• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.510-516
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• 1993

This study was conducted to investigate biochemical characteristics of enzyme-added cheese base slurries during accelerated ripening. Trichloroacetic acid (TCA) soluble nitrogen of cheese base slurries increased rapidly during the first day of ripening and the rate of increase slowed down thereafter. Cheese base slurries showed lower level in the production of the nitrogen than Cheddar cheese slurries. Producctions of phosphotungstic (PTA) soluble amino nitrogen also showed similar trends as TCA soluble nitrogen. Electrophoresis revealed that all caseins in both cheese base slurries and Cheddar cheese slurries were hydrolyzed, but whey proteins in cheese base slurries were little hydrolyzed. Cheese base slurries produced free amino acids little more than half of Cheddar cheese slurries. Both slurries showed similar increasing trend in production of short-chain free fatty acids. The specificity of the fatty acids in the slurries was similar to that of natural ripened cheese. The results of this study showed that addition of enzyme was effective to accelerate cheese base ripening.

• Food Science and Biotechnology
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• v.18 no.6
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• pp.1392-1397
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• 2009

This study was aimed at developing a low cost cold storage system for agricultural products. Three kinds of slurries: $K_1$, $K_2$, and $K_3$ slurries were developed using phase change materials (PCMs) such as tetradecane, octadecane, and sodium polyacrylate to maintain the desired temperature ranges. The slurries were manufactured by in-situ polymerization. Tetradecane and octadecane were capsulated in a core with melamine at the surface. The thermodynamic characteristics of the slurries were measured and analyzed. The latent heats of the $K_1$, $K_2$, and $K_3$ slurries at the melting points were 206.41, 186.88, and 147.91 kJ/kg, respectively. A transportable cold storage container was built to investigate the performance of the slurries as thermal storage media. The temperatures at the insides of the container could be maintained in the ranges of 0-5, 5-10, and $10-15^{\circ}C$ for more than 23, 27, and 60 hr with the $K_1$, $K_2$, and $K_3$ slurries, respectively.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.10 no.1
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• pp.80-85
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• 2000

The rheology of alumina slurries with maltodextrin was studied with different processing routes using experimental design and statistical analysis. Different processing routes include maltodextrin addition, different ultrasonication intensity applied to the slurries before or after adding maltodextrin, and shaking time. Viscosities of the slurries showed shear thinning behavior and were correlated with the Ostwald-de-Weale model. The viscosities of alumina slurries decreased with the addition of maltodextrin and increased with ultrasonication intensity. There were little differences in the viscosities of the slurries depending on whether maltodextrin was added before or after ultrasonication.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 2002.10b
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• pp.443-444
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• 2002

The uniformity of field oxide is critical to isolation property of device in STI, so the control of field oxide thickness in STI-CMP becomes enormously important. The loss of field oxide in shallow trench isolation comes mainly from dishing and erosion in STI-CMP. In this paper, the effect of slurries on the dishing was investigated with both blanket and patterned wafers were selected to measure the removal rate, selectivity and dishing amount. Dishing was a strong function of pattern spacing and types of slurries. Dishing was significantly decreased with decreasing pattern spacing for both slurries. Significantly lower dishing with ceria based slurry than with silica based slurry were achieved when narrow pattern spacing were used. Possible dishing mechanism with two different slurries were discussed based on the observed experimental results.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.13 no.11
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• pp.1065-1071
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• 2001

To investigate hydraulic and thermal characteristics of ice slurries in a circular tube, ice slurries were tested in a flow loop with a constant heat flux test section, for ranges of flow velocity, ice fraction and heat flux. Heat transfer coefficients and friction factors of ice slurries were calculated by measuring the outer wall temperatures of the test section and the pressure drops over the test section. Heat transfer coefficients of ice slurries were 9% higher than the heat transfer coefficients expected by Petukhov. Friction factors were about 4% lower than the friction factors expected by Petukhov. The effective thermal capacity of ice slurry with 12.8% ice fraction, was found to be about 3 times higher than the thermal capacity of water.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.1
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• pp.117-123
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• 2002

