• Fibers and Polymers
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• v.6 no.3
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• pp.229-234
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• 2005

In this paper, chitosan was suggested for using as a replacement for sodium alginate in the pretreatment print paste for digital ink-jet printing for cotton fabric. Pretreatment print pastes prepared from the mixture of chitosan and acetic acid with the appropriate viscosity gave satisfactory prints on the cotton fabric. Chitosan-treated cotton fabrics were digitally ink-jet printed with four different colors and the color fastness rating of the printed fabrics was satisfactory. Experimental results revealed the possibility of pre-treating the cotton with chitosan to replace the sodium alginate normally present in the pretreatment print paste recipe.

• Food Science and Biotechnology
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• v.18 no.5
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• pp.1230-1236
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• 2009

Optimum conditions for the freeze-thaw stability (FTS) of mung bean starch (MBS) paste as a main ingredient in omija-eui were investigated. For the optimization of the paste preparation condition, the FTS of MBS prepared by boiling in a shaking water bath (BMSW) or by pressure-cooking in an autoclave (PCMA) were analyzed using a response surface methodology (RSM). In addition, the effects of various additives such as gums, sugars, and emulsifier were evaluated on the FTS of MBS paste prepared under optimal conditions. The predicted maximal FTS of MBS paste prepared by the PCMA method (73%) was higher than that of the paste prepared by the BMSW method (36%). In case of additives, gellan gum and sodium alginate effectively prevented the syneresis of MBS paste in the BMSW method and in the PCMA method, respectively. The use of a fructose fatty acid ester as an emulsifier decreased syneresis in a dose-dependent, while the addition of sugars accelerated syneresis. Consequently, MBS paste for omija-eui preparation may be efficiently prepared by adding sodium alginate and fructose fatty acid ester under the optimal conditions of 4.3% MBS content, $121^{\circ}C$ heating temperature, and $89^{\circ}C$ cooling temperature by pressure-cooking in an autoclave.

• Textile Coloration and Finishing
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• v.19 no.6
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• pp.21-27
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• 2007

The factors which affect the absorption and diffusion of disperse dye in print paste for polyester film were investigated using film roll method. When Emvatex print paste of different disperse dye concentrations were fixed by high temperature steaming(HTS) for 2 hr at $190^{\circ}C$, the dye uptake and diffusion distance of 50g/kg dye concentration for PET film were very low, but those of 100$\sim$300g/kg were increased with increasing dye concentration. It was found that sodium alginate(5%) was more effective for the absorption and diffusion of disperse dye to PET film than CMC(3%) and Emvatex(18%), and Emvatex showed comparatively low absorption in three thickeners used. The dye uptake and diffusion distance of disperse dye in sodium alginate paste for PET film were increased with increasing paste thickness to $160\sim180{\mu}m$, but were decreased at $200\sim220{\mu}m$ in both fixations of baking and HTS for 2 hr at $190^{\circ}C$, and were far more largely increased by fixation of HTS than baking because steam was very important for fixation. Also it was confirmed that dye uptake was slightly increased as steam supply pressure was raised from 1 $kg/cm^2$ to 2 $kg/cm^2$, andthe dye uptake and diffusion distance of disperse dye were outstandingly increased with raising fixing temperature from $170^{\circ}C$ to $190^{\circ}C$ and fixing time from 0.5 hr to 3 hr in the fixation of HTS.

• Fibers and Polymers
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• v.5 no.2
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• pp.117-121
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• 2004

Optimum condition concerning the content of pretreatment print paste and steaming time for ink-jet printing was newly developed through the orthogonal analysis. The cotton fabric treated under the newly developed optimum condition could achieve a high level of colour yield similar to that of the commercially pretreated cotton fabric available in the market for ink-jet printing. The results were discussed thoroughly in this paper.

• Journal of the Korean Society of Industry Convergence
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• v.6 no.3
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• pp.247-252
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• 2003

This study is to research on two phase printing method by use of colorants extracted from sappan wood. As for the research, printing effect of printing paste, streaming time, optimal mordant concentration, change of surface color and colorfastness were measured. This experiment showed that modified starch were best on surface color among the modified starch, sodium-alginate, guar gum. And the surface color was best when the steaming time was 60 minutes, mordant concentration 8%(ow.f). And for colorfastness experiment, colorfastness to drycleaning was good, but colorfastness to light and colorfastness to washing showed no desirable result.

• Journal of the Korean Society of Industry Convergence
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• v.6 no.3
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• pp.239-245
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• 2003

This study is to research on printing method by use of colorants extracted from Sappan wood. As for the research, the stability of paste added by mordants, steaming condition, optimal mordant concentration, change of surface color and colorfastness were measured. The experiment showed that guar gum were stability among the sodium-alginate, modified starch, guar gum. And the surface color was best when the streaming time was 60 minutes, mordant concentration 3g/l. And for colorfastness experiment, colorfastness to drycleaning was good, but colorfastness to light and colorfastness to washing showed no desirable result.

• Food Engineering Progress
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• v.21 no.1
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• pp.72-78
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• 2017

The objective of this study was to investigate the effects of combinations of tofu paste and non-starch polysaccharides (NSP) on the oil uptake reduction (OTR) of deep-fat fried cake doughnuts. OTR agents were tofu paste (from grinding tofu with deionized water, followed by passage through a 60 mesh sieve), and five neutral and nine anionic NSPs. A control doughnut (without tofu paste or NSP), tofu doughnut (with tofu paste) and NSP-tofu doughnut (with tofu paste and NSP) were prepared. The moisture and total lipid (TL) content, cross-section image, color characteristic, and specific volume were measured. The tofu and NSP-tofu doughnuts exhibited higher moisture and lower TL content than the control. OTR was 10.8% for the tofu doughnut, and between 13.2% and 41.2% for the NSP-tofu doughnut. The highest OTR (41.2%) was found in the NSP-tofu doughnut with a combination of tofu paste and sodium alginate (NaA). The specific volume of the NSP-tofu doughnuts with combinations of tofu paste with NaA (2.5 mL/g), locust bean gum (2.5 mL/g), and ${\kappa}$-carrageenan (2.4 mL/g) was very close to that of the control (2.6 mL/g). Considering the OTR and specific volume of doughnuts, the combination of tofu paste and NaA would be most effective in reducing the oil uptake of doughnuts during deep-fat frying.

• Food Science of Animal Resources
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• v.44 no.5
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• pp.1156-1166
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• 2024

Texture is a major challenge in addressing the need to find sustainable meat alternatives, as consumers desire alternative meat to have a sensory profile like meat. In this study, the fabrication of imitated muscle fiber (IMF) is performed by introducing different kinds of protein sources, with an effective bottom-up technique- wet spinning. Herein, the protein sources (pea protein isolate, wheat protein, and myofibrillar paste) were combined with sodium alginate to stimulate the bonding with the coagulation solution for fabrication. It has been found that the fabrication of IMF is possible using all the protein sources, however, due to the difference in protein structure, a significant difference was observed in quality characteristics compared to conventional meat. Additionally, combination of wheat protein and pea protein isolate has given similar values as conventional meat in terms of some of the texture profiles and Warner-Bratzler shear force. In general, the optimization of protein sources for wet spinning can provides a novel way for the production of edible fiber of alternative meat.