• Title/Summary/Keyword: Moisture expansion

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Change in Physical Properties of Cold-Extruded Brown Rice and Vegetable Mix at Various Pregelatinized Brown Rice Content and CO2 Gas Injection (예비호화 현미분 함량과 CO2 가스 주입량에 따른 저온 현미-야채류 압출성형물의 물리적 특성 변화)

  • Gil, Sun-Kook;Choi, Ji-Hye;Ryu, Gi-Hyung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.43 no.11
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    • pp.1716-1723
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    • 2014
  • This study was designed to examine the change in physical properties of extruded brown rice-vegetable mix at different pregelatinized brown rice contents and $CO_2$ gas injection. Moisture content, screw speed and die temperature were fixed to 30%, 100 rpm and 60, respectively. $CO_2$ gas injection was adjusted to 0, 300, 600, and 800 mL/min. The content of vegetables (carrot, pumpkin, kale and Angelica keiskei) mix was fixed 5%. Pregelatinized and raw brown rice powder were blended as the ratio of 0/95, 30/65 and 50/45. Specific mechanical energy input decreased as pregelatinized brown rice ratio increased. Expansion index increased and the size and number of pores increased but density decreased with the increasing in $CO_2$ gas injection. Gelatinization degree increased as $CO_2$ gas injection increased. In conclusion, cold extrusion with $CO_2$ gas injection at $60^{\circ}C$ die temperature could be applied for Saengsik (uncooked food) making.

Manufacture of Pork Thigh and Chicken Meat Snack by Extrusion Cooking Process (압출성형 공정을 이용한 돈육과 계육스낵의 제조)

  • Yang, S.Y.;Kim, Y.H.;Kim, C.J.;Lee, M.H.;Lee, C.H.
    • Korean Journal of Food Science and Technology
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    • v.22 no.4
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    • pp.456-460
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    • 1990
  • The processing conditions for the production of meat snack were investigated by using a Bonnot Single-screw extruder Pork and thicken meat were mixed with corn flour in various ratios, respectively, and extruded at different screw speeds(120-260 rpm). As the meat content was increased, the expansion ratio, water absortion index, lightness and yellowness of the extrudate were decreased. The expansion ratio tended to increase with an increase in screw speed, but the opposite relationship was observed with the maximum meat content(meat corn flour=2:1). The maximum water absorption ratio was obtained at the screw speed of 190rpm when the meat content was relatively low, but it moved to 120 rpm as the meat content was increased. The bulk density of the extrudate was significantly increased as the meat content exceeded 50% and no significant differences in bulk density was found at the highter meat content. The redness increased as the moisture content was increased. The maximum breaking strength was attained at the meat-corn flour ratio 1 : 1, and the breaking strength tended to decreased as the screw speed increased.

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COMPARISON OF LINEAR AND NON-LINEAR NIR CALIBRATION METHODS USING LARGE FORAGE DATABASES

  • Berzaghi, Paolo;Flinn, Peter C.;Dardenne, Pierre;Lagerholm, Martin;Shenk, John S.;Westerhaus, Mark O.;Cowe, Ian A.
    • Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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    • 2001.06a
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    • pp.1141-1141
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    • 2001
  • The aim of the study was to evaluate the performance of 3 calibration methods, modified partial least squares (MPLS), local PLS (LOCAL) and artificial neural network (ANN) on the prediction of chemical composition of forages, using a large NIR database. The study used forage samples (n=25,977) from Australia, Europe (Belgium, Germany, Italy and Sweden) and North America (Canada and U.S.A) with information relative to moisture, crude protein and neutral detergent fibre content. The spectra of the samples were collected with 10 different Foss NIR Systems instruments, which were either standardized or not standardized to one master instrument. The spectra were trimmed to a wavelength range between 1100 and 2498 nm. Two data sets, one standardized (IVAL) and the other not standardized (SVAL) were used as independent validation sets, but 10% of both sets were omitted and kept for later expansion of the calibration database. The remaining samples were combined into one database (n=21,696), which was split into 75% calibration (CALBASE) and 25% validation (VALBASE). The chemical components in the 3 validation data sets were predicted with each model derived from CALBASE using the calibration database before and after it was expanded with 10% of the samples from IVAL and SVAL data sets. Calibration performance was evaluated using standard error of prediction corrected for bias (SEP(C)), bias, slope and R2. None of the models appeared to be consistently better across all validation sets. VALBASE was predicted well by all models, with smaller SEP(C) and bias values than for IVAL and SVAL. This was not surprising as VALBASE was selected from the calibration database and it had a sample population similar to CALBASE, whereas IVAL and SVAL were completely independent validation sets. In most cases, Local and ANN models, but not modified PLS, showed considerable improvement in the prediction of IVAL and SVAL after the calibration database had been expanded with the 10% samples of IVAL and SVAL reserved for calibration expansion. The effects of sample processing, instrument standardization and differences in reference procedure were partially confounded in the validation sets, so it was not possible to determine which factors were most important. Further work on the development of large databases must address the problems of standardization of instruments, harmonization and standardization of laboratory procedures and even more importantly, the definition of the database population.

