• 한국응용과학기술학회지
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• 제15권2호
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• pp.25-32
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• 1998

The emulsion stability of W/O emulsion prepared by D phase emulsification during storage and handling is studied by using phase diagrams. The process of D phase emulsification begins with the formation of isotropic surfactant solution, followed by formation of oil-in-surfactant (O/D) gel emulsion by dispersion of octamethylcyclotetrasiloxane(OMCS) in the surfactant solution. Polyols were essential components for this purpose. To understand the function of polyols, the solution behavior of nonionic surfactant/oil/water/polyol systems were investigated by the ternary phase diagrams of polyoxyethylene oleyl ether/OMCS/propylene glycol(PG) aqueous solutions. The addition of PG increased the solubility of oil in the isotropic surfactant phase. D phase emulsification method has been applied to a new type of cosmetics. By using this emulsification technique, O/W emulsion were formed without a need for adjust of HLB. Fine and stable W/O emulsions were prepared by D phase emulsion.

• 대한환경공학회지
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• 제36권7호
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• pp.476-482
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• 2014

본 연구는 에멀젼 연료의 특성과 배출가스에 관하여 연구하였다. 엔진 배출가스 측정은 엔진 dinamometer로 실시하였다. 유화연료는 연소실내에서 미세폭발을 일으켜 연료를 잘게 쪼개어 주어 smoke를 감소시킨다. 그리고 물이 연소실내의 기화열을 빼앗아 연소실 내부의 온도를 낮추어 NOx 생성을 억제하는 효과를 갖는다. ND-13모드의 각 모드별 배출가스온도가 MDO에 비해 유화연료를 사용했을 때 낮게 나온 것으로 뒷받침 될 수 있었다. 유화연료의 함수율이 증가함에 따라 NOx와 smoke의 배출량은 줄어들었으며, 출력도 함수율 증가에 따라 유화연료 자체의 발열량 감소로 인하여 줄어든 것으로 판단된다. ND-13모드에서 MDO 유화연료를 시험결과 함수율 17% 유화연료의 NOx 감소량은 약 24%, smoke의 총감소량은 약 73%, $SO_2$ 감소량은 약 11%, 그리고 약 13%의 출력손실을 확인하였다.

• 한국축산식품학회지
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• 제37권3호
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• pp.376-384
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• 2017

The objective of this study was to investigate the effect of using gelled emulsion (olive oil 46%, inulin 9%, gelatin 3%) as fat replacer on some quality parameters of chicken patties. For this purpose GE, prepared with olive oil, gelatin and inulin was replaced with beef fat at a level of 0%, 25%, 50%, 100% (C, G25, G50, G100). In this study syneresis, thermal stability, centrifuge and creaming stability of gelled emulsion were analyzed. Chemical composition, technological paramerers (cooking yield, water holding capacity, diameter reduction, fat and moisture retention) and textural and sensory properites were evaluated in comparision to control patties. High thermal stability was recorded in GE (93%), also creaming stability results showed that GE protected its stability without any turbidity and separation of the layer. The complete replacement of beef fat with GE showed detrimental effect on all investigated cooking characteristics except fat retention. Replacement of beef fat with GE at a level of 50% resulted similar cooking characteristics with C samples. Color parameters of samples were affected by GE addition, higher CIE $b^*$ values observed with respect to GE concentration. The presence of GE significantly affected textural behaviors of samples (p<0.05). Our results showed that GE prepared with inulin and olive oil is a viable fat replacer for the manufacture of chicken patty.

• 대한화장품학회지
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• 제6권1호
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• pp.18-24
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• 1977

• Korean Chemical Engineering Research
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• 제60권1호
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• pp.139-144
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• 2022

본 연구는 미세유체기술을 기반으로 매우 간단하고 효율적인 단분산성 하이드로젤 마이크로 입자 제조 방법을 제안하였다. 구체적으로, 유리모세관 미세유체장치 내에서 형성된 이중에멀젼은 자외선기반 자유라디칼 중합에 의해 빠르게 고형화가 이루어진다. 수용액에 분산됨과 동시에 계면활성제의 부족으로 인해 얇은 오일쉘은 자발적으로 분리되어, 단분산성 하이드로젤 입자를 형성하였다(C.V.=1%). 본 연구의 결과는 water-in-oil (w/o) 단일에멀젼 기반의 제조 방법과 달리 오일 부피를 최소한으로 사용하여 크기 및 조성 제어가 가능한 단분산성 하이드로젤 입자의 제조가 달성될 수 있음을 보여준다. 마지막으로, 상도표를 기반으로 미세유체장치 내 유동 패턴에 대한 심층 연구는 상대적인 부피 유속들 간의 중요한 상관관계를 나타내며 하이드로젤 마이크로 입자의 안정적인 제조를 위한 실험적 근거를 제시하였다.

