• Food Science of Animal Resources
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• v.39 no.1
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• pp.65-72
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• 2019

This study investigated the effects of temperature ($50^{\circ}C$, $55^{\circ}C$, and $60^{\circ}C$) and time (12 and 24 h) on the cookery properties of sous-vide (SV) processed pork loin. As an indicator of cookery properties, cooking loss, expressible moisture (EM), pH, differential scanning calorimetry (DSC), shear force, total plate count (TPC) and CIE color were measured and compared with fresh (FC) and cooked control (CC, $75^{\circ}C$ for 30 min). SV treatments at $50^{\circ}C$ showed higher tenderness and lower cooking loss comparing to CC. DSC result indicated that thermal transition of collagen was a key factor affecting the cooking loss and shear force of meat. In comparison of CC, risks of insufficient pasteurization and uncooked color generation were not shown in SV processed meat. Therefore, the results indicated that SV had a potential advantage to produce tender and moist meat, and the best SV condition of pork loin was estimated at $50^{\circ}C$ for 24 h.

• Korean Journal of Materials Research
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• v.31 no.11
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• pp.642-648
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• 2021

The precipitation effect of Al-6%Si-0.4%Mg-0.9%Cu-(Ti) alloy (in wt.%) after various heat treatments was studied using a laser flash device (LFA) and differential scanning calorimetry (DSC). Solid solution treatment was performed at 535 ℃ for 6 h, followed by water cooling, and samples were artificially aged in air at 180 ℃ and 220 ℃ for 5 h. The titanium-free alloy Al-6%Si-0.4%Mg-0.9%Cu showed higher thermal diffusivity than did the Al-6%Si-0.4%Mg-0.9%Cu-0.2%Ti alloy over the entire temperature range. In the temperature ranges below 200 ℃ and above 300 ℃, the value of thermal diffusivity decreased with increasing temperature. As the sample temperature increased between 200 ℃ and 400 ℃, phase precipitation occurred. From the results of DSC analysis, the temperature dependence of the change in thermal diffusivity in the temperature range between 200 ℃ and 400 ℃ was strongly influenced by the precipitation of θ'-Al₂Cu, β'-Mg₂Si, and Si phases. The most important factor in the temperature dependence of thermal diffusivity was Si precipitation.

• Design & Manufacturing
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• v.17 no.2
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• pp.27-32
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• 2023

Liquid silicon rubber (LSR) has fine thermal compatibility and is widely used in various fields such as medical care and automobiles because it is easy to implement products with good fluidity. With the recent development of flexible sensors, the focus has been on manufacturing conductive elastomers, such as silicone as elastic materials, and carbon black, CNT, and graphene are mainly used as nanomaterials that impart conductive phases. In this study, mechanical behavior and curing behavior were measured and analyzed to manufacture a CB-LSR complex by adding Carbon Black to LSR and to identify properties. As a result of the compression test, the elastic modulus tended to increase as carbon black was added. When the swelling test and the compression set test were conducted, the swelling rate tended to decrease as the content of carbon black increased, and the compression set tended to increase. In addition, DSC measurements showed that the total amount of reaction heat increased slightly as the carbon black content increased. It is considered that carbon black was involved in the crosslinking of LSR to increase the crosslinking density and have a positive effect on oil resistance reinforcement.

• Clean Technology
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• v.19 no.4
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• pp.401-409
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• 2013

