• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.6
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• pp.672-676
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• 1992

Retrogradation properties of cowpea and mung bean starch gels were investigated by rate of retrogradation, X-ray diffraction patterna and syneresis of gels. Retrogradation time constant of mung bean starch gel(30%) by Avrami equation had a similar value to that of cowpea starch gel. X-ray diffraction patterns of the two retrograded starch gels(10%) were B-type. The extent of retrogradation determined by syneresis showed that cowpea starch gel was a little larger than that of mung bean starch gel(6~10%).

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.193-198
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• 2004

This study was carried out to develop the intermediate material for its processing product of sea tangle by investigating softening stability of softened sea tangle for storage. The change of softening stability, Avrami (equation) exponent, color and sensory characteristics was examined during storage when hydrophilic softening agent was added to the softened sea tangle. Inclination of the sample added with isomalto oligosaccharide showed the lowest value in relation of ln(E$\_$L/- Et) vs t for four days of storage. Exponent range of Avrami equation was 1.00-1.67 and isomalto oligosaccharide having 1.0 of exponent exhibited the most stable effect in softerness. The sample formulated with isomalto oligosaccharide indicated the lowest value in rate constant and its rigidity was progressed very slowly during storage. The L, a and b value of softened sea tangle during storage was relatively decreased. Color preference, odor, cohesiveness, softerness, process compatibility were revealed to be in best when isomalto oligosaccharide was added. When softening agent was added to the softened sea tangle it showed the positive result in processing compatibility and the available value in intermediate material for its processing product. It was relatively effective on softening stability when isomalto oligosaccharide was added to the softened sea tangle.

• 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 Ceramic Society
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• v.30 no.5
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• pp.389-396
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• 1993

We studied the crystallization behavior of amorphous PbTiO3 thin film grown at 30$0^{\circ}C$ by RF magnetron sputtering on Pt substrate. Crystallization to full perovskite phase was observed after annealing at 475$^{\circ}C$, for 9min, without PbO volatilization. The higher the annealing temperature, the shorter the time required for crystallization. The isothermal kinetic study at 475$^{\circ}C$ showed that the Avrami constant was approximately 4, which implies that the crystallization can be characterized by isotropic 3-dimensional growth with a constant nucleation rate. The TEM study revealed that the crystallized thin film was composed of very fine (20~100nm) grains oriented randomly without any evidence of 90$^{\circ}$domain boundaries.

• Korean Journal of Food Science and Technology
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• v.38 no.6
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• pp.838-842
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• 2006

Gum was added to Jeungpyun (steamed Korean rice cake) to extend the shelf life and prevent retrogradation. The hardness of Jeungpyun was analyzed and the type of retrogradation was calculated by the Avrami equation. Guar gum, xanthan gum and pullulan were added to the steamed Korean rice cake at contents of 0.05%, 0.1% and 0.5% (w/w). The moisture contents of the steamed Korean rice cake stored at $4^{\circ}C$ remained unchanged over the three days. When the concentration of added gums was less than 0.1 %, the hardness was lower than that of the non-added gum. At a gum concentration of 0.5%, the hardness of Jeungpyun with added guar gum and xanthan gum was higher than that of pullulan and non-added Jeungpyun. The types of retrogradation varied according to the amount and the kind of the added gums. The type of retrogradation of pullulan-added rice cake was similar to that of xanthan-added rice cake. The Avrami exponent of pullulan-added and xanthan-added Jeungpyun was 1.4${\sim}$1.49 and 1.25${\sim}$1.43, respectively. As the concentrations of pullulan were increased from 0.05% to 0.5%, the time constant (1/k) increased from 5.37 to 15.65. Pullulan and xanthan gum were confirmed to be more effective than guar gum for preventing the retrogradation of the steamed Korean rice cake known as Jeungpyun.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.939-946
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• 1997

Effects of moisture content on the gelatinization and recrystallization of non-waxy and waxy rice starch gels were investigated by differential scanning calorimetry (DSC). The recrystallization rates of the starch gels containing various moisture contents $(40{\sim}70%)$ were analyzed by Avrami equation. The waxy rice starch had higher gelatinization temperature and enthalpy than non-waxy one. The highest degrees of recrystallization in both rice starch gels stored at $4^{\circ}C$ were shown at 40%, and recrystallizations above 80% moisture content were not found. The degree of recrystallization of waxy one was higher than that of non-waxy one in the range of 40 to 60% moisture content. The Avrami exponents (n) of both rice starch gels were near to 1.0 and the time constant (1/k) was increased with increasing moisture content in the range of 40 to 70% moisture content. The recrystallization rate of waxy rice starch gel was slower than that of non-waxy one. The recrystallization of rice starch gels could be explained by the change of ice melting enthalpy during storage. The Wg's, represented the maximum practical amount of plasticizing water, were about 29.9% and 28.2% for non-waxy and waxy rice starch gels, respectively.

