• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.746-752
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• 2011

In the manufacture of baby food in the form of semi-solid to give the most suitable rheological properties to select thickener, 4% of rice flour, modified starch 1 and modified starch or 0.3% pectin added to baby food. After 3 minutes at a pressure 550 MPa high pressure processing(HPP), sensory evaluation conducted to measure the viscosity results, the addition of rice flour, baby food bananas and apples all the color, texture, flow properties and high affinity for most commercial baby food as well as the most likely to show the viscosity of semi-solid state in the manufacture of baby food there were rice flower most suitable. The baby food that 4%, 6% and 8% of rice flower added as thickener were high pressure processing at 450 MPa and 550 MPa pressure and 1, 3 and 5 min conditions. In results, the higher added percentage of rice flower, the viscosity and lightness were increased, pH and sugar content were not significantly different from. In addition, ultra-high pressure processing conditions and the processing time for a change in pressure due to the increase is not significantly different. Because of high-pressure processing does not significantly affect the physical properties of the baby food, consideration of the economy and gelatinization degree, high-voltage processing conditions for the manufacture of baby food 550 MPa, 3 min was considered the most suitable processing conditions.

• International Journal of Highway Engineering
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• v.20 no.1
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• pp.47-58
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• 2018

PURPOSES : The purpose of this study is to evaluate the mechanical properties of a cold-recycling asphalt mixture used as a base layer and to determine the optimum emulsified-asphalt content for ensuring the mixture's performance. METHODS : The physical properties (storage stability, mixability, and workability) of three types of asphalt emulsion (CMS-1h, CSS-1h, and CSS-1hp) were evaluated using the rotational viscosity test. Asphalt emulsion residues, prepared according to the ASTM D 7497-09 standard, were evaluated for their rheological properties, including the $G*/sin{\delta}$and the dynamic shear modulus (${\mid}G*{\mid}$). In addition, the Marshall stability, indirect tensile strength, and tensile-strength ratio (TSR) were evaluated for the cold-recycling asphalt mixtures fabricated according to the type and contents of the emulsified asphalt. RESULTS : The CSS-1hp was found to be superior to the other two types in terms of storage stability, mixability, and workability, and its $G*/sin{\delta}$ value at high temperatures was higher than that of the other two types. From the dynamic shear modulus test, the CSS-1hp was also found to be superior to the other two types, with respect to low-temperature cracking and rutting resistance. The mixture test indicated that the indirect tensile strength and TSR increased with the increasing emulsified-asphalt content. However, the mixtures with one-percent emulsified-asphalt content did not meet the national specification in terms of the aggregate coverage (over 50%) and the indirect tensile strength (more than 0.4 MPa). CONCLUSIONS : The emulsified-asphalt performance varied greatly, depending on the type of base material and modifying additives; therefore, it is considered that this will have a great effect on the performance of the cold-recycling asphalt pavement. As the emulsified-asphalt content increased, the strength change was significant. Therefore, it is desirable to apply the strength properties as a factor for determining the optimum emulsified-asphalt content in the mix design. The 1% emulsified-asphalt content did not satisfy the strength and aggregate coverage criteria suggested by national standards. Therefore, the minimum emulsified-asphalt content should be specified to secure the performance.

• Journal of Dental Rehabilitation and Applied Science
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• v.25 no.1
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• pp.31-40
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• 2009

The rheologic properties of elastic impression materials is a very important role as taking high accuracy impression. But, the studies that are focused on the rheologic properties of Korean elastic impression materials are not sufficient. The purpose of this study is to help clinical high accuracy impression taking by testing rheologic properties of elastic impression material that is made by Korea and other countries. Six type III elastic impression materials are tested. Subjects are 2 Korean polyvinylsiloxane(PVS), 2 imported PVS, 1 polyether, and 1 polysulfide. HAAKE RheoStress $1^{(R)}$(Thermo Electron Co. Germany)is used in measuring. HAAKE RheoStress $1^{(R)}$ is plate to plate type rheometer. All subjects is tested 3 times and measuring time is 900 seconds. We measured G′ and loss tangent after mixing. All elastic impression materials had a sigmoid shape on increasing G′ by time and decreasing loss tangent after setting, maximum G' is appeared highest in polyether, and lowest in polysulfide. Initial loss tangent is highest in polyether, and is lowest in Koreans PVS. Significant difference is showed in initial loss tangent between Korean PVS and imported PVS.

