• Food Engineering Progress
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• v.14 no.3
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• pp.235-242
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• 2010

This study was to investigate the combined effect of enzyme and trehalose addition on the retrogradation rate and quality changes in a Korean traditional rice cake, Backsulgi. As for the enzyme, a commercial maltogenic amylase, Novamyl, was used. From texture profile analysis and sensory tests, the optimum enzyme content for the preparation of Backsulgi was determined to be 0.1%. Backsulgi was prepared with the fixed content of Novamyl (0.1%) and different ratios (5, 10, 15%) of trehalose, and physicochemical and sensory properties were examined for 3 days of storage at ${25^{\circ}C}$. As trehalose content increased, the water activity of Backsulgi decreased. In Hunter's color value, L- and a-values of trehalose-added samples were significantly lower than those of control. In texture profile analysis, hardness of Backsulgi decreased with trehalose content. During storage, a increase in hardness and a decrease in cohesiveness were typically observed for all samples. However, those changes were significantly reduced with trehalose content. The retardation of retrogradation with the enzyme and trehalose addition was confirmed using calculated Avrami rate and time constants. These results revealed that combined treatments of 0.1% Novamyl and 10% trehalose could produce Backsulgi of better sensory quality with retarded retrogradation compared to separated treatment.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.20 no.1
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• pp.58-63
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• 2010

The glass-ceramics made from the mixture of coal bottom ash, produced from a thermal power plant mixed with $Na_2O$ and $Li_2O$ was fabricated and their crystallization behavior was studied using a non-isothermal analyzing method. The temperature for 50% crystallization was higher than the exothermic peak temperature $T_p$ at DTA curve and the quickest crystallization temperature was much the same as $T_p$ as identified from the relationships of crystallized fraction and crystallization rate with temperature. By using Kissinger equation describing a crystallization behavior, the activation energy (262 kJ/mol), the Avrami constant (1.7) and the frequency ($5.7{\times}10^{16}/s$) for crystallization were calculated from which the nepheline crystal could be expected as showing an 1~2-dimensional surface crystallization behavior mainly with some bulk crystallization tendency at the same time. The actual observation of microstructure using SEM showed the considerable amount of surface crystals of dendrite and the bulk crystals with low fraction, so the prediction by the Kissinger equation was in accord with the crystallization behavior of glass-ceramics fabricated in this study.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.28 no.6
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• pp.229-234
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• 2018

The glass-ceramic of $Li_2O-Al_2O_3-SiO_2$ system was synthesized by using $ZrO_2$, $ZrSiO_4$, $ZrOCl_2$ and $Zr(SO_4)_2$, which is a raw material of Zr serving as a nucleation agent. It was confirmed that Avrami parameter of these four glasses is over 3 for bulk crystallization. The glass synthesized by $ZrOCl_2$, and $Zr(SO_4)_2$ showed high melting quality during the melting process. It is also observed that the Zr component is uniformly distributed in the glass. Various characterizations was evaluated, including composition analysis and bending strength.

• Transactions of Materials Processing
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• v.14 no.3 s.75
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• pp.215-223
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• 2005

A numerical analysis program is developed by FDM scheme for the prediction of microstructural transformation during heat treatment of steels. In this study, multi-phase model was used fur description of diffusional austenite transformations in low-alloy hypoeutectoid steels during cooling after austenitization. A fundamental property of the model consisting of coupled differential equations is that by taking into account the rate of austenite grain growth, it permits the prediction of the progress of ferrite, pearlite, and bainite transformations simultaneously during quenching and estimate the amount of martensite also by using K-M eq. In order to simulate the microstructural evolution during tempering process, another Avrami-type eq. was adopted and method for vickers hardness prediction was also proposed. To verify the developed program, the calculated results are compared with experimental ones of casting product. Based on these results, newly designed heat treatment process is proposed and it was proved to be effective for industry.

