• Korean journal of food and cookery science
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• v.33 no.1
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• pp.78-86
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• 2017

Purpose: To increase the availability of Korean sweet potato (SP), the quality characteristics of the sweet potato pastes (SPPs) and rice madeira cake (RMC) using them were investigated. Methods: Ten different SPPs, orange fleshed Sinwhangmi, Juwhangmi, purple fleshed Sinjami and Yeonjami, Cream fleshed Sinyulmi, Sinchunmi, and newly developed Geonwhangmi, Dahomi, Daeyumi, and Pongwonmi were used. Their pastes were prepared by washed, peeled, steamed, crushed, vacuum packed and stored in a freezer until use. Results: The SPPs and RMC with them were significant difference from different cultivars with color value, rheology and texture properties, and preference test. The SPP showed the highest lightness value in Sinchunmi (55.89) and the highest viscosity in Geonhwangmi (55.33 poise). The RMCs with SPPs had lower values in hardness and chewiness than the RMC without SPP. Overall quality of preference test showed the highest values in RMC with Sinyulmi and Sincheonmi. Conclusion: The best quality of sweet potato shaped rice madeira cake was made using Sinyulmi and Sinchunmi pastes. It is suggested that sweet potato paste is possible to use as the biomaterials for application of processed foods.

• Applied Biological Chemistry
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• v.41 no.5
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• pp.367-371
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• 1998

The characteristics of four samples of noodle flours milled from Australian Standard White(ASW) wheat were compared with one sample of noodle flour prepared from a blend of hard red winter(HRW) and western white(WW) American wheats. The ASW flours had lower content of protein and ash. Farinograms revealed that the absorption of the ASW flours was slightly higher than that of the HRW-WW flour. The mixing time, however, showed no difference between ASW flours and HRW-WW flour. The stability and the mechanical tolerance index were different among ASW flours, which were lower than HRW-WW flour. The ratios of resistance to extention determined by extensigraph for ASW flours were higher except one flour than HRW-WW flour. The flours showed characteristic mean particle sizes, which may reflect the differences in hardness of wheat used in the flour production. Farinograph indices showed no correlations with protein content and extensigraph indices. The amylograph peak viscosity was inversely correlated with the protein content (p<0.05).

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.830-834
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• 2002

본 연구는 동적 전단진동(dynamic shear oscillation) 측정방법을 이용하여 농도가 젤라틴의 동적 레올로지 특성에 미치는 영향에 대하여 관찰하였다. $5^{\circ}C$에서의 젤라틴의 저장 탄성률(storage modulus, G#)과 손실 탄성률(loss modulus, G@)은 농도가 증가함에 따라 증가하는 경향을 보였다. 0.9%를 제외한 모든 농도(2.0-4.9%)에서 젤라틴의 G#은 G@보다 매우 높은 값을 나타냈으며, G#과 G@이 ${\omega}$ 의존성이 없는 true 겔과 같은 거동을 나타냈다. 젤라틴의 농도와 K#(G#에 대한 절편)와의 관계에서는 높은 결정계수$(R^2=0.99)$를 보여주면서 좋은 상관관계를 나타냈다. 여러 온도범위$(-5,\;0,\;5,\;10^{\circ}C)$에서 각 온도별로 측정된 K#값은 $-5^{\circ}C(59.5Pa)\;>\;0^{\circ}C(4.09Pa)\;>\;5^{\circ}C(1.41Pa)\;>\;10^{\circ}C(0.35Pa)$의 순으로 가장 낮은 온도에서 K#값이 가장 높은 것으로 나타났다. 또한 냉각과정에서 최종냉각온도인 $5^{\circ}C$에서 측정된 젤라틴의 최대 G#수치는 4.9%(2399Pa)>4.1%(1744Pa)>3.0%(1159Pa)>2.0%(519.3Pa)>0.9%(3.15Pa)의 순으로 높은 농도에서 높게 나타났다. Aging 10시간 동안 젤라틴 겔의 구조형성은 겉보기 first-order kinetics로부터 겉보기 구조형성 속도상수(K)를 결정함으로써 파악될 수 있다. 젤라틴의 농도가 증가함에 따라 K값은 증가하였으며, 농도와 K값과의 관계는 높은 결정계수$(R^2)$를 나타내면서 좋은 상관관계를 보여주었다(Fig. 7). 10시간 aging 후 G#은주파수$({\omega})$ 의존성이 없이 독립적인 것으로 나타났다. 따라서 이들 젤라틴 겔은 aging하는 동안에 탄성이 점점 강해지고 10시간 후에는 가교결합의 밀도가 증가하여 강한 탄성을 가진 고무질 망상구조(rubber network)를 형성했음을 알 수 있다.

