• Applied Biological Chemistry
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• v.30 no.2
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• pp.118-125
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• 1987

Three rice varieties of Akibare (japonica), Milyang 30 (indica) and Taebaeg (indica) were investigated for their changes in sensory and physical qualities of cooked rices during storage at the temperature range of $4^{\circ}C$ and $70^{\circ}C$ for 25 hours, The qualities studied were sensory attributes of texture which were evaluated by multiple comparison method and physical characteristics of texture measured using with rheometer. Physical Properties of hardness, adhesiveness and elasticity of cooked rices were found to be different among the rice varieties and were affected by storage conditions. Higher values in hardness and elasticity and lower values in adhesiveness were measured for cooked rices of Akibare immidiately after cooking. Those physical values were changed by a steady decrease in hardness and elasticity and increase in adhesiveness during storage for 25 hours. Correlations between sensory and physical characteristics of texture was found a significant relationships between gumminess and hardness (r=0.696), gumminess and adhesiveness (r=-0.800) and gumminess and elasticity (r=0.806).

• International Journal of Highway Engineering
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• v.17 no.4
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• pp.53-61
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• 2015

PURPOSES : The objective of this study is to evaluate the SDAR (solvent deasphaltene residue), which is obtained from the solvent deasphalting (SDA) process, as a pavement material. METHODS : The physical properties of the SDAR were evaluated based on its chemical composition, and asphalt mixtures with the SDAR were fabricated and used for the evaluation of mechanical properties. Firstly, the chemical composition of SARA (saturate, aromatic, resin and asphaltene) was analyzed using the TLC-FID (thin-layer chromatography-flame ionization detector). Moreover, the basic material properties of the asphalt binder with the SDAR were evaluated by the penetration test, softening point test, ductility test, and PG (performance grade) grade test. The rheological properties of the asphalt binder with the SDAR were evaluated by the dynamic shear modulus ($G^*$) obtained using the time-temperature superposition (TTS) principle. Secondly, the mechanical properties of the asphalt mixtures with the SDAR were evaluated. The compactibility was evaluated using the gyratory compacter. Moreover, the tensile strength ratio (TSR) was used for evaluating the moisture susceptibility of the asphalt mixtures (i.e., susceptibility to pothole damage). The dynamic modulus $E^*$, which is a fundamental property of the asphalt mixture, obtained at different temperatures and loading cycles, was used to evaluate the mechanical properties of the asphalt mixtures. RESULTS AND CONCLUSION : The SDAR shows stiffer and more brittle behavior than the conventional asphalt binder. As the application of the SDAR directly in the field may cause early failures, such as cracks on pavements, it should be applied with modifiers that can favorably modify the brittleness property of the SDAR. Therefore, if appropriate additives are applied on the SDAR, it can be used as a pavement material because of its low cost and strong resistance to rutting.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.839-844
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• 1995

Appropriate types and concentrations of starch-based fat replacers which are low-pH stable, shear resistant and heat stable were selected to develop reduced-fat mayonnaise without affecting taste, texture and emulsion stability. Four kinds of commercial fat replacers [Neutral DR (DR), Stellar 100X (SX), Sta Slim 150 (SS) and N-Lite L (NL)] were thermally activated after appropriately hydrated and applied to mayonnaise formulation. For each fat replacer, eight recipes having various ratios of soybean oil/fat replacer(95/5 to 60/40) were formulated and compared with standard formulation(100% soybean oil) using rheological and sensory evaluations. All tested starch pastes showed pseudoplastic behavior, time-dependent thixotropic gel characteristics. The increasing order of pseudoplasticity and yield stress was RM, NL, SS and ST. The hardness and adhesiveness of each fat replacer-added mayonnaise was increased in the same order as above. Formulated mayonnaise which contained higher ratio of fat replacer showed lower values in hardness and adhesiveness. ST at up to 25% oil replacement exhibited the highest oil replacing ability among four replacers. ST-added mayonnaise also exhibited the highest sensory score and emulsion stability among all products including standard formula. The high sensory score in spreadability of RM-added mayonnaise well reflected the consistent index of RM paste. Use of fat replacers reduced oily odor and greasy aftertaste of mayonnaise.

