• Food Science and Preservation
• /
• v.14 no.3
• /
• pp.239-246
• /
• 2007

The effects of gamma irradiation on the physiochemical and physical characteristics of apples were investigated during post-irradiation storage at $4^{\circ}C\;and\;25^{\circ}C$. The contents of total and reducing sugars were analyzed and the results indicated that apples receiving 1 kGy of gamma irradiation did not show significant differences in sugar contents compared to non-irradiated controls. Important physiological characteristics were evaluated by measurement of total phenolic content and total flavonoid content, reducing power, and radical scavenging ability, and the results indicated that gamma irradiation at a dose of 1 kGy did not affect physiological activities. Changes in physical parameters such as weight loss, strength, cohesiveness and hardness, during post-irradiation storage, were temperature-dependent, whether the apples were irradiated or not The color and sensory acceptance of the apples were not affected by irradiation during cold storage. However, minor deterioration in color quality and sensory acceptance of irradiated apples was noted under ambient temperature storage. We conclude that gamma irradiation(1 kGy) does not affect apple nutritional content stability, functional properties, or physical characteristics, especially upon cold storage after radiation treatment.

• Korean Journal of Food Science and Technology
• /
• v.44 no.4
• /
• pp.422-427
• /
• 2012

A giant squid has not been utilized in the manufacture of the surimi-based product because of its strong fishy smell and weak gel forming ability. In this study, Amorphophallus konjac flour (AKF) was used to improve the quality of giant squid surimi-based products. The response trace plots showed that the gel texture and water retention ability (WRA) of surimi gel increased as the contents of AKF and surimi increased, whereas the water content decreased. Meanwhile, the whiteness of surimi gel increased as the contents of water and surimi increased, and AKF content decreased. Based on a sensory evaluation, giant squid surimi-products with AKF was inferior in color and taste compared to commercial surimi-based products, This inferiority could be improved by the addition of seasoning ingredients such as sweeteners. AKF successfully removed the fishy smell and improved the surimi gel properties. Therefore, AKF could be used as a food ingredient in surimi-based products.

• Korean Journal of Materials Research
• /
• v.8 no.10
• /
• pp.918-924
• /
• 1998

This study has been carried out to investigate the effect of reaction milling time on the synthesis of Ti- TiC p powder synthesised from the elemental titanium and activated carbon by reaction milling(RM), and the effect of vacu­u urn hot pressing temperature and TiC volume fraction on microstructural and mechanical properties of Ti- TiC com­p posite $\infty$ns이idated by vacuum hot pressing(VHP).T The elemental powders of titanium and activated carbon can be converted into Ti- TiC composite powders by reac­t tion milling for about 300hours, and were the average grain size of the as- milled powders has been measured to be a about $5\mu\textrm{m}$. The relative density of Ti- TiC VHPed above $1000^{\circ}C$ during Ihr is about 98% and the mechanical properties o of In- situ Ti- TiC composites are improved by TiC particle dispersed uniformly on titanium matrix. In order to investi­g gate thermal stability of Ti- TiC composite, after annealing at $600^{\circ}C$ for 80hrs micro- Vickers hardness have been per­f formed, and the values have been shown little changed as compared with those before annealing. The compact has b been tested on high temperature compressive test at $700^{\circ}C$ and has showed a high temperature compressive strength of 330MPa in a Ti- 20vol% TiC.

• Food Science and Preservation
• /
• v.30 no.5
• /
• pp.875-884
• /
• 2023

In this study, the quality characteristics of texturized vegetable proteins (TVP) produced from defatted soy flour (DSF) were analytically compared with those of texturized vegetable proteins produced with isolated soy protein (ISP) and non-defatted soy flour (SF). The base raw material formulation consisted of 50% soy proteins, 30% gluten, and 20% corn starch. A cooling die-equipped extruder was used with a barrel temperature set at 190℃ and screw rotation speed of 250 rpm. With respect to the hardness of isolate soy proteins, that of soy flour and defatted soy flour was 22.4% and 68.8%, respectively, and gumminess was 17.6% and 44.3%, respectively. Defatting increased chewiness, shear strength, and springiness. Moisture content was higher in soy flour than in defatted soy flour, while there were no significant differences in terms of water absorption and turbidity. The pH was higher with soy flour than with defatted soy flour. Concerning color, the L and b values were higher with soy flour, while the a value was higher with defatted soy flour. These results suggest that defatting soybeans can improve the quality of plant-based proteins. Further research is needed to address the quality differences from those of isolated soy proteins.

