• Korean journal of food and cookery science
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• v.15 no.3
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• pp.224-230
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• 1999

The purpose of this study was to find out the optimal mixing ratio of green tea powder, sugar, and water for the preparation of Seolgiddeok through Response Surface Methodology based on the color, sensory, and texture test. The oganoleptic and textural properties of Seolgiddeok prepared with various concentrations of green tea powder (0% (control group), 0.5% (GT-0.5 group), 1% (GT-1.0 group), 1.5% (GT-1.5 group), 2% (GT-2.0 group)), and their quality changes during storage were also investigated. The optimal mixing ratio of green tea powder, sugar, and water for preparing the best quality Seolgiddeok was 1.0%, 12%, and 22%, respectively. The proximate composition of green tea powder was 21.70% of crude protein, 8.49% of crude lipid, 2.95% of reducing sugar, and 6.40% of ash. The contents of crude lipid, reducing sugar, and catechins in Seolgiddeok added with a green tea powder were increased with increasing the content of green tea powder. The hardness and gumminess of GT-1.0 group were the lowest among four groups, whereas GT-1.0 and GT-2.0 groups had the lowest cohesiveness. While the control group was the lowest in adhesiveness, the springness was not significantly different among all groups. GT-0.5 and GT-1.5 groups were the highest in sweet taste and colorfulness, respectively. However, GT-1.0 group had the best overall quality. Total microbial numbers, the acidity and pH in Seolgiddeok during storage were decreased with increasing green tea powder content, and especially those of GT-1.0 and GT-1.5 groups were relatively the lower than others. The “L” value (lightness) of the control group (no additives) was the highest among five groups, and the value was decreased with storage period, and especially GT-0.5 groups had the lowest brightness. The“a”value (reddness) of the control group was the highest, followed by GT-0.5, GT-1.0, GT-1.5, and GT- 2.0 group in order. The“b”value (yellowness) was increased with the increase of green tea powder content. Above results indicated that GT-1.0 group showed the best quality of Seolgiddeok through organoleptic and rheology tests.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.647-654
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• 2005

This study was conducted to investigate the quality characteristics of Jeung-Pyun prepared with the addition of ultrafiltered(UF) sunmul powder. Jeung-Pyun was prepared with five different levels of UF powder(0%, 0.5%, 1%, 2% and 3%) and the physico-chemical properties were examined. The pH of Jeung-Pyun batters decreased from $4.57{\sim}5.69$ to $4.38{\sim}5.03$ during 4 hours of fermentation at $35^{\circ}C$. The weight of Jeung-Pyun decreased, whereas the volume increased, with increasing UF powder content. Total isoflavone content was $0.41{\sim}2.39\;mg%$ before cooking and increased to $0.77 {\sim}3.80\;mg%$ after cooking. The increase of aglycones was particularly observed after cooking. The incorporation of UF powder in Jeung-Pyun lowered the lightness values but increased the redness and yellowness values. Rheology test showed that hardness was decreased with increasing UF powder amount. The values of gumminess and brittleness were the highest in the control group and decreased with increasing UF powder amount. Scanning electron microscope showed that the size of the air cells decreased with increasing UF powder levels. The results of sensory evaluation showed that there were no significant differences in scores of sweetness and moistness among the samples. Therefore, Jeung-Pyun prepared with UF to 3% addition of UF powder was considered to be as acceptable as Jeung-Pyun prepared without UF power.

• Elastomers and Composites
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• v.52 no.1
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• pp.35-47
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• 2017

A comprehensive survey of the available literature showed that in the last few decades, there has been a growing interest in the use of thermoplastic vulcanizates (TPVs). TPVs are the second largest group of soft thermoplastic elastomers (TPEs) after styrene-based block copolymers, and offer a wide range of potential and proven applications, including in mechanical rubber goods, under-the-hood applications in the automotive field, industrial hose applications, electrical applications, consumer goods, and soft touch applications. Over the last two decades, TPVs have shown a strong and steady market growth (~12% per year). Commercialized TPVs are commonly based on blends of ethylene propylene diene monomer (EPDM) rubber and polypropylene (PP), and to a lesser extent on combinations of butyl or nitrile rubber with PP. EPDM/PP TPVs are characterized by finely dispersed crosslinked EPDM rubber particles (particles size varying between 0.5 and $2.0{\mu}m$) distributed in a continuous thermoplastic PP matrix. If the rubber particles of such a blend are small enough and if they are vulcanized well enough, then the properties of the blend are generally improved. This review article introduces various topics and aspects relevant to EPDM/PP TPVs. The development of TPVs, the use of various types of crosslinking systems and co-agents as crosslinking agents for PP/EPDM blends, the morphology and rheology of TPVs, and their typical end-use applications are also reviewed.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.31 no.1
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• pp.72-79
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• 1999

