• Korean journal of food and cookery science
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• v.17 no.3
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• pp.204-210
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• 2001

Rice cakes were prepared by the addition of yellow soybean flour or peanut flour and packaged with $CO_2$-modified packaging(CMP) or vacuum packaging(VP), and their physical characteristics were monitored by sensory evaluation and mechanical measurement while storing for 6 days. For VP samples, yellow soybean rice cake showed little changes in cohesiveness, moistness and chewiness for 6 days of storage, while pure rice cake and peanut rice cake showed an increase in strength and hardness from the 4th day of storage. In case of CMP, yellow soybean rice cake hardly showed a difference in cohesiveness, moistness and chewiness for 6 days, while pure rice cake and peanut rice cake showed a significant difference from the 4th day in sensory evaluation. For rheometer measurement, yellow soybean rice cake with CMP or VP showed little changes in strength or hardness for 6 days, while peanut rice cake and pure rice cake showed a drastic decrease in cohesiveness from the 2nd day and adhesiveness from the 4th day of storage. As there was no remarkable difference or deterioration for 6 days of storage in yellow soybean rice cake between CMP and VP, the ingredients of rice cake appeared to be more important than the type of packaging in terms of the quality deterioration of rice cake.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.5
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• pp.578-585
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• 1996

Cryo-grinding process comprising hammer mill-shattering and colloid mill-grinding without refrigerant was applied to sardine, pollack and squid muscle frozen at $-20^{\circ}C,\;-40^{\circ}C\;and\;-80^{\circ}C$, respectively and its characteristics were investigated. Particle size distribution of shattered product was shown larger in the order of squid, sardine and pollack and particle size of shattered product frozen at $-80^{\circ}C$ was shown smaller than those at $-40^{\circ}C$. Image of shattered product depended on freezing temperatures and fish species, suggesting particle size distribution of rheological properties can be dependent on fish species or freezing temperature. Yield of cryo- grinded product was in the range of $52.5\~62.5\%$ and Ca content of sardine or pollack product was $6\~8$ times higher than its fillet. Emulsion capacity of cryogrinded product was not decreased during processing. Therefore, this method is thought to be applicable to fish precessing, and preparation of fish paste or powaer.

• Polymer(Korea)
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• v.26 no.2
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• pp.218-226
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• 2002

For the preparation of high resilience polyurethane (PU) foams with polyether type cell openers which have different ethylene oxide (EO) content, molecular weight and chain structure, the influences of tell opener structure on the kinetics, rheology, structural stability, open cell content and mechanical properties of the obtained foam were investigated. It was observed that urea formation reaction was delayed with the increase of EO content and incorporation of ester linkage in cell opener molecule and was relatively independent on the molecular weight. With the rheological studies, the decreases of viscosity and storage modulus were confirmed for the increase of EO content and molecular weight, so that the resulted foam had low structural stability and high open cell content. The cell opener having ester linkage in molecule exhibited the lowest values of viscosity and storage modulus and the obtained foam has high open cell content. However, the structural stability increased due to the larger intermolecular interaction of ester linkage. The hardness, tensile strength, tear strength and elongation of foam were deteriorated with increase of EO content and molecular weight of tell opener. On the other hand, the cell opener having ester linkage in molecule improved the values of tensile strength, tear strength and elongation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.3
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• pp.373-377
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• 2006

