• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.287-292
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• 2001

The purpose of this study was to investigate the effect of roasted soy f1our on the characteristics of Mandu-pi. Various Mandu-pi samples were prepared with wheat flour along with the addition of different amount of roasted soy flour. and then instrumental characteristics and sensory evacuation were investigated. As a result of amylography study, there were no difference In the initial pasting and maximum viscosity temperatures between samples. And maximum viscosity decreased with the increase of flour addition. In farinography study, the addition of roasted sop f1our did not affect the gelatinization temperature, while stability and developing time of dough increased by addition of soy flour level. Besides cooked weight, cooked volume and water absorption of Mandu-pi were also higher significantly than control. The more soy flour was added, the less lightness and more redness and yellowness were obtained. The result of sensory evaluation revealer that there were no differences between samples in beano aroma, smoothness, and chewness. However Mandu-pi added roasted soy flour showed higher scores in surface appreance, nutty aroma, nutty taste. sweet taste, and overall preferance than control.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.537-544
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• 2010

This study was conducted to find an efficient use for mulberry fruit powder (MFP). MFP was added to salad dressing products at concentrations of 0.25, 0.5, 0.75, 1%, and pH, total acidity, viscosity, color, and emulsion stability were measured and sensory evaluation was conducted. There were no significant differences among salad dressing samples regarding pH, total acidity and moisture content. Salad dressing made with 0.5% MFP showed significantly higher viscosity during storage and made the most stable emulsion. For color, the control sample had the highest L and b values, and these values decreased significantly as the amount of MFP in the sample increased. The control salad dressing had the lowest a value of -3.26, and this value increased significantly as the amount of MFP in the sample increased. Sensory evaluation of salad dressing was performed by a trained consumer panel. The flavor intensity increased as the amount of MFP increased in the salad dressing samples. Sweetness was rated significantly higher as the amount of MFP increased in the samples. The control sample had the lowest sourness and off-flavor, but there was no significant difference compared to the samples containing MFP.

• Korea-Australia Rheology Journal
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• v.16 no.3
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• pp.109-115
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• 2004

Comparisons in shear behaviour are made between aqueous suspensions of a laterite ore and aqueous suspensions of pure goethite ($\alpha$-FeOOH), following prior papers in which the rheologies of the two mineral suspensions were characterized individually. Drawing comparisons is appropriate because the ore sample was about 65% goethite and it was originally thought that the pure goethite might serve as a model of the more complex laterite. Viscosity measurements of the two suspensions show that, at the same solids fraction, the goethite suspensions were more viscous by an order of magnitude, even though the goethite particles had much smaller aspect ratios. Similarly, yield stresses for the goethite suspensions were at least an order of magnitude higher. The most significant difference was in transient behaviour. Time-dependent effects were investigated by subjecting a fluid to a step change or a ramp sequence in shear rate, and measuring the resulting shear stress over time. In most cases, transient behaviour could not be detected in the goethite suspensions, whereas stresses in the laterite suspensions relaxed over periods of order 10 seconds. The disparate results indicate that a goethite suspension is a poor model of a laterite slurry.

• Journal of Mechanical Science and Technology
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• v.17 no.11
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• pp.1704-1713
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• 2003

Point contact film thickness in elastohydrodynamic lubrication (EHL) is analyzed by image processing method for the images from an optical interferometer with monochromatic incident light. Interference between the reflected lights both on half mirror Cr coating of glass disk and on super finished ball makes circular fringes depending on the contact conditions such as sliding velocity, applied load, viscosity-pressure characteristics and viscosity of lubricant under ambient pressure. In this situation the film thickness is regarded as the difference of optical paths between those reflected lights, which make dark and bright fringes with monochromatic incident light. The film thickness is computed by numbering the dark and bright fringe orders and the intensity (gray scale image) in each fringe regime is mapped to the corresponding film thickness. In this work, we developed a measuring technique for EHL film thickness by dividing the image patterns into two typical types under the condition of monochromatic incident light. During the image processing, the captured image is converted into digitally formatted data over the contact area without any loss of the image information of interferogram and it is also interpreted with consistency regardless of the observer's experimental experience. It is expected that the developed image processing method will provide a valuable basis to develop the image processing technique for color fringes, which is generally used for the measurement of relatively thin films in higher resolution.

• Tribology and Lubricants
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• v.31 no.5
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• pp.205-212
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• 2015

In this research, effects of profile changes of stem section of the plunger on the lubrication characteristics of a fuel injection pump (FIP) were evaluated by hydrodynamic lubrication analysis. The clearance between plunger and barrel was divided into two regions, head and stem. The head was not involved in preventing a decrease of fuel oil pressure. So, research efforts were focused on both edges of the plunger’s stem. The two -dimensional Reynolds equation was used to evaluate lubrication characteristics with variations in viscosity, clearance and profile for a laminar, incompressible, unsteady-state flow. Moreover, the equilibrium equation of moment and forces in the vertical and horizontal directions were used to determine the motion of the plunger. The equations were discretized using the finite difference method. Lubrication characteristics of the FIP were investigated by comparing the dimensionless minimum film thickness, or film parameter, which is the ratio of minimum film thickness to surface roughness. Through numerical analyses, we showed that the profile of the lower edge of the stem had no effect on lubrication characteristics, but the profile of the upper edge had a significant influence on lubrication characteristics. In addition, changes in the profile were more effective in improving lubrication characteristics under low viscosity conditions.

