Powder quality, including high flowability and spherical shape, determines the properties of additively manufactured products. Therefore, the cheap production of high-quality powders is critical in additive manufacturing. Radio frequency plasma treatment is an effective method to fabricate spherical powders by melting the surface of irregularly shaped powders; in the present work, mechanically milled Zr powders are spheroidized by radio frequency plasma treatment and their properties are compared with those of commercial Zircaloy-2 alloy powder. Spherical Zr particles are successfully fabricated by plasma treatment, although their flowability and impurity contents are poorer than those of the commercial Zircaloy-2 alloy powder. This result shows that radio-frequency plasma treatment with mechanically milled powders requires further research and development for manufacturing low-cost powders for additive manufacturing.

The aim of this study was to evaluate the basic data of Cirsium setidens Nakai fine powder (FPC), which will then be used in the development of functional fooditems. We measures and evaluated the level of pectolinarin content, phenol content, flavonoids content, antioxidants and anti-obesity properties of FPC. Our results from the study showed that the pectolinarin, phenol, and flavonoids contents of FPC measured at 10.95±0.15 mg/g, 12.92±0.18 mg gallic acid equivalent (GAE)/g and 26.47±0.77 mg rutin equivalent (RE)/g, respectively. The exhibited antioxidant activity of FPC increased significantly depending on the dosage, and additionally. FPC did not show any cytotoxicity up to the dosage level of 500 μg/mL. During adipocyte differentiation, FPC significantly inhibited ROS production and lipid accumulation, compared with the control substance. These results suggest that FPC could be considered a promising resource of natural antioxidants and could serve a variety of health-improving roles in the production of functional food ingredients.

This study explores reducing the oxygen content of a commercial Ti-48Al-2Cr-2Nb powder to less than 400 ppm by deoxidation in the solid state (DOSS) using Ca vapor, and investigates the effect of Ca vapor on the surface chemical state. As the deoxidation temperature increases, the oxygen concentration of the Ti-48Al-2Cr-2Nb powder decreases, achieving a low value of 745 ppm at 1100oC. When the deoxidation time is increased to 2 h, the oxygen concentration decreases to 320pp m at 1100oC, and the oxygen reduction rate is approximately 78% compared to that of the raw material. The deoxidized Ti-48Al-2Cr-2nb powder maintains a spherical shape, but the surface shape changes slightly owing to the reaction of Ca and Al. The oxidation state of Ti and Al on the surface of the Ti-48Al-2Cr-2Nb powder corresponds to a mixture of TiO2 and Al2O3. As a result, the peaks of metallic Ti and Ti suboxide intensify as TiO2 and Al2O3 in the surface oxide layer are reduced by Ca vapor deposition

This study evaluated the antioxidant activity and quality characteristics of rice cookie with added butterbur powder in a ratio of 0, 5, 10, 15, and 20% to confirm the possibility of butterbur as a functional food. The moisture content, spread factor, leavening rate, and hardness of rice cookies increased with an increase in the amount of butterbur powder; whereas a decrease in the pH and baking loss rate was observed. The L and b values d ec reased as the amount of butterbur powder increased, but the value was the lowest when 5% of butterbur powder was added. The sensory liking score showed the highest preference for 10% butterbur powder regarding appearance, flavor, taste, texture, and overall preference. In the principal component analysis (PCA), the addition of 10% butterbur powder positively affected the measure of food acceptance in terms of organoleptic properties of butterbur. Besides, as the amount of added butterbur powder increased, the antioxidant activity of rice cookies increased. Based on these results, it appears that the addition of butterbur powder to rice cookies in a 10% ratio can produce rice cookies with excellent antioxidant activity, overall quality, and high preference.