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Effect of Germination Time and Extrusion Temperature on Properties of Germinated Brown Rice (발아시간과 압출성형온도가 발아현미의 성질에 미치는 영향)

  • Kim, Mi-Hwan;Tungjaroenchai, Wanna;Ryu, Gi-Hyung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.36 no.5
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    • pp.636-642
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    • 2007
  • In order to develop a novel food utilization of germinated brown rice, physicochemical properties of germinated brown rice and its extrudates were investigated. The physical characteristics, the paste viscosity, and the anti-oxidation activity were analyzed. Brown rice was soaked for 10 hr and germinated for 24 and 48 hr at $30^{\circ}C$. Extrusion conditions of brown rice and germinated brown rice were barrel temperature at 100 and $120^{\circ}C$ and moisture content at 20%. The expansion ratio increased with the increase in germination time. It increased at barrel temperature of $100^{\circ}C$, and decreased at $120^{\circ}C$. The bulk density showed negative corporations with the expansion ratio. The paste viscosity of germinated brown rice was decreased with the increase in the germination time. However the paste viscosity of extrudates was lower as barrel temperature increased. Content of polyphenolic compound in extrudates was increased by increasing germination time and barrel temperature.

Physicochemical Properties of Rice Extrudate Added with Onion Kimchi Powder (양파김치 분말을 첨가한 쌀 압출팽화물의 이화학적 특성)

  • Keawpeng, Ittiporn;Kang, Seong-Koo;Park, Yang-Kyun
    • Food Science and Preservation
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    • v.14 no.5
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    • pp.504-510
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    • 2007
  • An extrusion process was to make an onion kimchi snack from rice grit and onion kimchi powder, in an effort to enhance the nutritional value, flavor, and physicochemical properties of the extrudate. This study investigated optimum conditions (moisture content, barrel temperature, and the content of onion kimchi powder) for the production of high-quality rice extrudate products, and measured quality properties (water absorption index, texture, expansion ratio, and color) of rice extrudate to which onion kimchi powder had been added. Onion kimchi powder at 3%, 5%, 7%, and 10% (all w/w) was mixed with rice grit and the mixture then extruded in a twin-screw extruder. The texture of onion kimchi mack became softer as onion kimchi powder level rose, and water absorption ability increased. The expansion ratio and the lightness of extrudates decreased with increases in onion kimchi powder levels. The maximum water absorption index am the minimum hardness were obtained with 10% onion kimchi powder. Rice extrudate with 10% onion kimchi powder was suitable for extrusion cooking md obtained the highest score for overall acceptability by sensory evaluation.

Modeling of Differential Shrinkage Equivalent Temperature Difference for Concrete Pavement Slabs (콘크리트 포장 슬래브 부등 건조수축 등가 온도차이의 모형화)

  • Lim, Jin-Sun;Choi, Ki-Hyo;Lee, Chang-Joon;Jeong, Jin-Hoon
    • International Journal of Highway Engineering
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    • v.11 no.4
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    • pp.59-68
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    • 2009
  • Torsional behavior of concrete pavement slabs due to temperature and moisture effects is constrained by self weight and friction etc, and causes stress as the result. The stress due to humidity variation in the slab is difficult to calculate while that due to temperature variation can easily be calculated by a commercial structural analysis program. Thus, the slab behavior can be predicted more accurately if the humidity effect is converted to equivalent temperature and is used as an input of structural analysis. In this study, a concrete pavement slab was constructed and strains of the slab due to environmental loadings were measured for long-term period. Thermal strains were subtracted from the measured strains by using thermal expansion coefficient of the concrete measured in a laboratory. Shrinkage strains, the remained strains, was supposed as additional thermal strains to calculate imaginary temperature with equivalent effect of the shrinkage by dividing the shrinkage with the thermal expansion coefficient. An existing shrinkage model was modified by considering the self weight and friction to be used in another model which can convert differential shrinkage between top and bottom of the slab to equivalent temperature difference. Addition research efforts on tensile stress reduction according to steady increase in the compressive strains are warranted for more accurate stress calculation.

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Quality Characteristics of Gangjung Made of Different Varieties of Waxy Rice (찹쌀 품종별 강정 제조 특성)

  • Kim, Kyung-Mi;Lee, Ji-Hyun;Kim, Haeng-Ran
    • Korean Journal of Food Science and Technology
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    • v.42 no.2
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    • pp.175-182
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    • 2010
  • Differences in physiochemical characteristics of row waxy rice, steeped in optimum steeping conditions ($31.5^{\circ}C$, 9 days) were investigated along with the relationship between these properties and the quality characteristics of Gangjung made from ten different varieties of waxy rice in order to identify the optimal waxy rice variety for making Gangjung. The moisture content of ten waxy rice varieties was increased, but protein and ash contents were decreased during steeping. Mineral analysis, showed that the Fe, Mg, Ca, Na and K contents of all samples were decreased during steeping. Regarding the gelatinization behavior of the ten waxy rice varieties, the peak viscosity and breakdown were increased with the exception of Backjinju and Backjinju-1 during steeping. Shinsunchalbyeo was the most adaptable waxy rice variety for making Gangjung, as its tested scores for expansion ratio and crispness were higher than other waxy rice varieties. The textural properties of Gangjung made from Backjinju and Backjinju-1 had the highest levels of hardness and showed the lowest expansion ratios. Therefore, Backjinju and Backjinju-1 are considered the worst varieties for making Gangjung.

