• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.39 no.2
• /
• pp.149-158
• /
• 2013

L-ascorbic acid, the representative antioxidants, has a great effect on skin whitening, collagen synthesis, and anti-aging, but has low oxidative stability during storage. Therefore, in this study, thermal and oxidation properties of L-ascorbic acid under various storage conditions (powder, aqueous phase, changes of temperature, UV-irradiation, and inflow of external air etc.) were investigated. And the storage stability of ingredient was validated in the double-spaced pouch by analysing oxidation properties under each storage conditions (powder phase and blended with essence). In oder to analyze the thermal properties, TGA, DSC, and FT-IR analysis were carried out and UV-visible spectrophotometer & redox titration were used in parallel for oxidation property analyses. From the result of experiment, L-ascorbic acid was oxidized fast when it contained lots of metallic ion, hydroxy ion in aqueous solution under high temperature, UV-irradiation & inflow external air, whereas it was not oxidized for a long time when it was stored as pure powder although it has same condition as heating up, UV-irradiation & inflow external air. Based on this result, retention period of cosmetics which is using L-ascorbic acid, less stable material in oxidation can be innovatively increased when using double-spaced pouch that is designed and produced for separating storage of active ingredients.

• Journal of the Korean Ceramic Society
• /
• v.39 no.9
• /
• pp.822-828
• /
• 2002

Fabrication and electrical characterization of R. F. High-power unit capacitors were investigated to study on condition of fabrication processing for R. F. High-power unit capacitor and electrical characteristics according to addition of $ZrO_2$. The unit capacitors were fabricated using tape casting. The optimum mixture ratio of dielectrics and mixing binder for the slurry fabrication was 57.5∼60.0: 42.5∼40.0 wt%. The slurry viscosity was 4000∼5000 cps and casting state of green tape fabricated using these slurry was excellent. Optimum stacking was made by 200 kg/$cm^2$ pressure with 80$^{\circ}C$ heating. $ZrO_2$ was added to improve the electrical characteristics of unit capacitor, especially breakdown characteristics. The dielectric constant and loss factor of the unit condenser having different $ZrO_2$ amounts was not changed in the addition range of 1 to 5 wt%. Also, dielectric constant was not changed in the frequency range of 10 to 500 kHz. It was found that characteristics of resistance voltage was improved through the formation of $CaZrO_3$ and the reduction of particle size as about 3wt% $ZrO_2$ was added.

• Journal of the Korean Recycled Construction Resources Institute
• /
• v.6 no.4
• /
• pp.311-318
• /
• 2018

When reinforced concrete structures are exposed to fire, their mechanical properties such as compressive strength, elasticity coefficient and rebar yield strength, are degraded. Therefore, the structure's damage assessment is essential in determining whether to dismantle or augment the structure after a fire. In this study, the confinement effect of lateral reinforcement of RC column according to the numbers of fire exposure face and stirrup was verified by fire resistant test with the heating temperatures of $400^{\circ}C$, $600^{\circ}C$ and $800^{\circ}C$. The test results showed that the peak stress decreases and peak strain increases as the temperature is getting higher, also transverse ties are helpful in improving the compressive resistance of concrete subjected to high temperature. Based on the results of this study, the residual stress of confined concrete under thermal damage is higher at the condition of more lateral reinforcement ratio and less fire exposure faces. The decreasing ratio of elastic modulus of more confined and less exposure faces from the relationship of load and displacement was also smaller than that of opposite conditions.

• Analytical Science and Technology
• /
• v.21 no.2
• /
• pp.93-101
• /
• 2008

The application of solid phase microextraction (SPME) is generally conducted by directly immersing the fiber into the liquid sample or by exposing the fiber in the head space (HS). The extraction temperature, the time of incubation, and application of stirring are often designated to be the most important parameters for achieving the best extraction efficiencies of HS-SPME analysis. In this study, relative importance of these three analytical parameters involved in the HS-SPME method is evaluated using a polydimethylsiloxane/carboxen (PDMS/CAR) fiber. To optimize its operation conditions the competing relationships between different parameters were investigated by comparing the extraction efficiency based on the combination of three parameters and two contracting conditions: (1) heating the sample at 30 vs. 50 C, (2) exposing samples at two durations of 10 vs. 30 min, and (3) application of stirring vs. no stirring. According to our analysis among 8 combination types of HS-SPME method, an extraction condition termed as S50-30 condition ((1) 1200 rpm stirring, (2) $50^{\circ}C$ exposure temp, and (3) 30 min exposure duration) showed maximum recovery rate of 45.5~68.5% relative to an arbitrary reference of direct GC injection. According to this study, the employment of stirring is the most crucial factor to improve extraction efficiency in the application of HS-SPME.

