• Applied Chemistry for Engineering
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• v.22 no.2
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• pp.196-202
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• 2011

In this paper, a series of alkyl succinic acid esters for base oil were synthesized by condensation reaction of succinic anhydride and fatty alcohol. The structures of the synthesized esters were confirmed by $^1H-NMR$, FT-IR spectrum and GC analysis. Basic properties of esters such as kinematic viscosity (KV), refractive index (RI), total acid number (TAN) and pour points were measured and lubricating properties such as SRV wear scar diameter (SRV WSD), fraction coefficient (COF) and 4-ball wear (4-ball WSD) were also evaluated. As the results of basic properties, KV, RI and pour point of synthetic esters increased as the carbon chain of the esters increased. Measurement value of total acid number (TAN) was indicated between 0.2~4 mgKOH/g, and that metal working fluids and pressure working oils are acceptable to use as base oil. Also, lubricating properties of the esters showed as follows: 0.391~0.689 mm of SRV WSD, 0.110~0.138 of SRV COF and 0.49~0.55 mm of 4-ball WSD depended on the structure of the esters. In a comparison on the lubrication capacity of the SRV test based on polyester TMPTO, SRV WSD result showed that a better performance caused by the alkyl group. On the other hand, SRV COF test was not influenced of the alkyl group which the capacity of the lubricant was sightly diminished than the comparison material, regardless of the alkyl group.

• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.534-540
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• 2007

In this study, waxy rice starch was chemically modified using phosphorous oxychloride ($POCl_3$, 0.002-0.008%). Then the physicochemical properties of resulting cross-linked waxy rice starches were investigated in order to reduce the steeping time of Yukwa (a Korean oil-puffed rice snack) processing. The swelling powers of the cross-linked waxy rice starch samples were higher than the native waxy rice starch at temperatures above $60^{\circ}C$, and their increases were proportional to the $POCl_3$, concentration. The solubility of the cross-linked waxy rice starch was lower (1.6-3.4%) than the native waxy rice starch (2.7-6.1%). However, the moisture sorption isotherm of the cross-linked waxy rice starch was not significantly different from the native waxy rice starch. The rapid visco analyze. (RVA) pasting temperatures $(65.4-67^{\circ}C)$ of the cross-linked waxy rice starch were lower than those of the native starch $(67^{\circ}C)$. The RVA peak viscosities (287-337 RVU) of the cross-linked waxy rice starch were higher than that of native starch (179 rapid visco units (RVU)), and increased with increasing $POCl_3$ concentration. For the differential scornning calorimeter thermal characteristics, although Tc shifted toward higher temperatures with cross-linking, the To, Tp, and amylopectiin melting enthalpy of the cross-linked waxy rice starch showed no differences compared to the native waxy rice starch. The X-ray diffraction patterns of both the native and cross-linked waxy rice starches showed typical A-type crystal patterns, suggesting that cross-linking mainly occurs in the amorphous regions of starch granules. Therefore, the cross-linking reaction did not change the crystalline region, but altered the amorphous region of the waxy rice starch molecules, resulting in changes of solubility and RVA pasting properties in the cross-linked waxy rice starch. In summary, since cross-linked waxy rice starch has a high puffing efficiency and no browning reaction, it may be applicable for Yukwa processing without a long steeping process.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.243-253
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• 2006

This study was designed to investigate the feasibility of utilizing concentrates of sunmul(soybean curd whey), the waste by-product of soybean curd processing, as functional food ingredients. Sunmul was concentrated by nanofiltration fo11owing ultrafiltration and then freeze-dried. The oil adsorption capacity of the nanofiltraion(NF) powder(97.33g/100g) was similar to that of sunmul powder(94.17g/100g), but was lower than that of ISP(isolated soy protein). However, the water holding capacity of NF powder could not be determined because the NF powder completely dissolved in water. The protein solubilities of sunmul powder and ISP in distilled H$_{2}$O, 0.1M and 0.5M NaCl were lowest at pH 4.0 and increased at more acidic or alkaline conditions. However, the protein solubility of NF powder was at its minimum at pH 6.0 and increased at more acidic or alkaline conditions. Emulsifying activity indexes of NF powder in 4% and 6% solution were minimal at pH 4.0 and 6.0, respectively, which were 3 to 8 times lower than that of sunmul powder. The emulsion stability of 4% sunmul solution was lowest at pH 4.0, but that of NF powder was highest at pH 5.0 and decreased at more acidic or alkaline conditions at all concentrations of solution. The total free amino acid contents of protein in sunmul, and NF power were 99.07 and 2,110.10mg%, respectively, and NF powder exhibited especially high threonine content. Rapid viscosity analysis of dough with 1 to 5% added NF powder demonstrated that all of the peak and final viscosities decreased with increasing NF powder concentration compared to the control.

