• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.399-405
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• 1998

This study was carried out to investigate the effects of herb extracts on lipid oxidation and free radical reaction in iron sources reacted with active oxygen species. The catalytic effects of active oxygen on lipid oxidation in oil emulsion tended to show more active in the order of OH, H2O2 and KO2. Herb extracts tended to show a little catalytic effect and active oxygen scavenging ability of herb extracts didn't show. But herb extracts played role as a strong chelating agents to bind iron if Fe2+ ion exist in oil emulsion. The contents of Fe2+ ion and total iron in Salvia miltiorrhiza Bge. and Angelica gigas Nakai were higher than those of Prunus persica Stockes and pinus strobus. The content of asocrbic acid in Pinus strobus showed the highest (26.97ppm) among several herb extracts. Electron donating abilities of Pinus strobus and Salvia miltiorrhiza Bge. were 79.54% and 77.11%, respectively, which were higher contents than those of Prunus persical Stokes and Angelica gigas Nakai. The SOD-like activity of Prunus persca Stokes showed 0.16 optical density (O.D), which means the most strong antioxidant activity among other herb extracts. The nitrite scavening effects tended to be different depending on pH. Pinus strobus and Angelica gigas Nakai showed 99.8% and 98.6% nitrite scavening effects at pH 1.2. And the effects were decreased as pH was increased. Especially, they didn't show the nitrite scavenging effect in pH 6.0. In conculsin, the Prinus strobus extract among herb extracts were the most effective antioxidant by evaluating several functional tests.

• Journal of the Korean Applied Science and Technology
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• v.34 no.3
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• pp.495-503
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• 2017

Wax components can be precipitated when surrounding temperature decreases below wax precipitation temperature (WAT). WAT as well as pour point are important characteristics to evaluate the behavior of waxy oils. In this study, qualitative and quantitative evaluations of waxes in waxy model oils were presented after determining WAT and pour point. In case of anhydrous waxy model oils, ASTM D2500 may be most useful to determine WAT because of the transparent nature of model oils. With same apparatus, ASTM D97 is also applicable to determine the pour point of waxy oils in a serial determination. In case of emulsified model oils, however, it is difficult to measure WAT because of its opaque nature. This study employed FTIR spectroscopy to determine wax precipitation temperature and discussed the effect of emulsion state regarding the values of WAT. Further study would be needed to conclude the effect of water contents to WAT values in case of emulsified waxy oil.

• Journal of Digital Convergence
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• v.13 no.8
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• pp.369-374
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• 2015

In this study, by combining a unique purpose and additional aspects of ultrasonic transmission media, a development potential on a new ultrasonic transmission media was sought. The rheological characteristics and the manufacturing cost for each manufactured formulation were compared and analysed with ready-made. An ultrasonic transmission media is to have different functional characteristics according to the following formulation, it was the best in rheological value, low viscosity emulsion with the oil gel. Polymer hydro gel is can be manufactured at low cost compared to other formulations. Emulsion which shows a sharp viscosity difference according to the components of oil and water had a big difference in manufacturing cost. This study can be utilized as the fundamental data on the ultrasound transmission media equipped with expertise in various areas of ultrasound.

• Membrane Journal
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• v.6 no.2
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• pp.86-95
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• 1996

Rotary disc ultrafiltration module(RDM) was developed for the separation of oil e$$\mu$sions. This module was devised to reduce the gel polarization phenomenon by decoupling the operation pressure and the surface velocity of solution in ultrafiltration(UF) processes. The rotary disc membrane consists of 3mm-thick ABS plate covered with UF membrane (UOP, U.S.A.). When the angular velocity($\omega$) was increased, the pure water flux was slightly decreased due to pressure drop caused by centrifugal force and slip flow at the surface of membrane. The pressure drop was proportional to the square of linear velocity(${\omega}r$). When the angular velocity was changed from 52.36rad/s to 2.62rad/s, the flux decline for 5% cutting oil in one-shaft RDM at $25^{\circ}C$ and 0.1MPa was 30.16%. In the lower concentrations, angular velocity tends to give less effect on the flux. Flux(J; $kg/m^{2} \cdot s$) in a rotating disc module is mainly a function of the bulk concentration($C_{B}$; %), the linear velocity(${\omega}r$; m/s) and the effective transmembrane pressure($\Delta P_{T}$ ; Pa). Using a modified resistance-in-series model, the flux data of cutting oil experiments were fitted to give the following equation.

• 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.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.395-399
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• 1997

Meat model emulsions ware prepared with salt-soluble protein and soybean oil. Effects of water-soluble protein (WSP) on the meat model emulsion treated with/without BHT during 8 day storage $5^{\circ}C$ under both dark and light illumination were studied by measuring POV and TBA. An emulsion without BHA and WSP was used as a control. Under light storage, there was no significant difference in peroxide values between the control and the sample treated with BHA except the 2nd day of storage. However, TBA values of the sample treated with BHA were significantly (p<0.05) lower than those of control except the 4th day of storage. TBA and POV of the samples treated with WSP and WSP + BHA were higher than control after 4th day of storage under light. That is, water soluble protein, which was composed mainly of myoglobin, increased lipid oxidation under light storage. The similar trends were also shown in the samples stored under dark. These results suggested that acceleration of lipid oxidation of the meat model emulsions by water soluble protein (WSP) under both light and dark might not be due to the singlet oxygen formation, but due to superoxide anion formed.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.35 no.3
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• pp.179-191
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• 2009

