• 한국작물학회지
• /
• 제51권2호
• /
• pp.154-162
• /
• 2006

Cheese analogs using lipoxygenase-defected soymilk and ${\alpha}$-chymotrypsin modified soy protein isolate (SPI) were prepared. Color, textural properties, sensory attributes and melting spreadability of cheese analogs were evaluated and compared with mozzarella cheese, and relationships between textural properties, sensory attributes and melting spreadability of cheese analogs were analyzed. Off-flavors were not mostly discriminated. Cheese analogs containing 10% SPI untreated and containing 6% and 8% SPI treated by ${\alpha}$-chymotrypsin in ${\Delta}E$ value of color were the most similar to mozzarella cheese. Quality characteristics and melting spreadability of cheese analogs were highly affected and improved by ${\alpha}$-chymotrypsin modification. Sensory attributes and melting spreadability of cheese analogs containing 6% SPI treated by ${\alpha}$-chymotrypsin were the most similar to mozzarella cheese, while in textural properties, cheese analogs containing 10% SPI were the most similar with mozzarella cheese. Hardness in sensory attributes was highly positively correlated with hardness (r>0.65), adhesiveness (r>0.56), chewiness (r>0.77) and gumminess (r>0.76) in textural properties, while it was highly negatively correlated with melting spreadability (r>-0.68).

• 대한치과기공학회지
• /
• 제37권1호
• /
• pp.17-21
• /
• 2015

Purpose: In this study, Spreadability of denture adhesive in accordance with the saturation level of saliva, respectively, by using the resin plate and the glass was measured thickness and Spreadability. Methods: Examine the spreadability of denture adhesive in accordance with the saturation level of saliva, respectively, by using the resin plate and the glass was measured thickness and Spreadability. Also, by measuring the adhesive strength according to the amount of saliva, and the edentulous patients using denture adhesive and dry mouth patients attempt to provide clinical information of the denture adhesive. Therefore, by using the relatively low shrinkage cold curing resin, after fabricating specimen of plate form, for 7 days, it was immersed in water. Results: For the control group only denture adhesive, an artificial saliva for the experimental group were injected in $0.1m{\ell}$, $0.2m{\ell}$ and $0.3m{\ell}$ of the denture adhesive on the surface, experimental results of the investigation of the 10 times the tensile bond strength of the specimens in each group was obtained the following results. Conclusion: As the time to pressure increase in the same amount of saliva was found that the amount coming out of the denture adhesive, as the amount of saliva in the same pressure increase coming out of many denture adhesives. And the greater the pressure came out a lot of denture adhesives. Spreadability in measuring saliva contact with $0.1m{\ell}$ and $2m{\ell}$ and $3m{\ell}$ group pressured the diameter of the circular was the denture adhesive is small when compared to the group without adding the pressure of 2kg and 3kg put the saliva. The size of the circle is the same amount of saliva denture adhesive spread more pressure showed a greater increase.

• 한국분말재료학회지
• /
• 제29권5호
• /
• pp.363-369
• /
• 2022

AlSi10Mg alloys are being actively studied through additive manufacturing for application in the automobile and aerospace industries because of their excellent mechanical properties. To obtain a consistently high quality product through additive manufacturing, studying the flowability and spreadability of the metal powder is necessary. AlSi10Mg powder easily forms an oxide film on the powder surface and has hydrophilic properties, making it vulnerable to moisture. Therefore, in this study, AlSi10Mg powder was hydrophobically modified through silane surface treatment to improve the flowability and spreadability by reducing the effects of moisture. The improved flowability according to the number of silane surface treatments was confirmed using a Carney flowmeter. In addition, to confirm the effects of improved spreadability, the powder prior to surface treatment and that subjected to surface treatment four times were measured and compared using s self-designed recoating tester. The results of this study confirmed the improved flowability and spreadability based on the modified metal powder from hydrophilic to hydrophobic for obtaining a high-quality additive manufacturing product.

