• Korean journal of food and cookery science
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• v.14 no.1
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• pp.97-105
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• 1998

This study was carried out in order to standardize the processing method of spiced soy sauce, to get the sensory scores for organoleptic properties in different cooking of each food items, and to analyze the microbiological and chemical properties during storage periods. In determining the optimum conditions for standardizing of spiced soy sauce, the best sensory score was found in the ratio of soy sauce to sugar of 1:0.7. In the result of microbial experiment on standardized spiced soy sauce, the stability of storage at 40$^{\circ}C$ up to 6 weeks was proved. The standardized spiced soy sauce which was composed of about 45.5% water, 6% crude protein, 11.7% reducing sugar and 32.1% invert sugar has not shown any significant difference during storage for 6 weeks at 40$^{\circ}C$ compared with the state immediately after processing. In the test of saltiness, specific gravity, viscosity and Hunter's color value, there was no notable change during storage at 40$^{\circ}C$. In the experiment of free amino acid and total amino acid, main amino acids were glutamic acid and aspartic acid, which were not significantly changed during storage compared with processing state. In the analysis of mineral contents, sodium accounts for 95% of the total minerals, followed by phosphorus, magnesium, etc., in order, and there was no change during storage.

• The Korean Journal of Food And Nutrition
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• v.33 no.1
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• pp.9-16
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• 2020

Cabbage is a biennial plant that is native to the shores of the Mediterranean. It contains dietary fiber, minerals, vitamin A, vitamin C, and anticarcinogenic phytochemicals. For the test, cabbage powder was added (5%, 10%, 20%, and 30%) to flour. The addition of cabbage powder significantly increased the specific gravity and viscosity of the batter and pH of both the batter and chiffon cake. The moisture in the chiffon cake increased due to the addition of cabbage powder. Also, the lightness of the cake significantly increased, whereas the redness and yellowness decreased as the amount of cabbage powder increased. The lightness and redness of crumbs from C0 were higher than other samples as each 59.48, -3.17, respectively. Except for the resilience, the hardness, gumminess, fracturability, and adhesiveness showed similar values in the C0, C5, and C10. In terms of consumer perception, the color, softness, flavor and overall consumer preference for the control chiffon cake were higher than C5, C10, C20, and C30. Nonetheless, for those that contain cabbage powder, C5 and C10 had relatively higher consumer preferences than C20 and C30. As a result, the optimum amount of cabbage powder for the chiffon cake would be from 5~10%.

• Tribology and Lubricants
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• v.16 no.6
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• pp.440-447
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• 2000

It's a tendency to strengthen related international laws as the importance on marine oil pollution recently becomes the issue. According to the regulation of IMO, oil discharge from ships is allowed under 15 ppm only and oil filtering equipment is essential. However, for large ships using heavy fuel oil of over S.G 0.98 and viscosity 380 cSt and system oil, it has been in difficulty to process with existing filtering type of oily water separator. Oily water pre-separator of laminated plate type which is one of gravity type separator has very simple structure and it also makes easier to maintain and repair. In another words, it fits well to process large amount of rich oil with high specific gravity. In this paper, oily water pre-separator of laminated plate type has been studied. The function of emulsified oil and 4 different types of oil have been analyzed and each character has been investigated and proved by experiments. As the result of it, the efficiency of separating oil water has been advanced by 10% in case equipped with pre-separator. In addition, the higher temperature is and the more laminated plate has, it turns out to be getting more effect.

• Microbiology and Biotechnology Letters
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• v.23 no.6
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• pp.710-716
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• 1995

$\beta $-1, 4-D-arabinogalactanase isolated from alkalophilic Bacillus sp. HJ-12, approximate Mw 42 kDa, was generally stable in the range of pH 6-10 and below 50$\circ$C and its highest activity was observed at 60$\circ$C with pH 7-9. The isolated $\beta $-1, 4-D-arabinogalactanase specifically hydrolyzed $\beta $-1, 4-galactosyl linkage that is the major structure of soybean arabinogalactan (SAG) but not $\beta $-1, 3-galactosyl linkage of the other polysaccharides. K. was estimated as 0.67 mg/ml by the method of Hanes-Woolf plot. No metals and chemical reagents inhibited the enzyme activity but urea did. The active site of this enzyme assumed to be tryptophan residue. The hydrolysis products from SAG, assayed by gel chromatography, TLC and HPLC, were predominantly galactotetraose (Gal$_{4}$) and triose (Gal$_{3}$) with a small portion. $\beta $-1, 4-D-arabinogalactanase hydrolyzed ONPG as well as SAG, and the degree of hydrolysis of SAG was 15% which is lower than that by the other $\beta $-1, 4-galactanases from different sources. SAG treated with this enzyme resulted in the reduction of specific viscosity up to 70%.

• Transactions of the Korean Society of Automotive Engineers
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• v.16 no.4
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• pp.75-80
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• 2008

Biodiesel fuel(BDF) can be effectively used as an alternative fuel in diesel engine. However, BDF may affect the performance and exhaust emissions in diesel engine because it has different physical and chemical properties from diesel fuel such as viscosity, compressibility and so on. To investigate the effect of injection timing on the characteristics of performance and exhaust emissions with BDF in IDI diesel engine, it was applied the BDF derived from soybean oil in this study. The engine was operated at seven different injection timings from TDC to BTDC $12^{\circ}CA$ and six loads at a single engine speed of 1500rpm. When the fuel injection timing was retarded, better results were showed, which may confirm the advantages of BDF. The simultaneous reduction of smoke and NOx was achieved at some fixed fuel injection timings of an IDI diesel engine.

