• Proceedings of the IEEK Conference
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• 2001.10a
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• pp.149-153
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• 2001

This paper describes on the fabrication of Fe-Co hydrophilic magnetic fluids from the waste pickling liquor of steel. By adding with HNO$_3$in the waste liquor oxidation is proceeded from Fe$^{3+}$ion at 6$0^{\circ}C$ with air blowing. Ultra-fine Co-ferrite particles with the mean particle size of 50 $\AA$ were produced at pH 12 after adjusting the ratio of Fe$^{3+}$Co$^{2+}$=7/3(wt%) and Fe-Co particles with the mean particle size of 94 $\AA$ were produced by reducing the Co-ferrite particle with H$_2$at the temperature of 50$0^{\circ}C$. After triple adsorption of oleic acid dodecyl benzene sulfonate(D.B.S.) and tetra methyl ammonium(T.M.A.) ions on the surface of Fe-Co particles Fe-Co hydrophilic magnetic fluid was produced by dispersing the Fe-Co particles in ethylene glycol solution. The magnetization of the Fe-Co hydrophilic magnetic fluid increased with increasing the Fe-Co concentration. The magnetic fluid containing 70% (g/cc) Fe-Co showed 73 emu/g in magnetization at the magnetic intensity of 10 kOe.kOe.e.

• Journal of agriculture & life science
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• v.46 no.6
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• pp.117-126
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• 2012

This study carried out on the manufacturing of pidan. The production of pidan can be one of solutions for over-produced eggs and stable egg price. For the alkali-pickling solution for manufacturing of Pidan, the tested concentration of NaOH and NaCl were respectively as 3, 5, 7% and 5, 10, 15, 20%, and examined every 2 days for 14days. According to the results, pH value of alkali-pickling solution was increased by the increment of NaOH concentration and the pickling period, and was decreased by the increment of NaCl concentration. The pH value of egg yolk was increased by the increment of NaOH concentration, but it was not significantly different by the NaCl concentration. By the increment of NaOH and NaCl concentrations, the alkali infiltration in egg yolk and egg white was accelerated. Furthermore, the weight change of the eggs in the alkali-solution has no effects on manufacturing of Pidan. Liquefied albumen showed significant differences by NaOH concentration rather than that of NaCl. There was no liquefied albumen for 14days at 3% of NaOH, but it was found between 11-12days at 5% and 8-10days at 7%, respectively. The pH values of egg white when it was liquefied albumen were between 11.8 and 12.0. Pidan was made by heat treatment after 6-7days dipped in the solution at the concentration of 7%, about 10days at 5%, and 12-14days at 3% of NaOH, respectively. Although, the period of manufacturing of Pidan was saved by the increment of NaOH concentration, liquefied albumen was accelerated and the food preference was decreased by ammonia odor. Therefore, the suitable concentration of NaOH is between 3 and 5%, and that of NaCl is between 5 and 10% due to the effect of salinity by the soaking period. Through this study, optimal pickling solution and dipping time for manufacturing of Pidan was figured out, and also find out that it can save a time about 15days for manufacturing of Pidan.

• Applied Biological Chemistry
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• v.36 no.5
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• pp.339-345
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• 1993

To utilize effectively sardine as a material of pickled products, we investigated on processing of vinegar pickled sardine. The moisture, the crude ash and histamine contents showed a little change during vinegar pickling of salted sardine. The pH and viable cell counts decreased during vinegar pickling of salted sardine. The pickled sardine processed with vinegar seasoning solution mixed antioxidants was retarded in lipid oxidation during processing. The principal taste compounds of vinegar pickled sardine were organic acid (acetic acid), IMP and free amino acids such as histidine, lysine, glutamic acid and arginine. The vinegar pickled sardine was higher in the contents of limiting amino acids of cereal such as lysine, and 20 : 4 and polyunsaturated fatty acid such as 20 : 5 and 22 : 6 than those of other processed foods.

