• Journal of the Korean Society of Food Culture
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• v.12 no.1
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• pp.35-40
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• 1997

Effects of frying temperature, kneading degree and ingredients ratio of sesame oil, syrup and sozu on quality characteristics were studied. Mixture experiments were used for the variation of three components. L-value was significantly high at $120^{\circ}C$ and was increased by increasing the kneading degree. a-value was increased by increasing the frying temperature, however there were no significant differences as the kneading degree was changed. Hardness of yackwa was increased by increasing the frying temperature and the kneading degree. Fat absorption rate was decreased as the frying temperature and the kneading degree were increased. Dip syrup absorption rate was increased by decreasing the frying temperature, however there were no significant differences as the kneading degree was changed. There were no clear relationships between color value and ingredients ratio. Hardness of yackwa was increased by increasing the amount of sesame oil and sozu and decreased by increasing the amount of syrup. Fat absorption rate was increased by increasing the amount of sesame oil and syrup. Dip syrup absorption rate was increased by increasing the amount of syrup and by decreasing the amount of sesame oil and sozu.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.33 no.3
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• pp.37-43
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• 2001

The bleach efficiency between PY and YP bleaching of pulps, which were deinked in neutral (cellulase) and alkaline (NaOH, NaOH/${Na_2}{SiO_3}$) ranges, and were treated on kneader, was compared in this study. The brightness of pulps (84.8~88.4% ISO) which were deinked in alkaline or neutral ranges increased up to 88.4%~88.8% ISO after PY or YP bleaching. There was no difference in the brightness between PY and YP bleaching. And the dirt count of bleached pulps was similar each other at the range of 17~38 ppm. The tensile index of bleached pulps was slightly higher in PY bleaching than those in YP bleaching. While with the treatment of kneading, the brightness and dirt count decreased remarkably compared to those of no-kneading. However, the sharp difference in the brightnesses or in dirt count of bleached pulps decreased after bleaching. The brightness of bleached pulps at YP stages was only numberically higher than those at PY stages without regard to the treatment of kneading. Therefore, in the case of the neutral deinkiing process, the conversion of PY bleaching stages to YP bleaching stages was profitable to water loop system, and was harmless in the aspect of the bleach efficiency.

• Korean journal of food and cookery science
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• v.32 no.6
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• pp.704-715
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• 2016

Purpose: This study was conducted to optimize the conditions of manufacturing the wet noodle added with Aloe powder. Methods: The I-optimal design of response surface methodology (RSM) was used for the optimization of added amount of Aloe powder, water content, and kneading time as the independent variables. The quality characteristics (color, texture, water absorption ratio, volume, turbidity) and sensory characteristics (color, flavor, taste, mouth feel, overall acceptance) were analyzed as dependent variables. Results: The lightness, redness, and yellowness of the Aloe noodle were all lowered with the addition of Aloe powder. All texture characteristics such as hardness, elasticity and chewiness of Aloe noodle showed the tendency to increase with increasing amount of Aloe added and kneading time. The water uptake and the volume expansion tended to increase with increasing aloe addition and water addition. As the kneading time increased, the dissolution of solids decreased and the turbidity tended to decrease. Aloe powder content influenced the color, flavor and taste of the noodles most among independent variables, and the mouthfeel of the noodle influenced by the water addition and the kneading time. Conclusion: Aloe noodle showed the best desirability with 3.03% of Aloe powder, 43.56% of water content and 13.06 min of kneading time by RSM analysis. Aloe noodles prepared under these optimized conditions are expected to be able to manufacture and utilize functional Aloe noodles by meeting the content of isobarbaloin, which helps the intestinal functional activity.

• Elastomers and Composites
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• v.49 no.2
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• pp.127-133
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• 2014

Rubber composites were prepared by kneading the precured CIIR with BR in order to analyze the effects of the dispersed phase on the BR/PCIIR composites. The particle size of domain in BR/CIIR composites was decreased and homogeneously dispersed by kneading process the precured CIIR used as dispersed phase in kneader once again. In case of BR/PCIIR40, the kneading time of precured CIIR with BR did not have any effect on the rebound resilience and the hardness of the composite. The tensile strength of the composite prepared by kneading precured CIIR particles and then mixing them with BR increased significantly more than 10% when compared to that of the composite which was not kneaded. The composite maintained the surface friction property while increasing anti-abrasion and mechanical properties significantly by kneading the precured CIIR used as dispersed phase.

• Korean journal of food and cookery science
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• v.7 no.3
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• pp.47-52
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• 1991

This study attempted to examine the effects on sensory characteristics and texture of Kyongdan in various volume of adding water and number of kneading in the preparation of Kyongdan. Evaluation was conducted through sensory evaluation and objective evaluation. The results were summarized as follows. 1. In sensory evaluation on the various volume of water and unmber of kneading, the most favorite tendency on the overall guality was at the 25% addition water and over 50 times kneading with glutious rice powder. 2. This condition corresponded to the low level of hardness, gumminess, chewiness and the high level of springiness and cohesiveness in comparison with Instron measurement.

