• Food Science of Animal Resources
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• v.34 no.5
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• pp.576-581
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• 2014

Sodium chloride is an important ingredient added to most of foods which contributes to flavor enhancement and food preservation but excess intake of sodium chloride may also cause various diseases such as heart diseases, osteoporosis and so on. Therefore, this study was carried out to investigate the effect of monosodium glutamate (MSG) as a salty flavor enhancer on the quality and sensorial properties of the NaCl/MSG complex and actual food system. For characterizing the spray-dried NaCl/MSG complex, surface dimension, morphology, rheology, and saltiness intensity were estimated by increasing MSG (0-2.0%) levels at a fixed NaCl concentration (2.0%). MSG levels had no effect of the characteristics of the NaCl/MSG complex, although the addition of MSG increased the surface dimension of the NaCl/MSG complex significantly (p<0.05). Furthermore, the effect of MSG on enhancing the salty flavor was not observed in the solution of the NaCl/MSG complex. In the case of an actual food system, model meat products (pork patties) were prepared by replacing NaCl with MSG. MSG enhanced the salty flavor, thereby increasing overall acceptability of pork patties. Replacement of NaCl with MSG (<1.0%) did not result in negative sensorial properties of pork patties, although quality deterioration such as high cooking loss was found. Nevertheless, MSG had a potential application in meat product formulation as a salty flavor enhancer or a partial NaCl replacer when meat products were supplemented with binding agents.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.3 no.1
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• pp.33-37
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• 1970

The effect of the dehydration method and EDTA or BHA treatment upon the pigment degradation and water re-absorption of the dehydrated meat of the surf clam Mactra Sulcataria REEVE was studied. Sun drying Produced a realer decrease in pigment content as compared to that produced by hot-air dehydration. The hot-air dehydrated product which was treated with BHA showed little pigment loss in comparison with the pigment of the fresh surf clam meat. The BHA treatment upon the dehydrated surf clam products had an outstanding effect on the pigment retention and the EDTA treated one had a weak effect on it. The hot-air dehydrated products more rapidly re-absorbed water than the sun dried one. It could be seen that there was tittle difference among the rate of rehydration of the BHA or EDTA treated product and untreated one.

• Korean Journal of Mineralogy and Petrology
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• v.33 no.1
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• pp.29-39
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• 2020

A series of struvite (MgNH₄PO₄·6H₂O) was synthesized and dried at various temperatures (15-60℃). Crystallization of struvite and its structural properties were significantly influenced by synthetic and drying temperature. Struvite was favorably formed at synthetic temperatures ≤30℃ with an inverse relationship between the crystallinity and synthetic temperature. The crystallinity of struvite was also significantly reduced by an increase in drying temperature from 45℃ to 60℃ due to the loss of structural water molecules and ammonium ions by the facilitated thermal decomposition. However, struvite formed at lower synthetic temperature showed higher crystallinity, and its amorphization by thermal decomposition was inhibited. These results demonstrate that struvite formed at low temperature with an stable condition thermodynamically through favorable crystallization shows high crystallinity and stability with respect to the structural and thermal resistance.

• Journal of the Institute of Electronics Engineers of Korea SD
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• v.37 no.4
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• pp.7-14
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• 2000

A Bi$_{4}$Ti$_{3}$O$_{12}$ (BIT) thin film is prepared by sol-gel method using acetate precursors and evaluated whether it could be applied to NVFRAM (Non-Volatile Ferroelectric RAM). The drying and the annealing temperature are 40$0^{\circ}C$ and $650^{\circ}C$, respectively and they are determined from the DT-TG (Differential Thermal-Thermal Gravimetric) analysis. The BIT thin film deposited on Pt/Ta/SiO$_{2}$/Si substrate shows orthorhombic perovskite phase. The grain size and the surface roughness are about 100 nm and 70.2$\AA$, respectively. The dielectric constant and the loss tangent at 10 KHz are 176 and 0.038, respectively, and the leakage current density at 100 ㎸/cm is 4.71 $mutextrm{A}$/$\textrm{cm}^2$. In the results of hysteresis loops measured at $\pm$250 ㎸/cm, the remanent polarization (Pt) and the coercive field (Ec) are 5.92 $\mu$C/$\textrm{cm}^2$ and 86.3 ㎸/cm, respectively. After applying 10$^{9}$ square pulses of $\pm$5V, the remanent polarization of the BIT thin film decreases as much as about 33% from 5.92 $\mu$C/$\textrm{cm}^2$ of initial state to 3.95 $\mu$C/$\textrm{cm}^2$.