Effect of limestone addition on mechanical properties of ceramic tiles with fly ash (플라이애시가 첨가된 도자타일 성능에 석회석 함량이 미치는 효과)

  • Lee, Jin-Wook;Han, Kyu-Sung;Hwang, Kwang-Taek;Kim, Jin-Ho
    • Journal of the Korean Crystal Growth and Crystal Technology
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    • v.28 no.6
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    • pp.256-262
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    • 2018
  • A great amount of fly ash, which is a waste from a thermal power plant, has not been appropriately recycled until now. Landfill of flay ash causes environmental pollution and enormous economic costs. In this study, manufacturing of architectural ceramic tile was investigated replacing fly ash with clay raw material. The properties of porcelain tile was analyzed after manufacturing porcelain tile with mineral based glaze and fast firing process. In particular, the effect of the fly ash addition on the properties of ceramic tile was investigated by increasing the amount of limestone addition. Porcelain tile with fly ash showed excellent bending strength, water absorption, warping and abrasion resistance. However, a significant decrease in durability was observed through the autoclave test. Addition of limestone increased the water absorption, twisting and hydration expansion of the ceramic tile, but it was confirmed that the durability of the ceramic tile with fly ash was greatly improved. In conclusion, recycled architectural ceramic tiles, which can meet domestic construction standards, could be manufactured with the addition of fly ash and limestone.

Synthesis and Characterization of 4-Component Polyimide Films with Various Diamine and Dianhydride Compositions (다양한 조성 변화에 따른 4성분계 폴리이미드 필름 제조와 물성분석)

  • Park, Yun Jun;Yu, Duk Man;Choi, Jong Ho;Ahn, Jeong-Ho;Hong, Young Taik
    • Applied Chemistry for Engineering
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    • v.22 no.6
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    • pp.623-626
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    • 2011
  • Various poly(amic acid)s were synthesized from PMDA/BPDA/p-PDA/ODA with different mole ratios and effectively converted into 4-component polyimide films by thermal imidization. The chemical structures and thermo-mechanical properties of polyimide films were examined using Fourier transform infrared spectroscopy (FT-IR), thermo-gravimetric analyzer (TGA), thermo-mechanical analyzer (TMA), dynamic mechanical analyzer (DMA) and universal tensile machine (UTM). The tensile strength, modulus, and thermal properties of polyimides films increased with the amount of rigid PMDA and p-PDA, while the elongation and moisture absorption of polyimide films increased with the amount of flexible BPDA and ODA. One of 4-component polyimide films exhibited a similar coefficient of thermal expansion (CTE) value to that of copper when it was composed of PMDA : BPDA : p-PDA : ODA with the ratio of 5 : 5 : 4 : 6. Thus, this polyimide film could be useful for a base film for flexible copper clad laminates (FCCL) of flexible printed circuit boards.

Effects of Emulsifier Additions on the Physical Properties of Extruded Psyllium (유화제 첨가에 따른 차전자피 압출성형물의 물리적 특성)

  • Lee, Jung Won;Ryu, Gi Hyung
    • Food Engineering Progress
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    • v.23 no.2
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    • pp.118-124
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    • 2019
  • This study aims to investigate the physical properties of extruded psyllium husk upon the addition of emulsifiers. Three different emulsifiers-glycerol monostearate (GMS), polyglycerol ester (PGE), and sugar ester (SE)-were added to the mixture of psyllium husk and rice powder before extrusion. Extrusion was performed using a twin-screw extruder at 140℃ die temperature, 200 rpm screw speed, and 16% feed moisture content. The physical properties of psyllium husk extrudates including expansion ratio, specific length, piece density, texture profile, color properties, water soluble index, and water absorption index were evaluated. It was observed that the expansion ratio was the highest while the specific length and piece density were the lowest in the control which had no emulsifiers. Texture profile analysis showed that the apparent elastic modulus and breaking strength were highest in the extrudate with a PGE of 0.1%. The adhesiveness was found to be lowest in the extrudates with an SE of 0.1% and GMS of 0.5%. Lightness value was highest in the extrudate with a PGE of 0.1%. Color difference, water soluble index, and water absorption index were highest in the control. The results reveal that some physical properties of extruded psyllium husk were improved with the addition of emulsifiers. This finding provides useful information for the development of psyllium snacks with good physical characteristics.