• Food Engineering Progress
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• v.15 no.3
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• pp.235-242
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• 2011

This study was conducted to investigate the quality characteristics of cookies added with different levels of flaxseed powder. Cookies were prepared with four different levels (0%, 6%, 12% and 18%) of flaxseed powder and the physicochemical properties were examined. The pH of cookie dough was higher in cookies containing flaxseed powder. The spread factor of control cookie was lower than that of cookies containing 6%, 12% and 18% of flaxseed powder. The incorporation of flaxseed powder in cookies lowered lightness and yellowness but increased redness values. Rheology testing showed that cookies with 6%, 12% and 18% flaxseed powder had significantly lower hardness value than control cookies (p < 0.05). Consumer acceptance test revealed that overall preference score was the highest in cookies containing 12% flaxseed powder. During storage at $55^{\circ}C$ for 60 days, peroxide value increased until 30 days of storage and decreased thereafter, while acid value steadily increased and there was no significant difference in peroxide value and acid value between control cookies and flaxseed added cookies.

• Food Science of Animal Resources
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• v.39 no.1
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• pp.23-34
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• 2019

Fat reduction in the formulation of cheese emulsion causes problems in its flowability and functional characteristics during spray-dried cheese powder production. In order to eliminate these problems, the potential of using microparticulated whey protein (MWP) in cheese emulsions was examined in this study. Reduced-fat white-brined cheese emulsions (RF) with different dry-matters (DM) (15%, 20%, and 25% excluding emulsifying salt) were produced using various MWP concentrations (0%-20% based on cheese DM of emulsion). Their key characteristics were compared to full-fat cheese emulsion (FF). MWP addition had no influence on prevention of the phase separation observed in the instable group (RF 15). The most notable effect of using MWP was a reduction in apparent viscosity of RF which significantly increased by fat reduction. Moreover, increasing the amount of MWP led to a decrease in the values of consistency index and an increase in the values of flow behavior index. On the other hand, using high amounts of MWP made the emulsion more liquid-like compared to full-fat counterpart. MWP utilization also resulted in similar lightness and yellowness parameters in RF as their full-fat counterparts. MWP in RF increased glossiness and flowability scores, while decreased mouth coating scores in sensory analyses. Fat reduction caused a more compact network, while a porous structure similar to FF was observed with MWP addition to RF. In conclusion, MWP showed a good potential for formulation of reduced-fat cheese emulsions with rheological and sensorial characteristics suitable to be used as the feeding liquid in the spray drying process.

• Journal of the Korea Institute of Building Construction
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• v.19 no.3
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• pp.219-228
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• 2019

The aim of the research is to provide a fundamental data of low viscosity typed superplasticizer (SP) on cement-based materials incorporating various supplementary cementitious materials (SCMs). As a relatively new product, low-viscosity typed SP has introduced for high performance concrete with high viscosity due to its high solid volume fraction with various SCMs. However, there are not enough research or reports on the performance of the low viscosity typed SP with cement-based materials incorporting SCMs. hence, in this research, for cement paste and mortar, fluidity and rheological properties were evaluated when the mixtures contained various SCMs such as fly ash, blast furnace slag, and silica fume. From the experiment conducted, it was checked that the low viscosity typed superplasticizer decreased the plastic viscosity of the mixture as well as the yield stress. From the results of this research, it is expected to contribute on introduction of new type SP for high performance concrete or high-viscous cementitious materials.

• Journal of the Korea institute for structural maintenance and inspection
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• v.25 no.5
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• pp.135-140
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• 2021

In this study, the concrete aggregate shape features were extracted from the cross-section of a normal concrete strength cylinder, and the compressive strength of the cylinder was predicted using artificial neural networks and image processing technology. The distance-angle features of aggregates, along with general aggregate shape features such as area, perimeter, major/minor axis lengths, etc., were numerically expressed and utilized for the compressive strength prediction. The results showed that compressive strength can be predicted using only the aggregate shape features of the cross-section without using major variables. The artificial neural network algorithm was able to predict concrete compressive strength within a range of 4.43% relative error between the predicted strength and test results. This experimental study indicates that various material properties such as rheology, and tensile strength of concrete can be predicted by utilizing aggregate shape features.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.28 no.1A
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• pp.155-163
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• 2008

On the construction site with trends of large scale, high rise and specialization, testing construction of high performance concrete, superior to conventional concrete, is continued to increase. For bridge construction, application of full staging method is gradually decreasing due to noise, dust, and prolonged construction period. Recently, precast construction, which is optimized to urban environment and shorter work period, gains popularity significantly. In bridge structure, overcrowding arrangement of bar is used to ensure its safety. For the manufacturing of overcrowding arrangement of bar, High flowing self-compacting concrete, which is superior to conventional concrete in flowability and compacting property, should be implemented. In this study, the application of blast-furnace slag and fly ash to binary and ternary blended system on the High flowing self-compacting concrete for bridge structure with overcrowding arrangement of bar is evaluated by flowability in accordance with the first class regulations of Japan Society of Civil Engineering (JSCE).

