• The tire
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• s.5
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• pp.17-22
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• 1967

• The tire
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• s.4
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• pp.21-28
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• 1967

• The tire
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• s.9
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• pp.18-28
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• 1967

• Elastomers and Composites
• /
• v.15 no.4
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• pp.219-227
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• 1980

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.193-198
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• 2004

This study was carried out to develop the intermediate material for its processing product of sea tangle by investigating softening stability of softened sea tangle for storage. The change of softening stability, Avrami (equation) exponent, color and sensory characteristics was examined during storage when hydrophilic softening agent was added to the softened sea tangle. Inclination of the sample added with isomalto oligosaccharide showed the lowest value in relation of ln(E$\_$L/- Et) vs t for four days of storage. Exponent range of Avrami equation was 1.00-1.67 and isomalto oligosaccharide having 1.0 of exponent exhibited the most stable effect in softerness. The sample formulated with isomalto oligosaccharide indicated the lowest value in rate constant and its rigidity was progressed very slowly during storage. The L, a and b value of softened sea tangle during storage was relatively decreased. Color preference, odor, cohesiveness, softerness, process compatibility were revealed to be in best when isomalto oligosaccharide was added. When softening agent was added to the softened sea tangle it showed the positive result in processing compatibility and the available value in intermediate material for its processing product. It was relatively effective on softening stability when isomalto oligosaccharide was added to the softened sea tangle.

• Elastomers and Composites
• /
• v.13 no.2
• /
• pp.126-132
• /
• 1978

SBR 백색(白色) 배합(配合)고무의 일광변색(日光變色)은 노방제(老防劑)나 연화제(軟化劑)의 종류(種類)와 양(量)에 의(依)한 영향보다는 가황제(加黃劑)나 촉진제(促進劑)의 종류(種類)에 큰 영향을 받으며, 특(特)히 가황(加黃)의 정도(程度)는 변색(變色)에 가장 큰 영향을 미친다.

• Elastomers and Composites
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• v.13 no.1
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• pp.56-64
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• 1978

• Food Engineering Progress
• /
• v.15 no.2
• /
• pp.116-121
• /
• 2011

This study was aimed to analyze the changes in rheological properties of sausages added tenderizer made with over-matured used-up fruits such as kiwifruit, grape, and pear. The tenderizers were manufactured by various concentration of fruit extract and added to the sausage at different heating temperatures. Failure stress and stress relaxation of beef sausage mixed with different tenderizers were measured with Rheometer, and analyzed with 3-element Maxwell model. As a result of the rheological measurements, over-matured kiwifruit extract showed the best tenderness effect among other fruit extracts, and the more kiwi contents were added, the beef texture turned to softer. The instantaneous stress and elastic component of beef mixed with various tenderizers were decreased at higher concentrations and lower heating temperatures. This study was well expressed the numerical magnitude of viscoelastic components of beef sausages to determine the tenderizer effect.

• Journal of the Mineralogical Society of Korea
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• v.7 no.2
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• pp.81-90
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• 1994

연화 광산 동점 및 묘봉 광체에서 산출되는 프라이버자이트는 후기 광화 시기에 방연석, 피라지라이트, 황철석, 자철석, 알라반다이트, 함망간, 자철석, 섬아연석, 황선석, 석영 등과 밀접하게 공존하고 있다. 화학조성을 보면 Ag가 최고 40.5 wt%까지 높은 함량을 보이고, Zn은 극소량 또는 microprobe의 측정 한계 이하이다. 어떤 입자들에서 Pb가 최고 1.70 wt% 함유되어 있다. 연화 프라이브자이트의 화학 조성상의 다소 고유한 특성은 Me12Sb4S13을 기준으로 할 때 S가 부족하고 Sb가 많이 포함되는 점이다.

• The Korean Journal of Food And Nutrition
• /
• v.17 no.2
• /
• pp.186-192
• /
• 2004

This study was performed to investigate softening methods of raw sea tangle for development of sea tangle processing products and intermediate materials. In examination of various softening agents, it was revealed that 0.3％ sodium triphosphate was best effective on softening with heat treatment. Softerness and spreadability of sea tangle treated with sodium triphosphate and heat treatment were indicated to be better than the others. In blanching studies, microwave was extremely effective on softening and the effect was as follows: microwave>steaming>boiling water in softening order. In the case of adding 0.3％ sodium triphosphate in blanching treatment, there was synergy effectiveness on softening. The color change of treated sea tangle was significantly different at p<0.05 depending on blanching method and addition amount of the agent.