• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.1008-1014
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• 2016

This study was conducted with the purpose of investigating the rheological characteristics of noodle flour dough supplementary konjac powder comprising 0%, 0.5%, 1.0%, 1.5% or 2.0% of the total mixture. In farinograph analysis, water absorption increased with the increased content of konjac powder. Both the arrival times and the development times of the dough with added konjac powder were longer than original wheat flour dough. Dough stability was found to be increased as compared to the control, but decreased as konjac powder content was increased. As konjac powder content increased, the resistance of the dough as shown by farinograph data was highest in the original wheat flour dough as 130 BU. Starting temperature, maximum viscosity temperature and maximum viscosity were decreased as shown in amylograph analysis. In extensograph analysis, the dough's extensibility and resistance to extension of the dough decreased as the amount of konjac powder was increased. The ratio of resistance to extensibility (R/E) decreased with the an increase in the amount of konjac powder included in the dough. The dough's tensile strength after cooking was increased in proportion to the additional amount of konjac powder used.

• The Korean Journal of Food And Nutrition
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• v.16 no.2
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• pp.138-145
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• 2003

The effects of adding egg white, bovine plasma protein(bpp), gelatin and gluten on the rheological properties of squid meat paste product(squid meat kamaboko) were examined by the measurements of jelly strength, texture, moisture content, water holding capacity(WHC) and folding test. The optimum added levels for jelly strength of squid meat kamaboko were 4% of egg white, 5% of bovine plasma protein, 3% of gelatin and 4% for gluten. However, it is no increase that at added additives of over this concentrations were. Bovine plasma protein gave the highest jelly strength among the all additives at every concentration. Folding tests value of the optimum added levels were all B value. In this case moisture content and water holding capacity were 72.06∼73.78% and 88.53∼91.11% in jumbo squid, also flying squid were 71.91∼72.89% and 90.21∼93.25%, respectively. The additives were increased the jelly strength, hardness and water holding capacity(WHC), and these effects were eliminated by adjusting the water-content to the value of the control sample without additives.

• Journal of Adhesion and Interface
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• v.16 no.1
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• pp.15-21
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• 2015

In this study, rheological properties and flow dynamics in roll coating process of basecoat paints have been investigated for automotive precoated metal (PCM) sheet applications. Various rheological properties for basecoats with three colors (black, blue, and silver), such as shear viscosity data at room temperature and elastic/viscous moduli under thermal curing condition, have been measured using a rotational rheometer. It is found that the relative portion of function groups inside basecoats and their viscosity level have greatly affected the formation of crosslinked networks by thermal curing. Also, operability coating windows for basecoats have been established in three-roll coating process system by observing their flow instabilities such as ribbing and cascade. It is confirmed that rheological approaches applied in this study have been usefully applied to develop environmentally-friendly PCM coating technology and optimally control the coating operations for non-Newtonian PCM paints.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.27 no.2
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• pp.85-90
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• 2014

Ag paste has been used in the front electrode of the Si-solar cell. It is composed by Ag powder, glass frit, binder, solvent and dispersant. The role of the binder and the solvent is to make a flow and a printing property. However, it was not enough to report the printing properties with the variation of binder in the controled viscosity. In this study, we selected 3 kinds of typical binder which were used as binder for the paste in the industry, such as Ethyl cellulose, Hydroxypropyl cellulose and Acrylic. Ag pastes using these were prepared, controled viscosity and printed on the SiNx coated Si wafer. In the 'A paste' used Acrylic binder, printed hight was highest and 'H paste' used Hydroxypropyl cellulose binder was lowest. Because 'H paste' was high viscosity due to the molecular weight, the solvent was added in the paste to control the viscosity. Therefore, the content of solid was lower in 'H paste'. The relative pattern width which is related to the spreading of paste was the best in the case of 'H paste' and 'EH paste' at $30^{\circ}C$. It is thought that the optimization of the relative pattern width is possible for a paste by the controling shear thinning phenomenon. In the case of 'A paste', though printing hight was best, the pattern width was dependant on the temperature.

• Food Science and Preservation
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• v.10 no.2
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• pp.187-191
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• 2003

The effects of mushroom powder fer noodle pasty and noodle were investigated The peak viscosity of control was higher than that of added mushroom powder. The water absorption in farinograph slightly increased with the addition of mushroom powder. Decrease of lightness(L) and increase of redness(a) and yellowness(b) were shown with the increase of mushroom powder in wheat flour mushroom powder composite as well as noodles paste and wet noodles. The weight and volume of cooked noodles were decreased, but the turbidity of soup were not different with the addition of mushroom powder. The cohesiveness, springiness and chewiness of cooked noodles were increased with the addition of mushroom powder. The results of sensory evaluation cooked noodles showed that the wet noodles with high quality could be produced by 3∼5% addition of Pholiota adiposa powder.

• Journal of the Korea Institute of Building Construction
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• v.18 no.3
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• pp.235-242
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• 2018

The objective of the paper is to investigate the effect of mix designing factors on the workability and rheological parameters of self compacting concrete in order to facilitate the difficulties of quality control of high sensitivity of SCC. Mix proportions of SCC were prepared with various conditions of coarse, and fine aggregate, and unit water content, and the SCC mixtures were tested on workability, rheological properties to provide basic data for quantitative evaluation. Test results indicated that the yield stress of SCC decreased with increasing the coarse aggregate volume ratio, and increased with increasing the amount of VMA. However, unit water content, fine aggregate type, and air content didn't affect the yield stress value. The plastic viscosity according to the mixing factors showed a similar tendency to the yield stress. In addition, there was no correlation between yield stress and workability (flow, T50, V-lot). However, there was closely correlation among plastic viscosity and T50 and V-lot. Especially, T50 and V-lot time decreased with decreasing plastic viscosity.

