• 대한환경공학회지
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• 제22권1호
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• pp.1-10
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• 2000

원해수와 증류수에 각각 A중유를 첨가하여 homogenizer로 30분간 처리하여 emulsion올 만들어 유탁해수 및 유탁수가 RO막에 미치는 영향을 조사한 결과 내용은 다음과 같다. 원해수를 RO막에 공급할 경우, 투과수량은 실험 초기부터 저하했다. 염소이온 및 전기전도도는 원수중의 현탁 물질이 막 표면에 축척되어, 이 fouling에 의해 막의 성능이 떨어져 시간이 경과함에 따라 상승하였다. 염의 저지율은 99.6~99.7%이었다. 유탁해수를 RO막에 공급한 경우, 투과수량은 실험초기부터 서서히 저하했지만, 원해수만의 실험결과와 비교하면 차이가 없다. 그러나 염소이온농도 및 전기전도도는 oil을 첨가한 시점에서 상당히 상승하였다. 유탁해수를 RO막에 공급한 재현성 실험에서, 여과시간은 상당히 짧았다. 염소이온은 oil을 첨가한 시점에서 상당히 상승한 반면, 투과수량은 상대적으로 감소했다. 또한 emulsion을 $0.3{\sim}0.8mg/{\ell}$의 범위로 만들어 RO막에 공급했지만, fouling에 의해 실험 종료시 투과수에는 약 10ppb 정도 oil이 유출했다. 유탁수의 경우, 전기전도도는 큰 변화없이 약간 상승하는 경향을 나타내고 있다. 그러나, 투과수량은 실험개시부터 거의 변화가 없었지만 A중유를 첨가한 시점에서 감소하여 실험 종료시는 초기의 투과수량에 비해 약 30% 밖에 투과하지 않았다. 유탁해수를 이용한 실험과는 상반된 결과를 나타내고 있지만 oil이 유입되면 영향은 상당히 컸다. 유분이 RO막 시스템에 유입되면, RO막 장치에 대한 유분의 부착과, RO막 자체에 유분이 부착하여 fouling을 일으켜, 거의 운전을 행할 수 없었다. 즉 유분의 영향으로 인해 막 성능, 투과 수량 및 투과수 수질이 상당히 저하되었다.

• Journal of Microbiology and Biotechnology
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• 제15권1호
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• pp.29-34
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• 2005

W/O/W (water-in-oil-in-water) type multiple emulsion was applied to improve the storage stability of an antagonistic microorganism, Burkholderia gladioli. Encapsulation of microorganism into a W/O/W emulsion was conducted by using a two-step emulsification method. W/O/W emulsion was prepared by the incorporation of B. gladioli into rapeseed oil and the addition of polyglycerin polyriconolate (PGPR) and castor oil polyoxyethylene (COG 25) as the primary and secondary emulsifier, respectively. Microcrystalline cellulose was used as an emulsion stabilizer. To evaluate the usefulness of W/O/W emulsion formulation as a microbial pesticide for controlling the bacterial wilt pathogen (Ralstonia solanacearum), the storage stability and antagonistic activity of emulsion formulation were tested in vitro. The storage stability test revealed that the viability of formulated cells in emulsion was higher than that of unformulated cells in culture broth. At $4^{\circ}C$, the viabilities of formulated cells and unformulated cells at the end of 20 weeks decreased to about 2 and 5 log cycles, respectively. At $37^{\circ}C$, the viability of formulated cells decreased to only 2 log cycles at the end of storage. On the other hand, the viable cells in culture broth were not detected after 13 weeks. In activity test, formulated cells in emulsion were more effective in inhibiting the growth of pathogen than unformulated cells in culture broth. Unformulated cells completely lost their antagonistic activity during storage under similar conditions. The W/O/W multiple emulsion formulation was shown to be useful as the novel liquid formulation for biological control.