• Culinary science and hospitality research
• /
• v.15 no.4
• /
• pp.99-114
• /
• 2009

This study examined the optimal cooking condition for surimi-like material (SLM) derived from porcine semimembranosus (SM) muscle and the effects of the various cooking temperatures and the cooking time on the gel properties. The most noticeable change that occurred during the preparation of the SLM from the SM was the reduction in the fat content (about 1%) during the washing procedures. The hardness and gel strength value were increased significantly as the cooking temperature was increased by $75^{\circ}C$ for 20 min (p<0.05). The SLMG cooked above $75^{\circ}C$ had a significantly higher WHC than the SLMG cooked below $75^{\circ}C$ (p<0.05). The gelling property of SLMG was effected for different conditions of cooking time and temperatures by the result of SDS-PAGE. After 20 min cooking, some enzyme bands including phosphorylase disappeared. The loss of these bands (about 46 kDa and 60 kDa) was observed after 20 min of cooking time. The photographs of microscopy showed that the filaments of myofibrils did not disappear after a cooking time of 15 min, and that the gaps between the fibers or filament were close. A significant change in the fibers and filaments occurred from 30 min to 35 min of cooking time, and the gradual coagulation of the structure of the SLM was observed with cooking time increased. These results suggest that a desirable surimi gel could be obtained from pork by cooking at $75^{\circ}C$ for 25 min.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.11 no.6
• /
• pp.1943-1948
• /
• 2010

Two kind of $\beta$-SiC powders of different particle sizes (${\sim}1.7\;{\mu}m$ and ${\sim}30\;nm$), containing 7 wt% $Y_2O_3$, 2 wt% $Al_2O_3$ and 1 wt% MgO as sintering additives, were prepared by hot pressing at $1800^{\circ}C$ for 1 h under applied pressures, and then were hot-forged at $1950^{\circ}C$ for 6 h under 40 MPa in argon. All the hot-pressed specimens consisted of equiaxed grains and were developed grain growth after hot-forging. The smaller starting powder was developed the finer microstructure. The microstructures on the surfaces parallel and perpendicular to the pressing direction of the hot-forged SiC were similar to each other, and no texture development was observed because of the lack of massive $\beta$ to $\sigma$ phase transformation of SiC. The fracture toughness (${\sim}3.9\;MPa{\cdot}m^{1/2}$), hardness (~ 25.2 GPa) and flexural strength (480 MPa) of hot-forged SiC using larger starting powder were higher than those of the other.

• The Transactions of the Korean Institute of Electrical Engineers C
• /
• v.55 no.9
• /
• pp.434-441
• /
• 2006

The effect of pressureless-sintered temperature on the densification behavior, mechanical and electrical properties of the $SiC-ZrB_2$ electroconductive ceramic composites was investigated. The $SiC-ZrB_2$ electroconductive ceramic composites were pressureless-sintered for 2 hours at temperatures in the range of $1,750{\sim}1,900[^{\circ}C]$, with an addition of 12[wt%] of $Al_2O_3+Y_2O_3$(6:4 mixture of $Al_2O_3\;and\;Y_2O_3$) as a sintering aid. The relative density and mechanical properties are increased markedly at temperatures in the range of $1,850{\sim}1,900[{^\circ}C]$. The relative density, flexural strength, vicker's hardness and fracture toughness showed the highest value of 81.1[%], 230[MPa], 9.88[GPa] and $6.05[MPa\;m^{1/2}]$ for $SiC-ZrB_2$ composites of $1,900[{^\circ}C]$ sintering temperature at room temperature respectively. The electrical resistivity was measured by the Pauw method in the temperature ranges from $25[{^\circ}C]\;to\;700[{^\circ}C]$, The electrical resistivity showed the value of $1.36{\times}10^{-4},\;3.83{\times}10^{-4},\;3.51{\times}10^{-4}\;and\; 3.2{\times}10^{-4}[{\Omega}{\cdot}cm]$ for SZ1750, SZ1800, SZ1850 and SZ1900 respectively at room temperature. The electrical resistivity of the composites was all PTCR(Positive Temperature Coefficient Resistivity). The resistance temperature coefficient showed the value of $4.194{\times}10^{-3},\;3,740{\times}10^{-3},\;2,993{\times}10^{-3},\;3,472{\times}10^{-3}/[^{\circ}C}$ for SZ1750, SZ1800, SZ1850 and SZ1900 respectively in the temperature ranges from $25[{\circ}C]\;to\;700[{\circ}C]$, It is assumed that because polycrystallines such as recrystallized $SiC-ZrB_2$ electroconductive ceramic composites, contain of porosity and In Situ $YAG(Al_5Y_3O_{12})$ crystal grain boundaries, their electrical conduction mechanism are complicated. In addition, because the condition of such grain boundaries due to $Al_2O_3+Y_2O_3$ additives widely varies with sintering temperature, electrical resistivity of the $SiC-ZrB_2$ electroconductive ceramic composites with sintering temperature also varies with sintering condition. It is convinced that ${\beta}-SiC$ based electroconductive ceramic composites for heaters or ignitors can be manufactured by pressureless sintering.

