• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.348-354
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• 2006

Baking quality of dough made of flour substituted with insoluble ${\beta}-glucan$ (10, 20, and 30%), functional food material produced from Agrobacterium spp. R259 KCTC 10197BP, was evaluated. Optimum time to reach 1st stage of dough fermentation decreased with increasing ${\beta}-glucan$ content, whereas mixing time increased. Addition of ${\beta}-glucan$ did not affect pH of dough. Hunter color L, a, and b values of dough added with up to 20% ${\beta}-glucan$ were not significantly different from those of control. Rheology properties such as cohesiveness and springiness of ${\beta}-glucan$ added dough increased, while hardness and gumminess decreased. Amylogram showed addition of ${\beta}-glucan$ to flour lowered setback and consistency, which are suggested to delay retrogradation.

• Composites Research
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• v.25 no.4
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• pp.93-97
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• 2012

Carbon nano fibers (CNFs) reinforced magnesium alloy (AZ91) matrix composites have been fabricated by liquid pressing process. In order to improve the dispersibility of CNFs and the wettability with magnesium alloy melt, CNFs were mixed with submicron sized SiC particles ($SiC_p$). Also, the mixture of CNFs and $SiC_p$ were coated with Ni by electroless plating. In liquid pressing process, AZ91 melts have been pressed hydrostatically and infiltrated into three reinforcement preforms of only CNFs, the mixture of CNFs and $SiC_p$ (CNF+$SiC_p$), and Ni coated CNFs and $SiC_p$ ((CNF+$SiC_p$)/Ni). Some CNFs agglomerates were observed in only CNFs reinforced composite. In cases of the composites reinforce with CNF+$SiC_p$ and (CNF+$SiC_p$)/Ni, CNFs were dispersed homogeneously in the matrix, which resulted in the improvement of mechanical properties. The compressive strengths of CNF+$SiC_p$ and (CNF+$SiC_p$)/Ni reinforced composites were 38% and 28% higher than that of only CNFs composite.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.338-344
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• 1989

This study was conducted to investigate the mechanism involved with gelation of soybean proteins, 7S and 11S. For the preparations of soybean gels, calsium coagulation and isoelectric point precipitation through the lactic acid fermentation were employed. The textural properties and microstructure of soybean curds were examined by Instron Universal Testing Machine and Scanning Electron Microscope(SEM), respectively. Soybean cheeses were also prepared from soyprotein curds. The characteristics of prepared soybean cheeses were studied by Instron and Sensory evaluation. Microstructure of soybean curds demonstrated by SEM differed markely, postulating that molecular interaction occured in the curds varied with type of protein and coagulative conditions. Textural parameter measured by Instron demonstrated that the curds and the cheeses made through lactic acid fermentation showed higher values in hardness, gumminess and chewiness than those coagulated with $CaCl_2$ 11S PRF could give the curds with higher values in hardness, cohesiveness, springiness, gumminess and chewiness than SPI and 7S PRF Sensory evaluation results showed that soybean cheese made from 11S PRF scored higher values in taste, chewiness, and hardness. However, panels preferred soybean cheese prepared from SPI in color, chewiness and brittleness.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.9 no.2
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• pp.500-507
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• 2008

By Using various grinding mill in powder cosmetics manufacturing process; screen milt and pin mill, jet mill, properties of the powder and grinding mills were studied; talc, mica, nylon powder, silica, titanium dioxide. Besides, the experiments fur evaluation of grinding were performed by using iron oxides those are tracers. In powders of plate shape, they were grinded more vertically than horizontally at the screen mill and pin mill, although were all grinded vertically and horizontally at the jet mill. The spheric powders became the primary particles or aggregation by electrostatic interaction at the screen mill and pin mill. But, at the jet mill, they resulted the agglomeration or transformation or damage up to 2bar. Titanium dioxides became the primary particles by all grinding mill. Pin mill has an excellent result in experiments which is a change of the tone of color by grinding. From these results, suggest that the jet mill is used to pre-treat of powders of plate shape in practical cosmetic manufacturing process, and the screen mill and pin mill are used to match the color of powder cosmetics. If industrial process condition is taken into consideration, suggest that 4times of grinding is excellent on grinding effect by the screen mill, and twice grinding by the pin mill and grind air pressure of 1bar by the jet mill.