• Macromolecular Research
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• v.17 no.5
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• pp.332-338
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• 2009

Rheological behavior of natural hydrogel produced from seeds of three Salvia spp. (S. miltiorrhiza (SM), S. sclarea (SS), S. viridis (SV)) was investigated by using a Rheometer equipped with a cone and plate geometry measuring system under never-dried condition. Different chemical contents of such hydrogels give significant effects on their rheological properties. Because of incomplete penetration of water inside the hydrogels after drying before-dried hydrogels were used for rheological analysis. To know molecular interactions which predominated in the gel formation, some constituents were externally added to the 1.0% (w/w) hydrogel. Addition of urea to disrupt hydrogen bonds reduced 3.4-67% viscosity of the untreated hydrogels and changed viscoelastic properties from gel to liquid-like behavior. Neutral salts added to the hydrogel solution at 0.1 M also lowered the viscosity in a manner related with increase in size of cations and temperature. Changing from gel state to liquid-like state was also easily confirmed by oscillation measurement (storage, G', and loss, G", modulii) typically observed in the cases of potassium sulfate and potassium thiocyanate. Influence of pH variation on the viscosity explained that weak alkaline condition (pH 8-9) creates a higher resistance to flow due to increasingly electrostatic repulsions between negative charges ($COO^-$) Importance of calcium bridges was also demonstrated by recovery of viscosity of the hydrogels by addition of calcium after acidification. The summarized results indicate that electrostatic repulsion is a major contributor for production of hydrogel structure.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.12 no.2
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• pp.87-90
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• 2002

$LiCoO_{2}$ powders were synthesized at various temperatures using lithium hydroxide and cobalt hydroxide as precursors prepared by precipitation process and freeze-drying. In this study, the$LiCoO_{2}$ samples were synthesized via a solid state reaction with various LiOH concentration between 10 % and 30 % excess. And $LiCoO_{2}$powders were calcined at 600~$800^{\circ}C$ in a short time. Measurements of XRD and SEM were performed to characterize the properties of the prepared materials. The effect of amount of Li ions on the structural change in powder has been examined using the XRD analysis. For the not added excess of LiOH, CoOOH phase presented in the XRD pattern of $LiCoO_{2}$ due to loss of Li ions during firing. The morphology and particle size of the powders were examined using SEM. The obtained powders are high temperature-$LiCoO_{2}$HT-LiCoO$_{2}$) and homogeneous with the range of grain size in the order of hundreds of nanometers. The effects of variation of LiOH concentration on the structural change in powder were investigated using the Rietveld analysis. As an analysis result, c/a is constant by 4.99 on all occasions. Finally, the structure of HT-$LiCoO_{2}$ was simulated by the commercial software $Creius^{2}$(Molecular Simulations, Inc.) from the results of Rietveld analysis.

• Food Science of Animal Resources
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• v.34 no.1
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• pp.33-39
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• 2014

This study investigates the effects of the gelatin concentration (10-40%, w/v), freezing temperatures (from $-20^{\circ}C$ to $-50^{\circ}C$) and freezing methods on the structural and physical properties of gelatin matrices. To freeze gelatin, the pressure-shift freezing (PSF) is being applied at 0.1 (under atmospheric control), 50 and 100 MPa, respectively. The freezing point of gelatin solutions decrease with increasing gelatin concentrations, from $-0.2^{\circ}C$ (10% gelatin) to $-6.7^{\circ}C$ (40% gelatin), while the extent of supercooling did not show any specific trends. The rheological properties of the gelatin indicate that both the storage (G') and loss (G") moduli were steady in the strain amplitude range of 0.1-10%. To characterize gelatin matrices formed by the various freezing methods, the ice crystal sizes which were being determined by the scanning electron microscopy (SEM) are affected by the gelatin concentrations. The ice crystal sizes are affected by gelatin concentrations and freezing temperature, while the size distributions of ice crystals depend on the freezing methods. Smaller ice crystals are being formed with PSF rather than under the atmospheric control where the freezing temperature is above $-40^{\circ}C$. Thus, the results of this study indicate that the PSF processing at a very low freezing temperature ($-50^{\circ}C$) offers a potential advantage over commercial atmospheric freezing points for the formation of small ice crystals.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.552-557
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• 2014

