• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.46 no.1
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• pp.29-38
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• 2014

Guar gum is added to the pulp suspension at the suction side of the fan pump just before the sheet is formed on either a fourdrinier or cylinder machine. Guar gum replaced and supplements these hemicelluloses in paper bonding with many advantages, which include improved sheet formation with a more random distribution of pulp fibers. But, guar gum has serious storage problem. This material has easily decayed after High-temperature conditions such as summer. In this study, various properties of cotton handsheet were measured to solve the problem of deformation while storing guar gum and to improve the durability. After aging, which is one of the durability tests, cotton handsheet with 0.2% and 0.3% of A-PAM showed improved mechanical properties and bursting index and folding endurance of cotton handsheet with 0.3% of A-PAM were similar to those with guar gum. The yellowness loss of cotton handsheet with synthetic polymers was lower than those with guar gum.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.1
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• pp.146-152
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• 2015

Seasoned laver is the highest consumed item among processed laver foods. However, it easily undergoes quality deterioration during processing and storage by lipid oxidation. The purpose of this study was to develop onion seasoned laver with strengthened functional properties through evaluation of storage characteristics. Proximate composition, color index, acid value, thiobarbituric acid (TBA) production, and sensory evaluation of seasoned laver with 0, 15 and 30% onion powder were analyzed during storage periods of 0, 12 and 24 weeks. The lightness, redness, and yellowness of 30% onion seasoned laver significantly increased according to storage period. The acid value and TBA production significantly increased in control laver without onion powder, with no significant difference in 30% onion seasoned laver according to storage period. Sensory preference of onion seasoned laver was better than that of control laver in terms of taste, texture, and overall acceptability. To sum up these results, seasoned laver with 30% onion powder showed superior color degree, acid value, TBA production and sensory preference in proportion to added amount.

• The Korean Journal of Community Living Science
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• v.23 no.1
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• pp.51-59
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• 2012

This study was conducted to investigate the rheological properties of mulberry powder on the weak flour using color, Rapid Visco Amalyzer(RVA), farinogram, alveogram. The lightness(L value) and yellowness(b value) decreased and the redness(a value) increased with increment of mulberry powder content. On the RVA data, the weak flour with 1% of mulberry powder showed the highest initial pasting temperature and peak viscosity, while the addition of mulberry powder reduced final viscosity. On the farinogram data, the consistency of the flour containing mulberry powder was decreased with increments of mulberry powder. This meant that mulberry powder could weaken the batter. Water absorption of the samples with mulberry powder was decreased more than the control. The development time of flour with mulberry powder was also decreased more than control, but the differences were not significant. The stability of the flour with adding mulberry powder was decreased. The Pmax value of the flour was decreased significantly by adding mulberry powder. Extensibility and swelling index were both increased, but there were no significant differences.

• Polymer(Korea)
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• v.26 no.2
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• pp.193-199
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• 2002

The dichloro-polyester polyol (DCBAO) which was synthesized in our earlier work was cured at room temperature with two different type of curing agents including Desmodur N-3300 and Desmodur L-75 to get a polyurethane flame-retardant coatings (DCBAO/N-3300=DEBAN and DCBAO/L-75=DCBAL). We could not observe any deterioration of physical properties of the flame-retardant PU coatings (UCBAN and DCBAL) in comparison with the conventional PU coatings. Thermal resistance of DCBAL-type flame-retardant coatings, which was measured by yellowness index difference, was inferior to that of DCBAL-type PU coatings. We believe that this phenomena is attributed to the poor thermal resistance of Desmodur L-75 isocyanate. It was observed that the LOI values were 25∼26% for the PU coatings containing 20∼30 wt% of 2,4-dichlorobenzoic acid.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.43 no.2
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• pp.40-48
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• 2011

To build up the conservativeness of aged paper heritages, the strength reinforcement treatment using various cellulose derivative solutions was considered. Hand-made Hanji prepared by traditional papermaking technique was firstly simulated in order to modify the overall of paper properties like aged paper heritages by accelerated ageing treatment at $150^{\circ}C$ for 24 hours, and then the ageing stability of Hanji was verified through the secondary accelerated ageing at $150^{\circ}C$ for 12 hours. The physical properties of aged Hanji were improved by applying with cellulose derivative solutions. The ageing stability for physical, optical (L, brightness, opacity, yellowness) and chemical (oxidation index, degree of polymerization) properties of aged Hanji treated with all kinds of cellulose derivative solutions was also good compared to those of untreated samples, especially using MC solution. Therefore, it was that a kind of MC solution would be well-suited for the strength reinforcement treatment of aged paper heritages.

