• Asian-Australasian Journal of Animal Sciences
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• v.32 no.8
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• pp.1186-1194
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• 2019

Objective: The influence of broiler carcass scalding conditions on chicken breast meat quality parameters was investigated. Methods: Two hundred and seventy Cobb broiler chickens from 42 to 48 days old were slaughtered according to the standard industry practice and scalded in five temperature/time combinations-$T_1$, $54^{\circ}C/210s$; $T_2$, $55^{\circ}C/180s$; $T_3$, $56^{\circ}C/150s$; $T_4$, $57^{\circ}C/120s$; $T_5$, $58^{\circ}C/90s$. Results: Scalding temperature increase resulted in higher values of external and ventral lightness and in protein functionality reduction-determined by emulsification capacity and protein denaturation-in chicken breast fillets 24 h post-mortem. Protein secondary structures had conformational changes, with a decrease of the ${\alpha}$-helix and an increase of the ${\beta}$-sheet and ${\beta}$-turn proportions, mainly in $T_1$ and $T_5$ samples, determined by Fourier-transform infrared spectroscopy in an attenuated reflectance mode analysis. The chemical composition, pH, water holding capacity and Warner-Bratzler shear force did not differ among the treatments. In the fatty acid profile, the 18:1n-9 was lower in $T_5$, which suggested that the high scalding-temperature could have caused the lipid oxidation. The values of the polyunsaturated fatty acids (PUFA), such as 22:2, 20:4n-6, and 22:6n-3, were highest in the $T_5$, thus being related to the phospholipid cellular membrane collapse in this experimental condition and subsequent release of these PUFA. Conclusion: Intermediate scalding-parameters avoided the negative changes in the chicken meat quality.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2004.03a
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• pp.75-78
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• 2004

Various jet engines (Turbine engine family and RAM Jet engine) have been developed for high speed aircrafts. but their application to hypersonic flight is restricted by principle problems such as increase of total pressure loss and thermal stress. Therefore, the development of next generation propulsion system for hypersonic aircraft is a very important subject in the aerospace engineering field, SCRAM Jet engine based on a key technology, Supersonic Combustion. is supposed as the best choice for the hypersonic flight. Since Supersonic Combustion requires both rapid ignition and stable flame holding within supersonic air stream, much attention have to be given on the mixing state between air stream and fuel flow. However. the wider diffusion of fuel is expected with less total pressure loss in the supersonic air stream. So. in this study the direction of fuel injection is inclined 30 degree to downstream and the total pressure of jet is controlled for lower penetration height than thickness of boundary layer. Under these flow configuration both streams, fuel and supersonic air stream, would not mix enough. To spread fuel wider into supersonic air an aerodynamic force, baroclinic torque, is adopted. Baroclinic torque is generated by a spatial misalignment between pressure gradient (shock wave plane) and density gradient (mixing layer). A wedge is installed in downstream of injector orifice to induce an oblique shock. The schlieren optical visualization from side transparent wall and the total pressure measurement at exit cross section of combustor estimate how mixing is enhanced by the incidence of shock wave into supersonic boundary layer composed by fuel and air. In this study non-combustionable helium gas is injected with total pressure 0.66㎫ instead of flammable fuel to clarify mixing process. Mach number 1.8. total pressure O.5㎫, total temperature 288K are set up for supersonic air stream.

• Korean Journal of Poultry Science
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• v.35 no.2
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• pp.191-196
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• 2008

This study was carried out to investigate the changes in carcass characteristics during slaughter process and to evaluate the physical properties of ostrich muscles. After blooding, pH of carcass was declined rapidly and showed 5.89 of final pH, whilst temperature was slightly decreased during slaughter process. Carcass of ostrich yielded 49.3%. For the comparison between muscles, m. gastrocneminus and m. iliofemoralis externus showed a significantly high pH (P<0.05). The muscle of which pH tended to be high in water holding capacity (WHC), however, m. gastrocneminus showed a significantly low WHC (P<0.05) due to low moisture content. M. obturatorius medialis showed the significantly lower shear force, whilst m. gastrocneminus was higher than other muscles (P<0.05). Therefore the results indicated that the production of high quality carcass was to reduce the time during slaughter process, and that high WHC and tenderness of ostrich meat had a potential application as a substitutional species to other animals.

• Food Science of Animal Resources
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• v.29 no.6
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• pp.736-742
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• 2009

This study was conducted to investigate the effect of various high pressure freezing and thawing treatments on the physical properties of pork. To compare the effects of the freezing and thawing process on meat quality, atmospheric freezing followed by running water thawing (AFRT), pressure shift freezing followed by running water thawing (SFRT), and pressure shift freezing and pressure assisted thawing (SFAT) were conducted at pressure of 250 MPa and cooling temperature of $-22^{\circ}C$. SAFT and SFRT showed a shorter phase transition time and total thawing time than AFRT. The pH value of treated samples increased significantly (p<0.05) compared to unfrozen meat. In addition, SFAT and SFRT showed a higher pHvalue than AFRT. Although the water holding capacity was significantly decreased (p<0.05) for SFAT and SFRT, SFRT reduced drip loss. In regards to color, SFAT and SFRT resulted in a significant increase in color parameters (p<0.05) relative to AFRT, while SFAT produced a higher L*-value. High pressure treatment significantly increased shear force (p<0.05) compared to AFRT, and, where SFRT showed the highest shear force. Therefore, these combined results indicated that the hydrostatic pressure treatment improved the functional properties of pork and increased the freezing and thawing rate.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2008.11a
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• pp.399-399
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• 2008

Synthesis and characterization of ZnO structure such as nanowires, nanorods, nanotube, nanowall, etc. have been studied to multifunctional application such as optical, nanoscale electronic and chemical devices because it has a room-temperature wide band gap of 3.37eV, large exiton binding energy(60meV) and various properties. Various synthesis methods including chemical vapor deposition (CVD), physical vapor deposition, electrochemical deposition, micro-emulsion, and hydrothermal approach have been reported to fabricate various kinds of ZnO nanostructures. But some of these synthesis methods are expensive and difficult of mass production. Wet chemical method has several advantage such as simple process, mass production, low temperature process, and low cost. In the present work, ZnO nanorods are deposited on ITO/glass substrate by simple wet chemical method. The process is perfomed by two steps. One-step is deposition of ZnO seeds and two-step is growth of ZnO nanorods on substrates. In order to form ZnO seeds on substrates, mixture solution of Zn acetate and Methanol was prepared.(one-step) Seed layers were deposited for control of morpholgy of ZnO seed layers by spin coating process because ZnO seeds is deposited uniformly by centrifugal force of spin coating. The seed-deposited samples were pre-annealed for 30min at $180^{\circ}C$ to enhance adhesion and crystallinnity of ZnO seed layer on substrate. Vertically well-aligned ZnO nanorods were grown by the "dipping-and-holding" process of the substrates into the mixture solution consisting of the mixture solution of DI water, Zinc nitrate and hexamethylenetetramine for 4 hours at $90^{\circ}C$.(two-step) It was found that density and morphology of ZnO nanorods were controlled by manipulation of ZnO seeds through rpm of spin coating. The morphology, crystallinity, optical properties of the grown ZnO nanostructures were carried out by field-emission scanning electron microscopy, high-resolution electron microscopy, photoluminescence, respectively. We are convinced that this method is complementing problems of main techniques of existing reports.