• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.589-591
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• 1993

Effects of enzymatic hydrolysis of polysaccharides with using three commercial mixed enzymes (Ultrazyme, Celluclast, Viscozyme) were investigated on supernatant ratio, solid yields and viscosity of sea mustard extracts. The result showed that enzymatic hydrolysis prior to extraction increased the solids concentration up to 27.3% and the solids yield up to 14.0%. However the supernatant ratio after centrifugation of the sea mustard suspension was rather reduced. The viscosity of the extracts was significantly increased during initial enzymatic hydrolysis.

• The Journal of Korean Academy of Prosthodontics
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• v.34 no.3
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• pp.574-592
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• 1996

This study investigated the time-dependent dimensional changes of elastomeric impression materials using holographic interferometry. Six commercial impression materials, Permlastic(polysulfide), Xantopren VL (condensation silicone), low and medium viscosity of Exafine, Provil (addition silicone), and Impregum(polyether), were selected. Steel plate was used as custom tray, and each impression specimen was 20 mm in width, 15 mm in length and 3 mm in thickness. Each impression material was evaluated at 30 minutes, 1, 2, 4, 6, 8 and 12 hours after setting using real-time holography. The results were as follow : 1. Xantopren VL and Permlastic showed relatively severe and continuous dimensional changes after setting. Low viscosity of Exafine, Provil, Impregum showed relatively slight dimensional changes with function of time and medium viscosity of Exafine showed almost no dimensional change from 2 hours after setting to 6 hours. 2. On initial dimensional changes within 1 hour, the amount of change in low viscosity of Exafine was the least and Xantopren VL was the largest. 3. On dimensional changes at 4 hours after setting, the amount of change in medium viscosity of Exafine was the least and tile change of Xantopren VL was the largest. 4. In overall dimensional stability during 12 hours, medium viscosity of Exafine was the most stable and Xantopren VL and Permlastic were least stable.

• Nuclear Engineering and Technology
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• v.45 no.1
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• pp.21-28
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• 2013

The flow and heat transfer characteristics of the ex-vessel core melt (corium) were investigated using a commercial CFD code along with the experimental data on the spreading of corium available in the literature (VULCANO VE-U7 test). In the numerical simulation of the unsteady two-phase flow, the volume-of-fluid model was applied for the spreading and interfacial surface formation of corium with the surrounding air. The effects of the key parameters were evaluated for the corium spreading, including the radiation, decay heat, temperature-dependent viscosity and initial temperature of corium. The results showed a reasonable trend of corium progression influenced by the changes in the radiation, decay heat, temperature-dependent viscosity and initial temperature of corium. The modeling of the viscosity appropriate for corium and the radiative heat transfer was critical, since the front progression and temperature profiles were strongly dependent on the models. Further development is required for the code to consider the formation of crust on the surfaces of corium and the interaction with the substrate.

• Journal of ILASS-Korea
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• v.3 no.4
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• pp.1-7
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• 1998

The measurement of breakup length of viscous liquid jet in stagnant air was conducted by a 3CCD digital video camera. The nozzle diameters of 4, 6, 8mm with L/d=50 were selected and the dynamic viscosity of viscous liquid made of glycerine and water was in the range of $1.061\times10^{-6}m^2/s$ to $4.935\times10^{-5}m^2/s$. The critical velocity is decreased and the breakup length is increased with the increase of nozzle diameter at the same dynamic viscosity of liquid. At the same nozzle diameter, the breakup length and the critical velocity are both increased with the increase of dynamic viscosity of liquid. It is found in the theoretical analysis that the initial disturbance level is the main cause of occurrance of critical Reynolds number in the stability curve. The comparison of experimental critical Reynolds number and the empirical correlation by Tanasawa and Toyota reveals the relatively good agreement.

• Bulletin of the Korean Mathematical Society
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• v.58 no.6
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• pp.1521-1537
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• 2021

In this paper we consider the global well-posedness of compressible magnetohydrodynamic system in ℝ^d with d ≥ 2, in the framework of the critical Besov spaces. We can show that if the initial data, the shear viscosity and the magnetic diffusion coefficient are small comparing with the volume viscosity, then the compressible magnetohydrodynamic system has a unique global solution. Our result improves the previous one by Danchin and Mucha [10] who considered the compressible Navier-Stokes equations.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.696-703
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• 1994

