• Korean Journal of Food Science and Technology
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• v.46 no.6
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• pp.750-756
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• 2014

This study was performed to understand the effect of cultivation periods on the physicochemical characteristics of the starch of five sweetpotato cultivars, cultivated in Muan, Korea. Starch, protein, and ash contents increased with increased cultivation period, whereas amylose content decreased. Rapid viscosity analysis showed that the pasting temperature, peak viscosity, breakdown, setback and final viscosity increased with increased cultivation period. However, trough and final viscosity decreased. Although the onset temperature and peak temperature values increased, the conclusion temperature did not show any consistent patterns by differential scanning calorimetry. X-ray diffraction showed that the starch samples had C-type crystallinity irrespective of the cultivation period and cultivar. The starch granules were dominantly round and oval, or polygonal irrespective the cultivation period. The bigger the particle size was, the longer the cultivation period was.

• Restorative Dentistry and Endodontics
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• v.24 no.2
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• pp.265-285
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• 1999

The purposes of this investigation were to observe the reaction kinetics of five commercial dual cured resin cements (Bistite, Dual, Scotchbond, Duolink and Duo) when cured under varying thicknesses of porcelain inlays by chemical or light activation and to evaluate the effect of the porcelain disc on the rate of polymerization of dual cured resin cement during light exposure by using thermal analysis. Thermogravimetric analysis(TGA) was used to evaluate the weight change as a function of temperature during a thermal program from $25{\sim}800^{\circ}C$ at rate of $10^{\circ}C$/min and to measure inorganic filler weight %. Differential scanning calorimetry(DSC) was used to evaluate the heat of cure(${\Delta}H$), maximum rate of heat output and peak heat flow time in dual cured resin cement systems when the polymerization reaction occured by chemical cure only or by light exposure through 0mm, 1mm, 2mm and 4mm thickness of porcelain discs. In 4mm thickness of porcelain disc, the exposure time was varied from 40s to 60s to investigate the effect of the exposure time on polymerization reaction. To investigate the effect on the setting of dual cured resin cements of absorption of polymerizing light by porcelain materials used as inlays and onlays, the change of the intensity of the light attenuated by 1mm, 2mm and 4mm thickness of porcelain discs was measured using curing radiometer. The results were as follows 1. The heat of cure of resin cements was 34~60J/gm and significant differences were observed between brands (P<0.001). Inverse relationship was present between the heat of reaction and filler weight % the heat of cure decreased with increasing filler content (R=-0.967). The heat of reaction by light cure was greater than by chemical cure in Bistite, Scotchbond and Duolink(P<0.05), but there was no statistically significant difference in Dual and Duo(P>0.05). 2. The polymerization rate of chemical cure and light cure of five commercially available dual cured resin cements was found to vary greatly with brand. Setting time based on peak heat flow time was shortest in Duo during chemical cure, and shortest in Dual during light cure. Cure speed by light exposure was 5~20 times faster than by chemical cure in dual cured resin cements. The dual cured resin cements differed markedly in the ratio of light and chemical activated catalysts. 3. The peak heat flow time increased by 1.51, 1.87, and 3.24 times as light cure was done through 1mm, 2mm and 4mm thick porcelain discs. Exposure times recommended by the manufacturers were insufficient to compensate for the attenuation of light by the 4mm thick porcelain disc. 4. A strong inverse relationship was observed between peak heat flow and peak time in chemical cure(R=0.951), and a strong positive correlations hip was observed between peak heat flow and the heat of cure in light cure(R=0.928). There was no correlationship present between filler weight % or heat of cure and peak time. 5. The thermal decomposition of resin cements occured primarily between $300^{\circ}C$ and $480^{\circ}C$ with maximum decomposition rates at $335^{\circ}C$ and $440^{\circ}C$.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.186-192
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• 1996

