본 연구에서는 고춧가루의 매운맛을 내는 주성분인 캡사이신 함량을 신속하게 측정할 수 있도록 근적외선 흡광도를 측정할 수 있는 시스템을 구성하였다. 이를 이용하여 동일지역(영광군)에서 생산된 맵지 않은 일반 품종의 고춧가루와 우리나라에서 아주 매운 고추로 알려진 청양 품종의 고춧가루를 혼합하여 만들어진 시료에 대하여 입자의 크기별로 캡사이신 함량을 예측할 수 있는 PLSR 모델을 개발하였다. 고춧가루 입도별로 캡사이신 함량의 예측성능을 향상시키기 위한 스펙트럼 전처리 조건을 구명하였으며, 입도가 캡사이신의 함량 예측에 미치는 영향을 구명하였다. 그 결과를 요약하면 다음과 같다. (1) 고춧가루의 근적외선 흡광도 측정 시스템은 1100-2300 nm 대역에서의 근적외선 흡광도 측정용 AOTF-NIR Spectrometer, 여러 부위의 흡광도를 측정하기 위하여 제작된 시료 회전판, 시료 회전판을 회전시키는 모터, 회전판의 속도를 조절하는 속도조절장치와, 시료 용기 등으로 구성되었다. (2) 1100-2300 nm의 대역에서 고춧가루와 순수 캡사이신 분말의 스펙트럼을 측정한 결과 고춧가루의 스펙트럼 피크들과 캡사이신의 스펙트럼 피크가 유사한 대역에서 나타나, 근적외선 분광법을 이용하여 고춧가루의 캡사이신 함량 예측이 가능한것으로 판단되었다. (3) 고춧가루 입도별(0.425 mm이하, 0.425-0.71 mm, 0.71-1.4 mm)로 획득한 근적외선 흡광도에 대하여 전처리를 달리하여 개발한 캡사이신 함량 예측용 PLSR 모델을 교차검증한 결과 결정계수(RV2)는 0.948-0.979, 예측오차(SEP)는 6.56-7.94 mg% 범위에서 나타났으며, 입도가 작을수록 예측성능이 우수하였다. (4) 3가지 입도를 통합한 고춧가루(입도 1.4 mm이하)에 대하여 캡사이신 함량 예측모델 개발을 위한 최적의 스펙트럼 전처리 조건은 영역 정규화, SNV와 1차 미분 3가지를 순차적으로 적용하는 것이었으며, 이를 이용하여 PLSR 예측모델을 개발하여 교차검증으로 검증할 때 결정계수(Rv2)는 0.959, 예측오차(SEP)는 8.82 mg%로 나타났다. (5) 입도가 구분된 고춧가루에는 입도별 예측모델을 적용하고, 입도가 구분되지 않은 고춧가루는 통합 입도 예측모델에 적용함으로써 캡사이신 함량의 예측정확도를 향상시킬 수 있을 것으로 판단되었다.

One of the greatest challenges for our society is providing powerful electrochemical energy conversion and storage devices. Rechargeable lithium-ion batteries and fuel cells are among the most promising candidates in terms of energy and power density. As the starting material, TiCl4·YCl3 solution and dispersing agent (HCP) were mixed and synthesized using ammonia as the precipitation agent, in order to prepare the nano size Y doped spherical TiO2 precursor. Then, the Li4Ti5O12 was synthesized using solid state reaction method through the stoichiometric mixture of Y doped spherical TiO2 precursor and LiOH. The Ti mole increased the concentration of the spherical particle size due to the addition of HPC with a similar particle size distribution in a well in which Li4Ti5O12 spherical particles could be obtained. The optimal synthesis conditions and the molar ratio of the Ti 0.05 mol reaction at 50˚C for 30 minutes and at 850˚C for 6 hours heat treatment time were optimized. Li4Ti5O12 was prepared by the above conditions as a working electrode after generating the Coin cell; then, electrochemical properties were evaluated when the voltage range of 1.5V was flat, the initial capacity was 141 mAh/g, and cycle retention rate was 86%; also, redox reactions between 1.5 and 1.7V, which arose from the insertion and deintercalation of 0.005 mole of Y doping is not a case of doping because the C-rate characteristics were significantly better.

