• Journal of the Korean Ceramic Society
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• v.47 no.2
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• pp.136-141
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• 2010

ACF/ZnO photocatalyst was synthesized by a sol-gel method using activated carbon fiber (ACF) and Zn $(NO_3)_2$ as precursors. Samples were characterized by Brunauer-Emmett-Teller measurements (BET), scanning electron microscope (SEM), X-ray diffraction (XRD), and energy dispersive X-ray (EDX). The XRD results showed that ACF/ZnO composites only included a hexagonal phase by heat-treated temperature at $400^{\circ}C$, $500^{\circ}C$, $600^{\circ}C$, and $700^{\circ}C$. The SEM analysis revealed that the ACF/ZnO composites did not exhibit any morphological changes of the catalyst surface according to the different heat-treated temperatures. The photocatalytic activity of the samples was tested for degradation of methylene blue (MB) solutions under ultraviolet (UV) light and ultrasonication respectively. The results showed that the photocatalytic activity of ACF/ZnO composites heat-treated at $500^{\circ}C$ was higher than other samples, which is ascribed to the fine distribution of ZnO particles on the surface of the ACF. In addition, an ultrasound of low power (50 W) was used as an irradiation source to successfully induce ACF/ZnO composites to perform sonocatalytic degradation of MB. Results indicated that the sonocatalytic method in the presence of ACF/ZnO composites is an advisable choice for the treatments of organic dyes.

• Journal of the Korean Applied Science and Technology
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• v.29 no.4
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• pp.653-658
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• 2012

There is an increasing interest in the use of electrochemical methods for the food waste treatment. The technologies using the electrochemical method provide ideal tools for approaching industrial and food wastes problems. Unlike other chemical treatments, the electrochemical systems do not make the volume of the secondary waste increase. The electrochemical methods can be operated with electrochemical apparatus and inorganic agent allow selective separation and recovery and even quieter than others. This study concerns design factors, electrode construction and wastewater treatment process of the electrochemical apparatus. The experiment of color, COD and BOD removal is much effective in using electrochemical method with ultrasonication and ozonation.

• Journal of Korean Society of Water and Wastewater
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• v.27 no.6
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• pp.815-826
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• 2013

Using a developed mathematical model and calibrated kinetic constants, numerical experiments for a aerobic digestion of wastewater sludge by SBR aerobic digestion process combined with ultrasonication (USSBR) were performed in this study. It simulated well the phenomena of the decomposition of particulate organics and the release of organic nitrogen and transformation. To achieve 40 % of particulate organics removal, USSBR process requires only 6 days of SRT and 14 W/L of ultrasonic power whereas SBR aerobic digestion process requires 12 days of SRT. Based on the model simulation results, an empirical equation was presented here. This equation will be used to predict digestion efficiency for the given variables of SRT and ultrasonic power dose. USSBR aerobic digestion process can reduce the nitrogen concentration. The optimal operation strategy for the simultaneous removal of solids and soluble nitrogen in this process is estimated to 7 days of SRT with 14 W/L of ultrasonic power dose while anoxic period was 6 hours out of 24 hours of cycle time. In this condition, 40 % of particulate organics as well as 36 % of total nitrogen will be removed and the soluble nitrogen concentration of the centrate will be lower less then 40 mg/L.

• Food Science and Biotechnology
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• v.18 no.5
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• pp.1161-1172
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• 2009

Food nanoemulsion systems consisting of water and oleoresin capsicum (OC), polyoxythylene sorbitan esters (Tween 20, 40, 60, and 80), propylene glycol (PG), sucrose monostearate (SM), and their corresponding mixtures were formulated to use as food vehicles. Tween 80 produced OC nanoemulsions with stable dispersions as one-phase systems, and the dertermined emulsification efficiencies clearly distinguished the ability of the various surfactants to emulsify OC. The nanoemulsions were prepared by both ultrasonication and self-assembly, and the nanoemulsion areas were determined using phase diagrams by measuring the sizes of the emulsions. One-phase nanoemulsions were presented, with a multiple cloudy region and phase separation that were dependent on the particle size of the emulsion. The OC nanoemulsions prepared by ultrasonication using systems of OC/Tween 80/water, OC/Tween 80/water+PG, and OC/Tween 80/water+SM, resulted in particle sizes ranging from 15 to 100 nm. Finally, the nanoemulsions maintained their initial sizes during storage, ranging from 65 to 92 nm.

