• Korean Journal of Food Science and Technology
• /
• v.20 no.1
• /
• pp.13-18
• /
• 1988

Retrogradation characteristics of 1% dilute rice starch dispersion were analyzed. The retrogradation was increased with prolonged storage, however, the trend in increase was more conspicuous during the initial phase of retrogradation period. The Avrami exponent, rate constant, and time constant of 1% dilute Chuchong starch dispersion were 0.96, 0.21 $days^{-1}$, and 4.77 days, respectively As the Avrami exponent approaches unity (n=1), it is confirmed that the dilute rice starch dispersion retrogrades following the formation of a rod-like growth of crystals from instantaneous nuclei. When the retrogradation process of dilute rice starch dispersion was traced, the three-dimensional structure of crystals which had different contour from native stach was formed.

• The Korean Journal of Food And Nutrition
• /
• v.23 no.1
• /
• pp.39-44
• /
• 2010

Retarding retrogradation of Korean rice cakes(Karedduk) with a mixture of trehalose and Sun-Tender added, after 0, 24, and 48 hr of storage at $5^{\circ}C$, was analyzed by Avrami kinetics. A central composite design was used for arrangement of treatment. The two independent variables selected for retarding retrogradation analysis were amounts of trehalose(x) and Sun-Tender(y). Trehalose was added at 0, 3, 6, 9, and 12% levels, and Sun-Tender added at 0, 0.3, 0.6, 0.9, and 1.2% levels, to dry rice flour. The Avrami exponent(n) for the mixtures of 9% trehalose and 0.3% Sun-Tender, and 9% trehalose and 0.9% Sun-Tender were lower than in the control. The time constant(1/k) for the mixture of trehalose and Sun-Tender was higher than in the control. The effect of retarding retrogradation of Korean rice cakes with added mixtures of trehalose and Sun-Tender showed an increasing trend as the amount of trehalose increased. These results suggest that adding a mixture of 9% trehalose and 0.3% Sun-Tender, or 9% trehalose and 0.9% Sun-Tender to Korean rice cakes(Karedduk) is effective for retarding retrogradation.

• The Korean Journal of Food And Nutrition
• /
• v.16 no.2
• /
• pp.105-110
• /
• 2003

The effect of varietal differences of rice starches by amylose content and gel consistency on the retrogradation behavior was studied. The gel consistency test, which is designed to detect differences in the texture of cooked rice of varieties that have a similar amylose content, had been turned out to be useful in this study. Both Suwon 232 and San Li Cun had higher amylose content, but were greatly different in gel consistency values. The results showed that setback viscosity of rice flour measured in a Brabender amylograph was significantly affected by amylose content as well as gel consistency. Increase in the rigidity modulus (E) of rice starch gels during storage determined by using Texture analyzer indicated that amylose content was an important factor in terms of hardness development The study of Avrami kinetics of retrogradation showed that time constant of rice starch gels was influenced by amylose content, but not by gel consistency.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.10
• /
• pp.1320-1325
• /
• 2007

Retarding retrogradation of a Korean rice cake (Karedduk) added with carbohydrate materials after $0{\sim}30hrs$ of storage at $5^{\circ}C$ were investigated by Avrami equation using textural characteristics. Carbohydrate materials such as powdered sugar, trehalose, fructooligosaccharide (95%), isomalto, healtholigo, and galactooligo-saccharide (50%) were added in 0, 1, 5 or 10% levels on dry rice flour. In the amylogram, the breakdown (P-H) and consistency (C-H) for Karedduk added with carbohydrate materials were lower than those of the control. Decrease in the Avrami exponent (n) and increase in the time constant (1/k) of Karedduuk added with carbohydrate materials during storage determined by Avrami equation were important comparison factors to the control in terms of retrogradation rate analysis. The Aurami exponent (n) for control, fructooligosaccharide (95%) 10% and healtholigo 1% addition were 2.415, 1.977 and 3.297, respectively. The time constant (1/k) for fructooligosaccharide (95%) 5% and healtholigo 1% addition were lower than thecontrol. Lastly, Karedduk added with carbohydrate materials, except for fructooligosaccharide (95%) 5% and healtholigo 1% addition, was effective in retarding retrogradation.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.9
• /
• pp.1294-1300
• /
• 2012

To investigate the effects of oyster mushroom on the quality of Sulgidduk and Gyeongdan, freeze-dried mushroom power and mushroom extract were prepared. Dough for Gyeongdan was held for 0~6 hours at room temperature before cooking in order to allow for enzyme reaction. Upon addition of 2~5% mushroom power or 1~2% mushroom extract, the hardness of Sulgidduk decreased while the storage periods could be extended 1~2 days. Avrami rate constant (k) was 0.0111 for 2% power-added rice cake and 0.044 for the control. In Gyeongdan, hardness also decreased by addition of mushroom. Avrami rate constant (k) was 0.0178 for 10% mushroom power-added Gyeongdan and 0.0652 for the control. In a sensory test, Sulgidduk with 1% mushroom powder showed the highest score. Overall, addition of 1% mushroom powder to rice was appropriate for Sulgidduk. For Gyeongdan, addition of 1~2% mushroom powder was appropriate.

