• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.373-377
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• 2001

Egg white mix (EWM) added with different ratios of cream $(10{\sim}15%,v/v)$ was fermented with Lactobacillus acidophilus (KCTC 2182) and changes of volatile aroma compounds during fermentation for 21 h were investigated. The amount of volatile aroma compounds between pre-fermented EWM, 15 h-fermented EWM, soft ice cream prepared from fermented EWM, and hard ice cream prepared from soft ice cream was compared. The results were as follows: (1) The amount of ethanol increased gradually until 9 h and increased rapidly to maximum value at 12 h and then decreased rapidly. The amount of acetone at 12 h was slightly higher, but it was not changed markedly during fermentation. Diacetyl was detected at 3 h and increased gradually to maximum value until 15 h and then decreased slightly. The amount of butanol was not changed markedly during fermentation. Acetoin was detected at 3 h and increased rapidly until 15 h and then increased gradually. (2) The amount of acetone, ethanol, diacetyl and butanol of pre-fermented sample, 15 h-fermented sample, soft ice cream and hard ice cream increased in proportion to the amount of cream added to EWM. However, the amount of butanol was relatively constant regardless of added cream ratio. The amount of volatile aroma compounds of soft ice cream was higher than that of other samlples, while that of pre-fermented sample was lower than that of other samples. Diacetyl and acetoin were not detected in pre-fermented sample.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.301-307
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• 1999

When fats are irradiated, hydrocarbons contained one or two fewer carbon atoms are formed from the parent fatty acids. A method to detect radiation-induced hydrocarbons consists of the extraction of fat from beef, pork and chicken, separation of hydrocarbons with a florisil column and identification of GC/MS methods. When beef, pork and chicken were irradiated, pentadecane, 1-tetradecene, heptadecane, 1-hexadecene, 8-heptadecene, 1,7-hexadecadiene, 6,9-heptadecadiene and 1,7,10-hexadecatriene were formed from palmitic, stearic, oleic and linoleic acids. Concentrations of the produced hydrocarbons tended to increase linearly with the dose levels of irradiation. Concentrations of hydrocarbons produced by ${\gamma}-irradiation$ depended upon the composition of fatty acids in beef, pork and chicken. The major hydrocarbons in irradiated beef, pork and chicken were 1,7-hexadecadiene and 8-heptadecene originating from oleic acid. 1,7-Hexadecadiene was the highest amount in irradiated beef, pork and chicken.

• Korean Journal of Food Science and Technology
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• v.4 no.4
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• pp.252-258
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• 1972

Methods of separating yeast cells from oil-water-cell emulsion and subsequent purification of the recovered yeast have been studied. In addition, the results of preliminary feeding experiments in which a yeast grown on gas oil was incorporated into chick rations are reported. According to the present study, it appears that the recovery of the yeasts would be easier at pH 9, since the emulsion is relatively more unstable. A class of surface active agent at a concentration of 0.3% was found to facilitate the separation of the yeast from the emulsion. The use of electrolytes such as NaCl and KCl were found to be most effective in breaking the emulsion. Solvent treatment using iso-propyl alcohol and its azeotropic mixture with hexane at $58^{\circ}C$ are particularly suitable for purification of the yeast. In the feeding experiment it was found that 5 percent of the fishmeal in the control ration could be replaced by the yeast with no adverse effect on performance. However, when 8 percent of the fish meal in the control ration was replaced by the yeast, some effect on live-weight gain of the chicks was observed.

• Journal of Hydrogen and New Energy
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• v.11 no.1
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• pp.43-49
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• 2000

The heat transportation from a complex of industry to a rural area needs more efficient method because the distance between them is usually more than 10km. Conventional heat transportation using steam or hot water via pipe line has limits in transportation distance (about 3~5 km) because of the heat loss and frictional loss in the pipe line. Metal hydride can absorb or discharge hydrogen through exothermic or endothermic reaction. After releasing hydrogen from metal hydride by means of the waste heat from industry, we can transport this hydrogen to urban area via pipe line. In urban areas, other metal alloy reacts with this hydrogen to form metal hydride and produces heat for heating. Cool heat is also obtained if it is possible to use metal hydride with low reaction temperature. Therefore, metal hydride can be used as a media for transportation and storage of heat. $MmNi_{4.5}Al_{0.5}Zr_{0.003}$, $LaNi_5$, $Zr_{0.9}Ti_{0.1}Cr_{0.6}Fe_{1.4}$, $MmNi_{4.7}Al_{0.1}Fe_{0.1}V_{0.1}$ alloys were selected for this purpose and the properties of those metal hydrides were discussed. The design and control techniques were proposed and discussed for this heat transportation system using metal hydride.

