Magnetic 0-D Nd2Fe14B powders are successfully fabricated using 1-D Nd2Fe14B nanowire formed by an efficient and facile electrospinning process approach. The synthesized Nd-Fe-B fibers and powders are investigated for their microstructural, crystallographic, and magnetic properties according to a series of subsequent heat treatments. Each heat-treatment process leads to the removal of organic impurities and the formation of the respective oxides/composites of Nd, Fe, and B, resulting in the formation of Nd2Fe14B powders. Nd-Fe-B fibers exhibit the following magnetic properties: The coercivity (Hci) of 3260 Oe, a maximum magnetization at 3T of 109.44 emu/g, and a magnetization remanence (Mr) of 44.11 emu/g. This process easily mass produces hard magnetic Nd2Fe14B powders using a 1-D synthesis process and can be extended to the experimental design of other magnetic materials.

3D 프린팅의 적층제조를 위한 시멘트 모르타르의 이용은 시멘트의 유동 특성을 개질하기 위한 시멘트 혼화용 폴리 머의 혼입이 필수적이다. 시멘트 모르타르는 점성이 높고 수축이 크기 때문에 적층제조를 위해서는 유동성, 경화속도, 시공성 및 적층특성의 개선이 필요하다. 시멘트 혼화용 폴리머 디스퍼젼을 혼입한 시멘트 모르타르는 시멘트 수화물과 공극 사이에 폴 리머 필름이 상호 형성되어 인장강도와 취성이 개선되며 우수한 접착성, 기밀성, 내약품성을 보인다. 최근, 사용편리성이 우수한 Ethylene-vinyl acetate 재유화형 분말수지가 널리 사용된다. 하지만 화재와 같은 고온에서는 재유화형 분말수지를 혼입한 경우에 는 성능저하가 더 크다. 재유화형 분말수지가 시멘트 수화물과 공극에 폴리머 필름을 형성하고 충전하지만 고온에 의해 열분해 되기 때문이다. 본 연구에서는 3D 프린팅의 적층제조를 위해 내열성이 개선된 Ethylene-vinyl chloride 재유화형 분말수지의 혼입률을 달리하여 고온에서의 특성과 열분해에 따른 공극특성을 검토하였다. 연구결과, EVCL 재유화형 분말수지를 혼입한 경우 고온에서 약간의 성능개선을 보였지만 열분해하여 공극률이 커지며, 밀도, 강도가 감소한다. 따라서, 사용조건에 적합한 배합조절 등이 필요하다.

Single crystals, which have complexed composition, are fabricated by solid state grain growth. However, it is hard to achieve stable properties in a single crystal due to trapped pores. Aerosol deposition (AD) is suitable for fabrication of single crystals with stable properties because this process can make a high density coating layer. Because of their unique features (nano sized grains, stress inner site), it is hard to fabricate single crystals, and so studies of grain growth behavior of AD film are essential. In this study, a BaTiO3 coating layer with ~ 9 μm thickness is fabricated using an aerosol deposition method on (100) and (110) cut SrTiO3 single crystal substrates, which are adopted as seeds for grain growth. Each specimen is heat-treated at various conditions (900, 1,100, and 1,300℃ for 5 h). BaTiO3 layer shows different growth behavior and X-ray diffraction depending on cutting direction of SrTiO3 seed. Rectangular pillars at SrTiO3 (100) and laminating thin plates at SrTiO3 (110), respectively, are observed.

To investigate Oiji (traditional Korean cucumber pickles) with reduced sodium content based on the use of saline foods as a salt substitute, Oiji was prepared using glasswort powder (Salicornia herbacea L.), and its physicochemical properties and sensory evaluation were examined. The moisture content of Oiji was shown to be higher in those to which glasswort powder had been added compared to the control without addition of glasswort powder, and Oiji with 40% glasswort powder substitute showed the highest pH and lowest acidity, resulting in slow progression of fermentation. The salinity of Oiji among those containing glasswort powder substitute was significantly higher with increasing level of glasswort powder. The sodium content of Oiji was significantly reduced as addition of glasswort powder increased. The L value of Oiji decreased with increased addition of glasswort powder, whereas the a value was highest in the control. The hardness of Oiji was higher in the control than in Oiji containing glasswort powder. Taste acceptance was highest for Oiji with 20% glasswort powder substitute, whereas acceptance of appearance was higher for Oiji with 10% glasswort powder substitute. Flavor and texture acceptance was higher for the control. In the attribute difference test, significant differences were found in brownness, off-flavor, salty taste, and sourness. Based on the findings, 10-20% substitution of salt with glasswort powder did not significantly lower overall acceptance compared to the control while salinity of Oiji was maintained. Therefore, the potential production of low-sodium Oiji has been verified.

