• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.594-599
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• 2006

In our previous report, we indicated that not only BSA but also BGG played an important role in the allergenicity of beef. In this study, the effect of heat or high-pressure treatments to beef extract on the SDS-PAGE patterns was examined. The antigenicity of each treated samples was also investigated by Western blots assay with the sera of BGG-positive beef allergic patients. The BGG band and its antigenicity slightly disappeared but not generally in $100^{\circ}C$ group, indicating $100^{\circ}C$ treatment is not sufficient to totally eliminate the antigenicity of beef allergens. Compared with BGG band, BSA band significantly disappeared in SDS-PAGE with $100^{\circ}C$ treatment, indicating BSA is more heat- sensitive than BGG. When the beef extract was heated at $120^{\circ}C$, not only BSA but also BGG bands was largely disappeared in both SDS-PAGE and Western blots. High pressure (HP) treatment even at 600 MPa did not affect SDS-PAGE and Western blots pattern of BSA. On the contrary, BGG treated with HP showed visible changes in SDS-PAGE. 600 MPa treatment significantly reduced the antigencity. Interestingly, these behaviors of BGG were not found in the same experiments with pure BGG treated with HP. From these results, it was speculated that some kinds of proteolytic enzymes in beef extracts were involved in the BGG molecular degradation by HP treatment. The aging experiments of beef extracts treated with HP supported this hypothesis. Further studies are needed to clarify the function and working mechanism of enzymes associated with BGG degradation in beef extracts by HP treatment.

• Proceedings of the Korean Fiber Society Conference
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• 2003.10a
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• pp.33-34
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• 2003

Lyocell yarns were treated with NaOH, liquid ammonia, high pressure steam and polycarboxylic acids, and dyed with five reactive dyes. The water content of the samples was also measured by the centrifugal and chromatographic techniques. The total pore volume w as substantially increased by NaOH treatment, while decreased by high pressure steaming. The pore size distributions for the dyed samples were affected by the dyes used.

• Proceedings of the KSME Conference
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• 2007.05b
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• pp.3003-3008
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• 2007

Critical nozzle has been frequently employed to measure the flow rate of various gases, but hydrogen gas, especially being at high-pressure condition, was not nearly dealt with the critical nozzle due to treatment danger. According to a few experimental data obtained recently, it was reported that the discharge coefficient of hydrogen gas through the critical nozzle exceeds unity in a specific range of Reynolds number. No detailed explanation on such an unreasonable value was made, but it was vaguely inferred as real gas effects. For the purpose of practical use of high-pressure hydrogen gas, systematic research is required to clarify the critical nozzle flow of high-pressure hydrogen gas. In the present study, a computational fluid dynamics(CFD) method has been applied to predict the critical nozzle flow of high-pressure hydrogen gas. Redlich-Kwong equation of state that take account for the forces and volume of molecules of hydrogen gas were incorporated into the axisymmetric, compressible Navier-Stokes equations. A fully implicit finite volume scheme was used to numerically solve the governing equations. The computational results were validated with some experimental data available. The results show that the coefficient of discharge coefficient is mainly influenced by the compressibility factor and the specific heat ratio, which appear more remarkable as the inlet total pressure of hydrogen gas increases.

• Food Science and Biotechnology
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• v.15 no.1
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• pp.13-18
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• 2006

Mandarin juice was processed using a continuous high pressure $CO_2$ system. Response surface methodology was used to investigate the effects of the processing parameters such as temperature, pressure, residence time, and %(w/w) ratio of $CO_2$ to juice on total aerobic count (TAC), pectinesterase (PE) activity, cloud level, $^{\circ}Brix$, pH, and titratable acidity (TA) of the juices. Maximum log reduction (3.47) of TAC was observed at $35^{\circ}C$, 41.1 MPa, 9 min residence time, and 7% $CO_2$. PE was inactivated by 7-51%. The cloud was not only retained but was also enhanced by 38%. Lightness and yellowness increased, and redness decreased. The processing temperature and % $CO_2$/juice ratio significantly affected high pressure $CO_2$ processing of the juice in terms of pasteurization, PE inactivation, cloud increase, and color change. The $^{\circ}Brix$, pH, and TA before and after treatment remained unchanged.

• Korean Journal of Food Science and Technology
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• v.47 no.4
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• pp.480-485
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• 2015

Effects of dynamic high-pressure (DHP) treatments on microbial stability, vitamin C concentration, color, sugar content, color, and pH of strawberry juice were studied and compared with those of the conventional thermal treatment. Freshly prepared strawberry juice was thermally treated at $110^{\circ}C$ for 1 min or treated by DHP at 205 MPa and 20, 50, 60, or $70^{\circ}C$. The thermal treatment and the DHP treatments, both with and without integration with heating at $70^{\circ}C$, reduced the number of indigenous aerobic microorganisms by >6 log CFU/mL. Vitamin C concentration, color, and sugar content were higher in the DHP-treated juice than in the thermally treated juice, regardless of integration with heating. Compared to the thermal treatment, DHP treatments resulted in longer color retention and higher sugar contents in strawberry juice stored at $4^{\circ}C$ for 63 days. These results have demonstrated the potential use of DHP as a novel method for pasteurizing strawberry juice.

