• 한국유가공학회:학술대회논문집
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• 2002.04a
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• pp.59-60
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• 2002

Edible films such as wax coatings, sugar and chocolate covers, and sausage casings, have been used in food applications for years$^{(1)}$ However, interest in edible films and biodegradable polymers has been renewed due to concerns about the environment, a need to reduce the quantity of disposable packaging, and demand by the consumer for higher quality food products. Edible films can function as secondary packaging materials to enhance food quality and reduce the amount of traditional packaging needed. For example, edible films can serve to enhance food quality by acting as moisture and gas barriers, thus, providing protection to a food product after the primary packaging is opened. Edible films are not meant to replace synthetic packaging materials; instead, they provide the potential as food packagings where traditional synthetic or biodegradable plastics cannot function. For instance, edible films can be used as convenient soluble pouches containing single-servings for products such as instant noodles and soup/seasoning combination. In the food industry, they can be used as ingredient delivery systems for delivering pre-measured ingredients during processing. Edible films also can provide the food processors with a variety of new opportunities for product development and processing. Depends on materials of edible films, they also can be sources of nutritional supplements. Especially, whey proteins have excellent amino acid balance while some edible films resources lack adequate amount of certain amino acids, for example, soy protein is low in methionine and wheat flour is low in lysine$^{(2)}$. Whey proteins have a surplus of the essential amino acid lysine, threonine, methionine and isoleucine. Thus, the idea of using whey protein-based films to individually pack cereal products, which often deficient in these amino acids, become very attractive$^{(3)}$. Whey is a by-product of cheese manufacturing and much of annual production is not utilized$^{(4)}$. Development of edible films from whey protein is one of the ways to recover whey from dairy industry waste. Whey proteins as raw materials of film production can be obtained at inexpensive cost. I hypothesize that it is possible to make whey protein-based edible films with improved moisture barrier properties without significantly altering other properties by producing whey protein/lipid emulsion films and these films will be suitable far food applications. The fellowing are the specific otjectives of this research: 1. Develop whey protein/lipid emulsion edible films and determine their microstructures, barrier (moisture and oxygen) and mechanical (tensile strength and elongation) properties. 2. Study the nature of interactions involved in the formation and stability of the films. 3. Investigate thermal properties, heat sealability, and sealing properties of the films. 4. Demonstrate suitability of their application in foods as packaging materials. Methodologies were developed to produce edible films from whey protein isolate (WPI) and concentrate (WPC), and film-forming procedure was optimized. Lipids, butter fat (BF) and candelilla wax (CW), were added into film-forming solutions to produce whey protein/lipid emulsion edible films. Significant reduction in water vapor and oxygen permeabilities of the films could be achieved upon addition of BF and CW. Mechanical properties were also influenced by the lipid type. Microstructures of the films accounted for the differences in their barrier and mechanical properties. Studies with bond-dissociating agents indicated that disulfide and hydrogen bonds, cooperatively, were the primary forces involved in the formation and stability of whey protein/lipid emulsion films. Contribution of hydrophobic interactions was secondary. Thermal properties of the films were studied using differential scanning calorimetry, and the results were used to optimize heat-sealing conditions for the films. Electron spectroscopy for chemical analysis (ESCA) was used to study the nature of the interfacial interaction of sealed films. All films were heat sealable and showed good seal strengths while the plasticizer type influenced optimum heat-sealing temperatures of the films, 130$^{\circ}$C for sorbitol-plasticized WPI films and 110$^{\circ}$C for glycerol-plasticized WPI films. ESCA spectra showed that the main interactions responsible for the heat-sealed joint of whey protein-based edible films were hydrogen bonds and covalent bonds involving C-0-H and N-C components. Finally, solubility in water, moisture contents, moisture sorption isotherms and sensory attributes (using a trained sensory panel) of the films were determined. Solubility was influenced primarily by the plasticizer in the films, and the higher the plasticizer content, the greater was the solubility of the films in water. Moisture contents of the films showed a strong relationship with moisture sorption isotherm properties of the films. Lower moisture content of the films resulted in lower equilibrium moisture contents at all aw levels. Sensory evaluation of the films revealed that no distinctive odor existed in WPI films. All films tested showed slight sweetness and adhesiveness. Films with lipids were scored as being opaque while films without lipids were scored to be clear. Whey protein/lipid emulsion edible films may be suitable for packaging of powder mix and should be suitable for packaging of non-hygroscopic foods$^{(5,6,7,8,)}$.