This study assessed the quality characteristics of cookies made with different amounts (0, 5, 10, 15%) of black carrot powder. The density and pH value of cookie dough were constant for all groups. Compared to the control group, the moisture content was higher in groups containing the black carrot powder. Increasing the amount of black carrot powder resulted in decreased L-value but increased a-value. Furthermore, the hardness of cookies increased with increasing amounts of black carrot powder. The consumer acceptance test revealed that up to 15% black carrot powder addition was desirable. Total phenol content of the control group was 24.0 mg GAE/100 g, while black carrot powder groups ranged from 45.5 to 103.5 mg GAE/100 g. The DPPH radical scavenging activity was also augmented with increasing volumes of black carrot powder. Taken together, we recommend that cookies with 15% black carrot powder are desirable in terms of overall acceptability and antioxidant activity.

The hydrogen reduction behavior of the CuO-Co3O4 powder mixture for the synthesis of the homogeneous Cu-15at%Co composite powder has been investigated. The composite powder is prepared by ball milling the oxide powders, followed by a hydrogen reduction process. The reduction behavior of the ball-milled powder mixture is analyzed by X-ray diffraction (XRD) and temperature-programmed reduction at different heating rates in an Ar-10%H2 atmosphere. The scanning electron microscopy and XRD results reveal that the hydrogen-reduced powder mixture is composed of fine agglomerates of nanosized Cu and Co particles. The hydrogen reduction kinetics is studied by determining the degree of peak shift as a function of the heating rate. The activation energies for the reduction of the oxide powders estimated from the slopes of the Kissinger plots are 58.1 kJ/mol and 65.8 kJ/mol, depending on the reduction reaction: CuO to Cu and Co3O4 to Co, respectively. The measured temperature and activation energy for the reduction of Co3O4 are explained on the basis of the effect of pre-reduced Cu particles.

Information and communication technologies are developing rapidly as IC chip size becomes smaller and information processing becomes faster. With this development, digital circuit technology is being widely applied to mobile phones, wireless LANs, mobile terminals, and digital communications, in which high frequency range of GHz is used. In highdensity electronic circuits, issues of noise and EMC(Electro-Magnetic Compatibility) arising from cross talk between interconnects or devices should be solved. In this study, sheet-type electromagnetic wave absorbers that cause electromagnetic wave attenuation are fabricated using composites based on soft magnetic metal powder and silicon rubber to solve the problem of electromagnetic waves generated in wireless communication products operating at the frequency range of 2.4 GHz. Sendust(Fe-Si-Al) and carbonyl iron(Fe-C) were used as soft magnetic metals, and their concentrations and sheet thicknesses were varied. Using soft magnetic metal powder, a sheet is fabricated to exhibit maximum electromagnetic attenuation in the target frequency band, and a value of 34.2dB(99.9 % absorption) is achieved at the target frequency.

The purpose of this study was to develop a peach spread premix to increase the usability of peaches with low storage stability. We analyzed the effect of adding different ratio of peach powder (0, 5, 10, 15%) on the physicochemical and sensory quality characteristics of peach spread premix. The result showed that the pH of the spread premix significantly decreased with the addition of greater amounts of peach powder (p<0.05). The total titratable acidity (TTA) and sweetness of the peach spread premix were significantly increased as the amount of added peach powder increased (p<0.05). The redness (a-value) and yellowness (b-value) increased with an increase of the peach powder ratio; however, the lightness (Lvalue) decreased (p<0.05). The water activity and viscosity of the spread decreased with an increased amount of added peach powder. The results of the sensory test with spread premix prepared with 10% peach powder had the highest score for color, taste, texture, stickiness, and overall acceptability (p<0.05). We suggested that the peach spread premix made with 10% peach powder may be the most desirable for manufacturing spread premix and for improving sensory preference.

