• Korean Journal of Fisheries and Aquatic Sciences
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• v.8 no.1
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• pp.37-45
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• 1975

The present study was ,conducted to evaluate the effects of condensed phosphates on the refeezing damage of Alaska pollack muscle. The fillets were dipped in such solution as 5 and $10\%$ sodium polyphosphate, 1 and $5\%$ mixture of sodium polyphosphate and sodium pyrophosphate (1:1, w/w) for 1 and 5 minutes, respectively, before refreezing. And fillets were frozen at $27^{\circ}C\~28^{\circ}C$ and stored for 15 days at $-18^{\circ}\~-20^{\circ}$. The degree of denaturation was estimated by determining amounts of drip relased, content of total solids, nitrogen, and DNA in the drip an cooking-weight-loss. Phosphorus absorbed in the muscle was also determined. Phosphorus absorbed in the fillets treated with loft solution of sodium polyphosphate for 5 minutes amounted to 101 mg/100g muscle as $P_2O_5$. The absorption was dependent on tile concentration of treating solution rather than on the dipping time. The increase of phosphorus absorption seemed to affect to reduction of drip. Among the treating conditions, $10\%$, 5 minutes and $10\%$ 1 minute with sodium polyphosphate appeared most effective ones on drip reduction. The effect of $5\%$, minutes with the mixture of sodium polyphosphate and sodium pyrophosphate did not show so benefitable effect in refrozen fillets. As a tendency total solids, nitrogen, and DNA in tile drip varied proportionally to the amount of drip released. And the content of DNA was lower than the amount. Treatment, at higher the concentration and longer the dipping time, resulted in the lower cooking-weight-loss and the better quality on organoleptic test of thawed fillets.

• Food Science of Animal Resources
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• v.23 no.1
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• pp.21-27
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• 2003

This study was carried out to investigate the effect of curing method(tumbling and immersion) and curing time (10 min to 48 hrs) on pH, color, product yield, cooking yield, water holding capacity, shear force, and sensory evaluation of cured pork meat with soy sauce. Curing method had an effective on color of cured meat(before cooking), Meats were tumbled for 30 min, followed by 24 hr and 48 hr delay period showed higher lightness than meat immersed for 24 and 48 hrs, respectively. Tumbling processing improved product yield and cooking yield as compared to immersion counterpart. Therefore, tumbled meat had significantly greater product yield(p <0.05) during working time for 30 min. Increasing curing time improved water holding capacity and tenderness. Although curing time had no influence on sensory evaluation, tumbling processing improved sensory evaluation of texture, juiciness, and overall acceptability fer cured pork meat with soy sauce, as compared to immersion counterpart.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.4
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• pp.269-275
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• 1988

Inhibitory effects on bacterial growth by using lysozyme and mixtures of it with other antibacterial substances (sodium hexametaphosphate and sodium pyrophosphate) were investigated against the 7 kinds of hacterial strains isolated from putrefied surumi products. The growth inhibitory concentrations of lysozyme and lysozyme + sodium hexametaphosphate + sodium pyrophosphate against the bacteria were added to kamaboko, imitation crab meat and fried surumi, then viable cell count, pH and VBN were examined during the storage at $30^{\circ}C$ for 7 days. Lysozyme showed growth inhibitions against 6 of 7 isolates and the inhibition effect of mixture of antibacterial substances was multiplied against all the isolates compare with those of its individual use. Growth inhibitory effect of the substances on the bacteria was high in order of lysozyme + sodium pyrophosphate + sodium hexametaphosphate, lysozyme + sodium hexametaphosphate, lysozyme + sodium pyrophosphate and lysozyme. The most effective inhibitory concentration of mixture of the antibacterial substances in kamaboko and imitation crab meat was $0.05\%$ of lysozyme, $0.5\%$ of sodium pyrophosphate and $0.1\%$ sodium hexametaphosphate. But the bacterial growth was slightly inhibited in fried surumi even if the same concentration of the dipped mixture and the effect of the mixture was less than that of $0.2\%$ sorbic acid.

• Korean Journal of Materials Research
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• v.11 no.4
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• pp.294-299
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• 2001

Effects of the surface fluorination on the electrochemical charge-discharge properties of $Mg_2$Ni electrode in Ni-MH batteries fabricated by mechanical alloying were investigated. After 20h ball milling, Mg and Ni powder formed nanocrystalline $Mg_2$Ni. Discharge capacity of this alloy increased greatly at first one cycle, but due to the formation of Mg(OH)$_2$ passive layer, it showed a rapid degradation in alkaline solution within 10cyc1es. In case of 6N KOH +xN KF electrolyte (x = 0.5, 1, 2), a continuous and stable fluorinated layer formed by adding excess F$^{[-10]}$ ion, increased durability of $Mg_2$Ni electrode greatly and high rate discharge capability(90-100mAh/g). 2N KF addition led to the highest durability of all tested here. The reason of the improvement is due to thin MgF$_2$, which can prevent the $Mg_2$Ni electrode from forming Mg(OH)$_2$layer that is the main cause of degradation.

