• Title/Summary/Keyword: moisture absorption

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Sensory and Physical Characteristics of Hwajeun Depended on the Various Levels of Oil Amounts and frying Time (기름의 양과 지지는 시간에 따른 화전의 관능적 및 물리적 특성)

  • 이승현;박정은;장명숙
    • Korean journal of food and cookery science
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    • v.19 no.6
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    • pp.765-771
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    • 2003
  • The aim of this study was to standardize the various methods and recipes of Hwajeun (glutinous rice pancake with flower) appeared in the literature. For this purpose, the effects on the sensory and rheological characteristics of Hwajeun in terms of the various levels of oil and frying times were investigated. This experiment consisted of a sensory evaluation in terms of the acceptance (color, flavor, oily feeling, softness, chewiness, adhesiveness, taste and overall preference) and objective evaluation performed by a texture analyzer, a color difference meter and measurements of the water content and oil absorption. The moisture content of the treatments as a function of the frying time, S7, showed a significantly(p<0.01) low value, and the oil absorption of the Hwajeun made with different frying times increased in proportion to the increment of the frying time(p<0.001). In terms of color, the b value of the Hwajeun made with 16g oil for frying showed a higher value than the others. In the two bite compression test, the hardness of the Hwajeun made with 4g oil for frying showed a significantly (p<0.001) high value among the S2 and S3 samples. As a result of the sensory evaluation for the Hwajeun made with various amounts of oil and frying times, the Hwajeun made with 16g oil for frying and a 2 min frying time for each side (S6) was the most preferred in terms of the softness, chewiness, taste and overall preference of the sensory evaluation

Isolation and Characterization of Arrowroot Leaf Proteins (칡잎단백질(蛋白質)의 분리(分離) 및 그 성질(性質)에 관한 연구)

  • Lee, Ka-Sun;Yim, Kook-Yi;Choi, Woo-Young;Oh, Man-Jin
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.14 no.4
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    • pp.345-352
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    • 1985
  • To characterize the protein from arrowroot leaf, proteins were extracted and separated from arrowroot leaf, then its amino acid composition and functional properties were studied. Protein in arrowroot leaf was consisted of 18.5% albumin, 33.5% globulin, 34.0% glutelin, 6.2% protamine and 7.8% insoluble residues. The rates of precipitation of proteins which extracted with water, 1M NaCl, and 0.015N NaOH as a solvent were 84.7% (at pH 3.0), 76.4% (at pH 2.5) and 86.4% (at pH 4.0), respectively. The extracted proteins were separated up to about 90% by organic solvents such as ethanol and acetone at 80% concentration, Composition of arrowroot leaf protein concentrates were: $1{\sim}2%$ moisture, $59{\sim}67%$ protein, $4{\sim}8%$ ash and $5{\sim}6%$ (dialyzed concentrates) or $1{\sim}2%$ (acetone-treated ones) lipid. Main amino acids of the concentrates were aspartic acid, glutamic acid and glycine. Solubility profile of the concentrates according to pH was typical. The minimum solubility (below pH 5.0) of acetone extracted protein concentrates was lower than that of unextracted ones, whereas the reverse was true for pH value above this region. Bulk density, water and fat absorption of the concentrates were attributable to correlation to the treatment of acetone. And the bulk density of the concentrates was negatively correlative to both water and fat absorption. Emulsifying and foaming properties were not varied with the treatment of acetone.

