• Korean Journal of Food Science and Technology
• /
• v.25 no.6
• /
• pp.620-625
• /
• 1993

This experiment was carried out to predict the sensory properties of yogurt by instrumental methodology. Sensory attributes such as viscosity, mouth-feel, taste and quality were investigated. Instrumental parameters were measured with refractometer, viscometer, consistometer and rheometer. Sensory data showed that viscosity of peach yogurt was higher than that of strawberry and tropical-fruit-mixed (TFM) yogurts (p<.05). All instrumental parameters of peach yogurt were higher than those of strawberry and TFM yogurts, except cohesiveness and elasticity (p<.05). Viscosity measured by panelists was significantly correlated with instrumental viscosity, consistency, hardness, adhesiveness and gumminess in the fruit yogurts (p<.05). But mouth-feel and quality of yogurts showed poor relationships with instrumental parameters. The effective instrumental parameters for predicting sensory viscosity ($Y_{1}$) of yogurts were consistency ($X_{1}$), viscosity ($X_{2}$) and cohesiveness ($X_{3}$). And those for predicting mouth-feel ($Y_{2}$) were consistency. The estimated regression equations were as follows; $Y_{1}=4.968-0.0486X_{1}+0.00012X_{2}+0.0348X_{3},\;Y_{2}=5.701+0.0154X_{1}$.

• Tribology and Lubricants
• /
• v.3 no.2
• /
• pp.34-43
• /
• 1987

The effect of dilution solvent ratio, and the mixing ratio of MEK and toluene on the solvent dewaxing process has been studied. The results of this study are Summarized as follows; 1. The best mixing ratio of solvent of MEK process and Toluene when in case of light and medium Waxy oils, which has low viscosity was 48: 52, and when in case of heavy waxy oil, which has high viscosity was 45: 55. 2. The best dilution solvent ratio when in case of low viscosity oils. was 1:2.8 against waxy oils after annexing 5 times divided as well as, when incase of high viscosity oil was 1:3.5 after annexing 2 times divided. 3. The chilling temperature was -26$\circ$C and the reguired dewaxing time depends on the viscosity of waxy oils.

• Journal of the Korean Society of Combustion
• /
• v.22 no.3
• /
• pp.47-52
• /
• 2017

The propellant tile and crack which account for the greatest proportion of solid rockets are profoundly affected by viscosity and mechanical properties of solid propellant. In this paper HTPB/AP/Al system propellant has been researched for the viscosity, mechanical properties and burning properties with type and contents of bonding agents. The viscosity of propellant was changed significantly depending on the type and contents of bonding agents, and mechanical properties of HTPB/AP/Al system propellant were also varied. Considering both lower viscosity and stable mechanical properties, the optimum type and contents of bonding agents can be identified as the main factors to the HTPB/AP/Al system propellant.

• Proceedings of the KSME Conference
• /
• 2004.04a
• /
• pp.1678-1681
• /
• 2004

The light-transmission technique has been applied to a slit rheometer for measuring red blood cell aggregation as well as blood viscosity over a range of shear rates. For measurement of blood viscosity and aggregation, instantaneous pressure and transmit-light intensity are measured with time. Using a precision pressure measurement, one can determine the shear stress and shear rate. In addition, a transmitted light through a blood sample indicates degree of RBC aggregation. With abruptly flowing with high shear rate, RBCs rapidly disaggregate and the intensity of the transmitted light becomes low. When continuously flowing with decreasing shear rate, RBCs tend to re-aggregate and the corresponding transmit-intensity gradually increases with time. The light intensity as a degree of RBC aggregation is plotted against shear rate and compared with blood viscosity. The advantages of this design are dual measurement at a time, simplicity, i.e., ease of operation and no moving parts, low cost, short operating time, and the disposable kit which is contacted with blood sample.

• Korean Journal of Materials Research
• /
• v.12 no.9
• /
• pp.729-734
• /
• 2002

Porous Al metal was produced by batch type casting process. In this foaming process, the viscosity and surface tension of molten Al as two most important factors have been investigated in the temperature range of 680-95$0^{\circ}C$ by the ring method and rotational method respectively. The experimental results showed that both the surface tension and viscosity of the melt decreased linearly with increasing temperature. Addition of Ca decreased surface tension, but increased viscosity significantly.