• Korean Journal of Food Science and Technology
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• v.13 no.2
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• pp.133-141
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• 1981

The gelatinization phenomena of bracken root starch were examined by means of the loss of birefringence, degree of digestibility by amylase and X-ray diffraction. These results indicated that gelatinization temperature of the starch was $55{\sim}60^{\circ}$ and over 95% of starch were gelatinized at the temperature between 60 and $70^{\circ}C$. The swelling power of the bracken root starch was much less steeper than that of potato or tapioca starch. Amylograph data on the various starch concentrations showed the pasting temperature of $62{\sim}68^{\circ}$, peak height of $80{\sim}840$ Brabender unit (BU) and peak after cooling to $50^{\circ}C$ of $110{\sim}555\;BU.$. According to the information obtained from amylograph data, the bracken root starch showed low set back. The rate of retrogradation of the starch as tested by Texturometer was slower and faster than that of potato and tapioca starches, respectively.

• Korean journal of food and cookery science
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• v.3 no.1
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• pp.78-85
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• 1987

2M D-glucose and 2M D-glucose with 0.4M citric acid were heated at $100^{\circ}C$ for 12, 24, 48hours. The color intensity of these browning reaction products and the fractionated materials by Sephadex G-15 were measured as absorbance at 490nm with a spectrophotometer. The control (soybean oil) and the soybean oil substrates containing equal amounts of ethanol extracts taken from each fraction group were stored at $40.0\pm$1.0^{\circ}C$$ in an incubator for 30 days Antioxidant activities of browning reaction products determined by peroxide value and TBA value the soybean oil. The results were as follows. 1. According to increase heating time and to add citric acid, color intensity was increased. Color intensity of Fraction II(fraction 10~18 high molecular weight) was higher than other fraction group, especially Fraction II of sample F (glucose with citric acid, heated at $100^{\circ}C$ for 48hours) was the highest. 2. All of the fractionated material was showed antioxidant effect but Fraction I (high molecular weight) was more oxidized than the control Fraction IV, V (fraction 28~45; low molecular weight) was showed the highest antioxidant effect.

• Proceedings of the Korea Society for Energy Engineering kosee Conference
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• 2004.05a
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• pp.119-124
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• 2004

최근 소형 다기능, 고기능 전자장비의 개발로 인하여 고밀도 전원이 필요성이 대두되고 있다. 연료전지는 높은 전력 밀도를 가짐으로 인하여 소형 전원 장비에 가능성을 가지는 것으로 여겨지고 있다. 연료전지 중 특히 고분자 전해질 연료전지는 높은 전력밀도와 낮은 작동온도 등으로 인하여 이차전지의 자리를 대체할 수 있을 것으로 보여지지만 현재까지 연료 공급장치의 문제로 인하여 실용화되지 못하고 있다. 본 연구에서는 여러 가지 수소저장 물질 중에서 알칼리 붕소 수소화물을 이용하여 연료전지에 수소를 공급하고자 하며, 수소발생에 사용되는 촉매에 대한 연구를 진행하였다. 알칼리 붕소 수소화물의 수소발생 반응에 사용되는 촉매로는 Pt, Ru, Co, Ni 등이 사용되어질 수 있다. 이중에서 가장 수소발생 능력이 높은 촉매는 Ru이며, 비귀금속 촉매 중에는 Co가 높은 활성을 나타내었다. 본 연구에서는 Ru 촉매와 Co 촉매의 특성을 비교하였으며 연료전지에 수소를 공급할 수 있는 가능성을 확인하였다. Ru와 Co 촉매의 공통적인 특징은 알칼리 붕소화물인 NaBH$_4$의 농도가 높아질수록, 온도가 높아질수록 수소의 발생속도를 높이는 현상을 보였다. 또한 안정화제인 NaOH에 대하여, Ru의 경우는 농도가 높아질수록 수소발생 속도가 낮아졌으며, Co는 그 반대의 결과를 보였다. NaBH$_4$의 분해 반응으로 발생된 수소를 연료전지에 공급하여 2W급의 휴대폰용 연료전지를 구동할 수 있었다. 이로써 알칼리 붕소수소화물로부터 발생된 수소를 이용하여 안정적으로 연료전지를 구동할 수 있는 가능성을 확인하였다. 유류 분해정도를 파악하는 지시자로써 특정 무기 오염물질을 이용할 수 있을 가능성이 있으므로 좀더 이들 관계성에 대한 연구가 진행될 필요성이 있다고 판단된다.고 과학적으로 분석할 수 있는 방법이 될 수 있을 것으로 기대된다. 의미를 되새기는 것으로 짧은 연구를 시작하겠다. 등은 활성 값이 70% 이상으로 퇴적물 독성이 상대적으로 낮았다. 이중나선 DNA 함량은 28.4 % - 49%로 대조군에 비해서 감소가 크다. 대부분의 정점이 대조군의 30% 내외로 정점 간의 차이는 크지는 않다. 그러나 다른 측정자료와 같이 정점 22에서 18%로 최소치를 나타내고, 정점 2, 12에서 20% 내외의 값을 보인다. 종합적으로 볼 때 오염물질의 유입이 크고, 광양제철 인근 정점 들이 모두 다른 정점에 비해서 낮아서, 퇴적물 독성이 높은 정점으로 조사되었다.hiwo의 광합성 능력은 낮은 농도들에서는 대조구와 유사하였으나, 5 $\mu\textrm{g}$/l의 높은 농도에서는 초기에 매우 낮은 광합성 능력을 보이다가 시간이 경과하면서 대조군보다 더 높은 경향을 나타냈다. 이러한 결과는 식물플랑크톤이 benso[a]pyrene의 낮은 농도에서 노출될 때는 이 물질을 탄소원으로 사용할 가능성이 있음을 시사한다. 본 연구의 결과들은 연안해역에 benso[a]pyrene과 같은 지속성 유기오염물질이 유입되었을 때 내정여부에 따라 식물플랑크톤 군집내 종 천이와 일차생산력에 크게 영향을 미칠 수 있음을 시사한다.TEX>5.2개)였으며, 등급별 회수율은 각각 GI(8.5%), GII(13.4%), GIII(43.9%), GIV(34.2%)로 나타