• Macromolecular Research
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• v.16 no.6
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• pp.517-523
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• 2008

A RGD (Arg-Gly-Asp) conjugated chitosan hydrogel was used as a cell-supporting scaffold for articular cartilage regeneration. Thermosensitive chitosan-Pluronic (CP) has potential biomedical applications on account of its biocompatibility and injectability. A RGD-conjugated CP (RGD-CP) copolymer was prepared by coupling the carboxyl group in the peptide with the residual amine group in the CP copolymer. The chemical structure of RGD-CP was characterized by $^1H$ NMR and FT IR. The concentration of conjugated RGD was quantified by amino acid analysis (AAA) and rheology of the RGD-CP hydrogel was investigated. The amount of bound RGD was $0.135{\mu}g$ per 1 mg of CP copolymer. The viscoelastic parameters of RGD-CP hydrogel showed thermo-sensitivity and suitable mechanical strength at body temperature for cell scaffolds (a> 100 kPa storage modulus). The viability of the bovine chondrocyte and the amount of synthesized glycosaminoglycans (GAGs) on the RGD-CP hydrogels were evaluated together with the alginate hydrogels as a control over a 14 day period. Both results showed that the RGD-CP hydrogel was superior to the alginate hydrogel. These results show that conjugating RGD to CP hydro gels improves cell viability and proliferation, including extra cellular matrix (ECM) expression. Therefore, RGD conjugated CP hydrogels are quite suitable for a chondrocyte culture and have potential applications to the tissue engineering of articular cartilage tissue.

• Food Engineering Progress
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• v.21 no.1
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• pp.12-21
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• 2017

Foods are becoming more customized and consumers demand food that provides great taste and appearance and that improves health. Food three-dimensional (3D)-printing technology has a great potential to manufacture food products with customized shape, texture, color, flavor, and even nutrition. Food materials for 3D-printing do not rely on the concentration of the manufacturing processes of a product in a single step, but it is associated with the design of food with textures and potentially enhanced nutritional value. The potential uses of food 3D-printing can be forecasted through the three following levels of industry: consumer-produced foods, small-scale food production, and industrial scale food production. Consumer-produced foods would be made in the kitchen, a traditional setting using a nontraditional tool. Small-scale food production would include shops, restaurants, bakeries, and other institutions which produce food for tens to thousands of individuals. Industrial scale production would be for the mass consumer market of hundreds of thousands of consumers. For this reason, food 3D-printing could make an impact on food for personalized nutrition, on-demand food fabrication, food processing technologies, and process design in food industry in the future. This article review on food materials for 3D-printing, rheology control of food, 3D-printing system for food fabrication, 3D-printing based on molecular cuisine, 3D-printing mobile platform for customized food, and future trends in the food market.

• Food Science and Preservation
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• v.30 no.3
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• pp.405-418
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• 2023

The aim of this research was to study the feasibility of the defatted wheat germ flour (DWGF) alone or in combination with xanthan gum (XG) as egg yolk substitutes in mayonnaise formulation. In this research, DWGF was used at different levels (0, 25, 75 and 100%) alone or in combination with the XG (0.2%) as egg substitutes. The effects of these substitutions on the stability, textural and rheological characteristics of mayonnaise were investigated. According to the results, DWGF can be used as an egg yolk substitute in mayonnaise. Combining DWGF and XG as egg yolk substitute, improved the stability, textural and rheological properties. Mayonnaise with 100% egg yolk replacement showed the hardest structure, while the lowest firmness value was obtained in the control containing 100% egg yolk. Also, the highest adhesiveness value occurred in the sample with 100% DWGF. The thixotropic behavior was observed for all investigated mayonnaise samples over the all ranges of the studied shear rate (0.05-450/sec). Furthermore, the highest content of consistency coefficient value was observed in the sample with 100% DWGF and 0.2% XG. Therefore, it can be concluded that low-cholesterol mayonnaise with proper stability, textural and rheological characteristics are achievable by applying of the desirable combination of DWGF and XG.

• Food Science and Preservation
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• v.14 no.5
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• pp.439-444
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• 2007

This study was carried out to analyze the quality change of salted mackeral treated with extracts of edible plan(Diospyros kaki, Teucerium veronicoides and Zanthoxylum schinifolium) during storage for develope of preparation methods and high quality of mackerel. The Hunter's color values of salted mackerel was not changed during strange. L, a and b value of salted mackerel teated with Korean herbal extracts was lower changed than those of control(mackerel not treated extracts of edible plants). Adhesiveness, and viscosity of salted mackerel was higher at $4^{\circ}C$ during storage than those at $25^{\circ}C$, and was higher in groups treated extects of edible plants at early storage than those in control group. Hardness was low in the salted mackerel treated extracts of edible plane and control group during storage. The salted mackerel treated Z. schinifolium extracts was the highest scores in sensory evaluation among groups.