The effect of chlorella addition on the quality characteristics of processed cheese was investigated. Chlorella processed cheese was prepared in the different ratio of chlorella (0.5% (w/w) and 1.0% (w/w)). Chlorella processed cheese was stored at $10{\pm}1^{\circ}C$ and evaluated for the quality characteristics including general composition, pH, the number of microorganisms, oiling off, meltability, rheological properties, color, and sensory evaluation. Contents of moisture, protein, fat, fat in dry matter, and pH values were not different from those of control cheese. Microorganisms were not detected. The degree of oiling off showed no significant difference, but meltability decreased significantly (p<0.05). Hardness and springiness gradually increased significantly (p<0.05), while cohesiveness gradually decreased significantly (p<0.05). The L (lightness) values and the a (redness) values decreased with increasing chlorella contents, but the b (yellowness) values increased with increasing chlorella contents, so color expressed yellowish green. Compared to control cheese made by conventional way, QDA scores of color and mouthfeel of chlorella processed cheese were significantly higher (p<0.05) and the most favorite quality characteristics were shown in the processed cheese with 0.5% (w/w) chlorella (CPC1). These results suggested that health-oriented chlorella processed cheese would be made by the addition of the chlorella.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.235-240
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• 1991

Starch phosphates were prepared from the corn starch mixed with 2% sodium tripolyphosphate by twin-screw extruder with a feed rate of 20 kg/hr and an extrusion temperature of $130^{\circ}C$, and the effects of extrusion variables on the physicochemical properties (target parameters) of starch phosphates were investigated. Interrelations of system parameters (specific mechanical energy and extrudate moisture) and rheological properities of starch was analyzed by using the response surface analysis. Degree of substitution (DS) was increased with increasing the feed moisture, and showed the maximum value at the screw of near 250 rpm, Degree of gelatinization was proportionally increased with increasing the screw speed and decreasing the feed moisture. Apparent viscosity of the paste was increased with increasing the feed moisture, but it was not significantly affected by the screw speed. It was found by scanning electron microscopy that the starch microgranules were much more degradaded, and as consequent result, the intrinsic viscosity was decreased, whereas, water solubility index was increased. The rate of retrogradation of the gels was retarded with increasing DS and decreasing viscosity.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.803-809
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• 2012

This study was carried out to evaluate the effects of whey ferment containing L. acidophilus KCCM 32820 and P. freudenreichii KCCM 31227 on the quality characteristics of white pan bread. Instrumental analysis such as alveograph, gelatinization temperature, texture analysis, retrogradation rate was determined. In an alveograph test, $P_{max}$ value in the treatment was higher than that in the control, but extensibility of dough in the control showed to be higher than in the treatment, so test dough showed more strength than the control. In terms of DSC analysis for gelatinization, temperature there were no significant differences of $T_p$ and ${\Delta}H$ between the control and the treatment. In hardness analysis by rheometer, dough containing whey ferment revealed lower values than the control. From the analysis of the organic acid contents, propionic acid was not detected in the control, however 1.13 mg/g of propionic acid was detected in the treatment. In the retrogradation analysis by DSC, the test delayed slightly compared to the control.

• Journal of the Mineralogical Society of Korea
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• v.20 no.1 s.51
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• pp.21-33
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• 2007

The dispersion/flocculation behavior of bentonite is a major concern in performance of drilling fluid. We studied the dispersion/flocculation characteristics of three commercial bentonites [two CMC (carboxymethyl cellulose) treated and one untreated] in waters of different pHs and salt concentrations. We also examined changes in the viscosity of bentonite suspensions in such waters as a major rheological property of drilling fluid. The dispersion/flocculation behaviors of bentonites were measured by two methods: colorimetric and light scattering method. Light scattering method allows estimating the floc diameter and flocculation rate. The dispersion and flocculation behaviors were diverse with the different bentonites and water qualities. In distilled water, all the bentonites were well dispersed up to first 10 minutes. After that, the CMC-bearing bentonites were flocculated. In salt waters, all the samples were flocculated and the flocculation rate is varied with salt concentration and polymer content. The volume of settled flocs decreased with increasing salt concentration. The flocculation rate and floc diameter increased with decreasing pH of solutions, whereas the volume of settled flocs increased with increasing pH of solutions. The bentonites of fast flocculation behavior had low viscosity. The results of the present study will be helpful in applying bentonites to drilling fluids in diverse environments.