• Korean Journal of Food Science and Technology
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• v.49 no.5
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• pp.502-506
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• 2017

To improve the storage and firmness of Tteokbokki tteok Korean-style rice cakes with spicy sauce, steaming of the rice dough, soaking of the rice cake in acidic solution, and heat sterilization were conducted sequentially. The untreated control could be stored for 1 month under cold conditions, but this was extended to 10 months at room temperature ($15-30^{\circ}C$) after immersion in lactic acid solution (pH 4.0) for 20 min and heating to $100^{\circ}C$ for 30 min. The mechanical strength, which was related to firmness, was significantly increased to $11.4kgm/s^2$ compared with the untreated rice cakes ($8.8kgm/s^2$, p<0.05) and the overall descriptions of the sensory evaluation, including texture, was significantly higher than the control (p<0.05). The average size of the pores in the treated rice cakes was smaller than that of the conventional sample and the texture was improved as a result of decreased starch elution from smaller pores.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.348-355
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• 1999

Effects of pH, sugars, organic acids, metal ions, ascorbic acid and light on the stability of anthocyanin pigment extracted from purple-fleshed potato (Solanum tuberosum L.) were studied. The pH had marked influences on the color of the potato anthocyanin pigment: i.e., the lower the pH of the anthocyanin solution was, the more stable and intenser of the pigment was. It showed characteristic bathochromic shift as the pH of the solution increased. Generally, the addition of sugars into the purple-fleshed potato anthocyanin solution caused decrease in color stability of the pigment. Among the sugars tested, maltose was the most deleterious followed by sucrose, galactose, fructose and glucose. The addition of organic acids greatly increased the stability of the pigment. Malic acid was found to be the most effective in stabilizing the pigment followed by tartaric, citric and succinic acids, while malonic acid was found to be deteriorative to the stability of the pigment. Most metal ions except $Cu^{2+}$ increased stability of the pigment-especially, $Cd^{2+}\;and\;Al^{3+}$ were more effective than the others. Ascorbic acid degraded the pigment considerably, but the adverse effect was diminished by adding thiourea. Light gave an adverse effect to the stability of the purple-fleshed potato anthocyanin pigment, which could be minimized by shielding the light from the pigment.

• Transactions of the Korean hydrogen and new energy society
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• v.9 no.4
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• pp.169-176
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• 1998

An experimental study on effect of vapor-cooled heat stations in a 5.5 liter cryogenic vessel has been performed. The cryogenic vessel is made of stainless steel of thickness of 1mm and insulated by the combined insulation of vacuum, MLI(multi-layer insulation) and vapor-cooled radiation shield. Vapor-cooled heat stations are also constructed based on the 1-dimensional thermal analysis to reduce the heat inleak through a filling tube. Thermal analysis indicates that the vapor-cooled heat stations can substantially enhance the performance of vessel for cryogenic fluids with high $C_p/h_{fg}$ where $C_p$ the specific heat and $h_{fg}$ the heat of vaporization, such as $LH_2$ and LHe. The experimental results for $LN_2$ shows that the total heat inleak into inner vessel consists of 14% radiation and 86% conduction through the filling tube. Therefore, it is expected that the conduction heat in leak of the vessel for high $C_p/h_{fg}$ cryogenic fluids can be significantly reduced. powders. The amount of copper coating was 20wt%. In order to examine corrosion behavior of the electrodes, the corrosion current and the current density, in 6M KOH aqueous solution after removal of oxygen in the solution, were measured by potentiodynamic and cyclic voltamo methods. The results showed that Co in the alloy increased corrosion resistance of the electrode whereas Ni decreased the stability of the electrode during the charge-discharge cycles. The electrode used Si sealant as a binder showed a lower corrosion current density than the electrode used PTFE and the electrode used Cu-coated alloy powders showed the best corrosion resistance.