BBiodegradable polymers have attracted great attention because of the increased environmental pollution by waste plastics. In this study, PLA (polylactic acid)/Clay-20 (Cloisite 20) and PLA (polylactic acid)/PBS (poly(butylene succinate)/Clay-20 (Cloisite 20) nanocomposites were manufactured in a twin-screw extruder. Specimens for mechanical properties of PLA/Clay-20 and PLA/PBS (90/10)/Clay-20 nanocomposites were prepared by injection molding. Thermal, mechanical, morphological and raman spectral properties of two nanocomposites were investigated by differential scanning calorimetry (DSC), tensile tester, scanning electron microscopy (SEM) and raman-microscope spectrophotometer, respectively. In addition, hydrolytic degradation properties of two nanocomposites were investigated by hydrolytic degradation test. It was confirmed that the crystallinity of PLA/Clay-20 and PLA/PBS/Clay-20 nanocomposite was increased with increasing Clay-20 content and the Clay-20 is miscible with PLA and PLA/PBS resin from DSC and SEM results. Tensile strength of two nanocomposites was decreased, but thier elongation, impact strength, tensile modulus and flexural modulus were increased with an increase of Clay-20 content. The impact strength of PLA/Clay-20 and PLA/PBS/Clay-20 nanocomposites with 5 wt% of Clay-20 content was increased above twice than that of pure PLA and PLA/PBS (90/10). The hydrolytic degradation rate of PLA/Clay-20 nanocomposite with 3 wt% of Clay-20 content was accelerated about twice than that of pure PLA. The reason is that degradation may occur in the PLA and Clay-20 interface easily because of hydrophilic property of organic Clay-20. It was confirmed that a proper amount of Clay-20 can improve the mechanical properties of PLA and can control biodegradable property of PLA.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.5
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• pp.450-456
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• 2016

Allulose, a monosaccharide isomer of fructose, was evaluated as a sucrose replacer for healthy cookie production with benefits such as low glycemic impact and low calorie content. Sucrose (as a reference), fructose, glucose, and allulose were used to explore the effects of sugar-replacer type on solvent retention capacity (SRC), differential scanning calorimetry (DSC), rapid visco-analyzer (RVA), and wire-cut cookie baking. SRC results indicated the lowest swelling of solvent-accessible arabinoxylans in allulose compared to that in other sugar solutions. DSC and RVA results showed retardation of starch gelatinization and onset of starch pasting, respectively, in the following order: water < allulose < fructose < glucose < sucrose. Among sugars, wire-cut cookies formulated with glucose showed the least desirable attributes with respect to cookie diameter and thickness. Although the baking response of allulose was slightly inferior to that of the sucrose control, the sugar exhibited a superior baking response to that of fructose, suggesting it could be used successfully as a fructose alternative or sucrose alternative for producing wire-cut cookies with reduced calorie content and low glycemic impact.

• Journal of Adhesion and Interface
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• v.13 no.1
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• pp.38-44
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• 2012

Surface properties and curing behavior of UV-initiated photopolymerization with and without wax have been investigated by pendulum hardness, pencil hardness, gloss, photo-differential scanning calorimetry (photo-DSC) and SEM. In addition, the influence of wax type (paraffin wax, PE wax) on the various properties of UV cured films was studied. The results showed that the wax type was the significant factor affecting gloss and surface hardness of UV cured films. Specially, the photo-DSC results showed that ${\Delta}H$ for the UV cured films containing paraffin wax was higher than the corresponding values for the formulation without wax and with PE wax. The observed results clearly demonstrate that the photopolymerization of UV curing with paraffin wax in an air atmosphere is less inhibited by the oxygen compared to UV curing without wax and with PE wax.

• Journal of the Korean Applied Science and Technology
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• v.14 no.3
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• pp.23-28
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• 1997

The phase diagram for the surfactant mixture system of N-dodecanocyl-N-methyl amido polyolcarboxyl alkyl ether(DGC)/N-dodecanocyl-N-alkyl glucamine(DG)/water was studied usingpolarized microscopy, differential scanning calorimetry(DSC) and rheological measurements respectively. Using polarized microscopy, the textures of liquid crystal phases obtained at various surfactantconcentrations were investigated as a function of surfactant concentration and temperature, and phasetransitions between anisotropic liquid crystal phases and isotropic liquid phase were examined usingDSC measurements. Viscoelastic properties of surfactant solutions determined between hexagonal andlamellar liquid crystal phase by rheological measurements were approximately consistent with the resultsobtained by polarized microscopy and DSC. In the study for the phase of DGC/DG(5:5 mol ratio)/water system. It could be found that the hexagonal liquid crystal phase appeared at 25${\sim}$60wt％ ofsurfactant, the cubic liquid crystal phase at 50${\sim}$65wt％ and the lamellar crystal phase at above 70wt％.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.326-336
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• 1997

