• Applied Chemistry for Engineering
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• v.26 no.1
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• pp.23-28
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• 2015

Lacquer sap extracted from lacquer trees exhibits good thermal stabilities and antimicrobial properties. To apply these superior properties to functional packaging, polyurushiol (YPUOH) powders were prepared and blended into LDPE (low density polyethylene) to prepare three different LDPE/YPUOH composite films via a twin screw extruder system. Their morphology, thermal and antimicrobial properties as well as barrier properties of the LDPE/YPUOH composite films were thoroughly investigated to find out applicablities of the films as functional packaging materials. Although the interfacial interaction between LDPE and YPUOH was relatively weak, LDPE/YPUOH composite films exhibited good dispersion of YPUOH in LDPE, resulting in the enhanced thermal stability with YPUOH loading. Due to the good antibacterial property of as-prepared YPUOH, LDPE/YUOH composite films also showed an excellent antibacterial activity (R) of 99.9% against E. coli. Furthermore, the moisture barrier property of LDPE/YPUOH composite films increased with increasing YPUOH contents. Incorporating the relatively low amount of YPUOH in LDPE resulted in the apparent enhancement in thermal stabilities, antibacterial and moisture barrier properties, which made them promising candidates as a functional filler for packaging materials.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.4
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• pp.355-362
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• 1983

A vacuum-packed seasoned-dried product of sea mussel, Mytilus edulis, caught in the southern coasts of Korea, was prepared and stored at $35^{\circ}C$ for 70 days to test quality stability. Sea mussel, purchased from Jagalchi fish market in Busan, was steamed, shucked and eliminated byssus. The sea mussel meat was seasoned with the seasoning solution prepared with sugar, salt, sorbitol, glycerol, monosodium glutamate, 5'-ribonucleotide and smoke flavor (Smoke-EZ, Alpha Foods Co., Ltd.). After seasoning, the meat was dried at $52-58^{\circ}C$ for three hours, vacuum-packed in the laminated plastic film bag($14{\times}15cm$), and finally sterilized at $120^{\circ}C$ for 26 minutes in hot water circulating retort. The moisture, water activity, color value(L, a and b value), texture, TBA value and viable bacterial count of the products were determined during the period of storage at $35^{\circ}C$. From the results obtained, it became clear that the product could be preserved in a good quality for 70 days at $35^{\circ}C$, though a slight decrease in moisture content and development of a pale brown color was resulted. Judging from the sensory evaluation on flavor, the products containing smoke flavor were most desirable.

• Korean journal of applied entomology
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• v.10 no.2
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• pp.77-83
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• 1971

In order to find out the decomposing factors of Sumithion in mineral diluents, the physical and chemical properties of the diluents such as talcs, bentonites, diatomaceous earth and other clay minerals was studied in relation to the decomposition rate of Sumithion in dust formulations. The total base, moisture adsorption capacity, pH, specific surface, water contents, active $Fe^{++}$, ignition loss and cation exchange capacity were analysed as the properties of mineral diluents, and these properties were correlated with the stability of Sumithion in dust formulations. And in hope of finding out the main factors among those properties of diluents, the decomposed products of Sumithion in dust formulations prepared with standard Sumithion were separated by the methods of column chromatography and investigated by thin layer chromatography. The following results were otbained; 1. The total base, moisture adsorption capacity, specific surface, water contents, active $Fe^{++}$ and cation exchange capacity of mineral diluents were found to be highly effective on the rate of decomposition of Sumithion in dust formulations. 2. Decomposed products of Sumithion in dust formulations were found to be dimethylphosphorothionate, 3-methyl-4-nitro phenol and its derivatives. And one fraction was not dissolved in n-hexane and ethylether, but was soluble in methylalcohol and ethylalcohol. 3. The moat highly correlated properties of diluents with the decomposition rate of Sumithion in dust were found to be the total base and water contents. 4. In regard to the kind of diluents, it was found that the rate of decomposition of Sumithion in dust formulations was higher in order of bentonite, diatomaceous earth, kaolin and talc.

