• Journal of the Korean Society of Food Culture
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• v.36 no.1
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• pp.76-83
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• 2021

This study investigated the effect of the addition of various levels of pig head meat (HM) as a substitute for rear leg meat (RLM) on the physico-chemical quality characteristics of non-emulsified, smoked, and cooked sausage during refrigerated storage. Sausages were prepared in four variations according to the proportion (0%, 10%, 20%, or 30%) of HM added and maintained at 4℃. Quality measurements were taken for 28 days. The sausages added with the addition of 20% and 30% HM had significantly (p<0.05) higher moisture and lower protein content compared to those without the addition of HM. The pH value during the storage period was higher (p<0.05) in the sausages to which the HM had been added than in those without HM. The sausages with 30% HM showed the lowest (p<0.05) L⁎ and b⁎ values and the highest (p<0.05) a⁎ value during the storage period. The 2-thiobarbituric acid reactive substances (TBARS) content, hardness, cohesiveness, springiness, gumminess, and chewiness of the sausages showed no significant variations with the addition of various levels of HM. These data suggest that RLM could be substituted with 30% HM because it does not negatively affect the quality of the non-emulsified sausage. However, a further study on sausages made with 100% HM instead of RLM may be needed to improve its utilization.

• Journal of the Korean Graphic Arts Communication Society
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• v.26 no.2
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• pp.1-13
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• 2008

Printed mottle of coated paper is one of the most common phenomenon and the most difficult problem in offset printing. Offset printing is processed mainly processed by the attractive properties between water and oil, so all inks for off-printing must work with dampening solution(water). It may cause the emulsion on the printing nip from the printing pressure. This study aimed to investigate the effect of emulsified inks on print mottle from emulsified cyan ink by force with each different IP A contents. We measured the print mottle by densitometer and image analysis method. The emulsified inks also give effect to now properties of inks and it caused more ink transfer rate, however, it caused low density of inks. Moreover the emulsified inks were spreaded to around of dots and cause the thinning density on the non-printing area like print mottle. The results showed that the emulsified inks also cause scumming on the printing result with little mistake of adjusting dampening solution and mostly decreasing dot reproduction. So we could find out the obvious effect of emulsified inks to print mottle.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2017.11a
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• pp.17-18
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• 2017

This study is to provide a evaluation method for the penetration depth of emulsified refined bio diesel(ERBD)applied to a surface of the concrete by using water absorption capability of the concrete. The concrete applied with ERBD was immersed at water for 1 min., 5min., and 10 min. and then was checked the brightness with elapse of time. Test results indicated that there was clear difference between ERBD part and non ERBD part in concrete specimen after measuring the brightness until 120min.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.39 no.2 s.120
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• pp.31-37
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• 2007

Lithography like off-set printing is processed using the repellent properties between water and oil, so all inks for off-printing must work with dampening solution(water). The dampening water may cause the emulsification of ink by the printing pressure in the printing nip. This study aimed to investigate the effect of emulsified inks on print mottle. The cyan ink was emulsified artificially with the different IPA(isopropyl alcohol) content in this study. We evaluated the print mottle by densitometer and image analysis method. The print mottle phenomenon was directly affected by IPA content. The emulsification of inks also had an influence on flow properties of inks and it increased ink transfer rate. It, however, caused low ink density. Moreover the emulsified inks were spreaded to around dots and cause the thinning density on the non-printing area like print mottle. The trial printing showed that the emulsified inks also cause scumming on the printing result with little mistake of adjusting dampening solution and mostly decreasing dot reproduction. We could, therefore, find out the obvious effect of emulsified inks on print mottle.

• Advances in concrete construction
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• v.10 no.6
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• pp.515-526
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• 2020

Cold-mixed asphalt mixture is a widely recommended asphalt pavement materials with potentially economic and environmental benefits. Due to the reduction of natural non-renewable mineral resources, powder minerals with similar properties are considered as new mineral fillers in asphalt mixtures. This study explored the feasibility of using cement to replace natural limestone powder (LP) in emulsified asphalt concrete modified by styrene-butadiene styrene copolymer. The experimental tests, including compressive strength, Marshall stability as well as moisture susceptibility test, were used to investigate the mechanical properties, the Marshall stability, flow value, as well as the moisture damage. In addition, the influence of material composition on the performance of asphalt concrete is explained by the microstructure evolution of the pore structure, the interface transition zone (ITZ), and the micromorphology. Due to mineralogical reactivity of cement, its replacement part of LP improved the mechanical properties, Marshall stability, but it will reduce the moisture susceptibility and flow value. This is because with the increase of the cement substitution rate, the pore structure of the asphalt concrete is refined, the width of ITZ becomes smaller, and the microstructure is more compact. In addition, asphalt concrete with a larger nominal particle size (AC-16) has relatively better performance.

