• The Korean Journal of Food And Nutrition
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• v.10 no.4
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• pp.528-532
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• 1997

A fermented squeezed-type paste was processed in order to highly effective utilization of cockle shell by-product, and improvement on rheological properties and texture of hydrolysate by used additives. The cockly shell by-products were homogenized with addition of water and enzymatically hydrolyzed at 5$0^{\circ}C$ for 8 hours added 4% Protease N.P.(Pacific Chemical Co.). And the hydrolysate was thermally treated for the purpose of flavor improvement, enzyme inactivation and pasteurization product at 10$0^{\circ}C$ for 1 hour, with 4% glucose. To make improvement of rheological properties, used complex additive with 0.5% alginic acid, 1% pectin and 0.2% agar were very effective. And stability of mixing was 98.1% after centrifuged at 10,000 rpm for 60 minutes. The chemical composition of moisture, total carbohydrate, total nitrogen and amino type nitrogen in the fermented squeeze-type cockle shell by-product paste were 57.7%, 20.6%, 1,458mg% and 1,187mg%, respectively. And the ratio of amino type nitrogen in total nitrogen was 81.4%.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.372-377
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• 2014

This study was conducted to evaluate the effects of oyster shell calcium powder (OSCP) as a substitute for phosphates in curing agent, on the quality of restructured pork ham. Restructured pork ham was processed under six treatment conditions: T1 (no additives), T2 (0.3% sodium tripolyphosphate), T3 (1.5% NaCl+0.5% whey protein), T4 (1.5% NaCl+0.5% whey protein+0.15% OSCP), T5 (1.5% NaCl+0.5% whey protein+0.3% OSCP), and T6 (1.5% NaCl+0.5% whey protein+0.5% OSCP). Addition of OSCP significantly increased the ash content and pH of restructured pork ham (p<0.05), but did not affect the cooking loss and water holding capacity values of restructured pork ham. Addition of OSCP had no effect on Hunter a and b surface color values of restructured pork ham, but did decrease the Hunter L surface color value (p<0.05). The addition of 0.5% OSCP showed significantly higher chewiness and springiness values of restructured pork ham, compared with the addition of phosphates (p<0.05). In conclusion, the addition of OSCP combined with low NaCl and 0.5% whey protein can be considered a viable substitute for phosphates in the curing agent, when processing restructured pork ham.

• Journal of Applied Biological Chemistry
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• v.56 no.1
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• pp.11-17
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• 2013

The effect of additives on the quality of ssamjang was investigated during storage. The L-, a- and b-values of ssamjang decreased gradually during storage, and the total color difference (${\Delta}E$) increased in the control group. The gas production of ssamjang was reduced in K-sorbate, alcohol and mustard added groups. The number of yeast increased rapidly up to 6 weeks of storage, then decreased in the mustard, alcohol, and K-sorbate added groups. The oxidation-reduction potential and water activity decreased until 6 weeks and 12 weeks, respectively, and then increased gradually. Titratable acidity increased with concomitant decrease in pH, however, it increased slightly in the K-sorbate and ethanol added groups. Reducing sugar content increased until 9 weeks of storage, except the turmeric added group. Alcohol content increased until 15 weeks in the Japanese apricot juice, and turmeric added group. The sensory test result for the taste, flavor and overall acceptability showed that mustard added ssamjang was more acceptable than other groups.

• Journal of the korean academy of Pediatric Dentistry
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• v.23 no.2
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• pp.477-488
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• 1996

The purposes of this study were to measure the solubility of the stannous fluoride experimentally, to find a method for improving the solubility of the stannous fluoride, and to observe the effect of longterm storage on the variation of the concentration of fluoride in the stannous fluoride solutions. By adding such materials as antiseptics, dye, flavor, and tastes to solution, the variation of the fluoride concentration was also observed. Ten groups of 0.4% stannous fluoride solutions to which glycerine, sodium chloride, chlorhexidine, dye, flavor, xylitol, and sorbitol were added were prepared. The measurements were carried out by direct calibration. The obtained results were as follows. 1. Effect of adding glycerine as solvent. : The solubility of stannous fluoride increased in the case of adding glycerine. By increasing the glycerine concentration, the fluoride level in stannous fluoride solution also increased. 2. Effect of adding sodium chloride and chlorhexidine. : Comparing to the case of pure water, low fluoride level was measured in case of adding sodium chloride and high fluoride level was measured in case of adding chlorhexidine. 3. Effect of adding erythrosin as dye and banna essence as flavor. : Adding erythrosin and banna essence didn't affect fluoride level. 4. Effect of adding xylitol and sorbitol. : The effects of xylitol and sorbitol were nearly the same as the effect of adding erythrosin and banna essence.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.141-153
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• 2002

Water activity of sausage added Umbelliferaeceae wild plants powder was decreased as storage time was prolonged and all samples were lower than those of the control. During the storage period, pH values of all samples were decreased. Cooking loss and storage loss was decreased as storage time was prolonged and showed differential from added sample. L, a, b values had a tendency to decrease, during the storage period. As the percentage of the wild plants powder in sausage, L, a values were decreased and b value was increased. Total plate counts of bacteria were increased as storage time was prolonged and wild plants powder added sausages were lower than control. Coriander 3.0% added sausage was the lowest total plate counts of bacteria, 1.3$\times$10$^{6}$ at four week'storage. As the percentage of wild plants powder in sausage was increased, total plate counts of bacteria decreased. Springiness, cohesiveness, chewiness, gumminess and hardness value of all sample were increased or decreased as storage time was longer. But they did not showed greatest various with storage time as well as additives. The sensory score of wild plants powder 0.5% added sausage were the highest, but wild plants powder 3.0% added sausage were the lowest. All the sensory score of coriander added sausage were high. The sensory score of all sample were decreased as storage time was prolonged. In wild plants powder 3.0% added sausage, the relationship between color, flavor, chewiness, wetness, taste and overall of sensory evaluation and all item of the textural characteristic showed huh correlation score. When storaging sausage for two weeks, the correlation of relationship between hardness of sensory evaluation and chewiness of textural characteristic was high.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.533-543
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• 2009