In order to study low salinity Oiji (cucumber pickled in salt) with a reduced content of sodium, which was accomplished by replacing the salt in this saliferous food, we produced Oiji using sea tangle and, then performed physicochemical and sensory evaluations. It was found that the moisture content of Oiji was decreased with increasing the amount of added sea tangle. The pH and acidity were significantly different between the samples made with sea tangle, and the pH and acidity showed no consistent tendency according to the amount of sea tangle powder added. The salinity of Oiji was the highest in the control Oiji (2.92%), and the higher the amount of sea tangle added, the lower was the salinity in the Oiji with the salt replaced by sea tangle (2.78 to 2.89%). The sodium content of Oiji was also the highest in the control Oiji (591.65 mg/ 100 g) and significantly decreased with the increasing addition of sea tangle (560.43~366.71 mg/100 g). The color value of Oiji showed a significant difference between the samples, with no consistent tendency according to the amount of added sea tangle powder. The hardness of Oiji was significantly greater in the Oiji with the salt replaced by 40% of sea tangle, with greater hardness noted as the amount of added sea tangle powder increased (217.70 g). As a result of the acceptance test of Oiji, there were significant differences between the samples in overall acceptance, appearance, and taste, showing that the Oiji with salt replaced by 30% of sea tangle was significantly highest in overall acceptance and taste. The attribute difference test showed a significant difference only for the brown color, while no significant differences were found between the samples for off-flavor, bitter taste, fermented taste, salty taste, sour taste, hardness and crispness. The above results demonstrated that when sea tangle was substituted for 30 to 40% of the salt content, the Oiji with a low content of sodium and low salinity can be produced with a high level of taste and overall preference. Therefore, this study firmly demonstrated that 30 to 40% of the salt can be replaced by sea tangle as a substitute in order to produce Oiji that has low salinity, a low sodium content.

The objective of this study is to investigate the influence of powder shape and densification mechanism on the microstructure and mechanical properties of Ti-6Al-4V components. BE powders are uniaxially and isostatically pressed, and PA ones are injection molded because of their high strengths. The isostatically compacted samples exhibit a density of 80%, which is higher than those of other samples, because hydrostatic compression can lead to higher strain hardening. Owing to the higher green density, the density of BE-CS (97%) is found to be as high as that of other samples (BE-DS (95%) and P-S (94%)). Furthermore, we have found that BE powders can be consolidated by sintering densification and chemical homogenization, whereas PA ones can be consolidated only by simple densification. After sintering, BE-CS and P-S are hot isostatically pressed and BE-DS is hot forged to remove residual pores in the sintered samples. Apparent microstructural evolution is not observed in BE-CSH and P-SH. Moreover, BE-DSF exhibits significantly fine grains and high density of low-angle grain boundaries. Thus, these microstructures provide Ti-6Al-4V components with enhanced mechanical properties (tensile strength of 1179 MPa).

In the present work, spheroidization of angular vanadium powders using a radio frequency (RF) thermal plasma process is investigated. Initially, angular vanadium powders are spheroidized successfully at an average particle size of 100 μm using the RF-plasma process. It is difficult to avoid oxide layer formation on the surface of vanadium powder during the RF-plasma process. Titanium/vanadium/stainless steel functionally graded materials are manufactured with vanadium as the interlayer. Vanadium intermediate layers are deposited using both angular and spheroidized vanadium powders. Then, 17-4PH stainless steel is successfully deposited on the vanadium interlayer made from the angular powder. However, on the surface of the vanadium interlayer made from the spheroidized powder, delamination of 17-4PH occurs during deposition. The main cause of this phenomenon is presumed to be the high thickness of the vanadium interlayer and the relatively high level of surface oxidation of the interlayer.

Nb-Si-B alloys with Nb-rich compositions are fabricated by spark plasma sintering for high-temperature structural applications. Three compositions are selected: 75 at% Nb (Nb0.7), 82 at% Nb (Nb1.5), and 88 at% Nb (Nb3), the atomic ratio of Si to B being 2. The microstructures of the prepared alloys are composed of Nb and T2 phases. The T2 phase is an intermetallic compound with a stoichiometry of Nb5Si3-xBx (0 ≤ x ≤ 2). In some previous studies, Nb-Si- B alloys have been prepared by spark plasma sintering (SPS) using Nb and T2 powders (SPS 1). In the present work, the same alloys are prepared by the SPS process (SPS 2) using Nb powders and hypereutectic alloy powders with composition 67at%Nb-22at%Si-11at%B (Nb67). The Nb67 alloy powders comprise T2 and eutectic (T2 + Nb) phases. The microstructures and hardness of the samples prepared in the present work have been compared with those previously reported; the samples prepared in this study exhibit finer and more uniform microstructures and higher hardness.

