• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.8
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• pp.1212-1218
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• 2015

The study was designed to investigate the effects of cold and conventional extrusion on antioxidant properties of extruded rice with vegetables. Moisture content and screw speed were fixed at 25% and 150 rpm. Cold extrusion and conventional extrusion were adjusted at die temperature of $80^{\circ}C$ with a $CO_2$ injection rate of 300 mL/min and $140^{\circ}C$ without a $CO_2$ injection, respectively. Pumpkin, tomato, strawberry, and green tea powder of 10% were individually blended with rice flour. 1,1-Diphenyl-2-picrylhydrazyl radical-scavenging activity of extruded pumpkin and tomato mix by conventional extrusion was higher than that by cold extrusion. Total phenolic content in extruded pumpkin, tomato, and strawberry mix by cold extrusion was higher than that by conventional extrusion. Total flavonoid content was highest (18.82 mg/g) in extruded green tea by conventional extrusion. Total carotenoid content decreased in extruded pumpkin but increased in extruded tomato. Tomato extrudates with cold extrusion had higher lycopene content than conventional extrusion. Anthocyanin content of conventional extruded strawberry was higher than that of cold extrudates. Total chlorophyll contents decreased through the extrusion process.

• YAKHAK HOEJI
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• v.41 no.3
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• pp.305-311
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• 1997

Sustained release-microspheres and immediate release-pellets were prepared to develop a controlled release multiparticulate system containing both water soluble and insoluble dr ug. Pseudoephedrin.HCl (EPD) and terfenadine (TRF) were used as model drugs, respectively. Sustained release-EPD microspheres were prepared by solvent evaporation method using Eudragit RL or RS as a matrix combined with pH-insensitive film coating. Smaller EPD microspheres were obtained when smaller amount of Eudragit as a matrix material or larger amount of magnesium stearate as a dispersing agent was used. However the obtained microspheres did not show syfficient sustained release characteristics. About 97% of EPD was released after 1 hr irrespective of matrix material used. Subsequent coating of the microspheres with pH-insensitive polymer such as Eudragit RS or ethylcelulose (EC) resulted good sustained in 37.5, 73.3 and 92.0% release of encapsulated EPD in distilled water after 1, 3 abd 7 hr, respectively. It corresponds to mean dissolution time (MDT) of 2.3 hr, which is much larger than that of un-coated EPD microspheres (0.0048 hr). Immediate release TRF pellets were prepared by spherically agglomerated crystallization using Eudragit E as an inert matrix and methylene chloride as a liquid binder. Using Eudragit E alone as a matrix resulted in satisfactory physical properties of the pellets such as sphericity, surface texture and flowability, but led to slower release of TRF from pellets than un-modified TRF powder (MDT of 1.70 vs 1.43 hr in pH 1.2 dissolution medium). Introducing propylene glycol or sodium lauryl sulfate as an emulsifier brought about faster release of TRF from pellets (MDT of 1.14 and 0.95 hr, respectively). In conclusion, microencapsulation by solvent evaporation combined with film coating and spherically agglomerated crystallization were successfully utilized to prepare controlled release multiparticulate system composed of sustained release EPD-microspheres and immediate release TRF pellets.

• Journal of the Korean Magnetics Society
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• v.16 no.2
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• pp.144-148
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• 2006

$CoGa_{0.1}Fe_{1.9}O_4$ nanoparticles have been prepared by a sol-gel method. The structural and magnetic properties have been investigated by XRD, SEM, VSM and $M\ddot{o}ssbauer$ spectroscopy. $CoGa_{0.1}Fe_{1.9}O_4$ powder that was annealed at $250^{\circ}C$ has spinel structure and behaved superparamagnetically. The estimated size of superparammagnetic $CoGa_{0.1}Fe_{1.9}O_4$ nanoparticle is around 10 nm. The hyperfine fields at 4.2 K f3r the A and B patterns were found to be 518 and 486 kOe, respectively. The blocking temperature $(T_B)$ of superparammagnetic $CoGa_{0.1}Fe_{1.9}O_4$ nanoparticle is about 250 K. The magnetic anisotropy constant of $CoGa_{0.1}Fe_{1.9}O_4$ nanoparticle was calculated to be $3.0X10^5\;ergs/cm^3$. $CoGa_{0.1}Fe_{1.9}O_4$ nanoparticle was annealed at $250^{\circ}C$ will be used to candidate for biomedicine applications as magnetic carriers.