The objective of this study was to compare the differences of opinion, purchasing behavior, and recognition of food labeling and nutrition labeling of frozen processed food between employees and non-employees in the frozen food industry. The results of this survey study showed that the group working in the frozen food industry had a positive opinion of frozen processed food compared to the non-employee group who was not working in the food industry. The main reason for the positive opinion of frozen processed food was because it was convenient and easy to prepare while the main concern with consuming frozen processed food was that it was bad for one's health. The most popular menu was western style. Sixty one percent of employees in the frozen food industry preferred the microwave-cooking method, while only 37.9% of non-employees preferred the microwave-cooking method followed by cooking in boiling water (27.6%). There was a significant (p<0.001) difference in the preference of cooking method between these two groups. Most of the respondents considered 'taste' as the most important factor and 32.9% of the respondents selected 'sanitation/health' as the most serious concern for the consumption of frozen processed food. Both groups checked the food & nutrition label to verify the expiration date and the presence of food additives. The non-employee group recognized the need for nutritional information on total calorie, carbohydrate, protein, fat, saturated fat, cholesterol, minerals, vitamins, sodium, and fiber on the nutrition label of frozen processed food.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.04a
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• pp.1101-1104
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• 2008

Recently, active researches are conducted on high performance concrete(HPC) exhibiting high strength and high fluidity. These researches are resulting in increased applications on real structures. In order to satisfy the required performances, HPC makes use of large quantities of binder and presents low water-cementitious material ratio. Such mixing is increasing significantly the autogenous shrinkage, which subsequently is likely to favor the potential development of cracks. Therefore, we investigated the effect of used materials and mix proportions on the shrinkage properties of HPC, and of the use of expansive additives and shrinkage reducing agents on the HPC. The autogenous shrinkage of HPC using blast furnace slag are tend to be increased, in some case have the potential development of cracks by only the autogenous shrinkage. Also the using method in combination with expansive additive and shrinkage reducing agent is more effective than the separately using method of that.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.04a
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• pp.389-392
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• 2008

Ultra-high strength concrete becomes one of the main research areas because recently concrete structure is larger. The quality of aggregate (ultra-high strength and uniformity) as well as chemical admixture and mineral additives is a key factor for ultra-high strength concrete development. However, natural aggregate including crushed aggregate is inappropriate for ultra-high strength concrete because ultra-high strength quality cannot be maintained uniformly over whole natural aggregate lot. In this study ceramic aggregate was applied for ultra-high strength concrete in order to assure uniform quality of ultra-high strength aggregate. Ultra-high strength concrete was achieved by applying coated ultra-high strength ceramic aggregate to enhance the bonding strength between aggregate and cement paste. Also for actual application light weight ceramic aggregate(density 2.2 $g/cm^3$) with zero water absorption was tested.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1434-1438
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• 2006

The purpose of this study was to make soy milk without using any food additives. First, it was attempted to find the effects of homogenizing pressure on the emulsion stability of soy milk without addition of monoglyceride. The soy milk was made with the ratio of bean and water as 1:8, and the yields of soy milk was measured to be 5.87 fold of the beans used. lifter making soy milk by differentiated pressure of the homogenizer at $50kg/cm^2,\;100kg/cm^2,\;150kg/cm^2\;and\;200kg/cm^2$, general composition of the center part of soy milk was analysed. The analysis results indicated that the lipid content increased by the increase of the emulsion pressure. Moreover, the suspension stability, emulsion stability and viscosity also increased by the increase of the emulsion pressure. Therefore, we thought that the production of soy milk without adding any emulsifier was possible only by homogenizing at higher pressure over $150kg/cm^2$.

• Smart Structures and Systems
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• v.25 no.1
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• pp.97-104
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• 2020

Due to the superior properties of nanoparticles, using them has been increased in concrete production technology. In this study, the effect of zinc oxide (ZnO) nanoparticles on the mechanical and smart properties of concrete was studied. At the first, the ZnO nanoparticles are dispersed in water using shaker, magnetic stirrer and ultrasonic devices. The nanoparticles with 3.5, 0.25, 0.75, and 1.0 volume percent are added to the concrete mixture and replaced by the appropriate amount of cement to compare with the control sample without any additives. In order to study the mechanical and smart properties of the concrete, the cubic samples for determining the compressive strength and cylindrical samples for determining tensile strength with different amounts of ZnO nanoparticles are produced and tested. The most important finding of this paper is about the smartness of the concrete due to the piezoelectric properties of the ZnO nanoparticles. In other words, the concrete in this study can produce the voltage when subjected to mechanical load and vice versa it can induce the mechanical displacement when subjected to external voltage. The experimental results show that the best volume percent for ZnO nanoparticles in 28-day samples is 0.5%. In other words, adding 0.5% ZnO nanoparticles to the concrete instead of cement leads to increases of 18.70% and 3.77% in the compressive and tensile strengths, respectively. In addition, it shows the best direct and reverse piezoelectric properties. It is also worth to mention that adding 3.5% zinc oxide nanoparticles, the setting of cement is stopped in the concrete mixture.