• Korean journal of food and cookery science
• /
• v.26 no.6
• /
• pp.772-780
• /
• 2010

This study investigated the quality of rice noodles containing different amounts of Allium victorialis powder. Rice noodles were prepared at ratios of 1, 3 and 5% Allium victorialis powder based on flour weight. The rice noodles containing Allium victorialis powder had higher moisture contents than that of control, whereas the levels of water binding capacity were lower. Regarding the cooking properties of the rice noodles, weight and water absorption were significantly lower in the 1, 3% Allium victorialis rice noodles compared to control. : 5% Allium victorialis rice noodle showed the highest score. Further, volume of the 5% Allium victorialis rice noodle showed the highest score. Allium victorialis rice noodles had lower L-values and a-values than those of control, and these values decreased with increasing amounts of Allium victorialis powder while the b-value increased. Sensory evaluation showed that high quality cooked noodles could be produced by 1, 3% inclusion of Allium victorialis powder. The pH of the rice noodles decreased gradually over 15 days of storage time. Rice noodles with added Allium victorialis powder had lower total and fungus plate counts than that of control during 15 days of storage.

• Journal of Welding and Joining
• /
• v.16 no.2
• /
• pp.93-99
• /
• 1998

The effects of welding conditions of gas metal arc welding on the elements loss of solid wire, oxygen content and impact toughness of weld metals were studied. Deoxidizing elements loss was increased with increase of arc voltage in both short-circuit transfer mode and globular transfer mode. It is believed that increase of arc voltage results in increase of reaction time between elements in the droplet and surrounding gas at the end of wire and in the arc column. Based on the thermodynamic equilibrium model, the oxygen content of weld metal can be predicted with the content of silicon and manganese as following : [%O] = $K([%Si][%Mn])^{-0.25}$, K = -15518/T+6.01. The equilibrium temperature was dependent on shielding gas, and it was 187$0^{\circ}C$ for $CO_2$ gas and 180$0^{\circ}C$ for 20%$CO_2$-80%Ar gas. The oxygen content of weld metal which shows maximum impact toughness was varied with deoxidizing alloy system of wires, 0.041 wt% for Si-Mn type wire and 0.026 wt% for Si-Mn-Ti type wire.

• Journal of Welding and Joining
• /
• v.26 no.6
• /
• pp.54-58
• /
• 2008

Laser welding with AZ61 filler wire was carried out to improve formability though reduction of porosity and formation of under fill bead. Optimum welding condition and mechanical properties of butt joint for $400{\times}500{\times}1.3mm$ magnesium sheets were studied. Optimal welding conditions of laser power, welding speed, and defocusing length are 1000W, 3m/min, and 2mm, respectively. Results of tensile test indicated that both tensile strength and elongation of specimens welded with filler wire were improved at room temperature because of reduction of porosity and under-filled bead formation in addition to the precipitation hardening and microstructure refinement by Al-Mn and Mg-Al-Zn precipitates. At elevated temperature of $200{\sim}350^{\circ}C$, fracture location of tensile specimen was shifted from weld metal to base metal, indicating less softening of weld metal than base metal.

• Journal of the Korean Society of Food Culture
• /
• v.29 no.5
• /
• pp.437-443
• /
• 2014

The quality characteristics of noodles made from domestic Korean wheat flour added with 0, 1, 3, 5% cactus Chounnyuncho (Opuntia humifusa) powder were investigated. The water absorption and peak time of dough, as determined by farinography, increased with higher cactus powder content. Stability and elasticity of dough decreased as fermentation proceeded. Cooking characteristics of noodles made from dough such as weight, water absorption, and volume decreased with higher cactus powder content. The turbidity of cooked water increased significantly with 5% cactus powder content. For color test, L-value decreased while a-value and b-value increased with higher cactus powder content. In texture analyses, hardness, adhesiveness, springiness, cohesiveness, and gumminess increased with higher cactus powder content. In the sensory test, noodles containing 3% cactus powder were the most preferred.

• Korean journal of food and cookery science
• /
• v.19 no.1
• /
• pp.114-120
• /
• 2003

The purpose of this study was to investigate the effects of the addition of various amounts (0, 1, 3, 5%) of Mokdanpi(P. suffruticosa) powder on the shelf life and the physicochemical, sensory characteristics of rice cakes and noodles to examine the possibility of using Mokdanpi as a natural food preservative for food products. The decrease in the moisture content of rice cake and noodle samples during storage was much less in Mokdanpi-added groups than the control group. The color L value increased and a and b values decreased in the rice cake samples, and color L value, b value decreased and a value increased in the noodle samples during storage. The microbial growth was less in Mokdanpi-added groups than the control group. In sensory evaluation, there were no significant differences among the control and 1, 3%-added groups in terms of color, flavor, taste, moistness, cohesiveness and overall quality; however, 5%-added groups received significantly less score than others (p＜0.05). As the storage time increased, the sensory scores decreased significantly in the control and 1 %-added groups of both rice cakes and noodles (p＜0.05), but no changes were observed in 3, 5%-added samples. The results suggested that Mokdanpi is effective in increasing the shelf life and inhibiting the staling of rice cakes and noodles.

