• Food Quality and Culture
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• v.3 no.2
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• pp.53-58
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• 2009

This study was conducted to investigate the quality characteristics of frozen stored mungbean starch gels added with sucrose fatty acid ester (SE). The study showed a delay of gelatinization of mungbean starch by SE addition through the measurements conducted by using Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC). In the color of SE added frozen stored gels, lightness (L) and yellowness (b) values were increased compared to those of values measured from freshly prepared gel, whereas redness (a) value was decreased. The addition of 1% SE on mungbean starch gel prevented the color change during frozen storage. Rupture stress and rupture energy of frozen stored gel was higher than those of freshly prepared gel, whereas rupture strain of frozen stored gel was lower than that of freshly prepared gel. The addition of 1% SE on mungbean starch gel prevented the change of rupture characteristics during frozen storage. Texture profile analysis(TPA) characteristics revealed a significant change of the gel texture during frozen storage by showing an increase of hardness of the frozen stored gels compared to the freshly prepared gels with newly discovered fracturability, which resulted to show a large difference of gel texture by showing the disappearance of adhesiveness and large reduction of cohesivenes. The addition of 1% SE on mungbean starch gel prevented the change of TPA characteristics during frozen storage. Scanning electron micrographs showed that network structure of frozen stored gel was more rough than that of freshly prepared gel, and the addition of 1% SE on mungbean starch gel could suppress the breakdown of network structure. Thus the addition of 1.0% SE on mungbean starch gel was appropriate method for remaining gel characteristics during frozen storage.

• Journal of the Korean Ceramic Society
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• v.40 no.12
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• pp.1159-1164
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• 2003

Two processing routes (i.e., the gel casting and polymer preform routes) using polymer beads were studied to fabricate porous ceramics with a cellular structure. The gel casting route, comprising the gel casting of a ceramic slurry mixed with polymer beads, was found to be inadequate to produce porous ceramic bodies with a interconnected pore structure, due to complete coating of the slurry on the polymer beads, which left just isolated pores in the final sintered bodies. The polymer preform route, involving the infiltration of a polymer beads preform with the ceramic slurry, successfully produced porous ceramics with a highly interconnected network of spherical pores. The pore size of 250-300 $\mu\textrm{m}$ was demonstrated and the porosity ranged from 82 to 86%. This process is advantageous to control the pore size because it is determined by the sizes of polymer beads used. Another feature is the avoidance of hollow skeleton, giving a high strength.

• YAKHAK HOEJI
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• v.25 no.4
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• pp.175-179
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• 1981

Rheological studies on the gelatin hydrogels were carried out by rheometer. In the temperature range of $32^{\circ}~90{\circ}C$, the viscosities of the gelatin hydrogels were measured. In order to observe the formation of gel structure, the stress-relaxation tests of the creep-curves were investigated. The structure of viscoelastic substance could be considered of a three dimensional crosslinked matrix. As the result viscoelastic coefficients were obtained by Maxwell element, which are correspond to the network structure. From the relationship between the stress-relaxation time and temperature, activation energy correspond to breaking the formation of gels was calculated to be 13.91kcal/mole.

• Journal of the Korean Chemical Society
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• v.42 no.2
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• pp.156-160
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• 1998

Probe diffusion with latex particles in two different types of chemically cross linked gel has been studied. The diffusion of particles in silica gel is decreased by decreasing the gel correlation length but the particles' diffusion in the acrylamide gel still shows the heterogeneity of the gel. By increasing the contents of the gel network the silica gel makes a more homogeneous and compact structure than that of acrylamide gel which has partial heterodyning. Dynamic light scattering study with the probe particles in two different gels reveals the heterogeneity of the gel network. The latex particles trapping in the gel has been investigated by using non-ergodic concepts.

• The Journal of the Acoustical Society of Korea
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• v.21 no.3E
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• pp.126-131
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• 2002

Ultrasonic measurements are made in egg white to study the properties of the solution of the natural protein. The high-Q ultrasonic resonator method is used to get the ultrasonic absorption spectra over the range 0.2-10 ㎒ at 20℃. It is proportional to the 1.25th power of the frequency. The gelation process caused by heat is studied from the change in the velocity and the absorption. at 3 ㎒ using the pulse echo overlap technique over the range of 10-80℃. The absorption decreases with increasing temperature up to 60℃ where it turns up sharply and rapidly increases thereafter. The strong absorption in the gel region is described by the interaction between the solution and the network structure made of protein. Very slow variation in time elapse is observed after the temperature is quickly raised. It would be a real-time observation of the network building process and the characteristic time for the process is shown to be 400 min. A hysteresis phenomenon with respect to the temperature is observed. This phenomenon is associated with the memorizing effect of the network structure of protein of the gel.

