• Food Science of Animal Resources
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• v.38 no.4
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• pp.718-726
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• 2018

The aim of this study was to evaluate the effects of pork and tuna levels on the quality characteristics of frankfurters and to establish a suitable percentage of added tuna. The levels of pork meat (PM) and yellow-fin tuna (YFT) in the test frankfurters were as follows: 100% PM (control), 90% PM+10% YFT (T1), 80% PM+20% YFT (T2), 70% PM+30% YFT (T3), 60% PM+40% YFT (T4), and 50% PM+50% YFT (T5). The pH of the frankfurter batters significantly decreased with increasing tuna levels, because the pH of the tuna is lower than that of the pork. The water holding capacity did not differ significantly in frankfurters containing up to 30% tuna, whereas that of the 40% tuna-containing frankfurter was significantly lower than the control. Cooking loss did not differ significantly. At up to 10% tuna, apparent viscosity did not differ significantly, whereas at 20% tuna, it was significantly lower than the control. Fat separation and total expressible fluid separation at up to 30% tuna did not differ from the control; however, when more than 30% was added, higher losses were observed. The hardness of frankfurters containing more than 40% tuna was lower than that of the control, but there was no significant difference in springiness. The overall acceptability of frankfurters manufactured with up to 30% tuna did not differ significantly from the control. These results suggest that the addition of 30% tuna does not affect the quality of frankfurters made from pork.

• Journal of the Korea Concrete Institute
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• v.16 no.4 s.82
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• pp.477-484
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• 2004

As a part of durability improvement of concrete-structure, penetrating water repellency of liquid type is applied to concrete surface. Besides, a related standard is made recently, but the standard has been prescribe for initial settlement state of penetrating water repellency of liquid type, to the exclusion of performance variation depending time and outdoor environment factor. For measurement of performance variation, we measured the weight of outdoor exposure specimen every regular intervals and check a measured value against a measured value of different condition specimen. Moreover, after the application of penetrating water repellent, measured a adhesive strength in tension between cement-polymer modified waterproof coatings and surface of specimen. The applied penetrating water repellent is a emulsified silicon type with a deep penetration depth. In view of the results so far achieved, the more a Quantity of application and active solid content does get, the deeper penetrating water repellency of emulsion type Penetrate get longer and supplied moisture increase in quantity, a penetrating water repellency of liquid type penetrates more deep, but a quantity of water absorption increase gradually. Perhaps this result is caused by a reduction of active solid content on concrete surface, because active ingredient is moved into the concrete by dissolution.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.5
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• pp.648-654
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• 2010

This study investigated the antioxidant activities and antimicrobial effects of MeOH extracts from some spices. The total flavonoid contents of MeOH extracts from ginger, garlic, onion, Chinese pepper (Zanthoxylum schinifolium) and black pepper (Piper nigrum) were 20.3%, 10.0%, 4.3%, 6.6% and 12.8%, while the total phenol contents were 19.3%, 1.0%, 0.5%, 3.4% and 7.9%, respectively. The order of the nitrite-scavenging abilities of spice extracts were ginger> black pepper> Chinese pepper> garlic> onion (p<0.05). MeOH extract from ginger showed antimicrobial activity to Bacillus cereus, and garlic extract showed strong antimicrobial activity to Salmonella enteritidis. However, onion extract did not show any antimicrobial activity. The electron donating ability of MeOH extract from ginger was markedly higher than those of garlic, Chinese pepper, black pepper and onion extracts. Antioxidative activities in linoleic acid substrates were in order of BHT> ginger> Chinese pepper> black pepper> garlic> $\alpha$-tocopherol> onion. Antioxidative activities in linoleic acid emulsion substrates were in order of BHT> $\alpha$-tocopherol> ginger> black pepper> Chinese pepper> garlic> onion.

