• Preventive Nutrition and Food Science
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• v.13 no.3
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• pp.249-252
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• 2008

Flow behaviors of sweet potato starch (SPS) pastes (5% w/w) were studied in the presence of various sugars (xylose, glucose, fructose and sucrose) and sugar alcohols (xylitol and sorbitol). The flow properties of SPS-sugar mixtures were determined from the rheological parameters of power law model. The vane method was also employed for determining yield stresses of SPS-sugar mixtures directly under a controlled low shear rate. At $25^{\circ}C$ all the samples showed shear-thinning behaviors ($n=0.35{\sim}0.44$) with yield stress. The consistency index (K) values of SPS-sugar mixtures increased in the following order: sorbitol> xylitol> control (no sugar)> sucrose> fructose> glucose> xylose, showing that the addition of sugar alcohols enhanced the K values. The yield stress values were reduced in the presence of ugars and sugar alcohols and they also increased with an increase in swelling power of starch granules in the SPS-sugar mixture systems.

• ETRI Journal
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• v.38 no.6
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• pp.1179-1189
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• 2016

A chemorheological analysis of a no-flow underfill was conducted using curing kinetics through isothermal and dynamic differential scanning calorimetry, viscosity measurement, and solder (Sn/27In/54Bi, melting temperature of $86^{\circ}C$) wetting observations. The analysis used an epoxy system with an anhydride curing agent and carboxyl fluxing capability to remove oxide on the surface of a metal filler. A curing kinetic of the no-flow underfill with a processing temperature of $130^{\circ}C$ was successfully completed using phenomenological models such as autocatalytic and nth-order models. Temperature-dependent kinetic parameters were identified within a temperature range of $125^{\circ}C$ to $135^{\circ}C$. The phenomenon of solder wetting was visually observed using an optical microscope, and the conversion and viscosity at the moment of solder wetting were quantitatively investigated. It is expected that the curing kinetics and rheological property of a no-flow underfill can be adopted in arbitrary processing applications.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2013.10a
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• pp.543-548
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• 2013

This paper presents a design of magnetorheological (MR) damper for control vibration of washing machine. This design is based on the requirements such as small dimensions with high damping force, and minimal consumed energy. The MR damper is designed using the shear mode of MR fluid, and Bingham plastic model is used for optimization process. In this design, a multi-coil design is adopted for damper to enhance damping force and reduce optimally structural parts. In optimization process, ADPL (Ansys Parametric Design Language) program is applied. Base on the optimal parameters, MR damper is manufactured and tested. In evaluation of MR damper, a modified sliding mode control is formulated and applied in both simulation and experiment. Results of experiment show that the MR damper satisfy the requirement of damping force for vibration control of washing machine.

• Korean Journal of Food Science and Technology
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• v.6 no.1
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• pp.42-54
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• 1974

Twenty-six food products which are commonly consumed in Korea were classified according to the method of Oldfield et al., based on the physical and rheological properties, and subjected to the measurement of textural characteristics by the General Foods Texturometer. It was found that the measurement conditions, texturometer curves and parameters differed depending on the food group such as gelatinous, heterogeneous gelatinous, fatty emulsion, cellular textured, fibrous, spongy and porous solid food products. Diverse texturometer curves were obtained from the same kinds of food products, especially among the porous solid food products.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.429-438
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• 2003

The optimization of Omija-pyun as a traditional dessert, with the most European taste and year round availability, was studied with regard to its texture. The response surface methodology was used to determine the optimal composition of Omija-pyun as a European style dessert. The texture, including the springiness, gumminess, cohesiveness, adhesiveness, hardness and chewiness, was measured using TPA parameters (TA-HD Texture Analyser, stable micro system, UK). The texture of Omija-pyun was influenced by pectin and sucrose to the first linear order. The properties of springiness and adhesiveness were influenced by pectin x pectin to the second quadratic order. No cross product effects between ingredients were found from the analysis. The maximum springiness was obtained with 42g of pectin, 450g of sucrose, 110g of glucose syrup and 4.8g of tartaric acid. The maximum chewiness was with 55g of pectin, 330g of sucrose, 140g of glucose syrup and 5.7g of tartaric acid. The maximum adhesiveness was achieved using 17g of pectin and 400g of sucrose. The gumminess and hardness increased with increasing pectin content, and a cross product effect was observed(Eds note: you said earlier that no cross product effects between the ingredients was found\ulcorner) between sucrose and glucose syrup.

