• Proceedings of the IEEK Conference
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• 2001.10a
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• pp.215-219
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• 2001

Impurities removal from waste carbon black was carried out to produce high-grade carbon black. A lot of hydrophilic carbon black is produced as a byproduct of the hydrogen production process by flame decomposition of water. Due to its impurity content such as sulphur, iron, ash and etc., it can only be used as low-grade carbon or burnt out. High-grade hydrophilic carbon black is 3-5 times more expensive than oil-based carbon black because of its process difficulties and requires pollutant treatment. Hydrophilic carbon is normally used far conductive materials for batteries, pigment for plastics, electric wire covering, additives for rubber, etc.. In these applications, hydrophilic carbon must maintain its high purity. In this study magnetic separation, froth flotation and ultrasonic treatment were employed to remove impurities from the low-grade hydrophilic carbon black. As results, the ash, iron and sulphur content of product decreased to less than 0.01wt.%, 0.0lwt.% and 0.3wt.% respectively, and the surface area of product was about 930 $m^2$/g.

• Food Science of Animal Resources
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• v.21 no.2
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• pp.116-125
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• 2001

This survey is carried out in order to understand the perception and eating pattern of chicken further processed product of the housewives in Korea. 894 questionnaires were used for analysis. Chicken is loved by all age groups of people, especially at home of young housewives and of high educational background. The reasons of purchasing chicken further processed products were \"Children(57.8%)\", \"Convenience(43.2%)\" and \"Taste(30.1%)\". The average purchasing frequency of chicken further processed products is \"Once a month\". The criteria for selection of chicken further processed product were \"Hygiene(64.9%)\", \"Expiration date(58.4%)\", \"Brand(25.4%)\", \"Taste(21.9%)\" and \"Price(19.0%)\". Housewives depend on the \"Brand\" in selection of chicken further processed products as the educational background improves. The shopping place of purchasing chicken further processed product were \"Discount store(43.1%)\", Department store(27.4%)\" and so on. The pattern of consumption \"Buy chicken further processed products and cook at home(5.9%)\" was still very low. \"Order for delivery(57.4%)\" increased rapidly for chicken consumption. The housewives suggest to produce chicken further processed products \"Hygienically(16.7%)\", \"Improve taste(12.2%)\" and \"Restrict food additives(11.9%)\" among 311 responses.

• Journal of the Korean Ceramic Society
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• v.42 no.10 s.281
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• pp.672-677
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• 2005

In this study we prepared the Sr-ferrite powders and magnet by a molten salt method using the (NaCl+KCl) salt mixture. Starting materials of $Fe_{2}$$O_{3}$ and Sr$Co_{3}$ were mixed as the molar ratio of 5.70:1, and 0.08 mol$ \% $ $Al_{2}$$O_{3}$, 0.10 mo1$ \% $ Si$O_{2}$ and 0.12 mo1$ \% $ CaO were added as additives. Sr-ferrite powders synthesized at the reaction temperatures of 800$\∼$1200$ ^{\circ}C $ showed the typical M-type hexagonal ferrite phase, and hexagonal plate-like morphology with uniform distribution of 1$\∼$3 $\mu$m particle size. The bulk density of the sintered Sr-ferrite magnet prepared with powders by the molten salt method showed the maximum density of 4.82 g/$cm^{3}$ at the sintering temperature of 1200$^{\circ}C $. The maxima of remanent flux density (Br, 45 emu/g) and coercive force (iHc, 3.75 kOe) occurred at the sintering temperatures of 1150$ ^{\circ}C$ and 1200$^{\circ}C $.

• Journal of the Korean Ceramic Society
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• v.33 no.10
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• pp.1138-1146
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• 1996

Al2TiO5 powder was prepared by the sol-gel processing from th metal alkoxides ; aluminium sec-butoxide (Al(OC4H9)3 and tetraethyl orthotitanate (Ti(OC2H5)4) The particles of Al2TiO5 produced from alkoxides were measured to be below $1.5mutextrm{m}$ and mre than 90% weere below 1 ${\mu}{\textrm}{m}$ however those from commercial alumina and titania were over 0.5-7${\mu}{\textrm}{m}$ and only 60% were below 1${\mu}{\textrm}{m}$ and 90% were below 2.5${\mu}{\textrm}{m}$ Therefore Al2TiO5 powder produced from alkoxides had the narrower distributionin size than that produced from the commercial alumina and titania powders. The addition of mullite or Al2O3 powder to the prepared aluminum titanate inhibited the grain growth and this resulted in decreased and increase in density.

• Korean Journal of Human Ecology
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• v.18 no.6
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• pp.1323-1336
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• 2009

This study examined the attitude and education need for food safety of high school students. Data were collected from 297 high school students in Gyeongbuk province through a self-administered questionnaire on December, 2008. Frequency, t tests, one-way analysis of variance, Duncan's multiple range tests, and chi-square tests were conducted using SPSS V. 14.0. Many respondents answered that the foods produced and distributed in Korea were not safe enough. Over a third of the respondents replied that the produced and distributed foods were not safe because of unsanitary food processing. They pointed out food additives threatened food safety the most, which was followed by heavy metal contamination, and endocrine disruptors. Most respondents mentioned difficulties in acquiring information concerning food safety, and obtained information from the media, such as TV and radio. The respondents required a high level of education regarding food safety, and preferred movie clips and broadcasting media the most. Finally, they pointed out food-related government organizations to be the most efficient educational institution for food safety.

