• Food Science and Biotechnology
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• v.16 no.1
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• pp.18-22
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• 2007

The objective of this study was to develop and assess the performance of an aseptic system for liquid milk contained in plastic bottles, from a small-scale production standpoint. Commercial sterility tests conducted on the bottled milk were utilized in our assessments of the system, via the identification and monitoring of the principal points of the process. Four 150 L batches of milk with pH values of approximately 6.7 were heat-processed at between 137 and $143^{\circ}C$ for 10 see in a plate heat exchanger, and then aseptically transferred to 500 mL high-density polyethylene (HOPE) bottles, in an ISO class 7 clean room. The aseptic condition of the bottles was achieved via 10 see of rinsing with a mixture containing 0.5% peracetic acid and 0.8% hydrogen peroxide at $30^{\circ}C$, followed by another rinse with sterile water. Of the 4 batches processed, 2 were determined to exhibit commercial sterility, on the basis of the physical-chemical and microbiological criteria adopted. It was concluded that some adjustment of the processing line was required in order to achieve full commercial sterility for all processes. The aseptic system developed and assessed in this study was demonstrated to have great potential for the processing and transferring of milk into plastic bottles, from a small-scale production standpoint.

• Applied Chemistry for Engineering
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• v.23 no.2
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• pp.157-163
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• 2012

Using six kinds of epoxy acrylates and a conductive carbon black, photosensitive resistor pastes were fabricated and then their developability in alkaline aqueous solution and the resistance values after thermal curing were evaluated. In order to impart the photocurability by UV exposure and the developability on alkaline solution, epoxy acrylate oligomers with carboxyl group, acrylate monomers, a photoinitiator and so forth were used. In addition, an organic peroxide was added into the paste to get a thermally curable composition. As a result, some of the pastes were not developed depending on the kinds of oligomers and, in the developed pastes, the measured resistance showed the different values depending on their compositions, even though they contain the same amount of carbon black. Finally, the optimum oligomer was selected and then, by adjusting the amount of carbon black, the kind of monomer and the curing temperature, the photosensitive resistor paste composition which showed the sheet resistance of about 0.5 $k{\Omega}/sq.$ could be obtained.

• Journal of the Korean institute of surface engineering
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• v.28 no.1
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• pp.55-63
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• 1995

Alkaline solutions such as $NH_4$OH, choline and TMAH (($CH_3$)$_4$NOH) have been introduced in semiconductor wet processing of silicon wafers to control ionic and particulate impurities following etching in acidic solutions. These chemicals usually mixed with hydrogen peroxide and/or surfactants to control the etch rate of silicon. The highest etch rate was observed in $NH_4$OH solutions at a pH in alkaline solutions. It indicates that the etch rate depends on the content of $OH^{-}$ as well as cations of alkaline solutions. STM/AFM techniques were used to characterize the effect of alkaline solutions on silicon surface roughness. In SC1 (mixture of $NH_4$OH : $H_2$$O_2$ : $H_2$O) solutions, the reduction of the ammonium hydroxide proportion from 1 to 0.1 decreased the surface roughness ($R_{rms}$) from 6.4 to $0.8\AA$. The addition of $H_2$$O_2$ and surfactants to choline and TMAH reduced the values of $R_{p-v}$ and $R_{rms}$ significantly. $H_2$$_O2$ and surfactants added in alkaline solutions passivate bare silicon surfaces by the oxidation and adsorption, respectively. The passivation of surfaces in alkaline solutions resulted in lower etch rate of silicon thereby provided smoother surfaces.s.ces.s.