• Korean journal of food and cookery science
• /
• v.24 no.4
• /
• pp.405-411
• /
• 2008

This study examined the quality characteristics of noodles prepared with Pleurotus (P.) eryngii paste. Different ratios of P. eryngii paste were added to wheat flour(15%, 30%, and 45%) in the noodle formation. Then, the noodles were evaluated in terms of their cooking, color, texture properties, and sensory properties. The weight and water absorption of the cooked noodles increased with increasing P. eryngii paste content, but the turbidity of cooking water decreased. According to texture profile analyses both the cooked and uncooked and cooked noodles had significant increases in springiness and cohesiveness with the addition of P. eryngii paste. And when compared to the control, hardness and gumminess were significantly lower in the samples containing P. eryngii paste. The lightness, redness, and yellowness of the cooked and uncooked noodles increased with increasing with increasing P. eryngii paste content. Finally sensory evaluation results indicated that the noddles containing 30% and 45% P. eryngii paste had higher quality as compared to the other samples. Overall the results suggest that P. eryngii paste is effective for improving the texture and quality of noodles.

• Journal of the Korean Society of Food Culture
• /
• v.35 no.2
• /
• pp.193-200
• /
• 2020

This study was conducted to understand the sensory characteristics and consumer acceptance for the commercially available clear broth for noodles. Totally, eight different clear broth samples were evaluated in this study. Seven trained panelists developed and evaluated sensory characteristics in the descriptive analysis. Significant differences (p<0.05) were obtained for all 28 attributes evaluated. Descriptive data was obtained by performing multivariate analysis of variance to identify differences between samples. Principal component analysis (PCA) was performed on the mean values of descriptive attributes obtained in the descriptive analysis, and summarizes the sensory characteristics of clear broth for noodles. PCA of the clear broths revealed that the first two principal components are responsible for 80.66% variations. For sensory testing, 160 consumers were recruited, and their acceptance for each sample was assessed. Consumer data was obtained by applying partial least square-regression (PLSR) to establish the relationship between the descriptive data and the consumer acceptance data.

• Journal of the East Asian Society of Dietary Life
• /
• v.23 no.2
• /
• pp.211-217
• /
• 2013

We investigated the quality characteristics of rice noodles supplemented with turmeric, purple sweet potato, or seaweed (Hizikia fusiforme). RVA (Rapid Visco Analyser), color, water activity, texture, and cooking properties were tested. Initial gelatinization temperature of noodles containing turmeric were the highest. Peak viscosity, holding strength, break down, final viscosity, and set back of noodles containing purple sweet potato were highest, indicating that the gelatinization state was more unstable and retrogradation would occur faster. The L value of the seaweed noodle was the lowest, while the a and b value of the turmeric noodles were $7.3{\pm}0.3$ and $40.2{\pm}1.3$ respectively, higher values than turmeric and seaweed noodles. Water activity of the seaweed noodle was 0.665, higher than turmeric and purple sweet potato noodles. Cooking properties (including weight, volume, and water absorption) and turbidity of seaweed noodles showed the highest growth rate. In terms of texture, the hardness was highest in purple sweet potato noodles, and the cohesiveness and gumminess was highest in seaweed noodles. The quality characteristics of rice noodles supplemented with turmeric, purple sweet potato, or seaweed showed that seaweed noodles were stable in gelatinization and cooking properties.

• Journal of the East Asian Society of Dietary Life
• /
• v.23 no.2
• /
• pp.250-256
• /
• 2013

We investigated noodles supplemented with turmeric, purple sweet potato, or seaweed (Hizikia fusiforme) for their functional properties, including total phenol, flavonoid contents, electron donating abilities, and nitrite scavenging abilities. The percentage of total phenolic compounds in turmeric, purple sweet potato, and seaweed noodles were 2.40, 2.47, and 1.27%, respectively, whereas the percentage of total flavonoid contents were 0.55, 0.92, 0.74%, respectively. Results showed that purple sweet potato noodles had the highest amount of phenolic compounds and flavonoids compared to the other types of noodles. The electron donating abilities of the turmeric, purple sweet potato, and seaweed noodles were 4.72, 4.11, and 3.11 at 1,000 ppm respectively. The nitrite scavenging abilities of the turmeric, purple sweet potato, and seaweed noodles were 75.93, 79.81, and 73.51% at pH 1.2, respectively. Purple sweet potato noodles had the highest nitrite scavenging abilities, with an effect better than BHT and ascorbic acid. The ferrous ion chelating effect of turmeric, purple sweet potato, and seaweed noodles were 12.17, 13.63, and 42.12%. All of the experimental results showed good anti-oxidative activity; thus rice noodles supplemented with turmeric, purple sweet potato, or seaweed, have good functional effects for human beings.

• Journal of Welding and Joining
• /
• v.24 no.1
• /
• pp.64-70
• /
• 2006

570MPa grade weldable steels were gas metal arc welded with various heat inputs and interpass temperatures using flux cored wires. Effects of heat input and interpass temperature on the strength and impact toughness of weld metal were investigated in terms of microstructural change, recovery of alloying elements, and the amount of reheated weld metal. Increase of heat input and interpass temperature resulted in decrease of weld metal strength. This is because of the small amount of acicular ferrite, large columnar size and low recovery of alloying elements such as manganese and silicon. In addition to the microstructural change, weld metal toughness was also influenced by the deposition sequence. It increased with an increase of the amount of reheated weld metal.