• Archives of Pharmacal Research
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• v.11 no.2
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• pp.149-154
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• 1988

Impaired erythrocyte deformability was considered to paly an important role in microcirculatory disturbances. We recently confirmed that the brazilin, the main active principle of Caesalpinia sappan, enhanced activity of erythrocyte deformability and reduced blood viscosity. In this study, we examined the effects of brazilin on three biochemical parameters (ATP, 2, 3-diphosphoglycerate, and calcium) which influenced erythrocyte deformability. Treatment with barzilin increased erythrocyte deformability and ATP concentrations in streptozotocin-induced diabetic rats. Concentrations of 2, 3-diphosphoglycerate and calcium in diabetic rats following brazilin administration were decreased significantly compared to those of diabetic control rats. The results suggest that brazilin have a potential effect to improve rheological abnormalities in diabetes.

• Food Science of Animal Resources
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• v.41 no.6
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• pp.983-996
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• 2021

This study explored the physicochemical, textural, and sensorial properties of a meat analog (MA) as compared to beef and pork meats. Results illustrate that MA patties had lower moisture, fat, and protein content, as well as higher ash and crude fiber than beef and pork. Likewise, MA patties had a higher pH, lightness (L^*), and redness (a^*) than either beef or pork. Pork meat exhibited the highest released water (RW) and cooking loss (CL) values, followed closely by MA with beef displaying the lowest values. Regardless of patty type, the post-cooking diameter patties were reduced significantly (p<0.05). However, the Warner-Bratzler shear force (WBSF), hardness, chewiness, and gumminess of beef were significantly higher than that of either pork or MA. The visible appearance of MA patties had more porous and loose structures before and after cooking. Consequently, based on sensory parameters, MA patties demonstrated the higher values for appearance and firmness, followed by beef and pork respectively, although the difference was not statistically significant. Therefore, the current study demonstrated that some physicochemical, textural, and sensory characteristics of beef and pork exhibited the most similarity to MA.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.225-238
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• 2024

3D printing technology enables the production of creative and personalized food products that meet consumer needs, such as an attractive visual appearance, fortification of specific nutrients, and modified textures. To popularize and diversify 3D-printed foods, an evaluation of the printing feasibility of various food pastes, including materials that cannot be printed natively, is necessary. Most animal resources, such as meat, milk, and eggs, are not inherently printable; therefore, the rheological properties governing printability should be improved through pre-/post-processing or adding appropriate additives. This review provides the latest progress in extrusion-based 3D printing of animal resource-based inks. In addition, this review discusses the effects of ink composition, printing conditions, and post-processing on the printing performance and characteristics of printed constructs. Further research is required to enhance the sensory quality and nutritional and textural properties of animal resource-based printed foods.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.9
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• pp.1227-1232
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• 2011

The objective of this study was to examine the effects of concentrates containing different levels of a vitamin-trace elements premix on milk yield and composition of dairy cows. The trial, which lasted 14 weeks, was conducted from January to March and used 45 multiparous Brown cows in the early phase of lactation. Cows (n = 15 per treatment) were randomly allocated to three dietary treatments: the first group (control, C-0) was fed pelleted concentrate containing background vitamins and trace elements that supplied 1.0 times cows' daily requirements; the second group were fed the same concentrate, but containing 2.5 g/kg of vitamin and trace mineral premix per kg of concentrate (C-2.5); the third group were fed the same concentrate, but containing 5 g/kg of vitamin and trace mineral premix per kg of concentrate (C-5). The daily ration included ad libitum chopped oat hay, and the cows also had 8 h/d grazing on a ryegrass (Lolium multiflorum) pasture. During the performance trial, cow milk yield was daily recorded and individual milk samples were analysed for milk composition and to determine milk renneting properties. Cows fed the intermediate premix level (C-2.5) in diet showed the highest fat-corrected milk production (p<0.05) compared to other groups. None of the milk quality parameters studied were influenced by dietary treatment, except for milk rheological parameters (rennet clotting time and curd firmness) that were positively improved in cows fed the C-2.5 diet (p<0.05). The findings from this study show that intermediate level of vitamin-trace elements premix in concentrate can be advantageously used in grazing dairy cows without negative effects on yield and quality of milk produced.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.4
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• pp.623-632
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• 2018

Predicting the behavior of rheological polymers is highly shear rate- and temperature-dependent. The Cross-WLF viscosity model has become a powerful solution that describes the shear rate- and temperature-dependent characteristics. To estimate the behavior of polymers in computational simulations, the coefficients of the Cross-WLF model should be well identified. An identification technique was proposed to determine the Cross-WLF viscosity model coefficient. The assumption is that the Cross-WLF viscosity model well describes the real characteristics of polymers when the calculated viscosity with the parameters is identical to the reference data. In this study, Auto-desk Moldflow data were used as a reference. The numerical examples showed that the proposed method accurately identifies the Cross-WLF viscosity model coefficients.