• Food Science of Animal Resources
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• v.31 no.6
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• pp.799-806
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• 2011

This study was conducted to evaluate the effect of the aging period prior to freezing on the meat quality of Hanwoo longissimus dorsi (LD) muscle. Three different combinations of aging and freezing periods (0/90, 20/70, and 40/50) were examined using LD muscle at 24 h postmortem under an identical storage time of 90 d. The pH and lightness slightly increased with increasing aging period. However, there were no significant (p>0.05) differences in redness and yellowness. The solitary freezing treatment (0/90) had the significantly (p<0.05) lowest moisture content. The un-aged treatment had a significantly (p<0.05) higher total loss than the aged treatments due to an increase in thaw drip loss. The aging significantly improved the myofibrillar fragmentation index and shear force of Hanwoo LD muscle (p<0.05). In addition, the aged treatments produced a higher flavor, tenderness, juiciness, and overall acceptability relative to un-aged treatment. However, there was no significant (p>0.05) difference in shear force and sensorial properties between 20 and 40 d aging prior to freezing. Therefore, 20 d aging prior to freezing may be a sufficiently effective strategy to improve the tenderness and sensorial properties of Hanwoo LD muscle.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.415-421
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• 2015

This study investigated the quality change of strip loin from hanwoo with quality grade 2 produced by dry aging, and compared the quality of dry-aged strip loin with that of strip loin from hanwoo with quality grade $1^+$. Hanwoo strip loins with quality grade $1^+$ (SL1) and 2 (SL2) after a day of slaughter and dry-aged strip loin (DSL2) aged for 21 days at $2^{\circ}C$ with 85% humidity were obtained from local markets. The proximate composition, pH, cooking loss, lipid oxidation, instrumental color (CIE $L^*$, $a^*$ and $b^*$ value) and sensory properties of the strip loins were measured. DSL2 contained low moisture and high protein contents compared with SL2, and low fat, high protein, and high ash contents compared with SL1 (p<0.05). The pH and cooking loss were higher and lower, respectively, in DSL2 compared to SL2 (p<0.05). SL1 had a higher pH than DSL2 (p<0.05). However, the cooking loss was not different between SL1 and DSL2. The TBARS value was the highest in DSL2 and the lowest in SL2 (p<0.05). DSL2 had higher $L^*$ and $b^*$ value compared with SL2 (p<0.05). There were no significant differences of $L^*$, $a^*$ and $b^*$ values between DSL2 and SL1. Sensory properties such as the color, flavor, taste, texture, and acceptability of DSL2 were higher than those of SL2 (p<0.05). There was no significant different in all sensory properties between DSL2 and SL1. According to the results, dry aging can improve the nutritional and sensorial quality of strip loin with quality grade 2 to quality comparable to quality grade $1^+$.

• Food Science of Animal Resources
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• v.39 no.3
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• pp.510-519
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• 2019

The effect of combined electron-beam irradiation and aging temperature of pork on microbiological and physicochemical properties was investigated. The samples from pork shoulder were irradiated with 0 or 2 kGy, vacuum-packaged, and assigned randomly to an aging temperature ($2^{\circ}C$, $10^{\circ}C$, or $25^{\circ}C$) during 8 d. On 4 d of aging at $25^{\circ}C$, total aerobic bacteria of non-irradiated ones reached 7 Log CFU/g which is no salable levels. Shear force values of irradiated meat after aging for 2 and 4 d at $25^{\circ}C$ was lower than those aged at $2^{\circ}C$. Irradiated samples at $2^{\circ}C$ had lower cooking loss after 2 and 8 d of aging, compared with other aging temperatures. Irradiation did not accelerate 2-thiobarbituric acid reactive substance (TBARS) value when aged up to 4 d. Irradiated samples aged at $10^{\circ}C$ and $25^{\circ}C$ for 8 d scored significantly higher TBARS values. With an increased aging period, $a^*$ and $b^*$ in irradiated samples at $2^{\circ}C$ slightly increased, but irradiation caused negligible changes in meat color. The highest contents of a desirable nucleotide flavor compounds (inosine-5-phosphate) were observed in pork at $2^{\circ}C$ when aged for 4 and 8 d, while the lowest contents were observed at $25^{\circ}C$. Aging in irradiated pork for 8 d at $2^{\circ}C$ resulted in optimal condition with improved meat quality and minimal microbiologically negative defect.

