• Transactions of the Korean Society of Automotive Engineers
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• v.13 no.5
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• pp.181-187
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• 2005

The behavior of fox adsorption and desorption of the NOx storage catalyst supported on Ba additive were studied by the TPA/TPD experiments and reactivity tests. Applying the transient responses and NOx TPA/TPD test by CLD were effective methods to analyze the characteristics of the NOx storage catalyst. NOx variation of the NOx storage catalyst in the lean air/fuel conditions according to temperature was dominated by NOx adsorption and desorption rather than catalytic reduction. The presence of reductants in the lean mixture promoted the NOx desorption at the $500^{\circ}C$ higher temperature. The temperatures for maximum NOx conversion with CH4 and $C_3H_6$ as a rich spike reductant appear around $500^{\circ}C\;and\; 400^{\circ}C$ respectively.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.863-872
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• 2010

The overall effects of three different beers on white bread were examined in terms of mixograph, pH, fermentation rate, TPA, crumbScan, colorimeter, sensory evaluation, and the hardness of bread through different storage times (0, 1, 2, 3 days), and texture as measured by texture analyzer. According to mixograph, the control (CON), black beer stout (BOB) and Asahi beer (AOB) but not max beer (MOB) were found to be proper between 3 and 5 minutes of peak time. All samples for peak value were at the level of over 60%. AOB showed the highest specific volume, and was the lowest in hardness (i.e. highest in softness) by TPA and storage days. In sensory evaluation, the difference test showed that AOB had the best volume, springiness, moistness, and softness. Moreover, in an overall preference test AOB scored the highest points in texture, flavor, taste, and overall acceptance.

• Korean Chemical Engineering Research
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• v.60 no.4
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• pp.588-593
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• 2022

Terephthalaldehyde (TPA) is introduced as a cross liker to enhance electron transfer of hemin-based cathodic catalyst consisting of polyethyleneimine (PEI), carbon nanotube (CNT) for hydrogen peroxide reduction reaction (HPRR). In the cyclic voltammetry (CV) test with 10 mM H₂O₂ in phosphate buffer solution (pH 7.4), the current density for HPRR of the suggested catalyst (CNT/PEI/hemin/PEI/TPA) shows 0.2813 mA cm^-2 (at 0.2 V vs. Ag/AgCl), which is 2.43 and 1.87 times of non-cross-linked (CNT/PEI/hemin/PEI) and conventional cross liker (glutaraldehyde, GA) used catalyst (CNT/PEI/hemin/PEI/GA), respectively. In the case of onset potential for HPRR, that of CNT/PEI/hemin/PEI/TPA is observed at 0.544 V, while those of CNT/PEI/hemin/PEI and CNT/PEI/hemin/PEI/GA are 0.511 and 0.471 V, respectively. These results indicate that TPA plays a role in facilitating electron transfer between the electrodes and substrates due to the π-conjugated cross-linking bonds, whereas conventional GA cross-linker increases the overpotential by interrupting electron and mass transfer. Electrochemical impedance spectroscopy (EIS) results also display the same tendency. The charge transfer resistance (R_ct) of CNT/PEI/hemin/PEI/TPA decreases about 6.2% from that of CNT/PEI/hemin/PEI, while CNT/PEI/hemin/PEI/GA shows the highest R_ct. The polarization curve using each catalyst also supports the superiority of TPA cross liker. The maximum power density of CNT/PEI/hemin/PEI/TPA (36.34±1.41 μWcm^-2) is significantly higher than those of CNT/PEI/hemin/PEI (27.87±0.95 μWcm^-2) and CNT/PEI/hemin/PEI/GA (25.57±1.32 μWcm^-2), demonstrating again that the cathode using TPA has the best performance in HPRR.

• Journal of Korean Society of Environmental Engineers
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• v.28 no.9
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• pp.926-934
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• 2006

In this study, nitrate uptake rate(NUR) and oxygen uptake rate(OUR) tests were conducted for the assessment of application of Terephtalic acid(TPA) by-product as an alternative external carbon source for sewage treatment plant(STP). With the ASM1 installed in GPS-X the substrate removal characteristic was investigated with simulation by obtained data from NUR and OUR test. As a result, the fraction of RBDCOD(readily biodegradable COD) was mort than 90% and specific denitrification rate was observed about 8.00 mg $NO_3^-$-N/g VSS/hr that was similar to conventional external carbon source. In the next step, sensitivity analysis for heterotrophic biomass in ASM1 was conducted. Optimized parameters of ${\mu}_{max,H}$, $K_s$, ${\eta}_g$, and $b_H$ were 6.60/day, 23.3 mg/L, 0.88, and 0.54/day, respectively. Then, relative mean squared error(RMSE) was reduced to about 40%. Optimized parameters value were well corresponded with the substrate removal characteristics of high maximum and final endogenous specific OUR and high specific NUR.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.191-203
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• 2011

As people's interest in functional foods has been rising, they began to be concerned about their salt consumption. In this respect, this research investigates the quality characteristics of bread added with various kinds of solar salt, and the stickiness, fermentation rates, pH levels, TPA, crumbScan and sensory evaluation of the dough were analyzed. For the stickiness of the dough, FSB had the highest stickiness. Also, NSB had the highest fermentation rate and fermentation persistence. TPA analysis showed that KSB had the lowest hardness and the highest springiness of all. According to crumbScan, KSB had the lowest crumb fineness, but there were no significant differences among the samples. Preference test showed that NSB got the best color, texture, flavor and taste. In overall acceptance, NSB scored the highest points, showing no significant difference with KSB.

