• 한국지하수토양환경학회:학술대회논문집
• /
• 한국지하수토양환경학회 2004년도 임시총회 및 추계학술발표회
• /
• pp.199-202
• /
• 2004

In this study the field-scale tests were performed in which in-situ E/K remediation technologies were applied, and then the results were present. For traditional E/K remediation method the efficiency of remediation is not large, but the enhanced method with citric acid significantly increases the removal efficiency. Also EDTA, reported as a good enhancement agent for removal of heavy metals, is similar to that of citric acid. Therefore citric acid is preferred rather than EDTA in view of the cost on the contaminant removal per unit concentration.

• Journal of the Korean Wood Science and Technology
• /
• 제45권4호
• /
• pp.432-443
• /
• 2017

Maltodextrin and citric acid are two types of natural materials with the potential as an eco-friendly binder. Maltodextrin is a natural substance rich in hydroxyl groups and can form hydrogen bonds with lignoselulosic material, while citric acid is a polycarboxylic acid which can form an ester bond with a hydroxyl group at lignoselulosic material. The combination of maltodextrin and citric acid as a natural binder materials supposed to be increase the ester bonds formed within the particleboard. This research determined to investigate the bonding properties of a new adhesive composed of maltodextrin/citric acid for nipa frond particleboard. Maltodextrin and citric acid were dissolved in distillated water at the ratios of 100/0, 87.5/12.5, 75/25 and 0/100, and the concentration of the solution was adjusted to 50% for maltodextrin and 60% citric acid (wt%). This adhesive solution was sprayed onto the particles at 20% resin content based on the weight of oven dried particles. Particleboards with a size of $25{\times}25{\times}1cm$, a target density $800kg/m^3$ were prepared by hot-pressing at press temperatures of $180^{\circ}C$ or $200^{\circ}C$, a press time of 10 minute and board pressure 3.6 MPa. Physical and mechanical properties of particleboard were tested by a standard method (JIS A 5908). The results showed that added citric acid level in maltodextrin/citric acid composition and hot-pressing temperature had affected to the properties of particleboard. The optimum properties of the board were achieved at a pressing temperature of $180^{\circ}C$ and the addition of only 20% citric acid. The results also indicated that the peak intensity of C=O group increased and OH group decreased with the addition of citric acid and an increase in the pressing temperature, suggesting an interreaction between the hydroxyl groups from the lignocellulosic materials and carboxyl groups from citric acid to form the ester groups.

• 생명과학회지
• /
• 제19권9호
• /
• pp.1284-1288
• /
• 2009

오징어 정제어유에 대한 부가적인 탈취과정을 통해 고품질의 제품을 생산하기 위하여 유기산의 일종인 citric acid 및 gluconic acid를 이용한 칼럼을 제작하고 여기에 오징어 정제어유를 통과시키는 방법으로 어취제거 실험을 행하였다. 그 결과, citric acid 및 gluconic acid 칼럼 모두에서 우수한 어취제거 효과가 나타났으며, 유기산 1 g과 2 g을 사용한 경우보다 3 g을 사용한 경우에 더 우수한 어취제거 효과를 얻을 수 있었다. 또한, citric acid를 사용한 칼럼에서 보다 gluconic acid를 사용한 칼럼에서 더 높은 어취제거 효과를 얻을 수 있었다. 한편, 과산화물가(POV) 및 산가(AV)를 측정한 결과, gluconic acid칼럼을 통과한 시료는 미처리 대조군에 비해 약간 높은 수치를 나타냈으며, citric acid 칼럼을 통과한 시료는 미처리 대조군과 비슷한 수치를 나타냈다. 결론적으로, gluconic acid 칼럼을 이용한 탈취실험의 경우는 탈취효과는 뛰어난 반면 과산화물가와 산가가 약간 증가하는 결과가 나타났고, citric acid칼럼을 이용한 탈취실험의 경우는 탈취효과는 약간 떨어졌지만 과산화물가와 산가는 미처리 대조군과 비슷한 수치를 나타냈다. 본 연구에서 유기산 칼럼을 이용하여 성공적인 어취제거효과를 얻을 수 있었으며, 어유의 주요 성분 변화는 거의 관찰되지 않음을 확인할 수 있었다.

• 한국지하수토양환경학회:학술대회논문집
• /
• 한국지하수토양환경학회 2003년도 총회 및 춘계학술발표회
• /
• pp.393-396
• /
• 2003

Soil contains the several kinds of metal oxides. Magnetite in soil may contribute the generation of secondary waste during the decontamination of soil by citric acid. Dissolution of magnetite powders by citric acid was investigated in the pH range between 2.0 and 5.0. The dissolution behaviour of magnetite was well described by the equation, A[1 - $e^{-B(x-c)}$]. The parameters of the equation were optimized by the iteration method, and the physical meaning of each parameter was explained. Concentration of each of the dissociated chemical species of citric acid was calculated using the ionization constants. The dissolution reaction was explained by the concentration of the dissociated chemical species of citric acid.d.

