• Food Engineering Progress
• /
• v.21 no.1
• /
• pp.72-78
• /
• 2017

The objective of this study was to investigate the effects of combinations of tofu paste and non-starch polysaccharides (NSP) on the oil uptake reduction (OTR) of deep-fat fried cake doughnuts. OTR agents were tofu paste (from grinding tofu with deionized water, followed by passage through a 60 mesh sieve), and five neutral and nine anionic NSPs. A control doughnut (without tofu paste or NSP), tofu doughnut (with tofu paste) and NSP-tofu doughnut (with tofu paste and NSP) were prepared. The moisture and total lipid (TL) content, cross-section image, color characteristic, and specific volume were measured. The tofu and NSP-tofu doughnuts exhibited higher moisture and lower TL content than the control. OTR was 10.8% for the tofu doughnut, and between 13.2% and 41.2% for the NSP-tofu doughnut. The highest OTR (41.2%) was found in the NSP-tofu doughnut with a combination of tofu paste and sodium alginate (NaA). The specific volume of the NSP-tofu doughnuts with combinations of tofu paste with NaA (2.5 mL/g), locust bean gum (2.5 mL/g), and ${\kappa}$-carrageenan (2.4 mL/g) was very close to that of the control (2.6 mL/g). Considering the OTR and specific volume of doughnuts, the combination of tofu paste and NaA would be most effective in reducing the oil uptake of doughnuts during deep-fat frying.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.41 no.3
• /
• pp.209-218
• /
• 2015

Once powder base makeup products are applied to the skin, the products are formed a film and attached on the skin for 8 to 12 hours. The makeup film is deformed by secretions such as sweat and sebum secreted from the skin. Thus, durability of the film is an important quality factor in the makeup and its evaluation is also important. In this study, characteristics of the semi-finished powder products such as water absorption, oil absorption, water repellent and oil repellent were evaluated in a number of ways. Also, simple methods, which are not affected by evaluation conditions such as a difference between sweat and sebum secretion, temperature and humidity, were examined to predict the durability of the products. We measured water absorption, oil absorption, water repellent and oil-repellent properties of semifinished product by tablet, capillary and dipping method and then compared with the data of color difference meter and ROBO skin analyzer. Results showed that the durability of powder base makeup products was associated with more oil absorption and water-repellent characteristics than water absorption and oil-repellent. Oil absorption characteristics by tablet and capillary method and water-repellent characteristics by dipping method provides a simple and quick method to precdict the durability of the makeup products.

• Proceedings of the Korean Institute of Industrial Safety Conference
• /
• 2005.04a
• /
• pp.72-75
• /
• 2005

• Journal of Korean Academy of Nursing
• /
• v.41 no.4
• /
• pp.451-459
• /
• 2011

Purpose: In this study the effects of breast massage on breast pain, breast-milk sodium, and newborn suckling in early postpartum mothers were investigated. Methods: The design was a non-synchronized nonequivalent control group pretest-post-test design. Sixty postpartum mothers who were admitted to a postpartum care center and had problems with breastfeeding were recruited. Of these mothers, 44 were assigned to the intervention group and received two 30-minute breast massages within 10 days of postpartum period. The others were assigned control group and received only routine care. Breast pain was measured using a numeric pain scale and number of times newborns suckled was observed throughout breastfeeding. Breast milk was self-collected to evaluate breast-milk sodium. Results: Mean age of postpartum mothers was 30 years old. Compared to the control group, women in the intervention group reported significant decreases in breast pain (p<.001), increases in number of times newborns suckled after the first and second massage (p<.001), and a decrease in breast-milk sodium after the first massage (p=.034). Conclusion: Breast massage may have effects on relieving breast pain, decreasing breast-milk sodium, and improving newborn suckling. Breast massage can be used to solve breast problems. Further research is needed to validate our findings.

• Textile Coloration and Finishing
• /
• v.22 no.3
• /
• pp.257-263
• /
• 2010

Oil-absorbable nonwovens were produced by meltblown processing of polypropylene chips. In this study, experimental array and variance analysis of the design of experiment were used to increase the field repeatability and universality. Oil absorbency was decreased, as oil absorbable nonwovens of packing density and gearpump speed were increased. Oil absorption rate was increased, as packing density was increased. Also the oil absorption rate increased with increasing gear-pump speed.

• Textile Coloration and Finishing
• /
• v.23 no.3
• /
• pp.210-218
• /
• 2011

The structure of kapok fiber was characterized using FTIR and $^{13}C$-NMR spectrometers, elemental analyzer, x-ray diffractometer, SEM and IMT I-Solution ver 7.5. The kapok has a hollow tube shape and is composed of cellulose I with crystallinity of 47.95%. To develop novel oil-sorbent materials necessary to avoid the environmental pollution by spilled oil, the oil absorption capacity of various fibers such as kapok, polypropylene(PP), acryl, bamboo, cotton, rayon and wool fibers is compared in this study. The kapok fiber had the highest oil absorption capacity among the fibers and its water absorption capacity was the least. The kapok fiber selectively absorbed significant amounts of oils (43g/g of fiber for kerosene, 65g/g of fiber for soybean oil), which might be due to higher hydrophobicity of the kapok fiber, suggesting that kapok fiber may have high potential as excellent oil-absorbent materials.

