• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.14 no.2
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• pp.65-72
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• 2008

Vinegar and/or sake are often added for preservation hurdle in Korean seasoned beef product, affecting sensory quality. Sous vide packaging formerly developed requires optimization of formulation recipe in these ingredients. Therefore this study looked into the effect of vinegar and sake on the sensory quality attributes by response surface methodology. The addition of vinegar lowered the product pH significantly but sake addition did increase it slightly. Water activity did not change with the addition of these. Ten day storage at $8^{\circ}C$ did not make any significant changes in salt content and water activity. The added vinegar and/or sake in the formulation degraded the hedonic sensory scores of the product. The storage of the product made the degradation effect less pronounced. For the stored product the effect of sake on taste, texture and flavor was greater than that of vinegar. The respective addition of vinegar and sake less 4.0 and 4.5% could maintain the required sensory quality and thus was suggested in this study as their affordable use level for preservation hurdle.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.666-680
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• 2006

To obtain basic data for the utilization of saltwort (Salicornia herbacea L.) as a functional ingredient in steamed foam cake, the optimum component ratios for major raw ingredients (saltwort, salt, and wheat flour) as independent variables that affect the product quality were scientifically determined using RSM (response surface methodology) technique. A three-factor and five-level rotational central composite design was used for treatment arrangement. The complete design consisted of 16 experimental points. The three independent variables selected for the RSM experiment were amounts of saltwort (X$_1$, 5${\sim}$25 g), salt (X$_2$, 0${\sim}$10 g), and wheat flour (X$_3$, 470${\sim}$530 g). The optimum responses in specific gravity of the batter and volume, color, texture, and sensory evaluation result of the cake were obtained. The specific gravity and viscosity of the batter at p<0.01 was verified from the regression curve. The characteristic of the batter was influenced by all independent variables, but was extremely dependent on the amount of saltwort ordinary points of the surface responses from the batter formed the minimum points for specific gravities of the batter while viscosities of the batter appeared with the saddle points. Analysis of the response indicated that the amount of saltwort was the most influential factor over the physical properties of the cake, among the dependent variables. Ordinary points of the surface responses from the cake formed the maximum points for loaf volume, hardness gumminess, and chewiness, while Hunter colorimetric parameters appeared with the saddle points. The result indicated that level of the saltwort deviating more or less from the optimal amount decreased the volume and increased the specific gravity with less tender product. Ordinary points of the surface responses of the sensory evaluation scores from the cake formed the maximum points for appearance, flavor, softness, and overall acceptability, while color values appeared with the saddle points. The result also indicated that the level of the saltwort deviating more or less from the optimal amount reduced the preference for the product. Integration of the optimum responses common to all dependent variables that overlapped all the contour maps finally indicated that the combination of 8.3${\sim}$13.8 g saltwort, 2.5${\sim}$6.6 g salt, and 486.5${\sim}$511.5 g wheat flour under the selected preparation recipe optimized the physical and sensory properties in the teamed foam cakes. Practical preparation of the product with median amounts of the ingredients, i.e., 11.0 g saltwort, 4.6 g salt, and 499.0 g wheat flour resulted in similar qualities to the predicted responses. In conclusion, these study results indicated that preparation of steamed foam cake with added saltwort ingredient could potentially produce a more nutritious product with less salt. Further research is required to acquire the optimum levels for sub-ingredients to improve the product quality.

• Elastomers and Composites
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• v.49 no.3
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• pp.220-224
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• 2014

The tire tread is contacted with road surface directly. It gives significant effect on the breaking conditions, traction, noise and so on. The tread having grooves with complex geometry is molded by shaping process. The flow behavior of tread rubber in a mold affects the quality of the tread and it leads to the running performance of automobile. In this study, the flow behavior of rubber in shaping process has been investigated by computer simulation. The objective of flow simulation is the design of tread shape based on the contact of rubber on the mold surface and flow behavior of rubber. Different sequences of contact of rubber on the mold surface and flow behavior of rubber are observed according to the shape of tread on the mold surface. It was verified that the shape of tread gives significant effect on the flow behavior of rubber. Different flow behaviors of rubber and sequential contact of rubber to the mold surface were observed according to the shape of tread on the mold surface. Therefore, we have identified that the shape of tread give a change in the flow behavior of rubber.

