• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.326-338
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• 2005

The purpose of this study was to investigate the effect of isolate soybean protein (ISP) and rice flour on the characteristics of rice noodles. As the levels of ISP and rice flour increased, water binding capacity, swelling power of rice noodle increased. In RVA, pasting temperature, Set back showed an increasing tendency with peak viscosity, holding viscosity, break down, final viscosity of rice noodle increased as the level of rice flour by decreasing. Peak time was not significant. The weight, water absorption and volume of the cooked noodles were decreased. The turbidity of rice noodle increased. The Hunter color L, a-values of the dried rice noodle decreased. Cooked rice noodle quality increased with by decreasing the level of rice flour level. B-values of dried rice noodle and cooked rice noodle increased. Texture profile analysis of cooked rice noodle showed an increase of hardness. Adhesiveness, cohesiveness of cooked rice noodles decreased with by decreasing the level of ISP and rice flour. Gumminess, springiness, chewiness were increased. Sensory evaluation, showed gloss was increased. Hardness and chewiness of the cooked ice noodles were increased. Adhesiveness was not significant. Color and overall- acceptability were increased. Relationship between sensory and mechanical examinations (The overall quality of sensory examination for gloss) had a negative correlation with the mechanical examination for b-value (p.0.05). Mechanical examination for b-value had a positive correlation of sensory evaluation for hardness, chewiness, which had negative correlation of sensory evaluation for color. Scanning Electron, Microscopes observation of rice noodle was showed that the size of the hole grown was increased with by increasing the level of rice flour. From the above results, the most advisable mixture ratio of rice noodle evaluation was can be derived as follows: 171g rice flour, 114g wheat flour, 15g soybean protein isolate, 120ml water, and 6g salt.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.514-520
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• 1996

The purpose of this study was to develop the production technology of modified starch. Corn starches were gamma irradiated at 0-110 kGy and the effect of irradiation dose levels on the physicochemical properties of corn starches were investigated. Blue value linearly decreased, while alkali number and solubility markedly increased as irradiation dose levels were increased. The optical transmittance increased as applied irradiation dose levels were increased in the temperature range of $65-95^{\circ}C.$ Water binding capacity and swelling power showed maximum value at 30 and 10 kGy, respectively and they tended to decrease thereafter. Gelatinization viscosity of the gamma irradiated starch considerably decreased as compared to that of the non-irradiated starch. Irradiation at 110kGy resulted in a marked reduction of peak viscosity and cooling viscosity at $30^{\circ}C$ by 100 and 300 times, respectively. The physicochemical properties of corn starch irradiated at 30 kGy were similar to those of commercial acid-modified starch, while those of corn starch irradiated at 100 kGy were similar to those if oxidized starch.

• Journal of the Korea institute for structural maintenance and inspection
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• v.16 no.4
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• pp.122-129
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• 2012

In this study, environmental problems(i.e., pH elevation and $Cr^{6+}$ detection) occurred by using the cement grout made from CA(calcium aluminate) were evaluated using viscosity agents(MC, chelate polymer). Ordinary portland cement and blaste-furnace slag cement were used by main materials and ACC(blended mixture of calcium aluminate) were used by accelerator for hardening of grout. In addition, viscosity agents were used for preventing pH elevation and heavy metal detection from grouting materials. From the results, it was noted that when chelate polymer was used, pH elevation and $Cr^{6+}$ detection were minimized. However, other cases showed higher pH elevation and $Cr^{6+}$ detection. At test 1 day, $Cr^{6+}$ detection with age presented over 97% of total value and, after that, additional increase was not distinct. As a result of this study, it was acknowledged that, to control pH elevation and heavy-metal (like $Cr^{6+}$) detection, the usage of BSC and chelate polymer is a very useful fact.

• Korean Journal of Food Science and Technology
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• v.22 no.1
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• pp.99-104
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• 1990

The effects of concentrations of sulfur dioxide (0.16-0.20%) and steeping times (25-50hr) at $52^{\circ}C$ on the changes in pH of steep water and weight and volume of corn and starch properties were investigated. The pH of steep water increased and remained constant after steeping time of 20 hours. The degree of weight or volume gain decreased as the concentration of sulfur dioxide increased. The protein content of starch increased as the concentration of sulfur dioxide increased. Water·binding capacity of starch showed the highest value at the steeping time of 35 hours. Swell ins power and solubility decreased as cocentration of sulfur dioxide and steeping time increased. The initial pasting temperature and peak viscosity were increased and decreased, respectively, as the concentration of sulfur dioxide increased. At the same concentration of sulfur dioxide, the peak viscosity was increased and then decreased. Viscosity of starch in sodium hydroxide solution tended to decrease as the concentration of sulfur dioxide and sleeping time increased. The gel volume of starch in 3M KSCN solution was not affected by concentration of sulfur dioxide and steeping time.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.8
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• pp.1141-1146
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• 2005

A trial was conducted to evaluate the level of wheat substituted for corn in a traditional corn-soy diet and the xylanase supplementation effect on the growth performance and nutrient digestion of broiler chickens. This experiment was a randomized design with a 4${\times}$2 factorial arrangement with four levels of wheat substitution and two levels of enzyme inclusion in the diet. Wheat replaced 0, 25, 50 or 100% corn with or without 1 g/kg xylanase supplementation in iso-nitrogenous and iso-calorific experimental diets. The results showed that in the growing period, broilers attained the highest (p<0.05) body weight gain, feed intake, and relative small intestine weight when wheat was substituted at 25% for corn. The relative caecum weight increased (p<0.05) linearly with increasing levels of wheat substitution for corn. However, during the finishing period and entire experimental period from 0 to 6 weeks, no significant difference was shown in the growth performance among all treatments. Xylanase inclusion significantly improved the body weight gain, fat availability (p<0.01) and diet metabolisable energy (p<0.1) but decreased (p<0.05) the relative GI tract weight during the growing period. The digesta viscosity of 6-week old broilers was also decreased (p<0.05). It appears that wheat substituted for corn did not affect the growth performance, nutrient digestion, and the digesta viscosity of chickens. It is acceptable to completely substitute wheat for corn. Xylanase supplementation improved performance.

