• Journal of the Korean Dietetic Association
• /
• v.30 no.1
• /
• pp.11-28
• /
• 2024

This study aimed to establish the optimal amount of thickening agent for the appropriate viscosity in soups and beverages, which are part of the dysphagia diet. The soups were bean sprout soup and soybean paste soup; the beverages were orange juice, regular milk, and low-fat milk; the thickening agent was one type of xanthan gum product. After adding the thickening agents (from 1 g to 5 g per 200 mL of the test food), syringe tests were conducted over time (5, 10 and 15 minutes) to verify the effects of the amount of thickening agent added per sample and the time between addition and achieving the resulting viscosity, and to establish the optimal addition conditions to reach IDDSI levels 1, 2, and 3 of the dysphagia diet. Water (based on 200 mL) was used as the standard control. These results provide a useful basis for customized diets based on the patient's dysphagia severity. On the other hand, this study is limited by including only liquid foods in the dysphagia diet and one type of xanthan gum-based thickening agent. Therefore, it is necessary to conduct continuous research, based on the study results, to modify the viscosity of the dysphagia diet using various thickening agents and foods and prevent nutritional deficiencies by managing the diet according to the patient's swallowing ability.

• Journal of Korea Foundry Society
• /
• v.30 no.6
• /
• pp.241-246
• /
• 2010

The viscosity of foam metal is necessary to get the pores, but it is difficult to manufacture net-shape foam, because the fluidity decreases by increasing viscosity. In this study, the A356 alloy which has good fluidity and less defect was selected and fabricated to foam metal. To understand about effect of thickening agent on foaming and mechanical properties, quantity of thickening agent was changed. The pore size, porosity and distribution of foam metal were measured by i-solution program. And compression test were performed by UTM. In case of 3.0wt% Ca in thickening agent, it is found that most of foam consist of homogeneous shape, and the growth height had the highest value of 204 mm in the all fabricated foams. The porosity was 93% and compressive strength was 3.1 MPa. In the microstructure, the $Al_2Si_2Ca$ intermetallic compound and Ti were observed. The vickers hardness value rose with increasing viscosity value.

• Textile Coloration and Finishing
• /
• v.27 no.4
• /
• pp.318-326
• /
• 2015

A pre-treatment process is essential for getting high quality of digital textile printing(DTP). In this study, we have studied three kinds of carrageenan polymer(k-, ${\lambda}$-, i-Carrageenan) as a pre-treatment thickening agent for the first time. Alginate polymer was also examined and its results were compared with that of the three kinds of carrageenan polymer. To confirm the performance of each thickening agent, we examined for a sharpness, color strength and fastness(washing, rub, light). The result showed that ${\lambda}$-Carrageenan has superior property in sharpness with low viscosity and i-Carrageenan was excellent in the color strength among the pre-treatment agents. Washing fastness to color change and staining for the all samples were 4 or 4-5 grade. Both dry and wet rubbing fastness of the samples were 4-5 grade. However, ${\lambda}$-Carrageenan coated sample has the lowest grade in light fastness. As a result, we found the possibility of carrageenan polymer as pre-treatment agent.

• Culinary science and hospitality research
• /
• v.13 no.1 s.32
• /
• pp.112-118
• /
• 2007

This study was carried out to investigate the quality characteristics of snow crab cream soup in order to seek the possibility of using fresh yams and potatoes instead of roux as thickening agents. The highest crude lipid(p<.05) and moisture(p<.001) were examined for the snow crab cream soup with yams and with potatoes as thickening agents($S_1$),($S_2$). The highest pH levels of $S_2(5.75)$ for the snow crab cream soup with yams and with potatoes were 75% and 25%. respectively. The highest lightness of 71.51(L value) was found in the 100% potato as a thickening agent($S_5$)(p<.001). The redness(a value) and yellowness(b value) were increased by adding potatoes to the snow crab soup(a=p<.001), (b=p<.01). Viscosity was increased by potato contents, and highest for the snow crab cream soup($S_5$) (p<.001). In sensory evaluation, the highest sensory scores for flavor and texture(p<.001) of mean 5.11 and 5.05, respectively, were obtained from the snow crab cream soup with yams(75%) and with potatoes(25%)($S_4$). The highest overall acceptability of mean 5.11 was found in the snow crab cream soup with yams(50%) and with potatoes(50%) as thickening agents($S_3$)(p<.001).

• Culinary science and hospitality research
• /
• v.13 no.3
• /
• pp.44-53
• /
• 2007

This study investigated the utilization of pumpkin cream soup mixture of pumpkin P1(sweet pumpkin 25%, pumpkin 75%), and S1(rice flour 100%) and S3(rice powder 50%, glutinous rice powder 50%) as thickening agents showed highest preference for pumpkin cream soup. Rice powder was used in pumpkin cream soup as a thickening agent. Hunter's color marked the lowest value in using group of flour roux, in contrast with the highest value in using glutinous rice powder roux. The results of viscosity were diverse according to the condition of relationships between the percentage of contents flour, rice and glutinous rice control. For the sensory evaluation, parameters such as appearance, color, viscosity and savory taste increased significantly from the control at glutinous rice roux, and overall acceptability marked the lowest result in flour roux control.

