• 한국식품영양과학회지
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• 제28권5호
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• pp.1034-1043
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• 1999

Rheological properties of dough made from waxy barley(Iri28) flour wheat flour mixtures with additives were investigated for the preparation of waxy barley bread using farinograph, extensograph and amy lograph. The water absorption, development time and dough weakness increased as the waxy barley flour level increased in all blends; however, dough stability decreased. Farinogram properties of 10% waxy barley flour added mixture were similar to those of 100% wheat flour. The addition of A.A(ascorbic acid), gluten, HPMC(hydroxy propyl methyl cellulose) improved rheological properties of dough with 30% waxy barley flour added mixture. In particular, stability and weakness of the dough showed greater dough improving effect by addition of A.A. For the extensograph data, strength, resistance and extensibility of dough decreased with increasing level of waxy barley flour. With the addition of additives, extensogram properties were variable for 30% waxy barley flour mixture. Of these additives, gluten had highest value in strength of dough. Addition of A.A and HPMC to 30% waxy barley flour added mixture resulted in an increase in the resistance and a decrease in the extensibility. Waxy barley flour added mixtures showed little higher gelatinization temperature on amylograph data than control. Maximum viscosity reduced as the waxy barley flour level increased. Also 30% waxy barley flour added mixture containing A.A and HPMC showed a decrease in maximum viscosity. But addition of gluten to 30% waxy barley flour mixture resulted an increase in the maximum viscosity. All of 30% waxy barley flour added mixture with additives had lower gelatinization temperature than those without additives. In the SEM images, starch granules were dispersed in a protein matrix. A non continuous, loose protein starch matrix was observed in all waxy barley flour mixture by SEM. Addition of additives gave the dough a more continuous structure with interactions between the starch granule and protein component.

• 한국식품조리과학회지
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• 제24권4호
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• pp.511-516
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• 2008

In this study, composite flour and dough were prepared with concentrated sweet pumpkin powder(CSPP) at varying concentrations of 3, 6, 9, 12, and 15%. The samples and a control were then compared with regards to quality characteristics, including moisture, protein, and ash contents, farinogram characteristics, amylogram characteristics, and falling number of flour and extensogram characteristics of dough, in an effort to determine the optimal ratio of CSPP in the formulation. As the CSPP content increased, the moisture and protein contents of the flour increased, whereas the ash contents decreased. With regard to the farinogram characteristics of flour, water absorption, development time, and stability decreased with increasing CSPP content, while weakness increased. The control group evidenced a significantly higher beginning temperature of gelatinization as compared to the CSPP samples. The temperature of maximum viscosity, maximum viscosity, and falling number of flour decreased with increasing CSPP content. With regard to the extensogram characteristics of dough, extensibility decreased with increasing testing time and CSPP content, whereas resistance, maximum resistance, and R/E ratio increased. In conclusion, these results show that $6{\sim}9%$ CSPP may prove very useful as a substitute for wheat flour in the production of hardroll bread, and may provide good nutritional and functional properties.

• 대한기계학회논문집
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• 제16권1호
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• pp.132-141
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• 1992

본 연구에서는 실제적으로 베나트 대류의 발생시 유체층의 상하면은 적당한 대류 열전달 계수를 가지고 있게 되는데, 이와 같은 경계 조건을 가진 가변 점성 유 체의 안정성은 연구된 바가 없다. 이에 따라 본 연구를 수행하게 되었으며 유체의 점성이 지수 함수적으로 (.nu.=.nu.o exp(-CT)) 변화할 경우를 관찰하였다. Fig.1은 대 상이 된 유체층을 보인 것으로 하부는 고정되어 있고 상부는 고정되어 있거나 자유 표 면 상태이다. 유체층의 하부는 상부보다 더 뜨겁게 되어 있는데, 이것은 유체층의 상부는 차가운 주위로 열을 빼앗기며 하부는 뜨거운 주위로부터 가열되기 때문이다. 이때 상하부의 냉각 및 가열 경계 조건은 대류경계 조건으로 주어진다. 열팽창 계수 는 양이며 온도의 증가에 따라 점성은 감소한다.이와 같은 온도-점성 관계, 수력학 적 경계조건, 열적 조건등은 프란틀 수가 큰 유체에서 표본적으로 나타나는 것들로서 선형적 안정 이론을 적용하여 옳은 결과를 얻을 수 있다.

• 대한기계학회:학술대회논문집
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• 대한기계학회 2007년도 춘계학술대회B
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• pp.3033-3038
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• 2007

In this research, Rayleigh instability of gas-liquid flow in annular pipe is studied in film boiling using viscous potential flow. Viscous potential flow is a kind of approximation of gas-liquid interface considering velocity field as potential including viscosity. A dispersion relation is obtained including the effect of heat and mass transfer and viscosity. New expression for dispersion relation in film boiling and critical wave number is obtained. Viscosity and heat and mass transfer have a stabilizing effect on instability and its effect appears in maximum growth rate and critical wave number. And the existence of marginal stability region is shown.

• 한국윤활학회:학술대회논문집
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• 한국윤활학회 2002년도 proceedings of the second asia international conference on tribology
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• pp.291-292
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• 2002

Using a low viscosity synthetic traction oil and a low viscosity mineral oil with nearly equal viscosity grade of ISO VG 32, the effect of kind of oil on the fatigue life of bearing steel rollers was examined. A pair of rollers finished the contact surfaces to a mirror-like condition were driven under rolling with sliding conditions of s = -3.2% and a maximum Hertzian stress in the range of $P_H=2.8GPa{\sim}4.0GPa$ was applied in point contact condition. As a result of experiments, the fatigue life with a mineral oil was longer than that with a traction oil under higher stress conditions above $P_H=3.4GPa$. Based on the numerical calculation results of the thermal EHL which simulates the present experiment, the authors discuss the reason why such a difference in the fatigue life comes out.