• Bulletin of the Korean Chemical Society
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• v.33 no.12
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• pp.4141-4144
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• 2012

This paper introduces a technique for resolving amino acids that combines the advantages of the conventional CSP (chiral stationary phase) method with the CMPA (chiral mobile phase additive) method. A commercially available chiral crown ether column, CROWNPAK CR(+), was used as the CSP and three cyclodextrins (${\beta}$-CD, ${\gamma}$-CD, HP-${\beta}$-CD) were used as the mobile phase additives. Chromatographic resolution was performed at $25^{\circ}C$ and $50^{\circ}C$ with or without sonication. A comparison of the chromatographic results under ultrasonic conditions with those under non-ultrasonic conditions showed that ultrasound decreased the elution time and enantioselectivity at all temperatures. In the case of the ${\beta}$-CD mobile phase additive, the elution time and enantioselectivity under ultrasonic condition were significantly higher than under non-sonic condition at all temperatures. Commercially available Chiralpak AD, Whelk-O2 and Pirkle 1-J columns were used as CSPs to examine more meticulously the effects of ultrasonication and temperature on the optical resolution. The optical resolution of some chiral samples analyzed at $25^{\circ}C$ and $50^{\circ}C$ with or without sonication was compared. As in the previous case, the enantioselectivity was lower at $25^{\circ}C$ but similar enantioselectivity was observed at $50^{\circ}C$.

• Korean Journal of Microbiology
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• v.54 no.2
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• pp.140-145
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• 2018

The most energy-intensive processes in lipids extraction were the disruption of the cell wall of microalgae. Here, we tried to extract lipids through lysis using virus-infecting microalgae, to compare with those by the other two methods using microwave or ultrasonication. The lipids yield using viral infection was not significantly different from those using ultrasonication and microwave oven. This suggests that the same amount of lipids can be obtained with low energy and costs, as well as that microalgal lipids extraction by chlorella virus infection might provide the price competitiveness in biodiesel production even if it will be applied to mass production facilities.

• Food Science and Preservation
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• v.31 no.1
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• pp.64-79
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• 2024

The rise in popularity of vegetarian and plant-based diets has led to extensive research into plant-based whipped creams. Whipped cream is an oil-in-water emulsion that creates foam through whipping, stabilizing the foam with proteins and fats. Pea protein is an excellent emulsifier and foaming agent among plant-based proteins, but its application in whipped cream is currently limited. The objective of this study was to investigate the quality characteristics of plant-based whipped cream made with ultrasonicated pea protein. The whipped creams were evaluated based on their quality characteristics. A commercially available dairy whipped cream (CON) was used as a control. Plant-based creams were evaluated using pea protein solution, cocoa butter, and canola oil to produce un-ultrasonicated pea protein whipped cream (PP) and ultrasonicated pea protein whipped cream (UPP) at 360 W for 6 min. UPP significantly reduced whipping time and foam drainage compared with CON and PP, resulting in significantly increased overrun, fat destabilization, and hardness. Optical microscopy showed that UPP had smaller fat globules and bubble size than PP. The fat globules of UPP and CON were mostly below 5 ㎛, whereas those of PP were distributed at 5-20 ㎛. Finally, ultrasonication significantly improved the overrun, foam drainage, fat destabilization, and hardness of UPP, which are significant quality characteristics of whipped creams. Therefore, ultrasonicated plant-based pea protein whipped cream is believed to be a viable alternative to dairy whipped cream.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.20 no.3
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• pp.77-84
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• 2014

