• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2004년도 춘계 학술발표회 제16권1호
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• pp.680-683
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• 2004

This study is to obtain basic data concerned with properties of foam for foamed concrete and foaming method. Main factors of this study are types of foaming agents, temperature of solution with foaming agents, and types of foam generator. Testing items are size distribution of foam, foaming ratio to solution, and stability of foam. The results of this study were shown as follow. It is optimum condition of foam generator that length/diameter of foaming tube is 2.0, bead size within foaming tube is $4\~6mm$, and nozzle size of foaming tube is 10mm. AES and AOS are good results to produce high quality foam, and stability of foam is good in foaming temperature of $20^{\circ}C$.

• 한국세라믹학회지
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• 제35권12호
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• pp.1280-1285
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• 1998

Foaming method is presented the preparation of porous materials from high-concentrated kaolin silica and flyash slurries. The slurries were foamed dried and sintered respectively. The porosity of sintered ma-terials was about 70-75% Mean pore-size was the range of 70-150$\mu\textrm{m}$ and pore structure was continuous Sodium lauryl sulfate anionic surfactant was used as a foaming agent. The foaming ability and the froth sta-bility were increased with increasing the concentration of the foaming agent. But the size of the constituent bubble of froth after foaming process was not affected by the concentration of the foaming agent. These results showed that the mean pore-size of sintered materials was closely related to the froth stability which is related to the change of bubble-size during the drying process.

• 한국식품영양과학회지
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• 제22권6호
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• pp.743-752
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• 1993

To elucidate the effects of natural gums, i.e. carrageenan, locust bean gum and xanthan gum and synthetic gums, i.e. carboxymethyl cellulose(CMC) and methyl cellulose(MC) on the foaming properties of sodium caseinate, surface tension, absolute viscosity, turbidity, foaming ability, foam stability, and heat stability of the foams of the caseinate solutions with added gums were examined. The surface tension of sodium caseinate solution(5%) adding to gums at pH 4.0 and 5.0 were higher than those at pH 7.0 and 8.0. The viscosities of the solutions adding to gums(0.1, 0.2, 0.3 and 0.5%) ap pH 4.0, 5.0, 7.0 and 8.0 were 2.4~170.0, 2.5~190.0, 5.3~180.0 and 6.3~99.0 cps, respectively. Especially xanthan gums predominantly increased the viscosity. Turbidities were 97.3~98.2 at pH 4.0 and 5.0 and 93.0~95.8 at pH 7.0 and 8.0. Foaming abilities of the solution adding to xanthan gum, carrageenan and locust bean gum were increased, while those of CMC and MC were decreased. Additions of xantham gum, CMC and MC increased the foam stability, especially xanthan gum did predominantly. Xanthan gum, MC and locust bean gum were more effective than CMC and carrageenan for heat stability. For improving the foaming properties of sodium caseinate xanthan gum were best of five kinds of gums. Surface tensions and turbidities of the solution were related to foaming ability, and the viscosities were related to foam stability and heat stability.

• 한국식품영양학회지
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• 제9권3호
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• pp.325-330
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• 1996

Foaming capacity (FC) and stability (FS) of protein recovered from red crab (Chitinonecetes opilio) processing in water and soybean protein isolate were determined at pH 2.0~10.0 in water and NaCl solution. The FC values for both proteins showed the lowest values at the isoelectric point (pH 4.0) and increased nth an increase in pH above the isoelectric point. FC of RCP was higher than that of SPI at pH 10.0 in water and both NaCl solutions. FC of SPI increased with an increase in NaCl concentration at pH 4.0 and 6.0, but FC of RCP was not affected. The highest FS values for both proteins were obtained at pH 4.0 in water. At pH 2.0, FC of RCP decreased with NaCl concentration increase, but FS increased. NaCl concentration had little effect on FS of RCP at pH 4.0 and 6.0, but the FS decreased at pH 10.0. FS of SPI was similar to that of RCP at pH 2.0 and increased with NaCl concentration Increase from 0.1 to 0.5M NaCl at pH 10.0.