• Korean Journal of Food Science and Technology
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• v.52 no.5
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• pp.510-515
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• 2020

In recent years, there has been an increasing interest in research on gluten-free bread. Most studies have focused on substituting or imitating the gluten network. However, less attention has been paid to technological approaches to improve the quality of gluten-free rice bread (GFRB). This study analyzed the influence of the temperature of water used for kneading and fermentation time on the quality of GFRB. Water at various amounts and different temperatures was added for kneading, and fermentation was performed for 0, 2, and 4 h. GFRB produced by kneading using water at 95℃ showed the highest specific volume and the lowest hardness among test groups, regardless of other factors. In conclusion, mixing equal volumes of water at 95℃ and rice flour, followed by a 2 h fermentation process, produced the best-quality GFRB in terms of cross-sectional area, hardness, and appearance.

• Journal of the Korean Magnetics Society
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• v.6 no.1
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• pp.21-27
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• 1996

The effects of various manufacturing conditions on the characteristics of metal particle tape using ultra-fine metal powder were investigated. As functions of kneading conditions and milling solid contents. coating thickness, orientation, calender and curing conditions. various properties of the tapes were studied. By the consideration of physical and eletromagnetic properties of the tapes, optimum process conditions were determined. As a result of above investigations, we concluded that manufacturing processes were very important factor in addition to dispersion behavior of particles for achieving maximum properties of the metal particle tape.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09a
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• pp.495-496
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• 2006

The kneading process and formulations of feedstock obviously affect the quality of MIM products. In the present work, the rheological behaviour of the composite MIM feedstock, metal matrix (Cu) with few additions of ceramic powders $(Al_2O_3)$, was measured by a self-designed/manufactured simple capillary rheometer. Experimental results show that the distribution between powders and binder is more uniformly when blending time increased. Though high powder loading will increase the feedstock viscosity, the fluidity reveals relatively stable through the load curves of extrusion. Besides, the temperature-dependence of viscosity of the feedstock approximately follows an Arrehnius equation. Basing on Taguchi's method, the kneading optimization conditions and the rheological model of the feedstock were established, respectively.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.282-290
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• 2006

This study was carried out to investigate the effects of modified starch, sugars and enzymatic hydrolysis with ${\beta}-amylase$ on extending the self-life of Injulmi, a Korean soft and glutinous rice cake, in terms of maintaining a soft texture. The Injulmi was prepared with or without kneading of waxy rice flour, NaCl and water mixture. The Injulmi was stored at -20, 4 and $20^{\circ}C$ and the hardness was measured to calculate the Avrami exponents during storage. The results showed that cold heading and enzymatic hydrolysis with ${\beta}-amylase$ before steaming of the waxy rice dough significantly extended the self-life on the basis of the Avrami equation. Among the various additives including different kinds of starches, sugars and polymannuronic acid, the addition of 1.5% tapioca starch, 8.0% of glucose or 3.0% of polymannuronic acid was also effective for delaying the retrogradation phenomena during storage. However, despite the effectiveness of these treatments, the Injulmi developed hardness within 2-3 days at $4^{\circ}C$ and within 4 days at $20^{\circ}C$ while storage at $-20^{\circ}C$ showed a storage stability that was maintained over x days. Sensory showed the Injulmi prepared with NOVA-0.005, GL-8.0 had a lower hardness than that of the other treatments.

• The Journal of Pediatrics of Korean Medicine
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• v.33 no.1
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• pp.58-77
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• 2019

Objectives The purpose of this study is to investigate clinical studies on the effect of acupuncture, moxibustion, and manual therapy in pediatric growth by analyzing randomized controlled trials conducted in China. Methods We searched the clinical studies from the China Academic Journal (CAJ) in China National Knowledge Infrastructure (CNKI) by specific key words and criteria. Selected 31 clinical studies were collected and analyzed. Results Total of 31 randomized controlled trials were selected and analyzed. In most of the studies, the effectiveness of acupuncture, moxibustion, and manual therapy on growth was significantly high. The most commonly used therapies were massage. The most commonly used massage methods were pinching spine (捏脊), pressing and kneading $Z\acute{u}s\bar{a}nl\check{i}$ (按?足三里), supplementing $P\acute{i}j\bar{i}ng$ (補脾經), supplementing $Sh\grave{e}nj\bar{i}ng$ (補腎經), rubbing Abdomen (摩腹), pushing $Y\check{o}ngqu\acute{a}n$ (推涌泉), supplementing $F\grave{e}ij\bar{i}ng$ (補肺經), kneading $T\grave{a}iy\acute{a}ng$ (?太陽), and kneading $Sh\acute{e}nqu\grave{e}$ (?神闕) etc. Conclusions Based on the results of the clinical studies from China, acupuncture, moxibustion, and manual therapy can be a valuable option for pediatric growth.