• Journal of the Korean Wood Science and Technology
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• 제24권4호
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• pp.82-86
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• 1996

This study was performed to elucidate the effect of degree of substitution and degree of polymerization of CMC on the rheological characteristics of coating color which is consisted of calcium carbonate as pigment. The results were as follows: 1. It appeared that DP of CMC rather DS has an effect on the low shear viscosity of coating color. 2. According as shear rate increased, the effect of DP and DS on high shear viscosity of coating color decreased. 3. According to increasing DS and DP, the water retention of coating color increased.

• Applied Biological Chemistry
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• 제31권4호
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• pp.387-393
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• 1988

밀가루, 보리쌀, 쌀, 찹쌀을 각각 전분질원료로 사용한 고추장의 숙성중 화학성분, 점도 및 색도의 변화를 조사하고 관능검사를 한 결과, 수분, 환원당, 아미노태 질소, pH 및 적정산도는 네 가지 고추장 모두 그 변화 경향이 비슷하였으며, 점도는 처음 10일 동안에 급격히 감소하였다. 색도는 숙성중 lightness, redness 및 yellowness가 점차로 감소하였는데 60일 후의 total color difference는 쌀고추장이 가장 컸다. 관능검사 결과 점도만 쌀고추장과 다른 고추장 사이에 유의차가 있었고, 색, 향기, 맛은 유의차가 없어 전체적으로 전분질원료에 따른 품질의 차이는 없었으며 Hunter a값은 육안으로 판정한 주관적 평가의 순위와 높은 상관관계를 보였다.

• Preventive Nutrition and Food Science
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• 제13권1호
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• pp.40-44
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• 2008

Response surface methodology (RSM) was used for analyzing the manufacturing process of Prunus mume extract-added vinegared red pepper paste (maesil chokochujang) with respect to sensory quality properties. Experiments were carried out according to a central composite design, selecting the amount of kochujang, amount of maesil extract, and type of sugar in the mixture as independent variables; sensory attributes such as flavor, taste, color, and mouthfeel viscosity as response variables. The polynomial models developed by RSM for sensory color and mouthfeel viscosity were highly effective to describe the relationships between the factors studied and the responses. The estimated response surfaces confirmed that the amount of kochujang had a positive effect on color (p<0.001) whereas the amount of maesil extract had a positive effect on mouthfeel viscosity (p<0.001). Increase in the amount of kochujang led to a sharp increase of the sensory score on color at all the maesil extract and sugar type levels. On the other hand, increase in the amount of maesil extract caused a sharp increase in the mouthfeel viscosity value regardless of kochujang concentration and type of sugar. The differences among samples made with different types of sugar were not significant (p>0.05).

• 한국생산제조학회지
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• 제25권4호
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• pp.258-265
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• 2016

Digital printing has been used in various industrial areas, including semiconductor manufacturing and textile printing. However, implications on ceramic textile have not been well established so far. Printing high-viscosity materials requires an understanding of their behavior. An inorganic high viscous material with a viscosity range of 20-30 cps is analyzed using a viscometer and through X-ray diffraction. In this study, a digital printer is designed and assembled using a high-viscosity material with software for PC control, resulting in reduced processing at a fast area velocity of $20m^2/hr$. The present study demonstrated that the printer is capable of controlling the shape of the drop mass to smear ink smoothly onto the ceramic surface under an economic budget. In addition, to avoid any difficulty in color management, the ceramic printer is equipped with an independent color management system designed to cope with images on a highly viscous material.

• 한국식품조리과학회지
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• 제19권6호
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• pp.723-728
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• 2003

The sensory characteristics of cream soup containing 0, 25, 50, 75 and 100％ rice flour were investigated in order to develop a new processed food using rice. The Hunter L(lightness) value increased with the amount of rice flour, while the a(redness) value and b(yellowness) value decreased, significantly. The viscosity of rice cream soup significantly decreased with the increasing amount of rice flour. Based on the sensory evaluation, the cream soup samples with larger rice flour component showed a higher clean taste score, while those with the least rice flour resulted in higher darkness, viscosity, greasy taste, md softness. The overall acceptance was the highest in the cream soup with 75％ and 100％ rice flour. In terms of the color and viscosity, good correlations were observed between the sensory evaluation and the objective analysis. The overall acceptance showed a significant positive correlation with a clean taste, while there was a negative correlation with a greasy taste and the viscosity measured by a viscometer.

• 분석과학
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• 제32권3호
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• pp.77-87
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• 2019