• Journal of Animal Science and Technology
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• v.63 no.1
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• pp.170-179
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• 2021

This study was conducted to determine the effects of addition of porcine blood plasma (PBP) to the emulsified pork batter as a substitute for the soy protein isolate (SPI) or sodium caseinate (SC) on the emulsion stability and physicochemical and textural properties of the emulsified pork batter. A total of 10 treatments were no addition and 0.5%, 1.0%, and 1.5% addition with each of SPI, SC, and PBP. The moisture and fat losses of the pork emulsion after cooking decreased with increasing percentage of any of SPI, SC, and PBP (p < 0.05). Further, moisture loss was less for the PBP treatment than for SPI and SC (p < 0.05). The lightness, redness, and whiteness of the emulsified pork batter decreased (p < 0.05) due to any of the SPI, SC, and PBP treatments whereas the yellowness and the chroma and hue values increased. The lightness, redness, yellowness, and chroma and hue values differed also among the SPI, SC, and PBP treatments (p < 0.05); however, the numerical difference between any two types of substitutes was less than 8% of the two corresponding means in all of these variables. Textural properties, including the hardness, cohesiveness, springiness, gumminess, chewiness, and adhesiveness, were not influenced by any of the SPI, SC, and PBP treatments (p > 0.05), except for greater gumminess and chewiness for the PBP treatment than for SC. The present results indicate that PBP is comparable or even superior to SPI or SC in its emulsion-stabilizing effect and therefore could be used a substitute for the latter as a non-protein ingredient of pork emulsion batter.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2005.10a
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• pp.135-137
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• 2005

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2002.09a
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• pp.247-249
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• 2002

The transfer behaviors of three Polyarmatic hydrocarbons (PAHs) from soil to non-aqueous phase liquid (NAPL) were investigated. The three different PAHs were phenanthrene, anthracene, and pyrene. The used NAPLs were silicone oil and paraffine oil. The percentage of the remained PAHs into soil were similar without the relation to kinds of NAPLs. And the transfer of PAHs into NAPLs was fastened until 1 day as the increase of mixing rate but in the case of 450 rpm, the remained PAHs into soil was increased after 1 day because NAPLs was emulsified.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.727-730
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• 2011

The effects of various NaCl levels (0, 0.3, and 0.6 M) and pH values (pH 5.0, 5.5, 6.0, and 6.5) on the emulsifying and gelling properties of pork myofibrillar protein (MP) were assessed. The emulsion stability index (ESI), emulsifying activity index (EAI), and creaming index were measured at a 1:20 ratio of MP to corn oil. The EAI and ESI of pork MP showed maximum values at pHs 6.0 and 6.5 and at 0.3 M NaCl, resulting in better emulsion properties. Additionally, the cooking yield (CY) and gel strength (GS) of emulsified MP gel were measured at an MP: corn oil ratio of 1: 2; GS increased with increasing levels of salt. At 0.6 M NaCl, GS decreased with decreasing pH from 5.5 to 6.5. GS and gelling properties were optimal at pH 5.5 in 0.6 M salt. The highest CY was observed at 0.6 M NaCl, regardless of the pH value. However, increasing pH increased CY at salt levels of 0 and 0.3 M. These results indicate that NaCl and pH profoundly affected the emulsified MP system. Future work will be conducted on the rheological properties of the pork emulsified system as affected by adding non-meat protein.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.238-243
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• 1994

Changes of lipid components in modified oleoresin during cooking at high temperature were investigated. In preparation of the modified oleoresin, dried red pepper was milled to 100 mesh of size particle and extracted oily compounds by reduced pressure steam distillation . The rest part was reextracted and concentrated and concentrated. The extracts were combined. The same volume of water and 4% of polyglycerol condensed ricinoleate (PGDR) were added to the combined extract, and emulsified to make oleresin red pepper. Non-polar lipid components were quantified 3 times higher in the oleoresin than polar lipid components . The components of non-polar lipd was mainly triglyceride comprising 75.8%. The level of phosphatidyl choline and phosphatidyl ethanolamine were 38.6and 26.1%, respectively. linoleic acid was distinctively abundant (63.1%) and followed by palmitic acid, oleic acid, linolenic acid and stearic acid in the oleoresin. Oxidation of lipid at high temperature was principally affected by temperature rather than oxygen existence . With the result of oxidation , palmitic acid and myristic acid increased, however, oleic acid, linoleic acid, and linolenic acid decreased.