• 한국축산식품학회지
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• 제35권1호
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• pp.130-136
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• 2015

This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4% canola oil), T3 (4% grape seed oil + 16% canola oil), T4 (4% grape seed oil + 4% olive oil + 12% canola oil), T5 (4% grape seed oil + 8% olive oil + 8% canola oil), and T6 (4% grape seed oil + 12% olive oil + 4% canola oil). Proximate analysis showed significant (p<0.05) differences in the moisture, protein, and fat content among the emulsion-type pork sausages. Furthermore, replacement with vegetable oil mixtures significantly decreased the ash content (p<0.05), increased water-holding capacity in emulsion-type pork sausages. Also, cholesterol content in T6 was significantly lower than T2 (p<0.05). In the texture profile analysis, hardness and chewiness of emulsion-type pork sausages were significantly (p<0.05) decreased by vegetable oil mixtures replacement. On the contrary, cohesiveness and springiness in the T4 group were similar to those of group T1. The unsaturated fatty acid content in emulsion-type pork sausages was increased by vegetable oil mixtures replacement. Replacement of pork fat with mixed vegetable oils had no negative effects on the quality properties of emulsion-type pork sausages, and due to its reduced saturated fatty acid composition, the product had the quality characteristics of the healthy meat products desired by consumers.

• Journal of Advanced Marine Engineering and Technology
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• 제17권4호
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• pp.20-27
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• 1993

Emulsified oily wastewater is generally hard to treat in separating oil and water by conventional separators. In this paper the magnetohydrodynamic water treatment device was used to separate oil from emulsified oily wastewater which contained high conductivity. The emulsified oil removal rates and economic ranges of oil separation at various factors were investigated to confirm the influence of the magnetic field in MHD water treatment device according to the characteristics of emulsion brake. Experimental results proved that the oil removal rates were proportional to Lorentz force which depends on the intensity of magnetic field, conductivity and velocity of wastewater.

• 한국축산식품학회지
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• 제38권2호
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• pp.315-324
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• 2018

The objective of this study was to evaluate the efficacy of alkaline-treated sugarcane bagasse fiber on physicochemical and textural properties of meat emulsion with different fat levels. Crude sugarcane bagasse fiber (CSF) was treated with calcium hydroxide ($Ca(OH_2)$) to obtain alkaline-treated sugarcane bagasse fiber (ASF). The two types of sugarcane bagasse fiber (CSF and ASF) were incorporated at 2% levels in pork meat emulsions prepared with 5%, 10% and 20% fat levels. Alkaline-treatment markedly increased acid detergent fiber content (p=0.002), but significantly decreased protein, fat, ash and other carbohydrate contents. ASF exhibited significantly higher water-binding capacity, but lower oil-binding and emulsifying capacities than CSF. Meat emulsions formulated with 10% fat and 2% sugarcane bagasse fiber had equivalent cooking loss and textural properties to control meat emulsion (20% fat without sugarcane bagasse fiber). The two types of sugarcane bagasse fiber had similar impacts on proximate composition, cooking yield and texture of meat emulsion at the same fat level, respectively (p>0.05). Our results confirm that sugarcane bagasse fiber could be a functional food ingredient for improving physicochemical and textural properties of meat emulsion, at 2% addition level. Further, the altered functional properties of alkaline-treated sugarcane bagasse fiber had no impacts on physicochemical and textural properties of meat emulsions, regardless of fat level at 5%, 10% and 20%.

• 한국수소및신에너지학회논문집
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• 제20권5호
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• pp.424-431
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• 2009

Treatment for water repellency on the carbon supports of GDL which composed a part of MEA has been suggested as a solution to prevent flooding. PTFE is a fluoropolymer that has hydrophobic property and a PTFE emulsion was selected as waterproof agent in this investigation. Carbon paper was coated by PTFE emulsion with different particle size of 5~500 nm and 3~$5\;{\mu}m$ as various concentration. PTFE coated carbon paper has difference in weight variation changed proportionally at PTFE concentration and coating times. Then gas permeability of the coated carbon paper with emulsion of 3~$5\;{\mu}m$ PTFE was changed vastly. Characteristics of carbon paper coated with different PTFE emulsion were analyzed by FE-SEM, FT-IR spcetroscopy and were evaluated by weight variations, gas permeability and water contact angle.

