• Journal of Korean Society of Environmental Engineers
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• v.22 no.1
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• pp.1-10
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• 2000

An experimental study regarding the effect of emulsions on RO is presented. Heavy oil was added to the sea water and the distilled water separately and treated for 30 minutes by a homogenizer to make emulsions. For the case of the sea water without heavy oil the permeate decreased from the beginning of the experiment. Chloride and conductivity increased with time, due to the fouling occurring as the suspended solids in the sea water accumulated on the membrane surface. Rejection rate of salt was 99.6~99.7%. As for the sea water containing heavy oil, the permeate decreased slowly from the beginning of the experiment. This result was the same for the case of the sea water only. However. chloride and conductivity increased significantly when heavy oil was added. In the second experiment with sea water containing heavy oil, the operation time of RO was reduced considerably. With addition of oil, the chloride increased greatly, while the permeate reduced comparatively. In the experiment where emulsion of $0.3{\sim}0.8mg/{\ell}$ was supplied to RO. oil concentration was about 10ppb in the permeate at the end of the experiment. In case of the distilled water containing heavy oil. the conductivity increased. However. the permeate reduced to 30% compared to the case of the sea water containing heavy oil. The case of sea water containing heavy oil showed an opposite result, but the effect of the addition of oil on RO was significant. Oil caused fouling of the RO and the contamination of the whole system, and as the result the system could not be operated properly. As a result the membrane capacity, the amount and water quality of permeate deteriorated significantly.

• Journal of Life Science
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• v.29 no.12
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• pp.1351-1357
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• 2019

This study investigated the effect of plant oil emulsion as a replacement for animal fat on the quality characteristics of low-fat pork patties. Pork patties were manufactured using a pork fat control (CON) and olive (OPP), soybean (SPP), and canola (CPP) oil emulsions. Replacing animal fat with the plant oil emulsions increased the moisture content and decreased the fat content of the patties as compared to those with pork fat. The water holding capacity and cooking yield, and the moisture and fat retention of the patties were significantly increased, and the diameter reduction and shrinkage ratio decreased with the plant oil replacements. The color parameters of the samples were affected by the addition of the plant oil emulsions, and higher L^* and a^* values were observed in CON. The b^* value of the raw pork patty was highest in OPP, and palmitic acid was the most abundant saturated fatty acid. In terms of unsaturated fatty acids, oleic acid was highest in CON, OPP, and CPP, and linoleic acid was highest in SPP. Hardness, cohesion, and chewiness were no different among the samples, although higher springiness was observed in the pork patties with added plant oil emulsions. The taste, flavor, and palatability of the OPP and CPP patties were higher than in the CON and SPP groups. Fat replacement with plant oil emulsion therefore had a positive effect on the quality characteristics of the pork patties, and due to reduced saturated fatty acids, the end-product provides the healthy low-fat option desired by consumers.

• Journal of Korean Society of Environmental Engineers
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• v.36 no.7
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• pp.476-482
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• 2014

In this study, the characteristics of emulsified fuel and engine emissions were studied with engine dynamometer. Microexplosion took place in the combustion chamber. While combustion, emulsion fuel scattered to micro particles and it caused to smoke reduction. The heat produced from water vapour reduce the temperature of internal combustion chamber and it caused to inhibition of NOx production. It can be verified by the lower exhaust temperature of each ND-13 mode using emulsion fuel than that of MDO fuel. The NOx and smoke concentration were reduced by increasing water content in emulsion fuel. The power also decreased according to the increment of water content of emulsion fuel because emulsion fuel has low calorific value due to high water content than MDO. As a result of ND-13 mode test with 17% moisture content, it was achieved 24% reduction in NOx production, 76% reduction in smoke density, 11% reduction of $SO_2$ and 13% reduction in power loss.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.295-308
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• 2002

The effect of vinegar concentration (＋30%, 0% and -30%) on the emulsion stability of mayonnaise dressing was studied by the measurement of theological test and sensory evaluation. The emulsion stability of mayonnaise dressing increased with increase in vinegar concentration. The results of steady shear theological test indicated that C sample of the highest vinegar concentration (＋30%) exhibited higher emulsion stability than other samples. The dynamic shear datas were similar to steady shear theological data. The mayonnaise dressing samples showed time dependence, which was quantitatively described by the Weltman model. Parameters A and B indicated that the structure of C sample exhibited more stable than that of A (-30%) and B (0%) samples. The amount of oil separation was less than that of A and B samples. The results of sensory evaluation were similar to those of theological and emulsion tests.

• Tribology and Lubricants
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• v.7 no.1
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• pp.55-60
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• 1991

The emulsion lubrication is expected to get the effects of cooling and lubrication in metal cutting. The purpose of this research was to investigate the lubrication characteristics of the emulsion in a region of the elastohydrodynamic lubrication by experiments using o/w type emulsion lubrication. With the line contact frictional experiment apparatus which is the model of a rolling mechanism, friction coefficient, and oil film thickness were measured. By analyzing these experimental data with the variables of emulsion concentration, load, and rolling velocity, the following results are obtained. Emulsion viscosity $\eta$ for the concentration and pressure can be calculated by the following equation $\eta=\eta_o e^{\alphap}\cdot e^{\beta \phi}$. Where $\beta = (-3.7242+\phi)/\phi, 5%\leq \phi \leq 15%$.