• Journal of Community Nutrition
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• v.6 no.1
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• pp.18-25
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• 2004

The purpose of this article is twofold: 1) to provide nutrition professionals with the history of how the concept of sustainable diets was introduced to the nutrition profession and 2) to describe how different sustainable agricultural practices offer potential for improving human nutrition and health. The idea of connecting sustainable agriculture With the promotion of human nutrition and health is not new. It is a concept that was introduced to the nutrition profession more than 20 years ago. To foster healthful, sustainable diets, consumers need to choose more whole foods. From the standpoint of nutrition and health, whole foods are naturally higher in fiber and lower in fat, sodium, sugar and additives compared to highly processed foods. From the standpoint of agricultural sustainability, whole foods bypass the high-energy costs of food processing and transportation. Organic farming systems offer potential benefits to human health through reducing farmers' exposure to pesticides and by increasing the total phenolic content in selected food crops. Participation in farmers' market nutrition programs and gardening has been associated with increased fruit and vegetable intake. Gardening may also be a way to increase access to fresh produce in low-income populations that do not have access to nutritious food outlets and to increase physical activity. Further research is needed to assess the human nutrition and health benefits of other types of sustainable agriculture strategies and to investigate the links among different agricultural practices with nutrient and total phenolic content in a wider variety of important food crops.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.5
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• pp.1773-1777
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• 2010

The Application of UV curing technique for poly (vinyl chloride) (PVC) floor tiles coating has improved the quality of PVC floor. Several formulations were made including acrylated oligomers based on a polyurethane were blended with reactive monomers, photoinitiators and other additives. The used oligomers are commercial aliphatic urethane acrylates. Thin films were prepared on PVC tiles by bar coating with different formulations using UV radiation. The coating resins were characterized by FTIR. The properties of UV-cured films such as gloss and adhesion were examined. The properties of UV-cured films dependent on the influence of composition and processing conditions was studied.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.109-116
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• 2018

Onion vinegar, which has an undesirable flavor and taste formed through alcohol and acetic acid fermentation, possesses additives that can improve sensory quality. Thus, the objective of this study was to present an optimized blending ratio using response surface methods for an onion vinegar beverage by adding Omija extracts. This study was performed to formulate an Omija-onion vinegar beverage (OOVB) and investigate its antioxidant properties and antimicrobiological effects. The experimental design was conducted using an optimal mixture model of response surface methodology which generated eighteen experimental trials with overall acceptance as the responses. According to the statistical analyses, OOVB demonstrated a ratio containing onion vinegar, water, brown sugar, apple extracts and Omija extracts of 10, 72.3, 4.4, 12.2 and 1.1 (weight ratio), respectively. The OOVB revealed desirable nutrition values (phenolics compounds 19.3 mg/100 g, total flavonoids 3.1 mg/100 g, quercetin 1.9 mg/100). The OOVB displayed antibacterial effects in Gram negative Enterobacter aerogenes, Escherichia coli, Salmonella typhimurium and Gram positive Staphylococcus aureus. The findings revealed that OOVB was 18% in DPPH radical inhibitionand 11% in superoxide dismutase-like activity thus, OOVB has nutritional value and good quality as well as potential biological activities for functional beverages.

• Journal of the Korean Dietetic Association
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• v.10 no.2
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• pp.246-257
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• 2004

To provide basic information for the proper usage of frozen convenience foods in elementary school foodservice operations, 51 dietitian employeed in school foodservices in Inchon were surveyed. Among the frozen convenience foods, dumpling-type foods(60.8%) and processed meats(40.4%)were used widely in school foodservice. Generally, the frequency of using frozen food items was fewer than 1 time per month. More than 15% of respondents were using pork cutlet, chicken, chickenball, dumpling stuffed with meat about 2-3 times per month. Sweet and sour pork(Tangsuyuk), kebap(Sanjuk), fish/shrimp cutlet, fried potato items were used only fewer than 1 time per month. Dietitian's age, carrier, employed status influenced the utilization rate. The grand mean of satisfaction score was 3.36 out of 5. The factors affecting satisfaction in using frozen foods were sanitation, taste, price, nutrition, food additives in order. The major reasons of utilizaing frozen convenience foods were 'improved labor productivity(4.47)' and 'meet customer preference(4.25)'. The limiting factors in using frozen foods were taste(35.3%), price(23.5%), nutrition(17.6%). The management practices of frozen convenience foods through food processing flow were assessed. Average performance rate was 64.7%. To enlarge the usage of frozen convenience foods in foodservice operations, dietitians should observe sanitary practices.

• Food Science of Animal Resources
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• v.40 no.5
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• pp.699-709
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• 2020

This study utilized the crust by-product from dry-aged beef as a flavor enhancer for brown sauce and analyzed its physicochemical and organoleptic properties. The physiochemical properties include proximate composition, color, pH, swelling yield, viscosity, and salinity. The organoleptic properties were studied through electronic nose and sensory evaluations. The moisture content of the samples decreased while fat and protein content increased as crust content increased (p<0.05). The lightness, yellowness, and redness increased with increasing crust content (p<0.05). The pH of the samples also increased as the crust content increased. The viscosity significantly increased while salinity decreased with increasing crust content (p<0.05). The aromatic profiles of the control and samples with 5% and 10% crust addition were distinguishable; however, samples with crust additives between 10% and 15% gave similar aromatic profiles. The taste of the control sample was significantly lower than that of the samples formulated with the crust (p<0.05), and the sensory viscosity of the samples with 10% crust was significantly higher than that of the control (p<0.05). Flavor and overall acceptability tended to increase with increasing crust content of up to 10% addition (p<0.05). These results show that the crust from dry-aged beef loin crust is a suitable natural flavor enhancer for brown sauce and improves its physiochemical and organoleptic properties.