• Journal of the Korean Wood Science and Technology
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• v.48 no.4
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• pp.417-430
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• 2020

The flame retardancy, such as carbonized length and area, of four plank type wood products by the spreading concentration and impregnation time of flame retardant were measured according to standard of the Nation Fire Agency in Republic of Korea. To measure the flame retardancy, Korean pine plywood, Japanese larch plywood, Japanese cypress planks, and perforated birch plywood boards were treated with self-development flame retardant by 300 and 500 g/㎡ spreading concentration and those were compared with control specimen. In general, the flame retardant performance of wood products improved as the spreading concentration of flame retardant increased. Except for Japanese larch plywood, there was no significant difference in the flame retardant performance by the spreading concentration. The flame retardant performance of perforated birch plywood board was positively correlated up to 60 minutes of impregnation time, but then gradually decreased. These results about the flame retardancy of wood products by spreading concentration and impregnation time were expected to be basic data for improving flame-retardant treated wood.

• the MEAT Journal
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• s.34 winter
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• pp.48-59
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• 2007

The purpose of this study was to investigate the effect of marination condition(immersion and tumbling) on quality characteristics of cured pork meat and sensory properties of pork jerky. Pork meat was immersed for 1, 6, 12, 24, and 48 hours or tumbled for 10, 20, 30, and 60 minutes with curing solution. The jerky was made from cured pork meat, immersed for 6, 12, 24, and 48 hours or tumbled for 10, 20, 30, and 60 minutes. The curing yields and water holding capacity in immersion and tumbling treatments were increased as marination time increased, and the curing yields of tumbling treatments were higher than those of immersion treatments, but water holding capacity was not. The pH value of all treatments were not significantly different. CIE L*- and b*-value of immersion treatments were significantly decreased as marination time increased, but CIE a*-value were increased. Objective color of tumbling treatments showed a similar tendency with those of immersion treatment. The sensory properties of pork jerky were not significantly different between immersion and tumbling treatments.

• Food Science of Animal Resources
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• v.26 no.2
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• pp.229-235
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• 2006

The purpose of this study was to investigate the effect of marination condition(immersion and tumbling) on quality characteristics of cured pork meat and sensory properties of pork jerky. Pork meat was immersed for 1, 6, 12, 24, and 48 hours or tumbled for 10, 20, 30, and 60 minutes with curing solution. The jerky was made from cured pork meat immersed for 6, 12, 24, and 48 hours or tumbled fer 10, 20, 30, and 60 minutes. The curing yields and water holding capacity in immersion and tumbling treatments were increased as marination time increased, and the curing yields of tumbling treatments were higher than those of immersion treatments, but water holding capacity was not. The pH value of all treatments were not significantly different. CIE $L^*$- and $b^*$-value of immersion treatments were significantly decreased as marination time increased, but CIE $a^*$-value were increased. Objective color of tumbling treatments showed a similar tendency with those of immersion treatment. The sensory properties of pork jerky were not significantly different between immersion and tumbling treatments.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.425-430
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• 2002

Physicochemical properties of chicken feet gelatin produced under acidic and alkaline conditions were investigated. Amino acid content of chicken feet gelatin was different from that of commercial gelatin due to the differences in raw materials and production process. Yield and hardness of chicken feet gelatin reached maximum at 24 h under acidic condition and at 1 week under alkaline condition, respectively. As the soaking period increased, viscosity and clarity increased under acidic condition, while decreased under alkaline condition. Color of the acid-treated chicken feet gelatin gel was more desirable than that of the alkali-treated on based upon L, a, b values. From gel permeation chromatography of the chicken feet gelatin, 12 subunits were detected. The amount of high molecular weight subunits, which is related to viscosity and hardness, of the alkali-treated chicken feet gelatin was twice as much as that of the acid-treated one.

• Applied Biological Chemistry
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• v.31 no.1
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• pp.46-51
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• 1988

The effects of temperature on the water uptake rate of soybeans soaked in tap water and 0.5% $NaHCO_3$ solution were studied. The higher the soaking temperature, the faster the hydration rate, and among the three soybean varieties (Tanyob, Kwanggyo and Saeal), Tanyob(the smallest variety) showed faster rate than ocher varieties when soaking in tap water and 0.5% $NaHCO_3$ solution. Activation energy due to weight increase was calculated using Arrhenius equation. z-Values calculated from weight changes to reach different degrees of hydration during soaking showed the tendency to decrease with the increase of hydration degree when soaking in tap water and 0.5% $NaHCO_3$ solution.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.848-852
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• 2011

