• Korean journal of food and cookery science
• /
• v.16 no.6
• /
• pp.538-547
• /
• 2000

Ok-gal-seo-byung is a steamed rice cake which is made from rice flour mixed with com powder, sugars and cinnamon powder. This study aimed for exploring the best recipe of Ok-gal-seo-byung to popularize it. The most desirable recipe was determined after sensory evaluation and mechanical test for measuring texture, moisture content and colorimetry. In case of mixing rice flour with yellow com powder, the best result on each item was obtained in the following conditions: 15% of yellow com powder with honey for color, 15% of yellow com powder with sugar for flavor and sweetness, 5% of yellow com powder with honey for graininess, 5% of yellow com powder with sugar for moistness and chewiness, and 10% of yellow corn powder with sugar for overall quality. When glutinous com powder was used, the conditions giving the best results were as follows: 20% of glutinous com powder with sugar for color, graininess and chewiness, 30% of glutinous com powder with sugar for flavor, 10% of glutinous com powder with sugar for moistness and sweetness, 20% of glutinous com powder with sugar for overall quality. The best condition for each textural property was as follows: 10% of yellow com powder with sugar and 20% of glutinous com powder with sugar for springiness, 5% of yellow com powder with sugar and 30% of glutinous com powder with sugar for cohesiveness, 15% of yellow com powder with sugar and 20% of glutinous corn powder with honey for chewiness, 15% of yellow com powder with sugar and 30% of glutinous com powder with oligosaccharides for gumminess, 5% of yellow com powder with sugar and 10% of glutinous corn powder with sugar adhesiveness, 15% of yellow com powder with sugar and 30% of glutinous com powder with oligosaccharides for hardness. Moisture content in Ok-gal-seo-byung with yellow com powder and with glutinous corn powder which gave the most desirable results were 46.108% and 43.623%, respectively. As a result of colorimetry, the highest L value was obtained from 10% yellow com powder or glutinous com powder with oligosaccharides. The highest a value was obtained from 10% yellow com powder or glutinous corn powder with honey. The best b value was obtained from 15% yellow com powder with oligosaccharides and 30% glutinous corn flour with honey. Based on the results, the best recipe for Ok-gal-seo-byung was determined as follows: in case of using yellow corn powder, rice flour 315g, yellow com powder 35g, sugar 60g, water 100$m\ell$, cinnamon powder 0.5g, salt 3.5g, and in case of using glutinous com powder, rice flour 280g, glutinous com flour 70g, sugar 50g, water 110$m\ell$, cinnamon powder 0.5g, salt 3.5g.

• Food Science of Animal Resources
• /
• v.41 no.5
• /
• pp.840-854
• /
• 2021

The impact of green tea extract powder and rosemary extract powder, alone or in combination, on the quality characteristics of naturally cured pork sausages produced with white kimchi powder as a nitrate source was evaluated. Ground pork sausages were assigned to one of seven treatments: control (0.01% sodium nitrite and 0.05% sodium ascorbate), treatment 1 (0.3% white kimchi powder and 0.05% green tea extract powder), treatment 2 (0.3% white kimchi powder and 0.1% green tea extract powder), treatment 3 (0.3% white kimchi powder and 0.05% rosemary extract powder), treatment 4 (0.3% white kimchi powder and 0.1% rosemary extract powder), treatment 5 (0.3% white kimchi powder, 0.05% green tea extract powder, and 0.05% rosemary extract powder), and treatment 6 (0.3% celery juice powder, 0.05% green tea extract powder, and 0.05% rosemary extract powder). Naturally cured products had lower (p<0.05) cooking yield and residual nitrite content than control sausages. However, compared to the control, naturally cured products with white kimchi powder (treatments 1 to 5) showed similar the pH, oxidation-reduction potential, CIE L^* values, CIE a^* values, nitrosyl hemochrome content, total pigment content, and curing efficiency to the control. When the amount of green tea extract powder or rosemary extract powder was increased to 0.1% (treatments 2 and 4), lipid oxidation was reduced (p<0.05). These results indicate that green tea extract powder, rosemary extract powder, and white kimchi powder may provide an effective solution to replace synthetic nitrite and ascorbate used in traditionally cured products.

• Proceedings of the Korean Powder Metallurgy Institute Conference
• /
• 2006.09a
• /
• pp.175-176
• /
• 2006

The filling property of the binder treated iron based powder made of atomized iron powder was compared with that of the one made of reduced iron powder. The latter one showed a better filling property than the former one, although the original reduced powder showed a worse flow rate. Changing the particle size distribution of the original atomized powder from wide to narrow like the original reduced iron powder, improved the filling property of the binder treated powder. As a result, the particle size distribution of the original iron powder was found to strongly affect the filling property of the binder treated powder.

