• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.823-828
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• 2012

Texture and descriptive sensory characteristics of a Korean rice cake (Karedduk) with added mixtures of fructooligosaccharide (95%) and emulsifier, Sodium Stearoyl Lactylate-90 (SSL-90), were investigated after 2 and 24 hr of storage at $5^{\circ}C$. A central composite design was used for the arrangement of treatment. Different levels of fructooligosaccharide (95%), 0, 3, 6, 9, and 12%, were added to dry rice flour. Also, different levels of emulsifier, 0, 0.3, 0.6, 0.9, and 1.2%, were added to the same dry rice flour. The texture properties analysis using a Texture Analyzer revealed that the chewiness, gumminess, and hardness were significantly different. The effect of retarding retrogradation of Korean rice cakes (Karedduk) with added mixtures of fructooligosaccharide (95%) and SSL-90 showed an increasing trend as the amount of fructooligosaccharide (95%) increased. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. The results suggested that Korean rice cakes (Karedduk) with the addition of a mixture of fructooligosaccharide (95%) and SSL-90 can be made from the mixture of 9% fructooligosaccharide (95%) and 0.9% SSL-90 in order to retard starch retrogradation.

• Food Industry
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• s.57
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• pp.38-47
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• 1980

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1271-1277
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• 2008

Competitive displacement of methylcellulose (MC) absorbed at the oil-water interface was investigated by interfacial composition, surface shear viscosity, or surface tension measurements. It was found that all emulsifiers could competitively displace the interfacial MC from the oil-water interface but their behaviors were different from each other. With Tween 20 added to MC emulsion (1 wt% MC, 10 wt% n-tetradecane, 20 mM bis-tris, pH 7), MC load was steadily decreased with increasing concentrations of the emulsifier, as confirmed by surface shear viscosity measurements; moreover, there was complete MC displacement from the emulsion droplet surface at high concentration (0.1 wt%). The oil-soluble Span 80 was found to show a synergism with MC at the interface, which resulted in higher MC load at relatively low emulsifier concentrations ($\leq$0.05 wt%). At a higher emulsifier concentration (0.1 wt%) limited MC displacement was observed. These results were well supported by surface shear viscosity measurements. With water-soluble SDS, MC load was decreased with increasing concentrations of the emulsifier. Unlike Tween 20, however, it was found that at high concentrations (> 0.1 wt%), there was still some MC remaining at the droplet surface. Surface tension measurements are suggestive of an interfacial complex between MC and SDS.

• Elastomers and Composites
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• v.11 no.1
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• pp.74-83
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• 1976

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.38-43
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• 2004

Effects of heat treatment on functional properties of soy protein were examined. Soy protein isolate (SPI) was prepared from Korean soybean varieties, Manli and Taekwang, subjected to heat treatment at $60^{\circ}C$ for 30, 60, 90, and 120 min. pH-solubility results of SPI showed typical U-shape profiles with minimum solubility at pH 4-5 of isoelectric points of soy proteins, longer heat treatments showing slightly higher solubility. Water absorption, emulsifying activity, emulsion stability, and emulsion capacity of SPI increased, while oil absorption decreased, with heating time in Manli variety. Manli and Taekwang showed the highest emulsion capacities after 90-and 60-min heat treatments, respectively. Foam expansion of all SPIs increased with heating time up to 90 min. Texture profile analysis showed heat treatment up to 90 min significantly increased hardness, adhesiveness, springiness, gumminess, and chewiness, whereas significantly decreased cohesiveness of SPI gels (p<0.05).

• Korean Journal of Food Science and Technology
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• v.39 no.1
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• pp.29-32
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• 2007

This study was carried out to investigate the effect of emulsifiers on the characteristics of microcapsule containing squid liver oil. The emulsion stability of glycerine monostearate (HLB 4) separated after 1 hr. Sucrose fatty acid esters (monostearate: di-, tri-, and tetrastearate=6:4; HLB 11), sucrose fatty acid esters (monostearate: di-, tri-, and tetrastearate=7:3; HLB 16) and glycerine monostearate (HLB 4) plus sucrose fatty acid esters (monostearate: di-, tri-, and tetrastearate= 7:3; HLB 16) separated after 1 hr 30 min. The microencapsulation efficiency prepared by HLB 16 was 35.0%. The polyunsaturated fatty acid composition was shown to be higher than 50% in all powders, and the ratio of the polyunsaturated fatty acid composition to the saturated fatty acid composition was found to be the same (2.07) for HLB 11 and HLB 16.

