• Korean Journal of Food Science and Technology
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• v.25 no.4
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• pp.355-359
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• 1993

The effects of alum un the physicochemical properties of non-waxy and waxy rice starches were investigated. The swelling powers of non-waxy and waxy rice starches with $0.05{\sim}1.0%(w/w)$ alum were increased remarkably in comparison with rice starches without alum, but those of rice starches with alum above 1.0%(w/w) concentration were decreased slowly with the increasing amount of alum. While solubility of the non-waxy starch with $0.05{\sim}1.0%(w/w)$ alum was elevated gradually with the increasing temperature. that of the waxy starch was decreased regardless temperature. But solubilities of both rice starches with alum concentration above 1.0%(w/w) exhibited no significant changes. The more alum in the system, the higher and the lower blue value were resulted in non-waxy rice starch and waxy rice starch, respectively. From amylograms, it was found that alum increased breakdown and initial pasting temperatures for both rice starches, but reduced setback.

• Journal of Microbiology and Biotechnology
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• v.15 no.1
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• pp.29-34
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• 2005

W/O/W (water-in-oil-in-water) type multiple emulsion was applied to improve the storage stability of an antagonistic microorganism, Burkholderia gladioli. Encapsulation of microorganism into a W/O/W emulsion was conducted by using a two-step emulsification method. W/O/W emulsion was prepared by the incorporation of B. gladioli into rapeseed oil and the addition of polyglycerin polyriconolate (PGPR) and castor oil polyoxyethylene (COG 25) as the primary and secondary emulsifier, respectively. Microcrystalline cellulose was used as an emulsion stabilizer. To evaluate the usefulness of W/O/W emulsion formulation as a microbial pesticide for controlling the bacterial wilt pathogen (Ralstonia solanacearum), the storage stability and antagonistic activity of emulsion formulation were tested in vitro. The storage stability test revealed that the viability of formulated cells in emulsion was higher than that of unformulated cells in culture broth. At $4^{\circ}C$, the viabilities of formulated cells and unformulated cells at the end of 20 weeks decreased to about 2 and 5 log cycles, respectively. At $37^{\circ}C$, the viability of formulated cells decreased to only 2 log cycles at the end of storage. On the other hand, the viable cells in culture broth were not detected after 13 weeks. In activity test, formulated cells in emulsion were more effective in inhibiting the growth of pathogen than unformulated cells in culture broth. Unformulated cells completely lost their antagonistic activity during storage under similar conditions. The W/O/W multiple emulsion formulation was shown to be useful as the novel liquid formulation for biological control.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.580-592
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• 2018

The formulation of an oil/water (o/w) emulsion made up of a mixture of perilla oil and canola oil (30/70 w/w) was optimized using a response surface methodology to find a replacement for animal fat in an emulsion-type meat product. A 12 run Plackett-Burman design (PBD) was applied to screen the effect of potential ingredients in the (o/w) emulsion, including polyglycerol polyricinoleate (PGPR), fish gelatin, soy protein isolate (SPI), sodium caseinate, carrageenan (CR), inulin (IN) and sodium tripolyphosphate. The PBD showed that SPI, CR and IN showed promise but required further optimization, and other ingredients did not affect the technological properties of the (o/w) emulsion. The PBD also showed that PGPR played a critical role in inhibiting an emulsion break. The level of PGPR was then fixed at 3.2% (w/w total emulsion) for an optimization study. A central composite design (CCD) was applied to optimize the addition levels of SPI, CR or IN in an (o/w) emulsion and to observe their effects on emulsion stability, cooking loss and the textural properties of a cooked meat emulsion. Significant interactions between SPI and CR increased the cooking loss in the meat emulsion. In contrast, IN showed interactions with SPI leading to a reduction in cooking loss. Thus, CR was also removed from the formulation. After optimization, the level of SPI (4.48% w/w) and IN (14% w/w) was validated, leading to a perilla-canola oil (o/w) emulsion with the ability to replace animal fat in an emulsion-type meat products.