• 산업식품공학
• /
• 제23권2호
• /
• pp.112-117
• /
• 2019

배추즙을 유산균 배양 배지로 사용하기 위하여 배춧잎을 구연산 3%, 에탄올 7% 혼합용액으로 10분간 교반하여 세척하고 3분간 탈수하여 착즙한 결과, 세척수율은 80.82%, 착즙수율은 79.32%로 전체수율이 64.11% 이었고, 배추즙의 일반세균수가 3.69 log CFU/g으로 2.84 log CFU/g 감소하였고 유산균수가 2.01 log CFU/g으로 2.43 log CFU/g 낮아졌으며, 염도가 0.26%였고, pH가 2.98로 변화하여 상온에서 8일간 보관하면서 pH와 미생물수의 변화가 유의적이지 않아서 유산균 배양용 배지로 적합할 것으로 보인다. 또한 배춧잎은 구연산-에탄올 용액으로 세척하는 것이 구연산-에탄올-소금 용액으로 세척하는 것보다 수율과 미생물 감균효과가 더 높았다.

• 한국조리학회지
• /
• 제23권5호
• /
• pp.67-76
• /
• 2017

This study investigated the quality characteristics of melon jam with RSM. The melon jam was prepared with 50~65% sugar, 0.5~2.0% pectin, and 0.1~0.5% citric acid. Sugar and pectin caused the increase in sweetness, Hunter's colorimetric characteristics (a, b), and firmness. Citric acid caused decrease in pH, sweetness, firmness. Sensory evaluation results showed that preferences for the melon jam increased as sugar, pectin, and citric acid approached their optimum values and then decreased as they exceeded optimum levels. Consequently, the proposed optimum levels in the ingredient formulation for manufacture of the standard melon jam were 59.0% sugar, 1.4% pectin, and 14.9% citric acid, as based on both numerical and graphic statistical analyses. Ultimately, this study was expected to contribute to the commercialization of melon jams of high quality.

• 한국방사성폐기물학회:학술대회논문집
• /
• 한국방사성폐기물학회 2003년도 가을 학술논문집
• /
• pp.696-700
• /
• 2003

$H_2SO_4$과 Citric acid 은 다른 화학물질보다 토양으로부터 $^{137}Cs$의 추출효율이 높았다. 오래 저장된 방사능오염 토양으로부터 $^{137}Cs$ 제거효율을 높이기 위해 동전기방법에 의한 토양복원 실험 시 $H_2SO_4$과 citric acid를 첨가제로 사용했다. 실험 컬럼으로부터 방출된 방출수의 평균속도는 $2.0{\times}10^{-2}$cm/min이고, 10일 동안 방출된 토양폐액의 부피는 3.6 Pore Volume이다. 10일간 컬럼 내의 $^{137}Cs$의 제거효율이 54%이었다. 한편, 개발된 모델에 의해 계산된 잔류농도 예측 값은 실험으로부터 구한 결과와 거의 일치했다.

• 한국융합학회논문지
• /
• 제13권1호
• /
• pp.149-160
• /
• 2022

본 연구에서는 스마트팜에서 생산된 새싹인삼의 저장성을 향상시키기 위해 전처리과정과 포장 용기에 따른 새싹인삼의 물리적 품질 및 미생물 변화를 10일 간 저장하면서 평가하였다. 전처리 방법(ascorbic acid, citric acid, peroxyacetic acid) 및 포장용기(expanded polystyrene (EP), polypropylene (PP), polyethylene (PE), polypropylene + polyethylene + cast polypropylene(PP+PE+CPP))에 따른 품질 변화를 물성(texture)검사, 일반세균수검사, 수분함량 및 색도 측정으로 평가하였다. 전처리 종류에 따라 비교한 결과, citric acid처리군에서 가장 낮은 텍스쳐 변화 및 세균 증식 억제에 효과를 확인하였다. 전처리 중 가장 효과가 높은 citric acid 처리군을 용기별로 저장 후 품질을 평가한 결과, PP용기에 10일 저장한 경우, 유의적인 텍스쳐 감소 및 색변화가 나타나지 않았고, 저장기간 증가에 따라 일반세균수가 가장 낮게 증가하였다. 따라서 본 연구는 citric acid 전처리군 및 PP용기에서 저장했을 때 새싹인삼의 품질 손상이 가장 적게 나타나 새싹인삼의 저장성 개선에 도움을 줄 수 있을 것으로 판단된다.

• 한국세라믹학회지
• /
• 제34권4호
• /
• pp.394-398
• /
• 1997

Mn-Zn ferrite powders were prepared by alcoholic dehydration, using coprecipitation method. Then the effects of organic dispersant and polymeric binder concentration on stability and casting of slurry were discussed. Citric acid, the organic dispersant and polyvinylacohol(PVA), the non-ionic binder, were selected as additives of slurry. With variation of concentration of water, citric acid and polyvinylalcohol(PVA), optimum forming conditions were determined from viscosity and density. To compare with dry process, density and microstructure of sintered body formed by uniaxial die pressing were observed.

• 대한가정학회지
• /
• 제27권3호
• /
• pp.71-78
• /
• 1989

As the level of life improves, the eating habit is changing from rice meal to bread meal and at the time, eat more strawberry jam than before. We tried to study to select the good cooking method and the proper strawberry variety for the jam through the sensory evaluation We made four kinds jam of Bogyo-Joseoung and Ai-berry by different cooking methods, the result6s of the sensory evaluation are as follow: The jam of Ai-berry is better than that of Bogyo-Joseoung by the paired comparison test but the difference between those, if we add some lemon to the jam of Bogyo-Joseoung and Ai-berry, is very little. The multiple comparison test proves the sourness, if added some lemon and citric acid, become better and the color and viscosity, if added pectin, became better. The overall preference about jam, if pectin and citric acid were added together, was best. In addition, we evaluated the quality of jammed bread by multiple comparison test. The result is like this: The jam with lemon is very good in color, flavor, sourness and texture, but the jam with pectin and citric acid was the best in overall preference.