• Journal of the Korean Society of Safety
• /
• v.21 no.1 s.73
• /
• pp.86-91
• /
• 2006

Oil spills caused by the accidents have been occurred from house and factory waste, grounded tanker, the rupture of storage tank and oil pipelines, the deterioration of various industrial facilities, etc. Many oil spills result in contamination of shorelines and workplace. Fire and explosion may happen from these spills. There are several technologies used for clean-up application, which include use of oil dispersing agents, absorbents, solidifiers, booms and skimmers by physical, chemical, and biological methods. Methods for oil spill clean-up operation are classified into the absorption type, gel type and self-swelling type. Porous materials with oil absorptive properties are classified into micropore, mesopore, and macropore depending on their pore sizes. Recently, new porous materials with smaller size have been developed, but the selective oil absorption in water-in-oil interface demonstrates the macro pore size. In this study oil absorption effects were evaluated using the organic porous materials with a complex function of gel type and swelling type. Samples were subjected to analysis by FT-IR spectroscopy and were characterized in terms of gel formation and morphologies. Oil sorption capacity, pressure retention force and gel strength were also measured. From these results, the physicochemical reactivity before and after gelation was verified and the industrial applications of clean-up operation were suggested.

• Korean journal of food and cookery science
• /
• v.9 no.2
• /
• pp.74-77
• /
• 1993

In an attempt of develop composite flours, Korea yam (Dioscorea batatas) was investigated in terms of the physicochemical properties and sensory evaluation with doughnut. Yam had 76.10% of water, 18.63% of carbohydrate, 4.03% of crude protein, 0.27% of fat, 1.02% of ash and 17.20% of starch. Compositions of the free sugar in yam flour were glucose, fructose and sucrose, which of amounts was about 30% respectively. The major free amino acids of yam were Serine, Arginine & Alanine, which consisted of 70.3% of the total free amino acids. Most amino acids of yam were Glutamic acid, Aspartic acid & Arginine which consisted of 47% of total amino acids. As the amount of yam flour in doughnut was increased the oil absorption rate was lower. In the sensory evaluation, control and 10% flour group did not show any significant difference in all category of sensory characteristics.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.12
• /
• pp.1981-1987
• /
• 2013

In order to use the excellent features of saponin and phenolic compounds in the leaf and fruit of ginseng, ginseng fruit Yakgwa (GFY), ginseng leaf Yakgwa (GLY) and ginseng root Yakgwa (GRY) were made via adding the fruit, leaf and root powder in the process of making Yakgwa, and the properties were investigated. When making Yakgwa, GFY and GLY had superior expansion compared to GRY. 2.5-GFY (added 2.5% ginseng fruit powder) and 2.5-GLY (added 2.5% ginseng leaf powder) increased about 1.68 times and had better expansion than the control; however, when more amount of fruit and leaf were added, the expansion was decreased. The GFY and GLY showed green and red color, and the brightness and yellowness were decreased. Oil absorption during making Yakgwa showed to increase as the amount of fruit and leaf powder were increased regardless of the ginseng parts. Hardness of Yakgwa increased as the root additives were increased, and it decreased when leaf and fruit were added. The results of sensory evaluation on ginseng-based Yakgwa showed that oily taste was lowered as the amount of fruit and leaf additives were increased, which had increased the preference. On the overall preference of Yakgwa, 5.0-GFY, 2.5-GLY and 7.5-GRY was high, which contained 2.30 mg/g, 1.02 mg/g, and 0.91 mg/g of saponin, respectively.

• Korean journal of food and cookery science
• /
• v.19 no.6
• /
• pp.765-771
• /
• 2003

The aim of this study was to standardize the various methods and recipes of Hwajeun (glutinous rice pancake with flower) appeared in the literature. For this purpose, the effects on the sensory and rheological characteristics of Hwajeun in terms of the various levels of oil and frying times were investigated. This experiment consisted of a sensory evaluation in terms of the acceptance (color, flavor, oily feeling, softness, chewiness, adhesiveness, taste and overall preference) and objective evaluation performed by a texture analyzer, a color difference meter and measurements of the water content and oil absorption. The moisture content of the treatments as a function of the frying time, S7, showed a significantly(p＜0.01) low value, and the oil absorption of the Hwajeun made with different frying times increased in proportion to the increment of the frying time(p＜0.001). In terms of color, the b value of the Hwajeun made with 16g oil for frying showed a higher value than the others. In the two bite compression test, the hardness of the Hwajeun made with 4g oil for frying showed a significantly (p＜0.001) high value among the S2 and S3 samples. As a result of the sensory evaluation for the Hwajeun made with various amounts of oil and frying times, the Hwajeun made with 16g oil for frying and a 2 min frying time for each side (S6) was the most preferred in terms of the softness, chewiness, taste and overall preference of the sensory evaluation