For application of nano-sized material in various fields, toxicity evaluation of nano-sized material is important. In the current study, a suspension of 50 nm-sized zinc oxide (ZnO) nanoparticles at a dose of 1 g/kg body weight was injected intraperitonially into mice in order to identify the toxicity of ZnO nanoparticles. After 24 h, the blood and liver were taken and analyzed. According to the results of hematological analysis, white blood cell (p<0.001), mean corpuscular hemoglobin (p<0.001), and mean corpuscular hemoglobin concentration (p<0.05) in the ZnO nanoparticle treated group showed a significant decrease, compared to the control group. In serum biochemistry analysis, alanine aminotransferase (p<0.001) and aspartate amino-transferase (p<0.05) also induced a significant increase in the ZnO nanoparticle treated group, compared with the control group. In the histopathological examination, liver in mice treated with ZnO nanoparticles showed edema and degeneration in hepatocytes. Therefore, it is concluded that the liver is the target organ for 50 nm ZnO intraperitoneal exposure. In the future, greater attention should be paid to the potential toxicity induced by various routes and doses of ZnO nanoparticles.

The objective of this study was to produce muffins with added dukeum ramie leaf powder and to compare them to a control. We used two different optimal composition ratios to produce muffins. The physical and sensory characters were varied by changing the ratio of dukeum ramie leaf powder, butter, and sugar to identify a critical value using response surface regression analysis. The ranges for the added dukeum ramie leaf powder, sugar, and butter were 15-35, 60-100, and 60-100 g, respectively. Muffins with added dukeum ramie leaves had comparable mineral and antioxidant vitamin compositions to those of dried ramie leaves. Muffins with added dukeum ramie leaf powder satisfied the suitability of the model, showing a p-value within 5% of significance level (p<0.05) for every aspect Volume and height differed without any association to ingredients. Lightness increased when less dukeum ramie leaf powder was added with more butter and sugar, redness increased when more dukeum ramie leaf powder and sugar were added with 70-80 g of butter, whereas yellowness increased when less dukeum ramie powder was added. Texture and toughness increased when less dukeum ramie leaf powder was added. The degree of gumminess and chewiness depended hugely on the amount of sugar. Cohesiveness, decreased with more dukeum ramie leaf powder and butter, whereas hardness increased with a medium range of ingredients. Sensory character increased with less dukeum ramie powder, and overall quality increased with more butter and sugar, but depended on the amount of added dukeum ramie power. The critical values from the sensory characteristics showed that 27 g of dukeum ramie powder, 72 g of sugar, and 86 g of butter was optimum.

This study investigated the quality characteristics of Sulgidduk with different levels (0, 4, 8, 12, 16%) of added yam powder by measuring water content, color value, texture, and sensory quality. The water content of Sulgidduk decreased significantly (p<0.05) by increasing the amount of yam powder. The Hunter's L value of Sulgidduk decreased, and the a and b values increased significantly. Mechanical texture parameters, such as hardness, cohesiveness, gumminess, adhesiveness, and chewiness decreased significantly (p<0.05) as the amount of added yam powder increased. The springiness of the 0, 4, 8 and 12% yam Sulgidduk was not different significantly, but springiness decreased significantly in the 16% yam Sulgidduk. Hardness increased significantly during storage, whereas cohesiveness, gumminess, and adhesiveness decreased. Springiness of the control sample increased significantly, but the Sulgidduk with added yam powder had the highest springiness levels during the first and second days. Chewiness was highest during the first day in all Sulgidduk preparations. The 12% yam Sulgidduk was the best in color, flavor, taste, moistness, chewiness, and overall acceptability from the sensory evaluation. These results indicate that Sulgidduk with 12% added yam powder had the best quality in sensory and texture analyses.

The objective of this study was to develop high quality Riceyeotgangjung (RYG) with high antioxidant activity and a longer shelf-life. Spirulina (1, 2, and 3%) with added RYG was prepared, and antioxidant activities were examined under storage at 60℃ for 15 days. The total phenol content remaining in the spirulina with added RYG at 15 days of storage was much higher than that of fresh RYG without spirulina. The IC50 values for DPPH and hydroxyl radical scavenging activities decreased with increasing amounts of spirulina, whereas these values increased with storage time. TBA and peroxide values decreased with increasing amounts of spirulina. From these results, adding spirulina to RYG delayed lipid rancidity and prolonged shelf-life. Adding spirulina powder to RYG, which is a healthy functional food material, improved antioxidant activity and delayed deterioration during storage.

