• Asian-Australasian Journal of Animal Sciences
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• v.14 no.9
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• pp.1316-1320
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• 2001

The objectives of this study were to investigate the quality characteristics of restructured pressed smoked duck steak from the breast meat of Cherry Valley ducks. Different levels of isolated soybean protein (ISP) (0, 15 and $30g{\cdot}kg^{-1}$) or carrageenan (5, 10 and $15g{\cdot}kg^{-1}$) were added to manufacture the restructured pressed smoked duck steak. The results were as follows: No significant differences were observed for moisture, crude fat, crude protein, cooking loss and water holding capacity of products from all treatments. The panel test scores showed that color, flavor and binding ability of products were considered acceptable. The drip loss in control sliced-products was significantly higher than products containing ISP or carrageenan (p<0.05) during storage at $-18^{\circ}C$ for 12 weeks. The pH value, volatile basic nitrogen (VBN) value and thiobarbituric acid (TBA) value of vacuum-packaged products did not change significantly during storage at $-18^{\circ}C$ for 6 weeks. However, TBA values increased with storage time. The viable bacterial counts were about $10^{3}-10^{4}CFU/g$ during storage at $-18^{\circ}C$ for 12 weeks. The products remained good quality during the storage period.

• Preventive Nutrition and Food Science
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• v.7 no.1
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• pp.5-11
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• 2002

The comparison of the volatile flavor components from Korean and Japanese Satsuma mandarin (C. unshiu Marcov. forma Miyagawa-wase) peel oils, isolated by cold-pressing, was performed by gas chromatography, mass-spectrometry and gas chromatography-olfactometry (GC-O). Eighty-five volatile components were identified in each oil by GC and GC-MS. Forty-three components were detected in each oil by GC-O. The total amount of monoterpene hydrocarbons was 95.88% (Korean mandarin) and 95.29% (Japanese mandarin). Limonene, ${\gamma}$-terpinene, myrcene and $\alpha$-pinene were the main components of the cold-pressed oils from the both samples. The volatile composition of the Japanese mandarin was characterized by a higher content of sesquiterpene hydrocarbons, especially bicyclogermacrene, $\alpha$-humullene and valencene. The volatile composition of two samples can easily be distinguished by the percentages of aldehydes, ketones and esters, which were found at higher levels in the Japanese mandarin. The sweet and fruity flavor was stronger in the Korean mandarin oil while herbaceous flavor was stronger in Japanese sample. From GC-O data it is suggested that the sweet and fruity flavor of the Korean mandarin resulted from terpinolene and linalool, and the herbaceous note of the Japanese mandarin from $\alpha$-humullene, nepal, ι-carvone and perill aldehyde.

• Steel and Composite Structures
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• v.20 no.6
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• pp.1205-1219
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• 2016

This paper presents a new type of pre-pressed spring self-centering energy dissipation (PS-SCED) bracing system that combines friction mechanisms between the inner and outer tube members to provide the energy dissipation with the pre-pressed combination disc springs installed on both ends of the brace to provide the self-centering capability. The mechanics and the equations governing the design and hysteretic responses of the bracing system are outlined, and a series of validation tests of components comprising the self-centering mechanism of combination disc springs, the friction energy dissipation mechanism, and a large scale PS-SCED bracing specimen were conducted due to the low cyclic reversed loadings. Experimental results demonstrate that the proposed bracing system performs as predicted by the equations governing its mechanical behaviors, which exhibits a stable and repeatable flag-shaped hysteretic response with excellent self-centering capability and appreciable energy dissipation, and large ultimate bearing and deformation capacities. Results also show that almost no residual deformation occurs when the friction force is less than the initial pre-pressed force of disc springs.