• Food Engineering Progress
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• v.13 no.4
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• pp.320-325
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• 2009

The effects of adding additives such as vital gluten, gum, emulsifier, and enzyme to rice flour on baking quality were examined. The effects of different gums on the pasting and dough properties of rice flour containing vital gluten were studied using a Rapid Visco Analyzer (RVA) and a Brabender farinograph. The RVA peak, breakdown, and final viscosities decreased with the addition of gums, while setback viscosity increased. The farinogram showed that rice flour supplemented with gums such as tara gum, guar gum, and locust bean gum (LBG) increased water absorption and dough stability, yielding strengthened dough similar to wheat flour dough. The addition of guar or tara gum/sodium stearoyl lactylate (SSL)/fungal $\alpha$-amylase (AMYL) or glucose oxidase (GO) blend improved the volume and reduced the crumb firmness of rice bread prepared from rice flour containing 14% vital gluten. Therefore, the combined addition of gum, emulsifier and enzyme into rice flour significantly improved the rice bread quality, allowing the decrease of the vital gluten level in rice bread formula.

• Journal of Advanced Marine Engineering and Technology
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• v.37 no.1
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• pp.1-8
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• 2013

The water-in-fuel droplets were applied to investigate the effect of mixing ratio between water and decane, ambient temperature, droplet size and spacing between droplets on ignition and micro-explosion in a heated chamber with high temperature. The ignition temperature of droplet was found lower as the droplet size was increased and the contents of water was decreased. The life time of droplet, however, decreases as the contents of water increases due to the micro-explosion. The occurrence of micro-explosion also increases as the size of droplets and the ambient temperature increase. The flame spread speed gets faster as the contents of water and the number of suspender decreases.

• Journal of the Korean Applied Science and Technology
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• v.33 no.4
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• pp.836-847
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• 2016

Water soluble oil was obtained by pyrolysis of biomass. The characteristics of emulsified fuel by mixing water soluble oil and MDO(marine diesel oil) and engine emissions were studied with engine dynamometer. Saw dust was used as biomass. Water soluble oil was obtained by condensing of water and carbon content with pyrolysis of saw dust at $500^{\circ}C$. Emulsion fuel was obtained by emulsifying MDO and water soluble oil by the water soluble oil mixing ratio of 10 to 20% of MDO. Exhaust gas detection was performed with engine dynamometer. While combustion, micro-explosion took place in the combustion chamber by water in the emulsion fuel, emulsion fuel scattered to micro particles and it caused to smoke reduction. The heat produced from water vapour reduce the temperature of internal combustion chamber and it caused to inhibition of NOx production. It can be verified by the lower exhaust temperature of each ND-13 mode using emulsion fuel than that of MDO fuel. The NOx and smoke concentration were reduced by increasing water soluble oil content in the emulsion fuel. The power also decreased according to the increment of water soluble oil content of emulsion fuel because emulsion fuel has low calorific value due to high water content than MDO. As a result of ND-13 mode test with 20% bio oil content, it was achieved 25% reduction in NOx production, 60% reduction in smoke density, and 15% reduction in power loss.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.977-983
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• 1999

This study was conducted to investigate the effects of emulsifiers on the quality of steamed bread. initial pasting temperature of the flour was decreased from $63.8^{\circ}C$ to $59.40{\sim}62.95^{\circ}C$ by adding 1% of emulsifiers such as monoglyceride, lecithin, sugar ester and diacetyl tartaric acid esters of mono- and diglycerides (DATEM). But other rheological properties of the doughs were varied with different emulsifiers. Flour with 1% sugar ester showed the lowest value of final viscosity and set back, therefore sugar ester might be effective for retard the retrogradation of bread. By alveogram test, flour with 1% DATEM showed the highest value of P (tenacity) but the lowest value of L (extensibility), that means DATEM might be effective for strengthening tenacity of dough but it lowered extensibility. After 72 hours of storage test, the steamed bread based on the flour with 1% monoglyceride showed the best crumb softness and the highest score of sensory test.