• Macromolecular Research
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• v.11 no.1
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• pp.25-35
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• 2003

A series of random poly(ethylene-co-1,4-butylene terephthalate)s (PEBTs), as well as poly(ethylene terephthalate) (PET) and poly(1,4-butylene terephthalate) (PBT), were synthesized by the bulk polycondensation. Their composition, molecular weight, and thermal properties were determined. All the copolymers are crystallizable, regardless of the compositions, which may originate from both even-atomic-numbered ethylene terephthalate and butylenes terephthalate units that undergo inherently crystallization. Non-isothermal crystallization exotherms were measured over the cooling rate of 2.5-20.0 K/min by calorimetry and then analyzed reasonably by the modified Avrami method rather than the Ozawa method. The results suggest that the primary crystallizations in the copolymers and the homopolymers follow a heterogeneous nucleation and spherulitic growth mechanism. However, when the cooling rate increases and the content of comonomer unit (ethylene glycol or 1,4-butylene glycol) increases, the crystallization behavior still becomes deviated slightly from the prediction of the modified Avrami analysis, which is due to the involvement of secondary crystallization and the formation of relatively low crystallinity. Overall, the crystallization rate is accelerated by increasing cooling rate but still depended on the composition. In addition, the activation energy in the non-isothermal crystallization was estimated.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.279-287
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• 2006

This study was carried out to investigate the influences of modified starches on suppression of retrogradation in Korean rice cake for their optimization, Garaeduk. Based upon studying Avrami equation, the Avrami exponent n value of all the experiment samples was found to be 1.03 ${\sim}$ 1.37 in the influence of modified starches on retrogradation of the rice cake. This means that the retrogradation of the Korean rice cake occurred instantly after the crystallization of starch particles in the Korean rice cake formulated by modified starches. The highest Avrami exponent n value was indicated in the control sample. The rate constant k of retrogradation in the Korean rice cake formulated by modified starches showed comparatively low and appeared to be the lowest in the Korean rice cake formulated by SHPP. This tendency was shown well in the time constant(1/k) of retrogradation velocity. According to the DSC analysis, the onset temperature of gelatinization in thermal characteristics showed somewhat high in case of addition of modified starch into the Korean rice cake on storage time and the SHPP was slowly gone up. In peak temperature of gelatinization in thermal characteristics of the DSC analysis, SSOS and ASA were increased a little in comparison with the control. The control was comparatively high increase. Melting enthalphy of all samples added with modified starches (SSOS: 21.1${\rightarrow}$23.7${\rightarrow}$24.1, ASA: 21.1${\rightarrow}$24.8${\rightarrow}$25.4) appeared to be lower than that of the Korean rice cake without modified starches(21.2${\rightarrow}$26.1${\rightarrow}$27.1). The Korean rice cake added with SHPP was shown to be the lowest in the increasing rate of melting enthalpy(20.9${\rightarrow}$21.4${\rightarrow}$22.1). Heat spreadability of all the samples in Martin melting diameter was revealed to be good in order of control, ASA, SSOS, SHPP and especially the Korean rice cake added with SHPP was shown to be the best in heat spreadability. In color, sensory examination and textural characteristic of the Korean rice cake added with modified starches, the L$^*$value was not changed practically with the storage time and seemed to be stable. The a$^*$ value of the samples was followed by control(2.21${\rightarrow}$5.34: 141.6%), ASA (2.01${\rightarrow}$4.22: 110.0%), SSOS (2.78${\rightarrow}$4.87: 75.2%) and SHPP (2.12${\rightarrow}$3.40: 60.4%) in order of color change. Also the b$^*$ value of the samples was followed by control(4.32${\rightarrow}$6.35: 47.0%), ASA (4.66${\rightarrow}$5.73: 23.0%), SSOS (4.90${\rightarrow}$5.89: 20.2%) and SHPP (4.89${\rightarrow}$5.12: 4.7%) and there was the least (or no) color change with the SHPP. Textural characteristics of samples was shown to be the highest in case of modified starch addition and especially SHPP appeared to be the best in texture.