• Korean Journal of Food Science and Technology
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• v.22 no.1
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• pp.38-43
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• 1990

Effects of concentration (5-8%, db) and heating temperature $(80^{\circ}C-95^{\circ}C)$ on rheological of mungbean starch were examined. The pasting curve by amylograph revealed no peak viscosity and the viscosity continued to increase during cooking, regardless the starch concentrations. Mungbean starch paste showed a pseudoplastic flow behavior with yield stress. The consistency index of paste increased as the heating temperature was raised at a given concentration. However, flow behavior index showed opposite trend. The percent sag of starch gel stored at $4^{\circ}C$ decreased with the increase of concentration and heating temperature. The firmness of fresh gel prepared from 7 and 8% starch suspensions by heating at $95^{\circ}C$ for 15 min with amylograph was about 2-times higher than that of 6% gel. However, the time constant, reciprocal of rate constant, of starch gels during aging at $4^{\circ}C$ was not significantly influenced by concentrations and heating temperatures.

• 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.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.31 no.2 s.51
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• pp.135-140
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• 2005

A solid state emulsion haying high velocity gradient shows two important transition ranges in the plot of storage modulus(G') as a function of shear strain, when the state is changed from solid to liquid. However, a solid state emulsion having low velocity gradient shows only one apparent transition range when the change from solid to liquid state takes place. The result implies the importance of the surface properties in the solid state emulsion. The addition of water phase in the solid state emulsion reduces the modulus in the modulus in the surface transition range by increasing interfacial friction and weakening the matrix. The addition of pigments increases the modulus in the modulus in the surface transition range by reinforcing the matrix, when there is no wafer phase in the solid state emulsion. When the solid state emulsion has water phase, however, the addition of pigments decreases the modulus in the modulus in the surface transition range.

• Polymer(Korea)
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• v.33 no.6
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• pp.588-595
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• 2009

The aim of this study was to increase compatibility of immiscible PLA/PCL blend by using electron beam irradiation in the presence of glycidyl methacrylate (GMA). The blends of PLA/PCL containing GMA were irradiated at doses of 10, 50 and 100 kGy and then the irradiated samples were characterized by observing morphology and rheological properties. Blends irradiated with 50 and 100 kGy showed greatly improved interfacial adhesion between two phases in the morphology. Complex viscosity of PLA/PCL(9/1) blend irradiated at dose of 100 kGy was about 100 times higher than that of pure PLA. We found that the compatibility of immiscible PLA/PCL could be improved by electron beam irradiation in the presence of GMA from the investigation of morphology and rheology.

• Journal of the Korea Institute of Building Construction
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• v.18 no.3
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• pp.235-242
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• 2018

The objective of the paper is to investigate the effect of mix designing factors on the workability and rheological parameters of self compacting concrete in order to facilitate the difficulties of quality control of high sensitivity of SCC. Mix proportions of SCC were prepared with various conditions of coarse, and fine aggregate, and unit water content, and the SCC mixtures were tested on workability, rheological properties to provide basic data for quantitative evaluation. Test results indicated that the yield stress of SCC decreased with increasing the coarse aggregate volume ratio, and increased with increasing the amount of VMA. However, unit water content, fine aggregate type, and air content didn't affect the yield stress value. The plastic viscosity according to the mixing factors showed a similar tendency to the yield stress. In addition, there was no correlation between yield stress and workability (flow, T50, V-lot). However, there was closely correlation among plastic viscosity and T50 and V-lot. Especially, T50 and V-lot time decreased with decreasing plastic viscosity.

• Applied Biological Chemistry
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• v.39 no.3
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• pp.165-171
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• 1996

The rheological properties of biopolymers produced by Bacillus sp. K-1 and its mutant strains(KM-21, KM-83) were studied. Apparent viscosity of biopolymers decreased as rising the temperature. The biopolymer produced by KM-21 strain showed 1.7 times low viscosity, 2.7 times low viscosity by K-1 and 1.9 times low viscosity by KM-83 at $80^{\circ}C$ compared with at $20^{\circ}C$ respectively. The viscosity of biopolymer solution also increased with increasing the polymer concentration and showed pseudoplastic characteristics which is high temperature dependency in all concentration. The change of the biopolymer viscosity on the pH showed the highest value at the pH 7.0 and it showed lower at acidic condition than at alkaline condition comparatively.

• Korean Journal of Materials Research
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• v.31 no.9
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• pp.532-538
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• 2021

In this study, a spray dryer is used to make granules of Y₂O₃ and YF₃, and then Y₅O₄F₇ is synthesized following heat treatment of them under Ar gas atmosphere at 600 ℃. Single and binary monomer mixtures are compared and analyzed to optimize photocurable monomer system for DLP 3D printing. The mixture of HEA and TMPTA at 8:2 ratio exhibits the highest photocuring properties and low viscosity with shear thinning behavior. The optimized photocurable monomer and synthesized Y₅O₄F₇ are therefore mixed and applied to printing process at variable solid contents (60, 70, 80, & 85 wt.%) and light exposure times. Under optimal light exposure conditions (initial exposure time: 1.2 s, basic exposure time: 5 s), YOF composites at 60, 70 & 80 wt.% solid contents are successfully printed. As a result of measuring the size of the printed samples compared to the dimensions of the designed bar type specimen, the deviation is found to increase as the YOF solid content increases. This shows that it is necessary to maximize the photocuring activity of the monomer system and to optimize the exposure time when printing using a high-solids ceramic slurry.