Biodegradable nanocomposites were fabricated with poly (lactic acid) (PLA) and Nanomer$^{(R)}$ I.44P using ultrasonication (US). Processing conditions were optimized to obtain the maximum tensile properties of the nanocomposites. Poly (ethylene glycol) (PEG) was used as a plasticizer to avoid the brittleness of nanocompsoties. In order to disperse nanoclay into the PLA matrix, PEG and Nanomer$^{(R)}$ I.44P were firstly mixed and dispersed in the chloroform and followed by ultrasonication for 1 min With 10% PEG 400, tensile stress and Young's modulus of the nanocomposites decreased from 53.5 MPa and 2225 MPa to 37.0 MPa and 1757 MPa, respectively, while the elongation was increased from 4% to 21%. Tensile stress, Young's modulus, and elongation of nanocomposites were also increased with nanoclay concentration up to 2% (w/w) and were decreased with further increase in the nanoclay concentration. Transmittance of nanocomposites were significantly decreased from 62.5% for pure PLA film to 7.8% for 5% nanoclay containing nanocomposites. Water vapor permeability of the nanocomposites was also significantly decreased with nanoclay concentration and the minimum WVP of $3.5{\times}10^{-11}g{\cdot}m/m^2{\cdot}s{\cdot}Pa$ was obtained with 5% (w/w) nanoclay concentration. The PLA/Nanomer$^{(R)}$ I.44P nanocomposites showed a great potential as a environmental friendly food packaging material.

• Korean Journal of Food Science and Technology
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• v.44 no.3
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• pp.306-311
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• 2012

This study was performed to evaluate the effects on saccharification and alcohol fermentation, according to the size of the ground rice (12, 20, 35 mesh) and ultra sonication process (15, 30, 60, 120 min). After saccharification of the ground rice samples for 3 h at $60^{\circ}C$, sugar content was observed to be high in the order of cooked ground rice (CGR) > ultrasonicated ground rice (UGR) > ground rice (GR), in all sizes of ground rice. Further, higher sugar content was obtained by increasing the time of ultrasonication process. Almost 90% saccharification of CGR ($11.5^{\circ}Bx$) could be reached up to $10.2^{\circ}Bx$ by ultrasonicating 35 mesh ground rice for 120 min. After alcohol fermentation on the 35 mesh saccharified-UGR for 4 days at $25^{\circ}C$, 16.7% alcohol concentration could be obtained, as high as of CGR (17.2%). After 4 days of alcohol fermentation, UGR showed a lower pH and a higher acidity (pH 4.06-4.17, 0.99-1.1%) than CGR (pH 4.27, 0.75%).

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.5
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• pp.10-16
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• 2016

This work investigates the size and dispersion characteristics of silver nanoparticles synthesized by a liquid phase reduction method using PAA. The experimental variables were the molecular weight and doses of the PAA, reducing agent, dispersant, and organic solvent (ethanol-acetone). UV-visible spectrophotometer results confirm the formation of the silver particles, and SEM indicates size in the nanometer range. As the ultrasonication time increases, there is a tendency toward smaller agglomerates of nanoparticles. The agglomerates were dispersed into 1-5 agglomerates of particles by ultrasonication for 3 hours or more. Relatively spherical nanoparticles were produced with a completely homogeneous dispersion and size of 49.56-85.75 nm by ultrasonication using BYK-192, a dispersant containing copolymer with a pigment affinic group. The average size of the silver nanoparticles was increased to 36.82, 50.66, and 56.06 nm with increasing molecular weight of PAA. Also, the size of the nanoparticles increased with the capping of PAA on the surfaces of the nanoparticles when increasing the amount of PAA. The addition of hydrazine as a reducing agent produced relatively small particles because many nuclei were created by the reduction reaction. The ethanol-acetone solvent helped with the regular arrangement of the silver nanoparticles.