• Journal of Applied Biological Chemistry
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• 제66권
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• pp.90-97
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• 2023

The effect of citric acid on rice starch gelatinization and low-temperature (4 ℃) storage was studied in order to produce rice cake with a lower retrogradation rate. A citric acid solution in the ratio of 0, 0.5, 1.0, and 1.5% (w/w) of the water used during production was utilized. The gelatinization properties, gel strength, thermal properties, and texture analysis were evaluated to determine the retrogradation rate. The result showed that acid hydrolysis occurred in samples treated with citric acid. Thus, increasing citric acid decreased gelatinization temperature (58.63±1.98 to 45.84±1.24 ℃). The moduli of elasticity increased with increasing citric acid concentration, indicating an increased gel strength. Thermal analysis of starch showed that the onset, peak, and conclusion temperatures of retrogradation were increased significantly with the storage period and decreased with citric acid concentration. After 72 h of low-temperature storage (4 ℃), the retrogradation rate was lowest in the rice cake with 1.5% citric acid solution, with an increased ratio of 12.01 to 13.60% compared to the control sample, with a ratio of 12.99 to 43.54%. This shows a high retrogradation rate in the control sample. Additionally, sensory properties and retrogradation ratio suggest that the addition of 1.0% citric acid solution during rice cake production is efficient in retarding the retrogradation without an adverse effect on the rice cake modeling and acceptance.

• 대한환경공학회지
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• 제22권7호
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• pp.1307-1318
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• 2000

원자력 발전소에서 발생되는 제염폐수에 함유된 Oxalic acid와 Citric acid를 고급산화방법(Advanced Oxidation Process) 중의 하나인 $UV/H_2O_2$를 적용하여 이들 물질의 분해특성 및 최적처리조건을 파악하고자 하였다. 이를 위하여 각각의 물질에 대하여 $H_2O_2$나 UV를 단독사용할 경우, pH 및 과산화수소의 주입량 변화, Oxalic acid와 Citric acid의 농도변화에 따른 분해특성에 대하여 조사하였다. $H_2O_2$나 UV만으로도 완전분해가 가능한 반면 Citric acid는 같은 파장의 UV만으로는 분해가 잘되지 않는 것으로 조사되었다. 또한 과산화수소와는 두 물질 모두 반응성이 없는 것으로 조사되었다. 산화공정에서 반응속도상수, 반응시간, 제거효율, 과산화수소 소모량 등에 대한 결과를 종합한 결과 Oxalic acid의 경우 pH 4 이하의 낮은 pH에서, Citric acid는 pH 4~6 정도의 약산성 부근에서 높은 분해효율을 나타내는 것으로 조사되었다. 최적 pH에서는 과산화수소의 주입량이 증가할수록 두 물질 모두 제거효율이 증가하는 것으로 조사되었으나 과산화수소의 주입량이 200 mg/L 이상을 초과하는 경우에는 과산화수소에 의한 OH radical trap에 의하여 제거효율이 감소하는 것으로 조사되었다. 이상의 결과 $UV/H_2O_2$ 광분해에 의한 Oxalic acid와 Citric acid의 처리시 pH 4에서 과산화수소 주입량 200 mg/L일 경우 가장 효율적인 것으로 조사되었다.

• 한국식품영양과학회지
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• 제27권2호
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• pp.201-206
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• 1998

The antibrowning effcts of cysteine, citric acid and ascorbic acid on the browning reaction of enzymatic garlic hydrolyzate were investigated at 37$^{\circ}C$ for 12 days. Cysteine was the most effective antibrowning agent followed by citric acid. The antibrowning effects of cysteine and citric acid were greater as concentrations increased, and the optimal concentration of both cysteine and citric acid as antibrowning agents was 0.3%. Ascorbic acid itself contributed to the browning reaction and showed an accelerating effect as the concentration increased. The addition of 0.1% ascorbic acid as synergist either to 0.3% cysteine or 0.3% citric acid did not enhance significantly the antibrowning effect of cysteine or citric acid. When stored at 3$0^{\circ}C$, 4$0^{\circ}C$ and 5$0^{\circ}C$, the browning reaction was accelerated as the temperature increased, especially at 5$0^{\circ}C$. Even though the effects of citric acid and cysteine as inhibitors on the browning reaction decreased as temperature increased, cysteine was more effective in decreasing browning reaction than citric acid.