• Proceedings of the Korean Vacuum Society Conference
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• 2000.02a
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• pp.98-98
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• 2000

초고집적(ULSI) 반도체 소자의 multilevel metalization을 위한 중간 유저네로서 저 유전상수(k<)와 높은 열적안정성(>45$0^{\circ}C$)을 갖는 새로운 물질을 도입하는 것이 필요하다. 중합체 박막은 낮은 유전상수와 높은 열적 안정성으로 인하여 low-k 물질로 적당하다고 여겨진다. PECVD에 의한 plasma polymer 박막의 증착은 많이 보고되어 왔으마 고밀도 플라즈마 형성이 가능하고 기판으로 유입되는 ion의 energy 조절이 가능한 inductively coupled plasma(ICP) CVD에 의한 plasma polymer 박막에 대한 연구는 보고된 바 없다. 본 연구에서는 Mtehyl-cyclohexane precusor를 사용하여 substrate에 bias를 주면서 inductively coupled plasma(ICP)를 이용하여 플라즈마 폴리머 박막(plasma polymerized methyl-cyclohexane : 이하^g , pp MCH라 칭함)을 증착하였으며 ICP power와 substrate bias(SB) power가 증착된 박막의 특성에 어떠한 영향을 미치는지 알아보았다. 증착된 박막의 유전상 수 및 열적 안정성은 ICP power의 변화에 비해 SB power의 변화에 더 크게 영향을 받았다.^g , pp MCH 박막은 platinum(Pt) 기판과 silicon 기판위에서 같이 증착되었다. Methyl-cyclohexane precursor는 4$0^{\circ}C$로 유지된 bubbler에 담겨지고 carrier 가스 (H2:10%, He:90%)에 의해 reactor 내부로 유입된다.^g , pp MCH 박막은 증착압력 350 mTorr, 증착온도 6$0^{\circ}C$에서 \circled1SB power를 10W에 고정시키고 ICP power를 5W부터 70W까지, \circled2ICP power를 10W에 고정시키고 SB power를 5W부터 70W까지 변화하면서 증착하였다. 유전 상수 및 절연성은 Al/PPMCH//Pt 구조의 capacitor를 만들어서 측정하였으며, 열적 안정성은 Ar 분위기에서 30분간의 열처리 전후의 두께 변화를 측정함으로써 분석하였다. SB power 10W에서 ICP power가 5W에서 70w로 증가함에 따라 유전상수는 2.65에서 3.14로 증가하였다. 열적 안정성은 ICP power의 증가에 따라서는 크게 향상되지 않은 것으로 나타났다. ICP power 10W에서 SB power가 5W에서 70W로 증가함에 따라 유전상수는 2.63에서 3.46으로 증가하였다. 열적 안정성은 SB power의 증가에 따라 현저하게 향상되었으며 30W 이상에서 증착된 박막은 45$0^{\circ}C$까지 안정하였고, 70W에서 증착된 박막은 50$0^{\circ}C$까지 안정하였다. 열적 안정성은 ICP power의 증가에 따라서는 현저하게 향상되었다. 그 원인은 SB power의 인가에 의해 활성화된 precursor 분자들이 큰 에너지를 가지고 기판에 유입되어 치밀한 박막이 형성되었기 때문으로 사료된다.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.40 no.3
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• pp.237-246
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• 2014

Multiple emulsions, called multiphase emulsions, include water-in-oil-in-water (W/O/W) type and oil-in-water-in-oil (O/W/O) type emulsions. In cosmetic industry, they are used to stabilize active ingredients but the applicability of the multiple emulsions is limited because of low stability and difficulty of manufacturing. In this study, we investigated a two-step emulsification process for a W/O/W type emulsion. We also investigated the change of stability using different emulsifiers and oil polarity. The results suggested that polyglyceryl-10 stearate, as a main emulsifier, played an important role in the stability and the formation of the multiple emulsions.

• Food Science and Preservation
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• v.14 no.4
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• pp.394-399
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• 2007

In this study, the characteristic qualities of whole soymilk were examined based on differing hydrolysis condition. The results showed that as the concentration of enzyme preparation(KMF-G) increase, $^{\circ}Brix$, calcium-binding capacity, and the content of free amino acid components also increased. Additionally SDS-PAGE analysis revealed a similar pattern of in the molecular weight of proteins at enzyme preparation concentration 0.20 and 0.35%(w/w). The quality of whole soymilk hydrolysate was shown to be best at a enzyme preparation(KMF-G) concentration of 0.20%(w/w) and hydrolysis time of 60 min. When sterilized at 115, 130 and $145\;^{\circ}C$ for 15 sec each the change in whole soymilk quality was not substantial. Based on the above results, a 0.20%(w/w) enzyme preparation(KMF-G) concentration and 60 mim hydrolysis time was determined to be the optimal hydrolysis condition for whole soymilk. It is anticipated that soymilk hydrolysis will a food material that is diverse in its application and uses.

