• Asian-Australasian Journal of Animal Sciences
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• v.19 no.5
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• pp.756-762
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• 2006

The objective of this study was to define the effects of various cooking and re-heating methods (pan roasting, steaming, oven grilling and micro-waving) on the cholesterol and formation of cholesterol oxidation products in beef loin during storage at $4^{\circ}C$. Raw samples showed lower total cholesterol content than cooked products sampled during storage for 6 d. The following cholesterol oxidation products (COPs) were separated by gas chromatography: $7{\beta}$-hydroxy cholesterol, $20{\alpha}$-hydroxy cholesterol, 25-hydroxy cholesterol, cholestane-$3{\beta}$, $5{\alpha}$, $6{\beta}$ triol (triol), ${\alpha}$-epoxide and 7-ketocholesterol. Total amounts of COPs/cholesterol at 0 d were 0.74, 0.63, 0.76, 1.23 and 0.83% for the raw sample, pan roasting, steaming, oven grilling and micro waving methods, respectively. After 6 d storage almost of the samples had higher content of total COPs than at 0 and 3 d; the lowest (0.55%) COPs was found in the steaming cooking and re-heating method. The highest (5.96%) of COPs was found in the pan roasting cooking and re-heating method after 6 d storage. In conclusion, the concentration of total cholesterol and cholesterol oxidation of beef loin were increased as a consequence of cooking and re-heating methods. Steaming and micro-waving methods showed the lowest of cholesterol oxidation products under refrigerated storage for 6 d. However, each cooking and re-heating method had its own distinctive cooking effects.

• Journal of Korea Foundry Society
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• v.34 no.6
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• pp.194-199
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• 2014

The effect of $Al_2Ca$ on the oxidation resistance and tensile property of Al-5Mg alloys was investigated. According to the TGA (Thermogravimetric analysis) result at $550^{\circ}C$ after 24hrs, the Al-5Mg alloy showed parabolic behavior with weight gain. On the other hand, there was almost no difference in the weight changes of the $Al_2Ca$ added Al-5Mg alloys during the oxidation. It was thought that the improvement of oxidation resistance in $Al_2Ca$ added Al-5Mg alloys might be due to the formation of a protective oxide layer with CaO and MgO on the surface. The microstructures of the alloys showed grain refinement with an increasing $Al_2Ca$ content. From the tensile test, the yield strength of the alloys were improved with an increasing $Al_2Ca$ content. The 0.07 mass%$Al_2Ca$ added Al-5Mg alloy showed similar elongation and increased strength, simultaneously. It was considered that the addition of $Al_2Ca$, which was superior in the oxidation resistance of Al, reduced the formation of Mg oxides and inclusions during the alloying. This, partly led to the improvement of tensile properties.

• Journal of Korean Society of Environmental Engineers
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• v.27 no.5
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• pp.513-518
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• 2005

Catalytic oxidation of toluene on the manganese oxide catalysts and manganese-cerium oxide catalysts was investigated. The catalysts were characterised by X-ray diffraction(XRD), thermo gravimetric analyzer(TGA), toluene-temperature program reduction(Toluene-TPR). We found that the optimal manganese content was 18.2 wt.% and the optimal cerium content was 10.0 wt.% at catalytic oxidation of toluene. It is shown that ceria improves the activity of manganese oxide phases. From the XRD results, it was estimated that $MnO_2$ phase was active site in the monometallic and bimetallic catalysts. From the TGA and Toluene-TPR results, it show that ceria improves the mobility of the lattice oxygen, adequate oxidation state of the active phase, reduction ability at low temperature, and re-oxidation of the active site.

• Korean Chemical Engineering Research
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• v.47 no.6
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• pp.734-739
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• 2009

Characteristics of pyrolysis, partial oxidation, combustion of chlorella, which is one species of micro-algae, were determined by using thermobalance reactor(I.D. 5.5 cm, Height 1 m). Effect of reaction temperature($500{\sim}800^{\circ}C$), water content in chlorella(0~60%), and oxygen content(0~21vol%) on thermal decomposition of chlorella were also determined and analyzed to investigate the kinetic characteristics of pyrolysis, partial oxidation and combustion. As the temperature and partial pressure increases, the carbon conversion increases. In case of pyrolysis, carbon conversion and reactivity sharply decreased with increasing moisture content. However, carbon conversion and reactivity decreased at 60% water content in case of partial oxidation and combustion. As reaction temperature and oxygen content increased, carbon conversion increased and the combustion reaction rate equation for chlorella has been presented. $\frac{dX}{dt}=(7.41{\times}10^{-1})$exp$\left(-\frac{19600}{RT}\right)(P_{O_{2}})^{0.209}(1-X)^{2/3}$.

