• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.11
• /
• pp.1518-1524
• /
• 2011

This study was investigated the quality characteristics and antioxidant activities of the Rehmanniae radix (Rehmannia glutinosa Libosch. var. purpurea Makino) paste (RRP) and Rehmanniae radix preparata extract (RRPP). RRP and RRPP were made from vacuum concentrates of hot water extracts. The sugar contents of RRP and RRPP were 65.3 and 72.0$^{\circ}Brix$, respectively, whereas the reducing sugar contents were 2.4% and 44.9%. The pH level was lowest in the RRPP. The DPPH and hydroxyl radical scavenging activity of RRPP were much higher than those of RRP. Total phenol contents of RRP and RRPP were 2.15 mg/mL and 12.36 mg/mL, respectively. FRAP values of RRP and RRPP were 0.55 mg/mL and 2.02 mg/mL, respectively. Based on these results, it can be concluded that RRPP was the most appropriate in terms of both physicochemical and antioxidative activities.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.11 no.7
• /
• pp.2508-2514
• /
• 2010

This study investigated the quality characteristics of the muffins with garlic paste. Four different paste concentration levels of 0, 40, 80 and 120g were added to 200g flour to make the muffin. In terms of color, the lightness and yellowness of the muffin increased and redness decreased with increasing amounts of garlic paste. Among the textural characteristics hardness, springness, cohesiveness, gumminess and chewiness were increased according to the addition level of garlic paste. However, there were no significant differences in hardness and springness of the muffin. For the sensory evaluation, appearance, flavor, taste and texture of the muffin was not significantly different than the control group. The appearance, taste, texture and overall acceptability were excellent in the group with the addition of 40g garlic paste. From the results of this study, the muffin with 40g garlic paste added content was shown to have the best quality.

• Proceedings of the Korea Concrete Institute Conference
• /
• 2008.04a
• /
• pp.741-744
• /
• 2008

There are two ways to reduce cement content for a given quality level(strength, workability etc.) in concrete. First, reducing the required paste volume by varying the shape or the grading of aggregates. Secondly, holding the paste volume constant while replacing cement volume with mineral admixtures or mineral fillers. And It will also be proved that the required minimum paste volume is independent of the paste composition, provided the paste composition is in a reasonable range. In this study, therefore, we have an object to determine the required minimum paste volume for a given workability level. For this purpose, we tried the following experiments: vary the paste volume for the three different grading of aggregates and determine the minimum paste volume to achieve a certain level of workability with high-range water reducing admixture.

• Journal of the Korea institute for structural maintenance and inspection
• /
• v.23 no.5
• /
• pp.23-29
• /
• 2019

This study applies to the surface modification technique by coating the surface of aggregates using the modified paste such as cementitious materials in order to develop completely recycling technology of coarse aggregate. In this case, coating thickness of modified aggregate can be considered that the decision is dependent on the viscosity and tenacity of modified paste. In this study identify the flow properties of the fresh modified paste, and examined for the coating thickness of modified aggregate. As a result, it was possible to design a quantitative coating thickness of modified paste assuming that a modified paste to a Bingham Fluid and consider by excess paste theory and rheology constant (yield value). Accordingly, it is considered that the quantitative mix design of concrete using by surface modified aggregates will be possible.

• Journal of the Korea Concrete Institute
• /
• v.16 no.2 s.80
• /
• pp.241-248
• /
• 2004

The rheological properties of cement paste system mixed with mineral admixtures (MAs) used to increase the strength and improve durability and fluidity of concrete were investigated. And cement paste systems were designed as one-, two- and three-ingredients blended paste systems. The rheological properties of paste systems were assessed by Rotovisco RT 20 rheometer (Hakke inc.) having a cylindrical serrated spindle. The rheological properties of one-ingredient paste systems were improved with increasing the dosage of superplasticizer. For two-ingredients paste systems, as increasing the replacement ratio of blast furnace slag (BFS) and fly ash (FA), the yield stress and plastic viscosity were decreased compared with non-replacement. In the ordinary portland cement (OPC)-silica fume (SF) paste systems, in accordance with an increase in the replacement ratio of SF, the yield stress and plastic viscosity were increased steeply. For three-ingredients paste systems, both OPC-BFS-SF and OPC-FA-SF paste systems, the rheological properties were improved compared with the only replacement of SF. In the case of both two-and three-ingredients paste systems, the rheological properties using BFS were improved more than FA.

• Journal of the Microelectronics and Packaging Society
• /
• v.8 no.1
• /
• pp.5-11
• /
• 2001

Melting behavior and bridge phenomenon of solder paste, which is essential for surface mount technology in pachaging, were investigated. Solder paste of Sn-37%Pb was printed on Cu-pattern of PCB, and heated over melting point. Melting behavior of the paste was observed using CCD-camera. In order to modelize the melting and agglomeration phenomena of paste, two solder balls of 0.76 mm diameter were used. As experimental results, the paste start to melt from the margin of the printed shape. The height of the melted paste decreased from 270 $\mu\textrm{m}$ to 200 $\mu\textrm{m}$ firstly, and finally recovered to 250 $\mu\textrm{m}$ During the melting procedure, pores were evolved from the molted paste. Concerning melting model of solder ball, relationship between contact area of solder ball and soldering time was derived as $\chi^2/t=4r \; \gamma/\eta=7.56 m^2$/s at $280^{\circ}C$.

