• Journal of Food Hygiene and Safety
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• v.38 no.6
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• pp.476-482
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• 2023

This study aimed to investigate the acrylamide content in frozen food products after cooking. Twenty samples of bread (Group 1) and 30 samples of processed tuberous and corn vegetable products (Group 2) were selected. Acrylamide levels were quantified using liquid chromatography tandem-mass spectrometry (LC-MS/MS). The frozen food samples were heated using the air fryer cooking method according to the product packaging and were compared to ready-to-eat French fries (Group 3). The results showed that the acrylamide content was the highest in group 3, followed by that in group 2 and group 1. The acrylamide content of all the samples was found to be within the domestic recommended standard of 1 mg/kg. However, when the samples that exceeded EU benchmark level (0.5 mg/kg) were selected and cooked using the deep-fat frying method according to the product packaging, one of them showed the acrylamide content of 1.83 mg/kg, which exceeded the domestic recommended standard. The present study highlights the need for continued evaluation and management to reduce acrylamide contents in frozen foods, as increasing domestic exposure to acrylamide is concerning.

• Polymer(Korea)
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• v.30 no.4
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• pp.286-292
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• 2006

Super water-absorbent resins were prepared by inverse suspension copolymerization of sodium acrylate, acrylamide and 2-hydroxyethyl acrylate using N, N'-methylene-bis-acrylamide as cross-linker. For the suspension copolymerization, monohexadecyl phosphate was employed as the dispersing agent, cyclohexane as the dispersing medium and potassium persulfate as the initiator. The dependence of water-absorption capacity on the amount of crosslinking agent, oil/water ratio, degree of neutralization and the composition of the copolymer were systematically investigated. Furthermore, the swelling kinetics of the super water-absorbent copolymer was carried out. The absorption of the resins is more than 1800 g/g for deionized water and 100 g/g for 0.9% NaCl solution, respectively. The copolymers showed an increased salt resistance and enhanced water retention of soil.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.708-711
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• 2004

Swedish research in 2002 indicated that acrylamide formation was particularly associated with traditional high temperature cooking processes of certain carbohydrate-rich foods. Since the Swedish report, similar findings have been reported by researchers in numerous other countries. In 2003, three hundred and twenty seven domestic food products, selected on the basis of annual sales in Korea, were analyzed. The results were similar to those from other countries. In this study, the monitoring of acrylamide was expanded to include Korean traditional food products. Samples were purchased from local markets, prepared and then analyzed using LC/MS/MS methods. The categorized food products analyzed included cooked rices and porridges, soup products, fried products, boiled down products, seasoned products, roasted products and coffee. The acrylamide concentrations of the samples were $ND\~18ppb$ in cooked rices and porridges, $ND\~28ppb$ in soup products, $ND\~22ppb$ in fried products, $ND\~218ppb$ in boiled down products, <10ppb in seasoned and roasted products, and <10\~11ppb in brewed coffee and coffee drinks.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.407-412
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• 2012

The objective of this research was to study the effect of pre-treatments before deep frying on the reduction in acrylamide formation, crispness and sensory properties of French fries. The acrylamide concentration was lower in pre-treated French fries before frying with citrus acid, ascorbic acid and salt solution than that in untreated French fries. Crispness, moisture and fat contents, color, texture and overall acceptability of pre-treated French fries were not significantly different compared to those in control. Therefore, French fries pre-treated with citrus acid, ascorbic acid and salt solution before frying had good sensory properties, and reduced acrylamide formation.

• Textile Coloration and Finishing
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• v.10 no.3
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• pp.43-49
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• 1998

Polyvinyl chloride (PVC) sheets were treated with corona discharge to produce peroxy radicals on the surfaces. The peroxy radicals formed on the PVC surfaces were subsequently used as initiators for the graft polymerization of acrylic acid or acrylamide in an aqueous solution. Introduction of acrylic acid and acrylamide on the PVC sheet could be confirmed by the observation of carbonyl and primary amine absorptions based on carboxylic acid and amide, respectively. The water contact angle$(90^\circ)$ of PVC sheet was constant, irrespective of time, while corona-treated and functional monomer-grafted PVCs were slowly increased with time, showing the rearrangement of surface polar groups in air condition. The water contact angle of PVC sheet$(90^\circ)$ was decreased by corona treatment$(78^\circ)$, and further decreased by the grafting of acrylic acid$(55^\circ)$ and acrylamide$(56^\circ)$ , indicating increased hydrophilicity of the modified surfaces. The half-life periods of surface voltage on acrylic acid- (62 sec) and acrylamide-grafted PVC (147sec) were significantly decreased when compared to those on PVC (3,115 sec) and corona-treated PVC (463sec). These results mean that acrylic acid- and acrylamide-grafted PVCs could be used as the antistatic sheets.