• Transactions of the Korean Society of Automotive Engineers
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• v.15 no.6
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• pp.128-136
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• 2007

It is well known that two representative methods satisfy EURO-IV regulation from EURO-III. The first method is to achieve the regulation through the reduction of NOx in an engine by utilizing relatively high EGR rate and the elimination of subsequently increased PM by DPF. However, it results in the deterioration of fuel economy due to relatively high EGR rate. The second is to use the high combustion strategy to reduce PM emission by high oxidation rate and trap the high NOx emissions with DeNOx catalysts such as Urea-SCR. While it has good fuel economy relative to the first method mentioned above, its infrastructure is demanded. In this paper, the number distribution of nano PM has been evaluated by Electrical Low Pressure Impactor(ELPI) and CPC in case of Urea-SCR system in second method. From the results, the particle number was increased slightly in proportion to the amount of urea injection on Fine Particle Region, whether AOC is used or not. Especially, in case of different urea injection pressure, the trends of increasing was distinguished from low and high injection pressure. As low injection pressure, the particle number was increased largely in accordance with the amount of injected urea solution on Fine Particle Region. But Nano Particle Region was not. The other side, in case of high pressure, increasing rate of particle number was larger than low pressure injection on Nano Particle Region. From the results, the reason of particle number increase due to urea injection is supposed that new products are composited from HCNO, sulfate, NH3 on urea decomposition process.

• Progress in Superconductivity
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• v.10 no.2
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• pp.133-138
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• 2009

The $Nd_{1+x}Ba_{2-x}Cu_3O_{7-{\delta}}$(Nd123) superconductor exhibits high performance in high magnetic field and high temperature. We have studied phase stability for Nd123 under reduced oxygen partial pressure and various heat-treatment conditions. The main phase is Nd123 and some samples contain small amounts of Nd422 depending on the temperature and oxygen partial pressure. The decomposition temperature decreases with decreasing oxygen partial pressure from $1052^{\circ}C(P(O_2)$=150 Torr) to about $845^{\circ}C(P(O_2)$=0.1 Torr). The liquidus line was steeper temperature with decreasing oxygen partial pressure. In same condition of oxygen partial pressure, the region of stable Nd123 phase was formed at slightly higher temperature than the region of stable YBCO phase.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.6
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• pp.994-1001
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• 2007

Changes in shear force value, transverse sections, myofibrils and intramuscular connective tissue of bovine skeletal muscle exposed to the combination of high-pressure up to 400 MPa and heat (30 and $60^{\circ}C$) were studied. The shear force value decreased by pressure-heat treatment up to 200 MPa at 30 and $60^{\circ}C$, and then slightly increased over 200 MPa at $30^{\circ}C$. Shear force values of treated muscles were lower than those of untreated ones. Gaps between muscle fibers in the untreated muscle were a little clear, and then they became very clear in the treated muscles up to 200 MPa at 30 and $60^{\circ}C$. However, the gaps reduced significantly over 200 MPa at $30^{\circ}C$. The remarkable rupture of I-band and loss of M-line materials progressed in the myofibrils with increasing pressure applied. However, degradation and loss of the Z-line in myofibrils observed in the muscle treated at $60^{\circ}C$ was not apparent in the muscle treated at $30^{\circ}C$. The length of the sarcomere initially contracted by pressure-heat treatment of 100 MPa at $30^{\circ}C$ seemed to have recovered with increase of the pressure up to 400 MPa. In the muscle treated at $60^{\circ}C$, the length of sarcomere gradually decreased with increase of the pressure up to 400 MPa. In the treated muscles, changes in the honeycomb-like structure of endomysium were observed and accelerated with increase of the pressure. A wavy appearance clearly observed at the inside surface of endomysium in the untreated muscles gradually decreased in the treated muscles with increase of the pressure. Tearing of the membrane was observed in the muscles treated over 150 MPa at $30^{\circ}C$, as observed in the sample pressurized at 100 MPa at $60^{\circ}C$. The roughening, disruption and fraying of the membrane were observed over 200 MPa at $60^{\circ}C$. From the results obtained, the combination of high-pressure and heat treatments seems to be effective to tenderize tough meat. The shear force value may have some relationship with deformation of intramuscular connective tissue and myofibrils.

• Applied Chemistry for Engineering
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• v.21 no.1
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• pp.98-103
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• 2010

The effect of plasma treatment on surface characteristics of polycarbonate (PC) films was investigated using low pressure plasma and atmospheric pressure plasma with oxygen and argon. Untreated PC has a contact angle of $82.31^{\circ}$ with de-ionized water which reduced to $9.17^{\circ}$ as the lowest value after being treated with a low pressure plasma treatment with oxygen. Increase of delivered powers such as RF and AC with a high frequency and gas flow rates was not effective to reduce contact angles dramatically but gave the trend of reducing gradually. The surface of PC treated with plasma shows a low contact angle but the contact angle increases rapidly according to the exposure time in air ambient. Oxygen plasma was more effective to generate the polar functional group regardless of the type of plasma. Conclusively, a low plasma treatment with oxygen is more recommendable when the hydrophilic surface of PC is required.

• Food Engineering Progress
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• v.13 no.2
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• pp.85-91
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• 2009

High hydrostatic pressure and enzymatic hydrolysis (HPEH) was applied to anchovy in order to produce a natural seasoning ingredient. Total soluble solid, amino nitrogen, total nitrogen and the degree of hydrolysis of anchovy hydrolysates were investigated depending on the process parameters such as temperature, pressure, enzyme concentration and enzyme type. The optimal condition for anchovy hydrolysis was confirmed as temperature 50$^{\circ}C$, reaction time 24 hrs, pressure 50 MPa and enzyme concentration 0.6% in HPEH treatment. HPEH treatment showed more effective in overall properties of anchovy hydrolysis than those of control. All anchovy hydrolysates produced by HPEH treatment were increased more 1.5-2.6 times of total free amino acid than that of control. From these results, the HPEH treatment appears to be an effective and economic process to produce a natural seasoning ingredients.