The principal objective of this study was to determine the optimal mixing conditions for three amounts of onion powder, sugar, and butter to prepare onion powder cookies. The experimental design was based on the central composite design methodology of response surface, which included 16 experimental points including two replicates for onion powder, sugar, and butter. The mechanical and sensory properties of the cookies were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. The results of the spread ratio did not show significant results, but hardness increased with increasing quantities of onion powder and sugar but decreased with butter (p<0.01). The color lightness "L" value increased with increasing quantities of sugar and butter but decreased with added onion powder. In contrast, the redness color "a" value increased with increasing quantities of onion powder and sugar. Sugar did not affect the yellowness color "b" value, but the color b value increased with increasing onion powder and sugar. The results of a sensory evaluation using the predicted model showed significant values for flavor (p<0.01), texture (p<0.05), taste (p<0.05), and overall quality (p<0.01). As a result, the optimum formulation by numerical and graphical methods was calculated as 12.58 g onion powder, 35 g sugar, and 52.38 g butter.

Bamboo leaf powder was added to Jeolpyun to increase the neutraceutical effects and storage period. The bamboo leaf powder was added to rice flour at ratios of 0, 4, 6, 8, and 10% (w/w), and they were treated with aqueous malt extract to extend storage. The Jeolpyun was stored at 20℃ for 72 hr, and the physical and sensory characteristics were evaluated. As a result, the crude fat, crude protein, moisture, crude ash and total dietary fiber contents in bamboo leaf powder were 4.36, 11.29, 3.37, 7.33, and 65.57%, respectively. The Hunters L, a, and b values decreased significantly as the amount of bamboo leaf powder increased; however, the a and b values increased during storage. The paste property setback values decreased with the malt extract treatment and with increasing amounts of bamboo leaf powder. In a sensory analysis, hard texture strength in the malt extract and bamboo leaf powder treatment groups was less than that in the control during storage. The Jeolpyun prepared with malt extract and no bamboo leaf powder was the most accepted by consumers. Although adding bamboo leaf powder resulted in less consumer acceptance except for the flavor attribute, adding 4% and 8% bamboo leaf powder resulted in better consumer acceptance for texture, taste, and overall acceptance than that of the control. In a microbial analysis, adding bamboo leaf powder resulted in fewer mold colonies. In conclusion, adding 4% bamboo leaf powder and malt extract to Jeolpyun improved its storage properties.

The objective of this study was to assess the physicochemical characteristics of morning rolls containing various levels (0, 2, and 4%) of Makgeolli lees extract powder, which has nutritional and health effects. The results demonstrated that pH, moisture content, volume, weight, and baking loss rate of morning rolls were not significantly different among the groups. In the morning rolls with 4% Makgeolli lees extract powder, the Hunter's color 'a' (redness), but not L (lightness) or b (yellowness), was significantly higher than that in the other two groups. After estimating the texture quality of morning rolls, hardness, chewiness, and gumminess decreased significantly with added Makgeolli lees extract powder, but springiness was not significantly different. The results of the sensory test showed that appearance and texture increased as more Makgeolli lees extract powder was added, and that the overall acceptability score and air cell uniformity score for 2% and 4% Makgeolli lees extract powder morning rolls were significantly higher than those of controls. These results indicate that the texture and sensitivity of morning rolls can be increased by adding Makgeolli lees extract powder without affecting the overall quality.

생마늘 (FGP), 홍마늘 (RGP) 및 흑마늘 (BGP)의 동결건조 분말을 각각 3%씩 비만 유도된 흰쥐에 4 주간 혼합 급이한 후 혈청, 간 및 분변의 지질성분에 미치는 영향을 조사하였다. 식이효율은 마늘 분말 급이군이 대조군에 비하여 낮았으나 유의차는 없었다. 혈청 중 총 지질 함량은 대조군에 비해 7.0~20.9% 범위로 감소하였으며, 특히 중성지질 함량은 대조군에 비해 RGP군은 42.1%, BGP군은 40.8%정도로 유의적인 감소를 보였다. HDL-콜레스테롤 함량은 마늘 분말 급이시 정상군과 유사한 수 준이었으며, LDL-콜레스테롤은 마늘 분말 급이시 감소되었으나 대조군과 유의차는 없었다. 간 조직의 총 지질은 대조군이 정상군에 비해 유의적으로 증가하였으나, RGP와 BGP 급이군에서 30%이상 감소되 었다. 분변의 지질 함량은 마늘 분말의 급이 기간이 길수록 지질 함량이 높았으며, RGP군에서 총 콜레 스테롤 및 중성지방의 배출이 유의적으로 증가되었다. 혈청과 간 조직의 TBARS 함량은 대조군에 비하 여 RGP군과 BGP군에서 유의적으로 감소되었다. 항산화능은 혈청에서 RGP군이 68.1%로 대조군에 비하 여 유의적으로 상승되었다. 이상의 결과로 고지방식이로 인해 비만이 유도된 흰쥐에게 홍마늘 및 흑마늘 분말을 급이는 체지방 증가 억제, 체내 지질 배출 증가 등에 의한 체내 지질 개선에 효과적인 것으로 사 료된다.

