• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.547-552
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• 2004

Attempt was made to establish identification methods for irradiated starch. Commercial starches (corn starch/CS, sweet potato starch/SS, and potato starch/PS) were irradiated at 0-6.0 kGy and used to measure viscosity with Brookfield DV-III programmable rheometer. Starch suspensions were prepared at 8.0 (7.2%, d.b.), 8.5 (7.3%, d.b.), and 9.0% (7.3%, d.b.) for CS, SS, and PS, respectively at 100 rpm in spindle speed. Results showed viscosities of samples significantly decreased (p<0.05) as irradiation dose increased, with $R^2$ 0.9754, 0.9618, and 0.9888 for CS, SS, and PS, respectively. Irradiation dose at 1.5 kGy induced decrease in viscosity as compared to non-irradiated control by 34, 57, and 51% in CS, SS, and PS, respectively, suggesting viscometry could lie applied to identify irradiated starches. Solubility and alkali number of irradiated starches significantly increased with irradiation doses, while swelling power decreased (p<0.05). Results suggested solubility, alkali number, and swelling power for irradiated starches complement identification results of viscometry.

• Korean journal of food and cookery science
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• v.20 no.4
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• pp.396-402
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• 2004

The aim of this study was to examine the effect of rice protein on the network structure of the Jeung-Pyun. The major component of Jeung-Pyun rice protein was extracted, the change of rice protein during the Jeung-Pyun fermentation was assessed, and the effect on the viscosity and volume of adding protease to Jeung-Pyun was investigated. In addition, the result of adding protein to rice starch on the viscosity and volume of Jeung-Pyun was that the rice protein mediated the volume and expansion ability. The results were as follows. In rice and dough of Jeung-Pyun, the SDS soluble protein content was higher than that of wheat flour and no change was detected in the amount of extracted protein with the fermentation time. However, in the FPLC pattern, low molecular weight peaks were decreased with the fermentation time, which indicates the increase in the ratio of high molecular weight substances. In contrast, the addition of protease substantially decreased, the viscosity and volume of Jeung-Pyun, whereas the viscosity and volume were increased by adding protein to rice starch in order to reconstitute Jeung-Pyun. This suggested that rice protein in Jeung-Pyun had a mediating effect on both the volume and the formation of the texture.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.214.2-215
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• 2003

압출조리 공법에 의한 한국형 쌀 이유식 제조에서 아밀라제 첨가가 압출미분의 물성 변화에 미치는 영향을 알아보았다. 압출조리기의 스크류 회전수는 200rpm, 원료의 사입속도는 180g/min로 고정하여 작동하였다. 원료 쌀가루의 수분함량은 18, 23, 28%로 가수하였고 첨가된 아밀라제는 Bacillus licheniformis로부터 분리한 Termamyl 120LS(NOVO사), Bacillus amylolichuefaciens로부터 분리한 BAN 240L(NOVO사) 및 맥아분말이다. 아밀라제 첨가에 의해 압출미분의 수용성지수는 3배까지 증가했고, 환원당 생성량은 원료의 수분함량에 크게 영향을 받아 28% 수분함량에서 급격히 증가하여 수용성지수와는 다른 경향을 나타내었다. 겔 투과크로마토그래피에 의한 분자량적 구조 변화 측정 결과 아밀라제 첨가에 의해 고분자 획분이 상당히 감소했으며 상대적으로 저분자 획분이 증감함을 알 수 있었다. 아밀라제의 잔존환성은 아밀라제 종류에 따라 다르며 가장 내열성인 Termamyl 120LS의 경우 용융부위 온도 14$0^{\circ}C$에서 27%까지 감소하였다. 침전법에 의한 분산특성은 아밀라제 작용에 의해 수용성 물질이 증가함에 따라 침전층의 감소를 나타내었으나 처리온도가 14$0^{\circ}C$로 증가하면 침전층의 높이는 증가하였다. 겉보기 점도는 아밀라제 첨가에 의해 무처리 압출미분의 1/4~1/200로 감소하였다. 시판 이유식의 권장농도에서의 점도와 같은 점도 수준에 도달하기 위해서는 원료의 수분함량(18, 23, 28%), 아밀라제 종류 및 첨가량, 계량부위 온도에 따른 각 작동조건의 압출미분을 최고 1.8배의 양을 사용할 수 있었다. 이상에서 살펴본 바와 같이 원료 쌀가루에 첨가된 아밀라제가 압출조리기내를 통과하면서 쌀가루의 가수분해를 일으켜 환원당 등 수용성 물질이 증가하고 분산특성이 좋아지며 점도가 낮아지고 결국 이유식의 열량밀도를 증가시킬 수 있음을 확인할 수 있었다.