Accurate and effective powder compaction analyses are performed for brittle materials such as graphite, utilized as a solid lubricant, by using the discrete element method (DEM). The reliability of the DEM analysis is confirmed by comparing the results of graphite powder compaction analyses using the DEM particle bonding contact model and particle non-bonding contact model with those from the powder compaction experiment under the same conditions. To improve the characteristics, the parameters influencing the compaction properties of the metal-graphite mixtures are explored. The compressibility increases as the size distribution of the graphite powder increases, where the shape of the graphite particles is uniform. The improved compaction characteristics of the metal-graphite (bonding model) mixtures are further verified by the stress transmission and compressive force distribution between the top and bottom punches. It is confirmed that the application of graphite (bonding model) powders resulted in improved stress transmission and compressive force distribution of 24% and 85%, respectively.

This study was carried out to compare the quality characteristics and antioxidant activity by varying the barley sprout powder addition time, production temperature, and powder addition ratio (0, 2, 4, 6, 8%) on the prepared rice during the manufacturing process of Nurungji. When we manufactured for 2 min at 200oC, the total polyphenol and flavonoid contents were the highest in Nurungji with 4% of barley sprout powder. In this way, we measured the weight, water content, water binding capacity, soluble solids content, reducing sugar, color, hardness, sensory evaluation experiments by varying the powder content. The weight, water binding capacity, soluble solids content, reducing sugar, and hardness increased with an increasing proportion of barley sprout powder, however the water content decreased. The L value and b value decreased and the a value increased with the influence of chlorophyll pigments in barley sprout. Sensory evaluation showed that Nurungji with 4% sprout barley powder was the highest. Therefore, we judged that it is desirable to add 4% of the powder when manufacture the barley sprout powder Nurungji.

A well-established characterization method is required in powder bed fusion (PBF) metal additive manufacturing, where metal powder is used. The characterization methods from the traditional powder metallurgy process are still being used. However, it is necessary to develop advanced methods of property evaluation with the advances in additive manufacturing technology. In this article, the characterization methods of powders for metal PBF are reviewed, and the recent research trends are introduced. Standardization status and specifications for metal powder for the PBF process which published by the ISO, ASTM, and MPIF are also covered. The establishment of powder characterization methods are expected to contribute to the metal powder industry and the advancement of additive manufacturing technology through the creation of related databases.

This study was conducted to evaluate the characteristics of bread and the rheology of flour dough containing chlorella powder(0%, 0.5%, 1.0%, 1.5%, 2.0% and 2.5%). In the farinograph test, the addition of chlorella powder changed water absorption, development time and mixing tolerance index for making bread. As the amount of chlorella powder increased, the water absorption increased, mixing tolerance index and the development time decreased. In the extensograph test, the degree of extension and resistance was decreased with increasing of chlorella powder content. In the amylograph test, the maximum viscosity was slightly decreased with increasing of chlorella powder contents. The colors of L value in bread crumb was significantly decreased as the chlorella powder addition. After fermentation treatment, The dough with 2.5% chlorella powder showed the lowest dough raising power compared to the other doughs. The addition of the chlorella powder had significant effect on bread texture. The bread consisting of 0.5% chlorella powder showed the highest volume of loaf and specific volume. Therefore, high quality of bread can be achieved by adding chlorella powder.

This study was conducted to effectively supplement vitamin D and increase the consumption of ear mushroom based on the investigation of the quality characteristics of cookies containing ear mushroom supplemented with vitamin D. Cookies were made of 0%, 1%, 3%, and 5% ear mushroom powder treated by ultraviolet B. Increased addition of ear mushroom powder led to a decrease in the bulk density of the dough as well as a spread factor, color value, and hardness of the cookies. There was no significant difference in the loss rate, but the water content of the dough and cookies was increased. The total polyphenol content of cookies added with 1~5% ear mushroom powder was higher than that of the 0%. The DPPH free radical scavenging activity of cookies added with 5% ear mushroom powder (23.8%) was 2 times higher than that of the 0% (10.9%). The vitamin D2 content of cookies added with 5% ear mushroom powder (835.5 μg/100 g D.W.) was 44 times higher than that of the 0% (19.0 μg/100 g D.W.). Consequently, ear mushroom powder is considered to be suitable for the production of functional cookies because of high values of antioxidant activity and vitamin D2 content.