• 멤브레인
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• 제5권4호
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• pp.129-136
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• 1995

본 연구는 에멀젼 액막을 이용한 염색 폐수 내의 염료 이온 제거에 관한 연구이다. Aliquat 336을 함유한 액막과 D2EHPA를 함유한 액막으로 각각 음이온성 염료와 양이온성 염료 제거에 관한 최적 조건을 확립하였으며, 이 조건하에서 실제의 염색 폐수 처리 실험을 행하였다. 직접 염료인 Sirius Red, 반응성 염료인 Reactofix Supra Blue 및 염기성 염료인 Apollo Blue를 대상으로 하여 막상의 계면활성제(Span 80)와 담체(Aliquat 336 or D2EHPA)의 농도, 내수상의 counter ion($Na_2SO_4$) 농도, 그리고 에멀젼 투여량 등을 변화시키며 염료 제거 실험을 행하였다. 반응 5분 후에 추출 평형에 도달하였으며, 각 염료에 대하여 색소 성분의 95% 이상을 제거할 수 있었다. 제막 조건에 가장 큰 영향을 미치는 인자는 담체의 농도로서 일정량 이상의 담체는 막의 물질 전달 저항을 증가시켜 색도 제거 효과를 감소시킴을 알 수 있었다. 또한, 막상의 계면활성제의 양, 내수상의 counter ion의 양 및 투여 에멀젼의 양은 평형 도달 후의 최종 색도보다는 추출 속도에 더 큰 영향을 미침을 알 수 있었다. 실제 염색 폐수를 에멀젼 액막으로 2단계 처리한 결과 550nm에서의 흡광도를 초기 0.53에서 10분 후 0.03까지 낮출 수 있었다.

• Journal of Animal Science and Technology
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• 제62권1호
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• pp.103-110
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• 2020

Quality characteristics of chicken emulsion sausage manufactured with various levels of NaCl and 9 times heated bamboo salt (0.3%, 0.6%, 0.9%, and 1.2% respectively) were examined. The pH value of chicken emulsion sausage was increase tendency with increasing amount of bamboo salt, on the contrary in case of NaCl sample were decrease tendency with increasing amount of NaCl. Both before and after heating, redness of chicken emulsion sausage with bamboo salt treatments were upward trend with increasing amount of bamboo salt. water holding capacity (WHC) of 1.2% NaCl sample was significantly higher than 0.3%-0.9% (p < 0.05), but 0.9%, 1.2% bamboo salt samples were significantly higher than 0.3, 0.6 % (p < 0.05). Water loss of 1.2% NaCl and 0.9% bamboo salt samples were significantly lower than other treatment (p < 0.05). Protein solubility values significantly increased amount of bamboo salt and NaCl (p < 0.05), and samples of 0.9% NaCl and 0.6% bamboo salt values show similar values. Cooking yield of samples were increased tendency with increasing amount of NaCl and bamboo salt. Also viscosity values of sample containing 1.2% bamboo salt sample showed higher viscosity than other treatments. These results show that containing 1.2% NaCl chicken emulsion sausage and 0.9% bamboo salt chicken emulsion sausage were similar physicochemical properties. Therefore, bamboo salt is suitable for manufacturing chicken emulsion sausage.

• 한국식품조리과학회지
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• 제7권3호
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• pp.53-59
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• 1991

This study was carried out in order to investigate the change of protein functionalities such as foaming and emulsifying properties by succinylation of protein isolates. Succinylated and unsuccinylated munghean protein isolates were tested for finding out the effects of pH, heat treatment and sodium chloride concentration on the solubility, emulsion capacity, emulsion stability, foaming capacity, and foam stability. The results are summarized as follows: 1. Succinylation enhanced the solubility of MPI except at pH 4.5. When heated, succinylation greatly increased the solubility of succinylated MPI above $60^{\circ}C$. With the addition of NaCl, succinylation increased the solubility of MPI at acidic condition. 2. Emulsion capacity of succinylated MPI showed the lowest value at pH 7 and higher values at acidic and alkaine condition. when succinylated MPI was heated, emulsion capacity showed the highest at $80^{\circ}C$. With NaCl was added, emulsion capacity of succinylated MPI lincreased at pH 7, 9 or 11 decreased at pH 3 except addition of 1.0M NaCl. 3. Emulsion stability of MPI and succinylated MPI showed the highest at pH 4.5. Succinylation enhanced the emulsion stability of MPI at acidic condition. 4. The foaming capacity of MPI was increased at pH 3, 7 or 9 by succinylation. 5. When heated, foam stability of MPI and succinylated MPI showed the highest at pH 4.5 and at pH 11, respectively. When heated, both proteins showed the highest stability at $100^{\circ}C$.

