는 도라지 분말의 첨가량이 많아질 수록 명도(L)는 감소했으며, 적색도(a)와 황색도(b)는 증가하였 다(p<0.001, p<0.01). 쿠키의 퍼짐성 지수는 도라지 분말의 첨 가량이 많아질수록 높아졌으나, 도라지 분말의 첨가량과 쿠 키의 퍼짐성 간에는 통계적으로 유의한 차이를 나타내지 않 았다. 도라지 쿠키의 경도는 첨가량의 증가와 함께 낮아지는 것으로 나타났다. 도라지 쿠키의 관능적 특성은 1% 첨가군이 색과 맛, 조직감, 전체적인 기호도가 가장 높았으며, 풍미는 무첨가군이 가장 높았고, 도라지 분말 첨가량이 증가할수록 낮았다(p<0.001).

This study was carried out to investigate the quality characteristics of low-salt kimchi with salt partially replaced by Salicornia herbacea L. powder (SH). We prepared kimchi with seasonings in which salt was replaced by 0% (S00), 10% (S10), 20% (S20) and 30% (S30) SH. The salinity level of kimchi was about 1%, and there was no significant difference between the experimental groups. Although lactic acid bacterial numbers of kimchi replaced with SH (S10~S30) increased significantly compared to those of control (S00), the pH and titratable acidity of kimchi replaced with SH were not significantly different. Hardness of kimchi tended to increase as fermentation progressed and with SH addition. The results of the sensory evaluation corroborated the physicochemical characteristics. Furthermore, the sensory characteristics of kimchi were not significantly different upon addition of SH. The physicochemical and sensory characteristics of kimchi were not significantly different despite replacement of salt in kimchi seasoning by SH up to 10%.

This study analyzed fish paste containing Lagocephalus lunaris powder (LLP). The moisture, crude ash, crude protein, and crude lipid content of LLP were 6.21%, 1.03%, 74.50%, and 1.21% respectively. The tested concentrations of LLP were 0, 3, 5, and 7%. The pH of the samples ranged from 6.75 to 6.89, and moisture content ranged from 75.23% to 76.95%. The L values of the samples decreased as the concentrations of LLP decreased, and the a and b values increased. In addition, the folding test results in all test samples were “AA”, indicating a good mean flexibility. In the texture meter test, the hardness, strength, springiness, gumminess, and chewiness increased according to increasing concentrations of LLP. In the sensory evaluation, the fish paste prepared with 5% LLP were preferred over other fish pastes. These results suggest that LLP can be applied to fish paste for substantially increasing its quality and functionality.

In this study, to explore the use of lotus leaf powder, quality characteristics of sponge cake manufactured with different levels of lotus leaf power were investigated. We discovered that the pH, gravity, and cooling temperature of sponge cake increased as the content of lotus leaf power additive increased compared with those of the control group. Likewise, L and b levels of sponge cake increased with increasing level of lotus leaf power; 20% lotus leaf powder appeared to show the highest L and B levels, but levels were lower than those of the control group. Sponge cake levels of hardness, springiness, and cohesiveness increased as the amount of lotus leaf powder additive increased. In sensory evaluation, overall acceptability of 5% lotus leaf powder was the highest. Thus, it is possible to develop sponge cake with improved healthoriented aspects by addition of 5% lotus leaf powder.

본 연구는 다양한 생리적 효능이 우수한 솔잎 분말을 첨가 (0, 3, 6, 9, 12%)한 매작과를 제조하여 매작과의 항산화 활성 을 입증하고 품질특성을 측정하였다. 솔잎 분말의 총 페놀화 합물 함량은 9.93±0.2 ㎎ GAE/g이며, 이를 매작과에 첨가한 경우 시료의 첨가량에 비례하여 증가하였다. 제조된 매작과 의 DPPH 라디칼 소거능을 측정한 결과, 솔잎 분말의 첨가량 에 따라 항산화 활성도 유의적으로 증가하는 결과를 나타내 었다. 솔잎 분말 첨가 매작과의 품질평가를 실시한 결과, 반죽의 밀도는 솔잎 분말 첨가량이 증가할수록 높게 나타났고, pH는 감소하였다. 매작과의 부피는 매작과의 첨가량에 따라 감소하는 경향이었으며, 매작과의 색도는 솔잎 분말의 첨가 량이 증가할수록 L값과 b값이 낮아지고, a값이 높아졌으며, 수분 함량과 경도는 증가하는 경향을 나타내었다. 매작과의 기호도 검사(전반적인 기호도, 향, 맛, 바삭함, 색)에서는 6% 솔잎 매작과의 기호도가 가장 높게 나타났다. 또한 저장기간 에 따른 매작과의 산가와 과산화물가를 살펴본 결과, 솔잎 분 말 첨가량이 증가할수록 산패가 지연되는 경향을 나타냈다. 이러한 결과로 보아 매작과에 솔잎 분말을 첨가하는 것은 매 작과의 기호도를 증가시키고 총 페놀 함량과 DPPH 라디칼 소거능을 높여 매작과의 가치를 높이는 것으로 사료되며, 솔 잎 분말을 첨가하여 매작과를 제조할 경우, 6% 로 솔잎 분말 을 첨가할 경우 매작과의 관능적인 품질을 증진시킬 수 있는 가장 최적 조건으로 생각되며, 상품 개발 가능성이 가장 높은 것으로 사료된다.