Four ice nucleation-active bacteria (INA-bacteria), Pseudomonas syringae, Xanthomonas campestris, Escherichia coli JM109/pEIN229 and Gluconobacter oxydans/pKIN230, were treated with heat, pressure and gamma-irradiation to compare viability and their ice nucleation activity (INA) after sterilization. Gamma-irradiated INA-bacteria showed the least decrease in T90 value (the temperature at which the 90% of drops are frozen). According to cumulative INA spectra, gamma-irradiated INA-bacteria showed little decrease in class A ice nuclei $(nucleate\;H_{2}O\;at\;higher\;than\;-5^{\circ}C)$, pressurized INA-bacteria showed more than 90% decrease in class A ice nuclei, and heat-treated INA-bacteria barely showed class A ice nuclei. Differential scanning calorimetry (DSC) was used to examine the effect of INA-bacteria on the thermophysical properties of water at freezing temperature. Freezing peaks were appeared at about $11{\sim}15^{\circ}C$ higher on thermograms and enthalpies of phase change were decreased for the water containing INA-bacteria compared with the pure water, while melting peaks were not shifted. INA measured by DSC method were significantly correlated with INA measured by drop freezing method $(R^{2}>0.993,\;p<0.0001)$, indicating that DSC can be used as a new, simple and precise method for measuring INA.

• Korean Journal of Food Science and Technology
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• v.23 no.1
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• pp.62-67
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• 1991

The characteristics of Tongjinbyeo(Japonica) and Samgangbyeo($J{\times}Indica$) rice starches including physicochemical properties, differential scanning calorimetry and enzymatic digestion of lintnerized starches were investigated. Degree of hydrolysis of Tongjinbyeo starch with 2.2N HCI for 48 hr was higher than that of Samgangbyeo starch. Apparent first order reaction of starches was slow reaction for first period, and fast reaction second period on the datum point of acid treatment 24 hr. Absorbance at ${\lambda}_{max}$ and 680 nm, and ${\lambda}_{max}$ of iodine stained starch and amylose content decreased upon acid treatment. But water binding capacity, swelling power and solubility considerably increased as hydrolysis progressed. Relative crystallinity of two starches increased with acid treatment, and that of Tongjinbyeo starch was higher than that of Samgangbyeo starch. Differential scanning colorimetry(DSC) data continuously decreased for lintnerization periods, and those of Tongjinbyeo starch have higher than those of Samgangbyeo starch. The onset temperature of starch by DSC continuously decreased by treatment, but conclusion temperature increased until 24 hr and then decreased. The enthalpy for gelatinization decreased for both starches. Degree of hydrolysis of lintnerized Tongjinbyeo starch with glucoamylase was slightly higher than that of Samgangbyeo starch.

• Elastomers and Composites
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• v.48 no.2
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• pp.141-147
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• 2013

Polyurethanes containing no mesogenic unit were prepared by polyaddition reaction of homo- and copolyurethanes based on para-type 1,4-phenylene diisocyanate (1,4-PDI), 2,6-bis($\omega$-hydroxypentoxy)naphthalene (BHN5) with 1,4-bis($\omega$-hydroxypentoxy)benzene (BHB5). All copolyurethanes showed monotropic liquid crystallinity, when measurements were performed under shearing. For example, a polyurethane Poly(50/50, mol%) with $[\eta]$=0.32 dL/g exhibited liquid crystallinity in the temperature range from $223^{\circ}C$ to $211^{\circ}C$ in the cooling stage. In contrast, two homopolyurethanes exhibited no explicit mesomorphic behavior, which was observed by DSC (Differental Scanning calorimeter) and measurement and polarized microscopic observation. The mesomorphic behavior of synthesized polyurethane was identified and characterized by differential scanning calorimetry, polarized optical microscope and X-ray.