• Journal of the East Asian Society of Dietary Life
• /
• v.10 no.5
• /
• pp.425-430
• /
• 2000

Physicochemical properties of Kochujang(OK) added onion powder (OK ) were Investigated duringstorage at 20"C The pH value of Kochujang tended to decrease by condition of storage. Initial pH value of OK was significantly lower than that of control, but the difference of pH value was getting smaller during the storage period. In the Process of 90 days storage period, the pH value of OK containing 8 and 10% of onion powder was higher than control. Salt content was lower in OK than in control as the onion content was higher No changes in salt content were observed during the storage process. Reducing sugar was higher in OK than in control, and Its concentration was increased with onion content. Amino acid nitrogen content which was slightly higher in OK than in control increased during 45 days of storage period and tended to decrease afterward. In the sensory attribute data of Kochujang after 3 months of storage period, OK had higher scores in sweetness, color, flavor, and overall acceptability than control, especially the OK with 10% onion powder had the highest scores.scores.

• Journal of the Korean Society of Safety
• /
• v.25 no.6
• /
• pp.98-102
• /
• 2010

LPG (Liquefied Petroleum Gas) vehicles in metropolitan area are being applied to improve air quality and have been proven effective for the reduction of air pollutant. In addition, the demand of gas as an eco-friendly energy source has being increased. With the LPG filling station is also increasing every year. These gas stations are required to install the securest storage tank because of possibility of causing huge loss of life and property. Therefore, in this paper, underground containment type is proposed as installation of the LPG storage tank using Taguchi method, which is considered to be more safe, economical, efficient, easy checking and simple construction method than any other. If leakage, economics, real estate utilization rate, safety, easy to check, simple construct about above ground, buried underground and underground containment storage tank are analyzed by Taguchi method, real estate utilization rate, economic and safety in turn are improved. Therefore, the underground containment storage tank is a optimal installation technology.

• Transactions of the Korean hydrogen and new energy society
• /
• v.22 no.3
• /
• pp.380-385
• /
• 2011

$MgH_2$ was synthesized by hydriding chemical vapor deposition (HCVD). In this study, we examined the hydrogen storage property of $MgH_2$ synthesized by HCVD. The results of pressure-composition-temperature (PCT) measurement showed that the HCVDed $MgH_2$ reversibly absorbed hydrogen as much as 6 wt%. Each hydrogenation rate was very greater than the conventional alloy methods. The reason was that the particle size made by HCVD was small as approximately 1 ${\mu}m$. The PCT of $MgH_2$ made by HCVD methode was similar to a commercial $MgH_2$. The ${\Delta}H$ and ${\Delta}S$ value are respectively -76.8 $kJ/mol{\cdot}H_2$ and -137.4 $kJ/mol{\cdot}H_2$. Mg made by HCVD methode was activated easily than commercial Mg. Also the initial reaction rate was faster than that of commercial $MgH_2$. 70% of the total storage were stored during 400s.

• Korean Journal of Poultry Science
• /
• v.23 no.4
• /
• pp.193-201
• /
• 1996

This experiment was carried out to find out the effect of packing methods on physico-chemical properties of breast and thigh meats in chicken, which was dried by air spray chilling method. The chicken carcass was cut into breast and thigh muscles, which were either vacuum packed or atmosphere packed, and stored at -2O˚C for 1, 4, 8, 12 and 16 wk after quick freezing at -45˚C for 35 min. The pH values of atmosphere-packed breast meat and vacuum-packed breast meat after one wk of storage were higher than those of atmosphere-packed thigh meat and vacuum-packed thigh meat(P< .05). The pH values increased as storage period extended, but no significant difference was detected between two packing method(vacuum vs. atmosphere). Total moisture contents of breast meats after one wk of storage were higher than those of thigh meats. The total moisture contents decreased slowly as storage period extended, but no significant difference was detected between two packing method(vacuum vs. atmosphere). The shear force value of thigh meat was higher than that of breast meat. The shear force values of both meats decreased as storage period extended, regardless of packing method. The water soluble protein extractability of thigh meats was higher than that of breast meat, and the water soluble protein extractability of all treatments decreased until 8 wk after storage, but increased gradually after 8 wk of storage period. The salt soluble protein extractability of breast meat was higher than that of thigh meat, and the salt soluble protein extractability of all treatments decreased as storage period extended. With regard to the packing method, the vacuum packing showed higher value than that of atmosphere packing method until 8 wk of storage. Total lipid contents of atmosphere- and vacuum-packed thigh meats at 1 wk of storage were higher than those of breast meats, and the total lipid contents of all of treatments decreased as storage period extended. However, no significant difference was detected between two packing methods. The fatty acid contents of breast and thigh meats were in order of o1eic(33,5~42.4), palmitic(19.7~30.8) and linoleic acid(10.8~17.4).

• The Korean Journal of Food And Nutrition
• /
• v.36 no.4
• /
• pp.264-273
• /
• 2023

Physicochemical properties and storage stability of plant-based alternative meat prepared with low-fat soybean powder (LPAM) treated by supercritical-CO₂ and those of full-fat soybean powder (FPAM) were compared. Ash and crude protein contents were higher in LPAM than in FRAM. Water absorption capacity and oil absorption capacity were significantly higher in LPAM than in FPAM. Water binding capacity was higher in LPAM than in FPAM during a 20 days storage period at 5℃ and pH was significantly lower in LPAM than in FPAM after a 5~10 days storage period. Hardness, gumminess and chewiness significantly increased with the increase in the storage period, and the three were significantly higher in LPAM than in FPAM after 10 days and 20 days of storage. The acid value showed no remarkable difference according to the storage period in LPAM; however, it was significantly higher in FPAM than in LPAM after 20 days of storage. The peroxide value and TBA value were significantly increased according to the storage period, and were significantly lower iin LPAM than in FPAM during all the storage periods. Therefore, the use of low-fat soybean powder may be effective in improving oxidative stability during storage in the production of plant-based alternative meat.