The purpose of this study was to investigate the gelatinization properties of potato starch heated with microwave. Two types of potato starches were prepared; In group A raw potato starch was heated with microwave and in group B potato starch was isolated from potato heated with microwave. Both groups were exposed to the microwave energy in a 560W, 2,450 MHz oven for 60, 120, 180 and 300 seconds. Gelatinization behaviour by DSC made a few differences according to the ratio of starch to water. As the microwave heating time took longer, gelatinization temperature and gelatinization $enthalpy({\bigtriangleup}H_1)$ were decreased in and melting $enthalpy({\bigtriangleup}H_2)$ was increased in group A. Whereas they were increased in group B. In both groups, maximum viscosity in gelatinization by Brabender amylogram was decreased by microwave heating. Then the peak of the maximum viscosity was shifted to higher temperature and cold viscosity was slightly increased. In group A, viscosity in gelatinization and light transmittance by NaOH was increased in initial stage and gel volume in gelatinization by KSCN was decreased. On the other hand, in group B, viscosity by alkali was slightly decreased, but light transmittance by NaOH was almost never changed. Gel volume is decreased like group A.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.4
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• pp.489-496
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• 2012

This research investigated the quality characteristics and anthocyanin content of wet noodles according to the amount of freeze-dried purple sweet potato powder. For viscosity, initial pasting temperature tended to increase compared to the control group, whereas peak viscosity, peak viscosity time and final viscosity steadily decreased. As the amount of purple sweet potato powder increased, breakdown value of viscosity and set back value significantly decreased. For chromaticity, as the amount of purple sweet potato powder increased, L-value decreased gradually, whereas a-value gradually increased and b-value significantly decreased compared to the control group. Anthocyanin content significantly increased in the addidtive group (91.79) compared to the control group (70.20). Measurement of texture characteristics found that hardness was highest in the control group, but it decreased as the amount of purple sweet potato powder increased. Springiness, gumminess and chewiness were highest in the control group. In the sensory evaluation, color, odor, chewiness, and overall acceptance were high in the 6% addictive group. In this study, by investigating the anthocyanin contents, quality characteristics and sensory attributes of wet noodles with freeze-dried purple sweet potato powder, we found that the 6% additive group is the best. Our results provide basic information for the development of noodles with purple sweet potato powder.

• Journal of the Korean Society of Food Culture
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• v.31 no.3
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• pp.243-249
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• 2016

The purpose of this study was to investigate the effects of Capsosiphon fulvescens powder on the functional and sensory characteristics of dumpling shell. Various dumpling shell samples were prepared with wheat flour along with the addition of different amounts of Capsosiphon fulvescens powder, and then instrumental characteristics and sensory evaluations were investigated. According to amylograph data, the composite Capsosiphon fulvescens powder-wheat flour samples had increased gelatinization temperatures with increasing Capsosiphon fulvescens powder content; whereas initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15minutes, and maximum viscosity were reduced. In terms of Hunter's color values, L, a and b values decreased with increasing Capsosiphon fulvescens powder content. Besides cooked weight, cooked volume and turbidity of dumpling shell increased as the addition level of Capsosiphon fulvescens powder increase. In terms of textural characteristics, addition of Capsosiphon fulvescens powder increased springiness, chewiness, brittleness, pringiness and adhesiveness. Based on sensory evaluations, the overall preference of dumpling shell with 3% added Capsosiphon fulvescens powder, was more effective than control.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.795-801
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• 2012

This study was conducted to investigate the effects of loquat (Eriobotrya japonica Lindl.) leaf powder (LLP) on quality characteristics of dumpling shells. Dumpling shell samples were prepared with wheat flour containing different amounts of LLP, and their characteristics were then investigated. Amylography revealed that the gelatinization temperature of the LLP-wheat flours composite increased, while the initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity, all decreased with increasing LLP content. As increasing amounts of LLP were added, the L and a values were reduced, whereas the b value was increased. Moreover, the addition of LLP increased hardness, cohesiveness, and adhesiveness, while it reduced springiness. Overall, sensory evaluation revealed that dumpling shells with 5% LLP were preferred more than other samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.6
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• pp.771-776
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• 1993

Aqueous extraction of sea tangle at the temperature range of 60~10$0^{\circ}C$ was studied for temperature effects on soluble solids and protein yields, amino nitrogen, turbidity and viscosity of extracts. The solids and protein yield were increased as the temperature increased and most of solids and protein were extracted during 1 hour. The supernatant ratio after centrifugation showed significantly low for the extraction at 6$0^{\circ}C$. More temperature effects were found on turbidity and viscosity than yields. A significantly higher total amino nitrogen contents was obtained from higher temperature at initial stage of extraction and then the differences of them became to be narrow as the extraction prolonged further. The low values of 24.1% solids and 13.5% protein yields after 2 hours of extraction at 10$0^{\circ}C$ indicated that most of solids in sea tangle are insouble.