• Nuclear Engineering and Technology
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• v.52 no.1
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• pp.115-122
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• 2020

A promising method for removal of Cs ions from water and their incorporation into stable crystal structure ready for safe and permanent disposal was described. Cs-exchanged X zeolite was hot-pressed at temperature ranging from 800 to 950 ℃ to fabricate dense pollucite ceramics. It was found that the application of external pressure reduced the pollucite formation temperature. The effect of sintering temperature on density, phase composition and mechanical properties was investigated. The highest density of 92.5 %TD and the highest compressive strength of 79 MPa were measured in pollucite hot-pressed at 950 ℃ for 3 h. Heterogeneity of samples obtained at 950 ℃ was determined using scanning electron microscopy. The pollucite hot-pressed at 950 ℃ had low linear thermal expansion coefficient of ~4.67 × 10^-6 K^-1 in the temperature range from 100 to 1000 ℃.

• Food Science and Biotechnology
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• v.15 no.3
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• pp.347-350
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• 2006

The objective of this study was to investigate the possible effects of oral administration of single cell products (SCP) of apple on activating peritoneal macrophages. Apples were processed either for cold-pressed juice or SCP, which were produced by incubating sliced apples with a protopectinase, Sumyzyme MC. Both cold-pressed juice and SCP of apple were administered to C57BL/6 mice for 10 days to compare their efficacy, along with the control group, in stimulating peritoneal macrophages. The viability of macrophages was significantly increased by up to 161% of that of the control following the administration of apple SCP, whereas the viability of macrophages was increased to a lesser extent of up to 143% in the apple juice (AJ) administered group. Administration of apple SCP also induced a significantly higher production of $H_2O_2$ from macrophages (317% of the control) than that of cold-pressed AJ (210%). Although nitric oxide (NO) production was not increased by the administration of either AJ or SCP, the latter slightly but significantly increased tumor necrosis factor-${\alpha}$ ($TNF-{\alpha}$) production from macrophages from 560.4 to 579.8 pg/mL. The results of this study suggest that administering SCP is more efficient than administering AJ to stimulate functions of peritoneal macrophages.

• Journal of Preventive Veterinary Medicine
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• v.42 no.4
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• pp.143-147
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• 2018

The present study aimed to develop growth prediction models of Listeria monocytogenes in processed meat products, such as mixed pressed hams, to perform accurate microbial risk assessments. Considering cold storage temperatures and the amount of time in the stages of consumption after opening, the growth of L. monocytogenes was determined as a function of temperature at 0, 5, 10, and $15^{\circ}C$, and time at 0, 1, 3, 6, 8, 10, 15, 20, 25, and 30 days. Based on the results of these measurements, a Baranyi model using the primary model was developed. The input parameters of the Baranyi equation in the variable temperature for polynomial regression as a secondary model were developed: $SGR=0.1715+0.0199T+0.0012T^2$, $LT=5.5730-0.3215T+0.0051T^2$ with $R^2$ values 0.9972 and 0.9772, respectively. The RMSE (Root mean squared error), $B_f$ (bias factor), and $A_f$ (accuracy factor) on the growth prediction model were determined to be 0.30, 0.72, and 1.50 in SGR (specific growth rate), and 0.10, 0.84, and 1.35 in LT (lag time), respectively. Therefore, the model developed in this study can be used to determine microorganism growth in the stages of consumption of mixed pressed hams and has potential in microbial risk assessments (MRAs).

• Korean Journal of Materials Research
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• v.10 no.3
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• pp.246-252
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• 2000

Thermoelectric properties of the $Bi_2(Te_{0.85}Se_{0.15})_3$ alloy, prepared by mechanical alloying and hot pressing, were investigated with the variation of the hot-pressing temperature ranging from $300^{\circ}C$ to $550^{\circ}C$. Contrary to the p-type behavior of single crystal, the hot-pressed $Bi_2(Te_{0.85}Se_{0.15})_3$ alloy exhibited n-type conduction without addition of donor dopant. When the $Bi_2(Te_{0.85}Se_{0.15})_3$ powders were annealed in $(50{\%}\;H_2+50{\%}\;Ar)$ atmosphere, the hot-pressed specimens exhibited a positive Seebeck coefficient due to the reduction of the electron concentration by removal of the oxide layer on the powder surface and annealing-out of the excess Te vacancies. Figure-of-merit of the hot-pressed $Bi_2(Te_{0.85}Se_{0.15})_3$ alloy was improved by hot pressing at temperatures above $450^{\circ}C$, and the maximum value of $1.92{\times}10^{-3}/K$ was obtained for the specimen hot-pressed at $550^{\circ}C$.

