• Journal of the Korean Professional Engineers Association
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• v.33 no.3
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• pp.71-79
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• 2000

The effects of alkali salts adding on the cooking quality improving in dried noodles were investigated in the good texture maintaining for preventing solid soluble losses ,through chemical analysis and actual manufacturing practice ,the following results were obtained. Experiments were took a special flour of ASW:DNS=70:30, thickening agent(TA) composed of K2CO3 58%, Na2CO3 36% and Na4P2076%, and emulsified oil(EO) mixing of corn oil 44%, polysorbate 23%, emulsifier(ester of glycerin and fatty acids) 21%, soy lecithin 12%. When the mixing ratio of TA and EO to flour, is 0.03 and 1.5%(w/w) or morel than, satisfied the good quality. The water soluble solid matters content of the lowest 3.2% in the treating group that TA and EO is 0.03 and 1.5%(w/w) respectively, comparing to the 7.3% in the control group provides a excellent cooking quality. The research achieves the similar effects at specific gravity, water absorption ratio, weight increasing rate and volume expansion ratio. According to appearance test the more treating of TA turn the noodle into deeper yellow-green color. Turning to the deeper yellow color according to the increasing of EO provides better

• 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.

• Journal of Environmental Health Sciences
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• v.43 no.1
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• pp.77-86
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• 2017

Objectives: The purpose of this study was to compare permeation characteristics in three skin types using oil-soluble benzoic acid and water-soluble caffeine after method condition optimization based on OECD guideline 428. Methods: A Franz diffusion cell, a reliable alternative method for skin permeation, was used. One-milliliter samples were taken and immediately replaced with fresh solution in the receptor chamber at regular time intervals (1, 2, 4, 7, 10 and 24 hr). The amount of test substances was measured by LC-MS/MS. Results: The permeation rate increased dose-dependently, and the permeation orders were $KeraSkin^{TM}$ > hairless mouse full skin > human cadaver epidermis for skin types, and benzoic acid solution > caffeine solution > benzoic acid cream > caffeine cream for type of test materials. Conclusion: According to the definitions of Marzulli, benzoic acid and caffeine would be classified as 'fast' and 'moderate' compared with the permeation of other chemical species. The setting conditions and permeation characteristics performed in this study are expected to contribute to future permeation studies.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.557-561
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• 1998

This study was conducted to investigate the functionality of soybean protein isolates extracted in acidic range (pH 2.0 and 3.0), neutral range (pH 7.0) and alkaline range (pH 10.0 and 12.0). The protein content of soybean protein isolates extracted at pH 3.0 was maximum (93.31%), but that of pH 7.0 was minimum (73.93%). The extraction yield of soybean protein isolates extracted at pH 3.0 was minimum (0.36%), but that of pH 12.0 was maximum (47.54%). The functionality (solubility, water absorption, oil absorption, foam capacity, foam stability, emulsion capacity and gelation) of soybean protein isolates was significantly influenced by pH of extraction medium. The soybean protein isolates extracted at pH 2.0 and 3.0 were more soluble at acidic ranges and those of pH 3.0 and 7.0 were more soluble at neutral ranges, but those of pH 2.0, 3.0, 7.0, 10.0 and 12.0 were more soluble at alkaline ranges than other ranges. The soybean protein isolates extracted at pH 2.0 and pH 12.0 gave greater water absorption, oil absorption and foam capacity than those extracted at pH 3.0, pH 7.0 and pH 10.0. And the emulsion capacity of soybean protein isolates was increased by the increase of extraction pH.

• Membrane Journal
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• v.14 no.4
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• pp.275-288
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• 2004

Carbon dioxide was absorbed into water-in-oil (w/o) emulsion composed of aqueous 2-amino-2-methyl-1-propanol (AMP) droplets as a dispersed phase and benzene solutions of polybutene and polyisobutylene as a continuous phase in a flat-stirred vessel to investigate the effect of non-Newtonian rheological behavior on the rate of chemical absorption of $CO_2$, where the reaction between $CO_2$ and AMP in the aqueous phase was assumed to be a pseudo-first-order reaction. It was expressed that PIB with elastic property made the rate of chemical absorption of $CO_2$ accelerated by comparison of mass transfer coefficient of $CO_2$ in the non-Newtonian liquid with that in the Newtonian liquid.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.749-753
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• 2004

Effects of olive oil on rheological properties of wheat flour dough were investigated through farinograph, amylograph, and extensograph, and by measuring wheat flour dough fermentation volume. Farinogram showed development time, stability, elasticity, and valorimeter value of olive oil-added wheat flour decreased, whereas water absorption and stability were similar to control (shortening 4%). Gelatinization temperature and maximum viscosity of wheat flour dough with olive oil decreased more than those of control as revealed by amylogram. Extensogram showed wheat flour area increased, whereas dough volume decreased in olive oil-added wheat flour dough.