• Polymer(Korea)
• /
• v.33 no.5
• /
• pp.397-406
• /
• 2009

We have fabricated source-drain electrodes for OTFTs using a screen-printing technique with carbon-black pastes as conductive paste. And effects of dispersants contents (SOP 10-40%) on the dispersity of carbon-black pastes and characteristics of screen-printed source-drain electrodes for OTFTs using two types of dispersants (DB-2150, DB-9077) were investigated. As contents of both dispersants were increased the dispersity of carbon-black mill-bases was improved, whereas the carbon-black pastes exhibited different dispersion characteristics. For the case of DB-2150, the dispersity of the pastes was improved with increasing dispersant content and the storage modulus G' in their rheology characteristics were reduced. But, for the DB-9077, the storage modulus G' of pastes were increased with dispersant content due to the flocculated network structure formed by interactions among carbon-black powders and dispersants. But, since this flocculated network structure of the pastes using DB-9077 resulted in the conduction path of carbon-black structures, the conductivities of screen-printed electrodes and mobilities of the OTFTs with them were better than those using pastes with DB-2150.

• Food Engineering Progress
• /
• v.21 no.1
• /
• pp.72-78
• /
• 2017

The objective of this study was to investigate the effects of combinations of tofu paste and non-starch polysaccharides (NSP) on the oil uptake reduction (OTR) of deep-fat fried cake doughnuts. OTR agents were tofu paste (from grinding tofu with deionized water, followed by passage through a 60 mesh sieve), and five neutral and nine anionic NSPs. A control doughnut (without tofu paste or NSP), tofu doughnut (with tofu paste) and NSP-tofu doughnut (with tofu paste and NSP) were prepared. The moisture and total lipid (TL) content, cross-section image, color characteristic, and specific volume were measured. The tofu and NSP-tofu doughnuts exhibited higher moisture and lower TL content than the control. OTR was 10.8% for the tofu doughnut, and between 13.2% and 41.2% for the NSP-tofu doughnut. The highest OTR (41.2%) was found in the NSP-tofu doughnut with a combination of tofu paste and sodium alginate (NaA). The specific volume of the NSP-tofu doughnuts with combinations of tofu paste with NaA (2.5 mL/g), locust bean gum (2.5 mL/g), and ${\kappa}$-carrageenan (2.4 mL/g) was very close to that of the control (2.6 mL/g). Considering the OTR and specific volume of doughnuts, the combination of tofu paste and NaA would be most effective in reducing the oil uptake of doughnuts during deep-fat frying.

• Journal of the Microelectronics and Packaging Society
• /
• v.29 no.2
• /
• pp.91-97
• /
• 2022

The wettability and rheological properties of solder paste with the size of the solder powder were evaluated. To formulate the solder paste, three types of solder powder were used: T4 (20~28 ㎛), T5 (15~25 ㎛), and T6 (5~15 ㎛). The viscosities of the T4, T5, and T6 solder pastes at 10 RPM were 155, 263, and 418 Pa·s, respectively. After 7 days, the viscosity of the T4 solder paste slightly increased by 2.6% and that of T5 was increased by 20.6%. The viscosity of the T6 solder paste after 7 days could not be measured due to high viscosity. The viscosity variation with solder particle size also affected on the printability of the solder. In the case of the T4 solder paste, printability, slump, bridging, and soldering properties were excellent. On the other hand, T5 showed slight dewetting and solder ball defects. Especially, T6, which the smallest powder size, showed poor printability and dewetting at the edge of solder.

• Journal of the Korea Concrete Institute
• /
• v.19 no.5
• /
• pp.539-547
• /
• 2007

The effects of binder and alumina content on the setting time, drying shrinkage, strength, freezing and thawing resistance and water absorption of polymer-modified pastes with alumina powder were examined. As a result the setting time of the polymer-modified pastes with alumina powder tended to delay with increasing binder content. Irrespective of the type of polymer, the drying shrinkage of the polymer-modified pastes with alumina powder tended to decrease with increasing binder content and alumina powder content. Regardless of the type of polymer, the tensile and adhesion strengths of the polymer-modified pastes with alumina powder tended to increase with increasing binder content and alumina powder content. Irrespective of the type of polymer, the durability factors of the polymer-modified pastes with alumina powder tended to increase with increasing alumina content. Irrespective of the type of polymer, the water absorptions of the polymer-modified pastes with alumina powder tended to decrease with increasing binder content and alumina content.