1. 콩분말을 첨가한 국수의 품질특성 색도 - 콩분말을 첨가량이 증가할수록 L(밝기)값은 감소, a(적색도)값은 감소함. 조직감 - 경도는 콩분말을 첨가한 모든 국수에서 증가, 응집성은 감소함. 이소플라본 함량 - 콩분말 첨가량이 증가할수록 증가함. 관능평가 - 전체적인 기호도가 대조군에 비하여 3,5% 콩분말 국수가 유의적으로 높음. 2. 천마 분말을 첨가한 국수의 품질특성 색도 - 천마분말을 첨가량이 증가할수록 L(밝기)값은 감소, a(적색도)값은 감소함. 조직감 - 경도는 대조군에 비하여 0.5, 1% 천마국수에서 유의적으로 증가, 씹힘성은 0.5% 천마국수에서 유의적으로 증가함. 관능평가 - 전체적인 기호도가 대조군에 비하여 1% 천마분말 국수가 유의적으로 높음. 3. 콩, 천마 분말을 첨가한 국수의 품질특성 최종 적정혼합 비율 - 콩분말은 소비자의 기호성을 고려하여 5%로 결정함. 천마분말 - 0.5, 1%에서 품질특성에 따른 유의적 차이가 나타나지 않았으므로 상업성을 고려하여 0.5%로 결정함.

In this study, as high temperature performance capable thermoelectric materials was manufactured by powder metallurgy.The as-casted Fe-Si alloy was annealed for homogenization below for 3 h. Due to its high brittleness, the cast alloy transformed to fine powders by ball-milling, followed by subsequent compaction (hydraulic pressure; 2 GPa) and sintering (, 12 h). In order to precipitate , heat treatment was performed at with varying dwell time (7, 15 and 55 h). As a result of this experiment thermoelectric phase was quickly transformed by powder metallurgical process. There was not much change in powder factor between 7h and 55h specimens.

The optimum route to fabricate nano-sized Fe-50 wt% Co and hydrogen-reduction behavior of calcined Fe-/Conitrate was investigated. The powder mixture of metal oxides was prepared by solution mixing and calcination of Fe-/Co-nitrate. A DTA-TG and microstructural analysis revealed that the nitrates mixture by the calcination at 300˚C for 2 h was changed to Fe-oxide/Co3O4 composite powders with an average particle size of 100 nm. The reduction behavior of the calcined powders was analyzed by DTA-TG in a hydrogen atmosphere. The composite powders of Fe-oxide and Co3O4 changed to a Fe-Co phase with an average particle size of 40 nm in the temperature range of 260-420˚C. In the TG analysis, a two-step reduction process relating to the presence of Fe3O4 and a CoO phase as the intermediate phase was observed. The hydrogen-reduction kinetics of the Fe-oxide/Co3O4 composite powders was evaluated by the amount of peak shift with heating rates in TG. The activation energies for the reduction, estimated by the slope of the Kissinger plot, were 96 kJ/mol in the peak temperature range of 231-297˚C and 83 kJ/mol of 290-390˚C, respectively. The reported activation energy of 70.4-94.4 kJ/mol for the reduction of Fe- and Co-oxides is in reasonable agreement with the measured value in this study.

The purpose of this study was to investigate the quality characteristics of Maejakgwas prepared with various concentrations of Enteromorpha intenstinalis powder (0, 1, 2, 3, 4%) substituted for flour. The pH of the Maejakgwas dough decreased significantly in response to all levels of Enteromorpha intenstinalis powder (EIP). However, there were no significant differences in dough values among the test groups. Furthermore, when the spread factor values were compared among the groups, they were found to be inversely proportional to the EIP concentration. In addition, the Hunter's color L, a and b values decreased significantly as the level of EIP increased. Moreover, the addition of 2~4% EIP resulted in increased hardness, cohesiveness, springiness and brittleness compared to those of control. Finally, the results of an acceptance test showed that Maejakgwas containing 3% EIP had the highest scores.

