• Journal of ILASS-Korea
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• v.26 no.2
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• pp.73-80
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• 2021

Evaporation characteristics of single butanol gel fuel were investigated in different mass ratios of gellant and ambient temperatures. Gel fuel was made by adding the pure water and hydroxypropylmethyl cellulose (HPMC) into the 1-butanol. Increase of viscosity was observed when the loading of HPMC increased. The evaporation process of gel droplet could be divided into three stages: droplet heating, micro-explosion and crust formation. Elevation of ambient temperature helped boost the evaporation in all experimental cases, but the effect was mitigated when the mass ratio of HPMC increased. Increase of HPMC weight ratio reduced the evaporation rate.

• Journal of ILASS-Korea
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• v.26 no.3
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• pp.120-126
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• 2021

Combustion characteristics of a 1-butanol gel fuel were studied in atmospheric pressure condition. The butanol gel fuel was manufactured by adding hydroxypropyl-methyl cellulose (HPMC) as a gellant and the effect of the gellant concentration was observed. The combustion process of a single butanol gel droplet was divided into 3 stages including droplet heating, microexplosion, and gellant combustion. The flame was distorted compared to butanol + water mixture because of micro-explosion during the combustion. Increase of gellant concentration delayed the droplet ignition, but the combustion rate was improved due to the mass ejection during the micro-explosion.

• The Korean Journal of Ceramics
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• v.6 no.4
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• pp.359-363
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• 2000

Reduced nicotinamide adenine dinucleotide (NADH) was encapsulated in transparent porous sol-gel silicate gels using by different organoalkoxysilane precursor. Characteristics optical absorption and fluorescence of NADH in the gels were examined with depending on NADH concentration and compared. Optical absorption in the aminopropyltrimethoxysilane (APTMS) gel is highest and remains constant during aging the gel. Thus, it is found that NADH in the APTMS gel is most stable and activated. On the other hand, methyltriethoxysilane (MTES) gel presents the lowest optical absorption diminishing with aging the gel. Measurable increase of fluorescence with raising the NADH concentration is observed except for the APTMS gel due to its solubility in the buffer during fluorescence measurement.

• Proceedings of the Materials Research Society of Korea Conference
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• 1999.11a
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• pp.116-116
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• 1999

• Proceedings of the Materials Research Society of Korea Conference
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• 1993.11a
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• pp.33-33
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• 1993

• Proceedings of the Materials Research Society of Korea Conference
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• 1996.11a
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• pp.62-62
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• 1996

• Proceedings of the Materials Research Society of Korea Conference
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• 1993.05a
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• pp.108-109
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• 1993

• Proceedings of the Korean Magnestics Society Conference
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• 1999.10a
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• pp.82-83
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• 1999

• Food Science of Animal Resources
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• v.37 no.2
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• pp.200-209
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• 2017

The purpose of this study was to evaluate the effects of bundle type (BT) and substitution with spent laying hen (SH) surimi on quality characteristics of imitation crabsticks made from Alaska Pollack (AP) during 6 wk of cold storage. Diagonally bundled samples had poorer gel characteristics and more lipid oxidation when compared with straight bundled ones (p<0.05). The color of diagonally bundled imitation crabsticks deteriorated with storage time (p<0.01). However, BT did not affect sensory characteristics (p>0.05). SH substitution had an effect on most quality characteristics of imitation crabsticks; darker and poorer gel characteristics were observed and its effect on sensory evaluation was seen at the initial storage. Thus, BT and SH substitution can be considered to have a slight effect on eating quality of imitation crabsticks, despite their negative effects on color, gel characteristics, and lipid oxidation.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.1-5
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• 1996

The effects of defatting on sensory and instrumental characteristics of corn and mung bean starch gels during storage were investigated. The untreated and defatted starch gels stored at room temperature for 24 hrs and 72 hrs. The sensory characteristics of defatted corn starch gels were significantly different from untreated ones but the properties of defatted corn starch gels were similar to those of mung bean ones. Mung bean starch gels showed no changes in sensory characteristics by defatting. In the case of instrumental properties, there was highly significant in all characteristics between corn starch gels and mung bean starch gels, but firmness in defatted corn starch gel was similar as in mung bean starch gels.