• Applied Biological Chemistry
• /
• v.28 no.4
• /
• pp.278-283
• /
• 1985

These studies were conducted to investigate the changes and relation in protein, rheology and bread-mating properties during hard and soft wheat maturation. Samples were collected from the fields at 25 to 50 days after heading at intervals of 5 days. Protein content, sedimentation value and Pelshenke value of the tested wheat kernel or flour differed significantly between hard and soft wheat, and was relatively constant at 35 to 40 days after heading in each cultivar. In Mixogram water absorption of the flour, soft wheat increased only slightly, while intermediate and hard wheat increased remarkedly with maturation of the kernel. Total Mixogram characteristics increased and reached its maximum level at 35 days after heading. Farinogram pattern and bread loaf volume of the flour was greatly differences at the early stages of development due to cultivar, and was relatively constant at 40 days after heading. Significant positive and negative correlations were obtained among the protein and rheological properties, and tread loaf volume as the kernel matured.

• Journal of Korea Technical Association of The Pulp and Paper Industry
• /
• v.42 no.5
• /
• pp.74-82
• /
• 2010

Curtain stability without curtain contraction is critical for a successful operation in curtain coating, and this can be influenced by the change in particle dynamics and rheological properties of coating colors. In this study, polyvinyl alcohol (PVA) and carboxymethyl cellulose (CMC) were added to control the rheology of GCC based curtain coating colors. Surface tension was increased slightly with increasing content of cobinder. Shear-thinning of viscosity was more pronounced for the CMC containing GCC coating colors. Complex modulus decreased when small amount of PVA was used as a cobinder, but it increased in other coating colors. Extensional viscosity was increased with increasing of the cobinder content, but CMC was more effective. Results indicate that pigment interaction with PVA is different from that with CMC. Dispersibility of coating colors was improved due to steric stabilization when small amounts of PVA was used, but flocculation occurred by bridging when the amount of PVA was increased. Dispersibility of coating colors was improved when small amount of CMC was added, while flocculation was observed by depletion effect when the concentration of CMC was increased in coating colors. Addition of cobinders at proper levels gave positive effects both in rheological properties and curtain stability. On the other hand, excessive amount of cobinders caused particle flocculation and this resulted in rheological and curtain stablity problems.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.6
• /
• pp.1043-1048
• /
• 2004

This study was carried out to investigate the effect of soy protein dispersibility on the bread making properties when Doenjang powders (DP) were added to the bread formula at the levels of 2.5 or 5.0%, comparing with full fat (FSF) or defatted (DSF) soy flours which contain same protein contents as those of DP. Protein dispersibility indices (PDI) for DP, FSF, DSF and strong wheat flour were 57.1, 7.3, 10.8 and 32.8%, respectively. Addition of DP decreased significantly the resistance to extensibility of wet gluten and increased its extensibility. However, FSF and DSF showed different changes in gluten rheology due to their PDI. In correlation coefficient values, PDI affected positively both gluten extensibility (r=0.98, p<0.01) and ovenspring (r=0.88, p<0.05) resulting in loaf volume and texture improvement of bread with addition of DP.

• Journal of the Korean Recycled Construction Resources Institute
• /
• v.9 no.3
• /
• pp.348-355
• /
• 2021

Asphalt, widely used for road pavement, has different required physical properties depending on the environment to which the road is exposed. Therefore, it is essential to maximize the life of asphalt roads by evaluating the physical properties of asphalt according to additives and selecting an appropriate formulation considering road traffic and climatic environment. Dynamic shear rheometer(DSR) test is mainly used to measure resistance to rutting among various physical properties of asphalt. However, the DSR test has limitations in that the results are different depending on the experimental setting and can only be measured within a specific temperature range. Therefore, in this study, to overcome the limitations of the DSR test, the rheological characteristics were predicted by learning the images collected from atomic force microscopy. Images and rheology properties were trained through EfficientNet, one of the deep learning architectures, and transfer learning was used to overcome the limitation of the deep learning model, which require many data. The trained model predicted the rheological properties of the asphalt binder with high accuracy even though different types of additives were used. In particular, it was possible to train faster than when transfer learning was not used.