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Development of Carbonization Technology and Application of Unutilized Wood Wastes(II) - Carbonization and it's properties of wood-based materials - (미이용 목질폐잔재의 탄화 이용개발(II) - 수종의 목질재료 탄화와 탄화물의 특성 -)

  • Kong, Seog-Woo;Kim, Byung-Ro
    • Journal of the Korean Wood Science and Technology
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    • v.28 no.2
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    • pp.57-65
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    • 2000
  • Objective of research is obtain fundamental data of carbonized wood wastes for soil condition, de-ordorization, absorption of water, carrier for microbial activity, and purifying agent for water quality of river. The carbonization technique and the properties of carbonized wood wastes(wood-based materials) were analyzed. Proximate analysis showed the wood-based materials contains 0.37~2.27% ash, 70~74% volatile matter, and 17~20% fixed carbon. As carbonization temperature was increased, the charcoal yield was decreased. However, no difference in charcoal yield was found due to time increase. The specific gravity after the carbonization decreased about 30~40% comparing to green wood. The charcoal had 1.08~4.18% ash, 5.88~13.79% volatile matter, and 80.15~90.94% fixed carbon. The pH of plywood and particleboard(pH 9 at $400^{\circ}C$, pH 10 at $600^{\circ}C$ and $800^{\circ}C$) made charcoals was higher than that of fiberboard. The water-retention capacity was not affected by the carbonization temperature and time. The water-retention capacity within 24h was about 2~2.5 times of sample weight, and the Equilibrium moisture content(EMC) became 2~10% after 24h. EMC of charcoal from the thinned trees were 9.40~11.82%($20^{\circ}C$, RH 90%), 6.87~7.61%($20^{\circ}C$, RH 65%), and 1.69~2.81%($20^{\circ}C$, RH 25%). EMC of charcoal from the wood-based materials under $20^{\circ}C$, relative humidity(RH) 90% was similar to EMC of charcoal from the thinned trees(9~11 %). However, under $20^{\circ}C$, RH 25.65%, EMC of charcoal from the wood-based materials were higher(2~3%) than EMC of charcoal from the thinned trees. Every charcoal from the wood-based materials fulfilled the criteria in JWWA K 113-1947.

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A Study of Waterproofing Evaluation and Effect of UV Protection (UVB/UVA) of Multiple Emulsion Sunblock Cream using Sensory Engeeneering Science (감성공학을 적용한 다중에멀젼 선블록크림의 자외선차단(UVA/B) 효과와 내수성 평가 연구)

  • Kim, In-Young
    • Journal of the Korean Applied Science and Technology
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    • v.37 no.6
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    • pp.1517-1527
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    • 2020
  • This study is about the UV protection effect and water resistance of a multiple emulsion (W/O/W) sunblock cream applied with emotional engineering and reports an actual industrial case. Multiple emulsion system of sunblock cream has the characteristics of changing to a W/O type that is soft and moist when applied, and has excellent water resistance after absorption. Multiple emulsion cream is a highly functional sunblock cream that has both moisture and water resistance. It is a stable milky white cream with a viscosity of 36,000 cps. The organic sunscreen used for the sunscreen was ethylhexylmethoxycinnamate and bisethylhexyloxyphenolmethoxyphenyltriazine. Hexagonal zinc oxide and titanium dioxide that block both UVB and UVA were used. As a result of measuring the UV protection effect by the in-vitro method, the UV protection effect (SPF) is 78.9 for multiple emulsion cream, 76.7 for W/O cream, and 71.3 for O/W cream. It was found that the blocking effect was different. This obtained the highest effect value in the multiple emulsion. As a clinical (in-vivo) result of the UV protection effect, the SPF value representing the UV protection effect of the sunblock cream developed with a multiple emulsion system was 85.7, and the PA-value that blocks the UVA area was 26.5, and ++++. It was found that it has a corresponding high blocking effect. As a result of the water resistance test, the W/O/W formulation had a high waterproofing resistance of 93.8% even after 4 hours, W/O had 75.4%, and O/W had a low water resistance of 25.3%. In the results of the HUT test, it was found in the order of multiple emulsion sun block cream > hydrophilic cream > lipophilic cream. Based on the research results of this multiple emulsion, it is expected to be highly active as a sunblock cream dedicated to outdoor activities by improving the feeling of use, UV protection index, and water resistance. Therefore, in this study, a multiple emulsion system of sunblock cream is developed and has a characteristic that changes to a W/O type that has a soft and moist feeling when applied, and has excellent water resistance after absorption.