• Ecology and Resilient Infrastructure
• /
• v.3 no.3
• /
• pp.201-206
• /
• 2016

The purpose of this study is to find the regeneration method of filter media using physical and chemical treatment for restoration of phosphorus adsorption ability. The filtration material used in this study is called Adphos. In an experiment of heating treatment, re-used filter media is heated to a high temperature before the adsorption test. The results show that the $PO{_4}^{3-}-P$ adsorption capacity is in the range of 0.0021 - 0.0030 mg/g and the removal efficiency is in the range of 26.1 - 39.4%. In the experiment of acid or basic treatment, re-used filter media is exposed to a different pH condition before the adsorption test. The results show that the $PO_4^{3-}-P$ adsorption capacity is in the range of 0.0010 - 0.0066 mg/g and the removal efficiency is in the range of 15.8 - 87.1% after the acid treatments which have pH values of 1 - 5. However, after the basic treatments which have pH values of 8 - 11, the results show that the $PO{_4}^{3-}-P$ adsorption capacity is in the range of 0.0018 - 0.0034 mg/g and the removal efficiency is in the range of 26.7 - 48.0%. In an experiment of chemical treatment using NaCl, re-used filter media was exposed to a different NaCl concentration before the adsorption test. The results show that the $PO{_4}^{3-}-P$ adsorption capacity is in the range of 0.0036 - 0.0050 mg/g and the removal efficiency is in the range of 50.5 - 71.1%. In conclusion, chemical treatment using NaCl shows a high recovery probability of phosphorus adsorption ability of filter media.

• Journal of Food Hygiene and Safety
• /
• v.13 no.3
• /
• pp.278-293
• /
• 1998

The purposes of this study were to develop Hazard Analysis Critical Control Point-based standardized recipe applicable to cook/chilled Broiled Spanish Mackerel in school foodservice operations and to establish reasonable shelf-life limits by assessing food quality during chilled storage period of 5 days. HACCP for the production of menu items was identified in simulation study. At each critical control point, time-temperature profile was recorded and microbiological analysis was done. Also chemical analyses and sensory evaluation were conducted for 5 days of chilled storage. The results of time-temperature measurement of Broiled Spanish Mackerel by each production phase showed satisfactory condition that met the standards. Broiled Spanish Mackerel showed excellent microbiological quality from raw ingredient phase ($TPC:2.58{\pm}0.12\;Log\;CFU/g$) to holding phase ($TPC:2.70{\pm}0.42\;Log\;CFU/g$). Coliform (0.84 Log MPN/g) and fecal coliform (0.84 Log MPN/g) were detected from marinating phase ($TPC:3.82{\pm}0.52\;Log\;CFU/g$). After heating, only few mesophiles were detected ($TPC:1.83{\pm}0.49\;Log\;CFU/g$). No psychrophiles, coliforms and fecal coliforms were detected. In the phases after rapid chilling, during chilled storage and after reheating and distribution, almost none of the above microbes were detected. Salmonella and Listeria monocytogenes were not detected in all production phases. The pH immediately after cooking was 6.65 and then increased significantly to 6.81 on the third day of chilled storage (p<0.001). Acid value did not show significant changes while total volatile based nitrogen (TVBN) dramatitically increased during storage periods (p<0.01). In the result of sensory evaluation, general acceptability points had been rated high in the first day of storage, and then, the points were decreased significantly on the third day (p<0.05). General acceptability points ranged from 8.86 to 10.68. Accordingly, Broiled Spanish Mackerel is highly recommendable cook/chill system. Considering the DHSS standards for storage, the ideal shelf-life recommended for Broiled Spanish Mackerel is within 4 days excluding cooking day. For Broiled Spanish Mackerel, critical control points were purchasing and receiving of frozen Spanish Mackerel, heating, chilling, chilled storage, reheating and distribution.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.18 no.4
• /
• pp.352-362
• /
• 1985

In succession to the previous paper, the present study was directed to investigate the optimal processing conditions of meat paste products with mackerel. To improve the gel forming ability of meat paste, washing conditions with water and alkaline solution, setting time and temperature, and heating temperature were controlled, and the influences of the freshness of raw mackerel and mixing ratios of ordinary and dark muscle on the qualities of meat paste products were discussed. The most effective condition for the keeping freshness of raw mackerel meat among different storage conditions was the forozen storage at $-20^{\circ}C$, followed by the storage at $-3^{\circ}C$ and ice storages, and this relation was coincided with the effect for maintaining of gel forming ability among above conditions, but there was no effect on keeping freshness of raw mackerel in the storage at $25^{\circ}C$. Gel strength of meat washed with tap water decreased with washing time, particularly, the meat washed three times showed higher gel strength than the meat washed more than 5 times. And the removal ratios of water soluble protein were $60\%$ in the meat washed three times and $90\%$ in the meat washed nine times. Washing effect of raw mackerel meat with alkaline solution was great at pH $6.5{\sim}7.0$ of meat paste yielding the highest gel strength in the meat washed with $0.5\%$ sodium bicarbonate solution. Gel strength of meat paste product decreased with the increase of mixing ratios of ordinary and dark muscle in the raw meat. In the setting conditions of meat paste examined, 15 hours at $5^{\circ}C$ and 2 hours at $30^{\circ}C$. The most suitable temperature for gel forming in heating conditions was $90^{\circ}C$, fellowed by $100^{\circ}C\;and\;80^{\circ}C$.