• Transactions of the Korean Society for Noise and Vibration Engineering
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• v.22 no.11
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• pp.1099-1105
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• 2012

Transparent noise barrier panels have the advantages of transmitting light to nearby residents and allowing drivers to orientate themselves by providing views of the surrounding area. To develop guidelines on quality criteria for transparent soundproof panels, their sound transmission loss and weatherability were experimentally investigated. In Korea, the sound transmission loss of noise barrier panels should be more than 25 dB at 500 Hz and 30 dB at 1000 Hz. The transmission loss tests of transparent panels were performed in accordance with KS F 2808. Typically, plastic materials suffer from color changes when exposed to ultraviolet(UV) light over extended periods. Therefore, weathering of plastics is one of the most important properties for outdoor applications. Protection against UV radiation and weathering is usually accomplished by using UV stabilizer additives or coatings. Transparent materials for soundproof panels were examined through accelerated weathering tests and their weathering resistances were evaluated from changes in yellowness index.

• Journal of the Korean Society of Food Culture
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• v.34 no.6
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• pp.793-800
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• 2019

This study was performed to examine the physicochemical and antioxidative properties of the sponge cakes with different contents (0, 2, 4, 6, 8%, w/w) of lemon balm (Melissa officinalis) powder (LBP). An increase in LBP content in the cake led to a significant increase in the baking loss rate, specific volume, DPPH radical scavenging activity, ABTS radical scavenging activity, total phenol contents and total flavonoid contents of the cakes (p<0.05). As the LBP content increased, significant decreases were shown in the specific gravity of batter, sugar contents, pH, lightness, redness and yellowness of the cakes (p<0.05). Ash contents, uniformity index and other textural properties of hardness, springness, cohesiveness, and brittleness did not show any significant differences between the sample groups (p>0.05). These results suggest that LBP can be applied to sponge cakes to achieve positive textural properties such as uniform pore formation and increased volume with increased antioxidant properties.

• Polymer(Korea)
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• v.26 no.4
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• pp.452-461
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• 2002

In this study, the effect of various concentrations of antioxidants on thermo-oxidative degradation of polyamide 6 was investigated. Unstabilized and stabilized polyamides 6 were subjected to long-term oven aging in ambient atmosphere at 70~$160^{\circ}C$. All of specimens were discolored within 100 hr at temperature range of 70~$160^{\circ}C$. Optimum antioxidant concentration was determined from the data of mechanical properties, yellowness index and relative viscosity. The synergistic effect of each primary and secondary antioxidant concentrations was not observed. Yellowing phenomenon was explained by using NMR, IR and EA. Different carbonyl groups were detected by $^{13}C$/NMR. During thermooxidative degradation, oxygen consumptions were determined by EA. The lifetime after long-term aging was predicted using Arrhenius equation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.47-52
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• 1999

Comparative effects of phosphine fumigation and gamma irradiation were evaluated on the qualities of white ginseng prepacked in a commercial laminated film in terms of water absorption, Hunter color parameters(L, a, b) and organoleptic properties(overall color/appearance, flavor) during 6 months of storage at ambient(20oC, 70% RH) and accelerated(40oC, 90% RH) conditions. Moisture content of packed white ginseng(initial 8.44%) linearly increased with storage period, thereby reaching to about 10% (r=0.9966) in ambient and more than 15%(r=0.9886) in accelerated conditions, respectively, at the 6th month of storage. The storage at severe conditions resulted in remarkable changes in Hunter's color values, decrease in whiteness(L) and increase in redness(a) and yellowness(b), while both treatments, phosphine and irradiation less than 5kGy, did not cause any significant changes in color parameters. Phosphine fumigation was shown detrimental to overall flavor of white ginseng(p<0.01), however or ganoleptic qualities of stored samples were effectively maintained by irradiation less than 5kGy(p< 0.05). As the index on the guality of white ginseng stored at severe conditions its organoleptic quality was highly correlated with moisture content(r= 0.9777) and Hunter color values(over 0.9), suggesting the critical values of 15.5% moisture and 72.56, 7.15, 21.45 in Hunter's L, a, b values, respectively.

• Preventive Nutrition and Food Science
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• v.12 no.1
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• pp.40-45
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• 2007

The effects of drying methods on the physicochemical properties of chaga (Inonotus obliquus) mushroom powder were investigated. Scanning electron micrograph revealed that freeze drying produced smaller particle- sized samples which in turn resulted in higher porosity than did vacuum and hot-air drying. Samples prepared by freeze drying showed a significantly higher L*-value as compared with those prepared by hot-air drying and vacuum drying (p<0.05). The lightness (L*-value) significantly decreased with increasing relative humidity and storage temperature regardless of drying method (p<0.05). The yellowness (b*-value) increased significantly with increasing relative humidity (p<0.05). Browning index was significantly lower in samples prepared by freeze drying (p<0.05) but not significantly different between samples dried by hot-air and vacuum drying. Freeze dried sample exhibited a significantly higher degree of rehydration than other samples (p<0.05) probably due to the small particle size. Water solubility of the freeze dried sample was higher than those of the other methods while swelling ratio of the same sample appeared to be lower than those of others. Freeze dried chaga mushroom powder contained significantly lower amount of total phenolics and total sugar as compared to other samples (p<0.05).