• 한국수산과학회지
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• 제56권2호
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• pp.253-258
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• 2023

This study was conducted to inhibit histamine formation in salt-fermented anchovy Engraulis japonicus fish sauce, by lowering the pH using 1% citric acid as food additive during the initial fermentation stage. The fish sauce samples were prepared with fresh anchovies used immediately after being caught (F), and left at ambient temperature for 4 h, and 24 h with 25% salt, 1% citric acid, and without citric acid for a 6-month fermentation period. The content of ammonia nitrogen, total nitrogen, and glutamic acid in fish sauce was unaffected by the addition of citric acid during the fermentation period. The histamine content of F and 4 h samples were 20.5-30.6 and 77.4-119.3 mg/kg, respectively. The histamine content of F and 4 h samples with 1% citric acid was 4.1-8.7 and 50.4-56.1 mg/kg, respectively. Furthermore, addition of citric acid did not inhibit histamine formation in 24 h sample that had lower freshness quality. Additionally, effective inhibition of histamine is observed during manufacturing of salt-fermented anchovy fish sauce on an industrial scale, suggesting that lowering the initial pH using 1% citric acid does not alter the taste and flavor of the fish sauce.

• Journal of Microbiology and Biotechnology
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• 제1권2호
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• pp.130-135
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• 1991

The effects of media composition on citric acid fermentation using surface immobilized Saccharomycopsis lipolytica were studied. The use of the standard medium for these organisms resulted in rapid decrease of citric acid production and a transformation of immobilized cell morphologies from a yeast-type to a mycelium-type. When the standard medium was enriched with vitamins, trace minerals, a growth factor and ammonium to form a Vigorous Stationary Phase (VSP) fermentation type medium, relatively stable citric acid production (10 mg/lㆍh) was obtained. Using the VSP type medium, the surface immobilized cells also retained their yeast-type form.

• 생명과학회지
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• 제19권9호
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• pp.1284-1288
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• 2009

오징어 정제어유에 대한 부가적인 탈취과정을 통해 고품질의 제품을 생산하기 위하여 유기산의 일종인 citric acid 및 gluconic acid를 이용한 칼럼을 제작하고 여기에 오징어 정제어유를 통과시키는 방법으로 어취제거 실험을 행하였다. 그 결과, citric acid 및 gluconic acid 칼럼 모두에서 우수한 어취제거 효과가 나타났으며, 유기산 1 g과 2 g을 사용한 경우보다 3 g을 사용한 경우에 더 우수한 어취제거 효과를 얻을 수 있었다. 또한, citric acid를 사용한 칼럼에서 보다 gluconic acid를 사용한 칼럼에서 더 높은 어취제거 효과를 얻을 수 있었다. 한편, 과산화물가(POV) 및 산가(AV)를 측정한 결과, gluconic acid칼럼을 통과한 시료는 미처리 대조군에 비해 약간 높은 수치를 나타냈으며, citric acid 칼럼을 통과한 시료는 미처리 대조군과 비슷한 수치를 나타냈다. 결론적으로, gluconic acid 칼럼을 이용한 탈취실험의 경우는 탈취효과는 뛰어난 반면 과산화물가와 산가가 약간 증가하는 결과가 나타났고, citric acid칼럼을 이용한 탈취실험의 경우는 탈취효과는 약간 떨어졌지만 과산화물가와 산가는 미처리 대조군과 비슷한 수치를 나타냈다. 본 연구에서 유기산 칼럼을 이용하여 성공적인 어취제거효과를 얻을 수 있었으며, 어유의 주요 성분 변화는 거의 관찰되지 않음을 확인할 수 있었다.

• Biotechnology and Bioprocess Engineering:BBE
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• 제7권2호
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• pp.89-94
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• 2002

The continuous production of citric acid from dairy wastewater was investigated using calcium-alginate immobilized Asrergillus niger ATCC 9142. The citric acid productivity and yield were strongly affected by the culture conditions. The optimal pH, temperature, and dilution rate were 3.0, 30$^{\circ}C$, and 0.025 h$\^$-1/, respectively. Under optimal culture conditions, the maximum productivity, concentration, and yield of citric acid produced by the calcium-alginate immobilized Aspergillus niger were 160 mg L$\^$-1/ h$\^$-1/, 4.5 g/L, and 70.3%, respectively, The culture was continuously perfored for 20 days without any apparent loss in citric acid productivity. Conversely, under the same conditions with a batch shake-flask culture, the maximum productivity, citric acid concentration, and yield were only 63.3 mg L$\^$-1/h$\^$-1/, 4.7 g/L and 51.4%, respectively, Therefore, the results suggest that the bioreactor used in this study could be potentially used for continuous citric acid production from dairy wastewater by applying calcium-alginate immobilized Aspergillus niger.