• Food Engineering Progress
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• v.14 no.2
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• pp.146-152
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• 2010

A Korean traditional food, sulgidduk, was prepared with the supplementation of whole wheat flour (WWF) high in dietary fiber, and its quality characteristics were investigated depending on the WWF content (3, 5, and 7%). There was no significant difference found in moisture content of final products. Colorimetric analysis revealed that L-value representing brightness decreased with increasing WWF content. In texture profile analysis, freshly-made samples did not show measurable difference in hardness depending on WWF content. However, stored samples at 25$^{\circ}C$ for up to 3 days exhibited a decrease in hardness with increasing WWF content, indicating retardation of retrogradation related to WWF addition. Springiness and chewiness values showed decreasing trend with WWF content especially for stored samples. Retardation of retrogradation with WWF addition was also evidenced by observing the increment of time constant calculated from Avrami equation. Analysis of sensory evaluation demonstrated that considering flavor, taste, texture, and overall acceptability, 5% substitution of rice flour with WWF could be a promising formulation for quality product with high nutritional value.

• Journal of the Korean Ceramic Society
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• v.31 no.12
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• pp.1545-1551
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• 1994

Various kinetic parameters of the nucleation and crystallization in anorthite glass (CaO.Al2O3.2SiO2) were calculated by nonisothermal differential thermal analysis. Base glass and glass with TiO2 were prepared by melting. In base glass, the temperature where nucleation can occur ranges from 85$0^{\circ}C$ to 9$25^{\circ}C$ and the temperature for maximum nucleation was 900$\pm$5$^{\circ}C$. In glass with TiO2, the nucleation temperature range was 800~875$^{\circ}C$ and the maximum nucleation temperature was 850$\pm$5$^{\circ}C$. Kissinger equation, Bansal equation, and modified Ozawa equation were used for calculating activation energy for crystallization, Ec. The results showed the same activation energies for both glasses with and without TiO2 in the different equations. The shape of maximum exotherm peak and Ozawa equation were used for Avrami exponent, n. The n value for each glass was 2, indicating that each glass crystallized primarily by bulk crystallization.

• Journal of the Korean Ceramic Society
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• v.39 no.8
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• pp.721-727
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• 2002

In order to overcome trade-off among compositions, process and properties of the glasses with high PbO-base composition for PDP Rib, we studied glass crystallization and crystallization kinetics by Differential Thermal Analysis(DTA). Glass powder was obtained through melting/cooling/grinding, with 3 wt%TiO2 addition for the crystal nucleation and growth in $62PbO-19B_2O_3-10SiO_2-9(Al_2O_3-K_2O-BaO-ZnO)$(in wt%) composition glass. This powder was heat-treated for 1 to 10 h at $445^{\circ}C$ for nucleation. DTA measurements were performed to obtain the crystallization peak with $5∼25^{\circ}C/min$ heating rates. DTA crystallization peak temperature increased with increasing the heating rate and decreased with increasing the heating time. Because the Avrami parameter (n) was approximately 1, the surface crystallization occurred. The maximum nucleation time was 2 h.

• Korean journal of food and cookery science
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• v.8 no.3
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• pp.281-289
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• 1992

The physicochemical, rheological and sensory characteristics of Backsulgies added with dietary fibers-cellulose, pectin and wheat bran-were investigated. The maximum acceptable ratio of fibers was 10% for wheat bran or cellulose, 3% for pectin. As me results of physicochemical analysis, cellulose and pectin had larger water-binding capacity man wheat bran. Swelling power was increased with temperature increment. But the type of added dietary fiber did not make significant differences. The degree of gelatinization was measured by maltose content. The retrogradation of backsulgies was significantly delayed by the addition of dietary fibers. The retardation effect of dietary fibers for retrogradation of backsulgies was also proved by textural analysis and time constant determination of Avrami equation. Pectin had especially excellent delaying effect while me storage time extended. There were no significant differences in sensory characteristics between me backsulgi with no dietary fibers and backsulgies added with cellulose 3%, pectin 1% and wheat bran 3%. Therefore, we concluded mat cellulose 3%, pectin 1% and wheat bran 3% were me optimum addition ratios, which have the delaying effect of retrogradation, and which could be accepted as same as conventional backsulgies organoreptically.