• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.305-310
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• 2001

In order to study bread properties utilizing extracts of fume, mume bread was baked, adding 0, 0.5, 1.0. 1.5 and 2.0 brix of mume extract to wheat flour. The rheological properties, dough pH, dough volume, bread volume, bread color. bread texture and sensory evaluation were tested to examine bread properties baked adding extracts of mume. The results are as follows: The maximum viscosity measured by amylograph decreased gradually with increasing fume extract concentration, while the gelatinization temperature was going up. The development time measured by farinograph increased with use of mime extract, but stability time decreased. After the first fermentation, dough volume decreased greatly under pH 4.0, and there was same tendency in loaf volume. Lightness and redness of the crumb decreased but yellowness increased. Hardness and fracturability of mume bread were lower than control. In sensory evaluation, fume bread with 0.5 brix muse extract was evaluated as the best in taste, texture, flavor and overall acceptability.

• Korean journal of food and cookery science
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• v.29 no.3
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• pp.233-239
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• 2013

This study was conducted to investigate rheological and sensory characteristics of Sulgidduk added with Astragalus membranaceus powder. The moisture content of the Sulgidduk ranged from 42.03% to 43.38%. The addition of Astragalus membranaceus powder in the Sulgidduk tended to decrease the pH value, but did not change $brix^{\circ}$ values of the samples. the addition of Astragalus membranaceus powder in the Sulgidduk tended to decrease the lightness (L) in Hunter color value, but to increase the redness (a) and yellowness (b). For the textural characteristics, the addition of Astragalus membranaceus powder decreased the hardness and springiness. In sensory evaluation, the addition of 1.5% Astragalus membranaceus powder had the best score in taste and overall preference. Therefore, this results suggest that adding 1.5% Astragalus membranaceus powder could be applied for making Astragalus membranaceus Sulgidduk.

• Journal of Power System Engineering
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• v.13 no.1
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• pp.26-32
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• 2009

This study is about roll characteristics evaluation to show the advantage of using MR(magneto-rheological) dampers for steering of a SUV(sports utility vehicle). Roll characteristics is very important to observe the roll-propensity of the SUV. ADAMS/Car program was used to simulate the basic steering motion, using 63 D.O.F. vehicle model. Sky-Hook and Ground-Hook control algorithms were used as a semi-active suspension system controller. The roll characteristics from the steering motion were compared between the simulation results from the semi-active suspension system and the passive suspension system.

• Transactions of the Korean Society for Noise and Vibration Engineering
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• v.17 no.12
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• pp.1170-1178
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• 2007

Repeated hardware tests and tuning, investing cost and time, are usually required to assure a satisfactory performance of the suspension seat. In this study, an EILS(ECU-in-the-loop) method was proposed to develop a controller for a semi-active suspension seat with a MR(magneto-rheological) damper. EILS system was developed using a real-time seat dynamics model communicating with ECU hardwares under a closed loop environment utilizing Matlab/Simulink and xPC $TargetBox^{TM}$. A sky-hook based control algorithm with optimized damping coefficients was verified to reduce the energy consumption and to improve the vibration response performance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.837-842
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• 2000

Commercially distributed salted and fermented anchovy sauces in Korea were purchased from six different companies. Microbiological, chemical, rheological and sensory analyses were carried out to evaluate the quality and safety and to provide basic information of the products. The salinity of every product was lower than of regulatory standard. All samples tested had acceptable in moisture content and pH. However, wide range of amino nitrogen (AN), volatile basic nitrogen(AN), volatile basic nitrogen (VBN), and trimethylamine (TMA) contents were observed. One product among tested had lower level of AN than regulatory standard. Pathogenic microorganisms were also detected from the samples, therefore sanitation procedure will be needed to ensure safety. From the results, AN, VBN, and viscosity were highly correlated to sensory scores, suggesting that these values can utilized as a standard method to evaluate quality of the salted and fermented anchovy sauce.

• Journal of the Korean Geotechnical Society
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• v.33 no.12
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• pp.7-20
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• 2017

In this study, effects of grain size distribution on the shear strength and rheological properties are investigated for coarse- and fine-grained soils by using direct shear apparatus. Shear strengths are estimated for fine-grained soils with the maximum particle size of 0.075 mm and coarse-grained soils with the maximum particle size of 0.425 mm and fine contents of 17% prepared at dry and liquid limit states. The direct shear tests are conducted under the relatively slow shear velocity, which corresponds to the reactivated landslide or debris flow after collapse according to the landslide classification. In addition, for the evaluation of rheological properties, residual shear strengths for both fine- and coarsegrained soils prepared under liquid limit states are obtained by multiple reversal shear tests under three shear velocities. From the relationship between residual shear strengths and shear rates, Bingham plastic viscosity and yield stress are estimated. The direct shear tests show that cohesions of fine-grained soil are greater than those of coarse-grained soil at both dry and liquid limit states. However, internal friction angles of fine-grained soil are smaller than those of coarse-grained soil. In case of rheological parameters, the plastic viscosity and yield stress of fine-grained soils are greater than those of coarse-grained soils. This study may be effectively used for the prediction of the reactivated landslide or debris flow after collapse.

