• Korean journal of food and cookery science
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• v.27 no.6
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• pp.691-700
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• 2011

This study's objective is to determine the optimum mixing ratio of yam (Dioscorea japonica THUMB) powder and egg for the preparation of pasta. Response surface methodology revealed 10 experimental points, including two replicates for yam powder and egg. Yam pasta formulation was optimized using rheology. Yellowness(p<0.05) and redness displayed a linear model pattern, while lightness was represented by a quadratic model. The texture(p<0.05), including flavor(p<0.05) and overall quality(p<0.05) was measured as a sensory evaluation. In addition, mechanical properties displayed significant values in adhesiveness(p<0.05). These results showed that yam powder affects flavor and appearance, and egg affects adhesiveness and overall quality. The optimum formulations processed by numerical and graphical optimization were determined at 19.50 g of yam powder and 28.07 g of egg.

• The Korean Journal of Rheology
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• v.9 no.2
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• pp.73-80
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• 1997

분말 입자 형태가 다른 2가지 스테인레스 강(SUS 316L)분말과 조성이 다른 2가지의 결합제를 이용하여 분말충전율의 변화를 가지도록 제조된 5가지 분말사출재에 대한 Bagley 보정 실험을 실시하여 Bagley 보정값에 대한 온도, 분말충전율, 분말 입자 형태 그리고 결 합제의 영향을 조사하였다. Bagley 보정값을 구하기 위한 자료 처리를 하는 과정에서 길이 가 긴 모세관(L/D=60) 의 압력손실이 Thixotropy에 의해서 감소한 현상을 발견하였다. 이는 모세관 점성측정기를 이용한 분말사출제의 점도 측정시 길이가 긴모세관의 사용이 바람직하 지 못하다는 것을 나타낸다. 분말사출재의 Bagley 보정값에 대한 온도와 결합제의 영향은 매우 미약하게 나타났는데 특히 결합제의 영향은 거의 나타나지 않는 것을 발견하였다. 분 말충전율과 분말 입자 형태의 Bagley 보정값에 대한 영향은 매우 크게 나타났으며 분말충 전율이 증가할수록 Bagley 보정값이 증가하고 분말 입자의 형태가 불규칙한 분말을 사용한 분말사출재의 보정값이 구형의 분말에 비해 높은 보정값을 나타냈다. 실험결과에 대한 고찰 결과, 분말사출재의 모세관 입출구에서 압력손실의 주 원인은 분말 이자간 마찰과 충돌이라 고 판단되었다.

• The Korean Journal of Rheology
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• v.9 no.3
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• pp.124-131
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• 1997

스테인레스 강(SUS 316L) 분말과 왁스계 결합제를 혼합하여 제조한 분말사출재의 유변학적 특성을 낮은 전단율에서 측정하기 위해 동심원반식 점성측정기를 이용하여 실험을 실시하였다. 측정기 벽면에서 발생하는 벽면 슬립(Slip)을 확인하고 벽면 슬립을 보정하기 위하여 두가지의 원반 간격에서 측정된 실험 자료를 이용하여 벽면 슬립을 보정하는 방법을 채택하였다. 실험 중, 측정 전단율범위를 제한하는 Thixotropy 현상을 발견학고 이에대한 원인분석을 위한 실험을 진행한 결과 과도한 전단응력에 의해서 분말사출재로부터 분리되어 나온 슬립층이 내부로 빠르게 흡수되어 들어가지 못하고 잔류하면서 Thixotropy 현상을 발 생시키는 것으로 판단되었다. Thixotropy 현상이 발생하지 않는 범위를 조사한후, 제한된 범위내에서 분말사출재의 유변학적 특성을 측정하였다. 측정된 자료는 항복응력을 지니는 유체의 특성을 표현하는 Bingham 식의 변형식에 잘 근사 되었으며, 슬립속도를 실험결과로 부터 계산한 결과 전단응력에 따라 선형적인 관계를 가지고 있는 점과 항복응력의 존재를 정성적으로 보여주는 결과를 얻었다.

