• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.787-793
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• 1998

Physicochemical properties of starch of three cultivars of Korean kidney Bean Starches, Pink (PKB), Red (RKB) and White (WKB) were studied. Starch granule was oval/round and smooth in all samples. The amylograms showed a continuous increase of viscosity without peak during heating. The water-binding capacities of starches of PKB, RKB and WKB were 102.1%, 94.7% and 106.9%, respectively. The swelling powers were rapidly incresed in all samples. The amylose content, blue value and relative viscosity of kidney bean starches were $31.1{\sim}32.8%,{\;}0.64{\sim}0.66$ and $2.27{\sim}2.61{\;}mlg^{-1}$, respectively. The transmittance of starch suspension was linearly increased as the temperature raised from $65^{\circ}C{\;}to{\;}85^{\circ}C$. The gelatinization temperature ranges determined by differential scanning calorimetry (DSC) were $71.1{\sim}86.9^{\circ}C for PKB, $71.1{\sim}86.0^{\circ}C$ for RKB and $60.8{\sim}77.9^{\circ}C$ for WKB.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1007-1012
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• 2002

Physicochemical and organoleptic properties were investigated in starch extracted from acorn gamma-irradiated for insect control. Hunter's color L, a, and b values were unchanged upon irradiation at 0.25 to 10 kGy. Scanning electron microscopic observation revealed no changes with gamma irradiation at 1 kGy, that is effective for disinifestation, whereas 10 kGy resulted in some clefts on the starch surface. X-ray diffraction analysis showed patterns of both amorphous and crystalline regions were not different among the treatment groups. Water-binding property, swelling power, solubility, and gelatinization patterns of starch were influenced by irradiation dose, but 1 kGy dose was not detrimental to the physicochemical properties. Textural parameters of acorn gel were relatively stable, but significant reductions were found in hardness, adhesiveness, and chewiness in samples irradiated at 3 kGy or higher. Rrsults revealed that irradiation at 1 kGy or lower could be applied for insect control without causing apparent changes in physicochemical and organoleptic properties of acorn starch.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1119-1126
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• 2017

Quality characteristics of commercially available soybean and mung-bean flours in Korea were evaluated relative to product information such as bean content, price, chromaticity, proximate composition, water binding capacity, swelling power and solubility. Origin of raw materials was 23 in domestic products and 19 in imported products. The price of the product was 3.48 times more for raw soybean flour, 3.34 times more for fried soybean flour, and 3.47 times more for mung bean flour compared to imported soybean. In the domestic products, the lightness of raw soybean flour was higher than roasted soybean flour. The redness and yellowness of roasted soybean flour were higher than raw soybean flour. Moisture content of raw soybean flour was higher than roasted soybean flour, and crude fat, crude protein and carbohydrate content were higher in imported soybean flour. Ash and crude protein contents of mung bean were slightly higher than imported products. Water binding capacity of roasted soybean flour in domestic products was higher than raw soy flour, and there was no significant difference in solubility and swelling power. Correlation between quality characteristics of commercially available soybean and mung-bean flours products was found to be highly significant among measured items, except for solubility.

• Journal of the Korean Institute of Gas
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• v.2 no.4
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• pp.18-24
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• 1998

Polyurethane (PU) synthesized from 4,4'-diphenylmethane diisocyanate having high functionality (f=2.9) and polyester polyol have been investigated by differential scanning calorimeter (DSC), dynamic mechanical thermal analyzer (DMTA), and Fourier transform infrared spectroscope (FT-IR). From the DSC measurement of polyurethane, a single transition temperature ($T_g$) was observed. This result indicates that polyurethanes synthesized in this work have homogeneous network structure due to high functionality of diisocyanate. It was also found that the $T_g$ of polyurethane was increased as hard segment content was increased. The results from DMTA measurement are consistent with DSC results. In order to investigate the effect of thermal annealing on the $T_g$ of polyurethane, the samples were annealed at various annealing conditions. $T_gs$ of polyurethanes were found to increased with annealing temperature. From swelling experiment and FT-IR studies, it was found that the $T_g$ was increased as crosslinking density of polyurethane was increased.

• Polymer(Korea)
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• v.36 no.1
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• pp.71-75
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• 2012

In this study, silver nanoparticles (AgNPs) have been prepared by using aqueous $AgNO_3$ solution in the poly(vinyl alcohol) (PVA) hydrogels. PVA powders were dissolved in deionized water, and then irradiated by gamma-ray with a radiation dose of 50 kGy to make hydrogels. PVA hydrogels were dipped into 0.01 and 0.05 M $AgNO_3$ solution for 1 h respectively. After that, the swollen hydrogels were irradiated by gamma-ray at various doses to form AgNPs. UV-vis analysis indicated that the concentration of Ag NPs was enhanced by increasing absorbed dose and the concentration of $AgNO_3$. FE-SEM measurements provided further evidence for the successful formation of Ag NPs in PVA hydrogels. Also, the antibacterial effect of PVA hydrogels stabilized AgNPs against Gram-negative bacteria (S.aureus and E.coli) in liquid as well as on solid growth media has been investigated. The AgNPs consolidated in PVA hydrogel networks have an excellent antibacterial effect.

