The purpose of this study was to investigate the quality characteristics of bread made with 1%, 3%, 5%, and 7% of Bigeumdo Seomcho powder (Spinacia oleracea L.). The pH of dough and bread decreased as the amount of addition increased; 7% indicated the lowest. The moisture level correlated negatively with the powder addition, but the difference was not statistically meaningful (p<0.05). As the amount of addition was increased, the intensity of color increased but the volume decreased. The brightness and redness of the bread decreased as the amount of addition increased. The volume, specific volume, and baking loss rate correlated negatively with the powder addition. Regarding springiness, cohesiveness, and gumminess, the experiment group was higher than the control group and they lowered as the addition amount increased. The brittleness showed positive correlation with the addition amount. Out of the amino acids of bread, glutamic acid showed the highest value as the amount of addition was increased. Overall, it is possible to produce bakery bread using functional ingredients.

This research aimed to investigate the effects of the inoculation method and diverse ingredients on the quality properties and probiotics viability of pudding with milk and/or soymilk. The probiotic strain (Lactobacillus acidophilus, LA-5) was inoculated into the yogurt base and fermented until the pH is 5.10 ± 0.05. The fermented yogurt was added into pudding base (yogurt inoculation), or LA-5 was directly inoculated (direct inoculation). During the storage of the puddings at 4±1oC for 4 wks, the quality characteristics (pH, acidity, texture) and the probiotics viability of pudding were measured and compared. As a result, the puddings with yogurt inoculation showed significantly lower pH and higher acidity than those with direct inoculation. In texture properties, including hardness, chewiness, and gumminess, the addition of rice powder increased those in milk pudding more but the addition of inulin in the milk-soymilk pudding more. The addition of rice powder increased probiotics viability more than inulin in milk and milk-soymilk puddings. Therefore, adding rice and/or inulin can potentially improve the probiotics viability and quality characteristics of pudding.

This study examined the quality characteristics of yanggaeng with rice germ; it was incorporated into yanggaeng at different levels (containing 5% rice germ, 10% rice germ, 15% rice germ, and 20% rice germ) based on the total weight of red bean extracts. For analyzing the quality characteristics of yanggaeng, moisture content, hardness, color, antioxidant activity, total polyphenol content, reducing sugar, and vitamin E were determined. There was no significant difference in the moisture content and hardness except in the control. For color, lightness and yellowness of yanggaeng increased as the concentration of the powder was increased, whereas there was no significant difference in redness. As the rice germ powder was increased, total polyphenol content and antioxidant activity increased significantly, whereas reducing sugar decreased. Especially, total vitamin E, including isomers, increased as the concentration of the powder increased from 0.41 mg/100 g to 4.03 mg/100 g. Therefore, it could be possible to develop processed products with functional snack for yanggaeng prepared by adding 10% rice germ.

Mealworm is the most widely used edible insect in Korean traditional food. In this study, the quality characteristics and antioxidant activity of Garaedduk containing different proportions of powdered mealworm (0%, 3%, 6%, 9%, and 12%) were evaluated in order to enhance the utilization of mealworm. The results revealed that moisture content decreased while pH and starch elution increased, with increasing amount of mealworm. Furthermore, the amount of total amino acids, essential amino acids, and non-essential amino acids increased with increasing amount of mealworm. Regarding chromaticity, the L value decreased while the a and b values increased as the amount of mealworm increased. The addition of 6% mealworm showed slight differences in the pore size and surface smoothness as compared to plain Garaedduk. Texture, hardness, chewiness, and gumminess increased, but cohesiveness decreased with increasing amount of mealworm. The preference test evaluating the appearance, flavor, taste, texture, and overall preference showed that 6% mealworm additive group had the highest preference. In addition, antioxidant activity of the newly developed Garaedduk increased with increasing amount of mealworm. In conclusion, Garaedduk enriched with 6% mealworm showed promising results for developing rice cake with improved nutrition and antioxidant activity and excellent overall preference and quality.

Iron-based amorphous powder attracts increasing attention because of its excellent soft magnetic properties and low iron loss at high frequencies. The development of an insulating layer on the surface of the amorphous soft magnetic powder is important for minimizing the eddy current loss and enhancing the energy efficiency of highfrequency devices by further increasing the electrical resistivity of the cores. In this study, a hybrid insulating coating layer is investigated to compensate for the limitations of monolithic organic or inorganic coating layers. Fe2O3 nanoparticles are added to the flexible silicon-based epoxy layer to prevent magnetic dilution; in addition TiO2 nanoparticles are added to enhance the mechanical durability of the coating layer. In the hybrid coating layer with optimal composition, the decrease in magnetic permeability and saturation magnetization is suppressed.

