• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.368-374
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• 2014

We investigated the physical and cooking properties of commercial noodles supplemented with functional ingredients. RVA (rapid visco analyzer), color, water activity, texture and cooking properties were tested. Noodles containing kudzu showed the highest initial gelatinization temperatures, whereas noodle containing kelp displayed the highest peak viscosity and set back. Holding strength and final viscosity were highest in noodles containing mugwort. The L value ($94.89{\pm}0.02$) of wheat flour noodle was the highest. Among functional noodles, L value ($88.65{\pm}0.01$) and a value ($7.42{\pm}0.02$) of cactus noodle were the highest, whereas b value of pumpkin noodle was $40.81{\pm}0.03$, which was higher value than in other noodles. Water activity of cactus noodle was highest (0.455), but the difference was not significant. Cooking properties (including weight, volume, and water absorption) and turbidity of pumpkin noodles showed the highest growth rate. In terms of texture, hardness was highest ($12836.8{\pm}7.1g/cm^2$) in green tea noodles, and cohesiveness and gumminess were highest in kelp and mugwort noodles. Considerig the quality characteristics of noodles supplemented with mulberry leaves, cactus, mugwort, green tea, pumpkin, kelp or kudzu, pumpkin noodles were most stable in terms of gelatinization and cooking properties.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.760-765
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• 2018

In order to observe physical properties of rice depending on reheating, the study cooked rice developed for high quality cooked rice and analyzed physical properties of rice depending on reheating following 24 hr refrigeration. As a result of palatability of cooked rice, Samgkwang had the lowest hardness, while Daebo and Haiami had the highest one. With respect to adhesiveness, toughness and stickiness, Sindongjin exhibited lowest properties. After cooking each rice by cultivars, the study observed their color, texture properties, and microstructure immediately after cooking, after 24 hr of refrigeration and further on. Lightness of cooked rice tended to drop because of refrigeration and reheating. Analysis of texture properties after cooking revealed that Haiami marked the highest points in all categories. When stored for 24 hr after cooking, hardness, viscosity and chewiness increased in cooked rice followed by a decrease after reheating. Observation of the microstructure of cooked rice using a scanning electron microscope revealed that Haiami had its particles in the center as closely condensed. It was apparent that all the cultivars formed stoma in an obvious manner because of refrigeration and reheating. The results of the present study show that physical properties of cooked rice varied according to reheating after cooking and storage depending on the inherent characteristics of rice cultivars.

• Journal of the Korean Graphic Arts Communication Society
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• v.24 no.2
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• pp.11-24
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• 2006

The Lithographic ink is composed of pigment, vehicle and additives. In especially, the vehicle is the most important element and consist of vegetable oils, mineral oils and resins. Varnishes have to resist certain forms of chemical and physical attack during ink manufacturing process and printing process So this varnish cooking is very important. In this paper, effects of cooking conditions of varnish using phenolic modified rosin ester on physical properties of the vehicle were studied. The varnish cooked according to temperature and time were compared in order of average molecular weight by the GPC method. and the rheological properties were found by rotational rheometer. And the emulsion behavior were compared by high speed emulsification tester which were set on 1200 rpm and $40^{\circ}C$ temperature (Novomatics Lithotronic). We displayed viscosity against tack(Inkometer Thwing-Albert M-106) by diagram.

• Food Science and Preservation
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• v.30 no.4
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• pp.602-616
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• 2023

