• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1247-1253
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• 1999

Yakju(rice wine) was sterilized with high-voltage pulses of short time on a batch pulsed electric field(PEF) system. The initial microbial counts of Yakju were 7.52 X $10^4\;CFU/mL$ for total aerobes, 2.20 X $10^4\;CFU/mL$ for lactic acid bacteria and 7.08 X $10^4\;CFU/mL$ for yeasts. The pH, acidity and electric conductivity of Yakju were 3.36, 0.462% and 1.24 mS/cm, respectively. Yakju was treated with 2-250 of pulses exponential-wave formed electric pulses under the field strength of 12.5-25 kV/cm. The critical strengths of the electrical field for the sterilization of Yakju were 7.5 kV/cm for total aerobes, 8.5 kV/cm for lactic acid bacteria and 6.5 kV/cm for yeasts. Logarithmic survival rates decreased linearly at low pulse number, but curvilinearly at high pulse number. The PEF sterilization kinetics of Yakju could be analysed by In s = In A-k In (n) and the sterilization rate constant increased with electric field strength and the size of target microorganisms. No changed in pH, acidity, and the growth of microorganisms were found in the PEF treated Yakju during the storage for 6 weeks at both $4^{\circ}C$ And $30^{\circ}C$.

• Proceedings of the Korean Society For Composite Materials Conference
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• 2003.04a
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• pp.188-191
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• 2003

In this wort. the effect of anodic oxidation on surface characteristics of high strength PAN-based carbon fibers is investigated in terms of surface and mechanical interfacial properties of the composites. As a result, the acidity of carbon fiber surfaces is increased, due to the development of oxygen functional groups in the presence of anodic oxidation. Also. it is found that the critical stress intensity factor ($K_{IC}$) is improved in the oxidized fibers-reinforced composites. which can be attributed to the good wettability between fibers and epoxy resin matrix.

• Composites Research
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• v.15 no.6
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• pp.16-23
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• 2002

In this work, the effect of anodic oxidation on surface characteristics of high strength PAN-based carbon fibers was investigated in mechanical interfacial properties of composites. The surface properties of the carbon fibers were determined by acid-base values, scanning electron microscopy (SEM), X-ray photoelectron spectroscopy (XPS), and contact angles. And their mechanical interfacial properties of the composites were studied in interlaminar shear strength (ILSS) and critical stress intensity factor ($K_{IC}$). As a result, the acidity or the $O_{ls}/C_{ls}$ ratio of carbon fiber surfaces was increased, due to the development of the oxygen functional groups. Consequently, the anodic oxidation led to an increase in surface free energy of the carbon fibers, mainly due to the increase of its specific (or polar) component. The mechanical interfacial properties of the composites, including ILSS and $K_{IC}$, had been improved in the anodic oxidation on fibers. These results were explained that good wetting played an important role in improving the degree of adhesion at interfaces between fibers and epoxy resin matrix.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.520-527
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• 2011

This study was conducted to develop a novel salad dressing composite recipe of natural seasoning containing the dried sea tangle($Laminaria$ $japonica$) that has a high preference. Sea tangle($Laminaria$ $japonica$) is included in the vitamins and minerals, magnesium, calcium, iodine, iron content, such as high, and contained in Sea tangle alginate is not a small conference known as dietary fiber. To manufacture salad dressing with sea tangle, dressing with 0%, 3%, 6%, 9%, and 12% added sea tangle were prepared and tested for quality. The pH tended to increase with the increased sea tangle in addition but in contrast, acidity showed. The 'L' color decreased with added sea tangle, whereas the 'a' and 'b' values increased. Brix measurements increase with added sea tangle. The strength texture results, 0% was the highest, lowest 9%. Bitterness and chewiness texture results, 9% was the highest, lowest 0%. According to the sensory test results, in the topic overall quality 3% was by 3.76 point the highest. But, during total nine clause, in clause six, by 6% was the highest.

• Applied Chemistry for Engineering
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• v.10 no.2
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• pp.247-251
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• 1999

Tungsten oxide supported on zirconia was prepared by drying powdered $Zr(OH)_4$ with ammonium metatungstate aqueous solution, followed by calcining in air at high temperature. Upon the addition of only small amount of tungsten oxide (1 wt % $WO_3$) to $ZrO_2$, both the acidity and acid strength of catalyst increased remarkably, showing the presence of $Br{\ddot{o}}nsted$ and Lewis acid sites on the surface of $WO_3$/$ZrO_2$. The high acid strength and large amount of acid sites on $WO_3$/$ZrO_2$ were due to the presence of the W=O bond nature of complex formed by the interaction between $WO_3$ and $ZrO_2$. The catalyst containing 20 wt % $WO_3$, calcined at 973 K, showed the highest catalytic activity for the 2-propanol dehydration, while the catalyst containing 15 wt % $WO_3$, calcined at 1023 K, exhibited the highest catalytic activity for the cumene dealkylation. For the 2-propanol dehydration the catalytic activities of $WO_3$/$ZrO_2$ catalysts were roughly correlated with their acidities.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1577-1582
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• 1999

Carrot juice inoculated with $2\;{\times}\;10^8\;cfu/mL$ of Escherichia coli was treated with pulsed electric fields(PEF) for the purpose of a development of new cold pasteurization processes. Inactivation of E. coli in carrot juice increased with increase in intensity of the electric field strength and treatment time. The cells were suspended at concentration of ca. $2\;{\times}\;10^8$ cells per ml. A reduction of 4D was obtained at 40 kv/cm and 256 exponential decay pulses at room temperature. Critical electric field strength(Ec) and treatment time(tc) needed for inactivation of E. coli were 11.74 kV/cm and $3.6\;{\mu}s$ at room temperature, respectively. The combination of PEF and thermal treatment inactivated E. coli more effectively. The reductions of up to 5.5D were observed when the carrot juice was treated with PEF of 22.5 kV/cm and $205\;{\mu}s$ at $50^{\circ}C$. PFF treatment did not effect in color, pH, $^{\circ}Brix$, titratable acidity and ${\alpha}-,\;{\beta}-carotene$ contents of carrot juice.

