• Title/Summary/Keyword: Processing additives

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On Some Changes in Polymer Blend Topological and Molecular Structures Resulted from Processing

  • Jurkowski, B.;Jurkowska, B.;Nah, C.
    • Elastomers and Composites
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    • v.37 no.4
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    • pp.234-243
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    • 2002
  • A general scheme of a rubber structure is proposed. Using the thermomechanical method(TMA), some changes in the molecular and topological structures for uncured and cured, and unfilled and filled rubbers during processing are shown. In our investigations as region it is understood a complex structure, which is expressed at the thermomechanical curve(TMC) as a zone differed from others in thermal expansion properties. This zone is between the noticed temperatures of relaxation transitions, usually on the level like those determined by DMTA at 1Hz. These regions, which shares, are not stable, and differ in molecular-weight distribution(MWD) of chain fragments between the junctions. Differences in dynamics of the formation of the molecular and topological structures of a vulcanizate are dependent on the rubber formulation, mixing technology and curing time. Some of characteristics of these regions correlate with mechanical properties of vulcanizates what is shown for NR rubbers containing ENR or CPE as a polymeric additive. It is well known that the state of order influences diffusivity of low-molecular substances into the polymer matrix. Because of this, the two topological amorphous regions should influence the distribution of the ingredients and resulting in rubber compounds' heterogeneity, and related properties of cured rubber. Investigation of this problem is expected to be, in the future, one of the essential factors in determining further improvement of polymeric materials properties by compounding with additives and in reprocessing of rubber scrap.

Development of a Seasoning Sauce Using Hot Water Extracts from Anchovy Engraulis japonica Fish Sauce Processing By-products (멸치액젓잔사 추출물을 이용한 조미소재 개발)

  • SHIM, Kil Bo;JEONG, Yeon Gyeom;LEE, Heon Suk;JANG, Mi Soon
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.53 no.3
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    • pp.417-422
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    • 2020
  • We developed a seasoning sauce using hot water extracts from anchovy Engraulis japonica fish sauce processing by-products. A temperature of 121℃ was maintained for 120 min and the resulting amino acid content, salinity, and pH were 183.6 mg/100 g, 6.86, and 17.4 g/100 g, respectively. Radish juice, sea tangle Saccharina japonica extract, and mushroom Lentinula edodes were added to improve the flavor. The glutamic acid content of the extract mixed with 10% sea tangle extract was 88.87 mg/100 g and the 5'-GMP (guanine 5'-monophosphate) content of the extract mixed with 10% mushroom extract was 9.67 mg/ g. This study was conducted to determine optimal processing conditions for seasoned products using response surface methodology (RSM). The optimal conditions for X1 (sea tangle extract concentration) and X2 (mushroom extract concentration) were 15.0% and 5.0%, respectively, and the predicted values of the multiple response optimal conditions were Y1 (5'-GMP: 17.36 mg/100 g) and Y2 (glutamic acid: 157.35 mg/100 g). Under the optimal conditions, the experimental values of Y1 and Y2 were 17.32 mg/g and 155.36 mg/100 g, respectively, which are similar to the predicted values. We confirmed the feasibility of developing a seasoning sauce using hot water extract from anchovy fish sauce processing by-products and additives.

Physical Property of Carbon Fiber Reinforced Thermoplastic Polymer based Composites by Repeating Processing of PP Composition (PP 복합 조성물의 반복 가공에 의한 열가소성 폴리머 탄소섬유 강화 복합재료의 물리적 특성 변화 연구)

  • Jin-Woo Lee;Jae-Young Lee;Seoung-Bo Shin;Jae-Hyung Park;Hyun-Ju Park;Kyung-Hun Oh;Jin-Hyuk Huh;Yun-Hae Kim;Ji-Eun Lee
    • Composites Research
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    • v.37 no.2
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    • pp.68-75
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    • 2024
  • Polypropylene (PP), a thermoplastic resin with excellent mechanical, thermal, chemical, and water resistance properties, has been attracting attention due to its economic efficiency and recyclability. However, repeated processing of thermoplastic resins can lead to property degradation, and the point at which quality degradation occurs varies depending on the processing conditions. In this study, we evaluated the performance changes of composite materials with repeated processing by blending PP resin with various additives and conducting extrusion and injection processes repeatedly. In addition, we evaluated the mechanical properties of composite materials to evaluate the effect of MFI value change during repeated processing on fiber impregnation in composite material processing.