• Journal of the Korean Society of Food Culture
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• v.31 no.3
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• pp.235-242
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• 2016

The purpose of this study was to investigate the quality characteristics of makpyeon prepared with dry milled rice powder. The makpyeon samples prepared with dry milled rice powder and various amount makgeolli (0% (CON), 25% (M25), 50% (M50), 75% (M75), 100% (M100)), and analyzed for moisture content, pH, Hunter's color value, TPA and sensory evaluation. The moisture content did not showed significant difference among makpyeon samples. The L-value, a-value resulted in that CON showed the highest and decreased with the amount of makgeolli. The b-value of makpyeon samples showed that CON was the lowest and increased with the amount of makgeolli. TPA resulted in that M100 showed the highest hardness and the lowest adhesiveness, cohesiveness. Chewiness and gumminess of makpyeon samples were higher than those of CON. Based on quantitative descriptive analysis, the score of brightness, moistness, particle size and gloss of showed higher in CON that in makpyeon samples, firmness increased with the amount of makgeolli. Flavor attributes of liquor odor, sour odor, fermentation odor of makpyeon was stronger in makpyeon samples that in CON with the amount of makgeolli. Acceptance test resulted in makpyeon made with CON, 100% of makgeolli (M100) showed the significantly highest score in taste and overall acceptance.

• Food Science of Animal Resources
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• v.41 no.4
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• pp.739-747
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• 2021

This study examined the measurement conditions of the texture profile analysis (TPA) experiments that are typically used to measure the physical properties of sausage. As the measurement conditions (compression ratio and cross-head speed) were changed, the significant differences between the values of textural parameters (hardness, adhesiveness, springiness, cohesiveness, chewiness) of samples changed. Furthermore, among the measurement conditions, there was more variation in the significant difference between the value of samples due to a change in the compression ratio than due to a change in the cross-head speed. The highest variation in significant difference was observed between the values of cohesiveness of samples due to changes in measurement conditions, whereas the lowest variation in significant difference was observed between the values of springiness of samples due to change in measurement conditions. Therefore, it is desirable to provide a clear basis for setting specific measurement conditions for TPA test, since significant differences in the values of textural parameters of samples were caused by differences in cross-head speed or compression ratio, not by a difference in samples, when analyzing the cohesiveness of sausage, especially.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.35-46
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• 2018

This study investigated the quality characteristics of makpyeon made of dry milled rice powder according to soaking time. Makpyeon samples made of dry milled rice powder were analyzied with various soacking time, the moisture content, pH, Hunter's color value texture characteristics, attribute difference test and acceptance test. The moisture content of makpyeon did not indicate difference among samples. pH resulted in MS90 showed the lowest moisture content. The L-value (lightness) and a-value (greenness) result in that MS0 showed the highest and decreased according to soaking time. The b-value (yellowness) increased according to soaking time, MS90 showed the highest. TPA resulted in that MS90 indicated the highest hardness, chewiness, gumminess and the lowest adhesiveness. Hardness of makpyeon samples was higher than sulgitteok samples, adhesiveness was lower than those of sulgitteok in each soaking time. Based on attribute difference test, the score of brightness, moistness, glossy, particle size were decreased and firmness were increased according to soaking times. Flavor, taste and mouth feel attribute was stronger in makpyeon samples with the longer soaking time. Acceptance results showed that MS0 and MS30 (soaking for 30 min) were preferred the most. Also limitations and future research directions of this study were discussed.

• Applied Chemistry for Engineering
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• v.30 no.5
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• pp.615-619
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• 2019

Statistical design of experiments was performed to optimize MOF-235 synthesis process. Concentrations of terephthalic acid (TPA), iron (III) chloride hexahydrate, N,N-dimethylformamide (DMF) and ethanol were important factors to develop the crystal structure of MOF-235. MOF-235 was synthesized with various concentrations of the listed chemicals above and the crystallinity was measured by XRD. The effect of the composition on the synthesis of MOF-235 was evaluated using a statistical analysis. For the variance analysis using F-test, the concentration of ethanol showed the greatest effect on the crystallinity and TPA the least influential. A regression model for predicting the crystallinity of MOF-235 was derived and the prediction results for two synthetic variables were presented using contour plots. Finally, the crystallinity was predicted by a mixture method with $FeCl_3$, ethanol and DMF.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.173-186
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• 2016

This study was conducted to investigate quality characteristics of white pan bread with Cudrania tricuspidata leaf powder having functional components. Mixograph, pH, TPA, volume, specific volume, moisture, CrumbScan, color value, sensory evaluation and shelf-life test were performed on the white pan bread with Cudrania tricuspidata leaf powder. The obtained results are as follows. Mixogram analysis results showed that the dough with Cudrania tricuspidata leaf powder was suitable for baking quality. The more Cudrania tricuspidata leaf powder was added in the dough, the higher dough pH was and the lower pH values after fermentation and of the final productwere. TPA analysis results showed that higher amounts of Cudrania tricuspidata leaf powder resulted in increased hardness, chewiness, and gumminess of the white pan bread. Volume and specific volume of white pan bread were decreased with increased amounts of Cudrania tricuspidata leaf powder. CrumbScan images showed that fineness of grain, crust thickness, and volume of the bread were significantly different depending on the amount of Cudrania tricuspidata leaf powder. While color value analysis showed that increasing the amount of Cudrania tricuspidata leaf powder resulted in low L and a values. The results of the acceptance test showed that CLP3 had better scores in the appearance and texture characteristics than the control, while taste and overall acceptance were higher in the CLP2 compared with the control. According to the results of the shelf-life test, the white pan bread with 1~2% of Cudrania tricuspidata leaf powder had a significantly lower hardness when compared with the control. It was judged that a lower amount of Cudrania tricuspidata leaf powder could help in maintaining the softness of bread crumbs. Moisture content in the white pan bread decreased with the increased amounts of Cudrania tricuspidata leaf powder, but there were no significant differences among specimens.