• Korean Journal of Food Science and Technology
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• v.13 no.2
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• pp.165-169
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• 1981

In order to obtain the basic data for processing adaptability of Korean figs, chemical analysis was carried out with 7 cultivar produced at Namhae and 3 cultivar transplanted from abroad. To prolong the storage period, Masan No.1 was packed with PE films with different thickness and stored at $2{\pm}0.5^{wcirc}C$. The results obtained were as follows; 1. Total sugar content, total acidity and pectin were $37{\sim}89.6%$(dry basis), $0.57{\sim}1.08%$, $4.30{\sim}7.79%$, respectively. 2. Changes in moisture content of control during storage were rapid. After 16 days it was decreased about 5% but in the lot packed with PE films. moisture content was slowly decreased. 3. Total sugar and acidity of the figs in the lot packed with 0.08 mm PE film were very slowly decreased but control was not. 4. Changes in hardness, fracturability during storage showed similar decreasing pattern but adhesiveness was increased.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.353-358
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• 1983

This study indicated that mackerel flesh can be prepared as an intermediate moisture deep-fried product. The fillet were cut into $2{\times}2{\times}1.5cm$ (about 4g each): then submerged in an infusion solution (lg flesh: 1ml solution) containing 45.9% of water, 6% of sodium chloride, 40% of sorbitol, 2.4% of propylene glycol, 0.7% of potassium sorbate, 3% of sugar, 2% of monosodium glutamate, and $0.6m{\ell}$ of alcoholic extracts from red pepper, and heated for 10 min at $105^{\circ}C$. The infused flesh was drained for 15 min and then coated with batter and crumb. The pieces were deep fried in soybean oil for 3 min at $170^{\circ}C$ and cooled on absorbent paper. The initial water activity of the product was 0.86. Judging from the results of experimental data such as peroxide value, TBA value, viable cell count and sensory evaluation, the quality of products were stable for 50 days at room temperature ($25{\pm}2^{\circ}C$).

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.3
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• pp.362-366
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• 2008

This study was carried to investigate effects of gamma irradiation on the moisture, crude protein, crude lipid, 2-thiobarbituric acid (TBA) values, color stability, texture, and sensory properties of restructured pork jerky. Restructured pork jerky was irradiated at dose levels of 0, 3, 5, 7 and 10 kGy with a use Co-60 source. There were no significant differences in the moisture, crude protein, crude lipid contents, and TBA values. However, as doses of gamma irradiation increased, the redness (a-value) of restructure pork jerky increased whereas shear force of restructure pork jerky was decreased by gamma irradiation. Sensory evaluation showed that sensory scores were reduced by gamma irradiation. Therefore, gamma irradiation could be an effective means to improve color and texture of restructured pork jerky, but only with proper consideration for sensory quality.

• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.83-91
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• 2018

Baekseolgi made with arrowroot flour (AF, 0 to 15% of rice flour) was steamed to examine the effect of heating on its antioxidant activity and physicochemical properties. Despite the presence of abundant dietary fiber and superior water-holding capacity of AF, moisture in baekseolgi was not significantly increased. This could partly be attributed to AF having 50% less moisture content than rice flour. Hence, hardness of baekseolgi was also not significantly altered. Total reducing capacity and flavonoid content of baekseolgi increased proportionally with the increase in AF addition. However, these values were lower than the predicted values calculated from the antioxidant activities of heated AF, which was more apparent in total reducing capacity. This indicated that the stability of non-phenolic reducing compounds in AF was lower than that of the phenolic compounds. Thermally processed baekseolgi made with 9% AF exhibited antioxidant activity without noticeable loss in the quality of the product.