• Elastomers and Composites
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• v.54 no.2
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• pp.128-134
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• 2019

Many scientific approaches have been developed for the preparation of alternative crosslinker system of amino resins and isocyanate prepolymers. Herein, copolymerization of trimethoxy silane with N-butoxymethyl acrylamide was performed, and the product was reacted with hydroxyl groups in the alkyl main chain without the need for an additional crosslinker. For the crosslinker synthesized herein, the molecular weight, glass transition temperature, and viscosity increased with increasing content of N-butoxymethyl acrylamide.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.44 no.2
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• pp.8-17
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• 2012

Three kinds of cationic acrylamide copolymer with different branch degree were prepared controlling the dosage of N, N'-methylenebisacrylamide. The physical characteristics of the branch-degree-modified copolymers were analyzed by intrinsic viscosity and charge density. The branch degree measurements were investigated by applying the colloidal titration phenomena using a spectrophotometer and comparison with the cationic regain measurement method. The results showed that the absorbance behaviors of spectrophotometer were distinctively different with the branch degree of copolymers. Also, the branch degree determinations and molecular structure estimations of the copolymers were numerically measured by applying the titration phenomena using a spectrophotometer. Finally, three kinds of branch-degree-modified copolymers were applied to flocculation test using arbocel micro pulp for the determination of flocculation behavior by different morphology of cationic acrylamide copolymers.

• Journal of Environmental Health Sciences
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• v.28 no.3
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• pp.49-54
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• 2002

This study was conducted to evaluate the feasibility and characteristics of poly acrylamide (PAA) immobilized sludge as a microbial entrapment bead for wastewater treatment. In the PAA method of immobilized sludge, it was found that the optimum acrylamide concentration for actual wastewater treatment was to be 12%. When the sequencing batch reactor (SBR) was operated during 30 days, removal efficiencies of TOC and phosphate was 95% and 70ft, respectively. From this research, repeated cycle of anaerobic and aerobic conditions is required to enhance the removal of TOC and phosphate. During the operation, immobilized cells could be used without being disrupted.

• Journal of the Korean Chemical Society
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• v.14 no.4
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• pp.333-339
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• 1970

1) The copolymerzation of acrylamide $(M_1)$ with styrene $(M_1)$ was studied in absolute methanol solution at $50^{\circ}C$, using azobisisobutyronitrile as a initiator. The monomer reactivity ratios determined at $50^{\circ}C$ were as follows: $r_1=0.2,\;r_2=1.05$ and from these values, Q and e values for acrylamide were calculated as 0.37$(Q_1)$ and 0.45 $(e_1)$. 2) Overall activation energy of copolymer was calculated to 24.3K/cal mol, using the Arrhenius epuation. 3) Measurement of intrinsic viscosity and observation of physical properties were made on the copolymer.

• Elastomers and Composites
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• v.56 no.4
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• pp.254-263
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• 2021

In this study, chitosan obtained after varying extents of deacetylation (i.e., 10%, 30%, and 47%) was employed to introduce antibacterial properties to chitin. The deacetylation reaction completion, wherein the amino group content of chitin was reduced, was ascertained from the FT-IR and NMR analyses. The 47%-deacetylated chitosan exhibited superior antibacterial properties against Bacillus in a disk diffusion test. To further improve these properties, chitosan derivatives were grafted by acrylic acid and acrylamide. The varying concentrations of carboxyl groups, primary amines, and -CH₂-CH₂- with increasing acrylic acid and acrylamide contents were determined by FT-IR and NMR analyses. The enhanced antibacterial properties of the chitosan derivatives, owing to the increased acrylic acid and acrylamide contents, were revealed by the disk diffusion test. In particular, the derivatives with 1.3% acrylic acid and acrylamide showed the highest antibacterial activity, the bacterial reduction rate against Staphylococcus aureus and Escherichia coli being 99.9%, as observed through the ASTM E2149 standard test.