This review examines the microstructural and mechanical properties of a Ti-6Al-4V alloy produced by wrought processing and powder metallurgy (PM), specifically laser powder bed fusion (LPBF) and hot isostatic pressing. Wrought methods, such as forging and rolling, create equiaxed alpha (α) and beta (β) grain structures with balanced properties, which are ideal for fatigue resistance. In contrast, PM methods, particularly LPBF, often yield a martensitic α′ structure with high microhardness, enabling complex geometries but requiring post-processing to improve its properties and reduce stress. The study evaluated the effects of processing parameters on grain size, phase distribution, and material characteristics, guiding the choice of fabrication techniques for optimizing Ti-6Al-4V performance in aerospace, biomedical, and automotive applications. The analysis emphasizes tailored processing to meet advanced engineering demands.

This study investigated the optimal process conditions and mechanical properties of Cu-10Sn alloys produced by the powder bed fusion (PBF) method. The optimal PBF conditions were explored by producing samples with various laser scanning speeds and laser power. It was found that under optimized conditions, samples with a density close to the theoretical density could be fabricated using PBF without any serious defects. The microstructure and mechanical properties of samples produced under optimized conditions were investigated and compared with a commercial alloy produced by the conventional method. The hardness, maximum tensile strength, and elongation of the samples were significantly higher than those of the commercially available cast alloy with the same chemical composition. Based on these results, it is expected to be possible to use the PBF technique to manufacture Cu-10Sn products with complex 3D shapes that could not be made using the conventional manufacturing method.

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, a core-shell powder and sintered specimens using a mechanically alloyed (MAed) Ti-Mo powder fabricated through high-energy ball-milling are prepared. Analysis of sintering, microstructure, and mechanical properties confirms the applicability of the powder as a sputtering target material. To optimize the MAed Ti-Mo powder milling process, phase and elemental analyses of the powders are performed according to milling time. The results reveal that 20 h of milling time is the most suitable for the manufacturing process. Subsequently, the MAed Ti-Mo powder and MoO3 powder are milled using a 3-D mixer and heat-treated for hydrogen reduction to manufacture the core-shell powder. The reduced core-shell powder is transformed to sintered specimens through molding and sintering at 1300 and 1400oC. The sintering properties are analyzed through X-ray diffraction and scanning electron microscopy for phase and porosity analyses. Moreover, the microstructure of the powder is investigated through optical microscopy and electron probe microstructure analysis. The Ti-Mo core-shell sintered specimen is found to possess high density, uniform microstructure, and excellent hardness properties. These results indicate that the Ti-Mo core-shell sintered specimen has excellent sintering properties and is suitable as a sputtering target material.

In this study, Ni-Y2O3 powder was prepared by alloying recomposition oxidation sintering (AROS), solution combustion synthesis (SCS), and conventional mechanical alloying (MA). The microstructure and mechanical properties of the alloys were investigated by spark plasma sintering (SPS). Among the Ni-Y2O3 powders synthesized by the three methods, the AROS powder had approximately 5 nm of Y2O3 crystals uniformly distributed within the Ni particles, whereas the SCS powder contained a mixture of Ni and Y2O3 nanoparticles, and the MA powder formed small Y2O3 crystals on the surface of large Ni particles by milling the mixture of Ni and Y2O3. The average grain size of Y2O3 in the sintered alloys was approximately 15 nm, with the AROS sinter having the smallest, followed by the SCS sinter at 18 nm, and the MA sinter at 22 nm. The yield strength (YS) of the SCS- and MA-sintered alloys were 1511 and 1688 MPa, respectively, which are lower than the YS value of 1697 MPa for the AROS-sintered alloys. The AROS alloy exhibited improved strength compared to the alloys fabricated by SCS and conventional MA methods, primarily because of the increased strengthening from the finer Y2O3 particles and Ni grains.

This study compared the physicochemical properties of soybean curd residue and black soybean curd residue produced by hot air-drying and freeze-drying. Regardless of drying method, the crude protein, crude ash, crude fiber contents, pH, L, a, b color values and water soluble index were higher in soybean curd residue, whereas total polyphenol contents and antioxidant activity were higher in black soybean curd residue. Significant differences in water absorption index, oil absorption capacity and emulsion activity were observed between soybean curd residue and black soybean curd residue in freeze-drying. On the other hand, the emulsion stability was not significant difference in both hot-air drying and freezedrying. The crude protein and crude fiber contents of soybean curd residue were not significant difference between hot-air drying and freeze-drying. Freeze-drying resulted in higher crude ash contents, pH, water absorption index, water soluble index, oil absorption capacity, emulsion activity and emulsion stability than hot-air drying. Hot-air drying have caused significantly higher water contents, water activity, total polyphenol contents and antioxidant activity in soybean curd residue than freeze-drying. In conclusion, soybean type and drying methods affect the physicochemical and quality characteristics of soybean curd residue, which could be important factors in the manufacture of processed foods.