본 연구에서는 여러 가지 생리활성을 가지고 있다고 알려 진 감을 활용하고자 감 분말을 0~9% 첨가한 청포묵을 제조 하여 감 묵의 항산화 활성 및 품질특성을 측정하였다. 감 분 말을 청포묵에 첨가한 경우, 시료의 첨가량에 비례하여 총 페 놀 화합물의 함량이 증가하였으며, DPPH 라디칼 소거능 또 한 감 분말의 첨가량에 따라 그 활성이 유의적으로 증가하는 결과를 나타내었다. 항산화 활성의 기능성과 함께 제품의 적 합성 판단을 위해 감 묵의 품질평가를 실시한 결과, 감 묵의 이수율은 대조군에 비해 감 분말 1~7% 첨가 묵의 이수율이 낮게 나타났으며, 감 분말 9% 첨가군은 대조군보다 높게 나 타났다. 감 묵의 pH는 감 분말 첨가량에 비례하여 증가하였 으며, 색도는 감 분말 첨가량이 증가할수록 L값과 a값이 낮아지고, b값이 높아지는 유의적인 차이를 나타냈다. 감 묵의 조 직감 측정 결과 견고성과 탄력성은 유의적인 차이가 없었으 며, 부착성은 7% 첨가군에서 가장 높게 나타났다. 씹힘성 및 검성에서는 9% 첨가군이 가장 낮은 수치를 나타내었고, 응집 성의 경우 시료 첨가량이 증가할수록 낮은 응집성을 보여주 었다. 감 묵의 기호도 검사에서 전반적인 기호도, 외관, 향, 색 등 대부분의 항목에서 감 분말 7% 첨가군이 높은 점수를 받았고, 특성 강도 검사에서는 투명도와 탄력성에서는 유의 적인 차이가 없었으며 단맛은 7%와 9% 첨가군이 유의적으 로 가장 강하다는 결과를 얻었다. 이러한 결과로 보아 감 분 말을 청포묵에 첨가하는 것은 감 묵의 항산화 활성과 기호도 를 증가시켜 청포묵의 가치를 높일 수 있을 것으로 사료되며, 청포묵 제조 시 항산화능이 높고, 기호도가 가장 좋았던 7% 감 분말을 첨가하는 것이 바람직할 것으로 생각된다.

A powder in sheath rolling method was applied to the fabrication of a carbon nano tube (CNT) reinforced aluminum composite. A 6061 aluminum alloy tube with outer diameter of 31 mm and wall thickness of 2 mm was used as a sheath material. A mixture of pure aluminum powder and CNTs with a volume content of 5% was filled in the tube by tap filling and then processed to an 85% reduction using multi-pass rolling after heating for 0.5 h at 400˚C. The specimen was then further processed at 400˚C by multi-pass hot rolling. The specimen was then annealed for 1 h at various temperatures that ranged from 100 to 500˚C. The relative density of the 5vol%CNT/Al composite fabricated using powder in sheath rolling increased with increasing of the rolling reduction, becoming about 97% after hot rolling under 96 % total reduction. The relative density of the composite hardly changed regardless of the increasing of the annealing temperature. The average hardness also had only slight dependence on the annealing temperature. However, the tensile strength of the composite containing the 6061 aluminum sheath decreased and the fracture elongation increased with increasing of the annealing temperature. It is concluded that the powder in sheath rolling method is an effective process for fabrication of CNT reinforced Al matrix composites.

