This study was performed to investigate the qualities of jelly supplemented with purple sweet potato (C:0 g, P1:1 g, P3:3 g, P5:5 g, P7:7 g). The pH decreased (acidity increased) with the addition of purple sweet potato powder (p<0.01). The sugar content of the jelly also significantly increased when purple sweet potato was added. The DPPH radical scavenging activities of jelly increased as the addition of purple sweet potato increased. As the content of purple sweet potato increased, the L and b values decreased and the "a value" increased. In terms of textural characteristics, the addition of purple sweet potato increased hardness and springiness, while it decreased the cohesiveness. The results of the sensory evaluation showed that the appearance, flavor, taste, texture, and overall acceptability gave the highest score for jelly containing 5 g of purple sweet potato (P5).

A new manufacturing process of Fe-Cr-Al powder porous metal was attempted. First, ultra-fine fecralloy powders were produced by using the submerged electric wire explosion process. Evenly distributed colloid (0.05~0.5% powders) was dispersed on PU (Polyurethane) foam through the electrospray process. And then degreasing and sintering processes were conduced. In order to examine the effect of sintering temperature in process, pre-samples were sintered for two hours at temperatures of , , , and , respectively, in atmospheres. A 24-hour TGA (thermo gravimetric analysis) test was conducted at in a 79% +21% to investigate the high temperature oxidation behavior of powder porous metal. The results of the high temperature oxidation tests showed that oxidation resistance increased with increasing sintering temperature (2.57% oxidation weight gain at sintered specimen). The high temperature oxidation mechanism of newly manufactured Fe-Cr-Al powder porous metal was also discussed.

Recovery of copper powder from copper chloride solution used in leaching process was carried out using a cementation method. Cementation is a simple and economical process, necessitating less energy compared with other recovery methods. Cementation utilizes significant difference in standard reduction potential between copper and iron under standard condition. In the present research, Cementation process variables of temperature, time, and added amount of iron scraps were optimized by using design of experiment method and individual effects on yield and efficiency of copper powder recovery were investigated using bench-scale cementation reaction system. Copper powders thus obtained from cementation process were further characterized using various analytical tools such as XRF, SEM-EDS and laser diffraction and scattering methods. Cementation process necessitated further purification of recovered copper powders and centrifugal separation method was employed, which successfully yielded copper powders of more than 99.65% purity and average in size.

This study was conducted to examine the quality characteristics of tofu prepared with Loquat (Eriobotrya japonica Lindl.) leaf powder (LLP). Moisture, crude ash, carbohydrate, crude protein, and crude lipid contents of Loquat leaf powder were 10.25, 6.72, 69.54, 8.23, and 5.26%, respectively. The yield rates, turbidity, and total acidity of tofu increased according to the quantity of added LLP, whereas pH level decreased. The L- and a-values of samples decreased as the amount of LLP increased, whereas b-value increased. With regard to textural characteristics, LLP addition increased hardness, chewiness, and brittleness, as well as reduced springiness and cohesiveness. In terms of overall acceptability, the most preferred tofu samples were the control and 0.3% LLP addition groups.

This study was conducted to investigate the antioxidant activity of Jeolpyeon containing lotus seed powder. Original Jeolpyeon and Jeolpyeon with BHT (butyl hydroxy toluene) werecompared. Antioxidant activities were measured based ontotal polyphenolic contents, total flavonoid contents, DPPH radicalscavenging activity, reducing power, and SOD-like activity. Total polyphenolic and total flavonoid contents of Jeolpyeon containing lotus seed powder were estimated at 37.81±0.45 mg GAE/g and 26.35±0.13 mg QE/g respectively. DPPH radical scavenging activity increased upon addition of lotus seed powder. Further, reducing power was higher in Jeolpyeon containing lotus seed powder than original Jeolpyeon or Jeolpyeon with BHT. The antioxidative effect of Jeolpyeon significantly increased uponaddition of lotus seed powder.