• Journal of Pharmaceutical Investigation
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• v.39 no.1
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• pp.13-18
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• 2009

Docetaxel is an anticancer agent with low aqueous solubility. More extensive clinical use of this drug is somewhat delayed due to lack of appropriate delivery vehicles. An attempt was made to adopt an o/w emulsion as the drug carrier which incorporated docetaxel in the propyleneglycerol stabilized by a mixed-emulsifier system. A suitable formulation was found in this study: 10 mg/mL docetaxel, 10% (w/v) oil blend, 4% (w/v) PG, 3% (w/v) Solutol HS 15 in 2.25% (w/v) glycerol solution. The formulated emulsion has very good stability when stored at $40^{\cird}C$, and the docetaxel containment efficiency can be maintained above 95% and the mean emulsion diameter around $10{\mu}m$ for at least 3 months. The formulated emulsion is a promising carrier for docetaxel and other lipophilic drugs.

• Membrane Journal
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• v.12 no.4
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• pp.216-225
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• 2002

Experimental study on the crossflow electro-microfi1tation of simulated oil emulsion waste water was carried out with polypropylene microfiltration membrane to evaluate the applicability of electrofiltration process in the treatment of oily waste water generated from many industries including nuclear field. The effects of electric field strength transmembrane pressure, crossflow velocity, and oil emulsion concentration on the permeate flux were investigated. In electro-microfiltration process using the external electric field, significant enhancement of permeate flux was achieved by diminishing membrane fouling and it was shown that considerable permeate flux can be maintained for long-term operation compared with conventional membrane filtration process without an electric field.

• Food Engineering Progress
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• v.23 no.1
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• pp.62-68
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• 2019

In this study, the physical and sensorial properties of the meat analog were studied for the purpose of improving sensory preference and mimicking animal meat. The meat analog was made with different types of liquid materials such as oil, water, lecithin, polysorbate 80, or the emulsion of these components. At the aspect of density, the sample mixed with oil was higher than the sample mixed with water. Cooking loss value was higher at the sample with water than the sample with oil and this was the result opposite to the liquid holding capacity analysis. Also, texture profile analysis result showed that the samples with medium chain triglycerides (MCT) oil only showed the highest values in all attributes except for adhesiveness. Principal component analysis was carried out to analyze sensorial properties and it showed that the overall acceptance was high when the juiciness and softness increased. This result was highly related with the addition of emulsion. Therefore, emulsion technology can be a good candidate for improving the quality of meat analog and for mimicking the taste of animal meat.

• Journal of Sensor Science and Technology
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• v.29 no.2
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• pp.89-92
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• 2020

Polytetrafluoroethylene (PTFE) fibers are widely used in the textile industry, filter media, membrane distillation, electronic appliances, and construction. In this study, PTFE-polyethylene oxide (PEO) fibrous membranes were fabricated by emulsion electrospinning; subsequently, pure PTFE nanofibers were obtained via sintering. PTFE-PEO electrospinning solutions were prepared using different weight ratios to determine the optimized condition. As the ratio of the PEO increased, the fiber structure improved. Scanning electron microscopy and Fourier-transform infrared spectroscopy observations indicate that PEO is removed and PTFE fused gradually to form bonds among them during sintering. The obtained pristine PTFE membrane demonstrated hydrophobicity at 143.6° water contact angle and oleophilicity at 0° oil contact angle, which is known to be utilized for oil/water separation. A simple separation experiment was performed to remove oil droplets from water. The PTFE membrane exhibited good chemical stability and a high surface-area-to-volume nanofiber ratio. These excellent properties suggest that it is applicable to oil/water separation in harsh chemical environments.

• Corrosion Science and Technology
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• v.8 no.5
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• pp.197-202
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• 2009

The high toxicity of wax, oil, varnish and volatile corrosion inhibitor(VCI) corrosion inhibitors lead to an increasing interest in using non-toxic alternatives such as anti-corrosive film. This study aims to investigate the possibility to use acryl based anti-corrosive film as a substitution of toxic corrosion inhibitors. Acryl emulsions were polymerized by several acryl monomers(acrylonitrile(AN), n-butyl acrylate(nBA), methylmethacrylate(MMA) and glycycyl methacrylate(GMA)), non-toxic corrosion inhibitor, crosslinking agents(diethylene glycol dimethacrylate(DEGDA)) and various additives in order to apply substrate of anti-corrosive film. Acryl emulsion for anti-corrosive film(AeACF) as a substrate of corrosion inhibitor film has excellent removal characteristic at above $25^{\circ}C$. The crosslinked by DEGDA in a range of above 4 wt% content anti-corrosive film can easily remove from the metal surface by using hands because it kept a balance of cohesion and adhesion strength. Anti - corrosive performance of AeACF is better than anti-corrosive oil by corrosion rate test, which was measured $54.3mg/dm^2$ day(MDD) and $142.9mg/dm^2$ day, respectively. Anti-corrosive film consisting of acryl monomers and inorganic anti-corrosive ingredients did not emit any toxic pollutants by gas chromatography. Thus it is estimated that acryl based anti-corrosion film can substitute toxic corrosion inhibitors.