• Journal of the Korean Crystal Growth and Crystal Technology
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• v.12 no.1
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• pp.56-61
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• 2002

Porous clay ceramics was fabricated using the surfactant as a foaming agent in the secondary-clay produced at Young-Am area in Chun-Nam province. The concentration of surfactant in ceramic slurry was the key factor controlling the pore characteristics and physical properties of the porous ceramics. The more increase of the surfactant concentration increase the more foaming ability and the stability of foamed layer were improved, but the foaming ability was limited within 6.0 wt% of surfactant because the initial viscosity of the slurry increased with increasing the amounts of surfactant. The formed specimen were sintered at both $1150^{\circ}C$ and $1200^{\circ}C$, the porous ceramics showed 0.9 of specific gravity, 50% of water absorption, 45% of apparent porosity, 14% of shrinkage and 70 kg/$\textrm{cm}^2$ of compressive strength.

• Microbiology and Biotechnology Letters
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• v.24 no.5
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• pp.546-552
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• 1996

The applicability of chitosan, a biodegradable natural polymer, as the coating material to prevent the dispersal of the spores of the apple white rot agent Botryosphaeria dothidea, was investigated. The physical properties of mixed chitosan/polyvinyl alcohol(PVA) film showed the increased physical properties for film formation, such as tensil strength, elongation, and viscosity, compared to either chitosan or PVA film. The FT-IR spectra of chitosan/PVA film indicated that the film was formed by simple blending not by any new synthetic bond. The chitosan and chitosan/PVA film showed effective antifungal activity on B. dothidea. The formed films were well decomposed by ASTM strains used for biodegradability test, on the other hand, the PVA film could not be decomposed by above standard strains. The field test at apple orchard showed that the dispersal of B. dothidea spores could be effectively reduced by coated film, especially by chitosan/PVA film. The spore dispersal was reduced upto 97.0% by 1.0% chitosan/5.0% PVA film during 4 months.

• The Korean Journal of Rheology
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• v.10 no.1
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• pp.24-30
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• 1998

솔젤법을 이용하여 단분산의 실리카 입자를 제조하고 농도변화에 따른 실리카 분산 액의 유변학적 거동을 해석하였다. 단분산 실리카 입자의 제조는 솔젤법을 이용한 액상반으 으로 제조하였고 입자의 안정화를 위하여 입자표면에 실란커플링제를 코팅하여 유기용매에 서 안정성을 갖도록 하였다. 분산액의 농도에 따른 유변학적 거동을 조사하기 위하여 부피 분율( )이 0.05인 희박 분산계로부터 =0.55의 고농도 분산계를 제조하였다. 솔젤법을 통하 여 단분산 실리카 입자를 성공적으로 제조하였으며 실란커플링제인 ${\gamma}$-methacryloxypropyl triethoxysilane로 입자의 표면을 화학적 방법으로 처리하여 유기용매 상에서 알킬기의 작용 에 의한 hard-sphere'특성을 나타내도록 하였으며 동시에 분산안정성을 유지할수 있었다. 입자 분산계는 =0.25이하의 부피농도에서는 분산용매와 같은 뉴톤거동을 보여주었으며 이 이이상의 농도에서는 비뉴톤거동인 전단담화(shear thinning)현상과 high shear limiting viscosity를 나타내었다. 이결과는 Krieger-Dougherty 식을 따름이 확인되었으며 부피분율 =0.50정도까지도 이식이 잘적용됨을 확인하였다. 부피분율 =0.50 이상의 고농도 입자 분산계 는 급격한 점도의 증가와 함께 전단담화와 전단탁화(shear thickening)현상이 모두 관찰되었 다. 특히 전단탁화를 일으키는 특헝전단변형률(cr)이하의 전단변형률에서는 안정되고 빠른 점성반응(viscous response)을 보여주었으나 특성 전단변형률 부근과 이상의 전단변형률 영 역에서는 매우 불안한 거동이 보여짐을 확인하였다. 그러나 이러한 점도 거동은 가역적이며 전단변형률을 증가시킬때와 감소시킬 때의 유변학적 거동이 거의 일치하였다.