• Korean Journal of Food Science and Technology
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• v.25 no.3
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• pp.232-237
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• 1993

The rheological properties of hard red winter, western white and Australian standard white wheat flours and of HRW-WW and HRW-ASW wheat flour blends having the same protein content were studied. Cooking properties of dry noodles prepared from HRW-WW and HRW-ASW wheat flour blends were also investigated. The noodles were prepared with salt and alkaline reagent. The salt and alkaline concentrations used were 1.7% and 0.17%. respectively, based on the weight of wheat flour. The alkaline reagent was an equal mixture of sodium carbonate and potassium carbonate. The HRW-ASW wheat flour blend had higher farinograph absorption and slightly stronger curve than HRW-WW wheat flour blend. Salt decreased the absorption of wheat flours by 2 and of wheat flour blends by 1%. However, alkaline reagent essentially had no effort on farinograph absorption. Salt and alkaline reagent strengthened the dough of wheat floors and wheat flour blends, with the former being more effective. No significant differences in pasting properties between HRW-WW and HRW-ASW wheat flour blends by amylograph were observed. There were no significant differences in rate of increase of weight or volume between noodles prepared from HRW-WW and HRW-ASW wheat flour blends. Alkaline reagent did not affect the weight gain of noodles hut lowered the volume gain. Breaking force of dry noodles and cutting force of cooked noodles were similar between the two noodles. Alkaline reagent increased both the breaking and cutting forces of noodles. Sensory evaluation revealed that the noodles prepared from HRW-WW and HRW-ASW wheat flour blends were slightly different. but not different from each other by preference test.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.352-358
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• 2009

The physicochemical properties of dextran culture fermented by Leuconostoc citreum S5 were evaluated by the addition of various polysaccharides and heat-treatment. The consistency of dextran culture increased with the addition of carrot juice residue (CJR) in submerged culture, resulting in the highest consistency of 150 $Pa{\cdot}s^n$ and viable cell counts of $2.36{\times}10^9$ CFU/mL at 20% level of CJR. The dextran culture showed the pseudoplastic behavior and its consistency was greatly increased with the addition of various polysaccharides at 2% level. Addition of glucomannan indicated the highest consistency of 1275 $Pa{\cdot}s^n$ and their heat-treatment resulted in the increase of consistency except for glucomannan. After heat-treatment, the fermented dextran culture containing CJR fortified with gellan gum and carrageenan showed great change in rheology, indicating the highest consistency and hardness value resulted in the great increase of elastic and viscous moduli. The dynamic viscoelastic properties of dextran culture were greatly increased by the heat-treatment after fortification of various polysaccharides. Thus, the consistency and viable cell counts of dextran culture were increased with the addition of CJR. The rheological properties of dextran culture were manipulated by the fortification of various polysaccharides and heat-treatment.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.3
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• pp.364-370
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• 2007

This study was carried out to investigate the effect of lipid type on the physicochemical properties and sensory score of pork patties. The samples consisted of pork patties containing 20% pork fat (PP), 20% olive oil (OP), and 20% soybean oil (SP). The surface color, water holding capacity, increased rate in thickness, decreased rate in diameter, rheological properties, pH, VBN content and TBARS value were determined for the pork patties as the physicochemical properties: the sensory scores were also evaluated. The $L^*$ value for PP was the highest, and the lowest for OP among the samples (p<0.05). For the $a^*$ value OP was the highest among the samples, and the $b^*$ value of OP was lower than that of the PP (p<0.05). The water holding capacity and increased rate of thickness were higher for PP than for OP and SP (p<0.05). The cooking loss and decreased rate of diameter of PP were lower than those of OP and SP (p<0.05). The hardness and springiness of OP and SP were higher than those of PP, and SP had the highest chewiness among the samples (p<0.05). However, cohesiveness and gumminess were not different among the samples. The pH of SP was the highest among the samples, and the TBARS value of OP was lowest (p<0.05). The VBN contents were not different among the samples. The amounts of raw color for OP and SP were higher than that of PP (p<0.05). The raw aroma was not different among the samples. Also, roasted aroma and taste were not different among the samples, but the tenderness, juiciness, and palatability of SP were the highest among the samples (p<0.05).

• Journal of Life Science
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• v.16 no.7 s.80
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• pp.1164-1168
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• 2006

This study was carried out to investigate the possible for utilization of garbage in pig feed by investigating the functional characteristics of pork from pigs fed dried citrus byproduct. The samples consisted of the pork loin from pigs not fed with dried citrus pulp (DCP-0) and fed with 6% and 10% dried citrus pulp during growing and fattening period (DCP-1) there is no respective comparison here The pH, VBN content, TBARS value, bacterial counts, surface color, water holding capacity, loss degree and rheological properties of the samples were determined by physicochemical properties, and the sensory scores were evaluated. The pH, VBN content, surface color, water holding capacity and loss degree were not different between the samples, but the TBARS value and bacterial counts of DCP-1 were significantly lower than those of the DCP-0 (p<0.05). The cohesiveness, gumminess, chewiness, shear forte value, taste, flavor, tenderness, juiciness and palatability were not different between the samples, but the hardness of DCP-0 was higher than that of the DCP-1 and the springiness of DCP-1 was higher than that of the DCP-0 (p<0.05).