• 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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.4
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• pp.325-330
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• 2000

Alginate obtained from brown algae had various physicochemical and rheological properties and could used as a dietary fiber, However, alginate has not been widely applied to the food industry, since it had high viscosity, high gelling effect conjugated with some mineral, and low solubility. To improve functionality of alginate, partially develymerized alginates, which was water-soluble dietary fiber were obtained by hydrolysis of alginate from the sea tangle, Laminaria japonicus, heated at $121^{\circ}C$. Effects of depolymerization of alginate on the changes of viscosity and average molecular weight, block composition ratio of mannuronate to guluronate (M/G ratio), chemical properties using $PT-IR, ^1H-NMR, and ^(13)C-NMR$ spectrum were investigated. The average molecular weight and viscosity of the alginate were rapidly decreased with the thermal decomposition, and estimated to be 1,307,415 dalton and 284,000 cps, before heating, 728,106 and 3,940.29 cps after 30 min heating, 102,635 and 22.22 cps after 2.5 hrs heating, 51,205 and 12.05 cps after 3 hrs, and 10,049 and 4.28 cps after 6.5 hrs, respectively. The M/G ratio was increased with the heating time, while MM-block did not show any changes and GG-block diminished. The results of $FT-IR, ^1H-NMR and ^(13)C-NMR$ spectrum suggested that changes of molecular structure did not occur by the thermal decomposition.

• Proceedings of the KIEE Conference
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• 1993.11a
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• pp.234-236
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• 1993

Dielectric properties of low viscous silicone oils have been investigated as a function of frequency and The increase of polymerization degree was attributed to presence of Si-O-Si bonds and their increased dissociation factor. The application of the Clausius-Mosotti equation on the low viscous silicone oils, it has been previously assumed that the oils were dilute solutions of polar molecules. In the silicone oil the Si-o and O-Si bonds give dipole polarization. Simple relations have been found which dipole moment and activation energy as a function of number of Si atoms in the low viscous silicone oils.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.27 no.12
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• pp.847-851
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• 2014

The characteristics of dielectric constant and $tan{\delta}$ of low viscosity silicone oils with changing degree of polymerization were investigated. The result shows dipole loss mechanism at low temperature range. The dielectric loss in the range of low frequencies are predominantly of ionic nature with temperature increase. The peak of dielectric loss is the detrapping of the electrons which is were trapped in the localized level of the silicone oils at the frequency of 30 kHz. The increase of ionic conduction is attributed to the presence of ionizable oxidation products and their increased dissociation feature. The activation energy ${\Delta}H$ and dipole moment ${\mu}_d$ were increased whit increasing degree of polymerization.

• Korean Journal of Agricultural Science
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• v.27 no.1
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• pp.54-62
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• 2000

This study was performed to evaluate the food technological properties according to different emulsion state of carthamus red pigment. For making emulsion, lecithin was used as an emulsifier and polyglycerol monooleate(PGMO) and polyoxyethylene sorbitan monooleate(Tween 80) were used as an assistant, and glycerin, distilled water and soybean oil were used as base materials respectively. Paprika stock solution was used for comparing carthamin on the rheological properties. The results were described as following: 1. Hunter L-value was not drastically increased until passed by 8 hours for glycerin, carthamin, and lecithin mixed sample. 2. Hunter a-value was higher at carthamin added sample than others. and b-value was higher to paprika added sample than others. 3. The viscosity, shear rate and shear stress levels in which glycerin was used as base material were higher than soybean oil or distilled water. 4. In which soybean oil was used as base material. lecithin was not affected on the rheological properties. But, in which glycerin was used. the lecithin was higher affected on carthamin than paprika. 5. The value of shear stress was increased both carthamin and soybean oil. However, that of shear rate was shown similar trends.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.23 no.3
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• pp.117-126
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• 1987

The author has analysed profile of flow in rear of motion with single ball with low Reynolds number performed interface layers. For each system whose viscosity of the lower phase is as large as or large that of the upper phase, the profile has based on the thickness of the ball in the lower phase is nearly independent of both the ball single and the physical properties of the upper phase of the solution. The examine of the characteristics between Darwin's total displacement of the fluid and data obtained in this study, the averaged volume of each cases was corrected by the viscosity in the lower phase. When the viscosity in the lower phase is less than that of the upper phase, the volume based on the displacement of the fluid in rear region of ball are influenced by both ball size and the viscosity ratio of the upper phase to the lower phase. In the range of the Reynolds number less than a constant values, the volume ratio is influenced by both Reynolds number and Moltion number but mainly Reynolds. In range of Reynolds number over than the value, the volume ratio is independent of Reynolds number, but influenced by Moltion number.

• KSBB Journal
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• v.16 no.3
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• pp.302-306
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• 2001

The possibility of biomaterials prepared from natural polymer as a skin substitute was evaluated by measuring biocompatibility. Biodegradable films were prepared by solution blend method in the weight ratio of chitosan for the purpose of useful biomaterials. These films were inserted in the back of rat and their biodegradability was investigated by the film weight and hematology as a function of time for the biotransformation. The result of rat test showed that medium, high viscosity chitosan induced some suspects of inbiocompatibililty in the tissue by foreign body reaction 48 and 72 hours after implantation. Also, we prepared the official burn ointment which is made by low viscosity chitosan. This burn ointment was covered on the skin wound of artificial burn and their effect of healing was investigated by the evaluation of the naked eye and hematological change as a function of time. The result of rats test showed that burn ointments made from chitosan was effective reduction of inflammation than negative group.