• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.250-255
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• 2001

Effect of molding temperature on the quality changes of extruded meju was studied. Meju was molded at 8$0^{\circ}C$, 6$0^{\circ}C$ and 4$0^{\circ}C$, and then stored at $25^{\circ}C$ with 50% of relative humidity for 30 days. The texture of the cooked soybean grain showed that the firmness and cohesiveness were increased, and consistency was decreased by decrease of molding temperature. The density of the meju molded at 8$0^{\circ}C$, 6$0^{\circ}C$ and 4$0^{\circ}C$ were 1.072g/mL, 1.079g/mL and 1.203g/mL, respectively. The meju molded at 4$0^{\circ}C$ had significantly higher density than those molded at 8$0^{\circ}C$ or 6$0^{\circ}C$. Also, delay of water evaporation, acidification, and rapid growth of fungal mycellium were observed on the sample with molding temperature at 4$0^{\circ}C$ during fermentation. Activity of amylase and protease, contents of total reducing sugar and amino nitrogen of 4$0^{\circ}C$-molded meju were represented lower level than those of 6$0^{\circ}C$ or 8$0^{\circ}C$-molded sample. Therefore, it was considered that the molding temperature was an important factor for meju fermentation and molding temperature of 6$0^{\circ}C$ or over would be acceptable.

• Polymer(Korea)
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• v.26 no.1
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• pp.139-144
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• 2002

In this study, the PPS/ABS blend system was investigated in order to identify the relationship between the incorporation of compatabilizing moieties and the mechanical properties. ABS resin was chemically modified by the incorporation of maleic anhydride using reactive extrusion method to yield MABS resin, and PPS/MABS blend was prepared by a twin screw extruder. Single glass transition behavior was observed in the various compositions of PPS/MABS blend by dynamic mechanical analysis study. Upon the examination of the mechanical properties, the PPS/MABS blend exhibited an enhanced tensile, flexural and impact strength, which might be due to the better chemical compatibilization to result in the reduced interfacial tension between each components.

• Polymer(Korea)
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• v.24 no.3
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• pp.366-373
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• 2000

In this study, the PPS/ABS blend system was investigated in order to collectively identify the relationship among blend morphology, chemical compatibilization and thermal property. ABS resin was chemically modified by the incorporation of maleic anhydride through reactive extrusion for enhanced compatibilization, and PPS, ABS and the modified ABS were blend by a sing twin screw extruder. The effect of chemical modification of ABS on the morphological, mechanical, and thermal properities of the resulting blend was examined. A strong interaction was observed between PPS and MABS by optical microsopy as well as scanning electron microscopy, exhibiting a well-dispersed morphological feature. The PPS/MABS blend showing a single glass transition temperature was observed in dynamic mechanical analysis, demonstrating a pseudo-homogeneous phase morphology induced by chemical compatibilization. PPS/MABS blend also exhibited an enhanced thermal stability and heat distortion temperature compared with modified PPS/ABS blend.

• KSBB Journal
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• v.20 no.3
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• pp.210-214
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• 2005

The characteristics of sesame oil containing one of natural antioxidant, ' $\gamma$-tocopherol', were studied with the supercritical $CO_2$ extraction. Although $\gamma$-tocopherol has a lower vitamin E value in biological systems than $\alpha$-tocopherol, it is a more potent antioxidant with in oils. For the research of various factors influence to the $\gamma$-tocopherol contents increment, we have checked roasting time and temperature, as well as pressure, temperature and flow rate of supercritical fluid. As a result, we found that the $\gamma$-tocopherol content was maintained constant under the condition of roasting temperature over $200^{\circ}C$. With the longer roasting time, $\gamma$-tocopherol content was increased. Except 250 bar, the $\gamma$-tocopherol content was maintained constant under the condition of the various pressure of supercritical fluid. But $\gamma$-tocopherol content was increased with lower flow rate of supercritical fluid from 1 $m{\ell}$/L to 3 $m{\ell}$/L. When the extraction performance with the supercritical fluid was compared to the conventional compressed extraction, $\gamma$-tocopherol content was increased up to 1.6 times.

• Applied Chemistry for Engineering
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• v.26 no.2
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• pp.173-177
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• 2015

In this study, effects of both the grafted ABS-g-MAH and the added graphene oxide (GO) on the impact strength of polycarbonate (PC)/poly(acrylonitrile-butadiene-styrene) (ABS) blends were discussed. The PC/ABS blends and PC/ABS/GO composites were fabricated by using twin screw extruder with ABS-g-MAH as a compatibilizer. The ABS-g-MAH was prepared by melting extrusion of ABS and maleic anhydride (MAH) with DCP (dicumyl peroxide) as an initiator using twin screw extruder and the synthesis of ABS-g-MAH was confirmed by the presence of carbonyl group (C=O) peak at $1780cm^{-1}$ of FT-IR spectrum. According to the thermal, rheological, and impact properties of PC/ABS blends, 5 phr (parts per hundred resin) of compatibilizer was chosen as an optimum content for the PC/ABS/GO composites. It was observed that the thermal decomposition of ABS/PC/GO composites increased with GO contents, but there was no significant changes or a decrease in the impact strength. Also the composite fabricated by ABS/GO showed small increase in the impact strength. From the result of the dynamic rheometer to observe the processing properties, the complex viscosities of PC/ABS blend including the compatibilizer increased, but the complex viscosities of composites added GO were not changed.

