• Korean Chemical Engineering Research
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• v.48 no.5
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• pp.609-614
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• 2010

In this study, emulsion polymerizations for synthesizing acrylic pressure-sensitive adhesive(PSA) were carried out using 2-ethylhexyl acrylate(2-EHA), n-butyl acrylate(n-BA), methyl metacrylate(MMA) as fundamental monomers and acrylic acid(AAc) as a functional monomer in the presence of anionic SLS (sodium lauryl sulfate). To obtain the optimized synthetic condition in the polymerization, we analyzed the polymerization variables such as the effect of surfactant concentration and hydrophilic lipophilic values(HLB). At the same time, the final adhesive properties were also analyzed by the function of the initiator concentration and buffer concentration. In the results, the most stable emulsion was obtained at the surfactant concentrations between 3 and 5 wt%. It was also determined the effect of HLB value of nonionic surfactant and the initiator concentrations on the gel content. Stable emulsion is obtained using the surfactant having HLB value of 12.3. The rate of emulsion polymerization was increased at the initiator concentration greater than 1 wt%, but the stability of the emulsion was decreased. Finally, the effect of the buffer concentrations on the pH and the conversion of the acrylic emulsion product were experimentally measured. At the sodium bicarbonate concentration above 0.4 wt%, the buffer infulence was apparent. The buffer effect was fully acceptable at the concentrations between 0.6 and 0.8 wt% regardless of the monomer composition.

• Korean Journal of Food Science and Technology
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• v.47 no.1
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• pp.63-69
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• 2015

The aim of this study was to investigate the deformation of packaging materials used for ready-to-eat (RTE) foods after the retort process and microwave heating. From the multilayer films consisting of polyethylene terephthalate (PET), polyamide (PA), and cast polypropylene (CPP) in a stand-up pouch form used for RTE foods, some deformation of the CPP layer, which was in direct contact with the food, was observed after the retort process and microwave heating. The damage was more severely caused by microwave heating than by the retort process. This may be attributed to diverse factors including the non-uniform heating in a microwave oven, the sorption of oil into the packaging film, and the different characteristics of food components such as viscosity, salt and water content. The development of heat-resistant packaging materials and systems suitable for microwave heating of RTE foods is required for the safety of consumers.

• Korean Journal of Food Science and Technology
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• v.41 no.6
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• pp.657-661
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• 2009

Liquid microparticulated seaweed calcium was manufactured via a wet grinding process. Thereafter, different forming agents such as cyclodextrin, gum arabic, and Na-caseinate were added to the liquid calcium, which was then spray-dried to investigate the quality of the powdered calcium treatments. The moisture contents of samples were approximately 2%. It was also determined that the different kinds of forming agents did not affect the spray drying efficiency. In addition, calcium solubility was the highest in a solution of pH 2. In buffer solution and vinegar, the powdered calcium made with gum arabic showed the highest solubility among the treatments. The calcium contents of all the powdered microparticulate seaweed calcium samples were about 28%, and calcium content was not affected by the forming agents. The spray-dried calcium powder made by spray drying with gum arabic had the highest water vapor uptake, whereas the seaweed calcium was stable in terms of water adsorption. The results of SEM observations indicated that a portion of the spray-dried calcium powders were in nano-scale after wet-grinding. Among the treatments, the use of saccharides as a forming agent resulted in the most uniform particle distribution after spray-drying.

• Food Science and Preservation
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• v.15 no.2
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• pp.288-292
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• 2008

This study examined the general components and biological activities of fruit from different cultivars of Prunus mume. The average moisture content of fruit ranged from 89.94-90.62%. The levels of crude protein, crude fat and crude fiber were not significantly different in the different cultivars. In an antimicrobial activity test, methanol extracts showed the highest activity and extracts from the Chunmae and Baekgaha cultivars had higherantimicrobial activity than other cultivars. The extract of fruit. However, there was no antimicrobial activity against the lactic acid- producing bacteria and yeasts, even at a concentration of 1.5 mg/mL or higher. Antimicrobial substances in methanol extracts of the fruit maintained their activity after heating at $100^{\circ}C$ for 30 minutes and were also unaffected by changes in pH. The antioxidant activities of extracts isolated with different solvents were: methanol > ethylacetate > water> ether> hexane. Antioxidant activity was not significantly different at different harvest times. The antioxidant index of the methanol extract was also the highest in electron donating activity.