The aim of our study was to develop drying process of apple slice. Quality characteristics of apple slices dried by hot-air and freeze drying after osmotic dehydration was investigated in different sucrose solution (20, 40, $60^{\circ}Brix$) and steeping time (2, 4, 8 hours). The weight of apple slice before and after osmotic dehydration was measured for characteristic of mass transfer. Consequently, osmotic dehydration increases weight reduction, water loss and solid gain of apple slice as the concentration of the sucrose solution and steeping time increased. Moisture contents of apples slices dried hot-air and freeze were about 3 to 7%. Hunter color L, a, b value was lower than non-treatment to osmotic dehydration of apple slice. In hot-air drying, L value decreased as the concentration of the sucrose solution and steeping time increased. The hardness increased as the concentration of the sucrose solution and steeping time increased. Contents of monosaccharide (glucose, fructose) decrease by osmotic dehydration but sucrose increased. In comparison with hot-air drying, freeze drying was high in contents of free sugar.

• Food Science and Preservation
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• v.11 no.4
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• pp.508-515
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• 2004

In this study, salting conditions and dehydration methods were investigated. Salting time, concentration and temperature could be considered to variables in salting conditions. The diffused salt amounts to beef jerky depending on time are sharply increased in two hours. This result is caused by the difference decrease of concentration gradient between bulk solution and beef jerky. The increase of salting concentration and temperature resulted also in the increase of a diffused salt. The deeper bulk concentration made diffusion to beef easily with the bigger driving force and the movement of molecules is more active according to temperature increase. Dehydration is conducted with various methods such as natural drying, cold air drying and hot air drying. Comparing with color and texture among the drying methods, cold air drying showed superior quality in color and texture. Beef jerky by cold air drying colored more reddish than other drying methods and good cutting shear stress and tensile strength. In case of hardness and chewiness, hot air drying method showed the highest value, which means the worst texture.

• Journal of fish pathology
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• v.25 no.1
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• pp.47-58
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• 2012

Behavioral and physiological responses of juvenile red seabream (Pagrus major) to different concentrations of ethanol were investigated. No swimming and no reaction to touching by a wooden stick was observed at 0.6% ethanol group in behavioral response, and survival rate was 100% after 5 hours of treatment. Red blood cell count, hematocrit and hemoglobin levels in plasma were not significantly different among all groups. AST activities in plasma significantly decreased as ethanol concentration increased. On the contrary, ALT activities in plasma significantly increased as ethanol concentration increased. Cortisol level in plasma was the lowest in 0.6% ethanol group. Glucose levels in plasma increased significantly when ethanol concentration increased more than 0.4%. Oxygen consumption of fish in 0.6% ethanol seawater was constantly lower than that of fish in control seawater from 2 hours after the exposure to ethanol seawater until the end of experiment.

• The Korean Journal of Food And Nutrition
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• v.13 no.5
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• pp.477-482
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• 2000

For the purpose of explaining the dewatering phenomena of potato slice soaked in concentrated solution three models were proposed. Earlier model cannot explain the dewatering phenomena of potato slice in concentrated solution because of limiting its condition which is necessary to build a model. Therefore other three models were suggested and a model based on Fick\`s second law of mass transport at infinite plate conditions and numerical analysis was test model for explaining dewatering phenomena of potato soaked in concentrated solution. Apparent diffusion coefficient of water could be readily estimated from model III, and it could explain adequately the difference of the dewatering phenomena of various soaking conditions.

• Korean Journal of Materials Research
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• v.6 no.11
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• pp.1074-1081
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• 1996

Mg-8Li-4AI 합금의 부식특성에 미치는 Y의영향을 전기화학적 분극시험 및 침지시험을 통하여 조사하였다. 전기 화학적 분극시험에서는 Y첨가량이 증가함에 따라 활성화 영역이 감소하엿고 부식전위가 증가하였으며, Y이 4.08wt% 첨가된 경우가 Y이 첨가되지 않은 경우에 비해 부식속도가 크게 감소하였다. 침지시험에서도 Y의 첨가량이 증가함에 따라 Y을 첨가하지 않은 시편에 비하여 무게감량 및 부시속도가 감소하였으며, Y이 첨가되지 않은 합금의 부식속도는 침지시간에 따라 급격히 증가하였지만 Y이 첨가되지 않은 합금의 부식속도는 침지시간에 따라 급격히 증가하였지만 Y이 4.8wt% 첨가된 합금은 96시간 이후부터 더 이상 증가하지 않았다. 이러한 결과는 Y 화합물(Mg24Y5)이 $\alpha$/$\beta$계면에서 희생 양극으로 작용하였기 때문이라고 생각된다. 따라서 Y의 첨가는 Mg-Li-AI 합금의 내식성을 향상시키는 역할을 한 것으로 판단된다.