• Preventive Nutrition and Food Science
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• v.9 no.3
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• pp.206-212
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• 2004

Prickly pear extract (PPE) was fermented by Lactobacillus rhamnosus LS at 3$0^{\circ}C$ for 2 days. To improve the physicochemical properties of fermented PPE, it was fortified with food polysaccharides (0.2 %) or seaweed calcium before lactic acid fermentation. The viable cell counts, flow behavior, titratable acidity and color stability of fermented PPE were evaluated during 4 weeks of cold storage. Addition of xanthan gum or glucomannan increased the apparent viscosity and acid production, viable cell counts and red color of PPE were also well maintained during the cold storage. However, fermenting PPE with gellan gum resulted in a decrease in relative absorbance, indicating lower color stability. In particular, PPE fortified with carrageenan or alginic acid showed reduced acid production and lower viable cell counts. Addition of seaweed calcium at a 0.1 % level had positive effects on color stability, and helped maintain viable cell counts of 4.1 ${\times}$ 10$^{9}$ CFU/mL. This study demonstrated that xanthan gum could be used as a good thickening agent and stabilizer for retaining viable cell counts and red color during the cold storage in PPE fermented by lactic acid bacteria.

• Macromolecular Research
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• v.17 no.11
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• pp.912-918
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• 2009

An optically active diacid containing the L-histidine moiety was prepared by reacting pyromellitic dianhydride (1,2,4,5-benzenetetracarboxylic acid 1,2,4,5-dianhydride) 1 with L-histidine 2 in acetic acid, and was polymerized with several aromatic diamines 5a-g to obtain a new series of optically active poly(amide-imide)s (PAIs) using two different methods, such as direct polycondensation in a medium consisting of N-methyl-2-pyrrolidone (NMP)/triphenyl phosphite (TPP)/calcium chloride ($CaCl_2$)/pyridine (Py) and direct polycondensation in a tosyl chloride (TsCl)/pyridine (Py)/N,N-dimethylformamide (DMF) system as a condensation agent. The resulting new polymers 6a-g with inherent viscosity was obtained in good yield. The polymers were readily soluble in polar organic solvents, such as N,N-dimethyacetamide (DMAc), N,N-dimethyformamide (DMF), and dimethyl sulfoxide (DMSO). The obtained polymers were characterized by FTIR, specific rotation, elemental analysis as well as $^1$H-NMR spectroscopy and gel permeation chromatography (GPC). The thermal stability of the resulting PAIs was evaluated with thermogravimetric analysis techniques under a nitrogen atmosphere.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.1
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• pp.144-151
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• 2019

Objective: Curdlan has been widely used as a gelling agent in various food systems. This study was performed to evaluate the rheological properties of pork myofibrillar protein (MP) with different levels of curdlan (0.5% to 1.5%) and its application to low-fat model sausages (LFS). Methods: MP mixtures were prepared with 0.5%, 1.0%, and 1.5% of curdlan. Cooking loss (%), gel strength (gf), shear stress (Pa), and scanning electron microscopy were measured. Physicochemical and textural properties of LFS containing different levels of curdlan were measured. Results: The shear stress of MP mixtures increased with increasing levels of curdlan. MP gels with increased levels of curdlan decreased cooking loss and increased gel strength (p<0.05). The MPs with 1.0% and 1.5% of curdlan were observed more compact three-dimensional structure than those with 0.5% curdlan. Increased curdlan level in LFS affected redness ($a^{\star}$) and yellowness ($b^{\star}$) values. Although expressible moisture of LFS did not differ among curdlan levels, LFSs with various levels of curdlan decreased cooking loss as compared to control sausages. Hardness values (2,251 to 2,311 gf) of LFS with 0.5% and 1.0% curdlan was increased and differ from those (1,901 gf) of control sausages. Conclusion: The addition of 1.0% curdlan improved the functional and textural properties of LFS.