• 한국식품과학회지
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• 제36권5호
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• pp.728-732
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• 2004

본 연구에서는 난백의 거품형성능력 및 안정성을 간편하게 평가하기 위한 표준방법을 제시하고자 시료의 양, whipping 속도 및 시간이 거품형성에 미치는 영향을 조사하고 적합한 거품형성조건을 선정하였다. 선정된 조건(시료량 70g, 1,200rpm, 2분)으로 난백의 거품형성능력 및 안정성을 20회 반복 측정하여 평가한 결과 높은 재현성을 나타내었으며 시료의 변화(신선한 난백, 동결건조 난백분말, 상업용 난백분말) 및 계란의 저장기간에 따른 거품형성능력 및 안정성의 유의적 차이를 효과적으로 구별할 수 있었다.

• 한국식품조리과학회지
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• 제4권2호
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• pp.1-9
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• 1988

This study was carried out in order to study the foaming properties of mungbean protein. Mungbean protein isolate was tested for the purpose of finding out the effect of pH, addition of sucrose on foaming properties. The results were summarized as follows: 1. Foam expansion values were generally depen. dent on protein concentration to 3% protein suspension. From 1% to 3% suspension, foam expansion values increased. However over 3% suspension, the values decreased. In 1% mungbean protein suspension, the foam expansion value of suspension at pH 4.5 was greater than that of at pH9. In 3%, 5%, and 10% suspensiona the foam expansion values of suspension at pH 7 was the lowest. Foam expansion value significantly decreased by the addition of sucrose. 2. The foam stability appeared the greatest value as protein concentration increased. It appeared the greatest value at pH 4.5. When sucrose was added, the foam stability increased. The more sucrose was added, the better foam stability was.

• 공업화학
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• 제33권3호
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• pp.272-278
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• 2022

본 연구에서는 알팔파 및 무환자나무열매로부터 천연유화제를 추출하여 CCD-RSM을 이용한 추출수율 및 추출물의 거품안정도에 관한 추출공정을 최적화하였으며, 95% 신뢰구간에서 최적화 결과의 통계학적 합리성을 확인하였다. 독립변수로는 주정/초순수의 부피비와 추출온도, 반응치로는 추출수율과 추출물의 거품안정도로 설정하였다. 주정/초순수 부피비 53.5 vol%, 추출온도 70.9 ℃인 최적조건 하에서 알팔파 추출공정의 최대 추출수율은 26.2 wt%, 추출물의 최대 거품안정도는 44.5%로 예측되었다. 무환자나무열매 추출공정의 경우, 최적조건인 주정/초순수 부피비 60.4 vol%, 추출온도 72.4 ℃에서 최대 추출수율은 31.9 wt%, 추출물의 최대 거품안정도는 47.5%로 예측되었다. 이러한 최적화 결과의 정확성을 확인하기 위해 실제 실험을 수행한 결과, 알팔파 및 무환자나무열매 추출공정에 대한 각각의 평균 오차율은 3.4(± 0.3)% 및 5.0(± 0.04)%로 나타났다.

• 대한본초학회지
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• 제33권5호
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• pp.67-72
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• 2018

Objectives : Natural extracts have been extensively studied to replace single agent drugs that cause a variety of side effects. However, studies of changes to the formulation of natural extracts has not been nearly proceed. We aimed to investigate whether pharmacological stability of hyeonggaeyeongyotang gagambang (HYT) is altered by formulation changes for foaming tablet. Methods : In this study, we performed freeze - drying of HYT, which is known to have antioxidant and anti - inflammatory properties, and then changed the formulation by foaming. Results : As a result, the foaming reaction appeared normally when HYT foamed tablets were put into water, and almost all of the substances were dissolved in the aqueous solution. In addition, we confirmed using high-performance liquid chromatograph that the geniposide used as an indicator material of HYT was stable in most of the formulations. It was confirmed that the change of HYT formulation did not affect the antioxidant efficacy by the 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid assay. Moreover, quantitative real-time PCR confirmed that the inhibitory effect of HYT on IL-$1{\beta}$ mRNA expression induced by lipopolysaccharides treatment in murine macrophage RAW 264.7 cells was similar in the solution of foaming tablet. Conclusions : These results suggest that the materials with various pharmacological effects can be stably maintained even when the formulation is changed by the foaming action of HYT. Our results are expected to provide important basic knowledge on formulation changes using various natural extracts.