This study investigated the effects of ${\gamma}$-aminobutylic acid (GABA) on the quality and sensorial properties of both the GABA/NaCl complex and model meat products. GABA/NaCl complex was prepared by spray-drying, and the surface dimensions, morphology, rheology, and saltiness were characterized. For model meat products, pork patties were prepared by replacing NaCl with GABA. For characteristics of the complex, increasing GABA concentration increased the surface dimensions of the complex. However, GABA did not affect the rheological properties of solutions containing the complex. The addition of 2% GABA exhibited significantly higher saltiness than the control (no GABA treatment). In the case of pork patties, sensory testing indicated that the addition of GABA decreased the saltiness intensity. Both the intensity of juiciness and tenderness of patties containing GABA also scored lower than the control, based on the NaCl reduction. These results were consistent with the quality characteristics (cooking loss and texture profile analysis). Nevertheless, overall acceptability of the pork patties showed that up to 1.5%, patties containing GABA did not significantly differ from the control. Consequently, the results indicated that GABA has a potential application in meat products, but also manifested a deterioration of quality by the NaCl reduction, which warrants further exploration.

• Journal of the Korea Concrete Institute
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• v.22 no.2
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• pp.159-169
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• 2010

A multiphysics model analysis including moisture transport, heat transfer and solid mechanics and experiments on the normal and light weight concrete were carried out in order to study the effect of preabsorbed water in the light weight aggregates on the drying and shrinkage characteristics of concrete. Consequently, with fixed water-cement ratio, loss of water content of normal and light weight concrete were compared and the results showed that the lightweight concrete lost less moist than the normal concrete in early age and long term which was by moist supply effect. Accordingly, shrinkage strain size and distribution of lightweight concrete were decreased, and shrinkage reducing effect was efficient in early age with water cement ratio 0.3 and in both early age, and long term with water cement ratio 0.5. The comparison of analysis results and exaperimental results indicate that characteristic values of moisture transport and the relation humidity and shrinkage strain from this study are resonable for application for other differential shrinkage analysis in lightweight concrete.

• The Plant Pathology Journal
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• v.37 no.3
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• pp.215-231
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• 2021

Brown leaf spot disease caused by Nigrospora guilinensis on Phellodendron chinense occurs in a large area in Dayi County, Chengdu City, Sichuan Province, China each year. This outbreak has severely reduced the production of Chinese medicinal plants P. chinense and caused substantial economic losses. The bacterial isolate JKB05 was isolated from the healthy leaves of P. chinense, exhibited antagonistic effects against N. guilinensis and was identified as Bacillus megaterium. The following fermentation medium and conditions improved the inhibitory effect of B. megaterium JKB05 on N. guilinensis: 2% glucose, 0.1% soybean powder, 0.1% KCl, and 0.05% MgSO₄; initial concentration 6 × 10⁶ cfu/ml, and a 42-h optimal fermentation time. A composite of 0.1% nano-SiO₂ JKB05 improved the thermal stability, acid-base stability and ultraviolet resistance by 16%, 12%, and 38.9%, respectively, and nano-SiO₂ was added to the fermentation process. The best formula for the wettable powder was 35% kaolin, 4% polyethylene glycol, 8% Tween, and 2% humic acid. The following quality test results for the wettable powder were obtained: wetting time 87.0 s, suspension rate 80.33%, frequency of microbial contamination 0.08%, pH 7.2, fineness 95.8%, drying loss 1.47%, and storage stability ≥83.5%. A pot experiment revealed that the ability of JKB05 to prevent fungal infections on P. chinense increased considerably and achieved levels of control as high as 94%. The use of nanomaterials significantly improved the ability of biocontrol bacteria to control this disease.