• 대한기계학회논문집B
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• 제36권9호
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• pp.945-951
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• 2012

물 에멀젼 연료는 연소과정 중 물의 기화에 따른 증발잠열 흡수로 인한 연소온도 저하와 급격한 증발에 의한 미소폭발로 인하여 연료가 미립화되어 NOx와 Soot의 동시 저감이 가능하고, 전처리 및 후처리 기술과 달리 추가적인 장치가 필요하지 않으며, 별도의 개조 없이 기존 디젤엔진에 사용 가능하므로 이에 관한 연구가 주목 받고 있다. 또한 국제유가가 상승함에 따라 기존에 사용되는 연료보다 저등급의 연료를 엔진에 사용하기 위한 적용가능성에 대한 연구가 요구되고 있다. 따라서 본 연구는 기존의 경유보다 저 등급인 선박 디젤유와 물과 선박 디젤유를 혼합한 유중수적형(W/O:water in oil)의 선박 디젤유 에멀젼 연료를 자동차 디젤엔진에 적용하여 기본 연소특성 및 배기특성을 파악하였다.

• 대한화장품학회지
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• 제29권1호
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• pp.135-150
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• 2003

This study is described the stabilizing technology of water-in-oil (w/o) emulsion and the mechanism of emulsification with quaternium-18 hectorite (Q-18 HTRT) by swelling action. When Q-18 HTRT is dispersed in oil, it swells and constructs card-house structure adding ethanol, and formation of water phase is caused by hydrogen bonding. The gelling activities of Q-18 HTRT were excellent such as mineral oil, squalane, cetostearyl isononanoate, isostearic acid, cetyl octanoate, octyl dodecanol and so on. Especially, when oil gel containing Q-18 HTRT passed one to three times by Roll mill. It made the W/O emulsion cream (W/O-ECRM) having 2.0 w/w% of Q-18 HTRT and also produced the control sample (control) including 3.0 w/w% of cetyl PEG/PPG- l0/l dimethicone. The stability of after 24 weeks, Hardness of W/O-ECRM dropped 7.48%, whereas hardness of control went down 57 71%. As a result of these test emulsification of W/O-ECRM is superior compared with control. In cosmetic, 0-18 HTRT can use as suspending agent, oil adsorbent, emulsifying agent, dispersing agent, viscosifier and pigment.

• 대한화장품학회지
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• 제34권1호
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• pp.9-14
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• 2008

오일/수첨 레시틴/물 계에서 전단력이 다른 두 혼합기로 제조된 나노에멀젼의 안정성에 대하여 연구하였으며, 계면활성제의 농도에 따른 나노에멀젼의 입자 크기와 안정성을 조사하였다. 입자의 크기는 광산란법에 의하여 측정하였으며 입자크기의 시간에 따른 변화를 관찰하였다. 실험 결과 나노 에멀젼 불안정화 과정은 Ostwald ripening에 의해 지배되었다. 입자 크기가 100~200nm 범위에서는 오일에 대한 계면활성제의 비율이 증가함에 따라 안정성이 감소하였으나 입자 크기가 300~400nm의 범위에서는 반대의 경향을 보였다.

• 한국응용과학기술학회지
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• 제25권3호
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• pp.395-403
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• 2008

In this study, the characteristics of emulsified fuel were studied. The emulsified fuel which was composed of water and diesel was manufactured by using homogenizer and ultrasonic generator. The more the percentage of water contents increases, the more the density increases to the emulsified fuel. However, the viscosity increased in the 60% of water contents and decreased in the 70% of water contents because the O/W type was formed. The 3 minutes's ultrasonic waves during the irradiation time was appropriate of 16,000 rpm. And the energy density of ultrasonic waves was 87.5J/g. The emulsion stability has improved in the lower temperature, the lower percentage of water contents, and the most stable emulsion state was obtained from 20%(w/w) of water contents. Also, the emulsion stability was related to the HLB values of emulsifiers. Especially, the HLB values of emulsifier were appropriate from 4 to 7 values.