• Journal of the Korean Chemical Society
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• v.35 no.4
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• pp.335-342
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• 1991

The effect of pressure and temperature on the stabilities of the charge transfer complexes of 1,3,5-trinitrobenzene, tetrachloro-p-benzoquinone and tetracyanoethylene with hexamethylbenzene in carbon tetrachloride has been investigated by spectrophotometric measurements. The equilibrium constants for the formation of the complexes were obtained at various temperature and pressure, and thermodynamic parameters for the formation of the charge transfer complexes are calculated from these values. The relative stabilities of charge transfer complexes with hexamethylbenzene increase in the order; 1,3,5-trinitrobenzene < tetrachloro-p-benzoquinone < tetracyanoethylene. This may be regarded as an order of relative acidity of these compounds in complexation with hexamethylbenzene and is explained in terms of the negative inductive effect of the ${\pi}$ acceptors. The red-shift at higher pressure, the blue-shift at higher temperature and the relation between pressure and oscillator strength are discussed on the basis of thermodynamic functions.

• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.506-514
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• 2007

In this study, carrot juice was treated with high voltage pulsed electric fields (PEF) and the changes in its physical and chemical properties during storage at $4^{\circ}C$ and $25^{\circ}C$ were investigated. The sterility fur bacteria, yeast and mold in carrot juice increased with increasing electric field strength and treatment temperature. While yeast and mold were completely inactivated at 65kV/cm with a treatment time of $200{\mu}s$ in a continuous PEF treatment system, bacteria were reduced by four log cycles. The results also showed that square wave pulse treatment was more effective for inactivating microorganisms than exponential decay pulse, and this effect was more apparent for carrot juice of lower pH. Although we observed significant changes in physical and chemical properties such as soluble solid content, pH, acidity, color, and carotene retention when the PEF treated samples were stored at the ambient temperature $(20^{\circ}C)$, no significant physical and chemical changes were found at the cold storage temperature $(4^{\circ}C)$ during 28 days of storage. The results indicate that the PEF treated carrot juice is appropriate for commercial refrigerated storage.

• Food Science and Preservation
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• v.19 no.6
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• pp.849-857
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• 2012

This study was conducted to determine the effects of the pretreatment and infrared drying methods on the physicochemical properties and antioxidant activities of dried peaches. The pretreatment methods were the 30 min treatment of NaCl, vitamin C, and soluble Ca (1:5 w/v immersion ratio), and leaving them untreated before infrared drying at $55^{\circ}C$ for 20 hr. The moisture content was lower in the pre-treated group and was significantly lowest in the 0.3% NaCl. The titratable acidity and soluble solid content and acid ratio (SS/TA) were high for the vitamin C and soluble Ca groups. The browning degree and cutting strength of the dried peach were lower in the pre-treated group. The total sugar content in the 0.3% NaCl group was significantly higher than those in the vitamin C and soluble Ca groups. The Ca contents were more effective in the soluble Ca treated group and increased with higher Ca concentration. The sensory evaluation results indicated that the organoleptic scores for the overall preference were higher in the 0.1% vitamin C treated group. The phenolic compounds and ABTS radical scavenging ability were high for the 0.1% vitamin C and 0.1% soluble Ca treated groups. These results suggest that pretreatment affected the qualities of the dried peaches, showing that infrared drying can be applied to the production of high quality dried peach products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.259-266
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• 2011

This study was performed to develop an odor-reduced Korean traditional Cheonggukjang (fermented soybean paste) by adding Job's tears to Cheonggukjang made with soybean (control) only. The study included the determination of best addition percentage of Job's tears versus soybean, sensory evaluation, and aroma patterns and its components as well as proximate composition analyses of Cheonggukjang. Job's tears Cheonggukjang (CAJT) was prepared by inoculating Bacillus subtilis and fermented at $40^{\circ}C$ for 48 hours. Ratios of soybean : Job's tears for Job's tears Cheonggukjang were 1:1, 2:1, 3:1, and 4:1, respectively. In comparison of proximal composition, Job's tears Cheonggukjang was high in moisture and carbohydrates, but low in calorie, fat, protein, ash and amino nitrogen. The pH of CAJT was lower than those of control and conventional Cheonggukjang (CC) sold in the market, and the acidity was the lowest in CC. The color of Job's tears Cheonggukjang appeared the whiter and more yellowish, but less reddish in proportion to contents of Job's tears. The contents of viscous substances were higher in CAJT compared with those of control and CC. The contents of glutamic acid, the major components of viscous substances were lower in CAJT than in control and CC, and the contents of fructose higher in CAJT. The scores of sensory evaluation were the highest in Job's tears Cheonggukjang mixed with soybean : Job's tears=4:1. The aroma pattern of CC analyzed was conspicuously dissimilar to the control and CAJT and also discriminated by electronic nose examination. The pyrazines, volatile compounds peculiar to Cheonggukjang, were found to be lower in CAJT by SPME-GC/MS assay. Additionally, the acetic acid, butanoic acid, and naphthalene causing off-flavor were identified in CC, but not in Job's tears Cheonggukjang. The strength of odor through sensory evaluation was by far the lowest in CAJT among the groups. From the findings, it had shown that Job's tears Cheonggukjang would be produced successfully when the ratio of 4:1 (soybean : Job's tears) is employed. Also, it was proved that appropriate ratio of Job's tears addition makes Cheonggukjang odor-reduced and well accepted by people.