• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.4
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• pp.619-624
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• 1995

Sesame protein concentrate(SPC) was prepared from defatted sesame flour(DSF) at several different pH(2.0, 7.0, 9.0, 11.0) for protein extraction. Some of their functional properties were determined in order to compare the effects of pH during preparation of concentrates. Compared with DSF, nitrogen solubility was markedly improved in all SPC, and SPC extracted at pH 11.0 showed the highest solubility at all pH leaves examined. Fatabsorption was increased in all SPC prepared, but water absorption was decreased as the extraction pH of protein increased. The emulsifying properteis and foaming properties of SPC were remarkably higher than DSF. As the extraction pH of protein was increased, the emulsion activity was also increased, but emulsion stability was decreased. SPC extracted at pH 7.0 showed the highest foaming capacity on the other hand, the highest foaming stability was shown in SPC extracted at pH 2.0. As the protein extraction pH increased, the viscosity of the protein solution was increased. SPC extracted at pH 11.0 showed highest viscosity at all protein concentrations tested.

• Korean journal of food and cookery science
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• v.20 no.4
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• pp.387-395
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• 2004

The effect of commercial Doenjangs (Korean soybean pastes) on sponge cake making was studied. When Doenjang was added to e99 foams at levels of 5, 10, 15 and 20%, there were no big differences in viscosity or stability of egg foams up to 15%, and thus in cake volume index, compared to those of control (without Doenjang). In the results of preference rank test, cake with 10% Doenjang was preferred to the other cakes. Therefore, it was decided that the addition of 10% Doenjang was suitable for sponge cake making. When seven commercial Doenjang products were used at 10%, there were differences in physical and sensory properties. The decreased viscosity of egg foams reduced their stability and so decreased the quality of the sponge cakes with low volume index and low texture scores. The use of Doenjangs improved the flavor of sponge cake and so countervailed the undesirable egg flavor. Especially, “C” Doenjang product, which increased the viscosity and stability of egg foams, produced good foaming ability and the highest physical and sensory quality, thus the higher overall acceptable scores than the control. It was probably due to its high amount of protein hydrolysate above 10-KDa. Consequently, the suitable amount of Doenjang was fixed at 10% and “C” Doenjang product was chosen as the best among the commercial products for sponge cake making.

• International Journal of Concrete Structures and Materials
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• v.4 no.1
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• pp.55-62
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• 2010

The performance evaluation of a sodium lauryl sulfate to qualify as a foaming agent is presented in this paper. When new surfactants are used a systematic study of production parameters on the foam characteristics needs to be undertaken unlike proprietary foaming agents and foam generator for which manufacturer has predefined the parameters. The relative influence of the foam parameters and optimization of factors were carried out through a systematic experiment design. The foam production parameters namely foam generation pressure and dilution ratio of foaming agents are observed to have significant effect on all foam characteristics with the exception of foam output rate on which only foam generation pressure has influence. The foam with good initial foam density need not necessarily be stable foam. The optimum levels of foam production parameters are determined for the surfactant Sodium lauryl sulfate which can be used to produce stable foam for foam concrete production.

• Textile Coloration and Finishing
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• v.4 no.3
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• pp.82-90
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• 1992

To optimize the foam dyeing procedures for polyester and polyester/nylon blended non-woven fabrics, the effects of organic solvents and surfactants were investigated by measuring the foam heights and surface tensions of the foam dyeing solution. The results of the experiments can be summarized as follows: 1) Organic solvents and surfactants (sodium lauryl sulphate: SLS) solution lower the surface tension (ST) of the water, but ST lowering rate of SLS solution is greater than that of solvents. For a 0.25% SLS solution, the minimum surface tension was 30.3 dyne/cm, which is nearly the same value for organic solvents. 2) For 0.25% SLS solutions, additional adding of a 4.0% organic solvent makes the foam height (FH) be its maximum. 3) At 0.6 g/ι dye concentration, incorporation of 0.4% SLS makes the surface tension of the foam solution be its minimum. The foam height did not show any trend due to the dye type. 4) The effect of foam stabilizers (sodium alginate (Alg-Na) and hydroxy ethyl cellulose (HEC)) were also investigated. The foam height of the foaming solution with HEC was greater than that with Alg-Na. The foam stability of the foaming solution with Alg-Na was better than that with HEC.

• 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.