• Journal of the Korean Wood Science and Technology
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• v.41 no.3
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• pp.173-180
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• 2013

This study was carried to provide basic data for the research of the effect of PEG impregnation on preventing wood from cracking during heat treatment. Three popular softwood species were selected for investigating the PEG penetration rate and retention depending on PEG molecular weight, PEG retention after heat treatment and their EMCs. The average retentions of PEG400 were reversely proportional to the basic densities of three species and those of the other PEGs showed similar behaviour as well. It is obvious that PEG retention decreased as PEG molecular weight increased with a species. PEG impregnation increased or decreased the moisture contents of the specimens within 2%, and increased their basic densities by 16.8% as a maximum. The Weight Percentage Losses of PEG400 during heat treatment were the largest among three PEG levels, which implied that lower molecular weight PEG leached more than the highers. There was less difference in EMC between PEG impregnated and control specimens at low RH, but their difference increased at high RH.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.28 no.5
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• pp.208-215
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• 2016

This study was conducted to improve the performance of low-temperature vacuum dryer by applying desiccant to cold trap. Performance evaluation was carried out using several desiccants. The amounts of absorption and diffusivity were measured based on analytic model. Results of desiccant performance evaluation revealed that silica-gel had the most excellent performance for conditions of low-temperature vacuum drying process. Silica-gel was applied to cold trap for evaluating the drying performance. The experiment results showed that the drying time was extended as the thickness of sample was increased due to increased heat and mass transfer resistance of drying sample. In addition, as heating plate temperature was increased, drying time was decreased due to increased evaporation pressure of drying sample. Furthermore, drying time with desiccant was decreased approximately 20% than that without desiccant.

• Food Science and Preservation
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• v.24 no.4
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• pp.505-509
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• 2017

Water vapor adsorption kinetics of vacuum-dried jujube powder were investigated in temperature and relative humidity ranges of 10 to $40^{\circ}C$ and 32 to 75%, respectively. Water vapor was initially adsorbed rapidly and then reached equilibrium condition slowly. Reaction rate constant for water vapor adsorption of vacuum-dried jujube powder increased with an increase in temperature. The temperature dependency of water activity followed the Clausius-Clapeyron equation. The net isosteric heat of sorption increased with an increase in water activity. Good straight lines were obtained with plotting of $1/(m-m_0)$ vs. 1/t. It was found that water vapor adsorption kinetics of vacuum-dried jujube powder was accurately described by a simple empirical model, and temperature dependency of the reaction rate constant followed the Arrhenius-type equation. The activation energy ranged from 50.90 to 56.00 kJ/mol depending on relative humidity. Arrhenius kinetic parameters ($E_a$ and $k_0$) for water vapor adsorption by vacuum-dried jujube powder showed an effect between the parameters with the isokinetic temperature of 302.51 K. The information on water vapor adsorption kinetics of vacuum-dried jujube powder can be used to establish the optimum condition for storage and processing of jujube.

• Journal of the Korean Ceramic Society
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• v.25 no.3
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• pp.217-224
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• 1988

Pore structures of Alkoxide-derived aluminas are investigated by BET Nitrogen Sorption method. Aluminas are derived from hydrolysis of aluminum isopropoxide at 3$^{\circ}$and 8$0^{\circ}C$ with stoichiometric quantities of water in use. The resulting hydrolysates are then subjected to thermal treatment for a fixed period of time from 200$^{\circ}$to 50$0^{\circ}C$ in gradual fashions. The hydrolysates obtained at 3$^{\circ}C$ increase their pore volumes with increasing heat treatment, exhibiting their pore-size distributio as twinpeaked. In contrast, the reverse is true to the hydrolysates obtained at 8$0^{\circ}C$, showing their pore size distribution as single-peaked. This suggests that the pore shapes of the former shall be slit-shaped, whilst whose as the latter shall be of a ink-bottle shape. All the evidence indicates that the hydrolytic temperatures play an important role not only in determining the pore shapes of the alumina samples, but in controlling the liberation of structural water in the alumina layers. It is also, surmized that the subsequent heat treatment may at best affect the mode of pore size distribution for the resulting alumina product(s).

