• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.302-306
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• 1983

The changes in the mechanical model parameters during cooking and subsequent storage, were related to the sensory quality of the noodles. The sensory hardness and chewiness were tested by Milestone method and the overall preference was evaluated by hedonic scale test. Hardness was affected primarily by increasing cooking time and in lesser degree by storage time after cooking. Chewiness was diminished by increasing cooking time and subsequent storage. The preference of wheat flour noodle was not significantly affected by cooking time, while that of wheat·sweet potato starch noodle decreased significantly by excess cooking time. Instantaneous elasticity represented the softness of noodle. The elastic components and viscosity components had significant relationship with the sensory quality of wheat noodle. On the other hand the retardation time was important for the sensory quality of wheat-sweet potato starch noodle.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.1
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• pp.64-67
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• 2000

Jellies enhancing physiological functions were prepared with using 5 and 10% dietary fiber isolated from ascidian (Halocynthia roretzi) tunic collected from recycled seafood waste. The texture development of the samples was examined with two-bite compression test and analyzed using five sorts ofrheological parameters with texture profile analysis as follows; hardness, adhesiveness, springiness, cohesiveness and gumminess. All the rheological parameters decreased in the fiber enhanced jellies. However, the springiness and cohesiveness increased slightly in the fiber enhanced jellis. Hunter L' and d' values increased in the fiber enhanced jellies and accordingly the color was light yellow. a' value showed green with the addition of fiber. As a result of sensory evaluations, the color and overall acceptability of 10% fiber enhanced jelly were significantly different at p<0.05. The 10% fiber enhanced jelly was noted as having high sensory scores and peferable acceptability.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.336-340
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• 1991

Correlations among instrumental. sensory parameters and overall preference of jelly texture were studied. Instrumental rheological characteristics of the jelly were measured with a rheometer, and sensory and overall score were measured by sensory evaluation. Instrumental maximum force was correlated to sensory hardness and shortness, and sensory springiness and stickiness were correlated to instrumental springiness and adhesiveness force respectively. Also the most significant instrumental parameters with respect to overall preference were cohesiveness and adhesiveness force with their values being 0.93 and 0.89 repectively. Multiple linear regression resulted in a following equation: overall score = 2.70 + 6.25(cohesiveness) - 0.095(adhesiveness force) with a correlation coefficient of 0.94.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.33 no.3
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• pp.965-974
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• 2013

Multiple debris flows occurred on July 27, 2012 in Mt. Umyeon, which resulted in 16 casualties and severe property demage. Accurate reproducing of the propagation and deposition of debris flow is essential for mitigating these disasters. Through applying FLO-2D model to these debris flows and comparing the results with field observations, we seek to evaluate the performance of the model and to analyse the rheological model parameters. Representative yield stress and dynamic viscosity back-calculated for the debris flows in the northern side of Mt. Umyeon are 1022 Pa and 652 $Pa{\cdot}s$, respectively. Numerical results obtained using these parameters reveal that deposition areas of debris flows in Raemian and Shindong-A regions are well reproduced in 63-85% agreement with the field observations. However, the propagation velocities of the flows are significantly underestimated, which is attributable to the inherent limitations of the model that can't take the entrainment of bed material and surface water into account. The debris flow deposition computed in Hyeongchon region where the entrainment is not significant appears to be in very good agreement with the field observation. The sensitivity study of the numerical results on model parameters shows that both sediment volume concentration and roughness coefficient significantly affect the flow thickness and velocity, which underscores the importance of careful selection of these model parameters in FLO-2D modeling.

• Journal of Pharmaceutical Investigation
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• v.37 no.3
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• pp.137-148
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• 2007

