• Asian-Australasian Journal of Animal Sciences
• /
• v.17 no.12
• /
• pp.1758-1763
• /
• 2004

This study was carried out to investigate gel forming and degradation properties (suwari and modori phenomena) of chicken surimi from mechanically deboned chicken meat (MDCM) at various setting temperatures and time. Chicken surimi was manufactured by a continuous process including chopping of MDCM, washing with 5% NaCl solution or pure water, standing, straining and centrifuging etc. Total process of washing for the MDCM from chopping to centrifuging was repeated over 3 cycles. Gel from prepared surimi were formed at $90^{\circ}C$ for 30 min after various setting treatments. The textural properties of gels were measured at the temperature ranges of low (10$^{\circ}C$), medium (25$^{\circ}C$ and $30^{\circ}C$) and high (45 to 70$^{\circ}C$). The compressive force (CF), hardness and fracturability of surimi gel at 10$^{\circ}C$ increased as setting time increased, and showed the highest value at 30 h of setting time. The CF and hardness of chicken surimi gel at 25$^{\circ}C$ and 30$^{\circ}C$ showed the highest values at 10 h of setting time. Most of gel strengths including CF, and texture profile analysis (TPA) values showed the highest levels in the range 47.5 to 52.5$^{\circ}C$ (p<0.05). The gel strength at 60$^{\circ}C$ increased slightly at 30 min, but then continued to decrease with longer setting times. There was no increase of gel strength at $70^{\circ}C$, but only a continuous decrease over setting time. In conclusion, suwari (gel setting) and modori (gel degradation) phenomena occur during the gel formation of surimi from MDCM. The temperature range in chicken surimi was 47.5 to 52.5$^{\circ}C$ for suwari and 60 to 70$^{\circ}C$ for modori.

• Applied Microscopy
• /
• v.29 no.1
• /
• pp.67-73
• /
• 1999

It is practically hard to prepare good TEM specimens from powders which are embedded in epoxy materials for ion milling, because the milling rate difference between powders and epoxy is quite large. In order to overcome this problem, we tried to find methods to increase the density of powders in the embedding epoxy without loosing the adhesive strength between them. Powder density was considerably increased by employing a centrifuge for embedding, compared to the result by a conventional vacuum embedding. In addition, mixing powders of different sizes after sieving also enhanced the final density by allowing smaller particles filling in the gaps of larger particles. Ion milling of powders embedded by these methods resulted in thin specimens good enough for normal TEM works. TEM specimens from spherical, platy and fibrous powders of submicron size were successfully prepared by this centrifuging method.

• 한국신재생에너지학회:학술대회논문집
• /
• 2010.06a
• /
• pp.93.2-93.2
• /
• 2010

Recently, printing and coating technologies application fields have been expanded to the energy field such as solar cell. One of the main reasons, why many researchers have been interested in printing technology as a manufacturing method, is the reduction of manufacturing cost. In this paper, We fabricated CIGS solar cell thin film layer by doctor blade methods using synthesis of CIS precursor nanoparticles ink on molybdenum (Mo) coated soda-lime glass substrate. Synthesis CIS precursor nanoparticles ink fabrication was mixed Cu, In, Se powder and Ethylenediamine, using microwave and centrifuging. Using multi coating process as we could easily fabrication a fine flatness CIS thin-film layer ($0.7{\sim}1.35{\mu}m$), and reduce a manufacture cost and process steps. Also if we use printing and coating method and solution process in each layer of CIGS solar cell (electrode, buffer), it is possible to fabricate all printed thin-film solar cell.

• Journal of Microbiology and Biotechnology
• /
• v.6 no.2
• /
• pp.128-131
• /
• 1996

Lactobacillus acidophilus KFRI 233 (of human origin) exhibited a high tolerance to bile. The maximum cell yield was 6.6${\time}10^9 CFU$ per gram of whey in a 5.0% whey medium. Cell growth was improved with the addition of 0.5% thiotone and 0.25% calcium carbonate. Cell growth reached a maximum level of 5.4${\times}10^8$ CFU/ml at 20 h. Eighty-nine percent of the viable cells in the centrifuged concentrate survived freezing at $-70^{\circ}C$ and this frozen concentrate showed no reduction in the viable cell count after 30 days at $-70^{\circ}C$. Eight percent of the viable cells survived freeze-drying after the addition of 1 g/l sodium carbonate before harvesting by centrifuging and this freeze-dried concentrate showed only a slight reduction in the viable cell count after 30 days at $4^{\circ}C$.

• Journal of ILASS-Korea
• /
• v.19 no.4
• /
• pp.174-181
• /
• 2014

This study investigates the effects of nanoparticle size and temperature on the thermal conductivity enhancement of water-based alumina ($Al_2O_3$) nanofluids, using the centrifuging method and relative centrifugal forces of differing magnitude to produce nanofluids of three different particles without involving any dispersants or surfactants. We determined the coupling dependency in thermal conductivity enhancement relative to nanoparticle size and temperature of the alumina nanofluids and also experimentally showed that the effect of temperature on thermal conductivity is strongly dependent on nanoparticle size. Also, our experimental data presented that the effective medium theory models such as the Maxwell model and Hasselman and Johnson model are not sufficient to explain the thermal conductivity of nanofluids since they cannot account for the temperature- and size-dependent nature of water-based alumina nanofluids.