The binder plays important roles in determining the quality of pigment coating. In addition to its primary role of binding the pigment to the base paper, the binder performs several other important functions. The binder, also referred to as the adhesive, is the dominant in the aqueous phase of the formulation. Thus it plays a major role in determining viscosity, rheology, water release, and setting time for the coating. Latices based on styrene-butadiene dominate the market for synthetic paper coating binders. Consumption is high and is expected to increase further due to the present tendeyncy toward high-solids coating. The purpose of this study is understanding the impact of various parameters of latex(i.e. Tg, Particle size) affecting prontabilities and optical properties of the coated papers, as well as providing basic information on the use of amphoteric latex for improving print qualities of coated papers. Recently, amphoteric latices, Which are cationic at low pH's but turn anionic at high pH's have attracted interests of paper scientists and engineers. Therefore we investigated the effect of the Tg(glass transition temperature) and particle size of amphoteric latex on the coating qualities. We also studied the effect of mixing ratios (Amphoteric / Anionic)of latex on the coating qualities. Our results showed that Tg and particle size of amphoteric latex have to be controlled for optimizing coated paper qualities. The formulation consisting of 10 parts of amphoteric latex and 5 parts of anionic latex gave best results in ink receptivity, smoothness, air permeability, opacity and sheet gloss. If the results hold for the industrial paper coatings, the amount of expensive amphoteric latex can be reduced while achieving best available printing quality.

• The Korean Journal of Food And Nutrition
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• v.16 no.2
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• pp.138-145
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• 2003

The effects of adding egg white, bovine plasma protein(bpp), gelatin and gluten on the rheological properties of squid meat paste product(squid meat kamaboko) were examined by the measurements of jelly strength, texture, moisture content, water holding capacity(WHC) and folding test. The optimum added levels for jelly strength of squid meat kamaboko were 4% of egg white, 5% of bovine plasma protein, 3% of gelatin and 4% for gluten. However, it is no increase that at added additives of over this concentrations were. Bovine plasma protein gave the highest jelly strength among the all additives at every concentration. Folding tests value of the optimum added levels were all B value. In this case moisture content and water holding capacity were 72.06∼73.78% and 88.53∼91.11% in jumbo squid, also flying squid were 71.91∼72.89% and 90.21∼93.25%, respectively. The additives were increased the jelly strength, hardness and water holding capacity(WHC), and these effects were eliminated by adjusting the water-content to the value of the control sample without additives.

• Earthquakes and Structures
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• v.11 no.6
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• pp.1001-1025
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• 2016

Building structures generally have inherent low damping capability and hence are vulnerable to seismic excitations. Control devices therefore play a useful role in providing safety to building structures subject to seismic events. In recent years semi-active dampers have gained considerable attention as structural control devices in the building construction industry. Magneto-rheological (MR) damper, a type of semi-active damper has proven to be effective in seismic mitigation of building structures. MR dampers contain a controllable MR fluid whose rheological properties vary rapidly with the applied magnetic field. Although some research has been carried out on the use of MR dampers in building structures, optimal design of MR damper and combined use of MR and passive dampers for real scale buildings has hardly been investigated. This paper investigates the use of MR dampers and incorporating MR-passive damper combinations in building structures in order to achieve acceptable levels of seismic performance. In order to do so, it first develops the MR damper model by integrating control algorithms commonly used in MR damper modelling. The developed MR damper is then integrated in to the seismically excited structure as a time domain function. Linear and nonlinear structure models are evaluated in real time scenarios. Analyses are conducted to investigate the influence of location and number of devices on the seismic performance of the building structure. The findings of this paper provide information towards the design and construction of earthquake safe buildings with optimally employed MR dampers and MR-passive damper combinations.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.47 no.5
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• pp.134-140
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• 2015

This study was carried out to evaluate whether EVAc, acryl latex and biobinder could substitute the part of SB latex for pre-coating color formula or not. Different coating colors prepared through the substitution of 30% SB latex with EVAc, acryl latex, and biobinder were applied for pre-coating layer. 100% SB latex is used as a binder for top coating color. The optical properties, gloss, roughness, stiffness, dry- and wet-pick strength were measured. There were no significant differences in the brightness, whiteness, opacity, roughness, ink set-off and gloss of paper coated with 5 different coating colors. However the stiffness, dry- and wet-pick strength were somewhat lower than those of conventional coating color which 100% SB latex was used as a binder. Although the part of SB latex could be substituted with EVAc, acryl latex and biobinder without sacrificing the qualities of coated paper. Further researches on the improvement of stiffness, dry- and wet-pick strength, and the optimization of rheology of coating color in order to improve the qualities of coated paper are strongly recommended.

