• Elastomers and Composites
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• v.45 no.3
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• pp.170-187
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• 2010

Much interest on the thermoplastic elastomers (TPEs) has recently been attracted in commercial fields as well as scientific and applied researches. The TPEs have their own characteristic area especially in relation with block copolymers as well as many other polymeric materials, since they show interesting features displayed by the conventional vulcanized rubber, and at the same time, by the thermoplastics. In addition, they are characterized by a set of interesting properties inherent to block and graft copolymers, variety of blends and vulcanized materials. The importance of TPE as organic materials can be evaluated by the number of published reports (papers, patents, technical reports, etc). The input of the concept 'thermoplastic elastomer' to SciFinderScholar yields 18,508 results between 1939 and July 10, 2010, and the number increased exponentially after the mid of 1990. For the suitable introduction of the TPE, historic, scientific, technical and commercial considerations should be taken into account. This review article starts with a brief discussion on historical considerations, followed by a introduction of the main preparations and analytical techniques utilized in chemical, structural, and morphological studies. The properties, processing tools, the position among organic materials, and applications of TPEs are also briefly reviewed. Finally, the most probable trends of their future development are discussed in a short final remarks.

• Elastomers and Composites
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• v.48 no.1
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• pp.67-75
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• 2013

E-TPE (Engineering Thermoplastic Polyether Ester) was Ester Elastomer with functional groups as recycling and fast processability. In addition, if the car's lightweight enough to highlight eco-friendly materials that help to improve fuel economy has become. Have all the attributes of the rubber and engineering plastics E-TPE the available temperature area is spacious, heat resistance and oil resistance is excellent but getting attention as a new material in the field of auto parts in the field of electrical and electronic domestic depends entirely on imports by the lack of core technology and has been research and development is urgently needed. In this study, the hard segments, polyester (TPEE) as the base soft elastomers of the segments Ethylen-prophylene-Copolymer and CSM (Choloro sulphonated polyethylene Rubber), VAMAC (Ethylene Acrylic Rubber), NBR (Acrylonitrin Butadiene Rubber), 1, 3-Phenylene-bisoxazoline is dealing with Dynamic Vulcanized by content and added rubber properties, thermal variation observed. As a result, the properties of the dynamic vulcanization with NBR compared to other rubber heat resistance and oil resistance is on the increase.

• Food Science and Industry
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• v.50 no.2
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• pp.37-51
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• 2017

Food packaging strategies have steadily improved with increasing demand for improved food safety, convenience, and shelf life. The development of edible film has been hailed as a technology substituting packaging using synthetic plastics. There has been a surge for research to develop antimicrobial edible films and coatings that can increase microbiological safety while preserving foods. This review addresses recent results that are useful in advancing and extending research into antimicrobial edible films. In this review, we suggest the trend of the development of antimicrobial edible film/coatings by outlining edible film materials, antimicrobial substances, antimicrobial and physical properties of the films, commercial antimicrobial edible films, and methods to statistically predict the efficacy of antimicrobial edible film/coatings, reported in recent studies.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.4
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• pp.451-458
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• 2013

The physicochemical properties and cooking qualities of four rice varieties (Goami, Giant-embryonic rice, Baegjinju, Aranghyangchal) which grown under ecofriendly farming as development of material for chronic disease tailored instant rice and porridge, respectively, were investigated. The contents of crude protein, crude lipid and crude fiber were the highest in Goami. The water absorption rate of Aranghyangchal at $85^{\circ}C$ was higher than other rice. However on rice flour, the water absorption rate and solubility of all functional rices at $85^{\circ}C$ were higher than control (brown rice flour). In addition viscosity of all functional rices at $100^{\circ}C$ were higher than control (brown rice flour). In spite of brown rice, Aranhyangchal showed no significant differences about hardness of Ilpum (white rice). The sensory evaluation was shown that Aranghyangchal was the highest in glossiness, flavor, roasted nutty taste, cohesiveness and overall preference. Although Giant-embryonic rice and Baegjinju were brown rice, overall preference was higher than Ilpum (white rice). These study results were showed that the functional rices could be good to make instant rice.