• New Physics: Sae Mulli
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• v.68 no.12
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• pp.1308-1314
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• 2018

$Er^{3+}$ and $Yb^{3+}$ co-doped $Y_3Ga_5O_{12}$ polycrystalline powders were prepared by using a solid-state reaction method, and their crystallinities were measured using X-ray diffraction. According to the results of X-ray diffraction, the powders showed a polycrystalline tetragonal structure. The photoluminescence and the upconversion luminescence properties of the $(Y_{0.85-x}Yb_{0.15})_3Ga_5O_{12}:Er^{3+}_x$ (x = 0.03, 0.06, 0.09, 0.12 and 0.15) phosphors were investigated in detail. Green and red upconversion emissions were observed for the phosphors excited by 980 nm radiation from a semiconductor laser. The powders exhibited strong green and weak red upconversion emission peaks at 553 and 660 nm, respectively. Also, their upconversion processes were explained using an energy-diagram analysis and the strongest upconversion intensity was emitted by the powder with a 0.12 mol $Er^{3+}$ ion concentration.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.741-746
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• 2004

Drying of raw ginseng root down to 35% moisture content required for extrusion process. There were two kinds of pre-treatments of raw ginseng root which were chopping and whole-root ginseng before frying at 80, 100 and 12$0^{\circ}C$. Drying rate and physicochemical properties of dried ginseng were evaluated to determine optimum drying temperature for extrusion process. Drying time at 8$0^{\circ}C$ to decrease to 35% moisture was 6.5 hr and ginsenoside content in dried ginseng at 8$0^{\circ}C$ was lower than that of dried ginseng at 100 and 12$0^{\circ}C$. Drying time at 100 and 12$0^{\circ}C$ to decrease to 35% moisture was 5.5 and 3.5 hr and redness of dried ginseng powder was 5.20 and 7.23 respectively. Browness and redness of dried ginseng extract from 75% ethylene were significantly increased with the increase in drying temperature. Ginsenosides Rb1, Rb2, Rc, Rd, Rg1 and total saponin were also increased with the increase in drying temperature from 8$0^{\circ}C$ to 10$0^{\circ}C$, however, those were not significantly different with drying temperature at 100 and 12$0^{\circ}C$. Drying temperature for extrusion process can be optimal at 10$0^{\circ}C$.

• Food Science and Preservation
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• v.13 no.1
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• pp.24-29
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• 2006

This study was carried out to promote aspects of preservation and convenience of red pepper paste (r.p.p.). Sample was prepared with spray drying (s.d), vacuum drying (v.d) and freeze drying (f.d) methods. The prepared powdered samples were stored for 90 days at $35^{\circ}C$ in seal condition. After powdered samples were hydrated, the samples were used for analysis such as a sensory test, texture, color and changes of component According to sensory test, quality of dried red pepper paste were better in order to f.d.r.p.p. < s.d.r.p.p. < v.d.r.p.p. Changes of pH, reducing sugar, amino nitrogen and NaCl of dried r.p.p. were not observed compared to control but viscosity decreased by about $15\%$ During the storage, acidity decreased by about $15\%$ and reducing sugar, amino nitrogen and ethanol decreased slightly. Hunter L, a and b values decreased from 24.8-27.3 to 23.6-24.4, from 10.8-12.0 to 8.3-9.3 and from 7.1-7.9 to 4.4-5.5, respectively.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.246-259
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• 2014

This study was carried out to investigated the quality characteristics of kimchi, made by adding blue crab. Kimchi is made into a fermented vegetable food by adding red pepper powder, garlic, ginger and fermented salted fish to the salted cabbage or radish. Chitin/chitosan, found in the shell of crab is the biopolymer. Chitin possesses many beneficially biological properties. Salt consumption impacts on human health problems such as hypertension and cardiovascular disease. In this study, we hypothesized that kimchi added with raw blue crab would reduce excessive salt consumption and increase protein supplementation. We analyzed lactic acid bacteria level, pH, acidity, salinity and free amino acid of kimchi added with blue crab during 1, 15 and 30 days storage period at $5^{\circ}C$. Lactic acid bacteria, pH, salinity increased significantly in kimchi added with blue crab compared to the control. Accordingly, this result suggested that kimchi should be manufactured by adding raw fish rather than fermented salted fish.