• The Korean Journal of Rheology
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• v.2 no.1
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• pp.67-78
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• 1990

세라믹 분말의 사출성형성을 평가하기 위하여 다양한 혼합체 시스템에 대한 혼합도 와 유변학적 성질을 질화규소 미세분말의 부피비를 변화시키면서 조사하였다. 열가소성 결 합체 시스템은 폴리에틸린 폴리에틸렌 왁스 그리고 미소량의 첨가제를 혼합하여 사용하였 다. 혼합성능을 평가하기 위하여 비분산혼합에서는 총접촉면적비를 그리고 분산혼합에서는 총파괴표면적비를 혼합척도로서 사용하여 정성적으로 모형화하였다. 사용된 혼합기내의 유 동장을 해석하기 위하여 뉴우톤유체를 가정하여 유동해석을 수행하였다. 혼합물의 혼합도는 각각 5분 30분 동안 혼합된 시편을 주사전자현미경 사진에 의해 관찰하여 평가하였다. 또한 혼합물의 사출성형성 그리고 혼합질 점도 토우크 곡선 사이의 관계를 규명하기 위하여 전단 변형를 속도를 따른 점도를 모세관 점도계를 사용하여 측정하였으며 질화규소의 부피비가 60%일 때까지는 만족할 만한 성형성과 혼합질을 가짐을 알 수 있었다.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2016.05a
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• pp.205-206
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• 2016

This study examines the effect of binding material and alkali activator on the rheology characteristics of alkali active mortar quantitatively, and a result is as follows. In the 1/2 slump flow, the higher mixing ratio of the fly ash has been shown to increase the table flow. the reason is that fly ash ball bearing action. When viewed in the consistency curve, the higher mixing ratio of the blast furnace slag powder was higher shear stress.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.710-718
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• 2012

The purpose of this study was to investigate the antioxidative effects of Opuntia humifusa and determine the optimal mixing ratio of Opuntia humifusa powder and eggs for the preparation of pasta. In regard to its antioxidant effects, Opuntia humifusa powder had a total phenolic content and DPPH free radical scavenging activity of 6.64 mg/g and 90.12%, respectively. We used response surface methodology to obtain ten experimental points (including two replicates for Opuntia humifusa powder and egg) and Opuntia humifusa pasta formulation was optimized using rheology. Yellowness (p<0.001) displayed a linear model pattern, whereas lightness (p<0.01) and redness (p<0.01) were described by a quadratic model pattern. Mechanical properties showed significant values in hardness (p<0.5), chewiness (p<0.5), gummiess (p<0.5), and cohesiveness (p<0.5). The sensory evaluation parameters showed significant differences in color (p<0.5), appearance (p<0.5), flavor (p<0.5), texture (p<0.5) and overall quality (p<0.5). The optimum formulations processed by numerical and graphical optimization were found to be 7.30 g of Opuntia humifusa powder and 31.55 g of egg.

• Culinary science and hospitality research
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• v.14 no.1
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• pp.11-20
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• 2008

To establish the optimum formular for processing bread with steam-dried Hizikia fusiformis flour(SHF), it was incorporated into wheat flour by the ratio of 0, 1, 3, 5 and 7% based on a flour weight. Evaluation was performed on the rheological and sensory profile of bread, such as specific loaf volume, water holding capacity(WHC) and height, appearance and Hunter's color value, mechanical texture properties, and sensory value. Increase in the addition of SHF led to the tendency that the expansive force of dough fermentation reduced, and an increase in the textural properties of bread. And cohesiveness, gumminess, and chewiness indicated the tendency of a little reduction as influenced by adding more dried Hizikia fusiformis powder. As for sensory properties and flavor components of the white bread, in case of color and flavor, more than 3% of increase in the addition of the dried Hizikia fusiformis powder led to a drop in preference, and more addition led to a fall in taste and softness. Overall, it was found that adding less than 3% of dried Hizikia fusiformis powder is proper for dough in breadmaking.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.4
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• pp.370-378
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• 2004