• 한국응용과학기술학회지
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• 제26권4호
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• pp.407-414
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• 2009

Water-in-Oil (W/O) emulsions are widely used in cosmetics. However, O/W (Oil-in-Water) emulsions are generally superior to W/O emulsions in terms of stability. In this study, we investigated the changes of viscosity, the size of emulsion droplets, and rheological properties of emulsions prepared using distearyldimonium chloride (DDC), magnesium aluminum silicate (MAS) and quaternium-18 hectorite (QH). In addition to the changes of the composition, we tested the condition of homogenization including rotation per minute of the mixer and the mixing time. The viscosity of emulsions with DDC and AMS were not changed with time and the stability of emulsions was stable during the storage time. However, the fluidity of emulsions were low due to the forming gel network in the emulsions. The gelling power of the emulsions with QH was rather weaker than that of the emulsions with DDC and MAS. The viscosity of emulsions with QH was gradually reduced and the phase separation of emulsions with high concentration of oil was observed throughout the storage time, however, the stability of emulsions with DDC, MAS and QH was excellent, the fluidity of emulsions was enhanced, and the viscosity of emulsions was sustained for a long time after setting of emulsions.

• 항공우주시스템공학회지
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• 제11권4호
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• pp.8-14
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• 2017

본 연구에서는 n-데칸과 물을 혼합한 에멀젼 연료를 제조하고, 연료의 유변학적 안정성을 측정하였다. 에멀젼 연료는 n-데칸과 순수, 유화제로 Span 80을 혼합하여 제조되었다. 연료 내부 물 부피비 및 연료온도 증가는 연료의 상분리를 촉진시키는 요소로 확인되었다. 연료의 물 부피비, 온도 및 제조시간 경과에 따른 유변학적 변화를 관찰하였을 때, 물 부피비가 증가할수록 연료의 비뉴턴 유체거동이 확인되었으며, 온도가 높아질수록 연료 내부 물액적 응집으로 인한 점도감소가 관찰되었다. 낮은 물 부피비에서는 연료 제조시간에 따른 점도변화가 크지 않았으나, 혼합비가 3:7 인 경우 3시간 이후부터 점도의 점진적인 감소가 관찰되었다.

• 한국재료학회지
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• 제26권6호
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• pp.320-324
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• 2016

Porous SiC beads were prepared by freeze-drying a polycarbosilane (PCS) emulsion. The water-in-oil (w/o) emulsion, which was composed of water, PCS dissolved p-xylene, and sodium xylenesulfonate (SXS) as an emulsifier, was frozen by dropping it onto a liquid $N_2$ bath; this process resulted in 1~2 mm sized beads. Beads were cured at $200^{\circ}C$ for 1 h in air and heat-treated at $800^{\circ}C$ and $1400^{\circ}C$ for 1 h in an Ar gas flow. Two types of pores, lamella-shaped and spherical pores, were observed. Lamellar-shaped pores were found to develop during the freezing of the xylene solvent. Water droplets in the w/o emulsion were changed into spherical pores under freeze-drying. At $1400^{\circ}C$ of heat-treatment, porous SiC was synthesized with a low level of impurities.

• Korean Chemical Engineering Research
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• 제60권2호
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• pp.289-294
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• 2022

생활 폐수나 산업 폐수에 포함된 오일이나 해양 유출유 등은 수질오염 및 생태계 파괴 등의 심각한 환경오염 문제를 야기하고 있다. 대표적인 유수분리기술인 필터(또는 멤브레인)를 사용하는 경우에 분리막의 파울링, 낮은 처리용량 등의 기술적 제약이 있다. 본 연구에서는 원심력을 이용하여 유체내의 입자상 물질이나 밀도가 다른 액체-액체 혼합물을 분리하는 장치인 하이드로사이클론의 장점을 활용하며, 동시에 분리 효율을 증대시키 위하여 고해상도의 3D 프린팅 기술을 도입하여 스케일 다운된 마이크로하이드로사이클론을 제작하였다. 본 연구에서 개발한 마이크로하이드로사이클론을 통해 탈이온수와 올리브유로 이루어져 있는 수중유상 에멀젼을 효과적으로 분리할 수 있음을 증명하였다.

• Journal of Microbiology and Biotechnology
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• 제28권4호
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• pp.503-509
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• 2018

Endive is widely consumed in a fresh-cut form owing to its rich nutritional content. However, fresh-cut vegetables are susceptible to contamination by pathogenic bacteria. This study investigated the antibacterial activities of the combined treatment of cinnamon leaf oil emulsion containing cetylpyridinium chloride or benzalkonium chloride (CLC and CLB, respectively) as a cationic surfactant and ultrasound (US) against Listeria monocytogenes and Escherichia coli O157:H7 on endive. The combined treatment of CLC or CLB with US reduced the population of L. monocytogenes by 1.58 and 1.47 log colony forming units (CFU)/g, respectively, and that of E. coli O157:H7 by 1.60 and 1.46 log CFU/g, respectively, as compared with water washing treatment. The reduction levels of both pathogens were higher than those observed with 0.2 mg/ml sodium hypochlorite. In addition, the combined treatment showed no effect on the quality of the fresh-cut endive (FCE). In particular, the degree of browning in FCE was less for the treatment group than for the control and water washing treatment groups. Thus, cationic surfactant-based cinnamon leaf oil emulsions combined with US may be an effective washing treatment for the microbial safety of FCE.