• Journal of the Korean Wood Science and Technology
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• v.42 no.6
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• pp.691-699
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• 2014

In order to improve the dimensional stability and durability of wood, this study attempted to impregnate bismuth (Bi) - tin (Sn) alloy metal with low melting temperature into solid woods of three species such as radiata pine, red oak and white oak, and investigated to determine an optimum condition of manufacturing the metal alloy-wood composites with natural wood grains. These Bi-Sn alloys were chosen for this study because they were harmless to human and melting at low temperatures. The composites resulted in high dimensional stability and low thickness swelling, and also showed much improved performance such as high bending strength, high hardness, high electric conductivity, and high thermal conductivity as floor materials. A proper impregnating condition of all specimens was determined as 10 minutes of the preliminary vacuum time, and $185^{\circ}C$ of the heating temperature. The proper processing condition for radiata pine wood was 2.5 minutes of the pressuring time at the pressure of $10kgf/cm^2$. For red oak wood, 10 minutes of the pressuring time at the pressure of $30kgf/cm^2$ were the proper condition. The proper manufacture conditions for white oak wood was determined as 10 minutes of the pressuring time at the pressure of $50kgf/cm^2$.

• Food Science and Preservation
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• v.9 no.1
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• pp.67-73
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• 2002

In order to obtain the basal data far quality and sanitary stability of sesame oil extracted from imported sesame flours oil of whole sesame and flour sesame were investigated the proximate composition, chemical properties, fatty acid composition, sesamol, sesamolin, sesamin contents and oxidation induction period by AOM test. Moisture contents of sesame flours were less remarkably than whole sesame. There were no differences in proteins. Acid value and saponiflcation value were higher sesame flour oil than whole sesame oil. iodine value of sesame flour oil were lower than whole sesame oils. In fatty acid composition of sesame oil, contents of linolenic acid and linoleic acid were 222.44 ∼144.14 and 2713.00 ∼ 1776.46 mg/mL, respectively. And the contents of linoleic acid and γ-linoleic acid were lower sesame flour oil than whole sesame oil. The sesamol contents of sesame oil were higher whole sesame oil than sesame flour oil, sesamol content of India whole sesame oil was highest of them. The sesaminl sesamolin contents of Korean whole sesame oil were the Highest Oxidation induction periods of sesame oil by AOM were 6.76 and 13.35 In on north Korea and Chinese sesame flour oil, respectively. Therefore, it appears that oxidative stability was lower in north Korea and China sesame flour oil than in whole sesame oil group.

• Food Science and Preservation
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• v.15 no.4
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• pp.606-611
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• 2008

Myungran Jeotkal, Korean fermented seafood, and its ingredients(hot red pepper powder, ginger, garlic, and seasoning mix) were irradiated with 0, 0.5, 1.0, 2.0, and 5.0 kGy of gamma rays and stored at 4C for 4 weeks to determine changes in microbiological and sensory characteristics. Water activities of Myungran Jeotkal, hot red pepper powder, ginger, garlic, and seasoning mix were 0.89 0.56, 0.98, 0.99, and 0.07, respectively. Myungran Jeotkal was observed to be initially contaminated. Total aerobic bacteria, yeast and mold, and coliform levels were 6.7, 4.3, and 3.6 log CFU/g, respectively. Irradiation at 2 kGy afforded approximately a 4 log reduction in total aerobic bacteria, and a 3 log drop in both yeast and mold levels and coliform bacteria(P<0.05). No viable microbial cells were detected in Myungran Jeotkal after 5 kGy of irradiation(at a detection limit of 101 CFU/g). The total aerobic bacterial level in red pepper powder was 6.3 log CFU/g and this component, of the tested ingredients, contributed most to the microbial contamination of Myungran Jeotkal. The initial count of total aerobic bacteria, 6.3 log CFU/g, was significantly reduced to 4.5 log CFU/g after irradiation(P<0.05). Sensory evaluation showed that gamma irradiation of up to 5.0 kGy did not adversely affect overall acceptability of Myungran Jeotkal or its ingredients during cold storage. Therefore, gamma irradiationwas effective to extend the shelf-life of Myungran Jeotkal.

