• Journal of Adhesion and Interface
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• v.22 no.2
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• pp.31-38
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• 2021

In this study, a nonionic reactive emulsifier with aromatic and acryl group was synthesized by using polyoxyethylene(10) dodecylphenyl ether with 3-butenoic acid. The synthesized nonionic reactive emulsifier was confirmed by ¹H-NMR and FT-IR. In addition, the reactive emulsifier synthesized in the preparation of aqueous acrylic adhesives base emulsion was used and the properties of the solid content, conversion, particle size distribution, peel strength and high temperature holding force were compared to those of nonionic emulsifiers without aromatic group. The particle size was distributed from 370 nm to 698 nm, and the peel strength were measured in the range of 1.507~1.802 kg_f. The high temperature holding force of prepared adhesives base emulsion were measured in the range of 0.50~2.00 mm. Especially, in the result of synthesized nonionic reactive emulsifier with aromatic group, it was confirmed that high temperature holding force results were the most excellent than the case of using other nonionic reactive emulsifiers, and it can be useful for water-based acryl pressure sensitive adhesive.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2007.10a
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• pp.250-253
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• 2007

Since Mg alloy has many attractive advantages among the practically used metals, many researchers have been studied to develop useful process and material. The crystal structure of Magnesium was hexagonal close-packed, so its formability was poor at room temperature. But formability was improved in high temperature with increasing of slip planes, twins, dynamic recrystallization. In this study The formability of AZ31B magnesium sheet is estimated according to the variable temperatures, forming speed, thickness, blank holding force. The results of deep drawing experiences show that the formability is well at the range from 200 to $250^{\circ}C$, 20 to 60 mm/min forming speed and 2.5 to 3KN blank holding force.

• Journal of the Korean Society of Food Culture
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• v.34 no.6
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• pp.771-778
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• 2019

This study investigated the effect of temperature deviation on the water-holding capacity, tenderness, lipid oxidation, and color stability of Korean Hanwoo (韓牛) beef during long-term aging. The striploins (M. longissimus lumborum) were aged for 56 days at 2±1℃ (T1), 2±2℃ (T2), or 2±3℃ (T3). Drip loss and cooking loss were higher (p<0.05) in T3 than in T1 on day 56. The Warner-Bratzler shear force value was similar for all treatments during aging times. On day 56, the content of 2-thiobarbituric acid reactive substances was higher (p<0.05) in T3 as compared to T1. The CIE L^* and b^* values were similar for all treatments, but the a^* value was lower (p<0.05) in T3 than in T1 on the last day. These findings indicate that high temperature deviation adversely affects the water-holding capacity, lipid oxidation stability, and color stability of Hanwoo beef during long-term aging.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.29-36
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• 2016

This study was performed to investigate the role of pH and temperature postmortem, and to demonstrate the importance of these factors in determining meat quality. Postmortem pH_45min (pH at 45 min postmortem or initial pH) via analysis of Pearson’s correlation showed high positive correlation with pH change pH_c24 (pH change from pH_45min to pH_24h postmortem). However, postmortem pH after 24 h (pH_24h or ultimate pH) had a high negative correlation with pH change, pH_c24, CIE L*, and protein content. Initial temperature postmortem (T_1h ) was positively associated with a change in temperature from 45 min to 24 h postmortem (T_c24) and cooking loss, but negatively correlated with water holding capacity. Temperature at 24 h postmortem (T_24h) was negatively associated with T_c24. Collectively, these results indicate that higher initial pH was associated with higher pH_c24, T_1h, and T_c24. However, higher initial pH was associated with a reduction in carcass weight, backfat thickness, CIE a* and b*, water holding capacity, collagen and fat content, drip loss, and cooking loss as well as decreased shear force. In contrast, CIE a* and b*, drip loss, cooking loss, and shear force in higher ultimate pH was showed by a similar pattern to higher initial pH, whereas pH_c24, carcass weight, backfat thickness, water holding capacity, fat content, moisture content, protein content, T_1h, T_24h, and T_c24 were exhibited by completely differential patterns (p<0.05). Therefore, we suggest that initial pH, ultimate pH, and temperatures postmortem are important factors in determining the meat quality of pork.

• Composites Research
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• v.29 no.5
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• pp.236-242
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• 2016

In this work, tensile and in-plane shear tests for thermoplastic glass fiber/polypropylene composites were performed at a thermo-forming temperature and their properties were characterized and mathematically expressed by using the non-orthogonal constitutive model. As for the thermo-forming test, half-dome experiments were carried out by varying the usage of a releasing agent and the weight of holders. As results, the optimum final shape having well-aligned symmetry and no wrinkle formation was obtained when the releasing agent was used, and it was found that the careful control of a holding force is crucial to manufacture the healthy product. Furthermore, FEM simulations based on the non-orthogonal model showed similar final shapes and tendency of wrinkle formation with experimental results, and confirmed that wrinkles increase with less holding force and higher punch force is required under high frictional condition.