• Tribology and Lubricants
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• v.34 no.6
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• pp.292-299
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• 2018

The objective of this research is to investigate the impact of engine oil aging on PM(Particulate Matter), exhaust gases, and DPF. It is widely known that the specification of a lubricant and its consumption in an ICE considerably influences the release of regulated harmful emissions under normal engine operating conditions. Considering DPF clogging phenomena associated with lubricant-derived soot/ash components, a simulated aging mode is designed for DPF to facilitate engine dynamometer testing. A PM/ash accumulation cycle is developed by considering real-world engine operating conditions for the increment of engine oil consumption and natural DPF regeneration for ash accumulation. The test duration for DPF aging is approximately 300 h with high- and low-SAPs engine oils. Detailed engine lubricant properties of new and aged oils are analyzed to evaluate the effect of engine oil degradation on vehicle mileage. Furthermore, physical and chemical analyses are performed using X-CT, ICP, and TGA/DSC to quantify the engine oil contribution on the PM composition. This is achieved by sampling with various filters using specially designed PM sampling equipment. Using high SAPs engine oil causes more PM/ash accumulation compared with low SAPs engine oils and this could accelerate fouling of the EGR in the engine, which results in an increase in harmful exhaust gas emissions. These test results on engine lubricants under operating conditions will assist in the establishment of regulated and unregulated toxic emissions policies and lubricant quality standards.

• Applied Biological Chemistry
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• v.13 no.1
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• pp.1-27
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• 1970

The process of the forced aging of flue-cured tobacco leaves were studied extensively from various scientific points of view. The Flue-cured tobacco leaves were inoculated and fermented with nicotine resistant Hansenula yeast, or the leaves were subjected under simple forced aging. The above two processes of forced aging were studied from the summarized points of microbiology, physics, chemistry, and biochemistry, and the resulted products ware compared in their physical, chemical and biochemical quality determining factors with that of raw material tobacco leaves (dried-tobacco leaves) and 2 years aged high quality tobacco leaves. The summary results were as follows. 1) The Korean flue-cured tobacco leaves, were forcedly aged under the basic optimum aging condition, temperature $40^{\circ}C$, moisture contents 18%, relative humidity 74%. It was found that this aging condition was the best in bringing the quality of forcedly aged tobacco leaves to the utmost state. 2) Under this optimum temperature and moisture condition of forced aging in about 20 days the forcedly aged tobacco leaves both with yeast inoculation and without yeast inoculation showed the equivalent tobacco qualities comparable with that of more than 2 years aged tobacco leaves. 3) The forcedly aged tobacco leaves both with and without yeast inoculation under $40^{\circ}C$ temperature and $74^{\circ}C$ relative humidity achieved the necessary quality determining physical and chemical changes in about 20 days. 4) The microbial changes during the forced aging were as follows. The population of yeasts and bacteria increased until to 15 days of aging, then decreased thereafter. Whereas the molds grew continously until the end of fermentation. 5) The tobacco quality determing physico-chemico-properties of yeast inoculated aged and simple forcedly aged tobacco leaves, progressed as the follows in time. As the forced aging progresses, swelling and combustibility properties were improved. The pH, total reducing materials, total sugars, alkaloids contents decreased. The contents of organic and ether extractable materials increased. The total nitrogen, protein, crude fiber, ash contents showed no changes. The color properties, excitation purity, luminance, main wave length, showed equivalent changes comparable with that of 2 years aged tobacco leaves. 6) The changes in chemical components in yeast treated and simple forcedly aged tobacco leaves during $15{\sim}20{\;}days$ of forced aging were as follows. The following chemical components decreased as the aging. Sugars-sucrose. rhamnose, glucose. Pigments-chlorophyll, carotenes, xanthophyll and violax anthine. Polyphenols-rutin, chlorogenic and, coffeic acid. Organic acids-iso-butylic, crotonic, caprylic, galacturonic, tartaric, succinic, citric acid. Alkaloids-nicotine, nornicotine. The following components increased as the forced aging progressed. Sugars-frutose, maltose, raffinose. Amino acids-proline, cystine. Organic acids-formic, acetic, propionic, n-butyric, iso-valeric, n-valeric, malic, oxalic, malonic, ${\alpha}-ketoglutaric$, fumaric, glutaric acid. 7) During the forced aging of tobacco Leaves the oxygen-uptake decreased gradually. The enzyme activities of polyphenol oxidase, ${\beta}-amylase$ ${\alpha}-amylase$ decreased gradually. The activities of the enzymes, catalase, and invertase increased once then decreased at the later stage.

