• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.11 no.2
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• pp.97-100
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• 2005

To delay the fermentation of Kimchi during storage and handling, adipic acid, was selected due to its low acid dissociation constant. Sensory evaluation was conducted to find maximum dosage of adipic acid which does not influence the raw taste of Kimchi and 0.12%(wt. of adipic acid/wt. of Kimchi) was selected. At $10^{\circ}C$, the optimum and maximum shelf life was respectively 3.2 and 2.3 times longer than that of control. At 15 and $20^{\circ}C$, extension of shelf life was as follows: maximum shelf life with adipic acid was extended about 2.3-2.7 times and optimum shelf life was 1.3-1.5 times.

• Elastomers and Composites
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• v.44 no.4
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• pp.447-454
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• 2009

We synthesized polyester-diol containing Cloisite 30B which is exfoliated during the synthesis. First, esterification was conducted with excess adipic acids and two 2-hydroxyethyl groups of the tertiary ammonium tethered to Cloisite 30B silicate layer. Due to the small molecular size of adipic acid ($d{\approx}3.0\;{\AA}$, $L{\approx}9.3\;{\AA}$), it penetrated into the interlayer of Cloisite 30B, reacted with the 2-hydroxyethyl groups, and produced the tertiary ammonium that has the two ethyl-ester adipic acid groups, one methyl group, and one hydrogenated alkyl group. Through the esterification, the molecular size of the tertiary ammonium increased and as the result, the basal space of Cloisite 30B increased from $18.4\;{\AA}$ to more than $58.3\;{\AA}$. The produced ethyl-ester adipic acid and unreacted adipic acid reacted with excess diethylene glycol ([COOH]/[OH]${\approx}0.6$) to be polyester-diol. The COOH conversion calculated from the acid value of the reactant mixture was 94%. The number average molecular weight and PDI of the produced polyester-diol were 830 g/mol and 1.2, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.4
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• pp.305-312
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• 2003

The effect of addition of ethanol and/or organic acid on slowing down the fermentation of Mul-kimchi was tested by measuring the changes in pH, acidity and counting the number of microorganisms in kimchi fermentation, and sensory evaluation were carried out. The addition of 0~5％ ethanol to kimchi delayed the decrease of pH and the delaying effect during kimchi fermentation was dependent on the ethanol concentration used. The pH of kimchi without ethanol decreased from 5.7 to 4.13, however, the pH of the kimchi added with 5％ ethanol only from 5.8 to 5.14. The increase of acidity in kimchi with 5％ ethanol was only 0.5~0.6％, while that without ethanol was 0.7~0.8％. Among the organic acids tested, adipic acid was found to be most effective on the prevention of kimchi souring. The Mul-kimchi added 2％ ethanol together with 0.1％ organic acid showed similar effect to that of organic acid alone in the change of pH and acidity. By the sensory evaluation, Mul-kimchi with 0.1％ adipic acid and 2％ ethanol was selected the most desirable one except control without any addition. And the numbers of total microbes, lactic bacteria and yeast count, showed the most effective inhibition in Mul-kimchi with 0.1％ adipic acid and 2％ ethanol.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.73-80
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• 2002

The effect of sodium metabisulfite and adipic acid on the color changes of garlic juice was evaluated. The garlic(Uisung variety) juice was extracted and 1% sodium metabisulfite and 1% adipic arid were added to the garlic juice before or after concentration. Garlic juice was concentrated by heating at 90$\^{C}$, by heating using a rotary vacuum evaporator at 45$\^{C}$, or by freeze-drying at -50$\^{C}$ until the volume was reduced to 70% of the original volume. The garlic juice concentrate was kept at 4$\^{C}$ and 25$\^{C}$ for 60 days and evaluated for the color change and the relation between the additives and browning. Browning of the garlic juice concentrate containing adipic acid and sodium metabisulfite was effectively inhibited compared with the control. Inhibition effect of sodium metabisulfite on the browning of the concentrate was stronger than that of adipic acid. The addition of sodium metabisulfite afrer concentration of garlic juice was the most effective on browning inhibition in the 9$\^{C}$-heated concentrate, but the addition of sodium metabisulfite before concentration was the most effective in the 45$\^{C}$-heated concentrate and the -50$\^{C}$-freeze-dried concentrate. In the color change of the garlic juice concentrate during the storage, a and b values of the concentrate with sodium metabisulfite were lower than those of the control, which means that sodium metabisulfite inhibited the browning of the garlic juice concentrate.