• Culinary science and hospitality research
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• v.7 no.2
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• pp.181-194
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• 2001

Dried noodles was manufactured by wheat flour and saline solution mixture. At this time, saline solution mixture was used for simple saline solution and mixture(blending ratio of PNSO and emulsifier=2:1, w/w) of both pine needle seasoning oil (PNSO) manufactured by autoclaving method and food emulsifier. Water absorption ratio, volume expansion ratio and water soluble solid matters content were decreased, but cooking time was prolonged, respectively. According to, suitable treating amount of PNSO was 2-3%(w/w) level. On organoleptic test, the peculiar green color was appeared in cooked noodles of PNSO treating groups. The surface was slickly, chewy rheology and texture were improved at PNSO treating cooked noodle. During 20-30 minutes after cooking, chewy characteristics was maintained the treating groups more than PNSO 2%(w/w). At the result, this PNSO treatin dried noodle samples were suitable at the institutional food service as well as dining hal1 for the case of large scale's kitchen work.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.280-285
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• 2018

Lipid oxidation and antioxidant stabilities of nut-sesame yeotgangjeong (Korean traditional candy bar) with different binders were evaluated during storage in the dark. S1, S2, and S3 binders consisted of starch syrup, sugar, and water (58:34:7.6, w/w/w); starch syrup, jocheong, honey, trehalose, and water (43.5:11.6:2.9:34:7.6, w/w/w/w/w); and starch syrup, jocheong, honey, sugar, trehalose, and water (43.5:11.6:2.9:17:17:7.6, w/w/w/w/w/w); respectively. Lipid oxidation was determined by peroxide and p-anisidine values, and tocopherol, lignan, and polyphenol contents were determined spectrophotometrically. Peroxide values were significantly higher (p<0.05) in yeotgangjeong samples with S2 or S3 binder than in those with S1; however, the converse was true for tocopherol degradation. Lignan was the most stable antioxidant in yeotgangjeong. The results suggest that tocopherols have a priority over lignans to control the lipid oxidation of yeotgangjeong during storage; reduced lipid oxidative stability after substituting sugar with trehalose might be because it increases oxygen diffusivity and inhibits the antioxidant action of tocopherols on lipids.

• Nutrition Research and Practice
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• v.7 no.4
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• pp.294-301
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• 2013

In this study, we examined the hepatic anti-steatosis activity of carnosic acid (CA), a phenolic compound of rosemary (Rosmarinus officinalis) leaves, as well as its possible mechanism of action, in a high-fat diet (HFD)-fed mice model. Mice were fed a HFD, or a HFD supplemented with 0.01% (w/w) CA or 0.02% (w/w) CA, for a period of 12 weeks, after which changes in body weight, blood lipid profiles, and fatty acid mechanism markers were evaluated. The 0.02% (w/w) CA diet resulted in a marked decline in steatosis grade, as well as in homeostasis model assessment of insulin resistance (HOMA-IR) index values, intraperitoneal glucose tolerance test (IGTT) results, body weight gain, liver weight, and blood lipid levels (P < 0.05). The expression level of hepatic lipogenic genes, such as sterol regulating element binding protein-1c (SREBP-1c), liver-fatty acid binding protein (L-FABP), stearoyl-CoA desaturase 1 (SCD1), and fatty acid synthase (FAS), was significantly lower in mice fed 0.01% (w/w) CA and 0.02% (w/w) CA diets than that in the HFD group; on the other hand, the expression level of ${\beta}$-oxidation-related genes, such as peroxisome proliferator-activated receptor ${\alpha}$ (PPAR-${\alpha}$), carnitine palmitoyltransferase 1 (CPT-1), and acyl-CoA oxidase (ACO), was higher in mice fed a 0.02% (w/w) CA diet, than that in the HFD group (P < 0.05). In addition, the hepatic content of palmitic acid (C16:0), palmitoleic acid (C16:1), and oleic acid (C18:1) was significantly lower in mice fed the 0.02% (w/w) CA diet than that in the HFD group (P < 0.05). These results suggest that orally administered CA suppressed HFD-induced hepatic steatosis and fatty liver-related metabolic disorders through decrease of de novo lipogenesis and fatty acid elongation and increase of fatty acid ${\beta}$-oxidation in mice.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.22 no.1
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• pp.35-43
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• 2022

In this paper, a study was conducted to produce 20W by combining a 10W MMIC and raising the unit power amplifier to 100W SSPA by combining the 8-way spatial coupler. SSPA requires low-loss, high-efficiency coupling techniques to meet high output with the output of a single element relatively low compared to TWTA. Designed and produced in this paper, the SSPA was manufactured as a 100W SSPA by mounting eight 20W high-power amplification modules in an 8-way spatial coupler with a reflection loss of 20dB or more and an excellent coupling efficiency of 94% or more. When -10dBm was applied, it was 112.2~169.8W at 20kHz 20%, 125.9~173.8W at 400kHz 40%, 117.5~162.2W at 800kHz 40%, showing performance of over 60dB and over 100W in all three PRF conditions.