• Journal of the Korean Society of Propulsion Engineers
• /
• v.15 no.5
• /
• pp.96-106
• /
• 2011

There are many advantages in applying gel propellant to a gel propulsion system. These include higher performances, the energy management of liquid propulsion system, reliable storability and low leakage characteristics. Additionally, gel propulsion system are preferable to the high density impulse of propulsion system. Also, when compared to liquid propellants, the gel propellants acquire greater heat energy. Gel propellants achieve a high specific impulse when metal particles with aluminum and boron are added. With respect to atomization, an inactive process occurs due to the variable viscosity of the metal particles and gelling agents. To improve the defect of atomization and combustion characteristics of gel propellant, a variety of issues related to spray and combustion is introduced here.

• Culinary science and hospitality research
• /
• v.12 no.2 s.29
• /
• pp.168-183
• /
• 2006

The purpose of this study was to investigate quality characteristics of roll bread with the addition of Chungkukjang powder(0, 5, 10, 15, 20%). The antioxidative activity of antioxidative substances produced from several bacterial strains isolated from fermented foods were tested by DPPH $(\alpha,\alpha’-diphenyl-\beta-picrylhydrazyl)$ free radical scavenging activity. The most optimal medium condition for the production of antioxidative substance from Bacillus sp. FF-7 was 2% galactose as carbon source and 1% tryptone as nitrogen source. In color values, with increasing Chungkukjang powder content, the "lightness" (p<0.05) decreased in the crumb bread, while the redness(p<0.05) and yellowness(p<0.05) increased. The volume and specific volume of roll bread with 5.0% Chungkukjang powder were the highest(p<0.05). In the rheology measurements for the roll bread, the hardness (p<0.05) decreased with the addition of 5.0% Chungkukjang powder, but then increased with further additions of Chungkukjang up to 10.0%. Highest sensory scores for color, flavor, taste(p<0.05), texture(p<0.05) and overall acceptance(p<0.05) were obtained from roll bread with 5.0% Chungkukjang powder and control. From the results of this study, it was assumed that the development of food products using Chungkukjang is prospective in response to health-oriented consumers.

• Korean journal of food and cookery science
• /
• v.24 no.2
• /
• pp.174-181
• /
• 2008

The purpose of this study was to determine the optimal mixing conditions for different amounts of konjac(0.2, 0.3, 0.4, 0.5, 0.6%) and carrageenane(0.8, 1.0, 1.2, l.4, 1.6%) in the preparation of citrus jelly, using the central composite design. The results showed that the sensory and mechanical characteristics of the jelly increased with decreasing konjac and carrageenane contents. Overall optimal conditions that satisfied the rheology, appearance characteristics and sensory properties of the citrus jelly were 0.2% konjac, 1.2% carrageenane and 30minutes of heating time using citrus juice of $20^{\circ}C$Brix and 0.3% citric acid.

• Computers and Concrete
• /
• v.22 no.6
• /
• pp.563-572
• /
• 2018

Uniaxial compressive strength test and uniaxial compression creep one were produced on four groups of twelve concrete specimens with different hole number by RLW-2000 rock triaxial rheology test system. The relationships between horizontal holes and instantaneous failure stress, the strain, and creep failure stress, the strain, and the relationships between stress level and instantaneous strain, creep strain were studied, and the relationship between horizontal holes and failure mode was determined. The results showed that: with horizontal hole number increasing, compressive strength of the specimens decreased whereas its peak strain increased, while both creep failure strength and its peak strain decreased. The relationships between horizontal holes and compressive strength of the specimens, the peak strain, were represented in quadratic polynomial, the relationships between horizontal holes and creep failure strength, the peak strain were represented in both linear and quadratic polynomial, respectively. Instantaneous strain decreased with stress level increasing, and the more holes in the blocks the less the damping of instantaneous strain were recorded. In the failure stress level, instantaneous strain reversally increased, creep strain showed three stages: decreasing, increasing, and sharp increasing; in same stress level, the less holes the less creep strain rate was recorded. The compressive-shear failure was produced along specimen diagonal line where the master surface of creep failure occurred, the more holes in a block, the higher chances of specimen failure and the more obvious master surface were.