• Korean journal of food and cookery science
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• v.5 no.2
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• pp.51-62
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• 1989

In the present study, an attempt was made to investigate the oxidative stability of the various sesasme blended oils. Sesame blended oils were perpared by mixing sesame oil with various vegetalbe oils (soybean oil, corn oil, ricebran oil, rapeseed oil, cottonseed oil, and perilla oil) in a ratio of 3:7 (w/w). Fatty acid composition and some of physico-chemical characteristics of the sesame blended oils and vegetable oils including sesame oil were determined before the oxidation experiments. The fatty acid compositions and the physico-chemical characteristics of the vegetable oils changed by blending the oils with sesame oil and the extent of change varied with the type of oil. Particularly, the iodine value of the vegetable oils decreased significantly by sesame oil blending. The sesame blended oils and the vegetable oils including sesame oil were oxidized at $45^{\circ}C$ for 25 days in a dark place, and at $35^{\circ}C$ for 12 days under the irradiation of incandescent electric lamp (40 W). During the oxidation, some physico-chemical characteristics of the oils were determined to evaluate the oxidative stability. Based on the changes of peroxide values, the oxidative stability of the vegetable oils was improved by sesame oil blending.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.5
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• pp.484-489
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• 2011

This study examined whether N-acetylcysteine (NAC), a glutathione precursor, could attenuate toxic effects of three fish anti-parasitic agents, trichlorfon, hydrogen peroxide ($H_2O_2$) and formalin, all of which are known to exert side effects through free radical production. Common carp Cyprinus carpio were fed with NAC (approx. 50 mg/kg/day) for 3 consecutive days prior to anti-parasite bathing for a 24 hr period. Mortality rates were examined during this 24 hr bathing period, and selected hematological and biochemical parameters were also assessed at the termination of anti-parasite exposure. The mortality rates and plasma glucose elevations caused by all three anti-parasitics were significantly reduced by NAC pretreatment. Trichlorfon, but not $H_2O_2$ or formalin, elevated plasma levels of aspartatetransaminase (AST) and alanine-transaminase (ALT), and these elevations were attenuated by NAC. There was no change in hematocrit values in any treatment. The results provide evidence for the attenuating effects of NAC against toxicity caused by anti-parasite agents that act through free radical-producing properties. The results found in this study also suggest that NAC may be administered to fish to minimize toxicity in fish parasiticide use.

• The Journal of Internal Korean Medicine
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• v.25 no.4
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• pp.129-139
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• 2004

Objectives : This study was done to examine the antioxidant actions of free radicals caused by Banryong-hwan in blood.. Methods : Twelve week-old SD rats were divied into normal group, control group and HTG group. Control and HTG groups were age-induced with D-galactose, and extract of Banryong-hwan(BRH) was administerd to BRH group for six weeks. After then, blood was taken, and activities of SOD and GSH-px in erythrocytes were measured, as well as TBARS levels and concentrations of total lipid tryglyceride in plasma. Results : 1. The activities of SOD and GSH-px in erythrocytes were significantly increased in the BRH group compared with control group. 2. The concentration of total lipid was significantly decreased in the BRH group compared with control group. The values of TBARS and the concentrations of tryglyceride in plasma showed a tendency to decrease but they were not remarkable. Conclusions : Judging from the above findings, it is suggested that Banryong-hwan decrease the activities of free radical, the concentrations of lipid in plasma and generate enzyme which form lipid peroxide.

• Journal of Sensor Science and Technology
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• v.22 no.4
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• pp.239-243
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• 2013

Several methods are available to measure the oxidation of edible oils, such as their acid, peroxide, and anisidine values. However, these methods require large quantities of reagents and are time-consuming tasks. Therefore, a more convenient and time-saving way to measure the oxidation of edible oils is required. In this study, an edible oil-condition sensor was fabricated using single-walled nanotubes (SWNTs) made using the spray deposition method. SWNTs were dispersed in a dimethylformamide solution. The suspension was then sprayed using a spray gun onto a prefabricated Au/Ti electrode. To test the sensor, oxidized edible oils, each with a different acid value, were prepared. The SWNT sensors were immersed into these oxidized oils, and the resistance changes in the sensors were measured. We found that the conductivity of the sensors decreased as the oxidation level of the oil increased. In the case of the virgin oil, the resistance change ratio in the SWNT sensor S(%) = {[(Rf - Ri)]/Ri}(%) was more than 40% after immersion for 1 min. However, in the case of the oxidized oil, the resistance change ratio decreased to less than that of the response of the virgin oil. This result suggests that the change in the oil components induced by the oxidation process in edible oils is related to the conductivity change in the SWNT sensor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.850-856
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• 2005