High viscosity carbon black dispersions are used in various industrial fields such as color cosmetics, rubber, tire, plastic and color filter ink. However, carbon black particles are unstable to heat due to inherent characteristics, and it is very difficult to keep the quality of the product constant due to agglomeration of particles. In general, particle size analysis is performed by dynamic light scattering (DLS) during the dispersion process in order to select the optimum dispersant in the carbon black dispersion process. However, the existing low viscosity analysis provides reproducible particle distribution analysis results, but it is difficult to select the optimum dispersant because it is difficult to analyze the reproducible particle distribution at high viscosity. In this study, dynamic light scattering (DLS) and asymmetrical flow field-flow fractionation (AsFlFFF) analysis methods were compared for reproducible particle size analysis of high viscosity carbon black. First, the stability of carbon black dispersion was investigated by particle size analysis by DLS and AsFlFFF according to milling time, and the validity of analytical method for the selection of the optimum dispersant useful for carbon black dispersion was confirmed. The correlation between color and particle size of particles in high viscosity carbon black dispersion was investigated by using colorimeter. The particle size distribution from AsFlFFF was consistent with the colorimetric results. As a result, the correlation between AsFlFFF and colorimetric results confirmed the possibility of a strong analytical method for determining the appropriate dispersant and milling time in high viscosity carbon black dispersions. In addition, for nanoparticles with relatively broad particle size distributions such as carbon black, AsFlFFF has been found to provide a more accurate particle size distribution than DLS. This is because AsFlFFF, unlike DLS, can analyze each fraction by separating particles by size.

• 펄프종이기술
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• 제43권3호
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• pp.121-127
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• 2011

This study used two types of rheology modifiers including an alkali-swellable emulsion (ASE) and an surface-adhesion emulsion (SAE) to elucidate their effects on high shear viscosity and dynamic penetration behavior among the flow properties of high solids coating. Since rheology under high shear and dynamic penetration behavior significantly affect the quality of coated paper in case of high solids coating, it is very important to examine the variations in rheology of high solids coating color by rheology modifier. It was found that the high solids coating color prepared with the SAE type showed superior dynamic penetration behavior and high shear viscosity than that with the ASE type rheology modifier.

• 펄프종이기술
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• 제29권3호
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• pp.17-25
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• 1997

Natural water-soluble polymers such as starch, casein and carboxy methyl cellulose(CMC) have been limited in their uses. However, the proper water retention of coating colors can not be obtained without addition of these polymers. Furthermore, the coating runnability and the physical properties of coated paper were not also satisfied. Therefore, the objective of this study was to synthesize the water retention and flow modifiers which can improve the water retention and flow properties of coating colors. We have measured physical properties of flow modifiers and coating colors which included flow modifiers. The viscosity of flow modifiers was very low at acid pH, and rapidly increased at about pH 7, and gradually reached to equilibrium at alkali pH. Such an increase comes from the molecular weight of flow modifiers and the amount of acrylic and methacrylic acids. The viscosity of coating color containing the flow modifiers was lower than that containing CMC. However, both of them had little difference in water retention. The water-phase viscosity of synthetic modifier containing coating color was either higher or similar compared to that of CMC containing coating color. The high shear viscosity of coating colors was low. Therefore, it can be concluded that the synthetic flow modifiers are very useful for improvement of flow properties and water retentions.

• 한국가금학회지
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• 제43권1호
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• pp.31-38
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• 2016

Consumers demand fresh and high-quality eggs. Egg quality may be represented by shell color, shell weight, egg weight, shell thickness, shell density, albumen height, yolk color, albumen pH and viscosity. Various factors such as strain, age of hen, storage temperature, humidity, the presence of $CO_2$ and storage time affect egg quality. Therefore, we investigated the effects of storage time and temperature on egg quality to define the freshness of Korean market eggs. A total of 1,800 eggs were used for this experiment and were separated into 45 treatments with 40 eggs in each. The treatments were consisted of 15 storage periods (2 d to 30 d) and 3 storage temperatures ($2^{\circ}C$, $12^{\circ}C$, $25^{\circ}C$). Each egg was weighed and broken, and the height of the thick albumen, Haugh units (HU), egg shell color and yolk color were measured by a QCM+system. We also observed the physiochemical properties of eggs such as yolk pH, albumen pH and albumen viscosity. The egg weight, shell weight, albumen height, HU and albumen viscosity significantly decreased with increasing storage time and temperature. However, the albumen and yolk pH significantly increased with increasing storage period and temperature. The interaction effects between the storage period and temperature were significant for shell weight, shell density, egg weight, albumen height, HU, yolk color, yolk pH, albumen pH and albumen viscosity. In the analysis of the correlation with egg quality, the storage temperature exhibited a higher correlation coefficient than the storage period. In conclusion, storage time and temperature are the major factors affecting egg quality, but the storage temperature is a more sensitive determinant of egg quality deterioration compared with the storage period.

• 한국염색가공학회지
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• 제29권3호
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• pp.122-130
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• 2017

In the direct digital textile printing process, the pre-treatment process is an essential condition for products by forming a clear pattern by sticking and penetration of DTP dye without spreading on the fabric. Recently, pre-treatment agent is changing from high viscosity to low viscosity in order to reduce defects of fabric during pre-treatment process. In this study, pre-treatment agent of acrylic polymer with low viscosity(less than 50cps) was prepared according to the solid content of the polymer, pre-treated on the cotton fabric, and direct DTP printing was performed to compare the color and sharpness. As a result, it showed high color at a viscosity of 50cps or less. When the solid content of the polyacrylic acid having a high molecular weight(A1) was 2.5wt%, when the solid content of the polyacrylic acid having a low molecular weight(A2) was 1 - 1.5wt%, the color was the best. And when the solid content of A1 and A2 was 1.5wt%, the degree of spreading was small and A1 was superior to A2 at the sharpness.