• Journal of Radiation Protection and Research
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• v.12 no.1
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• pp.1-11
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• 1987

Central axis percentage depth-doses, P(%), were measured at the points from the 2.5cm depth of reference point to 20 cm depth with 2.5 cm interval. Distance from the X-ray target to the water phantom($30{\times}30{\times}30cm^3$) surface was 1 m, and at this point three different beam sizes of $5cm{\phi},\;10cm{\phi},\;and\;15cm{\phi}$ were used. While the X-ray tube voltage varied from 150 to 250 kV, the tube current remained constant at 5 mA. Absorbed dose rate in water, $\dot{D}_w$, was determined using the air kerma calibration factor, $N_k$, which was derived from the exposure calibration factor, $N_x$, of the NE 2571 ion chamber. The reference exposure rate, $\dot{X}_c$, was measured using the Exradin A-2 ion chamber calibrated at ETL, Japan. The half value layers of the X-rays determined to meet ETL calibration qualities. The absorbed dose rates determined at the calibration point were compared to the values obtained from Burlin's general cavity theory, and the percentage depth-dose values determined from $N_k$ showed a good agreement with the values of the published depth dose data(BJR Suppl. 17).

• Food Science and Preservation
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• v.15 no.4
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• pp.524-531
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• 2008

To investigate tea prepared from Ixeris dentata root, color, and levels of free sugars, organic acids, cynaroside, total polyphenolics, and free amino acids were investigated using various thermal processing methods. These included natural drying(ND), hot-air drying(HAD, $75^{\circ}C$), hot-air drying after steam(HADS, steaming at $95^{\circ}C$ for 30 min) and roasting after hot-air drying(RHAD, roasting at $140^{\circ}C$ for $2{\sim}3$ min). Total free sugars, organic acids, cynaroside, and free amino acids contents were highest after ND treatment. Total polyphenolics was highest after RHAD processing. The level of cynaroside, a principal component of Ixeris dentata root, was significantly decreased by HADS. The major free sugars were fructose, glucose and sucrose. Succinic acid was prominent among organic acids, and was present at 2.25%(v/v) after ND treatment. The lightness(L), redness(a), and yellowness(b) of all dried Ixeris dentata root powders were best after RHAD treatment, but analysis of the leaching liquids after hot water treatment yielded variable results. Lightness and redness were the highest after RHAD and yellowness was the highest after ND treatment. Overall, the RHAD drying method was found to be superior to other methods, in sensory evaluation tests.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.580-586
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• 1996

Gelatinization behavior and morphology of epichlorohydrin-crosslinked potato starches (XPs) were investigated. Native potato starch showed a very steep single stage swlling pattern, but crosslinked starches showed various patterns with the degree of crosslinking. Swelling power, solubility and light transmittance were reduced drastically as the degree of crosslinking increased. Brabender initial pasting temperature and peak temperature of crosslinked starches increased because the crosslinking reinforces the intermolecular net work of the starches. Although the swelling of the potato starch granule was inhibited by crosslinking as compared to that of the native one, Brabender peak viscosities (6.5% w/v, db) were on the order of 2,500 units for the native potato starch, 3,700 for the XP with 2.300 anhydroglucose units per crosslinking (AGU/CL) and 3,400 for the XP with 2,100 AGU/CL, due to the decreased breakdown of the swollen granule resulting from the resistance to heat and shear. The XP with 1,900 AGU/CL, however, did not show the peak viscosity and the viscosity was on the order of 500 units because of the excessive unhibition of the swelling. Unlike the native potato starch, 6.5%(m/v, db) pastes of the crosslinked potato starches could form gels, which could be predicted from the Brabender setback and consistency index. When the degree of crosslinking is low, random contraction and radial swelling of the granule was possible. As the degree of crosslinking increased, morphological change became similar to the single dimensional tangential swelling observed from the lenticular wheat starch. These morphological change during heating in excess water explained the gelatinization behaviors of crosslinked starches tested.

• Korean Journal of Food Science and Technology
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• v.25 no.3
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• pp.252-257
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• 1993

Nine Korean native cattle were purchased from a beef cattle farm. Immediatly after slaughtering and skinning, each carcass was split into left and right sides and the one half was kept as a control, the other one was electrically stimulated by using 400v stimulator for 1 min. All samples were analyzed for shear force value, ATP and biochemical changes to investigate the effect of electrical stimulation during storage at $5^{\circ}C\;and\;15^{\circ}C$. The amount of lactate of electrically stimulated (E.S.) meat showed a rapid increment compared with that of control (p<0.01). E.S. treatment caused a rapid drop of pH value. Initial pH decreased from 6.85 to 6.38 in M. semitendinosus and from 7.0 to 6.58 in Triceps brachii by E.S. treatment (p<0.01). Electrically stimulated muscle showed decrease (34.67%) in ATP to $5.74{\mu}mole/g$ from $8.78{\mu}mole/g$ of unstimulated meat. ATP of the electrically stimulated muscle stored at $15^{\circ}C$ and $5^{\circ}C$ was degraded faster than that of control until 6 hours post-mortem (p<0.05). The tenderness of meat after aging was improved significantly by electrical stimulation with lower shear force value than that of untreated meat (p<0.01).

