• Textile Coloration and Finishing
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• v.31 no.3
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• pp.187-194
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• 2019

Blowing film was prepared using polyester elastomer with thermally expandable microcapsule to investigate the optimum blowing properties and the film making process. Physical properties including specific gravity, blowing efficiency, foaming shape, tensile strength and elongation of polyester film were tested by varying the process condition of temperature and revolution per minutes of the extruder. The lowest specific gravity of 0.709 can be achieved with excellent foaming cells at $210^{\circ}C$ and 50 RPM conditions. The highest tensile strength and elongation was shown at $210^{\circ}C$, 100 RPM and $230^{\circ}C$, 25 RPM conditions. However, most of the prepared polyester films showed over $1kg_f/mm^2$ of tensile strength which is reasonable value to use in film applications.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.3
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• pp.219-223
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• 1990

Myofibrillar protein from Alaska pollack was modified with acetic anhydride at pH 7.5 and $25^{\circ}C$ and changes in functional properties as affected by the degree of modification were determined. Acetylation of myofibrillar protein resulted in protein with unique functional properties dependent upon the degree of acetylation. By selecting appropriate degree of modification it was possible to control protein solubility heat coagulability calcium precipitability foaming and emulsion capa-city.

• Korean Journal of Food Science and Technology
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• v.20 no.5
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• pp.625-630
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• 1988

Phosphorylation of soy protein by sodium trimetaphosphate and acetylation of soy protein by acetic anhydride were performed. Then, the functional properties of modified soy proteins were compared with that of unmodified soy protein. Isolated soy protein prepared from defatted soybean flake had protein content of 92.7% as moisture-free basis. The phosphorylated soy protein showed higher solubility, foaming properties, and water holding capacity than unmodified soy protein. Acetylation of soy protein increased emulsification activity and foaming properties greatly, whereas decreased the solubility at pH 8.0. Isoelectric pHs of phosphorylated and acetylated soy protein were shifted to acidic regions(pH 3.0 and pH 4.0) from pH 5.0, which was the isoelectric pH of unmodified soy protein. Soy protein seems to be aggregated during phosphorylation and acetylation procedure, judging form Sepharose CL-4B gel filtration profiles. The modified soy proteins showed increased mobilities to anode direction in disc-gel electrophoresis.

• Journal of the Korean Applied Science and Technology
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• v.11 no.1
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• pp.79-85
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• 1994

All the activities and physical properties including surface tension' foaming power, foam stability, emulsifying power, dispersion effect of 3-(N, N-dimethyl N-alkylammonio)-2-hydroxyY-1-propane sulfonate (HSB)류와 3-CN-alkylamidopropyl-N,N-dimethylamm-onjo)-2-hydroxy-1-propane sulfonate (APSB) aquous solution were measured and critical micelle concentration was evaluated. Their cmc of hydroxy sulfobetaine derivatives evaluated by the surface tension method was $1.0{\times}10^{-3}{\sim}1.0{\times}10^{-4}$ mol/l, and surface tension of the aquous solution was decreased to $27{\sim}38dyne/cm$. The experimental results for foaming power, foam stability, emulsifying power in liquid paraffin showed a good surface active properties, especially, dispersion effect in ferric oxide exhibited some efficient surface active properties, and then it would be expected to application as detergent and dispersion agent.

• Elastomers and Composites
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• v.37 no.3
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• pp.159-169
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• 2002

The improvement of flame retardancy of the foams based on NBR/GTR compounds was conducted by formulating various materials i.e. NBR, GTR, inorganic and phosphorus containing flame retardants, foaming agent, cross-linking agent and activator. The foaming properties, morphology, smoke density and flame retardancy of the specimens were investigated using SEM, LOI tester, smoke density control system and cone calorimeter. The phosphorus containing flame retardant reduces heat release rate, increases the limiting oxygen index and a char formation. The inorganic flame retardant increases the limiting oxygen index and reduces heat release rate with an increased CO yield by char formation, and smoke suppressing effect. The formed char seemed to intercept the oxygen transport and heat transfer into the core area. When the composition ratios of the compounds of NBR/GTR were $100{\sim}80/0{\sim}20 wt.%$, and the ratios of the rubbers/flame retardants were $1/1.55{\sim}3.60 wt.%$, we could developed foams with low heat release rate, high limiting oxygen index($28.0{\sim}39.3$), closed or semi-closed cell of uniformity and reasonable expandability($225{\sim}250 %$).