• Applied Chemistry for Engineering
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• v.28 no.1
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• pp.1-7
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• 2017

Polydimethylsiloxane (PDMS) can be deposited on various substrates using chemical vapor deposition process, which results in the formation of PDMS thin films with thickness below 5 nm. PDMS layers can be evenly deposited on surfaces of nanoparticles composed of various chemical compositions such as $SiO_2$, $TiO_2$, ZnO, C, Ni, and NiO, and the PDMS-coated surface becomes completely hydrophobic. These hydrophobic layers are highly resistant towards degradation under acidic and basic environments and UV-exposures. Nanoparticles coated with PDMS can be used in various environmental applications: hydrophobic silica nanoparticles can selectively interact with oil from oil/water mixture, suppressing fast diffusion of spill-oil on water and allowing more facile physical separation of spill-oil from the water. Upon heat-treatments of PDMS-coated $TiO_2$ under vacuum conditions, $TiO_2$ surface becomes completely hydrophilic, accompanying formation oxygen vacancies responsible for visible-light absorption. The post-annealed $PDMS-TiO_2$ shows enhanced photocatalytic activity with respect to the bare $TiO_2$ for decomposition of organic dyes in water under visible light illumination. We show that the simple PDMS-coating process presented here can be useful in a variety of field of environmental science and technology.

• Proceedings of the KIEE Conference
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• 1993.07b
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• pp.1174-1176
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• 1993

Morphology of low density polyethylene(LDPE) such as the degree of crystallinity changes with thermal history etc. In order to clarify the effects of morphological changes on electrical breakdown, we studied direct current and impulse breakdown phenomena of LDPE films heat-treated at 100[$^{\circ}C$] for 1[H] in silicone oil and subsequently cooling to various ways. The degree of crystallinity was estimated by the infra red absorption and X-ray diffraction measurements for the specimens of slowly cooled, cooled in water, original, and cooled in liquid nitrogen gas. As the result, we obtained that the first, second, third, and fourth was slowly cooled of 70.23[%], cooled in water of 61.6[%], original specimen of 56.75[%], and cooled in liquid nitrogen gas of 34.7[%] respectively. The crystalline size and distribution of specimens were researched by Differential scanning calolimeter measurements.

• Journal of Forest and Environmental Science
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• v.36 no.3
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• pp.219-224
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• 2020

Urea formaldehyde resins are widely used in the manufacturing of wood composite and their usage is always combined with release of formaldehyde characterized to be hazardous to health during and after the manufacturing of the products. This study investigates the effectiveness of wood-based adhesive from oil of pyrolysed Triplochiton scleroxylon sawdust for the production of composite board. The wood-derived Pyrolytic Oil (PyO) was blended with Urea Formaldehyde (UF) resin to formed Pyrolytic Oil-Urea Formaldehyde (PyOUF). The obtained PyOUF called Wood-Based Adhesives at four blends and control (UF) viz; 1:1, 1:2, 1:3, 2:1, 1:3 were further employed to prepare the composite board and test for their bonding strength by physical (water absorption-WA and thickness swelling-Th.S) and mechanical properties (modulus of elasticity-MOE, modulus of rupture-MOR, and impact bending-IB). Data obtained was analysed using analysis of variance at α 0.05. The result of analysis of variance conducted on physical properties show significant difference (p≤0.05) between the WA values obtained when testing the different blending proportion of PyOUF and likewise between 2 and 24 h of immersion. PyOUF had significant effect (p≤0.05) on Th. S for 24 h but no significant different (p>0.05) for the 2 h period of soaking. The analysis of variance on mechanical properties of the composite board (MOE, MOR, and IB) show significance differences (p≤0.05) between the strength values obtained when testing the different ratios of PyO with UF. PyO content influenced the properties of the boards and it is evident that PyO can be used in the manufacture of composite board.

• Proceedings of KOSOMES biannual meeting
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• 2008.05a
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• pp.117-120
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• 2008

As we can see at the oil spill occident on the coast of Taean, the viscosity of the spilled oil becomes thicker as time goes by. It becomes waste oil with the form of tar. It moves to other areas following a tide. When the temperature of the water goes up, the viscosity becomes lighter and forms oil film. It repeats the process spreading to and polluting extensive areas where the tide reaches. People have used hand nets to collect waste oil of tar at the sea. But it is very difficult for them to collect the tar type waste oil spread on large areas before it reaches to the beach. This paper tried to find a way to collect the tar type waste oil efficiently. It used absorption mat of boom type that uses the attachment characteristics of the tar type waste oil and floating waste recovery device of net type. It tested the possibility of using the devices at the oil spill accident on the beach of Taean. The result showed that net type recovery device was much more efficient in collecting the waste oil in short time than the hand net system of people. It confirmed that the net type recovery device could be used to collect tar type waste oil.