• 한국가정과학회지
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• 제4권1호
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• pp.62-67
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• 2001

달걀에 0.5∼3.0kGy의 방사선을 조사한 다음 난백을 분리하여 비조사 및 조사 난백의 물리적, 기능적 특성을 비교 $.$검토하였다. 방사선 조사 달걀을 30$\^{C}$에서 2시간 방치한 다음 난백을 분리하여 실험재료로 사용하였다. 점도는 방사선을 조사하지 않은 대조군 난백이 가장 높았다. 조사 난백의 점도는 조사선량이 가장 낮은 0.5kGy에서 급격히 감소하였으며 이 후 완만한 감소를 보였다. 달걀을 할란하여 난백의 상태를 비교한 결과, 대조군 난백은 농후난백과 수양난백의 구분이 뚜렷했으나, 조사 난백은 구별할 수 없었다. 난백의 pH는 방사선 조사의 영향을 받지 않았다. 한편 색도는 방사선 조사에 따라 명도와 녹색도가 낮아졌다(p<0.05). 난백의 기포형성력은 overrun으로 측정하였는데, 조사 난백은 대조군에 비해 overrun이 증가하였다(p<0.05). 조사선량 3kGy인 난백의 overrun은 대조군 난백에 비해 1.7배 정도 높았다. 난백의 기포 안정성은 기포를 30분 방치하는 동안 유리되는 액량으로 검토하였다. 유리액량은 대조군 난백이 가장 많았다(p<0.05). 조사 난백의 유리액량은 조사선량이 증가함에 따라 감소하였다

• Applied Biological Chemistry
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• 제36권6호
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• pp.434-439
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• 1993

중성염이 단백질의 거품성에 미치는 영향을 밝히기 위하여 NaF, $Na_2SO_4$, NaCl, $NaNO_3$ 및 NaSCN 등 5종 중성염을 가지고 0.1, 0.5, 1.0, 1.5 및 2.0 M 농도별로 sodium caseinate(5%, w/v)에 작용시켜 이들 염류가 거품성에 미치는 영향을 조사하였다. NaSCN을 제외한 모든 염류들은 거품형성능 증진효과가 있었고, 거품형성능을 위한 염류의 최적농도는 $Na_2SO_4$, NaCl 및 NaSCN에서 각각 0.5, 1.5 및 1.0 M이었으며, NaF 및 $NaNO_3$에서는 각각 0.5 및 2.0 M 농도에서 거품형성능이 양호하였다. 거품안정성은 0.5 M $Na_2SO_4$의 경우 37.0분(대조구 4.0) 으로서 가장 양호하였으며 0.5M NaF에서도 28.6분으로써 크게 증가하였으나, NaSCN의 경우는 역으로 모두 감소하였다. 거품안정성이 가장 양호한 것으로 나타난 0.5 M 농도의 경우, 거품안정성의 크기는 $Na_2SO_4$>NaF>$NaNO_3$>NaCl>NaSCN의 순으로 나타났으며 이는 음이온이 단백질의 염석효과를 나타내는 Hofmeister 계열순서와 거의 일치하였다. 본 실험의 중성염을 첨가하여 조제한 단백질 시료용액의 경우, 혼탁도, 표면장력 및 절대점도의 증감에 따른 거품성의 뚜렷한 변화는 나타나지 않았다.