• Food Science and Preservation
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• v.31 no.1
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• pp.64-79
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• 2024

The rise in popularity of vegetarian and plant-based diets has led to extensive research into plant-based whipped creams. Whipped cream is an oil-in-water emulsion that creates foam through whipping, stabilizing the foam with proteins and fats. Pea protein is an excellent emulsifier and foaming agent among plant-based proteins, but its application in whipped cream is currently limited. The objective of this study was to investigate the quality characteristics of plant-based whipped cream made with ultrasonicated pea protein. The whipped creams were evaluated based on their quality characteristics. A commercially available dairy whipped cream (CON) was used as a control. Plant-based creams were evaluated using pea protein solution, cocoa butter, and canola oil to produce un-ultrasonicated pea protein whipped cream (PP) and ultrasonicated pea protein whipped cream (UPP) at 360 W for 6 min. UPP significantly reduced whipping time and foam drainage compared with CON and PP, resulting in significantly increased overrun, fat destabilization, and hardness. Optical microscopy showed that UPP had smaller fat globules and bubble size than PP. The fat globules of UPP and CON were mostly below 5 ㎛, whereas those of PP were distributed at 5-20 ㎛. Finally, ultrasonication significantly improved the overrun, foam drainage, fat destabilization, and hardness of UPP, which are significant quality characteristics of whipped creams. Therefore, ultrasonicated plant-based pea protein whipped cream is believed to be a viable alternative to dairy whipped cream.

• Journal of Food Hygiene and Safety
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• v.26 no.3
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• pp.227-234
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• 2011

The objective of this study was to analyze contents of trans fatty acid and cholesterol of bakery products (bread: 17, pastry: 20, and whipping cream cake: 17) sold at retail in Seoul area. The average values of crude fat contents in bakery products were as follows [mean (minimum-maximum), %)]; bread 6.46 (3.51~8.69), pastry 16.23 (3.55~25.56), and whipping cream cake 16.26 (8.61~31.58). Palmitic acid was the most abundant fatty acid in these products. The average values of saturated fat (SFA) contents and unsaturated fat acid (USFA) contents in these items were as follows [(mean SFA ${\pm}$ SD%] bread (54.04 ${\pm}$ 5.27), pastry (53.41 ${\pm}$ 4.80), and whipping cream cake(70.09 ${\pm}$ 8.64). The high contents of trans fatty acid was analyzed in whipping cream cake. The average values of cholesterol contents in bakery products were as follows [mean (minimum-maximum), %)]; bread 2,36 (0.0~12.86), pastry 8.11 (0.0~42.80), and whipping cream cake 30.55(0.0~132.99).

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.3
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• pp.300-306
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• 1989

This study was investigated to determine the functional properties of mugbean protein isolates(MPI) from sunhwa-nogdu(SH) and conventional mungbean varieties(C). MPI were prepared from defatted mungbean flour by extraction with 0.1N NaOH, precipitation at pH 4.5, washing of dispersed precipitate with buffer solution and distilled water, and subsequent freeze-drying. Crude protein content of MPI was in the range of $88.7{\sim}91.3%$. The lowest solubility was recorded at $pH\;4{\sim}5$, whereas the best buffering action was in the range of $5.5{\sim}7.5$. On the other hand, gelation of MPI was found to depend on the protein concentration. In the cases of foamability, % volume increase and specific volume were higher for 10 min. with a good whipping ability. And also, the MPI properties of two varieties of SH and C were compared and discussed.

• Culinary science and hospitality research
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• v.3
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• pp.367-383
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• 1997

1. It is necessary for all cooks to understand the eggs for making the bakery. It will lead for them to make a difficient and reasonable job. 2. To understand the viscosity, Cooks have the view of the difference between the old eggs and the fresh eggs. 3. The cooks have the ability to apply the baking temperature by the exact understanding of the solidification. 4. The cooks have the basic knowledge to create the whipping items. 5. The cooks have the ability to develop the emulsion items by the exact understanding of the emulsification. 6. The cooks have the creativity to put in practice the bakery by reviewing the representative egg item.

• Korean Journal of Poultry Science
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• v.16 no.4
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• pp.233-238
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• 1989

This experiment was carried out to establish effective egg storage technology by studying the physico-chemical properties of albumen and yolk during the cold storage. The results obtained were summarized as follows：1. Egg Yolk was gelated and whipping quality and whipping stability of albumen was decreased by the freezing storage. 2. NaCl was the best anti-freezer to prevent the gelation of egg yolk among various anti-freezer (NaCl, glucose, sucrose, amides). 3. Viscosity of egg yolk and albumen was increased and color was changed but changes of colorin albumen was slight during the storage at $-5^{\circ}C$ and $-20^{\circ}C$. 4. To store the 5% NaC1 added egg yolk -at $-5^{\circ}C$ was the best way to prevent the gelation of egg yolk and save the energy. 5. Emulsion capacity of egg yolk was decreased by the cold storage with the addition of NaCl.

