• 한국식생활문화학회지
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• 제18권6호
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• pp.527-535
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• 2003

This study was conducted to investigate the properties of wet noodle when different concentrations of Prunus mume juice were added to the wheat flour. The characteristics of wet noodle including cooking properties, color, mechanical texture properties, and sensory quality were determined. The compositions of Prunus mume were 88.19% moisture, 0.45% crude ash, 4.04% citric acid and 0.41% total sugars. The pH of Prunus mume was 2.76. The moisture absorption rate, weight, volume and turbidity of cooked noodles added with Prunus mume juice were lower than reference sample. When the amount of Prunus mume juice increased, the Hunter L(brightness) value, a(redness) value of cooked noodles decreased but b(yellowness) value increased. Instrumental rheological characteristics of wet noodle containing Prunus mume juice were measured with a texture analyzer. The hardness, adhesiveness, cohesiveness, springiness and gumminess of wet noodle with 20% Prunus mume juice were higher than others. However, the hardness of cooked noodle decreased with the increase in the amount of Prunus mume juice into noodle. The adhesiveness, cohesiveness, springiness and gumminess of cooked noodles added with Prunus mume juice were higher than reference sample. The results of sensory evaluation of cooked noodles containing Prunus mume juice indicated that the appearance, color, taste and chewiness of the cooked noodle with 10% Prunus mume juice showed the higher preference than others. Based on cooking properties, rheological and sensory evaluation, addition of 10% Prunus mume juice suggested to be acceptable for processing wet noodle.

• 한국식품조리과학회지
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• 제7권4호
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• pp.71-86
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• 1991

This study was attempted to enhance nutritional value of cooked rice by adding milk in cooking water. Cooked and soaked rice with five different levels of milk in cooking water (0%, A: 30%, B: 50%, C: 70%, D: 100%, E) was tested for rheological parameters, fine structural changes, sensory evaluation. 1. Water absorbance of raw rice in cooking water with varying amountes of milk, was tested at $5^{\circ}C$ and $15^{\circ}C$ for 2 hours. Water absorption ratio was decreased as milk content was increased and soaking temperature was low. Time for maximum water absorption of sample A was 40 min at 1$15^{\circ}C$ but for sample B to D, it was not reached until 120 min. 2. Electronmicroscopic observation revealed that starch granules of rice lost their regular forms by soaking for 90 minutes, but recovered most of initial regularity after 24 hours. Increase in milk content of soaking water decreased marginal sharpness of the starch granule, presumably due to reduced swelling of the granule. 3. Degree of gelatinization of cooked rice was highest in sample A and progressively decreased as milk content was increased. It was, however, increased in all samples when the cooking water to rice ratio was raised from 160% to 180%. During 4 hour storage, rates of retrogradation were not different between A and B samples, but those of C, D and E were about 2.5 times higher than A and B under the optimal condition of 170% cooking water to rice ratio. This was in the order reverse to hardness order of AC>A, D＞E at cooking water to rice ratios of 160% and 170%, above which A sample surpassed the rest of samples. 4. Sensory evaluation conducted by fifteen university students as panelists showed that there were more significant differences among five samples in flavour, texture than appearance and a notable preference for b and C over A, D and E.

• 콘크리트학회논문집
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• 제27권5호
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• pp.511-519
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• 2015

콘크리트의 유동성을 평가하기 위해서는 주로 테이블 플로우, 슬럼프 및 유하시간 측정 등의 방법이 이용된다. 하지만 이러한 방법은 시험 조건이 바뀌면 정확한 비교분석이 어렵기 때문에 정량적 변수로 표현되는 레올로지를 이용하여 콘크리트의 유동성을 평가하는 연구가 증가하고 있다. 한편, 시장의 요구에 따라 AAS 결합재에 대한 수요는 증가하고 있으나, AAS 결합재의 레올로지에 대한 연구는 전무한 실정이다. 따라서 이 논문에서는 물/결합재 비와 알칼리 활성화제 유형에 따른 AAS 페이스트의 레올로지 특성을 분석하고자 한다. 테이블 플로우와 유하시간을 측정하여 AAS 페이스트의 유동성을 평가하였고, 레올로지 시험을 통해 전단속도에 따른 전단응력을 분석하였다. 레올로지 시험결과를 Bingham model로 가정하여 레올로지 정수를 도출하고 유동성 평가 시험과의 상관관계를 분석하였다. 결과적으로, 테이블 플로우와 항복응력, 유하시간과 소성점도와의 관계식을 제시하였다. 연구결과를 기반으로, AAS 모르타르 및 콘크리트를 제작하는데 참고자료로 제시하고자 한다.