• Journal of the Korean Applied Science and Technology
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• v.33 no.1
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• pp.1-12
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• 2016

This study is to make the liquid crystalline structure using sucrose distearate (Sucro-DS) emulsifier to create the hydrophilic type oil-in-water (O/W) emulsion, the droplets of the emulsion having a structure of a multi-lamellar structure. We have studied the physicochemical properties of Sucro-DS using those techniques. And it has been studied in the emulsion performance. In order to form the liquid crystalline structure applying 3 wt% of Sucro-DS, 5 wt% of glycerin, 5 wt% of squalane, 5 wt% of capric/caprylic triglyceride, 3wt% of cetostearyl alcohol, 1wt% of glyceryl mono-stearate, 78 wt% of pure water in mixture having the lamellar structure of stable multi-layer system was found to formed. By applying them, they were described how to create an unstable active material encapsulated cream. Further, the moisturizing cream was studied using this technique. It reported the results to the skin improvement effect by the human clinical trials. The pH range to produce a stable liquid crystal phase using a Sucro-DS was maintained in 5.2~7.5. In order to increase the stability of the liquid crystal, it was when behenyl alcohol containing 3 wt%, the hardness at this time was 13 kg/mm,min. Viscosity of the same amount was 25,000mPas/min. After a test for the effects of the emulsions, the concentration of 6 wt% Sucro-DS is that was appropriate, the particle size of the liquid crystal was 4~6mm. It was observed through a microscope analysis, reliability of the liquid crystal changes for 3 months was found to get stable at each $4^{\circ}C$, $25^{\circ}C$ and $45^{\circ}C$. In clinical trial test, before applying a moisturizing effect it was $13.4{\pm}7%$. Moisturizing cream liquid crystal was not formed in $14.5{\pm}5%$. Therefore, applying than ever before could see the moisture about 8.2% was improved. On the other hand, it was the moisturizing effect of the liquid cream is $19.2{\pm}7%$. The results showed that 43.3% improvement than that previously used. Applications fields, Sucro-DS emulsifier used liquid cream, lotion, eye cream and a variety of formulations can be developed, as well as the cosmetics industry is expected to be wide fields in the application of the external preparation for skin emulsion technology in the pharmaceutical industry and pharmaceutical industry.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.16-28
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• 2015

The purpose of this study, as a part of developing a new french dressing, was to present the best conditions to make improved kiwi dressing, suitable for the tastes of modern people, the processing and cooking methods of different ratios of green kiwi and gold kiwi have been sought to develop a new type of dressing, then its antioxidant have been defined, and used for producing kiwi dressing. Each 150g of different Kiwi purees, made based on the most preferable combinations from the pre-test were used for kiwi dressing, and thereafter its quality characteristics, and physical properties were investigated, as well as a sensory test was conducted. The highest viscosity of kiwi dressing was test sample GD2, and in general that of combining both types of kiwis were higher than that of either single kiwi. The sugar content was decreased by changing the Gold kiwi portion(p<0.05). The chromaticity in general increased with increases in the Gold kiwi portion, and a-value(brightness) and b-value(redness) of sample GD1 were the highest by -2.75 and 17.50(p<0.05). From the acceptability test, the highest overall acceptability was the dressing sample combining Gold kiwi and Green kiwi at a ratio of 1:1. Based on the study results, it is expected that the dressing, made of kiwi puree, mixing Green kiwi and Gold kiwi by 1:1 ratio, and adding 130g of edible oil, 50g of onion, 40g of sugar, and 5g of salt, would improve the quality and overall acceptability of the dressing.

• Korean Journal of Remote Sensing
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• v.39 no.6_1
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• pp.1353-1369
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• 2023

In the event of a disaster accident at sea, the scale of damage will vary due to weather effects such as wind, currents, and tidal waves, and it is obligatory to minimize the scale of damage by establishing appropriate control plans through quick on-site identification. In particular, it is difficult to identify pollutants that exist in a thin film at sea surface due to their relatively low viscosity and surface tension among pollutants discharged into the sea. Therefore, this study aims to develop an algorithm to detect suspended pollutants on the sea surface in RGB images using imaging equipment that can be easily used in the field, and to evaluate the performance of the algorithm using input data obtained from actual waters. The developed algorithm uses image enhancement techniques to improve the contrast between the intensity values of pollutants and general sea surfaces, and through histogram analysis, the background threshold is found,suspended solids other than pollutants are removed, and finally pollutants are classified. In this study, a real sea test using substitute materials was performed to evaluate the performance of the developed algorithm, and most of the suspended marine pollutants were detected, but the false detection area occurred in places with strong waves. However, the detection results are about three times better than the detection method using a single threshold in the existing algorithm. Through the results of this R&D, it is expected to be useful for on-site control response activities by detecting suspended marine pollutants that were difficult to identify with the naked eye at existing sites.