• 한국방재학회:학술대회논문집
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• 2011.02a
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• pp.55-55
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• 2011

연안 및 해안공학의 발달과 더불어 부유식방파제의 기능적 효율성이 중요시 되고 있다. 흔히 사용되어오던 착저식방파제는 설치에 많은 시간과 경비가 소요되고 환경 및 생태계에 많은 변화를 줄 수 있으며, 설치 예정지의 수리학적 특성 등의 여건에 많은 제약을 받는 단점이 있다. 부유식방파제는 일본 등의 선진국을 중심으로 활용이 잦아지고 있는 방파제로서 수면 위에 설치되기 때문에 수중 생태계에 미치는 영향이 적은 친환경방파제이다. 또한 기존에 시공된 중력식방파제와는 달리 수심에 제한을 덜 받고, 공사기간이 짧기 때문에 경제적이다. 실제 시공사례로는 2007년 마산 원전항에 완공된 부유식방파제가 대표적이며, 지금까지도 부유식방파제에 대한 여러 연구자들의 관심이 증가하고 있는 추세이다. 방파제뿐만 아니라 우리나라처럼 국토의 면적이 작은 지역에서 증가하는 해상물동량을 소화하기 위해서 부유식방파제 등을 이용한 항만의 시공이 필요한 실정이다. 이러한 부유식방파제의 분석적인 측면에 있어서 수치해석은 파랑과 구조물의 상호작용을 해석하는 데 한계가 있으며, 부유식방파제 단면형상을 정확하게 재현할 수 없으므로, 수리모형실험을 통한 부유식방파제의 연구가 필요할 것으로 판단된다. 최근 기술의 발달로 인한 유동장 해명이 가능해 졌으며, PIV(Particle image velocimetry) 및 LDV시스템은 다양한 분야에서 응용되고 있다. 특히, LDV시스템은 측정하려는 한 지점에 대하여 레이저 빔을 단면(Cross-section)으로 만들고 입자의 산란광을 후방산란(Back scatter)으로 받아서 도플러 효과를 이용, 속도에 대한 주파수를 획득하며, 유속을 측정하는 장비로 매우 높은 정확도와 비접촉식 이라는 장점을 가지고 있다. 또한, PIV 시스템에 비하여 측정시간이 오래 걸리는 반면 데이터를 가공하지 않고 활용할 만큼 높은 정확성을 가지고 있다. 본 연구에서는 수리모형실험을 통하여 단독형, 2열형 및 3열형 부유식방파제의 형상, 흘수 및 거리를 변화시키며 유동장을 수집하였으며, 방파성능에 따른 와의 생성 및 소멸시점에서의 파랑변형과의 관계를 분석하였다. 방파제의 형상과 흘수를 달리하여 수리모형실험을 수행하였으며, 와류의 상관관계를 분석하였다. 또한, 연직 2차원 Navier-Stokes 방정식 모형을 이용하여 수치모형실험을 수행하였으며, 수치모형실험 결과와 수리모형실험 결과를 비교 분석하였다. 후방방파제에서 발생되는 파랑은 입사파의 주기가 길어질수록 상대적으로 커지는 현상을 보였으며, 흘수심이 깊어질수록 전방방파제 입사 면에서 자유 수면이 높게 관측되는 결과를 보였다. 또한, 비교적 장주기파랑에 해당하는 입사파랑의 경우 전달파고비 산정에 있어서 설계기준인 0.5를 대다수 초과하는 반면, 3열형 구조에서는 대부분이 0.5이하로 상당히 높은 방파성능 결과를 나타내었다.

• Journal of Dairy Science and Biotechnology
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• v.27 no.2
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• pp.7-16
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• 2009

Appenzeller cheese samples were prepared by addition of 0.5, 1.0, and 2.0% green tea (Camellia sinensis, CS) powder and control cheese. We examined various quality characteristics of the novel cheese, such as viable-cell counts, pH, water-soluble nitrogen (WSN), non-casein nitrogen (NCN), non-protein nitrogen (NPN), and catechin level during maturation for 16 weeks at $14^{\circ}C$. To develop a Korean natural cheese containing green tea powder, we also analyzed the changes in the polyacrylamide gel electrophoresis pattern, chemical composition, and sensory qualities. The viable cell counts of the samples were not significantly different. Until the $3^{rd}$ week, the pH of the CS cheese decreased with an increase in the maturation time. However, the pH gradually increased by the $12^{th}$ week, while WSN, NCN, NPN also increased. The WSN, NCN, NPN, and catechin values for the CS cheese samples were significantly higher than the values for the control cheese. The polyacrylamide gel electrophoretic pattern of caseins for the CS cheese indicated that this cheese degraded more rapidly than the control cheese did. In the sensory evaluation, cheese with 1.0% CS powder showed the highest scores in taste and appearance and good scores in flavor and texture. These results indicate that 1.0% CS is the optimal value for addition to cheese, and cheese containing 1.0% CS shows good physiological properties and reasonably high overall sensory acceptability.