• Carbon letters
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• v.8 no.2
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• pp.101-107
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• 2007

Activated carbons were prepared by impregnation of crushed clean date pits in concentrated solutions of phosphoric acid or zinc chloride followed by carbonization in absence of air at $600^{\circ}C$. Steam-activated carbon was prepared by gasifying $600^{\circ}C$-carbonization product at $950^{\circ}C$ to a burn-off = 50%. KOH- activated carbon was prepared by impregnating date pitscarbonization product obtained at $450^{\circ}C$ in concentrated KOH solution followed by carbonization at $840^{\circ}C$. Textural properties of these carbons were determined from nitrogen adsorption at $-196^{\circ}C$ and the chemistry of the carbon surface was investigated by determination and of the surface carbon-oxygen (C-O) groups using bases of variable strength and dilute HCl. The adsorption of endosulphan at $27^{\circ}C$ on all the carbons prepared was undertaken. Adsorption of this pesticide at 32 and $37^{\circ}C$ was also undertaken for steam-activated and KOH-activated carbons. Phosphoric acid-activated carbons and steamactivated carbons are mainly microporous and have high surface concentration of C-O groups of acidic nature. Steamactivated and KOH-activated carbons exhibited surface areas > 1000 $m^2/g$ and contain micro and non-micrpores. The adsorption of endosulphan was related to the surface area of non-micropores and was retarded by the high concentration of surface C-O groups. The thermodynamic properties indicated the feasibility of the adsorption process and the possible regeneration of the carbon for further use.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2007.05a
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• pp.213-216
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• 2007

LGP (light guide plate) of LCD-BLU (Liquid Crystal Display - Back Light Unit) is one of the major components which affects the product quality of LCD. In the present study, the optical patterns of LGP(2.2") are manufactured by three different methods, namely, laser ablation, chemical etching and LiGA - reflow, respectively. The pattern surface images and roughness of mold and product were compared to check the optical characteristics. From the results of measurement the optical patterns fabricated by LiGA - reflow method showed the best geometric structure as intended in design and the lowest roughness among those.

• Corrosion Science and Technology
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• v.4 no.6
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• pp.231-235
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• 2005

The inhibitive effect of extracts of tamarind seeds and jackfruit seeds, curry leaves and henna leaves on corrosion of mild steel in 1M HCl solution have been studied by weight loss, potentiodynamic polarization and impedance measurements. Results obtained from the electrochemical techniques were in good agreement with weight loss results. From the weight loss data, the values of surface coverage ($\Theta$) and corrosion rate were calculated. The inhibition efficiency (IE) increased with increasing inhibitor concentration in 1M HCl solution. In all the cases the adsorption of the natural product extracts on the mild steel surface from 1M HCl follows the Langmuir adsorption isotherm relationship. Potentiodynamic polarization studies reveal the fact that all the four natural product extracts act as mixed type inhibitors. The decrease in the inhibition efficiency follows the order: Extracts of jackfruit seed>henna leaves>curry leaves>tamarind seed.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2000.05a
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• pp.753-756
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• 2000

The accumulated know-how and trial-and-error procedures are known as the best ways to determine blank shape and dimensions. One of the most important steps to determine the blank shape and dimensions in deep drawing process is to calculate the surface area of the product. In general, the surface area of products is calculated by mathematical or 3-D modeling methods. A blank design system is constructed for elliptical deep drawing products to recognize the geometry of the product in the long side and short side by drafting in another two layers on AutoCAD software. This system consists of input geometry recognition module, 3-D modeling module and blank design module, respectively. Blank dimension of three types is determined by the same area, which was acquired in 3-D modeling module. The suitability of this system is verified by applying to a real deep drawing product.

• Journal of the Korean institute of surface engineering
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• v.12 no.3
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• pp.174-179
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• 1979

The effects of brightness, electrochemical behaviour on the organic additives, such as aldehydes, polymers, amines and condensed product obtained from epichlorohydrin and nicotinamide, in cyanide zinc electrolplating bath have been studied by controlled potential electrolyser. The results were summerized as follows: (1) It was found that the addition of only one compound of these organic compounds in the bath was unsuitable but mixture of anisaldehyde or monoethanolamine and condensed product as suitable as brightener. (2) The cathodic polarization curve of polymers or aldehydes in cyanide zinc electroplating bath was almost the same but the cathodic polarization curve of condensed product remarkable shifted to noble potential more than non-additive curve.

• Proceedings of the Korea Concrete Institute Conference
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• 2006.11a
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• pp.733-736
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• 2006

In the many kind of construct-material, the concrete which has the high-strength and a durability is sufficient to use with structure-material. But the color of concrete is very monotony so generally concrete isn't used the out surface. although color concrete is a method of expressing surface, the combination of pigment and cement cause many Physical problem such as efflorescence phenomenon, strength degradation and so on. In this study, It attempt to develop the black mortar using the industrial by-product and to evaluate basic physical properties compare with general color concrete to solve the color concrete problem. The result of experiment showed that Black NSC which was made by-product has more visible black color than any mortar.

• Applied Microscopy
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• v.50
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• pp.15.1-15.6
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• 2020

Sample preparation including dehydration and drying of samples is the most intricate part of scanning electron microscopy. Most current sample preparation protocols use critical-point drying with liquid carbon dioxide. Very few studies have reported samples that were dried using chemical reagents. In this study, we used hexamethyldisilazane, a chemical drying reagent, to prepare plant samples. As glandular trichomes are among the most fragile and sensitive surface structures found on plants, we used Millingtonia hortensis leaf samples as our study materials because they contain abundant glandular trichomes. The results obtained using this new method are identical to those produced via critical-point drying.