• 한국윤활학회:학술대회논문집
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• 한국윤활학회 2002년도 proceedings of the second asia international conference on tribology
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• pp.95-96
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• 2002

The operation of proceeding bearing in the conditions of misaligned axis of proceeding and bush leads to the load concentration on the bearing edges causing further mixed lubrication conditions, unstable operation and intensive wear of mating parts. For the design process of proceeding bearing the knowledge of static characteristics determined from the oil film pressure and temperature distribution is very important. For the 3-lobe proceeding bearing, the pressure, temperature and viscosity fields, load capacity, minimum oil film thickness, power loss, oil flow and maximum oil film temperature have been determined by iterative solution of the Reynolds', energy and viscosity equations. The paper introduces the results of theoretical investigations of static characteristics of 3-lobe proceeding bearing operating at misaligned axis of proceeding and bush. An effect of misalignment ratio, length to diameter ratio of the proceeding bearing, the lobe clearance ratio on the static characteristics was investigated. Laminar, adiabatic model of oil film for the solution of Reynolds, energy and viscosity equations was applied.

• 동아시아식생활학회지
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• 제20권4호
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• pp.567-574
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• 2010

This study was performed to evaluate the physicochemical and quality characteristics of dried noodles when different concentrations of Enteromorpha intenstinalis powder (EIP) were added to the wheat flour, thereby determining which noodle recipe was preferred. The cooking quality, mechanical texture properties, and viscosity of the prepared with noodles were measured, and then a sensory evaluation was conducted on them. The gelatinization points of the composite Enteromorpha intenstinalis powder-wheat flour were shown to have an increased viscosity at $95^{\circ}C$ after 15 minutes. As measured via amylograph, the maximum viscosity values of those samples decreased with increasing EIP content. Also, when increased amounts of EIP were added, both the L and b values were reduced, whereas the a value was increased. The color values, weight and volume of the cooked noodles increased, as did the turbidity of the soup. With regard to the textural characteristics, the EIP additive increased hardness and reduced adhesiveness, cohesiveness and springiness. Overall, according to the results of our sensory evaluations, the noodles prepared with 5% EIP were preferred over other noodles.

• 한국식품저장유통학회지
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• 제8권2호
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• pp.175-180
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• 2001

The quality characteristics of bread prepared with the addition of dried persimmon peel powder(PPP) were investigated. Visco-elastic characteristics of dough and texture of bread added PPP was examined by rapid visco-analyzer and texture analyzer. The maximum viscosity of the dough with PPP was lower than that of control at 90$\^{C}$. Final viscosity after cooling to 50$\^{C}$, viscosity of control increased to 134 B.U., but that of the dough with PPP showed 13∼37 B.U. As more PPP was added, gluten formation and mixing time dough were longer. Adhesiveness, springness, cohesiveness and chewiness gradually increased as PPP content increased, while the hardness decreased. Lightness value decreased but redness and yellowness values increased with the addition of PPP, especially, the bread made by 15% PPP treatment showed dark brown color. In sensory evaluation of bread, score of color decreased significantly as more PPP was added but overall acceptability was not significant different(p<0.05) between control and 5% PPP treatment. It is considered that the addition of 5% was appropriate for bread making with PPP.

• 한국식생활문화학회지
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• 제31권3호
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• pp.243-249
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• 2016

The purpose of this study was to investigate the effects of Capsosiphon fulvescens powder on the functional and sensory characteristics of dumpling shell. Various dumpling shell samples were prepared with wheat flour along with the addition of different amounts of Capsosiphon fulvescens powder, and then instrumental characteristics and sensory evaluations were investigated. According to amylograph data, the composite Capsosiphon fulvescens powder-wheat flour samples had increased gelatinization temperatures with increasing Capsosiphon fulvescens powder content; whereas initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15minutes, and maximum viscosity were reduced. In terms of Hunter's color values, L, a and b values decreased with increasing Capsosiphon fulvescens powder content. Besides cooked weight, cooked volume and turbidity of dumpling shell increased as the addition level of Capsosiphon fulvescens powder increase. In terms of textural characteristics, addition of Capsosiphon fulvescens powder increased springiness, chewiness, brittleness, pringiness and adhesiveness. Based on sensory evaluations, the overall preference of dumpling shell with 3% added Capsosiphon fulvescens powder, was more effective than control.

• Journal of Nutrition and Health
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• 제17권1호
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• pp.41-49
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• 1984

Tannin from acorn was identified by TLC and gallic acid in the tannin was determined by HPLC. The tannin extracted with methanol-butanol was not dissolved in ethanol, methanol for HPLC and water, while the tannin extracted with acetone-ethylacetate was so pure that it could be used for HPLC-running. The gallic acid showed a Rf -value of 0.39, the digallic acid of 0.21, the trigallic acid of 0.09, and the gallotannin of 0.00 respectively. The content of gallic acid in the tannin from acorn powder was 3.04%, from acorn starch, 0.90%, and from acorn starch gels, 0.64-0.86% respectively. The effect of tannin contents on the viscosity of acorn atarch was also studied. The maximum and cooling viscosity of the starch were decreased as the contents of tannin increased.