• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.216-223
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• 2012

Dextran was produced by $Leuconostoc$ $mesenteroides$ SM with various contents of yeast extract and its rheological properties were modulated, via an addition of hydroxypropyl methylcellulose (HPMC) of different viscosities. The conversion yield reached 90% after adding 3% yeast extract, which remained constant, thereafter. The acidity of the cultures was approximately 1.4 and 0.9% after fermentation for 24 h at 25 and $30^{\circ}C$, respectively. The total dextran content (107.3 g/kg) was the highest in the presence of the 3% yeast extract. Under the same conditions, the consistency, viscous modulus (G"), and elastic modulus (G') of the cultures were $37.6\;Pa{\cdot}s^n$, 38 Pa, and 50 Pa, respectively. The rheological properties of the culture were changed drastically by the fortification with HPMC of higher concentration and viscosity. The addition of 10% HPMC (4,000 cp) resulted in a significant increase in G" to 1,950 Pa. Furthermore, adding HPMC to a viscous culture resulted in a remarkable increase in both hardness and firmness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.352-358
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• 2009

The physicochemical properties of dextran culture fermented by Leuconostoc citreum S5 were evaluated by the addition of various polysaccharides and heat-treatment. The consistency of dextran culture increased with the addition of carrot juice residue (CJR) in submerged culture, resulting in the highest consistency of 150 $Pa{\cdot}s^n$ and viable cell counts of $2.36{\times}10^9$ CFU/mL at 20% level of CJR. The dextran culture showed the pseudoplastic behavior and its consistency was greatly increased with the addition of various polysaccharides at 2% level. Addition of glucomannan indicated the highest consistency of 1275 $Pa{\cdot}s^n$ and their heat-treatment resulted in the increase of consistency except for glucomannan. After heat-treatment, the fermented dextran culture containing CJR fortified with gellan gum and carrageenan showed great change in rheology, indicating the highest consistency and hardness value resulted in the great increase of elastic and viscous moduli. The dynamic viscoelastic properties of dextran culture were greatly increased by the heat-treatment after fortification of various polysaccharides. Thus, the consistency and viable cell counts of dextran culture were increased with the addition of CJR. The rheological properties of dextran culture were manipulated by the fortification of various polysaccharides and heat-treatment.

• Applied Biological Chemistry
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• v.40 no.6
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• pp.525-530
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• 1997

The changes in rheological properties of egg white stored in biodegradable package were investigated by pH change, failure stress and stress relaxation curve, and compared with control without package and complex PE. Initial pH of egg white stored in biodegradable package changed from 8.39 to 9.3 after 8 day storage, showing similar trend in pH change as that of control without package. Initial 14.25 N failure stress was changed into 6.76 N in biodegradable package and 9.31 N in control. Complex PE, having a relatively low gas permeability compared to biodegradable package, showed less pH changes from 8.30 to 8.81, but a greater decrease in failure stress into 5.29 N, indicating more deteriorating effect in complex PE package. Viscoelastic constants, such as elastic constant and viscous constant, obtained from stress-relaxation curve by three element Maxwell model were not significantly different between control and biodegradable package, but eggs stored in complex PE showed greater changes during storage. Therefore, the permeability seems to be the major factors to influence the rheological properties of egg and biodegradable packaging materials showed a potential substitute package for eggs.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.434-440
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• 2013

Functional properties of Cheonnyuncho fruit paste (CFP) were enhanced by fermentation, using Leuconostoc mesenteroides SM. The stability of CFP pigment was maintained and microorganisms in crude CFP were sterilized by heating at $80^{\circ}C$ for 30 min. The production of dextran in CFP was increased by increasing the fermentation time and sugar content, resulting in an increase of consistency. The CFP fermented with 20% sucrose contained 4.8% mucilage after fermentation for 2 days. In particular, the production of mucilage was greatly enhanced by fortification with 3% sodium citrate in CFP, resulting in mucilage production of 7%. In addition, the viscous modulus of fermented CFP showed a greater increase than that of the elastic modulus. Thus, it was concluded that CFP fermented by L. mesenteroides SM can be fortified with functional ingredients, such as mucilage and probiotics, with enhanced rheological properties. Therefore fermented CFP can be utilized as the functional ingredients for functional foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.3
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• pp.286-293
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• 1986

The purpose of this study was to investigate the effect of withering on mechanical properties for optimizing the condition of transportation and storage of fresh leafy vegetables which they would be easily able to be suffered the physical damage. Experimental material used were spinaches and leeks which were easily apt to be withered. The breaking stress, elastic modulus and viscosity were measured in the range of temperature $3{\sim}37^{\circ}C$ and water content $70{\sim}95%$ by the four element model, being used the creep tester made by author. As a result of this study, while water content was decreased, breaking stress was increased. The elastic modulus and viscosity of the specimens were not influenced on temperature, but on water content. In reversibility test of the withering, the appearance, water content and elastic modulus of the specimens were completely recovered to the initial freshness, but the viscosity was not.