• Korea-Australia Rheology Journal
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• v.17 no.1
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• pp.21-25
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• 2005

Rheological properties and crystallization kinetics of the polypropylene (PP) block copolymer and recycled PP block copolymer were studied by advanced rheometric expansion system (ARES), differential scanning calorimetry (DSC), and optical microscopy. In the study of the dynamic rheology, it is observed that the storage modulus and loss modulus for the PP block copolymer and recycled PP block copolymer did not change with frequency. In the study of the effect of the repeated extrusion on the crystallization rate, half crystallization time of the PP samples was increased with the number of repeated extrusion in isothermal crystallization temperature ($T_c$). From the isothermal crystallization kinetics study, the crystallization rate was decreased with the increase of the number of repeated extrusion. Also, from the result of Avrami plot, the overall crystallization rate constant (K) was decreased with the increase of the number of the repeated extrusion. From the study of the optical microscopy, the size of the spherulite of the PP samples did not change significantly with the number of repeated extrusion. However, it was clearly observed that the number of the spherulite growth sites was decreased with the number of repeated extrusion. From the results of the crystallization rate, isothermal crystallization kinetics, Avrami plots, and optical microscopy, it is suggested that the crystallization rate of the PP block copolymer is decreased with the increase of the number of repeated extrusion.

• Journal of Powder Materials
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• v.16 no.1
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• pp.9-15
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• 2009

Amorphization and crystallization behaviors of $Ti_{50}Cu_{50}Ni_{20}Al_{10}$ powders during high-energy ball milling and subsequent heat treatment were studied. Full amorphization obtained after milling for 30 h was confirmed by X-ray diffraction and transmission electron microscope. The morphology of powders prepared using different milling times was observed by field-emission scanning electron microscope. The powders developed a fine, layered, homogeneous structure with prolonged milling. The crystallization behavior showed that the glass transition, $T_g$, onset crystallization, $T_x$, and super cooled liquid range ${\Delta}T=T_x-T_g$ were 691,771 and 80 K, respectively. The isothermal transformation kinetics was analyzed by the John-Mehn-Avrami equation. The Avrami exponent was close to 2.5, which corresponds to the transformation process with a diffusion-controlled type at nearly constant nucleation rate. The activation energy of crystallization for the alloy in the isothermal annealing process calculated using an Arrhenius plot was 345 kJ/mol.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.578-590
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• 2017

An agricultural waste, pomegranate (Punica granatum L.) peel is known to be rich in total phenolics, which are flavonoids having strong antioxidant effects. In this study, pomegranate peel sponge cakes were prepared with varying ratios of freeze dried pomegranate peel powder (0, 1, 3, 5, 7% (w/w)) to examine their effect on quality characteristics, retrogradation and antioxidant activities. The specific gravity and moisture contents of 3, 5, and 7% pomegranate peel powder showed higher values than the control and 1% group. Addition of pomegranate peel powder increased the batter yield, while there was a significant decrease in baking loss. Increasing pomegranate peel powder content significantly decreased the lightness (L) (from 75.03 to 57.04) and pH values, whereas redness (a), yellowness (b) and ${\Delta}E$ were increased. Increasing concentration of the peel powder also increased the hardness and chewiness, while the springiness and cohesiveness decreased. Considering the Avrami equation, Avrami exponene (n) decreased from 1.8055 (control) to 0.9199 (7% pomegranate peel powder). Time constant (1/k) was lowest in control (at 17.64) and highest in the 7% group (39.84). Total polyphenol, flavonoid content, DPPH and ABTS radical scavenging activities significantly increased with increments in the content of pomegranate peel powder. A sensory evaluation by the 7-point scaling method showed that the sponge cake containing 7% pomegranate peel powder had the highest scores in color, flavor, sweetness, chewiness and overall acceptability. Hence, it is considered that sponge cake supplemented with 7% pomegranate peel powder is the most appropriate for quality characteristics, retrogradation and antioxidant activities.

• Elastomers and Composites
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• v.50 no.2
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• pp.92-97
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• 2015

A study on reaction kinetics for a PTMG/TDI prepolymer with 2,2'-dichloro-4,4'-methylenedianiline (MOCA), of which formulations may be generally used for fabricating high performance polyurethane elastomers, was peformed using non-isothermal differential scanning calorimetry (DSC). A number of thermograms were obtained at several constant heating rates, and analysed using Flynn-Wall-Ozawa (FWO) isoconversional method for activation energy, $E_a$ and extended-Avrami equation for reaction order, n. Urea formation reaction of the present system was observed to occur through the simple exothermic reaction process in the temperature range of $100{\sim}130^{\circ}C$ for the heating rate of $3{\sim}7^{\circ}C/min$. and could be well-fitted with generalized sigmoid function. Though activation energy was nearly constant as $53.0{\pm}0.5kJ/mol$, it tended to increase a little at initial stage, but it decreases at later stage by the transformation into diffusion-controlled reaction due to the increased viscosity. Reaction order was evaluated as about 2.8, which was somewhat higher than the generally well-known $2^{nd}$ order values for the various urea reactions. Both the reaction order and reaction rate explicitly increased with temperature, which was considered as the indication of occurring the side reactions such as allophanate or biuret formation.