Ni-based superalloys are widely used for critical components in aerospace, defense, industrial power generation systems, and other applications. Clean superalloy powders and manufacturing processes, such as compaction and hot isostatic pressing, are essential for producing superalloy discs used in turbine engines, which operate under cyclic rotating loads and high-temperature conditions. In this study, the plasma rotating electrode process (PREP), one of the most promising methods for producing clean metallic powders, is employed to fabricate Ni-based superalloy powders. PREP leads to a larger powder size and narrower distribution compared to powders produced by vacuum induction melt gas atomization. An important finding is that highly spheroidized powders almost free of satellites, fractured, and deformed particles can be obtained by PREP, with significantly low oxygen content (approximately 50 ppm). Additionally, large grain size and surface inclusions should be further controlled during the PREP process to produce high-quality powder metallurgy parts.

Dietary fiber plays a important role in improving gut micriobiome and reproductive performance in gestating sows. This study aimed to evaluate effects of dietary supplementation with domestically produced alfalfa, provided in pelleted or mashed form, on body weight, body condition, litter performance, fecal score and fecal microbiome in gestating sows. A total of nine crossbred F1 gilts (Yorkshire × Landrace) with an average body weight of 230.33 ± 12.63 kg at 50 days of gestation were randomly assigned to three dietary treatments (n = 3 per treatment): (1) control (CON, basal diet), (2) Pellet (basal diet + 10% pelleted alfalfa), and (3) Mash (basal diet + 10% mashed alfalfa). Results indicated that alfalfa supplementation had no significant effect on weight gain during gestation (p>0.05), although sows in both alfalfa-supplemented groups showed numerically reduced weight loss during lactation compared to the control. The mashed alfalfa improved average daily weight gain of piglets during lactation (p<0.05). Moreover, the pelleted alfalfa alleviated constipation and numerically increased the relative abundance of positive microbes such as Firmicutes (phylum level), Lactobacillaceae and Ruminococcaceae (family level), and Clostridium_sensu_stricto_1, Lactobacillus, and Ruminococcaceae_UCG_002 (genus level) (p<0.05). On the other hands, it numerically decreased the relative abundance of negative microbes such as Proteobacteria in phylum level and Escherichia_Shigella in genus level. These findings suggest that domestically grown alfalfa, particularly in pellet or mash form, may be a valuable dietary fiber source for gestating sows to support piglet performance, gut health, and welfare. However, further studies with larger sample sizes are warranted to confirm these effects.

This study has investigated the physicochemical and sensory characteristics of muffins supplemented with 0%, 5%, 10%, 15%, and 20% roasted safflower seed powder (SSP) in order to assess its applicability as a functional ingredient in baked goods. As the SSP content increased, the pH of both the batter and the muffins significantly decreased, whereas the height, volume, and specific volume of the muffins increased. Moisture content and baking loss rate were not significantly affected. Color analysis revealed that the L* and b* values decreased, whereas the a* values and total color difference (ΔE) significantly increased with higher SSP levels. Texture profile analysis showed that the hardness, gumminess, chewiness, and resilience decreased as SSP increased, whereas springiness improved. In the sensory evaluation, the overall preference was highest for the control (7.30), followed by the SSP 15 group (5.77), thus indicating that excessive SSP addition negatively affected consumer acceptance due to a darker color and rougher texture. However, the SSP 15 formulation achieved a favorable balance between health functionality and sensory quality. These results suggest that up to 15% SSP can be effectively incorporated into muffins in order to improve their functional value without compromising product quality or consumer satisfaction.

This study examined the effects of partially replacing wheat flour with roasted safflower seed powder (SSP) on brownie quality, using proportions of 0%, 5%, 10%, 15%, and 20%. The addition of SSP had no significant dose-dependent effect on pH. Although the highest moisture content was observed in SSP 20 brownies (8.48%), no significant differences were found among samples. Brownie thickness increased proportionately with the amount of added SSP. Volume and density also increased with higher SSP content. Brightness (L), redness (a), and yellowness (b) values were all highest in SSP 20 brownies, indicating that SSP content affects brownie color. Hardness exhibited an increasing trend, with the control group values at 331.38±12.85 and SSP 20 at 432.70±39.84. Sensory evaluations revealed a highest overall preference for the control group, followed by the SSP 10 group. These findings suggest that the addition of 10% SSP is appropriate for brownies.