본 연구에서는 건조방법에 따른 잣솔잎 추출액 분말의 항산화적 특성과 성분변화를 조사하고자 생 잣솔잎을 진공건조, 열풍건조, 동결건조한 후 50% 에탄올로 추출하여 항산화적 활성 및 페놀산 함량에 미치는 영향을 비교하였다. 각건조방법으로 건조시킨 잣솔잎 추출액 분말의 수율은 진공건조 시료가 31.06%로 가장 높았으며, 다음으로 열풍건조시료 및 동결건조 시료의 순으로 나타났다. 총 폴리페놀 함량은 열풍건조 시료가 유의적으로 적었으며(p<0.05), 반면플라보노이드의 함량은 총 폴리페놀 함량과 반대의 경향으로 열풍건조 시료에서 유의적으로 높게 나타났다(p<0.05). 전자공여능 및 ABTS radical 소거능은 1.0mg/mL 농도에서동결건조>진공건조>열풍건조 시료의 순으로 높은 활성을나타내었다. 건조방법별 아질산염 소거능은 반응조건의 pH를 1.2와 3.0으로 달리하여 각각 측정한 결과 pH 1.2의 강산성 조건에서 잣솔잎의 아질산염 소거능이 80% 이상으로높은 활성을 나타내었으며, 진공건조 시료가 유의적으로 높은 활성을 나타내었다(p<0.05). 잣솔잎 추출물의 페놀산 조성과 함량은 t-cinnamic acid가 잣솔잎 중에 가장 많은 함량을 차지하고 있는 것으로 나타났으며 chlorogenic acid의 함량이 가장 낮은 것으로 나타났다. 건조방법에 따른 추출물의 페놀산 함량은 페놀산의 종류에 따라 건조방법 별 함량의 차이를 보였으나, 모든 페놀산을 합한 총 페놀산 함량은열풍건조, 진공건조 및 동결건조 순으로 나타났다.

Melamine has been reported to be responsible for kidney stones and renal failure among infants and children. Con-ventional detection methods, High-Performance Liquid Chromatography (HPLC) and Gas Chromatography (GC), aresensitive enough to detect trace amounts of the contaminant, but they are time consuming, expensive, and labor-intensive. Hyperspectral imaging methods, which combine spectroscopy and imaging, can provide rapid and non-destructive means to assess the quality and safety of agricultural products. In this study, near-infrared hyperspectralreflectance imaging combined with partial least square regression analysis was used to predict melamine particleconcentration in dry milk powder. Melamine particles, with concentration levels ranging from 0.02% to 1% byweight ratio (g/g), were mixed with dry milk powder and used for the experiment. Hyperspectral reflectance imagesin the wavelength range from 992.0nm to 1682.1nm were acquired for the mixtures. Then PLSR models weredeveloped with several preprocessing methods. Optimal wavelength bands were selected from 1454.5nm to 1555.6nm using beta-coefficients from the PLSR model. The best PLSR result for predicting melamine concentration inmilk powder was obtained using a 1st order derivative pretreatment with Rv=0.974, SEP=±0.055%, and F=6.

The milling and particulate characteristics of Al alloy-Al2O3 powder mixtures for a reaction-bonded Al2O3 (RBAO) process were studied. A commercially available prealloyed Al powder with Zn, Mg, Cu and Cr alloying elements (7475 series) was mixed with a calcined sinter-active Al2O3 powder and then milled in centrifugal milling equipment for ~48 hrs. The Al alloy-Al2O3 powder mixtures after milling were characterized and evaluated in various ways to reveal their particulate characteristics during milling. The milling efficiency of the Al alloy increased with a longer milling time. Comminution of the Al alloy particles started with its elongation, showing a high aspect ratio. With a longer milling time, the elongated Al alloy particle changed in terms of its shape and size, becoming equiaxially fine particles. Regardless of the milling efficiency of the Al alloy particles, all of the Al alloy particles repeatedly experienced strong plastic deformation during milling, giving rise to higher density of surface defects, such as microcracks, and leading to higher residual microstress within the Al alloy particles. The chemical reactions, oxidation behavior and hydration behavior of the Al alloy particles and the hydrolysis characteristics of their reaction with the environment were also observed during the milling process and during the subsequent powder handling steps.

Graphene oxide powders prepared by two different drying processes, freeze drying and spray drying, were studied to compare the effect of the drying method on the physical properties of graphene oxide powder. The graphene oxide dispersion was prepared from graphite by chemical delamination with the aid of sulfuric acid and permanganic acid, and the dispersion was further washed and re-dispersed in a mixed solvent of water and isopropyl alcohol. A freeze drying method can feasibly minimize damage to the sample, but it requires a long process time. In contrast, spray drying is able to remove a solvent in a relatively short time, though this process requires exposure to a high temperature for a rapid evaporation of the solvent. The powders prepared by freeze drying and spray drying were characterized and compared by Raman spectroscopy, X-ray diffraction, field-emission scanning electron microscopy, transmission electron microscopy, and by an elemental analysis. The graphene oxide powders showed similar chemical compositions; however, the morphologies of the powders differed in that the graphene oxide prepared by spray drying had a winkled morphology and a higher apparent density compared to the powder prepared by freeze drying. The graphene oxide powders were reduced at 900˚C in an atmosphere of N2. The effect of the drying process on the properties of the reduced graphene oxide was examined by SEM, TEM and Raman spectroscopy.