• Journal of Welding and Joining
• /
• v.15 no.1
• /
• pp.116-124
• /
• 1997

A scope of this study is to establish the optimum plasma spray conditions for fine ($5\mu\textrm{m}$) $Al_2O_3$ powder. However, the flowability of the $Al_2O_3$ powder is not so good because of irregular particle shape and fine particle size. Therefore, powder feeding system was modified by 1) change of powder feeding line material from polymer to copper 2) shorten the powder feeding tube length 3) heating the powder feeding system to $80^{\circ}C$4) vibrating the powder feeding line continuously, in order to feed the fine powder homogeneously. The homogeneous powder feeding conditions were obtained with the modified powder feeding system by controlling the powder carrier gas flow and the powder flow rate indicator. The best plasma spraying conditions for the fine $Al_2O_3$ powder were found out as 40kw gun power, 80 g/min. powder feed rate and 50 mm working distance after characterizing the microstructure, hardness and wear loss of the $Al_2O_3$ coating layer.

• Food Science of Animal Resources
• /
• v.41 no.6
• /
• pp.950-966
• /
• 2021

This study investigated the effects of lemon extract powder and vinegar powder on the physicochemical and microbiological characteristics of pork sausages naturally cured using white kimchi powder during storage for 30 days. Six batches were included: control (0.01% sodium nitrite and 0.05% sodium ascorbate); treatment 1 (0.3% white kimchi powder and 0.5% lemon extract powder); treatment 2 (0.3% white kimchi powder and 1.0% lemon extract powder); treatment 3 (0.3% white kimchi powder and 0.5% vinegar powder); treatment 4 (0.3% white kimchi powder and 1.0% vinegar powder); and treatment 5 (0.3% white kimchi powder, 0.5% lemon extract powder, and 0.5% vinegar powder). Treatment 2 had significantly lower pH values and higher cooking loss than the other batches (p<0.05). Treatments 1, 2, and 5 had similar (p>0.05) CIE a^* as the control, while treatments 3 and 4 showed significantly lower values (p<0.05). The residual nitrite content in naturally cured products was lower than the control (p<0.05), while treatments 1 and 2 showed significantly higher nitrosyl hemochrome content and curing efficiency (p<0.05). TBARS values were similar for all treatments and the control (p>0.05). Treatments 1 and 2 showed significantly reduced aerobic plate counts (APC; p<0.05) than the control and other treatments. However, across all batches, TBARS values and APC significantly increased during storage (p<0.05). Our results suggest that lemon extract powder, rather than vinegar powder, may offer a promising alternative for supplementing the functions of nitrite in naturally cured sausages.

• Transactions of Materials Processing
• /
• v.6 no.3
• /
• pp.227-232
• /
• 1997

This study is concerned with the rotary powder compacting by the cold rotary forging process. An experiment has been carried out using the rotary powder forging press(500kN) which was designed and constructed in the authors' laboratory. The detailed comparisons of several mechanical test by rotary powder forging and rotary powder compacting process are given. It is found that the highly densified P/M parts can be obtained and this process is very effective for improving quality of the powder products.

• The Journal of Korean Academy of Prosthodontics
• /
• v.35 no.1
• /
• pp.144-164
• /
• 1997

The purpose of this study were to investigate the chemical composition, mean particle size, linear thermal expansion coefficient and metal-bonding strength of the regular opaque powder and core powder. In this study, 4 types of ceramic powders, namely Duceram Jacket Opaque powder, Duceram Opaque powder, Vita Hi-Ceram powder, Vita VMK Paint On-88 powder were used. Chemical composition was evaluated by EDS(Energy Dispersive X-ray Spectrophotometer, Oxford QX-2000, England), particle size was measured by MALVERN Instruments(MALVERN Instruments SB. OC., U.S.A.. ad linear thermal expansion coefficient was measured by dilatometer(Motoyama, Japan). Bond strength was measured by the Universal tsting machine(Istron Co., Ltd., U.S.A.). The Results were as follows : 1. Through recognition of the relative difference in chemical composition between the core powder and the regular opaque powder, the difference in the proportion of $Al_2O_3$ in each type of material is demonstrated ; Duceram Jaket Opaque powder : 30.16%, Duceram Opaque powder : 16.60%, Vita Hi-Ceram : 63.64%, Vita VMK Paint-On 88 : 16.16%. 2. There was no significant difference in the proportion of metal-bonding materials between the core powder and the regular opaque powder. 3. In the regular opaque powder, alkaline materials were incoporated in order to increase the coefficient of thermal expansion. 4. In the particle size analysis, there was no significant difference in mean particle size or in the particle size distribution between the core powder and the regular opaque powder. 5. In the thermal expansion test for temperature range of $25-600^{\circ}C$, the regular opaque powder had higher coefficient of thermal expansion than that of core powder. 6. In the 4 point flexural bending test, there was no statistically significant difference in the mean bond strength between the core powder and the opaque powder among the Duceram products.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.6
• /
• pp.1244-1250
• /
• 1999