• 한국연소학회:학술대회논문집
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• 2012.11a
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• pp.37-38
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• 2012

Two catalyst systems with different content of precious metal coated on DOC are carefully tested in a diesel engine to investigate the emission characteristics of $NO_2$. Three types of experiment methods ($NO_2$ conversion test, ETC mode test, and BPT test) are applied to compare the performance of the two catalyst systems. All the experimental results consistently indicate that it is possible to satisfy $NO_x$ regulation by properly lowering the content of precious metal without the loss of PM removal performance.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.37 no.4
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• pp.405-413
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• 2013

The char oxidation characteristics of high ash coal were experimentally investigated at several temperatures (from 900 to $1300^{\circ}C$) for 4 types of coals (Gunvor, Glencore, Noble, and ECM) under atmospheric pressure in a drop tube furnace (DTF). The char reaction rate was calculated from the exhaust gas concentrations (CO and $CO_2$) using FT-IR, and the particle temperature was measured using the two-color method. In addition, the activation energy and pre-exponential factor for high ash coal char were calculated based on the Arrhenius equation. The results show that as the ash content increases, the particle temperature and area reactivity decreases. This is because in high ash coal, the large heat capacity of the ash, ash vaporization, and relatively low fixed carbon content of ash suppress combustibility during char oxidation. As a result, the higher ash content of coal leads to high activation energy.

• Korean Journal of Food Science and Technology
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• v.23 no.1
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• pp.6-14
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• 1991

Intramuscular lipid of longissimus dorsi muscle(white muscle), soleus muscle(red muscle) and cardiac muscle were autooxidized at $37^{\circ}C$ for 20 days, and the rancidity development and the effect of various factors on rancidity development were compared. Although the myoglobin content of red muscle was about 5 times as high as that of white muscle, the degree of autooxidation occurred in intramuscular lipid did not differ between red muscle and white muscle, when they had the same lipid content. Accordingly, it was suggested that the susceptibility of muscle tissues to lipid oxidation depends mainly on the lipid content of muscle tissue, regardless of muscle types. Lipid oxidation was not a major quality deterioration for dried-pork product, when it contained adequate amount of sodium nitrite and was air-tight vacuum-packed.

• Food Science of Animal Resources
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• v.40 no.6
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• pp.1033-1043
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• 2020

This study investigated the impacts of gelatin hydrolysate addition on the technological properties and lipid oxidation stability of cooked sausage. Gelatin hydrolysate was prepared from pork and duck skin gelatin, through stepwise hydrolysis using collagenase and pepsin. The cooked sausages were formulated without gelatin (control) or with 1% pork skin gelatin, 1% duck skin gelatin, 1% pork skin gelatin hydrolysate, and 1% duck skin gelatin hydrolysate. The pH, color characteristics, protein solubility, cooking loss, and textural properties of cooked sausages were evaluated, and the 2-thiobarbituric acid reactive substances (TBARS) value was measured weekly to determine lipid oxidation stability during 4 wk of refrigerated storage. Enzymatic hydrolysis of gelatin decreased protein content and CIE L* but increased redness and yellowness (p<0.05). When 1% gelatin or gelatin hydrolysate was incorporated in cooked sausage, however, little to no impacts on pH value, moisture content, protein content, color characteristics, protein solubility, and cooking loss were found (p>0.05). The addition of 1% duck skin gelatin hydrolysate increased the cohesiveness and chewiness of cooked sausages. The inclusion of 1% duck skin gelatin accelerated lipid oxidation of cooked sausages during refrigerated storage (p<0.05), whereas duck skin gelatin hydrolysate caused a lower TBARS value in cooked sausage compared to duck skin gelatin. The results show comparable effects of gelatin and gelatin hydrolysate addition on the technological properties of cooked sausages; however, the oxidative stability of raw materials for gelatin extraction should be evaluated clearly in further studies.

• Korean Journal of Materials Research
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• v.12 no.1
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• pp.3-9
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• 2002

The corrosion behavior of alloys in a molten salt was investigated along with the oxidation characteristics in the air. The basic composition of alloys in the study was Fe-25Ni-7Cr with Si and RE(rare-earth metal) as additives. The corrosion rate of the alloys was low in a molten salt of LiCl while the rate was high in the mixed molten salt of LiCl and $Li_2O$. When Si is added to the base alloy of Fe-25Ni-7Cr, corrosion resistance was improved as the Si content is increased up to 3%, however, it was observed that the corrosion resistance was getting worse as the Si content is increased. The base alloy with 2.43% of Si and 0.9% of RE(KSA-65), showed higher corrosion rate compared to that of KSA-63 alloy with an equivalent amount of only Si. The corrosion resistance of KSA-65 was similar to that of the base alloy(KSA-60). The oxidation resistance of KSA-65 alloy was greatly increased even at $850^{\circ}C$ for a long term exposure.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 1998.05a
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• pp.107-107
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• 1998