• Microbiology and Biotechnology Letters
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• v.28 no.2
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• pp.63-70
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• 2000

To determine an increased acid tolerance of an adipic acid-resistant mutant Leuconostoc mesenteroides(ANaM100) developed for use as a Kimchi starter, proton permeability of cytoplasm, activities of H+-ATPase, Mg++ release and fatty acid composition of cytoplasmic membranes of strain ANaM100 were studied and compared with those of its wild type (LMw). The value of protons permeability of LMw after an acid shock at pH 5.0 was 5.4 min., while the value of ANaM100 cells was 8.4 min. at the same pH. The pH of maximal specific activ-ities of ATPase originated from the LMw and ANaM100 were 0.87 unit/mg protein at pH 6.0 and 0.92 unit/mg pro-tein at pH 5.5, respectively. The release of magnesium ion from ANaM100 was observed about 12.8% at pH 4 after 2 hours, while the wild strains of LMw released Mg++ about 27.6% under the same conditions. The content of C19:0,cyclo and C18:1 in a membrane fatty acid of ANaM100 was higher and lower, respectively than that of LMw. These results indicated that acid tolerance of adipic acid-resistant strain, ANaM100 was significantly improved in comparison with that of its wild type, LMw. In addition, the strain ANaM100 was adipic resistance based on the result of growth of the strain in comparison with that of strain LMw in a broth containing adipic acid.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.5
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• pp.425-432
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• 2003

Effects of ethanol and/or some organic acid on the growth of some microorganism grown in Kimchi, Lactobacillus plantarum, Leuconostoc mesenteroides. Kluyveromyces marxianus, were identified and the cell injury was observed by measuring optical density at 260nm. When 0.0∼5.0% ethanol was added in the growth medium, the cell growth was inhibited depending on the concentration. Organic acids involving acetic, adipic and citric acid inhibited the growth of L. plantarum and Leu. mesenteroides, but K. marxianus, the yeast, was not at 0.1% of organic acid. When 2.0% of ethanol and 0.1% of organic acid were used, adipic acid was more effective on the growth inhibition. This inhibition of microbial growth seemed to be caused by the leakage of internal contents from microbes which were observed by the optical density at 260nm in the buffer supernatant. 5.0% of ethanol accelerated the optical density increase at 260nm in L. plantarum, Leu. mesenteroides and K. marxianus, but 2.0% of ethanol did not. 0.1% organic acid increased the absorbance of the supernatant in lactic bacteria, but not in yeast, K. marxianus. The measurement of absorbance at 260nm revealed that the cell injury increased when 2.0% of ethanol and/or 0.1% of organic acid. especially adipic acid were added.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.1038-1044
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• 1997

The mode of the combined effect of adipic acid and medium chain monoglycerides was investigated by using nine strain. Though monoglycerides alone had little antibacterial activity against gram negative strains, the combined use with adipic acid showed much higher activity against others of gram positive strains as well as gram negative strains. But exceptionally, it seemed difficult practically to prevent the growth of lactic acid bacteria completely by the combined use of adipic acid and monoglyceride. For yeast and mold, monoglycerides alone had a high activity but adipic acid had a little activity. In antibacterial mechanism, we thought that adipic acid acted on the cell envelope and then monoglyceride acted on the altered cell.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.424-430
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• 2000

The purpose of the study was to investigate effect of addition of mutant strains of both Leuconostoc mesenteroides and Leu. paramesenteroides on extending shelf-life of Kimchi. The mutant strains have an increased adipic acid resistance in comparison with that of their paired wild types. Addition of both strains was more effective than that of one strain alone to extend shelf-life of Kimchi. The optimal amount of inoculation was determined as 0.005% of the two mixed mutant strains with a ratio of 1 : 10, Leu. mesenteroides : Leu. paramesenteroides based on the results of acidification and organoleptic tests.

• Membrane and Water Treatment
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• v.5 no.4
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• pp.295-304
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• 2014

Adipic acid (hexane-1,6-dioic acid) is one of the most used chemical in industrial applications. This must be separated from any environmental contaminant. In this study, adipic acid separation from wastewater by adsorption method onto Perlite or Perlite + Mn or Perlite + Cu composites was investigated. Adsorption of Adipic acid was investigated in terms of equilibrium, and thermodynamic conditions. For thermodynamic investigations the experiments carried out at three different temperatures (298 K, 318 K, 328 K). In the equilibrium studies, 2 g of perlite and its composites were determined as the optimal adsorbent amount. Freundlich and Langmuir isotherms were applied to the experimental data. Freundlich isotherms for all temperatures used in this work gave some deviations with R square values under 0.98 where as Langmuir isotherm gave good results with R square values upper 0.99 at different temperatures. As a result of thermodynamic studies, adsorption enthalpy (${\Delta}H$), adsorption entropy (${\Delta}S$), and adsorption free energy (${\Delta}G$) have been calculated for each adsorbents.

• Applied Chemistry for Engineering
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• v.28 no.2
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• pp.165-170
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• 2017

An efficient synthetic process for bio-based adipic acid, a monomer for nylon 66, was developed from galactose. Galactaric acid, prepared from a mild oxidation of galactose using a Pt catalyst, was successfully converted to muconate, a key intermediate for adipic acid, by an efficient microwave-assisted DODH (deoxydehydration) reaction. The high efficiency of the microwave-assisted reaction greatly reduced the overall reaction time to 30 min. and resulted in an excellent yield of 97% of muconate. The catalytic hydrogenation of muconate followed by the acidic hydrolysis successfully produced the desired adipic acid in high purity after recrystallization.