마늘을 이용하여 기능성이 향상된 식혜를 제조 조건을 확립하고자 동결건조한 생마늘 분말 및 증숙마늘 분말을 마늘식혜 제조 시 농도별로 첨가하여 당화 1, 3, 6 시간 후 시료를 취해 품질특성을 조사하였다. 마늘 식혜의 pH는 당화시간의 경과에 따라 증가하였는데, 생마늘 및 증숙마늘 분말을 첨가한 식혜는 대조구에 비해 알칼리화 되는 경향이었고 증숙마늘 분말 2% 첨가군(6.65±0.56)이 가장 높았다. 당화 1시간 후 당도는 1.60±0.10~ 2.03±0.06 brix에서 당화 6시간 후에는 3.60±0.2 brix 이상으로 높아졌으며, 마늘분말 첨가군이 대조구에 비해 유의적으로 높았다. 총당 함량은 마늘 분말의 첨가량이 많을수록 더 높았고, 당화시간이 경과함에 따라 증가하는 경향이었다. 환원당은 총당과 유사한 경향으로 당화 1시간에는 마늘분말 첨가량이 많을수록 높았으나, 당화 6시간 후에는 대조군이 7.20±0.10g/100 g으로 유의적으로 높았다. 탁도와 착색도는 당화 시간의 경과에 따라 유의적으로 증가하였다. 마늘 식혜의 관능평가 결과 당액의 색은 대조군이 기호도가 가장 높았고 마늘냄새는 증숙마늘 첨가군보다 생마늘 첨가군이 더 높았다. 감미와 전반적인 기호도는 대조군과 마늘분말 첨가군간에 유의차가 없었다. 이상의 결과를 종합하여 볼 때 생마늘 및 증숙마늘 분말의 첨가는 식혜의 초기당화를 지연시키지만 무첨가군과 동일한 당화 경향을 나타내며, 6% 미만으로 첨가할 경우 관능적인 특성에도 크게 영향을 미치지 않음을 알 수 있었다.

In this paper, two kinds of advanced powder processing techniques Metal Injection Molding (MIM) and Direct Laser Forming (DLF) are introduced to fabricate complex shaped Ti alloy parts which are widely used for med- ical and aerospace applications. The MIM process is used to strengthen Ti-6Al-4V alloy compacts by addition of fine Mo, Fe or Cr powders. Enhanced tensile strength of 1030 MPa with 15.1% elongation was obtained by an addition of 4 mass%Cr because of the microstructural modification and also the solution strengthening in beta phase. However, their fatigue strength was lower compared to wrought materials, but was improved by HIP. Subsequently, the effect of feed- ing layer height (FLH) on the characteristics of the DLF compacts was investigated. In the case of 100 µm FLH, sur- face roughness was improved and nearly full density (99.8%) was obtained. Also, tensile strength of 1080 MPa was obtained, which is higher than the ASTM value.

The purpose of this study was to investigate the antioxidative effects of Mori Cortex Radicis powder and to determine the optimal mixing ratio of Mori Cortex Radicis powder and water in the preparation of bread. The optimal sensory composite recipe was determined by producing bread with different levels of Mori Cortex Radicis powder and water. The analysis was performed using response surface methodology and a sensory evaluation was performed with the data. Ten experimental recipes, including two with reference points in the composition, were selected. In terms of the antioxidative effects of Mori Cortex Radicis powder, the IC50 for total phenolic content and DPPH free radical scavenging activity were 149.56 GAE/g dry powder and 137.77 /mL respectively. Measurement results of the mechanical properties showed differences in volume (p〈0.05), baking loss (p〈0.05), yellowness (p〈0.01), lightness (p〈0.01), redness (p〈0.01), hardness (p〈0.01) and springiness (p〈0.05). The sensory measurements showed significant values for color (p〈0.05), appearance (p〈0.05), flavor (p〈0.01), taste (p〈0.01), and overall quality (p〈0.01). Overall, based on numerical and graphical methods, the optimal formulation was determined to be 21.16 g of Mori Cortex Radicis powder and 372.47 g of water.

