• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.121.1-121
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• 2003

증류수, 수도수, 온천수(경산 사이판 온천) 희석액 (55배 희석; I, 4배 희석; II, 2배희석; III을 사용한 반죽의 발효와 빵의 품질에 미치는 영향을 조사하였다. 경산사이판 온천수는 총고형물이 8,765 ppm 이였으며 주요 무기질로는 Na가 2296 ppm, Ca가 287 ppm, Mg와 K가 각각 65 및 8 ppm을 함유하였다. Fe, Cu, Co, F. Zn Al, S, Mo, Se 및 Si 등이 0.002~5.2 ppm을 함유하였다. 온천수를 사용한 반죽의 pH는 6.95~7.68로 증류수의 6.40보다 높았다. 반죽부피는 온천수의 농도가 높아짐에 따라 감소하였다. pH를 5.5로 조정한 온천수를 사용한 반죽의 부피는 대조구 보다 오히려 높았다. 온천수를 사용한 빵의 경도 (hardness)와 신장성(strength)는 대조구 보다 높았으나 pH를 조정한 온천수의 경우는 낮았다. 점착성은 경도 및 신장성과는 역으로 희석 온천수에서 낮았다. pH 조정 없이 구운 빵의 부드러운 정도는 4배로 희석한 온천수가 증류수 및 55배, 2배 희석 온천수보다 높았다. 쫄깃한 맛도 온천수가 대조구에 비하여 높았으며 종합적인 기호도는 4배 희석 온천수가 가장 좋았다.

• Applied Chemistry for Engineering
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• v.18 no.2
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• pp.121-125
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• 2007

Siloxane monomer and oligomer were introduced to n-butyl acrylate and methyl methacrylate copolymer for improvement of water resistance and tactile sensation of acryl-type emulsion. Terpolymerimerization of n-butylacrylate, methyl methacrylate and siloxane monomer or oligomer was carried out in aqueous solution. The glass transition temperature (Tg) of terpolymer decreased with increasing siloxane monomer, however, the Tg of terpolymer increased with increasing siloxane oligomer due to the crosslinking of acrylated end group. The adhesion property and surface energy of the obtained terpolymer decreased with introducing siloxane monomer or oligomer in terpolymer. Decrement of tack and surface energy means the enhancement of water resistance and tactile sensation of the emulsion.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.05a
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• pp.317-321
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• 2005

본 연구결과, 콜레스테롤 제거 크림치즈를 만들기 위한 유지방 함량 36%의 크림의 콜레스테롤 제거 최적 조건은 adipic acid로 가교시킨 ${\beta}-CD$ 첨가량 10%, 교반온도 $20^{\circ}C$, 교반시간 30분, 교반속도 800rpm 이었으며, 이 때 콜레스테롤 제거율은 평균 91.42%로 나타났다. 가교화 ${\beta}-CD$ 처리 크림치즈의 관능검사 결과, 가교화 ${\beta}-CD$ 처리 크림치즈는 control과 powder ${\beta}-CD$ 처리한 크림치즈에 비해 저장 기간 동안 쓴맛의 증가가 거의 없었고, 빵에 발리는 정도도 매우 우수하였으며, 전체적인 기호도 또한 높았다. short-chain fatty acid의 경우 저장 기간이 지남에 따라 가교화 ${\beta}-CD$ 처리 크림치즈는 control과 powder ${\beta}-CD$ 처리한 크림치즈에 비해 저급 지방산 생성에 변화가 거의 없었다. 조직검사에서 가교화 ${\beta}-CD$ 처리 크림치즈는 저장 기간 동안 control에 비해 응집성, 탄력성, 점착성의 변화가 없으며 그 수치가 높게 평가되었다. 또한 가교화 ${\beta}-CD$의 재활용률은 97.82%로 매우 높게 나타났다. 위 실험 결과에 따르면, 가교화 ${\beta}-CD$는 콜레스테롤 제거율이 높으며, 제품에 적용 시 품질이 향상될 뿐만 아니라, 재활용률도 높아 이를 유가공 산업에 다양하게 활용이 가능할 것으로 기대된다.

• Korean Chemical Engineering Research
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• v.48 no.5
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• pp.609-614
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• 2010

In this study, emulsion polymerizations for synthesizing acrylic pressure-sensitive adhesive(PSA) were carried out using 2-ethylhexyl acrylate(2-EHA), n-butyl acrylate(n-BA), methyl metacrylate(MMA) as fundamental monomers and acrylic acid(AAc) as a functional monomer in the presence of anionic SLS (sodium lauryl sulfate). To obtain the optimized synthetic condition in the polymerization, we analyzed the polymerization variables such as the effect of surfactant concentration and hydrophilic lipophilic values(HLB). At the same time, the final adhesive properties were also analyzed by the function of the initiator concentration and buffer concentration. In the results, the most stable emulsion was obtained at the surfactant concentrations between 3 and 5 wt%. It was also determined the effect of HLB value of nonionic surfactant and the initiator concentrations on the gel content. Stable emulsion is obtained using the surfactant having HLB value of 12.3. The rate of emulsion polymerization was increased at the initiator concentration greater than 1 wt%, but the stability of the emulsion was decreased. Finally, the effect of the buffer concentrations on the pH and the conversion of the acrylic emulsion product were experimentally measured. At the sodium bicarbonate concentration above 0.4 wt%, the buffer infulence was apparent. The buffer effect was fully acceptable at the concentrations between 0.6 and 0.8 wt% regardless of the monomer composition.

