• 한국축산식품학회지
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• 제36권6호
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• pp.744-751
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• 2016

The objective of this study was to investigate the effects of partial beef fat replacement (0, 30, 50, 100%) with gelled emulsion (GE) prepared with olive oil on functional and quality properties of model system meat emulsion (MSME). GE consisted of inulin and gelatin as gelling agent and characteristics of gelled and model system meat emulsions were investigated. GE showed good initial stability against centrifugation forces and thermal stability at different temperatures. GE addition decreased the pH with respect to increase in GE concentration. Addition of GE increased lightness and yellowness but reduced redness compared to control samples. The results of the study showed that partial replacement of beef fat with GE could be used for improving cooking yield without negative effects on water holding capacity and emulsion stability compared to C samples when replacement level is up to 50%. The presence of GE significantly affected textural behaviors of samples (p<0.05). In conclusion, our study showed that GE have promising impacts on developing healthier meat product formulations besides improving technological characteristics.

• 한국응용과학기술학회지
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• 제14권3호
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• pp.29-38
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• 1997

Low toxic concentrated oil dispersant using n-Paraffin and Di(ethylene glycol)mono butylether mixed solvent was prepared, and tested by oil dispersant performance test method, and oil dispersant efficiency was measured using vertical shaking method to 3 kinds of Crude oil, Bunker oil and W/O emulsions with different physical properties by appling the prepared dispersant. Although toxicity test was performed with Flat fish and Rock fish by appling the mixed oils emulsified using prepared oil dispersant, couldn't find the toxicity to them. Concentrated oil dispersant prepared has a good dispersion efficiency of 97.2% after 0.5min settling time and 28.3% after 10min settling time to Bunker B oil with 10% water solution. Especially, the concentrated oil dispersant showing the low toxicity to Oryzias Latipes(24hr, TLm) was 54,000 ppm and to Brine Shrimp Artemia(24hr, TLm) was 51,000ppm, and also, it was completely biodegradated to 99.1% after $7{\sim}8$days.

• 한국연소학회지
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• 제5권1호
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• pp.81-89
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• 2000

An experimental study has been carried on single fuel droplets of water-in-light oil emulsions in an electric furnace to elucidate the dominant factor for the occurrence of micro-explosions. The tests were carried out by changing the following four parameters; the surfactant, the ratio of water to light oil, ambient temperature in electric furnace, and four kinds of fuels having different viscosity(light-oil, kerosene, iso-octane, bunker fuel). The result shows that micro-explosion phenomena is dominated without surfactant and below 30% of water content. Explosion-time is affected by ambient temperature and viscosity of used fuel.

• 미생물학회지
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• 제34권3호
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• pp.162-168
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• 1998

기름-물 유상액의 탈유화능이 있는 Streptomyces sp. 8321을 분리하여 이의 탈유화 특성을 조사하였다. 이 방선균의 탈유화능은 포자에 기인하였으며, 배양기간에 따라 포자표면의 소수성이 증가하였고, 이에 따라 탈유화능이 증가함을 보였다. 8일간 고체배지에서 배양한 Streptomyces sp. 8321의 포자용액이 kerosene-0.2% Triton X-100(2:1) 표준 유상액 3 ml을 완전 탈유화 시키는 농도는 $1.1{\times}10^8spores/ml$였다. 이 포자용액의 탈유화능을 유기상 종류 및 유화제 종류에 따라 조사해본 결과, 저점성의 유기상에서는 n-hexadecane 및 diesel 등 탄소수가 높은 것이 쉽게 탈유화 되었고, 고점성 유상액의 탈유화는 24시간 후에도 20-30%만이 일어났다. Corexit, Finalsol, BP series의 유화제와 kerosene으로 이루어진 O/W 유상액은 1분 이내에 완전 탈유화가 일어났으며, Corexit 7664, 8667, Triton X-100 및 Tween 80으로 이루어진 O/W 유상액은 이들 유화제의 농도가 증가함에 따라 탈유와 속도가 감소하였다. Seagreen으로 이루어진 W/O 유상액의 경우 $t_{1/2}$이 24시간 이상으로 나타나 이 균주의 탈유화능은 O/W 유상액에 효과적임을 보여주었다.

• 한국세라믹학회지
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• 제24권6호
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• pp.593-601
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• 1987

A thermodynamic model to predict the stability of the water-in-oil type emulsion and the size of the droplets in stable emulsions was developed. Using this model, the effects of various factors government the droplet size in the metal salt solution-kerosene-span 80 system for the preparation of Al2O3-ZrO2 composite powders were investigated. It was shown that the given emulsion systems were thermodynamically unstable in every case but could be kinetically meta stable. When radius ofthe droplet was below nm, the increase in entropy change due to the configurational contribution of small droplets dominated the total free energy change for emulsification. The optimum conditions under which smaller deoplet was obtained were proposed and the validity of the model was proved with diameters of the droplet and composite powders experimentally determined.

• Journal of Industrial and Engineering Chemistry
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• 제67권
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• pp.123-131
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• 2018

Using mixed nonionic surfactants Span/Tween, we investigated the effects of HLB value on the O/W emulsion stability and rheological behaviors. In this study, MS-01 (Span 60 & Tween 60) and MS-02 (Span 80 & Tween 80) was used as mixed nonionic surfactants. We considered required HLB value 10.85 and selected corresponding HLB value range 8-13. The droplet size distributions, droplet morphology, rheological properties, zeta-potential and creaming index of the emulsion samples were obtained to understand the mechanism and interaction of droplets in O/W emulsion. The results indicated that optimal HLB number for O/W emulsions was 10.8 and 10.7, while using MS-01 surfactant and MS-02 surfactant respectively. MS-01 (HLB = 10.8) sample and MS-02 (HLB = 10.7) sample showed smallest droplet size and highest zeta-potential value. Rheological properties are measured to understand rheological behaviors of emulsion samples. All emulsion samples showed no phase separation until 30 days storage time at $25^{\circ}C$.