• 대한화장품학회지
• /
• 제43권1호
• /
• pp.61-68
• /
• 2017

베이스메이크업 중의 하나인 프레스드 파우더는 주요 품질 속성으로 밀착성과 발림성이다. 일반적으로 메이크업 화장료에서 밀착성을 향상시키면 반대속성인 발림성이 저하되기 때문에 밀착성과 발림성을 동시에 충족시키는데 한계가 있었다. 본 연구에서는 두 가지 주요 속성을 만족시키기 위해서 air jet mill 공정을 시도하였고, lauroyl lysine (LL)과 sodium cocoyl glutamate (SCG)의 혼합물로 습식 코팅 처리한 sericite를 적용하여 밀착성을 향상시켰다. 또한, 분산성이 단분산성을 이루고 있는 polymethyl methacrylate (PMMA)와 diphenyl dimethicone/ vinyl diphenyl dimethicone/ silsesquioxane crosspolymer (DDVDDSC)를 적용하여 발림성을 향상시켜 서로 양립하기 어려운 두 가지 품질 속성을 모두 만족시켰다. air jet mill 공정은 제약, 식품 산업에서 주로 적용되고 있으며 화장품 분야에서는 파우더 소재 가공을 위해 사용되고 있는 공법이다. 본 연구에서는 air jet mill 공정을 제조 공정단계에서 접목시켜 최적의 입경인 $6.8{\mu}m$의 화장료를 완성할 수 있었다. 그리고, EDS 매핑으로 Ti 원소가 화장료에서 전체적으로 고르게 분포하고 있음을 확인하였고, SEM 분석을 통하여 판상 입자의 모서리 부분이 둥글게 가공처리 됨을 확인하였다. 이는 화장 도구를 이용하여 화장료를 취하여 피부에 도포할 때, 발림성이 향상되는 효과를 줄 수 있다고 판단된다. 피부 친화성이 우수한 LL과 저자극이면서 코코넛에서 유래한 SCG를 습식 코팅하여 sericite의 밀착성을 더욱 향상시켰다. 그리고, PMMA의 분산성과 형태가 발림성에 미치는 영향을 평가하기 위해서 SEM을 분석하였다. 유사한 형태를 갖는 구형 및 진구형에서도 분포도가 균일하고 단분산상일 때 발림성 효과가 더욱 증가하는 것으로 나타났다. PMMA의 단분산성과 입경에 따른 발림성을 동마찰계수 측정으로 확인하였고, 최적의 함량을 결정하였다. 그리고, 실리콘 러버 파우더 종류에 따른 발림성과 경도, 낙하안정성 등을 확인하여 DDVDDSC를 결정하였다. 최종적으로 PMMA의 단분산성과 실리콘 러버 파우더가 발림성에 영향을 끼치는 것을 알 수 있었다. 이와 같은 화장료는 적정한 경도를 갖으면서도 낙하안정성이 우수하며, 경시에 따른 안정성도 우수하였다. 본 연구 결과를 통해 본 논문에서 제시하는 프레스드 파우더의 밀착성과 발림성을 향상시킬 수 있는 한 가지 방법으로 활용될 수 있을 것이라 판단된다.

• 공업화학
• /
• 제24권2호
• /
• pp.126-131
• /
• 2013

메이크업 화장품 원료로 사용되는 일라이트 분체에 피부 친화성을 부여하고 다양한 특성을 개선하고자 분체 표면에 BGsome 코팅을 시도하였다. BGsome은 1,3-부칠렌 글리콜에 용해된 레시틴을 수화시키는 과정을 통하여 만들어지는 수화 액정형 베시클이다. BGsome 베시클 입자를 습식방법으로 분체 표면에 코팅시키고 TGA, SEM, 입자크기 측정기 등을 사용하여 코팅된 분체를 분석하였다. BGsome 코팅에 의한 유동성, 분산도, 발림성, 부착성 등과 같은 여러 물성의 변화도 살펴보았다. 코팅된 일라이트의 유동성이 개선됨은 안식각 감소 결과로부터 알 수 있고 기타 분산도, 발림성, 부착성 등도 크게 개선됨을 확인하였다. 부착성 테스트 결과에서 코팅된 일라이트가 인조가죽 위에 뭉침이 없이 고르게 퍼지는 현상을 볼 수가 있었다. 코팅된 일라이트를 함유하는 페이스 파우더 또한 유동성, 분산도, 발림성, 부착성 등이 모두 개선된 결과를 나타내었다.

• 한국축산식품학회지
• /
• 제32권6호
• /
• pp.783-788
• /
• 2012

The aim of this study was to optimize the manufacturing condition of spreadable modified butter by RSM. Based on the central composite design, the degree of optimization was expressed as a SFC as a dependent variable (Y, %) determined by NMR with 23 experimental groups. Three independent variables were the contents of butter ($X_1$, 35-75%), the contents of grape seed oil ($X_2$, 15-35%), and the contents of hydrogenated soybean oil ($X_3$, 0-4%). As the result, SFC at $10^{\circ}C$ was ranged from 32.37 to 42.76%. In addition, the regression coefficients were calculated for SFC at $10^{\circ}C$ by RSREG. The regression model equation for the SFC was $Y=39.18-0.04X_1X_3$. Consequently, the optimal contents for manufacturing spreadable modified butter were determined as 55.18% for butter, 40.78% for grape seed oil, and 4.08% for hydrogenated soybean oil, respectively. The predicted response value for SFC at $10^{\circ}C$ was 30.20%, comparable to the actual experimental SFC value as 29.85%. Finally hardness and spreadability in reference butter and spreadable modified butter produced under the optimal conditions was measured. The hardness in spreadable modified butter was 31.80 N as compared to 69.92 N in reference butter. The spreadability in spreadable modified butter was 5.6 point as compared to reference butter. This difference may be due to the contents of solid fat by butter and hydrogenated soybean oil. This study showed that the SFC value at $10^{\circ}C$ could be a suitable indicator for the manufacturing spreadable modified butter to predict important attributes such as mouth feel, hardness and spreadability.

