• Journal of the Korea Furniture Society
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• v.27 no.4
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• pp.392-398
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• 2016

Wood-plastic composites (WPCs) composed of mainly wood flour and thermoplastics have attracted considerable attentions due to advantages of cost effectiveness, high durability, and microbial resistance. However, relatively poor fire resistance of WPCs from low thermal stability of wood and plastics prevents further uses. This study investigated the effect of expandable graphite (EG) and aluminium hydroxide (AH)/magnesium hydroxide (MH) on the properties of WPCs. The combined incorporation of both EG and metal hydroxide (i.e., AH or MH) into formulations leads to higher flexural modulus of filled composites compared to neat PP and WPC. In thermal properties, EG played an important role in improving thermal stability of filled composites by suppressing thermal decompositions of wood and PP. Moreover, EG showed better water absorption features. From this research, it can be said that EG and metal hydroxides have potentials as effective reinforcement, flame retardant, and moisture barrier.

• Food Science of Animal Resources
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• v.35 no.3
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• pp.350-359
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• 2015

This review focuses on the enhanced functional characteristics of enzymatic hydrolysates of whey proteins (WPHs) in food applications compared to intact whey proteins (WPs). WPs are applied in foods as whey protein concentrates (WPCs), whey protein isolates (WPIs), and WPHs. WPs are byproducts of cheese production, used in a wide range of food applications due to their nutritional validity, functional activities, and cost effectiveness. Enzymatic hydrolysis yields improved functional and nutritional benefits in contrast to heat denaturation or native applications. WPHs improve solubility over a wide range of pH, create viscosity through water binding, and promote cohesion, adhesion, and elasticity. WPHs form stronger but more flexible edible films than WPC or WPI. WPHs enhance emulsification, bind fat, and facilitate whipping, compared to intact WPs. Extensive hydrolyzed WPHs with proper heat applications are the best emulsifiers and addition of polysaccharides improves the emulsification ability of WPHs. Also, WPHs improve the sensorial properties like color, flavor, and texture but impart a bitter taste in case where extensive hydrolysis (degree of hydrolysis greater than 8%). It is important to consider the type of enzyme, hydrolysis conditions, and WPHs production method based on the nature of food application.

• Journal of the Korea Furniture Society
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• v.26 no.4
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• pp.428-434
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• 2015

In this study, we received each wood plastic composites (WPC) from three manufacturers. These WPCs were evaluated regarding their physical and mechanical properties of both before and after accelerated weathering by ultraviolet (UV) irradiation. The total time of exposure of the WPCs to UV irradiation was 1800 h. The water absorption, volumetric swelling and shrinkage of WPCs did not affected by UV irradiation. Among the mechanical properties, there was no significant differences in bending strength and screw withdrawal resistance of UV treated WPCs compared with those of reference WPCs. However, surface hardness of WPCs showed decrease under UV irradiation. Stereoscopic microscopy observation revealed deterioration of the surface layer polymer in all weathered WPCs by UV. Exposure of the WPCs to UV irradiation caused decomposition and disappearance of the polymer layer. From this result, we can estimate that damage of polymer by UV led to a decrease in the surface hardness of the WPCs. The wood flours retained original shape after accelerated weathering by UV irradiation.

• Proceedings of the KIPE Conference
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• 2003.07b
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• pp.560-564
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• 2003

This paper proposes a simple control strategy based on the discontinuous PWM(DPWM) to balance the DC-link voltage of three-level Neutral-Point-Clamped(WPC) inverters at low modulation index. New DPWM methods in multi-level inverter are also introduced. The proposed DPWM method changes the path and duration to flow the neutral point current out of or into neutral point of the DC-link and it makes the overall fluctuation of the DC-link voltage zero during a sampling time of reference voltage vector. Therefore, the voltage of the DC-link can be balanced fairly well and also the voltage ripple of the DC-link is reduced significantly. Moreover, comparing with conventional methods, the proposed strategy is very simple. The validity of the proposed DPWM method is verified by experiment

• Food Science and Biotechnology
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• v.18 no.1
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• pp.36-42
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• 2009

This study was performed to develop low-fat/reduced-salt sausages (LFRSS; <3% fat and <1.5% salt) containing milk protein (whey protein concentrate, WPC, or sodium caseinate, SC) that showed the similar cooking yield and textural characteristics to those of regular-fat/salt sausage control (RFC; 20% fat and 1.5% salt) or low-fat sausage control (LFC; <3% fat and 1.5% salt). Low-fat sausages (LFS) were formulated with a 2.5% fat replacer (konjac flour:carrageenan:soy protein isolate=1:1:3) and various salt levels (0.75, 1.0, 1.25, and 1.5%). LFS had differences in color and expressible moisture (EM, %) values as compared to those of RFC. A minimum salt level of 1% and addition of nonmeat proteins were required to manufacture LFRSS that have similar characteristics to those of RFC. However, LFS with 2% milk proteins reduced the hardness and gumminess as compared to LFC. These results indicated that 1% milk protein in combined with 1% salt was a proper level for manufacturing of LFRSS.

