Angelicae gigantis Radix (dried root of Angelica gigas) including major bioactives such as decursin and decursinol angelate provides rich flavors and several healthy benefits. Recent studies have shown that ultrafine powders of herbal medicines provide better physical properties and biological activities. Thus, ultrafine Angelica powder was added into the oligosaccharide syrup to provide flavors and healthy benefits in this study. Angelicae gigantis Radix was pulverized into d(0.1) = 3.220, d(0.5) = 7.822, and d(0.9) = 7.817 μm respectively using an air-flow mill. The ultrafine Angelica powder was added into the oligosaccharide syrup process with different ratios of water to oligosaccharide syrup at 1:5, 1:8, 1:11, and 1:14. The physicochemical properties such as viscosity and bulk density were measured. The Stokes’ law was applied to predict the sedimentation velocity of the added Angelica powder in the syrup. The Angelica syrup prepared in this experiment showed good stability since the Angelica particles precipitated down slowly. The ratio of water to oligosaccharide syrup at 1:11 showed the optimal preparation in terms of the stability and the viscosity. The ultrafine-sized herbal powders such as Angelicae gigantis Radix have potentials for various food and pharmaceutical applications.

This study was conducted to investigate the quality characteristics of cookies prepared using skate powder (0, 1, 3, 5, 7%) as a substitute for flour. The pH of the cookie dough decreased significantly in response to the addition of all levels of skate powder. However, there were no significant differences in the dough values among the test groups. Furthermore, when the spread factor values were compared among groups, they were found to be inversely proportional to the skate powder concentration. In addition, the Hunter's color L, a and b values decreased significantly as the level of skate powder increased. Moreover, the addition of 1-7% skate powder resulted in increased hardness, cohesiveness, springiness, and brittleness when compared to the control. Finally, the results of the sensory evaluation and acceptance test showed that the cookies containing 3% skate powder had the highest scores.

건설폐기물의 처리는 국가 사회적 문제로 제기되고 있으며 순환골재의 생산과정에서 발생하는 미분말은 전량 폐기 매립되고 있다. 미분말의 유해성을 분석한 결과 세포독성을 함유하고 있어 토양 및 지하수오염 등 2차 오염을 초래할 수 있다. 본 연구에서는 미분말을 재활용하기 위한 방법으로 콘크리트의 혼화재로 활용하고자 시멘트 대신 미분말을 혼입한 콘크리트의 역학적 특성과 작업성을 비교 분석하였다. 콘크리트의 실험 결과에서, 혼화제를 적절히 사용하면 미분말을 시멘트 대신 20% 이하 치환한 경우 콘크리트에 적용 가능할 것으로 판단된다. 또한 고강도 콘크리트에서도 적용할 수 있다.

Formation and characteristics of spraying powder for BSCCO High-Tc superconductor prepared by plasma spray coating were investigated. The addition of 3% of binder gives the best flowability of the powder. Ball milling for 30h and 35h gives the best flowability of powder in the case of 2001 and 0212, respectively. The withdraw ratio increases upon binder addition from 12 to 27% in the case of 2001 and from 18 to 31% in the case of 0212 for sieving powder of in size. The built-up efficiency for thickness of spray coating is increased more than 30% by binder addition. The microstructure of the spray coated layers was investigated by XRD and EDS analysis.

The objective of this study was to assess the quality characteristics of morning-rolls containing various levels (0, 4, 8, and 12%) of bamboo leaf powder. The results demonstrated that morning-roll volume decreased with increasing amounts of bamboo leaf powder, and as the bamboo leaf powder content increased, the Hunter's color 'L', 'a' and 'b' values were significantly reduced (p<0.05). For the amylogram characteristics, the addition of bamboo leaf powder to the flour reduced peak viscosity, holding strength, final viscosity, and setback. The results of the sensory evaluation demonstrated that control (0%) and 8% addition of bamboo leaf powder had the best scores in taste, color, flavor, texture, appearance, softness, wetness, residual mouth feel, and overall acceptability. Thus, it appears that by using 8% additions of bamboo leaf powder, the functionality, nutritional composition, taste, color, and flavor of morning-rolls containing bamboo leaf powder can be developed. This result will support the development of better quality bamboo-leaf morning-rolls.

