• Resources Recycling
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• v.15 no.4 s.72
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• pp.36-43
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• 2006

There was some difficulty dewatering properties due to small porosity diameter of cake, when pigment sludge contained fine particle was formed by cake under the dewatering. It was difficult to dewater the sludge with fine particles with the conventional mechanical dewatering method. This study was to improve the dewatering rate as discharging the water from porosity of cake easily, supplying the low heat to the cake layer. Thermal dewatering equipment of piston type to keep up constant temperature on the cake was set up and relative experiment was conducted for sludge of 200 g with fine pigment particle. As test results. filtration of 176.8 g, cake weight of 19.4 g, cake thickness of 4.2 mm was measured, and it was analyzed that the water content of cake was 47 wt% and dewatering velocity, which moaned the residual d교 sloid amount per dewatering area, was $2.1DS\;m^{2}{\cdot}cycle$. This results showed that filtration increased, cake weight and thickness decreased and dewatering velocity increased against mechanical dewatering method. And water content of cake decreased about 30%, so the result which dewatering rate improved was drew generally. The reason is that the inner vapor pressure working at the cake porosity increased as applying the low heat to the cake layer, which lead to discharge the water from porosity easily. Therefore, this study was estimated by the useful technology for sludge reduction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.403-407
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• 2005

A study was conducted to evaluate the effect of substitution of the flour with Lycium chinense powder on the characteristics of yellow layer cake. Physical properties including specific gravity, specific volume, cake index and color were measured. Also, the hardness change during 6 storage days at 22℃ were measured. Even though the specific gravity of batter decreased significantly with respective addition of 12%, 16% and 20% Lycium chinense powder, the specific volume of cakes did not show difference except the case of 20% addition. The addition of Lycium chinense powder did not influence on cakes' appearance negatively except that of 20% cake. The crust became darker as the level of Lycium chinense powder increased. The crumb color turned into dark orange with addition of Lycium chinense powder, and the intensity became stronger as the level of Lycium chinense powder increased. Both 4% and 8% Lycium chinense powder cakes were scored as same as control in moistness and softness. And they were favored as much as control.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.33-45
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• 2013

This study was conducted to evaluate the effect of substitution of the flour with coffee silver skin (at the levels of 0%, 3%, 5%, and 7%) on the characteristics of yellow layer cake. The specific gravity of batter increased significantly as the content of silver skin increased. The specific volume of cake decreased significantly as the content of silver skin increased. The volume index decreased significantly as the silver skin content increased, while the symmetry index and uniformity index were not influenced. It was found that control had the highest cake indexes. Texture analysis showed that control had the lowest hardness and highest springiness. Hardness value of cakes was increased by adding silver skin; however, the springiness value of cakes with silver skin decreased during storage. According to sensory evaluation, experiment groups scored the higher points in texture acceptance than control. Above all, SS5 scored the highest points in aroma, taste and SS3 scored the highest points in appearance and overall acceptance.

• 베이커리
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• no.9 s.386
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• pp.138-142
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• 2000

• Environmental Engineering Research
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• v.11 no.4
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• pp.201-207
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• 2006

A simple empirical model with good quantitative prediction of inter-particle and intra-particle distance in a cake layer with respect to ionic strength was developed. The model is an inverse length scale with functions of interaction energy and hydrodynamic factor and it explains that the inter-particle and intra-particle distance in a cake is directly related to the effective size of particles. Particle compressibility with respect to ionic strength was also predicted by the model. The model corroborated very well with experimental results of polystyrene microsphere latex particles microfiltation in a dead end operation. From the results of the model, specific cake resistance could be controlled by the same variables affecting the height of particle energy barrier described by the Derjaguin-Landau-Verwey-Overbeek (DLVO) theory.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.349-356
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• 2013

When making a yellow layer cake, an existing chemical leavening agent, sourdough starter powder, was used instead of using baking powder in order to produce batter where the acid agent in the baking powder was reduced using baking soda. The control group had the lowest share of the batter and therefore had the highest specific volume. In a test group, the share of SP4 was low and therefore, the specific volume was high. In terms of physiochemical characteristics, the volume, symmetry and uniform index was high in SP4 in the test group. The control group had the highest moisture content followed by SP4. In terms of texture, the control group had the lowest hardness and highest springiness. In the test group, SP4 had the lowest hardness and highest springiness. The result of the sensory evaluation indicates that SP4 had the best taste and flavor. In terms of overall preference, SP4 showed significantly higher preference overall. However, it did not show any significant difference compared to the control group.