• Food Science of Animal Resources
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• v.32 no.3
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• pp.293-300
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• 2012

This study investigated the effects of a low-voltage ohmic heating process (2.5 and 3.8 V/cm) on the thawing characteristics and NaCl diffusion of pork. The thawing rate of pork was dependent on the applied voltages and brine salinities, and few differences were obtained in pork quality parameters (color, water-holding capacity, and shear force) regarding the different treatments. The NaCl concentration of pork after ohmic thawing was higher than that following brine-immersion thawing, however, the NaCl diffusion did not differ from when fresh meat was immersed in brine. For application of the ohmic process in fresh pork, various ohmic pulses were generated in order to prevent the meat from overheating, and the results indicated that the ohmic process was a better way to enhance NaCl diffusion compared with immersing pork at high temperature. Although the mechanisms involved in NaCl diffusion at low-voltage electric field strength were unclear, the present study demonstrated that the ohmic process has a potential benefit in the application of meat processing.

• Proceedings of the Korean Society For Composite Materials Conference
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• 2003.10a
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• pp.50-53
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• 2003

Carbon nannofiber reinforced Cu matrix composite has potential applications for electrically conducting materials having high strength and electrical conductivity. In this study, we have developed fabrication technology of the nanocomposites using a liquid pressing process. The process is to use the low pressure for infiltration of Cu melt into carbon nanofiber mat as the Cu melt is pressurized directly. The minimum pressure required for infiltration was calculated from force balance equation, permeability measurement and compaction behavior of carbon nanofiber. Also, the melting temperature and the holding time have been optimized.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.12 no.5
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• pp.94-101
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• 2013

Injection molding process is one of the most important methods to produce plastic parts with high efficiency and low cost. The objective of this study is to implement the best plastic injection molding process for LED TV speaker frame. Moldflow analysis and simulation of plastic injection molding process were carried out in order to predict optimal modeling operation conditions and then injection molded part was produced various type of resin temperature, filling time and injection pressure variation. the result was that the best injection molding condition is set as 60bar pressure, 2sec filling time and $310^{\circ}C$ degree. The study result would be useful to variety of plastic injection molding process.

• Food Science of Animal Resources
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• v.24 no.2
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• pp.115-120
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• 2004

This study was carried out to investigate the effect of the scalding temperature at slaughtering process on meat quality and storage properties of chicken. The yellowness (b$\^$*/ value) of skin decreased at high scalding temperature (65-67$^{\circ}C$) and WHC (water holding capacity) increased from 67.04％ at low temperature (53-55$^{\circ}C$) to 69.26％ at high temperature. WBS (Warner-Bratzler Shear force) significantly increased from 1.70kg/0.5inch$^2$ to 2.54kg/0.5inch$^2$ as the scalding temperature increased (p＜0.05). TBARS (Thiobarbituric Acid-Reactive Substance) values were 0.25mgMA/kg at low temperature, 0.24mgMA/kg at middle temperature (59-61$^{\circ}C$) and 0.27mgMA/kg on 3 days of storage. Total aerobic counts (TPC) were 4.99 logCFU/mL at low temperature, 4.88 10gCFU/mL at middle temperature and 4.05 logCFU/mL. Although TPC was decreased as the scalding temperature increased. The detection rate of feather at carcass inspection was low as the scalding temperature increased and the detection rate of large feather (＞lcm) was not significantly different between middle temperature and high temperature. Exposed flesh was severe as the scalding temperature increased. In conclusion, meat color and physical properties of chicken were acceptable when the carcasses were scalded at low temperature, but they were microbiologically susceptible and uneasy to remove the feather. The yellowness (b$\^$*/ value) of skin decreased at high scalding temperature, and total aerobic counts (TPC) were decreased as the scalding temperature increased, and easy to remove the feather.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.55-61
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• 2009

The objective of this study was to examine the effects of high and low chilling temperature on the water-holding capacity (WHC) and tenderness of hot-boned breast meat of broiler chickens. Breast meat was obtained from 32 broiler chickens within 15 min post-mortem (PM), and then divided into two groups. One group was chilled at $-1^{\circ}C$ and the other group was stored at $30^{\circ}C$ for 3 hr, and then all the samples were chilled at $2^{\circ}C$ until 24 hr PM. During the storage, their physicochemical characteristics were tested at 15 min, 3 hr and 24 hr PM. These included pH, R-values, cooking losses, sarcomere length, MFI, and shear force of the breast meat, none of which was different (p>0.05) between the two temperature treatments at $-1^{\circ}C$ and $30^{\circ}C$. However, sarcomere length was shortened more at $-1^{\circ}C$ than at $30^{\circ}C$, MFI was larger at $30^{\circ}C$ than at $-1^{\circ}C$, drip loss was greater at $30^{\circ}C$ than at $-1^{\circ}C$, and WHC was lower at $30^{\circ}C$ than at $-1^{\circ}C$(p<0.05). In brief, in terms of yield and tenderness, broiler breast meat stored at $-1^{\circ}C$ was superior to that stored at $30^{\circ}C$.