• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.5
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• pp.681-688
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• 1996

To investigate the effort of drying methods on the physicochemical properties of agar, gel strength, viscosity, melting and setting point, and phase transition by differential scanning calorimetery (DSC) during its heating were determined. In addition the structural differences of agar powder by scanning electron microscope (SEM) was examined. The most shortest onset temperature of gel strength increase was extruding method among any other methods. Viscosity of agar with hot air method, 400.00 cps at $45^{\circ}C$, was markedly increased, but with spraying and extruding ones were little change. The melting and setting point, and the temperature for maximum endothermic and enthalpy for agar with extruding one, $80.01^{\circ}C,\;36.05^{\circ}C\;and\;61.72^{\circ}C,\;0.73\;cal/g$, respectively, were lowest among the drying ones. But in the case of reheating after gelling, there were little change in all methods. Observing the surface structure of agar with SEM, extruding method showed the most unstable with absorptive property.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.600-605
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• 1999

Methyl linoleate was oxidized at 60, 90, 120 and $150^{\circ}C$, respectively, with sparging oxygen for different periods of time. On the basis of the peroxide values determined at four temperatures, four heating times were chosen for the analysis of physicochemical parameters, such as peroxide value, total oxidation products, polymer content, viscosity, refractive index and characteristics of thermal degradation by DSC (Differential Scanning Calorimeter). The content of peroxide linkage (C-O-O-C) polymer and ether or carbon to carbon linkage (C-O-C/C-C) polymer were analyzed by High Performance Size Exclusion Chromatography (HPSEC). The polymer formed at four temperatures was qualitatively identified as dimer. The polymer with peroxide linkage (C-O-O-C) were detected from methyl linoleate oxidized at $60^{\circ}C\;and\;90^{\circ}C$, but they were not detected from methyl linoleate oxidized at $120^{\circ}C\;and\;150^{\circ}C$. The enthalpy changes increased as peroxide value increased whereas maximum degradation temperature decreased. The highest correlation coefficients were obtained between maximum degradation temperature $(T_m)$, exothermic enthalpy changes and peroxide value, peroxide linkage (C-O-O-C) polymer content.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.787-793
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• 1998

Physicochemical properties of starch of three cultivars of Korean kidney Bean Starches, Pink (PKB), Red (RKB) and White (WKB) were studied. Starch granule was oval/round and smooth in all samples. The amylograms showed a continuous increase of viscosity without peak during heating. The water-binding capacities of starches of PKB, RKB and WKB were 102.1%, 94.7% and 106.9%, respectively. The swelling powers were rapidly incresed in all samples. The amylose content, blue value and relative viscosity of kidney bean starches were $31.1{\sim}32.8%,{\;}0.64{\sim}0.66$ and $2.27{\sim}2.61{\;}mlg^{-1}$, respectively. The transmittance of starch suspension was linearly increased as the temperature raised from $65^{\circ}C{\;}to{\;}85^{\circ}C$. The gelatinization temperature ranges determined by differential scanning calorimetry (DSC) were $71.1{\sim}86.9^{\circ}C for PKB, $71.1{\sim}86.0^{\circ}C$ for RKB and $60.8{\sim}77.9^{\circ}C$ for WKB.

• Journal of the Korean Society of Propulsion Engineers
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• v.14 no.6
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• pp.31-37
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• 2010

This study was carried out to investigate the thermal decomposition and execute EIDS slow cook-off test for the propellant ingredients and 2 kinds of HTPE propellants. The thermal analysis of the propellant ingredients used in this study showed that the thermal stability of these materials decreases in the following order : AP > HTPE > AN > BuNENA. In addition, propellant HTPE 002 containing AN showed that an endothermic process at around $125^{\circ}C$ corresponding to the solid phase change(II$\rightarrow$I) of AN was followed by the exothermic process of BuNENA/AN mixture up to $200^{\circ}C$. In EIDS slow cook-off tests, HTPE 001 and HTPE 002 reacted at around $250^{\circ}C$ and $152^{\circ}C$ respectively, and both of them showed sudden temperature increase curves at $115^{\circ}C$. The critical temperatures, $T_c$, of thermal explosion for the propellants HTPE 001 and HTPE 002, were obtained from both the non-isothermal curves at various heating rates and Semenov's thermal explosion theory. Kissinger's method that was used to calculate $T_c$ was also employed to obtain the activation energies for thermal decompositions.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.23 no.3
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• pp.135-141
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• 2013

Mechanical alloying was carried out to produce $CrSi_2$ thermoelectric compound using a mixture of elemental $Cr_{33}Si_{67}$ powders. An optimal milling and heat treatment conditions to obtain the single phase of $CrSi_2$ compound with fine microstructure were investigated by X-ray diffraction and differential scanning calorimetry measurement. $CrSi_2$ intermetallic compound with a grain size of 70 nm could be obtained by MA of $Cr_{33}Si_{67}$ powders for 70 hours and subsequently annealed at $650^{\circ}C$. Consolidation of the MA powders was performed in a spark plasma sintering (SPS) machine using graphite dies at $600{\sim}1000^{\circ}C$ under 60 MPa. The shrinkage of MA samples during SPS consolidation process increased gradually with increasing temperature up to $1000^{\circ}C$ and relatively significant at about $600^{\circ}C$. We tend to believe that these behaviors are deeply related to form a $CrSi_2$ compound during heating process, as can be realized from the DSC measurement. Electrical conductivity and Seebeck coefficient of sintered bodies were measured up to $900^{\circ}C$. Seebeck coefficient and power factor of $Cr_{33}Si_{67}$ compact prepared by MA and SPS at $1000^{\circ}C$ showed the maximum value of $125{\mu}V/K$ at $400^{\circ}C$ and $4.3{\times}10^{-4}W/mK^2$ at $350^{\circ}C$, respectively.