분말을 우리밀 밀가루 중량 100%를 기준하여 각각 0.5, 1.0 및 2.0% 첨가하여 제조한 국수의 품질특성을 조사하였다. DPPH radical 소거활성, 환원력, 자동산화 억제활성, tyrosinase 저해활성을 측정한 결과, 분획물의 농도가 증가함에 따라 항산화활성은 증가하는 경향을 보였으며, 부탄올 분획물에서 높은 DPPH radical 소거활성, 환원력, 자동산화 억제활성, tyrosinase 저해활성을 보였다. 솔잎분말을 첨가하여 제조한 국수의 중량, 부피, 함수율 및 국물의 탁도는 대조구와 비교하여 분말의 첨가량이 많을수록 증가하였다. 색도는 솔잎분말의 첨가량이 증가함에 따라 L값과 a값은 감소하였으며 b값은 증가하였다. 솔잎분말을 첨가하여 조리한 국수의 조직감은 우리밀 밀가루만 사용하여 제조한 대조구에 비하여 경도, 응집성, 탄력성, 검성 및 씹힘성이 감소하는 경향을 보였다. 관능검사 결과 솔잎 분말 1.0% 첨가구에서 색, 맛 및 전체적인 기호도가 높게 나타났으며, 향과 조직감에서는 대조구와 비교하여 유의적인 차이를 나타내지 않았다.

Cold spray deposition using Titanium powder was carried out to investigate the effects of powder morphology and powder preheating on the coating properties such as porosity and hardness. The in-flight particle velocity of Ti powder in cold spray process was directly measured using the PIV (particle image velocimetry) equipment. Two types of powders (spherical and irregular ones) were used to manufacture cold sprayed coating layer. The results showed that the irregular morphology particle appeared higher in-flight particle velocity than that of the spherical one under the same process condition. The coating layer using irregular morphology powder represented lower porosity level and higher hardness. Two different preheating conditions (no preheating and preheating at ) were used in the process of cold spraying. The porosity decreased and the hardness increased by conducting preheating at . It was found that the coating properties using different preheating conditions were dependent not on the particle velocity but on the deformation temperature of particle. The deposition mechanism of particles in cold spray process was also discussed based on the experimental results of in flight-particle velocity.

This study considered the effect of the heat treatment temperature on the compressive strength of coal powder compacts affected by density, porosity, and crystallinity. Coal powder compacts were made by pressing of milled coal powder and were heat treated at 200, 400, 600, 800, and 1000℃. The density and porosity of the heat treated specimens at each temperature were measured using the Archimedes method and changes in crystallinity were analyzed using Raman spectroscopy. Increases in compressive strength at 600℃ or higher temperatures were proportionally related to increases in the density and the degree of crystallinity.

Two sorghum(Sorghum bicolor L. Moench cv. Hwanggeumchal-susu and Miryang 3) samples were milled using different milling methods, and their physicochemical properties were tested. Particle size was classified into five groups such as pin mill and low temperature-microparticulation(LTM; 10, 000, 20, 000, 30, 000, and 40, 000 rpm). The water absorption index (WAI), water solubility index(WSI), and a rapid Visco analyzer(RVA) were used to examine particle size distribution and color differences. Particle size of sorghum flour prepared using LTM was lower than that prepared using a pin mill. Particle size was further reduced by successive dry milling of the LTM flour. Lightness of colored pigments increased when particle size decreased. The WAI of Miryang 3 pin milling(M1) flour was the lowest after LTM, and WSI was higher in the order of M2, M3, M4, and M5. LTM sorghum flour had significantly higher pasting viscosity, as determined using a rapid Visco analyzer. LTM Miryang 3 sorghum flour(M2～M5) flour showed lower breakdown viscosity and higher final viscosity compared to those of M1 flour, resulting in an increased setback value.

This study was performed to develop a therapeutic diet against aging and obesity, using Yangha(Zingiber mioga R.). Before development of a therapeutic diet, we performed cell viability assay, analysis of general composition, macrominerals and antioxidantive activities of Yangha. Based on the findings from analyzing the results, mook using Yangha powder(0～ 20%) was processed, and tested for quality characteristics such as color values, sensory evaluation and mechanical properties. The result of cell viability assay of myoga, using liver cells, revealed that within the concentration range from 500 ㎍/㎖ to 10, 000 ㎍/㎖, cell survivability increased in line with the concentration rate. Therefore, it will not be harmful to consume it as food. Regarding the normal substance of myoga, the water substance of myoga was 94%, which exceeds that of ginger and tumeric with 89% and 83%, respectively. As for crude protein, fat, carbon hydrates and ash, myoga contained less than the other two, which I think is due to the high water substance. Regarding the minerals, potassium had the highest contents among macrominerals of 234.74 ㎎%. As for the antioxidant test, hydroxy radical scavenging activity and superoxide radical scavenging activity were shown. As for the production of Yangha mook(Yangha powder levels were 0～ 20%) for quality characteristics, the more of the powder, the less the L, but the greater the a and b values. Also, for the material property, an increased amount of the powder, resulted in chewiness and springiness, but less gumminess in a correlated manner. However, there were no significant differences in the springiness and cohesiveness in relation to the powder. For the sensory test, jelly type ZM5 with 5% powder showed highest overall preference. According to the sensory test, based on the powder substance, the jelly with 5% powder showed the highest overall score, including preference.