Fifteen types of rice collected from Kurdistan region-Iraq were investigated by principal component analysis (PCA) in terms of physical properties and cooking characteristics. The dimensions of evaluated grains correspond to 5.05-8.75 mm for length, 1.54-2.47 mm for width, and 1.37-1.95 for thickness. The equivalent diameter was in the range of 5.23-10.03 mm, and the area took 13.30-28.25 mm². The sphericity analysis values varied from 0.32 to 0.56, the aspect ratio from 0.17 to 0.39, and the volume of the grain was measured in the range from 4.48 to 17.74 mm³, hectoliter weight values were 730-820 kg/m³, and true density from 0.6 to 0.96 g/cm³. The broken grain ratio was 1.5-18.3%, thousand kernel weight corresponded to 15.88 to 22.42 g. The water uptake ratios for 30 min of soaking were increased at 60℃ compared to 30 and 45℃. The PCA was used to study the correlation of the most effective factors. Results of PCA showed that the first (PC1) and second (PC2) components retained 63.4% and 34.8% of the total variance, which PC1 was mostly related to hectoliter, broken ratio, and moisture content characteristics while PC2 was mostly concerned with hardness and true density. For cooking properties, the PC1 and PC2 retained 88.5% and 9.3% of the total variance, respectively. PC1 was mostly related to viscosity, spring value, and hardness after cooking, while PC2 was mostly concerned with spring value, hardness before cooking, and hardness after cooking.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.80-86
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• 2008

Both hand-made and machine-made Chinese noodles are popular in Korea. In this study, each type was evaluated in terms of its physical properties to rigorously determine for consumers which one has better qualities. The noodles were instrumentally measured for color, size, moisture content, density, viscoelasticity, and cutting force. The behaviors of the noodles were visually observed during cooking, and sensory evaluations were performed with the cooked noodles. The hand-made raw noodles were less dense, had higher moisture content, and generated more bubbles during cooking than the machine-made noodles. This indicated that the hand-made noodles contained more entrapped air, thereby resulting in the above physical characteristics. The change in noodle size after cooking was greater in the hand-made noodles, indicating that more entrapped air in expansion escaped during cooking and was replaced by water. The cutting force and viscoelasticity of the hand-made noodles were lower, and were controlled by viscous properties, respectively. These results agreed with the fact that the hand-made noodles had higher moisture content and lower density. In the sensory evaluation, the hand-made noodles presented lower hardness, but higher elasticity. It was inferred that the hand-made noodle dough underwent repeated processes of folding and extending, resulting in better developed of the gluten structure. Consequently, the hand-made noodles were determined to be different than the machine-made noodles in terms of instrumental measurements and sensory observations, suggesting that the hand-made noodles had superior textural properties.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.365-372
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• 2010

Low-fat sausages were prepared with various meats to investigate the effect of the addition of oatmeal at 10% as a fat substitute. The sausages were made with beef, pork and chicken after trimming the visible fat, and the physical and sensory properties of the sausages were evaluated. Beef sausage had the lowest cooking yield and the highest hardness, while chicken sausage showed the opposite properties. The addition of oatmeal resulted in sausage products with less cooking loss and softer texture for all types of meat sausages. Such changes were more pronounced for beef low-fat sausage than for the other types of sausages. The results of moisture absorption suggested that the difference in cooking yield and hardness among sausage products was due to the water-retention properties of different meats and the substitute in response to heat treatment. Sensory evaluation indicated that the greatest overall acceptability of the sausage products were obtained from 10% oatmeal-added pork sausage and that the addition of oatmeal led to better acceptability for all types meat sausages.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.29 no.3
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• pp.34-42
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• 1997

This study was carried out to investigate the proper cooking conditions of soda-anthraquinone and alkaline sulfite-anthraquinone pulping of rice-straw, and get basic data f9r the use of rice-straw chemical pulp through the test of characteristics and physical properties of pulps made in the various cooking conditions From the experimental results , we can conclude as follows. In the soda-anthraquinone pulping of rice-straw, the optimum cooking conditions were 60 min. at $150^{\circ}C$ in the amount of caustic soda of 20% with the addition of anthraquinone(0.05%). And total yield, Kappa No. and brightness of pulp made in the condition above mentioned were 41.9%, 7.7 and 51.1 respectively. In the alkaline sulfite-anthraquinone pulping of rice-straw, the proper mixing ratio of cooking chemical(caustic soda : sodium sulfite) was 50:50. And the optimum cooking conditions were 60 min. at $150^{\circ}C$ in the amount of cooking chemical of 20% with the addition of anthraquinone(0.05%). At that time, the total yield, Kappa No, and brightness of pulp were 50.1%, 9.1 and 40.2 respectively. As a result, the alkaline sulfite-anthraquinone pulping was superior to the soda-anthraquinone pulping in the aspect of yield, but inferior in the viewpoints of Kappa No. and brightness. For the comparison of qualities of pulps made in the various cooking methods and conditions, the physical properties of four sorts of pulps were tested. As a result, soda-anthraquinone pulps were superior to alkaline sulfite-anthraquinone pulps in the various strengths excluding tear strength and brightness. On the other hand, pulps made in the condition of addition of cooking chemical of 20% were superior to pulps in the dosage of 15% in the aspects of all the strengths and brightness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.3
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• pp.195-200
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• 1990

