• Food Science of Animal Resources
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• v.35 no.1
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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.

• Textile Coloration and Finishing
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• v.34 no.2
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• pp.127-133
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• 2022

With the increasing interest in the expression of individuality and appearance of modern people, it is time to conduct research and development of novel hair coloring from various angles. Therefore, taking into account the order of discoloration of hair pigments, we selected a creative and novel emulsion as a novel material for hair coloring, rather than a cosmetic material such as hot water extract using natural products dealt with in previous studies, commercially available hair manicure, and oxidation hair dye for hair. Thus, the change in tensile strength and elongation of hair samples by color was studied. As a result of the study, hair with green emulsion paint had a significantly higher maximum load, maximum stress, maximum elongation and breaking load, breaking stress, breaking elongation values are shown. Maximum in terms of modulus, green emulsion applied hair and the control group were higher in the 0-15s strain and 15-145s sections, respectively, and the tangential modulus value was much higher in the control group than the experimental group hairs in all the 0-145s sections. This study, which analyzes the dynamic changes of hair samples that extend the daily color gamut, will greatly contribute to the development of innovative hair coloring materials in the research and production of hair beauty works, and it is judged that it will also contribute to the development of the beauty industry.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.25 no.1
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• pp.55-68
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• 1999

A muti-lamellar emulsion containing a pseudoceramide, N-Ethanol-2-myristyl/ palmityl-3-oxostearmide/arachidamide(PC-9) has been prepared and its efficacy evaluation has been investigated. In order to prepare a muti-lamellar emulsion, first, the gram ratios of PC-9, fatty acid and cholesterol on the phase diagram to be capable of forming their lamellar liquid crystal structures were determined and secondly, the multi-lamellar emulsion was preprared using glyceryl monostearate and polyoxyethylene glyceryl monosteartate as emulsifers together with above mentioned pseudo-stratum corneum lipid components. Besides natural oils such as olive oil had a tendency to build up the multi-lamellar emulsion. And according as the amount of oil increased in the emulsion, it was observed that the optical anisotropy of “Maltese Cross” which was a typical configuration of multi-lamella mesophase texture diminished. In the dried state of the multi-lamella emulsion, it was examined to transform its emulsion phase into a lamella liquid crystal one. And finally, when the emulsion was applied into a human skin, it was investigated that it had effectiveness in reducing transepidermal water loss (TEWL) of the skin.

• Resources Recycling
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• v.32 no.2
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• pp.33-42
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• 2023

Metal emulsions have been studied for several decades as a method of increasing the efficiency of the steelmaking process. This study was performed using a water model, observable at room temperature, to compensate for the disadvantages of the high-temperature experiment, the results of which are difficult to observe visually. As a substitute for metal-in-slag emulsions, experiments were conducted by dropping distilled water into silicone oil and comparing the results with the results of a calculation by momentum balance equations. The descending velocity of the water droplet decreased as the diameter of the droplet and viscosity of the fluid (silicon oil) increased. To simulate the descending velocity of a water droplet in silicon oil under stirring conditions, the flow rate of the fluid (silicon oil) was measured by particle image velocimetry (PIV) methods. The calculation of the descending velocity of the water droplet was in good agreement with the measured values, with and without stirring a viscous silicone oil.

• Membrane Journal
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• v.6 no.4
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• pp.219-226
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• 1996

Rotary disc ultrafiltration module(RDM) was developed for the separation of oil emulsions. This module was devised to reduce the gel polarization phenomenon by alecoupling the operation pressure and the surface velocity of solution in ultrafiltration(UF) processes. Two-shaft engaged disc type RDM having 20 rotary disc membcanes(UOP, USA) was operated under 85kPa vacuum at $25^{\circ}$C. The pressure drop due to slip flow in the two-shaft RDM was found to be proportional to $(2.5{\omega}r)^{2}$. The pure water flux of two-shaft RDM decreased by 9.95% at the angular velocity of 41.89rad/s compared to the decrease of 3.01% for one-shaft RDM at the same velocity. When the angular velocity was changed from 31.42rad/s to 2.62rad/s, the flux decline for 1% cutting oil in two-shaft RDM was 30.16% that is similar to that of one-shaft RDM. Disc gap of 3mm and 7mm did not show any significant differences in the flux for 1% cutting oil solution. A modified model for two-shaft RDM showed good agreement with the experimental results for the cutting oil solution.

• Food Science of Animal Resources
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• v.40 no.2
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• pp.262-273
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• 2020

This study aimed to investigate the effect of nanoemulsion (NEM) on the physicochemical and sensory characteristics of pork patty to improve texture for elderly members of the population. Hence, we prepared pork patties supplemented with different of liquid materials: water; oil and water; oil, water, and surfactants; and nanoemulsion. The emulsion itself was characterized and the physicochemical properties of the pork patties, including pH, water content, cooking loss, thawing loss, liquid holding capacity, color, and texture, were analyzed. The size of NEM was 165.70±9.32 nm and NEM had high ζ-potential value indicating that it is stable. NEM patties had the lowest cooking and thawing losses, and the highest liquid retention, all of which affected the tenderness of the patties. Color of the patty was also affected by the addition of NEM. The highest lightness and yellowness and the lowest redness were observed (p<0.05). NEM patties had the lowest values for all texture attributes indicating improved tenderness. Our results demonstrate that NEM has positive effects on pork patties and can help to tenderize food products designed for the elderly. With further study, NEM could be a candidate tenderization agent in the meat industry.