Job,s tears powder and green tea powder were added to bread mixture and their effects on the quality of bread were investigated using sensory evaluation and some physical tests. Sensory evaluation showed that flavor, hardness and chewiness were increased as the amount of Job's tears powder and green tea powder was increased. Lightness and redness values decreased with the addition of Job's tears powder and green tea powder, while yellowness values increased. Texture measurement showed that springiness was highest in bread with 3% green tea powder among the batches tested, while gumminess showed highest in control. Hardness of 3% green tea powder was lower than that of control. It appears that the higher the moistness, the higher the value of redness. Chewiness was positively correlated with yellowness. Gumminess was negatively correlated with color and flavor. Bread with 1% green tea powder and 10% Job's tears powder showed good overall preference. Scanning electron microscopy revealed that the addition of Job's tears powder and green tea powder to bread exhibited small pores and crude surface.

• Food Science of Animal Resources
• /
• v.40 no.4
• /
• pp.636-648
• /
• 2020

This study investigated the effects of the addition levels of white kimchi powder and acerola juice powder, as natural sources of sodium nitrite and sodium ascorbate, on the quality of cooked ground pork products. Freeze-dried white kimchi powder was prepared and used after fermentation for 2 wk. Six treatments were included: control (100 ppm sodium nitrite and 500 ppm sodium ascorbate), treatment 1 (0.2% white kimchi powder, 0.02 % starter culture, and 0.1% acerola juice powder), treatment 2 (0.2% white kimchi powder, 0.02% starter culture, and 0.2% acerola juice powder), treatment 3 (0.4% white kimchi powder, 0.04% starter culture, and 0.1% acerola juice powder), treatment 4 (0.4% white kimchi powder, 0.04% starter culture, and 0.2% acerola juice powder), and treatment 5 (0.4% celery powder, 0.04% starter culture, and 0.2% acerola juice powder). The pH values were decreased (p<0.05) because of lower pH of acerola juice powder, resulting in lower cooking yields (p<0.05) in these treatments. CIE L* and CIE a* values of indirectly cured meat products were not different (p>0.05) from the sodium nitrite-added control. However, indirectly cured meat products showed lower (p<0.05) residual nitrite contents, but higher (p<0.05) nitrosyl hemochrome contents and cure efficiency than the control. Treatments 2 and 4 had higher (p<0.05) total pigment contents and lipid oxidation than the control. This study indicates that white kimchi powder coupled with acerola juice powder has substantial potential to substitute synthetic nitrite to naturally cured meat products, which could be favored by consumers seeking clean label products.

• Journal of Technologic Dentistry
• /
• v.37 no.1
• /
• pp.23-29
• /
• 2015

Purpose: The selective laser melting (SLM) process for dentistry, which is one of the additive manufacturing technologies (AM) allows for rapid production of a three-dimensional model with complex shape by directly melting metal powder. This process generates detailed items of a three-dimensional model shape through consolidation of a thin powder layer by utilizing both selective melting and laser beam simultaneously. In regard to SLM process, Fe-base powder, Ti-6AI-4V powder, AI-base powder, etc. have been researched. It is believed that the aforementioned technologies will be widely utilized in manufacturing metal parts using metal powder of raw material. This study chose Ni-Cr-Mo metal powder in order to manufacture metal powder materials that would be used in the selective laser melting for dentistry. Methods: This study manufactured metal powder using mechanical alloying technique (MA) among those metal powder manufacturing techniques. Moreover, this study aimed to utilize the metal powder manufactured after observing the characteristics of powder as preliminary data of Ni-Cr-Mo metal powder. This study could obtain the following conclusions within the experimental limitations. Results: As a result of mechanically alloying Ni-Cr-Mo powder over time, its mean particle size was $66.93{\mu}m$ $54.4{\mu}m$ and $45.39{\mu}m$ at 10h, 20h and 30h, respectively. The gtain form of metal powder by mechanical alloying technique was a sponge-like shape of irregular plate; however, the gtain form manufactured by high-pressure water aromization process had the following three types: globular type, chain type and oval type. Conclusion: This study found $37.65{\mu}m$ as the mean particle size of Ni-Cr-Mo metal powder, which was manufactured using water atomization technique under the following conditions: water atomization flux of 300 liter/min, hydraulic pressure of $400kgf/cm^2$ and injection angle of $45^{\circ}$. This study confirmed that the grain form of powder (solid particle form) would vary depending on the manufacturing process.