• Food Science of Animal Resources
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• v.32 no.3
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• pp.301-307
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• 2012

We investigated the effects of non-meat protein binders combined with glucono-${\delta}$-lactone (GdL) on the binding properties regarding restructured pork prepared by high-pressure treatment. Soy protein isolate (SPI), casein (CS), whey protein concentrate (WPC), and egg white (EW) were used as non-meat protein binders and compared with the control (no binder) and with the ${\kappa}$-carrageenan (KC) treatment. The compression and depression rates were 2.3 and 37 MPa/s, respectively, and pressurization was conducted at 200 MPa for 30 min at $4^{\circ}C$. After pressurization, the physical properties (pH, water-holding capacity, color, tensile strength, and microscopic structure) of the sample were evaluated. The combination of pressurization with acidification enabled cold-set meat binding, and the binding strength of restructured pork was enhanced by the addition of non-meat proteins. Among binders, SPI demonstrated the best efficiency in binding meat pieces. Therefore, the present study demonstrated that the combination of acidification and pressurization processes with the utilization of non-meat protein binders has a potential benefit in meat restructuring.

• Journal of Information Technology Applications and Management
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• v.10 no.1
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• pp.1-17
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• 2003

As the increase of internal users, there are many enterprises and organizations that regard the internal as the great ■marketing superhighway■. But the entrance of too many e-Business enterprises and shopping sites makes them to compete each other Consequently many sites are created and disappeared in the cyberspace. Although fascination and speculation surrounds the impact of the e-Business on business models via benefit-based concept, there is little evidence underlying all this speculation. This article provides on such data set. It reports on critical Issues that e-Business enterprises found salient as they browsed through e-Business model infrastructure on the world wide web, internet-based. We gathered domestic e-Business enterprise's kinds of business model during 2000∼2002 via KMAC's (Korea Management Association Consultants) K-WPI and K-WPC. We classified e-Business models as shopping mall, auction, community. value-chain, collaboration, information brokerage, advertising, Internet service, marketing that we had identified from the existing literature on business models. This study translated these models to the e-Business model context and explored their relative salience. The results suggest that e-Business manager need to think more about how they perform on the issues known to affect decision making for designing e-Business models. We offer advice for enhancing the effectiveness of business models.

• Food Science of Animal Resources
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• v.18 no.1
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• pp.9-18
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• 1998

This study was performed to obtain a large quantity of $\alpha$-lactalbumin ($\alpha$-LA) from milk by an improved separation and purification method. Functional properties-solubility viscosity, emulsifying activity, foamability surface hydrophobicity and gelation-of the purified $\alpha$-LA were investigated, $\alpha$-LA was purified in a large quantity by DEAE-Sephacel chromatography using 0.15M NaCl in 20mM Tris-HCl buffer(pH 7.2), as an eluent. The yield and purity of the purified $\alpha$-LA were 23.6%, 92.5%, respect-ively. The solubility viscosity and emulsifying activity of the purified $\alpha$-LA were 92.2$\pm$2% 3.46$\pm$0.19 cP and 345$\pm$5.0m^2$-/g respecively. The foamability of $\alpha$ -LA was 762 after 5min whipping which was lower than that of WPC and showed decreasing tendency with whipping time. The relative surface hydrophobicity of the $\alpha$-LA was formed when a 10% $\alpha$-LA solution containing 100mM NaCl and 20 mM $CaCl_2$ was heated at 92$^{\circ}C$for 40min. The $\alpha$-LA gel showed 31.5 as hardness and showed low springiness and cohesiveness.

• Journal of Dairy Science and Biotechnology
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• v.41 no.1
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• pp.34-43
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• 2023

Hydrolysis of whey-derived proteins using lactic acid bacteria (LAB) utilizes the mass culture method and fermentation of LAB to produce effective bioactive peptides. Whey protein has the biological potential of its precursors, but the active fragments may not be released depending on the hydrolysis method. As an alternative to these problems, the nutritional and bioactive functionality of the hydrolysis method have been reported to be improved using LAB for whey protein. Peptide fractions were obtained using a sample fast protein liquid chromatography device. Antioxidant activity was verified for each of the five fractions obtained. In vitro cell experiments showed no cytotoxicity and inhibited nitric oxide production. Cytokine (IL [interleukin]-1α, IL-6, tumor necrosis factor-α) production was significantly lower than that of lipopolysaccharides (+). As a result of checking the amino acid content ratio of the fractions selected through the AccQ-Tag system, 17 types of amino acids were identified, and the content of isoleucine, an essential amino acid, was the highest. These properties show their applicability for the production of functional products utilizing dietary supplements and milk. It can be presented as an efficient method in terms of product functionality in the production of uniform-quality whey-derived peptides.

• Composites Research
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• v.30 no.2
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• pp.145-148
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• 2017

Wood powders were surface-modified by plasma-treating propylene to make them compatible with PP matrix in WPC(wood powder composite). The plasma treatment of propylene resulted in the deposition of an ultrathin hydrophobic film which had the chemical structure similar to that of polypropylene. Wood powder and polypropylene were mixed to pellets by twin screw extruder and then 50 wt% wood powder/PP composites were produced by an injection machine. Tensile strength and flexural strength were improved by 7.59% and 12.43% at the maximum respectively. SEM (Scanning Electron Microscopy) observation on the fracture surface revealed that the treatment improved the interfacial bonding and the mechanical properties of the composites.