• 한국지역사회생활과학회지
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• 제18권3호
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• pp.399-406
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• 2007

Soybean seeds were fermented by Bacillus subtilis and/or Lactobacillus bulgaricus to improve solubility, viscosity, water holding capacity and oil holding capacity of soybean proteins in Chongkukjang. The maximum colony forming unit and protease activity of B. subtilis or L bulgaricus were observed after 60 hours of fermentation, and those of the mixed fermentation by two microorganisms were steadily increased during the fermentation periods. Solubilities of soybean proteins by B. subtilis or L bulgaricus were steadily increased before the values were considerably increased to 60 hours of fermentation, whereas water holding capacities of the proteins were decreased by B. subtilis or L. bulgaricus and those of the mixed fermentation were decreased progressively. Viscosities of soybean proteins by B. subtilis and/or L. bulgaricus were decreased progressively during the fermentation. Viscosities of soybean proteins by B. subtilis and/or L. bulgaricus were decreased progressively during the fermentation. Oil holding capacities of soybeans by B. subtilis or L. bulgaricus were maximum at 20 or 80 hours of fermentation and those of the mixed fermentation were decreased after 10 hours of the fermentation.

• 한국식생활문화학회지
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• 제37권6호
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• pp.510-518
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• 2022

This study compares the quality characteristics of Jeung-pyun prepared by supplementing with rice mash of various cultivars. Results showed high contents of crude protein and crude ash in Saeilmi. The highest and lowest amylose contents were obtained in Goami4 and Baekjinju, respectively. Saeilmi had the highest water absorption index (WAI) of rice flour, whereas the highest water-soluble index (WSI) was obtained in Baekokchal. Maximum viscosity, minimum viscosity, and breakdown were high in Baekjinju, and high cooling viscosity and setback levels were determined in Goami4. The sugar content, total free sugar, and pH of the rice mash were highest in Baekjinju. The highest volume of Jeung-pyun was obtained with Saeilmi supplementation, whereas the specific volume was highest in Baekokchal. Evaluation of L, a, and b color values of Jeung-pyun revealed the maximum L value in Saeilmi, a value in Goami4, and b value in Baekjinju. The physical properties of Jeung-pyun were lower in all supplemented groups compared to the control group for hardness, adhesiveness, and chewiness. The lowest chewiness was obtained in Baekokchal-supplemented Jeung-pyun. We conclude that supplementation with different varieties of rice affects the quality characteristics of Jeung-pyun, which are important factors for manufacturing processed foods.

• 약학회지
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• 제32권1호
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• pp.86-94
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• 1988

Some rheological properties of subfractions for dextran in the molecular weights range from $3{\times}10^4$ to $2{\times}10^6$ was investigated at room temperature. The dependence of the viscosity on concentration, shear rate, pH & ionic strength, temperature and solvent effect was observed. From the experimental data the Mark-Houwink viscosity equation in water at $25^{\circ}C$ was determined for samples having the molecular weight ranging from $3{\times}10^4$ to $2{\times}10^6$ as$[{\eta}]=3.1{\times}10^{-3}\;Mw^{0.39}(in\;dl/g)$. The intrinsic stiffness of the dextran backbone was estimated by evaluating the 'characteristic ratio' $C_{\infty}$, which is below the 0.082. In the concentrated region, the viscosity was decreased with increasing shear rate and was exponentially decreased with raising temperature, the viscosity showed the maximum value at neutral condition. From the experimental data, it was concluded that dextran chain, linked by the ${\alpha}-1$, 6-glucosidic linkage, behaves like a flexible random coil chain in aqueous solution, dextran solutions were pseudoplastic power law fluids among the empirical models of non-Newtonian behavior. Urea was an active reagent which increases the viscosity and swells dextran while pyrididine and glycerol were inactive reagents. Also, it could be estimated that the formation of gel structure is promote to the neutral state, the molecular weight larger than $2{\times}10^5$, when electrolytic concentration is IN and Ureas is use to solvent.

• 동아시아식생활학회지
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• 제15권3호
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• pp.334-339
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• 2005

This study was conducted to test the white bread dough with substitution of 1, 2, 3, 4 and $5\%$ kimchi powder on farinograph, extensograph, amylograph, and pH to find the dough development time, stability, extensibility, resistance to extension, temperature at gelatinization, and temperature at maximum viscosity. Dough with kimchi powder showed less moisture absorption than control. Upon increasing amount of kimchi powder, pH was decreased and dough development time was increased Extensibility of dough showed negative correlation with amount of kimchi powder added Gelatinization temperature increased but maximum viscosity temperature decreased as the amount of kimchi powder increased Overall, the samples with substitution of kimchi powder showed better extensibility than the control sample at the first fermentation.

• Preventive Nutrition and Food Science
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• 제4권1호
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• pp.1-5
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• 1999

Seven rice varietes(Suweonjo, Suweon232 , BG276-5, IR44, IR41999-139, Suweon230 and Yongjubyeo) were used to study the influence of amylose content and particle size on the physicochemical properties of rice flours. Suweonjo has the highest amylose content (27.1% amylose content) had the finest flour particle as supproted by scanning electron microscopy (SEM). Suweonjo had the highest value in hardness of rice grain but the lowest length/width ration. There were no significant differences in color values among the rice flours. Data of brabender visco/amylograph was not associated with amylose content. Yongjubyeo had the highest maximum viscosity and breakdown value while Suweonjo had the lowest maximum viscosity , setback value and breakdown value. Yongjubyeo had the lowest water solubility index (WSI). The Suweon232 rice variety absorbed more water than any other varieties but rice varieties and amylose contents affected water absorption a little.

