Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 21 Issue 6
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- Pages.826-831
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- 1989
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- 0367-6293(pISSN)
Rheological Study on Concentrated Kochujang (Korean Red Pepper Paste)-Water Suspensions
농후 고추장-물 현탁액의 리올로지 연구
- Kim, Kap-Soo (Sampyo Foods Ind. Co.,Ltd.) ;
- Lee, Beom-Soo (Cheonil Foods Ind. Co.,Ltd.) ;
- Lee, Sang-Gyou (Department of Fermentation Engineering, Kangweon National University) ;
- Lee, Shin-Young (Department of Fermentation Engineering, Kangweon National University)
- Published : 1989.12.01
Abstract
The rheological properties of concentrated Kochujang (Korean red pepper paste)-water suspensions were investigated. The rheological behavior of Kochujang-water suspension was illustrated by Herschel-Bulkley equation. All Kochujang-water suspensions with 12.5-100% of water addition showed pseudoplasticity in yield stress at the shear rate range of
농후 고추장-물 현탁액의 리올로지 거동을 검토하였다. 리올로지 거동은 Herschel-Bulkley식에 적합하였다. 가수량 12.5-100%의 모든 고추장 현탁액은 전단속도