• Korean Chemical Engineering Research
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• v.50 no.2
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• pp.334-342
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• 2012

To know the role of 'the solid compressive pressure to the first solid layer of a cake, $p_d$' in the 'unified theory on solid-liquid separation', we analyzed extremely compressible cake formed with floc for the following three operations with our new concepts. First, the role of $p_d$ was studied in calculating the sediment thickness of floc, and in calculating the cake thickness in cake filtration performed with floc sediment. Second, we calculated the expression procedure using $p_d$. Finally, the influence of $p_d$ on cake thickness in hindered sedimentation, and on the calculation of the procedure of hindered sedimentation $p_d$ was verified. Thus the possibility of application of 'unified theory on solid-liquid separation' and the importance of $p_d$ was verified. Through these processes, new theoretical definitions of the cake filtration, expression and hindered sedimentation was established.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.775-783
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• 2008

This study was performed to research quality characteristics of yellow layer cakes added with diacylglycerol oil and their effectiveness in reducing trans fatty acids and inhibiting accumulation of fats in the body. The diacylglycerol oil used in this study contained 80% diacylglycerol. In treatments 0, 10, 20, 30 and 40% of the weight of margarine were substituted with diacylglycerol oil. pH and specific gravity of cake batter of treatments increased with more diacylglycerol oil compared to that of the control group. Viscosity of cake batters of treatments also became higher with increasing diacylglycerol oil than that of the control. pH of cakes rose up with increasing amounts of diacylglycerol oil. Volume of cakes became bigger by reducing loss due to water evaporation in a baking process, resulting in a moister texture because of increased moisturizing capacity in oil. In the case of color, the Hunter's colorimetric lightness (L) got higher as the added amount was increased, and redness (a), yellowness (b) and color different ($\Delta$E) got lower against control accordingly. In particular, 30% treatment showed higher levels in the areas of volumes and moisture contents while 20 and 30% treatments were superior in sensory characteristics. Therefore, a yellow layer cake made by substituting 30% of the weight of margarine with diacylglycerol oil was expected to be a low-calorie cake because the oil improves taste and quality of cakes, reduces trans-fatty acids and inhibits accumulation of fats.

• Membrane Journal
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• v.16 no.3
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• pp.188-195
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• 2006

The purpose of this study was to investigate the effect of an intermittent aeration mode to reduce the membrane fouling in a submerged membrane process using the specifically devised module (YEF 750D-2). The fluid velocity on the module increased with increasing the supplied air volume, and decreased with the increment of MLSS in the biological reactor. The reduction rate of the fluid velocity was found to be $3\times10^{-4}m{\cdot}min/sec{\cdot}L$ per 1,000 mg MLSS/L increased. In the operation of the intermittent aeration, the intermitted stop of the aeration provoked the formation of a cake layer on the gel layer which was previously formed during the aeration, resulting in the highly increased TMP level. However, the TMP level could be significantly lowered by the subsequent backwashing and aeration that effectively removed the cake along with the gel layer on the membrane surface. In this study, the optimum condition for the intermittent aeration was determined to be aeration for 20 sec and pause for 20 sec.

• Korean Membrane Journal
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• v.7 no.1
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• pp.1-18
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• 2005

The permeate flux decline due to membrane fouling can be addressed using a variety of theoretical stand-points. Judicious selection of an appropriate theory is a key toward successful prediction of the permeate flux. The essential criterion f3r such a decision appears to be a detailed characterization of the feed solution and membrane properties. Modem theories are capable of accurately predicting several properties of colloidal systems that are important in membrane separation processes from fundamental information pertaining to the particle size, charge, and solution ionic strength. Based on such information, it is relatively straight-forward to determine the properties of the concentrated colloidal dispersion in a polarized layer or the cake layer properties. Incorporation of such information in the framework of the standard theories of membrane filtration, namely, the convective diffusion equation coupled with an appropriate permeate transport model, can lead to reasonably accurate prediction of the permeate flux due to colloidal fouling. The schematic of the essential approach has been delineated in Figure 5. The modern approaches based on appropriate cell models appear to predict the permeate flux behavior in crossflow membrane filtration processes quite accurately without invoking novel theoretical descriptions of particle back transport mechanisms or depending on adjust-able parameters. Such agreements have been observed for a wide range of particle size ranging from small proteins like BSA (diameter ${\~}$6 nm) to latex suspensions (diameter ${\~}1\;{\mu}m$). There we, however, several areas that need further exploration. Some of these include: 1) A clear mechanistic description of the cake formation mechanisms that clearly identifies the disorder to order transition point in different colloidal systems. 2) Determining the structure of a cake layer based on the interparticle and hydrodynamic interactions instead of assuming a fixed geometrical structure on the basis of cell models. 3) Performing well controlled experiments where the cake deposition mechanism can be observed for small colloidal particles (< $1\;{\mu}m$). 4) A clear mechanistic description of the critical operating conditions (for instance, critical pressure) which can minimize the propensity of colloidal membrane fluting. 5) Developing theoretical approaches to account for polydisperse systems that can render the models capable of handing realistic feed solutions typically encountered in diverse applications of membrane filtration.