• Polymer(Korea)
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• v.38 no.4
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• pp.471-476
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• 2014

Polycarbonate (PC) and acrylonitrile-butadiene-styrene (ABS) blends were prepared using a high shear extruder to investigate their thermal decomposition and mechanical properties with shear rate and shear time. In this experiment, high shear rate, from 1000 to 3000 rpm, in blending process was applied for 10 to 40 sec, respectively. At high shear rate over than 2000 rpm, the initial decomposition temperature was dropped significantly compared to a compounded sample because of thermal decomposition of the blend by high shear. Consequently, high shear processing gave an important effect on the mechanical and thermal properties of the PC/ABS blend. In particular, elongation of the blend decreased significantly with shear rate.

• Korean Journal of Food Science and Technology
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• v.11 no.4
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• pp.232-241
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• 1979

For the effective utilization of the fish resource in coastal regions, an investigation on optimum processing conditions and meat quality textured fish protein concentrate (FPC) was carried out with the fish meat of filefish and sardine. Optimum pH and sodium chloride content of fish meat were 7.5 and 1.0 %, respectively. The most effective soaking conditions were as follows ; soaking time, 30 min ; temperature of ethanol, 5 to $20^{\circ}C$ ; amount of added ethanol, 3 times the weight of the fishmeat paste ; repeated number of soaking in ethanol for filefish and sardine, 2 and 4, respectively. The ethanol remaining is meaty textured FPC could be removed effectively by forced-air drying. Yields of the product to the minced meat weight and the contents of protein lipid in meaty textured from filefish were 21.1, 77.6 and 0.2 % and those from sardine were 24.3, 75.8 and 3.6 %, respectively. Contents of essential amino acids in meaty textured FPC of filefish and sardine were not inferior to those of beef, textured soybean protein and FAO pattern. Beef meat could be substituted with the meaty textured FPC up to 50 % in the processing of typical meat balls and hamburger without any significant loss in its taste, odor and texture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.7
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• pp.1218-1223
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• 2004

This study was conducted to investigate supression functions of retrogradation in Korean rice cake by various surfactants. Samples were manufactured by multifunctional extruder and wrapped with polyethylene wrap at 2$0^{\circ}C$ for four days of storage. In the thermal characteristics studies on supression of retrogradation, the Korean rice cake with various surfactants had lower onset temperature compared to the control. The Korean rice cake with GLF (glycerin fatty acid ester) had the lowest onset temperature. In case of peak temperatures, they showed a similar tendency to the onset temperature. All the Korean rice cakes added with various surfactants had low melting enthalpy values compared to the control. In addition the Korean rice cake with GLF added had the lowest melting enthalpy. Melting spreadabilities of the Korean rice cake added with GLF, SUF, SOF and PST were higher values than that of the control. The n value of Avrami exponent was 0.90 in case of the Korean rice cake added with GLF and its retrogradation was slowly progressed compared to the other samples. The Korean rice cake with GLF had the lowest rate constants of retrogradation. The recrystallinity of the Korean rice cake with GLF was relatively lower than that of the control. The rate constant of retrogradation showed the lowest value in case of GLF. All the Korean rice cakes added with surfactants were in good compared to the control in sensory characteristics. GLF exhibited the best effect in sensory characteristics during storage. In conclusion surfactant showed suppression effect of retrogradation in Korean rice cake, and GLF was best effective.

• KSBB Journal
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• v.20 no.3
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• pp.205-209
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• 2005

Studies for the commercial production of sesame oil using th supercriticl carbon dioxide were made. Characteristics of sesame oil containing one of natural antioxidant 'sesamol', which only exist at sesame seed were also studied during the supercritical fluid extraction. Among the various factors influencing the sesamol contents in the sesame oil, the roasting time and temperature were checked, because sesamol can be converted from sesamol in through pyrolysis. We found that the sesamol content was increased rapidly under the condition of roasting temperature over $200^{\circ}C$ with longer roasting time. The sesamol content was increased as the temperature and pressure increased, which was caused by increase of solubility of sesamol against sesamol oil. And the sesamol content was increased also with lower speed of supercritical fluid, which increased the contact time with the raw material. The sesamol content was also increased using water increase up to $1\%$ as the entrainer. When the extraction performance with the supercritical fluid was compared to the conventional compressed extraction, the sesamol content was increased up to 11.5 times with the entrainer.

• Polymer(Korea)
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• v.38 no.3
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• pp.320-326
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• 2014

The effects of high shear rate processing on the thermal properties of PC/ABS blends were studied. It was executed by the high shear processing machine (NHSS2-28) at the varied conditions of screw speeds and loaded duration. After the samples were processed with NHSS2-28, the $T_gs$ were shifted from 143 to $133^{\circ}C$, and the behavior of degradation determined by TGA showed two distinct steps before high shear rate processing, while it showed a straight line after the processing. In order to provide the reasons of the properties, it was showen by SEM and UTM that the droplet sizes morphologically decreased after the processing, and the elongations decreased slightly until 1000 rpm of screw speed and then sharply decreased, according to the conditions of high shear rate processing. Therefore, it can be confirmed that $T_g,s$ of PC/ABS blends were considerably shifted under an appropriate high shear rate condition, and rapidly dropped, so that blends degraded above the condition, due to stress-induced degradation.