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2016.11a
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• pp.175-175
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• 2016

Sn도금액은 강산에서는 $Sn^{2+}$, 강알칼리에서는 $Sn^{4+}$석출이 안정하다. 중성영역은 도금액에 $Sn^{2+}$침전을 방지하기 위하여 착화제가 필요하다. 기록에 남아 있는 가장 오래된 Sn도금은 1856년 Gore가 4가의 주석산염을 사용한 알칼리성용액이다. 그 후 50~60년 사이에 2가의 염화주석($SnCl_2$)과 KOH에 Cyan 등의 착화제를 첨가한 도금액이 발표되었다. 최초의 실용적인 알칼리주석용액은 1931년 Oplinger의 4가 주석산 염으로서, $CH_3COONa$를 완충제로 사용하였고, $Sn^{2+}$을 산화시키기 위하여 과산화물이나 과 붕산염을 첨가하였다. 알칼리성 Sn용액은 Natrium용액과 Kalium용액이 있지만, Kalium염이 용해성이 좋고, Sn농도를 높여 전류밀도를 높일 수 있다. 알칼리성용액은 도금속도가 산성용액의 1/2로 되고, 음극효율도 80~90% 정도 낮아, 두꺼운 피막이나 생산성을 중시하는 부품에는 적합하지 않다. 초기의 산성용액은 Sn의 정련목적으로 사용되었고, Pb정련에 사용된 Fluor규산용액에 Gelatine을 첨가하였다. Mathers는 Cresol산을 첨가하여 미량의 Cresol포화용액을 사용하여 고속으로 두껍게 석출시킬 수 있었다. 독일의 Schloetter도 다양한 방향족 술폰산으로써 반 광택피막을 실현하였다. 산성Sn도금액은 첨가제에 어떠한 유기화합물을 사용하는가는 도금장치나 석출상태로써 결정할 수 있다. Hothersall과 Bradshaw는 Cresol술폰산을 첨가하여 도금액 안정성 향상을 발견했다. Cresol술폰산은 $Sn^{2+}$의 안정제이며, Gelatine은 분산제기능을 한다. 붕 불화용액은 Sn농도를 높일 수 있고, $2{\sim}12A/dm^2$의 고 전류밀도의 도금이 가능하다. 1937년 Schloetter가 개발하여 미국의 제철회사에서 사용되었다. Sn-Ni도금은 Ni도금보다도 뛰어난 내식성이 있기 때문에 자전거, 자동차부품에 사용되고 있다. 실용도금액은 1951년 Parkinson이 발표한 HBF/HCL용액이다. $SnCl_2$산성용액에서 표준전위는 -0.136V인데 비하여, Ni이온의 표준전위는 -0.25V이다. HF용액에서는 불화물이온이 $Sn^{2+}$의 석출전위를 (-)방향으로 이동시켜서 합금석출이 가능하다. Sn-Co도금은 Cr도금의 색조에 가깝고, 장식목적으로 사용된다. Cr도금 대체용으로 사용된다. 내마모성이나 내식성은 Cr도금보다도 떨어지기 때문에 장식목적에 한정된다. 1953년 Parkinson은 Sn-Ni도금연구에서 동일한 용액조성으로부터 Co 30%를 석출시켰다. Sn-Zn도금은 방식도금으로서 자동차부품에 많이 사용되고 있다. Sn과 Zn의 표준전위는 서로 멀리 떨어져 있기 때문에 산성용액에서는 공석될 수 없다. 1980년대에 들면서, 방식Cd(Cadmium)도금의 독성 때문에 Sn-Zn도금을 재인식 하게 되었다. 1957년 Vaid 등이 No Cyan도금액을 발표했다. 그 후 러시아의 연구자가 안정한 도금액을 연구하였고, Srivastava와 Muckergee가 1976년에 종합하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.983-992
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• 2015

This study investigated the quality characteristics and biological activities, such as antioxidant, whitening, anti-diabetes, and anti-inflammatory activities, of yellow garlic, by simplify processing time and manufacturing process compared with black garlic. Extracts were prepared various ratios of water and ethanol solvent [water : ethanol (v/v)=100:0, 70:30, 50:50, 30:70, 0:100] from yellow garlic. Alliin content of yellow garlic showed no difference compared with fresh garlic, whereas S-allyl cysteine content of yellow garlic was higher than that of fresh garlic. Alliin content of yellow garlic extracts increased in an ethanol concentration-dependent manner. Total phenol and flavonoid contents were highest in 100% ethanol extract. DPPH and ABTS radical scavenging abilities did not show significant differences among 0~70% ethanol extracts, whereas 100% ethanol extract showed the highest contents of 93.45% and 91.46%, respectively. Tyrosinase and ${\alpha}$-glucosidase inhibitory activities were also highest in 100% ethanol extract, but did not show significant differences among the extract solvents. Water and ethanol extracts from yellow garlic showed anti-inflammatory effects by modulating production of NO and cytokines at a concentration of $100{\mu}g/mL$. We suggest that yellow garlic has antioxidant, whitening, anti-diabetes, and anti-inflammatory activities and can be used as a functional material similar to black garlic.