• The Korean Journal of Food And Nutrition
• /
• v.29 no.5
• /
• pp.753-759
• /
• 2016

The processing properties of spent hen and broiler chicken were investigated before and after treatment to improve texture characteristics. Each treatment consisted steaming (S) with $85^{\circ}C$ for 20 min, Pulsed Electric Field (PEF) with 1.5 KV/cm for 4 sec, and Super Heated Steam (SH) with an oven temp. of $300^{\circ}C$, a steam temp. of $350^{\circ}C$ for 8 min. The yield of spent hen and broiler were 66.85% and 63.80% respectively in the control, but decreased in every treatment was lowest at 61.05% in the PEF treatment (p<0.05). In the color test, L value decreased, but the a and b values increased regardless of the species of spent hen or broiler. In the test of heating loss, the S treatment of spent hen had the highest result of 45.25% but lowest of 30.66% in the SH treatment of the broiler. When it was compared with various treatments, SH after PEF treatment showed the better result in terms of heating loss than the PEF or SH treatment respectively. In the test of texture, the broiler showed the lowest hardness of 5.57 kg in the SH (p<0.05). Otherwise, the spent hen resulted in 14.08 kg of hardness in steaming after PEF, but it improved significantly to 10.73 kg in SH after PEF. In the test of 9 scored sensory evaluation of overall palatability, 7.8 point was the best score with SH treatment in the broiler. The best score in spent hen was 6.3 point which was SH after PEF treatment. With this experiment, SH after PEF was the condition in the treatments to have the better texture of spent hen.

• Korean journal of food and cookery science
• /
• v.31 no.3
• /
• pp.304-317
• /
• 2015

For the production of pumpkin paste with respect to heating conditions, we steamed the pumpkin for roughly 15 min, heated it with high pressure treatment for 0 min (A), 10 min (B), 20 min (C), 40 min (D), and subsequently investigated the quality characteristics. Generally a significant difference was observed between the pumpkin paste treated with and without high-pressure heat. The values of water content, crude protein and crude fiber of the high-pressure heat-treated groups B, C, D were decreased compared with untreated group A. The soluble fiber in experimental group B sweet-pumpkin paste treated with high-pressure heat for 20 min was higher than the control, and the highest value at 2.02. Experimental group D sweet-pumpkin paste treated with high-pressure heat for 40 min was found to have a decreased soluble fiber content relative to the control. The L value for the color of the group A untreated control sweet-pumpkin paste (no high-pressure heating) decreased as the time increased from 10 min to 40 min, with L values of 50.33, 49.46, and 48.06, respectively. The b value for the color of the sweet-pumpkin paste also decreased, showing a significant difference. Taking into account all the results, we chose experimental group B in order to prepare sweet-pumpkin latte. We used 0.2% gum (xanthan gum, locust bean gum, guar gum) as a stabilizer. Sweet-pumpkin latte with xanthan and locust bean gum has a suspension stability effect that lasts 90 min. The L and b values of sweet-pumpkin latte with gums increase and a value decrease compared with the control. In terms of the overall acceptance of the sweet-pumpkin latte, the experimental group with xanthan gum scored the best.

• Food Science and Preservation
• /
• v.11 no.2
• /
• pp.195-200
• /
• 2004

Microbial lethal value and nutrient retention of sous vide processed spinach were evaluated with mathematical model prediction and experimental trial for different package sizes and pasteurization temperatures. The package size covers 500 g, 1 kg and 2 kg, while the pasteurization temperature includes 80, 90 and 97$^{\circ}C$. The basic process scheme consists of filling blanched spinach into barrier plastic film pouch, sealing under vacuum, pasteurization in hot water with over pressure and final cooling to 3$^{\circ}C$. Pasteurization condition was designed based on attainment of 6 decimal inactivation of Listeria monocytogenes at geometric center of the pouch package by heating cycle, which was determined by general method. Heat penetration property of the package and thermal destruction kinetics were combined to estimate the retention of ascorbic acid and chlorophyll. Smaller packages with shorter pasteurization time gave better nutrient retention, physical and chemical qualities. Larger package size was estimated and confirmed experimentally to give higher pasteurization value at center, lower ascorbic acid and chlorophyll contents caused by longer heat process time. Lower pasteurization temperature with longer process time was predicted to give lower pasteurization value at center and lower ascorbic acid, while chlorophyll content was affected little by the temperature. Experimental trial showed better retention of ascorbic acid and chlorophyll for smaller package and higher pasteurization temperature with shorter heating time. The beneficial effect of smaller package and higher pasteurization temperature was also observed in texture, color retention and drip production.