• Food Science of Animal Resources
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• v.33 no.4
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• pp.439-447
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• 2013

Time-temperature integrators (TTIs) are simple and cost-efficient tools which may be used to predict food quality. Enzymatic TTIs are devised to indicate food quality in the form of color alterations from green to red, based on the cumulative impacts of temperature and time period on the enzymatic reactions. In this study, the quality of ground beef patties was investigated for the parameters of pH levels, color, VBN, water holding capacity, and total microbial counts, depending on various storage temperatures (5, 15, and $25^{\circ}C$). TTIs were attached to the surface of the ground beef patties in order to evaluate the degree of correlating colorimetric changes with the determined quality parameters. Through the Arrhenius equation, activation energy and constant reaction rates of TTI, VBN, and total microbial counts were calculated as to observe the relationship between enzymatic reactions of the TTI and food spoilage reactions of the ground beef patties. VBN and total microbial counts were already increased to reach decomposition index (VBN: 20, total microbial count: 7-8 Log CFU/g) of meat at middle stage of storage period for each storage temperature. Although activation energy of TTI enzymatic reactions and food spoilage reactions of the ground beef patties were similar, the change of TTI color was not a coincidence for food spoilage at $5^{\circ}C$ and $15^{\circ}C$ of storage temperature. It was suggested that TTI should be designed individually for storage temperature, time, type of meat, or decomposition index of meat.

• Journal of the Korean Applied Science and Technology
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• v.29 no.3
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• pp.478-485
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• 2012

Polymers are widely used as membrane material for performing the separation of various gaseous mixtures due to their attractive permselective properties and high processability. The separation characteristics of $CH_4$ and $CO_2$ mixed gas using polyamide composite membrane has been studied in this work. The sample gas was prepared by mixing pure methane and carbon dioxide. Permeation tests were carried out at different operation conditions. Feed flow rates were varied between 800~1000 $cm^3/min$, and the stage cuts were varied between 50~60%. The gas inlet pressure and the temperature were varied as 6 bar and $30{\sim}70^{\circ}C$, respectively. The effects of the above mentioned parameters were investigated to estimate the permeability of $CH_4$ and $CO_2$, and the selectivity of $CO_2$ was also calculated for all conditions. The Arrhenius plots were also performed to obtaine the activation energies of $CH_4$ and $CO_2$ permeabilities.

• Korean Chemical Engineering Research
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• v.48 no.1
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• pp.80-87
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• 2010

Lignite of low rank coal and petroleum coke of high sulfur content can be high potential energy sources for coal gasification process because of their plentiful supply. The kinetic study of steam gasification has been performed in an atmospheric thermobalance with wood chip, lignite, bituminous, anthracite, pet-coke. The effects of gasification temperature($600{\sim}850^{\circ}C$) and partial pressure of steam(30~90 kPa) on the gasification rate have been investigated. The modified volumetric reaction model was applied to the experimental data to describe the behavior of carbon conversion and to evaluate the needed kinetic parameters. Lignite and wood chip with high volatile content showed high average gasification rates comparing to other fuel and thus they might be proper fuel for gasification processes. The activation energies for wood chip, lignite, bituminous, anthracite, and pet-coke through Arrhenius plot were found to be 260.3, 167.9, 134.6, 82.2, 168.9 kJ/mol, respectively. The expression of apparent reaction rates for steam gasification of various chars have been proposed as basic information for the design of coal gasification processes.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.23 no.2
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• pp.75-81
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• 2017

Modified atmosphere packaging (MAP) of vacuum, 60% $N_2/40%$ $CO_2$, 100% $N_2$ and 100% $CO_2$ were examined to preserve fried fish cakes and extend their shelf life. When product packages in air were stored at 5, 10, and $15^{\circ}C$ with measurement in quality attributes, aerobic bacterial growth was found to be primary quality factor to determine the shelf life of the product. Huang's model was adopted to obtain the parameters for use in shelf life determination for a variety of packaging and storage conditions. Temperature dependence expressed in Arrhenius equation showed activation energies of 139.4 and 41.8 kJ/mol for inverse of lag time and growth rate of the microbial spoilage, respectively. MAP of 100% $CO_2$ could double the product shelf life at $10^{\circ}C$ compared to air package. High $CO_2$ concentration MAP at low temperature was found to be effective to prolong the shelf life.