Ceramic materials have become essential due to their high durability, chemical stability, and excellent thermal stability in various advanced industries such as aerospace, automotive, and semiconductor. However, high-performance ceramic materials face limitations in commercialization due to the high cost of raw materials and complex manufacturing processes. Aluminum borate (Al₁₈B₄O₃₃) has emerged as a promising alternative due to its superior mechanical strength and thermal stability, despite its simple manufacturing process and low production cost. In this study, we propose a method for producing Al₁₈B₄O₃₃ spherical powder with increased uniformity and high flowability by controlling the particle size of B₂O₃. The content ratio of the manufactured Al18B4O33 spherical powder was Al2O3: B2O3 = 87:13, and it exhibited a 17% reduction in the Hausner ratio (1.04) and a 29% decrease in the angle of repose (23.9°) compared to pre-milling conditions, demonstrating excellent flowability.

The study examined the impact of adding acorn pomace dried powder (APDP) at different levels (0%, 5%, 10%, 15%, 20% w/w) on the quality, antioxidant potential, and consumer preference of garaetteok, a Korean rice cake. The findings showed that as the APDP content increased, moisture levels decreased, and pH levels were affected. Color analysis revealed a decrease in lightness (L), while yellowness (b) and redness (a) values increased. Texture analysis indicated an increase in gumminess, hardness, and chewiness, but a decrease in cohesiveness, adhesiveness, and springiness with higher APDP levels. Sensory evaluation of appearance, taste, flavor, texture, and overall preference identified the sample with 10% APDP as the most preferred. Additionally, the antioxidant activity of the garaetteok demonstrated a positive correlation with the increasing APDP content. In conclusion, the incorporation of 10% APDP enhanced the quality characteristics of garaetteok, improving its nutritional value, antioxidant properties, and overall consumer appeal.

To prevent and improve various metabolic-related diseases caused by modern high-energy eating habits, alternative meats using mushroom materials are being researched. In this study, high-moisture (HMMA) and low-moisture meat analog (LMMA) were prepared using Pleurotus ostreatus fruiting body (oyster mushroom) powder and isolated soy protein as the raw materials in a co-rotating twin-screw extruder. Textural characteristics tended to decrease as the oyster mushroom content increased. HMMA exhibited a fibrous structure similar to that of chicken, whereas LMMA did not show a characteristic fibrous structure. The water absorption capacity of substitute meat decreased with increasing mushroom powder content. Radical scavenging activity, a measure of antioxidant activity, increased with increasing mushroom content in the substitute meat because of the influence of antioxidant components such as polyphenols in mushrooms. In terms of the prepared substitute meat's color, it was less vibrant and lacked intensity, which is thought to make it less appealing to customers. To address this issue, more ingredients need to be investigated.

This study investigated the effects of starch addition and type on the characteristics of extruded products of floury rice powder (FRP). Native starches from waxy, normal, and high-amylose corn, wheat, tapioca, and potatoes were used. Each starch replaced 30% of the dry weight of FRP. FRP and FRP-starch mixtures were extruded using a twin screw extruder at 19–20% moisture content, 18 Hz screw speed, and barrel temperature of 160℃, followed by drying at 80℃ for 3 h. The water absorption and water solubility indices of the FRP-starch mixtures were higher than those of starch alone, whereas swelling power exhibited the opposite trend. The gelatinization temperatures of the FRP-starch mixtures, except for the FRP-wheat starch mixture, shifted to higher temperatures than those of FRP, whereas their gelatinization enthalpies were lower. The pasting viscosities of the FRP-starch mixtures, except for the FRP-high-amylose cornstarch mixture, were higher than those of FRP. Regarding the extruded products, partial replacement of FRP with starch improved the expansion ratio and specific volume of the extrudates. The failure strength, measured using a 3-point bending test, was higher for the FRP-starch mixture (except for high-amylose corn and tapioca starches) than for FRP.

This study explored the potential of bracken powder as a substitute for textured vegetable protein (TVP) in meat analogs during frozen storage (-18°C for 3 months). The color, texture, antioxidant properties, and sensory attributes of patties with varying bracken content were systematically investigated. color and L*, a*, and b* values decreased with the addition of bracken. Hardness of the patties increased with higher bracken content and reduced TVP levels. After freezing for one week, patties had decreased texture attributes, particularly hardness and chewiness. In addition, the antioxidant effect of patties increased with increasing bracken content, and these effects were maintained after frozen storage. For the electric nose tests, patties containing 3% bracken exhibited a flavor similar to that of raw beef patties. These findings offer valuable insights for future endeavors to explore the utilization of bracken in plant-based meat analogs within the food industry.

