• Korean Journal of Food Science and Technology
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• v.22 no.1
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• pp.38-43
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• 1990

Effects of concentration (5-8%, db) and heating temperature $(80^{\circ}C-95^{\circ}C)$ on rheological of mungbean starch were examined. The pasting curve by amylograph revealed no peak viscosity and the viscosity continued to increase during cooking, regardless the starch concentrations. Mungbean starch paste showed a pseudoplastic flow behavior with yield stress. The consistency index of paste increased as the heating temperature was raised at a given concentration. However, flow behavior index showed opposite trend. The percent sag of starch gel stored at $4^{\circ}C$ decreased with the increase of concentration and heating temperature. The firmness of fresh gel prepared from 7 and 8% starch suspensions by heating at $95^{\circ}C$ for 15 min with amylograph was about 2-times higher than that of 6% gel. However, the time constant, reciprocal of rate constant, of starch gels during aging at $4^{\circ}C$ was not significantly influenced by concentrations and heating temperatures.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.17 no.8
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• pp.746-753
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• 2005

Adsorption chillers have been receiving considerable attentions as they are energy-saving and environmentally benign systems. In order to evaluate adsorption rates, experiments were performed in the batch type adsorption apparatus. Three types of silica gels were investigated under an assortment of experimental conditions that are representatives of the actual operating environments in the adsorber of adsorption chillers. Experimental results revealed the effects of silica gel particle size, bed temperature, and fin pitch of fin tube on the adsorption rate. The $0.25\~1.18mm$ particle size of silica gel with high adsorption rate was selected as a suitable adsorbent. The measured adsorption rate became bigger with decreasing particle size. From the comparison of adsorption rate, it is found that the fin tube has about $21\%$ higher value than that of the bare tube. The effect of heat and mass flux is found to be more significant in the fin tube than in the bare tube.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.816-821
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• 2007

The physical properties and sensory characteristics of acorn starch gels (Dotori Mook), which were gamma-irradiated up to 3 kGy, were evaluated during storage at $4^{\circ}C$. Even at the dose of 2 kGy, the gamma irradiation decreased total bacteria in the Dotori Mook during 5 days of storage, to lower than the detection limit $(10^2CFU/g)$. The hardness of the control sample increased according to the days of storage, while the gamma irradiated samples had decreased hardness according to the irradiation dose. The sample irradiated at 3 kGy maintained the same hardness as the control at day 0 of storage. Irradiation did not affect the Hunter color values. No significant differences were observed in off-odor, color, springiness, and overall acceptability (p<0.05) at the irradiation dose of 2 kGy. It can be concluded that the irradiation of Dotori Mook, up to 2 kGy, does not affect the quality of the Mook during storage, with regard to texture and sensory characteristics. Moreover, the irradiated Mook was superior in maintaining hardness and had prolonged shelf-life time by sanitation.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.2
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• pp.171-180
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• 2016

The purpose of this study was to develop a cooking method for skate pipyun made from skate skin and water. As the gel formation conditions, several skin contents (30~60%) and cooking times (10, 14, and 18 min) were determined. Test for quality characteristics of pipyuns was carried out by measuring texture, water content and pH, sensory evaluation, and heat stability of pipyun gel: five samples (S2: 40%, 10 min, S3: 50%, 10 min, S6: 40%, 14 min, S9: 30%, 18 min, S10: 40%, 18 min) with appropriate gel texture were selected based on their hardness, adhesiveness, and springiness. There was no difference in color among the five pipyuns. Hardness, chewiness, and gumminess of pipyuns significantly increased depending on skate skin content and cooking time. Water contents were significantly higher in S2 (83.40%) and S6 (82.97%). The pH levels of pipyuns appeared to be weakly alkali in the range of 8.17~8.71. In the sensory evaluation, S2 was the most preferred overall with significantly higher evaluation of transparence, gloss, and smoothness. The stability of gels S2 and S9 decreased during storage at $10^{\circ}C$ for 8 hours, and at $20^{\circ}C$ for 60 min. Therefore, heating a mixture of 40% skate skin with 60% water for 10 min is recommended as optimum conditions for producing skate pipyun.

• Food Science of Animal Resources
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• v.18 no.2
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• pp.164-175
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• 1998

The objective of this study was to investigate the effects of freezing rate on ice crystal size and freeze-drying rate. Our experiments were carried out with self-manufactured freeze-dryer. Gelatin gels (2% w / w, 80$\times$20mm) were frozen unidirectionally (Neumann's model) from the bottom at -45, -30, -20, and -15$^{\circ}C$ and followed with freeze-drying. Under the upper conditions we measured freezing rate and the change of temperature and pressure during freeze drying. Freeze-dried gelatins were cut horizontally into 5 mm thickness from the bottom and measured their pore sizes. Also freeze-drying rate(primary drying) is estimated by measuring the temperature of sample and pressure of vacuum chamber. During freeze-drying, profiles of pressure and temperature were shown constant tendency regardless of freezing temperature and we could expect the end-point of freeze drying by considering pressure and temperature together. In temperature profiles, the point which temperature increased significantly was observed during freeze-drying. There is no relationship between freeze temperature and drying rate of primary drying in our model system. As freezing temperature increased, ice crystal size(X*) which correspond to 63.2% of cumulative frequency was increased and at the same freezing temperature ice crystal size(X*) was decreased with distance from the bottom of the sample. Freezing conditions have a strong influence on the quality of the final freeze-dried products in freeze-drying system.