• Korean Journal of Food Science and Technology
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• v.21 no.5
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• pp.714-720
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• 1989

Effects of acetylation on conformational changes of glycinin was studied using solvent perturbation, second derivative spectroscopy, near uv circular dichroism spectra and viscosity. Glycinin with purity of more than 93% was used for the experiment. Modification was carried out with acetic anhydride and glycinin with lysine residue modification of 0%, 28%, 65%, 85%, and 95% were used for the experiment. The result of solvent perturbation using some selected perturbants, such as glycerol, ethylene glycol, and dimethyl sulfoxide revealed that acetylation has caused increase In solvent accessibility of tyrosine residues from less than 40% in native protein to more than 70% for 95% acetylated glycinin. This was confirmed by second derivative spectroscopy. Near ultraviolet circular dichroism revealed that the spectra of native and acetylated glycinin were almost identical differing only in intensity and no other useful information could be derived from it. However, in the case of 95% acetylated glycinin the influence of tryptophan on the spectrum was more pronounced Specific viscosity of glycinin also increased by modification, the extent of which depended upon the degree of acetylation. These results supported that acetylation had caused globular conformation of glycinin to be expanded and denatured.

• Applied Biological Chemistry
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• v.50 no.1
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• pp.48-52
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• 2007

Yogurt base was prepared from skim milk supplemented with 0.2-1.0% (w/v) garlic powder and fermented with lactic acid bacteria (the mixed strain of Lactobacillus acidophilus, Bifidobacterium longum and Streptococcus thermophilus) at 40$^{\circ}C$ for 18 h. Quality characteristics of the prepared yogurt were evaluated for acid production (pH and titratable acidity), number of viable cells, viscosity and sensory properties. The addition of garlic powder inhibited the growth of lactic acid bacteria and decreased the acid production. After 18 h incubation, titratable acidity of garlic yogurt was 1.28-1.08% and was lower than that (1.35%) of yogurt made with only skim milk. However, the viscosity of yogurt was remarkably increased by the addition of garlic powder. The sensory score of yogurt added with 0.2% garlic powder was similar to ordinary yogurt in flavor and overall acceptability. According to sensory score and fermentation characteristics, the optimum concentration of garlic powder was around 0.2%.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.42 no.5
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• pp.74-82
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• 2010

Curtain stability without curtain contraction is critical for a successful operation in curtain coating, and this can be influenced by the change in particle dynamics and rheological properties of coating colors. In this study, polyvinyl alcohol (PVA) and carboxymethyl cellulose (CMC) were added to control the rheology of GCC based curtain coating colors. Surface tension was increased slightly with increasing content of cobinder. Shear-thinning of viscosity was more pronounced for the CMC containing GCC coating colors. Complex modulus decreased when small amount of PVA was used as a cobinder, but it increased in other coating colors. Extensional viscosity was increased with increasing of the cobinder content, but CMC was more effective. Results indicate that pigment interaction with PVA is different from that with CMC. Dispersibility of coating colors was improved due to steric stabilization when small amounts of PVA was used, but flocculation occurred by bridging when the amount of PVA was increased. Dispersibility of coating colors was improved when small amount of CMC was added, while flocculation was observed by depletion effect when the concentration of CMC was increased in coating colors. Addition of cobinders at proper levels gave positive effects both in rheological properties and curtain stability. On the other hand, excessive amount of cobinders caused particle flocculation and this resulted in rheological and curtain stablity problems.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.212-221
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• 2008

This study was performed in an effort to create a functional and stable yogurt product containing slander glasswort extract. The extract was added to milk at concentrations of 0.25, 0.5, and 1.0% (w/v), which was then fermented with lactic acid bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus) at $42^{\circ}C$ for 6 hr. During a period of 15 days of storage, the quality characteristics of the yogurt samples were evaluated in terms of acid production (pH and titratable acidity), levels of lactic acid bacteria, color values, viscosity, and sensory characteristics. There were no significant differences in pH during the storage period; however, the control yogurt presented the highest pH value. The 1.0% slander glasswort yogurt had the highest titratable acidity; but again, there were no significant differences among the yogurts. The 1.0% slander glasswort yogurt also had the highest level of lactic acid bacteria, and both the control and slander glasswort-containing yogurts had increasing levels of lactic acid bacteria over the storage period. The 1.0% slander glasswort yogurt had the lowest L-value and highest a- and b-values. And the slander glasswort yogurts presented lower viscosity values than the control. In sensory evaluations, the 0.25% slander glasswort yogurt scored higher than the other groups for color, flavor, viscosity, sweetness, sourness, and overall palatability. The final sensory results indicated that the 0.25% slander glasswort yogurt was superior.

• Journal of the Korean Society of Propulsion Engineers
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• v.22 no.2
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• pp.11-19
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• 2018

Viscosity measurements were conducted to investigate the rheological characteristics of aluminized paraffin wax fuel. To identify the effect of size and contents of the aluminum particles on the variation of viscosity, samples of nano- and micro- sized aluminum particles with an average particle size of 100 nm and $8{\mu}m$ were prepared and measured using a rheometer. The observed viscosity increment patterns of the nano- and micro-sized particles were vey different, and particularly above 10 wt%, where a relatively low overall regression rate is expected for nano- content fuel. It is possible that this phenomenon could cause the reduced entrainment regression rate.