Physicochemical properties and storage stability of plant-based alternative meat prepared with low-fat soybean powder (LPAM) treated by supercritical-CO2 and those of full-fat soybean powder (FPAM) were compared. Ash and crude protein contents were higher in LPAM than in FRAM. Water absorption capacity and oil absorption capacity were significantly higher in LPAM than in FPAM. Water binding capacity was higher in LPAM than in FPAM during a 20 days storage period at 5℃ and pH was significantly lower in LPAM than in FPAM after a 5~10 days storage period. Hardness, gumminess and chewiness significantly increased with the increase in the storage period, and the three were significantly higher in LPAM than in FPAM after 10 days and 20 days of storage. The acid value showed no remarkable difference according to the storage period in LPAM; however, it was significantly higher in FPAM than in LPAM after 20 days of storage. The peroxide value and TBA value were significantly increased according to the storage period, and were significantly lower iin LPAM than in FPAM during all the storage periods. Therefore, the use of low-fat soybean powder may be effective in improving oxidative stability during storage in the production of plant-based alternative meat.

In this study, we evaluated the effects of acid leaching on the properties of Cr powder synthesized using self-propagating high-temperature synthesis (SHS). Cr powder was synthesized from a mixture of Cr2O3 and magnesium (Mg) powders using the SHS Process, and the byproducts after the reaction were removed using acid leaching. The properties of the recovered Cr powder were analyzed via X-ray diffraction (XRD), scanning electron microscopy (SEM), energy-dispersive X-ray spectroscopy (EDS), particle size analysis (PSA), and oxygen content analysis. The results show that perfect selective leaching of Cr is challenging because of various factors such as incomplete reaction, reaction kinetics, the presence of impurities, and incompatibility between the acid and metal mixture. Therefore, this study provides essential information on the properties under acidic conditions during the production of high-quality Cr powder using a self-propagating high-temperature synthesis method.

Although the Ti–6Al–4V alloy has been used in the aircraft industry owing to its excellent mechanical properties and low density, the low formability of the alloy hinders broadening its applications. Recently, laser-powder bed fusion (L-PBF) has become a novel process for overcoming the limitations of the alloy (i.e., low formability), owing to the high degree of design freedom for the geometry of products having outstanding performance used in hightech applications. In this study, to investigate the effect of bulk shape on the microstructure and mechanical properties of L-PBFed Ti-6Al-4V alloys, two types of samples are fabricated using L-PBF: thick and thin samples. The thick sample exhibits lower strength and higher ductility than the thin sample owing to the larger grain size and lower residual dislocation density of the thick sample because of the heat input during the L-PBF process.

A typical trade-off relationship exists between strength and elongation in face-centered cubic metals. Studies have recently been conducted to enhance strength without ductility reduction through surface-treatment-based ultrasonic nanocrystalline surface modification (UNSM), which creates a gradient microstructure in which grains become smaller from the inside to the surface. The transformation-induced plasticity effect in Fe-Mn alloys results in excellent strength and ductility due to their high work-hardening rate. This rate is achieved through strain-induced martensitic transformation when an alloy is plastically deformed. In this study, Fe-6%Mn powders with different sizes were prepared by high-energy ball milling and sintered through spark plasma sintering to produce Fe-6%Mn samples. A gradient microstructure was obtained by stacking the different-sized powders to achieve similar effects as those derived from UNSM. A compressive test was performed to investigate the mechanical properties, including the yielding behavior. The deformed microstructure was observed through electron backscatter diffraction to determine the effects of gradient plastic deformation.