• Applied Chemistry for Engineering
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• v.24 no.6
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• pp.656-662
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• 2013

The iron oxide ($Fe_3O_4$) particles in the coolant of the secondary system of a nuclear power plant reduce the heat transfer performance or induce corrosion on the surface of the heat transfer tube. To prevent these problems, we conducted a study to improve the dispersion stability of iron oxide using polymeric dispersant injection in simulated secondary system water. The three kinds of anionic polymers containing carboxyl groups were selected. The dispersion characteristics of the iron oxide particles with the polymeric dispersants were evaluated by performing a settling test and measuring the transmission, the zeta potential, and the hydrodynamic particle size of the colloid solutions. Polymeric dispersants had a significant impact on the iron oxide dispersion stability in an aqueous solution. While the dispersant injection tended to improve the dispersion stability, the dispersion stability of iron oxide did not increase linearly with an increase in the dispersant concentration. This non-linearity is due to the agglomerations between the iron oxide particles above a critical dispersant concentration. The effect of the dispersant on the dispersion stability improvement was significant when the dispersant concentration ratio (ppm, dispersant/magnetite) was in the range of 0.1 to 0.01. This suggests that the optimization of dispersant concentration is required to maximize the iron oxide removal effect with the dispersant injection considering the applied environments, the iron oxide concentration and the concentration ratio of dispersant to iron oxide.

• Korean Chemical Engineering Research
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• v.44 no.3
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• pp.284-288
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• 2006

$(Ca,Sr)_{2-y}MgSi_2O_7:Eu^{2+}{_y}$ (CMS) phosphor particles were prepared by using a spray pyrolysis process. The luminescent property was optimized by changing the content of Eu and the post-treatment temperature. The luminescence characteristics were also monitored with changing the ratio of Ca to Sr. The pure tetragonal $Ca_2MgSi_2O_7$ or $Sr_2MgSi_2O_7$ particles were obtained when the post-treatment temperature was over $1,000^{\circ}C$. The highest emission intensity of CMS particles were achieved when the concentration (y) of Eu and the treatment temperature were 0.05 and $1,250^{\circ}C$,respectively. The emission wavelength $({\lambda}_{max})$ of ${(Ca_{1-x},Sr_x)}_{1.95}MgSi_2O_7:{Eu^{2+}}_{0.05}$ was gradually shifted from 524 nm to 456 nm with increasing the content of Sr due to the reduction of crystal field strength. The emission intensity and its width of $Sr_2MgSi_2O_7:Eu$ was greatly enhanced by substituting Ca of less than 10 mol％ for Sr without any significant peak shift. The morphology of as-prepared particles was spherical, but changed to irregular-shaped one after the post treatment at the temperature range from 900 at $1,300^{\circ}C$.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.223.1-223
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• 2003

인산 쌀 전분을 제조, 이용하기 위한 기초 자료를 얻기 위하여 추청벼와 삼강벼를 원료로 하여 쌀 전분을 제조하고 이에 15% sodium tripolyphosphate를 가하여 15$0^{\circ}C$에서 30분간 반응시켜 얻어진 인산 쌀 전분(D. S.=0.015)의 이화학적 성질을 검토하였다. 인산 쌀 전분의 투명도는 원료 전분에 비하여 높았으며 원료 전분은 6$0^{\circ}C$, 인산 쌀 전분은 5$0^{\circ}C$부터 증가하기 시작하였다. 인산 쌀 전분의 색도는 원료 전분에 비하여 명도가 감소하였으며, 적색도 및 황색도는 증가하였다. 이것은 초산 처리 쌀 전분보다는 색상에서 좋지 않게 평가되었다. 인산 처리한 추청벼 및 삼강벼 전분의 호화개시 온도는 각각 5$0^{\circ}C$, 53$^{\circ}C$로서 인산 처리에 의해 원료 쌀 전분보다 14~15$^{\circ}C$ 낮아졌으며, 인산 쌀전분의 점도는 원료 쌀 전분에 비하여 7.4~8.4배 증가하였고 추청벼 전분이 삼강벼 전분보다 높게 나타났다. 인산 쌀 전분 겔의 견고성, 응집성, 접착성, 탄력성, 점착성 및 씹힘성은 원료 전분 겔보다 높았으며 두 품종간에는 추청벼 전분이 다소 높았다. 인산 쌀 전분 입자의 표면 구조는 원료 쌀 전분에 비하여 다소 팽윤되어 헝클어진 형태를 나타냈다. 이상의 결과를 볼 때 인산 처리 쌀전분이 원료 쌀 전분보다 호하 개시 온도가 낮고, 점도가 높아 즉석면의 제조 시 호화 온도를 낮추고 쫄깃쫄깃한 촉감의 면을 만들 수 있음을 시사하고 있으며, 정이 보고한 초산 처리 쌀 전분과 이용성을 비교할 때 인산 처리 전분이 라면 제조에 있어 더 효과적일 것임이 예상된다.desirability(전체적으로 바람직한 정도)의 경우 효소처리시킨 시료중 pH6.5$\longrightarrow$3.5, 35$^{\circ}C$(T1)과 45$^{\circ}C$(T3)처리군이 28일간 수침시켜 제조한 유과와 비교될 만한 높은 점수를 보여 이를 처리군에서 바람직한 특성을 지닌 유과 제조가 가능한 것으로 나타났다.의 Softness 는 Compression force 및 Work ratio 와 유의적인 상관관계를 나타내었으며, Dryness 와 Crumblyness 는 Work ratio와 유의적인 상관관계를 나타내고 있어 백편의 조직감은 Compression force 와 Work ratio로 대치할 수 있을 것이라고 사료된다. 수분함량은 기계적 검사보다 관능검사와 더욱 높은 상관관계를 나타냈다.내었다. 항균활성이 우수한 생약재를 농도별로 활성을 조사한 결과, 물 추출물과 10% Ethanol 추출물 모두 낮은 농도에서도 우수한 항균활성을 나타내었다.취와 함께 점질성 갈변물질이 생성되었다. 이와 같은 결과로 볼 때, BAAG의 처리는 BAAC의 경우보다 가격은 저렴하면서도 항균력은 우수한 천연 항균복합제재로써 농산물 식품원료에 적용하여 선도유지 기간을 연장할 수 있는 효과를 기대할 수 있었다. 과일 등의 포장제로서 이용할 가능성을 확인하였다.로 [-wh] 겹의문사는 복수 의미를 지닐 수 없 다. 그러면 단수 의미는 어떻게 생성되는가\ulcorner 본 논문에서는 표면적 형태에도 불구하고 [-wh]의미의 겹의문사는 병렬적 관계의 합성어가 아니라 내부구조를 지니지 않은 단순한 단어(minimal $X^{0}$ elements)로 가정한다. 즉, [+wh] 의미의 겹의문사는 동일한 구성요

