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.

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.

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.

This study explored a method to enhance the drying process usability of local mangoes by producing foam-mat dried powder under varying drying temperatures (50, 60, 70°C) and foam thicknesses (3, 6, 9 mm). The drying process period ranged from 60 to 390 minutes based on the set conditions, with higher temperatures and thinner foams accelerating drying. Powder chromaticity (L*, a*, and b*) demonstrated a declining trend with increasing drying temperature and foam thickness, exhibiting notable variance in chroma values. The water absorption index varied significantly, between 3.08 to 4.24, under different drying conditions, although the water solubility index remained consistent across foam-dried samples. Powder moisture content ranged from 2.53% to 3.83%, with hygroscopicity escalating with temperature and foam thickness. Vitamin C structure was compromised during the hot air drying process, especially at temperatures above 60°C. Electronic nose analysis distinguished foam-dried powder from freeze-dried powder; however, a thicker foam yielded a scent profile closer to that of freeze-dried powder. The findings provide fundamental data on mango foam drying, which is expected to improve processing and storage tech for local mangoes.

This study investigated the quality characteristics and antioxidant activities of salad dressing prepared with Jerusalem artichoke powder (0%, 4%, 8%, and 12%). The pH, soluble solid content, and viscosity increased as the content of Jerusalem artichoke powder increased. The titratable acidity showed no significant differences between samples. The lightness values decreased, while the redness and yellowness values increased with increasing amounts of Jerusalem artichoke powder. The total polyphenol content ranged from 52.00-69.64 μg GAE/g, and increased with the increase in Jerusalem artichoke powder levels. The antioxidant activities measured via DPPH and ABTS radical scavenging activity and reducing power also increased with increasing Jerusalem artichoke powder, at a higher rate than in the control. These results suggest that it is beneficial to add Jerusalem artichoke powder when in salad dressing.

This study investigated the quality characteristics of convenient chicken porridge prepared with fresh ginseng powder (FGP). The porridge made with the addition of FGP showed significantly higher or similar pH at 5.99-6.13 compared to porridge made without adding FGP. The convenient chicken porridge with FGP had lower viscosity and higher spreadability than the control group (p<0.05). This porridge exhibited higher lightness (L) and yellowness (b) values but a lower redness (a) value than the control group (p<0.05). The porridge made with the addition of 0.4% blanched FGP (BG0.4) displayed higher total polyphenol content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities than the other types of chicken porridge (all p<0.05). The porridge with the addition of FGP showed weaker “rice grain size”, “glossiness”, “appearance cohesiveness”, “cooked rice aroma”, “sweet taste”, “texture cohesiveness”, “thickness”, and “stickiness” than the control group (all p<0.05). The appearance and flavor acceptance were significantly higher or similar for the porridge samples made with the addition of 0.2% non-blanched FGP (NBG0.2) and 0.4% non-blanched FGP (NBG0.4) when compared with those of the control group.

We determined physicochemical characteristics and antioxidant activities of cookies prepared by replacing wheat flour with 0, 3, 6, and 9% freeze-dried burdock powder instead of wheat flour. The leavening and loss rates of the cookies decreased in proportion to the amount of burdock powder added to the dough. The moisture content of the cookies increased in proportion to the amount of burdock powder added and the crude protein and hardness were higher in the burdock-added group compared to the control. The lightness and yellowness of the cookies decreased, and the redness increased in proportion to the amount of burdock powder added. The total flavonoid and polyphenol compounds in the cookies increased in proportion to the amounts of burdock powder added. The antioxidant activities also tended to increase in proportion to the amount of burdock powder added. Based on the above results, adding burdock powder to cookies can increase antioxidant activity by increasing the content of antioxidant components, such as polyphenols and flavonoids. In addition, it is believed that adding burdock powder at levels of 3 to 9% of the weight of flour would result in cookies with spreadability, swelling power, and hardness similar to those of regular cookies.