• Proceedings of the KACD Conference
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• 2008.05a
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• pp.235-245
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• 2008

The aim of this study was to develop a method for measuring the slumping resistance of resin composites and to relate it to the rheological characteristics. Five commercial hybrid composites (Z100. Z250. DenFil, Tetric Ceram. ClearFil) and a nanofill composite (Z350) were used to make disc-shaped specimens of 2 mm thickness. An aluminum mold with square shaped cutting surface was pressed onto the composite discs to make standardized imprints. The imprints were light-cured either immediately (non-slumped) or after waiting for 3 minutes at $25^{\circ}C$ (slumped). White stone replicas were made and then scanned for topography using a laser 3-D profilometer. Slumping resistance index (SRI) was defined as the ratio of the groove depth of the slumped specimen to that of the non-slumped specimen. The pre-cure viscoelasticity of each composite was evaluated by an oscillatory shear test and normal stress was measured by a squeeze test using a rheometer. Flow test was also performed using a flow tester. Correlation analysis was performed to investigate the relationship between the viscoelastic properties and the SRI. SRI varied between the six materials (Z100 < DenFil < Z250 < ClearFil < Tetric Ceram < Z350). The SRI was strongly correlated with the viscous (loss) shear modulus G' but not with the loss tangent. Also. slumping resistance was more closely related to the resistance to shear flow than to the normal stress. Slumping tendency could be quantified using the imprint method and SRI. The index may be applicable to evaluate the clinical handling characteristics of composites.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.269-276
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• 1983

Experiments were performed to study the rheological and baking properties of bread fortified with various amounts of filefish protein concentrate (FPC). Doughs were prepared from mixtures containing wheat flour and 5,10,15 and 20% of FPC. Standard methods were used to evaluate the rheology of doughs and characteristics of bread. The results were as follows. 1. The water absorption of the fortified doughs increased as FPC increased. FPC caused an increase in development time and stability as measured by Farinograph. 2. In the extensigraph test, FPC yielded a decrease in extensibility and an increase in resistance to extension. 3. Baking tests demonstrated that addition of FPC decreased the volume of loaf and made the crumb darker and coarser. 4. Additional tests were made to examine effect of sodium stearoyl lactylate (SSL) added at 0.25, 0.50, 1.00 and 2.00% on doughs containing 10% headed & gutted FPC. The most appropriate amount of SSL as an additive was 0.5%. 5. In the farinograph, adding 0.5% SSL could delay dough development time and greatly increase stability. 6. When 0.5% SSL was added on doughs containing 5,10,15 and 20% headed & gutted FPC, baking quality was greatly improved. The breads containing up to 10% were acceptable by the addition of SSL, but not in higher level of FPC. 7. The results of sensory evaluations of bread showed that the color, texture and taste of bread containing 5% whole FPC and 5, 10% headed & gutted FPC were reasonably gacceptable.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.5
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• pp.509-514
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• 1994

A processing method for fermented paste of favorable flavor and texture using pen shell by-product was investigated. The pen shell by-product was homogenized with the addition of water and hydrolyzed with $5\%$ of Protin P(105 PU/g) at $55^{\circ}C$ for 1 hour. Flavor of the hydrolysate could be improved by thermal treatment at $100^{\circ}C$ for 40 minutes with $10\%$ of invert sugar. $2\%$ of agar-agar and $6\%$ of starch added to hydrolysate emulsified by $8\%$ of polyglycerol condensed ricinoleate(PGDR) were significantly effective for the improvement of rheological properties such as hardness, springiness and chewiness of the fermented paste. $15\%$ of table salt was finally added to the product of fermented pen shell paste. The contents of moisture, protein, lipid, carbohydrate and salinity of the product were $62.7\%,\;3.2\%,\;4.4\%,\;10.6\%\;and\;15.6\%$, respectively. The major free amino acids were glutamic acid, arginine, aspartic acid, leucine, lysine, glycine and alanine. The product was stable for the storage of 60 days at $23{\pm}3^{\circ}C$ on bacterial growth.