• Korean Journal of Food Science and Technology
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• v.49 no.2
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• pp.158-161
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• 2017

This study investigated the quality change in dry aged beef cattle loins (temperature: $3{\pm}1$, lative humidity: $75{\pm}5%$, period: 14 days), compared to non-aged beef cattle loins (control). The water content of dry aged loins was lower than that of the control (p<0.001). The fat content, protein content, pH value, and redness in dry aged loins were higher than in the control. Moreover, dry aging significantly improved the water holding capacity and cooking yield of beef cattle loin (p<0.001). The shear force of dry aged loins was significantly lower than in the control (p<0.01). The flavor, tenderness, juiciness, and overall acceptability of dry aged loins were higher than in the control according to sensory evaluation. Therefore, dry aging can improve the quality properties of beef cattle loins.

• Korean Journal of Crystallography
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• v.7 no.2
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• pp.165-174
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• 1996

The effects of Ba2+, Sr2+, and Ca2+-substitutions for Pb2+ at Pb(Zr0.52Ti0.48)O3 composition were studied for thier dielictric, piezoelectric, and aging properties. For relative dielectric constants and electromechanical coupling factors, the Ba2+-substituted composition was the highest and the Ca2+-substityed composition was the lowest. In the case of mechanical quality factors, the opposite behavior occurred. Time dependence of frequency for various ion-substituted compositions is similar to that of non-substituted composition. The piezoelectric properties after aging at high temperature was the worse than that after aging at room temperature.

• Elastomers and Composites
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• v.3 no.1
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• pp.32-38
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• 1968

The physical properties of NR-SBR and NR-BR blends were studied. 1. In blending, tensile strength decreased with increase in synthetic rubber contents. It was most effective when the ratio of NR/Syn. R is 75/25. 2. Tensile strength decreased with order of NR, SBR and BR and modulus after aging is proportional of synthetic rubber contents. 3. Elongation is less influenced by synthetic rubber ratio that on the other hand, the decrease of elongation is proportional to synthetic rubber contents after aging. 4. Hardness decreased with increase in the synthetic rubber contents and on the other hand, the hardness increased after aging.

• Proceedings of the Korean Society For Composite Materials Conference
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• 2002.10a
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• pp.24-28
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• 2002

Composite reinforced fiber materials are used in lots of fields such as a part of aeronautic space, ship, machinery and so on because can make structure wished for necessary condition by control fiber direction and laminated sequence. As the use of advanced composites increase, specific techniques have been developed to repair changed composite structures. In order to repair the damaged part production high quality composite reinforced fiber are completed by control the surrounding temperature and press in autoclave. The quality is influenced heat exposure degree by chemical reaction for precessing. This study considerated influence limit of using by repair structure part and change of properties according to heat exposure degree for repairing.

• Bulletin of the Korean Chemical Society
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• v.18 no.4
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• pp.379-384
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• 1997

High quality MCM-41 is prepared from a gel of molar composition SiO2:0.20 CTACl:0.18 TMAOH:25 H2O aged at 20 ℃ for 24 hours before crystallization lasting for 48 hours. The (110) and (200) peaks of XRD pattern of high quality MCM-41 are unusually well resolved and the FWHM (full-width-at-half-maximum) of the (100) peak is 0.13° for as-prepared MCM-41 and 0.21° for calcined one, which indicate well-developed crystals. The properties of the crystal depend on the source and concentration of the reactants and the gel aging time. There is no induction period in the course of the synthesis, which is conveniently monitored by pH measurement. Gel aging, during which a spatial distribution of silicate polyanions and micellar cations is established, is essential for preparing high quality MCM-41. Surfactants with the same cationic organic group but different counteranions change the crystallization behavior. Highly basic gel (pH=12.6) favours the lamellar product; the quality of MCM-41 is lower as insufficient TMAOH is available to dissolve the silica.