• 제어로봇시스템학회:학술대회논문집
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• 1991.10b
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• pp.1639-1645
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• 1991

Because of the important role LD converters play in the production of high quality steel, various dynamic models have been attempted in the past by many researchers not only to understand the complex chemical reactions that take place in the converter process but also to assist the converter operation itself using computers. And yet no single dynamic model was found to be completely satisfactory because of the complexity involved with the process. The process indeed involves dynamic energy and mass balances at high temperatures accompanied by complex chemical reactions and transport phenomena in the molten state. In the present study, a mathematical model describing the dynamic behavior of LD converter process has been developed. The dynamic model describes the time behavior of the temperature and the concentrations of chemical species in the hot metal bath and slag. The analysis was greatly facilitated by dividing the entire process into three zones according to the physical boundaries and reaction mechanisms. These three zones were hot metal (zone 1), slag (zone 2) and emulsion (zone 3) zones. The removal rate of Si, C, Mn and P and the rate of Fe oxidation in the hot metal bath, and the change of composition in the slag were obtained as functions of time, operating conditions and kinetic parameters. The temperature behavior in the metal bath and the slag was also obtained by considering the heat transfer between the mixing and the slag zones and the heat generated from chemical reactions involving oxygen blowing. To identify the unknown parameters in the equations and simulate the dynamic model, Hooke and Jeeves parttern search and Runge-Kutta integration algorithm were used. By testing and fitting the model with the data obtained from the operation of POSCO #2 steelmaking plant, the dynamic model was able to predict the characteristics of the main components in the LD converter. It was possible to predict the optimum CO gas recovery by computer simulation

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.1893-1898
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• 2013

Seaweeds, laver, sea mustard, kelp, and fusiformis, were prepared and investigated for its antioxidant and tyrosinase inhibition activities. The extracts yield, color, total phenolic contents, antioxidative activity, and tyrosinase inhibition activity of the extract samples were measured. Hunter Lightness values of laver, sea mustard, kelp, and fusiformis extracts were 82.88, 78.53, 83.04, and 78.11, respectively. The contents of total phenolic compounds of the seaweed extracts powder, laver, sea mustard, kelp, and fusiformis were 43.23, 11.59, 10.09, and 46.59 mg/g of sample, respectively. 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of the fusiformis extract was shown to be the highest value compared with other seaweed extracts. 2,2'-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid (ABTS) radical scavenging activities of laver, sea mustard, kelp, and fusiformis extracts were 258.00, 219.26, 95.77, and $1186.62{\mu}mol$ trolox equivalence per gram, respectively, at the 1,000 ppm level. TBARS value of oil emulsion, samples without extracts was higher than those of the samples prepared with laver and sea mustard extracts. The inhibition rates (%) of the mushroom tyrosinase of laver, sea mustard, kelp, and fusiformis extracts powder were 25.93, 26.32, 24.76 and 20.24% at 1,000 ppm, respectively. The results indicated that laver, sea mustard, kelp and fusiformis extracts possess biological activities such as antioxidant activity and tyrosinase inhibition effect.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.39 no.3
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• pp.237-243
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• 2015

In this study, the effects of the mixing ratio of emulsified fuel on the droplet evaporation and spray behavior characteristics were analyzed. A surfactant comprising span 80 and tween 80 mixed at a 9:1 ratio was used for the emulsified fuel. The fuel and surfactant were mixed at a ratio of 3:1 for the emulsified fuel. In addition, considering the mixing ratio of the surfactant, the mixing ratio of $H_2O_2$ in the emulsified fuel was set as EF (emulsified fuel)0, EF2, EF12, EF22, EF32, and EF42. To observe the evaporation characteristics, droplets of the emulsified fuel were dropped on a heating plate and observed using scattered light and a Schlieren system. In addition, to analyze the effect of the $H_2O_2$ mixing ratio, the behavior characteristics of the evaporative free spray were investigated in the mixing ratio range of EF0 to EF22 using a constant volume chamber with heaters. Consequentially, it was found that in the case of EF22, the free spray development of the emulsified fuel was faster than that of EF0 (diesel only) because of the promotion of the evaporation due to the phase change in the peroxide contained in the emulsion fuel.