• Journal of the Korean institute of surface engineering
• /
• v.30 no.4
• /
• pp.262-271
• /
• 1997

Nickel-matal hydride(Ni-MH) batteries are receiving attention as non-pollunting. high performance rehargeable energy stoage system. The performance of Ni-Mh is significantly influenced by the hydrogen storage alloy materiels used as an anode material. Recently, having discharge capacities higher than the $AB_5$-type hydrogen storage alloys, the Zr-based $AB_2$-Type hydrogen storage alloys has remaining problems regarding cycle life and self-dischareg. These problems need to be solved by improvements in the alloy design and/or surface treatment. This work investiggates the effects the effects of surface property by fluorination on $Zr_{0.7}Ti_{0.3}V_{0.4}Mn_{0.4}Ni{1.2}$ composittion $AB_2$-Type hydrogen storage alloys. EPMA, SEM and AES techniques were used for surface analysis, and the crystal structure was characterized by constant current cycling test and potential sweep methods. Fluorination was found to be effective when La-was incorporated into the alloy, and has unique morphology, higher reactivity, and at the same time formed a protective film. Through, fluorination, the cycle life of an electrode was found to increase significantly, charge/discharge characteristics of the electrode the potential difference between the charge/discharge plateau, i.e polarization(overpotential)were improved.

• Journal of the Korean Home Economics Association
• /
• v.30 no.3
• /
• pp.101-117
• /
• 1992

Effects of gamma irradiation(2.5∼20kGy) on water absorption property was studied for a local variety of black soybeans. In water absorption patterns of black soybeans, the time to reach a fixed moisture content was reduced depending on the increment of water soaking temperature and irradiation dose. Irradiation at 2.5∼10kGy resulted in the reduction of soaking time of black soybeans by about 1∼3 hours and the increase of hydration capacity by 10∼20%, respectively, compared to the nonirradiated control black soybean. The water uptake rate constant of the irradiated black soybean difinitely increased with the increase of dose levels and water soaking temperature. The activation energy for water absorption and z-value were lower in the irradiated black soybeans than in the nonirradiated control black soybean. The efficacy of water absorption property in the irradiated black soybeans was also recognized after one year of storage at room temperature.

• Food Science of Animal Resources
• /
• v.39 no.4
• /
• pp.623-631
• /
• 2019

Tetramethylpyrazine (TMP), an alkaloid rich in Ligusticum wallichii and fermented products, possesses multiple pharmacological activities in antioxidant, antiinflammatory, and antibacterial. This study aimed to investigate the effect of TMP (15 mg/L) on the physicochemical and gelation properties of rabbit myofibrillar proteins (MPs) with/without oxidative stress. Results showed that compared to the control, oxidative stress to MPs decreased free thiol content, gel yield, whiteness, water-holding capacity, bounder water, immobilized water, and endogenous tryptophan fluorescence intensity, but increased surface hydrophobicity, dityrosine content, and free water content (p<0.01). Without oxidative stress, MPs treated with TMP increased free thiol content, whiteness, and bound water, but decreased dityrosine content and free water (p<0.05). Under oxidative conditions, all parameters were conversely affected by TMP (p<0.01). The results suggest that TMP can be an antioxidant to decrease the concern on oxidative deterioration during meat processing and storage by improving the oxidative stability, water retention, and gel forming property of rabbit MPs.

• Transactions of the Korean hydrogen and new energy society
• /
• v.28 no.4
• /
• pp.361-368
• /
• 2017

Alanate-based materials, which were known to have high hydrogen storage capacity, were synthesized by mechanochemically metathesis reaction of metal chloride and sodium alanate without solvent. XRD patterns of synthesized materials showed that metathesis reaction of cations between metal chloride and sodium alanate was progressed favorably without any solvent. Magnesium alanate showed that 3.2 wt.% of hydrogen was evolved by the thermal decomposition. The addition of a small amount of Ti to the magnesium alanate greatly reduced hydrogen evolution temperature. Also, Ti doped magnesium alanate had a good regeneration property. Both the calcium and lithium-magnesium alanate showed the lower starting temperature of the two step hydrogen evolution and fast kinetics for the hydrogen evolution.

• Journal of Advanced Marine Engineering and Technology
• /
• v.39 no.8
• /
• pp.807-812
• /
• 2015

A microcapsule water slurry is a latent heat-storage material having a low melting point. In this study, the thermal properties of a microcapsule water slurry are measured. The physical properties of the test microcapsule water slurry, i.e., thermal conductivity, specific heat, latent heat, and density, are measured, and the results are discussed for the temperature region of solid and liquid phases of the dispersion material (paraffin). It is clarified that Eucken's equation can be applied to the estimation of the thermal conductivity of the microcapsule water slurry. Useful correlation equations of the thermal properties of the microcapsule water slurry are proposed in terms of the temperature and concentration ratio of the microcapsule water slurry constituents.