• Food Science of Animal Resources
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• v.34 no.1
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• pp.1-6
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• 2014

Pidan and salted duck eggs are of nutritional rich alternative duck egg products which are predominantly consumed in China, Thailand, South Korea and other Chinese migrated countries. Both eggs are rich in proteins, lipids, unsaturated fatty acids and minerals. A Pidan whole egg contains 13.1% of protein, 10.7% of fat, 2.25% of carbohydrate and 2.3% of ash, whereas the salted duck egg contains 14% of protein, 16.6% of fat, 4.1% of carbohydrate and 7.5% of ash. The fresh duck egg contains a range of 9.30-11.80% of protein, 11.40-13.52% of fat, 1.50-1.74% of sugar and 1.10-1.17% of ash. Proteins, lipids, and ash contents are found to be greatly enhanced during the pickling and salting process of pidan and salted duck eggs. However, the alkaline induced aggregation of pidan leads to degradation and subsequent generation of free peptides and amino acids. Very few amino acids are found to be lost during the pickling and storage. However, no such losses of amino acids are reported in salted duck eggs during the salting process of 14 d. Phospholipids and cholesterol contents are lower in pidan oil and salted duck egg yolk oil. Thus, the pidan and salted duck eggs are nutritionally rich alternatives of duck egg products which will benefit the human health during consumption.

• Resources Recycling
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• v.7 no.1
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• pp.27-33
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• 1998

A study on thc recovcry oi nickel from waste pickling solutions removed li-ee nil~ica cid and hydmflnoric acid is carried out with pulsed column extractor for thc industrial application. The ~esults show that thc Iron and chromium arc efteclively elunmatcd from the waste solution by precipitalion as the form of hydraxidc with thc adjustment of pH with CaCO;, whlle the nickel is not prcc~pitatcd. Thc cxlraction eficicncy ol nickel with column cxtraclor generally improves 8s the pulse velosity (product of amplmde and frequency) incrcascs, optimum pcrfarmancc typically occuring slightly below an amplihldefrecluency product which results in flooding the column because of excessive emulsiIicalian And the nickel loaded in the organic is erfeclively conce~~trtratebdy ZM H2S0,, ~ I It he stlipping stage. The solubility of NiSO, in the H,SO, solution dccreaaes w~th thc higher H,SO, concentralion and appears to be 55 grL in the 2M HSO* solulian.

• Korean journal of food and cookery science
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• v.26 no.3
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• pp.263-271
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• 2010

The purpose of this study was to measure the antioxidant activity of yacon root and to manufacture yacon pickles for commercialization as a functional food. The total phenol content in yacon roots were the highest, 29.96 mg GAE/ 100 g, in the ethyl acetate fraction and the DPPH radical scavenging activity and ABTS radical scavenging activity was 37.07%, and 91.60%, respectively, in the ethyl acetate fraction. The optimum recipe for the pickling solution was determined to be vinegar, water and high fructose corn syrup, at 34%, 22% and 44%, respectively. The quality characteristics of yacon pickles using this solution were monitored during storage at $25^{\circ}C$ for 43 days. The pH value decreased to 2.98 (42 days) during storage and $^{\circ}Brix$ gradually increased during storage. The L-value decreased significantly during storage but there were no significant changes detected in the a and b values. No significant changes were detected in the hardness of the yacon pickles. According to the sensory evaluation, no significant changes in taste, texture and overall acceptance of yacon pickle were observed during storage. These results indicated that yacon was an excellent functional food in terms of its antioxidant activity and that pickling might be a promising methods to maintain the taste and quality of yacon during storage.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.214-220
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• 2013