• 한국식품영양과학회지
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• 제28권2호
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• pp.383-389
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• 1999

To determine the optimum condition for buckwheat noodle making, we prepared noodle from com posite flours of buckwheat, wheat and corn starch, and those physical properties and sensory evalua tion were investigated. The weights of cooked noodle became lower with increasing buckwheat content level indicating that elution of its components to soup was high. Wheat flour in the composite flours probably caused to drop gelatinization temperature and maximum viscosity compared to buck wheat flours. Corn starch in the composite flours increase gelatinization temperature and maximum viscosity compared to buckwheat flours. From the result of farinogram, buckwheat flour lower water absorption ability, and increased dough development time compared to composite flours. Adhesiveness of the cooked noodle with wheat flour was decreased. Cohesiveness of the cooked noodle was decrea sed with increasing buckwheat flour level. In sensory evaluation, chewing and softness of noodle with 100% buckwheat flour was evaluated the best. In taste, BW1 and BSW1 noodles showed slightly higher preference although there was no significant differences.

• 한국윤활학회:학술대회논문집
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• 한국윤활학회 2002년도 proceedings of the second asia international conference on tribology
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• pp.113-114
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• 2002

Radial, tilting 12-pad proceeding bearings are applied as the radial bearings of vertical rotors of water turbines. The mean loads are stable at the peripheral speeds of proceeding reaching 50 m/s. The operation of tilting 12-pads proceeding bearing has been introduced at the assumption of adiabatic oil film. The oil film pressure, temperature and viscosity distributions have been obtained by iterative solution of the Reynolds', energy and viscosity equations. The resulting oil film force, minimum oil film thickness, power loss, oil flow, maximum oil film pressure, maximum temperature have been computed for different load angle of bearing.

• 한국식품과학회지
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• 제22권5호
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• pp.533-538
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• 1990

풀루란 발효에서 500rpm에서 통기속도를 0.5vvm, 1.0vvm, 2.0vvm으로 증가시켰을 때 최대 비성장속도는 $0.168(hr^{-1})$에서 $0.192({hr^{-1})$로 증가되었으며 풀루란의 최대 비생산속도는 $0.046({hr^{-1})$에서 $0.093({hr^{-1})$으로 증가되었다. 풀루란 발효액의 물성은 power-law를 따르는 Pseudoplasticity를 나타냈으며 Power-law 변수들과 풀루란 농도 사이에는 $lnK(t)=ln({\tau})_o-n(t)\;ln({\gamma})_o$와 $K(t)=AP(t)^B$의 상관관계를 보였다.

• Advances in concrete construction
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• 제16권1호
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• pp.59-68
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• 2023

In the pumping process, concrete moves along the pipe and experiences both pressure and shear. This changes the workability and flow characteristics of the concrete. However, the effect of pressure and shear on the change in properties of concrete during the pumping process has not yet been accurately identified. This study analyzed the effects of pressure and shear on the properties of concrete during pumping. For quantitative tests, lab-scale test equipment capable of simulating the pressure and shear applied to concrete during pumping was used. For one coarse aggregate type, two paste types, three mortar types, and five concrete types, the effects of pressure, shear, and shear under pressure conditions were examined by varying the maximum pressure (0 to 200 bar) and the rotational speed of the vane for shear (0 to 180 rpm). Under the maximum pressure condition of 200 bar, the water absorption of coarse aggregate increased by 0.62% and that of fine aggregate also increased. When the concrete was under pressure, significant changes (a reduction in a slump and an increase in viscosity and yield stress) compared with the effect of the elapsed time occurred owing to an increase in the water absorption of the aggregates. When both pressure and shear were applied to concrete, both the slump and viscosity decreased. As the rotational speed of the vane increased, changes in properties became significant. Shearing in the absence of pressure maintained the properties of concrete. However, shearing under pressure conditions caused a reduction in slump and viscosity.

• Applied Biological Chemistry
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• 제32권4호
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• pp.327-331
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• 1989

염소 처리량에 따른 박력분의 백도 및 pH 그리고 리올로지 특성에 미치는 영향에 대해 실험하였다. 염소 처리한 것과 무처리한 박력분의 표백의 정도는 처리량이 2 oz./cwt.까지 표백효과가 있었으나 그 이상부터는 표백효과가 없었고, pH는 처리량 증가에 따라 점차적으로 낮아졌다. Farinogram 특성에서 염소처리량 증가에 따라 흡수율과 반죽의 안정도가 높아진 반면에 MTI값은 감소하였으며, valorimeter value는 일정하지 않았다. Extensogram 특성에서 저항도, 최대저항도 및 신장저항도는 90분과 135분 동안 방치했을때 무처리한 것이 가장 컸으며, 처리량 1 os./cwt.인 것이 가장 낮았으나 2 oz./cwt. 처리의 경우 그 값이 다시 증가하는 경향을 나타냈다. Amylogram의 최고점도와 최고점도시 온도는 처리량 증가에 따라 점증적으로 상승하였으며, 특히 4 oz./cwt. 처리의 경우 최고 점도가 1,160BU로 급격히 상승하였다.