• The Korean Journal of Food And Nutrition
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• v.23 no.1
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• pp.8-14
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• 2010

This study was carried out to develop an optimum baking formula and baking process for a new bread raw material with added Cordyceps militaris powder, which has been known to prevent various adult diseases and cancers. The rheological properities of dough made from Cordyceps militaris powder-wheat flour with 0, 1, 2, and 3% Cordyceps militaris powder added-were investigated. A farinogram showed that the water absorption and weakness value of dough increased with added Cordyceps militaris powder, but development time and dough stability were decreased. An extensogram showed that resistance to extension was increased in bread with 1% Cordyceps militaris powder, but decreased in bread with 2% and, 3% powder. Extensibility decreased fermentation progressed. An amylogram showed that gelatinization point was increased but maximum viscosity was decreased with added Cordyceps militaris powder. With increased amounts of powder dough volume during fermentation was reduced. The change in pH values of dough after mixing, fermentation, and proofing decreased with increased amounts of added powder.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.33 no.4
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• pp.360-369
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• 1997

We calculated the residual current forced by buoyancy, wind stress, and tidal stress in the Chinhae Bay using a three-dimensional diagnostic model. The calculated current was also compared with the observation. The flow directs outward from the central area of the Bay in the upper layer, and also forms eddy-shape stucture in the upper and middle layers. The flow of bottom layer shows an opposite pattern compared to those of top and middle layers. The maximum speed was 6.05 em/see (September) and 3.49 cm/sec (November) in the upper layer, and 4.39 cm/sec on both month in the middle layer. The Kinetic energy of November (8.39xlO' W) was larger than that of September (1.24xlO 'W), mainly resulting from larger buoyancy effect in September. In spite of the roughness of the grid size(1 km) and wind date, the calculated flow shows eorrelation(r=0.71) with the observation. We expect that the correlation be increased by increased by adopting the fine grid and the variable coefficients of diffusion and viscosity.

• Food Science and Biotechnology
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• v.18 no.2
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• pp.456-462
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• 2009

In comparison to processed wheat flour products, there is no established method for determining the water absorption of rye flour. The aim of this study was to work out a method using the Planetary mixer P 600 for the determination of water absorption (WA) and the rheological properties in rye dough made from rye flours of 4 different types (I-IV). In the correlation analysis showed that WA had positive correlation with ash, beginning of gelatinization, $125-160{\mu}m$ particles, sedimentation values at 20 and 25 min, bread yield, pH, and total titratable acidity, but had negative correlation with initial viscosity, gelatinization maximum, viscosities on swelling at 25, 28, and $31^{\circ}C$. The WA determined by the Planetary mixer P 600 agreed well with the experimental baking tests.

• Carbon letters
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• v.11 no.4
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• pp.311-315
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• 2010

In this work, the effect of glycidyl methacrylate grafted multi-walled carbon nanotubes (GMA-MWCNTs) on the viscoelastic behaviors of polypropylene (PP) based nanocomposites was studied. The GMA-MWCNTs/PP was prepared using a bravender at $200^{\circ}C$ by melt mixing as a function of GMA-MWCNT content. The viscoelastic behaviors of GMA-MWCNTs/PP nanocomposites were measured by a rheometer. It was found that the GMA-MWCNTs were homogeneously dispersed in the PP matrix. The GMA-MWCNTs/PP nanocomposites showed higher storage modulus, loss modulus, and shear viscosity compared to pure PP nanocomposites and the maximum value was shown at 2.0 wt% GMA-MWCNTs loading. These results were probably attributed to the strong interfacial interaction between the GMA-MWCNT and the PP matrix.

• Korean Journal of Plant Resources
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• v.11 no.2
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• pp.146-151
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• 1998

A study was carried our to investigate the characteristics of physico-chemical components palatability of cooked rice accoring to different transplanting time. The treatments were consisted of five transplanting time, from May 5 to July 5 at 15 -day intervals, and six cultivars ; two early-maturing, two mid-maturing and two late-maturing cultivars which are clearly identified by evaluation of cumulative temperature and growth duration from seeding to heading of rice plants. In gelatinization characteristics of rice grain, alkali digestion value was low in the earlier transplanting regardlessof maturing types. Initial pasting temeprature maximum viscosity and breakdown as amylogram charcteristics were high at the transplanting of June 5. The palatability of cookedrice was evaluated that early-maturing cultivars were much better in early transplanting than in late transplanting . The optimum transplanting time for palatibility was the periods from May 5 to 20 in early maturing varieties, May 20 to June 5 in mid-maturing and June 5 to June 20 in late-maturing ones at Honam district in Korea.