Changes of Physical Characteristics of Cooked Rice by Pressure Cooking (가압취반시(加壓炊飯時) 미반(米飯)의 물성변화(物性變化)에 관(關)한 연구(硏究))

  • Kim, Dong Woo;Chang, Kyu Seob
    • Korean Journal of Agricultural Science
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    • v.8 no.1
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    • pp.97-107
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    • 1981
  • This study was carried out in order to provide the basic data necessary to develop the effective and desirable cooking method on large scale for investigating the physical characteristics of cooked rices and studying optimum cooking conditions by pressure in kettle cooking rices. Milyang-15, local Japonica type and Milyang-23, high yielding Indica type major varieties cultivated in Korea were used as cooking sample after polishing 70% and 90% respectively, and the results obtained are summarized as follows. 1. The average moisture content of cooked rice by open kettle and pressure kettle method in typical households were 65.17% and 64.52%, respectively. 2. In water absorption capacity of rice grain Milyang-23 was 4.5% higher than Milyang-15, and maximum water content after absorption in Milyang-23 was 29.14%. 3. The expansion volume of cooked rice was changed proportionally by water absorption, heating temperature and time, and maximum expansion volume of cooked rice was 3.2 times greater than rice grain. 4. The gelatinization degree of cooked rice intensively concerning in hardness of rice grain was increased as water-to-rice ratio, heating temperature and time increased, and it was 0.44 in Milyang-23 and 0.64 in Milyang-15 under the optimum cooking conditions as 160% water-to-rice ratio, $0.2kg/cm^2$ cooking pressure and 25 minutes cooking time. 5. The hardness of cooked rice was decreased as water-to-rice ratio, heating temperature and time increased, and it showed 2.35kg/wt in 90% polished Milyang-23 and 2.0kg/wt in 90 polished Milyang-15 under optimum cooking conditions. For maintaining the same level of hardness of cooking rice Milyang-23 required 25% much more water than Milyang-15. 6. The elasticity of cooked rice was changed proportionally by water-to-rice ratio, heating temperature and time, and it appeared 19.2mm and 15.7mm in 90% polished Milyang-15 and Milyang-23 respectively. 7. The gumminess of cooked rice was decreased as water-to-rice ratio, heating temperature and time increased, and it showed 60 and 73 in 90% polished Milyang-23 and Milyang-15, respectively. 8. The optimum cooking time on differerent pressure in kettle took 25 minutes at $0.2kg/cm^2$, 20 minutes at $0.4kg/cm^2$, 15 minutes at $0.6kg/cm^2$, and 10 minutes at $0.8kg/cm^2$.

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Effect of Strength Increasing Sizes on the Quality of Fiberboard (섬유판(纖維板)의 증강(增强)사이즈제(齊)가 재질(材質)에 미치는 영향(影響))