• Journal of the Korean Applied Science and Technology
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• v.15 no.4
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• pp.45-56
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• 1998

Methyl fructoside oleic acid polyester(MFPE), fructose-based sugar polyester, was synthesized by solvent-free, soap-free transesterification of methyl oleate with methyl fructoside(MF) as a sugar starting material in the presence of conventional potassium carbonate basic catalyst. Methyl fructoside was found to be an effective sugar starting material, because of its low softning point, high heat stability, high miscibility, and high reactivity than other sugars. Yield 98% of purified MFPE based on initial weight of MF was obtained at 1:5 of the molar ratio of methyl fructoside to methyl oleate, 2%(w/w) of potassium carbonate catalyst content, 20${\sim}$200mmHg of reduced pressure and $180^{\circ}C$ of reaction temperature. MFPE structure was confirmed by infrared and proton nuclear magnetic resonance spectroscopy. Physical properties of methyl of fructoside oleic acid polyester such as viscosity, HLB, solubility, color, refractive index, specific gravity, and density were similar to physical properties of sucrose polyesters(SPE) and vegetable oils. Then, it was elucidated that MFPE was sufficient to replace the SPE and conventional oils.

• International Journal of Concrete Structures and Materials
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• v.1 no.1
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• pp.11-18
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• 2007

In the recent design of high ductile engineered cementitious composites (ECC), optimizing both processing and mechanical properties for specific applications is critical. This study employs a method to develop useful ECC produced with slag particles (slag-ECC) in the field, which possesses different fluid properties to facilitate diverse types of processing (i.e., self-consolidating or spray processing). Control of rheological modulation was regarded as a key factor to allow the performance of the desired processing while retaining the ductile material properties. To control the rheological properties of the composite, the basic slag-ECC composition was initially obtained, determined based on micromechanics and steady-state cracking theory. The stability and consequent viscosity of the suspensions were then mediated by optimizing the dosage of the chemical and mineral admixtures. The rheological properties altered through this approach were revealed to be effective in obtaining ECC-hardened properties, represented by pseudo strain-hardening behavior in uniaxial tension, allowing the readily achievement of the desired function of the fresh ECC.

• Journal of The Korean Digital Architecture Interior Association
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• v.11 no.3
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• pp.35-42
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• 2011

The exterior system of buildings, which is the typical curtain wall, has been made with glass and metal. Theses materials, however, have weaknesses such as inadequate insulating quality, short durability, combustibility and toxic substance. On the other hand, Autoclaved Aerated Concrete(AAC) or Autoclaved Lightweight Concrete(ALC) possess the great energy efficiency and the superb insulating quality as substitute of existing exterior system materials. In this research, strength characteristics and bubble dispersion of hydrothermal synthesis process of AAC based on CaO/$SiO_2$(C/S) ratio are analyzed. C/S ratio is determinated and bubble distribution and compressive strength are studied through the test of varied water-to-solid mineral ratio(W/S). In hydrothermal synthesis program, final C/S ratio is determined as 0.7 consider of the manufacturing process and hydrothermal synthesis is done at $180^{\circ}C$ for 7 hours. The analysis shows slurry has about 2,300cP viscosity and 0.56 specific gravity therefore it is expected AAC has the appropriate facility in the manufacturing process and Hydrates of AAC's Expansion.

• Fibers and Polymers
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• v.2 no.4
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• pp.203-211
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• 2001

Residual stresses were predicted by a flow analysis in the mold cavity and residual stress distribution in the injection molded product was measured. Flow field was analyzed by the hybrid FEM/FDM method, using the Hele Shaw approximation. The Modified Cross model was used to determine the dependence of the viscosity on the temperature and the shear rate. The specific volume of the polymer melt which varies with the pressure and temperature fields was calculated by the Tait\`s state equation. Flow analysis results such as pressure, temperature, and the location of the liquid-solid interface were used as the input of the stress analysis. In order to calculate more accurate gap-wise temperature field, a coordinate transformation technique was used. The residual stress distribution in the gap-wise temperature field, a coordinate transformation technique was used. The residual stress distribution in the gap-wise direction was predicted in two cases, the free quenching, under the assumption that the shrinkage of the injection molded product occurs within the mold cavity and that the solid polymer is elastic. Effects of the initial flow rate, packing pressure, and mold temperature on the residual stress distribution was discussed. Experimental results were also obtained by the layer removal method for molded polypropylene.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.889-898
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• 2016

This study was to evaluate the characteristics of bread and the rheology of flour dough containing sugar alcohols, after addition of fructose. In the farinogram tests, the addition of sugar alcohol changed the stability and mixing tolerance index. The stability and mixing tolerance index of farinogram increased as the amount of sugar alcohols increased. Amylograms revealed that the increase in gelatinization temperature and maximum viscosity of wheat flour dough with sugar alcohols was more than that of controls. Extensogram of dough with sugar alcohols exhibited higher extensibility and resistance. After fermentation treatment, the dough volumes prepared with only sorbitol and xylitol were lesser than those prepared after addition of fructose. The volume of loaf and specific volume of bread containing sugar alcohols with fructose significantly increased. The breads containing sugar alcohols showed greater taste, flavor and texture scores, for breads prepared with either sorbitol with fructose or xylitol with fructose, compared to breads without fructose. Overall preference scores by sensory evaluation of bread containing sugar alcohols with fructose were higher than bread with only sugar alcohols. These results indicate that the addition of fructose improves the flavor of bread containing sugar alcohols.