• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.346-354
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• 2001

Physicochemical properties of dough and bread supplemented with onion (Allium cepa L.) powder were investigated. Farinographic characteristics of dough showed that addition of onion by 2% and 4% increased water absorption, however, as the onion added more the water absorption decreased. Addition of 2% onion delayed time for development of dough a little, while more than 4% onion shortened the development time significant1y. A reduction in stability and an Increase in weakness of dough were observed by addition of onion. Addition of onion powder resulted in a reduction of extendibility and an increase in resistance to extension of dough as measured by extensograph. Amylographic analysis showed that addition of onion increased gelatinization temperature and decreased maximum viscosity. Moisture content, baking loss, height and volume of bread tended to decrease with the addition of onion powder. Lightness of bread crust and crumb decreased as the onion powder added more, while redness and yellowness increased. Bread tilth onion powder had mode free amino acid. especially, Arginine. aspartic acid, glutamic acid and alanine, than control. The addition of onion hardness of bread increased, but springiness decreased as the onion added more. Sensory evaluation of bread indicated that addition of 2% and 4% onion powder enhanced springiness, mouth feeling, appearance, hardness, moistness and overall acceptability.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.283-291
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• 2008

The present study is purposed to suggest accurate guidelines for developing standardized chicken meat stock containing salt, and to develop a product for mass production of uniform quality achieved by applying High Pressure Extraction Cooking(HPEC) using a high.pressure extractor. Through this study, we examined water contents, ash contents, salinity, turbidity and mineral contents of chicken meat stock according to the addition of salt. The ash contents increased with the increase of the addition of salt, but the water contents decreased with the increase of the addition of salt. Salinity increased with the increase of the addition of salt. Turbidity decreased with the increase of the addition of salt, and difference in turbidity according to the addition of salt was regular. Among mineral contents, Na showed the highest content, which was believed to be because of the addition of salt, and it was followed by K and P. The results of this study show that the mineral contents in the stock were different according to the addition of salt, but they were neither proportional to the addition of salt nor showed a regular pattern.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.48 no.3
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• pp.30-36
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• 2016

This study was conducted to investigate the influence of the changes in handsheet structure by beating, wet pressing and the addition of wood flour spacer on the water absorption and the moisture absorption properties. The higher beating treatment of BKP resulted in the denser structure of handsheet samples, which leaded to the lower water and moisture absorption. The wet pressing showed the similar effects by reducing the bulk of handsheets. In case of the handsheet samples with similar bulk structure made of different beaten pulps, the severer beating treatment increased the water absorption and the moisture absorption. The addition of the wood flour spacer resulted in the higher bulk following the higher water and moisture adsorption. Since the water and the moisture absorption properties of paper products could greatly affect on not only the product quality but also the process runnability, the control of the water response of paper product has been considered as very important technology. The results of this study might be useful for control of water and moisture absorption properties of paper products.

• Applied Chemistry for Engineering
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• v.16 no.5
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• pp.712-718
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• 2005

This research was conducted to evaluate the effect of recycled-water addition on the treatment of coar tar-contaminated soil with slurry phase bioreactor. A bench-scale slurry phase bioreactor was maintained to optimize the microbial growth. Silty loam soil was used for this research. Concentrations of coal tar and 14 target PAHs (Polyunclear Aromatic Hydrocarbons) in the soil were determined with gas chromatography. Addition of recycled-water to slurry phase bioreactor was not significantly increased the removal efficiency of 2000 mg coar tar/kg. However, it significantly increased the removal efficiency of 20000 mg coar tar/kg. In 20000 mg coar tar/kg, the first order kinetic constant and the removal efficiency of the reactor with recycled-water addition were 2.5 and 2.0 times higher than those of the reactor without recycled- water addition. Coar tar in the slurry phase bioreactor was removed in 3.8~16.0% by vaporization and biodegraded in 84.0~96.2%. Removal efficiency of 3-ring compounds was high as 92.2~99.7% in the case of recycled-water addition. However, removal efficiencies of 3 and 4-ring compounds were low as 0~30%.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.7
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• pp.1180-1190
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• 2020