The purpose of this study was to investigate the effect of added nutriprotein and rice powder as a plasticizer on physicohemical property, texture property of Backsulgi. In the physicochemical property, the content of proximate composition of nutriprotein was measured as 6.1% of moisture, 3.6% of carbohydrate, 84.3% of crude protein, 0.6% of crude lipid, 5.4% of ash. The raw material of rice powder was measured as 9.6% of moisture, 83.7% of carbohydrate, 6.0% of crude protein, 0.4% of crude lipid, 0.3% of ash. Swelling power and pore ratio of the control were 78.53% and 72.42%, and tended to increase as the amounts of nutriprotein and plastic rice powder increased. Aging by Avrami eguation retarded in Backsulgi added 10% plastic rice powder than rice powder Backsulgi. All the samples added 2, 4, 6, and 8% nutriprotein at the temperatures of 20 were more effective than others on aging. In texture properties, cohesiveness and springiness were not significantly changed by adding nutriprotein and not significantly changed during the storage period in all samples. Hardness and gumminess decreased by adding 2∼8% nutriprotein and increased during the storage period in all samples. Springiness and gumminess decreased by adding 40% plastic rice powder and increased during the storage period in all sample. Cohesiveness and hardness decreased by the increase of plastic rice powder. The texture characteristics by rheometer showed that Backsulgi with nutriprotein and plastic rice powder exhibited lower in hardness than the control, indicating that nutriprotein and plastic rice powder were effective in retarding retrogradation, which is better when storage time became longer.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.224-230
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• 1999

The purpose of this study was to find out the optimal mixing ratio of green tea powder, sugar, and water for the preparation of Seolgiddeok through Response Surface Methodology based on the color, sensory, and texture test. The oganoleptic and textural properties of Seolgiddeok prepared with various concentrations of green tea powder (0% (control group), 0.5% (GT-0.5 group), 1% (GT-1.0 group), 1.5% (GT-1.5 group), 2% (GT-2.0 group)), and their quality changes during storage were also investigated. The optimal mixing ratio of green tea powder, sugar, and water for preparing the best quality Seolgiddeok was 1.0%, 12%, and 22%, respectively. The proximate composition of green tea powder was 21.70% of crude protein, 8.49% of crude lipid, 2.95% of reducing sugar, and 6.40% of ash. The contents of crude lipid, reducing sugar, and catechins in Seolgiddeok added with a green tea powder were increased with increasing the content of green tea powder. The hardness and gumminess of GT-1.0 group were the lowest among four groups, whereas GT-1.0 and GT-2.0 groups had the lowest cohesiveness. While the control group was the lowest in adhesiveness, the springness was not significantly different among all groups. GT-0.5 and GT-1.5 groups were the highest in sweet taste and colorfulness, respectively. However, GT-1.0 group had the best overall quality. Total microbial numbers, the acidity and pH in Seolgiddeok during storage were decreased with increasing green tea powder content, and especially those of GT-1.0 and GT-1.5 groups were relatively the lower than others. The “L” value (lightness) of the control group (no additives) was the highest among five groups, and the value was decreased with storage period, and especially GT-0.5 groups had the lowest brightness. The“a”value (reddness) of the control group was the highest, followed by GT-0.5, GT-1.0, GT-1.5, and GT- 2.0 group in order. The“b”value (yellowness) was increased with the increase of green tea powder content. Above results indicated that GT-1.0 group showed the best quality of Seolgiddeok through organoleptic and rheology tests.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.647-654
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• 2005

This study was conducted to investigate the quality characteristics of Jeung-Pyun prepared with the addition of ultrafiltered(UF) sunmul powder. Jeung-Pyun was prepared with five different levels of UF powder(0%, 0.5%, 1%, 2% and 3%) and the physico-chemical properties were examined. The pH of Jeung-Pyun batters decreased from $4.57{\sim}5.69$ to $4.38{\sim}5.03$ during 4 hours of fermentation at $35^{\circ}C$. The weight of Jeung-Pyun decreased, whereas the volume increased, with increasing UF powder content. Total isoflavone content was $0.41{\sim}2.39\;mg%$ before cooking and increased to $0.77 {\sim}3.80\;mg%$ after cooking. The increase of aglycones was particularly observed after cooking. The incorporation of UF powder in Jeung-Pyun lowered the lightness values but increased the redness and yellowness values. Rheology test showed that hardness was decreased with increasing UF powder amount. The values of gumminess and brittleness were the highest in the control group and decreased with increasing UF powder amount. Scanning electron microscope showed that the size of the air cells decreased with increasing UF powder levels. The results of sensory evaluation showed that there were no significant differences in scores of sweetness and moistness among the samples. Therefore, Jeung-Pyun prepared with UF to 3% addition of UF powder was considered to be as acceptable as Jeung-Pyun prepared without UF power.