• Korean journal of food and cookery science
• /
• v.20 no.6 s.84
• /
• pp.568-574
• /
• 2004

In order to seek the possibility of using rice flour and potato as thickening agent instead of roux, sensory evaluations of cream soups manufactured from 3 different thickening agents were conducted. The viscosity, moisture and lipid contents, and the color affecting the quality of the soup were investigated. The results were as follows: 1. As thickening agents for 200g of the cream soups, rice flour and potatoes at 20.5 and 20g, respectively, were needed in order to make soup with a similar concentration to that manufactured using 20g of roux. 2. In the sensory tests, the soup made with rice flour had the most preferred overall acceptability, with a significantly preferable taste. The soup made with rice flour had the strongest whiteness and savory taste, but that made with roux had the strongest viscosity and smooth feeling in the mouth feel. There was no difference between the samples with regard to nutty flavor. The whiteness, palatability, viscosity and smooth feel sensory properties were positively correlated with the overall acceptability. Among these properties, the palatability showed the highest correlation (r=0.538) with overall preference. 3. The cream soup made using potatoes as the thickening agent had a $76.20\%$ water content, whereas those made with rice flour and roux had 73.00 and $64.00\%$ respectively The fat content of the cream soup made with roux was $10.24\%$, which was twice as high as those of the rice flour and potato soups. 4. Among the 3 kinds of cream soup, the one made with rice flour had the whitest color.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.41 no.2
• /
• pp.212-223
• /
• 2017

This research investigated the screen printing method for natural indigo dye on cotton fabric. We examined four types of thickening agents (arabic gum, guar gum, indalca, and CMC) based on their ability to retard the oxidation of natural indigo print paste while the paste remained on the screen frame. The results indicated that the retardation of arabic gum towards oxidation was the greatest among the four types of thickening agents. The highest K/S value of the printed cotton was observed with a dye concentration of 50g/L fermented indigo powder. The best printing results were obtained when the duration of dye efficiency was tested for the 10 minutes of the dye paste remaining on the screen with a thickening agent concentration of 26.56% that represented 530 cps viscosity. The test of colorfastness to washing and rubbing of the printed cotton resulted in grade 5, and the colorfastness to sunlight resulted in grade 4. Chinese traditional Naminwhapo printing was reproduced on cotton fabric using the natural indigo printing method derived from this study.

• Proceedings of the Korean Institute of Building Construction Conference
• /
• 2019.11a
• /
• pp.68-69
• /
• 2019

Integrating 3D printing into architecture is gaining attention because it allows construction of construction structures without formwork. Among them, 3D printing construction materials must have high flow performance and at the same time ensure the performance that does not collapse during lamination. Therefore, in this study, we tried to determine the fluidity and lamination properties of mortar formulations, and set the thickener incorporation ratio as the formulation parameters. As a result of this experiment, it was confirmed that the lamination performance was secured from the thickening agent mixing rate of 1.5%.

• Journal of Korean Society of Environmental Engineers
• /
• v.36 no.3
• /
• pp.172-177
• /
• 2014

Low pressure air flotation (LAF) pilot plant for sludge thickening was installed in Chung Nam N.S. municipal waste water treatment plant to verify its application possibility. Effects of operating conditions such as coagulant dosages and microbubble water ratio on thickening of the mixed sludge were examined. Microbubbles which were generated in the chamber of $1.5kgf/cm^2$ by high speed collision method with foaming agent were used to float sludge. Solid loading of $30kg/m^2/hr$, solid contents in thickened sludge of 60,300 mg/L and SS removal efficiency of 99% were obtained through long period operating LAF in conditions of mixed sludge concentration of 14,400 mg/L, coagulant dosage of 27.6 mg/L, foaming agent addition of 4.0 mg/L and microbubble water injection ratio of 9.7%.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.6
• /
• pp.1060-1067
• /
• 2001

Effect of various thickening agents on kakdugi fermentation was investigated by measuring physicochemical and sensory properties during fermentation at 2$0^{\circ}C$. Paste of seven kinds of thickening agents (wheat flour (WF), waxy rice flour (WR), corn starch (CS), acid modified starch (AM), aretylated distarch adipate (AA), hydroxypropyl distarch phosphate (PP) and xanthan gum (XG) ) at 0.25% concentration was added to kakdugi. Total acidity during fermentation was not different among thickening agents, but slightly lower in XG than control at the 7th day of fermentation. At 0 day of fermentation, free sugar amount were higher in thickening agent addition groups than control, but rapidly decreased to below control at the 7th day of fermentation, except XG. Glucose and fructose which were the major free sugars, decreased rapidly during fermentation, whereas mannitol increased in all samples. Viscosity of kakdugi liquid was much higher in thickening agent addition groups than control at 0 day of fermentation, but rapidly decreased from 1 day of fermentation. However, initial viscosity was maintained only in XG. Hardness at the 7th day of fermentation was higher in WR, PP, XG than control. The result of sensory evaluation shows that there were no significant difference in sour odor, sour taste and savory taste among samples. Moldy odor was higher in WR, WF and AM, but was not significantly different in XG, PP, AA compared to control. Viscosity of XG and PP, and starchy taste of XG were higher than those of control. Overall preference of XG, AM, PP were not significantly different from that of control. Xanthan gum was considered to be a good thickening agent for kakdugi but it is necessary to find a minimum concentration for kakdugi since starch taste of xanthan gum.