• Korean journal of food and cookery science
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• v.7 no.1
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• pp.11-14
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• 1991

The physical properties of acorn and chestnut gels by various heating temperature were investigated. In microsturcture analysis by SEM, acorn starch gels of 9$0^{\circ}C$$90^{\circ}C$ showed regular three dimensional network structure and chestnut starch gels had finer porous network from $70^{\circ}C$. X-ray diffraction patterns of two starch gels showed very weak peak at 8~$10^{\circ}C$ and 16~$19^{\circ}C$. Hardness had the highest value at $90^{\circ}C$ and $98^{\circ}C$ for acorn gels, and $80^{\circ}C$ for chestnut gels. But cohesiveness increased with heating temperature in both of two starch gels.

• Journal of the Korean Ceramic Society
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• v.26 no.6
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• pp.795-801
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• 1989

The polycrystalline mullite fiber was synthesized from various combination of starting materials including metal alkoxides and colloidal sol by the sol-gel process. The best spinnability was observed in the sol which showed shear thinning and hysteresis (i.e., thixotropic flow), indicating that the network structure was broken down as the shear rate increased. The mullite fiber was polycrystalline after firing and characterized by thermal analysis, XRD, FT-IR spectroscopy, rheological measurements, and SEM.

• Preventive Nutrition and Food Science
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• v.2 no.3
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• pp.259-262
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• 1997

The microstructures of soybean milk curds, prepared by different coagulation methods, were observed by the scaning electron microscope. Th curd coagulated by theaddition of bacerial soybean mil clotting enzyme showed little textural changes and gave smoother gel than those prepared either by lactic acid fermentation using Streptococcus thermophilus or by the addition of CaSO$_4$. The curds obtained by lactic acid fermentation and by the addition of inorganic salt exhibited three dimensional network structure which indicated harder gel than that prepared by soybean mil clotting enzyme.

• The Transactions of the Korean Institute of Electrical Engineers C
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• v.55 no.7
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• pp.349-353
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• 2006

[ $TiO_2-Nb_2O_5$ ] sol was prepared using sol-gel method. Crystalline properties of gel powder changed from rutile phase to anatase phase with increasing $Nb_2O_5$ additives at $800^{\circ}C$, while they retained rutile phase regardless of $Nb_2O_5$ additives at $900^{\circ}C,\;1,000^{\circ}C$. They retained amorphous phase from $50^{\circ}C\;to\;400^{\circ}C$, retained anatase phase from $500^{\circ}C\;to\;600^{\circ}C$ and had rutile phase over $700^{\circ}C$ at 1mole% $Nb_2O_5$ additive. After $TiO_2-Nb_2O_5$ sol retained low viscosity with normal chain structure for a long time, its viscosity increased fast with network structure. DTA properties of gel powder had endothermic reaction due to evaporation of propanol and water about $78^{\circ}C$, had exothermic reaction due to propanol combustion about $290^{\circ}C$ and had exothermic reaction due to changing of $TiO_2$ phase about $640^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.6
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• pp.754-760
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• 1996

Effects of washing and additives on the texture of squid surimi gel which has been known to hard to gelation due to high protease activities and many water solubles were studied by SDS-PAGE, compression test, jelly strength and transmission electron microscopy analysis (TEM). Myosin (205 kDa) heavy chain was the major protein in water soluble fractions. It was impossible to make a gel after washing of the minced squid meat. These results suggested that squid (Todarodes pacificus) minced meat does not need a washing for good jelly products. $3.0\%$ of bovine plasma protein (BPP) produced the hardest gel ($16\%$ harder than the control) among the additives including egg white (EW), potato extracts (PE) and transglutaminase-K (TG-K) by compression test (P>0.05). Microstructure of control, $2\%$ EW and $4\%$ TG-K treated gels showed a sponge-like structure with more vacant space. Gels containing $3\%$ BPP formed the most rigid and arranged networks. Those results indicates that poor gel-network formation Was due to the degradation of myofibrillar proteins by proteases contained in the minced meat, which result in non-interlinkage.