• 한국응용과학기술학회지
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• 제24권2호
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• pp.205-210
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• 2007

In this paper, we describe a study on the relationship between neutral emulsion manufacture and hardening test of films. The hardeners were prepared by condensation of equimolar amounts of trichlorotriazine with benzene- or naphthalene-based amino or oxy acids at 0 to $5^{\circ}C$ and at pH 7, and used as hardening agents for gelatin. The hardening test of neutral emulsion layers was studied at pH 7.0. For example I(R=ONa) had strong hardening properties, I substituted with an aminobenzosulfonate moiety $(R=NHC_6H_4-p-SO_3Me$ where Me = K, Na) was a much weaker gelatin hardener, and when substituted with amino- or oxynaphthalene derivative (II, III) did not harden gelatin at all. Compound with 2 dichlorotriazine groups as IV exhibited hardening properties. The hardener can be used in neutral emulsion layer of film and showed good hardening effect.

• Asian-Australasian Journal of Animal Sciences
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• 제29권6호
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• pp.865-871
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• 2016

The objective of this study was to investigate the effects of canola and flaxseed oils on the physicochemical properties and sensory quality of emulsion-type sausage made from spent layer meat. Three types of sausage were manufactured with different fat sources: 20% pork back fat (CON), 20% canola oil (CA) and 20% flaxseed oil (FL). The pH value of the CA was significantly higher than the others (p<0.05). The highest water holding capacity was also presented for CA; in other words, CA demonstrated a significantly lower water loss value among the treatments (p<0.05). CA had the highest lightness value (p<0.05). However, FL showed the highest yellowness value (p<0.05) because of its own high-density yellow color. The texture profile of the treatments manufactured with vegetable oils showed higher values than for the CON (p<0.05); furthermore, CA had the highest texture profile values (p<0.05) among the treatments. The replacement of pork back fat with canola and flaxseed oils in sausages significantly increased the omega-3 fatty acid content (p<0.05) over 15 to 86 times, respectively. All emulsion sausages containing vegetable oil exhibited significantly lower values for saturated fatty acid content and the omega-6 to omega-3 ratios compared to CON (p<0.05). The results show that using canola or flaxseed oils as a pork fat replacer has a high potential to produce healthier products, and notably, the use of canola oil produced characteristics of great emulsion stability and sensory quality.

• Journal of the Korean Wood Science and Technology
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• 제46권1호
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• pp.67-72
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• 2018

본 연구에서는 주요 조림수종으로 선정된 백합나무를 이용하여 파티클보드(PB)와 배향성 스트랜드보드(OSB)를 제조하여 보드 원료로서의 가능성을 확인하였다. 두께 15 mm, 밀도 $0.7g/cm^3$의 파티클보드와 두께 10 mm, 밀도 $0.65g/cm^3$의 OSB를 제조하였으며, 파티클보드 공장에서 상용하고 있는 $E_1$ 등급의 요소 폼알데하이드 수지와 왁스, 경화제를 첨가하여 실제 생산, 유통하는 보드제품과 최대한 유사하게 제작조건을 맞추었다. 제조된 보드의 품질시험 결과, PB의 경우, 평균두께 15.8 mm, 평균밀도 $0.71g/cm^3$, 함수율은 5.8% 기준에 적합하였다. 휨강도는 KS 규격(KS F 3104)의 13형 이상($13.0N/mm^2$ 이상), 박리강도는 18형 이상($0.3N/mm^2$ 이상), 나사못 유지력은 평면에서는 18형 이상(700 N 이상), 측면 15형 이상(300 N 이상)의 품질을 만족시켰다. 그러나 휨강도가 박리강도, 나사못유지력에 비해서 낮은 강도를 나타내는데 이것은 파티클 길이/두께의 비율(Slenderness ratio)이 영향을 미친 것으로 판단된다. OSB의 경우, 평균두께 10.7 mm, 평균밀도 $0.68g/cm^3$, 함수율은 6.3%로 KS F 3104 기준에 적합하였으며, 휨강도 18형 이상($18.0N/mm^2$ 이상), 나사못유지력 18형 이상(700 N 이상), 박리강도 13형 이상($0.20N/mm^2$ 이상)의 품질을 만족시켰다.