국내 음식부산물 발생량은 연간 약 500만톤으로 그 중 70 %가량은 퇴비화 또는 사료화로 자원화되고 있다. 최근 비료공정규격상 음식부산물 건조분말(DFP)이 혼합유기질비료 및 유기복합비료의 원료로 사용할 수 있게 되었지만 아직 적정사용기준에 대한 설정이 미흡한 상태이다. 이에 본 연구는 수집 시기별 음식부산물 건조분말의 화학적 특성을 평가하고 음식부산물 건조분말이 혼합된 혼합유기질비료의 사용량에 따른 작물 및 토양화학성 변화에 대해 평가하고자 하였다. 처리구는 무처리(NF), 무기질비료처리구(NPK, N-P2O5-K2O=32-7.8-19.8 kg 10a-1), 음식부산물 건조분말 단독처리구(DFP), 시판혼합유기질비료(MOF), 음식부산물 건조분말 혼합유기질비료 처리구(DFPMOF)이며 DFPMOF 처리구는 100, 200, 400 및 600%로 구분하여 설정하였다. DFP, MOF 및 DFPMOF 처리구는 질소비료 사용량을 기준으로 하여 비료처리를 하여 작물 재배실험을 진행하였다. 음식부산물의 화학적 특성은 시기별에 따라서 유의적인 차이가 없었으며 중금속 함량 또한 기준에 적합한 수준이었다. 배추 생산량은 DFPMOF 처리구가 6,280 kg 10a-1로 NPK처리구(7,000 g kg-1)와 가장 유사하였으며 질소이용효율 또한 유사한 경향이었다. 토양 pH는 DFPMOF 사용량이 증가함에 따라 감소하는 경향이었으며, EC, OM 및 Ex. K는 DFPMOF 사용량이 증가함에 따라 감소하는 경향이었다. 이를 통해 DFPMOF 는 질소비료사용량 기준으로 처리하였을 때 가장 적합할것으로 판단되나, 적정사용기준을 설정하기 위해서는 장기간 연용시험을 통한 환경영향평가가 필요할 것으로 사료된다.

Two kinds of mesocarbon microbeads (MCMBs) with different chemical composition have been synthesized. The MCMBs were molded and heat treated at temperatures above 2000 °C to obtain graphite blocks. The effects of chemical composition of MCMBs on the pore morphology, carbon texture and thermal properties of the derived graphite blocks have been explored. The pore morphology was investigated by small angle X-ray scattering technique and a graphitization-induced morphology transition was observed. When the graphitic crystallite size exceeded a threshold value, the association of crystallites and migration of randomly distributed pores took place extensively. For the graphite blocks made of MCMBs which had light components with higher aromaticity value, the growth of crystallites caused a significant enhancement in thermal conductivity for the specimens. However, for the other kind of MCMBs, their light components tended to form solid porous carbon texture after graphitization, and the thermal conductivity coefficients of their graphite blocks could only increase slightly as crystallites grew. It was suggested that the thermal resistance at the granule’s boundary became noticeable in the latter case and thus the growth of thermal conductivity coefficients was prominently hindered.

Powder flowability is critical in additive manufacturing processes, especially for laser powder bed fusion. Many powder features, such as powder size distribution, particle shape, surface roughness, and chemical composition, simultaneously affect the flow properties of a powder; however, the individual effect of each factor on powder flowability has not been comprehensively evaluated. In this study, the impact of particle shape (sphericity) on the rheological properties of Ti-6Al-4V powder is quantified using an FT4 powder rheometer. Dynamic image analysis is conducted on plasma-atomized (PA) and gas-atomized (GA) powders to evaluate their particle sphericity. PA and GA powders exhibit negligible differences in compressibility and permeability tests, but GA powder shows more cohesive behavior, especially in a dynamic state, because lower particle sphericity facilitates interaction between particles during the powder flow. These results provide guidelines for the manufacturing of advanced metal powders with excellent powder flowability for laser powder bed fusion.

Conventionally, metal materials are produced by subtractive manufacturing followed by melting. However, there has been an increasing interest in additive manufacturing, especially metal 3D printing technology, which is relatively inexpensive because of the absence of complicated processing steps. In this study, we focus on the effect of varying powder size on the synthesis quality, and suggest optimum process conditions for the preparation of AlCrFeNi high-entropy alloy powder. The SEM image of the as-fabricated specimens show countless, fine, as-synthesized powders. Furthermore, we have examined the phase and microstructure before and after 3D printing, and found that there are no noticeable changes in the phase or microstructure. However, it was determined that the larger the powder size, the better the Vickers hardness of the material. This study sheds light on the optimization of process conditions in the metal 3D printing field.

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 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.

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.

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.