• Applied Biological Chemistry
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• v.39 no.5
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• pp.361-367
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• 1996

As a part of investigation for quality improvement of surimi gel from fish with a red muscle by addition of emulsion curd, we investigated the processing conditions of emulsion curd contained succinylated gelatin from conger eel skin as an emulsifier and emulsion curd-added surimi gel. Activity and stability of emulsion curd on standing at room temperature, chilled temperature and vibration were remarkably improved by the addition of 15 tunes of soybean oil and 5 times of water to succinylated gelatin from conger eel skin. The proximate composition of the emulsion curd was moisture 18%, protein 5%, lipid 76% and ash 0.5% and its appearance was white. Peroxide value and fatty acid composition of emulsion curd contained succinylated gelatin as an emulsifier were similar to these of soybean oil. By the addition of 6% of emulsion curd to mackerel surimi, gel strength, appearance and texture of the resulting surimi gel were improved, while its peroxide value and brown pigment revealed minor change. From the results of volatile basic nitrogen, viable cell counts and histamine content, the emulsion curd-added mackerel surimi gel can be safe In the sense of food sanitation.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.30 no.3 s.47
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• pp.353-359
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• 2004

The extent of silica flocculation can be modified by varying the silica concentration, aqueous phase pH, salt and polvmer concentration. High volume fraction W/O emulsion stabilized by hydrophobic silica was established with various aqueous phase conditions for cosmetic application. By increasing the silica concentration up to $1.0\;wt\%,$ the size of droplet decreased. A high silica concentration increased the viscosity of continuous oil phase by network formation, which resulted in target size of droplet. The stability of W/O emulsion is improved as increasing the aqueous phase pH. At low and intermediate pH, the emulsions became more stable by adding salt $(0.083\;mol\;dm^{-3}\;MgSO_4).$ At high PH, the presence of salt caused significant destabilization. The gelation behavior of the emulsion indicates that the effect of salt on silica-stabilized emulsion is derived from an electrostatic attraction. The addition of xanthan gum in aqueous phase increased the mono-dispersity of the W/O emulsion by making water more hydrophobic and hindering the recombination of droplets. In conclusion, these results indicate that very stable emulsifier-free, finely dispersed W/O emulsion can be achieved for cosmetic application by changing the aqueous phase composition.

• Korean Journal of Food Science and Technology
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• v.4 no.4
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• pp.252-258
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• 1972

Methods of separating yeast cells from oil-water-cell emulsion and subsequent purification of the recovered yeast have been studied. In addition, the results of preliminary feeding experiments in which a yeast grown on gas oil was incorporated into chick rations are reported. According to the present study, it appears that the recovery of the yeasts would be easier at pH 9, since the emulsion is relatively more unstable. A class of surface active agent at a concentration of 0.3% was found to facilitate the separation of the yeast from the emulsion. The use of electrolytes such as NaCl and KCl were found to be most effective in breaking the emulsion. Solvent treatment using iso-propyl alcohol and its azeotropic mixture with hexane at $58^{\circ}C$ are particularly suitable for purification of the yeast. In the feeding experiment it was found that 5 percent of the fishmeal in the control ration could be replaced by the yeast with no adverse effect on performance. However, when 8 percent of the fish meal in the control ration was replaced by the yeast, some effect on live-weight gain of the chicks was observed.

• Journal of ILASS-Korea
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• v.5 no.1
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• pp.5-12
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• 2000

The beneficial aspects of applying emulsion fuels to combustion systems may be due to the changes of fuel properties which lead to the enhanced atomization characteristics. The spray characteristics of water/oil emulsified fuel injected from the pressure-swirl(simplex) atomizer using for oil burner were investigated. Four different water contents from 10 to 40 % by volume at 10% increment were prepared by mixing with the different contents of surfactants. Total amount of surfactant used was varied from 1 to 3 % by volume. This study demonstrates the influence of water and surfactant contents of emulsified fuel, injection pressure on the spray characteristics, i.e. Sauter mean diameter(SMD) and spray angle. The drop size distribution of the emulsified fuel spray was measured with a Malvem particle sizer. In order to measure the spray angle, the digital image processing was employed by capturing multiple images of the spray with 3-CCD digital video camera. It was evident that the addition of water and surfactant changes fuel properties which are the key parameters influencing the atomization of the spray. The increase in surfactant content results in the decrease of SMD and the increase in spray angle. The droplets decease with increase in injection pressure, but the influence of injection pressure in this experimental condition was less important than expected. The more viscous fuel with the increase of water content exhibits the larger droplets in the centerline of the spray, and the less viscous fuel in the outer edges of the spray. The increase in axial position from the nozzle causes the spray angle to decrease. The spray angle decreases with increase in water content. This is due to increase in viscosity with increase in water content.