• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.1017-1027
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• 1995

This study was attempted to investigate physicochemical properties, molecular structural properties of native and acid-treated chestnut starch and chestnut starch gel. The amylose content was 18.9% and X-ray diffraction pattern showed Cb type. Swelling power was increased abruptly in the range of $65^{\circ}C{\sim}75^{\circ}C$ but increased slowly after that and solubility was increased abruptly until $70^{\circ}C$ but increased slowly after that. In amylograms which have different heating temperatures, cooling viscosity at $50^{\circ}C$ was reduced as heating temperature was increased. In molecular structural properties of amylose, ${\lambda}_{max}$ was 640 nm, ${\beta}-amylolysis$ limit was 84.2% and the degree of polymerization was 951 and in those of amylopectin, ${\lambda}_{max}$ was 570 nm, ${\beta}-amylolysis$ limit was 58.2%, the degree of polymerization was 1371 and average chain length was 22.6. In gel chromatography elution profiles of starch and amylose, 4.0% and 11.5% of low molecular weight-molecules($<5{\times}10^5$) were leached out. In gel chromatography elution profiles of soluble starch, the higher heating temperature was, the more high molecular weight-starches were leached out. The elution profiles after debranching amylopectin with pullulanase showed 2.2 of the ratio of peakIII(DP 10-15) to peakII(DP 35-45). Acid hydrolysis extent of 2.2 N HCI-treated starch at $35^{\circ}C$ for 10 days was 96% and hydrolysis rate showed two step pattern which had border line at 4 days. In elution profiles of acid treated chestnut starch, amylopectin peak was disappeared compeletly after 6 hrs and converted short chains of DP 10-15. Amylose content was increased until 6 hrs but decreased after that. Hardness of starch gel made at $75^{\circ}C$ of heating temperature and cohesiveness of starch gel made at $85^{\circ}C$ of heating temperature were the highest. Retrogradation rate of starch gels were relatively high, especially for the starch gel made at $75^{\circ}C$ of heating temperature.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2001.11a
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• pp.149-150
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• 2001

질산, 인산, 불산을 페수처리한 슬러지를 가열함에 따라서 아파타이트 결정으로 발달하는 과정을 살펴보면 질산칼슘의 분해에 따라서 아파타이트가 생성되지만 HF는 분해되지 않고, 결정내에 잔류하고 있다는 것을 알 수가 있다. 따라서 $900^{\circ}C$에서 2시간 소성한 아파타이트를 물에 용출시킬 대 HF가 용출되어 나오므로 그 사용에 제한이 되고 있다. 이러한 현상을 방지하고, 양론적인 아파타이트를 제조하기 위하여 인산 이온을 흡착 시키고 $900^{\circ}C$에서 2시간 소성한 결과 불소이온은 대폭적으로 감소되었고, Ca/P의 몰비는 양론적인 1.67에 근접하였고, 이 조건에서 합성한 아파타이트는 중금속의 흡착, 인 및 COD의 흡착, 제거율이 우수하였다.

• Food Science of Animal Resources
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• v.29 no.2
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• pp.238-244
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• 2009

Food allergy is a serious nutritional problem in both children and adults. Therefore, food allergenicity reduction methods are greatly needed. The allergenicity is altered by various manufacturing processes, and the digestibility of food proteins can be affected by food processing. This study was conducted to investigate the effect of in-vitro digestibility on the allergenicity of autoclaved market pork sausages using pepsin (30min) and trypsin (5, 30, 60, 90, and 120min). The binding ability of the porcine serum albumin (PSA) from sausages A and B significantly decreased by about 30 and 23%, respectively, after autoclave treatment (121; 5, 10, and 30 min). After the pepsin and trypsin treatments, the binding ability of products A and B at 30 min decreased. These competitive indirect enzyme-linked immunosorbent assay (ci-ELISA) results corresponded well with the sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and immunoblotting results. The results demonstrated that the allergenicity of pork sausages considerably decreased after autoclave treatment, and were also maintained or decreased after enzyme treatment. Accordingly, autoclave treatment represents a promising processing technology for the reduction of the allergenicity of diverse food products.

• Analytical Science and Technology
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• v.14 no.4
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• pp.324-330
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• 2001

For the analysis of S, P and Zn in lubricating oil, microwave digestion method was studied by using inductively coupled plasma-atomic emission spectrometry(ICP-AES). Lubricating oil was completely decomposed with nitric acid or a mixture of nitric acid and hydrogen peroxide using and closed microwave digestion system. Digestions are completed within 50 min, a factor of at least 3~4 times faster than for the conventional digestion. A gradual heating program operated by the pulsed mode was found suitable for decomposing the lubricating oil matrix safely. The proposed method of digestion gave relative standard deviations(RSD) less than 3% for the elements determined.