The purpose of this study was to evaluate the quality characteristics of white pan bread added with wheat sprout powder without treatment (WP) and wheat sprout powder with only enzyme treatment (WPE), only lactic acid bacteria treatment (WPL) and enzyme and lactic acid bacteria treatment (WPE&L). The three different powder concentration levels of 1%, 3%, and 5% were added to flour to produce the white pan bread. The bread volume and specific volume of the WPE&L group were the highest among all the addition groups. The bread weight, a-value, and b-value of the WP group was highest among all the addition groups, but the bread baking loss and the L-value of the WP group was the lowest among all the addition groups. The texture measurements indicated that the hardness, gumminess, and chewiness values of the bread were the highest in the WP group. The sensory evaluation test showed that bread in the WPE&L group with 3% wheat sprout powder was the best among all the samples studied. Based on our findings, we suggest that the enzyme and lactic acid bacteria pretreated wheat sprout powder is an effective ingredient for improving the overall quality of white pan bread.

원목표고는 수확시기, 재배지역 같은 요인들에 의하여 품질과 가격의 차이가 다양하다. 가을에 생산되는 표고는 수량은 많지만 화고로 불리는 고품질의 표고 생산량이 적고, 등급이 낮은 표고 생산량이 많아, 주로 표고가루로만 가공되고 있다. 이에 따라 가을에 생산되는 등급이 낮은 표고 가공품 개발이 요구되어진다. 원목표고당화물의 β-glucan, vitamin D2 함량은 UV 조사시간을 7분 적용한 원목표고당화물에서 가장 높게 나타났다. Ergosterol 함량은 UV 조사 7분 시험구에서 가장 낮은 함량을 보였다. 원목표고당화물의 환원당 함량은 62.4 mg/L~68.2 mg/L로 확인되었다. 원목표고당화물의 유리아미노산 함량을 분석한 결과, 총 16종의 유리아미노산이 검출되었으며, 대조구로 사용한 원목표고 열수추출 물에 비하여 원목표고 당화물들의 유리아미노산 함량이 높음을 확인하였다. UV 조사시간에 따른 유리아미노산 및 필수아미노산 함량은 큰 차이를 보이지 않았다. 원목 표고당화물의 세포독성을 확인한 결과 500 μg/mL 농도에서도 90%이상의 높은 세포 생존율을 보여, 대조구로 사용한 원목표고 hot water 추출액과 원목표고당화물 모두 세포독성은 없는 것으로 확인하였다. 원목표고당화물의 항염증 효과는 농도 의존적으로 높은 활성을 나타냈으며, UV 조사 7분 시험구에서 100 μg/mL이상의 농도에서는 90% 이하의 낮은 NO 생성능을 확인하였다. UV를 7분 조사한 원목표고당화물이 ergosterol을 제외한 유용성분 함량과 항염증 활성이 가장 높게 나타나, 원목표고당화액 제조 최적 UV 조사 시간은 7분으로 결정하였다. 본 연구결과 UV를 7분 조사한 원목표고당화물들은 안전성과 버섯의 유용성분 함량이 높아, 향후 천연감미 료 및 건강식품 소재로 다양한 활용이 기대된다.

This study investigated the substitution effect of phosphate and isolated soybean powder (ISP) by Allomyrina dichotoma larvae powder (AP) in emulsion sausage. The sausages were prepared for five treatments: 1) positive control (PC): sausages manufactured with sodium pyrophosphate (0.3%) and ISP (1%); 2) negative control (NC): sausages manufactured without sodium pyrophosphate, and ISP; 3) phosphate replacement (PR): sausages manufactured with ISP and AP (1%); 4) ISP replacement (IR): sausages manufactured with sodium pyrophosphate and AP; 5) phosphate and ISP replacement (PIR): sausages manufactured with AP. The 1% AP extract showed DPPH radical scavenging (45.65±2.468%) and metal chelating (22.46±3.559%) activity. The high pH value of AP (8.03) increased the pH of the meat batter of PR, IR, and PIR (p<0.05), but there was no inhibitory effect on cooking loss. Cooking loss of IR was not significantly different with PC due to phosphate. The addition of AP decreased the L* and a* values and increased the b* values, and decreased hardness, chewiness, and springiness of PR, IR, and PIR (p<0.05). AP did not inhibit lipid oxidation in sausages, in contrast to phosphate. In sensory evaluation, the addition of AP resulted in low scores for all sensory parameters of the sausages, although most panels had normal or positive awareness (p<0.05). Aroma was more influential on samples than color. Overall, AP did not replace phosphate and ISP in the sausages. Therefore, processes such as eliminating unique aroma and color and increasing solubility through particle size control are necessary to use AP as a protein source.

