• 한국결정성장학회:학술대회논문집
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• 한국결정성장학회 1996년도 제11차 KACG 학술발표회 Crystalline Particle Symposium (CPS)
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• pp.129-153
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• 1996

In aqueous slurry processing of silicon nitride, the interaction of dispersant and binder on the surface of particles was studied to identify the effect of these additives on ceramic powder processing. Polymethacrylic acid (PMAA) and polyvinyl alcohol (PVA) were used as dispersant and binder, respectively. the adsorption isotherms of PMAA and PVA for the silicon nitride suspension were determined, while the adsorption of PMAA was differentiated in the mixed additive system by ultraviolet spectroscopy. These experiments were done in order to investigate the effect of these organic additives on the physicochemical properties of silicon nitride suspensions. The electrokinetic behavior of silicon nitride was subsequently measured by electrokinetic sonic amplitude (ESA). As PMAA adsorbed onto silicon nitride, the isoelectric point (pHicp) shifted from pH=6.7 to acidic pH, depending on the surface coverage of PMAA. However, adsorption of PVA did not change the pHicp of suspensions, but did decrease the surface potential of silicon nitride moderately. The rheological behavior of silicon nitride suspensions was measured to assess the stability of particles in aqueous media, and was correlated with the electrokinetic behavior and adsorption isotherm data for silicon nitride.

• 한국응용과학기술학회지
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• 제20권4호
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• pp.372-376
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• 2003

Water-soluble cutting fluids are used for processing of aluminium materials. This short article describes properties of new additives of water-soluble cutting fluids for aluminium materials. Various Diels-Alder adducts of unsaturated fatty acids with acrylic acid of maleic anhydride were prepared by thermal reactions. Triethanolamine salts of Diels-Alder adducts of dehydrated castor oil fatty acids with acrylic acid or maleic anhydride showed excellent anti-corrosion property of aluminium materals. These thermal adducts showed anti-rust property for cast-iron chips, too.

• Journal of Animal Science and Technology
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• 제65권5호
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• pp.895-911
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• 2023

Processed meat products play a vital role in our daily dietary intake due to their rich protein content and the inherent convenience they offer. However, they often contain synthetic additives and ingredients that may pose health risks when taken excessively. This review explores strategies to improve meat product quality, focusing on three key approaches: substituting synthetic additives, reducing the ingredients potentially harmful when overconsumed like salt and animal fat, and boosting nutritional value. To replace synthetic additives, natural sources like celery and beet powders, as well as atmospheric cold plasma treatment, have been considered. However, for phosphates, the use of organic alternatives is limited due to the low phosphate content in natural substances. Thus, dietary fiber has been used to replicate phosphate functions by enhancing water retention and emulsion stability in meat products. Reducing the excessive salt and animal fat has garnered attention. Plant polysaccharides interact with water, fat, and proteins, improving gel formation and water retention, and enabling the development of low-salt and low-fat products. Replacing saturated fats with vegetable oils is also an option, but it requires techniques like Pickering emulsion or encapsulation to maintain product quality. These strategies aim to reduce or replace synthetic additives and ingredients that can potentially harm health. Dietary fiber offers numerous health benefits, including gut health improvement, calorie reduction, and blood glucose and lipid level regulation. Natural plant extracts not only enhance oxidative stability but also reduce potential carcinogens as antioxidants. Controlling protein and lipid bioavailability is also considered, especially for specific consumer groups like infants, the elderly, and individuals engaged in physical training with dietary management. Future research should explore the full potential of dietary fiber, encompassing synthetic additive substitution, salt and animal fat reduction, and nutritional enhancement. Additionally, optimal sources and dosages of polysaccharides should be determined, considering their distinct properties in interactions with water, proteins, and fats. This holistic approach holds promise for improving meat product quality with minimal processing.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2019년도 춘계학술대회
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• pp.55-55
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• 2019