• Korean Journal of Food Science and Technology
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• v.19 no.2
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• pp.81-88
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• 1987

Rheological properties of rehydrated suspensions of two kinds of freeze dried Kochujang powders, processed at different freezing rates, were compared with raw Kochujang using Brookfield wide-gap rotational viscometer at $25^{\circ}C-60^{\circ}C$. Shear rates ranged from $0.1965\;sec^{-1}$ to $1.9650\;sec^{-1}$ and solid content ranged from 47% to 56%. Rehydrated suspensions of quickly frozen Kochujang powder and slowly frozen Kochujang powder, and raw Kochujang exhibited pseudoplastic behaviors with yield stress and presented thixotropic properties which followed the second-order kinetic behavior proposed by Tiu. Suspensions of Kochujang powders exhibited considerably higher decaying rates than raw Kochujang. The dependency of the equilibrium structure parameter on the shear rate was weak, and there were no significant differences among the values of structure parameters of three samples. The temperature dependency of the apparent viscosity of Kochujang suspension was fully expressed by Arrhenius equation and activation energies of suspensions of quickly frozen Kochujang powder and slowly frozen Kochujang powder, and raw Kochujang were 2.21, 2.18, and 2.32 Kcal/g.mole respectively. Consistency indices of three samples increased with solid content and decreased with temperature. Flow behavior indices of three samples showed no considerable dependency on the temperature and solid content. There were no significant differences in the rheological properties between two Kochujang powders.

• Korean Journal of Agricultural Science
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• v.22 no.1
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• pp.103-109
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• 1995

The model foods were prepared by simulating mositure, protein and starch, and they were heated for 30 mins, at $80^{\circ}C$ and then cooled at $25^{\circ}C$ in water bath. Their rheological properties were investigated by the use of Brookfield wide-gap rotational viscometer at $30{\sim}60^{\circ}C$, and the rotation speed ranged from 0.6 to 6 rpm and solid content ranged from 8% to 11%, the results obtained were as follows. 1. All the model foods ($P_1S_3$, $P_2S_2$, $P_1S_1$, $P_2S_1$, $P_3S_1$, $P_4S_0$) exhibited pseudoplastic behaviors with yeild stress and were thixotropic foods which showed time - dependent structural decays, but the starch food of 8 ~ 11 % solid content did not show the flow behavior. 2. The correlation between the rheological parameters and the protein content of model foods in various moisture content did not appeared a constant relationship. 3. The change of shear stress against shear rate in high starch foods was larger than that in high protein foods and the structure at initial shear time was decayed with a quatic equation according to the Tiu's Model and structural decay was in parallel with the increase of shear rate. 4. The temperature dependency of the apparent viscosity of $P_1S_2$, and $P_2S_1$ was fully expressed by Arrhenius equation and activation energies of their food were 2.35 and $1.34Kcal/g{\cdot}mol$, respectively.

• Korean Journal of Food Science and Technology
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• v.20 no.2
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• pp.272-279
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• 1988

Kinetics of ascorbic acid destruction and browning were evaluated by the dynamic test using actual drying data in order to apply in the optimization of food dehydration. Radish was chosen as a test material because it has many typical quality characteristics during drying. Radish was dried in the cabinet dryer with being measured in moisture, food temperature, ascorbic acid and browning. Using moisture and temperature history, proposed kinetic model was integrated and parameters of the model were searched by the iteration scheme to show minimum discrepancy between predicted and experimental data. Ascorbic acid destruction and browning were represented by first and zero order reaction respectively. Arrhenius equation was used to describe temperature dependence. Several mathematical functions of moisture dependence were compared in the model simplicity and residual sum of square. Attained kinetic models were analyzed as functions of temperature and moisture. Rate of ascorbic acid destruction was low at high moisture content, increased with moisture decrease to show a maximum at the moisture of $9{\sim}12g/g$ dry solid, and then decreased up to full dryness. Browning rate increased with moisture decrease to show a sharp maximum at $4{\sim}6g/g$ dry solid and decreased with further moisture decrease.