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.233-240
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• 2007

The purpose of this study was to evaluate the effect of different saccharides on the quality of apricot sulgidduk. Appearance color of honey-added group as compared to other samples in apricot sulgidduk were preferable and scanning electron microscopy exhibited smaller pores. pH and acidity of white-added group immediately after preparation were higher than those of other groups. Higher moisture contents of honey-added groups during storage were found but total bacterial counts immediately before storage were 1 log cycle lower than that of other samples. The highest 'L' values were found for white sugar added group but the highest 'a' and 'b' were for yellow sugar-added sample. In mechanical characteristics of apricot sulgidduk for 48 hrs during storage at $20^{\circ}C$, hardness, gumminess and brittleness were higher in oligosaccharide-added sample as compared to other samples, while cohesiveness and springiness were the highest in honey-added group. In sensory evaluation of the sulgidduk, honey-added group obtained the highest score in color, sweet taste, moisture, after swallowing and overall quality (p<0.05) These results suggest that apricot sulgidduk with honey can be used as commercially successful rice cakes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1278-1284
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• 2003

This study was carried out to investigate the optimum conditions for making “sponge cake” with addition of ingredient, laver powder, and the quality characteristics of a new sponge cake. The moisture contents of sponge cake with 2, 4, 6% laver powder did not change but with 8 and 10%, the moisture contents increased to 28.89% and 30.69%, respectively. While specific gravity increased to 0.674 (control 0.493) when 10% laver powder was added, but volume was decreased. Most abundant mineral was Ca, followed by Na, Fe, Mn, Cu and Zn. The crust color degree of sponge cake with laver powder showed low marks on L, a, b. The crumb color degree showed low marks on L, b while “a” degree redness indicated highest marks with 4% laver powder. When it was seen under the microscope, the air cell numbers were decreased but the cell size became bigger. More free amino acid was contained when the laver powder was added. L-glutamic acid, L-alanine, L-aspartic acid and L-leucine were the major free amino acids. Hardness, springiness, cohesiveness, gumminess, chewiness and resilience degree of sponge cake with addition of laver power were higher than those of control. The sensory evaluation indicated that addition of 2% laver powder enhanced most mouth feeling, appearance, hardness, moistness, flavor and overall acceptability.

• Journal of Convergence for Information Technology
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• v.10 no.7
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• pp.153-159
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• 2020

In order to find out the condition of flow in sewer pipes, this study investigated the characteristics of tractive force of sewage flow estimated using actual measured values of water level, velocity, and flowrate in sewers located at uppermost portion in a treatment area during dry weather periods. When the scene of sewage flow was taken by CCTV after cohesive and non-cohesive solids (tofu and sand) were put on the sewer invert, it was found that the solids could be flushed without significant interruption. In sewer with slope of 0.00319, the frequency exceeding the minimum tractive force of sewage during a weekday was zero, while it was 10 per day with slope of 0.00603. During the week of the field observation, the event to exceed the minimum tractive force occurred once, suggesting that sewer odor would potentially increase. Maximum tractive force in sewer with steep slope was 2.9-3.1 N/㎡, but with gentle slope it decreased to 1.6-1.7N/㎡. It was also observed that the interval of time maintained below the criterion of minimum tractive force increased, during weekends compared to weekdays and for the sewage including non-cohesive particles which could enter combined sewers during a storm period. This study found that the sewer sediments formed by direct feces input into sewers, through sewer pipes which were designed meeting the standard sewer design criteria, could be flushed without staying as deposited solids state for a long time.