The sensory and safety of cook-chilled Buchu-jeon were evaluated to provide to foodservice operation during chilled storage for 5 days. The sensory evaluations of cook-chilled Buchu-jeon were conducted according to 3 reheating methods which was frying pan, steam/convection oven and microwave oven. The sensory evaluations were made on 4 sensory attributes (taste, odor, color, and texture) by a 9-member panel using quantitative descriptive analysis (QDA). The Buchu-jeon reheated in the steam/convection oven, after 1 day storage at $3^{\circ}C$, obtained higher score in taste, odor and texture than the ones reheated in a frying pan and microwave oven. Three reheating methods didn't show any difference in taste, odor, color, and texture of Buchu-jeon at $3^{\circ}C$ for 3 days. The Buchun-jeon reheated in microwave oven at $3^{\circ}C$ for 5 days had a significant $(p\leq0.05)$ lower score odor and color than the ones reheated in frying pan and steam/convection oven. The safety of Buchu-jeon was also evaluated by measuring total count, coliform count, psychrotrophic count, acid value and peroxide value during 5 days of storage periods at $4^{\circ}C$C. Total counts of Pajeon was ranged from $5.0\times10^{1}$ CFU/g to $2.2\times10^{2}$ CFU/g and the coliform and psychrotroph were not detected at most experiments. The acid values were ranged from 1.80 to 2.18 mg of KOH/g of fat until 5 days at $4^{\circ}C$. And the peroxide values were ranged from 4.44 to 17.87 meq of peroxide/kg of fat until 5 days of storage period. Therefore, these results demonstrated that the cook-chilled Buchu-jeon is microbiologically and chemically safe during 5 days of storage period at refrigeration temperature.

• Korean journal of food and cookery science
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• v.15 no.1
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• pp.55-60
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• 1999

Free phenolic acid, soluble phenolic acid ester and insoluble bound phenolic acid were extracted from defatted perilla flour. Their antioxidative effects were compared with those of BHA, AE and TBHQ for soybean oils by measuring acid and peroxide values at 60$^{\circ}C$ for 25 days. The patterns of these extracts were compared by using gas chromatography. Free phenolic acid and soluble phenolic acid ester extracts showed a higher antioxidative effects than BHA and AP. Among phenolic extracts, free phenolic acid showed the most effective antioxidant activity in soybean oil. Six types of free phenolic acid, 3 types of soluble phenolic acid ester, and 2 types of insoluble phenolic acid were found in the extract.

• Preventive Nutrition and Food Science
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• v.20 no.1
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• pp.67-72
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• 2015

Squid is one of the most important commercial fishes in the world and is mainly utilized or consumed as sliced raw fish or as processed products. The biofunctional activities of enzymatic squid meat hydrolysate were determined to develop value-added products. Enzymatic squid hydrolysate manufactured by Alcalase effectively quenched 1,1-diphenyl-2-picrylhydrazyl radical, hydroxyl radical, and hydrogen peroxide radical with $IC_{50}$ values of 311, 3,410, and $111.5{\mu}g/mL$, respectively. Angiotensin I-converting enzyme inhibitory activity of squid hydrolysate was strong with an $IC_{50}$ value of $145.1{\mu}g/mL$, while tyrosinase inhibitory activity with an $IC_{50}$ value of 4.72 mg/mL was moderately low. Overall, squid meat hydrolysate can be used in food or cosmetic industries as a bioactive ingredient and possibly be used in the manufacture of seasoning, bread, noodle, or cosmetics.