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.350-356
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• 1990

Functional properties such as nitrogen solubility, emulsifying property, foaming property, and water and oil absorption of sesame and perilla protein isolates were determined at pH range of 2-10 and ionic strength of 0-0.5M NaCl. Nitrogen solubility of protein isolates in distilled water showed minimum value at pH6.0 in sesame and at pH 4.0 in perilla and soybean protein isolates, and significantly increased above pH 8.0 in all samples. Addition of 0.1M NaCl solution increased nitrogen solubility, however, decreased in 0.5M NaCl solution. Emulsion activities of all the protein isolates showed minimum value at pH 4.0 and increased in 0.1M NaCl solutions while it was reduced in 0.5M NaCl solutions. The perilla protein isolate showed higher emulsion activity than that of soybean and sesame protein isolates at above pH 6.0. Foaming capacities of sesame and perilla protein isolates were lower than soybean protein isolate and generally all of the samples showed higher profiles in NaCl solutions. The foaming stability of soybean isolate decreased abruptly in 10min, while it was slowly decreased for sesame and perilla isolates during initial 30 min. Oil absorption capacity of perilla protein isolate was higher than that of sesame and soybean protein isolates. Water absorption capacity was similar among the three samples studied.

• Food Science of Animal Resources
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• v.30 no.4
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• pp.603-608
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• 2010

This study investigated the effects of electron beam irradiation on pathogens, quality, and functional properties of shell eggs during storage. A 1st grade 1-d-old egg was subjected to electron beam irradiation at 0, 1, 2, and 3 kGy, after which the number of total aerobic bacteria, reduction of inoculated Escherichia coli and Salmonella Typhimurium, egg quality, and functional properties were measured. Electron beam irradiation at 2 kGy reduced the number of E. coli and S. Typhimurium cells to a level below the detection limit (<$10^2$ CFU/g) after 7 and 14 d of storage. Egg freshness as measured by albumen height and the number of Haugh units was significantly reduced by 1-kGy irradiation. The viscosity of irradiated egg white was also significantly decreased by increased irradiation, whereas its foaming ability was increased. Electron beam irradiation also increased lipid oxidation in egg yolks. These results suggest that electron beam irradiation reduces the freshness of shell eggs while increasing the oxidation of egg yolk and improving important functional properties such as foaming capacity. Electron beam irradiation can also be applied to the egg breaking process since the irradiation reduces the viscosity of egg white, which can allow egg whites and yolks to be separated with greater efficiency.

• Korean Journal of Food Science and Technology
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• v.42 no.3
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• pp.310-316
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• 2010

The objective of this study was to determine the optimum manufacturing conditions of whole egg powder with high foaming property sufficient for making sponge cakes. Whole eggs were either desugarized and/or adjusted pH before spray-dried at a temperature of $70^{\circ}C$. The physical properties of the cake were measured, and sensory evaluation was conducted on a 9-point scale. The pH and specific gravities of the foam and batter made from desugarized egg powder did not differ from those of the control, whereas batter made from commercial powder experienced significant loss of cake characteristics. The pH adjustment did not improve the foaming properties of the egg powders. The volume and textural properties of the cakes made from spray-dried egg did not differ from those of fresh egg. The taste and sensory characteristic scores for fresh egg, desugarized whole egg powder, and commercial powder were 5.00, 4.78, and 1.89, respectively. These results indicate that egg powders desugarized and spray-dried at $70^{\circ}C$ are sufficient for making sponge cakes with acceptable physical and sensory attributes.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.7
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• pp.607-612
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• 2019

The softness of the crashpad part is one of the important factors which affect the interior perceived quality of the vehicle interior. And while improving the softness of the crashpad part, every effort to lower the production cost has been going on. The PU foaming process for the crashpad part depends on the understanding of a lot of processes, tools and material properties. Therefore, to achieve the requirement of the customer for the interior part's visual quality, the integrated design techniques are investigated to correlate the processes, tool design, material design and the computer aided analysis. In this paper, IMG (In Mold Grain) designed concept is firstly developed to integrate the skin preforming, plastic injection molding of the substrate and the foaming process in a tool within reduced processes. Through the application of this technology, softness of crashpad is improved by 40% compared to the conventional vacuum molding method, and the existing process is reduced by 50% by integrating the injection process and the manufacturing process. And by integrating the injection mold and the skin mold and removing the foaming mold, the number of molds are reduced from 3 to 1, resulting in 20% reduction in the cost of applying a medium-sized passenger car.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09a
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• pp.91-92
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• 2006

Metallic foams have a combination of attractive properties such as high specific mechanical properties and good energy absorption characteristics. This paper presents the properties of steel foam sandwiches produced using powder metallurgy approach. Metallic powder, solid polymeric binder and a foaming agent are dry-mixed and molded into the desired shape. The molded powder mix is then heat-treated to foam, debind and sinter the material. The resulting material has an open cell structure with high porosity. The structure and properties of sandwiches specimens produced with the process are presented and discussed.