To develop quality-improved bakery products, the influence of the partial replacement of wheat flour by Artemisia princeps leaf powder (APP) on the quality characteristics of cookies, including antioxidant activities, was investigated. Studies were carried out to evaluate the addition of different percentages of APP on the quality characteristics of cookies prepared by incorporating APP (1-4%) into wheat flour. The incorporation of APP significantly affected the cookies’ physicochemical parameters and sensory acceptance attributes. Such incorporation at different levels significantly reduced moisture content while increasing the cookie dough’s density (p<0.05). The spread ratio, loss rate, L*, and b* values of the cookies decreased, but their hardness and a* value increased significantly with increasing levels of APP substitution (p<0.05). 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline- 6-sulphonic acid (ABTS) radical scavenging activities were significantly increased (p<0.05) with higher APP substitution and were well-correlated. Hedonic sensory results showed that cookies fortified with 2% APP generally received satisfactory and acceptable acceptance scores. Consumers seemed to prefer the cookie texture in terms of chewiness when the samples were softer and lighter but less reddish, whereas taste acceptance may be a dominant factor in overall acceptability.

Radioactive liquid waste generated during the operation of domestic nuclear power plants is treated through a somewhat different liquid radwaste system (LRS) for each plant. Prior to the introduction of standard nuclear power plants, LRS used a concentrated water dry system (CWDS) to evaporate liquid waste and manage it in the form of dry powder. The boron-containing radioactive liquid waste dry powder was solidified using paraffin from 1995 to 2010, and about 3,650 drums (based on 200 L) of paraffin solidified drums are currently stored in nuclear power plants. Paraffin solidification drums do not meet the acceptance criteria for radioactive waste repositories because it is difficult to secure the homogeneity of the solidified body and there are concerns about leaching of radioactive waste due to the low melting point of paraffin. In order to solve this problem and safely permanently dispose of paraffin solidification drums, the characteristics of dry powder paraffin solidification drums containing boron-containing radioactive liquid waste must be analyzed and appropriate treatment technology utilizing the results must be introduced. This study analyzes the physical properties of paraffin, the chemical properties of boron-containing radioactive waste dry powder, and the physicochemical properties of paraffin solidification powder, and proposes an appropriate alternative technology for treating boron-containing radioactive waste dry drum. When disposing of the paraffin solidification drum with boron-containing radioactive liquid waste dry powder, the solidification body must be effectively withdrawn from the drum and the paraffin must be completely separated from the solidification body. When disposing the drum, the solidified material must be effectively extracted from the drum and the paraffin must be completely separated from the solidified material. Afterwards, the paraffin must be self-disposed, and the radioactive waste must be disposed of in accordance with acceptance criteria of repository. We looked at how each characteristic of the paraffin solidification drum with boron-containing radioactive liquid waste dry powder can be utilized in each of the above treatment processes.

This study aimed to investigate the effects of Centella asiatica powder on the quality characteristics and storage stability of goat meat Tteokgalbi. The goat meat Tteokgalbi samples were prepared with four different quantities (0, 0.5, 1, and 1.5%) of Centella asiatica powder. The moisture content of the samples containing Centella asiatica powder was significantly lower than that of the control (p<0.05). The protein content of the samples containing Centella asiatica powder was significantly higher than that of the control (p<0.05). As the proportion of Centella asiatica powder increased, the pH, L*, and a* values of the uncooked and cooked samples decreased (p<0.05). The water holding capacity and the cooking yield of the uncooked and cooked samples were higher in the samples containing Centella asiatica powder than in the control (p<0.05). Also, with the increasing amounts of the Centella asiatica powder, the thiobarbituric acid reactive substance (TBARS) levels decreased. The 1-1.5% Centella asiatica powder group showed lower levels of volatile basic nitrogen (VBN) than the other groups as per the assay (p<0.05). The results indicate that Centella asiatica powder could enhance the quality characteristics and storage stability of goat meat Tteokgabi.

강황 분말의 첨가가 마요네즈의 품질특성, 항산화활성 및 산화안정성에 미치는 영향에 대해 평가하였다. 들기름으로 제조된 마요네즈에 강황 분말을 0.5%, 1%, 2%, 3% 농도로 첨가하여 4°C에서 12주 동안 저장하였으며, 강황 분말 무첨가구와 비교하였다. 강황 분말 첨가량이 많아짐에 따라 들기름 마요네즈의 L* (명도) 값은 유의적으로 감소하였고, a* (적색도)는 모든 실험구에서 negative (-)값이었으며, b* (황색도)값은 유의적으로 증가되는 경향이었다(p<0.05). 강황 분말 첨가량이 많아짐에 따라 총 페놀 함량 및 항산화 활성이 유의적으로 증가하였다(p<0.05). 마요네즈를 저장하는 동안 과산화물가는 유의적으로 증가하였으나, 강황 분말 첨가 시료에서는 유의적으로 낮았다(p<0.05). 마요네즈의 유화안정성은 저장 초기에 비해 저장 기간이 길어질수록 감소되는 경향이었으나, 0.5%의 강황 분말 첨가구는 무첨가구에 비해 유의적으로 높은 유화안정성을 보였으며, 1%의 강황 분말 첨가구는 무첨가구와 유의차를 보이지 않았다. 점도는 저장 기간이 경과됨에 따라 감소되었으나, 무첨가구에 비해 1% 이상의 강황 분말 첨가구에서 유의적으로 높았다. 들기름 마요네즈에 강황 분말 첨가 시 항산화 활성 증대 및 과산화물의 생성 억제에 효과적이었으며, 특히 0.5~1% 첨가시 마요네즈의 유화안정성 및 점도 개선에 도움이 될 것으로 판단된다.