• Journal of the Korean Geosynthetics Society
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• v.20 no.3
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• pp.1-10
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• 2021

The purpose of this study is to present the possibility a utilization of the tertiary mudstone in Pohang as road subsoil material through pilot experiments on the road embankment structure. This mudstone is an unconsolidated rock that is distributed in the soft rock sedimentary layer, the tertiary layer of the Cenozoic, and causes physical problems such as slaking, swelling, and reduced shear strength and chemical problem like acid drainage. In order to solve various complex problems, an laboratory mixing test was conducted, and the optimal mixing conditions of the tertiary mudstone (90%), composite slag (steel making 70%, blast furnace 30%), and neutralization and coating agent treatment were derived. In order to prove its utilization, a real-scale road embankment structure was constructed and tests were conducted for each section. The pre-processing section is stable due to the design of optimal mixing conditions, while in post-processing section, natural weathering proceeded rapidly, and structural problems were concerned. Since the effect of neutralizing and coating agents was confirmed in temporary-staking section, the neutralizing and coating agents can be applied during the temporary storage period.

• Food Engineering Progress
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• v.14 no.2
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• pp.135-145
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• 2010

In order to enhance overall quality of the Backsulki, a sweet potato flour (SPF) which is rich in sugar and dietary fiber was added into the rice flour at 0, 5, 15, and 25% (w/w, db) ratios. Quality changes of the products were evaluated by storing at 5, 15, and 25$^{\circ}C$ for 4 days. Water binding capacity, swelling power, and solubility of the products increased as the SPF increased. Hunter colorimetric a- and b-value increased while L value of the products decreased as the SPF increased. Retarded retrogradation of the flour mixtures containing the SPF was shown from the DSC thermogram as indicated by the decreased $\Delta$H values. Increases in $T_{i}$ and $T_{p}$ values in relation with the starch gelatinization were shown from the DSC thermogram with a temperature margin of 15-20$^{\circ}C$ as the SPF increased. Increases in softness along with decreases in springiness and chewiness of the products were shown as the SPF increased. It was not so much the storage temperature as the added SPF affected the final texture of the products. Retarded growth of the total microbes of the products was noted by the added SPF during storage at 25$^{\circ}C$ for 3 days. Regarding the above and additional sensory preference scores of the products, a 15%(w/w) level of the SPF was suggested as optimum for the best Backsulki with improved qualities.

• Korean Journal of Food Science and Technology
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• v.51 no.4
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• pp.348-355
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• 2019

This study investigated the impact of cellulase treatment on the extraction yield of potato starch (PS), and compared the physicochemical properties of PS by conventional (CSE) and enzymatic (ESE) starch extraction. In ESE, the PS extraction yield was predominantly influenced by reaction temperature, time and their interaction, compared to the cellulase concentration. When potatoes were treated for 8 h at $40^{\circ}C$ with 1.5% cellulase, the PS extraction yield was about 3.4-fold higher than that by CSE. Compared to CSE-PS, ESE-PS showed lower total starch contents and higher amylose contents, resulting in lower swelling factors and distorted pasting viscosity profiles accompanied by absence of peak and breakdown viscosities. However, ESE did not affect the gelatinization characteristics of PS. Overall results suggested that ESE can provide the highest yield of PS, and ESE-PS can be a potential starch source for extending the utilization of PS in food industries.

• Korean Journal of Food Science and Technology
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• v.51 no.2
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• pp.109-113
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• 2019

The soft rice varieties, Hangaru and Singil, were developed via mutation breeding using N-methyl-N-nitrosourea treatment to obtain dry-milled rice flours. The physicochemical, morphological, and pasting properties of these starches were compared with those of Seolgaeng and Chuchung starches. Singil starch was found to exhibit the highest amylose content and initial pasting temperature, whereas Hangaru starch exhibited the highest water binding capacity and swelling power. Hangaru starch's granule size at $d_{50}$ was the largest among the four different starch types. Some Seolgaeng, Hangaru, and Singil granules were observed to have a round-faced polygon shape. Furthermore, the crystallinity of all four starch types was type A. The peak, trough, and final viscosities of the soft rice starches were also lower than those of normal starches. Notably, Hangaru starch showed the highest breakdown viscosity, but the lowest total setback viscosity among the four starches. From these results, the starch characteristics of the soft rice flours were discovered to be different based on the rice variety.

• Journal of Korean Tunnelling and Underground Space Association
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• v.21 no.2
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• pp.243-256
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• 2019

Formation of filter cake with little slurry penetration into the tunnel face ground is an essential factor to successfully apply the slurry shield tunnel boring machine (TBM) for tunnelling work. However, when the bentonite slurry is in contact with seawater, it is not easy to guarantee the filter cake formation due to decrease of the swelling volume and viscosity of the slurry. In this study, in order to evaluate the effect of the seawater on the applicability of the slurry shield TBM method, the slurry injection tests were carried out with the variation of seawater percentage contained in the slurry samples as well as the variation of soil types. And then, the effect of these two factors on the slurry clogging phenomena was theoretically and experimentally figure out. As a result, it was found that the value of the slurry clogging criteria (SCC) indicating the applicability of the slurry shield TBM significantly decreases up to 67% as the percentage of seawater increases from 0% up to 20%. In addition, it was found to be necessary to take into account both the characteristics of slurry and soil types together when judging the applicability of the slurry shield TBM method by assessing the slurry penetration characteristics that will occur during tunnelling work.