• Journal of the Microelectronics and Packaging Society
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• v.18 no.4
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• pp.55-61
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• 2011

The n-type $Bi_2(Te_{0.9}Se_{0.1})_3$ powers were fabricated by mechanical alloying, mixed with tungsten(W) powders, and hot-pressed at $550^{\circ}C$ for 30 minutes. Thermoelectric properties of the hot-pressed $Bi_2(Te_{0.9}Se_{0.1})_3$ were characterized as a function of the volume percent of tungsten-powder addition. The power factor of the hot-pressed $Bi_2(Te_{0.9}Se_{0.1})_3$ was $21.9{\times}10^{-4}$ $W/m-K^2$, and was improved to $30.5{\times}10^{-4}$ $W/m-K^2$ by dispersion of 1 vol% W powders. While the dimensionless figure-of-merit of the $Bi_2(Te_{0.9}Se_{0.1})_3$ hot-pressed without dispersion of W powders was measured as 0.52 at room temperature, it became substantially enhanced to 0.95 with addition of 1 vol% W powders.

• Journal of the Microelectronics and Packaging Society
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• v.18 no.4
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• pp.33-38
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• 2011

The p-type $(Bi_{0.2}Sb_{0.8})_2Te_3$ powers were fabricated by mechanical alloying and hot-pressed at temperatures of $350{\sim}550^{\circ}C$. Themoelectric properties of the hot-pressed $(Bi_{0.2}Sb_{0.8})_2Te_3$ were characterized as a function of the hot-pressing temperature. With increasing the hot-pressing temperature from $350^{\circ}C$ to $550^{\circ}C$, the Seebeck coefficient and the electrical resistivity decreased from 237 ${\mu}V/K$ to 210 ${\mu}V/K$ and 2.25 $m{\Omega}-cm$ to 1.34 $m{\Omega}-cm$, respectively. The power factor of the hot-pressed $(Bi_{0.2}Sb_{0.8})_2Te_3$ became larger from $24.95{\times}10^{-4}W/m-K^2$ to $32.85{\times}10^{-4}W/m-K^2$ with increasing the hot-pressing temperature from $350^{\circ}C$ to $550^{\circ}C$. Among the specimens hot-pressed at $350{\sim}550^{\circ}C$, the $(Bi_{0.2}Sb_{0.8})_2Te_3$ hot-pressed at $500^{\circ}C$ exhibited the maximum dimensionless figure-of-merit of 1.09 at $25^{\circ}C$ and 1.2 at $75^{\circ}C$.

• Korean Journal of Materials Research
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• v.8 no.11
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• pp.1055-1060
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• 1998

Thermoelectric properties of ($Pb_{1-x}Sn_x$)Te ($0\leq{x}\leq{0.4}$) alloys, fabricated by mechanical alloying and hot pressing, were investigated with variation of the SnTe content. For the hot-pressed PbTe and ($Pb_{0.9}Sn_{0.1}$)Te. transition from p-type to n-type occurred at $200^{\circ}C$ and $300^{\circ}C$, respectively. However, the specimens containing SnTe more than 0.2mole exhibited p-type conduction up to 450'C. In extrinsic conduction region, the Seebeck coefficient and electrical resistivity of the hot-pressed ($Pb_{1-x}Sn_x$)Te decreased with increasing the SnTe content. The temperature at which the hot-pressed (Pbl-,Sn,)Te exhibited a maximum figure-of-merit was shifted to higher temperature with increasing the SnTe content The hot-pressed (Pbo ,Sno dTe exhibited a maximum figure-of-merit of $0.68\times10_{-3}/K$ at $200^{\circ}C$.