The objective of this study was to investigate the effect of ethanol on the emulsion prepared by poly(oxyethylene) hydrogenated castor oils (HCOs)/oil/ethanol/water system. Emulsions were prepared using homogenizer as high-energy method. To evaluate effect of ethanol on the emulsion, physical properties such as droplet size and size distribution were determined and other components were almost fixed to analyze the effect of ethanol on the surfactant. In case of HCO-20, the droplet diameter was in micrometers and the droplet size was gradually deceased as the ethanol concentration was increased. The droplet diameter of nano-emulsion containing 4.00 % of HCO-30 was shown in nanometers and its mean droplet size was $128.15{\pm}1.06nm$ and the most stable at the 4.25 % of ethanol contents by the Form. 1 and $136.10{\pm}0.99nm$ at the 3.50 % of ethanol contents by the Form. 2. Similarly, the droplet diameter of nano-emulsion containing 4.00 % of HCO-40 and 4.50 % ethanol by the Form. 1 was $115.85{\pm}0.78nm$ and $121.15{\pm}0.35nm$ at the 3.25 % of ethanol by the Form. 2 and both size distributions were also narrow. Finally, the droplet size of nano-emulsion containing 4.00 % of HCO-60 and 2.25 % ethanol was $262.35{\pm}0.64nm$ and the most stable. The higher ethanol concentrations became the smaller size of emulsion became in the microscale emulsion but we determined nano-emulsion had a minimum size at a certain ethanol concentration. The results showed that the breakdown process of this nano-emulsion could be attributed to Ostwald ripening. This study about effect of ethanol on the emulsion showed that ethanol contents to prepare a stable emulsion could be determined as studying the effect of ethanol on the emulsion with the type of surfactants.

• Food Science and Preservation
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• v.31 no.1
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• pp.64-79
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• 2024

The rise in popularity of vegetarian and plant-based diets has led to extensive research into plant-based whipped creams. Whipped cream is an oil-in-water emulsion that creates foam through whipping, stabilizing the foam with proteins and fats. Pea protein is an excellent emulsifier and foaming agent among plant-based proteins, but its application in whipped cream is currently limited. The objective of this study was to investigate the quality characteristics of plant-based whipped cream made with ultrasonicated pea protein. The whipped creams were evaluated based on their quality characteristics. A commercially available dairy whipped cream (CON) was used as a control. Plant-based creams were evaluated using pea protein solution, cocoa butter, and canola oil to produce un-ultrasonicated pea protein whipped cream (PP) and ultrasonicated pea protein whipped cream (UPP) at 360 W for 6 min. UPP significantly reduced whipping time and foam drainage compared with CON and PP, resulting in significantly increased overrun, fat destabilization, and hardness. Optical microscopy showed that UPP had smaller fat globules and bubble size than PP. The fat globules of UPP and CON were mostly below 5 ㎛, whereas those of PP were distributed at 5-20 ㎛. Finally, ultrasonication significantly improved the overrun, foam drainage, fat destabilization, and hardness of UPP, which are significant quality characteristics of whipped creams. Therefore, ultrasonicated plant-based pea protein whipped cream is believed to be a viable alternative to dairy whipped cream.

• Journal of Powder Materials
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• v.29 no.6
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• pp.499-504
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• 2022

The objective of this study is to assess the impact of spray drying conditions on medium-chain triglyceride (MCT) loading, solubility, and release of an MCT-loaded solid self-emulsifying system in a water-insoluble oily substance. MCT-loaded solid self-emulsifying systems are prepared by spray drying with SDS and calcium silicate. The effects of inlet temperature (60, 80, or 100℃) and feed solution composition (0, 10, 50, 90, or 100% ethanol) on physicochemical properties of MCT-loaded solid self-emulsifying systems are studied. The inlet temperature significantly affects the water solubility of MCT. Moreover, the feed solution composition significantly affects water solubility, release rate, and MCT loading. The MCT-loaded solid self-emulsifying system obtained at 60℃ using 90% ethanol feed solution shows the best physicochemical properties among the synthesized products and exhibits better water solubility (4.43 ± 0.44 vs. 0 ㎍/mL) and release (94.4 ± 1.6 vs. 32.8 ± 7.4%, 60 min) than a commercial product. Furthermore, the MCT-loaded solid self-emulsifying system shows an excellent emulsion droplet size (approximately 230 nm).

• Korean Journal of Food Science and Technology
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• v.6 no.2
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• pp.91-97
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• 1974

This paper was developed for production of the humanized milk, comprising similarly to the composition and characteristic of human milk. Humanized milk of superior quality can be made directly from the fresh raw milk mixed vegetable oil, corn syrup, whey powder, ${\beta}-lactose$, sugar, vitamin, ${\beta}-carotene$ and minerals showing formulation of the humanized milk at table 2. The improving effects of adding vegetable oil and corn syrup are both more reformed the chemical and physical properties of humanized milk. The former enhanced the essential fatty acid and energy source in this product, the latter has the most solving function in water and induced amount of emulsion and stabilizer. The products contain about 13% protein, 23% fat, 58.3% carbohydrate, 2% ash and ensue reasonably balance of essential amino acid, poly-unsaturated fatty acid for the requirement of infants and controlled component of the humanized milk such as human milk.