• 한국식품영양학회지
• /
• 제31권4호
• /
• pp.571-575
• /
• 2018

The author made rice cookies using 100% rice and measured their density, spreadability, color, hardness, and fatty acid contents. The density was not significantly different between wheat cookies and the rice cookies made here; however, the density of dough tended to be higher in the rice cookies. Spreadability tended to be lower in rice cookies than wheat cookies. Regarding the color of rice cookies, L, indicating brightness, was found to be higher in rice cookies than in wheat cookies, and a, indicating redness, was found to be lower in rice cookies than in wheat cookies. B, indicating yellowness, was not significantly different between wheat cookies and rice cookies, and hardness tended to be lower in rice cookies. Regarding fatty acid contents, saturated fatty acids such as myristic acids, palmitic acids, and stearic acids were found in rice cookies; However, the contents of saturated fatty acids tended to be lower in rice cookies than in wheat cookies. The monounsaturated fatty acids found in rice cookies were mainly oleic acids, and the polyunsaturated fatty acids found in them were linoleic acid, and these were found more in rice cookies than in wheat cookies. Concerning essential fatty acids such as linoleic acids, linolenic acids, or arachidonic acids, they were found more in cookies made of rice powder than in those made of wheat powder.

• 동아시아식생활학회지
• /
• 제26권4호
• /
• pp.370-379
• /
• 2016

This study investigated the physicochemical and sensory characteristics of Jeungpyun prepared with various levels of barley flour and Hizikia fusiformis powder. The pH, volume, and spreadability of the dough as well as the moisture content, color, texture, and sensory evaluation of Jeungpyun were analyzed. The results show that the pH of dough decreased in all sample groups with fermentation time and ultimately revealed a pH level ranging from 5.36~5.44. The spreadability of the dough significantly decreased as the substitute amount of barley flour increased; the sample group with 1% Hizikia fusiformis powder showed a significantly larger spreadability than the sample group with 2% Hizikia fusiformis powder (p<0.01). The moisture content of Jeungpyun significantly increased as the substitute amount of barley flour increased (p<0.01). Lightness and yellowness were reduced as the substitute amount of Hizikia fusiformis powder increased. In measuring texture, the 50% sample group with a high substitute rate of barley flour was observed to have high characteristics of hardness, gumminess, and chewiness. The results of the acceptance test show that the sample group with substituted 50% barley flour and added 2% Hizikia fusiformis powder had a higher acceptance than the sample group with 0% barley flour in terms of color, flavor, texture, and overall acceptance.

• 한국식품영양학회지
• /
• 제21권4호
• /
• pp.457-462
• /
• 2008

Physicochemical and sensory characteristics of the jam with various levels of resistant starch were investigated in this study. Water content of RS20(20% resistant starch) jam had significantly the highest value of all(p<0.05) and RS5 showed significantly the highest value in sweetness. The value of pH were increased with increasing levels of the resistant starch in jam preparation. The Hunter L and a values of RS20 had the highest value among all groups. The hardness of jam was increased as the contents of the resistant starch was increased. Results of sensory characteristics of RS20 showed significantly higher values in strawberry aroma, sweetness, after taste and chalky and showed significantly lower values in strawberry flavor, spreadability, redness and glossiness than those in the other sample groups at p<0.05. Strawberry flavor, spreadability, redness and glossiness of RS5 had the largest values at the significant level(p<0.05).

• 한국식품조리과학회지
• /
• 제25권1호
• /
• pp.55-61
• /
• 2009

This study examined the effects of added amounts of lotus leaf powder on the physical and sensory properties of Jook. As the level of lotus leaf powder in samples increased, L-values and a-values decreased and b-values increased. In addition, the Jook had higher viscosity and lower spreadability values as the amount of lotus leaf powder increased. Sensory characteristics such as color intensity, viscosity, astringency, and nutty taste increased significantly with the addition of lotus leaf powder. And the results of the consumer acceptability test showed that the Jook containing $2%{\sim}3%$ lotus leaf powder had the highest score. In conclusion, to enhance the quality of Jook, a 2% addition of lotus leaf powder would be the most beneficial.