  • Shin, Dong So;Lee, Hwa Hyoung
    • Journal of Korean Society of Forest Science
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    • v.30 no.1
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    • pp.19-29
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    • 1976
  • The fiberboard and paper mills in this country are much affected by the price hikes and shortage of phenolic resins, since phenolic acid as a raw material depends on imported good. It is prerequisite to fiberboard industry to help replace with other sized and stabilize the prices and supply of them, improving the quality of boards. Thus, the present study was carried out to examine the effect of strength increasing sized such as urea formaldehyde resin (anion and cation type) and urea melamine copolymer resin, on the quality of the wet forming hardboard, and comparing them with two types of proprietary modified melamine resins, and ordinary size, phenol resin. The Asplund pulp was prepared from wood wastes mixed with 20 percent of lauan and 80 percent of pines as a fibrous material. After sizing agents were added at a pH of 4.5 for 10 minutes with alum in the beater, the stock was made in the form of wet sheet, prepared, and then performed by hot pressing cycle: $180^{\circ}C$, $50-6-5kg/cm^2$, 1-2-7 minutes. The properties of hardboard were examined after air conditioning. The results obtained are summarized as follows: 1. There is a significant difference in specific gravity among hardboards that were treated with strength increasing resins, but no difference is effected by the increase in the resin content. In the case of modified melamine resin, its specific gravity is highest. The middle group comprises cation type of urea resin, anion type of urea resin, and acid colloid of urea-melamine copolymer resin. The lowest is phenolic resin. 2. The difference of the moisture content of hardboard both by the resins and by the amount of each resin applied is significant. The moisture content of hardboard becomes lower along with the increase of each resin content, but there is no difference between 2 and 3 percent. 3. For water absorption, there is a significant difference both in the adhesives used and in the amount of paraffin wax emulsion. The water resistance becomes higher inn proportion to the content of the paraffin wax emulsion. To satisfy KS F standards of the water resistance, a proprietary modified melamine resin (p-6100) and modified cation type of urea resin (p-1500) do not require any paraffin wax emulsion, but in the case of anion type of urea resin, cation type of urea resin, and urea-melamine copolymer resin, 1 percent of paraffin wax emulsion is needed, and 2 percent of paraffin wax emulsion in the case of phenolic resin. 4. The difference of flexural strength of hardboard both by the resins and by the amount of each resin is significant. Modified melamine resin shows the highest degree of flexural strength. Among the middle group are urea-melamine copolymer resin, p-1500, anion type of urea resin, and cation type of urea resin. Phenolic resin is the lowest. The cause may be attributable to factors combined with the pressing temperature, sizing effect, and thermal efficiency of press platens heated electrically. 5. Considering the economic advantages and properties of hardboard, it is proposed that urea-melamine copolymer resin and cation type of urea resin be used for the development of the fiberboard industry. It is desirable to further develop the modified urea-melamine copolymer resin and cation type of urea resin through continuous study.

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Studies on the Physical Properties of Major Tree Barks Grown in Korea -Genus Pinus, Populus and Quercus- (한국산(韓國産) 주요(主要) 수종(樹種) 수피(樹皮)의 이학적(理學的) 성질(性質)에 관(關)한 연구(硏究) -소나무속(屬), 사시나무속(屬), 참나무속(屬)을 중심(中心)으로-)

