• Journal of Food Hygiene and Safety
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• v.5 no.1
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• pp.35-40
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• 1990

As a link in the studies on the extracellular polysaccharide by lactic acid bacteria, the experiment was conducted to investigate the viscosity variations and rheological properties of 10% reconstituted skim milk and 12% reconstituted whole milk, respectively. 1. 10% reconstituted skim milk cultured by Str. thrennophilus 510 showed strong flow property of pseudoplastic fluid depending upon the production of exopolysaccharide. And the viscosity reached the highest value within 14% concentration. 2. 12% reconstituted whole milk cultured by lactic acid bacteria indicated flow property of pseudoplastic fluid. But there was a big difference in the viscosity as compared with 10% skim milk. 3. The maximum consistency index (k) and the minimum flow behavior index (n) of the fermented milk by Str. thermophilus 510 were 43 and 0.09, respectively. They were 35 and 0.09, in case of Lb. bulgaricus.

• Journal of the Korean Society of Food Culture
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• v.19 no.5
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• pp.506-515
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• 2004

This study was carried on the quality characteristics of cake prepared with Co(com oil) containing MCT(medium chain triglycerides), which is used as a fat substitute. In tile cake prepared with MCT-CO containing $10{\sim}30%$ MCT, the appearance and the degree of gelatinization were similar to those of cake prepared with NS-CO(non-substituted corn ell) Cake batter prepared with MCT-CO showed higher specific gravity and consistency than those of cake prepared with NS-CO and increased by increasing MCT contents. The baking loss of cake prepared with MCT-CO was more than that of cake prepared with NS-CO and increased by increasing MCT contents as well. The rheological properties of cake represented significant different by MCT substitution ratio(p<0.05). Gumminess, hardness and chewiness of cake prepared with MCT-CO containing $20{\sim}30%$ MCT were about 2 times higher than those of cake prepared with NS-CO, while springiness and cohesiveness showed similar pattern between the cake prepared with MCT-CO or NS-CO. In sensory evaluation, appearance. color and flavor of cake prepared with CO substituted by MCT up to 100% were better assessed and the taste was better in range of 30% MCT-CO but the texture was less accepted than that of cake prepared with NS-CO.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.1-8
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• 2008

In this study the rheological properties of Jeung-pyun prepared with soybean protein isolate (SPI) were investigated. SPI Jeung-pyun samples were manufactured with 3% whole protein, 7S protein, or 11S protein (w/w). In terms of moisture content the Jeung-pyun samples prepared with soybean flour had greater moisture contents than the control group. With the addition of SPI water binding capacity solubility and swelling power increased. Dough pH decreased during the fermentation, but increased after steaming and the SPI Jeung-pyun samples presented higher pH levels han the control group. Foaming ability was significantly strong in the 7S, 11S and whole protein groups. The surface structures of the 7S, 11S and whole protein Jeung-pyun samples displayed small uniform pores when examined by SEM. Overall, the results suggest that SPI can contribute to quality improvements in Jeung-pyun through effects on dough fermentation.

• Korean journal of food and cookery science
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• v.7 no.3
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• pp.1-6
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• 1991

Potato starches are obtained from Irish Cobbler (the dry type), Shepody and superior (the intermediate type) and Dejima (the moist type). Rheological properties of heat-gelatinized potato starch paste were studied to elucidate difference of various potato starches. Heat-gelatinized 3 to 7% potato starch paste showed pseudo plasticity in yield stress. As starch paste concentration increased, the values of consistency index was increased. Relationship between logarithmic consistency index and concentration of potato starch paste was linear at 5% starch concentration. Concentration dependence of consistency index and yield stress of Shepody was highest. As measuring temperature increased, the value of consistency index was decreased. Irish Cobbler starch paste at $50^{\circ}C$, Shepody, Superior and Dejima starch paste at $60^{\circ}C$ showed linear relationships with different slopes. The activation energies of Shepody starch paste was 3.97㎉l/㏖.