• Journal of agriculture & life science
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• v.45 no.4
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• pp.121-133
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• 2011

Effects of roasting on vitamin E content, color, microstructure and moisture of peanuts, and vitamin E content in peanut oils prepared from the roasted peanuts were investigated. Runner-type peanuts were roasted at 140, 150, and $160^{\circ}C$ for 10-20 min. As roasting temperature and time increased, the CIELAB $L^*$ value of peanuts decreased while $a^*$ and $b^*$ values increased, resulting in formation of the golden brown color of roasted peanuts. Moisture ratio (M/Mo) and color $b^*$ value of peanuts roasted at 140 to $160^{\circ}C$ showed a correlation of $b^*=21.61\;(M/Mo)^2-40.62\;(M/Mo)+34.12$ ($R^2=0.9123$). Overall changes in the tocopherol contents of peanuts and peanut oils were significantly affected by roasting temperature and time (p<0.05). Roasting at $140^{\circ}C$ caused a slight increase in the levels of tocopherols of peanuts over roasting time up to 20 min (p<0.05). There was no significant change in the tocopherol levels of peanuts during roasting at $150^{\circ}C$ for 20 min (p>0.05). At $160^{\circ}C$, the levels of tocopherols significantly decreased during the initial 10 min of roasting (p<0.05) while there was no extended loss after 10 min, resulting in about 5, 12, 20, and 10% losses of ${\alpha}$-, ${\beta}$-, ${\gamma}$- and ${\delta}$-T, respectively. After 20 min, total tocopherols decreased by 18%. However, tocopherol contents of pressed peanut oils significantly decreased at all roasting temperatures (p<0.05). After roasting peanuts at $160^{\circ}C$ for 20 min, about 84% of initial ${\alpha}$-T in peanut oils was retained. ${\alpha}$-T was the most stable to roasting while ${\gamma}$-T was the least. Swollen epidermal cells on the inner surface and broken cell walls of parenchyma tissue of peanut cotyledon were observed in peanuts after roasting at $160^{\circ}C$ for 15 min. Severe changes in microstructure of peanut by roasting would contribute to vitamin E stability because of exposure of oil droplets in peanuts to oxygen.

• The Journal of the Korea institute of electronic communication sciences
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• v.16 no.3
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• pp.443-450
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• 2021

After selecting a PES substrate with excellent thermal stability and optical properties among plastic substrates, a SiO₂ thin film was deposited as a buffer layer to a thickness of 20nm by plasma-enhanced chemical vapor deposition to compensate for the high moisture absorption. Then, the ITZO thin film was deposited by a RF magnetron sputtering method to investigate electrical and optical properties according to RF power. The ITZO thin film deposited at 50W showed the best electrical properties such as a resistivity of 8.02×10^-4 Ω-cm and a sheet resistance of 50.13Ω/sq.. The average transmittance of the ITZO thin film in the visible light region(400-800nm) was relatively high as 80% or more when the RF power was 40 and 50W. Figure of Merits (Φ_TC and FOM) showed the largest values of 23.90×10^-4 Ω^-1 and 5883 Ω^-1cm^-1, respectively, in the ITZO thin film deposited at 50W.

• Korean Journal of Soil Science and Fertilizer
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• v.18 no.2
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• pp.121-127
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• 1985

This study was designed to gain practical data on the use of soil conditioners for more efficient water managements and to establish the optimum levels of structural properties for soil conditioning. A sandy loam and a silt loam soil were each treated with two different soil conditioners, hydrophobic Bitumen or hydrophilic Uresol. The perspex tube 34 cm long were packed homogeneously with air dried soil up to 2 cm below the top, then covered over 2 cm of treated or untreated aggregates. The infiltration rate into the soil columns was measured under simulated rainfall condition. The evaporation study was carried out in the wind tunnel, and the changes of soil moisture distribution of the columns following and during the evaporation were determined by a gamma ray scanner. The infiltration rate of water into the soil column was increased to 18.7-50.8% by the Uresol treatment but it was decreased to less than 25% of control by the Bitumen treatment. Evaporation was decreased to 22.0-68.1% by the Bitumen treatment and to 38.7-68.4% by the Uresol treatment. The water use efficiency of Uresol treated column was increased to more than twice as much as that of untreated soil. Aggregate stability and wetting angle were related to water infiltration and evaporation. A positive and highly significant logarismic relationship was found between the infiltration rate and stability index-wetting angle, evaporation rate and instability index-wetting angle. It was considered that the structural stability is more important than wetting angle. This is true because the structural stability is always positively correlated to water saving, however wettability is positively correlated to the infiltration, and negatively correlated to water saving during the evaporation.