한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제17권6호
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- Pages.469-473
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- 1985
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- 0367-6293(pISSN)
도토리묵의 물리적 특성 -Puncture test 와 Back Extrusion test-
Rheological Properties of Acorn Flour Gels - Puncture Test and Back Extrusion Test -
- Kim, Young-A (Department of Food and Nutrition, Seoul National University) ;
- Rhee, Hei-Soo (Department of Food and Nutrition, Seoul National University)
- 발행 : 1985.12.01
초록
도토리묵의 관통검사와 Back Extrusion test를 실시하여 각각의 특징적인 force-distance curve를 구하였다. 관통검사시에 관여하는 compression force와 shear force의 기여도를 알기 위하여
The typical force-distance curves by puncture test and Back Extrusion test of acorn flour gels were investigated. Kc' and Ks' were calculated to estimate the compression and shear components of a puncture force. In this study, compression effect played a major role. The more concentration of acorn flour gel and diameter of probe increased, the more compression force contributed to the puncture force. In the Back Extrusion test, the effect of increasing the sample size was to extend the length of the plateau without affecting the maximum force. However, as the concentration of acorn flour gel increased, maximum Extrusion force became larger.
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