TiO2-particles containing Co grains are fabricated via thermal hydrogenation and selective oxidation of Ti- Co alloy. For comparison, TiO2-Co composite powders are prepared by two kinds of methods which were the mechanical carbonization and oxidation process, and the conventional mixing process. The microstructural characteristics of the prepared composites are analyzed by X-ray diffraction, field-emission scattering electron microscopy, and transmission electron microscopy. In addition, the composite powders are sintered at 800℃ by spark plasma sintering. The flexural strength and fracture toughness of the sintered samples prepared by thermal hydrogenation and mechanical carbonization are found to be higher than those of the samples prepared by the conventional mixing process. Moreover, the microstructures of sintered samples prepared by thermal hydrogenation and mechanical carbonization processes are found to be similar. The difference in the mechanical properties of sintered samples prepared by thermal hydrogenation and mechanical carbonization processes is attributed to the different sizes of metallic Co particles in the samples.

Ti has received considerable attention for aerospace, vehicle, and semiconductor industry applications because of its acid-resistant nature, low density, and high mechanical strength. A common precursor used for preparing Ti materials is TiCl4. To prepare high-purity TiCl4, a process based on the removal of VOCl3 has been widely applied. However, VOCl3 removal by distillation and condensation is difficult because of the similar physical properties of TiCl4 and VOCl3. To circumvent this problem, in this study, we have developed a process for VOCl3 removal using Cu powder and mineral oil as purifying agents. The effects of reaction time and temperature, and ratio of purifying agents on the VOCl3 removal efficiency are investigated by chemical and structural measurements. Clear TiCl4 is obtained after the removal of VOCl3. Notably, complete removal of VOCl3 is achieved with 2.0 wt% of mineral oil. Moreover, the refined TiCl4 is used as a precursor for the synthesis of Ti powder. Ti powder is fabricated by a thermal reduction process at 1,100oC using an H2-Ar gas mixture. The average size of the Ti powder particles is in the range of 1-3 μm.

다시마를 첨가한 건어묵 면의 수분함량의 평균값은 3.71±0.12%이었으며 수분활성도는 0.185-0.332로 다시마 분말함유량이 증가할수록 수분활성도가 낮아졌다. 재수화도는 다시마 분말함유량이 3%와 5%일 때, 각각 1.49, 1.77 g water/g solid로 대조군에 비해 증가하였다. 색도 측정결과 녹색계열의 다시마 분말함유량이 증가할수록 명도, 적색도 및 황색도 값이 낮아지는 결과를 볼 수 있었다. TPA를 이용한 조직감분석에서는 다시마 분말의 함유량이 증가할수록 탄력성은 증가하였고 경도와 씹힘성이 낮아졌다. 관능검사 결과로 5% 다시마 분말을 첨가한 어묵 면이 조직감, 맛, 전체적인 기호도 평가에서 가장 높게 나타났으며 면발의 단단함에 대한 강도에서는 다시마 분말의 함량이 많아질수록 낮은 결과를 나타내었다.

본 연구는 팽화스낵에 기능성 및 영양적으로 뛰어난 인삼의 활용도를 높이고자 각 조건별로 팽화스낵을 제조해 품질특성을 조사하였다. 수분함량(1, 4, 7, 10%)을 달리하여 pellet을 제조하고, 백미와 혼합한 뒤 팽화온도(180-220℃)를 달리하여 스낵을 제조하였다. 팽화스낵 제조 시, pellet의 수분함량과 팽화온도가 낮을수록 팽화가 잘 일어나지 않아 딱딱한 질감과 온전하지 않은 모양으로 제조되었다. 색도에서는 pellet의 수분함량과 팽화온도가 높을수록 명도, 적색도, 비체적은 증가하는 경향을 나타내었지만, 조직감에서는 감소하였다. 이에 따라 인삼을 이용한 팽화스낵 제조 시에는 적절한 수분함량과 팽화온도가 필요할 것으로 생각된다.