• Journal of the Korean Recycled Construction Resources Institute
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• v.7 no.3
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• pp.49-55
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• 2012

In this paper, the physical properties of lightweight aggregate such as density and water absorption according to addition ratio and type of flux were investigated. When using $Na_2CO_3$ as flux of lightweight aggregate, burnability was available at low burning temperature and water absorption increased. And as increasing addition ratio of $CaCO_3$, NaOH, $Fe_2O_3$, absorption decreased and $CaCO_3$, NaOH, $Fe_2O_3$ were considered improper to use flux of lightweight aggregate because of high dried density. $Na_2SO_4$ was proper to use flux of lightweight aggregate due to dried density $1.35{\sim}1.50g/cm^3$ and lower absorption. When using glass abrasive sludge as flux of lightweight aggregate, dried density and water absorption were in the range of $1.45{\sim}1.55g/cm^3$ and 9~12% respectively. It was indicated that as increasing addition ratio of blast furnace slag powder, density increased whereas absorption decreased. In use of oxidizing slag as flux, artificial lightweight aggregate which have dried density $1.46g/cm^3$, water absorption 8,5 % can be manufactured at 10 % of addition ratio.

• Journal of the Korean Ceramic Society
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• v.38 no.11
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• pp.1008-1014
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• 2001

Nanosize YIG powders added by Cerium which is exellent element in magneto-optical effect were synthesized by Sol-Gel method using Ethylene Glycol solvent. In 120 to 150 minute reaction time, stable sol solution which showed no change in viscosity, pH, and aging time was obtained. Monolithic YIG was synthesized at 80$0^{\circ}C$ with DTA and XRD measurement and its lattice parameter had a tendency to increase from 12.3921 $\AA$. Increasing annealing temperature from 80$0^{\circ}C$ to 105$0^{\circ}C$, average particle size was in the range of 40 nm to 330 nm. Saturation magnetization (M$_{s}$) value was increased from 18.37 to 21.25 emu/g due to enhancement of YIG crystallity and decreasing of orthoferrite phase. On the other hand, coercivity (H$_{c}$) value increased up to 90$0^{\circ}C$ and then decreased above 90$0^{\circ}C$. With increasing Ce addition, coercivity was almost not changed but saturation magnetization value was maximum at Ce 0.1 mol% and then decreased because of increasing a orthoferrite amount. Also, curie temperature (T$_{c}$) of YIG were not changed with Ce addition.ion.

• Korean Journal of Poultry Science
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• v.51 no.1
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• pp.1-9
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• 2024

To reduce salt content and enhance calcium in chicken patty, shell calcium powder (SCP) was added, and transglutaminase (TG) was included to improve its properties. Five different treatments were prepared to assess the effects: CON (2% salt), T1 (0.75% salt + 0.2% SCP), T2 (0.75% salt + 0.2% SCP + 0.2% TG), T3 (0.5% salt + 0.4% SCP), and T4 (0.5% salt + 0.4% SCP + 0.2% TG). Reducing salt led to decreased ash content and increased cooking loss. The addition of SCP and TG raised pH levels. Meat color remained consistent with different salt, SCP, and TG levels. However, when salt was reduced to 0.5% and SCP was added at 0.4% without TG, the patty's hardness and chewiness decreased. Sensory evaluations showed reduced juiciness when salt was reduced to 0.5% and SCP was added at 0.4%, but no significant differences were observed in overall acceptability. Salt had no impact on TBARS results, but salt reduction to below 0.5% increased susceptibility to microbial contamination. In summary, reducing salt and adding SCP had minimal sensory impact, but when salt is reduced to 0.5% or lower, consider adding TG. Also, when decreasing salt, additional preservatives should be considered to address potential microbial contamination during manufacturing.