2022년 기준 국내 폐타이어 발생량은 약 37만톤으로 그 중 88.9% 인 약 32만 9천톤이 재활용되는 것으로 조사되었다. 하지만 이 중 약 75%가 시멘트소성로용 등 열이용 분야에 사용되었다. 폐타이어는 대부분 고무와 플라스틱으로 이루어져 있기 때문에, 고온에서 분 해되면서 다양한 유해가스와 오염물질이 발생할 수 있고, 이러한 공해물질은 적극적으로 관리되지 않으면 대기오염, 수질 오염 등 다 양한 환경문제를 발생시킬 수 있다. 때문에 친환경적이고 지속적인 재활용에 대한 필요성이 대두되고 있다. 폐타이어 고무 분말을 아스팔트 혼합물의 골재 일부로 치환하여 재활용하는 접근 방식은 환경에 미치는 영향을 완화할 뿐만 아니라 천연 자원의 고갈 측면에서도 긍정적인 영향을 미치는 것으로 판단된다. 따라서 타이어분말을 아스팔트 혼합물에 적용하는 것은 환경 문제를 해결하고 자원 효율성을 높이는 두 가지 이점을 가지고 있다. 폐타이어 분말을 아스팔트 바인더와 아스팔트 혼합물에 적용할 경우 미치는 영향을 평가하기 위하여 TTI의 반사균열 저항성 시험, FN Test를 진행하였다.

This study analyzed the influence of ball size and process control agents on the refinement and dehydrogenation behavior of TiH2 powder. Powders milled using ZrO2 balls with diameters of 0.1 mm, 0.3 mm, and 0.3+0.5+1 mm exhibited a bimodal particle size distribution, of which the first mode had the smallest size of 0.23 μm for the 0.3 mm balls. Using ethanol and/or stearic acid as process control agents was effective in particle refinement. Thermogravimetric analysis showed that dehydrogenation of the milled powder started at a relatively low temperature compared to the raw powder, which is interpreted to have resulted from a decrease in particle size and an increase in defects. The dehydrogenation kinetics of the TiH2 powder were evaluated by the magnitude of peak shift with heating rates using thermogravimetric analysis. The activation energy of the dehydrogenation reaction, calculated from the slope of the Kissinger plot, was measured to be 228.6 kJ/mol for the raw powder and 194.5 kJ/mol for the milled powder. TEM analysis revealed that both the milled and dehydrogenated powders showed an angular shape with a size of about 200 nm.

In this study, chicken fry was made using batter prepared from a frying pre-mix that replaced wheat flour (WF) with floury rice powder (FRP) at ratios of 0% (control group), 25% (FRP-25 group), 50% (FRP-50 group), 75% (FRP-75 group), and 100% (FRP-100 group). The physicochemical and acceptability of the finished chicken fry were assessed to provide basic data for product development studies using FRP. The experimental groups that replaced WF with FRP showed higher water binding capacity and lower fat binding capacity than the control group (p<0.05). The viscosity of the batter decreased significantly as the proportion of FRP increased (p<0.05). The pick-up rate measurement results showed significantly lower values in experimental groups compared to the control group (p<0.05). The color measurement results of the chicken fry showed that as the substitution ratio of FRP to WF increased, lightness decreased, and redness increased (p<0.05). The browning index also showed a significant increase as the substitution ratio of FRP increased. The acceptance test results showed that the FRP-100 experimental group was significantly higher in all acceptability characteristics than the control group (p<0.05).

This study was conducted to present primary data for the development of functional beverages by measuring quality characteristics and antioxidant properties and preparing coffee with dried fruit powder. The pH, water content, and brownness were higher in the control group than in the fruit-added sample group. Total polyphenols were highest in the Prunus Fruit Coffee (PFC) at 2765.43±87.03 mg GAE/L. In terms of DPPH, the fruit addition group (consisting of dried apple, dried cherry, and dried plum) was higher than the control group, and the LFC was the highest at 70.04±2.01%. ABTS showed high antioxidant properties in all sample groups, and LFC showed the highest content at 83.01±1.06%. Caffeine was the highest in the control group, all sample groups showed lower content than the control group, and AFC showed the lowest content at 664.70±16.36. As a result, the fruit-added coffee groups are higher than the control groups in terms of quality characteristics and antioxidant properties, and it is considered that the fruit groups are suitable as functional food materials when developing coffee products.