This study was carried out to find the difference in flavor compounds between cholesterol-reduced Cheddar cheese slurries and control sample. The cheeses were made by 3 different treatments as followings: 1) Control (no homogenization, no ${\beta}$-CD), 2) Trt A (1,000 psi milk homogenization, 1% ${\beta}$-CD) and 3) Trt B (cream separation following by 10% ${\beta}$-CD, mixed with skim milk at 1,000 psi homogenization). The cholesterol removals of the cheeses were 79.30% (Trt A) and 91.22% (Trt B). The cheese slurries made by the cheeses were aged at $32^{\circ}C$ for 3 wk. The production of short-chain fatty acids (SCFA) was significantly increased with storage time in all treatments. Total amount of SCFA was dramatically increased at 2 wk and maintained thereafter in control group. The amounts of acetone and acetaldehyde were slightly increased in control at 3 wk, however, no difference was found in others. Ethanol production was dramatically increased at 1 wk and decreased thereafter in all treatments. Based on our results, cheese slurries for Trt B showed a highest cholesterol removal rate. Although little difference was found in flavor production, lower amount of SCFA was found in Trts A and B in 2 and 3 wk. It may indicate that a certain amount of SCFA is decreased during ${\beta}$-CD treatment.

• The Korean Journal of Ceramics
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• v.5 no.1
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• pp.25-29
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• 1999

Complex viscosities of dense alumina slurries over 45% volume density measured with the oscillating method were correlated well with Casson model. Among several monosaccharides and disaccharides studied here, fructose and sucrose showed good rheological properties in making dense alumina slurry plastic compared to other monosaccharides and disaccharides like glucose, galactose, arabinose, xylose and maltose. Sucrose content or additional water content in dense alumina slurry with sucrose contributed to the plasticity of the slurries.

• The Korean Journal of Ceramics
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• v.5 no.2
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• pp.104-109
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• 1999

Rheological properties of dense slurries over 45 volume % with different monosaccharides and disaccharides were checked in order to increase the solid content of dense slurries without sacrificing plasticity using creep testing method. Strain in creep test showed good correlations with Burger model which is expressed as an exponential function of time. Among several monosaccharides and disaccharides studied here, fructose and sucrose were most effective in making dense alumina slurry plastic than other monosaccharides and disaccharides like glucose, galactose, xyloss and maltose. In the case of dense alumina slurry with sucrose, sucrose content or additional water content enhanced to the plasticity of the slurries.

• Journal of Energy Engineering
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• v.20 no.1
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• pp.26-29
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• 2011

A promising alternative technology is the potential use of ice slurries as a secondary refrigerant in conventional cooling process. Ice slurries behave almost like a liquid and can be pumped through pipes although the energy capacity of ice slurries per unit volume is considerably higher than that for chilled water or brine due to the latent heat capacity of the ice particles. To give the basic data for the design of cooling systems using ice slurries, experimental study has been conducted to find out the performance of the cooling coil of show-case with ice slurries. Despite the fact that ice slurries entering the cooling coil had at least $5^{\circ}C$ higher temperature than that of R22, it was still capable of providing a similar cooling performance than that obtained with R22.

• Advances in environmental research
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• v.8 no.1
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• pp.71-84
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• 2019

Effective waterproofing of structures was a compulsory constraint to avoid leaks and dampness or humidity in walls, ceilings, roofs underground tank and underground room. Traditionally used methods of roof waterproofing were bitumen with tinny seared clay tiles are very troublesome, overwhelming time and involving high labor cost. These waterproofing methods are not allocation the purpose due to their intrinsic disadvantages. Prepackaged polymer modified slurries (PPPMS) are now attainment the vogue and easy to use, easily available in the market, cheaper in cost and more workable than the traditional methods of waterproofing. An experimental study has shown that prepackaged polymer modified slurries (PPPMS) are superior in cost and performance to as a roof water proof coatings. Bituminous coatings were mixed with water and different combination of prepackaged polymer modified slurries and primer respectively, to find optimum coverage underneath worst atmospheric conditions. Every specimen of different proportioned was applied on plane roofs and through the passage of time, their performance was checked, assessed and associated with each other. The roof of approximately 40000 ft² area of prepackaged polymer modified slurries was used will give us hundred percent result (no water seepage or no water absorption) therefore no complaints as compare to roofs area of approximately 24000 ft² bituminous coating was used for waterproofing they have shown the result of 30 to 40 percent water seepage. This result shows that prepackaged polymer modified slurries were two times cheaper than bituminous coating. Comparing an equal number of surfaces coated with a polymer modified prepackaged mortar and bitumen the prepackaged polymer modified slurries (PPPMS) showed excellent performance, ease of application and low bitumen coating cost.