• Clean Technology
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• v.21 no.1
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• pp.22-32
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• 2015

In this study, we studied the characteristics of ion exchange for treatment of HSS (heat stable salts) which cause performance reduction in CO₂ gas capture amine solution using anion exchange resins. The optimum HSS removal efficiency, 96.1% was obtained when using strong base anion exchange resin SAR10 at dosage 0.05 g/mL, 316 K, pH 12 and the best resin regeneration efficiency, 78.8% was obtained using NaOH solution of 3 M at 316 K. The adsorption data were described well by the Freundlich model and the sorption intensity(n) was 2.0951 lying within the range of favorable adsorption. The adsorption selectivity coefficients were increased by increasing valences and size of ion and desorption selectivity coefficients showed a contradictory tendency to adsorption selectivity coefficients. By continuous HSS removal experiments, 13.3 BV of HSS contaminated solution was effectively treated and the optimum NaOH solution consumption was 5.2 BV to regenerate resins.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.12 no.2
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• pp.87-90
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• 2006

Thermal and gas adsorption properties were measured for Korean earthenware (onggi) as a step to elucidate its role as food preserving container. Thermal conductivity and diffusivity decreased with increase in porosity while heat capacity depended on the raw soil component rather than porosity. Thermal barrier of the earthenware was generally similar to that of glass. The onggi material could sorb or adsorb a limited amount of water vapor, $CO_2$ and ethylene gases (0.0005 g/g, $17{\mu}g/g$, $2.6{\mu}g/g$, respectively). Thermal and gas adsorption properties of onggi seem to provide unique application area for use as food container and packaging.

• Food Science and Preservation
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• v.16 no.5
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• pp.719-725
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• 2009

We investigated the absorption characteristics of protein-bound polysaccharide powders of various molecular weights isolated from the mushroom Agaricus blazei Murill. The monolayer moisture content calculated using the GAB equation showed a higher level of significance than did the BET equation. The higher the water activity, the lower the isosteric heat of sorption. The fitness of the isotherm curve was shown to be in the order of the Khun, Oswin, Caurie and Henderson models. The prediction model equations for moisture content were established by use of ln(time), water activity, and temperature.

• Korean Journal of Food Science and Technology
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• v.47 no.1
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• pp.63-69
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• 2015

The aim of this study was to investigate the deformation of packaging materials used for ready-to-eat (RTE) foods after the retort process and microwave heating. From the multilayer films consisting of polyethylene terephthalate (PET), polyamide (PA), and cast polypropylene (CPP) in a stand-up pouch form used for RTE foods, some deformation of the CPP layer, which was in direct contact with the food, was observed after the retort process and microwave heating. The damage was more severely caused by microwave heating than by the retort process. This may be attributed to diverse factors including the non-uniform heating in a microwave oven, the sorption of oil into the packaging film, and the different characteristics of food components such as viscosity, salt and water content. The development of heat-resistant packaging materials and systems suitable for microwave heating of RTE foods is required for the safety of consumers.

• Korean Chemical Engineering Research
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• v.48 no.1
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• pp.45-52
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• 2010

Two different imide oligomers(6FDA-ODA/APA and 6FDA-MDA/MA) having crosslinkable end groups were prepared by using a solution imidization method and their properties were investigated. Also, semi-interpenetrating polymer networks(semi-IPN) were prepared using the blends of imide oligomers with polyetherimide $Ultem^{(R)}$, which is used in dual-ovenable packaging materials. The characteristic properties of semi-IPN films were interpreted by using TGA, Thin Film Diffusion Analyzer, and WAXD. Molecular weights of imide oligomers were successfully controlled utilizing 2-aminophenylacetylene(APA) and maleic anhydride(MA) as an endcapping agent. Exotherm reactions by crosslinking appeared and the amount of exthotherm heat was linearly increased as the content of imide oligomers was increased. For semi-IPNs of $Ultem^{(R)}$ and imide oligomers, 5% and 10% weight loss temperatures increased as the contents of imide oligomers were increased. Diffusion coefficient and water uptake of semi-IPNs decreased as the content of imide oligomers was increased, which might be resulted from hydrophobic fluorine group and high packing density. It was concluded that relatively low thermal stability and hydrolytic stability of polyetherimide $Ultem^{(R)}$ were improved by incorporating new developed imide oligomers.