• Culinary science and hospitality research
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• v.9 no.2
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• pp.22-32
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• 2003

The cheese cakes of three family restaurants (A, B, and q were compared for water activity, Brix, free sugar contents, color difference, viscosity, and sensory evaluation. The carbohydrate contents of cheese cake made in B is higher than the others. However, the products in C have the highest values for the crude protein contents. In viscosity, the products in C have the lowest values in cutting strength and compression strength. In order to measure the quality of cheese cake for different family restaurants, 83 undergraduate students were selected. It is found that they like the products in A better than those in Band C for aroma, sweetness, and taste. The results suggest that the taste is the most important factor for quality, and the aroma is the secondary effective factor.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.13 no.2
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• pp.267-277
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• 1993

A finite element method(FEM) is presented and applied to the two-dimensional bottom turbulent boundary layer. The time-dependent incompressible motion of a viscous fluid is formulated by using the well-known Navier-Stokes equations and vorticity equation in terms of the velocity and pressure fields. The general numerical formulation is based on Galerkin method and solved by introducing the mixing length theory of Prandtl for eddy kinematic viscosity of a turbulent flow field. Numerical computations of the transport of sediment on an arbitrary sea-bed due to wave motion in the turbulent boundary layer are carried out. The results obtained by the FEM made clear the difference in characteristic features between the boundary layer due to oscillatory flow and the boundary layer due to wave motion.

• The Korean Journal of Food And Nutrition
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• v.10 no.3
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• pp.339-343
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• 1997

To investigate the possibility of making noodle with Chestnuts flour(C.F), it was mixed with wheat flour by the ratio of 70%. Making characteristics of noodle was studied in terms of the viscosity property, cooking quality test, color measurement and sensory evaluation. The viscosity property of noodles with 10~20% C.F was almost same value as control. In the cooking quality test, noodles with 10~30% C.F was almost same value as control in weight, volume and absorbance of cooked noodle. Color difference($\Delta$E) between noodles with C.F was not significantly different from control in color, only noodle with 10% C.F was same as control in texture by sensory evaluation test. Based on the cooking and sensory evaluation test, addition of 30% C.F to wheat flour may be suitable for making noodle.

• The Journal of the Korean dental association
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• v.15 no.8
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• pp.617-621
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• 1977

In order to comparatively observe the salivary cariogenic factors contributing to permanent tooth caries development in each sexes of Korean, the author performed estimation of unstimulated and stimulated salivary flow rates, salivary viscosity test, and salivary buffering capacity test in 50 males and 50 females Koreans aged form the age 20 to 29. Thereafter, the data from the four kinds of caries activity test were analysed and evaluated comparatively. The obtained results were as follows. 1. Unstimulated salivary flow rate for five minutes was 2.2ml in males and 1.7ml in females but the sexual difference was not significant statistically. 2. Stimulated salivary flow rate for five minutes was 7.1ml in males and 4.8ml in females. 3. Salivary viscosity was 1.9 in males and 1.7 in females but the sexual diffrence was not significant statistically. 4. Salivary buffering capacity was 8.5 drops in males and 6.7 drops in females 5. It seems the stimulated salivary flow rate and buffering capacity to be the anti-cariogenic factors in the occurrence of permanent tooth caries in Koreans.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.137-146
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• 2017

This study was conducted to examine the sensory quality characteristics of Hobakjook (pumpkin porridge) samples prepared with 0%, 4%, 8%, 12%, 16% of waxy rice powder and non-waxy rice powder. The moisture content and spreadability decreased with the addition of waxy and non-waxy rice powder, while total soluble solid and viscosity increased with the addition of rice powder (p<0.001). The lightness (L-values) of Hobakjook significantly increased with the addition of both rice powder, but the yellowness (b-values) decreased. In the attribute difference test of sensory evaluation, yellowness, gloss, pumpkin flavor, sourness, smoothness and intensity of after-taste were amount-dependently decreased with the addition of both rice powders. However, sweetness, savory flavor, astringency, gelatinized rice flavor, and viscosity significantly increased as the amount of rice powder increased. The rankings of overall acceptance by consumers were 12% > 16% > 8% > CON (0%) & 4% for Hobakjook samples with waxy rice powder, while 8% & 12% > 16% > CON(0%) & 4% for Hobakjook samples with non-waxy rice powder. However, there was no significant preference between waxy rice powder and non-waxy rice powder.