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최상구 ( Sang Goo Choi ),이내택 ( Nae Taek Lee ) 한국공업화학회 2003 공업화학 Vol.14 No.4
액상고무 변성 에폭시(KR-207), 대두유 변성 에폭시(SWE-700), 지환식 에폭시(ERL-4221), 우레탄 변성 에폭시(UME-305)를 에폭시 수지(YD-128)에 대하여 각각 0~20 phr 혼합하고 혼합물에 대하여 여러 가지 물성을 시험하였다. 경화시간은 반응성 회석제의 양이 적을수록 경화온도가 높을수록 짧게 나타났다. 반응성 회석제의 종류에 따른 경화시간은 KR-207<UME-305<ERL-4221<SWE-700의 순이었다. 반응성 희석제를 10~16 phr 혼합했을 때까지는 충격강도와 접착강도가 증가하였지만 그 이상에서는 점차 감소하였다. KR-207을 혼합한 것은 가장 높은 충격강도와 접착강도 및 내용 제성을 나타내었다. UME-305를 혼합한 것은 충전재를 혼합한 상태에서 가장 높은 굴곡강도를 나타내었고, ERL-4221을 혼합한 것은 충전재를 혼합하지 않은 상태에서 가장 높은 굴곡강도를 나타내었다. 굴곡탄성율은 ERL-4221을 혼합한 것이 가장 높은 값을 나타내었다. The reactive diluents such as rubber-modified epoxy (KR-207), soybean oil-modified epoxy (SWE-700), cyclo-aliphatic epoxy (ERL-4221) and urethane-modified epoxy (UME-305) were mixed to the epoxy resin (YD-128) in 0~20 phr. Various physical properties were investigated for each of the mixtures. As less amount of reactive-diluent was used and cured the mixture at higher temperatlue, the shorter gel time was required. The order of gel time required for reactive diluent was UME-305 < ERL-4221 < SWE-700. When the reactive diluent was mixed up to 10~16 phr, the impact and adhesive strengths were increased, but over that, the strengths gradually decreased. Mixing in KR-207 to the resin showed the highest impact strength adhesive strength and solvent-resistance. Adding UME-305 to the resin represented the highest flexural strength at the filler-loaded state, however, mixing in ERL-4221 represented the highest flexural strength at the non-loaded state. Addition of ERL-4Bl showed the highest flexural modulus.
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라이밀의 에탄올 생산 후 발효 부산물을 이용한 머핀의 품질 특성
서은옥(Eun-Ok Seo),고승혜(Seong-Hye Ko),이내택(Nae-Taek Lee),김광오(Kwang-Oh Kim),최기욱(Gi-Wook Choi),오경철(Kyung-Chul Oh) 동아시아식생활학회 2010 동아시아식생활학회지 Vol.20 No.3
This study was aimed to examine the quality characteristics of the bread with the muffin added with the by-product of fermented ethanol from wheat rye that has high β-glucan contents. In the muffin added with TEFB (Triticale Ethanol Fermentation By-product), the height of the muffin decreased as the additive contents increased. There was no significant difference among the volumes of the muffins added with TEFB 0%, 5%, 10% and 15%. In the muffin added with TEFB, the height of the muffin decreased as the additive contents increased. In the moisture measurement of TEFB muffin, the moisture contents increased as the TEFB additive contents increased. Using SEM, showed that as TEFB additive contents increased, gluten contents was relatively lowered, which led to the reduced gas retention power and generation of rough tissues. In chromaticity, as the TEFB additive contents increased, the brightness decreased and the redness and yellowness decreased as well. The result of texture measurement showed that as the TEFB additive contents increased, hardness increased. springiness decreased gradually as the TEFB additive contents increased. There was no significant difference in cohesiveness (p<0.005). Although there as signigicant difference between the control group and the additive group in gumminess (p<0.005), there was no significant difference for a certain amount of additive contents (p<0.05). While there was significant difference in chewiness between the control group and the additive group (p<0.05). there was no significant difference for a certain amount of additive contents (p<0.05). The result of taste test of TEFB added muffin showed that the preference for the muffins added with 5% or more TEFB decreased. This study found that more than 5% of TEFB additives to muffin decreases the preference level.
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