• Journal of Mushroom
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• v.19 no.3
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• pp.160-165
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• 2021

This study was conducted to investigate a suitable substrate formulation for bag cultivation of Hypsizygus marmoreus. To determine the optimum media composition for H. marmoreus, chemical properties of various media and culture properties were investigated. The fastest primordia formation (9.0 days), the shortest fruiting body harvest period (18.0 days), and the highest yield (144.7 g/bag) were realized with the T6 formulation (55:15:20:5:5 mixing ratio of poplar sawdust, wheat bran, rice bran, dried soybean powder, and palm kernel, respectively). The chemical properties of the T6 formulation were pH, 6.0; total carbon, 19.0%; total nitrogen, 0.83%; C/N ratio, 22.8; P₂O₅, 0.61%; K₂O, 0.46%; and MgO, 0.29%. This is the first attempt using plastic bags for cultivation and will help expand the production of H. marmoreus.

• Journal of Conservation Science
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• v.33 no.2
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• pp.121-130
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• 2017

The currently used wax agents for preserving outdoor metal structures, despite their advantages, have disadvantages such as low endurance and reliability. These wax agents are easily damaged by acid rain, dust, moisture in the air, yellow dust, and air pollutants, resulting in corrosion within a short period after the initial conservation treatment. In addition, aged wax can also exhibit changes in the color or gloss, and also give a sense of difference in the surface. Given these existing problems, it is necessary to develop improved materials for metal preservation. Therefore, this study analyzed the characteristics and applications of the existing wax coating agents in order to identify their disadvantages and to develop a better material for metal preservation. In this regard, this study developed a perilla oil based compound wax and conducted experiments to test its endurance. The new compound wax agent was exposed to outdoor and acid rain conditions: it showed four times and 1.5 times the endurance of the existing wax agents in outdoor and acid rain conditions, respectively. In addition, the new agent seems to be more durable and protective as evidenced by the chromaticity, polish maintenance, and contact angle results. Further, although it is 1.3-1.8 times thicker than the existing agents, the new agent shows a more even surface. Based on these findings, it can be concluded that the new compound wax agent based on perilla oil is a better alternative to the existing was coating agents.

• Journal of the Korean Geotechnical Society
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• v.33 no.9
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• pp.5-22
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• 2017

The procedure that combines the result of infiltration analysis into stability analysis based on the limit equilibrium method is widely used to evaluate the impact of rainfall infiltration on slope stability. Accurate prediction of rainfall infiltration is essential to the prediction of landslides caused by rainfall, requires to obtain accurate unsaturated hydraulic properties of the soil. Among the unsaturated hydraulic characteristics of the soil, the importance of the soil-water characteristic curve describing the retained water characteristics of the soil is relatively well known and the measurement by test method to obtain the SWCC is gradually increasing. However, it takes a lot of time and expenses to experimentally measure the unsaturated conductivity characteristics of the soil. Therefore, it is common practice to estimate the hydraulic conductivity function from the SWCC. Although it is widely known that the SWCC has a great influence on rainfall infiltration, studies on the effect of the hydraulic conductivity function estimated from the SWCC on rainfall infiltration are very limited. In this study, we explained how the estimation model of the hydraulic conductivity function affects rainfall infiltration and slope stability analysis. To this end, one-dimensional infiltration analysis and slope stability analysis were conducted by using the data on the SWCC of weathered granite soil widely distributed in Korea. The applicability of each estimation model is discussed through review of the analysis results.