• Applied Biological Chemistry
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• 제40권4호
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• pp.318-322
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• 1997

오징어 내장유를 식용자원으로 이용하기 위한 일련의 연구로서 젤라틴, 물 및 정제 오징어 내장유로 형성된 유화물의 첨가에 의한 어육버거의 품질개선을 시도하였다. 과산화물값, 갈변도, 헌터색조, 젤리강도 및 관능검사의 결과로 미루어 보아, 고등어버거의 기능성 개선을 위한 유화물의 적절한 첨가량은 마쇄한 고등어육에 대하여 6%로 판단되었다. 채육한 고등어육에 대하여 6%에 해당하는 유화물을 첨가하여 제조한 고등어버거는 휘발성 염기질소, 총균수 및 히스타민함량이 각각 19.0 mg/100g, $6.2{\times}10^4CFU/g$ 및 50.7 mg/100g으로 그 함량이 낮아 식품위생적으로 안전하다고 판단되었다. 유화물 첨가 고등어버거의 포화산에 대한 고도불포화지방산의 비율은 1.13이었다. 색조, 젤리강도, 지방산조성 및 관능검사를 측정한 결과 유화물 첨가에 의해 고등어버거의 색조, 조직감 및 지질의 기능성을 일부 개선할 수 있었다.

• 한국식생활문화학회지
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• 제38권5호
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• pp.356-364
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• 2023

This study compared the physicochemical properties of soybean curd residue and black soybean curd residue produced by hot air-drying and freeze-drying. Regardless of drying method, the crude protein, crude ash, crude fiber contents, pH, L, a, b color values and water soluble index were higher in soybean curd residue, whereas total polyphenol contents and antioxidant activity were higher in black soybean curd residue. Significant differences in water absorption index, oil absorption capacity and emulsion activity were observed between soybean curd residue and black soybean curd residue in freeze-drying. On the other hand, the emulsion stability was not significant difference in both hot-air drying and freeze-drying. The crude protein and crude fiber contents of soybean curd residue were not significant difference between hot-air drying and freeze-drying. Freeze-drying resulted in higher crude ash contents, pH, water absorption index, water soluble index, oil absorption capacity, emulsion activity and emulsion stability than hot-air drying. Hot-air drying have caused significantly higher water contents, water activity, total polyphenol contents and antioxidant activity in soybean curd residue than freeze-drying. In conclusion, soybean type and drying methods affect the physicochemical and quality characteristics of soybean curd residue, which could be important factors in the manufacture of processed foods.

• Korea-Australia Rheology Journal
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• 제18권4호
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• pp.183-189
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• 2006

High internal phase emulsions are highly concentrated emulsion systems consisting of a large volume of dispersed phase above 0.74. The rheological properties of high internal phase water-in-oil emulsions were measured conducting steady shear, oscillatory shear and creep/recovery experiments. It was found that the yield stress is inversely proportional to the drop size with the exponent of values between 1 and 2. Since the oil phase contains monomeric species, microcellular foams can easily be prepared from high internal phase emulsions. In this study, the microcellular foams combining a couple of thickeners into the conventional formulation of styrene and water system were investigated to understand the effect of viscosity ratio on cell size. Cell size variation on thickener concentration could be explained by a dimensional analysis between the capillary number and the viscosity ratio. Compression properties of foam are important end use properties in many practical applications. Crush strength and Young's modulus of microcellular foams polymerized from high internal phase emulsions were measured and compared from compression tests. Of the foams tested in this study, the foam prepared from the organoclay having reactive group as an oil phase thickener showed outstanding compression properties.

• Food Science and Biotechnology
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• 제18권3호
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• pp.610-617
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• 2009

The stability of corn oil-in-water emulsions coated by milk proteins, sodium caseinate (CAS), or whey protein concentrate (WPC), was compared under the environmental stress of pH change. Emulsions were prepared at 0.1 of protein:oil because the majority of droplets were relatively small ($d_{32}=0.34$ and $0.35\;{\mu}m$, $d_{43}=0.65$ and $0.37\;{\mu}m$ for CAS- and WPC-emulsions, respectively) and there was no evidence of depletion flocculation. As the pH of the emulsions was gradually dropped from 7 to 3, there was no significant difference in the electrical charges of the emulsion droplets between the 2 types of emulsions. However, laser diffraction measurements, microscopy measurements, and creaming stability test indicated that WPC-emulsions were more stable to droplet aggregation than CAS-emulsions under the same circumstance of pH change. It implies that factors other than electrostatic repulsion should contribute to the different magnitude of response to pH change.