• Korean Journal of Food Science and Technology
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• v.25 no.2
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• pp.109-117
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• 1993

To investigate the effects of sodium alginate, gum karaya and gum arabic on the foaming properties of sodium caseinate, surface tension, specific viscosity, turbidity, foaming ability and foam stability of the caseinate solution with added gums were examined. Surface tensions of the 5%(w/v) protein solutions containing gums at pH 7.0 and 8.0 were $43.7{\sim}44.7dyne/cm$ and $43.6{\sim}44.0 dyne/cm$, respectively. Specific viscosities of the solutions with 0.2 and 0.3% sodium alginates were 15.6 and 39.1 at pH 7.0 (control, 2.8), and 12.1 and 8.2 at pH 8.0 (control, 2.6), respectively. Turbidities were $69.5{\sim}74.0$ at pH 7.0 and $68.0{\sim}72.5$ at pH 8.0. The optimum conditions for foaming ability of the solutions were 0.1% conc. and 15 min whipping in addition of sodium alginates; 0.2% conc. and 20 min whipping in gum karaya; 0.1% conc. and 10 min whipping in gum arabic. For foam stability optimal concentrations were 0.3% in sodium alginate and gum karaya at pH 7.0 and 0.2% at pH 8.0. Addition of sodium alginates was most effective to increase foam stability of the solution, but was not effective to increase foaming ability. At same pH, surface tensions and turbidity of the solutions were related to foaming ability and specific viscosities were related to foam stability.

• Earthquakes and Structures
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• v.15 no.2
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• pp.203-214
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• 2018

Deflection control in tall buildings is a challenging issue. Connecting of the towers is an interesting idea for architects as well as structural engineers. In this paper, two reinforced concrete core-wall towers are connected by a truss bridge with buckling restrained braces. The buildings are 40 and 60-story. The effect of the location of the bridge is investigated. Response spectrum analysis of the linear models is used to obtain the design demands and the systems are designed according to the reliable codes. Then, nonlinear time history analysis at maximum considered earthquake is performed to assess the seismic responses of the systems subjected to far-field and near-field record sets. Fiber elements are used for the reinforced concrete walls. On average, the inter-story drift ratio demand will be minimized when the bridge is approximately located at a height equal to 0.825 times the total height of the building. Besides, because of whipping effects, maximum roof acceleration demand is approximately two times the peak ground acceleration. Plasticity extends near the base and also in major areas of the walls subjected to the seismic loads.

• Journal of ILASS-Korea
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• v.11 no.3
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• pp.131-139
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• 2006

An experimental study was performed to investigate the liquid breakup and atomization characteristics in electrohydrodynamic atomization according to the changing of experimental parameters such as nozzle size, fluid flow, and electrical intensity. An original electrohydrodynamic atomizer equipment was designed and manufactured for the analysis of spray visualization and the exploration of relationship between applied power and the behavior of liquid atomization. The image processing technique by using the back-illumination method was applied to visualize the distilled liquid breakup process and to examine the variation of the droplet size distribution. The results show that the spray modes of electrohydrodynamic atomization are closelyconnected by the strength of the electric stresses at the surface of the liquid film and the kinetic energy of the liquid jet leaving the needle tip.

• Proceedings of the KIEE Conference
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• 1988.07a
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• pp.339-342
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• 1988

Typical magnetic bubble propagation failure modes of ion implanted magnetic bubble computer memory devices were observed and their failure mechanisms were analize. The skidding failure mode is due to the pushing of a strong repulsive charged wall. If this pushing is stronger than the edge affinity of the bubble in the cusp, the bubble moves out of the cusp when it is supposed to stay there. The stripeout failure modes across the adjacent track or along the track can be explained by considering the relative strength of the charged wall and the edge affinity encountered by both ends of the stripe. The skipping of the first cusp of a track is believed to be due to the whipping motion of the charged wall. The bubble moves directly to the second cusp via the long charged wall pointing to the second cusp skipping the first cusp.

• Journal of ILASS-Korea
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• v.8 no.2
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• pp.24-30
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• 2003

An experimental study was performed to investigate the influence factors of drop formation in electrohydrodynamic atomization. The mode of electrohydrodynamic atomization depended on the various factors such as the flow rate of the liquid, the inner diameter of the nozzle, the distance between the nozzle tip and the ground electrode, the shape of the ground electrode. and the applied high voltage. This work was performed to investigate the experimental analysis for the flow pattern visualization of droplets, and the relationship between voltage application and the behavior of liquid atomization. Uniform drops of different sizes can be obtained at the inception of the spindle mode by charging the flow rate and the electric field. The drop size also decreased when the flow rate was raised for the spindle mode. The whipping motion occurred beyond 7kV and before the corona started to take effect.