• Korean Chemical Engineering Research
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• 제51권5호
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• pp.597-601
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• 2013

본 연구는 액적기반 미세유체 장치를 이용하여 단분산성 마이크로캡슐의 간단한 제조방법에 관한 것이다. 본 연구에서 제시한 제조 방법은 이중액적을 생성시키기 위해 기존의 복잡한 표면처리가 필요한 이중 유화과정을 대신하여 하나의 교차점을 가진 단일공정을 사용하고자 한다. 먼저, 분산상은 광중합이 가능한 ethoxylated trimethylolpropane triacrylate (ETPTA) 단량체와 fluorocarbon (FC-77) 오일을 사용하고 연속상은 poly(vinyl alcohol) (PVA) 수용액을 사용하였으며, 미세유체 채널 내부로 흘려 주면 하나의 교차점에 흐름이 집중되어 균일한 이중액적을 생성한다. 생성된 이중액적은 광중합을 통해 마이크로캡슐을 제조한다. 상기 방법은 ETPTA 유체의 부피유속을 조절하여 이중액적의 껍질두께 제어가 가능하고 연속상인 물의 부피유속을 조절하여 전체 직경을 제어할 수 있다. 더 나아가, 본 시스템을 사용하여 다양한 물질들을 함입한 마이크로캡슐을 제작할 수 있으며, 약물전달시스템의 응용 기술에 활용될 것으로 예측된다.

• 공업화학
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• 제8권1호
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• pp.99-107
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• 1997

핵연료분말 변환공정 중 우라늄 정광의 용해/정제 및 가공공정에서 발생하는 폐액의 처리에 대한 연구가 수행되었다. 우라늄 정광의 용해/정제공정에서 발생된 폐액은 pH 1 이하의 강산성으로 AUC 분말 제조공정에서 발생된 폐액 중의 우라늄을 ADU 형태로 회수한 후 발생된 2차 여액 속의 미세 ADU 입자 용해를 위해 사용된다. 2차 여액 속의 미세 ADU 입자들의 용해를 위해 용해/정제 공정의 폐액을 사용해서 pH 4로 전처리한 후, lime을 이용하여 pH 9.2로 30분 정도 반응시킬 경우 여액 중의 우라늄 농도를 3ppm 이하로 처리할 수 있었다. 가공 폐액은 미세 oil droplet들이 emulsion 형태로 발생하며, 약 300ppm의 우라늄 농도를 나타내었다. 먼저, emulsion을 파괴시키는 방법은 질산을 가하여 급속가열시키는 것이 효과적이었다. Emulsion 파괴 후 1mole NaOH를 가하여 $Na_2U_2O_7$형태로 우라늄을 회수하였으며, pH11.5에서 최적 처리조건을 나타내었으나 최종 여액 중의 우라늄 농도는 5ppm을 나타냈다. 여액 중의 우라늄 농도를 최소화하기 위해 lime으로 처리하는 방법이 연구되었으며, 가공폐액을 직접 lime 처리하기 위해 4N 질산으로 emulsion을 파괴 시킨 후, pH 1.6에서 lime을 1.5g/100ml로 반응시킬 경우 여액 중의 우라늄 농도를 1ppm까지 낮출 수 있었다. 한편, 경수로형 분말 제조공정 중 우라늄 회수공정에서 발생된 폐액 중의 미량 우라늄은 NaOH를 가하여 우라늄을 침전시킨 결과, $Na{\cdot}U{\cdot}F{\cdot}NH_4$등이 혼합된 침전물이 얻어졌으며, 여과후 상등액에서는 우라늄은 감지할 수 없었다.

• 멤브레인
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• 제12권4호
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• pp.216-225
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• 2002

원자력 분야를 포함하는 다양한 산업에서 발생하고 있는 오일 함유 폐액의 처리에 있어서 전기여과막 공정의 적용성을 평가할 목적으로 폴리프로필렌 정밀여과막을 사용한 모의 오일 에멀젼 폐액의 막 여과 실험을 수행하였다. 이때 투과 플럭스에 대한 전기장의 효과 및 투과 플럭스에 영향을 주는 주요 인자들로써 막간 차압, 교차흐름 유속 및 오일 에멀젼 농도의 영향을 고찰하였다. 전기장을 가해주는 전기정밀여과 공정은 기존의 전기장을 사용하지 않는 막 여과 공정에 비해서 막 오염 문제를 현저히 개선함으로써 투과 플럭스가 크게 향상되었으며 장기간의 조업시에도 상당한 투과 플럭스의 유지가 가능함을 보였다.