The purpose of this study was to evaluate the appearance, sensory and physicochemical characteristics of muffin added glutinous(GSP) and non-glutinous sorghum powder(NGSP). As increasing the amounts of sorghum powder, proximate (moisture, ash and protein) and minerals composition(K, Ca, Mg and Na) of muffin were significant difference. The weight, volume, height, lightness(L-value) and yellowness(b-value) were decreased as increasing the amounts of sorghum powder. In the results of sensory evaluation, appearance, color, flavor, taste, texture and overall quality of untreated muffin were 1.4, 1.6, 1.4, 1.0, 1.1 and 0.9, and muffin added 10% GSP and NGSP were scored relatively high. Antioxidant compounds contents of muffin added sorghum powder were increased as increasing the amounts of sorghum powder. DPPH and ABTS free radical scavenging activities on methanolic extracts of untreated muffin were 0.74 and 1.31 ㎎ TE/g ER, respectively. DPPH and ABTS free radical scavenging activities of 100% GSP muffin were 9.40 and 19.14 ㎎ TE/g ER, and 100% NGSP muffin were 10.59 and 18.78 ㎎ TE/g ER, respectively. The results of this study show that notable antioxidant compounds and antioxidant activity on muffin added sorghum powder are considered to have significant health benefits.

A study was undertaken to examine the effect of the addition of coriander leaves(Coriandrum satovim L.) and brocolli stem powder addition on the quality attributes of pound cakes. Coriander leaves & brocolli stem powder was added to the batter, at a ratio of 10, 12.5 and 15%, respectively. The antioxidant activity was estimated by a DPPH free radical scavening activity, the total phenolic compounds content and flavonoid content in coriander leaves & brocolli stem powder and pounds cakes. Antioxidative activity had correlated highly with the total flavonoids contents of coriander leaves & brocolli stem powder of pound cakes, respectively(r=0.9096). The quality characteristics of coriander leaves & brocolli stem powder pound cakes were estimated in terms of the specific load volume, hardness, hunter value of crumb and crust, and the sensory quality of the cakes. The specific volume decreased significantly, with increasingly substituted level of coriander leaves & brocolli stem powder(p<0.01). The lightness was significantly decreased with increases in the coriander leaves & brocolli stem powder of pound cake crust and crumb(p<0.01). The hardness, chewiness and gumminess tended to reduce, and the cohesiveness decrease in both of powder. The consumer acceptability score for 10% coriander leaves & brocolli stem powder of pound cakes ranked significantly(p<0.01) higher than those of the other groups in taste, flavor and color. These results showed that coriander leaves & brocolli stem powder are good ingredients to increase the consumer acceptability and the health.

This study involves using nickel chloride solution as a raw material to produce nano-sized nickel oxide powder with average particle size below 50 nm by the spray pyrolysis reaction. The influence of the inflow speed of raw material solution on the properties of the produced powder is examined. When the inflow speed of the raw material solution is at 2 ml/min., the average particle size of the powder is 15~25 nm and the particle size distribution is relatively uniform. When the inflow speed of the solution increases to 10 ml/min., the average particle size of the powder increases to about 25 nm and the particle size distribution becomes much more uneven. When the inflow speed of the solution increases to 20 ml/min., the average particle size of the powder increases in comparison to the case in which the inflow speed of the solution was 10 ml/min. However, the particle size distribution is very uneven, showing various particle size distributions ranging from 10 nm to 70 nm. When the inflow speed of solution increases to 50 ml/min., the average particle size of the powder decreases in comparison to the case in which the inflow speed was 20 ml/min., and the particle size distribution shows more evenness. As the inflow speed of the solution increases from 2 ml/min. to 20 ml/min., the XRD peak intensities gradually increase, while the specific surface area decreases. When the inflow speed of solution increases to 50 ml/min., the XRD peak intensities rather decrease, while the specific surface area increases.