The quality characteristics of tofu added Ligularia fischeri powder (LFP) were investigated. The proximate composition of LFP used was as follows: moisture, 7.7%; crude protein, 12.0%; crude lipid, 5.9%; crude ash, 14.1%; and carbohydrate, 60.3%. The yield of tofu added LFP increased with the addition of LFP. However, there was a significant decrease in pH (from 6.03±0.11 in the control to 5.78±0.11 when 0.4% LFP was added) and a significant increase (from 2.60±0.01 in the control to 2.85±0.10 when 0.4% LFP was added) in total acidity. In addition, the L, a, and b values of tofu decreased with the increasing addition of LFP. In terms of textural properties, the hardness, cohesiveness, and brittleness increased, whereas springiness decreased, with the increasing addition of LFP. In the sensory evaluation, the overall preference for tofu added 0.3% LFP was the highest. According to the results, the addition of LFP positively affects the overall sensory evaluation of tofu, and 0.3% is the optimal level for addition.

This study assessed the quality characteristics of Yanggaeng prepared with different ratios of Citrus mandarin powder: 0, 2, 4, and 6%. The moisture content was lowest in the controls, while there were no significant differences among the groups supplemented with Citrus mandarin powder. The pH significantly decreased as the amount of Citrus mandarin powder increased. The lightness (L), redness (a), and yellowness (b) were lower in control groups compared to Citrus mandarin powder groups. Texture profile analysis showed that the hardness of the Citrus mandarin powder groups were lower than the control (which was the highest). The total polyphenol and flavonoid content and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity increased as the amount of Citrus mandarin powder increased. The result of a sensory evaluation test revealed no significant differences between the controls and groups with 2% Citrus mandarin powder added in color, smell, taste, texture, and overall acceptability.

In this study, by using nickel chloride solution as a raw material, a nano-sized nickel oxide powder with an average particle size below 50 nm was produced by spray pyrolysis reaction. A spray pyrolysis system was specially designed and built for this study. The influence of nozzle tip size on the properties of the produced powder was examined. When the nozzle tip size was 1 mm, the particle size distribution was more uniform than when other nozzle tip sizes were used and the average particle size of the powder was about 15 nm. When the nozzle tip size increases to 2 mm, the average particle size increases to roughly 20 nm, and the particle size distribution becomes more uneven. When the tip size increases to 3 mm, particles with an average size of 25 nm and equal to or less than 10 nm coexist and the particle size distribution becomes much more uneven. When the tip size increases to 5 mm, large particles with average size of 50 nm partially exist, mostly consisting of minute particles with average sizes in the range of 15~25 nm. When the tip size increases from 1 mm to 2 mm, the XRD peak intensities greatly increase while the specific surface area decreases. When the tip size increases to 3 mm, the XRD peak intensities decrease while the specific surface area increases. When the tip size increases to 5 mm, the XRD peak intensities increase again while the specific surface area decreases.

This study investigated the quality characteristics of Yanggaeng with different amounts (in ratios of 0, 1, 2, 4% to the total materials) of tumeric powders. The proximate composition and total polyphenol content, antioxidant activities, Hunter's color values, pH, Brix and sensory properties of tumeric hanging were examined. Results of analysis of the proximate composition analysis showed that ash content was increased significantly by adding turmeric powder and the more content of turmeric powder. The higher content of tumeric powder, the higher total polyphenol and total flavonoids contents. Brix and brightness were lowered and yellowness was increased. The sensory properties were highly rated for the control without turmeric powder in four organoleptic (sensory) properties (taste, texture, odor, acceptance) except color. The group with-1% addition of turmeric powder was highly rated in the second place.

The results of testing general components, physical property and physical function after having made steamed rice cake by adding eggplant, which caters to consumers’ tastes are as follows. It showed that when eggplant powder content increased, the moisture content of steamed rice cake with eggplant was decreased. It also showed that the lightness value (L) of steamed rice cake with eggplant powder was the highest as 82.75 in the control group. When eggplant powder content increased, the redness (a) and yellowness (b) were increased. From the results of having measured the antioxidant potential over the steamed rice cake with freezing-drying eggplant powder by DPPH radical elimination, we figured out that it was the lowest as 48.30% in the control group. As more eggplant powder was added, its elimination increased accordingly. As per hardness of steamed rice cake with eggplant, the added group with 7% was revealed as the highest at 0.757. It showed that adhesiveness was the lowest as 30.233 in the control group, and springiness and cohesiveness were on the rise as freezing-drying eggplant powder was increased. Furthermore, softness and chewiness were shown to be high in the added group with eggplant powder of 3, 5%. The evaluation over the overall preference was the highest in 5% added group. Judging from this, adding 3~5% eggplant powder against non-glutinous rice powder is considered an optimal quantity in making steamed rice cake with eggplant.