• 한국축산식품학회지
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• 제38권2호
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• pp.315-324
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• 2018

The objective of this study was to evaluate the efficacy of alkaline-treated sugarcane bagasse fiber on physicochemical and textural properties of meat emulsion with different fat levels. Crude sugarcane bagasse fiber (CSF) was treated with calcium hydroxide ($Ca(OH_2)$) to obtain alkaline-treated sugarcane bagasse fiber (ASF). The two types of sugarcane bagasse fiber (CSF and ASF) were incorporated at 2% levels in pork meat emulsions prepared with 5%, 10% and 20% fat levels. Alkaline-treatment markedly increased acid detergent fiber content (p=0.002), but significantly decreased protein, fat, ash and other carbohydrate contents. ASF exhibited significantly higher water-binding capacity, but lower oil-binding and emulsifying capacities than CSF. Meat emulsions formulated with 10% fat and 2% sugarcane bagasse fiber had equivalent cooking loss and textural properties to control meat emulsion (20% fat without sugarcane bagasse fiber). The two types of sugarcane bagasse fiber had similar impacts on proximate composition, cooking yield and texture of meat emulsion at the same fat level, respectively (p>0.05). Our results confirm that sugarcane bagasse fiber could be a functional food ingredient for improving physicochemical and textural properties of meat emulsion, at 2% addition level. Further, the altered functional properties of alkaline-treated sugarcane bagasse fiber had no impacts on physicochemical and textural properties of meat emulsions, regardless of fat level at 5%, 10% and 20%.

• 디지털융복합연구
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• 제13권4호
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• pp.369-375
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• 2015

본 연구에서는 Tween 80/Span 80의 유화계에서, PIC(Phase Inversion Composition) 방법으로, 80 oC에서 화장품용 오일의 나노에멀젼 형성 가능성과 오일의 구조에 따른 나노에멀젼의 안정성에 대하여 평가하였다. 탄화수소 계열의 LP 70, Isopar H 및 Pripure 3759는 모두 입도 분포가 40 nm 내외의 안정한 나노에멀젼을 형성하였다. 직쇄 구조의 실리콘 오일은 불안정한 에멀젼을 형성하였으나 환상 또는 짧은 사슬의 실리콘 오일은 안정한 나노에멀젼을 형성하였다. 에스테르 오일류에서는 분자량이 증가함에 따라 입도가 증가하였고 분자량이 약 450 이상에서는 안정한 나노에멀젼을 얻을 수 없었다. 오일의 친수성과 친유성을 고려하여 계산하는 요구 HLB (Hydrophilic Lipophilic Balance) 값에 대한 나노에멀젼의 입도는 HLB 값이 8-10 정도 범위에서 가장 입도가 작았다.

• 한국축산식품학회지
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• 제35권1호
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• pp.71-79
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• 2015

This study was performed to determine the effect of multilayered fish oil (FO) emulsion without or with trans-cinnamal-dehyde on pork patties. Multilayered FO (-primary, -secondary, -tertiary) emulsions were prepared using a layer-by-layer deposition technique with Tween 20, chitosan, and low methoxyl pectin, and were added to pork patties at the same concentration. Pork patties were then stored for 20 d in a refrigerator ($5^{\circ}C$) to study changes in quality. The results showed that the pH value of all samples significantly decreased but cooking loss increased during storage (p<0.05). However, water-holding capacity and moisture content showed no remarkable difference between treatments and storage periods (p>0.05). All pork patties containing multilayered FO (treated samples) showed higher values for lightness and significantly lower values for yellowness compared to control pork patties (untreated sample). Lipid oxidation was higher in treated pork patties than in control pork patties during storage. In addition, lipid oxidation and total viable bacterial count in pork patties decreased as the number of coating layers increased. However, hardness, cohesiveness, and springiness of all samples showed no significant change during storage (p>0.05) as compared to fresh pork patties. Furthermore, these did not remarkable change with addition of trans-cinnamaldehyde in all pork patties. From our results, we suggest that FO emulsion did not affect the texture characteristics of fresh pork patties, indicating that it could be used to improve the quality of pork patties by contributing high-quality fat such as unsaturated fatty acids.

• 대한화장품학회지
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• 제43권4호
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• pp.273-279
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• 2017

본 실험에서는 화장품에 널리 사용되는 지방산과 지방알코올을 Tween 80과 Span 80을 함께 사용하여 조성 상전이 유화법으로 O/W (oil-in-water) 저점도 나노에멀젼을 제조하였다. 지방알코올의 오일상에서의 농도가 증가할수록 나노에멀젼의 입자 크기가 증가하였다. 혼합계면활성제의 HLB를 조절하여 입도 분포가 좁고 안정한 나노에멀젼의 제조가 가능하였다. 전상점 부근에서 지방산 및 지방알코올을 함유한 계 모두에서 유사한 점도와 전기전도도의 변화를 보였으나 오일과 계면활성제만으로 구성된 계와는 다르게 넓은 수용액상 분율범위에서 높은 점도를 나타냈다. 입자 크기가 100 nm 미만의 저점도 나노에멀젼은 실온에서 한 달 이상 안정하였다. 지방산 또는 지방알코올을 함유하고, 저에너지 유화법으로 제조된 저점도 O/W 나노에멀젼 제형은 화장품의 기재로서 널리 사용될 수 있다.