In this study, the sensory and mechanical characteristics of white bread containing different levels of Korean and Chinese sansa powder were evaluated. Korean sansa was smaller and more reddish than that of Chinese sansa. Sansa powder contained ursolic acid, citric acids, and flavonoids, which have antioxidative effects. Contents of total flavonoids in Korean and Chinese sansa powder were 217.67±7.64 mg/100 g and 127.67±7.85 mg/100 g, respectively. The mechanical and sensory characteristics of bread added with different levels (0, 2, 4, and 6%) of Korean and Chinese sansa powder were evaluated. Lightness of crust and crumb of bread containing Korean sansa powder decreased as the level of Korean sansa powder increased, whereas they increased as the level of Chinese sansa powder increased. Mechanical texture parameters such as hardness and gumminess increased as the level of Korean and Chinese of sansa powder increased. In a sensory evaluation, control, bread containing 2 or 4% Korean sansa powder, and bread containing 2% Chinese sansa powder showed higher overall acceptability than the others. In conclusion, these results indicate that the recommended substitution level for sansa powder in bread is 2 or 4% Korean sansa powder and 2% Chinese sansa powder.

We investigated the quality characteristics and volatile flavor components in yenipsambab prepared with various concentrations of lotus leaf powder. Hunter's color L and a values of yenipsambab decreased with increasing content of lotus leaf powder, whereas b value increased. Moreover, addition of lotus leaf powder resulted in increased hardness, adhesiveness, chewiness, and brittleness compared to control. Major volatile compounds of yenipsambab were ethyl benzene, 1,3-dimethylbenzene, 1,2-dimethylbenzene, and 5-hydroxymethyldihydrofuran-2-one.

In this study, physio-chemical, mechanical, and sensory characteristics of Tofu containing 0, 0.5, 1.0, and 2.0% Adenophora remotiflora powder were examined. In addition, we examined the potential of utilizing Adenophora remotiflora powder as a functional food material by estimating total phenol contents, electron-donating abilities, and hydroxyl radical scavenging activities of the hot water and ethanol extracts of Adenophora remotiflora powder in the range from 0~2.0%. The total phenol content of the ethanol extracts of Adenophora remotiflora powder was 487.93μg/mL while the that of the water extract of Adenophora remotiflora powder was 403.70μ/mL. The electron-donating abilities of the ethanol and water extracts of Adenophora remotiflora powder were 75.37 and 86.10%, respectively. The hydroxyl radical scavenging activities of the ethanol and water extracts of Adenophora remotiflora powder were 65.50 and 66.22%, respectively. We also evaluated the quality characteristics of Tofu containing Adenophora remotiflora powder. In the case of color values, as the level of Adenophora remotiflora powder increased, the values of L (lightness) and a (redness) decreased, whereas that of b (yellowness) increased. In the case of mechanical properties, as the level of Adenophora remotiflora powder increased, hardness, gumminess, and chewiness values increased (p〈0.05), whereas springiness and cohesiveness values decreased (p〈0.05). In the case of sensory evaluation, MPT1.0 scored significantly higher in color, flavor, tenderness, texture, and overall quality. To sum up, Tofu containing 1% Adenophora remotiflora powder showed the highest overall preference.

Nanocrystalline powder could be synthesized by solid-state reaction using the mixture which was prepared by a high energy milling process in a bead mill for and nanocrystalline powders mixture. Effect of the milling time on the powder characteristic of the synthesized powder was investigated. Nanocrystalline with a particle size of 50 nm was obtained at . High tetragonal powder with a tetragonality(=c/a) of 1.009 and a specific surface area of was acquired after heat-treatment at for 2 h. High energy ball milling was effective in decreasing the reaction temperature and increasing the tetragonality.

In this study, we mainly focus on the study of densification of gas-atomized Cu-50 wt.%In-13 wt.%Ga alloy powder without occurrence of crack during the forming process. Cu-50 wt.%In-13 wt.%Ga alloy powder was consolidated by sintering and rolling processes in order to obtain high density. The phase and microstructure of formed materials were examined by X-ray diffraction (XRD), scanning electron microscopy (SEM) and optical microscopy (OM), respectively. Warm rolling using copper can result in the improvement of density. The specimen obtained with 80% of rolling reduction ratio at using cooper can have the highest density of .

Dependence of the freeze-drying process condition on microstructure of porous W and pore formation mechanism were studied. Camphene slurries with contents of 10 vol% were prepared by milling at with a small amount of dispersant. Freezing of a slurry was done in Teflon cylinder attached to a copper bottom plate cooled at . Pores were generated subsequently by sublimation of the camphene during drying in air for 48 h. The green body was hydrogen-reduced at for 30 min, and sintered in the furnace at for 1 h. After heat treatment in hydrogen atmosphere, powders were completely converted to metallic W without any reaction phases. The sintered samples showed large pores with the size of about which were aligned parallel to the camphene growth direction. Also, the internal wall of large pores and near bottom part of specimen had relatively small pores with dendritic structure due to the growth of camphene dendrite depending on the degree of nucleation and powder rearrangement in the slurry.