• 한국식품영양과학회지
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• 제44권3호
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• pp.442-448
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• 2015

본 연구는 순두부찌개 소스의 품질 특성에 영향을 주는 guar gum의 농도를 다르게 첨가하여 제조한 순두부찌개 소스의 품질 특성의 변화를 알아보고 그 특성들이 소비자 기호도에 어떤 영향을 끼치는지 알아보았다. 그 결과 짠맛은 guar gum 농도의 증가에 따라 유의적으로 감소하는 결과를 보였고 소비자 기호도에 영향을 주는 인자로는 조개맛, 새우맛, 파향이 나타났으며, 모두 부정적인 영향을 주는 인자로 나타났다. 순두부찌개 소스의 유동 특성은 guar gum 농도가 증가할수록 pseudoplastic 한 성질이 증가되는 결과가 나타났으며 guar gum 농도의 증가와 소비자 기호도를 토대로 소비자 기호도 예측 모델을 개발하였다. 그 결과 guar gum의 농도가 증가할수록 소비자 기호도가 감소하였고 소비자 기호도를 보통 이상으로 유지하기 위해서는 겉보기 점도를 0.0114($Pa{\cdot}s$) 이하로 유지해야 할 것으로 사료된다. 따라서 본 연구 결과는 guar gum 함량에 따른 소스 제품의 품질 평가의 기초 연구로 소스 제품의 품질 최적화에 활용될 수 있을 것으로 판단된다.

• 한국식생활문화학회지
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• 제31권3호
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• pp.220-225
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• 2016

This study investigated properties of bread utilizing extracts of ginseng powder. Ginseng powder bread was baked. Addition of 1~3% of ginseng powder extract to wheat flour was carried out. Rheological properties, dough pH, dough volume, bread volume, water absorption capacity, baking loss, bread color, bread texture, and sensory evaluation were tested to examine properties of bread baked with extracts of ginseng powder. The results are as follows. The dough pH decreased gradually with increasing ginseng powder extract concentration. The bread volume, baking loss, and bread weight increased with increasing use of ginseng powder extract, and springiness and cohesiveness increased as red ginseng powder additive concentration increased. Lightness of the L decreased while a and b increased. In the sensory evaluation, ginseng powder with 1% ginseng powder extract was evaluated as the best for taste, texture, flavor, and overall acceptability.

• 한국식품영양과학회지
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• 제28권6호
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• pp.1256-1259
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• 1999

The rheological properties and sensory evaluation were investigated in the noodle from composite flours added with 0%, 10%, 20%, 30%, 40% of perilla flour. The maximum viscosity measured by amy lograph decreased gradually with the adding amount of perilla flour, while the gelatinization temperature increased with perilla flour. The weight and volume of the cooked noodle decreased with increasing perilla flour content. In the color of the noodle, lightness and yellowness decreased, but redness increased with increasing perilla flour content. Hardness and cohesiveness of the cooked noodle reduced, but adhesiveness increased with increasing perilla flour content. In sensory evaluation, the noodle with 20% perilla flour was evaluated the best in taste, texture and overall acceptability. Based on the cooking and sensory evaluation test, addition of 20% perilla flour to wheat flour is considered suitable for the noodle of perilla flour.

• Food Science and Biotechnology
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• 제15권1호
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• pp.33-38
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• 2006

This study was performed to provide basic rheological data of dandelion root concentrates in order to predict their processing aptitude and usefulness as functional foods material. The hot water and 70% ethanol extracts of dandelion root were concentrated at 5, 20, and 50 Brix, and their static viscosity, dynamic viscosity, and Arrhenius plots were investigated. Almost all hot water concentrates showed the typical flow properties of a pseudoplastic fluid, but evaluation using the power law model indicated that the 70% ethanol concentrates showed a flow behavior close to a Newtonian fluid. The apparent viscosity of hot water and 70% ethanol concentrates decreased with increasing temperature. Yield stresses of hot water and 70% ethanol concentrates by Herschel-Bulkley model application were in the range of 0.026 - 1.368 Pa and 0.022 - 0.238 Pa, respectively. The effect of temperature and concentration on the apparent viscosity was examined by Arrhenius equation. The activation energies of hot water and 70% ethanol concentrates were in the range of $8.762-23.778{\times}10^3\;J/mol{\cdot}kg$ and $3.217-20.384{\times}10^3\;J/mol{\cdot}kg$ with increasing concentration, respectively. Storage (G') and loss (G") moduli were generally increased with increasing frequency. For the 70% ethanol concentrates, G" predominated over G' at all applied frequencies and so they showed the typical flow behavior of a low molecular solution. However, for the hot water concentrates, G' predominated over G" at more than 1.9 rad/sec (cross-over point) and so they showed the typical flow behavior of a macromolecular solution.