• Elastomers and Composites
• /
• v.47 no.1
• /
• pp.9-17
• /
• 2012

Herein, life time prediction based on the deterioration of physical properties of chloroprene rubber (CR)aged by heat and seawater was performed. CR samples were experienced an accelerated test at $80^{\circ}C$, $100^{\circ}C$, $120^{\circ}C$ for heat aging, and $40^{\circ}C$, $60^{\circ}C$, $80^{\circ}C$ for seawater aging for 20,000 hrs. The change in tensile strength, maximum elongation,hardness was measured. As a result, the decrease in elongation was a major factor causing failure. The life time estimated using an Arrhenius model was 125 years at $23^{\circ}C$ for thermal aging and 9 years at $23^{\circ}C$ for seawater aging. SEM and elemental analysis reveal that cracks were generated and the content of oxygen was increased for CR agined by seawater. FT-IR spectrum shows the new C-O and C = O bonds were generated by the chemical reaction with seawater. Also, the glass transtion temperature was increased and the thermal decomposition was decreased by seawater aging.

• Elastomers and Composites
• /
• v.38 no.1
• /
• pp.57-64
• /
• 2003

Metal oxide(MgO) was added to FKM rubber in order to develop automotive fuel hose which ran show elastic characteristics under extreme condition. Cure characteristics, physical properties, thermal resistance and fuel resistance of FKM compounded rubber with MgO were investigated. MgO was mixed to FKM rubber materials within the range of $0{\sim}20phr$. From the test results of rheological properties and Mooney viscosity, the $t_{s2}$, $T_{c90}$ values increased as the MgO contents increased in FKM rubber compounding. Hardness and 100% modulus of FKM compounded rubber slightly increased, but tensile strength and elongations at break slightly decreased. From the test results of thermal resistance of rubber specimens at 130, 150, and $170^{\circ}C$ for 70 hrs, the changing rate of physical properties was found to be relatively small. Fuel resistance tests were carried out for fuel A, B, C and D at $40^{\circ}C$ for 70hrs, and the results showed that the changing rate in physical properties was found to increase from Fuel A to D, Furthermore thermal properties of FKM compounded rubber containing MgO were also investigated by using TGA/DSC. The optimum mixing ratio of additive to FKM rubber to get the maximum effect on thermal resistance and fuel resistance, within the range of desirable specification for rubber material, was determined to be 6 phr for MgO.

• Food Science and Preservation
• /
• v.12 no.6
• /
• pp.578-582
• /
• 2005

This study was carried out to analyze the quality change of mackerel treated with extracts of Diospyros kaki, Teucerium veronicoides and Z schinifolium during storage to develope the preparation methods and high quality of salted mackerel. It was analyzed to change on th quality of salted mackerel treated with hero extracts. The Hunters color values of salted mackerel was not changed during strange. L, a, and b value of Mackerel treated with hero extracts was lower changed than those of control (mackerel not treated hero extracts). Adhesion of mackerel was higher at $4^{\circ}C$ during storage than those at $25^{\circ}C$, and was higher in the hero extract treated group at early storage than those of control group. Viscosity was showed low changed in all group during storage. Strength of mackerel was decreased during storage. Hardness was salted mackerel treated with hero extracts was higher than those of control group. Mackerel treated with Z schinifolium extracts was the highest scores in sensory evaluation.