In this study, AlSi10Mg alloy powders are synthesized using gas atomization and sieving processes for powder bed fusion (PBF) additive manufacturing. The effect of nozzle diameter (ø = 4.0, 4.5, 5.0 and 8.0 mm) on the gas atomization and sieving size on the properties of the prepared powder are investigated. As the nozzle diameter decreases, the size of the manufactured powder decreases, and the uniformity of the particle size distribution improves. Therefore, the ø 4.0 mm nozzle diameter yields powder with superior properties. Spherically shaped powders can be prepared at a scale suitable for the PBF process with a particle size distribution of 10–45 μm. The Hausner ratio value of the powder is measured to be 1.24. In addition, the yield fraction of the powder prepared in this study is 26.6%, which is higher than the previously reported value of 10–15%. These results indicate that the nozzle diameter and the post-sieve process simultaneously influence the shape of the prepared powder as well as the satellite powder on its surface.

In this study, the high-temperature oxidation properties of austenitic 316L stainless steel manufactured by laser powder bed fusion (LPBF) is investigated and compared with conventional 316L manufactured by hot rolling (HR). The initial microstructure of LPBF-SS316L exhibits a molten pool ~100 μm in size and grains grown along the building direction. Isotropic grains (~35 μm) are detected in the HR-SS316L. In high-temperature oxidation tests performed at 700oC and 900oC, LPBF-SS316L demonstrates slightly superior high-temperature oxidation resistance compared to HR-SS316L. After the initial oxidation at 700oC, shown as an increase in weight, almost no further oxidation is observed for both materials. At 900oC, the oxidation weight displays a parabolic trend and both materials exhibit similar behavior. However, at 1100oC, LPBF-SS316L oxidizes in a parabolic manner, but HR-SS316L shows a breakaway oxidation behavior. The oxide layers of LPBF-SS316L and HR-SS316L are mainly composed of Cr2O3, Febased oxides, and spinel phases. In LPBF-SS316L, a uniform Cr depletion region is observed, whereas a Cr depletion region appears at the grain boundary in HR-SS316L. It is evident from the results that the microstructure and the hightemperature oxidation characteristics and behavior are related.

Titanium is the ninth most abundant element in the Earth’s crust and is the fourth most abundant structural metal after aluminum, iron, and magnesium. It exhibits a higher specific strength than steel along with an excellent corrosion resistance, highlighting the promising potential of titanium as a structural metal. However, titanium is difficult to extract from its ore and is classified as a rare metal, despite its abundance. Therefore, the production of titanium is exceedingly low compared to that of common metals. Titanium is conventionally produced as a sponge by the Kroll process. For powder metallurgy (PM), hydrogenation-dehydrogenation (HDH) of the titanium sponge or gas atomization of the titanium bulk is required. Therefore, numerous studies have been conducted on smelting, which replaces the Kroll process and produces powder that can be used directly for PM. In this review, the Kroll process and new smelting technologies of titanium for PM, such as metallothermic, electrolytic, and hydrogen reduction of TiCl4 and TiO2 are discussed.

This study was conducted in order to investigate the antioxidant and antimicrobial activity of Solanum nigrum L. fruit powder after undergoing different extraction solvent processes. The total phenolic content of Solanum nigrum L. fruit powder measured a 14.66 GAE mg/g after undergoing ethanol extraction, and the total flavonoid content measured at 201.23 mg CE/g when undergoing ethanol extraction. The ABTS radical scavenging activity was 160.38~209.53 TEAC umol/g, and the DPPH radical scavenging activity was 53.99~90.76 TEAC umol/g, which indicated a higher level of antioxidant power in the ethanol extract as opposed to in the water extract. The FRAP (ferric reducing antioxidant power) of Solanum nigrum L. fruit powder was 115.58~194.58 TEAC umol/g, and B. subtilis KCTC 2189 showed greater antimicrobial activity in the ethanol extract (concentration 200 ug/uL) as opposed to the water extract. Solanum nigrum L. fruit powder revealed differences in antioxidant and antimicrobial activity between the different extraction solvents. In particular, ethanol extract had higher antioxidant and antibacterial activity, meaning it is more favorable for usage as a functional food material.