• Asian-Australasian Journal of Animal Sciences
• /
• 제19권5호
• /
• pp.756-762
• /
• 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.

• 한국주조공학회지
• /
• 제34권6호
• /
• pp.194-199
• /
• 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.

• 대한환경공학회지
• /
• 제27권5호
• /
• pp.513-518
• /
• 2005

망간 산화물 촉매, 망간-세륨 산화물 촉매에서 톨루엔의 촉매 산화에 대하여 조사 하였다. XRD, TGA, 톨루엔-TPR 분석을 통해 촉매의 특성을 조사하였다. 톨루엔 산화반응에 있어서 망간 18.2 wt.% 세륨 10.0 wt.%이 적절한 비율인 것으로 나타났다. 그리고 세리아가 망간 산화물에서의 활성을 증진 시키는 것으로 보여진다. XRD결과 $MnO_2$가 황성 자리인 것으로 추측된다. TGA 톨루엔-TPR결과 세리아가 격자 산소의 이동성, 활성자리의 적절한 상화 상태, 저온에서의 환원능력 및 활성자리의 재산화 능력을 증진시키는 것으로 사료된다.

• Korean Chemical Engineering Research
• /
• 제47권6호
• /
• pp.734-739
• /
• 2009

미세 조류의 열화학적 반응 특성을 고찰하기 위하여 열중량 반응기(I.D. 5.5 cm, Height 1 m)를 이용하여 클로렐라의 열분해, 연소, 부분 산화에 따른 실험을 수행하였다. 반응 온도($500{\sim}800^{\circ}C$), 클로렐라의 수분 함유량(0~60%), 산소 농도(0~21%)에 따른 클로렐라의 무게 감량 변화를 관찰하였으며 이를 이용하여 열분해, 연소, 부분 산화 반응 특성을 고찰하였다. 수분 함량이 증가함에 따라 탄소 전환율과 반응성이 감소하는 경향이 발견되었다. 열분해의 경우, 건조 시료(수분 함량 0%)에 비하여 수분 함량이 늘어남에 따라 탄소 전환율과 반응성이 급격하게 감소한 반면, 부분 산화(5%) 및 연소의 경우에는 수분 함량이 60%가 되면서 탄소 전환율 및 반응성이 감소하는 경향이 발견되었다. 반응온도 및 산소의 분압이 증가함에 따라 탄소 전환율은 증가하는 경향을 보였으며 chlorella의 연소 반응식은 다음과 같다. $\frac{dX}{dt}=(7.41{\times}10^{-1})$exp$\left(-\frac{19600}{RT}\right)(P_{O_{2}})^{0.209}(1-X)^{2/3}$.

• 한국연소학회:학술대회논문집
• /
• 한국연소학회 2012년도 제45회 KOSCO SYMPOSIUM 초록집
• /
• pp.37-38
• /
• 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.

• 대한기계학회논문집B
• /
• 제37권4호
• /
• pp.405-413
• /
• 2013

4 가지 탄종(Gunvor, Glencore, Noble, ECM)의 촤 산화반응 특성을 $900^{\circ}C$에서 $1300^{\circ}C$까지의 노내온도와 대기압 조건에서 DTF(drop tube furnace)를 이용하여 실험하였다. 촤 반응률은 FT-IR 장비로 측정한 CO, $CO_2$ 농도와 이색온도계로 측정한 입자온도를 통해 계산되었고 고회분탄의 활성화에너지(E)와 pre-exponential 상수(A)는 아레니우스 방정식을 기초로 계산되었다. 실험 결과는 석탄의 회분 함량이 늘어남에 따라, 입자온도와 면적반응성이 감소하였다. 이러한 결과는 회분의 큰 열용량, 회분의 기화잠열과 상대적으로 적은 고정탄소의 함량으로 인한 연소성 저하로 사료된다. 결과적으로 고회분탄은 높은 활성화 에너지(E)를 가진다.

• 한국식품과학회지
• /
• 제23권1호
• /
• pp.6-14
• /
• 1991

골격근의 longissimus dorsi근(white muscle) 및 soleus근(red muscle)과 심장근(cardiac muscle)의 근섬유간 지질의 산패량과 각종 영향인자의 첨가효과를 비교하였다. 얻어진 결과는 다음과 같다. 지질의 산패량은 white muscle>red muscle>cardiac muscle의 순이었으나, 지질함량으로 보정된 산패량에는 white muscle과 red muscle사이에 차이가 없으며, 따라서 지질 산패량은 근육의 지질함량에만 지배받는 것으로 나타났다. 미오글로빈은 근섬유의 산패에 대하여 현저한 촉진작용을 나타내었으나, 근섬유의 함량차이(white muscle 1%, red muscle 5%)에 의한 차이는 관찰되지 않았다. 산패 억제기능의 아질산염과 산패 촉진기능의 식염이 적정량 함유된 건조 육제품이 진공포장된 경우 지질 산패량은 전 유통기간에 걸쳐 품질저하의 주요원인이 되지 않았다.

• 한국축산식품학회지
• /
• 제40권6호
• /
• pp.1033-1043
• /
• 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.

• 한국재료학회지
• /
• 제12권1호
• /
• pp.3-9
• /
• 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.

• 한국표면공학회:학술대회논문집
• /
• 한국표면공학회 1998년도 춘계학술발표회 초록집
• /
• pp.107-107
• /
• 1998