Using a strain-controlled rheometer [Rheometrics Dynamic Analyzer (RDA II)], the steady shear flow properties of a semi-solid ointment base (vaseline) have been measured over a wide range of shear rates at temperature range of $25{\sim}60^{\circ}C$. In this article, the steady shear flow properties (shear stress, steady shear viscosity and yield stress) were reported from the experimentally obtained data and the effects of shear rate as well as temperature on these properties were discussed in detail. In addition, several inelastic-viscoplastic flow models including a yield stress parameter were employed to make a quantitative evaluation of the steady shear flow behavior, and then the applicability of these models was examined by calculating the various material parameters (yield stress, consistency index and flow behavior index). Main findings obtained from this study can be summarized as follows : (1) At temperature range lower than $40^{\circ}C$, vaseline is regarded as a viscoplastic material having a finite magnitude of yield stress and its flow behavior beyond a yield stress shows a shear-thinning (or pseudo-plastic) feature, indicating a decrease in steady shear viscosity as an increase in shear rate. At this temperature range, the flow curve of vaseline has two inflection points and the first inflection point occurring at relatively lower shear rate corresponds to a static yield stress. The static yield stress of vaseline is decreased with increasing temperature and takes place at a lower shear rate, due to a progressive breakdown of three dimensional network structure. (2) At temperature range higher than $45^{\circ}C$, vaseline becomes a viscous liquid with no yield stress and its flow character exhibits a Newtonian behavior, demonstrating a constant steady shear viscosity regardless of an increase in shear rate. With increasing temperature, vaseline begins to show a Newtonian behavior at a lower shear rate range, indicating that the microcrystalline structure is completely destroyed due to a synergic effect of high temperature and shear deformation. (3) Over a whole range of temperatures tested, the Herschel-Bulkley, Mizrahi-Berk, and Heinz-Casson models are all applicable and have an almostly equivalent ability to quantitatively describe the steady shear flow behavior of vaseline, whereas the Bingham, Casson,and Vocadlo models do not give a good ability.

• Earthquakes and Structures
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• v.11 no.6
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• pp.1101-1121
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• 2016

Base isolation, one of the popular seismic protection approaches proven to be effective in practical applications, has been widely applied worldwide during the past few decades. As the techniques mature, it has been recognised that, the biggest issue faced in base isolation technique is the challenge of great base displacement demand, which leads to the potential of overturning of the structure, instability and permanent damage of the isolators. Meanwhile, drain, ventilation and regular maintenance at the base isolation level are quite difficult and rather time- and fund- consuming, especially in the highly populated areas. To address these challenges, a number of efforts have been dedicated to propose new isolation systems, including segmental building, additional storey isolation (ASI) and mid-storey isolation system, etc. However, such techniques have their own flaws, among which whipping effect is the most obvious one. Moreover, due to their inherent passive nature, all these techniques, including traditional base isolation system, show incapability to cope with the unpredictable and diverse nature of earthquakes. The solution for the aforementioned challenge is to develop an innovative vibration isolation system to realise variable structural stiffness to maximise the adaptability and controllability of the system. Recently, advances on the development of an adaptive magneto-rheological elastomer (MRE) vibration isolator has enlightened the development of adaptive base isolation systems due to its ability to alter stiffness by changing applied electrical current. In this study, an innovative semi-active storey isolation system inserting such novel MRE isolators between each floor is proposed. The stiffness of each level in the proposed isolation system can thus be changed according to characteristics of the MRE isolators. Non-dominated sorting genetic algorithm type II (NSGA-II) with dynamic crowding distance (DCD) is utilised for the optimisation of the parameters at isolation level in the system. Extensive comparative simulation studies have been conducted using 5-storey benchmark model to evaluate the performance of the proposed isolation system under different earthquake excitations. Simulation results compare the seismic responses of bare building, building with passive controlled MRE base isolation system, building with passive-controlled MRE storey isolation system and building with optimised storey isolation system.

• Food Science and Preservation
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• v.19 no.6
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• pp.841-848
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• 2012

Response surface methodology was applied to the processing conditions to investigate the physicochemical properties of ramie porridge. In the processing conditions based on the central composite design with the addition of ramie leaf powder (0-4 g) and water (700-1100 g), the coefficients of determination (R2) of the models were above 0.9141 for the physicochemical properties, above 0.7627 for the Hunter color parameters, and above 0.8975 for the rheological properties. The soluble solid content, viscosity, and gumminess of the sample decreased significantly with an increase in the water added, whereas the spreadability and adhesiveness increased significantly. The Hunter color L value of the sample decreased significantly with an increase in the amount of ramie leaf powder added, whereas the Hunter b value increased significantly. The estimated maximum viscosity of the ramie porridge was shown to be 24,643 cp when 1.90 g ramie leaf powder and 700.24 g water were added; the estimated maximum lightness of the ramie porridge was shown to be 59.11 when 0.02 g ramie leaf powder and 869.30 g water were added; and the estimated maximum gumminess of the ramie porridge was shown to be 21.46 g when 2.12 g ramie leaf powder and 700.35 g water were added.