• Korean Journal of Human Ecology
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• v.20 no.6
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• pp.1229-1237
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• 2011

The objective of this study was to evaluate the quality characteristics of Cheongpomook prepared with five different levels of mungbean powder (0, 25, 50, 75, and 100%). We conducted the Hunter's color values, the rheological characteristics, sensory evaluations, and pasting properties of the Cheongpomook samples. The more mungbean powder was added, the more the luminance and Hunter's a values of Cheongpomook samples were decreased, but in Hunter's a values was reverse. With regard to the rheological properties of the Cheongpomook samples, the more mungbean powder was added, the values of hardness, springiness, gumminess, and chewiness were significantly decreased. In color, taste, and overall quality, the value of 25% mungbean powder added Cheongpomook (MP1) and 50% added Cheongpomook (MP2) were significantly higher than those of others. The resulting RVA viscogram, peak viscosity, hold viscosity, break down, setback, and final viscosity of Cheongpomook were decreased with an increase in mungbean powder, but the pasting temperature was increased slightly. Therefore, an addition of 25% mungbean powder appears to be an acceptable approach to enhance the quality of Cheongpomook without reducing acceptability.

• Preventive Nutrition and Food Science
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• v.13 no.3
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• pp.245-248
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• 2008

The effects of native sweet potato starch (NSPS) and sweet potato starch modified by acetylation (MSPS) on dynamic rheological properties of surimi sols were investigated by small-deformation oscillatory measurements. Dynamic frequency sweeps of surimi sols at $10^{\circ}C$ showed that the addition of NSPS and MSPS resulted in a reduction of storage modulus (G') and loss modulus (G"). The tan $\delta$ values (ratio of G"/ G') of all samples were in the range of $0.15{\sim}0.54$ over a wide range of frequency, indicating that all surimi sols are more elastic than viscous. The characteristic G' thermograms of surimi sols during heating from 10 to $90^{\circ}C$ were influenced by the addition of starch. The tan $\delta$ values of all samples were maintained nearly constant above $45^{\circ}C$, showing that the G' is proportional to the G" irrespective of starch effects.

• Elastomers and Composites
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• v.22 no.3
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• pp.213-218
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• 1987

In this study, the rheological properties of a partially valcanized black filled EPDM were investigated as a function of degree of crosslinks using capillary rheometer. In order to obtain the samples having various degree of crosslinks between 0 and 6 percent, the vulcanization kinetics was also studied by Monsanto rheometer. The results showed that the die swell ana the pressure drop at the capillary entrance and exit increase nearly linearly with the increase in degree of crosslinks. However, melt fracture occurred at a lower shear rate for the samples of higher degree of crosslinks. These results were discussed in terms of the melt elasticity produced at the entrance region of capillary by the partial vulcanization. It is also interesting to note that the fluctuation of die swell during the practical extrusion or calendering process in the factories can be caused by the partial vulcanization occurred during the process.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2018.11a
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• pp.46-47
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• 2018

High performance concrete with low water-to-cement ratio has been widely used with increased demand of high rising buildings and huge scaled structures. Additionally, for high performance concrete, various SCMs are replaced to improve its performance from fresh state to hardened state. With the drawback of increased viscosity of the concrete mixture for high performance concrete, low-viscosity typed high range water reducer is the relatively new admixture. Therefore, as a goal of the research, under using various SCMs with wide range of content, the performance of low-viscosity typed high range water reducer was evaluated. Especially, in this research, the influence of low-viscosity typed high range water reducer on rheological properties including plastic viscosity and yield stress were assessed. As a result of the research, it is expected to provide a fundamental information of low -viscosity typed high ranged water reducer on high performance concrete with various conditions of SCMs.

• Polymer(Korea)
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• v.36 no.2
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• pp.190-195
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• 2012

Interfacial and rheological properties of selected hydrogel formulations were studied to understand the contact-lens comfort in end use. It was concluded that protein adsorption from aqueous solution decreased monotonically with increasing surface energy (water wettability) of tested hydrogels. Also, it has revealed that friction coefficient of polydimethylsiloxane-polyvinylpyrrolidone (PDMS-PVP) was significantly larger that 2-hydroxyethyl methacrylate (HEMA) based hydrogels. Interestingly, in artificial tear solution, friction coefficients of HEMA based hydrogels were larger than silicone hydrogels.

• Korean Journal of Food Science and Technology
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• v.19 no.4
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• pp.300-304
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• 1987

The rheological properties of gelatinized arrowroot stach solution $(4{\sim}7%)$ followed the power law and showed a pseudoplastic behavior at the temperature range of $30{\sim}66^{\circ}C$. The flow behavior index was essentially remained constant at all temperatures, but decreased as starch concentration increased. The consistency index was exponentially increased with the increase of starch concentration. The activation energy of flow of gelatinized starch solution was $4.068{\sim}4.542\;kcal/mole$.