• Korean Journal of Food Science and Technology
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• v.40 no.2
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• pp.184-189
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• 2008

Effects of sucrose at different concentrations (0, 10, 20, and 30%, w/w) on steady and dynamic shear rheological properties of sweet potato starch (SPS) paste (5%, w/w) were investigated. The steady shear rheological properties of SPS-sucrose composites were determined from rheological parameters based on power law and Casson flow models. At 25$^{\circ}C$ all the samples showed pseudoplastic and thixoropic behavior with high yield stress. Consistence index (K), apparent viscosity (${\eta}_{a,100}$), and yield stress (${\sigma}_{oc}$) values of SPS-sucrose composites decreased with increasing sucrose concentration from 10% to 30%. The decrease of swelling power was observed at higher sucrose concentration (>20%) and the low swelling power yielded a lower K, ${\eta}_{a,100}$, and ${\sigma}_{oc}$ values. In temperature range of 25-70$^{\circ}C$, Arrhenius equation adequately assessed variation with temperature. Oscillatory test data showed weak gel-like behavior. Magnitudes of storage (G') and loss (G") moduli increased with an increase in sucrose concentration and frequency. The SPS-sucrose composite at 30% concentration closely followed the Cox-Merz superposition rule.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.3
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• pp.226-232
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• 1988

Non-enzymatic browning is a carbohydrate dehydration reaction, accelerated thorough the interaction of amino compounds. Reaction depends on several factors including temperature, reactant concentration, pH, water activity and specific ion concentrations, and result in progressive development of brown pigments in the affected food systems. The present study was designed to utilize a kinetic approach to analyze the effect of temperature and water activity on the browning development in green ten. The green tea was controlled at aw of 0.33, 0.44, 0.52 and 0.65 using saturated salt solutions and then stored at 35,45 and $55^{\circ}C$. Author portion of the sample of which the water activities were controlled in the same manner was stored at 35 and $55^{\circ}C$ alternately with 7 days interval. Simplified kinetic models were used to obtain the various kinetic parameters for browning development in green tea subjected to accelerated shelf-life tests(ASLT). The reaction of browning development was zero order. The activation energies calculated from Arrhenius plot ranged $1.5{\sim}2.4kcal/mole$ and $Q_{10}$ values were between 1.07 and 1.12. These kinetic parameters were then used to predict browning development under the nonsteady storage. Assessed from the parameters the shelf-lives at $25^{\circ}C$, the time to reach 1.02 O.D./g solid at which severe brown color change could be detectable, ranged 57 to 113 days and showed decrease with increase in aw. The predicted shelf-lives at different water activities were a little higher than actual values.

• Bulletin of the Korean Chemical Society
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• v.30 no.9
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• pp.1939-1945
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• 2009

Kinetic investigations on the oxidation of pyrazine and four 2-substituted pyrazines viz., 2-methylpyrazine, 2-ethylpyrazine, 2-methoxypyrazine and 2-aminopyrazine by bromamine-B (BAB) to the respective N-oxides have been studied in HCl$O_4$ medium at 303 K. The reactions show identical kinetics being first-order each in $[BAB]_o\;and\;[pyrazine]_o$, and a fractional- order dependence on $[H^+]$. Effect of ionic strength of the medium and addition of benzenesulfonamide or halide ions showed no significant effect on the reaction rate. The dielectric effect is positive. The solvent isotope effect was studied using $D_2$O. The reaction has been studied at different temperatures and activation parameters for the composite reaction have been evaluated from the Arrhenius plots. The reaction showed 1:1 stoichiometry and the oxidation products of pyrazines were characterized as their respective N-oxides. Under comparable experimental conditions, the oxidation rate of pyrazines increased in the order: 2-aminopyrazine > 2-methoxypyrazine > 2-ethylpyrazine > 2-methylpyrazine > pyrazine. The rates correlate with the Hammett $\sigma$ relationship and the reaction constant $\rho$ was found to be -0.8, indicating that electron donating centres enhance the rate of reaction. An isokinetic temperature of $\beta$ = 333 K, indicated that the reaction was enthalpy controlled. A mechanism consistent with the experimental results has been proposed in which the rate determining step is the formation of an intermediate complex between the substrate and the diprotonated species of the oxidant. The related rate law in consistent with observed results has been deduced.