In this study, chemical properties and functional ingredients of ginger and ginger pomace discarded after juice were analyzed. Ginger and ginger pomace were subjected to hot air drying, steaming, followed by hot air drying, soaking in vitamin C for 1 hour and 3 hours. When soaked in vitamin C for 3 hours, the moisture content was highest at 9.2% for ginger and 7.3% for ginger pomace. Among inorganic ingredients, the potassium (K) content was high at 2,633.6 mg% in hot air-dried ginger after steaming and at 1,584.3 mg% in ginger pomace. Total flavonoid content of ginger pomace was high at 67.3 mg/g when soaked in vitamin C for 3 hours. Gingerol content was the highest at 9.8 mg/g when ginger was dried with hot air. It was 10.5 mg/g in ginger pomace. After ginger pomace was steamed and dried with hot air, shogaol content was as high as 2.0 mg/g.

Nano-oxide dispersion–strengthened (ODS) superalloys have attracted attention because of their outstanding mechanical reinforcement mechanism. Dispersed oxides increase the material’s strength by preventing grain growth and recrystallization, as well as increasing creep resistance. In this research, atomic layer deposition (ALD) was applied to synthesize an ODS alloy. It is useful to coat conformal thin films even on complex matrix shapes, such as nanorods or powders. We coated an Nb-Si–based superalloy with TiO2 thin film by using rotary-reactor type thermal ALD. TiO2 was grown by controlling the deposition recipe, reactor temperature, N2 flow rate, and rotor speed. We could confirm the formation of uniform TiO2 film on the surface of the superalloy. This process was successfully applied to the synthesis of an ODS alloy, which could be a new field of ALD applications.

This study investigated the influence of incorporating chestnut inner shell powder (CISP) at varying levels (0%, 3%, 6%, 9%, and 12% w/w) on the quality, antioxidant potential, and consumer preference of garaetteok, a Korean rice cake. Findings revealed a decrease in moisture content and pH with increasing CISP content. Color analysis indicated a reduction in lightness (L) and yellowness (b) values, while redness (a) values increased. Textural properties displayed an increase in hardness, chewiness, and gumminess, but a decrease in springiness, adhesiveness, and cohesiveness with increasing CISP levels. Sensory evaluation for appearance, taste, flavor, texture, and overall preference revealed the sample containing 6% CISP to be the most favorable. Moreover, the antioxidant activity of the garaetteok exhibited a positive correlation with increasing CISP content. In conclusion, incorporating 6% CISP resulted in improved quality characteristics for garaetteok development, offering enhanced nutritional value, antioxidant properties, and overall consumer preference.

In this study, in order to develop an foaming tablet product using yuzu powder, yuzu powder was manufactured using different drying methods such as freeze-drying, 60℃ drying, and 40℃ drying, and then quality characteristics and functionality were analyzed. The naringin content per g of yuzu powder was 8.9 mg for freeze-drying and 8.8 mg for 60℃ drying, and the hesperidin content per g of yuzu powder was highest at 53.6 mg for freeze-drying and 46.2 mg for 60℃ drying. followed by 40℃ drying (41.7 mg). The tyrosinase inhibitory activity of 60℃ dried powder was found to be twice as high as that of freeze dried powder. Accordingly, in order to develop an inner beauty product, foaming tablets were manufactured using hot air dried powder, and the quality characteristics and functional ingredients of the final foaming tablets were investigated. The foaming tablet prepared with yuzu powder content of 10 and 15% showed an inhibitory activity of tyrosinase of 73.7 %, which was 1.6 times higher than that of ascorbic acid (1 mM), which was a positive control, confirming its melanin production inhibition effect.

Because collagen is inherently piezoelectric, research is being actively conducted to utilize it to harvest energy. In this study, a collagen solution was prepared using edible low-molecular-weight peptide collagen powder, and collagen films were fabricated using a dip coating method. The collagen films prepared by dip coating showed a smooth surface without defects such as pinholes or cracks. Dehydrothermal treatment of the collagen films was performed to induce a stable molecular structure through cross-linking. The collagen film subjected to dehydrothermal treatment at 110 °C for 24 h showed a thickness reduction rate of 19 %. Analysis of the collagen films showed that the crystallinity of the collagen film improved by about 7.9 % after dehydrothermal treatment. A collagen film-based piezoelectric nanogenerator showed output characteristics of approximately 13.7 V and 1.4 μA in a pressure test of 120 N. The generator showed a maximum power density of about 2.91 mW/m2 and an output voltage of about 8~19 V during various human body movements such as finger tapping. The collagen film-based piezoelectric generator showed improved output performance with improved crystallinity and piezoelectricity after dehydrothermal treatment.