• Journal of the Korean Recycled Construction Resources Institute
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• v.8 no.1
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• pp.25-32
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• 2013

This study has been conducted in order to propose Eco-friendly and High functional waterproofing technology available for structure by verifying application and performance of water proofing material(s) in purpose of making effective use of reclaimed rubber. As s result of 12 months evaluation, stable performance for water pressure and lateral pressure of $0.3N/mm^2$ were confirmed. Also, as the time elapsed, the amount of water absorption and adhesion performance showed only a slight difference(+0.05g, $-0.1Nmm^2$) as well, which in turn confirmed that waterproofing performance remains stable. Studies show that it is expected to expand recycling technology of natural rubber by applying reclaimed rubber on construction waterproofing field, and to hold a technical superiority by using eco-friendly material in construction waterproofing market throughout active application of these types of research.

• Korean Journal of Food Science and Technology
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• v.54 no.4
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• pp.431-436
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• 2022

This study optimized the finely ground meat ball analogue formulation by a series of experiments. Replacing isolated soy protein (ISP) to isolated mung bean protein (IMP) in total 27% protein caused an increase in hardness while adhesiveness, springiness, and chewiness were decreased (p<0.05), and the best ISP to IMP ratio was 10:17. When protein content was changed from 19% (w/w) to 31% (w/w) with the best ISP:IMP ratio, adhesiveness was increased with decreasing protein content, but all texture profiles were greatly decreased comparing to control (p<0.05). To modify texture of plant meat ball, potato starch (PS), κ-carrageenan (KC), methyl cellulose (MC), konjac (KJ), and potato protein (PP) were applied in formulation. Finally, KJ and MC were combined with and without PP in formulation. As a result, 0.5% KJ+MC+PP and 1% KJ+MC were best formulation for plant meat ball, nevertheless, highly harder texture than control must be regulated which warranted further exploration.

• Elastomers and Composites
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• v.34 no.3
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• pp.229-238
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• 1999

In this study, double bond, unsaturated group was introduced to the main chain of EVA by chemically treating EVA, nondiene polymer. Benzene sulfonic acid, ENB and DCPD were used as a third element. Also, from blending CR and SBR, conventional synthetic rubber we prepared vulcanizates and examined their physical properties. The datum lead to the following conclusion that some problems were modified; limited temperature in use and mechanical properties like hardness, tensile strength, tensile stress, and elongation rate of thermoplastic EVA, keeping the following advantages of original EVA; green strength, injection molding by Pressure, adhesion, tackiness, dimensional stability, and ozone resistance, etc. It is expected that continuous research of the modification between nondiene and diene polymer will improve what were shown disadvantages in synthetic polymer; processing, oxidation resistance, and adhesion. In addition, it will be possible to continue process of rubber products by utilizing possible fluidity for fusion of EVA.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1304-1310
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• 2015

The purpose of this study was to investigate antioxidant activity of yanggaeng containing herbal medicine extracts (YH) by employing various in vitro antioxidant assays for 1,1-diphenyl-2-picrylhydrazyl free radical scavenging, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) free radical scavenging, and reducing power. We also investigated moisture content, pH, texture profile, and sugar content, and evaluated the sensory characteristics of developed yanggaengs. Moisture content of YH was 41.54%. Sugar contents increased while pH decreased as content of herbal medicine extracts increased. Lightness was not significantly different between YH and control. However, herbal medicine extracts enhanced the redness of yanggaeng. Texture profile analysis showed that gumminess and chewiness of yanggaeng added with herbal medicine extracts decreased compared to control. Herbal medicine extracts enhanced yanggaeng's antioxidant activity, reducing power, and scavenging ability. Herbal medicine extracts enhanced antioxidant properties of yanggaeng and made it easier to swallow.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.633-637
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• 2005

The effects of adding hull powders of black soybean on quality characteristics of tobu were studied. Proximate composition of the black soybean hull powders was crude ash, crude protein, crude fat, and carbohydrate at 2.60, 11.35, 2.18, and 73.97%, respectively. The addition of 5% black soybean hull powder decreased the production of whey and consequently increased the yield of tobu. Texture properties of evaluation hardness, adhesiveness, chewiness were the best in tobu which was made with 5% black soybean hull powders. Sensory evaluation showed texture, firmness were not significantly different among tobu with yellow soybean, black soybean, and added to 0.5% black soybean hull powders. At the beginning of the period of storage, there were not differences of microbial cell count as increasing black soybean hull powders, but observed after passing 5 days. The results of total microbial cell count showed that adding 5% black soybean hull powders in processing tobu extend storage time.

• Food Science and Preservation
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• v.19 no.3
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• pp.368-375
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• 2012

To decrease the intake of animal fat and cholesterol, the changes in the physicochemical characteristics of beef loin cooked through different methods (boiling, steaming, baking, and frying) were investigated. The cooking weight loss, moisture drain rate, and cholesterol drain rate were highest during frying, whereas the lipid drain rate was highest during boiling. The pH value increased markedly during steaming, the acid value of meat fat increased remarkedly during boiling, and the refractive index of meat fat increased notably upon frying. The hardness of meat was remarkedly increased by steaming. The gumminess and chewiness of meat were notably increased by frying. The springiness slightly decreased during all the cooking methods, and the cohesiveness was not significantly affected by any cooking process. The CIE $L^*$ (lightness) value increased markedly during boiling, the CIE $a^*$ (redness) value decreased markedly during both boiling and steaming, and the CIE $b^*$ (yellowness) value decreased notably during all the cooking methods. The fatty acid composition did not significantly change after cooking, except when the meat was fried. Therefore, boiling is an effective cooking method for beef loin to decrease the intake of animal fat.