Objective: To develop healthier comminuted meat products to meet consumer demand, the gel properties, rheological properties, microstructure and water distribution of pork meat batters formulated with various amounts of bamboo shoot dietary fiber (BSDF) were investigated. Methods: Different levels of BSDF (0% to 4%) were added to pork batters, and the pH, color, water-holding capacity, texture and rheological properties of pork batters were determined. Then, pork batters were analyzed for their microstructure and water distribution using scanning electron microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR). Results: Compared with the control, BSDF addition into meat batters showed a significant reduction in L^*-value and a significant increase in b^*-value (p<0.05). BSDF addition of up to 4% reduced the pH value of pork batters by approximately 0.15 units; however, the cooking loss and expressible water loss decreased significantly (p<0.05) with the increased addition of BSDF. The hardness and gel strength were noticeably enhanced (p<0.05) as the content of BSDF increased. The rheological results showed that BSDF added into pork batters produced higher storage modulus (G') and loss modulus (G") values. The SEM images suggested that the addition of BSDF could promote pork batters to form a more uniform and compact microstructure. The proportion of immobilized water increased significantly (p<0.05), while the population of free water was decreased (p<0.05), indicating that BSDF improved the water-holding capability of pork batters by decreasing the fraction of free water. Conclusion: BSDF could improve the gel properties, rheological properties and water distribution of pork meat batters and decrease the proportion of free water, suggesting that BSDF has great potential as an effective binder in comminuted meat products.

• Journal of Microbiology and Biotechnology
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• v.7 no.4
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• pp.282-286
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• 1997

The floc strength of Escherichia coli was enhanced by adding water soluble polymer flocculants (BPA-5020 and BPA-5000) to the particulate flocculant (BPA-1000) as indicated by the increase in the shear index. The shear index of the E. coli flocs increased from 0.39 with the particulate flocculant alone to 0.94 with the particulate flocculant in conjunction with the water soluble polymer flocculant. In addition, the sedimentation rate of flocs was higher and the sedimented volume of flocs was smaller when the particulate flocculant was used with the water soluble polymer flocculant. When E. coli was flocculated first with the water soluble flocculant and the particulate flocculant was added later into the E. coli flocs formed, the sedimentation rate of the flocs was greater than that of any other combination. The shear index of the flocs was, however, independent of the sequence of the flocculant addition.

• Transactions of the Korean Society of Mechanical Engineers
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• v.11 no.5
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• pp.819-827
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• 1987

The purpose of the present investigation is to examine the effect of water addition on combustion efficieny. In this research, fuel and additive water are injected into a burner in the form of vapors through separate needle valves, the flame temperature and concentrations of soot, CO and unburned hydrocarbons were measured in a premixed flame. The results are obtained to be: In the fuel lean region, the reduction rate of CO, soot and HC by water injection increases slightly, but there is no change in the combustion efficiency. On the other hand, in the fuel rich region, the reduction rate of CO, Soot and HC by water injection increases more than that of the fuel lean region. Accordingly, combustion efficiency increases.

• Food Science and Biotechnology
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• v.14 no.1
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• pp.108-111
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• 2005

To improve water-resistance and physical properties of sodium alginate film, effects of sodium alginate and plasticizer concentrations, divalent cation types and concentrations, and immersion time of films into divalent cation solutions on sodium alginate films were evaluated, based on elongation strength (ES), elongation rate (E), water vapor permeability (WVP), and water solubility (WS). Film made from 1.5% sodium alginate solution (w/w) had low WVP and WS, which are optimal characteristics for application of film preparation. Addition of plasticizer increased E and WS. Less than 2% $CaCl_2$ addition and 15min immersion time reduced WVP, WS, and E significantly (p<0.05). Sodium alginate films treated with $CuCl_2$, and $ZnCl_2$ solutions had lower WVP and WS, whereas $MgCl_2$ had no influence on improving water resistance of films.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1999.11a
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• pp.55-58
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• 1999

Crosslinked polyethylene/silane crosslinked polyethylene (XLPE/SXLPE) blends were prepared by a twin screw extruder and their water tree growing and electrical breakdown characteristics of XLPE were improved by the addition of SXLPE, when samples were crosslinked only by the thermorolysis of DCP (dicumyl perosxide). However, steam curing process was not good for water tree characteristics. It was also found that the rate of water tree growing of XLPE/SXLPE blend increased when the content of SXLPE was 50 %. AC breadown strength slightly increased by the addition of SXLPE to XLPE when samples were crosslinked only by the thermorolysis of DCP.

• Proceedings of the Membrane Society of Korea Conference
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• 1998.10a
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• pp.75-78
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• 1998

1. Introduction : The clean technology using ion exchange membranes have drawn attention increasingly with advancement of the membrane synthesis. Ion exchange membranes have been used for diffusion dialysis, electrodialysis, electrodialytic water splitting and electrodeionization. Bipolar membranes(BPM), consisting of a cation exchange layer and an an_ion exchange layer, can convert a salt to an acid and a base without chemical addition. Using the bipolar membrane, a large quantity of industrial wastes containing salts can be reprocessed to generate acids and bases. Recent development of high performance bipolar membranes enables to further expand the potential use of electrodialysis in the chemical industry. The water-splitting mechanism in the bipolar membrane, however, is a controversial subject yet. In this study bipolar membranes were prepared using commercial ion exchange membranes and hydrophilic polymer as a binder to investigate the effects of the interface hydrophilicity on water-splitting efficiency. In addition, the water splitting mechanism by a metal catalyst was discussed.