• Food Science and Preservation
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• v.30 no.3
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• pp.405-418
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• 2023

The aim of this research was to study the feasibility of the defatted wheat germ flour (DWGF) alone or in combination with xanthan gum (XG) as egg yolk substitutes in mayonnaise formulation. In this research, DWGF was used at different levels (0, 25, 75 and 100%) alone or in combination with the XG (0.2%) as egg substitutes. The effects of these substitutions on the stability, textural and rheological characteristics of mayonnaise were investigated. According to the results, DWGF can be used as an egg yolk substitute in mayonnaise. Combining DWGF and XG as egg yolk substitute, improved the stability, textural and rheological properties. Mayonnaise with 100% egg yolk replacement showed the hardest structure, while the lowest firmness value was obtained in the control containing 100% egg yolk. Also, the highest adhesiveness value occurred in the sample with 100% DWGF. The thixotropic behavior was observed for all investigated mayonnaise samples over the all ranges of the studied shear rate (0.05-450/sec). Furthermore, the highest content of consistency coefficient value was observed in the sample with 100% DWGF and 0.2% XG. Therefore, it can be concluded that low-cholesterol mayonnaise with proper stability, textural and rheological characteristics are achievable by applying of the desirable combination of DWGF and XG.

• The Korean Journal of Food And Nutrition
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• v.14 no.1
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• pp.34-39
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• 2001

The purpose of this study was to examine physical properties of the addition of green tea powder on bread flour and dough rheology of white pan bread. Three levels(0.1, 0.5 and 1.0% ) of each green tea powder with bread flour were tested for their effects in dough mixing using rapid disco analyzer, alveogram and farinogram. Addition of green tea powder tended to reduce initial pasting temperature and increase peak viscosity, break down and set back. L(extensibility) and G(swelling index) value in alveogram showed decrement with increasing green tea powder. These meant that the volume of white pan bread would show same tendency. The use of green tea powder increased consistency and water absorption of the bread flour but decreased development time, salability and degree of softening on farinogram. White pan bread with green tea powder had higher value of hardness and springness than without it. Sensory evaluation determined that the white pan bread with 0.5% green tea powder had the highest score.

• Journal of the Korean Recycled Construction Resources Institute
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• v.2 no.3
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• pp.196-201
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• 2014

As political circumstances in oversea countries and Korea varies, the risk of vulnerability from unexpected extreme loading conditions, such as explosions or extreme impacts, also increased. In addition, construction companies in Korea recently have taken chances of overseas expansion to countries where their domestic situations are not in rest. Therefore, the resistance of construction materials for blast or impact loading become taking more consideration from engineering field. This study is a part of the research to develop a high performance fiber reinforced cementitious composite materials with high volume steel fibers and primary purpose of this study is to find an optimum mix proportions of in-fill slurry. In order to accomplish the tasks this study performed experimental investigations on the slurry for consistency, compressive strength, flowability, J-penetration, bleeding and rheology properties as well as mechanical properties, compressive and flexural strength, with respect to different mix proportions.

• Elastomers and Composites
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• v.49 no.1
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• pp.24-30
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• 2014

3-Amino-1,2,4-triazole (ATA) (2.5 and 5.0 phr) was incorporated into a immiscible maleated ethylene propylene diene rubber(mEPDM)/maleated high density polyethylene(mHDPE) (50 wt%/50 wt%) blend by melt mixing. Effects of the ATA on structure, mechanical and rheological properties of the blend was investigated. FT-IR and DMA results revealed that supramolecular hydrogen bonding interactions between the polymer chains occur by reaction of ATA with maleic anhydride grafted onto the component polymers in the blend, which induces the physical crosslinks in the blend. FE-SEM analysis showed that mEPDM forms a dispersed phase in continuous mHDPE matrix, and the blend with the ATA has finer phase morphology as compared to the blend without the ATA. By the addition of ATA in the blend, there were significant increases in tensile strength, modulus and elongation-at-break as well as elastic recoverability. Melt rheology studies revealed that ATA induced substantial increase in storage modulus and complex viscosity of the blend at the melt state.

• Advances in environmental research
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• v.6 no.3
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• pp.159-171
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• 2017

A successful oil well drilling depends largely on a good mud Program. During drilling, mud provides sufficient hydrostatic pressure, removes drill cuttings and cools drill bits. Mud additives are always required to provide sufficient hydrostatic pressure to ensure borehole stability. Barium Sulphate ($BaSO_4$) also known as barite is the prevalent weighting material but there is needed to develop local materials to augment the use of Barite. The present search is concerned on the early Carboniferous succession exposed in Um Bogma Formation, west central Sinai, Egypt as a new weighting agent in drilling fluids. The increases in the cost of drilling fluids and a shortage of using barite have introduced the locale dolomite as alternative weighting materials. The rheological properties of mud drilling samples weighted by local dolomite samples are being examined and investigated to know its potential to be used as a weighting material in drilling mud. Two mud samples were prepared which comprised of fresh water, caustic soda, bentonite and the weighting material. The weighting materials are added to achieve the required density. The first sample: Water-based mud with commercial barite of density between 10.00 lb/gm and 18.00 lb/gm. The second sample: Water-based mud with dolomite of density between 10.00 lb/gm and 18.00 lb/gm. These samples were analyzed and the density, rheological properties, aging of barite and dolomite and solid contents were investigated. At 10.00 lb/gm, the yield point of dolomite was $20.00lb/100ft^2$ and barite $22.00lb/100ft^2$ while the 10 second gel strength of dolomite was $30.00lb/100ft^2$ and $22.00lb/100ft^2$ for barite. Similarly, little difference was observed in plastic and apparent viscosities. At 10.00 lb/gm, the plastic and apparent viscosities of dolomite were 8.00 cp and 20.00 cp while barite was 8.00 cp and 24.00 cp. The result show that dolomite mud sample gave a little higher yield point and gel strength than barite mud sample. Therefore, dolomite has the potential to be used as weighting material in drilling mud in place of barite thereby enhancing the local content initiative of the government. When dolomite is sourced locally and used it will reduce overall mud and drilling costs.