The principal objective of this study was to determine the quality characteristics of seasoned sauce and seasoned pork rib to which pine needle powder was added during storage. The pH value, color value, active bacterial cell count, lipid oxidation, shear force, and sensory evaluation of seasoned sauce and seasoned pork rib to which 0, 1, 2, 3 and 4% pine needle powder was added were measured during storage at 5℃. The storage periods for the seasoned sauce were 0, 1, 3, 5, 7, 14, 21 and 30 days, and the storage periods for the seasoned pork ribs were 0, 1, 3, 5, 7 days. We determined that the pH values of both seasoned sauce and seasoned pork rib decreased with increasing quantities of pine needle powder and longer storage periods. The lightness (L) and yellowness (b) of the seasoned sauce were increased and the redness (a) of that decreased with increasing pine needle powder contents and longer storage periods. The L, a, and b values of the seasoned pork rib decreased with increasing pine needle powder contents, whereas the L and b values of that were decreased and the a value increased with longer storage periods. The active bacterial cell count of the seasoned sauce was detected at between 102 to 104 CFU/mL over a storage period of 30 days, regardless of the addition of pine needle powder; additionally, the addition of 4% pine needle powder resulted in the lowest active bacterial cell count among the samples. The active bacterial cell count in the seasoned pork rib decreased with increasing additions of pine needle powder, and was increased during storage. The influence of pine needle powder contents on the active bacterial cell count of seasoned pork rib were minimal, and the active bacterial cell count of that was suppressed by the addition of only 1% pine needle powder. Lipid oxidation in the seasoned pork rib was suppressed by the addition of more than 2% pine needle powder. We noted no difference in the shear force of the seasoned pork rib to which pine needle powder was added. In our sensory evaluation, the intensity of color (greenish brown), flavor (herbal flavor) and taste (bitter & herbal taste) of the seasoned pork rib increased with increasing pine needle powder contents, whereas the texture of the seasoned pork rib evidenced no differences. The overall acceptability of the seasoned pork rib with 0, 1 and 2% added pine needle powder was higher than that of the seasoned pork rib with 3 and 4% added pine needle powder. Thus, the addition of 2% pine needle powder to seasoned pork rib sauce yielded appropriate results with regard to antibacterial, antioxidative, and sensory properties.

The principal objective of this study was to develop the optimal recipe for muffins containing dried broccoli powder. In this study, broccoli powder was substituted for wheat flour in order to reduce its content. The study was conducted by determining the optimal sensory composite recipe, by preparing muffins with different levels of broccoli powder (A), sugar (B), and butter (C), by C.C.D (Central composite design) and performing sensory evaluation and analysis via RSM (Response surface methodology). The sensory measurements yielded significant values for appearance, flavor (p<0.01), texture (p<0.05), overall quality (p<0.05) and color (p<0.05), whereas instrumental measurements yielded significant values in lightness (p<0.01), redness (p<0.05), yellowness, baking loss rate (p<0.05), hardness (p<0.05), cohesiveness (p<0.01) and gumminess (p<0.05). The optimum formulations processed by numerical and graphical optimization were determined as 13.58g of broccoli powder, 92.02g of sugar, and 71.97g of butter.

This article presents the successful consolidation of the mixed Co and Diamond powders for a drilling segment by the combined application of magnetic pulsed compaction (MPC) and subsequent sintering, and their properties were analyzed. Homogeneous hardness (Hv 220) and density (97%) of sintered bulks fabricated by MPC were obtained by the new technique, where higher pressure has been employed for short period of time than that of general process. A fine microstructure and homogeneous hardness in the consolidated bulk were observed without cracks. Relatively higher drilling speed of 9.61 cm/min and life time of 6.55 m were found to the MPCed specimens, whereas the value of the specimens fabricated by general process was 11.71 cm/min and 7.96 m, respectively. A substantial improvement of mechanical properties of segment was achieved through this study.