Heavy Metal Contents in Internal Organs and Tissues of Scallops Patinopecten yessoensis and Comb Pen Shell Atrina pectinata (가리비(Patinopecten yessoensis) 및 키조개(Atrina pectinata)의 부위별 중금속 함량 및 위해도 평가)

  • Choi, Woo Seok;Yoon, Minchul;Jo, Mi Ra;Kwon, Ji Young;Kim, Ji Hoe;Lee, Hee jeung;Kim, Poong Ho
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.50 no.5
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    • pp.487-493
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    • 2017
  • Recent years have seen steadily increasing concerns about human exposure to heavy metals through seafood consumption. In Korea, the diverse dietary patterns of different bivalve shellfish necessitate tissue-specific evaluation of heavy metal contents for risk assessment. We analyzed the heavy metal contents of various tissues in scallops (Patinopecten yessoensis) and pen shells (Atrina pectinate). In both species, we found higher levels of cadmium (Cd) in the mantle than in the adductive muscle, while there was no significant difference between the two tissue types in total mercury (THg) and lead (Pb) (P<0.05). Levels of THg and Pb were acceptable by Korean standards. However, the level of Cd in pen shell mantle tissue exceeded the standard by 40%. The rate of heavy metal exposure from consumption of these species was shown to be 0.003-0.010% of the provisional tolerable weekly intake of THg and 0.312-0.600% of the provisional tolerable monthly intake (PTWI) of Cd as recommended by the Joint FAO/WHO Expert Committee on Food Additives. These findings on the tissue-specific heavy metal contents of these species will be useful in assessing the health risks of Korean dietary habits.

Effects of lactic acid bacteria and molasses on fermentation dynamics, structural and nonstructural carbohydrate composition and in vitro ruminal fermentation of rice straw silage

  • Zhao, Jie;Dong, Zhihao;Li, Junfeng;Chen, Lei;Bai, Yunfeng;Jia, Yushan;Shao, Tao
    • Asian-Australasian Journal of Animal Sciences
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    • v.32 no.6
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    • pp.783-791
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    • 2019
  • Objective: This study was to evaluate the fermentation dynamics, structural and nonstructural carbohydrate composition and in vitro gas production of rice straw ensiled with lactic acid bacteria and molasses. Methods: Fresh rice straw was ensiled in 1-L laboratory silos with no additive control (C), Lactobacillus plantarum (L), molasses (M) and molasses+Lactobacillus plantarum (ML) for 6, 15, 30, and 60 days. After storage, the silages were subjected to microbial and chemical analyses as well as the further in vitro fermentation trial. Results: All additives increased lactic acid concentration, and reduced pH, dry matter (DM) loss and structural carbohydrate content relative to the control (p<0.05). The highest organic acid and residual sugar contents and lignocellulose reduction were observed in ML silage. L silage had the highest V-score with 88.10 followed by ML silage. L and ML silage improved in vitro DM digestibility as compared with other treatments, while in vitro neutral detergent fibre degradability (IVNDFD) was increased in M and ML silage (p<0.05). M silage significantly (p<0.05) increased propionic acid (PA) content and decreased butyric acid content and acetic acid/PA as well as 72-h cumulative gas production. Conclusion: The application of ML was effective for improving both the fermentation quality and in vitro digestibility of rice straw silage. Inclusion with molasses to rice straw could reduce in vitro ruminal gas production.

Study on the Fabrication of Ceramic Core using a Gel-casting Process in Aqueous medium(I) : Gelation Behavior of Polydispered Ceramic Slip (수용액 매체에서 젤-케스팅 공정을 이용한 세라믹 코어 제조에 관한 연구(I) : 다성분계 분산 세라믹 슬립의 젤화 거동)

  • Kim, Jae-Won;Kim, Du-Hyeon;Kim, In-Su;Yu, Yeong-Su;Kim, Jae-Cheol;Jo, Chang-Yong
    • Korean Journal of Materials Research
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    • v.11 no.2
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    • pp.137-145
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    • 2001
  • A new process, gelcasting in aqueous medium, to fabricate complex-shaped ceramic core has investigated. The ceramic slurry, mixture of fused silica powder and additives such as zircon and cordierite, was electrosterically stabilizes. The slip was prepared by ball milling of polydispered ceramic suspension with monomer, dimer and dispersant. The rheological behavior of slip was evaluated by viscosity measurement. It was found that the high solid loading of polydispersed ceramic slip, which has low viscosity of 50vol%, is possible to obtained. The viscosity of the slip was significantly dependent upon the amount of polymer dispersant and the formulation of monomer and dimer. The green bodies were fabricated through casting and gelation at room temperature followed by drying at $25^{\circ}C$ for 48hrs under relative humidity of 80~85%. Crack-free green body was successfully fabricated through the above process.