YAG (Yttrium Aluminum Garnet, Y3Al5O12) has excellent plasma resistance and recently has been used as an alternative to Y2O3 as a chamber coating material in the semiconductor process. However, due to the presence of an impurity phase and difficulties in synthesis and densification, many studies on YAG are being conducted. In this study, YAG powder is synthesized by an organic-inorganic complex solution synthesis method using PVA polymer. The PVA solution is added to the sol in which the metal nitrate salts are dissolved, and the precursor is calcined into a porous and soft YAG powder. By controlling the molecular weight and the amount of PVA polymer, the effect on the particle size and particle shape of the synthesized YAG powder is evaluated. The sintering behavior of the YAG powder compact according to PVA type and grinding time is studied through an examination of its microstructure. Single phase YAG is synthesized at relatively low temperature of 1,000 ℃ and can be pulverized to sub-micron size by ball milling. In addition, sintered YAG with a relative density of about 98 % is obtained by sintering at 1,650 ℃.

Marigold powder is recognized to be a good source of lutein that plays significant roles in promoting the health of eyes and reducing age-related cataract risk. Because lutein cannot be synthesized in a human body, it needs to be supplied from the diet. However, there are no lutein-incorporated food products in a market other than capsules or powders. In this study, the processing performances of marigold powder in a fresh noodle system was investigated in terms of pasting, viscoelastic, and textural properties. In addition, the levels of lutein in the marigold powder-incorporated fresh noodles were quantitatively analyzed before and after cooking by HPLC. The pasting and dynamic viscoelastic parameters of wheat flour were reduced with increasing levels of marigold powder. The SEM images demonstrated that the wheat flour paste samples with higher levels of marigold powder show a highly cellular structure. However, the use of marigold powder at a level of 2% did not significantly affect the tensile properties of fresh noodles. When marigold powder was incorporated into the formulation of fresh noodles, their lutein contents were ranges from 61.22 to 204.91mg/100 g noodles. After cooking, the lutein contents were reduced by almost 50% while they seemed to satisfy the recommended dietary intake of lutein.

The value of using rice flour processed into rice powder in preparing porridge was evaluated by measuring the moisture content, pH, total starch, reducing sugar, and color content. The moisture content of the rice flour and the pH of porridge made with rice flour were measured. Rice flour contained 77.55% moisture and the moisture content of the porridge made from rice flour processed into rice powder was 91.40 to 92.47%. The pH of rice flour porridge was acidic at 6.53 to 6.95. The color of the porridge was also measured. The L* values ranged from 82.62 to 97.55, the a* values ranged from －0.09 to 0.08, and the b* values ranged from －2.74 to 1.91.