• 한국신재생에너지학회:학술대회논문집
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• 2011.11a
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• pp.73.1-73.1
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• 2011

분류층 석탄가스화기에서 슬래그의 원활한 배출은 가스화 플랜트 운전 및 성능에 중대한 영향을 미치는 것으로 알려져 있다. 가스화기의 운전 온도에서 슬래그 점도가 일정수준 이상인 경우에는 가스화기 하부 슬래그 배출구 막힘 현상을, 일정 수준 이하일 경우에는 Membrane wall의 slag 두께가 얇아져 가스화기 수냉벽에 열적 악영향을 미친다. 가스화기의 안정적인 운전을 위한 석탄 선정 시, 석탄 슬래그의 용융온도 및 점도의 파악이 중요하다. 일반적으로 석탄슬래그의 용융온도는 ASTM D-1857 절차에 따른 환원분위기에서의 회융유온도(FT)측정을 통해, 점도는 고온점도측정 실험을 통해 분석하고 있다. 이런 실험적인 분석방법은 다양한 슬래그조성 및 온도 변화에 따른 영향을 살펴보기에는 많은 시간과 비용이 발생하므로 슬래그조성 및 온도 변화에 따른 용융온도 및 점도 예측이 필요하다. 본 연구에서는 200여 탄종의 회용유점 측정 결과와 FactSage에서 예측되는 슬래그 결정상 생성 및 회용유점(FT)에서의 고체분율과의 상관관계를 분석하였다. 이를 바탕으로 다양한 Ash 조성(SiO2, Al2O3, Fe2O3, CaO)에 대한 회용유점(FT)을 예측할 수 있는 프로그램을 개발하였다. 또한 50여 탄종의 슬래그 점도 측정 결과를 Facsage에서 예측되는 결정상 종류 및 Ash 조성을 기준으로 분류하였다. 결정상 종류 및 Ash 조성을 기준으로 기존 슬래그점도예측모델를 활용하여 보다 정확한 슬래그 점도 예측 프로세스를 개발하였다. 본 연구 결과는 플랜트 운전 결과 검증을 통하여 석탄 가스화 플랜트에 적합한 석탄의 선정, 혼탄 비율 및 첨가제 투입량 결정을 위해 활용될 것으로 기대된다.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.800-807
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• 1989

No-time dough process utilizing ascorbic acid as an oxidant was investigated. The farinograph absorption was increased as the amount of L-cysteine increased, while stability and peak time decreased up to 40 and 30 ppm of L-cysteine, respectively. Extensibility of the dough was increased with the increment of L-cysteine, but the ratio of resistance to extensibility was significantly decreased. At the same level of L-cysteine, the addition of ascrobic acid by 1.5 times decreased the farinograph absorption. However, the stability and peak time remained relatively unchanged upon addition of ascrobic acid. Extensibility and resistance of dough were respectively decreased and increased in the presence of both L-cysteine and ascorbic acid. In the range of 30-50 ppm of cysteine, the mixing time decreased and the baking absorption was increased by 1% as the cysteine was increased by 10 ppm. The ascorbic acid had no effects on absorption and mixing time. Bread produced by no·time dough process had no break and shred. The optimum concentrations of L-cysteine and ascorbic acid for no-time dough process were 40 and 100ppm, respectively.

• Polymer(Korea)
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• v.24 no.5
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• pp.589-598
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• 2000

In this study, various unsaturated polyester (UPE) resins were prepared from the condensation polymerization of mixtures of saturated (isophthalic acid : IPA) and unsaturated (maleic anhydride : MA) dibasic acids with propylene glycol (PG), neopentyl glycol (NPG). The critical surface tension (Υ$_{c}$) for the surface characteristics of a solid were estimated by Zisman plot, and the structure-property relationship was investigated by measuring the rheology of resins. The values of Υ$_{c}$ for glass of solid were 30.5 mNㆍm$^{-1}$ for UPE resin liquids. As the content of NPG in a PG/NPG glycol mixture increased, both the contact angle and the surface tension of the UPE resin liquids were found to decrease. The dynamic viscoelasticities of UPE resins with different glycol molar ratios were also measured. Shear rate dependence of viscosity and angular frequency dependence of storage, and loss modulus tended to decrease with increasing NPG content.