• Korean Journal of Human Ecology
• /
• v.17 no.1
• /
• pp.151-158
• /
• 2008

This study examines the cooking quality, rheology, and sensory characteristics of ramyon noodles made from Korean wheat and arrowroot starch. The control was made from Australian standard wheat(ASW) and the sample was made from Korean wheat. The ratios of arrowwood starch in the sample group were 0%, 5%, 10%, 15%, 20%, 25%, and 30% respectively, and the result was as follows: the yield of the arrowwood starch was 18.8% and moisture level was 14.2%. The lightness(L), redness(a), and yellowness(b) of ASW were 92.07, 1.44, 10.22 respectively, whereas those of Korean wheat were 92.05, 1.55, 11.01, which means the two kinds of wheat showed very little difference in lightness, but Korean wheat had higher degrees of a and b than ASW. The color value of arrowroot starch is L 72.65, a 3.44, b 12.92, so it has a lower degree of lightness and higher degrees of a and b than two kinds of wheat. Dried ramyon displayed a lower degree of lightness and higher degrees of a and b than cooked ramyon, but the first decreased and a increased as we increased the ratio of arrowroot starch in it. The weight of dried ramyon did not show a significant difference among the groups. On the other hand, the weight, volume, water absorption, and the turbidity of cooked ramyon increased as we increased the amount of arrowroot starch in it. The maximum weight, solidity, and elasticity of the control group were greater than those of ramyon made from Korean wheat, but its brittleness was lower. The two groups showed the same degrees of hardness, adhesiveness, and cohesiveness. The maximum weight, solidity, and adhesiveness of the control group increased as we increased the amount of arrowroot starch in it, and the hardness and brittleness were great when the ratio of arrowroot starch was 20%; elasticity was greatest when the ratio of arrowroot starch was 15, 20, and 25%; its adhesiveness and cohesiveness did not depend on the amount of arrowroot starch in it. In the sensory characteristics evaluation, the items that showed significant differences include: appearance (p<0.01), color(p<0.01), smell(p<0.001), transparency(p<0.05), and overall acceptability(p<0.05). The ramyon earned the highest score in appearance when the ratios of arrowroot starch were 5%, 15%, and 20%. As for color and smell, it earned the highest score when it contained 20 and 25% of arrowroot starch. The transparency decreased as we increased the amount of arrowroot starch, and overall acceptability was highest when the ratio of arrowroot starch was 15%. There was a significant difference in overall acceptability between the control and the sample group. As for the loosing speed and chewiness, there was no significant difference between the two groups. When we look at the result of various tests to evaluate the cooking quality, rheology, and sensory characteristics of ramyon noodles, ramyons that contained 15 to 25% of arrowroot starch earned the high scores, and of these the one with 20% of arrowroot starch earned the highest score on all accounts.

• Journal of the Korea institute for structural maintenance and inspection
• /
• v.25 no.6
• /
• pp.193-198
• /
• 2021

In this study, the rheological characteristics and of 3D printing composite materials and the compressive strength characteristics according to the lamination patterns were evaluated. As a result of rheology test, rapid material change was observed after 60 minutes of extrusion, yielding stress 1.4 times higher than immediately after mixing, and plastic viscosity was 14.94-25.62% lower. The compressive strength of the specimens manufactured in the mold and the laminated specimens were compared, and the lamination pattern of the laminated specimens were 0°, 45°, and 90° as variables. The compressive strength of the mold casting specimen and the laminated specimen from 1 to 28 days of age showed similar performance regardless of the lamination pattern. In particular, at the age of 28 days, the modulus of elasticity, maximum compressive strength, and strain at maximum stress of all specimens were almost the same. In order to analyze the interface of the laminated specimens, X-ray CT analysis of the specimen whose compressive strength were measured was performed. Through CT analysis, it was confirmed that cracks did not occur at the lamination interface, which can be judged that the interface in the laminated specimen behaved in an integrated manner.