• Asian-Australasian Journal of Animal Sciences
• /
• v.17 no.1
• /
• pp.131-136
• /
• 2004

The effects of salt concentration and heating conditions on the thermal gelation properties of surimi produced from mechanically deboned chicken meat (MDCM) were investigated. Chicken surimi was manufactured by washing (MDCM: 0.5% NaCl=1:4), standing, straining and centrifuging. The fat, water-soluble protein and heme pigment in the MDCM were removed by increasing washing cycles. The compressive force of the chicken surimi increased as the concentration of salt was increased from 0% to 5%. Total gel strength of the surimi measured by texture profile analysis showed a maximum in the range 3-5% NaCl. Microstructural analysis showed that the unfolding network structure of the surimi gel began to appear at NaCl concentrations>2%. The optimum heating condition for gelation was $90^{\circ}C$ for 40 min as this resulted in maximum values for measures of gel strength including compressive force, hardness, fracturability, adhesiveness, springiness, gumminess, chewiness and resilience. Chicken surimi gel formed by cooking at a heating rate of $1^{\circ}C/min$ to $90^{\circ}C$ showed better a texture than gels produced at $1.85^{\circ}C/min$. Our result show that a lower rate of heating improves chicken surimi gelation.

• Journal of the Korean Society of Tobacco Science
• /
• v.25 no.2
• /
• pp.160-166
• /
• 2003

The majority of ι-menthol is still obtained by freezing the oil of Mentha arvensis to crystallize the menthol present. This 'natural' menthol is then physically seperated by centrifuging the supernatant liquid away from the menthol crystal. But the price of natural ι-menthol has fluctuated widely so effort has been devoted to the production of ι-menthol by synthetic more readily available raw materials. In the 1970's, many researcher synthesised a new compounds with the menthol cooling effect. During this period many molecular structure designed and synthesised on concepts of correlation between structure and biological activity and the various types of molecule which give rise to cooling effect more than ι-menthol. Specially, N-alkyl-carboxamide group is substituted for the hydroxyl group in ι-menthol. Recently, the most active compounds synthesised is 4-methyl-3-(1-pyrrolidinyl)-2-[5H]-furanone. This compound is 35 times more powerful in the mouth and 512 times more powerful on the skin than ι-menthol. The cooling effect also lasts twice as long. While not yet commercially available, it is expected that these types of materials will be subjected to toxicological studies and will soon be sell on the market.

• Korean Chemical Engineering Research
• /
• v.47 no.5
• /
• pp.620-623
• /
• 2009

Flavobacterium sp. strain DS5(NRRL B-14859) was used to convert oleic acid to 10-ketostearic acid(10-KSA) via 10-hydroxystearic acid(10-HSA). Increase in cell concentration by centrifuging, collecting cells grown in two flasks, and resuspending in one flask, improved 10-KSA production to 6.5 g/L from 3.5 g/L in a usual flask culture. Tween-80 addition to the culture did not greatly affect the production of 10-KSA and 10-HSA. When culture broth was centrifuged after fermentation, it was observed that pellets were separated into two parts(yellow and white). Gas chromatography analysis showed that 10-KSA and 10-HSA were detected only in a white pellet, suggesting that the bioconversion products of strain DS5 are extracellularly produced and can be easily recovered from cells by a simple centrifugation step.

• Journal of the Korean Society of Propulsion Engineers
• /
• v.13 no.3
• /
• pp.34-40
• /
• 2009

For the preparation of carbon-slurry fuel, the effects of process parameters on the carbon dispersion stability in the liquid fuel have been investigated. The dispersion stability of carbon-slurry fuels could be monitored by measurements of particle size and carbon contents in the different positions, and observation of dispersion states after centrifuging. Through the application of various additives, it was found that NB463S84 based on polyolefin succinimde showed the best dispersion and longest stability life of carbon-slurry fuel. Also, PIBSI (polyisobutenyl succimide) with the similar functional groups to NB463S84 was effectively synthesized and same dispersion stability was verified by application to carbon-slurry fuel. Finally, the possibility of practical use of carbon-slurry fuels was confirmed by application of the mixing conditions obtained from g scale to kg scale preparation.

• Journal of the East Asian Society of Dietary Life
• /
• v.14 no.1
• /
• pp.20-26
• /
• 2004

The purpose of this study was to investigate dietary taurine intakes, plasma taurine levels and urinary taurine excretions of women in Seoul(Kangbuk-ku) and Kyunggi(Yeoju) area, Korea. Seventy married women aged 39.7$\pm$8.9 have volunteered for this study: 36 from Seoul area and 34 from Kyunggi area. Diet samples were collected from the participants and the samples included three meals (breakfast, lunch and supper), snacks, drinks and whatever the participants had eaten for 24 hours. The plasma was obtained by allowing a 5 $m\ell$ fasting blood sample to be in a heparinized tube for 30 min and centrifuging it at 11,000${\times}$g for 20 min. The collected diets were blended, centrifuged and deproteinized. Taurine levels in the diet and plasma were determined as the dabsyl derivative using HPLC with Rf-detector. The intake of taurine ranged from 6.8 to 837.8 mg/day and its mean value was l45.5$\pm$164.0 mg/day (mean$\pm$SD). The 90th, 50th and 10th percentile values of the taurine intake were 280.0, 94.3 and 26.8 mg/day, respectively. There was a significant difference between two groups: 202.0$\pm$204.9 for Seoul area and 85.5$\pm$67.2 mg/day for Kyunggi area(p<0.00l). The taurine level in plasma ranged from 42.1 to 201.9 $\mu$mol/L and its mean value was 74.9$\pm$22.8 $\mu$mol/L. The 90th, 50th and 10th percentile values of the plasma taurine were 101.1, 70.7 and 54.6 $\mu$mol/L, respectively. There was no significant difference between Seoul area and Kyunggi area in plasma taurine level.