The effects of different cations on its composition and flavor characteristics of pidan white and yolk produced with duck egg in comparison to its fresh egg were investigated. Mineral content such as calcium, magnesium, sodium and potassium were significantly increased in pidan yolk irrespective of its cations in pickle solution in comparison to the fresh yolk (P<0.05). It confirmed the migration of minerals from the pickling solution to the egg. However, calcium and magnesium was found lower in 0.2% $PbO_2$ treated pidan. Less pidan flavor compounds were generated in pidan white produced with the aid of 0.2% $PbO_2$. It confirmed that binding of lead prevent the maillard reaction in the pidan treated with $PbO_2$. Benzaldehyde, ketones, alcohol and acid found in the pidan white treated with 0.2% $ZnCl_2$ reveals that volatiles are generated most likely from maillard reaction. However, pidan yolk of both 0.2% $PbO_2$ and 0.2% $ZnCl_2$ showed higher generation of volatiles more likely from yolk lipids. Butanal, pentanal, hexanal, and heptanal are of those aldehydes found in 0.2% $ZnCl_2$ treated pidan yolk whereas hexanal is the only aldehyde detected in 0.2% $PbO_2$ treated pidan yolk. Thus, cations in the pickling solution affect the flavor characteristics of pidan white and yolk.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.9 no.3
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• pp.55-60
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• 2009

This paper deals with the analysis of characteristics of the scale non-uniformly formed on the surface of the steel during the steel production processes. The steel made at the high temperature contacts with the oxygen in the air, so forms the scale immediately. The scale has a role to protect the surface of the steel product as a oxide-layer, but the scale formed non-uniformly spoils the exterior of the steel product and occurs the problems about the next processes. There is a pickling process to remove the scale of the steel products, but the real situation is that the pickling process is not also based on the analysis of the characteristics of the scale. Therefore, this paper describe the procedures of the analysis of the scale more effectively using the radio-frequency wave. Using the radio-frequency wave, this paper introduce the experimentations to analyze the distributions of scale, the junction characteristics between the surface of steel and scale and the distributions of scale on the produced steel coil. Also, according to the simple simulations, this paper proves the proprieties about the above contents.

• Resources Recycling
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• v.1 no.1
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• pp.44-50
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• 1992

The $\alpha$-FeOOH powders were prepared by allkaline and acidic method on the small scale plant from the waste pickling liquor of iron. $\alpha$-FeOOH, $\alpha-Fe_2O_3$, $Fe_3O_4$ and ${\gamma}-Fe_2O_3$ powders were examined by TEM, SEM, TG-DTA, X-ray diffraction, VSM and chemical analysis. The results obtained from the experiment could be summerized as follows : the reaction time for the preparation of $\alpha$-FeOOH was observed to be smaller in the case of alkaline method and the products was acicular with the size of about $0.5\mu\textrm{m}$. The color of $\alpha-FeOOH and $\alpha-Fe_2O_3$was lovely yellow and red, respectively. The magnetic properties of $Fe_3O_4$ obtained by the reduction of $\alpha-Fe_2O_3$in the $H_2$ atomosphere at $370^{\circ}C$ for 1 hour showed 367(Oe) and 82.7(emu/g).

• Journal of the Korean institute of surface engineering
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• v.44 no.3
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• pp.82-88
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• 2011

A uniform chromium-free conversion coating treated with an alkaline phosphate- permanganate solution was formed on the AZ 31 magnesium alloy. The effect of acid pickling on the morphology and on the corrosion resistance of the alkaline phosphate-permanganate conversion coating was investigated. The chemical composition and phase structure of conversion coating layer were determined via optical microscopy, SEM, EDS, XPS and XRD. Results show that the conversion coatings are relatively uniform and continuous, with thickness 1.8 to $2.4\;{\mu}m$. The alkaline phosphate-permanganate conversion coating was mainly composed of elements Mg, O, P, Al and Mn. The conversion-coated layers were stable compounds of magnesium oxide and spinel ($MgAl_2O_4$). These compounds were excellent inhibitors to corrosion. The electrochemical corrosion behaviors of coatings in 3.5 wt.% NaCl solutions were evaluated by electrochemical impedance spectroscopy, potentiodynamic polarization technique. EIS results showed a polarization resistance of $0.1\;k{\Omega}$ for the untreated Mg and $16\;k{\Omega}$ for the alkaline phosphate-permanganate conversion treatment sample, giving an improvement of about 160 times. The results of the electrochemical measurements demonstrated that the corrosion resistance of the AZ 31 magnesium alloy was improved by the alkaline phosphate-permanganate conversion treatment.