삼백초 분말의 첨가량을 0-6%로 달리하여 쿠키를 제조한 후 물리화학적 품질 및 관능적 품질특성을 측정하고 각 특성사이의 상관관계를 살펴보았다. 삼백초 분말 첨가량이 증가함에 따라 쿠키의 두께 및 밀도는 유의적으로 증가하였으나(p<0.05), 반죽의 구께 및 밀도에는 영향을 미치지 않는 것으로 나타났다(p>0.05). 반죽과 쿠키의 pH는 삼백초 분말 첨가량이 증가함에 따라 현저하게 감소하였으며, 색 특성 중 명도와 황색도 역시 현저하게 감소한 반면 적색도는 증가하는 경향을 나타내었다. 관능검사 결과, 경도를 제외한 맛, 향미, 색 등의 강도는 분말의 첨가량이 증가함에 따라 유의적으로 증가하여 6% 첨가군이 가장 높게 평가되었다(p<0.05). 한편 상관분석결과 삼백초 분말 첨가 수준은 대부분의 물리화학적 및 관능적 품질특성과 유의적인 상관관계를 나타내어, 삼백초 분말 첨가가 반죽 및 쿠키의 전반적인 품질특성에 상당한 영향을 미치는 것으로 나타났다.

The present study focused on the synthesis of Bi-Sb-Te-based thermoelectric powder by an oxidereduction process. The phase structure, particle size of the synthesized powders were analyzed using XRD and SEM. The synthesized powder was sintered by the spark plasma sintering method. The thermoelectric property of the sintered body was evaluated by measuring the Seebeck coefficient and specific electric resistivity. The powder had been synthesized by a combination of mechanical milling, calcination and reduction processes using mixture of , and powders. The sintered body of the powder synthesized by an oxide-reduction process showed p-type thermoelectric characteristics, even though it had lower thermoelectric properties than the sintered body of the thermoelectric powder synthesized by the conventional melting-crushing method.

High speed steels (HSS) were used as cutting tools and wear parts, because of high strength, wear resistance, and hardness together with an appreciable toughness and fatigue resistance. Conventional manufacturing process for production of components with HSS was used by casting. The powder metallurgy techniques were currently developed due to second phase segregation of conventional process. The powder injection molding method (PIM) was received attention owing to shape without additional processes. The experimental specimens were manufactured with T42 HSS powders (59 vol%) and polymer (41 vol%). The metal powders were prealloyed water-atomised T42 HSS. The green parts were solvent debinded in normal n-Hexane at for 24 hours and thermal debinded at mixed gas atmosphere for 14 hours. Specimens were sintered in , gas atmosphere and vacuum condition between 1200 and . In result, polymer degradation temperatures about optimum conditions were found at and . After sintering at gas atmosphere, maximum hardness of 310Hv was observed at . Fine and well dispersed carbide were observed at this condition. But relative density was under 90%. When sintering at gas atmosphere, relative density was observed to 94.5% at . However, the low hardness was obtained due to decarbonization by hydrogen. In case of sintering at the vacuum of torr at temperature of , full density and 550Hv hardness were obtained without precipitation of MC and in grain boundary.

In this research, the refinement behavior of the coarse magnesium powders fabricated by gas atomization was investigated as a function of milling time using a short duration high-energy ball milling equipment, which produces fine powders by means of an ultra high-energy within a short duration. The microstructure, hardness, and formability of the powders were investigated as a function of milling time using X-ray diffraction, scanning electron microscopy, Vickers micro-hardness tester and magnetic pulsed compaction. The particle morphology of Mg powders changed from spherical particles of feed metals to irregular oval particles, then platetype particles, with increasing milling time. Due to having HCP structure, deformation occurs due to the existence of the easily breakable C-axis perpendicular to the base, resulting in producing plate-type powders. With increasing milling time, the particle size increased until 5 minutes, then decreased gradually reaching a uniform size of about 50 micrometer after 20 minutes. The relative density of the initial power was 98% before milling, and mechanically milled powder was 92~94% with increase milling time (1~5 min) then it increased to 99% after milling for 20 minutes because of the change in particle shapes.