• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.3
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• pp.1305-1310
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• 2014

MR(Magneto-Rheological) damper generates the magnetic shear force due to the cohesiveness of MR fluid influenced by a magnetic field. MR fluid consists of magnetic particles and a base liquid. In the present study, the damping forces of MR damper were investigated for density 1.3, 1.5 and $1.7g/cm^3$, and viscosity 1000 and 10000cp, and for the change of orifice shapes. It was found that the increase in the density and viscosity of MR fluid could change the damping force of MR damper due to the magnetic effects. Also, the damping forces on orifice shapes increased as the orifice gap and length decreased. These results showed that the properties of MR fluid and orifice shapes were important for the optimum design of MR damper.

• Applied Biological Chemistry
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• v.34 no.4
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• pp.379-385
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• 1991

Morphological changes of starch granules from 12 different varieties of rice were examined by scanning electron microscopy during heating at 2.5% (w/v) concentration. Rice starch granules proceeded through a similar pattern of progressive morphological changes daring heating, regardless of variety. Rice starch granules began to swell radially in the initial stage of gelatinization and then undergo radial contraction and random tangential expansion to form complex structures in the latter stage of gelatinization temperature range. At higher temperatures, starch granules softened and melted into thin flat discs, and then stretched into thin filaments to form three-dimensional networks. These progressive morphological changes were reflected in the changes of swelling power, solubility and amylograph viscosity of starch. During the transition of melting or softening, swelling power, solubility and amylograph viscosity increased rapidly. The time of loss of granular structure of starch depended on gelatinization temperature range. The ratio of amylose to amylopectin was largely responsible fur the rate of melting or softening and the fineness of a three-dimensional filamentous network above the gelatinization temperature range. Therefore, both the gelatinization temperature range and amylose content of starch affect the rate of cooking, and amylose content of starch affects the final texture of cooked starch paste.

• Journal of the Korean Society of Food Culture
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• v.27 no.2
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• pp.193-201
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• 2012

The purpose of this study was to investigate the effects of dill on the quality characteristics of tomato sauce during 60 days of storage. As storage time increased, the pH stays between 4.10-4.22 on all additives. The lowest pH appeared on a 0% dill added sample during the storage period, except at 45 or 60 days of storage. The more dill was added, the less sugar appeared, and this was generally consistent across other samples. As storage times increased, the sugar content showed a tendency to decrease in all additives. Salinity turned out to be between 0.90-1.48 among all of the additives. For the L-value, the more dill was added, the less the L-value decreased, and this was consistent across all the samples. As the storage period increased, the L-value showed a tendency to decrease in all samples. The more dill was added, the more the a-value showed a tendency to decrease. The b-value showed a tendency to decline the more dill was added. Also, as storage time increased, the b-value decreased in all samples. Viscosity showed a tendency to increase in all samples the more dill was added. The reducing sugar content was kept between 44.83-55.38. A sensory evaluation was performed by 15 professional panelists with scoring tests for color, flavor, taste, aftertaste, viscosity, and overall acceptability. The tomato sauce with 2% dill showed the best score in the color, flavor, and overall acceptability. From the above results, the data suggests that an addition of 2% fresh dill to tomato sauce is recommended for commercial use.

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.11-16
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• 1984

Rheological properties of waxy and non-waxy rice starch solutions were evaluated with a narrow gap rotational and Cannon Fenske viscometers. The gelatinized rice starch solutions containing 0.2-1.0% starch displayed pseudoplastic flow behavior. At higher starch level, degree of pseudoplasticity of waxy rice starch solutions increased, while that of non-waxy rice did not changed apparently. The consistency coefficient (K) of non-waxy rice starch solutions increased with increasing gelatinization temperature, but waxy rice starch solutions remained constant, and in alkaline aqueous solutions both of them showed increasing K values. The value of K increased exponentially with an increase in concentration. The effect of the temperature on the viscosity of the solutions followed Arrhenius' type equation, and the activation energies were in the range of 3.675-3.775 kcal/g-mol that were near to that of pure water. The changes of reduced viscosity with concentration were followed Huggin's equation and the values of intrinsic viscosity and interaction coefficient were 0.78-1.59 dl/g and 0.67-2.75, respectively.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.488-492
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• 1988

The physicochemical properties of viscosity, color, acidity and volume of anchovy extract were measured for their changes during extraction with alkali solution and/or proteolytic enzymes. The dried anchovies were ground in 0.3N NaOH solution followed by hydrolysis with neutral or alkaline protease and centrifuged to obtain anchovy extract. The results showed that the volume of supernatant after centrifugation increased from 70% of water only extraction to 89% by combined alkali-enzyme treatment. Titratable acidity of the extract showed a tendency of a little increase while viscosiy decreased with prolonged enzymic hydrolysis. Changes in Hunter value of 'L', 'a', 'b' showed that the extract became darker and less yellowish as protease treatment prolonged.

• Polymer(Korea)
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• v.25 no.4
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• pp.503-511
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• 2001

Present silica dispersing agents are based mainly on fatty acid derivatives of Zn, K and mixture of fatty acid and metallic soaps are used to increase activity. The viscosity of silica filled rubber is lowered by Zn-K soap type silica dispersing agent, thus fluidity of hydrocarbon chains and processibility is improved. Silica dispersing agent should not exert an influence on chracteristics of vulcanization. But scorch and curing time is shortened by Zn-K soap type silica dispersing agent. A newly developed silica dispersing agent, which is a nonmetal type agent, reduced the viscosity and hardness of silica compounding rubber, and the highly increased degree of dispersion of silica is caused by interaction of silica and rubber. Also it did not affect the curing characteristics and scorch stability of silica compounding rubber.