Retrogradation of non-waxy rice (NWR) and waxy rice (WR) cakes (45% moisture) stored at 5$^{\circ}C$, $25^{\circ}C$ and -2$0^{\circ}C$ was studied by differential scanning calorimetry (DSC) and enzymatic ($\beta$-amylase-puuulanase) method. With DSC, endotherms did not appear with rice cakes stored at room ($25^{\circ}C$) and deep freezing (-2$0^{\circ}C$) temperatures but did with samples stored at low temperature (5$^{\circ}C$), showing accelerated retrogradation by low temperature. Onset temperature (To) and peak temperature (Tp) did not change under 14 days at 5$^{\circ}C$ but enthalpy values ($\Delta$H) increased rapidly within one day and increased steadily until 5th day of storage, then equilibrated. Higher $\Delta$H were obtained with WR cakes than NWR cakes. It was suggested that more amylopectin recrystallization occured with WR than NWR. Degrees of gelatinization of rice cakes determined by enzymatic method increased in the following order: 5$^{\circ}C$ < $25^{\circ}C$ < -2$0^{\circ}C$. In contrast with DSC results, dogrees of gelatinization of NWR cakes, were relatively lower than that of WR cakes. However, increased retrogradation extents (melting enthalpies) caused reduced enzyme susceptibilities to $\beta$-amylase-pullulanase system, among NWR or WR cakes stored at 5$^{\circ}C$. The degrees of retrogradation of rice cakes stored at 5$^{\circ}C$ were higher than those stored at $25^{\circ}C$ and -2$0^{\circ}C$ without regard to the kind of rice. The higher sensitivity of the enzymatic method was obtained than that of DSC method when the degrees of retrogradation of rice cakes were determined during storage under this experiment conditions.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.9
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• pp.228-234
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• 2016

The aim of this study was to develop pharmaceutical dosage forms with a bi-phasic drug using a double extrusion approach. Hot melt extrusion was performed using a co-rotating twin-screw extruder. The. 1st melt extrusion was performed using polymer with a relatively higher Tg, such as HPMC and the 2nd melt extrudate was obtained using the 1st extrudate and polymers with a lower Tg, such as HPMC-AS and PEO. In addition, the formulation with all the content in the same proportion as the double extudate was produced using single extrusion for comparison. Physical characterization was performed on the formulations employing differential scanning calorimetry (DSC). In vitro release tests were studied using a USP Type-I apparatus at $37{\pm}0.5^{\circ}C$ and 100 rpm. The similarity factor (f2) was also used to check the difference statistically. The DSC results indicated that the crystallinity of ibuprofen was changed to an amorphous state after extrusion in both double and single melt extrusion. Double melt extrudate with ibuprofen showed the desired release in acidic media (pH 1.2) in the first two hours and basic (pH 6.8) during six hours. Double melt extrudate with glimepiride showed faster release in 60 min of over 80%, whereas the single extrudate with glimepiride showed retarded release due to the interaction with HPMC. The similarity factor(f2) value was 28.5, which demonstrates that there were different drug release behavior between the double and single extrusion. Consequently, the double melt extrudated formulation was robust and gave the desired drug release pattern.

• Food Engineering Progress
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• v.15 no.4
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• pp.404-412
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• 2011

The purpose of this study is to prepare extruded rice flours suitable for baking rice cookies. The extruded rice flours were prepared at 100 and 130$^{\circ}C$ temperature and 25 and 27% moisture content in a co-rotating twin screw extruder. The rice extrudates were dried at 100$^{\circ}C$ for 18 hr and subsequently ground into the fine flour. Characteristics of the extruded rice flours were examined by rapid visco analysis, hydration property analysis, differential scanning calorimetry (DSC), and in vitro digestion test. Water absorption, solubility, and swelling power of all extruded rice flours were higher than those of native rice flour. DSC analysis showed that native rice flour had a peak at about 65$^{\circ}C$ while all extruded rice flours did not show any peaks since they were already gelatinized during the extrusion proess. Viscosity of the extruded rice flours decreased with increasing temperature and lowering moisture content in the extrusion proess. The extruded rice flours prepared at 130$^{\circ}C$ exhibited lower viscosity than those prepared at 100$^{\circ}C$. The operating temperature of the extrusion proess was critical for the starch digestion in vitro. The extruded rice flours prepared at 130$^{\circ}C$ showed a rapid decrease in digestible starch content while an increased level of slowly digestible starch content was observed compared to those treated at 100$^{\circ}C$ in the extruder. Cookies were prepared with a mixture of wheat flour and extruded rice flours at the ratio of 7 to 3. The cookies made with the extruded rice flours had lower spread factor and darker yellow color than those prepared with wheat flour only. Hardness of the extruded rice flour-added cookies was similar to that of the wheat flour cookie whereas their overall acceptance was better. Therefore the rice cookies partially supplemented with extruded rice flours may have a potential as early childhood foods which require soft texture and allergy reduction.