  • Lee, Hwa Hyoung
    • Journal of Korean Society of Forest Science
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    • v.33 no.1
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    • pp.33-58
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    • 1977
  • A bark comprises about 10 to 20 percents of a typical log by volume, and is generally considered as an unwanted residue rather than a potentially valuable resourses. As the world has been confronted with decreasing forest resources, natural resources pressure dictate that a bark should be a raw material instead of a waste. The utilization of the largely wasted bark of genus Pinus, Quercus, and Populus grown in Korea can be enhanced by learning its physical and mechanical properties. However, the study of tree bark grown in Korea have never been undertaken. In the present paper, an investigative study is carried out on the bark of three genus, eleven species representing not only the major bark trees but major species currently grown in Korea. For each species 20 trees were selected, at Suweon and Kwang-neung areas, on the same basis of the diameter class at the proper harvesting age. One $200cm^2$ segment of bark was obtained from each tree at brest height. Physical properties of bark studied are: bark density, moisture content of green bark (inner-, outer-, and total-bark), fiber saturation point, hysteresis loop, shrinkage, water absorption, specific heat, heat of wetting, thermal conductivity, thermal diffusivity, heat of combustion, and differential thermal analysis. The mechanical properties are studied on bending and compression strength (radial, longitudinal, and tangential). The results may be summarized as follows: 1. The oven-dry specific gravities differ between wood and bark, further more even for a given bark sample, the difference is obersved between inner and outer bark. 2. The oven-dry specific gravity of bark is higher than that of wood. This fact is attributed to the anatomical structure whose characters are manifested by higher content of sieve fiber and sclereids. 3. Except Pinus koraiensis, the oven-dry specific gravity of inner bark is higher than that of outer bark, which results from higher shrinkage of inner bark. 4. The moisture content of bark increases with direct proportion to the composition ratio of sieve components and decreases with higher percent of sclerenchyma and periderm tissues. 5. The possibility of determining fiber saturation point is suggested by the measuring the heat of wetting. With the proposed method, the fiber saturation point of Pinus densiflora lies between 26 and 28%, that of Quercus accutissima ranges from 24 to 28%. These results need be further examined by other methods. 6. Contrary to the behavior of wood, the bark shrinkage is the highest in radial direction and the lowest in longitudinal direction. Quercus serrata and Q. variabilis do not fall in this category. 7. Bark shows the same specific heat as wood, but the heat of wetting of bark is higher than that of wood. In heat conductivity, bark is lower than wood. From the measures of oven-dry specific gravity (${\rho}d$) and moisture fraction specific gravity (${\rho}m$) is devised the following regression equation upon which heat conductivity can be calculated. The calculated heat conductivity of bark is between $0.8{\times}10^{-4}$ and $1.6{\times}10^{-4}cal/cm-sec-deg$. $$K=4.631+11.408{\rho}d+7.628{\rho}m$$ 8. The bark heat diffusivity varies from $8.03{\times}10^{-4}$ to $4.46{\times}10^{-4}cm^2/sec$. From differential thermal analysis, wood shows a higher thermogram than bark under ignition point, but the tendency is reversed above ignition point. 9. The modulus of rupture for static bending strength of bark is proportional to the density of bark which in turn gives the following regression equation. M=243.78X-12.02 The compressive strength of bark is the highest in radial direction, contrary to the behavior of wood, and the compressive strength of longitudinal direction follows the tangential one in decreasing order.

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Physicochemical properties and microencapsulation process of rice fermented with Bacillus subtilis CBD2 (Bacillus Subtilis CBD2로 배양된 백미 발효물의 미세캡슐 제조 및 물리화학적 특성)

  • Lee, Dae-Hoon;Park, Hye-Mi;Hong, Joo-Heon
    • Food Science and Preservation
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    • v.22 no.2
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    • pp.225-231
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    • 2015
  • This study was conducted to examine the physicochemical properties and micro-encapsulation process of rice fermented with Bacillus subtilis CBD2. The viable bacterial cell, pH, and amylase activity of the rice liquid culture were 7.61 log CFU/mL, pH 5.08 and 159.43 units/mL, respectively. The micro-encapsulated rice liquid culture was manufactured via spray drying with different forming agents: i.e., alginic acid 1.0% and chitosan 0.3%, 0.5%, and 1.0%. The moisture contents of the spray-dried powders were approximately 2.90~3.68%. The color of the L and a value decreased whereas that of the b and ${\Delta}E$ value increased. The particle size and outer topology of the spray-dried rice liquid culture were $48.13{\sim}68.48{\mu}m$ and globular, respectively. The water absorption index of the spray-dried powder (2.40~2.65) was lower than that of the freeze-dried powder (2.66). The water solubility index of the spray-dried powder (9.17~10.89%) was higher than that of the freeze-dried powder (7.12%). The in vitro dissolution was measured for five hours in pH 1.2 simulated gastric fluid, and pH 6.8 and pH 7.4 simulated intestinal fluids, using a dissolution tester at $37^{\circ}C$ with 50 rpm agitation. The amylase survival in the fermented rice was 85.93% through the spray-drying and it was very effectively controlled.