• Korea-Australia Rheology Journal
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• v.11 no.3
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• pp.255-263
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• 1999

Blends of two thermotropic liquid crystalline polymers, HX2000 and Vectra A950, were prepared by melt blending. Effects of transesterification on these blends are investigated by comparing properties of the blends with and without the addition of an inhibitor, in terms of blend miscibility and rheology. Both the uninhibited and inhibited blends are found to be largely immiscible with very limited miscibility in HX2000-rich phase. No strong evidence indicates the occurrence of transesterification in the blends in the solid state. Dynamic rheological behaviour, such as shear storage modulus (G') and shear loss modulus (G") as a function of frequency, of the blends are interpreted by a three-zone model. HX2000 shows terminal-zone and plateau-zone behaviour, whilst Vectra A950 shows plateau-zone and transition-zone behaviour. The un- inhibited blends show plateau-zone behaviour up to 50% Vectra A950 content and the inhibited blends show plateau-zone behaviour up to 60% Vectra A950 content. Compositional dependence of the complex viscosities of the uninhibited and inhibited blends displayed positive deviations from additivity, which is a characteristic feature for the immiscible thermoplastic blends. When under steady shear, both the uninhibited and inhibited blends show shear thinning behaviour and their viscosities decrease monotonically with the addition of Vectra A950. Compositional dependence of the steady shear viscosities of the two sets of blends displayed negative deviations from additivity and the uninhibited blends were more viscous than the inhibited blends for the full composition range. Although limited agreement with the Cox-Merz rule is found for the inhibited blends, these two sets of blends, in general, do not follow the rule due to their liquid crystalline order and two-phase morphology. Despite being immiscible blends, transesterification, such as polymerization, in the blends might occur during the rheological characterization, supported by the facts that uninhibited blends show HX2000-dominant behaviour at lower Vectra A950 content and are more viscous than the inhibited blends. The addition of transesterification inhibitor in such blends is advised if only physical mixing is desired.ired.

• Korean Journal of Agricultural Science
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• v.27 no.1
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• pp.54-62
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• 2000

This study was performed to evaluate the food technological properties according to different emulsion state of carthamus red pigment. For making emulsion, lecithin was used as an emulsifier and polyglycerol monooleate(PGMO) and polyoxyethylene sorbitan monooleate(Tween 80) were used as an assistant, and glycerin, distilled water and soybean oil were used as base materials respectively. Paprika stock solution was used for comparing carthamin on the rheological properties. The results were described as following: 1. Hunter L-value was not drastically increased until passed by 8 hours for glycerin, carthamin, and lecithin mixed sample. 2. Hunter a-value was higher at carthamin added sample than others. and b-value was higher to paprika added sample than others. 3. The viscosity, shear rate and shear stress levels in which glycerin was used as base material were higher than soybean oil or distilled water. 4. In which soybean oil was used as base material. lecithin was not affected on the rheological properties. But, in which glycerin was used. the lecithin was higher affected on carthamin than paprika. 5. The value of shear stress was increased both carthamin and soybean oil. However, that of shear rate was shown similar trends.

• Korean Journal of Medicinal Crop Science
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• v.27 no.2
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• pp.126-135
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• 2019

Background: The ginseng ginsenosides, which have various physiological activities, are known to be more abundant in the leaves than in the roots, and the consumers' interest in ginseng sprout as a functional vegetable has been increasing. Methods and Results: The aim of this study was to investigate the effects of growth period on growth properties, active ingredients and rheology of ginseng sprouts cultivated in a non-heated greenhouse equipped with a shade net for 60 days, starting from the end of May to the middle of July. The chlorophyll content of the leaves decreased, but their length and width increased with increasing cultivation days. In particular, growth increased significantly until 40 days, but only slightly after 50 days. The stem length did not increase greatly from the 20 th to the 30 th day of cultivation, but increased significantly from the 30 th to the 40 th day, and then further increased gradually. The weight of the leaves, stems, and roots increased slightly, but not change significantly. After 40 days of cultivation, the total ginsenoside content increased by 1.07 times in the leaves and decreased by 0.80 times in the roots with increasing cultivation days. The leaf contents of ginsenosides $Rg_1$, Re, $Rb_1$, Rc, $F_3$ and $F_4$ increased with increasing cultivation days. The rheological properties of ginseng sprout showed the greatest influence on stem hardening with increasing cultivation days. Conclusions: Therefore, based on the growth characteristics, active ingredients and physical properties, 40 days after sowing was considered to be an appropriate harvesting time for ginseng sprouts.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.6
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• pp.3990-3996
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• 2014