• Proceedings of the KIEE Conference
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• summer
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• pp.602-603
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• 2004

전력용 변압기에 아크나 코로나가 발생하여 국부가열이 존재하면 절연유나 절연지가 분해하여 저분자의 탄화수소, 수소, 탄화가스, 일산화탄소 둥이 발생하여 절연유에 용해된다. 절연유에 용해된 가스를 실시간 분석하여 변압기의 이상을 조기에 발견하여 운전의 효율성을 높이고 고장을 사전에 예방하기 위한 기술이 전개되고 있다. 경제적인 측면에서 단일 수소가스 검출센서가 널리 보급되어 실용화되고 있는 실증이다. 이 논문에서는 전력용 변압기의 국부적 고온인 경우의 가열온도, 가열시간 및 방전에 대하여 수소가스 주도형 센서의 응답특성에 관하여 고찰하였다.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2007.11a
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• pp.72-75
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• 2007

레이저를 steel 표면에 조사하면, steel은 레이저의 복사 에너지를 홉수하여 급격히 가열되어 온도가 증가한다. 이때 steel에서는 phase explosion이 발생하고 shock wave와 플라즈마가 생성된다. 본 연구에서는 이 steel의 후면에 고폭화약을 접해 놓고 레이저 가열에 의한 화약의 점화 현상을 살펴보았다. 이를 위해 heat diffusion equation과 chemical heat release를 사용하였고, 고에너지 물질의 열분해 반응을 위해 3 step global kinetics를 사용하였다. 또한, 계산된 결과는 실험 결과와의 비교를 통해 검증 되었다.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.5 no.1
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• pp.85-90
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• 2007

Fenton's Reagent is applied to directly dissolve the cation-exchange resin, IRN-77. The characteristics of the experimental procedure is to dry the resin first and $FeSO_4$ solution is completely absorbed into the resin, and then $H_2O_2$ is introduced later for an effective reaction between the reagents within the resin. An a characteristic of the dissolution, the lag time is needed for about 1 hour until the main reaction is occurred, which was more affected with the less concentration of $FeSO_4$ and the less initial dose of $H_2O_2$. The dose of $H_2O_2$ was equally divided into the early stage and the later stage after the initial reaction to provide an effective and safe reaction condition. The optimum conditions is appeared that the concentration of $FeSO_4$ is 0.9M and the dose of 15% $H_2O_2$ solution is 6-7 volume for the dissolution of unit weight of IRN-77. The effect of the heating on the lag time was checked and the time could be reduced within 5 minutes at $50^{\circ}C$, which is a relatively low temperature. The large amount of the resin, 5g and 10g, was also completely decomposed by increasing the dose of $H_2O_2$ to 9-10 volume ratio.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1420-1426
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• 2006

To establish a rapid and effective method for the analysis of soy isoflavone which is known to have lots of variation in derivatives of glucoside, conversion rate from isoflavone conjugates to its aglycones, and decomposition of conversed aglycones were investigated with various acid hydrolysis conditions. A number of heating conditions for acid hydrolysis including heating at convection oven $(105^{\circ}C)$, water bath $(95^{\circ}C)$, heating block $(120^{\circ}C)$, and hot plate $(120^{\circ}C)$ were applied. Acid hydrolysis in heating block with reflux was chosen as the best heating condition. From the stability test of isoflavone aglycone during acid hydrolysis, genistein, daidzein, and glycitein did not show any significant changes in their contents for 60 min of hydrolysis. Ten to thirty milligram of sample per 1 mL HCl was the best ratio of sample to acid. As conclusion, acid hydrolysis for 60 min after addition of 15 mL HCl solution to 0.5 g soybean, and then fill up to 50 mL with methanol, followed by HPLC analysis was set as a final analysis method. From this method, isoflavone contents expressed as total aglycone of feed meal was the highest with content of $1288.5{\mu}g/g$ followed by those of dehulled meal.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.600-605
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• 1988

Antithiamine activity of raw and cooked brackens(Pteridium aquilinum) was evaluated under various reaction conditions by means of the thiochrome fluorescence method. The effects of caffeic acid and cysteine on the thiamine decomposition were also determined by thiochrome fluorescence and Lactobacillus viridescens bioassay methods. A water extract of raw bracken exhibited a high antithiamine activity which was increased with higher pH, temperature, incubation time and concentration of bracken. The influence of reaction conditions was less apparent in cooked bracken than in raw bracken. Caffeic acid stimulated the thiamine decomposition whereas cysteine showed a suppressive effect. The effect of cysteine was lower in the decomposition of thiamine by bracken extract.

• Food Science and Preservation
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• v.10 no.2
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• pp.192-199
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• 2003

To prepare soybean curd utilizing effectively bioactive component of soybean, ultra fine whole soybean flour(UFWSF) was used as a soybean curd material for preparation of uncompressed whole soybean flour curd(UWSFC) in this study. The UWSFC was made with treatment by proteinase and coagulant, and proximate composition, color, textural properties and sensory evaluation of that were analyzed. Protease produced from Aspergillus sojae, bromelain and papain showed soybean curd coagulation ability and the pretense produced from Aspergillus sojae showed the highest soybean curd coagulation ability. When, after first heating and homogenizing, the proteinase was added to soybean milt textural properties of UWSFC were the best. Hunter's L and b values and textural properties (hardness, fracturability springiness, gumminess and chewiness) of UWSFC using proteinase and coagulant were higher than commercial soft soybean curd and adhesiveness and cohesiveness showed contrary tendency.