Thermite welding is an exceptional process that does not require additional energy supplies, resulting in welded joints that exhibit mechanical properties and conductivity equivalent to those of the parent materials. The global adoption of thermite welding is growing across various industries. However, in Korea, limited research is being conducted on the core technology of thermite welding. Currently, domestic production of thermite powder in Korea involves recycling copper oxide (CuO). Unfortunately, controlling the particle size of waste CuO poses challenges, leading to the unwanted formation of pores and cracks during thermite welding. In this study, we investigate the influence of powder particle size on thermite welding in the production of Cu-thermite powder using waste CuO. We conduct the ball milling process for 0.5–24 h using recycled CuO. The evolution of the powder shape and size is analyzed using particle size analysis and scanning electron microscopy (SEM). Furthermore, we examine the thermal reaction characteristics through differential scanning calorimetry. Additionally, the microstructures of the welded samples are observed using optical microscopy and SEM to evaluate the impact of powder particle size on weldability. Lastly, hardness measurements are performed to assess the strengths of the welded materials.

Black Soldier Fly Larvae (Hermetia illucens, BSFL) is an environmental purification insect utilized as an animal feed source due to its high protein content. BSFL need to be dried to preserve quality, and the optimal drying method should be cost-effective. In this study, various drying methods (hot air (HD), freeze (FD), vacuum (VD), and combined-drying (CD)) were applied to BSFL, and then BSFL powders were characterized. Crude protein content was highest in HD and lowest in CD, and there was no significant difference in crude fat content (p>0.05). In the measurement of the total amino acid content of BSFL, glutamic acid and aspartic acid were the highest regardless of the drying method. The total amino acid content was the highest in HD and the lowest in CD. Total polyphenol content was higher in VD and FD than in HD and CD. Also, hydrogen peroxide and DPPH radical scavenging showed similar results. In the antioxidant measurement results, VD and FD showed higher antioxidant capacity, but considering cost-effectiveness, HD was the most available method for drying BSFL.

Looking at the dietary patterns of women in their 20s and 30s as well as postmenopausal women, the intake of most nutrients was lower than the recommended levels. Shrimp is a low-calorie, high-protein food, and contains abundant minerals, and it is expected to help prevent osteoporosis. In this study, jinmal dasik was prepared by varying the shrimp content at 0, 1, 5, and 7%, and the quality characteristics were measured. Hardness, adhesion, chewiness, and cohesiveness of physical properties increased significantly as the amount added increased (p<0.001). The springiness decreased significantly as the amount of addition increased in the addition group (p<0.001). In the calcium, there was a significant increase as the amount added increased (p<0.001). In the potassium, there was a significant increase as the amount added increased (p=0.049). This study intends to highlight the benefits and possible uses of shrimp.

This study investigated the quality characteristics and antioxidant effects of rice cookies containing different percentage of freeze-dried plum powder (3%, 5%, 6%, and 12%). The density of the dough and the thickness of the rice cookies from the control group and the additive group were not significantly different. The pH value of the dough, its moisture content and spread factor, as well as the Hunter’s L and b values of the rice cookies significantly decreased as the amount of dried plum powder added increased. However, the sweetness, hardness, thickness, Hunter’s a value, total polyphenol, total flavonoid and anthocyanin contents, DPPH and ABTS free radials scavenging activity, and ferric reducing antioxidant power of the rice cookies significantly increased as the amount of dried plum powder added increased. Overall, the results of this study showed that adding dried plum power enhanced the antioxidant activities and quality characteristics of rice cookies.