Physicochemical properties of powdered, soft and hard type rice flour by different milling methods (제분방법에 따른 분질, 연질 및 경질미 가루의 이화학적 특성)

  • Choi, Ok Ja;Jung, Hee Nam;Shim, Ki Hoon
    • Food Science and Preservation
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    • v.22 no.2
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    • pp.174-181
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    • 2015
  • This study investigated the physicochemical properties of three different types of rice flour prepared via dry and wet milling. The powder, soft, and hard-types of rice flour were Suwon No. 542, Suwon No. 541, and Unbong No. 30, respectively. The analysis of the proximate compositions of the different types of rice flour showed that their moisture content was 7.03~7.99%, their crude protein was 7.94~8.35%, their crude lipid was 0.71~1.49% and their crude ash was 0.25~0.82%. For the Hunter's color values, the L value was highest in the wet-milled rice flour, the a value was highest in the dry-milled rice flour, and the b value was highest in the dry-milled rice flour. All the samples showed distinctive rice starch particles in the particle analysis using scanning electron microscope. The dry-milled rice flour showed the greatest amount of irregular particles and the coarsest texture. The water absorption and water solubility indices were higher in the wet-milled soft- and hard-type rice flour. The crystallinities of the samples by X-ray diffractography were all A-type, but the crystallinity of the dry-milled hard-type rice flour was higher in diffraction degree. For the amylogram properties, the wet-milled soft-type rice flour showed the highest maximum viscosity, breakdown and setback. In the meanwhile, the dry-milled soft-type rice flour showed the highest initial pasting temperature, onset, peak, and end temperatures despite of the reverse enthalpy.

Varietal and Culture-Seasonal Variation in Physicochemical Properties of Rice Grain and Their Interrelationships (쌀의 식미 관련 이화학 성분의 품종 및 작기간 변이와 상관 관계)

  • 오용비
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.38 no.1
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    • pp.72-84
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    • 1993
  • This study was carried out to understand the varietal variation in physicochemical properties of rice grain and those environmental changes by different transplanting time, and to elucidate the interrelationships among the factors related with eating quality of cooked rice. Fifty three rice samples, among which fifty samples were harvested at ordinary or late transplanted plots of the Crop Experiment Station in Suwon and three samples were harvested orpurchased from Niigata prefecture in Japan, were tested for various physicochemical components of rice grain and some physical factors of cooked rice. All of twenty seven rice cultivars tested were the recent-bred Korean japonica rice showing the wide range of maturity from early to medium-late heading and considerable difference in palatability of cooked rice. Amylose content, taste value by Nireco palatability tester (TVN), iodine blue color of cooking extracts(IB), and the ratio of IB /extracted solid amounts (ES) increased significantly by late transplanting, while viscosity (VN) and Mg / K. N value by Nireco tester, hot-water absorption of milled rice (HA), loss tangent of cooked rice by Rheolograph-Micro(LT), and most viscogram characteristics except setback viscosity (C-P) decreased drastically by late transplanting as compared with ordinary transplanting. Most of physicochemical properties of milled rice revealed narrower varietal variation in lately transplanted plot than in ordinary transplanted one. Protein content (PRO), volume expansion rate of cooked rice(VE), C-P and all physical factors of cooked rice by Rheolograph-Micro showed almost negligible seasonal variation, while amylose content (AM), VN, HA, IB/ES, peak viscosity(P), hot viscosity(H) and breakdown(P-H) viscosity exhibited considerably large seasonal variation. The early-headed varieties revealed lower amylose content and smaller seasonal variation of IB/ES compared with medium or medium-late headed rice varieties. AM was closely associatied with IB and IB / ES and VN was highly correlated with Mg/K. N and TVN in both ordinary and late transplanted plots. VN also was highly negatively correlated with cooking characteristics and highly positively correlated with viscogram properties in ordinary culture. PRO was closely connected with moisture content of milled rice and L T in ordinary transplanted plot. IB, which was closely connected with ES, was also singificantly associated LT, P and P-H in ordinary seasonal culture. IB/ES was highly negatively correlated with P, P-Hand P-H / C-P in ordinary culture but with LT and dynamic viscosity of cooked rice in late seasonal culture. The thirty rice cultivars were largely classified into two varietal groups by cluster analysis with physicochemical properties related with eating quality of cooked rice. Korean and Japanese high-quality rice cultivars were separately distributed in two respective varietal group.

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