Strawberry which is the genus Fragaria under family Rosaceae is one of the most important fruit plants for both fresh consumption and food processing in the temperate and subtropical countries. Propagation of strawberry is achieved either through runners or by in vitro micropropagation. Meristem tips, generally obtained from runners of virus-free plants, are commonly used to establish in vitro cultures, which are employed for mass propagation or as a source of plant material for regeneration and transformation experiments. This study was conducted to determine the optimal natural additives strength to improve sprouting shoot rate of apical meristem of strawberry 'Seolhyang'. Strawberry apical meristem at size (0.2 mm to 0.3 mm) with leaf primordials were cultured on the 1/3MS(Murashige & Skoog) medium supplemented with five natural additives such as coconut milk, maple sap, banana powder and peptone. The sprouting ratio and growth characteristics were evaluated after eight weeks after in vitro culture. Shoot ratio of 'Seolhyang' apical meristem was 72.9% in 1/3MS medium supplemented with maple sap. On the other hand, the low shoot ratio was observed 47.7% in 1/3MS medium supplemented with banana powder. Shoot length was different as natural additives but numbers of leaf was not significantiy different among the natural additives. As a result, the sprouting ratio and plant growth were enhanced effectively in 1/3MS medium with maple sap compared to the others.

• 한국수산과학회지
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• 제16권2호
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• pp.133-139
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• 1983

정어리를 효율적으로 이용하기 위한 하나의 방안으로서, 식염농도가 낮은 정어리젓의 가공조건을 설정하고자 젖산, sorbitol, glycerin, 에틸알코올을 첨가하여 숙성 중의 pH, 휘발성염기질소 등의 변화를 관능검사와 더불어 실험한 결과 정어리젓의 최적가공조건은 정어리육에 대하여 젓산 $0.5\%$, sorbitol $6\%$, 에틸알코올 $6\%$를 젓담금할 때 첨가하여 60일간 숙성시키는 것이라는 결론을 얻었다.

• 한국고분자학회:학술대회논문집
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• 한국고분자학회 2006년도 IUPAC International Symposium on Advanced Polymers for Emerging Technologies
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• pp.110-111
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• 2006

Most applications of polymers involve blends and mixtures of components including solvents, surfactants, copolymers, fillers, organic or inorganic functional additives, and various processing aids. These components provide unique properties of polymeric materials even beyond those tailored into the basic chemical structures. In addition, skillful processing extends the properties for even greater applications. The perennial challenge of polymer science is to understand and exploit the structure-processing-property interplay relationship. We are developing and demonstrating combinatorial methods and high throughput analysis as tools to provide this fundamental understanding.

• 한국세라믹학회지
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• 제46권2호
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• pp.131-136
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• 2009

Radio frequency (RF) plasma treatment is studied for the size reduction and the spheroidization of coarse particles to change them into nano-sized powders of spherical shape in MLCC fields. The uni-nanoadditives manufactured by RF plasma processing for high dispersion have been investigated for the effect on core-shell structure in dielectrics of MLCC. Microstructures have been characterized using scanning electron microscope (SEM), transmission electron microscope (TEM) and Electron Probe Micro Analyzer (EPMA). We compared the distribution of core-shell grains between specimens manufactured using uni-nanoadditive and using mixed additive. In addition, the uniformity of rare earth elements in the core-shell structured grains was analyzed. It was shown, from TEM observations, that the sintered specimen manufactured using uni-nanoadditives had more dense small grains with well-developed core-shell structure than the specimen using mixed additives, which had a homogeneous microstructure without abnormal grain growth and shows broad temperature coefficient of capacitance (TCC) curves in all temperature ranges because of well dispersed additives.

• 한국축산식품학회지
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• 제41권2호
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• pp.173-184
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• 2021