• Food Engineering Progress
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• v.21 no.2
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• pp.167-173
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• 2017

Purple-fleshed potato powder (PFPP) was investigated to determine optimal mixing ratio with milk powder and dextrin to produce a ready-to-eat mashed potato powder. The rheological characteristics, color, and anthocyanin contents were studied at a different concentration of ingredients. The power-law model was applied to explain the mechanical spectra of mashed potatoes which represented the change in structure induced by different mixing ratios. Mixture design was used to obtain the experimental points used to establish the empirical models to describe the effects of each ingredient on the characteristic of the mashed potato. The results of mechanical spectra showed that both storage and loss moduli (G' and G'') were significantly influenced by PFPP and milk powder concentration. The power law parameters n' and n'' showed higher values for the mashed potato with a lower concentration of PFPP and a higher concentration of milk powder, which showed that the gel networks involved in the mashed potato were weaker. The optimum mixing ratio with the highest redness and anthocyanin content, while maintaining the rheological properties similar to the commercial mashed potato, was determined as PFPP:milk powder:dextrin = 90.49:4.86:4.65 (w/w). The proportions of PFPP and milk powder in the formulation significantly changed the characteristics of mashed potato, whereas no significant effect of dextrin was observed in this formulation.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.203-209
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• 1999

The effect of several hydrocolloids on the rheological behavior of wheat flour was investigated. The influence of the selected hydrocolloids (alginate, carrageenan, CMC, guar, locustbean and xanthan) on wheat flour was tested by using two different techniques; amylograph and texture analyzer. In order to have a general overview of their effects hydrocolloids were chosen from different sources implying a broad diversity of chemical structures. The hydrocolloid addition decreased the brightness(L) but increased yellowness(b). The interaction between hydrocolloid and flour produces a slight modification of the amylogram parameters, being the most clearly affected parameter breakdown, which is increased by carrageenan, guar and xanthan. Hardness and cutting force were augmented by hydrocolloid addition, while springeness was decreased except guar and locustbean. In summary, when looking for the improvement of the noodle texture, guar, locustbean are the best candidate additives due to their effects on pasting and texture properties. These hydrocolloids increase the hardness, cutting force, gumness, chew-ness, so were thought to increase the eating quality. So, each tested hydrocolloid affected in a different way the rheological properties of wheat flour, the results obtained are important for the appropriate use of these hydrocolloid as ingredients in the noodle making process.

• Structural Engineering and Mechanics
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• v.52 no.6
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• pp.1069-1084
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• 2014

The long-term performance of plates resting on viscoelastic foundations is a major concern in the analysis of soil-structure interaction. As a powerful mathematical tool, fractional calculus may address these plate-on-foundation problems. In this paper, a fractionalized Zener model is proposed to study the time-dependent behavior of a uniformly loaded rectangular thin foundation plate. By use of the viscoelastic-elastic correspondence principle and the Laplace transforms, the analytical solutions were obtained in terms of the Mittag-Leffler function. Through the analysis of a numerical example, the calculated plate deflection, bending moment and foundation reaction were compared to those from ideal elastic and standard viscoelastic models. It is found that the upper and lower bound solutions of the plate response estimated by the proposed model can be determined using the elastic model. Based on a parametric study, the impacts of model parameters on the long-term performance of a foundation plate were systematically investigated. The results show that the two spring stiffnesses govern the upper and lower bound solutions of the plate response. By varying the values of the fractional differential order and the coefficient of viscosity, the time-dependent behavior of a foundation plate can be accurately captured. The fractional differential order seems to be dependent on the mechanical properties of the ground soil. A sandy foundation will have a small fractional differential order while in order to simulate the creeping of clay foundation, a larger fractional differential order value is needed. The fractionalized Zener model is capable of accounting for the primary and secondary consolidation processes of the foundation soil and can be used to predict the plate performance over many decades of time.