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Modern Concepts of Restructured Meat Production and Market Opportunities

  • Abdul Samad;AMM Nurul Alam;Swati Kumari;Md. Jakir Hossain;Eun-Yeong Lee;Young-Hwa Hwang;Seon-Tea Joo
    • Food Science of Animal Resources
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    • v.44 no.2
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    • pp.284-298
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    • 2024
  • Restructured meat (RM) products are gaining importance as an essential component of the meat industry due to consumers' interest in health benefits. RM products imply the binding or holding of meat, meat by-products, and vegetable proteins together to form a meat product with meat's sensory and textural properties. RM products provide consumers with diversified preferences like the intake of low salt, low fat, antioxidants, and high dietary fiber in meat products. From the point of environmental sustainability, RM may aid in combining underutilized products and low-valued meat by adequately utilizing them instead of dumping them as waste material. RM processing technique might also help develop diversified and new hybrid meat products. It is crucial to have more knowledge on the quality issues, selection of binding agents, their optimum proportion, and finally, the ideal processing techniques. It is observed in this study that the most crucial feature of RM could be its healthy products with reduced fat content, which aligns with the preferences of health-conscious consumers who seek low-fat, low-salt, high-fiber options with minimal synthetic additives. This review briefly overviews RM and the factors affecting the quality and shelf life. Moreover, it discusses the recent studies on binding agents in processing RM products. Nonetheless, the recent advancements in processing and market scenarios have been summarized to better understand future research needs. The purpose of this review was to bring light to the ways of sustainable and economical food production.

Effect of Processing Additives on Vulcanization and Properties of EPDM Rubber (EPDM 고무의 첨가제에 따른 가류 및 물성에 미치는 영향 연구)

  • Lee, Soo;Bae, Joung Su
    • Journal of the Korean Applied Science and Technology
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    • v.35 no.1
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    • pp.173-185
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    • 2018
  • Effects of three different types of dispersions and flow improving additives composed with fatty acid esters, fatty acid metal salts and amide compound on the vulcanization and the mechanical properties properties of rubber compounds of EPDM and carbon black as fillers. were investigated using Mooney viscometer, moving die rheometer, hardness tester, and universal test machine. The aging characteristics of vulcanized EPDM compounds were also investigated. The Mooney viscosity measured at $125^{\circ}C$ showed a tendency to decrease in the order of amide type> metal salt type > ester type additive. Scorch time showed little or no difference with the addition of ester or metal salt type additives, but the amide type additive shortened a scorch time more than one minute. Rheological measurement data obtained at $160^{\circ}C$ showed that the vulcanization time was faster for metal salt type and amide type additive systems. Delta torque values of EPDM compound increased with metal salt type and amide type additives, but slightly decreased with ester type additive. The tensile strength of the EPDM compound was greatly improved when an ester type additive was added, but the amide type or metal salt type additive had no significant effect. The elongation was significantly improved for metal salt type additive, while the rest were not significantly affected. The tear strength of the EPDM compounds increased with the addition of all kinds of additives, and it increased remarkably in the case of metal salt type additive. Hardness of the EPDM compounds was nearly same value regardless of additive types. The thermal aging of the EPDM blend at $100^{\circ}C$ for 24 h showed little change in the case of metal salt type or amide type additive, but the elongation tends to decrease by 10-20% for all EPDM compounds containing additives.

Studies on Bread-Making Quality of Colored Rice(Suwon 415) Flours (유색미(수원 415호)가루의 제빵성 검토)

  • 강미영;남연주
    • Korean journal of food and cookery science
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    • v.15 no.1
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    • pp.37-41
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    • 1999
  • Colored rice (Suwon 45) flour was evaluated as a bread flour by the addition of 10% gluten on 3% hydroxypropyl methyl cellulose to check the processing adaptability. Both of these additives led to a successful formation of rice bread. Textural characteristics of colored rice bread crumb baked with 3% hydroxypropyl methyl cellulose revealed lower hardness and chewiness, however, the one with 10% gluten revealed the higher springiness. The retrogradation of colored rice bread during storage was not significantly different from that of wheat bread. Sensory evaluation showed that the crumb texture of bread baked with 3% hydroxypropyl methyl cellulose had softer texture and poor distribution of air-pore size but its springiness was not significantly different from that of wheat bread.

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A Study on the Physiological Activity and Industrial Prospects of Plant-origin Lactic Acid Bacteria (식물 유산균의 생리활성작용과 시장현황 및 전망)

  • Cho, Young-Hoon;Park, Seok-Nam;Jeong, Seung-Hwan
    • Journal of Dairy Science and Biotechnology
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    • v.27 no.1
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    • pp.53-57
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    • 2009
  • Lactic acid bacteria (LAB) Play an important role in the human diet and are used in the production of edible fermented products such as kimchi and yoghurt. LAB are regarded as safe food additives used to enhance the nutritive value of foods. Plant-origin lactic acid bacteria (PLAB) cultured in vegetal media are now widely used in food industries. PLAB have been found to activate intestinal immunity, modulate the balance of the intestinal bacterial from, and enhance intestinal function. They are known for their strong resistance to acid; this enables them to persist for a longer duration in the human intestine. PLAB can also survive in the intestinal environment under conditions of poor nutrition. They have stronger vitality as compared to LAB of animal origin. Due to the unique characteristics of PLAB, they are being widely used in Japan for processing foods such as yoghurt and beverages. Recently, PLAB has also been used as the culture for processing yoghurt in Korea. We expect further research on the functional effects of PLAB.

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