Clean labeling is emerging as an important issue in the food industry, particularly for meat products that contain many food additives. Among synthetic additives, nitrite is the most important additive in the meat processing industry and is related to the development of cured color and flavor, inhibition of oxidation, and control of microbial growth in processed meat products. As an alternative to synthetic nitrite, preconverted nitrite from natural microorganisms has been investigated, and the applications of pre-converted nitrite have been reported. Natural nitrate sources mainly include fruits and vegetables with high nitrate content. Celery juice or powder form have been used widely in various studies. Many types of commercial starter cultures have been developed. S. carnosus is used as a critical nitrate reducing microorganism and lactic acid bacteria or other Staphylococcus species also were used. Pre-converted nitrite has also been compared with synthetic nitrite and studies have been aimed at improving utilization by exploiting the strengths (positive consumer attitude and decreased residual nitrite content) and limiting the weaknesses (remained carcinogenic risk) of pre-converted nitrite. Moreover, as concerns regarding the use of synthetic nitrites increased, research was conducted to meet consumer demands for the use of natural nitrite from raw materials. In this report, we review and discuss various studies in which synthetic nitrite was replaced with natural materials and evaluate pre-converted nitrite technology as a natural curing approach from a clean label perspective in the manufacturing of processed meat products.

• 한국식품위생안전성학회지
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• 제21권1호
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• pp.14-22
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• 2006

국내와 Codex에서의 식품첨가물 사용기준패턴 및 식품분류방법에 따른 차이 때문에 양자간의 첨가물 사용기준을 비교하는 데 많은 어려움이 예상되었다. 따라서 본 연구에서는 benzoic acid, food red No. 2, sulfur dioxide, polysorbate 60에 대해 첨가물별 사용기준 대조표와 된장, 고추장, 라면에 대해 식품별 사용기준 대조표를 작성하였다. 첨가물별 사용기준 대조표의 작성에서는 식품분류방법에서의 차이 때문에, 그리고 식품별 사용기준 대조표에서는 국내 첨가물 사용기준 설정 패턴의 혼용 때문에 많은 문제점과 어려움이 있었다. 본 연구에서 제시한 사용기준대조표는 규제당국 및 식품산업계에서 긴요하게 활용될 수 있을 것이며 사용기준의 국가간, 식품간 비교시 세심한 주의가 요구된다는 점을 보여주었다.

• 동아시아식생활학회지
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• 제6권1호
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• pp.85-92
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• 1996

첨가재료를 달리한 증편의 가공적성을 검토하고자 증편제조시 6가지 첨가재료를 첨가하여 증편반죽의 발효에 따른 이화학적 변화, 증편의 외관, 저장성 및 관능적 특성을 비교 검토한 결과는 다음과 같다. 1. 발효의 진전과 더불어 증편반죽은 경시적인 pH의 감소, 점도의 증가, 부피의 증가를 보였다. 발효 5시간 경과 후 첨가재료를 첨가한 증편반죽의 pH는 높은 경향을 보였다. 반죽의 점도가 높은 콩가루 첨가구의 반죽의 부피도 가장 많이 팽창하였으며 쑥가루, 전지분유, 탈지분유의 경우에도 반죽의 부피증가와 부피증가 간의 변화양상은 유사한 경 향을 나타내었다. 2. 발효과정을 거친 증편반죽을 성형하여 증자한 후 단면의 사진을 관찰한 결과 전지분유, 쑥가루, 난황, 난백 첨가구가 대조구와 유사하게 잘 부풀었으며 콩가루, 전지분유, 난백 첨가구는 기공의 크기가 작고 균일하였다. 3. 첨가재료를 달리한 증편의 DSC thermogram을 비교 분석한 결과 전지분유, 콩가루 첨가구는 대조구에 비해 엔탈피(ΔH)의 값이 낮게 나타나 노화를 상당히 지연시키는 것을 알 수 있었다 또한 저장기간중 Textrometer로 측정한 hardness의 변화와 DSC thermogram을 함께 고려해 보았을 때 hardness를 감소시키고 엔탈피(ΔH)를 감소시키는 것은 콩가루 및 전지분유, 탈지분유, 난백, 쑥가루를 첨가하였다. 4. 증편의 관능검사 결과 콩가루, 전지분유, 탈지분유, 난황첨가구가 대조구에 비해 단단한 정도가 유의적으로 낮았으며 난황 및 쑥가루 첨가구는 증편의 기공이 균일하지 못하였고 기공이 크고 성긴 것으로 평가되었고 콩가루 및 쑥가루 첨가구는 쓴맛이 유의적으로 높았다.