In this study, bottom-up powder processing and top-down severe plastic deformation processing approaches were combined in order to achieve both full density and grain refinement with least grain growth. The numerical modeling of the powder process requires the appropriate constitutive model for densification of the powder materials. The present research investigates the effect of representative powder yield function of the Shima-Oyane model and the critical relative density model. It was found that the critical relative density model is better than the Shima-Oyane model for powder densification behavior, especially for initial stage.

The effects of the dopant (Mn) ratio on the microstructure and thermoelectric properties of alloy were studied in this research. The alloy was fabricated by a combination process of ball milling and high pressure pressing. Structural behavior of the sintered bulks were systematically investigated by XRD, SEM, and optical microscopy. With increasing dopan (Mn) ratio, the density and phase of the sintered bulks increased and maximum density of 94% was obtained in the 0.07% Mn-doped alloy. The sintered bulks showed fine microstructure of , and phase. The semiconducting phase of was transformed from phase by annealing

This work was intended for the identification of markers that are found only in the spoiled red pepper powder. When analyzed by GC/MASS, the spoiled red pepper powder contains characteristic naphthalene derivatives, 1, 2, 3, 5, 6, 7, 8, 8α-octahydro-1, 8α-dimethyl-7-(1-methylethenyl)-naphthalene and 2-isopropenyl-4α,8-dimethyl- 1, 2, 3, 4, 4α, 5, 6, 8α-octahydronaphthalene,which have not found in the normal red pepper powder. In addition, microscopic observation and microbial enumeration of the red pepper powder had been performed. Images by scanning electron microscopy showed that the surfaces of spoiled pepper powder were rough with many kinds of microbes, compared with those of normal red pepper powder. A good correlation between the bacterial and fungal counts in the same sample was observed and could be clearly classified into two groups, the normal and the spoiled group, by difference in the microbial counts. These results suggest that the spoiled red pepper powder can be identified by a combination of GC/MASS, microbial counts, and scanning electron microscopy.

In this research, fine-structure TiO2 bulks were fabricated in a combined application of magnetic pulsed compaction (MPC) and subsequent sintering and their densification behavior was investigated. The obtained density of TiO2 bulk prepared via the combined processes increased as the MPC pressure increased from 0.3 to 0.7 GPa. Relatively higher density (88%) in the MPCed specimen at 0.7 GPa was attributed to the decrease of the inter-particle distance of the pre-compacted component. High pressure and rapid compaction using magnetic pulsed compaction reduced the shrinkage rate (about 10% in this case) of the sintered bulks compared to general processing (about 20%). The mixing conditions of PVA, water, and TiO2 nano powder for the compaction of TiO2 nano powder did not affect the density and shrinkage of the sintered bulks due to the high pressure of the MPC.

This study examined the effects of 2% Lycii fructus powder (LFP) supplementation on lipid metabolism in rats. Male Sprague-Dawley rats were administered 1% cholesterol and 0.25% sodium cholate to induce hypercholesterolemia. Then, 40 rats were divided into four diet groups: a normal diet group (NC), high cholesterol diet group (HC), normal diet plus 2% Lycii fructus powder (NC-LFP) group, and high cholesterol diet plus 2% Lycii fructus powder (HC-LFP) group. The HC group presented higher growth rates and liver weights than NC and NC-LFP however, growth rates and liver weights in the 2% LFP administered groups gradually decreased. HC also showed increased serum triglyceride, total cholesterol, free cholesterol, and LDL-cholesterol levels and decreased atherogenic index values, HDL-cholesterol, and phospholipid levels, whereas LFP group showed decreased serum triglyceride, total cholesterol, free cholesterol, and LDL-cholesterol levels as compared to HC. There were no differences in serum triglyceride, phospholipid, LDL-cholesterol, HDL-cholesterol, and free cholesterol concentrations between the normal diet groups (NC and NC-LFP). The high cholesterol diet groups (HC and HC-LFP) had significant increases in serum alanine aminotransferase (ALT), asparate aminotransferase (AST), alkaline phosphatase (ALP), and lactate dehydrogenase (LDHase) activities. And the 2% LFP administered groups had lower hepatic concentrations of total cholesterol and triglycerides than the HC groups. Overall, the results suggest that Lycii fructus powder has hypochloesterolemic effects by reducing serum and liver cholesterol contents.