• Applied Chemistry for Engineering
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• v.30 no.1
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• pp.102-107
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• 2019

Anionic surfactants were synthesized by using an sarcosine, taurine and fatty alcohol with varying the carbon chain length. The structure of synthesized surfactants was confirmed by $^1H$ NMR analysis. The critical micelle concentration of the synthetic anionic surfactant was $10^{-2}{\sim}10^{-4}mol/L$ and the surface tension value at the critical micelle concentration was between 21 and 39 mN/m. It was confirmed by the Ross-Miles method that the synthetic surfactant with the carbon chain of 12 showed a good foaming power and stability. In addition, the surfactant using the sacosine was found to have a good affinity in soybean oil while that using taurine in benzene. The physical properties of synthesized surfactants were determined by measuring the critical micelle concentration, foaming power and emulsifying stability.

• Applied Biological Chemistry
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• v.37 no.4
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• pp.259-265
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• 1994

To investigate the effects of protein concentration, heat treatment and pH on the foaming properties of sodium caseinate, surface tension, apparent viscosity, turbidity, foaming ability and foam stability at 1.0, 3.0, 5.0, 7.0 and 10.0% (W/V), at 55 and $65^{\circ}C$ and at pH 6.0, 7.0 and 8.0 were examined. The conditions of protein concentrations for the foaming abilities were $3.0{\sim}7.0%$ (W/V). Foam stabilities of heated sodium caseinates were worse than those of unheated sodium caseinates (control) at pH6.0 and 7.0 (p<0.05), while the heated one were better than the unheated at pH 8.0, 10.0% concentrations (p<0.05). Also foam stabilities of sodium caseinate at pH 6.0 were higher than those at pH 7.0 and 8.0. Foaming ability and foam stability were inconsistently effected by changing protein concentration, heat treatment and pH.

• Journal of Powder Materials
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• v.19 no.4
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• pp.278-284
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• 2012

$Al_2O_3$ foam is an important engineering material because of its exceptional high-temperature stability, low thermal conductivity, good wear resistance, and stability in hostile chemical environment. In this work, $Al_2O_3$ foams were designed to control the microstructure, porosity, and cell size by varying different parameters such as the amount of amphiphile, solid loading, and stirring speed. Particle stabilized direct foaming technique was used and the $Al_2O_3$ particles were partially hydrophobized upon the adsorption of valeric acid on particles surface. The foam stability was drastically improved when these particles were irreversibly adsorbed at the air/water interface. However, there is still considerable ambiguity with regard to the effect of process parameters on the microstructure of particle-stabilized foam. In this study, the $Al_2O_3$ foam with open and closed-cell structure, cell size ranging from $20{\mu}m$ to $300{\mu}m$ having single strut wall and porosity from 75% to 93% were successfully fabricated by sintering at $1600^{\circ}C$ for 2 h in air.

• Korean Journal of Food Science and Technology
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• v.25 no.2
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• pp.109-117
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• 1993

To investigate the effects of sodium alginate, gum karaya and gum arabic on the foaming properties of sodium caseinate, surface tension, specific viscosity, turbidity, foaming ability and foam stability of the caseinate solution with added gums were examined. Surface tensions of the 5%(w/v) protein solutions containing gums at pH 7.0 and 8.0 were $43.7{\sim}44.7dyne/cm$ and $43.6{\sim}44.0 dyne/cm$, respectively. Specific viscosities of the solutions with 0.2 and 0.3% sodium alginates were 15.6 and 39.1 at pH 7.0 (control, 2.8), and 12.1 and 8.2 at pH 8.0 (control, 2.6), respectively. Turbidities were $69.5{\sim}74.0$ at pH 7.0 and $68.0{\sim}72.5$ at pH 8.0. The optimum conditions for foaming ability of the solutions were 0.1% conc. and 15 min whipping in addition of sodium alginates; 0.2% conc. and 20 min whipping in gum karaya; 0.1% conc. and 10 min whipping in gum arabic. For foam stability optimal concentrations were 0.3% in sodium alginate and gum karaya at pH 7.0 and 0.2% at pH 8.0. Addition of sodium alginates was most effective to increase foam stability of the solution, but was not effective to increase foaming ability. At same pH, surface tensions and turbidity of the solutions were related to foaming ability and specific viscosities were related to foam stability.

• Journal of the Korean Ceramic Society
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• v.50 no.2
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• pp.93-102
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• 2013

Macro porous ceramics possessing controlled microstructures and chemical compositions have increasingly proven useful in the industrial sphere. Their sintered structures have found application in both established and emerging, areas such as thermal insulation in buildings, filtration of liquids and molten materials, refractory insulation, bone scaffolds and tissue engineering. Stable ceramic foams can be formed by wet chemical methods using inorganic particles(e.g., $Al_2O_3$ or $SiO_2$). The wet foams are dried and sintered with improved porosity and mechanical properties. This review examines the different techniques used to prepare porous ceramics from ceramic foams, focusing on the explanation of this versatile method of direct foaming from the past to the present. Comparisons of the processes and the processing parameters are explained with the produced microstructures.