• Tribology and Lubricants
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• 제34권6호
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• pp.226-234
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• 2018

Copper chemical mechanical planarization (CMP) has become a key process in integrated circuit (IC) technology. The results of copper CMP depend not only on the mechanical abrasion, but also on the slurry chemistry. The slurry used for Cu CMP is known to have greater chemical reactivity than mechanical material removal. The Cu CMP slurry is composed of abrasive particles, an oxidizing agent, a complexing agent, and a corrosion inhibitor. Citric acid can be used as the complexing agent in Cu CMP slurries, and is widely used for post-CMP cleaning. Although many studies have investigated the effect of citric acid on Cu CMP, no studies have yet been conducted on the interfacial friction characteristics and step height reduction in CMP patterns. In this study, the effect of citric acid on the friction characteristics and step height reduction in a copper wafer with varying pattern densities during CMP are investigated. The prepared slurry consists of citric acid ($C_6H_8O_7$), hydrogen peroxide ($H_2O_2$), and colloidal silica. The friction force is found to depend on the concentration of citric acid in the copper CMP slurry. The step heights of the patterns decrease rapidly with decreasing citric acid concentration in the copper CMP slurry. The step height of the copper pattern decreases more slowly in high-density regions than in low-density regions.

• 한국지하수토양환경학회지:지하수토양환경
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• 제27권3호
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• pp.41-49
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• 2022

This study utilized citric acid as a floating agent in biological denitrification process and assessed its role under different carbon supplying conditions. Several microcosm tests including citric acid active (CAA), precipitating tablet release active (PTRA) and floating tablet release active (FTRA) were conducted to evaluate nitrate denitrification efficacy. In CAA reactors, nitrate removal was accompanied by the formation of denitrification by-products such as nitrite and nitrous oxide, with the extent of nitrate removal being proportional to citric acid concentration. These results suggest that citric acid induced heterotrophic biological denitrification. PTRA reactor that incorporated CAA and the same electron donor showed a similar denitrification efficiency to CAA reactor. FTRA reactor, which contained the same amount of fumarate as PTRA, enhanced denitrification by 7% as compared to the PTRA reactor. The overall results of this work indicate that surplus citric acid can be efficiently utilized in heterotrophic denitrification.

• Journal of Periodontal and Implant Science
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• 제32권4호
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• pp.697-709
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• 2002

The present study was performed to evaluate the effect of citric acid on the change of implant surface microstructure according to application time. Implants with pure titanium machined surface, titanium plasma-sprayed surface, and sand-blasted, large grit, acid etched surface were utilized. Implant surface was rubbed with pH 1 citric acid for $\frac{1}{2}$ min., 1 min., 1 $\frac{1}{2}$ min., 2 min., and 3min, respeaively in the test group and implant surface was not treated in the control group. Then, the specimens were processed for scanning electron microscopic observation. The following results were obtained. 1. Both test and control group showed a few shallow grooves and ridges in pure titanium machined surface implants. There were not significant differences between two groups. 2. In titanium plasma-sprayed surfaces, round or amorphous particles were deposited irregularly. The irregularity of titanium plasma-sprayed surfaces conditioned with pH 1 citric acid was lessened and the cracks were increased relative to the application time of pH 1 citric acid. 3. Sand-blasted, large grit, acid etched surfaces showed the macro/micro double roughness. The application of pH 1 citric acid didn't change the characteristics of the sand-blasted, large grit, acid etched surfaces. In conclusion, the application of pH 1 citric acid to titanium plasma-sprayed surface is improper. And pure titanium machined surface implants and sand-blasted, large grit, acid etched surface implants can he treated with pH 1 citric acid for peri-implantitis treatment if the detoxification of these surfaces could be evaluated.