• Korean Journal of Food Science and Technology
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• v.52 no.5
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• pp.516-523
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• 2020

Supercritical carbon dioxide (_SCO2) extraction was applied for the defatting of mealworm to prepare defatted powder (DP) and protein isolate (PI) and compare the process to press and hexane extraction, with respect to DP and PI physicochemical properties. _SCO2 DP was obtained by extracting 34.40% oil at 41.37 MPa, 40℃ for 180 min, and the product contained 71.66% crude protein, which is similar to that of hexane DP and higher than that of press DP. In using alkali protein extraction to prepare PI from DP, _SCO2 was as effective as hexane and better than press. _SCO2 produced brighter DP and PI than press, but not as much as hexane. Protein solubility was similar in all DP, with minimum values at pH 5. The highest water adsorption capacity was noticeable for _SCO2 PI, and _SCO2 DP showed an oil adsorption capacity comparable to that of hexane DP. _SCO2 DP and PI had better foaming capacity than press DP and PI and showed superior emulsion activity compared to others.

• Food Science of Animal Resources
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• v.29 no.4
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• pp.475-481
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• 2009

The effects of wheat fiber (WF) and isolated soy protein (ISP) on the physicochemical and sensory properties of frankfurter-type sausages were evaluated. The frankfurters were formulated with 2% WF (T1), 2% ISP (T2), and 1% WF plus 1% ISP (T3). The pH of all the samples ranged from 5.90 to 5.94 (p>0.05), and the CIE $L^{\ast}$ values of the WF and ISP treatments were higher than those of the control, but the CIEs of $a^{\ast}$ and $b^{\ast}$ were lower than those of the control (p<0.05). The cooking losses with the treatments were lower than the cooking loss with the control, but there were no significant differences among all the treatments. The treated frankfurters showed better emulsion stability than the control, and T1 had the greatest hardness, cohesiveness, and viscosity (p<0.05). All the frankfurters scored the same for sensory color (p>0.05), and the sensory properties of flavor, juiciness, and overall acceptability of T1 resulted in satisfactory sensory scores. The best results were conclusively obtained with the frankfurters that contained 2% WF. This study showed the potential of WF to be used in frankfurters as a substitute for ISP.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.138-144
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• 1997

A new biopolymer YU-122 from Metarrhizium anisopliae (Metschn.) Sorok consisting of glucose and galactose was tested for its physical properties and flow behavior characteristics. Xanthan gum showed slightly higher viscosity than biopolymer YU-122. Viscosity of biopolymer YU-122 at various pHs and temperatures was also tested. The viscosity of biopolymer YU-122 was very stable up to pH 11 and $60^{\circ}C$, indicating that it has a great possibility for the application such as food additives, emulsifier, and drug release agents. Flow behavior index (n) from Power Law equation is 0.173. Biopolymer YU-122 solution was a pseudoplastic non-Newtonian fluid, which indicated that it had one or more side chains. When biopolymer YU-122 was used as a emulsifier, it stabilized the emulsion up to 120 hours, which was much better than xanthan gum. The biopolymer YU-122 could form an excellent but less clear film compared with xanthan and pullulan.

• Journal of the Korean Society of Radiology
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• v.12 no.5
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• pp.615-621
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• 2018

Recently, various environmentally friendly products have been developed for improving the indoor air quality while pursuing a well-being nature-friendly healthy life as a core value. In this research, we not only solve the problems of existing environmentally friendly paints, but also developed a charcoal composite seats that can reduce radon, which is a natural radioactive substance, and evaluated the reduction effect of radon, formaldehyde and volatile organic compounds. In the charcoal composite seats, a sodium silicate emulsion and charcoal were mixed to prepare an charcoal liquid coating material, and the composite seats was fabricated by air-spray coating method. In order to analyze the hazardous substance reduction performance of the fabricated charcoal composite seats, radon was designed to comply with the Ministry of the Environment standard, formaldehyde and volatile organic compounds were designed to comply with KCL-FIR-1085 standard. As a result of the experiment, the fabricated charcoal composite seats was evaluated as having a radon reduction capability of about 90.8% from 20 hours, formaldehyde and volatile organic compounds were 3 hours, and the reduction capability of 96.7% and 96.6% was found respectively. It is considered that these results can be utilized as basic data at the time of product development for improvement of indoor air quality.