• Applied Chemistry for Engineering
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• v.25 no.3
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• pp.318-323
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• 2014

In order to analyze the effect of maleic anhydride (MAH) content and styrene monomer (SM)/MAH mole ratio on reactive extrusion of maleic anhydride grafted random polypropylenes (MAH-g-rPP), MAH-g-rPPs were prepared by using a twin screw extruder. MAH contents were 0.5, 1.0, 3.0, and 5.0 phr and SM/initiator mole ratio was 0.0, 1.0, and 2.0. Dicumyl peroxide (DCP) was used as an initiator. The graft degree of MAH was confirmed by the existence of carbonyl group (C = O) stretching peak at $1700cm^{-1}$ from FT-IR spectrum. The degree of graft reaction increased up to 3.0 phr MAH and showed the optimum value at 1.0 SM/MAH mole ratio from the area ratio of C = O and C-H stretching peak. Thermal and crystallization properties of MAH-g-rPP and PP/MAH-g-rPP/pulp composites were investigated by DSC, TGA, XRD, and POM. There was a decrease in non-isothermal crystallization temperature of PP/MAH-g-PP/pulp composites. Based on tensile properties and SEM pictures for the fractured surface of PP/MAH-g-PP/pulp composites, MAH content of 1.0 wt% and SM/MAH mole ratio of 1.0 were the optimum formulation as the compatibilizer. The rheological properties of the composites were measured by dynamic Rheometer to compare the processability of the composites with and without compatibilizer. The power law index showed slightly low value at the composites with compatibilizer.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1128-1134
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• 2000

This study was carried out to evaluate quality properties of gamma-irradiated Kwamegi prepared from Cololabis seira semi-dried by cold sea wind. Edible portion of Kwamegi was prepared from whole body, vacuum-packaged, gamma-irradiated in the doses of 3 or 5 kGy, and stored at $5^{\circ}C$ for 60 days. Volatile basic nitrogen and trimethylamine contents were not different by gamma irradiation. During storage increase of those two compounds were inhibited depending upon the dose. Thiobarbituric acid values did not differ in all samples, regardless of irradiation and storage. The amount of total volatile compounds of Kwamegi decreased by irradiation. Rheological properties were not affected by irradiation and were maintained up to 60 day when the Kwamegi was irradiated at 5 kGy dose, but those of control was softened. Sensory evaluation had no differences in all samples immediately after irradiation. Sensory quality of Kwamegi irradiated were organoleptically adequate, however that of control was deteriorated. In conclusion, these results indicate that gamma irradiation technique can be used to maintain the quality of Kwamegi.

• The Journal of Korean Academy of Prosthodontics
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• v.52 no.2
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• pp.82-89
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• 2014

Purpose: The purpose of this study was to observe the change of viscoelastic properties of dental resin cements during polymerization. Materials and methods: Six commercially available resin cement materials (Clearfil SA luting, Panavia F 2.0, Zirconite, Variolink N, RelyX Unicem clicker, RelyX U200) were investigated in this study. A dynamic oscillation-time sweep test was performed with AR1500 stress controlled rheometer at $32^{\circ}C$. The changes in shear storage modulus (G'), shear loss modulus (G"), loss tangent (tan ${\delta}$) and displacement were measured for twenty minutes and repeated three times for each material. The data were analyzed using one-way ANOVA and Tukey's post hoc test (${\alpha}$=0.05). Results: After mixing, all materials demonstrated an increase in G' with time, reaching the plateau in the end. RelyX U200 demonstrated the highest G' value, while RelyX Unicem (clicker type) and Variolink N demonstrated the lowest G' value at the end of experimental time. Tan ${\delta}$was maintained at some level and reached the zero at the starting point where G' began to increase. The tan ${\delta}$and displacement of the tested materials showed similar pattern in the graph within change of time. The displacement of all 6 materials approached to zero within 6 minutes. Conclusion: Compared to other resin cements used in this study, RelyX U200 maintained plastic property for a longer period of time. When it completed the curing process, RelyX U200 had the highest stiffness. It is convenient for clinicians to cement multiple units of dental prostheses simultaneously.