In this study, the antioxidative activity of Jeolpyun containing S. glauca (Bunge) Bunge powder (2%, 4%, 6%, and 8%) and extract (2%, 4%, 6%, and 8%) was evaluated based on the total polyphenol contents, electron-donating ability, scavenging of superoxide anion radical, and decomposition of hydrogen peroxide. Total polyphenol contents of Jeolpyun containing 8% S. glauca (Bunge) Bunge powder were the highest with a value of 2,280±0.00 μg GAE/mL. It was observed that total polyphenol content exhibited a significant relation with concentrations at p<0.05. The electron-donating ability of Jeolpyun containing 8% S. glauca (Bunge) Bunge extract was the highest with a value of 83.93±0.69%. The electron-donating abilities revealed significant differences between concentrations (p<0.05). The superoxide radical scavenging ability of the blank was 0.01523±0.00068 and Jeolpyun containing 6% S. glauca (Bunge) Bunge powder was the highest with a value of 0.00977±0.00842. The hydrogen peroxide decomposing ability of Jeolpyun containing 0% S. glauca (Bunge) Bunge powder was －0.00377±0.0049; 8% S. glauca (Bunge) Bunge powder revealed the highest decomposing ability of －0.0476±0.0234. Hydrogen peroxide decomposing abilities revealed significant differences between concentrations (p<0.05). Jeolpyun containing S. glauca (Bunge) Bunge powder and extract demonstrated improved antioxidative activities.

The purpose of this study was to prepare bread added with sea buckthorn (Hippophae rhamnoides L.) berry powder (SBBP) (1, 3, and 5%) using a straight dough method. The quality and antioxidant characteristics of the bread were analyzed. The results indicated that the pH value and dough raising power of the dough decreased and the moisture content of the bread added with SBBP increased compared to that without the SBBP. The crust color of the bread did not change significantly. However, the crumb lightness value decreased and the redness and yellowness value increased respectively to the concentration of the SBBP. The texture measurement indicated that the hardness, gumminess, and chewiness of the bread increased with the addition of the SBBP. The total polyphenol content of the bread supplemented with the SBBP was increased (4.60~16.14 mg GAE/g) compare to the control (1.67 mg GAE/g). Dose-dependent, significant-high DPPH (26.86%) and ABTS (42.52%) radical scavenging activities were observed in the bread with the addition of the SBBP up to 5%. Based on these results, the optimum amount of the SBBP to add for baking bread would be 3% and the SBBP could be considered a functional agent.

The purpose of this study was to evaluate the physicochemical components and antioxidant activities of wheat sprout powder prepared by the enzymatic hydrolysis and lactic acid bacteria treatment. The four kinds of pre-treatment were: no treatment (WP), treated with enzyme (WPE), treated with lactic acid bacteria (WPL), and treated with enzyme and lactic acid bacteria (WPEL) were applied to the wheat sprout powder. The WPEL had higher total free amino acid and essential amino acid content than the other samples. As for the volatile aroma of the wheat sprout powder, 29 types of compounds were identified in the WP and WPL, 28 types in the WPE, and 27 types in the WPEL, respectively. The total polyphenols and flavonoids contents, in the wheat sprout powder was enhanced with the enzyme and the lactic acid bacteria pre-treatment. The WPEL had highest DPPH radical scavenging activities. The overall acceptability was the highest at 6.24 points in the WPEL. Based on these observations, it was confirmed that the enzyme and lactic acid bacteria pre-treatment could improve the antioxidant activities and active component of the wheat sprout powder.

전 세계적으로 건설폐기물에 의한 환경문제에 대한 관심이 증가하고 있다. 이에 따라 건설재료들에 대한 재활용방안 에 대한 연구가 많이 진행되고 있다. GFRP는 최근 구조물의 보강에 많이 사용되는 건설 재료이다. 본 연구에는 GFRP를 분쇄하 여 만든 재활용 GFRP파우더(RGP)의 잔골재 대체 가능성을 검토하고자 하였다. RGP는 GFRP의 제작 시 발생되는 GFRP 잉여물을 분쇄하여 사용하였다. RGP의 잔골재 치환율을 20%, 40% 60% 80%로 설정하였다. RGP가 혼합된 시멘트 모르타르의 재료 성능을 검토하기 위하여 압축강도, 쪼갬인장강도 및 휨 강도를 측정하였다. 실험결과, RGP의 혼입으로 시멘트 모르타르의 기초물성이 증가하는 경향이 나타났다. 본 연구결과는 장기적으로 GFRP의 건설재료로의 재활용을 위한 기초자료로 활용이 가능할 것으로 판단된다.