• Journal of the Korean Electrochemical Society
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• v.3 no.3
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• pp.169-172
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• 2000

A new gel polymer electrolyte based on the modified polyacrylonitrile (PAN), polyacrylonitrile-co-bis[2-(2-methoxyethoxy)ethyl]itaconate (abbreviated as PANI) copolymer was synthesized in expectation of enhanced trapping ability of liquid electrolytes. PAN and PANI blend was complexed with organic solvents, ethylene carbonate (EC) and dimethyl carbonate (DMC), and $LiClO_4$ salt. The highest room temperature conductivity of $2\times10^{-3}\;Scm^{-1}$ was found for a film of 25PAN+10PANl+50EC/DMC+$15LiClO_4$. The solvent-rich crystalline part decreases due to the blending of PANI and therefore number of charge carriers increases giving higher ionic conductivity. The addition of PAM as a host polymer in the PAN-based gels has beneficial effects such as higher ionic conductivity, better thermal characteristics, better miscibility with solvent, wider electrochemical stability, and better interfacial stability with lithium electrode, though it exhibits slightly less mechanical rigidity.

• Journal of the Korean GEO-environmental Society
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• v.13 no.4
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• pp.53-59
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• 2012

In this study, strength and durability of a geo-polymer grout material(HIT) was investigated through unconfined compression strength tests(UCS)), scanning electron microscope(SEM), elution tests, and surface observations. UCS tests showed high initial strength and rapid continuous strength increments when compared to labile wasser glass(LW) and space grouting rocket system (SGR) grout materials, which showed strength reduction after 28 days. The higher strength was also reflected in SEM results which showed calcium silicate hydroxide(C-S-H) gels of the dense hydrate range, indicating higher strength and durability. Additionally, elution tests and grout surface observations showed HIT was in good condition and the decrease in weight was minor when under water for six months. LW and SGR showed the grout surface to be constricted and lower durability due to higher weight increase. These results and observations show HIT to be better suited for coastal structural applications than LW and SGR in long terms of strength and durability.

• Journal of the Korean Ceramic Society
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• v.35 no.6
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• pp.583-593
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• 1998

The study was carried on the influence of {{{{ { {H }_{3 }BO }_{3 } }} for hydration of blended rapid hardening cement which was composed of {{{{ {{C }`_{4 } ^{ }A }_{3 } }} Adding {{{{ { {H }_{3 }BO }_{3 } }} to the mortar of blended rapid hardening cement delayed the setting time and increased the flow of the mortar. When {{{{ { {H }_{3 }BO }_{3 } }} added to the blended rapid hardening cement mono-sulfate was produced rather than ettringite and the existing time of monosulfate also prolonged. After hours monosulfate was converted to ettringite through being producted like gels. This monosulfate phase in-fluences on the setting time and flow of fresh mortar.

• KSBB Journal
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• v.5 no.2
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• pp.141-149
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• 1990

$\beta$-glucosidase derived from Aspergillus niger was immobilized by (1) covalent linkage on chitin and chitosan with glutaraldehyde, (2) adsorption on DEAE-cellulose and Amberite IRA93 after succinylation, and (3) entrapment on alginate and polyacrylamide gels with various cross linking agents. The retention yield of $\beta$-glucosidase immobilized on chitosan was 31.5% and operational stability was 69% after continuous operation at column reactor(5$0^{\circ}C$ at pH 4.8) for 15 days. The retention yield and operational stability were 24.7% and 60% respectively, in adsorption on Amberite IRA 93. On the other hand, the entrapment method by alginate and polyacrylamide gel was identified to be not appropriate due to the continuous elution of inlmobilized $\beta$-glucosidase. Optimum conditions for the immobilization on chitosan were also studied with optimum pH of 4.8 and glutaraldehyde concentration of 0.4%(w/v). The properties and stability of immobilized $\beta$-glucosidase are also investigted. The conversion yield of cellobiose to glucose was also analyzed using the column type enzyme reactor to evaluate the effectiveness of immobilized enzyme.

• Bulletin of the Korean Chemical Society
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• v.28 no.5
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• pp.805-810
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• 2007

Molecular recognition for a specific cation depending on the change of the oxidation state of the metal catalyst component contained in the hydrogel network has been studied in a self-oscillating hydrogel. The selfoscillating hydrogels are synthesized by the copolymerization of N-isopropylacrylamide (NIPAAm), lead methacrylic acid (Pb(MAA)2), and Ru(bpy)3 2+ monomer as a metal catalyst component. The recognition for a specific cation (in this study, Ca2+ has been used) is characterized by the adsorbed amount of Ca2+ into the gel. The recognition of the gels for Ca2+ is higher at the temperature below the LCST, and also higher at the oxidized state than at reduced state of the metal catalyst component which corresponds to a more swollen state. Moreover, a propagating wave induced by a periodic change of the oxidation state with the diffusion phenomena in the oscillating hydrogel shows a possibility for temporal and site-specific molecular recognition due to the local swelling of the gel.