• Journal of Adhesion and Interface
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• v.12 no.2
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• pp.47-55
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• 2011

UV-curable coatings have been used in various industries due to their advantages such as high mechanical property, good solvent resistance, fast curing process and low volatile organic compounds. However, a lack of flexibility of UV-cured films is a weak point for the pre-coated system of roll-to-roll process. In this study, UV-curable polycarbonate-based methacrylates were synthesized with polycarbonate diol, isophorone diisocyanate and 2-hydroxyethylmethacrylate to improve flexibility of the UC-cured films. The effects of polyol molecular weight, content of photoinitiator and monomers on the UV-curing behavior, flexibility and properties were investigated. The UV-curing behavior was measured by a photo-DSC, the pendulum hardness, tensile strength, viscoelastic properties were also evaluated.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.438-444
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• 2002

Interactions between meat proteins and hydrocolloids in a model system may play an important role for the improvement of textural properties in low-fat sausage mixtures. The objective of this study was to determine gel properties as affected by the type and level of hydrocolloid, various pH values of meat protein-hydrocolloid mixture before cooking, and internal cooking temperatures. The desirable heat-induced gels (HIGs) were formed at least pH values above 6.0. The addition of konjac flour (KF), kappa-carrageenan (CN) and locust bean gum (LBG) to extracted salt soluble proteins (2%) improved the gel strength with increased levels (0.5∼1.5%) and HIGs containing CN had the highest (p<0.05) gel strength. The increase of cooking temperature increased gel strength, depending on pH and type of hydrocolloid. However, the minimun internal cooking temperature to make viscoelastic HIGs was 70$^{\circ}C$. These results indicated that desirable HIGs were manufactured with each hydrocolloid concentration of 1% and minimum cooking temperature of 70$^{\circ}C$ with pH values higher than 6.0.

• Journal of the Korean Applied Science and Technology
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• v.36 no.2
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• pp.645-655
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• 2019

In this study, colloidal microgel with viscoelasticity were prepared by using dispersion containing physical crosslinking agents and microgels with various strengths depending on the degree of cross-links.As the chemical crosslinking agent PEGDA400 content increased, hydrogels have various physical properties the swelling ratio decreased from $2.0{\times}10^4%$ to $6.0{\times}10^3%$ and increased viscosity by about 60%. The colloidal microgel was prepared with micro hydrogel grinded to $100{\mu}m$ size and the rheological behavior was confirmed with physical cross linking agent. A colloidal microgel having various viscosities was prepared by controlling starch and alginate based on micro-hydrogel containing 0.75% (w/v) of PEGDA400. In conclusion, these results would be highly useful for applying as a product that can give various physical properties to the colloidal suspensions, cosmetics, paint, and food industry.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.37 no.7
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• pp.905-912
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• 2013

Rubber is one of the most commonly used materials in various fields because of its unique viscoelastic properties. Friction occurs when a tire constantly makes contact with the ground. As a result, friction causes wear. The frictional energy caused by friction is a primary factor in the wear mechanism. The frictional energy is affected by various conditions (temperature, roughness of ground, shape of rubber, load, and materials). In this study, the analysis was preceded by considering the vertical load and the horizontal velocity to the rubber using ABAQUS/explicit. The contact pressure, and friction energy are derived using the shear force and slip distance. The actual behavior of the rubber test data were compared with the analysis results.

• The korean journal of orthodontics
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• v.48 no.6
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• pp.384-394
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• 2018

Objective: This study was performed to investigate an appropriate degree of prestretch for orthodontic synthetic elastomeric chains focusing on time-dependent viscoelastic properties. Methods: Orthodontic synthetic elastomeric chains of two brands were prestretched to 50, 100, 150, and 200% of the original length in one and three cycles, and the hysteresis areas of the obtained stress-strain curves were determined. Acrylic plates were employed to maintain constant strain during the experiment. A total of 180 samples were classified into nine groups according to brand, and their stresses and permanent deformations were measured immediately after prestretch (0 hour), after 1 hour and 24 hours, and after 1, 2, 3, 4, 5, 6, 7, and 8 weeks. The relationship between stress relaxation and permanent deformation was investigated for various degrees of prestretch, and the estimated stress resulting from tooth movement was calculated. Results: The degree of prestretch and the stress relaxation ratio exhibited a strong negative correlation, whereas no correlation was found between the degree of prestretch and the average normalized permanent strain. The maximal estimated stress was observed when prestretch was performed in three cycles to 200% of the original length. Conclusions: Although prestretch benefited residual stress, it did not exhibit negative effects such as permanent deformation. The maximal estimated stress was observed at the maximal prestretch, but the difference between prestretch and control groups decreased with time. In general, higher residual stresses were observed for product B than for product A, but this difference was not clinically significant.