Because the physical properties can be decreased when a Nylon 66/glass fiber composite is injected into a mold over $300^{\circ}C$, a systematic study of the thermal history in the case of re-use is needed. Nylon 66/glass fiber extrudates as a function of the extrusion number were prepared using a twin screw extruder at 305/290/273/268/265/$260^{\circ}C$. The chemical structure, thermal properties, melt index, crystal structure, Izod impact strength, and rheological properties were measured by Fourier transform infra-red (FT-IR), melt indexer, DSC, TGA, XRD, Izod impact tester, and dynamic rheometer. The FT-IR spectra indicated that the number of extrusions did not affect the chemical structure. The decrease in molecular weight with increasing extrusion number was confirmed by the melt index and the complex viscosity of extrudates. Based on the DSC and TGA results, the thermal history had no effect on the melting temperature, regardless of the number of extrusions, but the degradation temperature decreased up to $20^{\circ}C$ with increasing extrusion number. The Izod impact strengths of the extrudates were found to decrease with increasing extrusion number. No structural change after extrusion was also confirmed because there was no change in the slope and shape of the G'-G" plot.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.4
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• pp.395-398
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• 1999

Chitin was isolated from red snow crab (Chinonecetes japonicus) and deacetylated by boiling alkaline solution to produce chitosan. The physical properties of chitosan solution and its film properties was examined, As the molecular weights of chitosan was increased from 297Kpa to 319Kpa, the tensile strength, degree of elongation and water permeability of chitosan film were increased. As the degree of deacetylation of chitosan was increased, the tensile strength, the degree of elongation and water permeability of chitosan film were increased. As the concentration of chitosan solution was increased, the degree of elongation and water permeability of film were increased, whereas the tensile strength of film was decreased, As the pH of chitosan solution was increased, the tensile strength and water permeability of film were decreased, whereas the degree of elongation of film was increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.859-863
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• 2003

The effects of shiitake mushroom (Lentinus edodes) on texture properties of surimi gel were investigated. Surimi gels containing 0, 5, 10, 15, and 20% (w/w) of shiitake mushroom were prepared, and then color, rheological properties, and sensory evaluation were analyzed. Increasing the amount of mushroom in the fish paste tended to decrease the lightness in Hunter color value, but to increase the redness and yellowness. All test samples with 3 mm thickness had good flexibility and did not break even after 4 times folds. The sample containing 20% mushroom showed the highest values in strength, hardness, gumminess and brittleness. In sensory evaluation, the higher amounts of mushroom obtained favorite score in color and flavor, and 10% mushroom sample had the best score in overall acceptance. These results suggest that shiitake mushroom can be applied to fish paste for the purpose of high quality.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.30 no.2
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• pp.141-145
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• 2004

This study was pursued to measure skin feeling of cosmetics by mechanical methods. For this attempt, skin feeling of cosmetics such as spreading properties, tackiness, and residual greasy feeling after skin application was explored with the amount and kinds of cosmetic compositions-emulsifiers, waxes, thickeners, polyols, and oils. Furthermore, the relationship between these cosmetic compositions and viscometry of cosmetic products was studied. In case of emulsifiers, waxes, and thickeners, they showed strong correlation with both skin feeling and the value of phase angle, the property of viscometry, respectively, while polyols and oils were observed a special tendency neither skin feeling nor the property of viscometry. It leads to the conclusion that skin feeling may be corresponded to not values of a mechanical measure completely but a function of several properties. We expect that a better correlation can be discovered with additionally measured properties such as friction, volatility, etc.