• Culinary science and hospitality research
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• v.12 no.2 s.29
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• pp.206-221
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• 2006

To establish an optimum formula for processing wet noodles with steam-dried Hizikia fusiformis flour(SHF), it was incorporated into wheat flour by the ratio of 0, 1, 3, 5, 10 and 20% based on a flour weight. Application of 2% mehthylcelluose(MC) to improve the texture of noodles mixed with SHF was also attempted. Evaluation was performed on the dough rheology and wet noodle quality, such as cooking characteristics, mechanical texture properties, sensory value and shelf-life. Water absorption rate of the composite flour increased linearly as the content of SHF increased from 1% to 10%, and noodle sheet-formation was also acceptable in the same content level. The weight and volume of cooked noodles were decreased, and turbidity of soup was, if exceeding more than 5% of SHF, increased constantly. However, these problems could be remarkably resolved in SHF plus 2% MC. Texture profile analysis of cooked noodles showed an increase of hardness, gumminess, and chewiness up to 5% SHF. The results of sensory evaluation showed that cooked noodles containing 5% SDF were acceptable as much as wheat four noodles in terms of color, texture, taste and flavor. Based on cooking properties, rheological and sensory evaluation, addition of 5% SHF plus 2% MC was suggested to be suitable for making wet noodles, of which the shelf-life was estimated to be 8 days at $5^{\circ}C$.

• Food Science and Preservation
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• v.9 no.3
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• pp.309-314
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• 2002

Safflower Yangengs were prepared with composite dried powder of small red bean(Phaseolus radiatus L.) containing various ratios of safflower(Carthamus tinctorius L.) seed powder sifted through 20, 35, 45 and 60 mesh size and kinds of mixed water, their cooking characteristics were evaluated. Water content and water activity of cooked products were increased as the content and sieve mesh number of safflower seed powder increasing from 5%, 20 mesh to 20%, 60mesh, respectively. Color values of yangeng were increased in green tea extract mixed water. Rheological properties of yangengs were measured by compression test with texture analyzer, as results, hardness and fracturability increased that were shown in high content and high mesh number sifted safflower seed powder, but adhesiveness and springiness decreased, respectively. From the sensory evaluation test for yangeng, sensory scores were good scores in more mesh number sifted powder addition, especially overall acceptance, texture and fracturability. The 45mesh and 15% powder added yangeng was noted as having high sensory scores and preferable acceptability in sensory evaluation.

• Applied Biological Chemistry
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• v.40 no.1
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• pp.48-52
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• 1997

Modified starches were used as additives to make tomato ketchup, and their effects on the rheological properties, serum separation and sensory characteristics of the tomato ketchup were examined. The magnitudes of the yield stress and the consistency index of the tomato ketchup with the additives, regarded as a Herschel-Bulkley fluid, were found to be in the order of ADA(acetylated distarch adipate)>SA(starch acetate) >HDP(hydroxypropyl distarch phosphate)>RCS(raw corn starch)>NS(no starch). The flow behavior indices of SA added ketchup and HDP added one were nearly constant regardless of the additive concentrations, whereas those of ADA and RCS increased with the additive concentration. In the serum separation test centrifugation, the ADA added ketchup showed the highest stability against separation, being fol-lowed by SA>HDP>RCS>NS. In the sensory evaluation, the magnitudes of the acceptance of the ketchup with the additives were as ADA(2%)>SA(2%)>RCS(2%)>NS>HDP(2%).

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.294-299
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• 1992

This study was to examine the effect of functional properties of soy protein isolate(SPI) and qualities of soybean curd upon proteolytic hydrolysis. SPI was hydrolyzed using proteolytic enzyme, bromelain. The protein content of SPI by microkjeldahl method was 84% and the degree of hydrolysis in modified soy protein isolate(MSPI) was 2.7%. The solubility of MSPI was higher than that of control at various pH tested and proteolytic hydrolysis was increased emulsion formation and foam expansion while decreased emulsion stability, foam stability and calcium precipitation. Modified soybean curdI, standard soybean milk: Modified soybean milk=3:1, was soft and springy soybean curd when the texture properties of soybean curd were tested by texture profile analysis using Instron and sensory evaluation. The rheological model of soybean curds was investigated by stress relaxation test. The analysis of relaxation curve revealed that the rheological behavior of soybean curds could be expressed by 7-element generalized Maxwell model. The equilibrium modulus and modulus of elasticity decreased as the ratio of modified soybean milk was increased.