• Elastomers and Composites
• /
• v.49 no.1
• /
• pp.13-23
• /
• 2014

In this work, glycolide, L-lactide and ${\varepsilon}$-caprolactone monomers were polymerized into the triblock copolymers by two step polymerization method and their non-isothermal crystallization behaviors were studied by combination of modified Avrami and Ozawa formula for further analysis of their behaviors. The result showed that PGCLA21 gave the highest value for supercooling analysis and super cooling degree increased with L-lactide content. Crystallization velocity constant, however, showed no significant change. The result of cooling function in specific relative crystallization degree showed that the increase of L-lactide content made an effect on the more enhancement of crystallization velocity of the PGCLA than PGCL. The result of big logF(T) value with the L-lactide content above critical point for PGCLA41 and PGCLA21 showed that bigger cooling velocity needed to gain same crystal size compared with PGCL. This means that it gives negative effect in the increase of crystallization velocity.

• Applied Biological Chemistry
• /
• v.33 no.4
• /
• pp.277-281
• /
• 1990

Injeulmi(Korean glutinous rice cake) was prepared without, 5, 10 and 15% of macerated tea leaves for utilizing unplucked low-graded tea leaves. The effect of firming rate by addition of tea leaf was determined using the Avrami's equation in terms of the texture parameters. Hardness of 5, 10 and 15% addition as compared with no addition was decreased gradually. Overall texture was softened in proportion to Increasing the content of added tea leaf and the addition of 5% and 10% were evaluated as the highest score as an acceptable sensory quality. Avrami exponents and time constant obtained from the Avrami's equation applicable for changes in hardness of without and 10% addition during 7days of storage at $20^{\circ}C$, $90{\sim}95%$ RH indicated 1.062, 15.3 and 0.989, 41.6, respectively, as showing the effect of delay on firming rate.

• Journal of the Korean Ceramic Society
• /
• v.32 no.5
• /
• pp.587-593
• /
• 1995

Abnomal grain growth behavior of BaTiO3 ceramics was investigated with addition of seed grains. It was foudn that the nucleation rate of abnormal grain was constant and growth of abnormal grain was linearly increased with sitnering time, regardless of amount of seed grains. These facts were also confirmed by fitting of the volume fraction of abnormal grain vs. sintering time using Avrami type equation (n=4). It was suggested that seed grains did not change the nucleation rate or growth mechanism of abnormal grain but increase the number of abnormal grains at initial stage of sintering and then it led to fine microstructure of BaTiO3 ceramics.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.4
• /
• pp.533-538
• /
• 2012

The retrogradation properties of a Korean rice cake ($Karedduk$) added with oligosaccharides after 0~30 hr of storage at $5^{\circ}C$ were examined by texture profile analysis and the Avrami equation using textural characteristics. Oligosaccharides, such as galactooligosaccharide (50%) and maltooligosaccharide, were added to dry rice flour at levels of 10%. In the amylogram, the breakdown (P-H) and consistency (C-H) of the Korean rice cake (Karedduk) added with oligosaccharides were lower than those of the control. Texture profile analysis using a Texture Analyzer revealed that the hardness of the Korean rice cake ($Karedduk$) added with oligosaccharides was lower than the control. The Avrami exponent ($n$) for the control, galactooligosaccharide (50%) 10% and maltooligosaccharide 10% addition was 2.415, 2.771 and 2.683, respectively. The time constant (1/$k$) for galactooligosaccharide (50%) 10% or maltooligosaccharide 10% addition was higher than the control. Overall, adding galactooligosaccharide (50%) 10% or maltooligosaccharide 10% to a Korean rice cake ($Karedduk$) is effective in retarding retrogradation.

• Korean Chemical Engineering Research
• /
• v.49 no.5
• /
• pp.611-616
• /
• 2011

In the study, annealing temperature was optimized by comparing with avrami crystallization rate and constant (k) using non-oriented PLA film as a base film. Crystallization rate constant of PLA film was 1.64, 1.68, and 1.26 at $120^{\circ}C$, $130^{\circ}C$, and $140^{\circ}C$, respectively. Annealing temperature was mainly affected on the surface properties such as rougnness (Ra) and kinetic friction coefficient (${\mu}_k$). Roughness of PLA film was 0.006 ${\mu}m$ at $80^{\circ}C$ and increased to 0.009 ${\mu}m$ 0.015 ${\mu}m$, 0.027 ${\mu}m$, and 0.029 ${\mu}m$ at $110^{\circ}C$, $120^{\circ}C$, $130^{\circ}C$ and $140^{\circ}C$, respectively. Kinetic friction coefficient decreased 0.45 to 0.43, 0.33, 0.31, 0.27 as annealing temperature was at $80^{\circ}C$, $110^{\circ}C$, $120^{\circ}C$, $130^{\circ}C$, and $140^{\circ}C$, respectivly. In addition, rate constant (k) was 0.58, 0.46, and 0.39 with adding 1 wt%, 3 wt%, and 5 wt% talc, respectively.