• The Korean Journal of Food And Nutrition
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• v.32 no.4
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• pp.304-311
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• 2019

Ohmic heating is a heating method based on the principle when an electrical current passes through food. Since this method is internal, electrical current damage occurred during heating treatment. The results of ohmic heated starch's external structure, X-ray diffraction, DSC analysis and RVA were differed from those of conventional heating at the same temperature. Several starches changed more rigid by structure re-aggregation. This change in starch was caused by change of physical, chemical, rheological property. The rheology of ohmic heated potato and corn starch of different heated methods were compared with chemically modified starch. After gelatinization, sample starch suspension (2%, 3%) measured flow curves by rheometer. Cross-linked chemically modified starch's shear stress was decreased with degree of substitution reversibly. Ohmic heated more dramatic, at $60^{\circ}C$. Potato starch's shear stress was less than commercial high cross-linked modified starch. Flow curves of potato starches measured at $4^{\circ}C$, $10^{\circ}C$, $20^{\circ}C$. Showed that Ohmic heated potato starch's shear stress ranging between $4^{\circ}C$ and $20^{\circ}C$ was narrower than modified starch. According to this study, ohmic heated potato starch can be used by decreasing viscosity agent like cross-linked modified starch.

• Proceedings of the SCSK Conference
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• 2003.09b
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• pp.303-306
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• 2003

Indonesia is a tropical country having a temperature range of 25-35$^{\circ}C$ which can affect the skin and causes damages like aging. This aging process is due, at least, to free radical reactions. For this reason, many attempts had been done to find out creams containing natural antioxidant compound which have a potential of free radical scavenger. Kluwek, a fermented form of foot ball fruit or picung (Pangium edule.Reinw), had been proved to contain antioxidant compound in its methanol fraction oil to which antiaging cream was formulated. Stability evaluation was conducted for cream with Kluwek oil compared to base cream, including organoleptic (colour and odour), pH, viscosity, particle size, centrifugation test and flow characteristics either in room temperature (27$^{\circ}C$) or stress condition (4$^{\circ}C$ and 5$0^{\circ}C$) for 8 weeks continuously, and six times cycling test at 4$^{\circ}C$ and 5$0^{\circ}C$ every 24 hours. The results showed that cream with Kluwek oil and base cream were stable at temperature 27 and 4$^{\circ}C$, cycling test and centrifugation test, but not stable at 5$0^{\circ}C$. Free radical evaluation was done by Electron Spin Resonance and the result showed that cream with Kluwek oil had less free radicals compared to base cream.

• Elastomers and Composites
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• v.58 no.4
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• pp.208-215
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• 2023

In this study, the properties of polyurethane-polydimethylsiloxane (PU-PDMS) hybrid foams containing different types and contents of physical blowing agents (PBAs) were investigated. Two types of blowing agents, namely physical blowing agents and thermally expandable microspheres (TEM), were applied. The apparent density was measured using precisely cut foam samples, and the pore size was measured using image software. In addition, the microstructure of the foam was confirmed via scanning electron microscopy and transmission electron microscopy. The thermal conductivities related to the microstructures of the different foams were compared. When 0.5 phr of the hydrocarbon-based PBA was added, the apparent density and pore size of the foam were minimal; however, the pore size was larger than that of neat foam. In contrast, the addition of 3 phr of TEM effectively reduced both the apparent density and pore size of the PBAs. The increase in resin viscosity owing to TEM could enhance bubble production stability, leading to the formation of more uniform and smaller pores. These results indicate that TEM is a highly efficient PBA that can be employed to decrease the weight and pore size of PU-PDMS hybrid foams.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.2019-2027
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• 2013

In this study, we tried to develop a coating agent for the fresh-cut fruits used in cakes. First, the coating agent mixing ratios of sugar, pectin, sodium alginate, carrageenan, xanthan gum, vitamin C, and purified water were selected to be 55, 2, 2, 0.04, 0.1, 0.05, and 40.81% (w/w), respectively. In a freeze-thaw stability of the coating agent, the viscosity remained constant for 3 cycles of freezing and thawing repetition process, but showed a slightly decreasing trend in the 4th repetition process (P<0.05). On the other hand, the sugar content, pH, and chromaticity remained constant even in the 4th repetition process. Pineapple coated with the coating agent had smaller weight loss, hardness changes, and total bacteria distribution compared to the uncoated pineapple (P<0.05). In the chromaticity, both of the two pineapples experienced browning with increasing storage duration, as L value decreases and b value increases. However, when the color difference was compared, the progress of browning for the uncoated pineapple was faster than the coated pineapple. Also, the progress of browning at $4^{\circ}C$ was found to be slower than the progress of browning at $25^{\circ}C$. Therefore, the storage stability of the fresh-cut fruits could be improved by coating the fresh-cut fruits for cakes with the coating agent and storing at a low temperature, which would contribute to extending the shelf-life of cakes.