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복숭아 분말 첨가량이 스프레드 프리믹스의 품질에 미치는 영향
박가영,라하나,김하윤,조용식,김경미 한국식생활문화학회 2019 韓國食生活文化學會誌 Vol.34 No.4
The purpose of this study was to develop a peach spread premix to increase the usability of peaches with low storagestability. We analyzed the effect of adding different ratio of peach powder (0, 5, 10, 15%) on the physicochemical andsensory quality characteristics of peach spread premix. The result showed that the pH of the spread premix significantlydecreased with the addition of greater amounts of peach powder (p<0.05). The total titratable acidity (TTA) and sweetnessof the peach spread premix were significantly increased as the amount of added peach powder increased (p<0.05). Theredness (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 addedpeach powder. The results of the sensory test with spread premix prepared with 10% peach powder had the highest scorefor color, taste, texture, stickiness, and overall acceptability (p<0.05). We suggested that the peach spread premix made with10% peach powder may be the most desirable for manufacturing spread premix and for improving sensory preference.
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장유지,김유진,이정환,김종수,이준행,한미란,김종빈,신지선 대한소아치과학회 2023 大韓小兒齒科學會誌 Vol.50 No.2
This study aimed to compare the physical properties of 4 kinds of calcium silicatebased cements (CSCs): 2 kinds of powder-liquid mix type (RetroMTA® [RTMX] and Endocem® MTA Zr [EZMX]) and 2 kinds of premixed type (Well-Root™PT [WRPR] and Endocem® MTA premixed [ECPR]) CSCs, respectively. Further, we assessed the setting times, solubility values, and compressive strengths of the cements. The shortest setting time was observed for EZMX (123.33 ± 5.77 seconds), followed by RTMX (146.67 ± 5.77 seconds), ECPR (260.00 ± 17.32 seconds), and WRPR (460.00 ± 17.32 seconds), respectively. The highest solubility was observed for WRPR (9.01 ± 0.55%), followed by RTMX (2.17 ± 0.07%), EZMX (0.55 ± 0.03%), and ECPR (0.17 ± 0.03%). Furthermore, the highest compressive strength was observed for ECPR (76.67 ± 25.67 Mpa), followed by WRPR (38.39 ± 7.25 Mpa), RTMX (35.07 ± 5.34 Mpa), and EZMX (4.07 ± 0.60 Mpa). In conclusion, the premixed type CSCs (WRPR and ECPR) exhibited longer setting times compared to the powder-liquid mix type CSCs (EZMX and RTMX). The solubility test showed that ECPR had the lowest solubility while WRPR had the highest solubility, with a statistically significant difference between them (p < 0.0083). Additionally, the compressive strength test showed that ECPR had the highest compressive strength, while EZMX had the lowest compressive strength, also with a statistically significant difference between them (p < 0.0083). ECPR is a promising material as it is premixed, eliminating the need for mixing time, and it has also demonstrated improved solubility and compressive strength, making it a potentially favorable option for clinical use.
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Premix 감인절미 제조 및 표준 Recipe에 관한 연구
김경자,오옥자 동아시아식생활학회 1997 동아시아식생활학회지 Vol.7 No.1
This study aims to know what the physicochemical properties and physical properties of the Korean traditional rice cake injulmi made from persimmon powder and glutinous rice (powder), and to come up with a standard recipe of it with the premixed powder of persimmon and glutinous rice. Cooked rice powder with 9 different levels of persimmon in cooking dough(75, 100 and 150㎛ powder with each 20, 40, and 60%) was tested for rheological parameters, the rate of swelling, degree of gelatinization, sensory evaluation, and the observation of cross section used to electronmicroscope. 1. sensory evaluation conducted by 20 university students as panelists showed that sample C received notable preference among a samples in appearance, texture and flavour. 2. The observation of cross section used to electronmicroscope revealed that mixed glutinous rice powder and persimmon powder lost their regular forms. increase in persimmon powder content increased a thin layer of starch granule, presumably due to sugar and fiber in the mixed persimmon powder granule. 3. In cooking the rice cake with 20∼60% of persimmon, it showed 6.3 to 5.5 pH. 4. Quantitative description analysis conducted by 20 university student as panelists showed that sample that sample C was preferred among 9 samples. From these results, it was concluded that glutinous rice cake cooked with 20% of persimmon powder was quite acceptable. Optimum cooking condition for the glutinous rice with persimmon powder rice cake was 30min of cooking time and 250℃ of cooking temperature with gas oven.
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고태호(Taeho Ko),이상협(Sanghyup Lee),김형민(Hyungmin Kim),양희성(Heesung Yang),윤웅섭(Woongsup Yoon) 한국추진공학회 2012 한국추진공학회 학술대회논문집 Vol.2012 No.11
마이크론 사이즈의 알루미늄 분말과 공기의 연소에 대한 실험적인 연구가 수행되었다. 알루미늄 입자는 산화 피막으로 싸여 있기 때문에 점화 및 연소가 어렵다. 그러므로 추진제(HTPE)를 사용한 점화와 긴 연소실에서 오랜 체류시간이라는 조건을 만듦으로써 알루미늄 분말의 연소를 위한 연소시스템이 구축되었다. 알루미늄 분말과 공기의 화염은 전단동축인젝터-예혼합 연소실에서 긴 영역에 걸쳐 형성되었고, 연소 조건은 당량비 약 0.72로서 연료 희박 조건이었다. The combustion phenomenon of micro-sized aluminum(Al) powder with air was studied experimentally. Because of the oxide layer which is covered the a Al particle, the ignition and combustion are difficult. Therefore the combustion system was constructed in order to burn the Al powder after removing the oxide layer by ignition of the propellant(HTPE) and achieving a long residence time in a long combustor. The flame of the Al powder with air was formed to a long length in the shear coaxial injector-premixed combustor and the flame condition was fuel lean combustion(Φ≒0.72)
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