• 한국전산유체공학회:학술대회논문집
• /
• 2003.10a
• /
• pp.105-106
• /
• 2003

The spectral eddy viscosity model is investigated through the large eddy simulation of the decaying and forced isotropic turbulence. It is shown that the widely accepted 'plateau and cusp' model overpredicts resolved kinetic energy due to the amplification of energy at intermediate wavenumbers. Whereas, the simple plateau model reproduces a correct energy spectrum. This result overshadows a priori tests based on the filtered DNS or experimental data. An alternative method for the validation of subgrid-scale model is discussed.

• Food Science of Animal Resources
• /
• v.18 no.1
• /
• pp.35-41
• /
• 1998

The objective of this study was to examine the changes of physical properties by additions of different kinds of stabilizers milk proteins concentration, when stored at 4$^{\circ}C$ or 20$^{\circ}C$ for yoghurt. the results were summarized as follows: 1. Addition of 2% carboxyl methyl cellulose and carrageenan, gelation 0.4%, pectin and starch 0.6%, and carrageenan & pectin 0.8% in the manufacture of yoghurt increased the viscosity, water-holding capacity and protein hydration of yoghurt. 2. Addition of 3% skim milk powder, Ca-caseinate or Na-caseinate 0.6% increased the viscosity, water-holding capacity and protein hydration of yoghurt. 3. Twenty five percent of evaporation of milk promoted to build up the optimal structure of the micelles of yoghurt and improved viscosity, water-holding capacity and protein hydration of yoghurt. 4. Addition of stabilizers to yoghurt showed an increase of viscosity, water-holding capacity and protein hydration when compared with non-addition of stabilizers to yoghurt at 4$^{\circ}C$, 20$^{\circ}C$ storage for 12hrs, 96hrs followed by the decrease of it.

• Korean Journal of Food Science and Technology
• /
• v.26 no.6
• /
• pp.696-703
• /
• 1994

The purpose of this study was to investigate the gelatinization properties of potato starch heated with microwave. Two types of potato starches were prepared; In group A raw potato starch was heated with microwave and in group B potato starch was isolated from potato heated with microwave. Both groups were exposed to the microwave energy in a 560W, 2,450 MHz oven for 60, 120, 180 and 300 seconds. Gelatinization behaviour by DSC made a few differences according to the ratio of starch to water. As the microwave heating time took longer, gelatinization temperature and gelatinization $enthalpy({\bigtriangleup}H_1)$ were decreased in and melting $enthalpy({\bigtriangleup}H_2)$ was increased in group A. Whereas they were increased in group B. In both groups, maximum viscosity in gelatinization by Brabender amylogram was decreased by microwave heating. Then the peak of the maximum viscosity was shifted to higher temperature and cold viscosity was slightly increased. In group A, viscosity in gelatinization and light transmittance by NaOH was increased in initial stage and gel volume in gelatinization by KSCN was decreased. On the other hand, in group B, viscosity by alkali was slightly decreased, but light transmittance by NaOH was almost never changed. Gel volume is decreased like group A.

• Journal of Korea Technical Association of The Pulp and Paper Industry
• /
• v.44 no.5
• /
• pp.54-62
• /
• 2012

The main role of surface sizing of linerboard is to improve surface and strength properties. Since surface sizing solution is applied on once dried web, substantial amount of drying energy is required. Saving of the drying energy associated with surface sizing can be made by increasing the solids content of the starch solution in size press. Therefore, it is highly desirable to develop low viscosity starches for surface sizing. A low viscosity oxidized starch was prepared and compared its effect of surface sizing with a conventional oxidised starch. Results showed increase in solids content of the starch solution decreased evaporation energy and drying time. Low viscosity starch penetrated deeper into paper and this improve various mechanical properties of linerboard.

• Journal of the Korean Society of Manufacturing Technology Engineers
• /
• v.25 no.4
• /
• pp.258-265
• /
• 2016

Digital printing has been used in various industrial areas, including semiconductor manufacturing and textile printing. However, implications on ceramic textile have not been well established so far. Printing high-viscosity materials requires an understanding of their behavior. An inorganic high viscous material with a viscosity range of 20-30 cps is analyzed using a viscometer and through X-ray diffraction. In this study, a digital printer is designed and assembled using a high-viscosity material with software for PC control, resulting in reduced processing at a fast area velocity of $20m^2/hr$. The present study demonstrated that the printer is capable of controlling the shape of the drop mass to smear ink smoothly onto the ceramic surface under an economic budget. In addition, to avoid any difficulty in color management, the ceramic printer is equipped with an independent color management system designed to cope with images on a highly viscous material.