• 한국건축시공학회지
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• 제18권3호
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• pp.235-242
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• 2018

본 연구에서는 SCC의 높은 민감성으로 인한 품질관리에 어려움을 극복하고자 굵은 골재의 부피, 잔골재의 종류, 단위수량, 공기량, 증점제 사용량 변화 등과 같은 다양한 배합요인이 SCC 특성에 미치는 영향을 분석하여 SCC의 초기물성을 정량적으로 판단할 수 있는 기초자료를 제공하고자 하였다. 실험결과, 항복응력은 굵은 골재 용적율이 증가할수록 낮아졌고 증점제 사용량이 증가할수록 증가하는 것으로 나타났다. 그러나 단위수량, 잔골재 종류 변화, 공기량 증감에 따른 항복응력값의 변화는 없는 것으로 나타났다. 배합요인에 따른 소성 점도는 항복응력과 비슷한 경향을 나타냈다. 또한 항복응력과 슬럼프 플로, $T_{50}$, V-lot와의 상관성 분석결과, 상관관계가 없었고 소성 점도와 $T_{50}$, V-lot와의 상관성은 매우 밀접한 관계가 있는 것으로 나타났는데, 특히, $T_{50}$ 및 V-lot 시간이 줄어들수록 소성 점도도 낮아지는 것을 알 수 있었다.

• 한국도로학회논문집
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• 제1권2호
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• pp.121-133
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• 1999

본 논문은 국내 정유사에서 생산되는 도로 포장용 아스팔트에 대하여 노화에 따른 거동 특성을 파악하였다. 이를 위해 국내의 5개 정유회사에 생산되는 두가지 등급의 아스팔트 제품(침입도 85-100, 침입도 60-70)을 포함한 총 9종에 대하여 노화 단계별(노화 이전, 단기노화, 장기노화)로 국내 스트레이트 아스팔트의 침입도$(25^{\circ}C)$, 점도$(50^{\circ}C\;135^{\circ}C)$, 연화점, 및 DSR 시험$(-20^{\circ}C\sim30^{\circ}C)$을 수행하여, 아스팔트의 물성 변화 특성을 고찰하였다. 연구 결과, 국내 스트레이트 아스팔트의 거동은 고온($60^{\circ}C$근방) 및 상온$(10-30^{\circ}C)$범위에서 정유사 제품에 따라 상당한 차이를 나타내었으며, 저온의 경우에는 정유사 제품이나 등급에 관계없이 거의 유사한 거동을 나타내었다. 따라서 어느 정유사의 아스팔트를 사용하는가에 따라, 저온에서의 온도 균열에 대한 저항성은 다소 비슷한 수준일 것으로 판단되지만, 소성변형 및 피로 균열에 대한 저항성이 상이하게 나타날 것으로 판단된다.

• Computers and Concrete
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• 제24권4호
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• pp.379-397
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• 2019

Steel-concrete composite beams are widely employed in constructions and their performance at the serviceability stage is of concern among practitioners and design regulations. In this context, an accurate evaluation of long-term deflections via various rheological concrete models is needed. In this work, the performance and predict capability of some concrete creep and shrinkage models ACI, CEB, B3, FIB and GL2000 are ascertained, and compared by using statistical bias indicators. Ten steel-concrete composite beams with existing experimental and numerical results are then modeled for this purpose. The proposed modeling technique uses the finite element method, where the concrete slab and steel beam are modeled with shell finite elements. Concrete is considered as an aging viscoelastic material and cracking is treated with the common smeared approach. The results show that when the experimental ultimate shrinkage strain is used for calibration, all studied rheological models predict nearly similar deflections, which agree with the experimental data. In contrast, significance differences are encountered for some models, when none calibration is made prior to. A value between twenty and thirty times the cracking strain is recommended for the ultimate tensile strain in the tension stiffening model. Also, increasing the relative humidity and decreasing the ambient temperature can lead to a substantial reduction of slab cracking for beams under negative flexure. Finally, there is not a unique rheological model that clearly excels in all scenarios.