• Food Engineering Progress
• /
• v.15 no.1
• /
• pp.15-21
• /
• 2011

The effects of replacement of wheat flour with 10, 20, and 30% chestnut flour on the bread-making properties and quality characteristics of bread were evaluated. Among the physical characteristics of the dough, the development time in the farinogram decreased with increasing amounts of chestnut flour, and the dough stability and durability were reduced. In the amylogram, there was a slight increase in the gelatinization starting temperature when compared to the control flour, but the maximum viscosity gradually decreased in response to increasing amounts of chestnut flour. The expansion ratio did not increase in the dough containing 20 or 30% chestnut flour. Moreover, the loaf volume and specific volume of bread containing 20 and 30% chestnut flour were smaller than those of the control and the 10% treatment. The hardness of bread containing 10% chestnut flour($700g/cm^2$) was lower than that of the other treatments($1413-1,627g/cm^2$). Furthermore, bread containing 10% chestnut flour had denser porous structures than the other treatments. The sensory evaluation tests revealed that the 10% treatment had higher sensory scores for the internal and external qualities of bread than the other treatments.

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

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.24 no.3
• /
• pp.113-120
• /
• 2018

The one-way gas valve developed in this study was designed to prevent the breakage of packages from increased internal pressure, which is a problem in packaged Kimchi, and simultaneously reduce the outflow of the offodor release. The effect of the one-way gas valve on the headspace atmospheric compositions was investigated in the packaging system. The changes of atmospheric compositions and quality factors of Kimchi, such as $CO_2$ accumulation, pH, titratable acidity, and salinity, were measured during a 4-week storage period at $4^{\circ}C$. The Kimchi package with the one-way gas valve dramatically reduced pressure build-up in the pouch by allowing the controlled flow of gas to the atmosphere. In addition, the package design allows the possibility of controlling the gas generated from Kimchi by adjusting the viscosity of the open pressure control oil. The one-way gas valve did not affect the sensory characteristics of Kimchi products during the storage period. Furthermore, the deodorizing capability of the activated carbon contained in the one-way gas valve effectively reduced the off-odor of Kimchi products released along with carbon dioxide. The novel one-way gas valve is considered to be an active packaging system that can solve major problems of expansion and off-odor leakage in the packaging of Kimchi.

• Journal of the Korean Society of Food Culture
• /
• v.34 no.3
• /
• pp.334-342
• /
• 2019

In this study, the effects of different varieties and particle sizes of dry milled rice flour on Jeolpyeon quality were investigated. Classify particle size of dry milled rice flour according to rice variety into 50, 100, and $150{\mu}m$. A particle size of $50{\mu}m$ in the varieties Boramchan and Hanareum resulted in the highest damaged starch contents (p<0.05). Additionally, the Boramchan and Hanareum varieties had the highest water absorption index (WAI) values (p<0.05). Analysis of the gelatinization characteristics of dry milled rice flour according to varieties revealed the peak viscosity of Dasan and Hanareum was high (p<0.05), regardless of particle size, while the breakdown was highest for Hanareum at all particle sizes (p<0.05). The moisture content of Jeolpyeon made with Boramchan varied between 48.83 and 53.64% among particle sizes, with no significant differences relative to the control. The hardness of the control was 3.15 kg, while the hardness of Jeolpyeon made with Boramchan decreased significantly 2.60-2.63 kg (p<0.05).

• KSCE Journal of Civil and Environmental Engineering Research
• /
• v.39 no.4
• /
• pp.523-530
• /
• 2019

Pavement distress and traffic accidents are caused by pot-hole. In addition, direct and indirect damages of road users are increasing, such as loss of life due to personal injury and damage to vehicles. Generally, the asphalt concrete pavements are continuously aging from the production process to the terminal performance period. Aging causes stripping due to cracks and moisture penetration and weakening the pavement structure to induce pot-hole. In this study, adhesion performance and moisture sensitivity were evaluated according to aging degree in order to investigate the effect of aging on asphalt pavement. As a result of the study, the viscosity of the asphalt binder was increased with aging and the bond strength of the aged was increased 2~3 times than that of the unaged. The results of accelerated aging test showed an increases in indirect tensile strength and the increase in the TSR (Tensile Strength Ratio) by 4.2~8.9 %. As a result, it is noted that the anti-stripping and adhesion performances of the aged asphalt concrete are improved compared to the unaged one under the aging conditions of asphalt binder coated on aggregates.

• Journal of the Korean Society of Food Culture
• /
• v.34 no.4
• /
• pp.449-455
• /
• 2019

The purpose of this study was to develop a peach spread premix to increase the usability of peaches with low storage stability. We analyzed the effect of adding different ratio of peach powder (0, 5, 10, 15%) on the physicochemical and sensory quality characteristics of peach spread premix. The result showed that the pH of the spread premix significantly decreased with the addition of greater amounts of peach powder (p<0.05). The total titratable acidity (TTA) and sweetness of the peach spread premix were significantly increased as the amount of added peach powder increased (p<0.05). The redness (a-value) and yellowness (b-value) increased with an increase of the peach powder ratio; however, the lightness (L-value) decreased (p<0.05). The water activity and viscosity of the spread decreased with an increased amount of added peach powder. The results of the sensory test with spread premix prepared with 10% peach powder had the highest score for color, taste, texture, stickiness, and overall acceptability (p<0.05). We suggested that the peach spread premix made with 10% peach powder may be the most desirable for manufacturing spread premix and for improving sensory preference.