• Clean Technology
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• v.13 no.3
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• pp.208-214
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• 2007

Environmentally-friendly acrylic resin particles having the diameter between $0.1\;and\;1\;{\mu}m$ were prepared using non-aqueous dispersion (NAD) polymerization technique. The first step is to prepare the stabilizer and the next step is the NAD polymerization by dropping an acrylic monomer to stabilizer dispersed in organic media. To obtain a NAD resin with proper level of viscosity, it fumed out that stabilizers having sufficient viscosity such as 1000 cP need to be used, for which the stepwise feeding of monomer and initiator was necessary. It was necessary to put proper amount of stabilizer, but no more increase in viscosity was observed when more than that amount of stabilizer was added. Choice of proper monomers considering solubility parameter was essential to avoid the bimodal particle size distribution in the NAD resin product.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.326-338
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• 2005

The purpose of this study was to investigate the effect of isolate soybean protein (ISP) and rice flour on the characteristics of rice noodles. As the levels of ISP and rice flour increased, water binding capacity, swelling power of rice noodle increased. In RVA, pasting temperature, Set back showed an increasing tendency with peak viscosity, holding viscosity, break down, final viscosity of rice noodle increased as the level of rice flour by decreasing. Peak time was not significant. The weight, water absorption and volume of the cooked noodles were decreased. The turbidity of rice noodle increased. The Hunter color L, a-values of the dried rice noodle decreased. Cooked rice noodle quality increased with by decreasing the level of rice flour level. B-values of dried rice noodle and cooked rice noodle increased. Texture profile analysis of cooked rice noodle showed an increase of hardness. Adhesiveness, cohesiveness of cooked rice noodles decreased with by decreasing the level of ISP and rice flour. Gumminess, springiness, chewiness were increased. Sensory evaluation, showed gloss was increased. Hardness and chewiness of the cooked ice noodles were increased. Adhesiveness was not significant. Color and overall- acceptability were increased. Relationship between sensory and mechanical examinations (The overall quality of sensory examination for gloss) had a negative correlation with the mechanical examination for b-value (p.0.05). Mechanical examination for b-value had a positive correlation of sensory evaluation for hardness, chewiness, which had negative correlation of sensory evaluation for color. Scanning Electron, Microscopes observation of rice noodle was showed that the size of the hole grown was increased with by increasing the level of rice flour. From the above results, the most advisable mixture ratio of rice noodle evaluation was can be derived as follows: 171g rice flour, 114g wheat flour, 15g soybean protein isolate, 120ml water, and 6g salt.

• Korean journal of food and cookery science
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• v.33 no.3
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• pp.300-306
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• 2017

Purpose: This study aimed to prepare sea tangle vinegar and test its applicability as a vinegar-based functional salad dressing in terms of physicochemical properties. Methods: Sea tangle vinegar was prepared by mixing sea tangle with sugar and vinegar and fermenting the mixture at room temperature for 3 months. The resulting sea tangle vinegar was examined for its physicochemical properties and antioxidant activity with brewed vinegar and persimmon vinegar as controls. Results: The sea tangle vinegar showed significantly higher viscosity than control vinegars, and shear thinning behavior that is typical for salad dressing containing polymers. In addition, storage modulus (G′) of sea tangle vinegar was relatively high in dynamic viscosity measurement while that of control vinegars remained negligible. Together with the high soluble solids content of sea tangle vinegar, rheological behavior indicates that sea tangle vinegar had soluble polysaccharides extracted from sea tangle, consequently leading to an increase in viscosity. Titratable acidity (TA) and pH were 2.52% and 3.58, respectively, which satisfies the TA and pH requirements for microbiological safety of a salad dressing. Absorbance at 285 nm and Folin Ciocalteu's reagent method revealed that sea tangle vinegar contained antioxidative phenolic compounds. Conclusion: This study demonstrates that sea tangle vinegar could be potentially developed as a vinegar-based functional salad dressing when combined with sensory evaluation in the future.

• Journal of the Korea institute for structural maintenance and inspection
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• v.16 no.4
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• pp.122-129
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• 2012

In this study, environmental problems(i.e., pH elevation and $Cr^{6+}$ detection) occurred by using the cement grout made from CA(calcium aluminate) were evaluated using viscosity agents(MC, chelate polymer). Ordinary portland cement and blaste-furnace slag cement were used by main materials and ACC(blended mixture of calcium aluminate) were used by accelerator for hardening of grout. In addition, viscosity agents were used for preventing pH elevation and heavy metal detection from grouting materials. From the results, it was noted that when chelate polymer was used, pH elevation and $Cr^{6+}$ detection were minimized. However, other cases showed higher pH elevation and $Cr^{6+}$ detection. At test 1 day, $Cr^{6+}$ detection with age presented over 97% of total value and, after that, additional increase was not distinct. As a result of this study, it was acknowledged that, to control pH elevation and heavy-metal (like $Cr^{6+}$) detection, the usage of BSC and chelate polymer is a very useful fact.