• Korean Journal of Plant Resources
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• v.11 no.2
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• pp.152-156
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• 1998

This experiment was conducted to investigated the characteristics of grain appearance, chemical components. gelatinization, and palatability of cooked rice on each rachis branches as harvested from the transplanting plot of May 20 and June 5 in each two varieties of early-maturing and late-maturing types. In evaluation of rachis branches, the percentage of ripended grain and 1,000 grain weight were found to be high and heavy at upper part of panicle. The factors influencing palatability such as maximum viscosity and breakdown as gelatinization characteristics, and hardness, apringiness, cohesiveness and chewiness as texture characteristics of cooked rice were found to be high at upper part of panicle , indicating the parlability was favored more at upper part than at lower part of panicle due to the genetics and physiological metabolism of rice plants.

• Food Science and Preservation
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• v.5 no.2
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• pp.172-176
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• 1998

This study was conducted to develop purees from pumpkin and sweet-pumpkin. Soluble solids in pumpkins were increased as heating time increase. The maximum yield of puree from sweet-pumpkin marked 78.2% when in prepared at 121$^{\circ}C$ for 60 minutes heating, but puree from pumpkin was 53.2% at 121$^{\circ}C$ for 40 minutes heating. Soluble solid and yield of pumpkin purees were increased with enzyme treatment. but viscosity was deceased remarkably. Hunter's a and b values of puree from sweet-pumpkin were higher than puree from pumpkin, and it was considered due to higher content of carotenoid. Organoleptic qualities of puree from pumpkin and sweet-pumpkin were investigated by 5-point scale and the most effective heating time was 40 minutes at 121$^{\circ}C$.

• 유체기계공업학회:학술대회논문집
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• 2003.12a
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• pp.678-683
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• 2003

Mixers are used in various industrial fields where it is necessary to intimately mix two reactants in a short period of time. However, despite their widespread use, complex unsteady flow characteristics of industrial mixers are not systematic investigated. The present study aimed to clarify unsteady flow characteristics induced by various impellers in a tank. Impellers are pitched blade turbine and neo-hydrofoil turbine types. A high speed CCD camera and an Ar-Ion laser for illumination were adopted to clarify the time-dependent flow characteristics of the mixers. The rotating speed of impellers increased from 6Hz to 60Hz by 6Hz. The maximum velocity around PBT impeller is higher than the hydrofoil type impeller. These two types of turbine shows that typical flow characteristics of axial turbine and suitable for mixing high -viscosity materials.

• Journal of the Korean Graphic Arts Communication Society
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• v.18 no.2
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• pp.83-101
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• 2000

In this experiment butadiene rubber(BR)/acrylonitrile butadiene rubber(NBR) blends was prepared and then the applicability of BR/NBR blends as printing rubber roller was examined. With the aid of open 2-roll mill, BR, NBR and another chemical additives were compounded. Then rubber vulcanizates were manufactured by hot press and maximum torque, Mooney viscosity, mechanical properties and oil resistance of the test specimens were measured. With prolonged oil aged treating time, BR/NBR blends became soft and so the hardness of blends decreased. It could be explained by the swelling of rubber matrix with oil penetration in to rubber molecules. The undesirable low value of oil resistance of BR was significantly improved by blending BR with NBR.

• Bulletin of the Korean Chemical Society
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• v.16 no.1
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• pp.42-47
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• 1995

Interpolymer complex formation between basic polypeptide poly(L-proline) Form Ⅱ (PLP(Ⅱ)) and acidic polypeptides poly(L-glutamic acid) (PLGA) and poly(L-aspartic acid)(PLAA) has been studied in water-methanol (1:2 v/v) mixed-solvent by viscometry, potentiometry, light scattering and circular dichroism (CD) measurements. It has been found that polymer complexes between PLP(Ⅱ) and PLGA (or PLAA) are formed via hydrogen bonding with a stoichiometric ratio of PLP(Ⅱ)/PLGA (or PLAA)=1:2 (in unit mole ratio) and that PLP(Ⅱ) forms polymer complex more favorably with PLGA than with PLAA. In addition, the minimum (for pH 5.0) and the maximum (for pH 3.2) in reduced viscosity of dilute PLP(Ⅱ)-PLGA mixed solutions are observed at 0.67 unit mole fraction of PLGA (i.e., [PLP(Ⅱ)]/[PLGA]=1/2). These findings could be explained in terms of molecular structure (or conformation) of the complementary polymers associated with the complex formation.