• Journal of the Korean Wood Science and Technology
• /
• v.47 no.3
• /
• pp.344-359
• /
• 2019

Effects of various types of zeolite on the catalytic performance of hydrodeoxygenation (HDO) of bio-oil obtained from waste larch wood pyrolysis were investigated herein. Bifunctional catalysts were prepared via wet impregnation. The catalysts were characterized through XRD, BET, and SEM. Experimental results demonstrated that HDO enhanced the fuel properties of waste wood bio-oil, such as higher heating values (HHV) (20.4-28.3 MJ/kg) than bio-oil (13.7 MJ/kg). Water content (from 19.3 in bio-oil to 3.1-16.6 wt% in heavy oils), the total acid number (from 150 in bio-oil to 28-77 mg KOH/g oil in heavy oils), and viscosity (from 103 in bio-oil to $40-69mm^2/s$ in heavy oils) also improved post HDO. In our experiments, depending on the zeolite support, NiFe/HBeta exhibited a high Si/Al ratio of 38 with a high specific surface area ($545.1m^2/g$), and, based on the yield of heavy oil (18.3-18.9 wt%) and HHV (22.4-25.2 MJ/kg), its performance was not significantly affected by temperature and solvent concentration variations. In contrast, NiFe/zeolite Y, which had a low Si/Al ratio of 5.2, exhibited the highest improved quality for heavy oil at high temperature, with an HHV of 28.3 MJ/kg at $350^{\circ}C$ with 25 wt% of solvent.

• Journal of the Korean Society of Food Culture
• /
• v.36 no.5
• /
• pp.492-501
• /
• 2021

This study investigated the physicochemical properties and acceptability of yellow layer cake prepared using various levels of wet-milled rice flour (RF). RF was used to substitute 0% (control group), 15% (RF-15 group), 30% (RF-30 group) and 45% (RF-45 group) of wheat flour (WF) to manufacture yellow layer cakes. The substitution of WF with RF showed no significant effect on the pH but decreased the specific gravity and viscosity of the batter. Baking loss rates ranged from 4.65% to 5.03%, showing no significant difference among samples. In the color measurement, the experimental groups showed higher redness (a) and yellowness (b) than the control group (p<0.05). The experimental groups showed lower gumminess and chewiness than the control group. According to the results of intensity measurement of sensory properties, the RF-30 and RF-45 groups showed stronger intensities for darkness, sweetness, moistness and softness than the control group. The acceptance test found that the RF-45 group had significantly higher or similar results for all acceptance attributes than the control group. These results indicate that RF addition as a replacement of WF at a ratio of 45% is optimal for producing yellow layer cakes.

• Design & Manufacturing
• /
• v.13 no.3
• /
• pp.12-18
• /
• 2019

Fluid jet polishing is a method of jetting a fluid to polish a concave or free-form surface. However, the fluid jet method is difficult to form a stable polishing spot because of the lack of concentration. In order to solve this problem, MR fluid jet polishing system using an abrasive mixed with an MR fluid whose viscosity changes according to the intensity of a magnetic field is under study. MR fluid jet polishing is not easy to formulate for precise optimal conditions and material removal due to numerous fluid compositions and process conditions. Therefore, in this paper, quantitative data on the factors that have significant influence on the machining conditions are presented using various simulations and the correlation studies are conducted. In order to verify applicability of the fabricated MR fluid jet polishing system by nozzle diameter, the flow pattern and velocity distribution of MR fluid and polishing slurry of MR fluid jet polishing were analyzed by flow analysis and shear stress due to magnetic field changes was analyzed. The MR fluid of the MR fluid jet polishing and the flow pattern and velocity distribution of the polishing slurry were analyzed according to the nozzle diameter and the effects of nozzle diameter on the polishing effect were discussed. The analysis showed that the maximum shear stress was 0.45 mm at the diameter of 0.5 mm, 0.73 mm at 1.0 mm, and 1.24 mm at 1.5 mm. The cross-sectional shape is symmetrical and smooth W-shape is generated, which is consistent with typical fluid spray polishing result. Therefore, it was confirmed that the high-quality surface polishing process can be stably performed using the developed system.

• The Journal of Internal Korean Medicine
• /
• v.41 no.6
• /
• pp.1265-1273
• /
• 2020

Objectives: Patients with polycythemia vera can experience many symptoms, including dizziness, headache, and fatigue, caused by a high red blood cell mass and blood viscosity. Some symptoms persist even after appropriate treatment. The purpose of this study was to examine the effect of Korean medicine on dizziness following polycythemia vera treatment. Methods: A patient diagnosed with polycythemia vera was treated with Korean medicine, including pharmacopuncture, acupuncture, and herbal medicine. We used a numeral rating scale (NRS) and the Dizziness Handicap Inventory (DHI) to observe the effects of the treatment. Results: After treatment, the hematocrit and hemoglobin increased to within normal range, and the NRS scores for dizziness and fatigue, subjective discomfort, and DHI scores decreased compared with the preadmission values. Conclusions: This report shows that Korean medicine helped to relieve dizziness in a patient with polycythemia vera. However, we need further studies to establish treatment regimens for polycythemia vera symptoms.