Effects of cooking time(5-30 min in a pressure cooker) and HTST air dehydratiion time(0-9min at 15$0^{\circ}C$) on physical properties of dried green peas(3% oisture content wet basis) were investigated by determining rehydration ratio rehydration curve browning reaction and puncture force, The rehydration ratio and curve of dried green peas were increased with increa-sing cooking time and HTST air dehydration time. Preheating of the green peas for 30 min in a pressure cooker or for 9 min of HTST air dehydration time prior to 6$0^{\circ}C$ air dehydration recovered a 87.3% of original moisture content of raw green peas in a boiling water for 5 min. The brownin greaction was gradually decreased up to 15 min of cooking time. Puncture pressure of rehydrated green peas treated in a boiling water for 5 min was decreased as the cooking time and HTST air dehydration time were increased and was highly correlated with rehydration (r=-0.956) The effects of cooking time and HTST air dehydration time on rehydration ratio browning reaction and puncture pressure were significantly different at the a=0.01 level except effect of HTST air dehydration time on browning reaction.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.490-497
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• 1991

Kongjaban (a Korean-style seasoned black soybean) prepared under various conditions such as different soaking temperatures and time, cooking rate, and amounts of sugar and soy sauce was investigated with respect to its physical and sensory qualities. Soaking soybeans in water at $20^{\circ}C$ and $60^{\circ}C$ prior to heating decreased the hardness, degree of browning and saltiness of kongjaban, regardless of soaking temperature. As the cooking time after addition of sugar and soy sauce increased, the degree of browning, saltiness and hardness of kongjaban increased markedly. The amount of sugar and soy sauce did not make a distinct difference in its physical properties whereas its hardness increased slightly with increasing sugar amount. According to the sensory evaluation, the color, hardness and saltiness of kongjaban significantly increased with increasing cooking time. Color, hardness and sweetness increased as the amount of sugar increased whereas the amount of soy sauce did not affect the sensory characteristics except for saltiness.

• Food Science of Animal Resources
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• v.42 no.3
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• pp.441-454
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• 2022

This study aimed to determine the effect of enzyme, guar gum, and pressure processing on the digestibility and physicochemical properties of age-friendly liver sausages. Liver sausages were manufactured by adding proteolytic enzyme (Bromelain) and guar gum, and pressure-cooking (0.06 MPa), with the following treatments: control, without proteolytic enzyme; T1, proteolytic enzyme; T2, proteolytic enzyme and guar gum; T3, pressure-cooking; T4, proteolytic enzyme and pressure-cooking; T5, proteolytic enzyme, guar gum, and pressure-cooking. The pH was high in the enzyme- and pressure-processed groups. The pressure-processed groups had lower apparent viscosity than other cooking groups, and it decreased during enzyme treatment. Hardness was lower in the enzyme- and pressure-processed groups than in the control, and the T4 was the lowest. Digestibility was the highest in T4 at 82.58%, and there was no significant difference with that in T5. The general cooking group with enzyme and guar gum also showed higher digestibility than the control (77.50%). As a result of the sodium dodecyl sulfate-polyacrylamide gel electrophoresis, the enzyme- and pressure-treated groups (T4, T5) were degraded more into low-molecular-weight peptides (≤37 kDa) than the control and other treatments. Viscoelasticity showed similar trends for viscous and elastic moduli. Similarly, combined pressure processing and enzymatic treatment decreased viscoelasticity, while guar gum increased elasticity but decreased viscosity. Therefore, the tenderized physical properties and improved digestibility by enzyme and pressurization treatment could be used to produce age-friendly spreadable liver sausages.